Ingredients: 2 tablespoons black bean sauce, 3 garlic cloves, 2 tablespoons honey, 2 tablespoons rice wine, ginger powder, 2 tablespoons soy sauce, 2 tablespoons oil, 1 teaspoon caster sugar, 1 pork tenderloin, 1 onion, 1 red pepper, 200 grams mushrooms, 3 spring onions, noodles,
Number of persons: 2
Make a marinade with 2 tablespoons black bean sauce, 3 chopped garlic cloves, 2 tablespoons honey, 2 tablespoons rice wine, ginger powder, 2 tablespoons soy sauce, 2 tablespoons oil and 1 teaspoon caster sugar. Marinate 1 pork tenderloin in this at least one night. Preheat the oven to 170 degrees. Place the pork tenderloin in an ovenproof dish (without the marinade). Place the ovenproof dish about 25 minutes in the preheated oven. Prepare the noodles according to the directions on the package. Bake in hot oil 1 chopped onion with 1 diced red pepper until the onion is soft. Add 200 grams sliced mushrooms and 3 sliced spring onions. Stir fry until the mushrooms are tender. Add the marinade to it. Drain the noodles, and stir in with the vegetables. Warm well. Serve the noodles with sliced pork tenderloin. Enjoy!
Ingredients: 375 grams butter, 1 vanilla pod, 500 grams white caster sugar, 12 eggs, 375 grams flour, 1 pinch of salt, 2 dessert spoons green food coloring, 3 tablespoons cinnamon, 5 teaspoons ground cloves, 3 teaspoons nutmeg, 3 teaspoons cardamom,
Preheat the grill to 220 degrees. Mix 375 grams butter with the seeds taken from 1 vanilla pod and 250 grams white caster sugar into a shiny mass. Divide 12 eggs. Mix the egg yolks with the other 250 grams white caster sugar to a foamy mass. Beat the egg whites until stiff. Mix the butter with the egg yolks and egg whites. Add 375 grams of flour and a pinch of salt. Mix together with a spatula. Divide the batter into 2 bowls. Add to one bowl 2 dessert spoons of green food coloring, and to the other bowl 3 tablespoons cinnamon, 5 teaspoons ground cloves, 3 teaspoons nutmeg and 3 teaspoons cardamom and mix it until you have a good batter, taste if it needs some more spices.
Grease a springform of 20 centimeter. Spoon a layer of green batter and place the springform at a top grit under the grill. After about 5 minutes you get the springform from the oven and it takes you one layer of the spiced batter. Turn it in the oven again for about 5 minutes in the oven. This you have to do layer after layer until you haven’t got any batter. After 5 layers batter put the springform in a lower grid under the grill. When the upper layer is ready, get the spekkoek from grill to cool. Enjoy!
Ingredients: 200 grams butter, 285 grams golden caster sugar, 4 eggs, 140 grams flour, 1 teaspoon baking powder, 50 grams cocoa powder, 70 grams dark chocolate, 500 grams mascarpone, 4 tablespoons coffee liqueur,
Preheat the oven at 160 degrees (fan). Grease 2 equal cake forms with butter. Mix 200 grams butter and 200 grams golden caster sugar and mix well. Add gradually 4 eggs and mix to a light and fluffy batter. Add 140 grams flour, 1 teaspoon baking powder, 50 grams cocoa powder and 50 grams finely chopped dark chocolate and mix into a good batter. Fill each cake form with half of the batter. Place the cake forms both in the preheated oven for about 30 to 40 minutes. Prick with a satay stick in the cakes to make sure it is cooked. Let the cakes cool well on a rack. Meanwhile make the filling and top layer. Mix 500 grams mascarpone 85 grams golden caster sugar and 4 tablespoons coffee liqueur well. Cover with half the mixture the first cake. Then place the other cake on it. Cover this with the rest of the mascarpone mixture. Use a teaspoon to make a relief in the top layer. Sprinkle with about 20 grams of finely chopped dark chocolate. Enjoy!
Ingredients: 100 grams butter, 250 grams golden caster sugar, 100 grams white chocolate, 100 grams caramel (Nestel), 2 eggs, 200 grams flour, 1 teaspoon baking powder, 2 bananas,
Preheat the oven at 170 degrees. Melt in a pan 100 grams butter, 250 grams golden caster sugar, 100 grams white chocolate and 100 grams caramel until you have a smooth mass. Let it cool down a bit. Meanwhile beat 2 eggs. Mix the eggs with the caramel mass. Add 200 grams flour, 1 teaspoon baking powder and 2 sliced bananas. Stir it well. Put the caramel mass in a brownie baking tin lined with baking paper. Place the brownie baking tin approximately 45 minutes in the preheated oven. Allow the blondies to cool and cut in pieces. Enjoy!
Ingredients: 250 grams butter, 250 grams golden caster sugar, 4 eggs, 250 grams flour, a pinch of salt, baking powder, 4 tablespoons cocoa powder,
Number of cupcakes: 18
Preheat the oven at 160 degrees. Put in a muffin form the paper shapes. Mix 250 grams butter with 250 grams golden caster sugar to the creamy whole. Add gradually 4 eggs and mix until pale and frothy batter. Add 250 grams flour, a pinch of salt and baking powder and mix it well. Add 4 tablespoons cocoa powder to the batter and mix well. Fill the cupcakes with the batter. Place the muffin form about 30 to 35 minutes in the oven. Let the cupcakes cool well. Enjoy!
Ingredients: 375 grams butter, 2 sachets vanilla sugar, 250 grams sugar, 250 grams caster sugar, 12 eggs, 375 grams flour, 50 grams cocoa powder,
Preheat the grill for at 220 degrees. Mix 375 grams butter with 2 sachets vanilla sugar and 250 grams sugar into a shiny mass. Divide 12 eggs. Mix the egg yolks with 250 grams caster sugar to light white mass. Beat the egg whites stiff. Mix the butter with the egg yolks and egg whites. Add 375 grams flour. Mix lightly together. Divide the batter into 2 bowls. Add to 1 bowl 50 grams cocoa powder and mix until you get a uniform color batter. Grease a springform of 22 centimeters. Scoop a layer of the light coloured batter in the springform and turn on the springform in the oven. After about 5 minutes get the springform from the oven and put a layer of chocolate mixture on top. Put it back in the oven for 5 minutes. Keep up to until you’re out of batter. If the upper layer is ready is the chocolate ‘spekkoek’ also ready. Enjoy!
Ingredients: 4 tomatoes, 2 garlic cloves, thyme, bay leaf, caster sugar, balsamic vinegar, olive oil,
Getting the green ‘crown’ of 4 firm tomatoes and cut the tomato in the convex side cross until almost at the bottom. Put the tomatoes in a ovenproof dish. Cut 2 garlic cloves into thin slices and put it in each tomato. Put in each tomato also 1 sprig fresh thyme and 1/2 bay leaf. Sprinkle some caster sugar over the tomatoes and sprinkle with balsamic vinegar and olive oil. Put the ovenproof dish in the preheated oven at 175 degrees for about 20 to 25 minutes. Serve the tomatoes without the bay leaf and thyme. Serve with a mixed salad and baked potatoes. Enjoy!