The ultimate recipe book from Trinity Team

FOR WOLFRAM SCHAEFER

The ultimate recipe book To improve your cooking skills

BY THE TEAM OF TRINITY PURCHASING

CONTENT

03

LET'S IMPROVE YOUR COOKING SKILLS

04

DELICIOUS APPETIZERS TO START WITH

13

MAIN DISHES

Introduction

Courgette soup Shrimp salad Flemish asparagus Shrimp croquettes French onion soup Gratinated stuffed scallops with shrimps Fricassee of frog legs Salad with duckbreast and walnut dressing

Linguini with chicken and scampi Chicken stew Asian tuna steaks Nasi Goreng Old fasioned veal stew Papardelle mit Harissa, Oliven & Kapern Easy smoked salmon, mascarpone, linguini Zoer vleis Scalopa di Gorgonzola Quiche Lorraine Boulets Liégeois French gratin Dauphinois Shrimps with cauliflower & mashed potatoes

27

05 06 07 08 09 10 11 12

14 15 16 17 18 19 20 21 22 23 24 25 26

DESSERTS & PASTRIES Thin apple pie Tiramisu Wafle of Liège Cheese cake Choco mousse

28 29 30 31 32

Introduction LET'S IMPROVE YOUR COOKING SKILLS

Dear Wolfram, What better way to demonstrate how international Trinity Purchasing and its team are than by showcasing our delicacies, with many in this book representing each and everyone’s home country or even town.

Do not expect to find dietary recipes in this cookbook. It is all about the pleasure of eating, giving you the opportunity to discover or rediscover some of the best dishes you can eat. After all, those are European recipes, and you can attest, we do the best food over here!

Besides some pictures to visualize the dishes, you will also have mementos from the team.

We all wish you a great time on your new journey, and this culinary journey you will be taking using this cookbook! By you using this cookbook we will somehow invite ourselves to your dinner table.

The Trinity Purchasing Team

Delicious appetizers to start with

Courgette SOUP Perfect as a starter!

SERVINGS: 4

PREP TIME: 10 MIN

Ingredients 1 onion 1 clove of garlic 2 Zucchini 750 ml chicken bouillon 60 gr of butter 60 gr of flour olive oil pepper smoked salmon to garnish

COOKING TIME: 30 MIN

Instructions 1. Heat a dash of olive oil in a large pan.

2. Chop the onion and press the garlic and fry it in the pan.

3. Cut the Zucchini into pieces and fry it briefly with the onion.

4. Add the chicken bouillon, bring this to a boil and let it simmer for 10 minutes over low heat.

5. Heat the butter in another pan and add the flour when it has melted. Heat the flour briefly and then add the chicken bouillon little by little and stir with a wooden spoon until the chicken bouillon has dissolved.

6. Mash the Zucchini with a blender and add the roux (the flour-bouillon mixture).

7. Season the soup with a little pepper and heat it on the stove for a few more minutes.

8. Serve the soup with strips of smoked salmon.

NOTES Recipe by Sanne Vogelaar - Regional Relationship Manager Netherlands & Germany - svogelaar@trinitypurchasing.com

2 servings

15 minutes

SHRIMP SALAD with home-made mayonaise

Ingredients 400 gr gray peeled shrimp 2 tomatoes 1 lemon (juice) – 1 3 tbsp mayonaise 1 avocado 1/4 lettuce 2 tbsp dill 2 tbsp capers salt & pepper

HOME-MADE Mayonaise 1 egg yolk 1ts lemon juice (or white wine vinegar) 1ts Dijon mustard 250ml Corn or sunflower oil Salt & pepper

Instructions 1. Rinse & clean the lettuce and cut it up in small strips.

2. Peel the tomatoes and remove the seeds, cut them into small cubes.

3. Rinse the capers and let them drain.

4. Peel and strip the avocado from its pit and cut it into small cubes.

5. Mix the shrimp (peeled) with the tomato & avocado cubes, the capers, chopped dill, mayonnaise, lemon juice, a pinch of paprika powder. Season with salt & pepper.

6. Distribute the lettuce over the glasses and put the shrimpsalad on top of it.

7. Finish with a sprig of dill. Ready to serve!

NOTES As a Belgian, French fries (they are Belgian believe me) can’t go without home-made mayonnaise. Therfore hereby also the recipe. Tony Dierckens - Senior Relationship Manager Belgium tdierckens@trinitypurchasing.com

1. Make sure all ingredients are on room temperature (not refrigerated!)

2. Beat the egg yolk with lemon juice or vinegar, the mustard, pepper and salt 3. Beat in the oil little by little (with a whisk or with a fork) in a stream until the mayonnaise is shiny and at the desired thickness.

4. Taste the mayonnaise and add to taste some extra pepper, salt or lemon juice.

Flemish asparagus SERVINGS: 4

Ingredients 24 asparagus 6 eggs 20 gr parsley nutmeg a pinch of salt a pinch of pepper 20 gr clarified butter

PREP TIME: 5 MIN

Instructions 1. Cook the eggs until they are hard boiled.

