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Category: Vegetarian

  • 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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  • Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Applause for the Chef Team
    Greek tzatziki is a cool yoghurt sauce with grated cucumber, garlic, white wine vinegar, olive oil and dill. Salting and squeezing the cucumber keeps the texture thick, fresh and spoonable.
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    Servings
    Servings 4 servings

    Ingredients
     

    • 300 g strained Greek yoghurt
    • 1 cucumber
    • ⅓ garlic clove finely grated
    • 3 tbsp white wine vinegar divided
    • ¼ bunch dill finely chopped, optional
    • 2 tbsp olive oil plus extra to serve if liked
    • 1 pinch salt plus extra for the cucumber
    • 1 pinch black pepper freshly ground
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    Instructions

    • Peel the cucumber and grate it on the coarse side of a box grater. Toss with a pinch of salt and 1 tbsp of the white wine vinegar, then leave for 10 minutes.
      1 cucumber, 3 tbsp white wine vinegar, 1 pinch salt
    • Mix the Greek yoghurt, grated garlic, remaining white wine vinegar and olive oil in a bowl until smooth.
      300 g strained Greek yoghurt, 1/3 garlic clove, 3 tbsp white wine vinegar, 2 tbsp olive oil
    • Squeeze the cucumber firmly in a clean cloth or sieve to remove excess liquid. Discard the liquid.
    • Fold the drained cucumber into the yoghurt mixture with the dill. Season with salt and black pepper.
      1/4 bunch dill, 1 pinch black pepper, 1 pinch salt
    • Chill until needed, then stir before serving. Finish with a little extra olive oil if liked.
    Start Cooking

    Chef's notes

    • Squeeze the cucumber well, otherwise the tzatziki will loosen as it stands.
    • Use thick strained Greek yoghurt. Regular yoghurt should be drained first.
    • Dill is optional, but it gives a classic fresh finish. Mint can be used instead.
    • Keep covered in the fridge for up to 3 days.
    • Serve with pork gyros, grilled vegetables, warm pita or roast potatoes.
    Drink pairing
    Tzatziki suits clean, bright drinks that echo the cucumber, yoghurt, garlic and dill. Keep the pairing fresh rather than sweet.

    Alcoholic

    • Assyrtiko for sharp citrus freshness
    • Sauvignon Blanc with herbaceous notes
    • Crisp pilsner or Greek lager for a simple mezze pairing.

    Non alcoholic

    • Sparkling cucumber water with lemon
    • Chilled mint tea with a squeeze of lime
    • Kefir ayran with a small pinch of salt.
    Nutrition per serving
    Calories: 131kcal (7%) | Carbohydrates: 5g (2%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Cholesterol: 4mg (1%) | Sodium: 43mg (2%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 102IU (2%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 10µg (10%) | Folate: 11µg (3%)

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  • Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Applause for the Chef TeamApplause for the Chef Team
    A fresh high-protein side salad with boiled eggs, chickpeas, cucumber, tomatoes and peppery rocket, dressed simply with lemon and olive oil. Ideal with a small Margherita pizza or as a light lunch.
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    Servings
    Servings 2 people

    Ingredients
     

    • 2 eggs boiled, peeled and halved or quartered
    • 150 g cooked chickpeas drained and rinsed
    • ½ cucumber diced
    • 150 g tomatoes chopped
    • 1 large handful rocket
    • ½ lemon juiced
    • 1 tbsp olive oil
    • salt to taste
    • black pepper to taste
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    Instructions

    • If the eggs are not already cooked, place them in a small saucepan, cover with cold water and bring to a gentle boil. Simmer for 9 to 10 minutes, then cool in cold water, peel and cut into halves or quarters.
      2 eggs
    • Put the chickpeas, cucumber and tomatoes in a mixing bowl.
      150 g cooked chickpeas, 1/2 cucumber, 150 g tomatoes
    • Add the lemon juice, olive oil, salt and black pepper. Toss well and let the salad sit for 5 minutes so the chickpeas absorb some of the dressing.
      1/2 lemon, 1 tbsp olive oil, black pepper, salt
    • Add the rocket just before serving and toss gently.
      1 large handful rocket
    • Place the boiled eggs on top and serve straight away with pizza or as a light lunch.
    Start Cooking

    Chef's notes

    Serving idea: This salad works especially well with a small Margherita pizza because it adds protein, freshness and crunch without making the meal heavy.
    Optional additions: Add a little red onion, parsley, mint, oregano or feta if you want more flavour.
    Drink pairing
    This fresh egg, chickpea and rocket salad works best with crisp, bright drinks that match the lemon dressing and keep the meal light. Choose something refreshing rather than heavy, especially if serving it with Margherita pizza.

