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Category: What to cook

  • Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Quick pickled red onions use red onions, vinegar, sugar and whole spices for a sharp, bright condiment. The hot brine softens the onion, fixes the pink colour and gives enough sweetness to balance salads, tacos, sandwiches and grilled food.
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    Servings
    Servings 1 jar

    Ingredients
     

    • 4 red onions thinly sliced
    • 250 ml water
    • 250 ml white vinegar
    • 2 tbsp caster sugar
    • 1 tsp mixed whole spices such as black peppercorns, allspice berries, cardamom or star anise
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    Instructions

    • Peel the red onions and slice them very thinly, using a mandoline if available.
      4 red onions
    • Pack the sliced red onions into a clean glass jar, leaving a little space at the top.
    • Heat the water, white vinegar, caster sugar and whole spices in a small saucepan until boiling and the sugar has dissolved.
      250 ml water, 250 ml white vinegar, 2 tbsp caster sugar, 1 tsp mixed whole spices
    • Pour the hot brine over the onions, making sure they are covered. Seal the jar and leave to cool completely.
    • Use after about 1 hour for a quick pickle, or chill for a stronger flavour.
    Start Cooking

    Chef's notes

    • Store in the fridge once cool and use within 1 week.
    • White vinegar gives the brightest pink colour. Apple cider vinegar gives a softer, fruitier flavour.
    • For a milder onion flavour, rinse the sliced onions briefly under cold water before adding them to the jar.
    • Serve with tacos, burgers, salads, grilled meat, falafel, eggs or cheese sandwiches.
    • Use clean jars and utensils each time to keep the onions in good condition.
    Drink pairing
    Quick pickled red onions are sharp, sweet and lightly spiced, so the best drinks are crisp and fresh. Citrus, dry bubbles, light beer and bright white wines keep the vinegar balanced.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Mexican lager with lime for tacos, burgers and grilled food
    • Dry cider with crisp apple acidity for cheese boards and salads

    Non alcoholic

    • Sparkling water with lime and mint for a clean, sharp match
    • Unsweetened iced tea with lemon for a dry, refreshing pairing
    • Ginger cordial with soda water for gentle warmth against the vinegar
    Nutrition per serving
    Calories: 225kcal (11%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 0.4g (1%) | Saturated Fat: 0.2g (1%) | Sodium: 35mg (2%) | Potassium: 648mg (19%) | Fiber: 7g (29%) | Sugar: 19g (21%) | Vitamin A: 9IU | Vitamin C: 33mg (40%) | Vitamin E: 0.1mg (1%) | Vitamin K: 2µg (2%) | Folate: 84µg (21%)

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  • Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Applause for the Chef TeamApplause for the Chef Team
    Festive rosemary roast chicken is seasoned with dried rosemary and served with pigs in blankets and a homemade chicken gravy. It is a simple festive centrepiece with clear roast flavours and minimal fuss.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 whole chicken
    • 1 sachet dried rosemary
    • 10 pigs in blankets
    • 1 onion
    • 1 carrot
    • 18.75 g plain flour
    • 20 g chicken stock paste
    • 1.5 tbsp oil for cooking
    • 500 ml boiling water
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    Instructions

    • Heat the oven to 220°C/200°C fan. Remove and discard the string from the chicken legs.
      1 whole chicken
    • Place the chicken on a baking tray. Drizzle with oil, season with salt and pepper and sprinkle the dried rosemary over the skin.
      1 sachet dried rosemary, 1.5 tbsp oil
    • Roast for 75–95 minutes, depending on size, until the juices run clear and the meat is cooked through. Transfer to a serving dish.
    • Arrange the pigs in blankets on a separate tray and roast for 20–25 minutes until golden and cooked through.
      10 pigs in blankets
    • Quarter the onion and cut the carrot into thick rounds. Brown both in oil in a large saucepan for 10–12 minutes.
      1 onion, 1 carrot
    • Stir in the flour and cook for 30 seconds. Gradually pour in the boiling water, stirring continuously to avoid lumps.
      18.75 g plain flour, 500 ml boiling water
    • Add the chicken stock paste and simmer for 10–15 minutes until thick and glossy.
      20 g chicken stock paste
    • Strain the gravy through a sieve, pressing the vegetables to extract the liquid. Serve the chicken with pigs in blankets and gravy.
    Start Cooking

    Chef's notes

    • Dry the chicken skin before seasoning if time allows; it helps the rosemary crust adhere.
    • The gravy depends on browning the onion and carrot well, so do not rush that step.
    • Rest the chicken briefly before carving for cleaner slices.
    • The gravy can be made ahead and reheated gently with a splash of water.
    Drink pairing
    Rosemary roast chicken and savoury gravy pair well with rounded whites, light reds and crisp festive drinks.