2. Peel the asparagus and cook them until tender.

3. Peel the eggs and crush them.

4. Wash and chop the parsley. Add it to the eggs and season with nutmeg, salt and pepper.

5. Pour the clarified butter over the eggs and mix this.

6. Place the asparagus on the plate and spoon the mashed eggs with the butter and parsley into a wide strip on the ends of the asparagus.

NOTES Recipe by Dieter Schoofs - Relationship Manager Belgium dschoofs@trinitypurchasing.com

COOKING TIME: 20 MIN

Shrimp croquetes Typically Belgian

SERVINGS: 10

PREP TIME: 12 HRS

COOKING TIME: 15 MIN

Ingredients

Instructions

1.2 kg unpeeled shrimps

1. Peel the shrimp and keep the shrimp heads.

1.5 l whole milk

2. Let the shrimp heads bubble with the whole milk over a low

100 gr butter

heat for 20 minutes. Add the fresh thyme and season with

300 gr flour

cayenne pepper.

6 egg yolks

3. Take 3 gelatin leaves and soak them in ice water.

20 cl cream

4. Make the roux. Let this mixture of 100gr butter and 110gr

(cayenne) pepper and salt

flour 'fry' over a low heat. Stir constantly so that the mixture

3 gelatin sheets

does not burn. When the roux smells like cookies, it is ready

1 lemon

and set aside. Now strain the "shrimp milk" and add it to the

1 bunch curly parsley

roux. Stir it gently.

3 sprigs of fresh thyme Olive oil Breadcrumbs

5. Take the gelatine leaves, wring them out and fold them into the mixture. Add a little lemon juice and season to taste.

6. Make a liaison (2 egg yolks and cream). Whisk 2 egg yolks and cream together and add this to the mixture as well.

7. Rub a flat dish with the olive oil and divide the mixture in it.

Cover with cling film and let it set in the fridge for 12 hours.

8. Now the pate is ready for breading. For this we use flour, 4 egg yolks and breadcrumbs. Roll the croquettes into shape and wrap them first in flour, then the egg yolks and then in breadcrumbs.

NOTES

9. Heat the fryer to 180 degrees and let the croquettes fry for 5 minutes.

Recipe by Mariëlle van Heerewaarden 10. Garnish with fried parsley and lemon.

HR Coordinator Continental Europe mvheerewaarden@trinitypurchasing.com

FRENCH Onion Soup SERVINGS: 10

PREP TIME: 12 HRS

Ingredients 50 gr butter 1 tbsp olive oil 1 kg onions, halved and thinly sliced 1 tsp sugar 4 garlic cloves, thinly sliced 2 tbsp plain flour 250 ml dry white wine 1.3 l hot stronly-flavoured beef stock 4-8 slices baguette (depending on size) 140 gr gruyère, finely grated

NOTES Recipe by Laurine Jamard Relationship Manager France ljamard@trinitypurchasing.com

COOKING TIME: 15 MIN

Directions 1. Melt the butter with the olive oil in a large heavybased pan. Add the onions and fry with the lid on for 10 mins until soft.

2. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

3. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.

4. Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock.

Cover and simmer for 15-20 mins.

5. To serve, turn on the grill, and toast the bread.

Ladle the soup into heatproof bowls.

6. Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted.

Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Gratinated stuffed scallops with shrimp SERVINGS: 4

Ingredients 12 scallops 50 gr shrimp (peeled) 150 gr mushroom 3 tbsp lemon juice 4 tbsp chopped parsley 50 gr gruyère (grated) 50 gr Emmental (grated) 400 ml fish stock 400 ml milk 70 gr flour butter 4 twigs parsley salt and pepper

PREP TIME: 30 MIN

COOKING TIME: 20 MIN

Directions 1. Preheat the oven to 180°C. 2. First make a bechamel sauce. Melt 50 g of butter and mix in the flour. Leave to cook on a low heat, stirring constantly. Gradually pour in the fish stock and the milk and keep stirring until the sauce is nice and smooth and thick. Season to taste with half of the two cheeses, the pepper, the salt, the chopped parsley and the lemon juice to taste.

3. Brush the mushrooms dry and cut them into slices.

Fry them until tender in a knob of butter and sprinkle them with some lemon juice. Add them to the bechamel sauce and stir.

4. Put the scallops into scallop shells, counting on 2 to 3 pieces per shell, depending on their size. Sprinkle the prawns on top. Top the shells with the bechamel sauce and sprinkle with the remaining two cheese.

5. Put the shells in the preheated oven for 20 minutes.

Garnish them with a parsley leaf.

6. Serve them immediately with a puff pastry biscuit or crusty French bread.

NOTES Recipe by Céline Snauwaert - e-Procurement Coordinator - csnauwaert@trinitypurchasing.com One of my favourite dishes!

