Bruschetta with strawberries, ricotta & honey

Ingredients

  • 500g strawberries
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Pepper & salt
  • 2,50 tablespoons honey
  • 250g ricotta
  • Ciabatta bread
  • 1/4 zest of a lemon
  • Pistachio nuts
  • 218g Callas Pure Strawberry Light Confiture

Preparation
1. Preheat the oven to 180° and cut the ciabatta bread into 10 slices. Rub them with olive oil and salt. 
2. Bake for 7 minutes in the preheated oven. 
3. Cut the strawberries into 4 pieces and place them in a baking dish. 
4. Drizzle them with 2 tablespoons of honey and balsamic vinegar. Place them in the oven for 15 minutes. 
5. Afterwards, stir the ricotta together with half a tablespoon of honey, lemon zest, a drizzle of olive oil, pepper and salt. 
6. Spread the ciabatta slices with a layer of mixed ricotta and Callas Pure Strawberry Light Confiture. Top with the roasted strawberries. 
7. Finish each bruschetta with a dot of Callas Pure Strawberry Light Confiture and pistachio nuts.

Strawberries are the fruit from the heart
– Anthony T. Hincks

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Forest Berries crumble cookies

Ingredients

  • 1,5 cup flour
  • 3/4 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted, melted and cooled butter
  • 218g Callas Forest Berries à la Violette Confiture

Preparation
1. Pre-heat the oven to 180°.
2. Lightly spray an 20cm pie pan, with removable bottom, with nonstick cooking spray. 
3. Mix the flour, brown sugar, granulated sugar, cinnamon and salt together in a bowl. 
4. Afterwards, add the butter and stir with a fork until it’s just crumbly.
5. Spread about half of the mixture into the pie pan. 
6. Afterwards, spread about 5 tablespoons of Callas Forest Berries à la Violette over the cake pan and add the remaining dough mixture on top.
7. Finish the tart pan with another 6 tablespoons of Callas Forest Berries à la Violette.
8. Bake in the oven for 30 minutes until the jam is bubbling and the crumb is light brown. 
9. After 10 minutes, cut the cookies into 8 pieces before they become hard. Keep them in the pie pan until completely cooled.

A balanced diet is a cookie in each hand  
– Barbara Johnson

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Grilled salmon with a delicious flower honey garlic sauce Here

Ingredients (2 persons)

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 40g Callas flower honey
  • 25g brown sugar
  • 30g Dijonmustard
  • Pinch of red chili flakes
  • 1 lemon cut into slices
  • 4 cloves of pressed garlic
  • Salmon fillets (number at choice)

 

Preparation

1. Add the butter, olive oil, soy sauce, flower honey, brown sugar, mustard, crushed garlic and chili flakes together in a bowl. Mix everything well together.
2. Place the several lemon slices in a baking dish and top with the salmon.
3. Pour the marinade evenly over the salmon fillets.
4. Let the salmon marinate for 1 hour in the fridge.
5. Afterwards, take the baking dish out of the fridge and leave it at room temperature for 15 minutes.
6. Then grill the salmon fillets for 10 minutes at 180° in the oven.
7. Pour the marinade over the salmon and grill for another 5 minutes.
8. Serve the salmon with wok spinach, broccoli or bok choy and rice.

Life is the flower for which love is the honey 
– Victor Hugo –

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Fluffy Pancakes with Banana Chocolate Jam

Ingredients

  •  180ml buttermilk
  • 130g flour
  • 15ml sunflower oil
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 760g Banana Chocolate Callas Confiture
  • 1 banana in slices

 

Preparation:

  1. Mix the flower, the baking powder, the baking soda and the salt together in a bowl
  2. In a separate bowl, mix the eggs, buttermilk, oil and vanilla extract together .
  3. Add the flour to the bowl with the buttermilk and mix.  Stop mixing once everything is nicely mixed. Mixing too long will make the pancakes sticky.
  4. Heat your frying pan on a medium-high heat. Melt a lump of butter.
  5. Use a ladle to pour a portion of batter into the pan. Bake the pancakes gently over a medium heat.
  6. Make a nice stack with alternately pancakes and banana slices
  7. Cover the stack with Banana-Chocolate jam

Enjoy your fluffy pancakes!

“What you see before you, my friend, is the result of a lifetime of chocolate.”

– Katherine Hepburn

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Polder chicken with apple, caramel and Calvados fruit butter, celeriac, chicory, Pink Lady

Ingredients

  • 4 polder chicken filets (or regular chicken filet)
  • 1/2 celeriac
  • 4 baby chicons
  • 1 lemon
  • thyme
  • 0,5 l chicken stock
  •  white wine vinegar
  • 200g Callas Confitur apple, caramel and calvados fruit butter
  • 1 small box of anise hyssop
  • 1 clove of garlic
  • a few knobs of butter, nutmeg, pepper and salt
  • 1 Pink Lady apple

Preparation

  1. Season the polder chicken with salt and pepper, thyme and a few slices of lemon. Bake in the oven at 185°c.
  2. Clean the chicons and braise them in butter, add a little bit of sugar and water and let them simmer.
  3. Bake the celeriac in the oven for one hour at 180°c. Only add a garlic clove, nutmeg and butter. Blend until smooth using a thermomix.
  4. Bake the polder chicken until golden brown and brush it with the jam.
  5. Thicken the chicken stock with a teaspoon of jam and whisk in the knobs of butter.
  6. Rinse the apple and slice it thinly (julienne), then season with chardonnay vinegar. Arrange on plates and serve.
 