    Alcoholic

    • White Burgundy
    • Pinot Noir
    • English sparkling wine

    Non alcoholic

    • Sparkling apple and thyme cooler
    • Alcohol-free Chardonnay
    • Cranberry tonic with orange
    Nutrition per serving
    Calories: 1673kcal (84%) | Carbohydrates: 26.9g (9%) | Protein: 141.2g (282%) | Fat: 113.1g (174%) | Saturated Fat: 32.1g (201%) | Sodium: 2240mg (97%) | Fiber: 5.1g (21%) | Sugar: 10.7g (12%)

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  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • 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
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    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
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    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%)

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  • Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Applause for the Chef Team
    Greek pork gyros uses thin pork, mustard, vinegar, honey, paprika and oregano for a savoury, lightly sweet marinade. Stacking and roasting the meat gives juicy slices with crisp edges for pita wraps, tzatziki and fries.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    Pork and marinade

    • 2 kg pork neck or shoulder steaks thinly sliced
    • 50 ml sunflower oil
    • 50 ml olive oil
    • 2 tbsp mustard
    • 50 ml white wine vinegar
    • 1 tbsp ground cumin
    • 2 tbsp fine salt
    • 2 tbsp sweet paprika
    • 1 tbsp chilli flakes
    • 1 tsp black pepper freshly ground
    • 2 tbsp honey
    • 1 tbsp garlic grated or finely minced
    • 1 tbsp onion grated
    • 2 tbsp dried oregano

    For roasting and serving

    • 2 onions halved
    • 1 green pepper cut into large pieces
    • 2 tomatoes sliced
    • 8 Greek pita breads warm
    • 250 g tzatziki
    • 400 g oven chips or fries cooked
    • 1 red onion thinly sliced
    • 10 g flat-leaf parsley roughly chopped
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    Instructions

    • Lay the pork slices on a board and flatten lightly with a meat mallet. Keep the slices even so they roast and slice cleanly.
      2 kg pork neck or shoulder steaks
    • Mix the sunflower oil, olive oil, mustard, vinegar, cumin, salt, paprika, chilli flakes, pepper, honey, garlic, grated onion and oregano in a large bowl.
      50 ml sunflower oil, 50 ml olive oil, 2 tbsp mustard, 50 ml white wine vinegar, 1 tbsp ground cumin, 2 tbsp fine salt, 2 tbsp sweet paprika, 1 tbsp chilli flakes, 1 tsp black pepper, 2 tbsp honey, 1 tbsp garlic, 1 tbsp onion, 2 tbsp dried oregano
    • Add the pork and turn until every slice is coated. Cover and chill for at least 4 hours, or overnight for deeper flavour.
    • Heat the oven to 180°C. Push wooden skewers vertically through the onion halves in a roasting tin to make a stable base.
      2 onions
    • Thread the marinated pork slices onto the skewers, pressing them down into a compact stack. Add the green pepper and tomato pieces around or on top of the stack.
      1 green pepper, 2 tomatoes
    • Roast for about 1 hour 30 minutes, turning the tin occasionally, until the pork is cooked through and browned at the edges. Rest for 10 minutes before slicing thinly.
    • Serve the sliced pork in warm pita breads with tzatziki, fries, tomato slices, red onion and parsley.
      8 Greek pita breads, 250 g tzatziki, 400 g oven chips or fries, 1 red onion, 10 g flat-leaf parsley
    Start Cooking

    Chef's notes

    • Pork neck or shoulder gives the best balance of meat and fat. Very lean loin can dry out.
    • Marinate overnight if possible, but 4 hours is enough for good flavour.
    • If the outside browns too quickly, cover loosely with foil and uncover for the final 15 minutes.
    • Leftover pork keeps for up to 3 days in the fridge. Reheat in a hot frying pan to refresh the crisp edges.
    • Serve with Greek salad, pickled chillies or extra tzatziki for a fuller meal.
    Drink pairing
    Pork gyros needs drinks with freshness to cut through the roasted meat, paprika, oregano and creamy tzatziki. Crisp acidity, light bitterness or citrus works better than heavy tannin.

