Keep it simple

Very often, the simplest creations can take us to heaven. One does not need to be an expert 3 star chef to bring a smile on someone's face in the kitchen, as long as the following 3 (star) basic rules are respected:

1. choose the best and the freshest ingrediënts;
   
2. respect the product;
   
3. present it nicely.
   

Choosing right the product often comes down to some basic knowledge of the seasons; again, one does not need a degree in nuclear science to know that salad naturally will not grow in your backyard in the freezing winter months. So instead, go for those cabagges and hard fruits that preserve well after the autumn harvest. When you have the choice between a quality product or a class B cheaper variety, never let your wallet take the decision. If your basic ingredients are poor in quality, so will most likely be the food that you prepare with it.

Respecting the product means: do not cover your delicate fresh oyster of Normandy with a garlic and chili sauce; otherwise, you might as well have chosen to prepare frozen chicken. You won't taste the difference anyway. The bottom line is: combine ingredients in such a way that the secondary flavours will enhance the typical characteristics of the main ingredient instead of covering it. It's like putting a frame around a picture. It's all about the picture, not about the frame (unless you have recently watched episode19 of How I met your mother) Here, you can play with the basic taste sensations known to man: sour, salty, bitter, sweet and umami) and make sure there is balance.

Presenting it nicely is exactly what the frame in the previous paragraph is all about: unlike most inhabitants of the animal kingdom, people 'taste' food with their eyes, and there is undoubtedly an enormous and often underestimated psychological aspect when it comes to taste. Add a red colourant to plain yoghurt, put a strawberry on the label... and some people will believe they are eating Strawberry yoghurt. Of course, I don't want to send you the message: 'go and put some colourants in your food'. No, we have to use the natural colours that nature provided us with: fresh green herbs, shiny red peppadews, black eggplants... and it are these contrasting colours that will make the gastric juices flow in the audience!

So here's my recipe for the day, it is simple and 'ooooh so good':

Bread with chunky cottage cheese and radish

Ingredients

• Brown bread or Health bread
  
• Chunky cottage cheese
  
• Radishes
  
• Spring onion
  
• Chives
  
• Freshly ground black or mixed pepper
  
• Salt
  

Preparation

Wash the radishes and cut the bread in slices. Roughly spread a nice layer of cheese over the slice of bread. Grind the pepper over it and sprinkle some salt over it according to taste. Now slice the radish on top and garnish with freshly chopped spring onion and chives.  

Serving

Serve just like that, on a wooden board. Or serve it like I would do it, that is: with a nice beer, preferably a Trappist  

Hints and Tips

• For the bread, the best option is Pain de Campagne (see recipe of Carbonade à la Flamande. In South Africa, this bread is available from e.g. Ile de Pain in Knysna, in Belgium and many other countries from Le Pain Quotidien)
• Take the cheese out of the fridge and open it beforehand; this way, it is not to cold and the delicate taste will be more pronounced.
• Just when you think it has enough pepper, make a few more twists with the grinder; it is also the pepper that makes this recipe so special and surprising.
• Finally, you can also add some fresh sprouts (e.g. of Radish or French Leek - see picture) to add more colour and taste.

Enjoy!