Fricassee of frog legs 2 servings

2.5 hours

Ingredients 6 dozen frog leg 180 gr of butter 150 gr of flour 1 bottle of dry white wine 50 cl of beer (blond) 40 cl of fresh cream 3 eggs 2 lemons 4 shallots 5 gloves garlic Parsley Salt & pepper

Instructions 1. Put the frog legs in the beer and let them macerate during 2 hours.

2. Drain the frog legs.

3. Pour the flour in a large plate, then roll the frog legs in the flour.

4. In a stewpan, melt the butter, add the shallots, add the gloves of garlic peeled and chopped, then add the frog legs.

5. Let them cook during 10 large minutes and stir delicately (the frog legs should not be coloured).

6. Season with salt & pepper then add the white wine and let it simmer during 10 minutes with a medium heat.

7. In a bowl whisk the fresh cream and the egg yolks.

8. Add this mix to the sauce in the stewpan.

9. Few minutes before the end of the cooking add the lemon juice (squeeze it before in a glass in order to remove the seed).

10. Serve the frog legs in a dish, drizzle with the sauce and sprinkle with finely chopped parsley.

NOTES Recipe by Rogatien le Nail - Relationship Manager France - rlenail@trinitypurchasing.com

Salad with duck breast and walnut dressing 4 servings

60 min

Instructions Ingredients 1 duck breast pepper and salt 4 red onions 40 gr cristalised sugar 1.5 dl red wine 1.5 dl red port 40 gr cream butter + extra for baking 40 gr walnuts + extra for garnishing 0.5 dl apple juice 1.5 dl walnut oil Honey Cherry tomatoes 200 gr mixed salad

Notes Recipe by Jeroen Heirman European Data Manager jheirman@trinitypurchasing.comurchasing.com

1. Cut the red onions in thin half rings.

2. Heat the butter in a cooking pan and glaze the onions. Add the sugar and bake while stirring for about a minute.

3. Add a sniff of salt and cool of with the red wine and the red port.

4. Make sure the onions are covered for ¾ with fluids.

5. Put the stove on a lower stand and let cook for about a half hour. Make sure to stir regularly. If the fluids are evaporated but the onions are still too crispy you can add some extra red wine or port.

6. Let the red onion compote cool off.

7. Take the duck breast out of the refrigerator a half hour before use.

Main DIshes ........

Linguini with chicken & scampi Servings: 4

Prep time: 10 min

Ingredients 1 pack of linguini 400 gr scampi 2 chicken breasts 1 jar of red pesto 1 clove of garlic 1 poultry/herb stock cube 500 gr mascarpone 3 to 4 tbsp brown sugar Sun-dried tomatoes Fresh basil

Cook time: 10 min

Directions 1. Take a non-stick wok pan, add a little olive oil, add garlic, chicken cubes & scampi’s and let it fry for a while.

2. Add the jar of red pesto, the whole jar of mascarpone, stir well over a medium heat.

3. Add the poultry or herb stock cube and brown sugar.

4. Let it simmer for another 2 minutes on a low heat while stirring.

5. In the meantime, let the linguini boil and add it to the wok pan with sauce.

6. Mix everything well.

7. Dress on the plate and finish with half sundried tomatoes & basil.

Sit back, relax and enjoy a wonderful dish!

NOTES: Recipe by Anoek Eerens - Relationship Manager the Netherlands - aeerens@trinitypurchasing.com

Waterzooi Waterzooi is a classic stew of Flanders. Its name is Dutch, "zooien" meaning "to boil". It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original form is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish there disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually served as a soup with a baguette to sop up the liquid.

SERVINGS: 2

PREPPING TIME: 15 MIN

COOKING TIME: 30 MIN

Ingredients

Directions

1 chicken 3 leeks ½ celeriac 3 carrots 1 onion 4 potatoes 2 l/2,1 quarts chicken stock 2 dl/0,21 quarts cream 1 lemon 2 egg yolks French baguette

1. Melt the butter, cube the vegetables, sauté the vegetables for 4 to 5 minutes 2. Add the chicken 3. Add pepper and salt and the stock (the chicken has to be entirely submerged; add water if necessary) 4. Allow to simmer on the hob for 45 minutes 5. Take the chicken out of the pan, cut it in pieces and remove the skin and bones 6. Beat the two egg yolks and cream and carefully pour it into the soup 7. Add lemon juice.

