Recipes

Very Berry & Fromage Frais Fool

Very Berry & Fromage Frais Fool

Couverts4
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Ingredients

  • 3 tablespoons crème de cassis or spiced red fruit cordial
  • 250 g mixed frozen berries
  • 2 –4 tablespoons icing sugar
  • 500 g fat-free fromage frais
  • 250 g low-fat blackcurrant yogurt
  • 1 vanilla pod split in half lengthways
  • 4 tablespoons toasted flaked almonds to serve

Instructions

  • Put the crème de cassis or cordial in a saucepan over a low heat and gently heat, then add the berries.
  • Stir, cover and cook for about 5 minutes, or until the fruit has defrosted and is beginning to collapse.
  • Remove from the heat and stir in 1–3 tablespoons of the icing sugar, according to taste.
  • Cool completely, then chill for at least 1 hour.
  • Mix together the fromage frais, yogurt and 1 tablespoon of the icing sugar in a bowl.
  • Scrape in the seeds from the vanilla pod and beat to combine.
  • Fold the berries into the fromage frais mixture until just combined.
  • Carefully spoon into 4 decorative glasses or glass serving dishes and serve immediately, scattered with the toasted almonds.

Notes & Wine Advice

For exotic fruit fool,

replace the crème de cassis with 3 tablespoons coconut cream and the mixed berries with 250 g exotic fruit mix and add 1 tablespoon lime juice. Heat as for Very berry & fromage frais fool, then blend in a food processor or blender until smooth. Chill as for Very berry & fromage frais fool. Mix the fromage frais with 2 tablespoons coconut cream and 250 g low-fat mango yogurt instead of the blackcurrant yogurt. Fold in the fruit purée and serve sprinkled with 4 tablespoons toasted coconut flakes.
Calories per serving 313

Nutrition values

Calories: 313 kcal
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Course; Dessert / Fruit

Blackberry & Apple Crumbles

Blackberry & Apple Crumbles

Couverts4
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Ingredients

  • 4 dessert apples peeled, cored and thinly sliced
  • 125 g blackberries
  • 2 teaspoons caster sugar
  • 100 g gluten-free rolled oats
  • 50 g unsalted butter diced
  • 40 g dark muscovado sugar
  • 25 g flaked almonds

Instructions

  • Divide the apple slices and blackberries between 4 small ovenproof dishes or ramekins and sprinkle with the caster sugar.
  • Place the oats, butter, muscovado sugar and almonds in a food processor and blitz until the mixture resembles breadcrumbs.
  • Spoon the oat mixture over the fruit.
  • Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 22–25 minutes until golden.

Notes & Wine Advice

For blackberry & apple fool,
whip 300 ml double cream until soft peaks form. Gently fold in 150 g unsweetened stewed apple and 125 oz lightly crushed blackberries. Divide between 4 glasses and chill until ready to serve.
Calories per serving 416

Nutrition values

Calories: 358 kcal
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Course; Dessert / Fruit
Diets; Gluten-Free

Caramelized Autumn Fruits

Caramelized Autumn Fruits

Couverts4
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Ingredients

  • 60 g butter
  • 60 g golden caster sugar
  • juice of 1 orange
  • 3 dessert apples peeled, cored and quartered
  • 3 pears peeled, cored and quartered
  • 4 plums halved and stoned

Instructions

  • Heat the butter in a large frying pan, add the sugar and orange juice and cook, stirring, until the sugar dissolves.
  • Increase the heat and cook for 6–8 minutes until the mixture turns golden.
  • Add the apples and pears and stir into the caramel.
  • Cook for 4–5 minutes until they start to soften.
  • Stir in the plums and cook for a further 4–5 minutes until all the fruit is soft and coated in caramel.
  • Serve warm.

Notes & Wine Advice

For autumn fruit compote,

place 2 cored and sliced apples, 2 cored and sliced pears, 4 halved and stoned plums, 6 ready-to-eat dried apricots, 6 pitted prunes, the juice of 2 oranges, 2 tablespoons clear honey, 3 cloves and 1 cinnamon stick in a large saucepan and bring to the boil, then reduce the heat and simmer for 8–9 minutes. Spoon into 4 bowls and top each with 40 g thick natural yogurt. Serve sprinkled with ground nutmeg.
Calories per serving 246

Nutrition values

Calories: 309 kcal
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Course; Dessert / Fruit
Diets; Gluten-Free

