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Recipes

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Pizza with bimi, fior di latte, olives, cherry tomatoes and basil

A crispy pizza with green bimi, creamy mozzarella and burrata, olives, cherry tomatoes and fresh basil.

Cowboy butter

Spicy butter with garlic, mustard, lemon and fresh herbs, creamy, tangy and full of flavor.

Bologna BBQ sandwich

BBQ sandwich with grilled pork sausage, pesto, pepperoni, tomato and melted mozzarella on crispy panuozzo bread.

Hellmann’s mayonnaises

With Hellmann’s you can easily make mayonnaises with character, such as BBQ, wasabi, Korean, truffle, baconnaise and pesto.

BBQ Drizzle

Drizzle over meat or fish while barbecuing for extra flavour, smoky notes and an authentic BBQ experience.

Adana style skewer

Lahmacun and spiced lamb mince, stacked and grilled as a skewer. Finished with sweet and sour red onion, garlic sauce, parsley and Aleppo pepper.

Smash Burger skewer

Tunnbröd with smash burger mince, cheddar and onion rings, stacked and grilled as a skewer.

Tavuk style skewer

Durum wraps with spiced chicken thigh, stacked and grilled as a skewer on the barbecue. Topped with red onion, sumac, garlic sauce, sriracha, and fresh mint.

Mexican tortilla skewer

Beetroot tortilla with seasoned ground beef, stacked and grilled as a skewer. Glazed with a Mexican glaze.

Italian style skewer

Piadina, mortadella and mozzarella layered on a skewer, grilled on the barbecue and glazed with salmoriglio.

New York style skewer

Pastrami, smokey bacon and mustard layered in tortillas, grilled on the barbecue and brushed several times with a sticky American style glaze.

BBQ Sprays

Four BBQ sprays: prevent drying out, add extra flavour and build juiciness, bark and authentic BBQ experience layer by layer.

Ibérico Lágrimas

Ibérico lágrimas are small, tender pieces of pork with a lot of character.

Tortilla, pulled pork cheeks, pickled onion and cheddar

Pulled pork cheeks, sticky BBQ sauce and melted cheddar in a warm tortilla. Finish in the skillet and serve with sweet and sour red onion, lime, coriander and crème fraîche.

Sticky Gamba

Gambas with sambal, garlic oil and verjus from the BBQ. The herb cream cheese and aged cheese melt into a creamy, sticky sauce that clings beautifully to the gambas.

Shotgun shells

Stuffed cannelloni, wrapped with bacon and slowly cooked on the barbecue.

Mexican BBQ Nachos

The BBQ snack to share: crispy nachos, pulled chicken, melted cheddar, BBQ sauce and fresh crème fraîche. Smokey, cheesy and totally Mexican BBQ style.

Lollipops American style

Drumsticks in lollipop style, wrapped with bacon or pancetta and glazed with a sticky American style glaze.

Italian Moink Balls

Juicy Moink Balls with an Italian twist: sausage meat wrapped in pancetta, cooked in the skillet and finished with a sticky glaze.

BBQ rub for fish

Subtle, light rub with dill, parsley, fennel, coriander and kombu. Tip: kombu gives the umami flavor, oil helps the rub adhere nicely.

BBQ rub for pork

Mild, slightly sweet rub with smoked paprika, mustard, cumin, and warm spices. Tip: vinegar powder provides a fresh, bright balance.

BBQ rub for chicken

Mild all-round rub with smoked paprika, garlic, onion and herbs. Tip: lemon pepper for freshness, chicken bouillon powder for extra savoriness.

BBQ rub for beef

A robust rub for beef: powerful, savory, and deeply umami, but without overpowering the meat.

Texas BBQ base rub

This classic Texas SPG rub (Salt, Pepper, Garlic) consists of salt, black pepper, and garlic powder.

BBQ Glazes

A variety of BBQ glazes to mix and match endlessly: from sweet and sticky to spicy, smoky or refreshingly tangy.

Bacardí Reserva Ocho Ginger & lime

A refreshing highball with Bacardí Reserva Ocho, lime, ginger beer and mint. Fruity, spicy and refreshing.

Hatozaki Golden horizon

Soft tropical fruit and a refined sweetness create an accessible, sparkling serve.

Roku Noryo Gin Fizz

A refreshing gin fizz with Roku Noryo Tea Edition, lemon, and sparkling water. Floral, citrusy, and subtly spicy flavors in balance.

Tartelette with hibiscus ice cream, white chocolate and red fruit

Fresh tartelette with white chocolate ganache, aromatic hibiscus ice cream and fresh red fruit. Sweet, creamy and tangy in one dessert.

Taco with lamb and strawberry

Soft taco with spicy lamb stew, red currants and pickled strawberry for a fresh and fruity balance.

Glazed pigeon with gooseberries and rawit

A dish with pigeon coated in spiced butter. The gooseberry compote adds freshness and a lightly sweet contrast, finished with red fruit.

Venison tartare with blackberry-miso mayonnaise

Venison tartare, the deep flavor of game is combined with blackberry-miso mayonnaise, fresh red currant juice, and a creamy oyster beurre blanc.

Ceviche of mullet with raspberry and shiso

The freshness of mullet forms the base of this ceviche, finished with a fruity raspberry vinaigrette, lime, and aromatic shiso.

Vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce

Classic vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce. Served in puff pastry shell.

Dordogne mushrooms with a light black garlic sauce

Crispy beer-battered mushrooms with Bourguignonne herbs. Served with airy black garlic sauce and lemon.

