Tasting The Knooppunt Lunetten - November 22, 2024

Eight chefs worked together on a communal meal for thirty guests, consisting of a welcome drink, vegetable soup with crackers, macaroni, quiches, spinach pie, salads, side dishes and a delicious dessert. Read more about the evening and the dishes here.

Some recipes

Sourdough crackers a la pizza

Organic ingredients:

200 grams starter (flour and water) (20 grams rye, 70 grams spelt)

100 grams of flour (50 grams whole wheat spelt, 50 grams fine spelt)

2 tablespoons olive oil

2 grams of salt

1 tablespoon pizza seasoning

Pumpkin Cheese Sourdough Crackers

Organic ingredients:

200 grams starter (90 grams rye flour and water)

100 grams of flour (50 grams of whole wheat flour, 50 grams of wheat flour

2 tablespoons olive oil

2 grams of salt

2 tablespoons pumpkin seeds

25 grams of grated cheese

Preparation of both types of sourdough crackers:

knead

2-4 hours to rise

roll out flat

30 minutes to rise

Bake for 10-15 minutes at 200 degrees

Four types of salad dressing

5 tablespoons apple cider vinegar

5 tablespoons olive oil

add as desired:

5 tablespoons rose vicee and/or 1 tablespoon ketjap manis

Spinach pie

Ingredients:

4 slices of puff pastry

a bag of organic frozen spinach

an organic onion

four organic eggs

grated cheese

spices to taste (e.g. garlic, ginger, curry powder)

Chop the onion and fry it in oil or butter of your choice. Add the frozen spinach and let it defrost. Beat the four eggs with the herbs. Grate the cheese. Preheat the oven to 200 degrees and let the oven dish with puff pastry pre-bake a little. Mix the eggs, spinach and onion together and pour this mixture into the bottom of puff pastry in the oven dish. Cover the top with the grated cheese. Bake for about 15-20 minutes until the eggs are set, but be careful not to burn the puff pastry. Enjoy!

Spinach-ricotta quiche by Fanny

For 4 persons

What ingredients are needed, and how much of each ingredient?

Dough:

200 gr. Flour

100 gr. Butter or vegan alternative

Water

Salt (or use salted butter)

Filling:

750 gr frozen spinach

250 gr ricotta

2 eggs

Pepper / salt

How to prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?

Prepare the dough: Mix well flour and butter and then add a little bit of water. Start working the dough and add water if needed. It should be elastic, but not sticky. Then store in the fridge for 10 minutes.

Prepare the filling: Unfreeze the spinach and stir it in a pan with some oil. Out of the pan, mix it with the ricotta and eggs.

Spread the dough in a quiche shape and put it in a quiche oven tray. Add the filling on top. Cook in the oven for around 30 minutes at 180 ⁰C.

Tip: you can make the dish vegan, or modify it according to your taste, by changing the filling. Be creative!

Lasagne Ricotta and Spinach by Francesco

For 6 persons

What ingredients are needed, and how much of each ingredient?

750 gr frozen spinach or 600 gr fresh (when in season)

250 gr ricotta

125-200 gr lasagne

60 gr butter

60 gr flour

600 ml milk

1 onion

40 gr parmesan cheese

2-3 tablespoons olive oil extra virgin

How to prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?

Preheat the oven at 180⁰C. Prepare a bechamel sauce: melt the butter in a pan, add the flour, mix well, then add the milk and stir until it thickens. Add salt and nutmeg to taste. Cook the onion a few minutes in the oil until golden, then add the spinach and cook until most water evaporates. Turn off the fire, add ricotta and mix well.

Assemble the lasagne: put spinach/ricotta sauce on the bottom of a 20-30 tray. Then add a layer of lasagne, then spinach, bechamel, lasagne, spinach, bechamel, and so on. At the end, add a layer of parmesan cheese. Cook in the oven for 30 minutes.

Ras el Hanout rice with chickpeas and avocado

For 2 persons

What ingredients are needed, and how much of each ingredient?

250 gr Brown or white jasmin rice

1-2 garlic cloves

1 teaspoon ras el hanout spice

1 tin chickpeas (400 gr)

1 avocado

6 whole peppercorns

3 cloves

1 bay leaf

How to prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?

Cook the rice with the peppercorns, cloves, bay leaf and salt.

Grate the garlic, fry with some oil (2-3 minutes). Add ras el hanout spice.

Rinse and drain chickpeas, add to the frying pan (4-5 minutes).

Cube the avocado, mix the cooked rice with chickpeas and avocado.

Add a bunch of coriander. (20-30 minutes cooking process).

Why is it your favourite recipe?

Delicious, fresh and fast!

Spinach dish by Renske

for 4 persons

What ingredients are needed, and how much of each ingredient?

1 pack of frozen spinach (+/- 700 gr)

250 gr brown rice

4 eggs

1 bag of grated old cheese

How to prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?

