Apple crumble

    • ¾ cup old-fashioned oats
    • ¼ cup whole wheat flour
    • 1 tsp ground cinnamon
    • 2 tbsp maple syrup
    • 1 ½ tbsp butter, melted
  1. Combine all in a bowl.

    • 6 cups diced apple
    • 2 tbsp cornstarch
    • 1 ½ tsp ground cinnamon
    • 1/8 tsp ground nutmeg
  2. Combine all in a baking tray.

  3. Pour streusel over apples and bake for 50-60 minutes at 180 °C.

Bagels

    • 10g dried yeast
    • 297g warm water (32°C)
    • 23g sugar
  1. Stir and let rest for about 10 minutes until bubbly.

    • 500g bread flour
    • 6g salt
  2. Give the yeast mixture anotherstir, and combine with flour and salt.

  3. Knead dough on a work surface until silky smooth. Create a boule and place in an oiled bowl to let rise 1 hour, until doubled in size.

  4. Punch the dough. Place on a work surface and divide into 8 equal pieces. Shape into balls by folding the edges into themselves and smoothen the balls.

  5. Cover with damp dish towels and let rest for another 10 minutes

  6. Roll the bagels. Press down the balls and roll with a dough roller. Then roll them up like a cigar, make a twist, and create rings. Then pinch and roll closed.

    • Water
    • ¼ cup sugar
    • 1 tbsp baking soda
  7. Boil for 1 minutes per side (longer = chewier).

  8. Drop on lightly oiled baking sheet. Brush with egg wash and cover with seasoning.

  9. Bake at 220°C for 20 minutes.

Barbecue sauce

    • ½ cup ketchup
    • 2 tbsp brown sugar
    • 2 tbsp Worcestershire sauce
    • 1 tbsp cider vinegar
    • 1 dash hot pepper sauce
    • 1 tsp garlic powder
    • ¼ tsp mustard powder
    • ¼ tsp salt
  1. Combine all and bring to a soft simmer.

Basil cocktail

  1. For the syrup:

    • 1 cup water
    • 1 cup sugar
    • 1 bush basil
  2. When the simple syrup comes to a boil, add the basil and let steep for 15 minutes.

  3. For the cocktail:

    • 1 ½ oz gin
    • ½ oz basil syrup
    • 1 ½ oz orange juice
    • ½ oz lemon juice
    • Top with soda

Basque cheesecake

  1. Butter + parchement a cake pan.

    • 680g cream cheese
    • 225g mascarpone
  2. Combine and whisk on medium speed.

    • 320g sugar
  3. Gradually add until smooth.

    • 6 eggs
    • 1 additional egg yolk
  4. Add one at a time. Then add the additional yolk.

    • ¾ tsp fine sea salt
    • 415 ml heavy cream
    • 1 ½ tsp vanilla extract
    • 2 tsp orange blossom water
  5. Add all to the mixture .

    • 50g flour
  6. Sift in flour.

  7. Bake for 205° C for about an hour. It should look burnt.

Bean burgers

    • 2 cans kidney beans, drained, rinsed, patted dry
  1. Bake at 160° for 15 minutes until slightly dried out.

    • ½ bell pepper, finely chopped
    • ½ onion, finely chopped
    • 3 garlic cloves, minced
  2. Gently sauté and remove excess moisture.

    • 1 ½ tsp ground cumin
    • 1 tsp chili powder
    • ¼ tsp smoked paprika
    • ½ cup bread crumbs
    • 2 eggs
    • 1 tsp soy sauce
    • 2 tsp ketchup
  3. Combine with previous in a food processor.

  4. Make patties with about 1/3 cup of mixture for each.

Blondies

    • 225 g butter
  1. Make brown butter and let cool for 10 minutes.

    • 240g all-purpose flour
    • 1 tbsp kosher salt
  2. Combine flour and salt.

    • 2 eggs
    • 2 tsp vanilla extract
    • 1 ¾ cups dark brown sugar
  3. Combine brown sugar with butter. Add the eggs and vanilla extract.

