For 2 people
Start your preparations 45-60 minutes before you plan to serve your meal.
Ingredients to be kept cool:
The following ingredients should be kept in the fridge: - Filet of Cod - Chicken breast/Goat’s cheese - Eggs - Cheese - Butter - Crème fraîche - Milk - Fruit
Store the vegetables in a cool, dark place.
Pick your herbs
You’ll need some fresh herbs for this recipe, which you can pick in our herb garden. Pick a couple of sprigs of basil, thyme and mint per person.
Before we begin, set the oven to 180 degrees and remove the baking tray. 1. Begin with the stock. Fill a saucepan half full with water, put it on the heat and add one of the stock cubes. Be careful that it doesn’t boil over.
2. Wash the tomatoes and put them in a baking dish and sprinkle them with olive oil, salt and pepper. 3. Place them in the oven and roast for 10 minutes. Then take them out and leave them on the side to rest. Leave the oven at 180 degrees. 4. Wash and cut the vegetables for the starter. Cut the asparagus once lengthwise. Remove the kale leaves from the stalk and cut into smaller pieces. Use the vegetable peeler to peel the carrot and golden beets. Chop the carrot, golden beets, courgette and mushrooms into small pieces. Watch the video for more instructions.
5. Blanch the asparagus for 3-4min. in the pan with the stock. (Blanching is a term used by chefs. It means to boil for a couple of minutes). This ensures that your vegetables will retain some bite. 6. After 1 minute, add the beets and the carrot to the pan and continue to blanch the vegetables for another 2-3 mins.
7. Drain the vegetables over another pan and reserve the stock for later to cook to the chicken. (For the vegetarian option you should reserve the stock for the main course). 8. In the meantime, chop the vegetables for the main course and put them in the fridge for later. These vegetables should be cut slightly bigger (beets, mushrooms, courgette, kale, carrot and asparagus).
Vegetarian option: skip steps 9 to11. Once all the vegetables have been chopped, prepare we can the chicken for the roulade. 9. Bring the reserved stock to the boil.
10. When it comes to the boil, reduce the heat and add the chicken. Simmer the chicken in the stock on a low heat for 10-15 minutes. This will add flavour to the chicken. 11. When chicken is white all the way through, remove it from the heat and let it cool. In the meantime, make a start on the cheese crisps, but you can also wait until the chicken is done. 12. Use 1 tablespoon of cheese per crisp and make 2 crisps per person. Keep the rest of the cheese for later.
13. Line the baking tray with baking paper and arrange the cheese in small heaps on it, making sure they are not too close together. Spread the heaps out a little to ensure that the crisps aren’t too thick. 14. Switch the oven to the grill function and place the baking tray with the cheese in the oven. Wait until the cheese has melted and has turned golden brown. Be careful that the cheese doesn’t burn.
15. Take the crisps out of the oven and let them cool.
Set the oven to 180 degrees Once the chicken is out the pan and the crisps are out of the oven we can make a start on the pancakes. 16. Add the flour, the egg and 150ml milk to a bowl and mix into a smooth batter. Add a pinch of salt and pepper and the leaves from one sprig of thyme to taste. Once the batter is ready, we can make a start on the orange dressing. 17. Prepare the orange over a saucepan according to the instruction video. First peel then cut the orange into segments using a small knife. Keep them for the pancakes, Reserve the juice in the saucepan. 18. Then squeeze out all the juice into the pan. There won’t be much, but we don’t need much. Leave the juice in the pan until we are ready to make the dressing, which we’ll do at the last minute.
19. Once the chicken breasts are cool enough, pull them apart into small enough pieces to roll them easily in the pancakes. 20. Put a frying pan on the stove on a medium heat and warm a little oil in the pan. 21. Pour a ladle of batter into the pan. Don’t make the pancake too thin as you won’t be able to roll it into a roulade. 22. When both sides of the pancake are light brown, put it on a plate. 23. Repeat until all the batter has been used. Tip: use any leftover batter or pancakes for breakfast tomorrow. Done? Then you’ve finished your preparations. Continue with the following steps when you’re ready to eat.