    Alcoholic

    • Albariño
    • Vermentino
    • Dry rosé
    • Light Italian white wine such as Pinot Grigio

    Non alcoholic

    • Sparkling water with lemon and mint
    • Iced green tea with lemon
    • Alcohol-free pale beer
    • Cucumber and lime water
    Nutrition per serving
    Calories: 282kcal (14%) | Carbohydrates: 28g (9%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 3g (19%) | Cholesterol: 164mg (55%) | Sodium: 76mg (3%) | Potassium: 633mg (18%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 1180IU (24%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 29mg (35%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 30µg (29%) | Folate: 184µg (46%)

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  • Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Applause for the Chef TeamApplause for the Chef Team
    Stuffed olive spread combines cream cheese, sour cream, pimiento olives and pecans into a quick savoury starter. The briny olives balance the richness, while the nuts add texture.
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    Servings
    Servings 16 people

    Ingredients
     

    • 225 g cream cheese softened
    • 60 ml sour cream
    • 120 g pimiento-stuffed green olives chopped
    • 55 g pecans chopped
    • ⅛ tsp black pepper
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    Instructions

    • Beat the cream cheese, sour cream and pepper until smooth.
      225 g cream cheese, 60 ml sour cream, 1/8 tsp black pepper
    • Fold in the chopped olives and pecans, keeping some texture in the spread.
      120 g pimiento-stuffed green olives, 55 g pecans
    • Cover and chill until firm enough to spread. Serve with crackers, toast or crisp vegetables.
    Start Cooking

    Chef's notes

    • Chill for at least 30 minutes before serving for a firmer texture.
    • Use well-drained olives so the spread does not loosen too much.
    • The spread keeps refrigerated for up to 3 days.
    • Serve with plain crackers or toasted sourdough rather than strongly flavoured bread.
    Drink pairing
    A crisp, acidic drink works best with the salty olives and creamy cheese base. Keep the pairing clean rather than sweet.

    Alcoholic

    • Fino sherry
    • Picpoul de Pinet
    • Dry cider

    Non alcoholic

    • Sparkling lemon water
    • Iced green tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 91kcal (5%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Cholesterol: 16mg (5%) | Sodium: 162mg (7%) | Potassium: 41mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 243IU (5%) | Vitamin B12: 0.04µg (1%) | Vitamin C: 0.1mg | Vitamin E: 0.5mg (3%) | Vitamin K: 1µg (1%) | Folate: 2µg (1%)

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  • Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Applause for the Chef TeamApplause for the Chef Team
    Bhel puri-style lentil salad uses French green lentils, puffed quinoa, vegetables, chutneys and peanuts for crunch, acidity and protein. It keeps the chaat profile while staying fresh and quick.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 100 g cooked French green lentils
    • 1 bell pepper finely diced
    • 300 g English cucumber finely diced
    • 1 jalapeño seeded and finely diced, optional
    • 110 g cooked corn kernels
    • 25 g puffed quinoa
    • 60 ml tamarind-date chutney
    • 2 tbsp coriander chutney
    • 90 g Roma or cherry tomatoes finely chopped
    • 50 g red onion finely chopped
    • 10 g fresh coriander finely chopped
    • 45 g unsalted roasted peanuts
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    Instructions

    • Divide the lentils, bell pepper, cucumber, jalapeño, corn and puffed quinoa between two bowls.
      100 g cooked French green lentils, 1 bell pepper, 300 g English cucumber, 1 jalapeño, 110 g cooked corn kernels, 25 g puffed quinoa
    • Drizzle over the tamarind-date chutney and coriander chutney.
      60 ml tamarind-date chutney, 2 tbsp coriander chutney
    • Top with tomatoes, red onion, coriander and peanuts. Serve immediately for the best crunch.
      90 g Roma or cherry tomatoes, 50 g red onion, 10 g fresh coriander, 45 g unsalted roasted peanuts
    Start Cooking

    Chef's notes

    • Add the puffed quinoa just before serving if you want maximum crunch.
    • Use a no-added-sugar tamarind chutney if you prefer a sharper finish.
    • The vegetables can be chopped several hours ahead and kept chilled.
    • Keep the peanuts separate until serving if packing for lunch.
    Drink pairing
    Tangy chutneys, coriander and chilli need cooling drinks with citrus, spice or gentle sweetness.

