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.

Cottage cheese pancakes

For ➋

100 g oatmeal

200 gr cottage cheese

4 eggs

butter or oil for frying

fruit such as banana or maple syrup for the finishing touch

Put all ingredients in a bowl and mix well with a whisk.

You can also blend or blend all ingredients with a stick blender for a smoother batter.

Preheat a pan over medium heat. Heat some oil or butter in the pan.

Fry the pancakes, using a large tablespoon of dough at a time. The dough is quite thick, so spread it out with the back of your spoon.

Bake the pancakes 2 m on one side, and then another 1 m on the other side. Finish the pancakes with some fruit of your choice or a drizzle of maple syrup.

Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Tamagoyaki (Japanese layered omelet)

For ➍
6 radishes
1 scallion
8 eggs
1 tbs light soy sauce
1 tbs dashi
1 ts mirin
salt
oil for baking

Clean the radishes. Cut them into thin slices first and then into thin strips. Clean the spring onion and chop it finely. Place the radish and spring onion in cold water. Beat the eggs with soy sauce, dashi and mirin. Stir the mixture smooth and add a little salt if desired.
Brush a large non-stick frying pan or a roasting pan with an oil-dipped brush*. Heat the oil - don't let it get too hot! - and pour so much of the beaten eggs into the pan that the bottom is covered with a thin layer. Let the egg set and roll it up using two spatulas.
Slide the roller up against the edge of the pan. Brush the pan again with a brush dipped in oil, pour some of the egg mixture back in and let it set. Roll out the first roll to the bottom edge of the pan and roll it up again with the new layer.
Continue like this until the egg mixture has run out and a thick roll has formed. Slice the still warm roll or wait for it to cool.
Drain the radish and spring onion, sprinkle with salt and place on the roll.

*Japanese cooks use a rectangular iron pan.

Lemon tart with goat yogurt & speculaas

For ➑
6 gelatin sheets
150 g speculaas / gingerbread
150 g pecans
1 tbs lemon zest
80 g butter
lemon juice from ½ lemon
1 l goat yogurt
200 g lemon jam or lemon marmalade

Soak the gelatin sheets in cold water for 10 m.
Put the biscuits in a bowl and grind finely with a mixer or mortar. Do the same with the pecans. Combine gingerbread and nuts. Add 1 tbs of lemon zest and toss again.
Melt the butter in the saucepan and add the speculaas & nut mixture. Stir together.
Place baking paper on the bottom of the baking tin. Grease or spray the baking rim with butter and stick a strip of baking paper against it. Spoon in the gingerbread nut bottom and press evenly.
Put the lemon juice in a saucepan and place the gelatin leaves in it. Heat this on low heat and let the gelatin leaves dissolve.
Now stir the mixture into the goat yogurt. Stir well and pour this mixture into the pie tin.
Leave to set in the refrigerator for at least 2 h.
Take the tart out of the fridge and spoon the lemon jam or lemon marmalade on it.
Serve for breakfast or as a fresh snack

Caprese skillet eggs

For ➍
2 tbs olive oil
60 g (½ cup) chopped onion
3 medium tomatoes, chopped
½ ts salt
½ ts pepper
4 large eggs
120 g (½ cup) shredded fresh mozzarella cheese
5 (¼ cup) mixed chopped fresh basil, oregano & chives*
toasted sliced pane Pugliese or ciabatta

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 m. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 m.
Use a spoon to make 4 wells in the tomato mixture and crack an egg into each one. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 m.**
Sprinkle with cheese and cover again to melt cheese slightly, about 1 m. Add some freshly baked bacon or ham if wanted.
Sprinkle with herbs and serve with toast.

*Use a mix of basilicum pesto (and fresh basilicum) instead.
**Use poached eggs instead.

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.

Pesto omelet

For ➊
3 egg whites
1 large egg
salt & pepper
35 g cooked chicken breast, into small cubes,
2 tbs goat cheese, crumbled
1 tbs sun-dried tomatoes, packed (dip off all oil)
1 tbs pesto, green or red
fresh basil

Spray a small 10 cm pan with cooking spray and heat on medium-low heat for 2 m.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 m, you don’t want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few s so the goat cheese gets warm and melty.
Spread the pesto on top of the omelet and sprinkle with fresh basil.

Tortilla with endives & raw milk goat cheese

For ➍
1 shallot, chopped
1 zucchini (or 100 g peas, frozen), cubed
4 heads of chicory, cored cut in strips
2 large flowery potatoes, peeled & cubed
1 tbs finely chopped chives
6 eggs
150 g raw milk goat cheese
baking butter
pepper & salt
rucola salad

Boil the potatoes in salty water.
Bake the shallot in a little butter until glassy. Add the pre-cooked potato cubes and fry for a while. Add the zucchini and chicory and let it bake. Season with pepper and salt.
Beat the eggs and pour them over the vegetables. Crumble the goat cheese over the mixture. Put the lid on the pan and let it cook on a low heat for 10 m.
Turn the tortilla and let it cook for 2 m.
Finish the tortilla with the chopped chives and serve with the rucola salad.

Korokke (Japanese meat croquette)

For ➍
vegetable oil
½ onion, finely chopped
150 g mixed minced beef (beef/pork)
2 tbs soy sauce
2 tbs sugar
500 g potatoes
5 cl full cream
salt
flour
some eggs, knocked loose
panko

Heat a dash of oil in a pan, fry the onion and fry the minced meat in a few m until golden brown. Add soy sauce and sugar and cook on a low heat. Stir frequently. Turn off the heat as soon as the cooking liquid has completely disappeared.
Boil the potatoes and puree them. Add the cream and minced meat. Mix well and season with salt.
Make croquettes in a shape as desired.
Place 3 dishes with flour, eggs and panko on the worktop. Roll each croquette first through the flour, then through the eggs and finally through the panko.
Heat the frying oil at 170°C and fry the croquettes golden brown.
Drain the croquettes on kitchen paper and serve immediately (with rice and a green vegetable salad).

