Recipes from Maastricht

Culinary Maastricht at home

The culinary entrepreneurs in Maastricht have certainly not been sitting still recently. While some have focused on take-away, others have undertaken a complete renovation of their business. Many entrepreneurs have shared delicious recipes with home cooks so that we were still able to enjoy some of the many treats from Maastricht. On this page you’ll find a collection of the most delicious recipes from Maastricht! Remember to share your creation on our social media channels!

Caponata from De Brandweerkantine - Italian vegetable “stew”

Ingredients

  • 3 aubergines in cubes of 1 cm
  • 2 bell peppers in cubes of 1 cm
  • 1 red onion, cut in small cubes
  • 2 cloves of garlic, pressed with a garlic press
  • 1 can of tomato paste
  • 1 can of diced or chopped tomatoes
  • 300 ml water
  • 1/2 bunch celery
  • several sprigs of mint
  • several sprigs of flat parsley
  • 50 g capers
  • 50 g yellow raisins
  • 1 tsp chilli powder
  • 20 g cane sugar
  • 20 g red wine vinegar
  • pepper and salt

How to make it

Toss the aubergine cubes with a bit of olive oil and distribute over a baking dish. Bake at 190 °C for approx. 18 minutes.

Fry the bell pepper cubes in a little olive oil until they start to colour. Add the red onion cubes and fry, then add the garlic. Add the tomato paste and de-acidify, then add the chopped tomatoes and water. Then add the other ingredients (mint and finely chopped parsley, celery cut in thin slices, capers, chilli powder, raisins, cane sugar, and red wine vinegar). Lastly, add the aubergines from the oven, stir well and you’re done!

This dish can be enjoyed warm or cold, with bread, pasta or – as we serve it – with polenta. This dish is often served with a spoonful of ricotta cheese and/or pine nuts. 

Best wishes from De Brandweerkantine

Asparagus tart from Café Zondag - vegetarian summer dish

Ingredients for 4 tarts:

  • 4 sheets of puff pastry
  • 1 egg yolk (loosely beaten)
  • 12 tablespoons of ricotta cheese
  • 8 tablespoons grated Parmesan cheese
  • 1 bunch of dill (finely chopped) + 1 for extra garnish
  • 16 green asparagus
  • pepper
  • olive oil
  • parchment paper 

How to make it

Pre-heat the oven to 190 °C. With a knife, score a square in the puff pastry pieces approx. 1 cm from the edge; don’t cut too deeply. Brush the edge with egg yolk. Whisk the ricotta cheese with Parmesan, dill, a little pepper, and olive oil. Save a little Parmesan to sprinkle over the dish later. Divide the filling over the puff pastry and make sure that the filling remains within the edges. For each tart, lay 4 asparagus spears on the filling and press them in a little. It’s okay if the asparagus spears stick out a bit. Put the tarts on the baking sheet and bake them in the oven for approx. 20 minutes, until the edges are golden brown. Sprinkle the tarts with Parmesan cheese a bit of dill. Enjoy!

Tip: Struggling with the recipe or just feeling lazy? Café Zondag also delivers to your home! 

Tartare of sea bream - Fitz Roy’s signature dish

Ingredients for the sea bream tartare:

  • 200 g of sea bream fillet without skin
  • 1 lime, juice and grated zest
  • olive oil
  • fleur de sel salt, or regular sea salt
  • white pepper
     

How to make it

Cut the sea bream fillet into cubes of a half centimetre so you can properly taste the texture. Then flavour it with the juice and grated zest of 1 lime, olive oil, white pepper, and fleur de sel salt.
 

Ingredients for the avocado tartare:

  • 1 avocado
  • 1 lime, grated zest
  • Ponzu mayonnaise:
  • 50 g mayonnaise
  • 10 g Tosazu ponzu (can be found at an Asian foods shop)
     

How to make it

For the ponzu mayonnaise, mix the base mayonnaise with the ponzu. Slice the avocado into small cubes just like you did with the sea bream. Season the avocado cubes with the grated zest of 1 lime and the ponzu mayonnaise.
 

