Personal recipe library
Clear ingredients and practical steps, without a long story getting in the way.
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12 of 208 recipes
Main course Ardennes-style pork medallions with mash, broccoli and mushrooms. Served with a cream sauce with mustard and stock. Finish with a little fresh parsley.
Pastries Light puff pastry with a sugared top, filled with pastry cream, sour cherries, and whipped cream. Made in lesson 5 of the pastry chef training.
Basic recipe AI-generated Make your own puff pastry with a well of flour, laminating butter and six letter folds. Includes clear resting times and guide measurements for rolling out.
Main course Duck breast with a fresh orange sauce, broccoli braised in vegetable stock and crisp croquettes.
Main course Juicy chicken breast in a creamy mushroom sauce with broccoli and couscous. The broccoli cooks in vegetable stock with a touch of nutmeg.
Soup A smooth, velvety courgette soup with onion, garlic and a subtle hint of curry. The balanced ratio between courgette and vegetable stock ensures a rich vegetable flavour.
Not part of a category A refreshing Mojito with lime, fresh mint, cane sugar and Cuban white rum. Top up the glass with ice and sparkling water and serve immediately.
Dessert Refined dark chocolate discs topped with nuts, raisins and a warm hint of cardamom. Simple, elegant and perfect as a gift.
Dessert Creamy milk chocolate rounds with nuts, dried fruit and a subtle hint of amaretto. A simple chocolate recipe with a luxurious twist.
Dessert Fresh-tasting white chocolate mendiants with lime and dried exotic fruit. Easy to make, lovely to serve and ideal as a small chocolate snack or gift.
Not part of a category A simple and delicious speculoos recipe with Dr. Oetker, ideal for Sinterklaas and the cold winter months.
Side dish Refreshing mint yoghurt sauce with Greek yoghurt, fresh mint and a splash of olive oil. Ideal with couscous, lamb or summer grilled dishes.
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