Summer dishes
In your head and on the plate, you can go travelling every day afresh. With these sunny recipes and a bit of help from Debic, you can take your guests along to the most delicious places. And they will bring you, as a chef, an attractive return.
A beach holiday on Curaçao gave our chef the inspiration for a summer dessert. The setting sun on the Caribbean island, the sandy beach, a light blue sea and flamingos standing on one foot to watch for fish swimming by: it can all be found in this recipe for an aloe vera parfait with Blue Curaçao and shortbread biscuits. Aloe vera grows all over the island, and of course there is Blue Curaçao, made of the bitter citrus fruit known as laraha. These ingredients, together with Debic Parfait, are the basis for this dessert. The sandy beach is made of classic shortbread biscuits, made using Debic Butter. The setting sun is the crunchy part of this dish, made of bitter orange.
The North Sea connects seven different countries. It is not the loveliest or most blue sea, but the water quality is excellent, and it hosts a great deal of undersea life. Because the North Sea has had to deal with a lot of overfishing in recent years, its fishing capacity has been adjusted. This has meant that the plaice, among others, has been able to recover; the plaice population of the North Sea is at a fifty-year high. That is why our chefs are putting this fish on the menu this summer. For example, this fillet of plaice cooked sous vide with mussels and curry madras spices, in which we combine plaice with Zeeland mussels and Debic Culinaire Original.
