J. P. CLEUSTERS RECOMMENDS CARPE DIEM KOMBUCHA QUITTE TO PAIR WITH THIS DISH.

Preparation:
Cut smoked and fresh salmon into fine cubes. Finely dice the mango and add to the salmon. Mix the mixture with shallots, swirled chives and lime oil. Then finish with salt and pepper. For the lime cream, mix the crème fraîche with a little lime juice and season with salt and pepper. Peel and grate the potatoes for the hash browns. Mix the mass with egg yolk, then season with salt, pepper. Bake the potato mixture in portions in hot vegetable oil to 4 small golden-brown crispy hash browns.

Serving:
Fill a small 3/4 ring with salmon mango tartare. Put some lime cream on top, smooth and remove the ring. In this way, make 3 more "turrets". Put one of these turrets on each hash browns. Mix the cress and herbs with a little olive oil and lemon juice and spread on the salmon tartar. Garnish with salmon caviar.

Carpe Diem Kombucha - Unique variety of flavors

The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the unique manufacturing process. During the multiple fermentation of exquisite herbs, a multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness mature, which give the three varieties Classic, Quitte and Cranberry their very special character. Up to 20 different flavors were discovered by sommeliers in every single type of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in conjunction with appropriate food, create an unmistakable taste and only then develop their personal, powerful touch. This makes Carpe Diem Kombucha unique among all non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic accompaniment to any meal.

J. P. CLEUSTERS RECOMMENDS CARPE DIEM KOMBUCHA CLASSIC TO PAIR WITH THIS DISH.

Preparation:
First, remove the lamb squares from the white fat tendons and excess fat. Hold the knife
blade slightly (approx. 10 - 15 °) upwards and cut it under the fat tendon in a long cut.
Clean the bones and free from meat and / or fat residues. For the preparation on the
grill, season the lamb with salt and pepper, then grill in an aluminum bowl from all sides
with a little rapeseed oil. Turn the rack of lamb several times to create a uniform tan.
Serve the meat with a light pink core. For the preparation in the pan or in the oven, season
the lamb carcasses with salt and pepper and fry them evenly in hot rapeseed oil
from all sides. Cook in a preheated oven at 100 °C for about 25 - 30 minutes (depending
on the size of the square). In the meantime, wash the wild herbs and gently spin dry.
Make a mild dressing out of rapeseed oil, apple cider vinegar, white wine vinegar, a little
lemon juice, sea salt, black pepper from the mill acacia honey, Dijon mustard and vegetable
stock. Mix the dressing with the hand blender, then season again. Heat a pan
without oil, lightly sprinkle the coriander seeds and sesame seeds until they start to
jump. After 25 - 30 minutes of cooking the rack of lamb, raise the temperature of the
oven to 200 °C. Wash the herbs, shake dry and pluck the leaves for the rack of lamb.
Dice the bread and finely chop it with the herbs in the blender. Sprinkle the herb coat
over the rack of lamb and spread the butter in small flakes. Bake the squares until golden
brown for a few minutes.

Serving:
The lamb squares in chops or cutlets share. Add the dressing to the salad, add the
roasted coriander seeds and mustard seeds and serve with the meat.

Carpe Diem Kombucha - Unique variety of flavors
The special features of Carpe Diem Kombucha are the valuable basic ingredients and
the unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.

J. P. CLEUSTERS RECOMMENDS CARPE DIEM KOMBUCHA CRANBERRY TO PAIR WITH THIS DISH.

Preparation:
For the marinated tangerines boil the water with the sugar, the spices and the abrasion
of orange and lemon, then allow to cool slightly and add the honey and the mandarin
liqueur. When the mixture has cooled down, put the clean-shelled tangerines in the bottom
and leave to soak in the fridge for 1 to 2 days. For the gingerbread cream, chop the
whole milk couverture and slowly dissolve in a water bath (do not heat above 30 °C). Stir
up the egg yolk with 10 g sugar and rum over the water (70 °C), add the soaked gelatin.
Allow the mass to cool briefly, stir up the egg whites with the remaining sugar until stiff,
stir the liquid couverture and the egg whites under the egg yolk mass. Finally, fold in the
grounded gingerbread, the gingerbread spice and the whipped cream. Cool the gingerbread
cream for about 3 hours. Coat the strudel leaves with liquid butter from one side,
place them on top of each other and press firmly. Cut out 12 pieces with a round cookie
cutter (diameter 7 - 10 cm) and fry in crispy butter until crispy on both sides. Dab the
strudel sheets with kitchen paper, sprinkle with powdered sugar.

