Cucumber sandwich with egg salad

For ➍ 

½ cucumber

8 slices of bread (rye bread)

egg salad:

8 cool hard boiled eggs (10 m boil)

3 tbs mayonnaise*

1 ts grain mustard

1 lick white wine vinegar

1 small bunch of chives

1 small bunch of dill

black pepper from the mill

salty

Finely chop the cold peeled eggs and place in a bowl. Finely chop chives and dill. Mix together with the rest of the ingredients under the eggs. Season with salt and pepper. If the egg salad is too dry, stir in an extra tbs of mayonnaise.

Cut the cucumber into thin slices (use the mandoline). Cover the sandwiches with the egg salad, finish with the cucumber.

*for a lighter sauce, replace 1 or 2 tbs mayonnaise with low-fat yoghurt

Straccetti di pollo e finocchi al limone (chicken strips & lemon & fennel)

For ➋

2 chicken breasts
1 fennel
1 clove of garlic
1 lemon, juice
1 lemon, grated peel
1 ts grated fresh ginger
salt & pepper
extra virgin olive oil as needed

Cut the chicken breasts into strips with a sharp knife or scissors, following the grain of the meat.
Put the chicken in a bowl to marinate with the garlic clove, oil, salt, pepper, juice and grated lemon peel and grated fresh ginger.
Clean the fennel by removing the tops and the leathery outer part. Cut it into very thin strips and add it to the marinade. Use the mandolin for best results.
Turn well and let it rest in the fridge for at least 30 m (if you want even more, remix every 30 m).*
Heat a large non-stick pan. When it is hot, add the chicken and fennel with the whole marinade (discard the garlic, if you want).

Cook the chicken on a moderate heat for 10 m, turning it occasionally or roasting it. After 10 m the sauce will be reduced and will be more creamy, the chicken will have become more golden.  Cook for 10-15 m.

Serve hot.

*Adjust taste with some mirin, or white balsamico for a sweeter bite. Add some sumak for a touch of sweet sourness.

Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Brabantse witlooftaart (Belgian endives' tart)

For ➍*
2 onions, peeled & chopped finely
5 stalks witloof/endives**, cut into 4, lengthwise***/****
150 g bacon, cubed
2 eggs
5 cl milk
100 g Gruyère (or Emmental) cheese, grated
1 pack puff pastry
nutmeg
salt & pepper

Preheat oven to 200°C. 
Beat the eggs and season to taste. Add the milk and half the cheese.
Line a baking tin or dish with baking paper. Put the pastry in, puncture with a fork.*****
Spread the the vegetables into the tin, crossing the witloof leaves. Put the bacon on top. Pour the egg mixture over.
Sprinkle the remaining cheese on top.
Put in the oven for 40 m.
Serve with a small green salad.

*For a smaller tart (for 2 or as a starter or snack), use 3 endives, 75 g bacon. Use the same amounts for the sauce and cheese.

**Use the best quality witloof available, avoid hydroculture witloof. 
***If wanted, you can add 2 stalks blanched celery (or leek), cut into small pieces.

****If wanted, you can stew the vegetables for 1 or 2 m with  a little bit of butter.

*****If wanted, pre-bake the pastry.

Fennel & mascarpone risotto with prosciutto

For ➍
50 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced*
300 g risotto rice, such as carnaroli
30 cl white wine
1.2 litres vegetable stock, hot
1 tbs olive oil
80 g prosciutto, cut into thin strips
3 tbs chopped fresh flatleaf parsley**
4 tbs mascarpone
mace

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 m, until softened. Add the garlic and fennel and cook for a further 5 m*. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 m. [Add some ground mace during cooking to enhance the taste.
Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 m.
Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 me each side or until lightly golden, then add the corals and cook for 30 s. Remove from the heat. Stir the parsley and mascarpone into the rice.
To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

*Steam or microwave the sliced fennel until half-done. Add for 15 m to cooking.
**Or chop the fennel fronds.

Read tip on cooking rissoto.
Read a similar recipe with scallops.

Brussels sprouts' mousse

For ➍
500 g steamed Brussels sprouts (not too soft)
2 eggs, separated
1.5 dl lukewarm white sauce*
nutmeg
salt & pepper
250 g lean bacon** or vegan alternative

Preheat oven to 190°C. Butter the sides of the oven-dish and cover with bacon slices.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.

*Use the (rather firm) white sauce recipe.
Or: replace white sauce with 1 tbs light cream. The mousse will be slightly firmer.
**Without the bacon, serve with potatoes and lard (or pork). Or use a vegan alternative.