    • 1 cup chocolate chips
  4. Add chocolate chips.

  5. Bake for 25 to 30 minutes at 175° C

Bloodflower

    • 1 ½ oz gin
    • ½ oz lemon juice
    • 2 oz blood orange juice
    • ½ oz simple syrup
    • A few mint leaves
    • Top with elderflower tonic
    • Black pepper

Boursin oven dish

    • Potatoes
  1. Slice the potatoes into 1/4 inch discs. Cook them until they're almost-soft.

    • 300 g chicken breast
  2. Dice into small cubes and sauté in a frying pan. Set aside.

    • 1 shallot
    • 3 red poblano's
  3. Thinly slice the shallot. Cut the poblano into thin, 1 inch long strips. Sauté together in frying a pan until everything's almost becoming soft.

    • 250 g cherry tomatoes
  4. Cut the cherry tomatoes in 2, add them to the pan.

    • 250 g Boursin
  5. Mix in the cream cheese and chicken.

    • 150 g grated emmental
  6. Place everything into a baking dish, top with potatoes and emmental.

  7. Broil in the oven until cheese is brown and crispy.

Caesar salad

    • 5 filets of ansjovis
    • Drops of Worcestershire
    • Drops of Tabasco
    • Lemon juice
    • 1 tsp of dijon mustard
    • 1 tsp of red wine vinegar
    • 1 eggyolk
  1. Finely chop ansjovis. Combine all in a large bowl, stir well using a fork.

    • 3 tbsp olive oil with garlic, marinated overnight
  2. Slowly add olive oil, like you are making mayonaise.

    • 1 head of crispy romaine lettuce
    • Handful white bread croutons 1.5 cm³
    • Parmesan flakes
    • Fresh ground pepper
  3. Cut lettuce in 1.5 cm pieces without sloppy top. Combine all. Add fresh ground pepper to taste.

Chicken tikka masala

    • 1 stick cinnamon
    • 2 dried bay leaves
    • ½ tsp whole cloves
    • 2 tbsp cumin seeds
    • 3 tbsp coriander seeds
    • 1 tbsp cardamom
    • 1 tsp red pepper flakes
    • ½ tsp nutmeg
  1. Saute all but nutmeg in a dry pan until fragrant. Blend all in a spice grinder. Grind in nutmeg after.

    • 1 cup full fat yogurt
    • 2 inches ginger, grated
    • 2 garlic cloves, grated
    • 1 tbsp curry powder (above)
    • Salt & pepper
    • Drizzle of olive oil
    • 3 boneless, skinless, chicken breasts
  2. Combine all and let chicken marinate for 4-24 hours.

  3. Spread chicken evenly in a baking sheet and broil for 10-15 minutes.

    • 2 inches ginger, grated
    • ½ small yellow onion, finely minced
    • 2 cloves garlic, grated
    • 1 chili, finely minced
    • 1 tbsp tomato paste
    • 1 heaping tbsp curry powder (above)
    • Vegetable oil
  4. Cook ginger, onion, garlic & chili in a pot over medium heat. Add tomato paste and curry powder.

    • 1 28-ounce can of crushed tomatoes
    • ¾ cup heavy cream
    • Pinch of white sugar
    • Salt & pepper
  5. Combine tomatoes, cream & white sugar with the other ingredients. Let cook for 5 minutes and add in chicken. Season with salt & pepper.

Chili (alternative)

    • 1 onion
    • 2 carrots
    • 2 stalks celery
    • 4 cloves garlic
  1. Combine and chop in a food processor.

    • 1 kg ground beef
    • 2 cans tomato paste
    • Olive oil
  2. Fry in a pan and add processed vegetables. Add tomato paste when caramalizing.

    • Butter
    • Flour
    • 50 cl amber beer
    • 1 cup beef stock
    • 2 tablespoons Worcestershire sauce
  3. Add butter and flour, then deglaze with beer. Add beef stock and worcestershire sauce.

