Passion goes through the stomach!

Ingredients - for 4 persons:

• 6 heads of chicory
• 1 bag of mixed lettuce
• 1 bag of croutons
• 600 g chicken breast
• ¼ bunch of chives
• ½ bunch of fresh rosemary
• olive oil
• salt & pepper

 For the dressing:

• 4 passion fruit
• 1.5 dl of yogurt
• 2 tablespoons vinegar
• 2 tablespoons honey

Preparation:
Slice the chicken breast into strips. Grease the chicken strips with olive oil and season with salt & pepper. Bake the chicken until golden brown. Remove the pan from the heat and sprinkle a bunch of rosemary on top of the chicken. Was and cut the chicory. Drain the chicory and place it into a large bowl. Wash and dry the lettuce and add in to the chicory.
Prepare the dressing by cutting the passion fruits in half and scooping out the flesh into a bowl. Add the yogurt, vinegar and honey. Mix everything well together. Put the dressing aside. Cut the chives and add them together with the chicken and the croutons to the salad. Pour the dressing over the salad. Enjoy! 

A delicious dessert for a perfect day!

Ingredients:

• 2 pomegranates
• 1 ripe 'Eat me' Mango
• 3 gelatine sheets
• 1/4 liter cream
• 100g sugar
• 4 champagne glasses

Preparation:
Mash the mango flesh with a food processor. In the meanwhile, let the gelatine sheets soak in cold water. Then remove the pomegranate seeds from the fruit. Heat the mango puree and suggar just below boiling point, while keeop stirring. Add the gelatine sheets and stir until they are resolved in the puree. Remove the mango puree from the heat. Place the mango puree in the refrigerator until completely gelled. Meanwhile, beat the cream until stiff. Then gently mix the mango puree with the wipped cream. Let the mousse set in the fridge. Fill Each champagne glass with a layer of pomegranate seeds and then with a layer of bavarois. Repeat this and top it all off with a few pomegranate seeds. Enojoy!

A refreshing salat.

Ingredients:

• 1 pomegranate
• 1 ripe 'Eat Me' avocado
• 1 bag of mixed salad
• 2 teaspoons of roasted sunflower seeds
• 1 or 2 shallots
• Add salad dressing to taste.

Preparation:
Wash and dry the lettuce. Remove the pomegranate seeds from the fruit and add it to the lettuce. Cut the avocado lenghtwise around the stone. Rotate the halves to seperate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. Peel the fruit or simply scoop out the avocado flesh with a spoon and cut the flesh into strips. Peel the shallot and cut it into rings. Add all the ingredients to the salad and toss everything together. Add some salad dressing to taste. Enjoy!

A refreshing apple pie!

Ingredients:

• 1 pomegranate
• 1 pack apple pie mix
• 150 g butter or margarine
• 1 egg
• 1 kg of soft sour apples
• 50 g sugar
• 3 teaspoons cinnamon
• 1 taartina mix
• 2 tablespoons sugar
• 200 ml of water
• Ø 24 inch baking tin 

preparation
Prepare the apple pie as written on the packaging. Remove the pomegranate seeds from the fruit. Use of 200ml water 3 tablespoons and stir it through the taartina. Bring the remaining water plus 2 tablespoons of sugar to a boil. Remove the pan from the heat when it boils. Add the taartina mix and bring it back to a boil, while keep stirring. Let the jelly cool slightly and mix the pomegranate seeds
with the jelly. Then divide the jelly on top of the cake. Let the jelly set for 15 minutes. Enjoy!

A delicious way to end your day!

Ingredients:

• 8 granadilla's
• ½ l. whip cream
• 6 sheets of gelatine
• 100 gr. sugar

Preparation: 
Cut the granadilla in halve and spoon out the yelly like flesh. Soak the gelatine in cold water. Whip the cream with the sugar until it is thick. Make the gelatine liquid by heating the soaked gelatine leaves with ½ cup of water for about 30/40 seconds. Then add the gelatin to the granadilla pulp and mix well. Mix the whipe cream into the mixture. Pour the mousse into nice glasses and let it set in the fridge. After 2 hours the granadilla bavarois will be ready for dessert. As finishing touch, add some blackberry juice and whip cream. Enjkoy!

