♡



♡

Category: One Pan

  • Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    DaanDaan
    Hoisin beef udon stir-fry combines browned beef mince, ginger, garlic, sugar snap peas and thick udon noodles in a glossy soy-hoisin sauce. It is a fast, high-heat noodle dish with clear Asian flavours and good texture.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 240 g Beef mince
    • 2 garlic cloves
    • 120 g sliced carrot and cabbage mix
    • 80 g sugar snap peas
    • 15 g ginger puree
    • 64 g hoisin sauce
    • 25 ml soy sauce
    • 220 g udon noodles
    • 50 ml water for the sauce
    Add to Shopping List

    Instructions

    • Heat a large frying pan over medium-high heat without oil. Add the beef mince and fry for 5–6 minutes, breaking it up until browned and cooked through.
      240 g Beef mince
    • Peel and grate the garlic. Drain excess fat from the beef, then season lightly with salt and pepper.
      2 garlic cloves
    • Add the carrot and cabbage mix and sugar snap peas. Stir-fry for 2–3 minutes, then add the ginger puree and garlic and cook for 1 minute.
      120 g sliced carrot and cabbage mix, 80 g sugar snap peas, 15 g ginger puree
    • Stir in the hoisin sauce, soy sauce and water. Bring to the boil and simmer for 1–2 minutes.
      64 g hoisin sauce, 25 ml soy sauce, 50 ml water
    • Add the udon noodles and toss gently, separating them with a fork. Simmer for 1–2 minutes until piping hot and glossy.
      220 g udon noodles
    • Adjust seasoning and loosen with a splash of water if needed. Serve immediately in warm bowls.
    Start Cooking

    Chef's notes

    • Cook the beef hard enough to brown at the edges; this gives the sauce more depth.
    • Do not overcook the sugar snap peas. They should keep a little bite.
    • Loosen the udon with hot water before adding if the noodles are tightly packed.
    • Leftovers keep for up to 2 days, but the noodles are best freshly tossed.
    Drink pairing
    Sweet hoisin, soy and ginger work best with drinks that have freshness, gentle sweetness or clean bitterness.

    Alcoholic

    • Off-dry Riesling
    • Pinot Noir
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Sparkling lime and ginger water
    • Alcohol-free Japanese-style lager
    Nutrition per serving
    Calories: 804kcal (40%) | Carbohydrates: 98g (33%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 2619mg (114%) | Potassium: 613mg (18%) | Fiber: 10g (42%) | Sugar: 23g (26%) | Vitamin A: 496IU (10%) | Vitamin B12: 3µg (50%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 58µg (55%) | Folate: 61µg (15%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Applause for the Chef TeamApplause for the Chef Team
    Aromatic chicken and rice soup builds flavour from lemongrass, ginger, makrut lime and a clear chicken stock. Mashed rice thickens the broth while fried garlic oil adds depth at the finish.
    5 from 1 vote
    Pin Save
    Servings
    Servings 8 people

    Ingredients
     

    • 1.6 kg chicken leg quarters
    • 1 white onion halved
    • 2 lemongrass stalks
    • 30 g fresh ginger sliced for stock
    • 5 makrut lime leaves
    • 1 tbsp sugar
    • 1 tbsp salt
    • 120 ml neutral oil
    • 1 garlic head cloves peeled and finely chopped
    • 370 g cooked jasmine rice divided
    • 350 g cabbage thinly sliced
    • 2 carrots thinly sliced
    • 2 tbsp fish sauce
    • 1 lime juiced
    • ¼ tsp ground white pepper
    • 3 spring onions finely chopped
    • 15 g fresh coriander roughly chopped
    • 15 g fresh ginger julienned for garnish
    • 3.8 l water or enough to cover the chicken
    Add to Shopping List

    Instructions

    • Put the chicken in a large pot with enough water to cover. Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt, then simmer gently for about 45 minutes until the chicken is cooked.
      1.6 kg chicken leg quarters, 3.8 l water, 1 white onion, 2 lemongrass stalks, 30 g fresh ginger, 5 makrut lime leaves, 1 tbsp sugar, 1 tbsp salt
    • Lift out the chicken and cool briefly in cold water. Remove the meat, return the bones to the stock and simmer for 20 minutes more, then shred the chicken.
    • Meanwhile, heat the oil in a small pan and cook the chopped garlic over medium-low heat until pale golden. Remove from the heat and let it finish colouring in the oil.
      120 ml neutral oil, 1 garlic head
    • Strain the stock, keeping the lemongrass and lime leaves and discarding the other solids. Return the stock, lemongrass and lime leaves to the clean pot.
      2 lemongrass stalks, 5 makrut lime leaves
    • Mash 50 g cooked rice into a paste and whisk it into the boiling stock. Add the remaining rice, cabbage, carrots and shredded chicken, then simmer for about 10 minutes.
      370 g cooked jasmine rice, 350 g cabbage, 2 carrots
    • Season with fish sauce, lime juice and white pepper. Serve with spring onion, coriander, julienned ginger and a spoon of fried garlic oil.
      2 tbsp fish sauce, 1 lime, 1/4 tsp ground white pepper, 3 spring onions, 15 g fresh coriander, 15 g fresh ginger
    Start Cooking

