Ingredients (serves 4)

half a pumpkin
500 grams wheat flour
sunflower seeds
25 grams butter
7 grams of active dried yeast
salt
200 grams chickenfilet
beef stock
1 carrot
150 grams port salut
lettuce

Preparation

For the pumpkin bread remove the skin from halve a pumpkin and chop it into pieces. Grate pumpkin pieces, I used a food processor. Mix the wheat flour together with about 200 ml of water, butter and yeast in a bowl. Add the grated pumpkin and other ingredients to your likings, in my case some sunflower seeds.

Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours. In my case this was more than a couple, actually a whole night.

After the first rise you can knead it a bit and put it in a loaf pan. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a whole night again. After that I baked the bread in an oven of 200 degrees celcius for about 35 minutes.

For the spread I only had to boil the chicken in stock. I used chickenfilet and bioled it in beef stock for about 30 minutes. I had three slices of pumpkin bread for the sandwich. One was covered with cooked chicken and grated carrot. The second one was covered with a cheese called Port Salut and lettuce. And of course the third slice was for the top of the sandwich.

Recipe source: Edibele Ventures

Ingredients (serves 4)

150 grams risotto rice
150 grams Bleu D’Auvergne AOC 50+
1 liter milk
1 lemon
250 grams plums
250 grams apricots
100 ml white wine (in my case an Argentinian Sauvignon Blanc 2008)
50 grams sugar
thyme

Preparation

Boil the milk in a pan together with zest of one lemon. Add the rice lower the heat and slowly cook until the rice is soft and you get a thick texture. For me this was after one hour. During that period I stirred the mixture every 15 minutes. Add the end I added the pieces of cheese.

I also made some coulis. Remove the pits from the plums & apricots. Add it to a blender and turn it into a purée. Put the purée into a frying pan together with the wine, sugar & fresh thyme leaves. Heat it for about 10 minutes. After that strain the mixture through a fine sieve.

Recipe source: Wikipedia

Ingredients (serves 2)

3 bananas
1 red onion
1 tbsp clovespowder
25 ml white wine vinegar
greek yoghurt
200 gram chickenfilet

Preparation

Fry the diced onion in a pan with some olive oil. After a few minutes add the slices of banana and fry it all until the banana is collapsed. Now it’s time to add some extra flavor. I also used the vinegar and of course the cloves. I used whole cloves and grounded it into powder with my mortar.

After that I fried some chicken and served it together with the chutney and some greek yoghurt.

Recipesource: Lee Cox & Allerhande.

Ingredients (serves 3)

120 grams brown sugar (white color)
2 eggs
50 grams Danish blue cheese
200 ml crème fraîche
pineapple

Preparation

First of all I made the parfait. Put the 80 grams of sugar together with 80 ml of water in a cooking pot and heat it. Stir two egg yolks. Put the sugarwater over a double boiler and add the yolks while stirring. Let the creamy mixture cool down. Gently fold some Danish blue cheese and crème fraîche into the mixture. Poor the mixture into some small bowls and refrigerate it for about 3 hours.

I served the parfait on top of some caramalized pineapple slices. Cover the pineapple slices in the rest of the brown sugar. And heat them in a frying pan with some butter. After a few minutes you have nicely caramalized pineapple. I added some pineapple juice to the frying pan and created pineapplesyrup.

Ingredients (12 truffles)

50 ml whipping cream
100 grams dark chocolate (72% cocoa)
50 grams butter
40 grams grated Parmesan cheese

Preparation

First of all I made the ganache. Put the cream in a cooking pot and heat it. Remove the pot from heat and add 65 grams of chocolate, butter and 1 teaspoon of Parmesan cheese. Stir until the ganache is smooth of texture. Cover and refrigerate the ganache for at least 2 hours. You can occasionaly stir the ganache in the meanwhile. When the ganache holds shape you can create 12 round truffles.

Put the rest of the chocolate in a bowl and set over a double boiler. Heat until melted and smooth. Put the rest of the grated Parmesan cheese in another bowl. Roll each truffle first in the melted chocolate and afterwards in the grated cheese. Set the truffles on a tray and refrigerate them before serving.