Bagels

    • 10g dried yeast
    • 297g warm water (32°C)
    • 23g sugar

  2. Stir and let rest for about 10 minutes until bubbly.

    • 500g bread flour
    • 6g salt

  4. Give the yeast mixture anotherstir, and combine with flour and salt.

  5. Knead dough on a work surface until silky smooth. Create a boule and place in an oiled bowl to let rise 1 hour, until doubled in size.

  6. Punch the dough. Place on a work surface and divide into 8 equal pieces. Shape into balls by folding the edges into themselves and smoothen the balls.

  7. Cover with damp dish towels and let rest for another 10 minutes

  8. Roll the bagels. Press down the balls and roll with a dough roller. Then roll them up like a cigar, make a twist, and create rings. Then pinch and roll closed.

    • Water
    • ¼ cup sugar
    • 1 tbsp baking soda

  10. Boil for 1 minutes per side (longer = chewier).

  11. Drop on lightly oiled baking sheet. Brush with egg wash and cover with seasoning.

  12. Bake at 220°C for 20 minutes.

Caesar salad

    • 5 filets of ansjovis
    • Drops of Worcestershire
    • Drops of Tabasco
    • Lemon juice
    • 1 tsp of dijon mustard
    • 1 tsp of red wine vinegar
    • 1 eggyolk

  2. Finely chop ansjovis. Combine all in a large bowl, stir well using a fork.

    • 3 tbsp olive oil with garlic, marinated overnight

  4. Slowly add olive oil, like you are making mayonaise.

    • 1 head of crispy romaine lettuce
    • Handful white bread croutons 1.5 cm³
    • Parmesan flakes
    • Fresh ground pepper

  6. Cut lettuce in 1.5 cm pieces without sloppy top. Combine all. Add fresh ground pepper to taste.

Fried rice

    • 2 cups rice

  2. Cook the rice ahead of time. Either let it sit in the fridge for 24 hours, or let it sit out for at least 6 hours to dry.

    • 3 tsp chili/garlic sauce
    • 8 tbsp soy sauce
    • 0,5 tbsp fish sauce
    • 1 tbsp sesame oil

  4. Combine all in a small bowl.

  5. Grap a non-stick pan. A pan with a flat surface is prefered over a wok.

    • 3 eggs

  7. Fry scrambled eggs and place them in a bowl.

    • 1 thick slice bacon, diced

  9. Fry and add to the bowl with the eggs.

    • ½ onion, finely chopped
    • 3 cloves garlic, Finely chopped
    • 3 tbsp ginger, finely chopped
    • 3 carrots, diced into small cubes and blanched
    • ½ cups peas

  11. Add to onions, garlic, and ginger to frying pan. After about a minute, add carrots and peas.

  12. If the pan is crowded, remove half before moving on the the next step, and work in batches.

  13. Add eggs, meat, sauce and rice to the frying pan.

    • MSG
    • Salt
    • Pepper

  15. Add spices to taste. Don't stir too much because you want the rice to fry.

    • Butter
    • Scallions

  17. Before serving, stir in some butter and sprincle with sliced scallions.

Sticky chinese ribs

    • Ribs
    • Five spice
    • Salt

  2. Rub the ribs in salt & five spice. Cook them in the oven at 160° C for 3 hours.

    • 3 red onions
    • 3 star anise
    • Olive oil

  4. Slice the onions and cook them in a frying pan for 15 minutes or until soft and caramalized.

    • 1 tsp Chinese five-spice
    • 4 tbsp fresh apple juice
    • 3 tbsp hoisin sauce
    • 2 tbsp runny honey
    • 1 tbsp tomato ketchup
    • 1 tbsp rice wine vinegar

  6. Mix in with the onions and let cook for a minute. Blend until smooth.

  7. Brush the glaze over the ribs, and put under the broiler.

Tomato tarte tatin

    • 2 cloves garlic, minced
    • 3 tbsp passata
    • 2 tbsp balsamic vinegar
    • 1 tbsp brown sugar
    • Basil, chopped
    • Salt & pepper

  2. Cook together for a few minutes.

    • Cherry tomatoes
    • Puff pastry

  4. Toss with the sauce, and distribute evenly on a baking sheet. Cover with puff pastry.

  5. Bake at 200° C for 30 minutes.