CHEDDAR QUICHE
Serves 4
PREPARATION: 25 Mins
COOKING: 40 Mins
Ingredients
For the shortcrust pastry
-130 gr of flour
-65 gr of very cold butter
-3 gr of salt
-1 egg
-dried oregano
-Fresh oregano
-A splash of cold water
-Olive oil
-Pepper
-Salt
For the quiche filling
-180 ml of cream
-3 eggs
-a small handful of wild garlic
-30 gr of grated cheese of your choice
-4 slices of ham, chopped
-125 gr of cheddar, diced
-2 tablespoons of honey mustard
-Salt
-Pepper
Preparation
For the shortcrust pastry
1- Start by preparing the pastry so that it can rest in the fridge while you prepare the other ingredients.
2- In a mixing bowl, weigh all the ingredients except the water.
3- Begin kneading the dough to combine everything until you get a nice homogeneous ball.
4- Add a little cold water if necessary if the dough feels too crumbly.
5- Wrap it in cling film and place it in the fridge for 30 minutes.
For the quiche filling
1- Preheat your oven to 175°C (347°F).
2- Whisk the cream with the eggs, pepper, salt, mustard, grated cheese, and chopped wild garlic.
3- Add the diced ham and cheddar. Take your pastry out of the fridge.
4- Roll it out on a lightly floured surface.
5- Place it in your pie dish (a removable base pie dish is even better as it helps the bottom to cook more evenly), trim the edges, and lightly prick the base.
6- Fill the quiche with the filling, garnish with wild garlic leaves on top.
7- Bake for 35 to 40 minutes.
PASTA WITH ASPARAGUS AND LAMB CHOPS
Serves 4
PREPARATION: 15 Mins
COOKING: 25 Mins
Ingredients
-2 to 3 lamb chops per person
-1 bunch of small green asparagus
(about 120 gr)
-3 tomatoes
-1 lemon
-1 glass of white wine
-250 ml of vegetable broth
-1 clove of garlic
-1/2 pot of mascarpone cheese
-500 gr of short pasta
-Olive oil
-Whole grain mustard
-Pepper
-Salt
-Dried oregano
-Fresh oregano
-Lemon slices for serving
Preparation
For the pasta
1- Squeeze the lemon juice.
2- Dice the 3 tomatoes and finely mince the garlic.
3- Also, cut the asparagus into small pieces and set aside the tips.
4- Heat a large pot of salted water for cooking the pasta.
5- In a large skillet, sauté the asparagus pieces (except the tips) in olive oil with garlic.
6- After 5 minutes, deglaze with white wine and let it reduce.
7- Add the tomatoes, lemon juice, broth, and dried oregano. Season with salt and pepper.
8- Let it cook for 10 minutes, then add the mascarpone cheese, asparagus tips, and cooked pasta "al dente". Mix everything together.
Serve with lamb chops, a slice of lemon, and fresh oregano.
For the lamb chops
1- Mix 3 tablespoons of olive oil with 3 tablespoons of honey mustard.
2- Brush the lamb chops on both sides with the mixture.
3- Set aside and cook them on the BBQ (preferably) or in a skillet while preparing the pasta.
ASPARAGUS CASSOLETS
Serves 4
PREPARATION: 20 Mins
Ingredients
-12 white asparagus spears (3 per person)
-4 slices of ham on the bone
-4 eggs
-2 tablespoons of whole grain mustard
-250 ml of cream
-100 gr of grated cheese
-Plus extra for gratin
-Chives
-1 tablespoon of cornstarch
-Some bread
-Pepper
-Salt
-125 gr of small gray shrimps (optional)
Preparation
1- Peel your asparagus and trim the tough ends by about 2 cm.
2- Heat a large pot of salted boiling water and cook the asparagus for 10 minutes once the water is simmering. Mix the cream with the mustard, cornstarch, and grated cheese.
3- Season with pepper and salt. Spread the sauce in the bottom of ovenproof dishes that can accommodate your asparagus bundles, about 1/2 cm deep.
4- Drain the asparagus and wrap them in groups of 3 with a slice of ham. Preheat your oven to 175°C (347°F).
5- Place your bundles in the sauce.
6- Add a little mustard and sprinkle with grated cheese.
1- Bake for 15 minutes, then remove your dishes from the oven.
2- Crack 1 to 2 eggs into the casseroles depending on the number of bundles and return to the oven for another 5 minutes. The egg whites should become opaque.
3- When out of the oven, season the eggs with pepper and salt.
4- Add some small gray shrimps and finely chopped chives.
Enjoy with some bread.
MUSTARD AND LEMON SALMON
Serves 4
PREPARATION: 20 Mins
COOKING: 25 Mins
Ingredients
-150-200 gr of salmon fillets per person
-3 leeks
-250 ml of 30% fat cream
-400 gr of small potatoes
-3 tablespoons of honey mustard
-2 lemons
-Some green olives
-Pepper
-Salt
-Sprigs of dill
-Olive oil
Preparation
1- Peel and cut your baby potatoes into halves or quarters depending on their size.
2- Slice your leeks, using the white and light green parts (I reserve the darker green parts for soup).
3- Cook your potatoes in salted water, but not for too long; they should not fall apart and should still be slightly firm as they will cook further in the oven.
4- Also, cook your leeks for 10 minutes in boiling salted water.
5- Squeeze the juice of one lemon. Add it to the cream and mix.
6- Add 3 generous tablespoons of mustard, salt, and pepper. Pour this sauce into the bottom of an ovenproof dish.
7- Arrange the leeks and the partially cooked potatoes on top. Preheat your oven to 175°C (347°F).
Sear your salmon pieces for 2 minutes on each side (no more, just to give them some color) in olive oil.
8- Season with pepper and salt.
9- Place them on top of the vegetables. Slice the second lemon into thin slices and distribute them over the salmon.
10- Add some olives and fresh dill.
11- Finally, drizzle a generous amount of olive oil on top.