The only time to eat diet food is while you’re waiting for the steak to cook.

– Julia Child


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Christmas beet risotto with raspberry jam, balsamic, orange zest and goat cheese

Ingredients

  • Medium-sized red beets
  • 1.5 liters chicken stock
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small shredded onion
  • 125 ml white wine
  • 500 gr risotto rice
  • 125 gr Callas Confiture Intense Raspberry jam
  • 1 tablespoon balsamic vinegar
  • 1 orange, zest and juice
    (1 tablespoon)
  • 125 gr goat cheese
  • salt and pepper

Preparation

1. Boil the beets in salted water, let them cool, remove the skin and cut them into cubes.
2. While the beet are cooling, heat the chicken broth over low heat.
3. Sauté the onion until glazy in oil in a heavy-bottomed pot, add the risotto rice and stir for 1 minute over low heat. Add the white wine and continue to stir until the wine is absorbed by the rice. Add the chicken broth a little at a time, over low heat, and keep stirring until all is absorbed. Only add chicken broth when the previous one has been absorbed. Keep repeating this process until the rice is soft and looks creamy (takes about 20 minutes).
4. Add the cubed beet, salt, pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and continue to stir. Remove the pot from the cooking fire.
5. Serve the rice on a plate and top with cubes of beet, goat cheese and zest of orange.


Supercalifragilisticexpialidocious
– Mary Poppins



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Saddle of hare, bitterball and Orange Marmalade

Ingredients

For the bitterball

  • 250g hare leg meat
  • 1 tablespoon game stock
  • 2dl water
  • 75g butter
  • 75g flour
  • 1dl milk
  • 1 lemon
  • 2 onions
  • 1dl cream
  • 10 gelatine sheets
  • 2 eggs
  • oil, breadcrumbs, flour, egg white, chopped parsley

 

For the meat

  • 1 hare back
  • 0,5L game stock
  • 50g Callas Confiture Orange Marmalade
  • 1 orange
  • 1 grapefruit

Preparation

For the bitterball:

Fry the meat of the leg brown, spice with salt and pepper. Add the stock and water. Braise the onions in butter and add the flour. Mix everything into a roux and add the milk along with the juice of the lemon and chopped parsley.
Mix the cream with egg yolks and add to the farce. Add the 10 soaked gelatin leaves and leave overnight in the fridge.
Portion the croquettes and bread them with flour, egg white and breadcrumbs. Bake at 180°.

 

For the meat:

Brown the hare back nicely and let it rest for 5 minutes. Melt the Orange Marmalade in the pan and deglaze with the game stock. Let it reduce to sauce thickness.
Cut the grapefruit and orange (peler à vif).
Remove the hare fillets from the bone and dresse this nicely on a plate, together with the citrus and the fried bitterballs.


Anyone can cook, but only the fearless can be great.
– Chef Gusteau, Ratatouille



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Roasted carrot dish with Pumpkin and Maple Syrup fruit butter

Ingredients

  • 500 gr medium carrots,
    washed and clean
  • 100 gr fresh cranberries
  • 4 tablespoons Callas Confiture Pumpkin and Maple Syrup fruit butter
  • zest of ½ large orange
  • 30 ml or 2 tablespoons olive oil
  • 3 teaspoons Harissa paste,
    add to taste (strength varies)
  • a few sprigs of lemon thyme
  • 1 clove of garlic, finely grated
  • salt, to taste
  • black pepper
  • 20 gr almond flakes
 
 
 

Preparation

1. Heat the oven to 170°C and line a baking tray with baking paper.
2. Remove the green tops from the carrots and cut them in half lengthwise.
3. Coat the cranberries with 1 tablespoon Callas Confiture Pumpkin and Maple Syrup fruit butter and mix in the zest of orange.
4. In a separate bowl: mix the olive oil, 3 tablespoons of Callas Confiture Pumpkin and Maple Syrup fruit butter, Harissa paste, thyme leaves, garlic, salt and a good pinch of black pepper.
5. Coat the dry carrots with the mixture, place them on the baking sheet & place the cranberries on the other side of the baking sheet.
6. Bake for 20-25 minutes, until the carrots are soft & slightly caramelized & the cranberries are soft & jam-like.
7. Toast the almond flakes in a hot pan until lightly browned & aromatic.
8. Place the baked carrots and cranberries on a large plate.
9. Decorate with the toasted almond flakes and lemon thyme.

 

If carrots got you drunk, rabbits would be messed-up

-Mitch Hedberg


 

 

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