Hazelnut, Chocolate & Pear Cake

Hazelnut, Chocolate & Pear Cake

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 85 g butter diced, plus extra for greasing
  • 85 g gluten-free plain dark chocolate broken into pieces
  • 1 tablespoon Amaretto liqueur
  • 3 eggs separated
  • 85 g caster sugar
  • 85 g hazelnuts toasted and ground
  • 3 pears peeled, halved and cored
  • icing sugar for dusting

Instructions

  • Grease a 25 cm loose-bottomed cake tin with butter and line the base with nonstick baking paper.
  • Melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water.
  • Remove from the heat, stir in the Amaretto and leave to cool.
  • Whisk the egg yolks and sugar in a bowl until pale and thick.
  • Fold into the chocolate mixture with the ground hazelnuts.
  • Whisk the egg whites in a separate clean bowl until soft peaks form, then carefully fold 2 tablespoons of the mixture into the chocolate mixture.
  • Repeat until all the whites are folded in.
  • Spoon the mixture into the prepared tin and level the top.
  • Arrange the pear halves over the mixture, cut side down.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes until the pears are soft and the cake is cooked through.
  • Leave to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely.
  • Dust with icing sugar and serve with low-fat crème fraîche, if liked.

Nutrition values

Calories: 319 kcal
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Course; Cake / Fruit / Nuts
Diets; Gluten-Free

Sweet French Toast With Berries

Sweet French Toast With Berries

Couverts4
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Ingredients

  • 2 oranges
  • 400 g fat-free Greek yogurt
  • 100 g blueberries
  • 100 g strawberries hulled and quartered
  • 2 eggs beaten
  • 50 g caster sugar
  • 2 tablespoons sesame seeds
  • pinch of ground cinnamon
  • 25 g unsalted butter
  • 4 slices of gluten-free bread

Instructions

  • Grate the rind of the oranges, then stir into the yogurt and chill.
  • Segment the oranges over a bowl to catch the juice.
  • Place the blueberries and strawberries in bowl.
  • Add the orange segments and pour over the juice.
  • Whisk together the eggs, sugar, sesame seeds and ground cinnamon in a shallow bowl.
  • Melt the butter in a large frying pan over a medium heat.
  • Dip the slices of bread into the egg mixture, then transfer to the pan and cook for 2–3 minutes on each side until golden.
  • Serve each slice of French toast topped with a quarter of the fruit and a dollop of the yogurt, with the juices poured over.

Notes & Wine Advice

For warm berry compote & yogurt,

place 125 g raspberries, 125 g blueberries and 200 g hulled and halved strawberries in a small saucepan with 2 tablespoons clear honey and heat through for 6–7 minutes, stirring occasionally. Divide 500 g fat-free Greek yogurt between 4 small bowls or glasses and pour over the warm compote. Serve immediately.
Calories per serving 145
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Course; Bread / Breakfast / Brunch / Fruit / Lunch
Diets; Gluten-Free

Blueberry Pancakes

Blueberry Pancakes

Couverts4
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Ingredients

  • 125 g gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 1 egg
  • 150 ml soya milk
  • 25 g unsalted butter melted
  • 100 g blueberries
  • 1 tablespoon olive oil
  • To serve
  • 4 tablespoons crème fraîche
  • 4 teaspoons maple syrup

Instructions

  • Mix together the flour and baking powder in a large bowl.
  • Whisk together the egg and milk in a jug, then pour into the dry ingredients and whisk until smooth.
  • Whisk in the melted butter, then stir in 75 g of the blueberries.
  • Heat the oil in a frying pan over a medium heat, then spoon tablespoons of the mixture into the pan.
  • Cook for 3–4 minutes until golden underneath, then flip the pancakes over and cook for a further 2–3 minutes.
  • Remove from the pan and keep warm.
  • Repeat with the remaining batter.
  • Serve with the remaining blueberries, dollops of crème fraîche and a drizzle of maple syrup.