12- Bake for 25 minutes and enjoy...
MUSTARD PUFF PASTRY
Serves 4
PREPARATION: 30 Mins
COOKING:
20-25 Mins
Ingredients
-1 puff pastry roll
-150 g cream cheese
-Jefke Honey Mustard Sauce
-2 medium-sized potatoes, peeled and thinly sliced
-Spices to taste (salt, pepper, paprika, rosemary, etc.)
-100 g feta cheese, crumbled
-A handful of arugula
Preparation
1- Preheat your oven to 200°C (392°F) and place a sheet of parchment paper on a baking sheet.
2- Unroll the puff pastry and place it on the prepared baking sheet.
3- In a small bowl, mix the cream cheese and Jefke Honey Mustard Sauce. Spread this mixture evenly over the puff pastry.
4- Arrange the thin potato slices on top of the cream cheese mixture. Season the potatoes with spices to taste (salt, pepper, paprika, rosemary, etc.).
5- Bake the tart in the preheated oven for about 20 to 25 minutes, or until the puff pastry is golden brown and crispy.
6- Remove the tart from the oven and sprinkle with crumbled feta cheese and arugula. Cut the tart into slices and serve hot.
HOMEMADE ROLLS
Serves 4
PREPARATION: 20 Mins
Ingredients
-500 g of flour (type 550)
-1 packet of dry yeast (7 g)
-1 teaspoon of salt
-1 teaspoon of sugar
-250 ml of lukewarm water
-2 tablespoons of olive oil or neutral vegetable oil
-Optional: 1 egg for egg wash
-Optional: sesame seeds or poppy seeds for sprinkling
-4 homemade rolls
-4 tablespoons of honey mustard
-4 hard-boiled eggs, sliced
-8 slices of ham
-Lettuce leaves
-Sliced tomatoes
Preparation
1- In a large bowl, mix the flour with the dry yeast, salt, and sugar.
2- Add the lukewarm water and olive oil, then knead until you get a smooth dough. Add a little more water if needed to achieve a soft dough.
3- On a lightly floured surface, vigorously knead the dough for about 5 to 10 minutes, until it's smooth and elastic.
4- Place the dough back in the bowl, cover it with a clean cloth, and let it rest in a warm place for about 1 hour, until it doubles in size.
5- Once the dough has risen, divide it into 8 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving enough space between each ball.
6- Cover the dough balls with a clean cloth and let them rest for another 30 minutes, until they have slightly puffed up.
7- Meanwhile, preheat your oven to 200°C (392°F).
8- Optional: Beat the egg and brush the tops of the rolls with it. Sprinkle with sesame seeds or poppy seeds, if desired.
9- Bake the rolls in the preheated oven for about 15 to 20 minutes, until they are golden brown and sound hollow when tapped underneath.
10- Remove the rolls from the oven and let them cool on a wire rack.
11- Cut the homemade rolls in half and lightly toast them.
12- Spread 1 tablespoon of honey mustard on each half of the roll.
13- Arrange slices of hard-boiled egg on the bottom half of each roll.
14- Place two slices of ham over the eggs.
15- Top with lettuce leaves and tomato slices.
16- Cover with the other half of the roll.
BAGELS
Serves 8
PREPARATION: 30 Mins
COOKING:
20 Mins
Ingredients
For the dough
-450 gr of bread flour (T45)
-6 gr of dry yeast
-8 gr of salt
-230 gr of lukewarm water
-30 gr of milk
-30 gr of sugar
-20 gr of olive oil
-Seeds of your choice
-1 egg white
For the poaching
-3 liters of water
-20 gr of brown sugar
-20 gr of potato starch
-40 gr of salt
Preparation
1- In the bowl of your stand mixer or in a mixing bowl if kneading by hand, weigh the flour, salt, water, milk, sugar, olive oil, and yeast, taking care not to let the yeast come into direct contact with the salt.
2- Knead at medium speed for 5 to 7 minutes. The dough should come away from the sides of the bowl but still be slightly sticky. In the bowl of your stand mixer or in a mixing bowl if kneading by hand, weigh the flour, salt, water, milk, sugar, olive oil, and yeast, taking care not to let the yeast come into direct contact with the salt.
3- Divide your dough into 8 equal portions.
Shape them into balls, then make a hole in the center with your finger and rotate the dough to widen it. Make sure to widen it sufficiently as the dough will still rise.
4- Place your bagels one by one on a well-floured silicone baking mat to prevent sticking.
5- Let them rise for a maximum of 10 minutes. If they rise too much, they will collapse during poaching.
6- During these 10 minutes, bring the water to a boil and preheat your oven to 220°C (428°F).
7- Immerse the bagels in the water for 1 minute on each side. Use a slotted spoon to flip them and remove them from the water.
8- Place them on paper towels to absorb excess moisture. Place your drained bagels back on the silicone baking mat or parchment paper and brush them with the egg white. Decorate them with the seeds of your choice.
9- Bake for 20 minutes. They should be nicely golden brown.
TOMATO, COMTE CHEESE, AND BEARNAISE TART
Serves 3
PREPARATION: 40 Mins
COOKING: 35-40 Mins
Ingredients
For the shortcrust pastry
-160 gr of flour
-80 gr of cold butter
-4 gr of salt
-1 egg
-A splash of cold water
For the quiche filling
-130 ml of cream
-3 eggs
-30 gr of grated cheese of your choice
-100 gr of diced Comté cheese
-5 tablespoons of Béarnaise sauce
-Dried oregano
-Salt
-Pepper
-3 large colorful tomatoes
-10 colorful cherry tomatoes
-Olive oil
-Fresh basil
Preparation
For the pastry
1- Start by preparing the pastry so that it can rest in the fridge while you prepare the other ingredients. In a mixing bowl, weigh all the ingredients except for the water.
2- Begin to knead the dough to combine everything until you get a nice homogeneous ball. Add a little cold water if necessary if the dough feels too crumbly.
