Old cheese with apple syrup

Not really a recipe, but certainly a must do if you are a sucker for cheese that is so old it crumles as soon as you look at it!

This is ‘Zaanlander Very Old’ with Rinse Apple Syrup! Teh Noms to teh max!

Portobello with salmon


Yesterday I celebrated my 25th birthday with my relatives! This called for a fantastic 3 course dinner: 2 starters and 1 main course (we started with dessert: Lemon Merengue Pie and Death by Chocolate).

For the first starter, I didn’t have a clue what to make. I had some portobello mushrooms, some salmon, an oven and ofcourse some basics like chives, double cream and rucola lettuce. I decided to put them together!

And the result was amazing. It was delicious!

Here’s what you need:

  • 200 gr. Smoked Salmon
  • 200 gr. soft goats cheese
  • some chives
  • 200ml creme fraiche
  • 8 portobello mushrooms
  • a bit of rucola lettuce
  • olive oil
  • salt and pepper

Here’s what you do:

Preheat the oven at 200 degrees Celcius.
Clean the portobello mushrooms with a soft brush or some kitchen paper and remove the stalks.
Put them in a large oven dish or plate with some olive oil brushed on them.
Grill them for 10 – 15 minutes.

Meanwhile mix the goats cheese with the creme fraiche and chives and slice the salmon into small pieces.

When the portobello’s are nice and dark brown, remove them from the oven and start prepare the plates: put some rucola lettuce on each plate and place the portobello on top of it. Fill the mushrooms with the cheese/cream mixture and then ‘sprinkle’ the salmon over it.


Salmon ‘lasagne’

Hello again,

This is a recipe I invented myself, made out of ‘left-overs’ in the fridge on a friday night.
It is a very easy recipy and it cannot fail, since there is minimal cooking involved ;)

The following recipe will help you to make this easy but delicious ‘lasagne':
What you need:

  • 250 gr. salmon (raw)
  • 100 gr. smoked salmon
  • 1 small apple (sour)
  • 1 lemon
  • zest of one lemon
  • a few thin slices of courgette
  • a few spoons of creme fraiche
  • a few leaves of lettuce (crispy/iceberg)
  • pinenuts

Attributes: cheeseslicer, grill pan, a round shaped ‘mould’

What you do:

Tear up the lettuce.
Cut the raw salmon into very tiny cubes.
Peel half of the apple and also cut into very tiny cubes, use the other half to make very thin slices with a cheeseslicer.
Mix the apple and raw salmon with the creme fraiche, a bit of lemon juice and some lemon zest.
Grill the slices of courgette till they have a nice brown pattern on them.
After this, roast the pinenuts.

Now put the mould on a plate, and start making the lasagne! Layer by layer, add the ingredients, of course make sure you leave enough for the second portion ;). E.g. Lettuce, raw salmonmixture, courgette, smoked salmon, apple slices, lettuce, raw salmon mixture, etc.

Top with some double cream and the roasted pinenuts

(serves 2)

It’s fresh, light and well, delicious of course!