The man behind the best recipes

With the recipes below you can entertain friends and family for an evening of Librije in your own home. Put on your chef's hat, get the shaker out of the cupboard and chop, stir and bake.

In 2017, as guest editor, Jonnie shared a number of recipes of his signature dishes and now offers us the chance to never forget him.

Caribbean chicken with couscous and marinated carrot

Caribbean chicken

Ingredients:
1 whole farm chicken
2 pcs lemon
1 tbsp Caribbean Spice
2 tbsp honey
50 gr butter

Preparation:
1. Cut the lemons into wedges.
2. Mix the wedges with the spice mixture.
3. Stuff the chicken with this. Tie it shut with twine.
4. Make a sauce for lacquering, melt it through the butter and add the honey with Caribbean Spice.
5. First fry the chicken in the frying pan until it is golden brown.
6. Then brush the chicken with the honey glaze.
7. Then place the chicken on a rack in the oven at 140°C for 40 minutes.
8. Brush the chicken with the glaze sauce every 10 minutes.
9. After 40 minutes, remove the chicken from the oven and increase the oven temperature to 200°C.
10. Return the chicken to the oven for about 5 minutes, until the skin is nicely browned and crispy.

couscous

Ingredients:
150 gr hand-rolled couscous
Lime Ginger Vinegar (Mix & Match)
Oil
Preparation:
1. Cook the couscous for 4 minutes in plenty of boiling salted water.
2. Then pour this into a sieve.
3. Season with a dash of oil and a dash of the lime ginger vinegar.
4. Stir briefly just before serving while warm.
Carrot
Ingredient:
1 jar of carrot balls (Jonnie and Oos)
Preparation:
1. Cut the balls in half.
2. Just before serving, reheat in the marinade from the jar.
bok choy
Ingredients:
1 pc pak choi
100 g water
100 g vinegar
80 gr sugar
2 pcs star anise
Preparation:
1. Boil the water with the vinegar, sugar and star anise. Let this simmer for five minutes (close to boiling). Then remove from the heat.
2. In the meantime, separate the white stems of the bok choy from the green leaves.
3. Cut the white stems into nice long strips and pour the marinade with star anise over them.
4. Chop the green leaves very finely and stir-fry them briefly just before serving the dish.
Dressing room
Ingredients:
50 g orange juice
20 gr Lime ginger vinegar (Mix & Match)
Lemon from the chicken
40 g oil
1 tbsp honey
Preparation:
1. Squeeze the lemon from the chicken.
2. Mix this juice with the other ingredients and stir well once. Add some salt if necessary.
To serve
First place the couscous on the plate. Then cut the chicken and divide it into equal parts. Arrange the carrots and pak choi playfully around the chicken and finally spoon the dressing on and around the dish.

Zwolle mustard soup

Mustard soup
Ingredients:
20 gr butter
30 gr flour
½ shallot
Pinch of shichimi togarashi spice
65 g Zwolle coarse mustard
4,5 dl chicken stock
2,5 dl cream
Preparation:
1. Peel the shallot and finely chop it.
2. Melt the butter without browning and add the shallot and a pinch of shichimi togarashi spices.
3. Fry this for 1 minute on low heat.
4. Add the flour and let it 'cook' for 2 minutes.
5. Using a whisk, gradually add the cold stock and bring slowly to the boil.
6. Add the whipped cream and season with salt and pepper.
7. Bring the soup to the boil and finally add the mustard.
Apples
Ingredients:
1 st granny smith
100 g butter (burnt)
Preparation:
1. Heat the butter until it starts to turn light brown.
2. Then immediately pour the butter into a clean, dry stainless steel bowl and let it cool.
3. Cut the apple into quarters and cut out the core.
4. Vacuum seal the beurre noisette (burnt butter) together with the apples and cook for 45 minutes at 80ºC in the roner.
5. Then lightly burn the skin of the apple with a gas burner.
6. Cut into nice, equal cubes.
croutons
Ingredients:
1 slice of casino bread
Preparation:
1. Roll out the bread thinly with the rolling pin.
2. Then cut it into mini croutons.
3. Fry the croutons in plenty of sunflower oil until golden brown and crispy.
Ham
Ingredients:
100 g Parma ham (or other raw ham)
Preparation:
1. Cut the ham into thin slices.
To serve
Make a nice playful salad of the ham, croutons and apples. Stick flowers or lettuce leaves in between. Carefully pour the mustard soup at the table.

Spaghetti with aged Reypenaer and smoked IJsselmeer eel

Ingredients:
500 gr. spaghetti
Olive oil
1 clove garlic
2 shallots (finely chopped)
2 young leeks (in rings)
1 generous dash of prosecco
250 gr. IJsselmeer eel (in pieces)
1 bunch of flat-leaf parsley
4 large ripe tomatoes (diced)
50 gr. Reypenaer cheese (grated)
1 blanched fennel
2 limes, sliced
Preparation:
1. Cook the spaghetti in plenty of water with a little olive oil and salt until it is just barely cooked.
2. Drain the spaghetti and rinse under cold running water. This is to prevent overcooking.
3. Drain the spaghetti well.
4. Fry the garlic, shallots and leek in some olive oil.
5. Add the spaghetti and deglaze with a dash of prosecco.
6. Allow the contents to heat up with the lid on the pan.
7. Finally add the eel, parsley and tomato. Mix the pasta well.
8. Serve the pasta with the grated Reypenaer, blanched fennel and lime wedges.

