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Category: Mediterranean

  • French Herbes de Provence for Roasts & Vegetables

    French Herbes de Provence for Roasts & Vegetables

    French Herbes de Provence for Roasts & Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Herbes de Provence is a fragrant French herb blend for vegetables, fish, chicken and potatoes. Thyme, savoury, rosemary and oregano give it warmth, while a little fennel and optional lavender add a southern French note.
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    Servings
    Servings 24 tsp

    Ingredients
     

    • 2 tbsp dried thyme
    • 2 tbsp dried savoury
    • 1 tbsp dried rosemary lightly crushed
    • 1 tbsp dried oregano
    • 1 tbsp dried marjoram
    • 1 tsp dried lavender optional and very light
    • 1 tsp fennel seeds lightly crushed
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    Instructions

    • Lightly crush the rosemary and fennel seeds so they distribute evenly through the blend.
      1 tbsp dried rosemary, 1 tsp fennel seeds
    • Mix the thyme, savoury, rosemary, oregano, marjoram, lavender and fennel seeds in a small bowl.
      2 tbsp dried thyme, 2 tbsp dried savoury, 1 tbsp dried rosemary, 1 tbsp dried oregano, 1 tbsp dried marjoram, 1 tsp dried lavender, 1 tsp fennel seeds
    • Spoon into a clean jar and store in a cool, dark cupboard.
    • Use sparingly with chicken, fish, potatoes, grilled vegetables or tomato-based dishes.
    Start Cooking

    Chef's notes

    • Use lavender cautiously; too much can taste soapy.
    • Crush fennel seeds lightly rather than grinding them to powder.
    • Excellent with olive oil as a rub for roast vegetables or chicken.
    • Store for up to 6 months, then refresh with a new batch for best aroma.
    Nutrition per serving
    Calories: 3kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 1mg | Fiber: 0g | Sugar: 0g

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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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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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  • Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple and Feta Tarte Tatin with Balsamic and Thyme

    FemkeFemke
    A savoury mini tarte tatin with caramelised shallot, beetroot, apple, puff pastry, feta and thyme. Sweet, tangy and impressive without much effort.
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot peeled and finely chopped
    • 1 tbsp butter plus extra for greasing
    • 1 raw beetroot peeled and sliced
    • 2 tsp balsamic cream plus extra to serve
    • 1 apple peeled, cored and sliced
    • 1 roll ready-made puff pastry
    • 50 g feta crumbled
    • 2 sprigs fresh thyme
    • pepper
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    Instructions

    • Preheat the oven to 180°C. Caramelise the shallot in a little butter. Add the beetroot slices and 1 tsp balsamic cream. Simmer until the beetroot softens and season with pepper.
      1 shallot, 1 tbsp butter, 1 raw beetroot, 2 tsp balsamic cream, pepper
    • Grease two small springform tins with butter. Add the beetroot and shallot, then the apple slices. Cut puff pastry circles to fit the tins and cover each one.
      1 apple, 1 roll ready-made puff pastry
    • Bake for 25 minutes. Rest for 5 minutes, then turn out onto plates. Finish with feta, thyme and a little balsamic cream. Serve with a fresh salad.
      50 g feta, 2 sprigs fresh thyme
    Start Cooking

    Chef's notes

    Use small tins for individual tartes, or one larger tin if preferred.
    Drink pairing
    The beetroot, apple and balsamic bring sweetness and acidity, while feta adds salt. Pair with bright, dry drinks.