Serving:
Divide the tangerines into pieces and add 3 to 4 pieces to each crispy leaf. Put 1 tbsp.
gingerbread cream on each tangerine. Now again add a layer - crisp leaf, tangerines,
gingerbread cream - and complete with a crispy leaf. Dust the gingerbread slices with
icing sugar and garnish with one mints each.

Carpe Diem Kombucha - Unique variety of flavors
The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the
unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.

J. P. CLEUSTERS RECOMMENDS CARPE DIEM KOMBUCHA QUITTE TO PAIR WITH THIS DISH.

Preparation:
Finely chop all the herbs for the crisp tart and then mix with a little olive oil, garlic, salt
and pepper. Lay out the filo pastry, spread with the olive oil-herb mass. Cut the dough
into 5 cm x 10 cm rectangles and stack three rectangles on top of each other. Bake the
crisp tart at 180 °C for about 5 minutes (until golden brown). Dab off the pre-cooked asparagus
spears and lightly sauté with grapeseed oil and fresh butter from all sides. Season
with a pinch of sugar, salt and white pepper from the mill. Slightly prick the cherry
tomatoes, season with salt and pepper, sauté in olive oil. Put them in the oven for about
5 minutes at 160 °C. Peel the avocado, core it, finely chop it and season with salt, pepper
and garlic. Boil the milk, add avocado and mix the mixture to create a fine foam. Finally,
season with salt, pepper and a little lemon juice. Cut the turbot fillet into four portions,
each serving approx. 120 g. Season the fillets with salt and pepper and fry in sunflower
oil until golden brown on both sides. Finally, add a few butter cubes, the herbs
and a clove of garlic and pour the filets with the gravy. The entire roasting process lasts
at most 3 - 5 minutes. The butter should not be too dark.

Serving:
For each serving put a crunchy tart on the three asparagus spears. Put the turbot fillet
on top and top it with the avocado foam. Place a cherry tomato on the asparagus.

Carpe Diem Kombucha - Unique variety of flavors
The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the
unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.

EXCLUSIVE RECIPE SERIES BY J. P. CLEUSTERS FOR OK! MAGAZINE.

Preparation:
Completely remove the neck and wings of the goose and chop into walnut-sized pieces.
For the roast goose, peel the onions and cut them into chunks. Core the apples and dice
them roughly with oranges, season with salt and pepper. Add the prunes. Pick the mugwort
and mix with some marjoram and the other ingredients in a bowl. Then fill up the
goose with it, season with salt and pepper from the outside and place it on a griddle
covered with rust. Fill the baking tray with a cup of water. Cook the goose for about 2 to
2½ hours on the bottom rail at about 180 °C. Add the gravy to the goose every ½ hour.
Here it is recommended to use a sieve, so you prevent unsightly roast residues on the
goose bumps. For the sauce peel the carrot and shallots and cut into walnut-sized
pieces. Fry the goose giblets together with the offal in hot oil, add the vegetables and
lightly roast everything. Drain off excess fat. Then add the tomato paste and roast briefly.
Add the herbs and spices and deglaze the mixture with a dash of red wine. Fill it up with
chicken stock and simmer the sauce on a low level for about 30 - 40 minutes. Finally,
take 4 tbsp. of the goose filling and add to the sauce, cook for a few minutes. Then pour
the sauce through a sieve and stir in 1 tbsp. of foie gras. Check the cooking process of
the goose after 2 hours, if the legs are easily pierced with a fork and separated from the
breast, the goose is cooked and the oven temperature can be reduced to 160 °C. For
the cranberries, lightly caramelize the sugar, deglaze with port wine, add the cranberries
and half a cinnamon stick. Boil cranberries for 8 - 10 minutes over low heat to a syrupy
mass. Clean the mushrooms, halve the larger mushrooms and sauté in a little butter.
Season the mushrooms with salt and pepper.

Serving:
Serve the whole roast goose, carve and present at the table.

EXCLUSIVE RECIPE SERIES BY J. P. CLEUSTERS FOR OK! MAGAZINE.

