Recipes

Pesto & Cream Cheese Puff Pastry Twists

Pesto & Cream Cheese Puff Pastry Twists

Golden, flaky puff pastry twists filled with creamy pesto and cheese – perfect for parties or snacking!
Couverts24 twists
Preparation time:35 minutes
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Equipment

  • baking tray
  • Mixing bowl
  • Parchment paper

Ingredients

  • 100 g cream cheese
  • 2 tbsp fresh pesto
  • 320 g sheet puff pastry
  • Flour for dusting
  • 1 egg beaten

Instructions

  • Preheat the oven to 200°C (180°C fan) or gas mark 6.
  • In a mixing bowl, combine the cream cheese and pesto until smooth.
  • Unroll the puff pastry on a lightly floured surface and cut in half lengthwise.
  • Spread the cream cheese and pesto mixture over one half of the pastry, then place the other half on top, pressing gently to create a sandwich.
  • Cut the layered pastry in half lengthwise to create two long rectangles.
  • Then, divide each rectangle into strips about 1cm thick.
  • Twist each strip and arrange on a baking tray lined with parchment paper.
  • Brush the twists with beaten egg and bake for 20-25 minutes or until they are golden brown and puffed.

Notes & Wine Advice

Wine Advice
Pair with a light, crisp white wine such as a Sauvignon Blanc or Pinot Grigio to complement the pesto flavors.

Nutrition values

Calories: 78 kcal | koolhydraten: 7 g | Eiwitten: 1 g | Vet: 6 g | Suiker: 0 g
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Course; Appetizer / Cheese / Party Food / Snack / Vegetables
Cuisine; Italian
Diets; Vegetarian

Prosciutto-Wrapped Parmesan Polenta Bites

Prosciutto-Wrapped Parmesan Polenta Bites

Savory polenta bites wrapped in prosciutto, baked until golden, and topped with Parmesan – a perfect party snack!
Couverts18 chips
Preparation time:45 minutes
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Equipment

  • baking tray
  • Large bowl

Ingredients

  • 250 g ready-made block of polenta
  • 90 g pack prosciutto
  • 1 tbsp olive oil
  • 25 g Parmesan grated
  • Tomato ketchup for serving (optional)

Instructions

  • Preheat the oven to 200°C (180°C fan) or gas mark 6.
  • Cut the polenta into 18 chunky chips and the prosciutto into 18 strips.
  • In a large bowl, toss the polenta chips with olive oil and a good grind of black pepper to coat.
  • Wrap each polenta chip with a strip of prosciutto and place on a baking tray.
  • Sprinkle the grated Parmesan over the wrapped chips.
  • Bake for 25-30 minutes until golden, turning the chips halfway through baking at the 15-minute mark.
  • Serve warm with tomato ketchup on the side, if desired.

Notes & Wine Advice

Wine Advice
Pair with a light, dry white wine such as Pinot Grigio to enhance the Parmesan and prosciutto flavors.

Nutrition values

Calories: 32 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 2 g | Suiker: 0 g
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Course; Appetizer / Cheese / Party Food / Snack / Starters / Vegetables
Cuisine; Italian

Cheesy Beef & Mozzarella Meatballs

Cheesy Beef & Mozzarella Meatballs

Juicy beef meatballs with a gooey mozzarella center, served with a rich tomato basil dip – perfect for parties!
Couverts12 meatballs
Preparation time:30 minutes
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Equipment

  • baking tray
  • pan

Ingredients

  • 12 ready-made beef meatballs 360g pack
  • 50 g mozzarella divided into 12 pieces
  • 300 g tub fresh tomato & basil sauce

Instructions

  • Preheat the oven to 200°C (180°C fan) or gas mark 6.
  • Wet your hands, push a piece of mozzarella into the center of each meatball, then re-form the meat around it to enclose the cheese.
  • Arrange the stuffed meatballs on a baking tray and cook for 15-20 minutes, until browned and cooked through.
  • Meanwhile, pour the tomato and basil sauce into a pan and gently heat, allowing it to bubble and reduce slightly.
  • Once the meatballs are cooked, place a mini skewer in each one and serve with the warm sauce for dipping.

Notes & Wine Advice

Wine Advice
Pair with a medium-bodied red wine like Chianti, which complements the tomato and basil flavors in the sauce.

Nutrition values

Calories: 114 kcal | koolhydraten: 2 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 1 g
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Course; Appetizer / Beef / Cheese / Party Food / Snack
Cuisine; Italian

Cheese & Grape Party Sticks

Cheese & Grape Party Sticks

Quick and easy cheese and grape sticks with a touch of quince – perfect for holiday gatherings.
Couverts12 sticks
Preparation time:10 minutes
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Equipment

  • Mini skewers

Ingredients

  • 6 grapes mix of red and green, halved
  • 75 g soft goat’s cheese such as ash-covered goat cheese
  • 50 g blue cheese such as Stilton
  • 75 g Comté or cheddar cheese
  • 75 g membrillo quince paste

Instructions

  • Slice each grape in half.
  • Cut the goat cheese, blue cheese, Comté (or cheddar), and quince paste into 12 pieces each.
  • Thread each mini skewer with one grape half, followed by a piece of goat cheese, a piece of blue cheese, a piece of Comté (or cheddar), and a piece of quince paste.
  • Arrange the cheeseboard sticks on a serving platter and serve immediately.