    • 1 rosemary sprig
    • 3 thyme Sprigs
    • 1 bay Leaf
    • Chili powder
    • Cumin
  4. Add herbs & spices to taste and let simmer.

    • 1 tablespoon butter
    • 1 cup peas
    • 1 cup corn

Chili

    • 1 + 2 tbsp cumin
    • 2 dried ancho chilis
    • 1 tbsp mexican oregano
    • 1 tsp garlic powder
  1. Roast cumin and let cool. Keep 2 tbsp aside. Roast the chilis, grind all in a spice grinder.

    • 100 g chopped bacon
    • ¾ kg minced beef
  2. Fry the bacon in a pan. Chop and set aside. Cook the meat in the rendered fat and set aside.

    • 2 onions
    • 2 tbsp paprika powder
    • 1 tl mexican oregano
    • ½ tl dried thyme
    • 4 cloves garlic
    • 2 dried guajillo chilis
    • 300-400 ml white beer
    • 800 ml canned tomatoes
    • 2 cans kidney beans
  3. Dice the onion and saute in the pan. Add cumin, chili powder, meat, and everything else.

  4. let simmer for 2 hours.

  5. Remove the guajillo chilis and blend them to a paste. Mix back into the chili.

Cinnamon rolls

    • ½ cup warm warm water (40° C)
    • 7 g active dry yeast
    • 1 tsp cane sugar
  1. Combine and set aside for 5 minutes.

    • ⅓ cup melted coconut oil
    • ½ cup almond milk
    • ⅓ cup cane sugar
    • 1 tsp sea salt
    • 2 ¾ cups all-purpose flour
  2. Combine all fluid ingredients with the yeast mixture. Stir into the flour and knead for 4 minutes until smooth.

  3. Shape into a ball and set aside to let rise for 60 minutes.

  4. Punch down the dough and roll out on a floured surface into a 20x14 inch rectangle.

    • ½ cup brown sugar
    • 1 ½ tbsp cinnamon
    • 150 g butter
  5. Combine and spread over the dough. Roll tightly into a log and slice into 12 rolls.

  6. Set aside and let rise for 60 minutes or overnight.

    • 1 ½ cups powdered sugar, sifted
    • 3 to 4 tbsp almond milk
    • ½ teaspoon vanilla extract
  7. Whisk together to make the glaze.

  8. Bake the rolls for 25 to 30 minutes at 180° C. Allow cool for 10 minutes and pour over the glaze.

Cranberries

    • 340 g cranberries
    • 100 ml water
    • ¼ cup sugar
    • Slice of orange
    • Cloves
  1. Combine in pan and let simmer. The water should just cover the cranberries.

Creme Anglaise

    • 500 ml heavy cream
    • 250 ml whole milk
    • 1 vanilla bean
  1. Combine milk and heavy cream. Scrape in seeds from vanilla bean. Bring to simmer and remove from heat.

    • 250 g sugar
    • 8 egg yolks
  2. Whisk egg yolks and sugar.

  3. Combine half of the cream mixture with the eggs and sugar blend. Slowly whisk together, and pour back into the rest of the cream mixture.

  4. Let thicken over low heat (max. 85°C). It’s finished when your finger leaves a path on the back of your spoon. Strain into bowl. Cover and chill.

Fried rice

    • 2 cups rice
  1. Cook the rice ahead of time. Either let it sit in the fridge for 24 hours, or let it sit out for at least 6 hours to dry.

    • 3 tsp chili/garlic sauce
    • 8 tbsp soy sauce
    • 0,5 tbsp fish sauce
    • 1 tbsp sesame oil
  2. Combine all in a small bowl.

  3. Grap a non-stick pan. A pan with a flat surface is prefered over a wok.

    • 3 eggs
  4. Fry scrambled eggs and place them in a bowl.

    • 1 thick slice bacon, diced
  5. Fry and add to the bowl with the eggs.