    Alcoholic

    • Assyrtiko or Moschofilero for bright Greek acidity
    • Dry rosé with enough fruit for paprika and pork
    • Greek lager or lightly hoppy pale ale for a relaxed gyros pairing.

    Non alcoholic

    • Sparkling iced tea with lemon and oregano
    • cucumber, mint and lime cooler
    • alcohol-free wheat beer with a citrus finish.
    Nutrition per serving
    Calories: 494kcal (25%) | Carbohydrates: 62g (21%) | Protein: 9g (18%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Cholesterol: 5mg (2%) | Sodium: 2537mg (110%) | Potassium: 559mg (16%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1732IU (35%) | Vitamin C: 25mg (30%) | Vitamin E: 5mg (33%) | Vitamin K: 39µg (37%) | Folate: 45µg (11%)

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  • Easy Greek Gyro Flatbreads for Soft Wraps

    Easy Greek Gyro Flatbreads for Soft Wraps

    Easy Greek Gyro Flatbreads for Soft Wraps

    Applause for the Chef Team
    Greek gyro flatbreads make soft, flexible wraps with flour, yeast, salt, sugar and warm water. A long rest gives the dough structure, while cooking in a hot dry pan keeps each bread pliable enough for gyros or mezze.
    No ratings yet
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    Servings
    Servings 6 flatbreads

    Ingredients
     

    • 420 g plain flour plus extra for dusting
    • 2 tsp instant yeast
    • 1 ½ tsp fine salt
    • 1 ½ tsp caster sugar
    • 300 ml warm water
    • 1 tbsp olive oil for brushing the pan or bread
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    Instructions

    • Whisk the flour and yeast together in a large bowl. Add the salt and sugar, then stir in the warm water until a rough dough forms.
      420 g plain flour, 2 tsp instant yeast, 1 1/2 tsp fine salt, 1 1/2 tsp caster sugar, 300 ml warm water
    • Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smoother and elastic. Use only a little extra flour if the dough feels too sticky to handle.
    • Shape the dough into a ball, place it in a clean bowl and cover. Leave for about 2 hours, or until well risen and almost doubled.
    • Divide the dough into 6 equal pieces and roll each one into a ball. Roll each ball on a lightly floured surface into a thin round about 23 cm wide.
    • Heat a cast-iron pan or heavy skillet over medium heat. Cook one flatbread for 3–4 minutes on the first side until golden patches appear.
    • Turn the bread, brush or drizzle very lightly with olive oil and cook for 1 minute. Turn again and cook for a further 1–2 minutes, flipping once or twice, until cooked through and flexible.
      1 tbsp olive oil
    • Repeat with the remaining dough, stacking the cooked flatbreads in a clean cloth to keep them soft.
    Start Cooking

    Chef's notes

    • Store cooled flatbreads in an airtight bag for up to 4 days.
    • Freeze with baking paper between each bread for up to 3 months.
    • To reheat, warm briefly in a dry pan or wrap in foil and heat in a low oven.
    • The dough can be chilled after the first rise for up to 24 hours. Bring back to room temperature before rolling.
    • Replace up to 60 g of the plain flour with wholemeal flour for a slightly nuttier bread.
    Drink pairing
    These soft Greek gyro flatbreads work best with bright, refreshing drinks that suit warm bread, grilled fillings and yoghurt-based sauces without overwhelming them.

    Alcoholic

    Assyrtiko for crisp acidity with Greek fillings; dry Greek rosé for tomato, herbs and grilled meat; light pilsner or Greek lager for a clean, easy pairing.

    Non alcoholic

    Sparkling lemon water with mint; iced mountain tea with honey and lemon; cucumber and lime cooler with a little sea salt.
    Nutrition per serving
    Calories: 235kcal (12%) | Carbohydrates: 49g (16%) | Protein: 7g (14%) | Fat: 2g (3%) | Saturated Fat: 0.2g (1%) | Sodium: 585mg (25%) | Fiber: 2g (8%) | Sugar: 1.5g (2%)

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  • Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Applause for the Chef TeamApplause for the Chef Team
    Dutch pancake batter makes thin, flexible pannenkoeken with crisp edges and a soft centre. Plain flour, eggs and milk create a simple base for syrup, bacon, Gouda cheese, apples or other classic toppings.
    No ratings yet
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    Servings
    Servings 8 pancakes

