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Ingredients (2 Persons) 400 gr Red Potatoes (600 gr for the potato lovers like me) 2 tbsp Olive Oil 1 tsp Oregano 1 tbsp fresh Rosemary 1 tsp Paprika Powder ½ tsp White pepper 3 cloves Garlic Salt Equipment Oven Aluminium foil 1 Baking trays Preparation 1. Pre-heat the oven to 150 degrees. 2. Wash the potatoes in cold water, no need to peel, just cut them in wedges. 3. Put on your oven tray and season with the salt, pepper, oregano, paprika powder, and rosemary. 4. Sprinkle with olive oil, crush 3 cloves of garlic and give this a good mix. 5. Put the potatoes in the oven for about 40 minutes on 150 degrees and then increase the temperature to 180 degrees and bake them for 20 more minutes TIP: KEEP IN MIND THE SMALLER YOU MAKE YOUR WEDGES THE FASTER THEY ARE DONE. A good wedge size can be obtained by just cutting the red potato in halves and each half in 4 over the long side. 6. Serve and enjoy. TIP: This can be used to garnish Spareribs, Chicken or simply as a tapa to share with friends. #chef #cooking #oven #tasty #fast #easy #potato #herbs #mediterranean

Ingredients 4 Large Eggs 1 Red Onion 2 Potatoes 1 Tomato 100 gr Bacon in Cubes Broccoli 40 ml Heavy Cream 20% 100 gr Mushrooms Equipment 1 Fry Pan 30cm (preference with metal or steel) Preparation 1. Cut the onion and potatoes in cubes. 2. Put in the pan with a little sunflower oil and stir fry together with the bacon cubes until they are 3/4 done. 3. While doing that clean and cut the broccoli, slice the mushrooms and cut the tomato in cubes. 4. Add the broccoli and the sliced mushrooms to the potatoes and onion mix. 5. Season with salt and pepper and fry until your veggies are done. 6. Last minute add the tomato cubes and lower the fire. 7. Mix the eggs with the cream and season with salt and pepper, stir the mix for a minute. 8. Put this mix over the bacon and veggies in the pan, leave it on a low fire until the eggs start to bind. 9. When half done flip the omelet without breaking it. TIP: For a good-looking result, put the pan in the 190 ºC pre-heated oven. Make sure the steel of your pan is oven resistant if choosing this option. TIP: Omelet cooking time will depend on the oven and the size of the pan, but if you shake it gently you will see if the omelet is firm. 10. When ready, serve with bread or toast. TIP: making a farmer’s omelet is a good way to reuse veggies and potatoes leftovers. ​ TIP: Watch out with salt in the egg mix and remember there are already salted bacon cubes in the omelet. #kriskeskitchen #foodporn #omelet #cooking #eggdishes #egg #bacon #leftovers #easy #tasty

Ingredients 390 gr Flour (all purpose) 140 gr Water 15 gr fresh Yeast 2 gr salt 60 gr Margarine 20 gr Milk Powder 80 gr Sugar 2 gr Vanilla Essence 1 Egg 120 gr brown Sugar 20 gr Cinnamon powder Equipment 1 Bowl Roller Rectangular baking form Preparation 1. Pre-heat the oven to 180º. 2. Mix the fresh yeast with the water 3. In case you have a kitchen robot that can knead, just put all the ingredients inside but the brown sugar and the cinnamon powder, and let the machine knead until the dough detaches from the bowl borders. 4. In case you need to do it by hand, first put the flour and the margarine in a bowl, and ensure you mix it well using your hand. 5. Once done, include the milk powder and the sugar and mix with your hand. 6. Open a little hole in the mix and put inside the egg, the vanilla essence and the water-yeast mix and start kneading inside the bowl. 7. Once reaching a certain texture where the dough gets detached from the bowl, it is time to move to the table for proper kneading. 8. Knead until dough detaches complete from the table. 9. Form a ball and using your hands to first flatter it a bit forming a square. 10. Then using a roller, extend the dough until forming a 40 x 30 cm dough 11. Mix the brown sugar and the cinnamon in a bowl and use it to cover the flattened dough. 12. Roll the dough and use a bit of water as a glue to secure the end part when finishing the rolling. 13. Cut in 8 pieces and put them all together in the baking form keeping a little bit of separation between them. 14. Bake for 20 minutes and the rolls will be ready to be enjoyed. #rolls #chef #oven #baking #patisserie #cinnamon #sweet #fast #tasty #desserts #grandmassecrets

