Recipes

Gazpacho

Gazpacho

Couverts6
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Ingredients

  • 2 garlic cloves roughly chopped
  • ¼ teaspoon salt
  • 3 slices of thick white bread crusts removed 375 g tomatoes, skinned and coarsely chopped
  • ½ large cucumber peeled, deseeded and coarsely chopped
  • 1 large red pepper cored, deseeded and coarsely chopped
  • 2 celery sticks quartered
  • 5 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 1 litre water freshly ground black pepper

To garnish

  • 2 to matoes deseeded and diced
  • ¼ cucumber diced
  • ½ red onion finely chopped

Instructions

  • Combine the chopped garlic and salt in a mortar and pound with a pestle until smooth. Alternatively, place the garlic and salt on a board and crush the garlic with the flattened blade of a knife. Place the bread in a bowl and cover with cold water. Soak for 5 seconds, then drain the bread and squeeze out the moisture.
  • Place the tomatoes, cucumber, pepper and celery in a blender or food processor. Add the garlic paste, bread and oil and purée the mixture until very smooth.
  • Pour the mixture into a large bowl and stir in the vinegar and water and add pepper to taste. Cover closely and chill in the refrigerator for at least 3 hours. Serve the soup very cold in individual chilled glasses. Garnish with a sprinkling of the diced tomatoes, cucumber and red onion.

Notes & Wine Advice

For chillied gazpacho, make up the soup as above, adding 1 large, mild, deseeded and finely chopped red chilli along with the other vegetables. Serve garnished with a scattering of finely chopped mint and a drizzle of olive oil.
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Course; Soup
Cuisine; European / Spain

Fennel vichyssoise

Fennel vichyssoise

Couverts6
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Saucepan

Ingredients

  • 25 g butter
  • 1 fennel bulb about 200–250 g (7–8 oz), green feathery tops trimmed and reserved, core discarded, bulb roughly chopped
  • 4 spring onions thickly sliced
  • 150 g potato diced
  • 450 ml chicken stock see page 10
  • 250 ml milk
  • 150 ml double cream
  • salt and pepper

Instructions

  • Heat the butter in a saucepan, add the chopped fennel, spring onions and potato, toss in the butter then cover and fry gently for 10 minutes, stirring occasionally until softened but not browned.
  • Pour in the stock, season and bring to the boil. Cover and simmer for 15 minutes until the vegetables are just tender and still tinged green.
  • Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour the purée through a fine sieve back into the saucepan, then press the coarser pieces of fennel through the sieve using the back of a ladle. Mix in the milk and cream, then taste and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls or glasses half filled with ice and garnish with the reserved green feathery tops, snipped into small pieces.

Notes & Wine Advice

For classic vichyssoise, omit the fennel and spring onions and add instead 375 g (12 oz) leeks that have been slit, rinsed well in cold water then drained and sliced. Stir half the cream into the soup and swirl the rest through the bowls before serving. Garnish with a sprinkling of a few snipped chives.
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Course; Soup

Avocado & soured cream soup

Avocado & soured cream soup

Couverts6
Preparation 15 minutes
Preparation time:5 minutes
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Equipment

  • Frying pan

Ingredients

  • 1 tablespoon sunflower oil
  • 4 spring onions sliced, plus 2 extra to garnish
  • 2 large ripe avocados halved and stoned
  • 4 tablespoons soured cream
  • 600 ml vegetable or chicken stock
  • juice of 2 limes
  • salt and pepper
  • Tabasco sauce

Instructions

  • Heat the oil in a frying pan, add the spring onions and fry for 5 minutes until softened. Cut very thin strips from the remaining spring onions to create curls. Soak in cold water for 10 minutes, then drain.
  • Scoop out the avocado flesh from the shells with a dessertspoon and add to a blender or food processor with the fried spring onions, the soured cream and about a third of the stock. Blend until a smooth purée, then gradually mix in the remaining stock and lime juice. Season to taste with salt, pepper and a few drops of Tabasco sauce.
  • Serve the soup immediately while the avocado is still bright green in cups or glass tumblers containing some ice. Scatter the spring onion curls over the soup and serve with breadsticks or grissini.

Notes & Wine Advice

For homemade salt & pepper grissini, to serve as an accompaniment, put 250 g (8 oz) strong white flour into a bowl and mix with ¼ teaspoon salt, 1 teaspoon caster sugar and 1 teaspoon fast-action dried yeast. Add 4 teaspoons olive oil and gradually mix in up to 150 ml (¼ pint) warm water until you’ve made a smooth dough. Knead for 5 minutes on a lightly floured surface, then cut the dough into 18 pieces and roll each into a thin rope. Put these on a greased baking sheet, cover with oiled clingfilm and leave in a warm place to rise for 30 minutes. Remove the clingfilm, brush the bread with beaten egg, then sprinkle with a little coarse sea salt and a generous scattering of roughly crushed black peppercorns. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 6–8 minutes until golden. Serve warm or cold with the soup.
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Course; Soup

