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Chef Karel

Chef / Gardener/ Digital Creator Experienced Executive Chef with passion for organic gardening.

20/09/2025

What for dinner tonight?
Heirloom Tomatoes, Feta Cheese, Caper Dust, Basil, Shalot, EVOO, Aged Sherry Vinegar, Sea Salt, Smoked cracked Black-pepper, Za’atar Pita, Anchovies

10/09/2025

Made some Ginger and Hazelnut Shortbread Cookies

04/09/2025

What’s for lunch today?
Roasted Peppers, Honey roasted Feta Cheese, Sofrito Sauce, Basil & Rosemary

22/08/2025

What’s for Lunch today!
Warm & Cold, Chilled Gazpacho and Eggplant Steak sautéed in Olive Oil and finish in the oven with Cumin, Sesame Oil, Caper Dust & Lemon Zest accompanied with a crusty Parmesan Rosemary Bread
Eet smakelijk!

07/08/2025

What’s for Lunch today!
Baked Casarecce Pasta with Beef & Pork Chorizo Ragu seasoned with Fennel Seeds, Garlic, Oregano and Basil, baked with sliced heirloom Tomatoes, Mozzarella and shredded Parmesan.

06/08/2025

What’s for Lunch today?
Sauteed Eggplant brushed with Hoisin Garlic Sauce, Green Beans with Sesame Chili Crunch and Baba Ganoush with Preserved Lemon.

05/08/2025

What’s for Dinner today?
Mozzarella, Basil Pesto, Heirloom Tomato, Peach, Red Beet, Sea-salt, EVOO, Aged Sherry Vinegar, Roasted Walnut Oil

02/08/2025

Whats for Lunch today?
Thinly sliced peeled Heirloom Tomatoes and Peaches with Mozzarella, Basil Pesto, EVOO, Sea-salt, cracked smoked Black-pepper and Basil leaves.

01/08/2025

Quinoa topped roasted Carrots, Leeks, Kale and Garlic cloves and tossed with grated Parmesan, Raisin, EVOO & Aged Sherry Vinegar.

Method:
• Boil the Quinoa 1:2 (Quinoa: Vegetable Bouillon) for 10 minutes, cover and let rest for 10 minutes and set aside
• Clean and Cut Carrots, Leeks and Kale
• Roast the Carrots & crushed Garlic cloves in preheated 375F oven for 15 minutes, add Leeks and roast for another 5 minutes and Kale and roast for 5 more minutes so Kale is crispy.
• Remove from oven and toss with Raisins, grated Parmesan, EVOO and Aged Sherry Vinegar and Salt and Pepper to taste.
• Plate Quinoa with the tossed Veggies and topped with a spoonful of Basil Pesto!
Enjoy!

20/07/2025

We had some wonderful friends over for Dinner tonight!
Pictured, Heirloom Tomato Carpaccio, Miso Glazed Pork-belly and Bok Choy, Lemongrass and Ginger poached Chicken, Coconut Curry Sauce, Tropical Fruit, Fried Basil and Papadum for Dessert we had Peach Cobbler, Vanilla Ice-cream and Raspberry Sauce

20/07/2025

What’s for Dinner tonight?
Carpaccio of Heirloom Tomatoes, EVOO, Caper Dust, Basil, Purple Basil, Lemon Verbena, Sea Salt

13/07/2025

What’s for Dinner tonight?
Bowl of Curried Coconut Chicken with Basmati Rice & Green Peas

Chicken:
2 ea Chicken Breast, cut in 1” x 1” pieces
1 tbsp Curry Powder5 tsp Garam Masala
1 tsp Chili Powder
1 tbsp Corn Starch

• Season Chicken cubes with the Curry Powder and Garam Masala and toss with the Corn Starch

Sauce:
1 tbsp grated Ginger
1 tbsp grated Garlic
1 tbsp grated Lemongrass
1 tbsp grated Jalapeño
2 ea Kaffir Line Leaf5 can Coconut Milk unsweetened
1 cup Grape Tomatoes
1 tbsp Sunflower Oil
1 ea Lime
1 tbsp Unsweetened toasted Coconut (garnish)

Basmati Rice and Green Peas

1 cup Basmati Rice (washed)
2 cups of Water
1 pinch of Salt
1 Kaffir Lime Leaf
1 cup frozen Green Peas

Method:

• Bring water to a boil in a fitting pan
• Add the washed Basmati Rice and Kaffir Lime Leaf
• Cover pan with lid and let boil for 7 minutes
• Remove pan from heat source and keep it covered with lid for 10 minutes
• Remove the lid and add the frozen Green Peas then fluff the rice with fork, cover it and let stand for 5 more minutes

Method:

• Warm the Sunflower Oil in a stir-fry pan
• At smoking point add the seasoned Chicken cubes
• Color the Chicken nicely
• Add the Grape Tomatoes and the grated Ginger, Garlic, Lemongrass, Jalapeño and stir-fry this together with the Chicken
• Add the Coconut Milk and let simmer for 10 minutes
• Remove Tomato skins and finish with freshly grated Lime

Serve Rice and Chicken in a bowl and sprinkle with toasted Coconut.

Enjoy/ Eet smakelijk

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+12404019669

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