    Chef's notes

    • The stock can be made a day ahead and chilled, which also makes it easier to remove excess fat.
    • Use cooked jasmine rice for the best fragrance and soft texture.
    • Freeze leftover lemongrass and lime leaves in small portions for future stocks.
    • Leftover fried garlic oil keeps refrigerated for up to 1 week.
    • Reheat the soup gently and add the fresh garnish just before serving.
    Drink pairing
    Lemongrass, lime and garlic oil need clean, aromatic drinks with citrus lift and moderate sweetness.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Thai lager

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water
    • Coconut water with ginger
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 23g (8%) | Protein: 30g (60%) | Fat: 42g (65%) | Saturated Fat: 9g (56%) | Cholesterol: 167mg (56%) | Sodium: 1420mg (62%) | Potassium: 586mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 2900IU (58%) | Vitamin B12: 1µg (17%) | Vitamin C: 22mg (27%) | Vitamin D: 0.2µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 55µg (52%) | Folate: 39µg (10%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Applause for the Chef TeamApplause for the Chef Team
    Macaroni gratin with Comté is a simple baked pasta dish with cream, butter, nutmeg and a golden cheese top. A short roux thickens the sauce, while the oven finishes the pasta with a crisp surface.
    No ratings yet
    Pin Save
    Servings
    Servings 6 people

    Ingredients
     

    • 500 g macaroni
    • 20 g butter
    • 20 g plain flour
    • 600 ml single cream
    • 1 tsp ground nutmeg
    • 150 g Comté cheese grated
    • 1 tsp salt
    • ½ tsp black pepper
    Add to Shopping List

    Instructions

    • Cook the macaroni in salted boiling water for 8 minutes, then drain well.
      500 g macaroni, 1 tsp salt
    • Melt the butter in a pan, stir in the flour and cook for 1 minute.
      20 g butter, 20 g plain flour
    • Whisk in the cream and simmer for 5 minutes until lightly thickened. Season with nutmeg, salt and pepper.
      600 ml single cream, 1 tsp ground nutmeg, 1 tsp salt, ½ tsp black pepper
    • Spread the macaroni in a buttered gratin dish and pour over the cream sauce.
      20 g butter
    • Scatter over the grated Comté and bake at 180°C for 15 minutes until bubbling and golden.
      150 g Comté cheese
    Start Cooking

    Chef's notes

    • Cook the pasta slightly firm so it holds its shape during baking.
    • Gruyère can replace Comté if needed.
    • Refrigerate leftovers for up to 3 days.
    • Reheat covered at 160°C, then uncover briefly to refresh the top.
    • Serve with a sharp green salad.
    Drink pairing
    This creamy macaroni gratin works best with drinks that cut through the butter, cream and cheese while keeping the French bistro character of the dish.

    Alcoholic

    • Chablis
    • Crémant de Bourgogne
    • Dry Normandy cider

    Non alcoholic

    • Sparkling lemon water
    • Apple and tarragon spritz
    • Cold unsweetened green tea
    Nutrition per serving
    Calories: 642kcal (32%) | Carbohydrates: 68g (23%) | Protein: 13g (26%) | Fat: 35g (54%) | Saturated Fat: 22g (138%) | Cholesterol: 119mg (40%) | Sodium: 454mg (20%) | Potassium: 292mg (8%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1108IU (22%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 3µg (3%) | Folate: 26µg (7%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    Sausage gnocchi with peppers is a complete tray-bake main with Italian sausage, soft peppers and crisp-edged potato gnocchi. Roasting everything together keeps the method direct and the flavour concentrated.
    5 from 1 vote
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 450 g Italian sausage casings removed
    • 1 green pepper thinly sliced
    • 1 red pepper thinly sliced
    • 1 yellow pepper thinly sliced
    • 1 onion thinly sliced
    • 450 g potato gnocchi
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • ½ tsp salt
    • ½ tsp black pepper
    • 25 g Parmesan grated, plus extra to serve
    Add to Shopping List

