Recipe Book

TABLE OF CONTENTS
Spaghetti ala Carbonara Original Recipe
Stir Fried Tofu and String Beans in Oyster Sauce
Shrimp in Spicy Oyster sauce
Pan seared Chicken breast with mushroom sauce,
garlic rice, and buttered veggies
Stamppot with Rookworst (Stewed Kale with Smoked Sausage)
American Banana Bread
Panettone
Gratin de Pommes de Terre et Courgette
Quiche Lorraine
Belgian Beef Stew (Stoofvlees)
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Spaghetti ala Carbonara Original Recipe
Ingredients:
350g spaghetti
200g guanciale
4 whole eggs (1 egg each yield)
100g grated Pecorino Romano cheese
1 tablespoon of extra virgin olive oil
Instructions:
1. Cut the guanciale into small pieces, then cook them in a frying pan with the extra vigin olive oil, over medium
heat, being careful not to roast them too much.
2. Meanwhile, add Pecorino cheese to the eggs and whisk them with a fork until you get a cream.
3. Cook spaghetti in boiling salted water, respecting the cooking times specified on the package .
4. Drain when they are al dente and place them in the pan with the guanciale.
5. Cook for 1 minute, over high heat, stirring.
6. Turn off the heat then pour the cream of eggs and cheese over and start to stir quickly. At this point
the cream will melt and warm; the eggs will cook without forming any lumps.
7. With the help of a ladle and a fork, create a pasta nest (8) then add guanciale, ground black pepper and
grated pecorino cheese to taste.
8. Serve immediately.
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Stir Fried Tofu and String Beans in Oyster Sauce
Ingredients:
1 package firm tofu, cubed
20-25 pieces green beans, trimmed
5-6 tbsp oyster sauce
½ teaspoon of Iodized Salt
Instructions:
½ teaspoon of Ground Pepper
1 onion, chopped
5-6 cloves garlic, finely chopped
Vegetable oil
Cook the green beans:
1. Bring a large pot of water to a boil to blanch the green beans.
2. When the water comes to a boil add the green beans and let simmer for about 2 minutes.
3. Rinse under cold water to stop the cooking. Set aside.
Cook the tofu:
1. Drain and squeeze out as much moisture as possible from the tofu.
2. Cut the tofu into cubes or chunks.
3. Heat cooking oil in a wok.
4. Fry tofu cubes in oil (enough to coat bottom of pan) until browned on all sides.
5. Remove "done" pieces from wok. Set aside.
6. Using the same wok, saute garlic and onion.
7. Add the beans. Cook until tender.
8. Add the fried tofu and oyster sauce.
9. Add salt and pepper
10. Stir until sauce is well incorporated with fried tofu cubes and green beans.
(You may also add red bell pepper or chili if you want to add a little spice to it) 4

Shrimp in Spicy Oyster sauce
Ingredients:
1 Kg Shrimp
3 heads of garlic, all minced
2 packs of Mama Sita’s oyster sauce (30g)
1.77 oz butter
½ cup of soy sauce
300 ml Sprite
4 pcs chilis
3 tablespoon olive oil
Salt and pepper to taste
3 tablespoon sugar
Instructions:
1. Sauté garlic and chili in olive oil until aromatic on a skillet.
2. Add shrimp until it turns pinkish.
3. Add butter.
4. Add sprite, oyster sauce, soy sauce, sugar, salt, and lots of pepper.
5. Bring it to boil.
6. Serve.
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Pan seared Chicken breast with mushroom sauce,
garlic rice, and buttered veggies
Ingredients:
½ kg chicken breast
Salt and pepper
3 teaspoon olive oil
For mushroom sauce:
1 198g mushroom
1 can of cream of mushroom
2 teaspoon olive oil
2 gloves of garlic
5 tablespoon Knorr liquid seasoning
1 tablespoon pepper
For fried rice:
3-4 cups cooked rice (Jasmine rice preferred)
5 cloves of garlic minced
2 teaspoon olive oil
4 tablespoon melted butter
1 teaspoon of salt
For the buttered veggies:
1 head broccoli, cut into small florets
2 pieces carrots cut into small cubes
2 cloves of garlic, minced
4 tablespoon melted butter
Olive oil
Salt and pepper to taste
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Pan seared Chicken breast with mushroom sauce,
garlic rice, and buttered veggies
Instructions:
For pan seared chicken:
1. First, rub the chicken with a little olive oil (1 teaspoon should do the trick for a pound or so), salt and pepper.
2. Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until
edges are opaque, about 10 minutes.
3. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
4. Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you
made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes
to a juicy chicken breast, patience is a virtue.
For the mushroom sauce:
1. Rinse mushrooms then pat them dry with paper towels. Heat a large skillet over medium heat and add 2 teaspoon
olive oil. When oil is hot, add mushrooms and garlic then sauté until golden and soft.
2. Add the mushroom sauce then Knorr seasoning, and water
3. Season with salt and pepper to taste and bring to a simmer. When gravy is at desired consistency, remove from
heat (keep in mind it will still thicken slightly as it cools).
For fried rice:
1. Heat a large skillet over medium heat. Add garlic and add 2 teaspoon olive oil.
2. Once the garlic is fragrant and a bit toasted add the rice.
3. Add butter, salt, and pepper to taste.
4. Serve.
For buttered veggies:
1. Heat a large skillet over medium heat. Add garlic and add 2 teaspoon olive oil.
2. Sauté in broccoli florets, cubed carrots, butter, salt, and pepper until everything’s coated in butter.
3. Serve.
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Stamppot with Rookworst
(Stewed Kale with Smoked Sausage)
Ingredients:
500 to 600 grams (8 1/2 to 10 cups) chopped kale
1 kilo (2.2 lbs) potatoes
50 grams/3 Tbsp. lard or butter
1 good rookworst (or several Frankfurters)
2 onions
100 to 150 gram (1/2 to 2/3 cup) bacon, chopped
1 meat stock cube
Freshly ground black pepper to taste
Salt (optional - lard, bacon and stock cube also contain salt)
2 Tbsp. white vinegar
Instructions:
Preparation in advance
Cooking the potatoes and kale:
1. Peel the potatoes, cut large ones in half, so that all potatoes are about the same size.
2. Put in a large pan and add as much water as needed to just submerge the potatoes.
3. Add the stock cube.
4. Put the kale on top of the potatoes, and the rookworst on top of the kale.
5. Cover with a lid, bring to the boil and then lower the fire.
6. Let simmer for about twenty minutes, Prick the potatoes with a fork to see if they're done.
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Stamppot with Rookworst
(Stewed Kale with Smoked Sausage)
Braising bacon and onions:
1. As soon as potatoes and kale are cooking, start with the bacon and onions.
2. Heat the bacon in a thick-bottomed skillet (I use a cast-iron one). You don't need to add any fat, but a
spoonful of lard of butter won't hurt.
3. When the bacon fat has melted, add the onions and lower the heat.
4. Stir occasionally, and keep covered. Braise for fifteen minutes. The onions will caramelize, the bacon won't burn.
5. If you'd like to have browner onions and crispier bacon, remove the cover for the last minutes and raise the
heat.
Mashing potatoes and kale:
1. When the potatoes are done, remove the rookworst.
2. Pour off the liquid, but retain it. Take a good masher and mash potatoes and kale without turning it into a
purée.
3. Now add as much of the cooking liquid as you need to get a savoury consistency, Mix in bacon and onions, lots
of black pepper, a dollop of lard or butter, and the vinegar.
4. Now taste to see if any extra salt is needed (bacon and stock cube also contain salt). You could also let every
one add salt to their own plate.
To serve
Stamppot is served piping hot, with the rookworst on top, whole or in thick slices. If you have real gravy, serve
that along with the stamppot. My Dutch taste panel however liked this stamppot just as well without the gravy.
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American Banana Bread
Ingredients:
2 very ripe large mashed bananas
2 eggs
¾ cup whole wheat flour
¾ cup regular flour (white)
1/3 cup vegetable oil
1/3 cup honey
1/3 cup plain yogurt
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
Instructions:
1. Pre-heat oven to 325°F (approximately 163°C)
2. Grease (with butter) and flour a 9x5 inch bread loaf pan.
3. Combine all the ingredients together in a big bowl and mix well.
4. Transfer to the loaf pan.
5. Bake until top is golden brown and splits slightly (about 1 hour and 20 minutes).
6. Enjoy!
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Panettone
Ingredients:
23oz plain flour
7 oz unsalted butter, melted
5 oz caster sugar
1/2 oz salt
2 eggs
Instructions:
7 oz raisins
4 oz candied peel finely chopped
2 oz yeast
grated rind of 1 lemon
about 100 ml lukewarm water
1. Dissolve the yeast in the water.
2. Separate the eggs. Sift the flour in a big bowl, make a well in the center and add the yeast liquid.
3. Mix by hand gradually adding the egg yolks, the sugar and the salt until the dough is fairly firm.
4. Add the melted butter, mixing it well, then incorporate the lemon rind, raisins and candied peel.
5. Turn out onto a floured surface and knead for 5-8 minutes, until smooth and elastic. Place in a greased
bowl, cover with a damp cloth and leave in a warm place to rise.