3- Wrap it in plastic wrap and place it in the fridge (for 30 minutes).
4- Take your pastry out of the fridge.
5- Roll it out on a lightly floured surface somewhat thickly as the tomatoes may moisten the pastry.
6- Place it in your tart mold (a tart ring is even better as it ensures the bottom cooks more easily), trim the edges, and cover the bottom with the Béarnaise sauce.
For the quiche filling
7- Preheat your oven to 175°C (347°F).
8- Whisk the cream with the eggs, pepper, salt, grated cheese, oregano, and salt.
9- Add the diced Comté cheese.
10- Pour the mixture halfway into the tart.
11- Cut your tomatoes into thick slices and place them in the mixture.
12- Finish with some whole cherry tomatoes and some halved.
13- Season the tomatoes with pepper and salt. Bake for 35 to 40 minutes.
14- After baking, brush your tomatoes with a little olive oil using a brush.
15- Garnish with fresh basil.
GRATIN
Serves 2-3
PREPARATION: 15-20 Mins
COOKING: 20-25 Mins
Ingredients
-2 zucchinis, thinly sliced
-2 tomatoes, sliced
-50 g of pine nuts
-200 ml of Béarnaise sauce
-100 g of grated cheese (such as Emmental or Gruyère)
-Salt and pepper to taste
-Fresh herbs (such as parsley or basil) for garnish
Preparation
1- Preheat the oven to 200°C (392°F) and lightly grease a gratin dish.
2- Alternate the zucchini and tomato slices in the gratin dish.
3- Toast the pine nuts in a dry pan over medium heat until they are golden brown. Be careful not to burn them.
4- Sprinkle the toasted pine nuts over the vegetables in the gratin dish.
5- Pour the Béarnaise sauce evenly over the vegetables.
6- Sprinkle the vegetables with the grated cheese.
7- Season with salt and pepper to taste.
8- Bake the vegetable gratin in the preheated oven for about 20 to 25 minutes, or until the cheese is golden and bubbly.
9- Remove the gratin from the oven and let it cool slightly.
10- Garnish with fresh herbs and serve.
SALMON POUCHES
Serves 4
PREPARATION: 25-30 Mins
Ingredients
-1 roll of puff pastry
-Béarnaise sauce
-1 ripe avocado, sliced
-300 g of salmon fillet, cut into portions
-4 eggs
-Fresh dill, finely chopped
-Salt and pepper to taste
Preparation
1- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
2- Unroll the puff pastry and cut it into 4 squares.
3- Place each square on the prepared baking sheet.
4- Spread the Béarnaise sauce evenly over each puff pastry square.
5- Arrange the avocado slices on top of the Béarnaise sauce.
6- Place a portion of salmon fillet on each avocado slice.
7- Make a small well in the center of each salmon fillet and crack an egg into it.
8- Season the eggs with salt and pepper to taste.
9- Bake the salmon pouches in the preheated oven for about 15 to 20 minutes or until the puff pastry is golden brown and the eggs are cooked.
10- While the pouches are baking, finely chop the fresh dill.
11- Once the salmon pouches are out of the oven, sprinkle them with chopped fresh dill.
BRUSSELS SPROUTS
Serves 4
PREPARATION: 20-30 Mins
COOKING:
15-20 Mins
Ingredients
-500 g Brussels sprouts
-100 g finely grated Parmesan cheese
-100 g ham, sliced thinly
-2 eggs
-100 g breadcrumbs
-Salt and pepper to taste
-Béarnaise sauce
Preparation
1- Wash, clean, and cut the Brussels sprouts in half.
2- Blanch the Brussels sprout halves in boiling salted water for about 5 minutes, then drain them.
3- Place the Parmesan and breadcrumbs in two separate shallow dishes. Beat the eggs in another bowl and season them with salt and pepper.
4- Dip each Brussels sprout half first in the Parmesan, then in the beaten eggs, and finally in the breadcrumbs to coat them.
5- Wrap each breaded Brussels sprout half in a thin slice of ham.
6- Arrange the breaded and wrapped Brussels sprout halves on a baking sheet lined with parchment paper.
7- Bake the breaded Brussels sprout halves in a preheated oven at 200°C (392°F) for about 15 to 20 minutes, until they are golden and crispy.
8- Serve the hot breaded Brussels sprout halves with Béarnaise sauce.
FOCACCINE
Serves 4-6
PREPARATION:
35 Mins
COOKING:
90 Mins
Ingredients
For the dough
-500 g flour
-7 g dry yeast or 20 g fresh yeast
-300 ml warm water
-2 tablespoons olive oil (plus a little extra for drizzling)
-1 teaspoon salt
-Coarse sea salt, fresh rosemary, or other spices for sprinkling (optional)
For the topping
-Béarnaise sauce
-100 g grated cheese (such as Emmental or Gruyère)
-200 g mushrooms, sliced
-200 g mozzarella, thinly sliced
-A handful of rocket (arugula)
Preparation
For the dough
1- Mix the flour, salt, and form a well.
2- Add the yeast, warm water, and olive oil.
3- Knead to obtain a smooth and elastic dough.
4- Let the dough rest until it doubles in volume.
5- Preheat the oven to 220°C (428°F).
6- Divide the dough into pieces, form balls.
7- Let the focaccine rest.
8- Drizzle with olive oil, sprinkle with spices.
9- Bake in the oven for 15 to 20 minutes.
For the topping
1- Preheat the oven to 220°C (428°F) and line a baking sheet with parchment paper.
2- Roll out the dough and form a flat layer on the baking sheet.
3- Evenly spread the purchased Béarnaise sauce over the dough.
4- Sprinkle the grated cheese over the Béarnaise sauce.
5- Arrange the mushroom slices and mozzarella slices on the dough.
6- Bake the pizza in the preheated oven for about 15 to 20 minutes, or until the crust is crispy and the cheese is golden.
7- Let the focaccine cool slightly.
8- Remove the pizza from the oven and let it cool slightly.
