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Recipes

Sechuan Buttons Syrup

See Koppert Cress’ recipe for Sechuan Buttons Syrup:

INGREDIENTS

  • 1 punnet Sechuan Buttons
  • 150 gr caster sugar
  • 100 ml water

EQUIPMENT

  • Blitzer

METHOD

  • Remove the green of the Sechuan Buttons.
  • Put the sugar and Sechuan Buttons in a blitzer.
  • Blitz for 20 seconds to blend correctly, it will give you a wet sugar, kind of paste.
  • Take 30 gr of the paste and add 100 ml water in a pan.
  • Wisk it in a pan and bring it to boil.
  • Boil it for 3 to 4 minutes and keep whisking.
  • Pour the Sechuan Button Syrup in a bowl until use.
Sechuan Buttons Syrup

Brought to you by our partners, Koppert Cress


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Quail Eggs Tahoon Cress

See Koppert Cress’ recipe for Quail Eggs Tahoon Cress:

INGREDIENTS

  • 9 pieces hard boiled quail eggs
  • 1 tbsp melted Tahoon Cress butter                          
  • 2 tbsp dryed Tahoon Cress   
  • ½ punnet Tahoon Cress
  • 1 tbsp Tahoon oil

METHOD

  • Toss the hard boiled quail eggs in the melted butter
  • Toss the eggs in the dry Tahoon
  • Serve the eggs with fresh Tahoon and finish with a drizzle of Tahoon Cress oil.
Quail Eggs Tahoon Cress

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Recipes

Bonbon Sansho Leaves

See Koppert Cress’ recipe for Bonbon Sansho Leaves:

INGREDIENTS

  • 40 gr goat’s cheese
  • 6 large green olives
  • 12 Sansho Leaves       
  • 100 ml sparkling water
  • 70 gr Tempura mix
  • Vegetable oil to fry

METHOD

  • Put the goat cheese in a piping bag.
  • Cut the olive through the middle (vertically).
  • Fill each half olives with the goat cheese and one leave of Sansho Leaves.
  • Put the other half of the olive back on top so you get another ‘whole’ olive.
  • Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
  • Dip the olives in the batter and fry them in a medium hot oil.
  • Place the “BonBon” on a board and top with Sansho Leaves.
Bonbon Sansho Leaves

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Zallotti Infused Vinegar

See Koppert Cress’ recipe for Zallotti Infused Vinegar:

INGREDIENTS

  • 3 pieces Zallotti blossom
  • 220 ml white vinegar

METHOD

  • Pour the white vinegar into a pan and add the Zallotti Blossoms to it.
  • Bring to boil for 2 minutes and take off the heat.
  • Place a plate or cover on top of the pan and let infuse until completely cold.
  • Pour in a jar and reserve until use.
Zallotti Infused Vinegar

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Cocktail Cardamom Leaves and Apple

See Koppert Cress’ recipe for Cocktail Cardamom Leaves and Apple:

INGREDIENTS

For the Cardamom Leaves concentrate juice: 

  • 10 Cardamom Leaves
  • 200 ml water

For the cocktail: 

  • 50 ml  concentrate of Cardamom leaves juice 
  • 250 ml Apple juice
  • 10 gr Cardamom sugar for the rim of the glass

EQUIPMENT

  • Blitzer

METHOD

  • Cut 10 Cardamom Leaves in pieces.
  • Put the Cardamom Leave pieces and the water in the blitzer.
  • Let it blitz for 2 minutes.
  • Separate the juice and the pulp with a sieve.
  • Pour the concentrate in a bottle.
  • Mix together 50 ml of Cardamom juice and the Apple juice.
  • Dip the rim of the cocktail glass in water and Cardamom Leaves Sugar.
  • Pour the mixture of apple juice and concentrate in the cocktail glass.
  • Slice 1 Cardamom Leave in half and place it in the glass.
  • Serve.
Cocktail Cardamom Leaves and Apple

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Tahoon Cress Flavored Butter

See Koppert Cress’ recipe for Tahoon Cress Flavored Butter:

INGREDIENTS

  • 200 grams soft unsalted butter
  • 2 table spoons Tahoon cress pulp (remaining of the tahoon cress oil process)