Cook rice. Throw everything together in a baking dish. 40 min. At 220 ^{0C, or 20 min. In microwave (or until egg is set).}

Tip: delicious with cheese sauce. Enjoy your meal!

Why is it your favorite recipe?

Easy, cheap, with non-perishable products.

Potato pancake

For 2 persons

What ingredients are needed, and how much of each ingredient?

6 potatoes (grated)

1-2 eggs

1 onion

1 garlic

3 spoons of oatmeal

How to prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?

Grate the potatoes, chop onion and garlic.

Mix potatoes, onion, garlic, black pepper, eggs, oatmeal, salt.

Fry the pancakes in a pan.

Why is it your favorite recipe?

Simple and delicious!

Zucchini rolls in tomato sauce from Marinus Bouw

For 6 people

What ingredients are needed, and how much of each ingredient?:

2 courgettes

1 onion

1 clove of garlic

1 tsp smoked paprika,

 1 tsp dried thyme

3 dried bay leaves

1 bottle of passata di pomodoro (690g each)

100g green pesto

100g spinach

75g arugula

125g ricotta

2 handfuls of Parmesan cheese, grated

Olive oil

Salt/pepper

Pasta
How do you prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at how many degrees and how long should the dish be in the oven?:

Start grilling the zucchini. Slice the courgettes lengthwise into slices with a cheese slicer. Heat a grill pan on the stove. Spread the zucchini slices with some olive oil, salt and pepper, grill the slices on both sides for about 3 minutes. Sprinkle pepper on both sides!!

2 Put a frying pan on the stove for the tomato sauce. Chop the onion and fry it briefly in the frying pan. Squeeze the garlic clove and fry briefly. Add the passata together with the paprika, thyme and bay leaves. Let the sauce simmer for at least 15 minutes on low heat.

3 Place another pan on the stove for the filling of the zucchini rolls. Add some olive oil to the pan and fry the spinach and arugula until they wilt. Add the pesto and ricotta and stir until it has become a nice filling. Sauce and rolls can easily be stored in the refrigerator for two days.

4 Preheat the convection oven to 180 degrees.

5 Now put the tomato sauce in a baking dish. Place about a tablespoon of the ricotta filling on one of the ends of the zucchini slices. Roll up the slices and place the rolls in the tomato sauce in the baking dish.

6 Sprinkle the Parmesan cheese over the rolls and put the baking dish in the oven for about 20 minutes, until the cheese is nicely melted. From the fridge: 30 minutes

7. Serve with your pasta, for example penne.
Why is it your favorite recipe?:

Because it's super tasty, really delicious!

Brussels sprout tart

Ingredients

500 g Brussels sprouts

1 onion

a drizzle of olive oil

salt

1 tsp cumin seeds or powder

1 tsp caraway seeds or powder

little nutmeg

3 eggs

1 dl. cream 

100 g grated old cheese

1 pack peeled cooked chestnuts (raw chestnuts: cut and cook for 10 minutes)

6 sheets of puff pastry 

Preparation

• Clean Brussels sprouts and cook al dente. 

• Chop the onion and fry the herbs in the oil. 

• Cover the casserole with puff pastry.

• Beat the eggs and mix with cream.

• Spread the Brussels sprouts, chestnuts, onions, cheese on the dough and pour over the eggs.

• Place in an oven preheated to 220 C for 40 minutes. 

Source: Inspired by:

https://www.odin.nl/recepten/-25135-spruitjestaart/  (no longer online)

Cabbage with coconut and fruit

as a salad or vegetable stew

Ingredients

1/2 Chinese cabbage or pointed cabbage

1 small soft sour apple

1 handful of soaked raisins

salt and pepper to taste

2 tbsp ground coconut

a few sprigs of mint

When prepared as a salad:

5 tbsp (walnut) oil

1-2 tbsp lemon juice

1 tsp. honey

1 banana

1 kiwi

When prepared as a vegetable stew:

Cashew nuts, roasted 

1 cup Creme fraiche or coconut milk

rice 

Halve the cabbage and cut into wafer-thin strips. 

For the salad:

• Cut the apples into cubes and toss through the cabbage with raisins.

• Cut the banana into writing and toss into the salad.

• Whisk the ingredients into the dressing and toss into the salad. 

• Toast the coconut in a dry frying pan until golden yellow and sprinkle over the salad. 

• Garnish with mint leaves and kiwi slices. 

For the vegetable stew:

• Cooking rice

• Fry cabbage in oil and add a little water later

• Add crème fraiche / coconut milk 

• Add Apple, coconut, and raisins

• Garnish with cashew nuts and mint sprigs

Source: adapted from https://www.odin.nl/recepten/-23176-spitskoolsalade-met-kokos-en-fruit/  

Gratinated swede with spicy orange sauce

Ingredients for 4 persons

• 1 rutabaga

• 100 g grated old cheese

• 2 oranges and zest 

• 1–2 large slices of fresh ginger or some ginger powder

• 1 full tsp. cumin, caraway or anise seed

• 2 tbsp. honey or sugar

• 1 tbsp. flour

Preparation:

• Peel the rutabaga and cut into firm slices. Cut the slices in half if necessary.