CRISPY ASPARAGUS
Serves 4
PREPARATION: 20 Mins
COOKING: 10 Mins
Ingredients
-120 g green asparagus
-50 g flour
-1-2 eggs
-20 g Parmesan cheese
-100 g panko breadcrumbs
-Dried oregano
-Pepper
-Salt
-Tartar sauce or other dipping sauce
-Dried oregano
Preparation
1- Trim the ends of your asparagus if necessary.
2- Bring 1 liter of salted water to a boil and blanch the asparagus for 2 minutes. Rinse them immediately with cold water.
3- Prepare three bowls: one with flour, one with beaten egg, and one in which you mix the panko breadcrumbs, oregano, a little pepper, and grated Parmesan cheese. Preheat your oven to 180°C (356°F).
4- First, dip your drained asparagus in the flour, then in the beaten egg. Finish with the panko/Parmesan mixture.
5- Place them on a sheet of parchment paper or a silicone baking mat. Bake for 15 minutes. No need to turn them halfway through cooking.
CRISPY CHICKEN NUGGETS
Serves 4
PREPARATION: 20 Mins
COOKING: 20-25 Mins
Ingredients
-3 tbsp olive oil
-500 g chicken breast, cut into cubes
-Cajun seasoning blend for chicken
-Pepper
-Salt
-2 cups corn flakes
-1 cup all-purpose flour
-2 eggs, beaten
-Choice of dipping sauces
Preparation
1- Place your chicken cubes in a large bowl. If starting from whole breasts, cut them into pieces that are not too small to avoid dryness or too large to ensure they cook through.
2- Drizzle with olive oil, add your seasoning blend, as well as pepper and salt.
3- Mix everything with your fingers so that each piece of chicken is coated with the marinade.
4- Cover and let marinate in the refrigerator for at least 1 hour.
Take each piece one by one.
5- Start by dipping the pieces in the bowl of flour, then the beaten eggs, and finally the crushed corn flakes. Place them on a silicone baking mat or parchment paper, leaving a little space between them.
6- Preheat your oven to 170°C (340°F).
7- Bake for approximately 20-25 minutes.
8- The corn flakes should just lightly brown.
Serve hot or warm with dipping sauce and a side salad.
Buns
Serves 4
PREPARATION: 60 Mins
Ingredients
For the dough
-500 g all-purpose flour
-7 g dry yeast (1 packet)
-250 ml warm milk
-50 g sugar
-50 g melted butter
-1 egg
-1 teaspoon salt
For the filling
-200 g smoked salmon, sliced
-200 g green asparagus, cleaned and cut into pieces
-250 ml cream
-1 leek, sliced
-Jefke Béarnaise sauce
Preparation
1- Prepare the dough: Start by dissolving the dry yeast in the warm milk and let it rest for about 5 to 10 minutes until the yeast is activated. In a large bowl, mix the flour with sugar and salt. Then add the melted butter and egg. Combine the yeast mixture with the flour mixture and knead until you get a smooth dough. Knead the dough on a lightly floured surface for about 5 to 10 minutes until it is soft and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until it doubles in size.
2- Prepare the filling: While the dough is rising, cut the smoked salmon into slices and chop the green asparagus into pieces. Mix the cream and sliced leeks with the Béarnaise sauce to make a filling mixture.
3- Assemble the buns: After the dough has risen, briefly knead it on a lightly floured surface and divide it into 8 equal portions. Shape each portion into a ball and flatten it to form a round disc. Place a generous amount of smoked salmon on each dough disc, then distribute the asparagus pieces.
4- Preheat the oven: Preheat the oven to 180°C (350°F).
5- Bake the stuffed buns: Place the stuffed buns in the preheated oven and bake for about 15 to 20 minutes until they are golden brown and cooked through.
AVOCATS COCOTTE
Serves 4
PREPARATION: 10 Mins
COOKING: 20 Mins
Ingredients
-2 avocados
-4 small eggs
-Mayonnaise aioli pesto or other
-4-6 slices of bread
-Grated cheese of your choice
-Grape tomatoes
-Chives
-Salt and pepper
-Lemon olive oil for serving
Preparation
1- Preheat your oven to 175°C (350°F).
2- Cut the avocados in half and remove the pit.
3- Quick tip: Insert the tip of a knife into the pit, then gently twist to remove it.
4- Using a spoon, scoop out a small amount of flesh from the center of each avocado half to make room for the egg.
5- Place a small spoonful of mayonnaise aioli pesto or pesto inside each avocado half.
6- Arrange the avocado halves in a baking dish and drizzle with a little olive oil.
1- Carefully crack one egg into each avocado half, starting with the yolk first, and then adding a little of the egg white if you have small eggs to avoid overflow.
2- Season the eggs with salt and pepper, then sprinkle with grated cheese.
3- Fill the remaining space in the baking dish with grape tomatoes. Bake the dish for 10 to 15 minutes, depending on the quantity of eggs. The egg whites should be opaque.
4- Garnish with chopped chives just before serving.
Enjoy with some slices of bread.
PINK BURGERS
Serves 4
PREPARATION: 20 Mins
COOKING: 10 Mins
Ingredients
For the Buns (makes 10):
-530 g of flour
-20 g of fresh yeast
-40 g of whole milk
-10 g of salt
-8 g of sugar
-75 g of cooked beetroot, blended with its juice
-100 g of softened butter
-1 egg
-1 egg yolk
-Black sesame seeds
For the Filling:
-1 beef burger patty per person
-Butter
-Baby spinach leaves
-Cheddar cheese
-Tomatoes
-Jefke green pesto sauce (or other)
Preparation
1- In the bowl of your stand mixer, pour the warm milk and crumble the fresh yeast over it. Let it rest for 5 minutes. Then add the flour, softened butter, egg, sugar, and salt.
2- Blend the equivalent of one beetroot with the juice from the package to obtain about 75 g, then add it to the bowl.