Excellent warm in winter, it can be served cold as a starter in warmer seasons.
Read the tip on cooking sprouts.

Ersatz Flammkuchen

for ➊ portion
1 small tortilla / wrap (corn pancake)
30 g light cream cheese
2 medium-sized scallions, in rings
75 g cooked ham *

Pre-heat the oven to 190°C.
Brush the wrap with cream cheese. Sprinkle the scallions over the wrap, together with the ham.
Place on a baking tray lined with baking paper. Bake 10 m in the oven.
Serve with a small salad.

*Vary ingredients, e.g. smoked ham, tomatoes ...

Halloumi salad with sweet chilli sauce

For ➋
3 fresh red chilli peppers
2 tbs liquid honey
1 lime, halved
1 block of halloumi 225 g
salad leaves of your choice
extra virgin olive oil to taste

Cut 2 chillies with seeds into rings. Remove the seeds from the third and cut the pepper into small pieces (this to get the full sharpness, remove if desired more seeds). Put the peppers in a small pan with a thick bottom, together with the honey, and squeeze 1 ts lime juice from a lime half on top. Put the pan on the smallest pit of the stove and bring the contents to the boil. Turn down the heat and simmer for 4 m. Stir frequently and keep an eye on the pan, otherwise the contents will foam over the edge. Remove the pan from the heat.
Put a few salad leaves on 2 plates and pour as much oil as you want.
Cut the unused lime half into pieces and if desired place a piece on each plate.
Cut the block halloumi into 8 pieces. Heat a frying pan of cast iron or with a thick bottom. Put the slices in the hot pan and fry them without oil for 30-60 s, until the bottom has brown stripes. Turn the slices over and bake the other side until it is brown.
Put the halloumi on the lettuce and spoon the lipstick red chunks of chilli in their honey glaze over the cheese. Eat the dish immediately.

A more modest version without sauce.

Oeufs en cocotte (eggs in pots)

For ➍
150 g crème fraîche
salt & freshly ground black pepper
pinch nutmeg
handful of chopped dill
4 free-range eggs
red lumpfish roe
small sprigs of dill

Preheat the oven to 180°C.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 m or until the egg yolks are set to your liking.
If you like, finish each serving with a ts of red lumpfish roe and a sprig or two of dill.
Serve it with plenty of crusty bread.

*If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche, or a spoonful of pipérade.
You can also throw in almost anything savoury you find in your fridge. Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.

Okonomiyaki (Japanese vegetable pancakes / Japanese 'pizza')

For ➍ large or ➓ small pancakes
½ small head cabbage, very thinly sliced on mandoline (500 g)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons*
4 scallions, thinly sliced on an angle
1 ts kosher salt
60 g all-purpose flour
6 large eggs, lightly beaten
canola, safflower or peanut oil for frying

Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add ¼ of the vegetable mixture to the skillet, pressing it out into a 1.5 cm thick pancake (of about 25-30 cm width). Gently press the pancake down flat. Cook until the edges beging to brown, about 3 m. 30 s to 1 m later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Keep them warm on a tray in the oven at 100°C until needed.
Serve pancakes with okonomiyaki sauce. And other fixings like Japanese mayo to scallions and toasted sesame seeds.
Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

*use broccoli or cavalo nero instead

Okonomiyaki (meaning 'cooked as you wish') are sometimes called 'Japanese pizza' and can be as varied with different ingredients. For some suggestions, visit okonomiyaki world.
Okonomiyaki are traditionally served with a generous criss-cross of Japanese mayonnaise (made with apple cider vinegar or rice vinegar and a small amount of MSG, instead of distilled vinegar) and a okonomiyaki sauce, tangy-sweet-salty mixture. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger. Or just with a finely slivered scallion and toasted sesame seeds.
Read about Japanese fluffy pancakes for breakfast or dessert.
Illustration from 'Ukyo' manga.

Brandade (Provençal cod puree)

For ➏
750 g dried salted cod*
2 dl cream
3 cloves garlic, crushed
2 dl olive oil
salt & pepper
lemon juice
ciabatta or baguette for crostini
olive oil
fennel, orange & red onion for salad

Soak the salted fish at least 24 h in water that is changed 3 times or more. Put the fish in a saucepan with fresh cold water, bring to a boil, temper heat & poach for 12 m. Drain fish and remove skin and bones (about 500 g cod should remain). Bring garlic, olive oil and cream in a saucepan to the boil. Puree this mixture with the fish in a food processor until smooth. Season with lemon juice and plenty of black pepper. Test whether any salt is needed. Have some bread ready, lightly rubbed with olive oil, lightly browned under the grill for roasting.
Serve lukewarm or cold brandade with some black olives and parsley. Serve with a salad of orange wheels, red onion rings, finely sliced fennel with a dash of olive oil, and maybe a few slices of garlic toast.