Ingredients 200 gr Digestive style Cookies or Butter Cookies 40 gr Butter ½ cup Sugar ½ cup Lime juice 3 Eggs Equipment 1 Whisk or 1 Electrical Beater 1 Bowl 1 Pie Baking form (20 cm) Preparation 1. Pre-heat the oven to 180º. 2. Mash the cookies until they become crumbles, you can use a shredder or a hermetic plastic bag a mash the cookies inside. 3. In a bowl, mix the cookie crumbles with the softened butter using your hand, do it until all the mix gets the same structure. 4. Poor the mix into the baking form and press it to the bottom using your hand until the mix is forming an evenly crust. 5. Put in the oven for 5 minutes. 6. Split the egg whites from the yolk and beat the egg whites with the sugar until reaching a meringue texture and reserve. 7. In a separate bowl beat the condensed milk, the lime juice and the eggs yolk and beat until the mix is homogeneous. 8. Poor the mix into the backing form on top of the cookies crust and decorate with the meringue. 9. Put into the oven and broil until the meringue gets a golden color in the tips (around 15 min). 10. Take out of the oven and let it cool down, server and enjoy. #chef #oven #cooking #lemon #pie #american #desserts #pie #baking #sweet #fruits #patisserie

Ingredients (2 persons) 400 gr Salmon 1 Red Onion 2 cloves Garlic 1 Egg Plant 1 Zucchini 1 Red or Yellow Pepper 3 ripe Tomatoes 400 gr canned tomatoes 2 tbsp Olive Oil 15 gr Fresh Basil Fresh Thyme Fresh rosemary Salt & Pepper Equipment 1 Grill Pan 1 Casserole Pan Preparation 1. Peel and cut the onions , peel and slice the garlic. Cut the egg plant, the zucchini, deseed the peppers and chop all three into 3cm chunks. 2. Chop the tomatoes. 3. Pick the basil leaves and set aside, then finely slice the stalks. 4. Heat the olive oil in a large casserole pan or saucepan over a medium heat. 5. Add the chopped eggplant, zucchini and peppers and fry for around 5 minutes, or until golden and softened, but not totally cooked. Put the veggies aside. 6. Re-use the pan, add the onion, garlic, basil stalks and thyme leaves with drop of olive oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. 7. Return the cooked veggies to the pan and stir with the fresh and canned tomatoes, and a good pinch of salt and pepper. 8. Mix well, breaking up the tomatoes with the back of a spoon. Let it simmer over a low heat source for 30 to 35 minutes, or until reduced, sticky and sweet. 9. Tear in the basil leaves, some fresh rosemary and adjust the seasoning. TIP: Prepare the ratatouille one day in advance and let rest a night in the fridge, this way the flavor boosts when reheating the ratatouille next day. 10. Grill the salmon, best cook state is when the middle point is just not totally done. 11. Serve with some french fries or rice. #chef #mediterranean #fish #seafood #french #cuisine #classics #veggies #easy #tasty #summer #herbs #flavors #cooking

Ingredients 200 gr Digestive style Cookies or Butter Cookies 40 gr Butter 270 gr Cream Cheese 1 Lime juice 397 gr Condensed Milk (1 can) 1 Egg Marmalade Equipment 1 Whisk or 1 Electrical Beater 1 Bowl 1 Baking form (20 cm) Preparation 1. Pre-heat the oven to 180º. 2. Mash the cookies until they become crumbles, you can use a shredder or a hermetic plastic bag a mash the cookies inside. 3. In a bowl, mix the cookie crumbles with the room temperature butter using your hand, do it until all the mix fill with the same texture. 4. Poor the mix into the baking form and press it to the bottom using your hand until the mix is forming an evenly crust. 5. Put in the oven for 5 minutes. 6. Split the egg white from the yolk and beat the egg whites until stiff and reserve. 7. In a separate bowl beat the cream cheese until soft, add the condensed milk, the lime juice and the egg yolk and beat until the mix is homogeneous. 8. Using a cooking spatula, mix the stiff egg whites with the cream cheese mix, doing enveloping movements to keep the air inside the mix. 9. Poor the mix into the backing form on top of the cookies crust and bake for 30 min. 10. Take out of the oven and let it cool down, unmold it, and top with your favorite marmalade. #chef #cooking #desserts #sweets #cheese #cake #tasty #fast #easy #oven #american #baking #patisserie #desserts

