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Category: Vegetables

  • Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Quick pickled red onions use red onions, vinegar, sugar and whole spices for a sharp, bright condiment. The hot brine softens the onion, fixes the pink colour and gives enough sweetness to balance salads, tacos, sandwiches and grilled food.
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    Servings
    Servings 1 jar

    Ingredients
     

    • 4 red onions thinly sliced
    • 250 ml water
    • 250 ml white vinegar
    • 2 tbsp caster sugar
    • 1 tsp mixed whole spices such as black peppercorns, allspice berries, cardamom or star anise
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    Instructions

    • Peel the red onions and slice them very thinly, using a mandoline if available.
      4 red onions
    • Pack the sliced red onions into a clean glass jar, leaving a little space at the top.
    • Heat the water, white vinegar, caster sugar and whole spices in a small saucepan until boiling and the sugar has dissolved.
      250 ml water, 250 ml white vinegar, 2 tbsp caster sugar, 1 tsp mixed whole spices
    • Pour the hot brine over the onions, making sure they are covered. Seal the jar and leave to cool completely.
    • Use after about 1 hour for a quick pickle, or chill for a stronger flavour.
    Start Cooking

    Chef's notes

    • Store in the fridge once cool and use within 1 week.
    • White vinegar gives the brightest pink colour. Apple cider vinegar gives a softer, fruitier flavour.
    • For a milder onion flavour, rinse the sliced onions briefly under cold water before adding them to the jar.
    • Serve with tacos, burgers, salads, grilled meat, falafel, eggs or cheese sandwiches.
    • Use clean jars and utensils each time to keep the onions in good condition.
    Drink pairing
    Quick pickled red onions are sharp, sweet and lightly spiced, so the best drinks are crisp and fresh. Citrus, dry bubbles, light beer and bright white wines keep the vinegar balanced.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Mexican lager with lime for tacos, burgers and grilled food
    • Dry cider with crisp apple acidity for cheese boards and salads

    Non alcoholic

    • Sparkling water with lime and mint for a clean, sharp match
    • Unsweetened iced tea with lemon for a dry, refreshing pairing
    • Ginger cordial with soda water for gentle warmth against the vinegar
    Nutrition per serving
    Calories: 225kcal (11%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 0.4g (1%) | Saturated Fat: 0.2g (1%) | Sodium: 35mg (2%) | Potassium: 648mg (19%) | Fiber: 7g (29%) | Sugar: 19g (21%) | Vitamin A: 9IU | Vitamin C: 33mg (40%) | Vitamin E: 0.1mg (1%) | Vitamin K: 2µg (2%) | Folate: 84µg (21%)

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  • Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    FemkeFemke
    Vegetable spiral sticks wrap carrots and asparagus in breadstick dough with Parmesan and oregano. The brief blanch keeps the vegetables tender while the dough bakes crisp.
    4.5 from 2 votes
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    Servings
    Servings 12 people

    Ingredients
     

    • 3 carrots cut lengthwise into quarters
    • 12 asparagus spears trimmed
    • 310 g refrigerated breadstick dough
    • 1 egg white lightly beaten
    • 25 g Parmesan finely grated
    • ½ tsp dried oregano
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    Instructions

    • Heat the oven to 190°C. Blanch the carrot sticks in boiling water for 3 minutes, then add the asparagus for 2 minutes more.
      3 carrots, 12 asparagus spears
    • Drain, refresh under cold water and dry thoroughly.
    • Cut the breadstick dough into 24 pieces and roll each piece into a thin rope. Wrap one rope around each vegetable stick.
      310 g refrigerated breadstick dough
    • Place on a lined baking tray, brush with egg white and sprinkle with Parmesan and oregano.
      1 egg white, 25 g Parmesan, 1/2 tsp dried oregano
    • Bake for 12–14 minutes until the dough is golden and cooked through.
    Start Cooking

    Chef's notes

    • Dry the vegetables well before wrapping or the dough will slip.
    • Keep the dough ropes thin so they bake through before the vegetables overcook.
    • Best served warm, but leftovers can be reheated briefly in the oven.
    • Use a plain or lightly seasoned breadstick dough to keep the vegetable flavour clear.
    • For authentic Parmigiano Reggiano, look for the protected name on the rind. You can read more about the official designation from the Parmigiano Reggiano Consortium.
    Drink pairing
    Fresh, lightly herbal drinks suit the asparagus and Parmesan. Avoid heavy reds or very sweet drinks.