Egg in bun

For ➍
4 long pistolets (small buns)
4 eggs
6 cherry tomatoes
16 leaves of spinach
3 mushrooms
4 slices of cheese
2 tbs of melted butter
pepper & salt

Preheat the oven to 180°C. Place baking paper on a baking tray.
Cut the mushrooms into slices, the cherry tomatoes in quarters.
Carefully hollow out the pistolets. Make sure that the outside of the rolls stays intact.
Coat the inside of the buns with butter and sprinkle with salt and pepper.
Put 3 leaves of spinach, a few slices of mushroom and 3 pieces of tomato in each roll. Put a slice of cheese on it. Press it just as well.
Break an egg above each bun. Finally divide a little spinach, piece of tomato and slice of mushroom over the bun.
Sprinkle a little pepper and salt over it.
Bake the rolls in the oven for 10 to 12 m. Cover the rolls loosely with aluminum foil. Bake the rolls for another 20 to 25 m.
Serve hot.

Vegetables terrine

For ➋
1 big black or white radish or daikon
600 g vegetables (leek, carrot, radish, okra, cauliflower, yellow pepper, green asparagus)
salt
15 g agaragar flakes

Cut large slices of the radish with a peeler. Cut the rest of the vegetables into thick strips.
Bring 2 liters of salted water to the boil. Blanch the vegetables type by species briefly in the boiling water. Let them cool on a piece of kitchen paper. Keep approximately 24 cl of the cooking water apart.
Line a terrine (or several smaller shapes) with the slices of radish ash and keep a few slices on the side. Arrange the vegetables in the terrine.
Heat the stored water to the boiling point and stir in agar agar flakes until they are completely dissolved. Simmer for 10 m. Allow to cool slightly and pour the water into the vegetables. Close the terrine with the remaining slices of radish and press everything. Allow the whole to set for at least 6 h in the refrigerator.
Remove the terrine from the mold and cut into thick slices, if the smaller molds are just in two bite-sized pieces.

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.

Bacon chicken guacamole bombs

For ➑ bombs
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tbs coriander, chopped
½ tbs kosher salt
2 tbs freshly squeezed lime juice
4 boneless skinless chicken breasts
salt & freshly ground black pepper
8 bacon strips
1 tbs canola oil

Preheat oven to 200°C.
Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, coriander, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for 2-3 m on each side. Remember to cook the sides of the chicken as well. Bake for 10 m.
Serve.

Avocado cream dip*

For ➌ cups
2 ripe avocados, pitted, peeled
10 cl sour cream
2 tbs apple cider vinegar
2 tbs olive oil
2 tbs finely chopped fresh coriander, plus leaves for serving
2 tbs finely chopped fennel fronds, plus more coarsely chopped for serving
salt
tortilla chips (for serving)

Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.

*Use as a smoother version of guacamole. Traditional guacamole recipes in chicken bombs.

Cinnamon apples @ microwave

For ➋-➍
2 apples, peeled, cored & sliced
1 ts cinnamon

Place apples and cinnamon in a microwave safe bowl and stir until apples are coated with cinnamon. Cover bowl with plastic wrap and poke a few holes in the top to let the steam escape. Place in the microwave and cook on high for 1 m.
Remove apples from the microwave and carefully remove the plastic cover. Stir apples and re-cover. Cook for 1 m longer.
Serve. Add a blotch of ice-cream, if wanted.

Spinach & ricotta pie

For ➑*
500 g spinach
2 tbs olive oil
1 medium onion, diced
2 tbs fresh oregano, chopped
4 eggs
100 g ricotta cheese
50 g Parmigiano cheese, freshly grated
1 ts salt
½ ts black pepper
4 tbs butter, melted
12 sheets phyllo dough

Preheat oven to 190°C.

Cut spinach into fine strips.

Heat oil in large saucepan over medium-high heat. Add onion and sauté until softened, about 5 m.

Add spinach, oregano and ½ ts salt. Cook over high heat until nearly all the liquid has evaporated, about 5 m. Remove from heat and cool.

Beat eggs in large bowl. Add ricotta, Parmigiano, pepper and ½ ts salt. Stir until smooth. Add spinach mixture.

Brush the bottom and sides of a square baking pan with butter. Arrange half of the phyllo sheets in the bottom of the dish to cover and extend 2,5 cm up the sides (trim excess if necessary). Brush with butter.

Spoon spinach mixture over phyllo dough. Cover with remaining dough and neatly tuck the edge under. Brush with butter and diagonally score the top with the tip of a sharp knife.

Bake until pastry is golden brown, about 30 m.
Cut into 8 large squares and serve hot.

*You can freeze parts of the pie, thaw and reheat. (Do not put in a microwave oven to avoid soggy results).

Roasted grape & olive crostini

For ➍-➏*
2 tbs olive oil
1 cup (+/- 100 g) (purple) (seedless) grapes
1 cup (+/- 120 g) (kalamata) olives, pitted
1½ ts finely chopped rosemary, divided (or thyme)
sea salt & red pepper flakes
12 baguette slices, toasted
180 g ricotta (or blue cheese)

Heat oven to 205°C. Combine olive oil, grapes, olives, 1 ts rosemary, a couple pinches of sea salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 m, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking.
Slather each toast with ricotta, then heap each with grapes, olives and pan juices. Finish with remaining rosemary and eat immediately.

*Double ingredients for a small party.