• In about 25 min. Cook in a little water. 

• Sprinkle the swede with the cheese in a casserole dish and grill briefly until the cheese is golden brown. 

• Peel the orange with a vegetable peeler and then squeeze it. 

• Set aside a little juice to make the flour. 

• Slowly bring the remaining juice to the boil with the peels, ginger and seeds.

• Turn off the heat and 10 min. infuse. 

• Remove the peels and ginger. 

• Add honey. 

• Mix the flour and the remaining cold juice well. 

• Add the flour paste to the warm sauce. 

• Bring the sauce back to the boil on a small flame. Stir well until the sauce thickens slightly. 

• Pour the sauce over the swede au gratin. 

TIP: Make twice as much orange sauce as you need. You can pour the remaining sauce over yogurt, for example. In the fridge, the sauce thickens a lot. The next day you have a nice dessert.

Adapted from: https://www.odin.nl/recepten/-5194-gegratineerde-koolraap-met-pittige-sinaasappelsaus/

Rice with green beans and peanut sauce

By Hans Harmsen



Ingredients:

180 g whole grain rice

400 g green beans

three heaped tablespoons of peanut butter

1/4 l milk

a bit of raw vegetables.

Preparation:

Wash the rice. Bring 540 g of water to the boil, add the rice, let it come back to the boil and place the pan with the lid on a flame spreader. Cook the rice for 40-45 minutes.

Bring a little water to the boil, add the beans, let it come back to the boil and cook the beans for 20 minutes.

Pour 1/4 l of milk into a saucepan and add 3 heaped tablespoons of peanut butter. Bring this to a boil slowly while stirring well. If necessary, add a little more cooking liquid from the beans.

Prepare a little raw vegetables.

Potato salad

By Hans Harmsen



Ingredients:

850 g potatoes

jar of white beans (or eggs)

(iceberg) lettuce

tomato

cucumber

Dressing if necessary.

Preparation:

Peel the potatoes, cut them into thin slices and fry them for 20 minutes in hot oil or margarine over low heat with the lid on the pan. Stir 2 times in between.

(Boil the eggs for 5 or 6 minutes, then peel and cut .)

Let the potato slices cool well.

In a bowl, add the potato slices, the white beans (or pieces of egg) and the chopped lettuce, tomatoes and cucumber. Add a dressing if desired. 

Chili sin carne

By Hans Harmsen

 

Ingredients:

100 g whole grain rice

jar of brown beans

jar of corn

200-250 g paprika

200 g tomato paste

cup sour cream

a bit of raw vegetables.

Preparation:

Boil the whole grain rice in 300 g of water for 40-45 minutes. Cut the bell pepper into four pieces, remove seeds and seeds and cut these parts into pieces. Fry it in hot margarine or oil for a few minutes. Mix kidney beans, corn, tomato paste and 200 g of water together and add this mixture to the pepper. Stir this mixture into the rice and then mix in the sour cream.

Prepare a little raw vegetables.

STUFFED TOMATO SOUP WITH HERBS for 4 persons 

Het Knooppunt Lunetten 17 APRIL 2025

INGREDIENTS

1 red onion
1/2 red pepper (optional)
200 grams red lentils
2 large winter carrots
1 small potato or sweet potato
1 can diced tomatoes 
1 pack of pureed tomatoes (passata)
1/2 can of coconut milk (200 ml)
1 tablespoon turmeric
2 vegetable stock cubes 
about 1/2 litre of water

For garnish: Greek yogurt, fresh parsley and freshly ground black pepper 
You may also need a hand blender.

Preparation

1.   Finely chop the onion and pepper. Cut the carrot and potato into pieces.

2.   Add a good dash of oil to the pan and add the sliced onion and pepper. Also add the spices (turmeric). Let this fry for a few minutes, stirring constantly.

3.   Add the lentils, carrot, potato, diced tomatoes, stock cubes and water and bring to a boil. When the soup boils, turn the heat to the lowest setting. Let this simmer for about 30 minutes. Stir occasionally. At the end, add the coconut milk, heat well.

4.   After 30 minutes, your soup is ready. Do you think it's too greasy? Add 100-500 ml of water. Would you like it a bit creamier? Then puree half with a hand blender, so you still keep the firm bite of the carrot and potato, but you also get a deliciously creamy soup. Or do both, as I did.

5.   Optional: Ladle the soup into bowls and garnish with a tablespoon of Greek yogurt, some fresh parsley, and some freshly ground black pepper.