Chef Karel

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

12/07/2025

What’s for lunch today?
Can’t get enough of this combination;
Peaches, Mozzarella, Tomato (homegrown Morgage Lifter Heirloom) Basil Pesto, EVOO, Purple Basil and Caper Dust

21/06/2025

What’s for lunch today?
Chefs Karel Summer on a Plate.
Grilled Ciabatta, Mozzarella, Peaches, Tomato, Basil Pesto, Sun-dried Tomato paste, EVOO and for starters grate the grilled Ciabatta with a fresh Garlic clove.

16/06/2025

What’s tonight’s dessert?
Mixed Berries Parfait, Strawberry, Blueberry, Ricotta, 70% Chocolate

♥️

15/06/2025

What’s for lunch today?
Carrots roasted with fresh Garlic, Rosemary, Thyme, Olive Oil and Aged Sherry Vinegar and finished with, Pine-nuts, grated Parmesan and a Carrot-top and Basil Pesto.

14/06/2025

What’s for Lunch today?
Farmers market inspired Caprese Salad,
Basil Pesto (recipe in previous post) made with fresh Garlic, Yellow & Red Tomato, market fresh shaved Red Onion, Buffalo Mozzarella, Croutons

Eno River Farmers Market in Downtown Hillsborough

12/06/2025

What’s for Dinner tonight!
Chef Karel’s Tomato Pie.
Pastry dough, Ricotta, Tomato, Basil, Olive Oil, Caper dust

12/06/2025

I was interviewed by Mr. B of our local radio station WHUP FM 104.9
It start on minute 30!
Check it out!

Expires 06/26/25

07/06/2025

What’s for Lunch today?
Summer Salad:
Romaine, Cucumber, Blueberry, Red Beet, Stilton Cheese, shaved Fennel, Borage, Dill Flower, preserved Lemon & Walnut Oil Vinaigrette.

04/06/2025

What’s for dinner tonight?
Made the first Pesto of the season we had it with Vine Tomatoes, fresh Mozzarella, Green & Black Olives, Sun-dried Tomato Paste, from our Garden: Arugula Flower, Nasturtium, Borage, Violets and Basil and also toasted Ciabatta

Basil Pesto:
• 1 cup Basil leaves from our Garden, ½ cup grated Parmesan, 1 tbsp toasted Pinenuts, 1 peeled Garlic Clove, ½ cup Olive Oil, 1 tbsp Lemon juice all puréed in Cuisinart.