Mix the fish sauce, soy sauce, sugar, and pepper in a bowl. Stir it to a nice mixture. Set it aside while you prepare the wok for action. Heat it til it’s very hot and then add the oil. Throw the egg in and flip it after 15 seconds. Move it to the side. Sauté the shallot and garlic and add the bacon after one minute. As soon as the bacon is no longer pink, add the rice. Now cut the egg into pieces and stir into the rice. Add the bowl of sauce and stir everything until the lardons are done. Turn the heat off. Sprinkle the spring onion and the coriander on top, and keep the cucumber slices as a side. Squeeze the lime over the rice for that magic citrus touch.

1 tablespoon of Thai fish sauce
1 teaspoon of Thai soy sauce
2 table spoons of peanut oil
2 cups of steamed jasmine rice
1 teaspoon of sugar
120g of regular lardons
1 quarter of a lime
spring onions
White pepper
30g of shallot
10g of garlic
coriander
cucumber
1 egg

Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat.
Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. 

Mix the flour, Jungle
2 coffee cups of flour
2 coffee cups of “Jungle Oats”
2 coffee cups of grated coconut
1,5 cups of sugar
250 grams of margarine
2 big spoons of honeydark chocolate
2 teaspoons of sodium
bicarbonate

The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. 

Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 

1 pumpkin,
parmesan cheese,
honey, cinnamon,
hazelnut butter,
minced meat, fresh herbs,
curly mustard greens.

spices mix.
ancho & pasilla chillies,
tomato paste, cumin,
spring onion. 

Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat. Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. Mix the flour, Jungle 

2 coffee cups of flour
2 coffee cups of “Jungle Oats”
2 coffee cups of grated coconut
1,5 cups of sugar
250 grams of margarine
2 big spoons of honeydark chocolate
2 teaspoons of sodium
bicarbonate

Rince the clams under running water and check for those sneaky sand clams. Prepare everything else: chop the shallot, garlic and chili. The celery can be a bit chunkier. Pour the olive oil generously in a large casserole. Heat the oil and fry the shallot. Add the garlic, ginger and chili. After a minute or so, add the celery and cherry tomatoes and let it mingle for about two minutes on a medium heat. Now turn up the heat to maximum, pour the Nouilly Prat, add the clams and give that pepper grinder a good workout. Place the lid on the casserole so the clams can cook in the steam. Shake it up from time to time. As soon as most shells have opened, take the casserole off the cooker. It doesn’t take more than a couple of minutes. You don’t want to leave it on too long, because the clams get chewy and small. 

Meanwhile, you’ve cooked the spaghetti al dente in salty water. Try to time it well so both are ready at the same time. Drain the pasta and add it to the casserole with the clams. Finish it off with the chopped parsley and mix it well. Serve immediately in bowls. Buon appetito. 

1200g fresh clams,
300g of spaghetti grano duro,
1 branch of green celery,
1 grape of cherry tomatoes,
1 chili pepper, 1 Shallot
1 spoonful of fresh ginger
1 clove of garlic, flat parsley
1 glass of Nouilly Prat,
olive oil, pepper, salt

The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. 

Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 

1 pumpkin,
parmesan cheese,
honey, cinnamon,
hazelnut butter,
minced meat, fresh herbs,
curly mustard greens.

spices mix.
ancho & pasilla chillies,
tomato paste, cumin,
spring onion. 

Clean the asparagus and remove the skin from the ginger. Peel the scampi’s and remove the intestinal tract. Slice the ginger. Cut the asparagus into four pieces and steam them for 5 to 10 minutes, depending on the size. Steam the samphire for about 2 minutes. Stir fry the ginger on a hot fire and add thesteamed asparagus. Stir them well, they need to slightly caramelize. Add the steamed samphire at the end and pour the oyster sauce. Stir again and that’s that. Stir fry the scampi’s briefly in another wok pan. Spread the asparagus with samphire in a bowl and place 2 or 3 scampi’s on top. 

12 to 16 scampi’s,
16 to 20 firm white asparagus,
oyster sauce, fresh ginger,
1 to 2 handful of samphire.

Mix the sugar with the butter until you get a nice smooth paste. Add the eggs one by one. Don’t rush! Every egg has to be dissolved before you add the next. You’ll thank me later. Then spoon-feed the flour and baking powder, nice and slow. Now pour a little bit of milk and a flask(2ml) of amond extract, 70g crushed walnuts and finally, 125g of ground quality dark chocolate. Give it another good stir and pour the mix into the buttered-up oven tray. Heat the oven to 150° and try to think of something else for 80 minutes. Let it cool a bit before you take it out of the cake tin and then let it cool some more.

Hint: before you wolf it down in minutes, remind yourself it’s even better the next day.