    Alcoholic

    • Off-dry Riesling
    • Wheat beer
    • Gin and tonic with lime

    Non alcoholic

    • Salted lime soda
    • Mango lassi
    • Iced mint tea
    Nutrition per serving
    Calories: 450kcal (23%) | Carbohydrates: 78g (26%) | Protein: 11g (22%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Sodium: 365mg (16%) | Potassium: 856mg (24%) | Fiber: 8g (33%) | Sugar: 42g (47%) | Vitamin A: 2732IU (55%) | Vitamin C: 101mg (122%) | Vitamin E: 3mg (20%) | Vitamin K: 45µg (43%) | Folate: 125µg (31%)

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  • Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Applause for the Chef TeamApplause for the Chef Team
    Creamy sun-dried tomato pasta bake blends roasted red peppers, tomatoes and garlic into a smooth sauce. Spinach, basil and mozzarella keep the casserole rich but balanced.
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    Servings
    Servings 8 people

    Ingredients
     

    • 340 g whole-wheat penne
    • 450 g roasted red peppers drained and chopped
    • 410 g diced tomatoes with basil drained
    • 3 garlic cloves minced
    • 80 g oil-packed sun-dried tomatoes chopped
    • 140 g spinach chopped
    • 30 g fresh basil roughly chopped
    • 120 ml single cream
    • ½ tsp crushed red pepper
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 150 g part-skim mozzarella grated
    • 120 ml reserved pasta water
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    Instructions

    • Heat the oven to 180°C and lightly oil a 23 x 33 cm baking dish. Cook the penne until just tender, reserving 120 ml pasta water before draining.
      340 g whole-wheat penne, 120 ml reserved pasta water
    • Blend the roasted red peppers, diced tomatoes and garlic until smooth.
      450 g roasted red peppers, 410 g diced tomatoes with basil, 3 garlic cloves
    • Pour the pepper sauce into a large deep pan and simmer for about 5 minutes. Stir in the reserved pasta water, sun-dried tomatoes and spinach until the spinach just wilts.
      80 g oil-packed sun-dried tomatoes, 140 g spinach
    • Add basil, cream, crushed red pepper, salt and black pepper. Toss in the pasta until well coated.
      30 g fresh basil, 120 ml single cream, 1/2 tsp crushed red pepper, 1/4 tsp salt, 1/8 tsp black pepper
    • Transfer to the baking dish, top with mozzarella and bake for about 30 minutes until bubbling. Rest for 10 minutes before serving.
      150 g part-skim mozzarella
    Start Cooking

    Chef's notes

    • Reserve pasta water before draining; it helps the sauce cling to the penne.
    • Jarred roasted red peppers keep the sauce quick and consistent.
    • Do not overcook the spinach before baking, as it will soften further in the oven.
    • Leftovers keep refrigerated for up to 3 days.
    • Add extra chilli flakes only after tasting, as sun-dried tomatoes can intensify the sauce.
    Drink pairing
    Sweet peppers, sun-dried tomatoes and cream work well with bright wines and lightly bitter drinks.

    Alcoholic

    • Gavi
    • Barbera
    • Pale ale

    Non alcoholic

    • Sparkling orange water
    • Iced black tea with lemon
    • Alcohol-free bitter spritz
    Nutrition per serving
    Calories: 281kcal (14%) | Carbohydrates: 35g (12%) | Protein: 12g (24%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Cholesterol: 29mg (10%) | Sodium: 1081mg (47%) | Potassium: 482mg (14%) | Fiber: 5g (21%) | Sugar: 2g (2%) | Vitamin A: 2601IU (52%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 102µg (97%) | Folate: 54µg (14%)

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  • Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    BramBram
    Vegetarian chopped power salad combines lettuce, kale, chickpeas, quinoa, carrots and pepper with a creamy cilantro dressing. The beans, seeds and grains make it substantial enough for lunch.
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    Servings
    Servings 4 people

