Baked Endives with Roquefort Cheese | Endive Gratin
Baked Endives with Roquefort Cheese or Endive Gratin is a classic of the Belgian cuisine, although this dish is also very popular in France. Commonly known as chicons or witlof...
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Spring
Enjoy bright and colourful dishes that Chef’s Pencil brings to your spring. These spring dishes will bring a smile to your face.
Vegetable Loaf with Pickled Onions and a Fresh Sauce
This vegetable loaf recipe was provided by Chefs Ferri Racz and Robert Björkdahl of Malmö for the Great Good from European Green Cities cookbook published by the European Commission. The...
Frankfurt’s Green Sauce
Frankfurt’s Green Sauce is a delicious vegetarian German dish that’s very popular around Germany’s financial capital. It is most commonly served with cold boiled eggs and hot boiled potatoes during...
David Thompson’s Green Papaya Salad
Originating from ethnic Lao people, this spicy salad is a delicious appetizer. It is eaten throughout South-Asia and you’ll find it in a few different forms in Thailand, Laos, Vietnam...
Mushrooms (Morels) and Peas Risotto by Chef Susan Holt
This delicious risotto with peas and mushrooms (morels) recipe was provided by Chef Susan Colt. Susan is the co-fonder of CulinAerie, a prestigious cooking school based in Washington D.C. Chef...
SQUID, RED BELL PEPPER, PICCALILLY, AVOCADO
Squid Use a cleaned squid for the strips. Cook the squid and olive oil sous-vide for half an hour at 50 °C. Let it cool down. Slice the squid in long, thin strips...
RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS
This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can...
HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND REDUCED BALSAMIC
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the...
COD, SNAILS, PARSLEY AND LEMON
Fish Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C. Cut the vacuum bag open and...
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
For Tuna: Season all sides of the tuna steaks with salt and white pepper.
Heat a sauté pan and then add canola oil. When the oil has just started to...