Sour cherry soup

Sour cherry soup

Couverts6
Preparation 10 minutes
Preparation time:12 minutes
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Equipment

  • Saucepan

Ingredients

  • 300 ml white riesling wine
  • 450 ml water
  • 2 tablespoons caster sugar
  • 1 cinnamon stick halved
  • 1 lemon grated rind and juice
  • 475 g pack frozen pitted cherries
  • 300 ml soured cream
  • ground cinnamon to garnish

Instructions

  • Pour the wine and water into a saucepan, add the sugar, cinnamon stick and lemon rind and juice.
  • Bring to the boil and simmer for 5 minutes.
  • Add the still frozen cherries and simmer for 5 minutes.
  • Discard the cinnamon stick, then ladle half the liquid and cherries into a blender or food processor.
  • Add the soured cream and then blend, in batches if needed, until smooth.
  • Return the blended liquid to the saucepan and mix well.
  • Chill the soup thoroughly, then ladle into shallow bowls so that the whole cherries can be seen and sprinkle with a little ground cinnamon to garnish. Serve with some cherries on stalks, if liked.

Notes & Wine Advice

For peppered strawberry soup, make up the syrup as above with the wine, water, sugar and lemon rind and juice, adding ½ teaspoon crushed coloured peppercorns in place of the cinnamon. Simmer for 5 minutes then add 500 g (1 lb) sliced or halved strawberries depending on their size. Finish the soup as above.
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Course; Fruit / Soup

Chillied melon foam

Chillied melon foam

Couverts6
Preparation 15 minutes
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Ingredients

  • 2 ripe Galia melons
  • 1 lime freshly squeezed juice
  • 1 large mild red chilli deseeded and quartered
  • small bunch of coriander plus extra sprigs to garnish
  • 300 ml pressed apple juice
  • lime wedges to garnish (optional)

Instructions

  • Cut the melons in half, scoop out and discard the seeds, then scoop the flesh away from the skin and put it into a blender or food processor with the lime juice, chilli and coriander, torn into pieces. Add half the apple juice and blend until smooth. Gradually mix in the remaining juice until frothy.
  • Pour the soup into cups or glass tumblers half filled with ice and serve immediately, garnished with a sprig of coriander and lime wedges if liked, before the foamy texture loses its bubbles.

Notes & Wine Advice

For gingered melon foam, scoop out the flesh from 2 halved, deseeded, charentais melons, then purée with 2 chopped spring onions and 150 ml (¼ pint) low-fat crème fraîche in a blender or food processor. Add 150 ml (¼ pint) ginger beer and purée until frothy. Pour into shallow bowls or back into the empty melon shells to serve.
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Course; Fruit / Soup

Crispy Air Fryer Roast Potatoes

Crispy Air Fryer Roast Potatoes

Perfectly crispy and golden roast potatoes made effortlessly in the air fryer. A delicious and easy side dish for any meal!
Couverts4
Preparation 5 minutes
Preparation time:30 minutes
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Equipment

  • Airfreyer
  • Aluminum foil (optional)

Ingredients

  • 4 medium potatoes

Instructions

  • Preheat the air fryer to 200°C (400°F).
  • Wrap each potato in aluminum foil.
  • Place the potatoes in the air fryer basket.
  • Bake for 30 minutes until tender.
  • For extra crispiness, unwrap the potatoes and air fry for an additional 5-10 minutes.

Notes & Wine Advice

Serving Tip:
Serve with butter, sour cream, or fresh herbs for extra flavor.
Wine Advice:
Pairs well with a light white wine like Sauvignon Blanc or a dry rosé.

Nutrition values

Calories: 150 kcal | koolhydraten: 34 g | Eiwitten: 4 g | Vet: 0.2 g | Suiker: 1 g
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Course; Air fryer / Side Dish / Vegetables
Cuisine; Dutch / European
Diets; Gluten-Free / Vegan / Vegetarian

Beetroot & apple soup

Beetroot & apple soup

Couverts6
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion roughly chopped
  • 500 g 1 lb bunch of uncooked beetroot, trimmed, peeled and diced
  • 1 large cooking apple about 375 g (12 oz), quartered, cored, peeled and diced
  • 1.5 litres vegetable stock
  • or
  • 1.5 litres chicken stock
  • salt and pepper

To finish

  • 6 tablespoons soured cream
  • 1 red dessert apple cored and diced seeds from ½ pomegranate
  • 4 tablespoons maple syrup

Instructions

  • Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the beetroot and apple, pour in the stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes, stirring occasionally until the beetroot is tender.
  • Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour into a large jug, taste and adjust the seasoning if needed, then chill in the refrigerator for 3–4 hours or overnight.
  • Pour the soup into bowls to serve and top with a spoonful of soured cream, sprinkle with the diced apple and pomegranate seeds, then drizzle with a little maple syrup. Serve extra maple syrup in a small jug to add as required and accompany with sliced rye bread, if liked.