A exotic cocktail full of passion.

Ingrediënts - for 1 cocktail:

• 2 passion fruits
• 2 tablespoons coconut cream
• 2 scoops vanilla ice cream
• 1 tbsp honey
• 3 tbsp crushed ice

 Preparation:
Put the coconut cream, vanilla ice cream, honey and crushed ice into a blender and mix it well. Cut the passion fruits in half and add the flesh to the cocktail mixture. Shortly mix everything together. Pour the cocktail into nice cocktail glasses and decorate each glass with a half passion fruit. Enjoy!

The traditional butter cake with a twist

Ingredients:
 • 125 grams of flour
 • 125 grams of cold butter (in pieces)
 • 2 large eggs
 • 250 grams light brown sugar 
 • 1 teaspoon baking powder
 • Pinch of salt
 • 2 teaspoons vanilla
 • 50 grams chopped walnuts
 • 100 grams cranberries

Preparation:
Preheat oven to 180 degrees Celsius. Put the flour and 2 tablespoons of brown sugar in a bowl and mix it well together. Add the butter.  butter. Cut the butter into the flour until the mixture is crum, by using a pastry cutter or 2 knives. Put the crumb mixture in a square plate of about 23 cm and 5 cm deep. Spread it out evenly over the bottom. Place the baking dish in the oven for 15 minutes. Meanwhile, prepare the filling; beat the eggs. Add the remaining sugar and whisk untill it is a homogeneous whole. Stir in the baking powder, some salt, vanilla, walnuts and the cranberries. Spoon the filling into the baked bottom. Place the baking dish back into the oven for about 20 to 25 minutes until the top is golden brown. Let the cake cool down completely before you cut it into squares. To completely finish it, sprinkle a little icing sugar on top of the cake.

Delicious vegetarian spring roll

Ingredients:

• 100g trumpet de mort
• 100g bean sprouts
• 100g chestnut Mushrooms
• 200g mushrooms
• 10 spring roll sheets
• 1 onion
• 1 red bell pepper
• 1 spring onion
• 1 tbsp flour
• soy sauce
• olive oil
• garlic
• salt & pepper

Preparation:

Chop the mushrooms, onion, garlic, bell pepper and spring onion into small pieces. Add some flavour with some salt & pepper and bake everything shortly. Add some soy sauce add the flour to the mixture. Grease the egg roll sheets with olive oil. Place some mushroom mixture on to the sheets and close them by folding them. Now fry the egg rolls until golden brown.

A cute party snack!

Ingredients:

• 30 Medium Chestnut Mushrooms
• 200g veal Mince
• 2 Shallots
• 2 garlic cloves 
• dash of soy sauce
• 1 tsp curry powder
• 1 tsp Paprika powder
• sweet soy sauce
• ginger syrup
• ½ tsp sambal
• ⅓ spring onion

Preparation:

Chop the shallots & garlic finely and heat in a pan. Loose the mince in the same pan. Add some soy sauce, curry powder, paprika powder, ginger syrup and chili sauce. Chop the spring onion and mix it with the mince. Hollow out the chestnut mushrooms and fill them with the mince mixture.  Baked the mushrooms in the oven at 170 degrees for about 12 minutes. Enjoy!

A small treat!

Ingredients:

• 500g flour
• 400g Cheddar Cheese
• 25g dried yeast
• 3dl milk
• 200g crème fraiche
• 200g fresh tomatoes
• 100g mushrooms
• 100g Trumpet de mort
• 100g oyster mushrooms
• 100g shiitake
• 3 shallots
• chives
• basil
• garlic
• salt & peppers

Preparation:

Mix the flour, dried yeast, milk and 6 tsp salt. Let the dough rest for half a hour. Meanwhile prepare the sauce by mixing the crème fraiche, salt, pepper, basil and chopped tomatoes together. Chop the mushrooms, season with salt & pepper. Add some chives to the mushroom mixture and bake shortly. Divide the dough into small pieces and roll them with a rolling pin flat. Put some sauce and mushroom mixture on each pizza. Add some cheddar cheese and bake the pizza for about 12 minutes at 200 degrees in the oven. Enjoy! 

Simply delicious!

