Recipes by Johan Declerck (Page 13)
Belgium Chef
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zucchini (courgette) soupzucchini (courgette) soupzucchini (courgette) soupserves 3-4The fastest way to grate zucchini is using a food processor. If you don’ t have one you could get some exercise and grate with a hand grater. Or just cut the zucchini into small chunks - they’ll take a little longer to cook.The herbs add a some freshness at the end but the… |
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chicken & couscous soupchicken & couscous soupchicken & couscous soupserves 4Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty texture to make your soup more of a meal-in-a-bowl.If you have access to kale or other greens they may be substituted for the baby spinach for a more rustic soup.Bring the stock to the boil in a large… |
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simple soba noodle soupsimple soba noodle soupsimple soba noodle soupserves 1Soba noodles are made of buckwheat as well as regular wheat and have a subtle ‘healthy’ flavour. Most other noodles could be used here if you prefer. Likewise, the veg can be varied to suit your taste (and what you have in the fridge!) baby spinach would be lovely.Remember that… |
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warm lentil salad with beets & ricottawarm lentil salad with beets & ricottawarm lentil salad with beets & ricottaserves 2 as a light mealIf you’ re up for roasting your own beets, scrub beets and trim tops. Wrap in foil and bake at 200C (400F) for about an hour or until tender (the bigger your beets the longer they’ ll take). Cool slightly before using in the salad. To… |
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veggie laksaveggie laksaVeggie Laksaserves 3Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These days you can get commercial laska or other Thai curry pastes that take all the hard work out of it.I’ve used Singapore noodles in this recipe which are a fine version of fresh hokkien noodles but I have… |
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PREPARING HEALTHFUL MEALSPREPARING HEALTHFUL MEALSMuch has been learned about how to prepare healthful foods that are enjoyable, convenient to make, and economical. Many of the leading chefs of Europe and the United States have abandoned cooking styles that once depended on fats and oils and are now using healthier cooking methods. This “new” cuisine uses the… |
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ricotta & basil open omelettericotta & basil open omelettericotta & basil open omeletteserves2If you’re a fan of commercial ‘non-stick’ tefflon pans, by all means go ahead, but I think it’s really worth the effort of investing the time in seasoning a traditionally cast iron pan yourself (see instructions on stonesoup). You’ ll be guaranteed an omelette… |
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simple prawns (shrimp) with yoghurt mayosimple prawns (shrimp) with yoghurt mayosimple prawns (shrimp) with yoghurt mayoserves 4I love this yoghurt mayo - a simple blend of virtuous natural yoghurt and sinful whole egg mayonnaise it’s a super easy and versatile sauce. Great with all fish and seafood and also delicious with roast chicken. Definitely something I keep… |
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Pollo con olive, cipolla e rosmarino ripieno Poussin stuffed with olives, onion, and rosemaryPollo con olive, cipolla e rosmarino ripieno Poussin stuffed with olives, onion, and rosemaryPollo con olive, cipolla e rosmarino ripieno Poussin stuffed with olives, onion, and rosemarySpit-roasted chicken and potatoes in foil, eaten on a park bench… |
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