Appeal to the senses and tastes of your family and friends with these creative appetisers, best enjoyed with a nice drink or refreshing cocktail.
Almond tin with foie gras, cherries and amaretto
- 4 Jules Destrooper almond thins
- 250g fresh foie gras
- 100g chicken stock
- salt and pepper
- 3 cherries
- 70 ml amaretto
- 30 ml water
- 0.7g kappa carrageenan thickening agent
Finely dice the foie gras. Then bring the chicken stock to the boil and pour over the foie gras. Mix until the mass is consistent. Season with salt and pepper. Pass the mixture through a sieve and place in the fridge.
Cut the cherries into six pieces. Mix the amaretto with the water and kappa carrageenan. Bring to the boil and make a jelly out of the mixture.
Presentation: Put a little bit of foie gras on an almond thin, next to some chopped cherry and amaretto jelly. Garnish with a leaf of lemon verbena.
Tip: a ganache is a cream used for garnishing dishes. In order to get a nice jelly, it's best to use the thickening substance kappa.
Almond thins with cherry tomatoes, mozzarella and Parma ham
4 persons - 35 minutes preparation time - easy
- 16 almond thins
- 1 chunk of buffalo mozzarella, kept in its liquid
- 8 cherry tomatoes
- 4 slices of Parma ham
- fresh dill
- olive oil
- salt and pepper
Start by mixing the mozzarella with its liquid and season with salt and pepper. Halve the cherry tomatoes. Place them in a baking dish with some olive oil, a bit of sugar, salt and pepper. Now candy the cherry tomatoes in a preheated oven at 180°C. Meanwhile, place the almond thins on a baking tray and put them in the same oven for two minutes. Press round forms out of the almond thins and leave them to cool
Presentation: Place small pieces of mozzarella mousse on the plate and arrange the tomatoes in between. Then add fine slices of Parma ham and finish off the composition with fresh dill and the almond thins.
Add the right biscuit from the Jules Destrooper collection to your starter and create a surprising flavour!
Parisian waffles with red pepper and Parmesan cheese
8 persons - 10 minutes preparation time - easy
- 2 Jules Destrooper Parisian waffles
- 50g grated Parmesan cheese
- 2 red peppers
- 1 spoon of tomato puree
- 1 clove of garlic
- salt and pepper
Bake the red pepper and garlic in the oven. Then mix the baked pepper and garlic with the tomato puree, salt and pepper until a mousse is formed.
Over a separate bowl, crumble the Parisian waffles and mix with the Parmesan cheese.
The presentation of this dish is really easy. Take a small and shallow baking dish and add the red pepper mousse. Then sprinkle the waffle and cheese mixture over it. Put in the oven and reheat for (about 2 minutes at 160°C).
Tip: be careful not to make the red pepper mousse too spicy. You want to create the perfect balance between sweet, sour, and salty. Parmesan cheese has a sweet touch that perfectly matches the vanilla and butter of the Parisian waffles.
Salmon tartare with wasabi, crumble of Parisian waffle and black olive powder
6 persons - 20 minutes preparation time - average
- 100g Parisian waffles
- 100g smoked salmon
- wasabi puree
- pitted black olives
- salt and pepper
This is an exquisite fish starter that is the perfect partner for fresh white wines.
Start by making the black olive powder. Put the pitted olives on a baking tray and dry them in the oven for six hours at 80°C. Leave them to cool and finally grind them. This is best done in a blender.
Finely slice the smoked salmon and season them with some lime juice, wasabi puree, salt and pepper.
Last but not least, crumble the Parisian waffles and mix them with the olive powder.
Did you know that wasabi is a Japanese herb that comes from the wasabi plant? Its taste is similar to that of horseradish.
Presentation: Take a small glass and fill with the salmon tartare. Finish with the crumble.
Tip: be careful when seasoning as lime enhances salty flavours and wasabi has a strong flavour of its own.
Biscuits in a main course? Oh yes! Discover and be inspired by the Jules Destrooper recipes.
Almond thins with pork fillet, butternut squash and truffle
4 persons - 20 minutes preparation time - easy
- 16 Jules Destrooper almond thins
- 1 pork fillet (approx. 600g)
- 1 butternut squash
- 20g truffle paste
- 300 ml veal stock
- 1 box of white and brown beech mushrooms
- 12 small potatoes
Dice the butternut squash and boil the pieces in salted water. Drain them and mix with the melted butter, salt and pepper into a smooth puree.