Ingredients for the grapefruit:

  • 1 grapefruit
  • 200 ml Arbequina olive oil (or another good olive oil)
     

How to make it

Peel the grapefruit and carve out neat segments from the flesh, excluding the white part (pith). Lay the wedges in the Arbequina olive oil for 15 minutes, covered. After 15 minutes, the wedges can be crushed and will easily fall apart.
 

Ingredients for the lime pastille:

  • 6 limes, juice
  • 2 sheets of gelatine
  • 1 g Agar-Agar (can be found at an Asian foods shop)
     

How to make it

Soak the gelatine sheets in icy water. Then bring the Agar-Agar together with the lime juice to a boil and remove it from the heat source. Add the gelatine and pour out the contents into small moulds or in a square container. Put the moulds or container in the freezer and leave to set. When using, cut small pieces out of the form and put the rest back in the freezer for a later use.
 

Ingredients for the vinaigrette of fermented tomato and dill:

  • 60 g dill, finely chopped
  • 200 g liquid from fermented tomato*
  • 1 kg tomatoes, cut in small cubes
  • 20 g salt, WITHOUT iodine (for example, Lo Salt)
     

How to make it

Sterilize a large (Weck) jar in an oven at 110-120 °C, without steam. When using a Weck jar, the rubber ring must not be put in the oven and the glass lid must remain open. Let the jar cool off well and add the tomatoes and the iodine-free salt. Store the jar at room temperature for at least 7 days.

After a week, separate the liquid from the chopped tomatoes. Mix 200 g of the fluid with 60 g finely chopped dill. Put the rest of the tomatoes and liquid back in the jar together for later use.
 

Finishing

  • 200 g sea bream tartare
  • Avocado tartare from 1 avocado
  • 60 g grapefruit flesh
  • 60 g lime pastille
  • 200 g vinaigrette of fermented tomato and dill
  • 8 large radishes
  • Selection of fresh herbs and flowers of Pure Aroma such as verbena, oxalis, lemon marigolds, bronze fennel, red verbena, borage flower.
     

How to make it  

Slice paper-thin slices of the radish using a Japanese mandolin or by using a sharp knife. Put a cutting ring with a diameter of approx. 6 centimetre in a deep plate and put the avocado tartare in it. Then lay the sea bream tartare on top and press down slightly. Remove the cutting ring and lay the thin radish slices on the tartare, overlapping the slices. Lay the grapefruit and the lime pastille on top of the tartare and finish the dish with fresh herbs and flowers. Finally, pour the vinaigrette in the plate.

 

Accompanying wine from our sommelier

Ramòn do Casar has been selected to pair with this dish. Ramòn do Casar is a wine from the Galician region of Spain. This is a nice dry white wine with an intense and elegant aroma and tones of white rose and lime blossom. The wine goes well with this dish because of the flavours of the sea bream, ponzu, and citrus. The wine consists of three different types of grapes: Albariño, Treixadura, and Godello. The flavour has a nice freshness, white fruit, and a soft honey taste. Best wishes from Fitz Roy! 

Piece of Cake biscuits - Perfect for enjoying with a cup of coffee

For the time being, we are still drinking coffee at home. A nice biscuit goes along with that, of course! It really is a piece of cake to make these biscuits yourself. We are happy to share our recipe with all of you!

Ingredients:

  • 200 g sugar
  • 5 g vanilla extract or a sachet of vanilla sugar
  • 250 g butter at room temperature
  • 2 eggs
  • 530 g flour

What you need

  • Oven
  • Knife
  • Food mixer
  • Parchment paper

 

How to make it
Pre-heat the oven to 165 °C. Put the sugar, butter, and vanilla in the mixer bowl and run the mixer on low speed until everything is soft and smooth. Use a flat beater to do this. Slowly add the eggs one by one. Now add the flour to the mixture in parts. Do this carefully. When you have added the last bit of flour, immediately turn off the food processor. Remove the dough mixture and put it on a clean worktable or work surface. Knead the dough well with your (thoroughly washed!) hands until it becomes a neat ball of dough. Take pieces from this ball and roll them into a long, thin string, and cut pieces from this. Lay these pieces on the baking sheet and flatten them a little with your finger. Put the sheet with biscuits in the oven and bake them for 14 minutes.

Voilà –enjoy, and good luck! Piece of Cake team