Sous-vide cooked duck breast with cherry jus, smoked beetroot and red chicory

Sous-vide cooked duck breast, crispy on the skin. Served with cherry jus made from Rodenbach Alexander, smoked beets and red chicory.

Roasted beef marrow bone with fresh herb crumble, Époisses soufflé, baguette and salad

Roasted beef marrow bone with a fresh herb crumble of chervil, parsley and lemon. Served with Époisses soufflé, salad and baguette.

French sausage with mashed potatoes, confit onion gravy, and Savora hollandaise

Roasted French sausage with creamy aligot mousseline made from Tomme d’Auvergne, savory onion gravy with shallot and bacon-onion, and a smooth Savora hollandaise.

Chicken cooked in creamy wine sauce with morels and green asparagus

Maize-fed chicken suprême cooked in a creamy vin jaune sauce with morels, green asparagus, shallot, and strong chicken stock.

Halibut 'en papillote' with fennel, tomato and samphire, served with leek à la Mornay

Halibut en papillote with fennel, leek, zucchini, tomato and samphire, served with charred leek à la Mornay.

Flat iron steak with Roquefort sauce served with fine fries and Choron sauce

Flat iron steak with creamy Roquefort sauce, served with fine fries, Choron sauce, and smoked almond crumble.

Cheese platter

French cheese platter with Brique Occitane, artisanal Capron, matured Livarot, Comté Grand Prestige and Bleu de Savoie.

Steak tartare with demi-glace and smoked almonds

A variation on the classic with, among other things, fresh herbs, demi-glace, and smoked almonds.

Chicory salad on ice

Chicory salad on ice with Dijon herb dressing, capers, and fresh notes of lemon and tarragon.

Three preparations of oysters

Three oysters: one with foam, one with mignonette, and one with French topping.

Herb salad of various herbs

Herb salad of basil, chervil, tarragon, dill, parsley, chives and frisée.

Poached egg in red wine sauce with brioche croutons

Poached egg in rich red wine sauce with brioche croutons, bacon, and mushrooms.

Boeuf bourguignon

A variation on the French stew classic with sous-vide beef rib and beef cheeks, served with its own jus.

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Foodxperience: Het culinaire platform van HANOS

FoodXperience: culinaire inspiratie en recepten voor horeca

FoodXperience is hét online inspiratieplatform van HANOS voor chefs, horecaondernemers en foodprofessionals. Hier vindt u duizenden recepten, culinaire trends, technische video's, masterclasses en praktijkgerichte inspiratie voor de professionele keuken. Van seizoensgerechten en innovatieve menuconcepten tot klassieke bereidingen en verrassende smaakcombinaties: FoodXperience helpt u om uw gasten te blijven inspireren en uw horecazaak te onderscheiden.

Wat voor recepten?

Op FoodXperience vindt u recepten voor de professionele keuken, ontwikkeld door de chefs en specialisten van HANOS en uit de foodbranche. Het aanbod bestaat uit een brede mix van technische recepten, innovatieve gerechten en praktische toepassingen die direct inzetbaar zijn in de horeca.

Of u nu op zoek bent naar verfijnde fine dining gerechten, seizoensrecepten, shared dining concepten of efficiënte oplossingen voor drukke services, FoodXperience biedt inspiratie voor iedere horecakeuken. Alle recepten zijn ontwikkeld met oog voor smaak, presentatie, uitvoerbaarheid en rendement.

Waarom FoodXperience?

FoodXperience brengt kennis, inspiratie en praktijkervaring samen op één platform. De recepten en artikelen worden ontwikkeld door ervaren chefs, productspecialisten en horeca-experts die dagelijks werken met de nieuwste producten, technieken en trends.

Daarnaast vindt u op FoodXperience:

Duizenden recepten voor horeca
Inspiratie voor menukaarten en seizoensconcepten
Technische video's en bereidingsmethodes
Productkennis van specialisten
Trends en ontwikkelingen binnen de horeca
Praktische toepassingen voor de professionele keuken

Zo blijft u op de hoogte van nieuwe smaken, technieken en horecaconcepten die u direct kunt toepassen in uw eigen onderneming.

Veelgestelde vragen

Wat is FoodXperience?

FoodXperience is het online inspiratieplatform van HANOS voor horecaondernemers, chefs en foodprofessionals. U vindt er recepten, trends, masterclasses, video's en praktijkgerichte inspiratie voor de professionele keuken.

Zijn de recepten moeilijk?

Nee, de recepten op FoodXperience zijn ontwikkeld voor de professionele keuken en variëren in niveau. U vindt er zowel toegankelijke recepten die eenvoudig tijdens een drukke service zijn uit te voeren als meer technische en innovatieve gerechten voor chefs die zich verder willen verdiepen in nieuwe technieken en presentaties. Dankzij de duidelijke recepturen, ingrediëntenlijsten en bereidingswijzen zijn de recepten direct toepasbaar in de horeca, ongeacht het type keuken of ervaringsniveau.

Welke masterclasses organiseert HANOS?

HANOS organiseert regelmatig masterclasses rondom actuele horecathema's, producten, technieken en culinaire trends. Tijdens deze bijeenkomsten delen chefs en specialisten hun kennis en praktijkervaring.

Hoe blijf ik op de hoogte van horecatrends?

Via FoodXperience blijft u op de hoogte van de nieuwste horecatrends, productinnovaties, menuconcepten, seizoensinspiratie en culinaire ontwikkelingen binnen de branche.

Kan ik recepten opslaan?

Ja, met een HANOS-account kunt u favoriete recepten bewaren en eenvoudig terugvinden. Zo bouwt u uw eigen inspiratiebibliotheek op voor toekomstige menu's en concepten.