Scallop with chorizo ​​and goat cheese

Chorizo ​​oil
Ingredients:
1 chorizo ​​sausage (about 400g)
5 dl sunflower oil
Preparation:
1. Finely chop the chorizo ​​and place it in a pan.
2. Add sunflower oil until the sausage is just covered. Let the sausage steep for 4 hours.
3. Strain the chorizo ​​from the oil.
Chorizo ​​cream
Ingredients:
40 g yogurt
45g protein
30 g sushi vinegar
180 g chorizo ​​oil
Preparation:
1. Mix the yoghurt with egg white and sushi vinegar.
2. Slowly add the oil with a hand blender until a smooth cream is formed.
3. Store the cream in a piping bag in the refrigerator.
Shells
Ingredients:
9 scallops
Oil
Salt
Preparation:
1. Carefully open the scallops and clean them thoroughly. Make sure there is no grit left.
2. Cut the scallops into quarters.
3. Sprinkle them with oil, sear them with a blowtorch and season with salt.
Brioche rock
Ingredients:
½ brioche loaf
parsley powder
Preparation:
1. Cut the crust off the bread. Carefully pull it into small pieces.
2. Dry them in an oven at 80ºC for an hour.
3. Sprinkle with a little parsley powder just before serving.
courgettes
Ingredients:
3 mini courgettes
1 dl hydrochloric acid marinade
Preparation:
1. Cut the courgettes into thin slices and place them in the sweet and sour marinade.
Chorizo
Ingredients:
50 g chorizo
50 g Tomme de Chèvre goat cheese
½ cup sorrel
Preparation:
1. Cut 50 grams of chorizo ​​into small cubes.
2. Crumble the goat cheese.
3. Pick the sorrel.
To serve
Divide the scallops over the plate. Place dots of chorizo ​​cream between them. Divide the courgette, chorizo ​​cubes and goat cheese over it. Finally, place the brioche and sorrel on the plate.
Wine tip
Angel Negro Sauvignon Blanc, La Mancha, Spain
Sometimes a combination can be quite exciting. The salty scallops and the freshness of the goat cheese are picked up well by the wine. The spicy chorizo ​​provides some tingling.

Blood orange with white chocolate and passion fruit

sorbet ice cream
Ingredients:
2 dl water
100 gr sugar
50 grams of glucose
1 bl gelatin
3 dl blood orange juice
Preparation:
1. Soak the gelatin in cold water.
2. Heat the water with the sugar and glucose until it is well dissolved and then dissolve the gelatin in it.
3. Then add the orange juice.
4. Then churn it in an ice cream maker.
White chocolate curd
Ingredients:
250 g white chocolate
4 pcs egg
150 g egg yolk
200 gr sugar
1 tsp Chinese 5 Spices (Original Spices)
3 bl gelatin
200 gr butter
Preparation:
1. Place the white chocolate, eggs, egg yolk, sugar and spices in a vacuum bag and seal it.
2. Then steam for 10 minutes at 85°C.
3. In the meantime, soak the gelatine in cold water.
4. When the mixture is cooked, place it in the blender and carefully add the gelatine and butter while blending.
5. Let the curd stiffen in the refrigerator.
Sugar syrup
Ingredients:
500 gr sugar
500 g water
1 vanilla pod
1 pcs lemon
1 orange
Preparation:
1. Remove the peel from the lemon and orange, without the pith.
2. Cut the vanilla in half lengthwise and scrape out the marrow.
3. Then put the sugar and water in a pan and add the peels and vanilla.
4. Let this simmer for 15 minutes on low heat.
Passion fruit sauce
Ingredients:
6 pcs passion fruit
2 dl sugar syrup
Preparation:
1. Cut the passion fruits in half and scoop out the pulp.
2. Boil this together with the sugar syrup.
3. Then briefly place the hand blender in here.
4. Let the juice cool.
Lemon base
Ingredients:
675 g water
300 gr sugar
375 g lemon juice
Preparation:
1. Boil all ingredients together until the sugar dissolves.
Ginger gel
Ingredients:
350 g lemon base
50 g apple juice
50 g ginger syrup
6 g agar
Preparation:
1. Mix all ingredients and bring to the boil.
2. Let it boil well for 1 minute.
3. Let it cool in a refrigerator.
4. When the gel is hard, blend it until smooth.
Chicory
Ingredients:
4 mini chicory
Preparation:
1. Remove the chicory leaves.
2. Cut into thin half moons.
blood orange
Ingredients:
5 blood oranges
Preparation:
1. Peel the orange generously.
2. Then cut out the segments between the membranes.
To serve
Place dots of curd on the plate. Place orange segments in between. Also distribute dots of gel in between. Place a quenelle of ice cream in between. Stick the half-moons of chicory in the gel and curd. Finish with a large spoonful of passion fruit ice cream.

Cocktail Lapsang

Ingredients:
Lapsang Souchong (smoked tea), 2 parts*
Jack Daniel's, 1 part
2 black olives
Lime juice, 1/2 part
2 star anise
*1 part = 30 ml
Preparation:
Combine the lapsang tea, Jack Daniel's, lime juice and star anise in a shaker, shake vigorously with lots of ice. Pour everything into a tumbler, garnish with black olive and a sprig of lemon geranium for a fresh touch. This is a cocktail for the drinker who loves explosive flavours.

Cocktail beetroot, apple

Ingredients:
Beetroot juice, 2 parts*
Apple juice, 2 parts
Gingerbeer, 1 part
*1 part = 30 ml
Preparation:
Shake beetroot juice and apple juice (note: use unfiltered organic apple juice!) with lots of ice, lemon zest and fresh verbena. Top with ginger beer. This is an organic/virgin cocktail with lots of vitamins.

THE “Gin & Jonnie”

Ingredients:
GastroGin
Tonic
Mexican tarragon
Orange
juniper berries
Preparation:
Mix in a glass or for multiple persons in a carafe GastroGin and tonic (determine strength to your own preference). Garnish with orange peel, zest and juniper berries and a sprig of Mexican tarragon.