8. Put the pieces of chicken back into the soup 9. Serve very hot with a baguette

NOTES Recipe by Charlotte Lescrauwaet - Relationship Manager France - clescrauwaet@trinitypurchasing.com

Asian tuna steaks

SERVINGS: 2

PREPPING TIME: 10 MIN

COOKING TIME: 30 MIN

Ingredients

Directions

1 tuna steak 1 tbsp sesame oil 1 tbsp pepper/salt

1. Season the steak with pepper/salt and sesame oil 2. Briefly grill the steak on both sides (1-2 minutes). Middle must remain it’s redness 3. Mix the dry marinade ingredients and roll the steak with both sides through the spices 4. Cut the tuna in thin slices 5. Serve the tuna with the wasabi/mayonnaise sauce

Dry marinade 1 tsp matcha/green tea 1 tsp seaweed flakes 1 tsp chili flakes Sauce ½ tsp wasabi ½ lemon juice 2 tbsp mayonnaise Touch of salt

: e t ip n i W or lin g R ie s a m in e r r ce ü rzt G e w t h e A ls a fro m

NOTES: Recipe by Christiane Keijzer-Val - Relationship Manager the Netherlands cval@trinitypurchasing.com

Nasi Goreng SERVINGS: 4-6

PREPPING TIME: 15 MIN

Ingredients

An esspreso cup (10cl) white dry rice per person and one extra (we use rice from Suriname) Boemboe spices mix, a good Asian shop should have this.

Nasi herbs, in Europe Conimex is the best 1 large union 4 garlic gloves 1 leek 1 carrot 2 stalks of spring onion 1 red pepper Peanut oil Ketjap manis 400 - 600 gr veal steak (depending on large or small eaters, I always use 600gr) 150-200 gr smoked bacon Ketjap Manis Side dishes or condiments: Fried egg Fried onions Seroendeng Sambal (but be carefull what you buy; Manis or Badjak are not spicey, oelek or Brandal are very hot Pieces of cucumber (to neutralize the spicy taste if necessary)

Directions

Rice: 1. Add the rice in a large pot. Add water. A small trick, the water level should be 1 fingertip above the rice.

Time to boil depends on the brand/type of rice.

When almost done, you can hear the rice simmer.

When that’s happening turn the stove off and place a towel around the lit so no air can get out. The rice will steam for 15-20min to make it extra dry.

Nasi: 1. The nasi herbs need to soak in a little bit of water, just enough all will be wet.

2. Slice the union, leek, carrot, red pepper and spring onion really small.

3. Cut the veal and bacon in very small cubes.

4. Put a big pot on high fire and add peanut oil.

5. Glace the union first for 2-3 min. add the bacon and bake for 5min. don’t bake them crispy. Add the veal and bake for 2 more minutes. Add all the vegetables, red pepper and squeeze the garlic into the pot. Add the boemboe and nasi herbs and stir every 2min until all the vegetables and meat are covered in the herbs and boemboe.

6. Cook for another 5-10min and add half a cup of water. Wait until the water is vaporized and turn of the fire.

7. Take the rice and stir the rice loose into the pan.

8. Add the rice into the pot of Nasi and give it a good stir so all the rice is mingled with the Nasi.

9. For taste you can add 1 table spoon of Ketjap Manis.

You can add more if you need more flavour, don’t do to much at once.

NOTES: Recipe by Daan Sparenberg Procurement Manager Belgium, the Netherlands & Germany dsparenberg@trinitypurchasing.com

COOKING TIME: 30 MIN

Old fastioned veal stew SERVINGS: 8

PREP TIME: 30 MIN

COOKING TIME: 1H45

Ingredients 1 kg shoulder or sautéed veal 400 gr button mushrooms 2 carrots 3 leek whites 1 stalk of celery 1 lemon 1 onion 1 shallot 1 clove of garlic

2 egg yolks 50 gr of flour 70 gr of butter 3 tbsp. fresh cream 4 tsp. tablespoons dry white wine 1 bouquet garni (parsley, thyme, bay leaf) 4 cloves 4 sprigs of flat-leaf parsley salt pepper

NOTES Recipe by Didier Lorgeoux Consultant France dlorgeoux@trinitypurchasing.com

Directions 1. Peel the carrots, garlic, shallot and onion. Prick the onion with the cloves and cut it in 4. Cut the shallot in half and chop the garlic. Slice the carrots, celery and leek whites into rounds. Clean and coarsely chop the mushrooms.

2. Slice the meat into pieces of about 70 g.

3. In a casserole, pot or Dutch oven, pour 2 liters of water, then immerse the pieces of meat in it and bring to the boil for a maximum of 1 to 2 minutes to blanch them (to rid them of their impurities and starch). Then empty the contents of the pan into a colander to discard the cooking water while collecting the pieces of veal. Pass the meat under cold water, drain it, then put it back in the bottom of the casserole.

4. Add the onion, shallot, garlic, leek, celery, carrots and bouquet garni. Add salt and pepper. Wet with the wine then add water so as to immerse the meat and the vegetables.

5. Cover, bring to a boil, then lower the heat and simmer for about 1½ hours.

6. While the meat cooks, sauté the mushrooms in a pan (about 10 minutes over medium heat), with 20g of butter and 3/4 of the lemon juice.

7. Then prepare a blond roux: in a saucepan, melt the rest of the butter, sprinkle it with the flour, mix everything vigorously with a whisk until the butter has been completely absorbed and everything browns slightly, then stop cooking and let cool.

8. Once the meat is cooked, pour the contents of the pan through a fine strainer so as to filter the cooking broth into a bowl.

