January 5, 2026, by flowererman

A stress-free (but with looks) home-cooked menu with Cook Along with Ce

Eat & Drink, Recipes
January 5, 2026, by flowererman

A stress-free (but with looks) home-cooked menu with Cook Along with Ce

Accessible cooking inspiration with beautiful pictures. Recipes you don't have to figure out: clear, bite-sized, and no-nonsense. It's child's play. But with the looks. That's Cook along with CeAlways going to the supermarket to plan what to eat, and then doing it for your friends/family? It's really hard to stay creative all the time. That's why we're joining forces with Ce—aka Cécile Aalderink—and she's created a menu especially for Barts Boekje that's as easy to cook as it looks. No stress, no endless step-by-step instructions, just dishes that make an impression at the table, from the first bite to the last spoonful.

Aperitif | Gin and tonic with a hint of winter herbs

Aperitif | Gin and tonic with a hint of winter herbs

Not everyone loves it, but one thing's for sure: we do, especially when it has a Christmassy touch. Cheers!

Ingredients for 1 gin and tonic:

  • 50 ml of gin
  • 100-120 ml tonic
  • Garnish: 1 sprig of rosemary, 1 slice of orange, 1 or 2 star anise, 5 cranberries
  • Ice cubes

Anddd make:

  1. Fill a balloon glass to the rim with ice and stir until the glass is chilled. Pour out the remaining water.
  2. Pour the gin over the ice.
  3. Add the chilled tonic.
  4. Stir gently using a spoon.
  5. Garnish with rosemary, orange, star anise & cranberries

Amuse | Blini

Amuse | Blini

And with such a delicious Gin and Tonic comes a snack, and what's better than a blini?

Ingredients blinis 20/25 pieces

Roast beef

  • 4 tbsp sour cream
  • 1 tbsp truffle oil
  • 4/8 slices of roast beef
  • 2 sprigs of parsley

Flipped feta

  • 30 g feta
  • 30 gr Greek yogurt
  • Figs
  • Balsamic vinegar
  • Rucola

Goat cheese

  • Cranberry jam
  • Thyme
  • roasted hazelnuts.
  • 50 gr soft goat cheese

And make:

  1. Mix the truffle oil with the sour cream and spread it on the blinis. Top with roast beef, pepper, and parsley.
  2. Mix the feta with the goat cheese and yogurt. Spread the top of the blini with figs and balsamic vinegar.
  3. Spread the soft goat cheese on a blini top with cranberries, thyme and hazelnuts

Appetizer | Caramelized Brussels sprouts with goat cheese, pomegranate seeds & pine nuts

Appetizer | Caramelized Brussels sprouts with goat cheese, pomegranate seeds & pine nuts

Simple, easy to prepare, and also incredibly delicious! Enjoy!

ingredients for 3/4 persons

  • 1 kg Brussels sprouts
  • 120 g goat cheese
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 2 tbsp honey
  • Handful of roasted pine nuts
  • pomegranate seeds
  • Salt
  • Pepper
  • 50 g feta

And making:

  1. Cut off the bottom of the Brussels sprouts and cut the sprout in half.
  2. Preheat the oven to 220 degrees
  3. Drizzle olive oil, honey, and balsamic vinegar over the Brussels sprouts and season with salt and pepper. Mix everything well.
  4. Roast the Brussels sprouts in the oven for about 20 minutes, until they are nice and crispy.
  5. Serve the Brussels sprouts with goat cheese, hazelnuts and pine nuts

Main Course | Pappardelle with Beef Stew & Parmesan

Main Course | Pappardelle with Beef Stew & Parmesan

A perfect main course for the cold winter months.

Ingredients for 4 people

  • 600g candied peel cubes
  • 2 el butter
  • sea ​​salt flakes and black pepper
  • 3 shallots
  • 2 cloves of garlic minced
  • 2 cans of tomatoes 400 g
  • 250 ml of red wine
  • ½ bunch of thyme
  • 1 bay leaf
  • 1 tbsp juniper berries
  • 2 sprigs of rosemary
  •  1 stalk of celery
  • 400 g pappardelle
  • Parmesan cheese
  1. Cut the sukade into cubes
  2. Add the butter to a pan and sauté the beef. Meanwhile, finely chop the carrot, shallots, celery, and garlic.
  3. Once the steak is browned all around, remove it from the pan. Sauté the carrot, shallots, celery, and garlic in the remaining butter.
  4. After 4 minutes, add the meat again and cook everything briefly. Season with salt and pepper.
  5. Then add the wine, tomatoes, rosemary, thyme, bay leaf, and juniper berries. Also add 250 ml of water. Simmer gently over low heat for 3,5 to 4 hours.
  6. Season with salt and pepper to taste.
  7. Meanwhile, cook the pasta. Once it's done, add it to the sauce.
  8. Serve with some thyme and Parmesan cheese.