    Instructions

    • Heat the oven to 220°C and lightly oil a large rimmed baking tray.
      2 tbsp olive oil
    • Toss the peppers, onion, gnocchi, olive oil, oregano, salt and pepper directly on the tray.
      1 green pepper, 1 red pepper, 1 yellow pepper, 1 onion, 450 g potato gnocchi, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
    • Break the sausage into small pieces over the vegetables and spread everything into an even layer.
      450 g Italian sausage
    • Roast for 25–30 minutes until the sausage is cooked and the gnocchi is lightly crisp at the edges.
    • Finish with Parmesan and serve immediately with extra cheese if desired.
      25 g Parmesan
    Start Cooking

    Chef's notes

    • Use shelf-stable potato gnocchi, not frozen gnocchi, for the best roasted texture.
    • Spread the mixture in a single layer so the gnocchi browns instead of steaming.
    • Hot or sweet Italian sausage both work. Adjust the seasoning to match.
    • Leftovers reheat best in a hot oven or air fryer.
    Drink pairing
    The sausage and peppers need acidity and moderate body. Italian whites, lighter reds or crisp beer all work well.

    Alcoholic

    • Chianti
    • Montepulciano d’Abruzzo
    • Italian pilsner

    Non alcoholic

    • Blood orange soda
    • Sparkling rosemary lemonade
    • Alcohol-free lager
    Nutrition per serving
    Calories: 693kcal (35%) | Carbohydrates: 49g (16%) | Protein: 24g (48%) | Fat: 45g (69%) | Saturated Fat: 15g (94%) | Cholesterol: 90mg (30%) | Sodium: 1603mg (70%) | Potassium: 518mg (15%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 1160IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 121mg (147%) | Vitamin D: 0.03µg | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 40µg (10%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • 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
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    Coq au Vin Chicken and Bacon Pie with Red Wine Sauce and Cheesy Mash

    BramBram
    Coq au vin chicken and bacon pie turns the classic wine-rich chicken stew into a compact baked main. A passata and red wine stock sauce sits under smooth potato mash with a crisp cheese finish.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 450 g potatoes
    • 120 ml milk
    • 1 carrot
    • 2 garlic cloves
    • 260 g diced chicken breast
    • 60 g smoked bacon lardons
    • 390 g tomato passata
    • 28 g red wine stock paste
    • 1 tsp dried oregano
    • 20 g hard Italian cheese
    • 150 g green beans
    • 50 ml water
    • ½ tsp sugar
    Add to Shopping List

    Instructions

    • Boil the potatoes in salted water until tender, then drain and mash with a little milk or butter.
      450 g potatoes
    • Fry the chicken, bacon and grated carrot until coloured. Add the garlic and cook briefly.
      1 carrot, 260 g diced chicken breast, 60 g smoked bacon lardons, 2 garlic cloves
    • Stir in passata, red wine stock paste, oregano, sugar and water. Simmer until the chicken is cooked and the sauce thickens.
      390 g tomato passata, 28 g red wine stock paste, 1 tsp dried oregano, 1/2 tsp sugar, 50 ml water
    • Transfer the filling to a dish, cover with mash and cheese, then grill until golden. Serve with sautéed green beans.
      20 g hard Italian cheese, 150 g green beans
    Start Cooking

    Chef's notes

    • Allow the filling to cool slightly before assembling the pie. A cooler filling helps the mash stay distinct and prevents the topping from sinking.
    • A dry red wine such as Pinot Noir, Gamay or a light Côtes du Rhône works best in the sauce. Avoid heavily oaked wines.
    • For a deeper flavour, reduce the wine sauce until it lightly coats the back of a spoon before combining with the chicken and bacon.
    • Fresh thyme complements the coq au vin flavours particularly well and can be added to the filling during the final simmer.
    • The pie can be assembled up to 24 hours in advance and refrigerated before baking.
    • Leftovers keep well for up to 3 days in the refrigerator and reheat best in the oven rather than the microwave.
    • For extra colour, place the pie under the grill for the final 2–3 minutes of cooking once the mash is fully heated through.
    • Serve with buttered green beans, peas or a simple dressed salad to balance the richness of the filling. 
    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: 655kcal (33%) | Carbohydrates: 70g (23%) | Protein: 48g (96%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 114mg (38%) | Sodium: 4330mg (188%) | Potassium: 2495mg (71%) | Fiber: 12g (50%) | Sugar: 21g (23%) | Vitamin A: 6204IU (124%) | Vitamin B12: 1µg (17%) | Vitamin C: 76mg (92%) | Vitamin D: 1µg (7%) | Vitamin E: 4mg (27%) | Vitamin K: 58µg (55%) | Folate: 104µg (26%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy butter chicken is a mild Indian curry with yoghurt-marinated chicken, garam masala, tomato passata and cream. A short simmer gives a smooth sauce while keeping the chicken tender.
    No ratings yet
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 125 g full-fat plain yoghurt
    • 15 ml lemon juice
    • 1 tsp ground turmeric
    • 2 tsp garam masala
    • 0.5 tsp cayenne pepper or pure chilli powder
    • 1 tsp ground cumin
    • 1 tbsp fresh ginger finely grated
    • 3 cloves garlic crushed
    • 750 g chicken thigh fillets cut into bite-size pieces
    • 2 tbsp ghee or butter
    • 250 ml tomato passata
    • 250 ml double cream
    • 1 tbsp sugar
    • 1.5 tsp fine salt plus extra to finish
    • 600 g cooked basmati rice to serve
    • 2 tbsp fresh coriander optional
    Add to Shopping List