Chicken or goat’s cheese roulade with orange
- 2 spears green asparagus - 1 bunch cherry tomatoes - 2 kale leaves - 1 golden beet - 1/3 carrot - 1/3 courgette - 3 mushrooms - 1 orange - 1egg - 100 gr. flour - 150 ml. milk - 75 ml. crème fraîche - 1 vegetable stock cube - olive oil - 1 sprig of thyme - sachet salt & pepper - 1 chicken breast/4 slices of goat’s cheese
1. Fry the courgette, kale and mushrooms for 3-4 minutes. Add the remaining vegetables after 2 minutes, these only need to be warmed through as you have already blanched them. Add a pinch of salt and pepper and your vegetables are ready. 2. Take a pancake, spread it with crème fraîche and cover with vegetables (leave the asparagus for dressing the plate) Add some pulled chicken and roll up tightly.
Vegetarian option: Crumble the goat’s cheese over the vegetables together with the orange segments and roll up tightly. 3. Place the roulade and the roasted tomatoes on the baking tray and warm through for 5 minutes at180 degrees.
4. In the meantime, finish making the orange dressing. Warm the orange juice in the pan over a high heat, stirring all time until it thickens to syrup. Don’t let it get brown! 5. Remove the roulade from the oven, cut into 3 pieces and place it on a plate. Add the vegetables and orange dressing. Either follow the instruction video or dress the plate your own way. Warm the oven to 200 degrees for the main course.
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Enjoy your homemade roulade!
Dutch risotto with cheese crisps (and fish from the North Sea)
Ingredients main course
- 90gr. Parmesan cheese - 2 cod fillets/leave out for vegetarians - 150gr. risotto rice - 1 vegetable stock cube - olive oil - 1 sprig thyme - sheet of baking paper - 4 spears green asparagus - 1 golden beet - 4 kale leaves - 2/3 courgette - 2/3 carrot - 8 mushrooms
Preparation main course
Let’s continue with the main course! We’re going to use the vegetables and cheese crisps that you’ve already prepared. 1. Fill the pan half full with water. Add the remaining stock cube (if you haven’t used the old stock for chicken you can use that).
2. Blanch the vegetables you prepared earlier for 4-5 min. 3. Take the vegetables out of the stock and place them in a bowl. Reserve the stock for the risotto. Vegetarian option: skip steps 4 and 5 4. Place the cod fillets in an oven dish greased with olive oil. 5. Sprinkle the fish with salt, pepper, olive oil and thyme leaves. Put it in the oven for 12-14 minutes at 200 degrees.
Start the risotto while the cod is in the oven – but don’t forget to keep an eye on the fish while it’s cooking. 6. Warm some oil in a pan, add the risotto rice and fry until the rice is slightly translucent. 7. Add the stock ladle by ladle to the rice stirring continuously. Keep tasting the rice – it’s the only way of telling when it is cooked!
8. Reduce the heat to the lowest setting and add the blanched vegetables and the rest of the Parmesan cheese. Mix well. 9. Bring to taste with salt, pepper and basil leaves. 10. Check one last time that the risotto rice is properly cooked and ready to serve. 11. Take the cod out of the oven. You can see that it is cooked when the fish is white right the way through. You can also press it lightly. If it doesn’t give way easily it’s not ready. 12. Divide the risotto between the plates. Lay the pieces of cod on top of the rice and serve with the cheese crisps. The instruction video will give you some tips for dressing your plate, or design it yourself.
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Enjoy your main course. Bon appetit!
Bruschetta with red fruit
- 1 small baguette - 1 egg - 100 ml. milk - 10 gr. cinnamon - 2 sprigs basil - 1 sprig mint - small portion butter - sachet sugar - 75 ml. crème fraîche - 6 strawberries - 6 raspberries - 2 bunches red currents
Hopefully you’ve enjoyed your meal so far! 1. Firstly, cut the bread into slices, allowing 2 slices per person (of course you can serve more or less if you wish!)
2. Mix 100ml. milk and 1 egg and sugar and cinnamon to taste in a bowl big enough to cover the bread completely in the mix. 3. Melt a knob of butter in a pan over a low heat. 4. Dip the slices of bread in the mix, making sure that both sides get a good covering. 5. Gently fry the slices of bread in the pan, turning regularly for 3-4 minutes until both sides are golden brown. You can fry several slices at the same time. 6. Meanwhile, mix the remaining crème fraîche with 1 teaspoon of sugar. 7. Roughly chop some basil and mint and mix through the crème fraîche.
8. Now make the fruit salad for the bruschetta. Remove the redcurrants from the twig and carefully slice the strawberries and raspberries. Tip: Do this just before you are ready to serve to stop the fruit getting too soft.
9. When the bread is ready, arrange it attractively with the fruit on your plates – follow the instruction video or make up your own design.
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Bon appetit, and enjoy your final course.