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Category: Quick

  • 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.
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    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
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    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%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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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.
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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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  • Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy Air Fryer Miso Salmon is marinated in white miso, soy sauce, ginger, mirin and sesame oil before being cooked until tender and flaky. The savoury sweet glaze delivers deep umami flavour with minimal effort, making it ideal for a quick weeknight dinner.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 70 g white miso paste
    • 60 ml low-sodium soy sauce
    • 25 g light brown sugar packed
    • 15 g ginger paste
    • 1 tbsp sesame oil toasted or untoasted
    • 1 tbsp mirin
    • ½ tsp white pepper
    • 680 g salmon fillets 4 skinless fillets, about 170 g each
    • 1 tsp sesame seeds optional, to garnish
    • 2 spring onions thinly sliced, optional, to garnish
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    Instructions

    • Whisk the miso paste, soy sauce, brown sugar, ginger paste, sesame oil, mirin and white pepper in a bowl until smooth.
      70 g white miso paste, 60 ml low-sodium soy sauce, 25 g light brown sugar, 15 g ginger paste, 1 tbsp sesame oil, 1 tbsp mirin, 1/2 tsp white pepper
    • Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours.
    • For the air fryer, heat to 200°C. Lift the salmon from the marinade, arrange the fillets with space between them and brush lightly with a little extra marinade.
    • Air fry for 9–10 minutes, until the salmon flakes easily and is cooked through. If using the oven, broil the fillets on a foil-lined tray for 8–10 minutes.
    • For extra sauce, simmer any remaining marinade with a splash of water until glossy and fully heated. Spoon over the salmon if desired.
    • Serve immediately with rice and steamed greens. Finish with sesame seeds and sliced spring onions, if using.
      1 tsp sesame seeds, 2 spring onions
    Start Cooking

    Chef's notes

    • Marinate the salmon for at least 2 hours; overnight gives a deeper miso flavour.
    • Use foil rather than baking paper when grilling, as the high heat can scorch paper.
    • Any leftover marinade should be simmered with a splash of water before serving as a sauce.
    • Serve with steamed rice, broccoli, green beans or cucumber salad.
    • Leftovers keep refrigerated for up to 2 days and are best reheated gently or served cold in a rice bowl.
    Drink pairing
    This miso salmon has a savoury-sweet glaze with soy, ginger and sesame. Drinks with citrus, gentle sweetness or clean acidity balance the umami and keep the salmon tasting fresh.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served slightly chilled
    • Crisp Japanese lager or pale ale

    Non alcoholic

    • Sparkling yuzu lemonade
    • Cold green tea with lemon
    • Ginger and lime sparkling water
    Nutrition per serving
    Calories: 354kcal (18%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 94mg (31%) | Sodium: 1347mg (59%) | Potassium: 954mg (27%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 143IU (3%) | Vitamin B12: 5µg (83%) | Vitamin C: 1mg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 18µg (17%) | Folate: 57µg (14%)

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  • 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.
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    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
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    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%)

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  • 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.
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    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
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    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%)

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  • Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Instant Pot butter chicken gives tender chicken thighs in a creamy tomato sauce with garam masala, cumin, turmeric and ginger. Pressure cooking keeps the method fast and the chicken super tender, while a short sauté finishes the sauce.
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    Servings
    Servings 6 people

    Ingredients
     

    • 40 g unsalted butter
    • 8 cloves garlic minced
    • 2 tbsp fresh ginger grated
    • 2 tsp garam masala
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground turmeric
    • 0.25 tsp chilli powder optional
    • 1 tsp fine salt plus extra to finish
    • 900 g skinless boneless chicken thighs cut into bite-size pieces
    • 425 g tomato passata
    • 60 ml water plus extra if needed
    • 240 ml double cream or coconut milk
    • 2 tbsp fresh coriander or mint, chopped
    • 900 g cooked basmati rice to serve
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    Instructions

    • Set the Instant Pot to sauté and melt the butter. Add the garlic and ginger and cook for 1 minute.
      40 g unsalted butter, 8 cloves garlic, 2 tbsp fresh ginger
    • Add the garam masala, cumin, paprika, turmeric, chilli powder and salt. Stir for 1 minute to bloom the spices.
      2 tsp garam masala, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 0.25 tsp chilli powder, 1 tsp fine salt
    • Add the passata and water, scraping the base of the pot. Switch off sauté.
      425 g tomato passata, 60 ml water
    • Add the chicken and mix through the sauce.
      900 g skinless boneless chicken thighs
    • Seal the lid and cook on high pressure for 6 minutes. Quick release the steam once the programme ends.
    • Open the lid and set the pot back to sauté. Best to remove the chicken to keep max tenderness. Stir in the cream and reduce briefly until the sauce coats the chicken.
      240 ml double cream
    • Adjust the salt and finish with coriander. Serve with basmati rice.
      1 tsp fine salt, 2 tbsp fresh coriander, 900 g cooked basmati rice
    Start Cooking

    Chef's notes

    Chicken breast can be used, but reduce the pressure-cooking time to 5 minutes. Coconut milk gives a lighter, dairy-free sauce.
    Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking. 
    Drink pairing
    Instant Pot butter chicken has a creamy tomato sauce with warm spice and a gentle chilli note. Choose drinks with acidity, light sweetness or clean carbonation.

    Alcoholic

    • Off-dry Riesling
    • Albariño from Rías Baixas
    • Crisp pilsner or wheat beer

    Non alcoholic

    • Salted lime soda
    • Mango lassi with Greek yoghurt
    • Cold mint and ginger tea
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 51g (17%) | Protein: 36g (72%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Cholesterol: 202mg (67%) | Sodium: 638mg (28%) | Potassium: 724mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1156IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 22µg (6%)

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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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  • 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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  • 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.
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    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
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    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%)

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