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Category: Budget

  • 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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  • 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.
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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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  • 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.
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    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
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    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%)

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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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  • Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    FemkeFemke
    A Mediterranean-style pasta salad with roasted peppers, artichokes, ham, pine nuts, almonds and lemon thyme. Simple, fresh and ideal for lunch or a light dinner.
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    Servings
    Servings 2 people

    Ingredients
     

    • 125 g Greek pasta or orzo
    • 0.5 jar roasted peppers drained and sliced
    • 0.5 jar artichoke hearts drained and quartered
    • 1 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 0.5 red onion finely chopped
    • 75 g ham strips
    • 25 g pine nuts
    • 25 g toasted flaked almonds
    • 0.5 bunch lemon thyme leaves only
    • salt and pepper
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    Instructions

    • Cook the pasta al dente in salted water. Slice the roasted peppers and quarter the artichoke hearts.
      125 g Greek pasta, 0.5 jar roasted peppers, 0.5 jar artichoke hearts
    • Drain the pasta and dress while warm with olive oil and sherry vinegar.
      1 tbsp olive oil, 1 tbsp sherry vinegar
    • Mix the peppers, artichokes, red onion, ham, pine nuts, almonds and lemon thyme through the pasta. Season with salt and pepper.
      0.5 red onion, 75 g ham strips, 25 g pine nuts, 25 g toasted flaked almonds, 0.5 bunch lemon thyme, salt and pepper
    Start Cooking

    Chef's notes

    Feel free to play with the ingredient. A ‘jar’ can be of any size. Serve slightly warm or at room temperature. Add a little extra olive oil before serving if needed.
    Drink pairing
    This salad is savoury, nutty and lightly acidic, with Mediterranean herbs. Pair with dry, refreshing drinks.

    Alcoholic

    • Vermentino
    • Dry Rosé
    • Pale lager

    Non alcoholic

    • Lemon thyme sparkling water
    • Iced mint tea
    • Alcohol-free Mediterranean-style lager
    Nutrition per serving
    Calories: 176kcal (9%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 1167mg (51%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 494IU (10%) | Vitamin C: 43mg (52%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 24µg (6%)

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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.
    No ratings yet
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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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  • Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    FemkeFemke
    A colourful vegetarian salad with wild rice, chickpeas, feta, orange, herbs and a sweet-tart superfood mix. Light, bright and substantial enough for lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot finely chopped
    • 0.5 garlic clove pressed
    • 1 tbsp olive oil
    • 50 g wild rice
    • 0.5 can chickpeas drained and rinsed
    • 75 g feta crumbled
    • 0.5 orange segmented
    • 2 tbsp goji berry and mulberry mix or similar dried fruit and seed mix
    • 1 tbsp fresh coriander chopped
    • 1 tbsp mint chopped
    • 1 tbsp cider vinegar
    • 0.5 tbsp peanut oil
    • salt and pepper
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    Instructions

    • Soften the shallot and garlic in the olive oil.
      1 shallot, 0.5 garlic clove, 1 tbsp olive oil
    • Add the wild rice and enough water to cover. Simmer gently until the rice is tender and the liquid has been absorbed.
      50 g wild rice
    • Add the chickpeas and warm through for a few minutes. Fold in the feta, orange, superfood mix, herbs, cider vinegar and peanut oil. Season and serve.
      0.5 can chickpeas, 75 g feta, 0.5 orange, 2 tbsp goji berry and mulberry mix, 1 tbsp fresh coriander, 1 tbsp mint, 1 tbsp cider vinegar, 0.5 tbsp peanut oil, salt and pepper
    Start Cooking

    Chef's notes

    Serve warm or at room temperature. Add extra herbs just before serving for the freshest finish.
    Drink pairing
    This salad is nutty, salty, citrusy and lightly sweet, so it pairs best with crisp, aromatic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Dry Rosé
    • Wheat beer

    Non alcoholic

    • Orange and mint sparkling water
    • Iced rooibos with citrus
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 312kcal (16%) | Carbohydrates: 27g (9%) | Protein: 10g (20%) | Fat: 19g (29%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 432mg (19%) | Potassium: 256mg (7%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 359IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 20mg (24%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 6µg (6%) | Folate: 53µg (13%)

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  • Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    FemkeFemke
    A savoury quiche with caramelised red onion, curly kale, cream, Parmesan and mozzarella. Rustic, rich and good served warm or cold.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 sheet puff pastry
    • 1 red onion sliced into rings
    • 2 tbsp olive oil
    • 2 tsp sugar
    • 300 g curly kale shredded
    • 1 garlic clove
    • 3 eggs
    • 200 g single cream
    • 2 tbsp grated Parmesan
    • 60 g grated mozzarella
    • salt and freshly ground pepper
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    Instructions

    • Grease a 26 cm quiche tin. Unroll the puff pastry and let it rest at room temperature. Fry the red onion in 1 tbsp olive oil for 5 minutes, add the sugar and caramelise for 10 minutes.
      1 sheet puff pastry, 1 red onion, 2 tbsp olive oil, 2 tsp sugar
    • Preheat the oven to 200°C. Remove the onion. Fry the kale in the same pan with the remaining olive oil. Slice the garlic finely, add it to the kale and season.
      300 g curly kale, 1 garlic clove
    • Beat the eggs with the cream and Parmesan. Line the tin with pastry, press the edges and prick the base. Add the kale and egg mixture, top with caramelised onion and mozzarella, and bake for 40 to 45 minutes.
      3 eggs, 200 g single cream, 2 tbsp grated Parmesan, 60 g grated mozzarella, salt and freshly ground pepper
    Start Cooking

    Chef's notes

    Let the quiche rest for 10 minutes before slicing for cleaner portions.
    Drink pairing
    This quiche is creamy, cheesy and slightly sweet from the onion. Pair with crisp acidity or light bitterness.

    Alcoholic

    • Chenin Blanc
    • Dry Cider
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling lemon water
    • Cold green tea
    • Alcohol-free blond beer
    Nutrition per serving
    Calories: 695kcal (35%) | Carbohydrates: 38g (13%) | Protein: 16g (32%) | Fat: 54g (83%) | Saturated Fat: 20g (125%) | Cholesterol: 192mg (64%) | Sodium: 396mg (17%) | Potassium: 452mg (13%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 8302IU (166%) | Vitamin B12: 1µg (17%) | Vitamin C: 73mg (88%) | Vitamin D: 1µg (7%) | Vitamin E: 3mg (20%) | Vitamin K: 309µg (294%) | Folate: 118µg (30%)

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