APPETIZERS
Dukkah (vegan)
- 8 tbsp sesame seeds
- 2 tbsp coriander seeds
- 1 1/2 tbsp cumin seeds
- 50 g hazelnuts roasted and crushed
- 1 tsp seasalt (fleur de sel)
- 1/2 tsp black pepper freshly ground
- extra virgin olive oil
- fresh bread
Roast all seeds in a frying pan (non-stick coated) until it gives a pleasant smell. Give the roasted seeds together with the roasted hazelnuts, the salt and black pepper in a mortar and grind.
Dip the bread in the olive oil and then in the dukkah. Dukkah can be stored in a jar for jam in the fridge for about a month.
- 8 tbsp sesame seeds
- 2 tbsp coriander seeds
- 1 1/2 tbsp cumin seeds
- 50 g hazelnuts roasted and crushed
- 1 tsp seasalt (fleur de sel)
- 1/2 tsp black pepper freshly ground
- extra virgin olive oil
- fresh bread
Roast all seeds in a frying pan (non-stick coated) until it gives a pleasant smell. Give the roasted seeds together with the roasted hazelnuts, the salt and black pepper in a mortar and grind.
Dip the bread in the olive oil and then in the dukkah. Dukkah can be stored in a jar for jam in the fridge for about a month.
Dates with Lemon Feta
- 10 big dates (medjool)
- 150 g feta crumbled
- 1/2 lemon (juice and peel)
- 1-2 tbsp cream
- 20 small (young) basil leaves
- 20 walnuts quarters
- 20 pink peppercorns
- black pepper in a mill
Mix the crumbled feta with the lemon juice and peel. Add as much cream until the mixture is soft (but still thick) enough to get through a forcing bag. Cut the dates in halves and remove the stone. Put on each date lemon feta through a forcing bag (cover a little bit more than half of the date surface), press a small basil leaf and a quarter of a walnut on the upper top of the date. At the end place one pink peppercorn in the middle of the lemon feta. Season with black pepper from the mill.
- 10 big dates (medjool)
- 150 g feta crumbled
- 1/2 lemon (juice and peel)
- 1-2 tbsp cream
- 20 small (young) basil leaves
- 20 walnuts quarters
- 20 pink peppercorns
- black pepper in a mill
Mix the crumbled feta with the lemon juice and peel. Add as much cream until the mixture is soft (but still thick) enough to get through a forcing bag. Cut the dates in halves and remove the stone. Put on each date lemon feta through a forcing bag (cover a little bit more than half of the date surface), press a small basil leaf and a quarter of a walnut on the upper top of the date. At the end place one pink peppercorn in the middle of the lemon feta. Season with black pepper from the mill.
Zucchini with Parmesan and Truffle Oil
- 1 zucchini
- extra virgin olive oil
- big piece of parmesan
- truffle oil (natural flavour)
- sea salt (fleur de sel)
- black pepper in a mill
- toothpicks
Make very thin slices of the zucchini with a potato peeler. Brush a little bit olive oil on each. Grate parmesan on the top and add two drops of truffle oil on each slice. If you like add a little bit of sea salt, too. Roll the slices and tack them with a toothpick. Season with black pepper from the mill.
- 1 zucchini
- extra virgin olive oil
- big piece of parmesan
- truffle oil (natural flavour)
- sea salt (fleur de sel)
- black pepper in a mill
- toothpicks
Make very thin slices of the zucchini with a potato peeler. Brush a little bit olive oil on each. Grate parmesan on the top and add two drops of truffle oil on each slice. If you like add a little bit of sea salt, too. Roll the slices and tack them with a toothpick. Season with black pepper from the mill.
Sushi (vegan)
- 250 g sushi rice (rinsed until the rinsing water is clear)
- 350 mL cold water
- 50 mL rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 4 sheets of nori
- 1 avogado (in sticks)
- 1 carrot (julienne)
- sesame (roasted)
- wasabi paste
- soy sauce
Bring the water and rice to boil in a pan without a lid. Stir well as soon as it cooks and simmer on very low temperature for 10 minutes with the lid on. Turn off the heat and leave to stand for another 15 minutes without opening the lid. Put the rice carefully in a bowl.
Mix the rice vinegar, sugar and salt and fold in this seasoning mixture to the rice. Let the rice cool down to warm or room temperature.
Put a sheet of nori, rough side facing up, on a bamboo mat. Spread 1/4 of the sticky rice evenly on it leaving the upper third of the sheet free. Place the avogado sticks or carrot julienne onto the center of the rice layer, leaving 1/3 at the bottom and 1/3 at the top of the rice free. If you like spread some sesame on the top of the vegetables.
Moisten the free end of the sheet of nori with water and start to roll the nori with the bamboo mat away from your body, pressing the filling together. The roll will seal at the end with the moistenend end. Prepare the other 3 rolls. Let them rest for about half an hour and then cut them with a sharp and wet knive into slices (about 3 cm).
Serve with wasabi paste, soy sauce and roasted sesame in small bowls.
- 250 g sushi rice (rinsed until the rinsing water is clear)
- 350 mL cold water
- 50 mL rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 4 sheets of nori
- 1 avogado (in sticks)
- 1 carrot (julienne)
- sesame (roasted)
- wasabi paste
- soy sauce
Bring the water and rice to boil in a pan without a lid. Stir well as soon as it cooks and simmer on very low temperature for 10 minutes with the lid on. Turn off the heat and leave to stand for another 15 minutes without opening the lid. Put the rice carefully in a bowl.
Mix the rice vinegar, sugar and salt and fold in this seasoning mixture to the rice. Let the rice cool down to warm or room temperature.
Put a sheet of nori, rough side facing up, on a bamboo mat. Spread 1/4 of the sticky rice evenly on it leaving the upper third of the sheet free. Place the avogado sticks or carrot julienne onto the center of the rice layer, leaving 1/3 at the bottom and 1/3 at the top of the rice free. If you like spread some sesame on the top of the vegetables.
Moisten the free end of the sheet of nori with water and start to roll the nori with the bamboo mat away from your body, pressing the filling together. The roll will seal at the end with the moistenend end. Prepare the other 3 rolls. Let them rest for about half an hour and then cut them with a sharp and wet knive into slices (about 3 cm).
Serve with wasabi paste, soy sauce and roasted sesame in small bowls.