250 g butter at room temperature
300 g fine sugar
4 eggs
325 g flour
2 coffee spoons of baking powder
a splash of milk
1 small bottle of almond extract (2 ml)
70 g crushed walnuts
125 g crushed quality dark chocolate

A nicely composed mix of perfectly ripened cheeses; well-balanced between strong, smooth, classic and adventurous. Every cheese a jewel, displayed on a well loved wooden board and complemented with touches of nuts and colorful fruit.The Comté de Jura and Tomme de Savoie are regular guests, as is a rich variety of bread. Red wine completes the picture, perhaps from the Ardèche. Or better still, some elegant, cheese-loving Belgian beer. 

An eye for detail
A nose for ripeness
A balanced soul
Amazing cheese

Dissolve the yeast in lukewarm water. When dossilved, add the milk, flour and sugar. Kneed it to a dough and let it rest for 40 min. Kneed again and roll it to balls of about 45g. Roll the balls to discs of a about 1,5cm with a rolling pin. Fold them in two and let rest for 25 min. Cut baking paper in the size of the buns. Steam the buns on the baking paper in the steam basket with the lid on. Preheat the oven to 200°, cut the chicken and ginger. Add the soy sauce, peanut oil and sriracha sauce. Mix it all up and let marinate for about 20 min. Chop the spring onion, cilantro, jalapeño peppers and cucumber into small cubes. Put the tray in the oven for about 25 min. Remove the dish from the oven and add the grilled sesame seeds. Oil the buns on the inside with sesame oil and fill with chicken, greens and cilantro. Finish it off with fresh pepper corns and grilled onions.

The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. 

Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 

1 pumpkin,
parmesan cheese,
honey, cinnamon,
hazelnut butter,
minced meat, fresh herbs,
curly mustard greens.

spices mix.
ancho & pasilla chillies,
tomato paste, cumin,
spring onion. 

Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat. Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. Mix the flour, Jungle.

2 coffee cups of flour
2 coffee cups of “Jungle Oats”
2 coffee cups of grated coconut
1,5 cups of sugar
250 grams of margarine
2 big spoons of honeydark chocolate
2 teaspoons of sodium
bicarbonate

Heat the olive oil and sauté the shallots, garlic and the red pepper. Keep stirring while you add the curry paste. In go the ginger and lemongrass and we’re in for another round of sautéing. Extinguish with the coconut milk and add the mussels. Season generously with pepper and salt. Cover the pot and and let the heat work their way with those mussels until they surrender. Shake them up from time to time. Season with the fish sauce and lime juice, add the tomato brunoise and garnish with coriander. Serve with a crispy baguette.

For 4 people
4 kg of mussels
400 ml of coconut milk
3 cm of ginger, 1 red pointed pepper,
2 shallots and 4 tomatoes cut in brunoise.
lemongrass (cut in 2 and crushed)
half a tablespoon of fish sauce
2 tablespoons of curry paste
a splash of olive oil
coriander
1 lime

Children love this! From this mixed origins dish, I keep the puree and the meat from the Haché Parmentier and the aubergines, the loose tomatoes and the Bechamel and cheese top from the Moussaka. I guess you can also call it a lasagna with fries. Warning: lots of dirty pots and pans!

The bottom layer is a classic spaghetti sauce with 1 kilo of minced beef with pork or veal with pork. No pork, no grease and no grease, no taste. You know the drill: onions, crushed garlic, meat and a touch of thyme, worchester sauce, bay leaf, salt, pepper, tabasco, carrots and yes, maple syrup or even sugar to compensate for the tomato acidity. I use Muti polpa rustica. Can’t be bad with a name like that. Use hard potatoes, I mash them slightly with some nutmeg, an egg and some milk. The aubergines are pre-dried and pre-fried with rosemary in the pan. Add the tomatoes and fry untill they fall apart.

Use a classic bechamel sauce. In a large buttered oven dish, the meat goes in first, mixed with a little cream, then the aubergines, the tomatoes, the mashed potatoes and finally the bechamel sauce, topped with emmenthal or gruyère with parmesan. Half an hour on 200° and dad’s a hero.

Fry the finely chopped onion with the crushed garlic. Add the juniper berries and all the spices. Fry the boar meat at high temperature.Pour the red wine and the game stock. Note: don’t go too cheap with the wine, you’ll regret it later. Now add the tomato paste and let it simmer on a low heat for a few hours. Umbrians won’t all agree on the cooking time, but I like it long enough, so the meat really falls apart. Cook the pappardelle al dente. If necessary, use some of the cooking liquid to bind the ragout a bit more. Serve with a Sagrantino di Montefalco to maximize the Umbria experience.
 

  
For 4 people
2 aubergines
2 cloves of garlic
pezo
3 tablespoons oil (optionally from the drained sardines)
1 teaspoon smoked allspice powder (e.g. from la chinata)
1 spoon Ras el Hanout
1 spoon of cider vinegar
Lemon zest from 1 organic lemon
4 tins of millésime sardines.
Sourdough bread