    • ½ onion, finely chopped
    • 3 cloves garlic, Finely chopped
    • 3 tbsp ginger, finely chopped
    • 3 carrots, diced into small cubes and blanched
    • ½ cups peas
  6. Add to onions, garlic, and ginger to frying pan. After about a minute, add carrots and peas.

  7. If the pan is crowded, remove half before moving on the the next step, and work in batches.

  8. Add eggs, meat, sauce and rice to the frying pan.

    • MSG
    • Salt
    • Pepper
  9. Add spices to taste. Don't stir too much because you want the rice to fry.

    • Butter
    • Scallions
  10. Before serving, stir in some butter and sprincle with sliced scallions.

Garlic bread

    • 5 cloves garlic
    • ½ cup flat parsley leaves
    • 200 g butter
    • 1 tbsp garlic powder dissolved in 3 tbsp water
  1. Combine to make garlic butter.

    • Ciabatta
  2. Slice ciabatta. Keep te parts together and arrange like fallen dominoes on a piece of aluminium foil.

  3. Heat garlic butter until pourable, and pour over ciabatta. Close up the foil.

  4. Place in a 200° C oven for 15-20 minutes. Then open up the foil, and broil until crispy on top.

Garlic mushrooms

    • 2 cloves garlic, pressed
    • 1 onion, finely chopped
    • 250 g small mushrooms
    • Butter
    • Olive oil
  1. Saute garlic and onion with butter and olive oil in a searing hot pan. Add small mushrooms. Add more olive oil if the pan starts to dry out.

    • 1 tsp thyme
    • Salt and pepper
  2. Add thyme and parsley. Season with salt and pepper.

    • Dash of white wine
  3. Add a dash of white wine. When dissolved, remove the mushrooms from heat.

    • Fresh parsley
    • Fried onions
  4. Decorate with parsley and fried onions. Serve immediately.

Ginger lemonade

    • ¾ cups white sugar
    • 4 cups water
    • 7 slices ginger
    • 1 cup lemon juice
  1. Combine sugar, water, ginger and bring to a boil. Turn off the heat and let sit until cool.

  2. Top with club soda to serve.

Iced tea

    • 5 cups water
    • 2 tbsp loose tea
  1. Boil water and let tea steep for 4 minutes.

  2. Run through sieve and let cool. Serve with ice and sweetener to taste.

Italian meatball sub

    • 2 tbsp Olive oil
    • 1 onion
    • ½ Carrot (finely chopped)
    • Celery
    • Chili
    • Roasted pepper without skins
    • Splash of red wine
    • 3 cans canned tomatoes
    • Water (1 tomato can)
    • Salt & pepper
  1. Combine and let simmer.

    • 500g minced meat (half beef, half pork)
    • Parsley
    • 2 cloves garlic
    • 1 egg
    • 100 g breadcrumbs
    • Salt & pepper
  2. Combine and make balls.

    • Olive oil
    • Flour
  3. Roll in flour & bake in olive oil.

  4. Combine meat balls & sauce.

Beef stroganoff

    • 300g wholegrain rice
    • ½ bunch of fresh thyme
    • 200 g baby spinach
  1. Steam the rice, add spinach when nearly done.

    • 2 small red onions
    • 1 handful of gherkins with juice
    • 1 bunch of fresh flat-leaf parsley
  2. Combine to make pickle relish.

    • 400 g quality steak
    • 1 tsp sweet paprika
    • Salt & pepper
  3. Toss steaks with paprika, salt & pepper.

    • 300 g mixed mushrooms
    • 1 swig brandy
    • 3 cloves of garlic, minced
    • 1 lemon
    • 4 tbsp yoghurt
    • 2 tbsp sour cream
    • 1 swig milk
  4. Sear steaks. Remove them, and cook the mushrooms over high heat. Deglaze with brandy. Add garlic, lemon and dairy products.