*Or use fresh cod filet. Put it in salt overnight. In the morning, rinse the salt away, and soak the cod in cold water for 1h.
*Or make it with milk and some anchovies as in the Venetian bacalla mantecato.

The traditional brandade de morue originated in the town of Nîmes, a popular destination in the Languedoc-Roussillon region of France. The refined Nîmes version of the salt cod, or baccalao, brandade is made with aioli sauce and usually complemented with a leafy salad and garlic toasts, to fully enjoy the typical aromas of the Southern France food and gastronomy.
This typical fish dish from Languedoc Roussillon, made of a refined salt cod puree, is also known as 'cod brandade'. This Southern French speciality received its name from the Provençal word 'brandado', meaning 'things stirred'. Indeed, the Brandade's success is mainly based on a very prolonged stirring of the ingredients.
The original brandade cooking was first introduced into the Southern France gastronomy in 1786, when a fish lover from Nîmes decided to mash salt cod's flesh with garlic, olive oil and a touch of milk or cream. This refined recipe of brandade de morue only became a great success in 1830 thanks to the renowned French cook Durand.
Modern recipes of the cod brandade include a fine potato puree that tops a layer of mashed salt cod. Cooks in the South of France ususally serve this delightful rich dish on its own, with a simple green salad and toasts, crackers or, for a really authentic meal, croutons fried in olive oil.
Nevertheless, cooking the salt cod in a puff pastry or to accompany the brandade with truffles (especially in Nîmes) or lemon juice (in Provence) is now a must in the French gastronomy. The French brandade preparation can also make a fine and tasty ravioli stuffing.

Fennel & halloumi salad

For ➍
1 large fennel, thinly sliced
halloumi cheese, sliced
coriander
olive oil
butter
salt &pepper

Braise the fennel slices in some butter. Add pepper.
Bake the halloumi in olive oil.
Put some fennel slices on a plate, add the halloumi. Finish with torn coriander leaves and a dripping of olive oil.
Serve luke-warm or cold.

Fennel & feta linguine

For ➋
200 g linguine pasta
1 fennel
1 banana shallot
2 tbs olive oil
15 basil leaves
100 g feta cheese

Cook the pasta in a pan of boiling, salted water, according to packet instructions.
Slice the fennel and shallot, and fry in the oil until soft.
Tear the basil over the fennel and shallot and crumble in the feta.
When the pasta is cooked, drain and combine with the shallot and fennel.

London smoked eel sandwich

For ➊
1 slice of sourdough bread
butter
30-40 g fillet of smoked eel*
1 heaped ts of horseradish cream
Dijon mustard
¼ small red onion, peeled & thinly sliced
2 tbs white wine vinegar
a good pinch of sugar

Dissolve the sugar in the vinegar. Steep the sliced onion in the pickle and let stand for 1 h.
Warm a grilling pan over a gentle heat. Lay the sour dough on the grill and brown nicely.
Cut the eel fillet into 3 largish pieces.
Butter the toasted side of the sour dough. Cut this in half and spread with Dijon mustard.
Lay on the eel and then the horseradish cream. Lay on the other piece of toast and return to the grill.
Allow the sandwich to brown, then flip and cook similarly on the other side.
Put on a plate and heap the drained pickle alongside.
Serve immediately.

*Replace with smoked trout or mackerel fillet. Or even smoked halibut.

Toast with mushrooms, leeks & fried eggs

For ➍
2 tbs canola oil
500 g mushrooms, mix recommended
2 leeks, white & light green parts, sliced into 0.6 cm thick
salt & pepper
4 tbs butter
1 tbs sherry vinegar
4 tbs chopped herbs (rosemary, parsley, chives...)
4 thick slices sourdough bread, toasted & buttered
5 cl heavy cream
Tabasco sauce
1 lemon, halved
4 eggs

Heat the oil. Add the mushrooms. Season with salt. Cook and stir until lightly browned. Stir in 1 tbs of butter along with the vinegar and herbs.
Put the bread slices on plates. Add the mushroom mixture.
In the same pan, melt 2 tbs of butter over medium/low heat. Add the leek, season and stir until soft, 7 m. Add the cream, bring to simmer and cook for 1 m. Season with Tabasco and lemon juice. Spoon over the toast.
Heat 1 tbs of butter over medium/low heat. Crack the eggs in the skillet and season. Cover the pan, so the whites will set faster. Remove the egg when the whites have set and the yolk is still runny. [Work in batches or use different skillets].
Place the eggs on top of the toast and serve.

