♡



♡

Category: No Cook

  • 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.
    No ratings yet
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • 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
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • 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.
    No ratings yet
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    FemkeFemke
    Blue cheese devilled eggs add a sharp, savoury edge to the classic filled egg. Mayonnaise keeps the yolks creamy while parsley and hot sauce lift the richness.
    No ratings yet
    Pin Save
    Servings
    Servings 24 people

    Ingredients
     

    • 24 hard-boiled eggs peeled
    • 115 g blue cheese crumbled
    • 160 g mayonnaise
    • 2 tbsp fresh parsley minced
    • 1 tbsp hot pepper sauce
    • ¼ tsp black pepper
    Add to Shopping List

    Instructions

    • Halve the eggs lengthwise and remove the yolks to a bowl.
      24 hard-boiled eggs
    • Mash the yolks with blue cheese, mayonnaise, parsley, hot sauce and pepper until creamy but still slightly textured.
      115 g blue cheese, 160 g mayonnaise, 2 tbsp fresh parsley, 1 tbsp hot pepper sauce, 1/4 tsp black pepper
    • Spoon or pipe the filling back into the egg whites.
    • Chill until ready to serve.
    Start Cooking

    Chef's notes

    • For a smoother filling, press the yolk mixture through a sieve before piping.
    • Make the eggs up to 1 day ahead and keep covered in the refrigerator.
    • Use a mild blue cheese if serving as part of a larger starter spread.
    • Add the hot sauce gradually and taste before filling the eggs.
    Drink pairing
    Sharp blue cheese and egg yolk need a drink with cut and freshness. Dry sparkling options work especially well.

    Alcoholic

    • Brut Champagne
    • Dry Riesling
    • Crisp lager

    Non alcoholic

    • Sparkling grape juice
    • Lemon iced tea
    • Alcohol-free sparkling wine
    Nutrition per serving
    Calories: 140kcal (7%) | Carbohydrates: 1g | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 193mg (64%) | Sodium: 174mg (8%) | Potassium: 80mg (2%) | Fiber: 0.02g | Sugar: 1g (1%) | Vitamin A: 330IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 17µg (16%) | Folate: 25µg (6%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • 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
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.