    Ingredients
     

    • 15 g fresh coriander chopped
    • 60 ml buttermilk
    • 60 ml mayonnaise
    • 20 g shallot chopped
    • 1 tbsp cider vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 180 g lettuce torn
    • 70 g kale stemmed and finely sliced
    • 240 g chickpeas rinsed and drained
    • 2 carrots sliced
    • 1 red or yellow bell pepper diced
    • 185 g cooked quinoa
    • 45 g roasted unsalted pumpkin seeds
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    Instructions

    • Blend the coriander, buttermilk, mayonnaise, shallot, cider vinegar, salt and black pepper until smooth.
      15 g fresh coriander, 60 ml buttermilk, 60 ml mayonnaise, 20 g shallot, 1 tbsp cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
    • Combine the lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl.
      180 g lettuce, 70 g kale, 240 g chickpeas, 2 carrots, 1 red or yellow bell pepper, 185 g cooked quinoa
    • Pour over the dressing and toss until evenly coated.
    • Finish with the pumpkin seeds just before serving.
      45 g roasted unsalted pumpkin seeds
    Start Cooking

    Chef's notes

    • Cut the vegetables to a similar size so each forkful has a balanced mix.
    • The dressing can be made up to 3 days ahead and kept refrigerated.
    • Store chopped salad components separately if preparing in advance.
    • Use parsley, basil, mint or dill instead of coriander if preferred.
    • Serve with focaccia, breadsticks or a simple white pizza.
    Drink pairing
    Creamy herb dressing and raw vegetables call for crisp, lightly acidic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Albariño
    • Dry cider

    Non alcoholic

    • Cucumber lime water
    • Iced green tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 363kcal (18%) | Carbohydrates: 37g (12%) | Protein: 13g (26%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 8mg (3%) | Sodium: 302mg (13%) | Potassium: 692mg (20%) | Fiber: 10g (42%) | Sugar: 8g (9%) | Vitamin A: 8309IU (166%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 60mg (73%) | Vitamin D: 0.2µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 123µg (117%) | Folate: 178µg (45%)

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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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  • Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Black beans and rice make a simple, filling side or vegetarian main. Onion, green pepper, garlic and cumin give the beans depth while the rice absorbs the tomato-rich cooking liquid.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 tbsp olive oil
    • 1 onion chopped
    • 1 green pepper chopped
    • 2 garlic cloves minced
    • 1 tsp ground cumin
    • ½ tsp salt
    • ¼ tsp black pepper
    • 2 cans black beans 400 g each, drained and rinsed
    • 400 g diced tomatoes with juices
    • 180 g long-grain rice
    • 480 ml vegetable stock
    • 2 tbsp fresh coriander chopped, optional
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    Instructions

    • Warm the oil in a saucepan and cook the onion and green pepper until softened.
      1 tbsp olive oil, 1 onion, 1 green pepper
    • Add the garlic, cumin, salt and pepper and cook for 30 seconds.
      2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
    • Stir in the black beans, tomatoes, rice and stock. Bring to a simmer.
      2 cans black beans, 400 g diced tomatoes, 180 g long-grain rice, 480 ml vegetable stock
    • Cover and cook gently until the rice is tender and the liquid is absorbed.
    • Rest for 5 minutes, fluff with a fork and finish with coriander if using.
      2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    • Rinse canned beans well to keep the flavour clean.
    • If the rice is still firm, add a splash more stock and cook for a few extra minutes.
    • Serve with lime, coriander or hot sauce for a brighter finish.
    • Leftovers keep well for 3 days and reheat with a little water.
    Drink pairing
    Earthy beans and cumin pair well with citrus, gentle spice and clean acidity.

    Alcoholic

    • Albariño
    • Light Tempranillo
    • Mexican lager

    Non alcoholic

    • Lime sparkling water
    • Hibiscus iced tea
    • Alcohol-free Mexican lager
    Nutrition per serving
    Calories: 241kcal (12%) | Carbohydrates: 46g (15%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 789mg (34%) | Potassium: 351mg (10%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 502IU (10%) | Vitamin C: 36mg (44%) | Vitamin E: 1mg (7%) | Vitamin K: 8µg (8%) | Folate: 20µg (5%)

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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.
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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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