Ingredients (2 Persons) 10 Rice Papers 400 gr Chicken 1 clove Garlic 1 Sweet Potato 500 ml Sunflower Oil or Deep Fryer 1 Stalk Celery 1 Leek 2 Carrots 1 Onion 1 tsp Curry Powder 2 tbsp Sesame Oil Salt and pepper Soy Sauce Equipment 1 Cutting Board 1 Knife Preparation 1. Wash, peel and cut the carrot, onion, celery, sweet potato, leek and chicken in thin stripes. 2. For the onion and the sweet potato stripes I prefer to fry them at 150 degrees in sunflower oil or in a deep fryer. TIP: In case of no way to measure the oil temperature, a good way to test if oil is ready to fry, is to introduce the stick end of a wooden spoon in the oil, if bubbles are form around then oil is ready, if it bubbles too much is because the oil is too hot and needs to cool down 3. For the chicken and other veggies, heat the sesame oil in a wok, add the chicken and the other sliced veggies, season with pepper, salt and some curry powder. 4. Stir fry until done but keep it a little crisp. 5. Mix the veggies and chicken mix with the fried onion and sweet potato stripes and the filling is ready. 6. Now take a huge flat bowl with cold water, put the rice paper in for 4 seconds, one sheet at a time, take out and put on a plate, after some seconds you’ll feel the texture changing and getting soft. 7. Put some of your filling in the middle below, fold the 2 sides in and roll it up, put some soft pressure with pulling so you get a nice firm roll. TIP: Watch the YouTube video for further details on how to make the rolls 8. If making them to eat later, softly put some oil around them with a brush otherwise they will stick together or to the surface you put it on. 9. These rolls can be eaten cold but can also fry them in a pan or a grill pan 10. Serve with some soy sauce. Enjoy TIP: Other veggies, turkey, meat, fish can be used or just simply keep it vegetarian. TIP: Use some curry to prepare the veggies, feel free to play here with all kinds of herbs and flavor to make different fillings as you like. Be creative and have fun! #chef #cooking #asian #rice #springrolls #vegetarian #fast #recipes #easy #tasty #springdish #summerdish

Today on the menu is this delicious vegetarian treat, a veggie curry with coconut milk, chickpeas, peanut butter and cauliflower, spiced up by ginger. A mix of various curry styles that had created a stunning outcome. The mix of flavors is delicious, the crunch of the cauliflower and the spicy ginger makes it awesome, here served with some risoni (Greek pasta) but also delicious with rice. Ingredients (2 Persons) 150 gr Greek Pasta 200 ml Chopped Tomato 1 tsp Peanut Butter 200 ml Coconut Milk 50 gr Dried Mango 2 Carrots 200 gr Cauliflower ½ can Chickpeas 1 Onion 2 cloves Garlic 20 gr Chopped Ginger 2 tbsp Curry Powder Madras ½ tbsp Salt 1 tsp Sunflower Oil Equipment 1 Cutting board 1 Knife 1 Wok 1 Cooking Pot Preparation 1. First wash, clean and dice the onion, the cauliflower and the carrots in pieces of 2 by 2 cm. 2. Put the chickpeas out of the can and drain the water. 3. Heat some oil in the wok and start to fry the onions, after a minute or 2 add the cauliflower and the carrots and stir fry for about 3 more minutes. 4. Season with salt, add the chopped garlic and ginger, the peanut butter and the chopped dry mango. Add the curry powder and give it a good stir. 5. Add the coconut milk and the can of chopped tomato. 6. Let it cook on a low-medium fire until you get a smooth thickened curry. 7. In the cooking pot boil the greek paste with some salt (depending on manufacturer, between 10 to 15 min). TIP: If you prefer a more traditional way you can always replace the greek pasta by rice. 8. Serve in a bowl or a deep plate and enjoy! #indianstyle #curry #chef #tasty #vegetarian #ricemeal #coconutmilk #peanutbutter #ginger #spicy

Ingredients (2 Persons) 300 gr Salmon Mixed salad 2 Eggs 1 Medium Tomato 1/5th Cucumber Cocktail Sauce Equipment 1 Cooking Pot Salad Bowl Preparation 1. First step is cooking the Salmon and eggs in some slightly salted water. TIP: if wanted some big chunks of celery, onion and carrot can be added to the cooking water to optimize the flavor. 2. Take the salmon and the eggs down and let cool it down. 3. Slice the salad fine and put it in the salad bowls. 4. Slice up the boiled eggs and put on top. 5. Next, make the salmon in small pieces using a fork and put on the eggs. 6. Put a spoon of cocktail sauce over it and on the sides, put some sliced tomato and cucumber. 7. Serve with some french fries or bread. TIP: Fast and delicious dish on hot summer days. TIP: Home-made cocktail sauce? Mix mayo with some tomato ketchup, pepper, salt, a shot of whisky, a drop of Worchestershire Sauce and mix, for this dish a lot better than most pre-made cocktail sauces. #chef #cooking #starters #cocktail #fish #salmon #fast #tasty #spring #summer #festive #easy #recipe #salads

