5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (2024)

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (1)

Recipes

We can use some inspiration every now and then to fill our table with great dishes. In her latest book 'Chez Pascale', celebrated author Pascale Naessens shares some of the dishes she regularly serves in her imaginary restaurant. The ideal cross to follow this example.

by Daphne Dorgelo

Reading time: 6 minutes

Everyone who cooks at home pretty much runs their own restaurant with recipes, says Pascale Naessens. Because cooking involves planning, shopping, preparing dishes and (especially!) ensuring that the guests are satisfied with the result. Just like in a restaurant. Whether it's for family or friends: you want to serve them something tasty and make sure it makes them happy...

At the dining table5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (2)

Sharing good food with friends and family really makes us happy and creates connection. And that feeling will probably be even stronger at home at the dining table - in your own restaurant.'The dining table is the place where the most fascinating and passionate conversations arise. We all remember those moments at the table where we laughed together, cried, looked deep into each other's eyes or were angry... All real emotions that go straight to the heart.'Pascale Naessens shares recipes and thoughts about her restaurant in her new bookAt Pascale's.

1. Roasted Brussels sprouts with kimchi mayonnaise and caramelized almonds

Vegetarian * Keto * Preparation: 20 minutes * Cooking time: 20 minutes

  • 600 g sprouts
  • 150 g spinach
  • 200 g kimchi (see tip)
  • 1 tablespoon of honey
  • + 2 tablespoons of mayonnaise

Required: baking paper

For the caramelized nuts:

  • 30 g almonds
  • 2 tablespoons soy sauce

The forgotten vegetables of yesteryear do well in the trendy kitchen. Brussels sprouts cooked or stir-fried in the oven have a lot of flavor, smell good and are super healthy, especially with a lively sauce of fermented kimchi.

  1. Clean the sprouts and cook them for 5 minutes in salted water with a dash of olive oil. (You no longer need to cook frozen sprouts.) Drain them, halve them and place them on baking paper on an oven tray.
  2. Pour some olive oil over it and season with salt and pepper. Place in the oven at 180 for 15 to 20 minutes°C or until they start to color
  3. Briefly mix the kimchi with the mayonnaise in a chopper.
  4. Caramelize the nuts: put a knob of butter, honey and almonds in a pan. When everything starts to simmer, add the soy sauce. Stir well so that the nuts are completely covered in the sauce. Set the pan aside and let the nuts cool.
  5. Stir-fry the spinach very briefly, so that the leaves have not just melted. Divide the spinach among the plates, arrange the sprouts on top and spoon the kimchi mayonnaise over it. Finish with the caramelized nuts.

Tip: Quick version?

You can also stir-fry the sprouts. Halve them and stir-fry them in plenty of olive oil with a good dash of water. Place a lid on the pan for the first 5 minutes so that they steam and cook faster. Then add some olive oil and continue stirring.

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (3)

2. Minced lamb with tomatoes

Keto * This is a recipe for a festive table for 6 people. They are part of a buffet and therefore the individual portions per recipe are smaller.

  • 600 g lamsgehakt
  • 2 tomatoes
  • 3 brained
  • + 4 tablespoons tomato paste
  • 30 g parsley leaves
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon harissa (for the enthusiast)

Preparation:

  1. Finely chop the onions, garlic and parsley. Knead into the minced meat together with the tomato puree, harissa, cumin, salt and pepper. Spoon the minced meat into an oven dish and smooth the top.
  2. Cut the tomatoes into half-centimeter slices, remove the white hard part and place on the minced meat.
  3. Season with salt and pepper. Put away in the refrigerator.
  4. When the guests are there: ga little olive oil over the dish and the tomatoes and place in the oven for 30 minutes at 180°C.

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (4)

3. Sea bass in the oven

Keto * This is a recipe for a festive table for 6 people. This is part of a buffet and therefore the individual portions per recipe are smaller.