Turn the heat back on under the saucepan containing the roux, pour in the broth in several batches and whisk constantly to dissolve the roux, thicken the sauce and bring it to the boil.

9. To finish, put the meat and vegetables (without the herbs) back in the pan, add the pan-fried mushrooms, mix everything with the sauce and reheat for 10 to 15 minutes.

10. Just before serving, mix the cream and the egg yolks, then add this mixture to the sauce, stirring constantly so as not to let it boil. Flavor with the rest of the lemon juice, then arrange in a deep dish and decorate with the sprigs of parsley.

Options to prepare this recipe with other meats or fish: You can vary the pleasures of the blanquette with other meats (chicken, turkey) or with fish (monkfish, cod). To accompany the meat, you can choose boiled potatoes, Creole rice, steamed celery hearts, or even cauliflower.

PApardelle mit harissa, oliven & kapern SERVINGS: 4

PREPPING TIME: 15 MIN

Zutaten 2­El Olivenöl 1 große Zwiebel (in dünne Ringe geschnitten) 3 ­El Rosen-Harissa (45 g) 400 gr Kirschtomaten, halbiert 55 gr Kalamata-Oliven, halbiert 20 gr kleine Kapern 15 gr Petersilie, grob gehackt 500 gr Pappardelle 120 gr griechischer Joghurt Salz

NOTES Aus dem Buch 'Ottolenghi Simple' Dina SpiegelRelationship Manager Germany dspiegel@trinitypurchasing.com

COOKING TIME: 30 MIN

Die Zubereitung 1. Das Öl in einer großen Pfanne (zu der es einen passenden Deckel gibt) bei mittlerer bis hoher Temperatur erhitzen. Sobald es heiß ist, die Zwiebelringe hineingeben und 8 Minuten anbraten, bis sie weich und goldbraun sind; gelegentlich umrühren.

2. Harissa, Tomaten, Oliven, Kapern und einen halben TL Salz hinzufügen und 3–4 Minuten unter häufigem Rühren mitgaren, bis die Tomaten langsam zerfallen.

3. Nun 200 ml Wasser unterrühren, sobald die Mischung kocht, die Hitze herunterschalten und die Sauce zugedeckt weitere 10 Minuten köcheln lassen. Den Deckel abnehmen und die Sauce noch 4–5 Minuten eindicken lassen.

4. Zuletzt zwei Drittel der Petersilie unterrühren und den Topf beiseitestellen.

5. Inzwischen in einem großen Topf reichlich gesalzenes Wasser zum Kochen bringen. Die Pappardelle hineingeben und nach Packungsangabe al dente kochen.

Gründlich abtropfen lassen.

6. Die Pasta zurück in den Topf geben, die Harissa-Sauce und eine Prise Salz hinzufügen und alles sorgfältig vermengen.

7. Auf vier tiefe Teller verteilen, mit einem Löffel Joghurt und der restlichen Petersilie (5 g) garnieren und heiß servieren.

GUTEN APPETIT 😉

Easy smoked salmon, mascarpone & linguini Servings: 4

Prep time: 15 min

Cook time: 10 min

Ingredients

Directions

2/3-pound linguine 6 tbsp mascarpone cheese 0.45-pound smoked salmon (cut in stripes) 2½ tbsp butter 2 tbsp dill 2 tsp lemon zest 2 tsp pink peppercorn 2 tsp salt

1. First, bring a pot of water to a boil. When the water is boiling, add 2 teaspoons of salt and then add the linguine.

2. Now prepare the sauce: Melt a tablespoon of butter in a pan. When the butter is melted, add the smoked salmon cut into pieces. Let it "cook" for 5 minutes, then add the mascarpone.

3. Now the pasta should be ready. Add it to the pan and turn off the heat. Mix it. Add the grated lemon zest and the dill.

4. Plate the pasta adding more lemon zest, dill and the crushed pink peppercorns.

Bring the dish to the table and SHARE it with YOUR LOVED ONES.

NOTES: Recipe by Joery Verstrepen - Credit Controller Continental Europe jverstrepen@trinitypurchasing.com

ZOER vleis This is a traditional receipe for ‘Zoer Vleis’ literaly translated as Sour Meat. This does not sound very appealing but I can assure you that this is a great dish! It is a speciality from the city of Maastricht where I grew up.

SERVINGS: 6

PREPPING TIME: 33H30 MIN

Ingredients

Directions

800 gr horse poultice or beef poultice 120 gr gingerbread (Peijnenburg is a good Dutch brand to use), plus 60-120 gr extra to thicken the sauce 2 white onions 400 ml natural vinegar 3 dried bay leaves 2 cloves 145 gr dark brown sugar 125 gr apple syrup

Day 1 - evening Cut the meat and the gingerbread into cubes of 2 by 2 cm. Chop the onions. Place the meat and onions in a large baking dish. Crumble the gingerbread over it.

Add the vinegar, bay leaves, cloves, sugar and syrup.