Preparation:
For the pumpkin soup, wash the pumpkin, quarter and core it. Cut the quarters into thin
slices. Peel the shallots, cut in half and cut into thin strips. Sweat the shallots in a rapeseed
oil, add pumpkin. Then add poultry stock and add the cream. Simmer the soup in a
closed pot over a low heat for about 20 minutes. Mix the yoghurt with cinnamon, cloves,
and all other spices. Season with salt, pepper and some honey. Roast the pumpkin
seeds in a pan without adding any fat, then season with salt and chop roughly. Puree the
pumpkin soup with a blender and pour again through a sieve. Season with salt and pepper.

Serving:
Spread the soup on a plate, add spiced yoghurt to the hot soup and refine with a little
pumpkin seed oil and the chopped pumpkin seeds.

EXCLUSIVE RECIPE SERIES BY J. P. CLEUSTERS FOR OK! MAGAZINE.

Preparation:
For the marinated tangerines boil water with sugar, spices and the abrasion of orange and lemon, then allow to cool slightly and add honey and mandarin liqueur. When the mixture has cooled down, put the clean-shelled tangerines into the mixture and leave to soak in the fridge for 1 - 2 days. For the vanilla espuma fill all ingredients in the 0.5 l iSi device, unscrew 1 cream capsule and shake vigorously. If no iSi device is on hand, beat 200 ml of cream until stiff and mix with 30 ml of vanilla syrup. For the chocolate cake stir the eggs together with the sugar until frothy. Melt the butter and chocolate over a hot water bath. Add this mass to the egg-sugar mixture, stir and add in the sifted flour. Then pour the mixture into stainless steel rings lined with baking paper. Bake at 180 °C circulating air approx. 7 minutes.

Serving:
Divide the tangerines into pieces and arrange 3 tablespoons each in small bowls. Arrange with Vanilla espuma and serve with the chocolate cake on a large plate. Dust the chocolate cake with powdered sugar.

Preparation:
Make a mild dressing out of rapeseed oil, apple cider vinegar, white wine vinegar, a little
lemon juice, sea salt, black pepper from the mill, acacia honey, Dijon mustard and vegetable
stock. Mix the dressing with the hand blender, then season again. Heat a pan
without oil, lightly roast the coriander seeds and sesame seeds until they start to jump.

Serving:
Marinate wild herbs salad with rapeseed oil vinaigrette, add coriander seed and mustard
seeds.

Preparation:
Cook tagliatelle in salted water and then quench under running cold water. Melt the butter
in a pan, add finely chopped sage and swivel the tagliatelle several times. Season with sea salt and some chili. Marinate the scallops with a little lemon juice, season with sea salt and pepper. Sauté in a pan, heated with olive oil on both sides.

Serving:
Arrange tagliatelle with a scallop on a plate and add some sage butter.

Zubereitung:
Schwarzwurzeln schälen und in ein mit Milch befülltes Behältnis geben. Anschließend mit
einer Maschine, oder Sparschäler in dünne Scheiben schneiden und auf Küchenpapier
trocknen. Schwarzwurzelscheiben in einer Fritteuse bei 180 °C für wenige Min. goldbraun
garen und erneut auf Küchenpapier geben, sowie mit Meersalz und etwas Chili würzen.
Das Entrecoté von überschüssigen Fett und Sehnen befreien und mit Meersalz, Pfeffer
würzen. In einer mit Olivenöl erhitzen Pfanne von beiden Seiten scharf anbraten und anschließend
im Ofen bei 100 °C Umluft für 8 - 10 Min. medium garen.

Anrichten:
Entrecoté auf Schwarzwurzelfravolina anrichten und direkt verzehren.

Preparation:
Boil cream, Mark vanilla pod and vanilla bean, add sugar and let cool briefly. Remove the vanilla bean, soak the gelatin and add it to the liquid. In the end add and fold mascarpone and fill the mixture into a piping bag. Put the vanilla cream in the fridge for about 1 - 2 hours. Then sprinkle the tartlets with vanilla cream, and cover with the raspberries.

Serving:
Dust the raspberry tartlets with powdered sugar and garnish mint.

Preparation:
Clean mushrooms, or wash briefly and then cut into cubes-sized pieces. Fry the mushroom
mixture in a pan with rapeseed oil and cook for a few minutes on lower heat. Add
beef broth and season with sea salt and chili. Quarter cocktail tomatoes, marinate basil
strips and both ingredients together with olive oil, some lemon juice, sea salt and pepper.
Season the tuna fillet with sea salt and brown it in a heated pan with rapeseed oil
for approx. 1 minute from all sides.

Serving:
Cut tuna fillet in 1 - 2 cm slices and arrange with mushroom compote and marinated
tomatoes.