    Alcoholic

    • Prosecco
    • Sauvignon Blanc
    • Pilsner

    Non alcoholic

    • Cucumber and mint water
    • Sparkling apple juice
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 103kcal (5%) | Carbohydrates: 13g (4%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 299mg (13%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2686IU (54%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 2mg (2%) | Vitamin D: 0.01µg | Vitamin E: 0.3mg (2%) | Vitamin K: 9µg (9%) | Folate: 12µg (3%)

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  • Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Applause for the Chef TeamApplause for the Chef Team
    Niçoise vegetable gratin layers tomatoes, courgettes, aubergines and onions with garlic, thyme, bay and olive oil. Slow baking concentrates the vegetables into a Provençal-style side dish with clean Mediterranean flavour.
    4 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 8 tomatoes sliced
    • 4 onions thinly sliced
    • 4 courgettes sliced
    • 3 aubergines sliced
    • 6 garlic cloves finely chopped
    • 2 fresh thyme sprigs
    • 3 bay leaves
    • 1½ tsp coarse sea salt
    • 4 tbsp olive oil
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    Instructions

    • Slice the tomatoes, onions, courgettes and aubergines. Peel and finely chop the garlic.
      8 tomatoes, 4 onions, 4 courgettes, 3 aubergines, 6 garlic cloves
    • Arrange the vegetables in alternating layers in a gratin dish, pressing them down firmly.
    • Scatter over the garlic, thyme, bay leaves and coarse sea salt.
      6 garlic cloves, 2 fresh thyme sprigs, 3 bay leaves, 1½ tsp coarse sea salt
    • Drizzle with olive oil and bake at 150°C for 1 hour until the vegetables are tender and concentrated.
      4 tbsp olive oil
    Start Cooking

    Chef's notes

    • Use ripe tomatoes, as their juices season the whole gratin.
    • Slice the vegetables evenly for the best texture.
    • Serve warm or at room temperature.
    • Leftovers keep for up to 3 days and are good with grilled fish or eggs.
    • Add black olives after baking for a more pronounced Niçoise flavour.
    Drink pairing
    Niçoise vegetable gratin has tomato acidity, olive oil richness and soft Provençal herbs. Fresh Mediterranean-style drinks keep the dish bright.

    Alcoholic

    • Provence rosé
    • Vermentino
    • Light Grenache red

    Non alcoholic

    • Sparkling water with basil and lemon
    • Tomato water with black pepper
    • Iced mint tea
    Nutrition per serving
    Calories: 232kcal (12%) | Carbohydrates: 32g (11%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Sodium: 610mg (27%) | Potassium: 1634mg (47%) | Fiber: 12g (50%) | Sugar: 16g (18%) | Vitamin A: 2080IU (42%) | Vitamin C: 79mg (96%) | Vitamin E: 3mg (20%) | Vitamin K: 27µg (26%) | Folate: 115µg (29%)

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  • Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Casper @Applause for the ChefCasper @Applause for the Chef
    Dauphinoise potato gratin layers thin potatoes with cream, nutmeg, salt and pepper. Slow baking lets the potatoes soften into the cream, giving a rich gratin with a clean, classic flavour.
    5 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 1.5 kg waxy potatoes peeled and thinly sliced
    • 700 ml single cream
    • 1 tsp ground nutmeg
    • 1½ tsp salt
    • ½ tsp black pepper
    • 10 g butter for the dish
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    Instructions

    • Butter a gratin dish and heat the oven to 180°C.
      10 g butter
    • Peel the potatoes and slice them very thinly.
      1.5 kg waxy potatoes
    • Mix the cream with nutmeg, salt and pepper.
      700 ml single cream, 1 tsp ground nutmeg, 1½ tsp salt, ½ tsp black pepper
    • Layer the potato slices in the dish, coating the layers with the seasoned cream.
    • Bake for 1 hour until the potatoes are tender and the top is lightly browned.
    Start Cooking

    Chef's notes

    • Use waxy potatoes for neat slices and a smoother texture.
    • A mandoline gives the most even result.
    • Rest for 10 minutes before serving so the cream settles.
    • Refrigerate for up to 3 days and reheat gently.
    • Serve with roast chicken, beef or a simple green salad.
    Drink pairing
    Dauphinoise potato gratin is rich and creamy, so the best pairings bring acidity, minerality or gentle bubbles to balance the cream.

