Cooking with “Flair”

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Twin sisters Jasmina and Deborah Dekrem (23) from Gent, Belgium are the new Flair culinary chefs. “Cooking with the sisters ‘is their brand new section in the women’s magazine. They create a weekly main dish, prepared on their own way.

The sisters, who originate from the western of Flanders, remained living in the city of Artevelde after their studies. They get the freedom from Flair to do what they want with their cooking section.  «Our inspiration mainly comes from cookbooks and old family recipes. We give a twist to them as it is important that the recipes are delicious, simple and preferably prepared with seasonally vegetables », explains Jasmina.

Mommy’s little helpers

Deborah and Jasmina came to Flair via a call in the magazine. They came out on top after a cooking competition. Their  long-term passion for food has as much to do with it. «Previously we helped dad in the garden with his vegetables and we often helped our mom stirring in her cooking pots. We have two brothers, Jarno and Milan, which are also twins. With so many people around at home, our mom sure could use some help, but we always loved to help her, ” says Deborah. How far ‘Cooking with the sisters’ will lead is still a little unpredictable. “We’ve written out a plan for the coming year. We’ll see afterwards what our next plans will be. It would be nice to make your own cookbook. Television seems a little less fun as you need to think about many things at once. Actually we are already very happy with how things go at the moment.”

text: Benjamin Van Synghel

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Flair Fridays: tagliatelle with walnut-sauce and broccoli

Our first recipe for Flair is a super easy pasta dish: tagliatelle with walnut-sauce and broccoli

15 minutes, 604 kcal per person

Serves 2 people:
1/2 broccoli, cut into florets
1 chilli pepper, deseeded and finely chopped
100 g toasted and chopped walnuts
150 g chestnut mushrooms (the brown ones)
250 g tagliatelle (preferably fresh)
5 tablespoons of mascarpone
2 cloves of garlic, chopped
zest and juice of 1/2 lemon
1 handful of grated pecorino or parmesan
1 dash of olive oil
salt and pepper
a bit cooking water of the pasta

How to make it:
1. Let lightly salted water in two saucepans boil and add the broccoli and tagliatelle. Cook until both are al dente. Keep the cooking water separately, as you will need that to make the sauce. Don’t pour it away!
2. Glaze the garlic and the chilli in a little olive oil.
3. Add in the mushrooms and cook them.
4. Then add the mascarpone and let the sauce warm without letting it boil.
5. Season with the zest of the lemon, some lemon juice and salt + pepper.
6. Add a little bit cooking water from the pasta to your sauce so you obtain a creamy consistency.
7. Gently stir in 300 g of walnuts and spoon the sauce together with broccoli + pasta.
8. Garnish with freshly grated pecorino or parmesan cheese.
9. Buon appetito!

Picture by © Wout Hendrickx

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