Cauliflower Couscous
1 cauliflower 2 spoons Vadouvan spices, pepper& salt, 2 toes of garlick, 2 onions, parsley, coriander, ¼ red pepper, 2 dl. Coconut milk, 2 dl. cream, 1 spoon of virgin olive oil. Cut the rinsed cauliflower in pieces the size of a corn but. Cut the onion and garlick and lightly fry the oil in a large hot pan or wok. Add the cauliflower. Smuther it in the end with coconutmilk and cream, and add pepper, salt to tast, add vadouvan spices and the cut herbs in the end and let it come to a light boil. Great with roasted courgette and eggplant.

Guacamole
3 avocado’s (hass of pinkerton), 1 toe of garlick, lemonjuice, pepper& salt, coriander (to taste), 1/8 Spanish pepper. Cut the garlick and spanish pepper to very fine particles and add the lemonjuice. Cut the avocados in length to halfs and squeeze or spoon them empty. Mash and mix it with the coriander and the pepper/garlick/lemon mixture. Leave it covered in the fridge, as the lemonjuice will protect it from loosing its colour.

Smuthered Endive with Cumin Cheese
2 whole endives, 2 spoons of Virgin Olive Oil, 100 gr. Butter, 100 gr. rawmilk Cumin cheese, pepper & salt. Cut the rinsed Endive into halfs and dry them. Use a bit of the oil and the butter to lightly and quickly fry them in a pan. Add spices, pepper and salt to taste. Warm the rest of the oil and butter and poor this over the endive in an oven-dish. You can add crushed garlick, and twist it in twines like spaghetti. Fill it with old cumin cheese and put in a pre-heated oven (175 °C) let it melt for about 5 minutes.

'Poffertjes' of Sellery
½ Sellery, cooked and purated, 2 dl. milk, 1 ounce of flower, 1 toe of garlick, 1 tip of carbon-dioxide, thyme and/or rosemary and/or stirr fry in herb-oil. Mix all the ingredients in a blender to a smooth, thick yoghurtlike substance. Heat a co-called 'poffertjes' (mini-pancakes) -pan and use a brush to apply some oil. Bake the 'poffertjes'. You can also fry them after with garlick and snailherbs.