HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds.

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

RASPBERRY GEL

Raspberry gel. Easy to make and can be made with all sorts of fruit. Agar agar is an excellent binding agent that retains its binding properties in warm desserts. The gel is put through a blender after it has gelled, which gives it a nice shine. Makes 1 kilogram.

CRISPY SPONGE CAKE

Pour through a fine strainer and then into a siphon. Run two cartridges through the mixture. Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts. When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out. Cut the cups open to remove the

cakes.

ORANGE CONFIT

Preparation method. Heat the water and sugar together to make a sugar syrup and leave to cool. Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler. Cut the peel into thin strips (julienne). Add the peel to a pan of cold water and bring to the boil.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in

YUZU PANNA COTTA

Yuzu panna cotta. The yuzu is a fresh counterpart to the cream in this panna cotta. In this case presented as a friandise with sweet shortcrust and yuzugel. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands. Makes 475g. CLASSIC HOT CHERRIES WITH KIRSCH For many people, this is the best way to serve cherries: hot, with kirsch and vanilla ice cream. It remains, of course, an extremely delicious way to serve cherries and, as such, should be in every

chef's repertoire.

HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds.

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

RASPBERRY GEL

Raspberry gel. Easy to make and can be made with all sorts of fruit. Agar agar is an excellent binding agent that retains its binding properties in warm desserts. The gel is put through a blender after it has gelled, which gives it a nice shine. Makes 1 kilogram.

CRISPY SPONGE CAKE

Pour through a fine strainer and then into a siphon. Run two cartridges through the mixture. Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts. When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out. Cut the cups open to remove the

cakes.

ORANGE CONFIT

Preparation method. Heat the water and sugar together to make a sugar syrup and leave to cool. Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler. Cut the peel into thin strips (julienne). Add the peel to a pan of cold water and bring to the boil.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in

YUZU PANNA COTTA

Yuzu panna cotta. The yuzu is a fresh counterpart to the cream in this panna cotta. In this case presented as a friandise with sweet shortcrust and yuzugel. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands. Makes 475g. CLASSIC HOT CHERRIES WITH KIRSCH For many people, this is the best way to serve cherries: hot, with kirsch and vanilla ice cream. It remains, of course, an extremely delicious way to serve cherries and, as such, should be in every

chef's repertoire.

MARINADE FOR MEAT

Preparation method. Bring the water, vinegar, and sugar to the boil. Pour the mixture over the 5g of thyme and allow it to cool down completely. Use 200ml of this preserving liquid to mix with the rest of the ingredients using a hand-held blender.

SORREL JUICE

Preparation method. Cut the apples into pieces and mix well with the ascorbic acid. Run through the juicer and then pour the juice through a fine-meshed sieve.

BROWN ALE MERINGUE

A perfect recipe for dried meringue made from your favourite brown ale. Suitable for use in both sweet and savoury dishes. Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium. DUKKAH | GASTRONOMIXS Preparation method. Blend all the nuts and fried onions in a blender until you have a coarse crumb and mix thoroughly. Roast the spices in the oven at 180°C for ten minutes and then finely mix in a blender. CIDER AND SAMPHIRE SAUCE Preparation method. Bring the cider to the boil with the onion, garlic, and thyme in a large pot. Add the clams and cover. Steam for 90 seconds. Remove the clams from the pot.

SMOKED POTATO FOAM

Preparation method. Peel the potatoes and dice them into medium cubes. Smoke the potatoes with hay in a smoker for 15 minutes. Place the potatoes in salted water and boil until fully cooked. DRIED BLACKCURRANT LEAVES Preparation method. Heat the sugar, vinegar, and water to dissolve the ingredients to create a sweet and sour basis. Allow to cool down

completely.

BEEF DRIPPING CANDLE Preparation method. Render down the beef fat. Infuse the fat with the lemon thyme and rosemary for two hours. Pass through a fine cloth. Pour the beef fat into the cup while keeping the wick in the centre. WOODRUFF SEMOLINA PORRIDGE Preparation method. Heat the milk, vanilla pods, woodruff, sugar, and salt together and leave to infuse for half an hour. Strain the milk mixture into a large pan and bring to the boil. BLACK OLIVE AND DILLISK SALSA Get inspired by this Black olive and dillisk salsa recipe! Or by one of the 5,767 other recipes Gastronomixs has to offer. Take a look now! HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds. KOHLRABI ‘RAVIOLI’ Heat a saucepan with the olive oil and lemon thyme to 80°C. Take from the heat and leave to infuse and cool. Strain the lemon and thyme oil. Cut the kohlrabi into ultra-thin slices on a food slicer. Stack the slices, place in a vacuum sealer bag, pull vacuum, and keep in the refrigerator. Season the ricotta with the lemon and thyme oil, lemon

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

RASPBERRY GEL

Raspberry gel. Easy to make and can be made with all sorts of fruit. Agar agar is an excellent binding agent that retains its binding properties in warm desserts. The gel is put through a blender after it has gelled, which gives it a nice shine. Makes 1 kilogram.