Before frying the pork fillet, cut it into thick slices. Fry the slices in butter. When done, remove the pork and fry the beech mushrooms in the same pan. Place both the mushrooms and the fillet on a baking tray.
Deglaze the pan with the dark stock and add a spoon full of truffle paste. Thicken the sauce with some of the almond thins.
Finely slash the potatoes and bake them for 1 hour in the oven at 200°C.
Presentation: Place the ingredients on a square plate and garnish with broken almond thins.
Tip: butternut squash is a small, pear shaped pumpkin variety. This particular type has soft flesh and a clear flavour reminiscent of butter and nuts.
Parisian waffles, prawns and crispy vegetables
4 persons - 30 minutes preparation time - average
- 8 Jules Destrooper Parisian waffles
- 12 prawns
- ½ courgette
- ½ aubergine
- 2 tomatoes
- 150g mushrooms
- 2 spring onions
- soya sauce
- curry powder
- lime vinegar
- veal stock
- fleur de sel (Brittany Sea Salt)
- paprika powder
- olive oil
First, make a marinade for the peeled prawns by mixing the paprika powder with olive oil, curry powder and salt. When done, add the prawns and leave to marinate.
Make a second marinade, now with olive oil, lime vinegar, soya sauce and salt. Cut the different vegetables, but not the tomatoes, and add them to the marinade.
Fry the prawns in butter and reduce the veal stock. Stir in some butter and the cooking fat from the prawns.
Presentation: To present this dish attractively, place the vegetables on the plate before adding the prawns. Finish with sauce. Last but not least, garnish by crumbling the Parisian waffles over the plate.
Tip: fleur de sel is a type of salt with a subtle flavour and fragrance. This type is only used as a finishing touch, it's best to sprinkle some fleur de sel just before serving the plate.
Weren’t planning on making a classic dessert dish, but now you need one? Just follow one of our recipes with Jules Destrooper biscuits and enjoy a tasty dessert!
Gabriella biscuit with chocolate, plums and Darjeeling tea
- 100g chocolate
- 40g egg yolks
- 250 ml cream
- 80g sugar
- 250 ml water
- 4.5g Darjeeling tea
- 15g sugar
- 20 ml lemon juice
- 2g agar-agar (thickening substance)
- 220g plums
- 75g sugar
- ½ cinnamon stick
- ¼ vanilla pod
Whisk the cream with the sugar. Melt the chocolate. Next, whisk the egg yolks and add the cream. Place in the fridge.
Bring water to the boil. Add the tea and let it brew for 5 minutes. Pass the mixture through a sieve. Add the sugar, lemon juice and agar-agar. Bring to the boil again and leave to cool until a jelly has formed. Cut them into your desired shape.
Cut the plums in half and take out the stones. Mix the remaining ingredients and place in the fridge for at least 2 hours. Pour everything into a pan and bring to the boil. Leave to cool for a while and finally cut the chunks into the desired shape.
Presentation: Arrange some blobs of chocolate mousse and tea jelly onto a Gabriella biscuit. Garnish with some plums.
Tip: Darjeeling tea is an exclusive black tea. This tea is also known as the Champagne of the tea family. The characteristic aroma of Darjeeling tea could be described as fruity and spicy with some acidic touches. It also contains a mild nutmeg flavour.
Grilled Jules Destrooper butter waffles with strawberries and marshmallows
4 persons - 15 minutes preparation time - average
- 8 Jules Destrooper butter waffles (Lukken)
- 8 marshmallows
- 8 strawberries
- 100g chocolate paste
- 2 spoons of chocolate paste
- 2 spoons of cream
- a dash of rum (for adults)
Start by melting the chocolate paste and the cream. Add a dash of rum, if you wish. Then, finely slice or dice the strawberries. Cover a butter waffle with the strawberry pieces and two marshmallows. Now put a second waffle on top.
Place your creation on the barbecue for five minutes. If you’re working with an open barbecue, it's best to turn the waffles carefully with a spatula.
Did you know Jules Destrooper butter waffles are highly suited to barbecuing? Don’t forget, we also have a crumble with seasonal fruits or a club sandwich recipe.
Presentation: Garnish with some chocolate sauce and the dessert is ready to serve.
Tip: the marshmallows should be crispy on the outside, while remaining soft on the inside. This creates a wonderful texture and taste.
This barbecue dish was designed by Peter De Clercq, a former barbecue world champion.
Visit our website and be inspired!