January 10, 2026, by flowererman

All the tastiest recipes from Maddie's Foodlife on the table

Eat & Drink, Recipes
January 10, 2026, by flowererman

All the tastiest recipes from Maddie's Foodlife on the table

Simple recipes, feel-good with a twist and a natural sense of enjoyment – ​​that is Madelon van Maddie's FoodlifeThis Brabant foodie brings happiness to your table the way it should be: warm, relaxed, and with dishes that offer both comfort and surprise. No haute cuisine, no complicated ingredients, just plates you'll want to serve right away (and see empty just as quickly). Bart's Booklet Madelon put together a menu that invites you to linger at the table without any stress in the kitchen.

Appetizer | Tuna Tataki ingredients

Appetizer | Tuna Tataki ingredients

Tuna tataki with soy pearls, wasabi mayonnaise & sweet and sour cucumber
Ingredients (sharing portion, 2 persons):
  • 100 g tapioca pearls (size S) (available from wholesalers, Asian shops, etc.)
  • soy sauce (+- 75 ml)
  • 0,5 cucumber
  • 50 ml water
  • 50 ml rice vinegar
  • 1 tbsp sugar
  • 3 tbsp Kewpie mayonnaise
  • 1 tsp wasabi
  • small dash of agave syrup
  • 250 g fresh tuna
  • furikake (favorite brand: Kameya)
  • 1 spring onion, thinly sliced
Optional toppings:
  • wakame
  • avocado
  • edible flowers

Appetizer | Tuna tataki preparation method

Appetizer | Tuna tataki preparation method

  1. Bring a large pot of water to a boil. Add the tapioca pearls. Cook for about 15-20 minutes until translucent. Strain through a sieve (make sure there are small holes) and rinse with cold water. Transfer to a small bowl. Fill with soy sauce until the pearls are well covered. Refrigerate for at least 2 hours to set (stirring occasionally!).
  2. Using a cheese slicer, shave half of the cucumber into lengthwise slices. Place in a bowl and add the water, rice vinegar, and sugar. Marinate in the refrigerator. Mix the Kewpie with the wasabi, agave syrup, salt, and pepper to make a smooth wasabi mayonnaise.
  3. Dip the tuna in the furikake on all sides. Fry each side in a skillet (possibly in a dash of oil) until lightly seared. Slice and arrange on a plate or platter. Garnish with the wasabi mayonnaise, sweet and sour cucumber (rolled into rolls), soy pearls, and scallions.
Tip: Serve soy pearls the same day. If not, stir them well again after a day with a little extra soy sauce.

Main Course | Diamond Hare Ingredients

Main Course | Diamond Hare Ingredients

Diamond fillet with balsamic tomatoes, pesto & Parmigiano
Ingredients (2/3 pers. sharing):
  • 250 g cherry tomatoes (on the vine)
  • 2 tbsp balsamic vinegar (preferably good quality)
  • 300/350 g diamond tenderloin (oblong piece)
  • 60 g arugula
  • Parmigiano Reggiano, shaved into slices
  • pine nuts, roasted
Pesto:
  • 1 plant basil
  • 1 handful of pine nuts, roasted
  • 50 g Parmigiano Reggiano
  • 2 tbsp cream
  • extra virgin olive oil
  • juice of half a lemon
  • 1 tsp agave syrup

Main Course | Diamond Hare Preparation Method:

Main Course | Diamond Hare Preparation Method:

  1. Preheat the oven to 200 degrees.
  2. Place the tomatoes on the vine in a small baking dish. Drizzle with a generous amount of olive oil and balsamic vinegar and bake for about 40 minutes.
  3. Season the tenderloin with salt and pepper. Then, fry it in a dash of oil over high heat on both sides until cooked to your desired doneness (medium/medium rare). Add a knob of butter halfway through and spoon the melted butter/juice over the tenderloin. Wrap in aluminum foil and let it rest for about 5 minutes. Slice and season with salt.
  4. In the meantime, mix the basil, pine nuts, parmesan, cream, a generous amount of olive oil, lemon juice, agave syrup and salt & pepper into a coarse pesto.
  5. Toss the arugula with a drizzle of extra virgin olive oil. Arrange this on a nice, oblong plate. Spoon the sliced ​​tenderloin on top, along with the balsamic tomatoes (including the released juice!), toasted pine nuts, and Parmesan. Finish with the creamy pesto (about half of it).
Tip: You'll probably have some pesto left over, but you can use it for other days: for example, mix the pesto with some mayonnaise and you have a delicious dip for drinks!

Dessert | Banoffee Pavlova Ingredients

Dessert | Banoffee Pavlova Ingredients

Ingredients (about 8/10 persons):
Pavlova 1 (large):
  • 6 proteins (M/L)
  • 300 g granulated sugar
  • 2 tbsp cornflour
  • 2 tbsp lemon juice
Pavlova 2 (small):
  • 3 proteins (M/L)
  • 150 g granulated sugar
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
Banana cream:
  • 750 ml cream
  • 2 (over)ripe bananas
  • 1 packet of vanilla-flavored sugar
  • dash of lemon juice
Remaining:
  • 2 cans of condensed milk
  • 4 bananas, sliced
  • cocoa

Dessert | Banoffee Pavlova Preparation Method

Dessert | Banoffee Pavlova Preparation Method

  1. Place the cans of condensed milk in a large pot of water (it should be covered!). Bring to a boil and simmer for about 2,5-3 hours over low/medium heat. Occasionally top up the cans with water if they're no longer submerged (otherwise they might explode, and we don't want that to happen ;)). Let cool completely. You now have dulce de leche!
  2. Preheat the oven to 100 degrees (top and bottom heat).
  3. Mix all the ingredients for pavlova 1 in a grease-free bowl until stiff peaks form (you can practically turn the bowl upside down at this point). Spread the egg white mixture in a circle on a baking sheet lined with parchment paper (I find this easiest with a piping bag). Make sure the edges are a bit higher! Bake for about 2,5 minutes. Let it cool slowly in the oven with a door slightly open for an hour. Make sure the pavlova is completely cooled before decorating. Do the same for pavlova 2, but make a smaller version.
  4. Whip the cream until stiff with the bananas, vanilla sugar and lemon juice.
  5. Place the large pavlova on a nice cake stand. Spread half of the banana cream over it. Then pipe half of the dulce de leche on top, fill with banana slices, and place the small pavlova on top. Pipe more banana cream and dulce de leche on top, along with the remaining banana slices. Finish with a dusting of cocoa powder.
Tip: you can prepare everything in advance, but only serve it just before serving!

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