DEEP-FRIED EGG YOLK

When they are frozen, quickly double-bread them before they defrost, following these steps: dredge lightly with flour, coat with the egg white, coat with the panko. Repeat the egg white and panko steps. Re-freeze them. Deep-fry at 170°C for 2 to 3 minutes until golden brown. Drain on paper towels and sprinkle with Maldon salt or fleur de

sel.

YUZU PANNA COTTA

Yuzu panna cotta. The yuzu is a fresh counterpart to the cream in this panna cotta. In this case presented as a friandise with sweet shortcrust and yuzugel. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands. Makes 475g.

PUFFED WILD RICE

Preparation method. Heat the rice oil to 220°C and then let the wild rice slide into the oil. The rice will puff up immediately. Drain the puffed rice on kitchen paper and sprinkle with salt and optionally

with furikake.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds. KOHLRABI ‘RAVIOLI’ Heat a saucepan with the olive oil and lemon thyme to 80°C. Take from the heat and leave to infuse and cool. Strain the lemon and thyme oil. Cut the kohlrabi into ultra-thin slices on a food slicer. Stack the slices, place in a vacuum sealer bag, pull vacuum, and keep in the refrigerator. Season the ricotta with the lemon and thyme oil, lemon

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

RASPBERRY GEL

Raspberry gel. Easy to make and can be made with all sorts of fruit. Agar agar is an excellent binding agent that retains its binding properties in warm desserts. The gel is put through a blender after it has gelled, which gives it a nice shine. Makes 1 kilogram.

DEEP-FRIED EGG YOLK

When they are frozen, quickly double-bread them before they defrost, following these steps: dredge lightly with flour, coat with the egg white, coat with the panko. Repeat the egg white and panko steps. Re-freeze them. Deep-fry at 170°C for 2 to 3 minutes until golden brown. Drain on paper towels and sprinkle with Maldon salt or fleur de

sel.

YUZU PANNA COTTA

Yuzu panna cotta. The yuzu is a fresh counterpart to the cream in this panna cotta. In this case presented as a friandise with sweet shortcrust and yuzugel. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands. Makes 475g.

PUFFED WILD RICE

Preparation method. Heat the rice oil to 220°C and then let the wild rice slide into the oil. The rice will puff up immediately. Drain the puffed rice on kitchen paper and sprinkle with salt and optionally

with furikake.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in

CRISP STRAWBERRY

Preparation method. Slice the strawberries into slices of around 2mm thick using a sharp knife. Place them neatly on a sheet of greaseproof paper and place in a food dehydrator at 45°C for twelve hours.

NORI CRACKERS

Preparation method. Finely chop the nori. Knead the chopped nori through the tapioca flour. Heat the liquid to 70°C and mix everything well. Pour the mixture into a mould, cover with cling film, and prick a few holes in the plastic. Steam at 100°C for one hour. Refrigerate overnight. Slice at number 2 on a mechanical slicer.

SWEET BASIL GEL

Sweet basil gel. Gels are often made using agar agar, but gelatin is better in this case as the chlorophyll would otherwise separate during the heating process.

CRISPY SPONGE CAKE

Pour through a fine strainer and then into a siphon. Run two cartridges through the mixture. Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts. When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out. Cut the cups open to remove the

cakes.

SWEET TOMATO DIPPING SAUCE Preparation method. Put the water, sugar, and tomatoes in a pan. Boil the tomatoes on a low heat until soft or until the skin is starting to

come away.

BARBECUE VENERE RICE PILAF Venere rice is a type of unpolished rice with a characteristic black colour. This preparation gets extra character when prepared on the barbecue, preferably in front of your guests.

LEEK SPAGHETTI

Preparation method. Cut the leeks using a Japanese spiraliser with a single blade. The spaghetti shape is created by the leek rings. Put the leek in a pan with a little

ORANGE CONFIT

Preparation method. Heat the water and sugar together to make a sugar syrup and leave to cool. Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler. Cut the peel into thin strips (julienne). Add the peel to a pan of cold water and bring to the boil.

DASHI BEURRE BLANC

A variation on the classic beurre blanc. The dashi and soy sauce provide a huge umami boost in this beurre blanc. Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands. 13 BEREIDINGEN VAN RUNDERMUIS Professionele recepten van Rundermuis vind je op Gastronomixs! Probeer Gastronomixs nu 2 weken gratis en bekijk meer dan 3.600 recepten

online!

HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds.

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard.

NORI CRACKERS

Preparation method. Finely chop the nori. Knead the chopped nori through the tapioca flour. Heat the liquid to 70°C and mix everything well. Pour the mixture into a mould, cover with cling film, and prick a few holes in the plastic. Steam at 100°C for one hour. Refrigerate overnight. Slice at number 2 on a mechanical slicer. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

CRISPY SPONGE CAKE

Pour through a fine strainer and then into a siphon. Run two cartridges through the mixture. Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts. When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out. Cut the cups open to remove the

cakes.