    METHOD

    • Soften the butter to “pommade” stage.
    • Add the Tahoon Cress pulp and mix well.
    • Let set and serve.
    Tahoon Cress Flavored Butter

    Brought to you by our partners, Koppert Cress


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    Algae Powder Bread

    See Koppert Cress’ recipe for Algae Powder Bread:

    INGREDIENTS

    • 13 gr fresh yeast
    • 500 gr strong bread flour
    • 10 gr fine sea salt
    • 350 gr warm water
    • 2 tbsp Algae Powder Aventurine
    • 1 tbsp Algae Powder Emerald

    EQUIPMENT

    • Dehydrator machine
    • Stand mixer
    • Basket
    • Oven

    METHOD

    • Measure all ingredients.
    • Mix the flour and Algae Powders.
    • Dissolve the yeast in the warm water.
    • Add the salt to the flour and Algae Powders.
    • Put the flour mixture in the bowl of the stand mixer.
    • Put the stand mixer down and turn on.
    • Slowly add the yeast with water to the bowl while the stand mixer mixes.
    • Mix for 5 minutes.
    • Place the dough on a plate.
    • Knead the dough well for 2 minutes. Pull the dough towards you and back, turn it and again.
    • Keep kneading to get air into the dough.
    • Sprinkle flour in a basket.
    • Make a ball of dough and make sure the bottom of the ball is closed.
    • Place the ball in the basket.
    • Let the dough rise for 90 minutes in a warm room.
    • Preheat the oven to 250 ℃.
    • Make a design on the top of the dough ball.
    • Bake the bread for 25 minutes at 225 ℃
    • Remove the bread from the oven after 25 minutes and let it cool.
    • Cut it into slices and serve.
    Algae Powder Bread

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    Daikon Cress Vegetable Stock

    See Koppert Cress’ recipe for Daikon Cress Vegetable Stock:

    INGREDIENTS

    • 4 punnets Daikon Cress
    • 1.5 liter water

    METHOD

    • Pour the cold water in a pan.
    • Add the freshly cut Daikon Cress to the cold water and bring to the simmering point.
    • Let simmer for 5 minutes and take off the heat.
    • Let infuse until completely cold.
    • Transfer the stock in a bottle until use
    Daikon vegetable stock

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    Rice Paper Crackers Algae Powder Emerald

    See Koppert Cress’ recipe for Rice Paper Crackers Algae Powder Emerald:

    INGREDIENTS

    • 2 sheets of rice paper
    • 1 egg white
    • 1 tbsp Algae Powder Emerald
    • Vegetable oil for frying

    EQUIPMENT

    • Brush
    • Scissors
    • Tweezer
    • Paper

    METHOD

    • Separate the egg white from the egg yolk.
    • Stir the egg white for 10 seconds.
    • Spread the egg white over one side of the rice paper with a brush.
    • Sprinkle the rice paper with Algae Powder Emerald.
    • Roll up the rice paper and cut into four pieces.
    • Spread the egg white also over the other side of the rice paper with a brush to straighten it.
    • Also sprinkle with Algae Powder Emerald.
    • Put the rice paper on a plate and leave it for 15 minutes.
    • Fill a pan with vegetable oil and let it heat up.
    • Deep-fry the rice papers for a few seconds on each side.
    • Place the rice crackers on paper and drain out the oil.
    • Place the rice crackers on a plate.

    Brought to you by our partners, Koppert Cress

    crystallized Jasmine Blossom


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    Omelette Soufflé Algae Powder Gold

    See Koppert Cress’ recipe for Omelette Soufflé Algae Powder Gold:

    INGREDIENTS

    • ½ tsp Algae Powder Gold
    • 2 egg whites
    • Organic sunflower oil (spray)

    METHOD

    • Separate the egg white from the egg yolk.
    • Mix the egg white with Algae Powder Gold, using the hand mixer.
    • Spray oil in a pan and let it heat up.
    • Pour the egg white mix in the pan.
    • Cook the omelette for 2 to 4 minutes.
    • Dish up and Sprinkle Algae Powder Gold over the omelette.
    • Place the Egg Yolk (recipe) on top of the omelette.

    Brought to you by our partners, Koppert Cress

    crystallized Jasmine Blossom


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