Season with salt and pepper. Add 400 ml of water.

Let the meat marinate for 24 hours in the refrigerator.

NOTES Recipe by Paula Daenen General Manager Continental Europe pdaenen@trinitypurchasing.com

Day 2 - evening Heat the oven to 80°C. Place the baking dish with the meat in the oven and let it cook for about one night (9 hours).

Day 3 - evening Place the meat in a large pan and heat it up. Season with additional salt and pepper if necessary. Taste and thicken the sauce with extra gingerbread to taste. If necessary, add some syrup to taste for the right sweet-sour ratio.

Serve with thick fries, mayonnaise and applesauce.

Guten Appetit!

Scaloppa di Gorgonzola SERVINGS: 4

: t ip e O n W i ic h T l Ve

Ingredients 6 Shoulder Chops (thick cut slices) 150 gr Gorgonzola 250 ml milk 20gr butter 20 gr flower 30 cl dry white wine (see wine paring tip) Sea salt

Freshly cut pepper 1 Ciabatta bread 6 Potatoes 1 Cauliflower Fresh Italian herbs 75 gr Rosemary 35 gr Grated Almond 2 Spring Onions

Directions

PREP TIME: 30 MIN

NOTES Enjoy this delicious Italian dish that I once learned to make from my old kitchen chef.

Recipe by René Beerda Relationship Manager Belgium rbeerda@trinitypurchasing.com

1. Preheat the oven to 200 degrees.

2. Cut the potatoes into small pieces and put them in a baking dish. Add olive oil, pepper, salt and rosemary.Place this dish in the preheated oven for about 35 minutes.

3. Start by making a roux for the Gorgonzola sauce. Melt the butter in a pan. When the butter has completely melted, add the flour to the pan. Mix the butter and flour well and let the roux cook for 2 to 3 minutes. Keep a close eye on the roux and stir it regularly. Tip: When you're going to make roux, you'll know it's done when the texture is no longer grainy.

4. Meanwhile, Fry the shoulder chops in butter until both sides are nicely browned. When this is the case, remove the meat from the pan and keep it separately until you need it in the sauce. Keep the cooking liquid from the meat, which you can add to the sauce at a later stage. It is important not to fry the meat in oil, as the sauce will get a wrong binding.

5. When the roux is completely done, gradually add the milk little by little. Stir the milk well into the roux, making sure there are no lumps. Add the dry white wine. Leave the base for the Gorgonzola sauce on the stove for 10 to 15 minutes, so that it is well cooked.

6. Then melt the Gorgonzola in the sauce. Taste the Gorgonzola sauce, depending on your taste you can always add some extra Gorgonzola if the taste is not yet strong enough. When you're completely satisfied with the power of the Gorgonzola, you can add some sea salt and freshly ground pepper to perfect the sauce. Add the meat (make sure you have cut away the bones) and the cooking liquid to the sauce. Add fresh Italian herbs and let the sauce simmer for about 15 minutes on low heat.

7. Meanwhile, cut the cauliflower into even slices. Fry these in oil in a separate pan for about 12 minutes until they are crispy. Then sprinkle with almond flakes and spring onion.

8. Place the ciabatta bread in the oven for about 8 minutes.

9. Tip: Scrape a little bit of black truffle over this dish.

Quiche Lorraine SERVINGS: 4

PREPPING TIME: 10 MIN

Ingredients 1 puff pastry dough 20cl cream 4 eggs 200 gr shredded Emmental 200 gr diced bacon 1 glass of milk Pepper ½ teaspoon nutmeg powder No salt since the bacon is already salted. If you use ham instead, add a little salt

COOKING TIME: 35-40 MIN

Directions 1. Pre-heat the oven at 180°C. 2. Spread the dough in a tart mould, cover the dough with the bacon and cheese. Set aside.

3. In a bowl, whisk the eggs, then add the milk, the cream, pepper and nutmeg powder. Mix together.

4. Pour the mix over the bacon and cheese directly.

5. Cook in the oven for 35-40 min.

If the top becomes too dark (brown) before the end of the cooking period, cover with an aluminium foil.

Serve with a salad and vinaigrette, or raw vegetables (tomatoes, cucumber…).

Bon appétit!

Sauce Vinaigrette Mix the ingredients in the following order to obtain a thick sauce: 1 soup spoon of Dijon mustard, salt and pepper, 2 soup spoon of Balsamic vinegar, mix 6 soup spoon of organic olive oil, incorporate slowly while mixing.

If you prefer a more liquid sauce, pour everything in a bowl, then mix at the end.

