Dear guest, Nice that you attended a cooking course in Culinary Center. We hope you enjoyed it and learned a lot! Here you will receive the recipes to make them at home again. We regularly organize new cookery workshops with different themes. Check out our website for current offers off our open workshops. Of course you are also welcome to attend a cooking class with group of 8 persons or more on any day of the week. Do not want to cook yourself? Our chefs also like to cook for you. You can contact us also for a party with drinks or buffet. And we are happy to arrange the catering at your location for you. Of course always with fresh products and everything artisan. See you next time in Culinary Center in Aarle-Rixtel. With culinary regards, Dorothé Saasen
Mousse of ham with pickles and peas Ingredients: (18 persons) 350 g cooked ham 2 dl whipping cream Pepper and salt Pickles 450 g peas 2 pcs shallots 3,5 dl chicken stock Pepper and salt Pickles Parsley Preparation Mousse: Blend the cooked ham Whip de cream Mix the whipping cream with the cooked ham in the blender Flavour with pepper and salt. Put the mousse in a piping bag and place in the refrigerator. Peas Chop the shallots finely. Heat the butter and fry the shallots. Add after 5 minutes the stock of chicken and let boil for a while Blend and stiff to get a nice sauce Flavour with pepper and salt. Presentation Fill a small glass with the sauce of peas Then fill with the mousse of cooked ham. On top a small spoon of pickles Dress with a small piece of parsley.
Glazed carrots Ingredients: (10 persons) 1 bunch carrots 20 grams of butter 50 grams of sugar ½ bottle of orange juice Clean the carrots and cut into pieces. Boil them until tender. Just before serving, put the butter in a pan and fry the carrots until they shine. Add the sugar. Deglaze with the orange juice.
Muslin of celeriac Ingredients: (10 persons) ½ celeriac, 1 kg. potatoes 8 spoons cream 2 spoons butter Pepper salt Peel the potatoes, wash and cut into small cubes Peel the celeriac and cut into small cubes Cook together in water with salt When the potatoes are cooked well, pour off the water. Blend the potatoes and celeriac. Add cream and the butter to the mashed potatoes Flavour with salt and pepper
Pork fillet medallion with mushroom- cream sauce Ingredients: (10 persons) 10 pork fillet medallion 150 gram butter 2 pieces onion, peeled and chopped 2 cloves of garlic 750 grams mushrooms 2 dl white wine, dry 5 dl crème fraiche 2 tablespoons parsley, chopped 7 dl sauce Espagnol salt-pepper, or meatspices Sprinkle the pork fillet medallions with some salt and pepper or meat spices. Heat the butter in a frying pan and fry the pork fillet medallions on both sides golden brown over a high fire and place them in an oventray. Place the tray in a pre-heated oven of 75-80 C and place the core temperature sensor in the thickest part of the fillet (min. 63 C). Fry the onions in the butter, used to fry the pork fillet medallions. (remove burned particles). Stir while adding the wine and sauce Espagnol and loosen all the particles that are left in the pan. Let this mixture thicken above a high fire. Add, while stirring bit by bit the crème frache until a creamy sauce is obtained. Stir the parsley and the mushroom (prepare them in some butter) through the sauce and bring to taste. Cut the pork fillet medallions into slices and spread them fan-wise on a plate.
Chocolate mousse Ingredients: (18 persons) 14 egg whites 8 teaspoons of sugar 150 gram strong dark eating chocolate 1 ltr. cream 2 dl. milk 75 cl. rum Put the egg whites in a bowl together with the sugar and mix for 10 minutes. Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water. Let gently melt. Stir occasionally. Mix the cream. When the chocolate has melted and have been allowed to cool for a couple of minutes stir with the cream. Mix very carefully the egg whites with the chocolate cream. Put into bowls and let cool down for one hour in the refrigerator.
Cookies Ingredients: (30 pieces) 120 grams sugar 30 grams almonds 30 grams orange jus 30 grams butter 30 grams flour Preheat the oven to 180 C. Melt the butter in the microwave Mix the almonds in the blender Mix the sugar, almonds, orange jus, butter and flour Leave the mix for 30 minutes in the refrigerator Make small balls with your hands and put on the baking paper Bake the cookies in 10-12 minutes in the oven op 180 C.
Parfait of limes Ingredients: (18 persons) 250 ml Whipping cream (not sweetened) 2 eggs 5 egg yolks 125 gram sugar 1 dl limoncello Juice and rasp of 2 limes Whip the very cold cream stiff and keep it cold. Mix the eggs, egg yolks and sugar and whip this au bain marie till 75ºC. When this is thick, whip it quickly cold until you have a light mixture. Fold the cream (don t stir), the limoncello, the juice and rasp through the egg mixture. Put in one person/portion moulds and put in the freezer for 3 hours.
Raspberry coulis Ingredients: (10 persons) 150 g raspberries 2 tbsp monin framboise (syrup) 100 g of sugar 50 ml white wine potato starch Puree the raspberries in a blender. Add the syrup, sugar, 50 ml water and the white wine and bring to the boil. Remove from heat and pass through a sieve. Put the sauce back into the pan and thicken Stir one or more teaspoons potato starch with a little cold water, Pour this mixture with the raspberry sauce and bring to a boil. When heated, the starch binds the moisture.