Ingredients 300 gr Chicken Filet 1 Zucchini 100 gr Pasta 100 gr Fresh Basil 2 cloves Garlic 50 gr Pine Tree Seeds 100 ml Olive Oil 40 gr Parmesan grinded Salt and Pepper Equipment 1 Cooking Pan 1 Cooking Pot Preparation 1. Put plenty of water with some salt in a cooking point for the pasta and set it on the stove. 2. Put the basil, garlic, parmesan, olive oil, and pine tree seeds in a blender and mix until you get a homogeneous paste. 3. Put a little oil in a pan and heat. 4. Cut the chicken into cubes and cook till half done. 5. In between, put the pasta into the boiling water and cook till al dente. 6. Meanwhile cut the zucchini into cubes, add to the chicken, and cook them together until done. 7. Put the fire low and add the pesto to the chicken and zucchini. 8. Get rid of excessive water and add the al dente cooked pasta to the pan. 9. Stir fry the ingredients for a minute, taste and correct seasoned if needed. 10. Serve in a bowl. TIP: For a fresh note add some cherry tomato and slices of Parmesan cheese. #kriskeskitchen #foodporn #pasta #chef #cooking #fast #easy #tasty #homemade #pesto #chicken #italian #cuisine #herbs #sundried #tomatoes #zucchini

Ingredients (2 Persons) 500 gr Steak 1 tbsp Butter 1 tsp Olive Oil 1 tsp White Pepper 1 tsp Salt 50-100 gr Blue Cheese 1 small Onion Sliced 200 ml Heavy Cream 100 ml Water Equipment 1 Cutting Board 1 Knife 1 Pan Aluminium foil Preparation 1. Heat your pan on a high heat, add a tsp of olive oil and a tbsp of butter. TIP: The olive oil will keep your butter from burning. 2. Wait until your butter has a hazelnut brown color and then put in your steaks. 3. Season both sides with fresh ground pepper and salt. 4. According to your preferences fry your steak rare, medium rare or well done. Take the steak out and put to rest in some aluminium foil. TIP: Let your steak always rest for some minutes after you fry it, you will notice when the steak relaxes it is going to be more tender. 5. Leave your pan on the fire and add the sliced onion and bake or a minute. Put in the water to extract the meat flavors that got stick to the pan, add the cream and the cream cheese, and stir for a minute. 6. According to how strong you like your sauce add the blue cheese bit by bit until you reach the taste you like. 7. Serve with a fresh salad with onion and cherry tomato, and yes, as a Belgian guy, I like my steak with, of course, some great French fries. TIP: Curious about the secrets of the Belgian fries check out my tutorial on Belgian fries, it is not as hard and easy to make. #chef #belgian #cuisine #cheeselovers #meatlovers #meat #grilled #bluecheese #cheese #steak #creamsauce #foodporn

Ingredients (4 Portions) 200 gr Strawberry 1 Banana 400 ml of cold Heavy Cream 40% 2 tbsp Sugar 200 gr Dark Chocolate Equipment Electrical beater Shredder 2 Bowls 2 Kettles (medium and small one fitting into the other hanging) 4 Dessert Glasses Instructions 1. Peel the banana and cut in dices. Shred it. Keep in the freezer. 2. Cut off the green from the strawberry and dice them too. Shred it. Keep in the freezer. TIP: Better not to wash the strawberry cause they lose their aroma when doing it. 3. Meanwhile fill up your medium kettle with warm water until it touches the small one bottom if you hang it in the medium one. Put your chocolate in the small kettle and put on a real low fire and let the chocolate melt TIP: Turn the fire off if needed, be patient, rushing it can overheat your chocolate and that needs to be avoided. TIP: 30 seconds of full power microwave can be used to accomplish the same 4. Split the heavy cream in 2 separate bowls, add to each bowl 200 ml of heavy cream and 1tbsp sugar. TIP: Some vanilla sugar could be added to the cream that will be used in the banana version 5. Next take the electrical beater and whip the cream in both bowls 6. Once whipped, add the banana to one of the bowls, and whipped for some more time to accomplish a mousse structure. 7. Do the same with the other bowl and the strawberry TIP: Make sure your ingredients are really cold, it will help getting your mousse stronger. TIP: The moment you start to see stripes drawn by your mixer they are okay. 8. Put both mousses in a piping back, also get your melted chocolate in a piping bag, make the openings for the mousse around 1.5 cm and the chocolate bag only like 0. 2 or 0.3 cm. 9. Fill your glasses holding all three bags together so you get a twister effect in your glass. TIP: No piping bag no worries, just fill the glasses in layers putting the two mousses and a thin chocolate layer and repeat. 10. Super easy but colorful dessert, on top garnish with a strawberry, slice of banana and if you can get it a nice leaf of fresh mint. #desserts #chocolate #banana #strawberry #chef #tasty #fast #delicious #sweets #mousse #summer #fruit