    Ingredients
     

    Add to Shopping List

    Instructions

    • Whisk the flour and salt together in a large bowl.
      250 g plain flour, ¼ tsp fine sea salt
    • Beat the eggs with about one third of the milk, then whisk into the flour to make a thick, smooth batter.
      3 eggs, 600 ml milk
    • Gradually whisk in the remaining milk, then add the melted butter. The batter should be thinner than American pancake batter but slightly thicker than crêpe batter.
      600 ml milk, 30 g unsalted butter
    • Rest the batter for 15 minutes so the flour hydrates and the pancakes cook evenly.
    • Heat a large frying pan over medium heat and brush lightly with butter. Add a ladle of batter and tilt the pan so it spreads into a thin, even layer.
      30 g unsalted butter
    • Cook for 1–2 minutes until the underside is golden and the top is almost set, then turn and cook the second side briefly.
    • Stack the pancakes on a warm plate and serve with sweet or savoury toppings.
    Start Cooking

    Chef's notes

    • You can replace the butter with sunflower or another neutral oil. 
    • For spekpannenkoek, cook a few thin slices of bacon in the pan first, then pour the batter over the bacon and cook as usual.
    • For cheese pancakes, sprinkle grated Gouda over the pancake just after adding the batter so it melts into the top before turning.
    • For sweet pancakes, serve with Dutch stroop, icing sugar, apple slices, cinnamon or a little melted butter.
    • For apple pancakes, lay thin apple slices in the pan, pour the batter over them and cook a little more slowly so the apple softens.
    • If the batter thickens while standing, whisk in 1–2 tbsp extra milk before cooking the next pancake.
    Nutrition per serving
    Calories: 185kcal (9%) | Carbohydrates: 27g (9%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Sodium: 120mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%)

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  • Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Applause for the Chef TeamApplause for the Chef Team
    A fresh high-protein side salad with boiled eggs, chickpeas, cucumber, tomatoes and peppery rocket, dressed simply with lemon and olive oil. Ideal with a small Margherita pizza or as a light lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 2 eggs boiled, peeled and halved or quartered
    • 150 g cooked chickpeas drained and rinsed
    • ½ cucumber diced
    • 150 g tomatoes chopped
    • 1 large handful rocket
    • ½ lemon juiced
    • 1 tbsp olive oil
    • salt to taste
    • black pepper to taste
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    Instructions

    • If the eggs are not already cooked, place them in a small saucepan, cover with cold water and bring to a gentle boil. Simmer for 9 to 10 minutes, then cool in cold water, peel and cut into halves or quarters.
      2 eggs
    • Put the chickpeas, cucumber and tomatoes in a mixing bowl.
      150 g cooked chickpeas, 1/2 cucumber, 150 g tomatoes
    • Add the lemon juice, olive oil, salt and black pepper. Toss well and let the salad sit for 5 minutes so the chickpeas absorb some of the dressing.
      1/2 lemon, 1 tbsp olive oil, black pepper, salt
    • Add the rocket just before serving and toss gently.
      1 large handful rocket
    • Place the boiled eggs on top and serve straight away with pizza or as a light lunch.
    Start Cooking

    Chef's notes

    Serving idea: This salad works especially well with a small Margherita pizza because it adds protein, freshness and crunch without making the meal heavy.
    Optional additions: Add a little red onion, parsley, mint, oregano or feta if you want more flavour.
    Drink pairing
    This fresh egg, chickpea and rocket salad works best with crisp, bright drinks that match the lemon dressing and keep the meal light. Choose something refreshing rather than heavy, especially if serving it with Margherita pizza.

    Alcoholic

    • Albariño
    • Vermentino
    • Dry rosé
    • Light Italian white wine such as Pinot Grigio

    Non alcoholic

    • Sparkling water with lemon and mint
    • Iced green tea with lemon
    • Alcohol-free pale beer
    • Cucumber and lime water
    Nutrition per serving
    Calories: 282kcal (14%) | Carbohydrates: 28g (9%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 3g (19%) | Cholesterol: 164mg (55%) | Sodium: 76mg (3%) | Potassium: 633mg (18%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 1180IU (24%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 29mg (35%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 30µg (29%) | Folate: 184µg (46%)

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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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