    Alcoholic

    • White Burgundy
    • Sancerre
    • Brut sparkling wine

    Non alcoholic

    • Sparkling water with lemon
    • Chilled apple juice diluted with soda water
    • Light black tea
    Nutrition per serving
    Calories: 533kcal (27%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 24g (150%) | Cholesterol: 134mg (45%) | Sodium: 686mg (30%) | Potassium: 1256mg (36%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1254IU (25%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 22mg (27%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 50µg (13%)

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  • Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery & Onion

    FemkeFemke
    Potato stuffing combines mashed potatoes, bread, celery, onion and butter into a soft baked side dish. It is simple, filling and useful alongside roast poultry or pork.
    No ratings yet
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    Servings
    Servings 6 people

    Ingredients
     

    • 60 g celery chopped
    • 1 onion chopped
    • 55 g butter divided
    • 3 slices white bread cubed
    • 900 g potatoes cooked and mashed
    • 2 tbsp fresh parsley chopped
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Heat the oven to 180°C and grease a small baking dish.
      55 g butter
    • Cook the celery and onion in half the butter until tender.
      60 g celery, 1 onion, 55 g butter
    • Remove from the heat and fold in the bread cubes, mashed potatoes, parsley, salt and pepper.
      3 slices white bread, 900 g potatoes, 2 tbsp fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper
    • Spoon into the dish, dot with the remaining butter and bake uncovered for about 45 minutes until lightly browned.
      55 g butter
    Start Cooking

    Chef's notes

    • Use quite dry mashed potatoes so the stuffing sets properly.
    • Day-old bread gives better texture than very fresh bread.
    • Assemble several hours ahead and bake just before serving.
    • Leftovers reheat well in a covered dish with a small knob of butter.
    Drink pairing
    This buttery side needs freshness and enough acidity to cut through the starch.

    Alcoholic

    • Chardonnay
    • Dry Chenin Blanc
    • Amber ale

    Non alcoholic

    • Sparkling apple water
    • Lemon and thyme cordial
    • Alcohol-free cider
    Nutrition per serving
    Calories: 224kcal (11%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 334mg (15%) | Potassium: 710mg (20%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 392IU (8%) | Vitamin B12: 0.01µg | Vitamin C: 33mg (40%) | Vitamin E: 0.3mg (2%) | Vitamin K: 29µg (28%) | Folate: 47µg (12%)

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  • Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    FemkeFemke
    Honey orange glazed carrots are cooked until tender, then finished in a buttery citrus glaze. Spring onion cuts through the sweetness and keeps the side dish fresh.
    No ratings yet
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    Servings
    Servings 8 people

    Ingredients
     

    • 900 g baby carrots
    • 4 spring onions finely chopped
    • 55 g butter
    • 85 g honey
    • 1 tsp orange zest
    • 60 ml orange juice
    • ½ tsp salt
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    Instructions

    • Cook the carrots in boiling salted water until just tender, then drain.
      900 g baby carrots, 1/2 tsp salt
    • Melt the butter in a wide pan and add the honey, orange zest and orange juice.
      55 g butter, 85 g honey, 1 tsp orange zest, 60 ml orange juice
    • Add the carrots and cook, turning often, until glossy and coated.
    • Stir through the spring onions and serve warm.
      4 spring onions
    Start Cooking

    Chef's notes

    • Cook the carrots only until just tender before glazing so they do not collapse.
    • Reduce the glaze gently. High heat can make the honey catch.
    • Orange zest gives more flavour than juice alone.
    • Best served warm, but leftovers can be reheated in a pan with a splash of water.
    Drink pairing
    Sweet glazed carrots work with bright, citrus-led drinks and lighter wines.

    Alcoholic

    • Riesling Kabinett
    • Viognier
    • Wheat beer

    Non alcoholic

    • Orange and soda water
    • Iced green tea with lemon
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 127kcal (6%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 15mg (5%) | Sodium: 281mg (12%) | Potassium: 307mg (9%) | Fiber: 3g (13%) | Sugar: 15g (17%) | Vitamin A: 15762IU (315%) | Vitamin B12: 0.01µg | Vitamin C: 8mg (10%) | Vitamin E: 0.2mg (1%) | Vitamin K: 23µg (22%) | Folate: 37µg (9%)