3- Knead for 10 minutes at low speed until the dough comes away from the sides of the bowl. If the dough is too sticky, add a little flour and knead again.
4- Cover and let it rise for 1 to 1.5 hours. After resting time, divide the dough into 10 portions, each weighing about 90-100 g.
5- Shape them into balls and place them on a baking sheet lined with a silicone mat or parchment paper.
6- Let them rise again for 45 minutes in the cold, closed oven.
7- To facilitate rising, you can pour a glass of hot water into a pan at the bottom of the oven.
8- Preheat your oven to 175°C (350°F).
9- Brush the tops of the buns with the beaten egg yolk mixed with a little water.
10- Sprinkle some black sesame seeds on each bun.
11- Bake for 15-17 minutes; they should not become too browned, or the pink color will be slightly muted.
12- Let them cool on a wire rack.
13- Fill your buns with aioli pesto sauce, thinly sliced tomatoes, cheddar cheese, a burger cooked to your liking, and baby spinach leaves.
For extra indulgence, fry your bun halves in butter before assembling.
KEBAB
Serves 4
PREPARATION: 20 Mins
COOKING: 60 Mins
Ingredients
For the Dough:
-500 g of flour
-7 g of dry yeast (1 sachet)
-250 ml of warm water
-1 teaspoon of salt
-1 teaspoon of sugar
-2 tablespoons of olive oil
For the Filling:
-Jefke Aioli Pesto
-Mixed salad
-Tomatoes, sliced
-Cheese of your choice, grated or sliced (e.g., feta, gouda, mozzarella)
-Choice of meat (e.g., chicken, beef, lamb), thinly sliced or in strips
Preparation
1- For the kebab dough, place the flour in a large bowl and make a well in the center. Pour the dry yeast into the well and mix it with a little warm water and sugar. Let it rest for about 5 to 10 minutes, until the yeast is activated.
2- Add the remaining water, salt, and olive oil. Mix everything well and knead until you have a smooth dough. Remove the dough from the bowl and knead it on a lightly floured surface for about 5 to 10 minutes, until it is smooth and elastic.
3- Place the dough back in the bowl, cover it with a clean towel, and let it rest in a warm place for about 1 hour, until it doubles in size.
4- While the dough is resting, you can prepare the other ingredients for the filling and preheat the oven to 220°C (430°F).
5- After the dough has doubled in size, briefly knead it on a lightly floured surface and divide it into 4 to 6 equal-sized pieces, depending on the desired size of your kebab bread.
6- Take the kebab bread out of the oven and let it cool slightly. Then spread them with aioli pesto and top with mixed salad, tomato slices, cheese, and your choice of meat.
ASPARAGUS, PARMA HAM, AND CREAM CHEESE ROLLS
Serves 4
PREPARATION: 10 Mins
COOKING: 15 Mins
Ingredients
-1 bunch of medium-sized green asparagus
-10 slices of Parma ham
-Plain cream cheese
-Salad
-Cherry tomatoes
-Herb vinaigrette or other dressing of your choice
Preparation
1- Preheat your oven to 180°C (350°F).
2- Trim the ends of the asparagus.
3- Lay out a slice of ham and place a teaspoon or two of cream cheese at one end of the slice. Arrange 3 or 4 raw medium-sized asparagus spears on top.
4- Roll up the ham and asparagus together and repeat the process with the remaining asparagus.
5- Place the rolls on a baking sheet lined with a silicone mat or parchment paper and bake for 10 minutes in the oven before flipping them over and baking for an additional 5 minutes.
The ham should become crispy. Enjoy (hot or cold) as an appetizer or as a main dish served with a small salad and a good vinaigrette.
TUNA AND CHICKPEA SALAD
Serves 4
PREPARATION: 20 Mins
Ingredients
-2 hard-boiled eggs
-10 green olives
-4 cooked potatoes
-2 hearts of lettuce
-1/2 cucumber
-1 can of tuna in water
-Pepper and salt
-1 can (300g) of chickpeas (or 50g of dried chickpeas rehydrated overnight and boiled for 30 minutes)
-Chives or other fresh herbs
-Herb vinaigrette
-Juice of one lemon
Preparation
1- Boil your eggs for 10 minutes in simmering water. Cool them down with cold water and peel them.
2- Cook your potatoes until "al dente," cut them into eighths, and let them cool.
3- Peel and slice the cucumber.
4- In a salad bowl, arrange the lettuce leaves and layer on top:
-Cucumber slices
-Potato wedges
-Some drained tuna
-Rinsed chickpeas...
5- Repeat the layers a second time.
6- Season with pepper and salt, then add the green olives and the eggs cut in half (seasoned lightly with salt and pepper).
Finish by drizzling lemon juice over everything, sprinkle with chopped chives, and add some herb vinaigrette.
TOMATO, STRAWBERRY, AND FETA SALAD
Serves 2
PREPARATION: 8 Mins
Ingredients
-500g strawberries
-1 cucumber
-250g cherry tomatoes
-200g feta cheese
-Fresh basil
-Olive oil
-Pepper
-Salt
-Capers (from a jar)
-Chive vinaigrette
-Nigella seeds (or sesame seeds)
Preparation
1- Cut the strawberries into quarters, the cucumber into sticks, and halve the cherry tomatoes.
2- Divide them among the plates.
3- Crumble the feta over the top.
4- Season with pepper and salt.
5- Drizzle with a little olive oil and sprinkle with nigella seeds.
6- Add a few capers and basil leaves, and wait until the last minute before serving to add the chive vinaigrette.
BACON MUSTARD SAVORY CAKE
Serves 8
PREPARATION: 20 Mins
COOKING: 40 Mins
Ingredients
For the cake:
-100g bacon, sliced (or ham)
-150g grated cheese of your choice
-60g mustard
-75g sun-dried tomatoes, plus extra for decoration (recipe below)
-Chives
-250g flour
-4 small eggs
-5cl olive oil
-5cl milk
-1 packet of baking powder
For the sun-dried tomatoes:
-3 bunches or more of cherry tomatoes
-Dried oregano
-3 tablespoons sugar
-4 tablespoons olive oil
-Coarse salt
-Pepper
Preparation
For the sun-dried tomatoes:
1- Preheat the oven to 120°C.