Notes & Wine Advice

For blueberry smoothies,

place 750 ml apple juice, 400 g natural yogurt, 3 chopped bananas and 500 g blueberries in a blender or food processor and blend until smooth, adding a little milk if too thick. Pour into 4 glasses to serve.
Calories per serving 258

Nutrition values

Calories: 363 kcal
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Course; Brunch / Fruit / Lunch / Pancake’s / Crepes
Diets; Gluten-Free

Granola

Granola

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • ½ tablespoon sunflower oil
  • 1 tablespoon maple syrup
  • ½ tablespoon clear honey
  • 75 g gluten-free rolled oats
  • 15 g sunflower seeds
  • 1 tablespoon sesame seeds
  • 15 g pumpkin seeds
  • 25 g flaked almonds
  • 25 g dried cranberries
  • 15 g desiccated coconut
  • To serve
  • 400 g natural yogurt
  • 320 g strawberries hulled and halved if large

Instructions

  • Mix together the oil, maple syrup and honey in a bowl, then add the oats, seeds and almonds and mix well.
  • Spread the mixture over a baking sheet and bake in a preheated oven, 120°C (250°F), Gas Mark ½, for 10 minutes.
  • Stir in the cranberries and coconut, then return to the oven and cook for a further 10 minutes – keep an eye on the mixture as nuts and seeds can burn very easily.
  • Spoon on to a tray and leave to cool, then divide between 4 bowls and serve with the yogurt and strawberries.

Notes & Wine Advice

For bircher muesli,

mix together 75 g gluten-free rolled oats, 75 ml apple juice, a large pinch each of ground cinnamon and nutmeg, 1 grated dessert apple, 1 tablespoon chopped pecan nuts, 1 tablespoon dried cranberries and 150 ml water in a large bowl. Cover and leave to soak overnight in the refrigerator. Stir in 2 tablespoons low-fat natural yogurt, divide into 4 bowls and serve sprinkled with 2 tablespoons fresh raspberries.
Calories per serving 211

Nutrition values

Calories: 305 kcal
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Course; Breakfast
Diets; Gluten-Free

Mackerel Curry

Mackerel Curry

Couverts4
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Ingredients

  • 1 green chilli deseeded and chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 4 garlic cloves
  • 2.5 cm piece of fresh root ginger peeled and sliced
  • 1 teaspoon sunflower oil
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 large onion sliced
  • 150 ml coconut milk
  • 250 ml water
  • 450 g mackerel fillets cut into 5 cm pieces
  • small handful of coriander leaves roughly torn
  • salt and pepper

Instructions

  • Place the chilli, ground coriander, turmeric, garlic, ginger and sunflower oil in a blender or food processor and blend together to make a smooth paste.
  • Heat the coconut oil in a wok or frying pan over a medium heat, add the spice paste and the cumin seeds and cook for 2–3 minutes.
  • Add the onion to the pan and cook for 1–2 minutes, then pour in the coconut milk and measurement water.
  • Bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Season with salt and pepper.
  • Add the mackerel pieces to the pan and cook for 6–8 minutes until the fish is cooked through, then stir in the coriander leaves.

Notes & Wine Advice

For mackerel, beetroot & horseradish salad,

cut 425 g raw beetroot into 4–6 wedges, place in a roasting tin with 2 tablespoons olive oil, 2 teaspoons cumin seeds, 2 tablespoons thyme and 2 teaspoons clear honey and mix to coat. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Meanwhile, whisk together 2 tablespoons gluten-free creamed horseradish, 4 tablespoons lemon juice and 150 ml low-fat natural yogurt in a small bowl. Heat 4 x 85 g smoked mackerel fillets according to the packet instructions, then flake into large flakes. Place a few small handfuls of baby spinach leaves on to 4 plates and scatter over the mackerel and beetroot. Sprinkle with the horseradish dressing and serve.
Calories per serving 412

Nutrition values

Calories: 381 kcal
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Course; Curry / Fish
Diets; Gluten-Free

Warm Roasted Vegetable Quinoa Salad

Warm Roasted Vegetable Quinoa Salad served with roasted vegetables, quinoa, and rocket on a rustic wooden table.

Warm Roasted Vegetable Quinoa Salad

Warm Roasted Vegetable Quinoa Salad is a colorful Mediterranean-inspired dish packed with roasted vegetables, fluffy quinoa, peppery rocket, and a simple pesto balsamic dressing. It’s a wholesome vegetarian meal that’s perfect for lunch, dinner, or meal prep.
Couverts4 servings
Preparation 15 minutes
Preparation time:25 minutes
Total time 40 minutes
estimated costs pp $2.75 per person
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Large mixing bowl
  • Saucepan
  • Small bowl
  • Whisk