Try the traditional toast champignon.

Baked Brie with herbed artichokes

For ➍-➏
1 (220 g) round of mild Brie, top rind removed
1 (275 g) bag frozen artichoke hearts, thawed, drained & thoroughly dried*
1 small garlic clove, pressed or minced
60 g grated Parmigiano cheese
2 tbs mayonnaise
2 ts finely minced Italian parsley
¼ ts kosher salt & freshly ground black pepper, to taste
toasted baguette slices, for serving

Preheat the oven to 220°C. Place the Brie in a round baking dish, a little bit larger than the cheese.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.

*Use a 350 g jar of  artichoke hearts, drained and thoroughly dried, instead.

Pomodori fritti (fried tomatoes)

For ➍
4 large, slightly underripe (or green) tomatoes
cornmeal
olive oil

Cut the tomatoes in thick slices.*
Roll in the cornmeal.
Have a finger of oul in a pean. Heat.
Fry the tomatoes until crisp and golden.
Drain on a paper towel.
Serve hot with sliced mozzarella and basil leaves.
Or serve as a side dish for grilled fish or meat.
Or serve on a baguette, covered with some mayonnaise and pesto.

*When you got enough time, let the sliced tomatoes rest for 30 m. Dry them with a paper towel. Roll them in flour, then in breadcrumbs. Grease the pan with a paper towel paper with some oil and bake the slices for a slightly lighter dish.
Or cut the tomatoes in half. Let the slices rest upside down for 2 h. Remove the wet inside. Dry the inside. Make a mix of bread crumbs, pepper, chopped parsley, a pinch of salt and oil. Put some capers in the tomato halves. Fill the cavities of the tomatoes with the mixture of breadcrumbs. Fry the tomatoes.

Garnalenomelet (Omelet with North Sea shrimps)

For ➍
4 eggs
10 cl soy cream
1 tbs fish stock
125 g peeled shrimps
2 tbs chopped chives
soy butter

Beat the eggs with the soy cream and fish stock.
Mix in the chives.
Bake the omelet into a pan with some soy butter.
Brown, bake @ns broil for 3 m on a low heat.
Sprinkle the shrimps and some extra chives on the omelet.
Serve as a breakfast with some rocket. Add extra fibers by eating fruit.

Prawns & artichokes

For ➍
1 tbs olive oil
500 g large shrimp, peeled & deveined
1½ tbs dried red pepper flakes
2 garlic cloves, minced
400 g diced tomatoes
2 tbs chopped fresh flat-leaf parsley
1 ts paprika
½ ts salt
1 can (400 g) quartered artichoke hearts, drained

Heat oil in a large nonstick skillet over medium-high heat.
Add shrimps, pepper flakes, and garlic. Sauté 3 m.
Add remaining ingredients. Cook 3 m, stirring frequently, or until shrimp are done and mixture is thoroughly heated.

Ensalada de garbanzos con pimentones e alcaparras (Spanish chickpea salad)

For ➍*
1 large red pepper (or use canned grilled peppers)*
250 g cooked chickpeas, rinsed if canned
1 tbs mint, chopped
1 tbs capers, rinsed
1 tbs fresh lemon juice, red wine vinegar or sherry vinegar
¼ ts salt
1 clove garlic, minced
2 tbs extra virgin olive oil, divided

In a large frypan, heat 1 tbs oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 m). Set aside to cool.

Cut the peppers* into 1 cm wide strips and put them in a large bowl together with the pan-fried chickpeas, herbs and capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a few h/a day to get the flavors to mingle.

Serve as appetizer, a tapa, or as light meal, depending on the quantities.

(Add some chopped mint leaves just before serving.)

*Double quantities, serve half, put the other half in the refrigerator for the next day. Serve with chunks of grilled chicken fillet.
**If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8-15 m. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 m. Remove the foil and rub off the skins of the peppers. Set peppers aside.

Read a tip on cooking dried chickpeas.