2- In a bowl, place the cherry tomatoes halved, drizzle with olive oil, sugar, oregano, pepper, and coarse salt.
3- Mix with your fingers to coat all the tomatoes, then pour onto a baking sheet lined with parchment paper.
4- Bake for 30 to 45 minutes until the tomato skins are wrinkled.
5- Place them in a bowl with the cooking juices.
For the cake:
1- Preheat your oven to 175°C.
2- Cut the bacon into slices and add chopped chives.
3- Also add mustard and 75g of sun-dried tomatoes. In a bowl, weigh the flour, baking powder, and mix.
4- Add the eggs, milk, and olive oil and mix to obtain a smooth dough.
5- Add the grated cheese and the bacon/mustard/chive/tomato mixture and mix one last time. Pour your batter into the mold of your choice and garnish with sun-dried tomatoes.
6- Bake for 35-40 minutes.
Allow to cool slightly before unmolding.
MUSTARD SALMON WITH RICE
Serves 4
PREPARATION: 10 Mins
COOKING: 15 Mins
Ingredients
-4 salmon fillets (about 150-200 g each)
-200 g long-grain rice
-2 tablespoons Jefke mustard
-2 tablespoons honey
-2 tablespoons soy sauce
-Juice of one lemon
-Salt and pepper to taste
-Fresh herbs for garnish (optional)
Preparation
1- Cook the rice according to the instructions on the package until done.
2- In a small bowl, mix the mustard, honey, soy sauce, and lemon juice to prepare the mustard sauce.
3- Preheat the oven to 180°C (350°F). Place the salmon fillets on a baking sheet lined with parchment paper and season them with salt and pepper.
4- Spread the mustard sauce evenly over the salmon fillets.
5- Bake the salmon fillets in the oven for about 12 to 15 minutes, until cooked through and lightly golden.
6- Serve the baked salmon with the cooked rice and garnish with fresh herbs if desired.
Puff Pastry Tart with Mustard Sauce
Serves 4
PREPARATION: 20 Mins
COOKING: 25-30 Mins
Ingredients
-1 sheet puff pastry (store-bought)
-2 medium-sized zucchinis, thinly sliced
-2 tablespoons mustard
-200 ml heavy cream
-1 onion, chopped
-2 garlic cloves, minced
-200 g mushrooms, sliced
-1 red bell pepper, sliced
-100 g grated cheese (Emmental or Gruyère)
-Olive oil
-Salt and pepper to taste
-Fresh herbs for garnish (optional)
Preparation
1- Preheat your oven to 200°C (400°F) and lightly grease a tart pan.
2- Place the puff pastry sheet in the tart pan and lightly press the edges.
3- Spread the mustard evenly over the bottom of the puff pastry.
4- In a skillet, heat a little olive oil and sauté the chopped onion and minced garlic until they are tender.
5- Add the mushrooms and bell pepper slices to the skillet and sauté until they are tender. Season with salt and pepper.
6- Add the heavy cream to the vegetables in the skillet and mix well. Simmer until the sauce thickens slightly.
7- Pour the vegetable mixture over the puff pastry with mustard and spread it evenly.
8- Arrange the zucchini slices on top of the vegetable mixture.
9- Sprinkle the grated cheese over the zucchini slices.
10- Bake the puff pastry tart in the preheated oven for about 25 to 30 minutes, until the pastry is golden brown and the cheese is melted and lightly golden. Remove the tart from the oven and let it cool slightly. Garnish with fresh herbs if desired.
CAPRESE BAGUETTES
Serves 4
PREPARATION: 20 Mins
COOKING: 25 Mins
TEMPS DE POUSSE: 1h 45 Mins
Ingredients
For the Baguettes:
-500 g of flour
-9 g of salt
-25 g of bread improver (or 25 g of butter)
-275 ml of warm water
-25 ml of milk
-10 g of sugar
-25 g of fresh yeast
For the Filling:
-2 balls of mozzarella
-3 tomatoes
-Tomato-flavored mayonnaise
-Basil
-Olive oil
-Fresh basil and oregano
-Dried oregano
-Pepper
-Salt
Preparation
1- In the bowl of your stand mixer, pour the milk, warm water, and crumble the yeast with your fingers. Stir with a fork and let it sit for 5 minutes.
2- Then add the flour, salt, sugar, and bread improver (or butter) and knead for at least 10 minutes at low then medium speed. The dough should come off the sides.
3- Cover with a slightly damp cloth and let it rise for 1 hour. Pour your dough onto your lightly floured work surface.
4- Degas it and then divide it into 4. Shape the dough into balls.
5- Cover them and let them sit for 5 minutes. Then flatten each ball into a flat rectangle with your fingers so as not to crush the dough too much, then fold the dough 3 times to form a loaf.
6- Then elongate each loaf by rolling them on the table and place them two by two on trays protected with a silicone baking mat or parchment paper.
7- Place the trays in the closed and off oven with a bowl of boiling water to create moisture.
8- Let rise again for 30 minutes.
Remove them from the oven and preheat it to 220°C (425°F).
9- Gently brush the surface of the baguettes with water, sprinkle with flour, and score the baguettes along the length.
10- Bake for 15 minutes, they should not be too colored as they will go back in the oven for a second time. Let the baguettes cool for 10 minutes and lower the oven temperature to 170°C (340°F).
11- Cut the baguettes crosswise every 5 cm or so, but without cutting them completely, the pieces should remain attached to each other.
12- Lightly spread each gap with either flavored mayonnaise, balsamic vinegar cream, or pesto.
13- Slice your tomatoes and mozzarella balls and slide a slice of each into the gaps.
14- Season with pepper, sprinkle with oregano, and salt.