Ingredients

  • 1 large aubergine cut into chunks
  • 1 tablespoon balsamic vinegar
  • 2 red onions cut into wedges
  • 2 red peppers cored, deseeded, and cut into chunks
  • 2 tablespoons green pesto or sun-dried tomato paste
  • 3 courgettes cut into chunks
  • 3 garlic cloves peeled
  • 3 tablespoons olive oil
  • 75 g rocket leaves
  • 150 g quinoa

Instructions

  • Preheat the oven to 220°C (425°F).
  • Arrange the courgettes, peppers, onions, aubergine, and garlic on a large baking sheet.
  • Drizzle with the olive oil.
  • Roast for 20 to 25 minutes until tender and lightly charred.
  • Meanwhile, cook the quinoa according to the package instructions.
  • Drain well.
  • Whisk together the pesto or sun-dried tomato paste with the balsamic vinegar.
  • Transfer the roasted vegetables to a large serving bowl.
  • Add the cooked quinoa and rocket leaves.
  • Pour over the dressing.
  • Toss gently until everything is evenly coated.
  • Serve warm.

Notes & Wine Advice

Recipe Notes

Roast the vegetables until lightly caramelized for the richest flavor.
Allow the quinoa to drain thoroughly so the salad stays light and fluffy.
The salad is delicious served warm or chilled the next day.
Add grilled chicken, salmon, or toasted pine nuts for extra protein and texture.

Wine Advice

A crisp Sauvignon Blanc pairs beautifully with the roasted vegetables and pesto.
For a lighter pairing, enjoy a chilled Rosé alongside this colorful salad.

Nutrition values

Calories: 372 kcal | koolhydraten: 39 g | Eiwitten: 10 g | Vet: 19 g | Verzadigd vet: 3 g | Natrium: 210 mg | Suiker: 9 g
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Course; Salad / Vegetables
Cuisine; Mediterranean
Season: Spring / Summer
Diets; Gluten-Free / Vegetarian
Occasions Lunch / Picnic / Weekend

About This Recipe

Roasted Vegetable Quinoa Salad is a wholesome Mediterranean-inspired dish filled with colorful roasted vegetables, fluffy quinoa, fresh rocket, and a simple pesto balsamic dressing. Roasting the vegetables brings out their natural sweetness while quinoa adds satisfying texture and plenty of plant-based goodness. Whether you need a healthy lunch, light dinner, or meal-prep favorite, this recipe delivers fresh flavor in every bite.

Why You’ll Love This Mediterranean Quinoa Salad

This Mediterranean quinoa salad combines everyday ingredients into a nutritious meal that’s filling, colorful, and easy to prepare. Roasted courgettes, peppers, onions, aubergine, and garlic pair beautifully with fluffy quinoa and peppery rocket. If you enjoy healthy recipes, browse our Salad Recipes, Vegetable Recipes, Gluten-Free Recipes, Vegetarian Recipes, and Mediterranean Recipes.

Preparing Roasted Vegetable Quinoa Salad

Roast the vegetables until lightly caramelized while the quinoa cooks until tender. Toss everything together with the pesto and balsamic dressing to create a colorful dish that is equally delicious served warm or cold. The combination of roasted vegetables and quinoa creates plenty of flavor without requiring complicated preparation.

Serving Suggestions

This Mediterranean quinoa salad is wonderful as a vegetarian main course or as a side dish with grilled chicken, salmon, lamb, or steak. It also travels well for picnics and packed lunches because the flavors continue to develop after chilling. Add toasted pine nuts or crumbled feta for extra texture and richness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The salad can be enjoyed cold or gently reheated before serving. Preparing the dressing separately is another great way to keep everything fresh if making it ahead. For additional food storage recommendations, visit the FDA Food Safety website.

Mediterranean quinoa salad is proof that wholesome ingredients can create a meal that’s both nutritious and full of flavor. It’s a versatile recipe that’s ideal for busy weekdays, relaxed weekend lunches, meal prep, and outdoor dining throughout the year.

Golden Apple Pork Stir-Fry

Golden Apple Pork Stir-Fry with tender pork, apples, broccoli, carrots, rice noodles, and toasted sesame seeds.