    Alcoholic

    • Dry Rosé
    • Beaujolais
    • Dry Cava

    Non alcoholic

    • Apple and thyme sparkling water
    • Hibiscus iced tea
    • Alcohol-free sparkling rosé
    Nutrition per serving
    Calories: 203kcal (10%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 38mg (13%) | Sodium: 366mg (16%) | Potassium: 296mg (8%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 394IU (8%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 9mg (11%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.4mg (3%) | Vitamin K: 3µg (3%) | Folate: 61µg (15%)

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  • Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    FemkeFemke
    A Mediterranean-style pasta salad with roasted peppers, artichokes, ham, pine nuts, almonds and lemon thyme. Simple, fresh and ideal for lunch or a light dinner.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 125 g Greek pasta or orzo
    • 0.5 jar roasted peppers drained and sliced
    • 0.5 jar artichoke hearts drained and quartered
    • 1 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 0.5 red onion finely chopped
    • 75 g ham strips
    • 25 g pine nuts
    • 25 g toasted flaked almonds
    • 0.5 bunch lemon thyme leaves only
    • salt and pepper
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    Instructions

    • Cook the pasta al dente in salted water. Slice the roasted peppers and quarter the artichoke hearts.
      125 g Greek pasta, 0.5 jar roasted peppers, 0.5 jar artichoke hearts
    • Drain the pasta and dress while warm with olive oil and sherry vinegar.
      1 tbsp olive oil, 1 tbsp sherry vinegar
    • Mix the peppers, artichokes, red onion, ham, pine nuts, almonds and lemon thyme through the pasta. Season with salt and pepper.
      0.5 red onion, 75 g ham strips, 25 g pine nuts, 25 g toasted flaked almonds, 0.5 bunch lemon thyme, salt and pepper
    Start Cooking

    Chef's notes

    Feel free to play with the ingredient. A ‘jar’ can be of any size. Serve slightly warm or at room temperature. Add a little extra olive oil before serving if needed.
    Drink pairing
    This salad is savoury, nutty and lightly acidic, with Mediterranean herbs. Pair with dry, refreshing drinks.

    Alcoholic

    • Vermentino
    • Dry Rosé
    • Pale lager

    Non alcoholic

    • Lemon thyme sparkling water
    • Iced mint tea
    • Alcohol-free Mediterranean-style lager
    Nutrition per serving
    Calories: 176kcal (9%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 1167mg (51%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 494IU (10%) | Vitamin C: 43mg (52%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 24µg (6%)

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  • Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    FemkeFemke
    A colourful vegetarian salad with wild rice, chickpeas, feta, orange, herbs and a sweet-tart superfood mix. Light, bright and substantial enough for lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot finely chopped
    • 0.5 garlic clove pressed
    • 1 tbsp olive oil
    • 50 g wild rice
    • 0.5 can chickpeas drained and rinsed
    • 75 g feta crumbled
    • 0.5 orange segmented
    • 2 tbsp goji berry and mulberry mix or similar dried fruit and seed mix
    • 1 tbsp fresh coriander chopped
    • 1 tbsp mint chopped
    • 1 tbsp cider vinegar
    • 0.5 tbsp peanut oil
    • salt and pepper
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    Instructions

    • Soften the shallot and garlic in the olive oil.
      1 shallot, 0.5 garlic clove, 1 tbsp olive oil
    • Add the wild rice and enough water to cover. Simmer gently until the rice is tender and the liquid has been absorbed.
      50 g wild rice
    • Add the chickpeas and warm through for a few minutes. Fold in the feta, orange, superfood mix, herbs, cider vinegar and peanut oil. Season and serve.
      0.5 can chickpeas, 75 g feta, 0.5 orange, 2 tbsp goji berry and mulberry mix, 1 tbsp fresh coriander, 1 tbsp mint, 1 tbsp cider vinegar, 0.5 tbsp peanut oil, salt and pepper
    Start Cooking

    Chef's notes

    Serve warm or at room temperature. Add extra herbs just before serving for the freshest finish.
    Drink pairing
    This salad is nutty, salty, citrusy and lightly sweet, so it pairs best with crisp, aromatic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Dry Rosé
    • Wheat beer

    Non alcoholic

    • Orange and mint sparkling water
    • Iced rooibos with citrus
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 312kcal (16%) | Carbohydrates: 27g (9%) | Protein: 10g (20%) | Fat: 19g (29%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 432mg (19%) | Potassium: 256mg (7%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 359IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 20mg (24%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 6µg (6%) | Folate: 53µg (13%)

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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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