15- Place back in the oven for 5 minutes, just enough time to melt the mozzarella. Upon removal from the oven, garnish with fresh basil and/or oregano and a drizzle of olive oil.
PIZZA
Serves 4
PREPARATION: 1h 30 Mins
Ingredients
For the dough
-300 g of flour
-1 packet of dry yeast
-1 teaspoon of sugar
-1 teaspoon of salt
-200 ml of warm water
-2 tablespoons of olive oil
For the topping
-150 g of cream cheese
-Jefke mayonnaise with sun-dried tomatoes
-Fresh chives, finely chopped
-Salt and pepper to taste
-Grated cheese (e.g., Mozzarella)
-Tomatoes
-Fresh Mozzarella, sliced
-Balsamic glaze for garnish
Preparation
1- For the pizza dough, pour the flour into a large bowl and make a well in the center. Add the dry yeast and sugar into the well, then mix with a little warm water. Let it rest for about 5 to 10 minutes until the yeast is activated.
2- Add the remaining water, salt, and olive oil. Mix well and knead until you get a smooth dough. Remove the dough from the bowl, knead it lightly on a lightly floured surface for about 5 to 10 minutes, until it is smooth and elastic. Put the dough back in the bowl, cover with a clean cloth, and let it rest in a warm place for about 1 hour, until it doubles in size.
3- While the dough is resting, prepare the sauce. In a bowl, mix the cream cheese, mayonnaise, chopped sun-dried tomatoes, and chives. Season with salt and pepper to your taste.
4- Preheat the oven to 220°C (430°F) and roll out the pizza dough on a baking sheet lined with parchment paper. Spread the sauce evenly over the dough.
5- Season with salt and pepper. Sprinkle with grated cheese then arrange the tomato slices.
6- Roll the edges of the dough to form a crust.
7- Bake the pizza for about 15 to 20 minutes, until the crust is golden and the cheese is melted.
8- Remove the pizza from the oven and arrange the slices of Mozzarella on top. Return to the oven for about 5 minutes, until the cheese is melted and golden.
CAULIFLOWER
Serves 4
PREPARATION: 15 Mins
COOKING: 10-15 Mins
Ingredients
-1 medium-sized cauliflower
-2 eggs
-1 cup of breadcrumbs
-1/2 cup of grated parmesan
-1 teaspoon of garlic powder
-Salt and pepper to taste
-Olive oil for cooking
-Jefke Aioli Sauce
Preparation
1- Cut the cauliflower into bite-sized pieces and wash it thoroughly.
2- In a medium bowl, beat the eggs. In another medium bowl, mix breadcrumbs, grated parmesan, garlic powder, salt, and pepper.
3- Dip the cauliflower pieces into the beaten eggs, then roll them in the breadcrumb mixture to coat them well.
4- In a skillet, heat some olive oil. Pan-fry the breaded cauliflower pieces on both sides, about 3 to 4 minutes on each side, until they are golden and crispy.
5- Remove the breaded cauliflower pieces from the skillet and place them on paper towels to remove excess oil.
6- Arrange the breaded cauliflower pieces on a serving plate and serve with store-bought aioli sauce for dipping.
BEEF CARPACCIO
Serves 2
PREPARATION: 15 Mins
Ingredients
-200 gr of beef carpaccio
-25 gr of arugula
-5 brown mushrooms
-1 avocado
-10 green olives
-10 raspberries
-30 gr of parmesan shavings
-Truffle vinaigrette or other dressing
-Kumquat (optional)
-Pepper and salt
-Fresh basil
Preparation
1- Arrange the slices of carpaccio evenly on two plates.
2- Season the meat with pepper and salt.
3- Finely slice the raw mushrooms and add them on top.
4- Place some arugula and drizzle with some truffle vinaigrette. Peel and slice the avocado into thin strips and distribute them on top.
5- Season the avocado with pepper and salt, and finish the plates by evenly distributing the olives cut in half, parmesan shavings, basil, and raspberries.
ASPARAGUS SALAD
Serves 2-4
PREPARATION: 20-30 Mins
Ingredients
-1 bunch of green asparagus
-2 sweet potatoes
-200 g of ham, sliced into strips
-2 tomatoes, diced
-Mixed green salad to taste
-Jefke Honey Mustard Vinaigrette
Preparation
1- Wash the green asparagus, trim off the woody ends, and cut them into medium-sized pieces.
2- Peel the sweet potatoes and cut them into small cubes.
3- Cook the sweet potato cubes in boiling water for about 5 to 7 minutes, until they are tender but still slightly crisp. Drain and set aside.
4- In a skillet, heat a little oil and sauté the green asparagus for about 3 to 5 minutes, until tender. Add the diced sweet potatoes and sauté for another 2 to 3 minutes, until lightly golden. Remove from heat and let cool.
5- Arrange the mixed green salad on a serving platter or in a salad bowl. Distribute the sautéed asparagus and sweet potato pieces over the top.
6- Add the ham strips and diced tomatoes onto the salad.
7- Pour the store-bought honey mustard vinaigrette over the salad and gently toss to evenly distribute the dressing.
8- Garnish with fresh herbs or toasted nuts, according to preference.
COCONUT BREADED SHRIMP
Serves 4
PREPARATION: 20 Mins
CUISSON:
15 Mins
Ingredients
-20-25 peeled shrimp, frozen
-2 eggs
-Cornstarch
-Flour
-Grated coconut
-1 tbsp soy sauce
-Panko breadcrumbs or regular breadcrumbs
-Salt
-Pepper
-Cajun spices or paprika
-Sauce options (cocktail and tartar for us)
-1 lemon
Preparation
1- Take your shrimp out of the freezer 30 minutes before cooking and pat them dry.
2- Prepare 3 deep plates:
one with beaten eggs and a tablespoon of soy sauce
a second one with a mixture of half flour, half cornstarch
a last one with a mixture of half grated coconut, half breadcrumbs or panko along with some pepper, a tiny bit of salt, and Cajun spices or paprika.