NOTES: Recipe by Soizic Denis-Guinard - Procurment Manager France - sguinard@trinitypurchasing.com

Boulets liégeois with french fries SERVINGS: 6

PREPPING TIME: 10 MIN Boulets liégeoisCOOKING TIME: 1H30

Ingredients

For the Meatballs 1 pound grass-fed ground beef 1 pound ground pork 4 slices white bread crusts removed (turned into breadcrumbs) 1 yellow onion diced 1 bunch Italian parsley finely chopped 2 large eggs salt and pepper to taste flour for dredging 2 tbsp unsalted butter For the Sauce 2 tbsp unsalted butter 3 cups diced onions about 3 onions 2 tbsp brown sugar 1 tsp dried thyme 2 tbsp flour 1 tbsp red wine vinegar ⅔ cups sirop de Liège - organic apple butter 3 cups beef stock 2 bay leaves salt and pepper to taste

NOTES Recipe by Virginie Dothée Relationship Manager Belgium vdothee@trinitypurchasing.com

Directions

1. Mix beef and pork together in a large bowl to thoroughly combine.

2. Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.

3. Roll into meatballs, about 1/2 cup each and dredge in flour.

4. Heat butter in a large skillet over medium heat.

5. Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.

6. Remove meatballs to a plate. Melt 2 tablespoons of butter to the skillet.

7. Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.

8. Add the brown sugar and thyme, stir and cook for 1 minute.

9. Add the flour, stir to combine.

10. Add the syrup Liège {apple butter} and vinegar, stir.

11. Pour in the beef stock and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.

12. Add the meatballs back to the sauce and cook for 15 minutes to heat through.

Serve immediately with French fries and Belgian beer or wine.

e Sid h dis

French gratin dauphinois SERVINGS: 6-8

PREPPING TIME: 10 MIN

Ingredients

COOKING TIME: 95 MIN

Named after the Dauphiné region of France and a dish enjoyed around the world. The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food. The real recipe of gratin dauphinois is not topped with Gruyere cheese and baked but people tend to add it to make it brown.

The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess.

2 pounds baking potatoes, peeled and cut crosswise into 1/4-inch slices 5 cups whole milk 2 cloves garlic, very lightly crushed 1,5 cups heavy cream 1,5 cups crème fraiche (or sour cream) 1 tsp salt 1/4 tsp ground black pepper Pinch freshly grated nutmeg 2 tbsp unsalted butter, softened 2/3 cup coarsely grated Gruyere cheese (Optional)

Serve with a green salad with fresh lemon dressing and main dishes like roasted chicken, pork, or ham for a feast. It usually impress the convives !

Directions 1. In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.

2. Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F. 3. Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.

4. Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.

5. Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.

6. Cover with the cream from the pan.

7. Sprinkle the Gruyere cheese over the potatoes (if using).

8. Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.

9. Serve with your favorite main dish.

Enjoy!

NOTES: Recipe by Sarah Victor - Relationship Manager France svictor@trinitypurchasing.com

cauliflower, mashed potatoes & shrimps Servings: 4

Prep time: 10 min

Ingredients 500 gr waxy potatoes peeled and cut into cubes 1/2 shallot finely chopped 1 cauliflower cut into florets 4 eggs 20 cherry tomatoes halved 1 bunch chives finely chopped 1 bunch of flat-leaf parsley, finely chopped 1 bunch of watercress 300 gr peeled grey shrimps (North Sea delicacies)

Cook time: 10 min

Directions 1. Steam the peeled potato cubes until done Do the same with the cauliflower florets.

2. Bring water to a boil to cook the eggs. Cook the eggs just before serving for 2 minutes.

3. Mix the steamed potato pieces and cauliflower florets with a dash of olive oil and some milk in a blender to a fine, smooth puree.

4. Mix the chopped shallot under the warm puree. Season with salt, pepper, nutmeg, and the green herbs (parsley and chives).

5. Spoon some puree onto a plate, arrange the halved cherry tomatoes on the side and finish generously with shrimps, a few quail half eggs and watercress. Finally, sprinkle with some black pepper and sea salt.

Enjoy!

NOTES: Favorite recipe of Anneleen Martens - Relationship Manager Belgium amartens@trinitypurchasing.com

Desserts & pastries

Ingredients 100% pure butter puff pastry 6 apples +/- 50 gr butter +/- 40 gr brown sugar

Instructions 1. Cut the apples in thin slices.

THIN Apple pie

2. Place the puff pastry open and place the apples on top of it.

3. Put some small pieces of butter and sugar on the apples.

4. Put the pie in the oven at 180 degrees Celsius during approximately 30min. After 15 minutes put more butter and sugar on top of the pie.

Servings: 4

Prep time: 10 min Cooking time: 30 min

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges. I love how it’s quickly put together, requires no tart pan, yet makes for an utterly delicious and elegant dessert. It’s light, flaky and best enjoyed by hand. Enjoy it!

Notes

Recipe by Alisée Rozier Nash Relationship Manager France aroziernash@trinitypurchasing.com

TIRAMISU 4 servings

15 minutes

The same cream can be used for another recipe with amaretto cookies (the crunchy ones, not the soft amaretti). You crumble 100 gr of cookies and mix them in the cream, then add a few cookies on top as decoration + cacao and/or cinnamon During summer you can replace the coffee with peach juice and mix fresh fruit in the cream (strawberries, peaches) & decorate with tiny slices of fruit on top.

