Simple and meaningful
Camiel Custers, Chef de Cuisine at Spencer’s - Kruisherenhotel Maastricht, shares two of his favourite recipes to add to your kitchen repertoire – a pumpkin soup with sweet and sour marinade and pumpkin seeds, and a quinoa salad with tarragon cream and nori seaweed crumble.
“Such unexpected dishes are a simple and meaningful way to enrich an evening spent with family or guests. Delicious at any time of the year, the recipes add a dash of Oostwegel Collection bonhomie to your mealtime.”
— Camiel Custers, Chef de Cuisine Spencer’s,
Article by:
Words - Camiel Custers & Ankie Bosch
Images - Chantal Arnts
These recipes produce 4-person servings
Pumpkin soup with sweet and sour marinade and pumpkin seeds
INGREDIENTS
PUMPKIN SOUP:
600g pumpkin, cut in 15mm cubes
200ml unsweetened whipped cream
200ml chicken stock
10g powdered chicken stock
1ml lime oil
SWEET AND SOUR MARINADE:
100ml water
100ml natural vinegar
100g sugar
1 star anise
5 cloves
5 cardamom
PUMPKIN:
100g pumpkin, cut in 5 mm cubes
ROASTED PUMPKIN SEEDS:
10g pumpkin seeds
Instructions
Clean the pumpkin and cut in 15mm cubes. Cook the cubes in the stock and powdered chicken stock. Add the cream. Blend everything in the pan with a hand blender, then strain the soup through a sieve.
Bring all ingredients for the marinade to a boil and simmer for 30 minutes on a low heat with the lid on. Then cut 100g of pumpkin into 5 mm cubes and place them in the sweet and sour marinade.
Bake the pumpkin seeds in the oven for 5 minutes at 180 degrees celsius.
When the soup is ready, add a dash of cream to each soup cup.
Quinoa salad with tarragon cream and nori seaweed crumble
INGREDIENTS
1l vegetable stock
320g quinoa
10ml sushi vinegar
crème fraîche
5 tablespoons mayonnaise
2 sprigs of tarragon
20g dried seaweed
Instructions
Boil the quinoa in vegetable stock for 15 minutes, then drain and chill. After the quinoa has cooled, season with sushi vinegar, crème fraîche, 1 tablespoon of mayonnaise, salt and pepper.
Pick the leaves from the two sprigs of tarragon and chop finely. Then add 4 tablespoons of mayonnaise. Season with salt and pepper.
Bake the dried seaweed in the oven for 5 minutes at 170 degrees celsius. Crumble over, once cooled.
a quick peek
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