    Instructions

    • Mix the yoghurt, lemon juice, turmeric, garam masala, cayenne, cumin, ginger and garlic in a bowl.
      125 g full-fat plain yoghurt, 15 ml lemon juice, 1 tsp ground turmeric, 2 tsp garam masala, 0.5 tsp cayenne pepper, 1 tsp ground cumin, 1 tbsp fresh ginger, 3 cloves garlic
    • Add the chicken and coat well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
      750 g chicken thigh fillets
    • Heat the ghee in a large frying pan over high heat. Lift the chicken from the marinade and add it to the pan.
      2 tbsp ghee or butter, 750 g chicken thigh fillets
    • Cook for 3 minutes, turning until the chicken is sealed all over.
    • Add the tomato passata, cream, sugar, salt and any remaining marinade. Reduce the heat and simmer gently for 20 minutes.
      250 ml tomato passata, 250 ml double cream, 1 tbsp sugar, 1.5 tsp fine salt
    • Taste and adjust the salt. The sauce should be smooth, lightly spiced and coating the chicken.
      1.5 tsp fine salt
    • Serve with basmati rice and coriander, if using.
      600 g cooked basmati rice, 2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    For a smoother sauce, blend the marinade before adding the chicken. Increase the cayenne slightly for more heat. 
    Drink pairing
    Butter chicken works best with drinks that refresh the palate and balance the creamy tomato sauce, gentle spice and richness of the chicken.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer from Alsace
    • Crisp lager or wheat beer

    Non alcoholic

    • Mango lassi with unsweetened yoghurt
    • Sparkling lime water with mint
    • Cold masala chai without added sugar
    Nutrition per serving
    Calories: 865kcal (43%) | Carbohydrates: 55g (18%) | Protein: 38g (76%) | Fat: 55g (85%) | Saturated Fat: 23g (144%) | Cholesterol: 255mg (85%) | Sodium: 1133mg (49%) | Potassium: 728mg (21%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1331IU (27%) | Vitamin B12: 1µg (17%) | Vitamin C: 9mg (11%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 22µg (6%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • 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
    Pin Save
    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
    Add to Shopping List

    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%)

    Weekly inspiration

    Fresh recipes in your inbox

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

  • Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Applause for the Chef TeamApplause for the Chef Team
    A quick skillet frittata with earthy mushrooms, sweet pumpkin, smoky bacon and Parmesan. It is soft, savoury and easy enough for a weeknight meal.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 4 eggs
    • 50 g grated Parmesan
    • 1 tbsp olive oil
    • 125 g mushrooms sliced, fresh or frozen
    • 100 g pumpkin cubes
    • 75 g bacon lardons
    • 1 spring onion sliced
    • salt and pepper
    Add to Shopping List

    Instructions

    • Beat the eggs with salt and pepper, then stir in the Parmesan.
      4 eggs, salt and pepper, 50 g grated Parmesan
    • Heat the olive oil in a deep frying pan. Add the mushrooms and pumpkin and cook until tender and any liquid has evaporated. Add the bacon and fry until lightly golden.
      1 tbsp olive oil, 125 g mushrooms, 100 g pumpkin cubes, 75 g bacon lardons
    • Pour in the egg mixture. Cover and cook gently until just set. Finish with spring onion and serve with fresh bread or salad.
      1 spring onion
    Start Cooking

    Chef's notes

    Keep the heat low once the eggs go in, so the frittata sets without burning underneath.
    Drink pairing
    The eggs, Parmesan and bacon make this dish savoury and rich, while the pumpkin adds sweetness. Pair it with freshness and gentle acidity.

    Alcoholic

    • Unoaked Chardonnay
    • Dry Cava
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling apple water
    • Iced green tea with lemon
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 367kcal (18%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Cholesterol: 349mg (116%) | Sodium: 1317mg (57%) | Potassium: 553mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5008IU (100%) | Vitamin B12: 1µg (17%) | Vitamin C: 7mg (8%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 18µg (17%) | Folate: 65µg (16%)

    Weekly inspiration

    Fresh recipes in your inbox

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