After | Champagne meringue cake

After | Champagne meringue cake

It's so hard to choose between all that sweet treats, so we have two desserts for you! ALWAYS serve with a glass of champagne.

Ingredients for 12/15 portions:

Meringue

  • 8 proteins
  • 1 / 2 tsp salt
  • 300 gr fine sugar
  • 200 gr icing sugar
  • 7 tbsp champagne

Filling

  • 250 g mascarpone
  • 500 ml fresh whipped cream
  • 4 tablespoons of sugar for the whipped cream
  • 200 g white chocolate
  • 300/400 ml champagne

Toppings

  • 4 figs
  • 100 g pomegranate seeds

How do we make all those delicious things?

  1. Preheat the oven to 100°C and line two baking trays with baking paper.
  2. Make sure the bowl and whisk you're using are grease-free and that there's no trace of egg yolk in the egg whites. Otherwise, the egg whites won't stiffen. Place the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the sugar while whisking, continuing to whisk until the egg whites are stiff and the sugar has dissolved. Finally, gently fold in the powdered sugar and champagne.
  3. Shape the meringue into two circles. Do this by feel (you can also draw circles on the baking sheet). Let the meringue circles dry in the oven at 100°C (212°F) for 1,5 hours. Turn off the oven at the end, but leave it closed. Let the meringue sheets cool for a few hours, ideally.
  4. Don't assemble the cake until just before serving. If you do this much sooner, the meringue will soften due to the moisture in the filling.
  5. In one bowl, beat the sugar and cream until smooth. In bowl 2, beat the mascarpone until smooth.
  6. Heat the white chocolate in a double boiler. Once the white chocolate has melted, let the mixture cool until the heat has dissipated. Now combine this mixture with the mascarpone.
  7. Now add the whipped cream and champagne, one spoonful at a time, alternating between them. The mixture should be light and airy, but not too runny.
  8. Now build the cake with filling and top with fruit.

After | Limoncello tiramisu

After | Limoncello tiramisu

A delicious Valentine's Day treat. This dessert is not only a feast for the eyes but also a treat for the stomach. This recipe is even more delicious if you make the ladyfingers yourself!

For the ladyfingers 6 persons

  • 3 egg yolks
  • 95 g caster sugar + extra for sprinkling
  • 3 proteins
  • pinch of salt
  • 80 gr flour
  • 15 g cornstarch

Ingredients for 6 people

  • 250 g of mascarpone
  • 250 ml cream
  • 100 ml limoncello
  • 1 lemons
  • 125 gr raspberries
  • 4 tbsp powdered sugar
  • 3 tsp caster sugar
  • White chocolate (garnish)

To make!!

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Beat the egg yolks with half the sugar. Place the egg whites and salt in a separate bowl and beat them with a mixer. Make sure the bowl and whisk are clean and free of grease. Gradually add the other half of the sugar and continue beating until the egg whites are stiff and the sugar has dissolved.
  3. Then fold the egg yolks into the beaten egg whites.
  4. Sift the flour and cornflour in portions over the batter and fold it together.
  5. Place the mixture in a piping bag fitted with a plain nozzle (1 to 1,5 centimeters in diameter) and pipe fingers about 8 centimeters long onto the baking sheet. Leave enough space between them for travel. Sprinkle the ladyfingers with caster sugar.
  6. Bake the ladyfingers for 15 to 18 minutes, until golden brown.
  7. Let them cool on a rack.
  8. Now continue with the mascarpone mixture. Whip the cream until stiff peaks form with the 3 tsp caster sugar. Beat the mascarpone until creamy and combine. Grate some lemon zest into this mixture and add the powdered sugar.
  9. Mix the limoncello with the lemon juice and dip the ladyfingers in it.
  10. Build the layers with ladyfingers, cream, and raspberries. Top with white chocolate curls.

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