4 eggs, 40 g finely grated mature Dutch cheese, 30 g olive oil, 30 g Bresc Beemster Garlic Puree, 30 g melted butter, 80 g flour, salt
Mix all the ingredients, except the butter, together in a blender.
Lastly, add the butter and beat the mixture until it is a smooth emulsion. Leave the mixture to rest overnight in a refrigerator. Spread the mixture on a silicon mat and bake for 10 minutes at 160°C.
Ingredients for the sponge cake
100 g ground almonds, 20 g patent flour, 10 g powdered wild mushrooms, 40 g polydextrose, ½ dessertspoon Bresc Beemster Garlic Puree, 300 g pasteurised egg white, salt
Ingredients for the mousse
300 g mashed potato powder, 100 g cream, 1 dessertspoon Bresc Beemster Garlic Puree, 50 g oil (a mix of Chorizo fat, olive oil and smoke oil), salt
To prepare the sponge cake
Mix all the ingredients in a food processer, adding the egg white as it mixes. Strain the mixture through a sieve and pour into a siphon. Fill two cartridges with gas and allow the mixture to rest for a few hours. Cut grooves in paper coffee cups and pour in the mixture until they are half full. Put in the microwave for approx. 4 seconds. Allow to cool and remove the cups from microwave.
To prepare the mousse
Cut the Chorizo into slices and fry in a hot pan. Collect the oil and mix with olive oil and a little smoke oil (to taste). Use the fried Chorizo to add a touch of crispiness. Mix the mashed potato powder with the cream, the garlic and the oil. Strain the puree through a sieve and pour into a siphon. Fill two cartridges with gas and store the mixture au bain marie at a temperature no higher than 65°C.
Half a chopped onion, 1 dessertspoon of Bresc Beemster Garlic Puree, 300 g potato chunks, 7.5 dl vegetable stock, 1 dl cream, smoked salmon, salt and pepper to taste
Fry the chopped onion in a drop of oil in a large pan. Add the garlic puree and vegetable stock. Add the potato chunks and allow to boil gently until the potatoes are cooked. Blend until the mixture is smooth. Add the cream and season with salt and pepper. Garnish with olive oil and smoked salmon.
1 dl olive oil, 1 dessertspoon chopped red pepper, 2 dessertspoon chopped Beemster garlic, 1 teaspoon pimenton, 10 prawns, sea salt flakes, flat-leaved parsley, 1 lemon in segments
Chop the parsley finely. Clean the red pepper and chop it finely. Chop the garlic finely. Peel the prawns and dry carefully.
Heat a large drop of oil in a frying pan and add the garlic, pepper and pimenton. Fry and add the prawns. Fry with the seasoning for three minutes. Garnish with chopped parsley and segments of lemon.
½ block tofu, 1 onion, 1 red, 1 yellow and 1 green sweet pepper, 1 cucumber, 4 spring onions, 100 g bean sprouts, 100 g shiitake without stems, 1 clove Beemster garlic, 1 teaspoon chopped red pepper, 1 dessertspoon ginger, rasped, 1.5 dl ketjap medja (Indonesian soy sauce), 1 dl olive oil, 0.5 dl ginger syrup
Cut the onion into half rings and the sweet pepper into strips. Chop the garlic and clean the red pepper. Chop the pepper finely. Rasp the ginger. Wash the cucumber, remove the seeds and chop into large chunks. Slice the spring onions into rings, slice the shiitake into strips and cut the tofu into cubes.
For the dressing, mix the garlic, rasped ginger and pepper with the ketjap, ginger syrup and the olive oil. Allow the flavours to infuse for a little while.
Stir-fry the tofu and the vegetables except the bean sprouts, cucumber and spring onions and marinate them in the dressing. Lastly, add the cucumber. Garnish the salad with the bean sprouts, spring onions and if desired, chopped peanuts.