Kiss the ring

    • 1 oz gin
    • 1 oz triple sec
    • 2 oz blood orange juice
    • Top with prosecco

Martha Stewart's One-Pan Pasta

    • 340 g linguine
    • 340 g cherry or grape tomatoes, halved or quartered if large
    • 1 onion, thinly sliced (about 2 cups)
    • 4 cloves of garlic, thinly sliced
    • ½ tsp red pepper flakes
    • 2 sprigs basil, plus torn leaves for garnish
    • 2 tbsp extra-virgin olive oil, plus more for serving
    • 4 ½ cups water
  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).

  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.

    • A few slices of parma ham
  3. Grill for a few minutes until crunchy.

  4. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil, fresh basil and ham.

Mushroom lasagna

    • 500 g chestnut mushrooms
    • 2-3 cloves garlic
    • 1-2 onions
  1. Mince mushrooms, garlic & onion on blender. Fry with olive oil on medium heat. Add salt & pepper and drain the mixture.

    • 500 g mushrooms
    • 500 g oyster mushrooms
  2. Fry with olive oil. Add salt & pepper.

    • 60 g boter
    • 60 g bloem
    • 600 ml melk
    • 1.5 cans tomato paste
  3. Make a bechamel sace & mix in the tomato paste. Add salt & pepper.

    • 12-15 sheets lasagna
    • 1 ball mozarella
    • 150g grated emmental
  4. Layer the lasagna. Every layer should contain mushrooms & bechamel. Use the minced mushrooms for the bottom layer, and add mozarella to the last layer.

Noodle sauce

    • 2 tbsp soy sauce
    • 1 tsp sugar
    • 3 tbsp rice vinegar
    • 1 tbsp tomato paste
    • ¼ cup Worcestershire sauce
    • ¼ cup water
    • Chili flakes

Onion rings

    • 1 large onion
  1. Cut onion into 1/4-inch slices. Separate the slices into rings, and set aside.

    • 1 ¼ cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp salt
  2. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside.

    • 1 egg
    • 1 cup milk
    • Sweet paprika
  3. Whisk the egg and milk into the flour mixture using a fork. Add sweet paprika. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

    • ¾ cup dry bread crumbs
  4. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

  5. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.

Oven salmon

    • Salmon
    • Olive oil
    • Cumin
    • Salt & pepper
  1. Brush salmon with olive oil, douse with spices.

  2. Cook the salmon in the oven skin down at 120°C for 20 minutes.

Pancakes

    • 1 ½ cups all-purpouse flour
    • 3 tbsp sugar
    • 2 tbsp baking powder
    • 1 tsp salt
  1. Combine.

    • 1 ½ cups milk
    • 3 tbsp melted butter
    • 2 eggs
    • ½ tsp vanilla extract
  2. Mix into the dry ingredients.

Manchego chorizo puffs

  1. Makes 24 puffs.

    • ¾ cup chorizo, finely diced
    • ¾ cup manchego cheese, finely diced
    • ¼ cup scallions, thinly sliced
  2. Preheat oven to 375° F. In a bowl, combine chorizo, cheese, and scallions. Set aside.

    • 1 cup water
    • 1 stick unsalted butter, cut into cubes
    • ¼ teaspoon iodized salt
  3. In a heavy saucepan, bring water, 1/4 tsp. salt, and butter to a boil until butter is melted.

    • 1 cup flour
  4. Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes.

    • 4 large eggs
  5. Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes.

    • 2 tablespoons sweet paprika
  6. Stir in the chorizo mixture and sweet paprika. Transfer to a pastry bag. Pipe dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 20-25 minutes or until lightly browned.

Penne with lentils

  1. Serves 4

    • 80 g green lentils
  2. Boil for 25 minutes.

    • 360 g whole penne
  3. Boil according to package.

    • 25 g pumpkin seeds
  4. Dry roast in a pan on a high temperature. They’re finished when they start to pop.