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  • Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Applause for the Chef TeamApplause for the Chef Team
    This halloumi and sweet potato stew combines warming ginger, garlic and tomatoes in a hearty vegetarian main. Crispy halloumi adds texture while the sweet potatoes create a rich, comforting base.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 g sweet potatoes
    • 225 g halloumi
    • 1 tbsp olive oil
    • 1 onion
    • 3 garlic cloves
    • 20 g fresh ginger
    • 400 g chopped tomatoes
    • 400 g chickpeas
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 200 ml vegetable stock
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    Instructions

    • Cut the sweet potatoes into 2 cm pieces and roast with oil and salt until just tender.
      500 g sweet potatoes, 1 tbsp olive oil
    • Fry the onion, garlic and ginger until softened. Add cumin and paprika and cook for 30 seconds.
      1 onion, 3 garlic cloves, 20 g fresh ginger, 1 tsp ground cumin, 1 tsp smoked paprika
    • Add tomatoes, chickpeas and stock. Simmer until thick and the sweet potato is cooked through.
      400 g chopped tomatoes, 400 g chickpeas, 200 ml vegetable stock
    • Pan-fry the halloumi until golden. Spoon the stew into bowls and finish with the halloumi.
      225 g halloumi
    Start Cooking

    Chef's notes

    • Halloumi browns best in a dry pan without oil.
    • Add a splash of water if the stew thickens too much.
    • Leftovers keep well for 2 days refrigerated.
     
    Variations
    • Replace halloumi with feta for a softer texture.
    • Add chickpeas for extra protein.
     
    Serving Suggestions
    • Serve with crusty bread.
    • Pair with steamed rice.
    Drink pairing
    Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.

    Alcoholic

    • Sauvignon Blanc or Vermentino
    • Dry rosé or light Pinot Noir
    • Crisp lager or pale ale

    Non alcoholic

    • Sparkling lemon water with mint
    • Iced green tea with lime
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 521kcal (26%) | Carbohydrates: 62g (21%) | Protein: 25g (50%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Sodium: 1096mg (48%) | Potassium: 991mg (28%) | Fiber: 13g (54%) | Sugar: 14g (16%) | Vitamin A: 18241IU (365%) | Vitamin C: 17mg (21%) | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 200µg (50%)

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  • Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    FemkeFemke
    Sweet peppers filled with savoury minced beef, bulgur, carrot and tomato. A simple oven-baked dinner with a warm Mediterranean feel.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 80 g bulgur
    • 1 onion chopped
    • 1 garlic clove chopped
    • 250 g minced beef
    • 1 large carrot diced
    • 2 tomatoes diced
    • 2 bell peppers
    • 1 tbsp olive oil plus extra for drizzling
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Cook the bulgur according to the packet instructions, then drain and set aside.
      80 g bulgur
    • Soften the onion and garlic in olive oil. Add the minced beef, then the carrot. Add the tomatoes near the end and cook briefly. Stir in the bulgur and season.
      1 onion, 1 garlic clove, 250 g minced beef, 1 large carrot, 2 tomatoes, salt and pepper, 1 tbsp olive oil
    • Cut the tops off the peppers and remove the seeds. Fill with the beef mixture, replace the tops, place in a baking dish, drizzle with olive oil and bake for about 30 minutes.
      2 bell peppers, 1 tbsp olive oil
    Start Cooking

    Chef's notes

    Use peppers that can stand upright in the baking dish. Add a splash of water to the dish if the base starts to dry out.
    Drink pairing
    The beef and bulgur are savoury and earthy, while the pepper and tomato add sweetness. Choose drinks with medium body and clean acidity.

    Alcoholic

    • Côtes du Rhône red
    • Tempranillo joven
    • Amber Ale

    Non alcoholic

    • Tomato and basil cooler
    • Sparkling lemon water
    • Alcohol-free amber beer
    Nutrition per serving
    Calories: 607kcal (30%) | Carbohydrates: 51g (17%) | Protein: 30g (60%) | Fat: 33g (51%) | Saturated Fat: 11g (69%) | Cholesterol: 89mg (30%) | Sodium: 125mg (5%) | Potassium: 1228mg (35%) | Fiber: 13g (54%) | Sugar: 12g (13%) | Vitamin A: 9851IU (197%) | Vitamin B12: 3µg (50%) | Vitamin C: 176mg (213%) | Vitamin D: 0.1µg (1%) | Vitamin E: 4mg (27%) | Vitamin K: 27µg (26%) | Folate: 109µg (27%)