Golden Apple Pork Stir-Fry

Golden Apple Pork Stir-Fry combines tender strips of pork, crisp apples, colorful vegetables, fragrant ginger, and rice noodles in a light Asian-inspired sauce. Finished with toasted sesame seeds and fresh lime juice, this quick stir-fry is perfect for busy weeknights while delivering fresh flavors and satisfying texture.
Couverts4 servings
Preparation 15 minutes
Preparation time:13 minutes
Total time 28 minutes
estimated costs pp $4.15 per person
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon lime juice
  • 2 apples cored and cut into wedges
  • 2 carrots peeled and cut into matchsticks
  • 2 garlic cloves chopped
  • 2 tablespoons sesame seeds
  • 300 g broccoli florets
  • 300 g pork fillet cut into strips
  • 300 g rice ribbon noodles
  • 5 cm fresh ginger peeled and cut into matchsticks
  • 1 green chilli deseeded and chopped

Instructions

  • Heat a dry frying pan over medium-low heat.
  • Toast the sesame seeds for about 2 minutes until lightly golden.
  • Transfer them to a small bowl.
  • Heat the coconut oil in a wok or large frying pan.
  • Add the pork strips and stir-fry for 6 to 8 minutes until lightly browned.
  • Add the garlic, ginger, chilli, apples, carrots, and broccoli.
  • Continue stir-frying for another 4 to 5 minutes until the vegetables are just tender and the pork is fully cooked.
  • Meanwhile, cook the rice noodles according to the package directions.
  • Drain the noodles well.
  • Add the noodles and lime juice to the wok.
  • Toss everything together until evenly coated.
  • Sprinkle with the toasted sesame seeds before serving.

Notes & Wine Advice

Recipe Notes

Toast the sesame seeds separately before cooking to bring out their nutty aroma and extra crunch.
Keep the vegetables slightly crisp to add texture and preserve their fresh flavor.
For extra heat, leave the chilli seeds in or add a splash of chili sauce before serving.
This stir-fry is also delicious with whole wheat noodles or steamed jasmine rice.

Wine Advice

A chilled Riesling balances the sweetness of the apples and the gentle heat from the ginger and chilli.
For a fruitier pairing, enjoy this stir-fry with a glass of Pinot Gris, whose fresh acidity complements the pork beautifully.

Nutrition values

Calories: 357 kcal | Eiwitten: 37 g | Vet: 27 g | Verzadigd vet: 12 g | Natrium: 4 mg | Suiker: 180 g
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Course; Dinner / Fruit / Main Course / Pork / Stir-fry / Wok / Vegetables
Cuisine; Asia
Season: Autumn
Diets; Gluten-Free
Occasions Family Dinner / Gourmet / Weekend

About This Recipe

Golden Apple Pork Stir-Fry is a quick and flavorful meal that combines tender pork strips with crisp apples, fresh vegetables, fragrant ginger, and silky rice noodles. Finished with toasted sesame seeds and fresh lime juice, this colorful dish delivers the perfect balance of sweet, savory, and zesty flavors. Ready in just 30 minutes, it’s an excellent choice for busy weeknights or relaxed weekend dinners.

Why You’ll Love This Pork Stir-Fry

This pork stir-fry is packed with fresh ingredients that cook quickly while retaining their texture and vibrant color. Sweet apples complement the savory pork beautifully, while ginger, garlic, and chilli create a fragrant base with just the right amount of warmth. If you enjoy quick skillet meals, you’ll also love our Pork Recipes, Stir-fry / Wok Recipes, Vegetable Recipes, Noodle Recipes, and Dinner Recipes.

Fresh Ingredients for Golden Apple Pork Stir-Fry

Golden Apple Pork Stir-Fry uses everyday ingredients that come together to create layers of flavor. Crisp apples add natural sweetness, broccoli and carrots bring freshness and color, while toasted sesame seeds provide a delicious nutty finish. Rice noodles absorb the light sauce, making every bite satisfying without feeling heavy.

Serving Suggestions

This pork stir-fry is delicious served straight from the wok with extra lime wedges, chopped spring onions, or fresh coriander. It also pairs well with a light cucumber salad or steamed Asian greens. Whether you’re preparing a Family Dinner, a cozy Weekend meal, or a nutritious dish from our Healthy collection, this recipe fits perfectly.

Storage Tips

Store leftover Golden Apple Pork Stir-Fry in an airtight container in the refrigerator for up to three days. Reheat gently in a wok or frying pan with a splash of water to keep the noodles from drying out. For safe food storage recommendations, visit the FDA Food Safety website.

Whether you’re looking for a fast weeknight dinner or an easy Asian-inspired meal full of fresh ingredients, Golden Apple Pork Stir-Fry delivers vibrant flavors, tender pork, and crisp vegetables in every bite.