6. After about 1 hour turn the dough out onto a floured surface and knead again for 2 minutes, then shape
it into a tall oval loaf in order to get the classic panettone shape.
7. Place the dough in a tall, greased cake tin lined with grease proof paper. Leave it to rise until it has doubled
in size (5-6 hours).
8. Cut the top to make a cross shape and brush with the egg white slightly beaten.
9. Bake in a moderately hot oven, 200°C, Gas Mark 6, 400°F, for 1 hour and 30 minutes or longer, until well
cooked and of a rich dark color.
Serve the panettone with Spumante. 11

Gratin de Pommes de Terre et Courgette
Ingredients:
4 large potatoes
3 big zucchini
Grated cheese
Nutmeg or herbs
Salt
Pepper
For White Sauce:
4 tablespoon butter
4 tablespoon flour
2 1/2 cups heated milk
Salt
Freshly ground pepper
Instructions:
1. Melt the butter in a saucepan.
2. Stir in the flour and cook for 1-2 minutes.
3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and,
stirring all the time, bring to the boil.
4. Simmer gently for 8-10 minutes and season with salt and white pepper.
5. Preheat the oven to 210 ° C.
6. Cook the potatoes with the skin in salted water for 15 minutes after boiling.
7. Cut the zucchini into slices and cook them with the herbs of Provence. Add salt and pepper.
8. Peel the potatoes and cut them into slices.
9. Mix the potatoes and zucchini in a gratin dish.
10. Season and pour the white sauce and a pinch of nutmeg. Add a large handful of grated cheese and mix.
Pour grated cheese again to cover the dish.
11. Bake for 10-15 minutes.
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Quiche Lorraine
Ingredients:
5 eggs
1 ready-made shortcut pastry dough pie crust (pâte brisée)
2 large spoons of crème fraiche (or approximately 20 cl of heavy cream)
200 grams shredded Emmental cheese (Swiss cheese, or equivalent)
A pinch of salt & pepper to taste
200 grams lardon (bacon cut into
square chunks). If you don’t want to
use pork, you can replace it with leeks,
zucchini, onions, or whatever else your
heart desires.
Instructions:
1. Preheat oven to 180°C.
2. In a large bowl, beat all of the eggs, adding salt & pepper, heavy cream (or crème fraiche) and grated
cheese. Mix together.
3. In a small non-stick frying pan, cook the lardon until golden brown. (No need to add oil since the fat from
the lardon should suffice). Drain excess grease.
4. Unroll the pastry crust into a pie tin, fluting the edges.
5. Spread the lardon evenly across the bottom of the pie crust, then pour the egg mixture over it.
(You can put a bit of extra shredded cheese across the top if you want the quiche to be extra cheesy).
6. Bake in the oven for 30 minutes (test by putting a knife in the middle of the quiche—if it comes out clean
it’s done). The top should be a golden brown.
7. Serve as an entrée or main dish. Great when served with a mixed green salad on the side.
Bon appetit!
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Belgian Beef Stew (Stoofvle)
Ingredients:
1 kilo of stewed beef, cut into large chunks
2 large onions
1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme
and a few sprigs of fresh flat-leaf parsley)
2 cloves
2 slices of brown bread
2 heaped tbsp of sharp mustard
Instructions:
2 heaped tbsp of Loonse stroop
(or any other thick redcurrant syrup)
1 litre of (preferably Belgian)
dark beer, e.g. Maredsous
1 tbsp of vinegar
A few knobs of butter
Vegetable oil
Sea salt and freshly ground black pepper
1. Peel and roughly dice the onions.
2. Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the
onions until soft and just starting to brown. Remove from the casserole and put into a large container.
3. Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes
over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each
batch to the onions.
4. Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown
bits from the bottom of the casserole.
5. Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and
bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
6. Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew.
(They’ll disintegrate completely, adding flavour to the stew and thickening the sauce.)
7. Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another
15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
8. Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your
stoofvlees a good stir.
9. Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will
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build up even more. It can be eaten straight away as well, but it will always taste better the day after.

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