Ingredients for 4 persons:

• 4 lasagna sheets
• 1 shallot, finely chopped
• 100g chanterelles
• 100g shiitake
• 50g grated parmesan cheese
• 30g Butter
• 3 oregano leaves, chopped
• 5 dl heavy cream
• 1 garlic
• salt & pepper

Preparation:

Cook the lasagna sheets with some salt in boiling water for about 5 minutes. After that, dry the lasagna sheets. Bake the chopped shallots, chanterelles and shiitakes in some butter for about 5 minutes. Add the oregano and some garlic and cook gently. Add the heavy cream and some salt & pepper and mix everything together. Defied the mushroom mixture over the lasagna sheets. Now roll the lasagna sheets into cannelloni rolls. Place the roll on a baking tray. Mix the left behind mushroom mixture with the parmesan cheese and pour it over the cannelloni. Bake the cannelloni for 20 minutes in a oven at 180 degrees. Enjoy!

Yes! Healthy pancakes exist.

Ingredients:

• 100g plain flour
• 1tbs baking powder
• 150ml milk
• 150g cherry tomatoes, halved
• 340g sweet corn
• 4 spring onions, chopped
• 1 avocado, cut into cubes
• 1 egg, beaten
• ¼ cucumber, cut into small chunks
• Sunflower oil
• Salt & pepper

Preparation:

Whisk the flour, baking powder, egg & milk together. Season the mixture with some salt en pepper. Stir in the sweet corn and halve the spring onions. Mix the rest of the spring onions with the avocado, tomatoes and cucumber. Heat a non-stick pan with some oil and add a spoonful of batter into the pan. Bake every little pancake until each side is golden. Place the pancakes on a plate and serve with the avocado salad. Enjoy!

A nice fresh dessert

Ingredients:

• 10 Cactus figs
• a handful of seedless red grapes
• 125 ml granulated white sugar
• 2 sprigs fresh rosemary, frozen overnight
• juice of ½ lemon

Preparation:

Chill the cactus figs by placing them in the freezer for at least 45 minutes.
Cut of both ends off each cactus fig with a sharp knife. Cut lengthwise into the skin. Make an insision between the skin and the flesh. Now the skin can easily be removed by hand. Cut the cactus fig flesh into slices.  
Wash and halve the grapes. Place all the fruits on a chilled platter. Sprinkle with the lemon juice and toss gently.  To make rosemary sugar, strip the rosemary needles from their stalks and place them with the sugar into a mortar and crush the rosemary with the  pestle. Take the dish to the table and sprinkle the rosemary sugar onto the fruit. Enjoy! 

A delicious surprise.

Ingredients for 4 persons:

• 3 Mini paksoy
• 150g Mushroom mix
• 2 Shallots
• 250g Minced lamb
• 1 Garlic clove
• 1 Egg
• 1 tsp Paprika
• 8 Mint leaves
• Olive oil
• Salt & pepper

Preparation:

Remove the leaves from the paksoy stalk. Blanch the leaves in boiling water. Then rinse of the leaves with cold water. Cut the mushrooms, garlic and shallot in small pieces. Fry the garlic, mushrooms and shallots in a little bit of olive oil. Mix the minced lamb with pepper, salt, egg, paprika, chopped mint and the fried mushroom mixture. Place 2 tbsp of mince per paksoy leave. Tightly roll the mince in the paksoy leave. Place the filled packsoy leaves covert in olive oil in the oven and bake at 140 degrees for about 15 minutes.

Quick, easy and delicious!

Ingredients for 4 persons:

• 250g Noodles
• 300g Kailan
• 150g Chicken fillet 
• 1 carrot
• 1 spring onion
• 2 shallot onions
• 1 red bell pepper
• Soy sauce
• Garlic
• Salt & pepper

Preparation:

Cook the noodles in almost boiling water (90 degrees). Rinse the noodles with cold water. Cut the chicken into thin strips and marinate it with garlic and soy sauce. Let is marinate for about 1 hour. Cut the carrot, onions and Kailan into fine pieces. Bake the chicken pieces with some butter or oil and set aside.
Briefly stir-fry the vegetables and some garlic. Add the noodles and chicken to the mix and toss everything together. Add some flavour by adding pepper, salt and the marinating sauce of the chicken. Remove from heat and enjoy!