Ingredients

Instructions

½ kg mascarpone

1. Make a mug of Italian coffee. You can put the cookies in

2 eggs

a container and pour the coffee over it, but to avoid it

2 spoons sugar

being too liquid or having dry spots, dip the cookies one by one quickly in the coffee; there won’t be too much

cookies

coffee at the bottom of the tiramisu like that

(ideally Savoiardi, or Pavesini

2. Separate the egg yolk from the egg white & mix the egg

if you find them in the States)

white until it’s foamy

Strong Italian coffee

3. Then mix the egg yolks with the sugar until it becomes

Cacao powder to decorate

light in colour

(milk, depending on the thickness

4. Add the mascarpone to it

of the mascarpone)

5. Add the egg whites & mix with a wooden spoon so it stays light.

6. Check if you can pour the cream, if not, add a little bit of milk.

7. Pour the cream over the cookies.

8. Put in the fridge for a few hours 9. Just before serving, add cacao powder on top.

Notes Recipe by Letizia Mirandola Regional Relationship Manager France, Italy & Spain lmirandola@trinitypurchasing.com

Ingredients 1 kg of flour 75 gr of fresh yeast 5 dl of milk and water (tempered) 50 gr powder sugar 2 eggs 500 gr of butter 50 gr of honey vanilla or cinnamon 3 gr baking soda 600 gr of pearl sugar

Instructions 1. 2 hours before preparing the dough, bring the butter to room temperature to soften it 2. Make a leavened dough with 800g of flour, yeast, milk and water, powder sugar and eggs 3. Leave to rise for 15 minutes then add the butter, honey, 200g of flour 4. Salt and add some vanilla or cinnamon as well as the baking soda 5. Knead everything to obtain a homogeneous paste, leave to rise for 10 minutes at room temperature 6. Then add the pearl sugar and divide into dough pieces of 90 to 140g depending on the iron, let rise a little 7. Cook on low heat for large waffles and on high heat for shallow mesh irons

Waffle of Liège Servings: 4

Prepping time: 4

Cooking time: 4

The Authentic Liege Waffle Their inimitable flavour, luscious aroma and instantly recognisable shape are what makes Liège waffles famous.

A waffle iron with 24 holes —no less, no more—, rounded edges that rival Brussels square waffles, and just enough beaded sugar to make a world of difference. The wellknown beaded sugar is added to the dough, where it remains hidden until the time comes to make every bite an explosion of delicious crunchiness.

Notes

Recipe by by the Confrérie de la Strème and Olivier Bertrand Procurement Director - Avendra Continental Europe obertrand@trinitypurchasing.com

Cheesecake 6 servings

24 hours

Ingredients 200 gr petits-beurres 100 gr butter 500 gr fat white cheese ½ lemon 8 tbsp sugar 10 gr vanilla sugar 5 gelatine sheets gelatine 25 cl fresh cream 1 piece of baking paper baking mold

Instructions 1. Crumble the cookies 2. Add soft butter 3. Take a baking mold with detachable bottom. Put the baking paper at the bottom, and spread the cookie-butter dough.

4. Soak the gelatine in cold water 5. Melt the sugar in 10cl of hot water 6. Add the gelatine. Make sure the gelatine has completely melted 7. Add to the white cheese 8. Whip the fresh cream together with the vanilla sugar 9. Add to the white cheese mixture 10. Squeeze the juice of ½ lemon and add it to the white cheese mixture.

11. Gently pour the mixture over the cookie-butter dough in the mold.

12. Leave to set for 24 hours in the fridge.

13. Finish off with some fresh fruit or coulis before serving.

Notes Own recipe by Kristel Cauterman Assistant Procurement Manager Belgium & the Netherlands kcauterman@trinitypurchasing.comurchasing.com

CHOCO MOUSSE 2 servings

15 minutes

The chocolate in this dessert is melted "au bain-marie"; this is a very old technique where you can let something warm up or cool down gradually by using a warm or cold water bath. The base is actually a pan with a layer of cold or warm water on which you place another bowl that does not touch the water. Heating the water creates warm condensation that causes the bowl to heat up slowly. Since water has a boiling point of 100 degrees, what you have in the bowl will never get hotter than 100 degrees.

Ingredients 150 gr chocolate pastilles dash of milk 3 eggs 62,5 gr sugar 250 ml cream

Instructions 1. Melt the chocolate ‘au bain-marie’ with the dash of milk 2. Separate the egg yolks from the whites 3. Beat the egg yolks with the sugar to a’ ruban’ 4. Mix the melted chocolate under the ‘ruban’ 5. Whisk the cream and fold under the chocolate mixture 6. Beat the egg whites until stiff and gently fold under the mixture 7. Place in the fridge

Notes Recipe by Pascal Leruth Business Analyst pleruth@trinitypurchasing.com

People who love to eat are always the best people.

Julia Child