I think I have written before somewhere how cool it it to make food in a foodstudio with some guidance of a chef who is training you. This week we were back at it again, after the lockdown measures were eased up again this week.

The pleasure of cooking in a food studio is that it really has all utilities which normally in your house you don't have. This makes all easier because you hate buying stuff just for one dish. But that is beauty of this. All the ingredients are there, all the utilities are there. You divide up into groups and all teams make a dish. Afterwards you finish your dish and you all enjoy good food and good company together. Voila, it feels like you have a life again!

Starter

For starter we had seared tuna with fried breaded avocado pieces (this avocado snack is the bomb for in a vegan dish!!) with juliette cutted horseradish and homemade wasabi mayonaise and little rolled up cucumber rolls as garnish. To me really a dish that can be put in a decent restaurant and actually so easy to make.

Main Course

As the main course we had redfish with paella and mussels on the side with plucked peas and homemade aioli sauce. The brilliance of this is also into the aioli which normally tastes like a ball of garlic. Well this aioli actually had a ball of garlic in there, but the taste was way more subtle. A very good way of saving your date :DDD

Desert: Grated strawberries with strawberry ice cream for 8 persons

Ingredients icecream

• 250 strawberries
• 125 gram sugar
• 1 gelatine foil soaked in cold water
• 2 egg yolks
• 250 ml cream

Clean the strawberries and mash them with a mixer. Mix the yolks with a bit of the cream and the sugar. Boil the rest of the cream until boiling point and add the gelatine foil. Now add the boiling cream with the yolk mix and put it back on the heat. Keep stirring! Let it cool off a bit and add the mashed strawberries. Let it cool off a little and put it in the ice machine (see and that is the cool thing from a cooking studio, I dont have an ice machine and here we do!)

Ingredients cookies

• 50 gram soft butter
• a bit of cinnamon
• 165 gram of basterdsugar
• 50 ml hot water
• 30 gram flower
• 75 gram almondflakes

Use the warm warm to really soften the butter and add all the other ingredients to this mixture while stirring. Take an ovendish and use 1 tablesoon for one cookie (this is important. These things get huge, and I f*&cked them up more than once) with an oven of 180 degrees Celsius

Ingredients sabayon (the foam)

• 5 pieces staranice
• 150 gram sugar
• 100 ml sambucca
• 200 ml orange juice (fresh is better)
• 4 eggyolks

Crush the staranice but not too fine. Caramalize the sugar in a pan adding the staranice. Cool it off with sambucca. Add 100 mls from the 200 mls orange juice and make it boil. Take off the fire adding the remaining 100 mls orange juice and cool off with a lid on it. Strain the sauce and whisk together with the eggyolks au bain marie (so the yolks dont boil that iis why you keep it cold) untill it is fluffy.

Now cut a kilo of strawberries and divide them over the plates. Add over the sabayon foam and maybe even grate it with a burner as if it was a creme brulee. Take a scoop of the strawberry ice cream and put a cookie on top

Et voila! Now you can make a cool desert too! Maybe I will post some more of these receipes because they are not that hard but often giving a lot of inspiration for say Christmas dinner cooking parties! Bon appetit!