Almost to pretty to eat!

Ingredients for 4 persons:

• 4 pieces of Casino bread
• 400g Kaichoi
• 12 Prawns (peeled)
• 1 Onions
• Dill
• 2 Tomatoes
• Fish spices
• Salt & pepper

Preparation:

Cut large rounds out of the bread by using a cookie cutter. Marinate the prawns with olive oil, fish spices, dill, garlic and some pepper. Cut the kaichoi and onions into pieces and stir fry it separately, but afterwards mix them together. Season the mixture with salt, pepper and dill. Wash and cut the tomatoes into slices. Fry the bread in olive oil. Let the croutons drain onto a paper towel. Place on each crouton a piece of tomato and sprinkle with salt and pepper. Now divide 1/2 of the kaichoi mixture on to the croutons. Place another piece of tomato, kaichoi mixture and 2 pieces of prawns on each crouton. Finally place the croutons for 10 minutes in a oven at 200 degrees.

A nice side dish or party snack.

Ingredients for 4 persons:

• 4 sheets of  Fillo dough
• 400g choisam
• 200g fresh salmon fillet
• 3 cloves garlic
• 1 Lime
• Pepper & salt 
• Olive oil

Preparation
Cut the choisam in strips and stir-fry it al dente. Let the choisam drain in a colander. Peel, chop and lightly fry the garlic cloves in olive oil. Add some flavour to the choisam by adding some salt, pepper, lime juice and roasted garlic.
Cut the salmon in 4 pieces. Grease the sheets of fillo dough with olive oil. Place a piece of salmon on each fillo dough and add a pinch of salt. Make a small incision in each piece of salmon and fill with the choisam. Fold the Fillo dough sheets into a small package. Grease the outside of the fillo dough with olive oil and bake for approximately 12 minutes at 200 degrees.

Rice in a Javanese way.

Ingredients for 4 persons:

• 500g Amsoy
• 200g chicken filet
• 200g rice
• 2 tbsp oil
• ½  onion
• 1 red bell pepper
• 1 clove garlic
• 2 tbsp sweet soy sauce
• 1 bouillon cube 
• salt & pepper

Preparation:

Boil the rice in plenty of water and a little bit of salt. Rinse of the rice with cold water. Cut the chicken, amsoy, onion and bell pepper into thin strips. Stir-fry all the ingredients separately until al dente. Then mix all ingredients together. Add some flavour to the mix with a bouillon cube, pepper, salt, garlic and some soy sauce. Divide the rice into 4 cooking rings. Firmly press the rice. Now divide the chicken into the cooking rings. Carefully remove the rings. Garnish each rice tower with a fresh amsoy leaf.

A nice refreshing salad.

Ingredients:

• 150g quinoa
• ½ vegetable stock cube
• 75g pine nuts
• 1 pomegranate
• a handful mint
• a handful coriander
• 1 lime
• olive oil

Preparation:
Cook the quinoa according to pack instructions adding the vegetable stock cube to the boiling water. After cooking the quinoa, leave to cool. Then break up with a fork.
Meanwhile, peel out the pomegranate seeds by cutting off the top of the pomegranate and breaking the fruit open. Cut through the shell at the segments. Then the fruit will peel out easily.
Then toast the pine nuts in a dry frying pan until lightly golden. Wash and chop the herbs. Finally, mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp olive oil through the quinoa. Enjoy!

Watch this video for instructions on how to prepare a pomegranate.

Avocado sandwich, mmm!

Ingredients:

• 3 slices of bread.
• ½ avocado
• 1 tomato
• 5 basil leaves
• A handful of lettuce.
• Salt & pepper

Preparation:

Cut, wash and dry the lettuce and basil leaves. Cut the tomato into slices and the crusts off the bread. Cut the avocado lengthwise around the stone. Rotate the halves to separate. Remove the stone by sliding the tip of a spoon gently underneath and lifting out. Peel the fruit or simply scoop out the avocado flesh with a spoon. Cut the flesh into slices.
Top one slice of bread with lettuce, tomato and basil. Place one slice of bread on top. Now place avocado slices and some more lettuce on top. Season with salt and pepper. Top the sandwich with another slice of bread. Cut the sandwich diagonally in half and serve.