    • Olive oil
    • 1 ½ onions
    • 3 cloves garlic
    • 4 tsp oregano
    • 2 cans tomato paste
    • 400 ml water
    • 1 cube vegetable stock
    • 2 tbsp balsamic vinegar
    • 2 tbsp brown sugar
  5. Saute olive oil, onions, garlic, oregano and tomato paste. Add 400 ml water and vegetable stock. Add balsamic vinegar and brown sugar.

    • 500g cherry tomatoes
  6. After 10 minutes, add diced cherry tomatoes.

    • 125 g feta
  7. After 10 more minutes, crumble feta and mix it in with the rest. Combine with cooked lentils and penne. Serve with roasted pumpkin seeds and more feta.

Poké

    • 1 small round onion
    • 3 scallions (white part)
    • 1 tsp ginger
    • 3 finely diced garlic cloves
  1. Finely chop onions, scallions, ginger and garlic.

    • ½ cup soy sauce
    • 2 tbsp sesame oil
    • ½ tsp red pepper flakes
    • 1 tsp Sriracha
  2. Combine chopped ingredients with soy sauce, sesame oil, pepper flakes & sriracha.

    • 2 lbs fresh tuna or salmon
    • 1 avocado
  3. Dice the fish and the avocado.

    • Scallions (green part)
    • Coriander
    • Lime
    • Sriracha
    • Sesame seeds
  4. Combine the dressing with the fish and avocado before serving, and dress with any of the above.

Red curry

    • 2 stalks lemongrass
    • 1 chili peper
    • 2 cloves garlic
    • Cilantro
    • 2 peppers in oil
    • 1 tsp tomatenpuree
    • 1 tbsp vissaus
    • 2 tbsp sojasaus
    • 1 tsp sesamolie
    • 2 cm ginger
  1. Blend all together.

    • 400 g coconut milk
  2. Use curry paste in a stir fry, and add coconut milk to taste.

Roberta's Pizza Dough

    • 1 cup + 1 tbsp "00" flour
    • 1 cup + 2 tbsp all-purpose flour
    • 1 tsp fine sea salt
  1. In a large mixing bowl, combine flours and salt.

    • 200 g lukewarm tap water
    • ¾ tsp active dry yeast
    • 1 tsp extra-virgin olive oil
  2. In a small mixing bowl, stir together lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.

  3. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

  4. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

  5. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Rosemary cocktail

  1. For the syrup:

    • 1 cup water
    • 1 cup sugar
    • 1 handful rosemary, finely chopped
  2. When the simple syrup comes to a boil, add the rosemary and let steep for 45 minutes.

  3. For the cocktail:

    • 1 ½ oz gin
    • ¾ oz rosemary syrup
    • ¾ oz lime juice
    • Top with club soda

Salsa

  1. Preheat oven to 350 F degrees.

    • 8 roma tomatoes halved
    • 2 medium onions quartered
    • 6 cloves garlic peeled
  2. Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes.

    • 4.5 oz mild diced green chiles (1 can)
    • ½ cup fresh cilantro
    • 2 tbsp lime juice freshly squeezed
    • ½ tsp salt or to taste
    • ½ tsp pepper or to tste
  3. Add the tomatoes, onions, garlic, green chiles, cilantro, lime juice and salt and pepper to a food processor and pulse a few times until you get the desired consistency.

  4. Pour in a bowl and cover with plastic wrap (or an airtight container) and refrigerate for 2 to 4 hours before serving.

Seared carpaccio of beef with roasted baby beets, creamed horseradish, watercress and parmesan

    • Entrecote
    • 1 tbsp coriander seed, crushed
    • 1 bunch fresh rosemary, minced
    • Salt & pepper
    • Dried oregano
  1. Roll the entrecote over the herb mixture.

    • 100 g creamed horseradish
    • 200 g sour cream
    • 1 lemon, juiced
    • Salt & pepper
  2. Combine to make creamed horseradish

    • Red beets
    • Balsamic vinegar
  3. Combine and cook over medium heat.

    • Arugula or watercress
    • Shaved parmesan
  4. Serve on the side.