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  • Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    FemkeFemke
    Earthy grilled beetroot meets peppery rocket, soft goat cheese, sage and balsamic. A simple vegetarian plate with a surprisingly elegant finish.
    4 from 1 vote
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    Servings
    Servings 2 people

    Ingredients
     

    • 500 g raw red beetroot peeled and diced
    • 2 tbsp olive oil plus extra for dressing
    • 0.5 garlic clove
    • 3 sage leaves
    • 1 handful rocket
    • 1 tbsp tarragon leaves optional
    • 40 g soft goat cheese in pieces
    • 1 tbsp balsamic vinegar
    • salt and pepper
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    Instructions

    • Heat the oven grill. Peel and dice the beetroot, place in a baking dish, drizzle with olive oil and season. Grill for about 10 minutes.
      500 g raw red beetroot, 2 tbsp olive oil
    • Finely chop the garlic and sage. Stir into the beetroot and return to the grill until the beetroot is tender.
      0.5 garlic clove, 3 sage leaves
    • Divide the rocket and tarragon over plates. Add the grilled beetroot and goat cheese. Blend a little reserved beetroot with balsamic and olive oil, then drizzle over the salad.
      1 handful rocket, 1 tbsp tarragon leaves, 40 g soft goat cheese, 1 tbsp balsamic vinegar, salt and pepper
    Start Cooking

    Chef's notes

    If the beetroot is still firm, grill it a little longer before serving.
    Drink pairing
    Beetroot is earthy and sweet, goat cheese is creamy and tangy. Pair with drinks that have acidity and a touch of fruit.

    Alcoholic

    • Pinot Noir
    • Loire Sauvignon Blanc
    • Dry cider

    Non alcoholic

    • Pomegranate sparkling water
    • Apple and sage iced tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 147kcal (7%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Sodium: 7mg | Potassium: 157mg (4%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 386IU (8%) | Vitamin C: 4mg (5%) | Vitamin E: 2mg (13%) | Vitamin K: 19µg (18%) | Folate: 19µg (5%)

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  • Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    FemkeFemke
    A savoury quiche with caramelised red onion, curly kale, cream, Parmesan and mozzarella. Rustic, rich and good served warm or cold.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 sheet puff pastry
    • 1 red onion sliced into rings
    • 2 tbsp olive oil
    • 2 tsp sugar
    • 300 g curly kale shredded
    • 1 garlic clove
    • 3 eggs
    • 200 g single cream
    • 2 tbsp grated Parmesan
    • 60 g grated mozzarella
    • salt and freshly ground pepper
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    Instructions

    • Grease a 26 cm quiche tin. Unroll the puff pastry and let it rest at room temperature. Fry the red onion in 1 tbsp olive oil for 5 minutes, add the sugar and caramelise for 10 minutes.
      1 sheet puff pastry, 1 red onion, 2 tbsp olive oil, 2 tsp sugar
    • Preheat the oven to 200°C. Remove the onion. Fry the kale in the same pan with the remaining olive oil. Slice the garlic finely, add it to the kale and season.
      300 g curly kale, 1 garlic clove
    • Beat the eggs with the cream and Parmesan. Line the tin with pastry, press the edges and prick the base. Add the kale and egg mixture, top with caramelised onion and mozzarella, and bake for 40 to 45 minutes.
      3 eggs, 200 g single cream, 2 tbsp grated Parmesan, 60 g grated mozzarella, salt and freshly ground pepper
    Start Cooking

    Chef's notes

    Let the quiche rest for 10 minutes before slicing for cleaner portions.
    Drink pairing
    This quiche is creamy, cheesy and slightly sweet from the onion. Pair with crisp acidity or light bitterness.

    Alcoholic

    • Chenin Blanc
    • Dry Cider
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling lemon water
    • Cold green tea
    • Alcohol-free blond beer
    Nutrition per serving
    Calories: 695kcal (35%) | Carbohydrates: 38g (13%) | Protein: 16g (32%) | Fat: 54g (83%) | Saturated Fat: 20g (125%) | Cholesterol: 192mg (64%) | Sodium: 396mg (17%) | Potassium: 452mg (13%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 8302IU (166%) | Vitamin B12: 1µg (17%) | Vitamin C: 73mg (88%) | Vitamin D: 1µg (7%) | Vitamin E: 3mg (20%) | Vitamin K: 309µg (294%) | Folate: 118µg (30%)

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