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Category: What to cook

  • 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.
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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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  • Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    BramBram
    A quick seafood pasta with tender cod, pink shrimp, snow peas and a light white wine cream sauce. Elegant enough for guests, easy enough for dinner.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 250 g cod fillet diced
    • 0.5 tbsp lemon juice
    • 200 g spaghetti
    • 75 g snow peas diagonally sliced
    • 1.5 tbsp olive oil
    • 0.5 onion chopped
    • 1 garlic clove pressed
    • 75 g peeled pink shrimp
    • 0.5 tbsp butter
    • 1 tbsp flour
    • 100 ml dry white wine
    • 100 ml cream
    • 200 ml water
    • 1 tbsp parsley chopped, optional
    • salt and pepper
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    Instructions

    • Cut the cod into cubes and sprinkle with lemon juice.
      250 g cod fillet, 0.5 tbsp lemon juice
    • Cook the spaghetti in salted water. Add the snow peas 2 minutes before the end of cooking. Drain and keep warm.
      200 g spaghetti, 75 g snow peas
    • Heat part of the olive oil and fry the onion, garlic and shrimp. Season and set aside. Melt the butter, stir in the flour, then add the wine, water and cream. Simmer, return the shrimp to the sauce and season.
      1.5 tbsp olive oil, 0.5 onion, 1 garlic clove, 75 g peeled pink shrimp, 0.5 tbsp butter, 1 tbsp flour, 100 ml dry white wine, 100 ml cream, 200 ml water, salt and pepper
    • Fry the cod cubes in the remaining olive oil and season. Serve the pasta and snow peas with the shrimp sauce and cod. Finish with parsley.
      1 tbsp parsley
    Start Cooking

    Chef's notes

    Keep the cod pieces fairly large so they do not break up too much in the pan.
    Drink pairing
    Seafood, cream and white wine call for crispness, minerality and citrus rather than heavy sweetness.

    Alcoholic

    • Muscadet or Albariño
    • Unoaked Chardonnay
    • Belgian Witbier

    Non alcoholic

    • Sparkling lemon cucumber water
    • Iced white tea
    • Alcohol-free dry white wine style
    Nutrition per serving
    Calories: 849kcal (42%) | Carbohydrates: 86g (29%) | Protein: 39g (78%) | Fat: 34g (52%) | Saturated Fat: 15g (94%) | Cholesterol: 118mg (39%) | Sodium: 122mg (5%) | Potassium: 961mg (27%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1457IU (29%) | Vitamin B12: 1µg (17%) | Vitamin C: 30mg (36%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 51µg (49%) | Folate: 61µg (15%)

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  • Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple and Feta Tarte Tatin with Balsamic and Thyme

    FemkeFemke
    A savoury mini tarte tatin with caramelised shallot, beetroot, apple, puff pastry, feta and thyme. Sweet, tangy and impressive without much effort.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot peeled and finely chopped
    • 1 tbsp butter plus extra for greasing
    • 1 raw beetroot peeled and sliced
    • 2 tsp balsamic cream plus extra to serve
    • 1 apple peeled, cored and sliced
    • 1 roll ready-made puff pastry
    • 50 g feta crumbled
    • 2 sprigs fresh thyme
    • pepper
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    Instructions

    • Preheat the oven to 180°C. Caramelise the shallot in a little butter. Add the beetroot slices and 1 tsp balsamic cream. Simmer until the beetroot softens and season with pepper.
      1 shallot, 1 tbsp butter, 1 raw beetroot, 2 tsp balsamic cream, pepper
    • Grease two small springform tins with butter. Add the beetroot and shallot, then the apple slices. Cut puff pastry circles to fit the tins and cover each one.
      1 apple, 1 roll ready-made puff pastry
    • Bake for 25 minutes. Rest for 5 minutes, then turn out onto plates. Finish with feta, thyme and a little balsamic cream. Serve with a fresh salad.
      50 g feta, 2 sprigs fresh thyme
    Start Cooking

    Chef's notes

    Use small tins for individual tartes, or one larger tin if preferred.
    Drink pairing
    The beetroot, apple and balsamic bring sweetness and acidity, while feta adds salt. Pair with bright, dry drinks.

