Recipes

Ingredients

(4 people)

• 8 pcs chicory
• 1 pc redloaf
• 1 hand orange
• 30 grams of watercress
• 50 ml olive oil
• 3 cm ginger grated
• 75 grams roasted walnuts
• salt and pepper to taste

For the spices caramel:

• 100 g palm sugar
• 20 g butter
• 40 ml water
• 3 pcs cloves
• 4 pcs black peppercorn
• 1 st mace leaf
• 2 pcs cardamom pit
• 2 pcs juniper

For the dough:

• 200 grams buckwheat flour
• 40 grams butter (at room temperature)
• 20 grams palm sugar
• 2 grams salt
• 100 ml water

Furthermore, a baking tin is needed. Preferably 1 person.

Preparation

1. 1. First, start by making the dough so that it can rest. Mix the dry ingredients together (flour, sugar, salt) and then add the butter and water. Mix everything into a smooth and firm dough. Make a ball of it and put it on a greased plate, covered in the refrigerator.
   2. For the caramel, rub the spices finely in a mortar. Make the caramel by placing the sugar on a medium heat with a little water. Let this color until it is hazelnut brown, extinguish it with the water. Turn down the heat! Beware of splashing and never taste with your fingers.
   3. Add the spices to the caramel mixture and let it simmer for 2 minutes. Let cool and strain out the spices. Set aside the moisture.
   4. Now take the chicory and cut off the butt. Cut lengthwise. Keep a chicory aside for the salad.
   5. Heat a frying pan with a small dash of oil. Bake the chicory with the cutting edge down. Bake it until golden brown and remove the chicory from the pan. Set aside to build the tarte tatin later.
   6. Grease the mold and pour in some caramel with a tablespoon. Sprinkle a pinch of salt over this.
   7. Place the baked chicory stumps with the baked side down.
   8. Roll out the dough until 5/6mm thick. Stick this out so that it is the right size of the baking tin. Press the sides of the dough down a little into the baking tin. Lightly lubricate the dough with beaten egg.
   9. Preheat the oven to 180 degrees and bake for about 20 minutes. The dough should be cooked and crispy.
   10. Meanwhile, turn the oversized white and redloaf with the watercress into a salad. Cut the white and redloaf into coarse, oblique pieces. Wash and pick the watercress and add.
   11. Make a dressing of the ginger, zest of orange and juice of half an orange with olive oil, pepper and salt. Mix this into the chicory mixture just before serving the tarte tatin.
   12. Let the tarte tatin cool for another 3 minutes when cooked and crispy from the oven. Turn the shape over on a plate. Garnish with the salad and walnuts.

Lunch Dinner