  • 600 g sea bass fillet with skin, without scales
  • About 20 small and medium tomatoes
  • yellow and red pointed pepper
  • 3 tablespoons drained capers
  • 200 g green and black olives
  • + 6 cloves of garlic
  • 6 sprigs thyme, fresh
  • 3 sprigs of rosemary

Required: large baking dish

This is a real casserole: all the ingredients go in raw and 15 to 20 minutes later you have delicious food.

Preparation:

  1. Cut the fish into six pieces and the peppers into rings. Crush the garlic cloves.
  2. Place all vegetables, herbs, capers and olives in the baking dish. Arrange the fish between them.
  3. Pour a lot of olive oil over it in a thin stream, so that everything has some oil.
  4. Season with salt and pepper. Place the bowl in the refrigerator.
  5. When the guests have arrived: place the dish in the oven at 180 for 20 to 25 minutes°C.

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (5)

4. Lasagne met courgette

Keto * Preparation: 20 minutes * Cooking time: 30 minutes

  • 1 courgette
  • 200 g organic chicken mince (see tip)
  • 120 g gruyAndre + extra for finishing
  • 80 ml room
  • + 1 tablespoon tomato puree (30 g)
  • + 1 teaspoon dried oregano
  • + 1 teaspoon dried thyme

Every time I prepare this lasagna, I have to hurry, otherwise others have already devoured it. And if you ask me, it tastes even better than the original version with so many vegetables. Typically a dish that meets the highest standards: tasty, satisfying and healthy.

  1. Use a peeler and peel slices from the zucchini (see tip).
  2. Fry the minced chicken in some olive oil. Once cooked, mix in the tomato puree.
  3. Season with oregano, thyme, salt and pepper.
  4. Take another pan, pour the cream into it and add the gruyAndre at. NB! Keep some gruyAndset aside for finishing. Heat gently so that the gruyAndre melts and you get a thick sauce.
  5. Take an oven dish and place a number of zucchini slices in it, like roof tiles. Spoon some minced meat over it and a little cheese sauce from the pan. Note: be frugal, because there will be a few more layers.
  6. Place a layer of zucchini on top and some minced meat and cheese sauce. Repeat until everything is gone. Finish with minced meat and the remaining cheese sauce on top. Sprinkle some extra gruy on topAndre and put in the oven for 20 minutes at 180°C.

Tip:Cut zucchini into slices

This is easiest with a peeler. When you get to the seed, turn the zucchini over and start again. The middle part with the seeds contains a lot of moisture and can be used, for example, in a soup.

Tip: Minced meat

I like to choose minced chicken. This is particularly tasty and less harmful to the environment than, for example, beef meat. I went into this in more detail in my book 'I like to eat 2'.

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (6)

5. Passion fruit parfait

Preparation: 20 minutes * Cooking time: 1 night *For 6 to 8 people

  • 10 passion fruits
  • 250 g full-fat Greek yoghurt
  • 150 g room
  • 200 g white chocolate
  • + 4 g gelatin leaves
  • 1 egg white
  • a few lemon verbena leaves (finish)

Required: silicone mold of approximately 22 x 8 cm with a height of 7 cm.

  1. Halve seven passion fruits and spoon out the inside and the seeds.
  2. Place the gelatin leaves in a glass with a little cold water and let them soften.
  3. Place the Greek yoghurt, cream and white chocolate in a saucepan and heat gently (do not boil), stirring constantly, until the chocolate has melted. Remove the pan from the heat.
  4. Remove the gelatin from the water, let it drain briefly and add to the warm cream mixture. Stir until the gelatin is completely dissolved. Add the passion fruit pulp and stir well.
  5. Beat the egg whites to hard peaks, then gently mix them into the cream mixture.
  6. Pour the mixture into a silicone mold and place in the refrigerator for a few hours (or overnight).
  7. Serve with fresh passion fruit pulp from the three remaining passion fruits and some lemon verbena. Cut the parfait into slices with a hot and sharp knife.

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (7)

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Image©At Pascale's

5 delicious recipes from Pascale Naessens' new book 'Chez Pascale' (2024)

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