STRAWBERRY CRÉMEUX

Preparation method. Soak the gelatine in cold water. Cook the strawberry purée, sugar, egg yolks and eggs au bain-marie at 80˚C while stirring continuously. Add the gelatine. When the mixture reaches 45°C, mix in the softened butter with a hand-held blender.

ORANGE CONFIT

Preparation method. Heat the water and sugar together to make a sugar syrup and leave to cool. Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler. Cut the peel into thin strips (julienne). Add the peel to a pan of cold water and bring to the boil.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in CLASSIC HOT CHERRIES WITH KIRSCH For many people, this is the best way to serve cherries: hot, with kirsch and vanilla ice cream. It remains, of course, an extremely delicious way to serve cherries and, as such, should be in every

chef's repertoire.

HOMEPAGE | GASTRONOMIXS Gastronomixs is an online idea generator for chefs which provides recipes in the form of building blocks that you can use to create new dishes in no time! Become a member now!

BASIC SPONGE CAKE

Preparation method. Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N 2 O) Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds.

TARRAGON EMULSION

Reduce the chicken stock to 350ml. Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released. Cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. Add the mustard.

NORI CRACKERS

Preparation method. Finely chop the nori. Knead the chopped nori through the tapioca flour. Heat the liquid to 70°C and mix everything well. Pour the mixture into a mould, cover with cling film, and prick a few holes in the plastic. Steam at 100°C for one hour. Refrigerate overnight. Slice at number 2 on a mechanical slicer. HOMEPAGE | GASTRONOMIXSTRANSLATE THIS PAGE Gastronomixs is de ideeëngenerator voor koks. Recepten worden in bouwsteentjes aangeboden: zo kun je razendsnel nieuwe gerechten creëren. Word nu lid!

CRISPY SPONGE CAKE

Pour through a fine strainer and then into a siphon. Run two cartridges through the mixture. Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts. When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out. Cut the cups open to remove the

cakes.

STRAWBERRY CRÉMEUX

Preparation method. Soak the gelatine in cold water. Cook the strawberry purée, sugar, egg yolks and eggs au bain-marie at 80˚C while stirring continuously. Add the gelatine. When the mixture reaches 45°C, mix in the softened butter with a hand-held blender.

ORANGE CONFIT

Preparation method. Heat the water and sugar together to make a sugar syrup and leave to cool. Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler. Cut the peel into thin strips (julienne). Add the peel to a pan of cold water and bring to the boil.

SPINACH CHLOROPHYLL

The spinach must be ground very finely to enable enough of the chlorophyll to be released. Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish. Heat the liquid in CLASSIC HOT CHERRIES WITH KIRSCH For many people, this is the best way to serve cherries: hot, with kirsch and vanilla ice cream. It remains, of course, an extremely delicious way to serve cherries and, as such, should be in every

chef's repertoire.

BECOME A MEMBER

monthly direct debit. We don't ask you for payment information in order to begin your free two-week trial. If you decide to start your free trial, you’ll immediately have access to a bunch of fantastic functionalities and recipes such as: over 4,800 components. over 340 compositions. create your own compositions. product knowledge. CHIVE OIL | GASTRONOMIXS Get inspired by this Chive oil recipe! Or by one of the 5,669 other recipes Gastronomixs has to offer. Take a look now!

SWEET BASIL GEL

Sweet basil gel. Gels are often made using agar agar, but gelatin is better in this case as the chlorophyll would otherwise separate during the heating process.

HUACATAY MINT OIL

Preparation method. Blend the Huacatay mint, parsley, and neutral oil in a thermoblender at high speed for fifteen seconds. Then adjust to speed 5 at 80°C for five minutes. SWEET TOMATO DIPPING SAUCE Preparation method. Put the water, sugar, and tomatoes in a pan. Boil the tomatoes on a low heat until soft or until the skin is starting to

come away.

PICKLED JALAPEÑO

Get inspired by this Pickled jalapeño recipe! Or by one of the 5,669 other recipes Gastronomixs has to offer. Take a look now!

TOMATO-SOY JELLY

Get inspired by this Tomato-soy jelly recipe! Or by one of the 5,669 other recipes Gastronomixs has to offer. Take a look now! BARBECUE VENERE RICE PILAF Venere rice is a type of unpolished rice with a characteristic black colour. This preparation gets extra character when prepared on the barbecue, preferably in front of your guests.

PUFFED WILD RICE

Preparation method. Heat the rice oil to 220°C and then let the wild rice slide into the oil. The rice will puff up immediately. Drain the puffed rice on kitchen paper and sprinkle with salt and optionally

with furikake.

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5 STEPS FOR THE PERFECT RISOTTO 27-05-2021 in Techniques Tips &

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