Notes & Wine Advice

For beetroot & orange soup, fry the onion in oil as above, add the beetroot (omit the apple) and simmer with the stock and a little salt and pepper for 45minutes. Purée the soup as above and mix with the grated rind and juice of 2 large oranges. Chill and serve with a swirl of cream, a drizzle of honey and some orange-rind curls made with a zester.
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Course; Fruit / Soup / Vegetables

Cheesy cauliflower & cider soup

Cheesy cauliflower & cider soup

Couverts6
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Ingredients

  • 40 g 1½ oz butter
  • 1 onion finely chopped
  • 200 g 7 oz potato, coarsely grated
  • 1 cauliflower cut into small florets, woody core discarded, about 500 g (1 lb) when prepared
  • 900 ml chicken stock
  • or
  • 900 ml vegetable stock
  • 300 ml ½ pint dry cider
  • 2 teaspoons wholegrain mustard
  • 75 g 3 oz mature Cheddar cheese, grated
  • salt and cayenne pepper
  • chopped chives to garnish

Instructions

  • Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to turn golden around the edges. Stir in the potato and cook briefly, then mix in the cauliflower florets, stock, cider and mustard. Season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
  • Mash the soup roughly to thicken it slightly, then stir in the cheese and heat, stirring until melted. Taste and adjust the seasoning if needed, then ladle into bowls. Garnish with chopped chives and serve with croûtons (see page 15) or Welsh rarebit toasts.

Notes & Wine Advice

For Welsh rarebit toasts, to serve as an accompaniment, mix 125 g (4 oz) grated mature Cheddar with 1 egg yolk, 2 teaspoons Worcestershire sauce, 1 teaspoon wholegrain mustard and a little cayenne pepper. Toast 4 slices of bread lightly on both sides. Spread the cheese mixture over the top of each then cook under a hot grill until the cheese is bubbling and golden. Cut into thin strips to serve.
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Course; Cheese / Soup / Vegetables

Hot & sour soup

Hot & sour soup

Couverts4
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Ingredients

  • 750 ml vegetable stock or fish stock
  • 4 dried kaffir lime leaves
  • 2.5 cm 1 inch piece fresh root ginger, peeled and grated
  • 1 red chilli deseeded and sliced
  • 1 lemon grass stalk lightly bruised
  • 125 g 4 oz mushrooms, sliced
  • 100 g 3½ oz rice noodles
  • 75 g 3 oz baby spinach
  • 125 g 4 oz cooked, peeled tiger prawns, or defrosted if frozen, rinsed with cold water and drained
  • 2 tablespoons lemon juice freshly ground black pepper

Instructions

  • Put the stock, lime leaves, fresh root ginger, chilli and lemon grass in a large saucepan. Cover and bring to the boil. Add the mushrooms and simmer for 2 minutes. Break the noodles into short lengths, drop into the soup and simmer for 3 minutes.
  • Add the baby spinach and prawns and simmer for 2 minutes until the prawns are heated through. Add the lemon juice. Remove and discard the lemon grass stalk and season the soup with black pepper before serving.

Notes & Wine Advice

For hot coconut soup, make up the soup as above, adding just 450 ml (¾ pint) stock and a 400 ml (14 fl oz) can coconut milk, plus 2 teaspoons ready-made Thai red curry paste. Continue as above and serve sprinkled with a little chopped coriander.
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Course; Soup

Mediterranean garlic soup

Mediterranean garlic soup

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Ingredients

  • tablespoons olive oil
  • 3 garlic cloves finely chopped
  • 125 g 4 oz chorizo, diced
  • 6 tablespoons red wine
  • 1 litre 1¾ pints beef stock, or game stock
  • 2 teaspoons tomato purée
  • 1 teaspoon brown sugar
  • 4 eggs
  • salt and pepper
  • parsley chopped, to garnish

Instructions

  • Heat the oil in a saucepan, add the garlic and chorizo and fry gently for 3–4 minutes. Add the wine, stock, tomato purée and sugar, season with salt and pepper and simmer for 5 minutes.
  • Reduce the heat to a very gentle simmer then drop the eggs one at a time into the liquid, leaving space between them. Poach for 3–4 minutes until the whites are set and the yolks set to your liking.
  • Taste and adjust the seasoning if needed, then ladle an egg into the base of each serving bowl, cover with the soup and sprinkle with a little chopped parsley. Serve with diced croûtons

Notes & Wine Advice

For garlic & potato soup, add 375 g (12 oz) diced potato when frying the onion and chorizo. Add the wine, stock, tomato purée, sugar and seasoning and simmer for 30 minutes. Ladle the soup into bowls and serve with garlic croûtes topped with grated Gruyère cheese
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Course; Soup
Cuisine; Mediterranean