Shakshuka

    • 1 medium onion, diced
    • 1 red bell pepper, seeded and diced
    • 4 garlic cloves, finely chopped
    • 2 tsp paprika
    • 1 tsp cumin
    • ¼ tsp chili powder
    • 1 28-ounce can whole peeled tomatoes
    • 6 large eggs
    • salt and pepper, to taste
    • 1 small bunch fresh cilantro, chopped
    • 1 small bunch fresh parsley, chopped

Sour cocktail

    • 1.5 oz spirit
    • ¾ oz lemon juice
    • ½ oz simple syrup
    • Splash of triple sec
    • 1 egg white

Sourdough

    • 50g active starter
    • 375-425 g water (32° C)
    • 500g flour
    • 12g salt
  1. Dissolve starter in the water. Add flour and salt, mix to combine and let sit for 30 minutes.

  2. Fold 4 times, and let sit overnight (10-12 hours).

  3. In the next morning, fold the dough again and move to a work surface. Let rest for 10 minutes.

  4. Shape the dough with an envelope fold, and place in a proofing basket. Let sit for an hour, and bake bake at 240° C in a dutch oven. Reduce heat to 210° C when removing the lid.

Spiced cranberries

    • 200 g granulated sugar
    • 100 ml water
    • 1 kg cranberries
    • Juice & zest of 1 orange
    • 3 inches fresh ginger
    • 10 whole cloves
    • 1 whole red chili
    • 1 cinnamon stick
  1. Stud the fresh ginger with cloves.

  2. Place all in a sauce pan and cook on high heat, stirring often. Once the cranberries have popped, let simmer for 10 minutes.

Spicy pork tenderloin

    • 400g pork tenderloin, thinly sliced
    • 2 tbsp chili garlic paste
    • 2 tbsp light brown sugar
    • 1 garlic clove, grated
    • 1 inch ginger, grated
    • 3 tbsp soy sauce
    • 2 tsp sesame oil
  1. Combine all ingredients, and marinate pork tenderloin for 1-4 hours.

  2. Cook pork in a skillet on high heat. Add salt an pepper while cooking. Cook in batches, don't overcrowd the pan.

    • 2 carrots, thinly sliced
    • 125 g mushrooms, quartered
    • 3 scallions (whites)
  3. In the same pan, cook carrots, add mushrooms and scallions later on. Then add the pork and let sit on low heat.

    • 1 tbsp soy sauce
    • 1 tbsp rice vinegar
    • Pepper
  4. Combine to make a dressing

    • Scallions
    • Sesame seeds
    • Gochujang
    • 1 cup rice, steamed
  5. Brush gochujang on the side of the bowl. Add rice and pork. Pour dressing, and add sesame seeds and scallions.

Tacos Al Pastor

    • 4 ancho chilies (seeded)
    • 5 guajillo chillies (seeded)
  1. Cover with boiling water.

    • ¾ cup white venegar
    • 1 cup pineapple juice
    • 10 cloves garlic
    • 2 tbsp brown
    • 2 tsp cumin
    • 2 tsp cinnamon
    • 30g salt
  2. Blend with chillies.

    • 2kg boneless pork shoulder
  3. Marinate overnight.

    • 1 while pineapple, chopped & grilled.
    • 1 onion
    • 1 jalepeno
    • ¼ cup cilantro
    • 2 limes juice & zest
  4. Combine for relish.

    • Corn tortillas

Yellow curry

    • ¾ cups finely diced onion
    • 2 ½ tbsp brown sugar
    • 2 tsp zout
    • 12 kaffir leaves (without stem)
    • 20 cashews
    • 6 minced cloves garlic
    • 3-5 chilis
    • 5 cm finely diced ginger
    • 4 tbsp el sunflower oil
  1. Cook on a medium fire until the oil starts to separate.

    • ½ cups kokosmelk
  2. Combine and let cool.

  3. Use it to marinate or as a base for sauce. Add lime when using.