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Category: Sides

  • Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Casper @Applause for the ChefCasper @Applause for the Chef
    A fresh, hearty German-style potato salad with warm potatoes folded through a tangy yoghurt, mayonnaise and mustard dressing. Simple, filling and ideal for lunch, picnics or a clean side dish.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 1000 g waxy potatoes peeled and sliced
    • 500 ml vegetable stock
    • 1 tbsp Dijon mustard
    • 1 tbsp white wine vinegar
    • 150 ml full-fat yoghurt
    • 150 ml mayonnaise
    • 2 shallots finely chopped
    • 5 pickles diced
    • 2 tbsp curly parsley finely chopped
    • 15 g chives finely chopped
    • salt and pepper
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    Instructions

    • Put the sliced potatoes and vegetable stock in a pan and bring to the boil. Cook for about 10 minutes, until just tender.
      1000 g waxy potatoes, 500 ml vegetable stock
    • In a large bowl, mix the mustard, vinegar, yoghurt and mayonnaise. Stir in the shallots, pickles, parsley and chives.
      1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 150 ml full-fat yoghurt, 150 ml mayonnaise, 2 shallots, 5 pickles, 2 tbsp curly parsley, 15 g chives
    • Drain the potatoes and fold them into the dressing while still warm. Leave to cool completely, then season with salt and pepper.
      salt and pepper
    Start Cooking

    Chef's notes

    Best served cold or at room temperature. It works well with grilled meats, roast chicken, or as a lunch salad.
    Drink pairing
    This potato salad is creamy, tangy and herb-fresh, so the best drinks bring acidity, bubbles or a clean herbal finish.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • German Pilsner or Kölsch
    • Dry sparkling wine

    Non alcoholic

    • Sparkling elderflower water with lemon
    • Cold apple mint tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 470kcal (24%) | Carbohydrates: 48g (16%) | Protein: 7g (14%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 1486mg (65%) | Potassium: 1367mg (39%) | Fiber: 6g (25%) | Sugar: 8g (9%) | Vitamin A: 830IU (17%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 29mg (35%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 120µg (114%) | Folate: 68µg (17%)

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  • Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    DaanDaan
    Tender oven salmon with citrus, mild chilli and a crisp Belgian-style salad of chicory, celery and apple. Fresh, light and elegant without being complicated.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 lemon juice
    • 300 g salmon fillets
    • 0.5 tsp paprika
    • 0.5 orange flesh cut into pieces
    • 1 tbsp mild chilli sauce
    • 2 chicory heads
    • 0.5 celery stalk
    • 1 green apple
    • 1 tbsp lemon juice for the apple
    • 5 tbsp neutral oil
    • 2 tbsp vinegar
    • 50 ml low-fat yoghurt
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Squeeze lemon over the salmon and season with paprika, salt and pepper. Mix the orange pieces with chilli sauce and spoon over the fish. Bake for 12 to 15 minutes.
      0.5 lemon, 300 g salmon fillets, 0.5 tsp paprika, 0.5 orange, salt and pepper, 1 tbsp mild chilli sauce
    • For the salad, halve the chicory and remove the bitter core. Slice the celery and apple. Toss the apple with diluted lemon juice to prevent browning.
      2 chicory heads, 0.5 celery stalk, 1 green apple, 1 tbsp lemon juice
    • Whisk the oil, vinegar and yoghurt into a light sauce. Toss the chicory, apple and celery with the dressing and serve with the salmon.
      5 tbsp neutral oil, 2 tbsp vinegar, 50 ml low-fat yoghurt
    Start Cooking

    Chef's notes

    Do not overbake the salmon. It should remain moist in the centre.
    Drink pairing
    This dish has rich salmon, citrus sweetness and a slightly bitter crisp salad. Pair with bright acidity and clean fruit.

    Alcoholic

    • Sancerre or Sauvignon Blanc
    • Dry Riesling
    • Belgian Witbier

    Non alcoholic

    • Sparkling orange and lemon water
    • Cold green tea with apple
    • Alcohol-free Sauvignon-style white
    Nutrition per serving
    Calories: 714kcal (36%) | Carbohydrates: 41g (14%) | Protein: 38g (76%) | Fat: 47g (72%) | Saturated Fat: 6g (38%) | Cholesterol: 84mg (28%) | Sodium: 272mg (12%) | Potassium: 2425mg (69%) | Fiber: 18g (75%) | Sugar: 21g (23%) | Vitamin A: 10208IU (204%) | Vitamin B12: 5µg (83%) | Vitamin C: 68mg (82%) | Vitamin E: 17mg (113%) | Vitamin K: 1044µg (994%) | Folate: 697µg (174%)

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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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  • Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    BramBram
    A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
    No ratings yet
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    Servings
    Servings 2 servings

    Ingredients
     

    Ingredients

    • 300 g cucumber thinly sliced
    • 30 ml rice vinegar
    • 10 g sugar
    • 2 g salt
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    Instructions

    • Slice the cucumber thinly and place in a bowl.
    • Mix with the rice vinegar, sugar, and salt until evenly coated.
    • Leave for 5 to 10 minutes, then serve chilled or at room temperature.
    Start Cooking

    Chef's notes

    The flavour gets better as it sits, but it is best the same day.
    Nutrition per serving
    Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)

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  • Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    BramBram
    A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
    No ratings yet
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    Servings
    Servings 1

    Ingredients
     

    Cucumber

    • 160 g cucumber lightly smashed and torn into chunks

    Seasoning

    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice vinegar
    • 0.5 tsp sugar
    • 0.5 tsp toasted sesame seeds
    • 0.25 tsp garlic finely grated
    • 4 shakes shichimi togarashi
    • 0.25 sheet nori torn
    • 1 pinch salt
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    Instructions

    • Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.
      160 g cucumber
    • Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.
      1 pinch salt
    • Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.
      1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
    • Finish with sesame seeds, shichimi and torn nori, then serve.
      0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
    Start Cooking

    Chef's notes

    Wonderful refreshing side with any kind of SE Asian dish
     
    Drink pairing
    This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Junmai Ginjo sake served chilled
    • Japanese lager such as Asahi or Sapporo

    Non alcoholic

    • Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
    Nutrition per serving
    Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)

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