    Alcoholic

    • Dry Rosé
    • Beaujolais
    • Dry Cava

    Non alcoholic

    • Apple and thyme sparkling water
    • Hibiscus iced tea
    • Alcohol-free sparkling rosé
    Nutrition per serving
    Calories: 203kcal (10%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 38mg (13%) | Sodium: 366mg (16%) | Potassium: 296mg (8%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 394IU (8%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 9mg (11%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.4mg (3%) | Vitamin K: 3µg (3%) | Folate: 61µg (15%)

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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.
    No ratings yet
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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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  • Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    FemkeFemke
    Sweet peppers filled with savoury minced beef, bulgur, carrot and tomato. A simple oven-baked dinner with a warm Mediterranean feel.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 80 g bulgur
    • 1 onion chopped
    • 1 garlic clove chopped
    • 250 g minced beef
    • 1 large carrot diced
    • 2 tomatoes diced
    • 2 bell peppers
    • 1 tbsp olive oil plus extra for drizzling
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Cook the bulgur according to the packet instructions, then drain and set aside.
      80 g bulgur
    • Soften the onion and garlic in olive oil. Add the minced beef, then the carrot. Add the tomatoes near the end and cook briefly. Stir in the bulgur and season.
      1 onion, 1 garlic clove, 250 g minced beef, 1 large carrot, 2 tomatoes, salt and pepper, 1 tbsp olive oil
    • Cut the tops off the peppers and remove the seeds. Fill with the beef mixture, replace the tops, place in a baking dish, drizzle with olive oil and bake for about 30 minutes.
      2 bell peppers, 1 tbsp olive oil
    Start Cooking

    Chef's notes

    Use peppers that can stand upright in the baking dish. Add a splash of water to the dish if the base starts to dry out.
    Drink pairing
    The beef and bulgur are savoury and earthy, while the pepper and tomato add sweetness. Choose drinks with medium body and clean acidity.

    Alcoholic

    • Côtes du Rhône red
    • Tempranillo joven
    • Amber Ale

    Non alcoholic

    • Tomato and basil cooler
    • Sparkling lemon water
    • Alcohol-free amber beer
    Nutrition per serving
    Calories: 607kcal (30%) | Carbohydrates: 51g (17%) | Protein: 30g (60%) | Fat: 33g (51%) | Saturated Fat: 11g (69%) | Cholesterol: 89mg (30%) | Sodium: 125mg (5%) | Potassium: 1228mg (35%) | Fiber: 13g (54%) | Sugar: 12g (13%) | Vitamin A: 9851IU (197%) | Vitamin B12: 3µg (50%) | Vitamin C: 176mg (213%) | Vitamin D: 0.1µg (1%) | Vitamin E: 4mg (27%) | Vitamin K: 27µg (26%) | Folate: 109µg (27%)

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  • Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Applause for the Chef TeamApplause for the Chef Team
    A Thai-inspired chicken and coconut soup with galangal, lemongrass, fish sauce, lime and fresh coriander. Creamy, fragrant and bright in the classic tom kha style.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 ml chicken stock
    • 250 g chicken breast fillets
    • 3 fresh lemongrass stalks
    • 2 shallots
    • 1.5 tsp ground galangal aka Laos
    • 400 ml coconut milk
    • 1.5 tbsp fish sauce
    • 2 tsp coconut sugar
    • 1 fresh red chilli
    • 150 g oyster mushrooms
    • 7.5 g fresh coriander
    • 2 limes
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    Instructions

    • Bring the chicken stock to a boil. Cut the chicken into 2 to 3 cm pieces and add it to the pan.
      500 ml chicken stock, 250 g chicken breast fillets
    • Trim the lemongrass and cut the stalks into 4 cm pieces. Slice the shallots into thin wedges.
      3 fresh lemongrass stalks, 2 shallots
    • Add galangal, lemongrass and shallots. Simmer gently for 20 minutes with the lid slightly open, skimming if needed.
      1.5 tsp ground galangal, 3 fresh lemongrass stalks, 2 shallots
    • Stir in coconut milk, fish sauce and coconut sugar. Slice the chilli and tear the oyster mushrooms, then add both.
      400 ml coconut milk, 1.5 tbsp fish sauce, 2 tsp coconut sugar, 1 fresh red chilli, 150 g oyster mushrooms
    • Warm for another 5 minutes. Roughly chop the coriander stems and keep the leaves whole.
      7.5 g fresh coriander
    • Juice one lime and season with about 2 tbsp lime juice and extra fish sauce if needed. Serve with coriander and lime wedges.
      2 limes
    Start Cooking

    Chef's notes

    Chef’s notes: For a more authentic version, simmer a few kaffir lime leaves with the lemongrass, then warn guests not to eat the aromatics.
    Drink pairing
    Tom kha kai is creamy and aromatic, with lime, coconut, lemongrass and savoury fish sauce. The best drinks feel fresh, citrusy and clean.

    Alcoholic

    • Riesling Kabinett or dry Chenin Blanc
    • Albariño for a crisp citrus profile
    • Thai lager or Belgian witbier

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water with coriander stem
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 355kcal (18%) | Carbohydrates: 19g (6%) | Protein: 21g (42%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 44mg (15%) | Sodium: 819mg (36%) | Potassium: 901mg (26%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 292IU (6%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 30mg (36%) | Vitamin D: 0.3µg (2%) | Vitamin E: 0.4mg (3%) | Vitamin K: 8µg (8%) | Folate: 53µg (13%)

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  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
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    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

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