3- Preheat your oven to 180°C (350°F).
4- Prepare a baking sheet lined with a silicone baking mat or parchment paper.
5- First, dip the shrimp in the eggs, then in the flour/cornstarch mixture, again in the eggs, and finally in the breadcrumbs.
6- Place them side by side on the silicone baking mat.
7- Bake for about twenty minutes, until the breadcrumbs turn golden brown.
8- You can flip them halfway through cooking, but it's not necessary.
9- Serve with sauce and lemon wedges.
BURGER
Serves 2
PREPARATION: 20 Mins
COOKING: 15 Mins
Ingredients
-500 g of ground beef
-4 burger buns
-4 slices of Cheddar cheese
-Salt and pepper to taste
-1 onion, thinly sliced
-4 lettuce leaves
-2 tomatoes, sliced
-Jefke Pepper Mayonnaise
Preparation
1- Season the ground beef with salt and pepper, then shape into 4 equal-sized patties.
2- Preheat a grill pan or grill over medium heat. Cook the burger patties for about 4-5 minutes on each side, until they reach the desired doneness. During the last minutes of cooking, place a slice of Cheddar cheese on each patty and let it melt.
3- Cut the burger buns in half and lightly toast them.
4- On the bottom half of each burger bun, place a lettuce leaf, followed by a slice of tomato and a few onion rings.
5- Place the grilled burger patties with melted cheese on top of the onion rings.
6- Generously spread store-bought pepper mayonnaise on the top half of each burger bun and place it on top of the patties.
SALMON TOAST
Serves 4
PREPARATION:
15-20 Mins
COOKING:
20-30 Mins
Ingredients
-4 slices of bread (of your choice), toasted
-4 tablespoons of pesto
-4 tablespoons of cream cheese
-200 g of smoked salmon, thinly sliced
-1/2 cucumber, thinly sliced
-8 asparagus, cooked and cooled
-4 tablespoons of Jefke mayonnaise
-2 hard-boiled eggs, peeled and sliced (optional)
-Salt and pepper to taste
Preparation
1- Grill the slices of bread until they are golden and crispy.
2- Evenly spread 1 tablespoon of pesto and 1 tablespoon of cream cheese on each slice of toasted bread.
3- Arrange the thin slices of salmon on top of the cream cheese.
4- Evenly distribute the thin slices of cucumber over the salmon.
5- Place 2 cooked asparagus on each slice of cucumber.
6- In a small bowl, mix the Jefke mayonnaise with 1 tablespoon of pesto to prepare the sauce. Season with salt and pepper to taste.
7- Drizzle the prepared sauce over the asparagus and cucumbers.
8- Optionally, add a slice of hard-boiled egg to each sandwich according to your preference.
SALMON WRAP
Serves 4
PREPARATION: 15-20 Mins
Ingredients
-4 large wheat tortillas (wraps)
-4 tablespoons of wasabi mayonnaise
-2 ripe avocados, peeled, pitted, and sliced
-200 g of smoked salmon, thinly sliced
-1 cup of cooked and peeled edamame beans
-2 tablespoons of soy sauce
-2 tablespoons of toasted sesame seeds
Preparation
1- Place a tortilla on a clean work surface.
2- Evenly spread the wasabi mayonnaise over the tortilla.
3- Arrange the avocado slices on the mayonnaise.
4- Place the thin slices of salmon on top of the avocado.
5- Distribute the cooked and peeled edamame beans over the salmon.
6- Lightly drizzle the filling with soy sauce.
7- Sprinkle toasted sesame seeds over the filling.
8- Roll up the tortilla tightly to form a wrap.
9- Repeat the process for the remaining tortillas and ingredients.
SESAME CRACKERS
Serves 4
PREPARATION: 20-25 Mins
COOKING: 20 Mins
Ingredients
For the sesame crackers
-1 cup of flour
-1/2 teaspoon of salt
-2 tablespoons of sesame seeds
-2 tablespoons of olive oil
-1/4 cup of water
Pour la crème au wasabi et mayo
For the topping
-Smoked salmon, thinly sliced
-Cooked edamame, removed from pods
Preparation
For the sesame crackers
1- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2- In a bowl, mix the flour, salt, and sesame seeds.
3- Add the olive oil and mix well.
4- Gradually add the water and knead until you get a smooth and elastic dough.
5- Roll out the dough thinly on a lightly floured surface.
6- Cut the dough into small squares or rectangles and place them on the prepared baking sheet.
7- Bake the crackers in the preheated oven for about 10 to 12 minutes or until they are golden and crispy.
8- Remove the crackers from the oven and let them cool.
For the wasabi mayo cream
1- In a small bowl, mix the mayonnaise, wasabi paste, and lime juice until you get a homogeneous mixture.
2- Add more wasabi paste according to your taste and desired level of spiciness.
For the topping
1- Spread a generous amount of wasabi mayo cream on each sesame cracker.
2- Place a slice of smoked salmon on top of the cream.
3- Garnish the salmon with cooked edamame.
4- Serve the sesame crackers with smoked salmon and edamame as a delicious snack or appetizer.
SWEET POTATO CUBES
Serves 2-4
PREPARATION:
10-15 Mins
COOKING: 25-30 Mins
Ingredients
-2 large sweet potatoes
-2 tablespoons of olive oil
-1 teaspoon of paprika powder
-1 teaspoon of garlic powder
-Salt and pepper to taste
-Jefke Samurai Sauce
Preparation
1- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2- Peel the sweet potatoes and cut them into sticks or regular wedges.
3- In a large bowl, toss the sweet potato pieces with olive oil, paprika powder, garlic powder, salt, and pepper until evenly coated.
4- Arrange the seasoned sweet potatoes on the prepared baking sheet in a single layer.
5- Bake the sweet potatoes in the preheated oven for about 25 to 30 minutes, flipping them occasionally, until they are golden and crispy.
6- Remove the crispy sweet potatoes from the oven and serve them with the Samurai sauce.