Notes & Wine Advice

Wine Advice
Serve with a light, fruity wine such as a Pinot Noir or a crisp Sauvignon Blanc to complement the cheeses.

Nutrition values

Calories: 90 kcal | koolhydraten: 5 g | Eiwitten: 5 g | Vet: 6 g | Suiker: 4 g
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Course; Appetizer / Cheese / Fruit / Party Food / Snack / Starters
Cuisine; French
Diets; Vegetarian

Elegant Eggs Benedict with Smoked Salmon & Hollandaise

Elegant Eggs Benedict with Smoked Salmon & Hollandaise

A classic Eggs Benedict with a twist – smoked salmon and fresh chives add an elegant touch to this brunch favorite.
Couverts4
Preparation time:35 minutes
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Equipment

  • Balloon whisk
  • Small bowl
  • Pan for poaching eggs
  • slotted spoon
  • Toaster

Ingredients

Eggs Benedict

  • 4 eggs
  • 2 tbsp white wine vinegar for poaching
  • 2 English muffins halved
  • Butter for spreading
  • 8 slices smoked salmon
  • Chopped chives to serve

Hollandaise Sauce

  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125 g unsalted butter diced
  • Salt and pepper to taste

Instructions

  • Make the Hollandaise Sauce: In a small bowl, combine the lemon juice and white wine vinegar.
  • Add the egg yolks and whisk until light and frothy.
  • Place the bowl over a pan of simmering water, making sure the bottom doesn’t touch the water, and whisk until the mixture begins to thicken.
  • Gradually add the diced butter, whisking constantly until the sauce is smooth and thickened.
  • Season to taste and keep warm.
  • Poach the Eggs: Bring a large pan of water to a gentle boil and add 2 tablespoons of vinegar.
  • Lower the heat to a gentle simmer.
  • Stir the water to create a slight whirlpool and carefully slide each egg into the center, one at a time.
  • Poach for about 4 minutes or until the whites are set but yolks remain soft.
  • Remove the eggs with a slotted spoon and drain.
  • Assemble: Lightly toast and butter the English muffin halves.
  • Top each half with 2 slices of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce.
  • Garnish with chopped chives and serve immediately.

Notes & Wine Advice

Wine Advice
A crisp, dry Champagne or Prosecco complements the richness of this Eggs Benedict.

Nutrition values

Calories: 564 kcal | koolhydraten: 22 g | Eiwitten: 21 g | Vet: 44 g | Suiker: 1 g
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Course; Breakfast / Brunch / Eggs / Fish
Cuisine; England
Diets; Pescatarian

Savory Gruyère French Toast with Ham & Blistered Tomatoes

Savory Gruyère French Toast with Ham & Blistered Tomatoes

Savory French toast with Gruyère, ham, and juicy grilled vine tomatoes – a delightful brunch option!
Couverts6
Preparation time:30 minutes
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Equipment

  • Large non-stick pan
  • baking tray

Ingredients

  • 5 eggs beaten
  • 4 tbsp milk
  • 140 g Gruyère cheese grated
  • 1 tbsp chopped chives
  • Knob of butter
  • 1 large baguette thickly sliced
  • 250 g cherry tomatoes on the vine
  • Olive oil for grilling
  • 250 g sliced ham about 25 slices; Serrano or similar
  • Watercress to serve

Instructions

  • Preheat the grill to high.
  • In a large bowl, whisk together the eggs, milk, grated Gruyère, and chopped chives.
  • Heat the butter in a large non-stick pan over medium heat.
  • Dip each baguette slice into the egg mixture, coating both sides, then place in the hot pan.
  • Cook each slice for 3-5 minutes per side until golden brown.
  • Keep warm in a low oven if needed.
  • Arrange the vine tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
  • Grill under high heat until the tomatoes soften and blister, about 5-7 minutes.
  • On a large platter, layer the cheesy French toast slices, grilled vine tomatoes, and sliced ham.
  • Serve with a generous pile of fresh watercress.

Notes & Wine Advice

Wine Advice
Pair with a light, crisp sparkling wine or a chilled rosé for a delightful brunch combination.

Nutrition values

Calories: 439 kcal | koolhydraten: 27 g | Eiwitten: 25 g | Vet: 25 g | Suiker: 3 g
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Course; Breakfast / Brunch / Cheese
Cuisine; French
Diets; Flexitarian

Creamy Smoked Haddock & Saffron Kedgeree

Creamy Smoked Haddock & Saffron Kedgeree

A creamy, fragrant smoked haddock and saffron kedgeree, perfect for a comforting family meal.
Couverts6
Preparation time:40 minutes
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Equipment

  • Large ovenproof dish
  • Frying pan
  • Large bowl
  • Sieve

Ingredients

  • 300 g basmati rice cooked and cooled
  • 50 g butter divided
  • 3 hard-boiled eggs shelled and halved
  • 200 ml double cream
  • 500 g smoked haddock skin removed
  • 100 ml white wine
  • Pinch saffron strands
  • 1 tsp cayenne pepper
  • 1 tbsp mild curry powder
  • Freshly grated nutmeg to taste
  • Small handful of flat-leaf parsley chopped
  • 1 lemon cut into wedges, to serve

Instructions

  • Preheat the oven to 160°C/140°C fan/gas mark 3.
  • Grease a large ovenproof dish with some of the butter.
  • Push the hard-boiled egg yolks through a sieve and chop the egg whites.
  • In a frying pan, gently heat the double cream until just below boiling, then add the smoked haddock.
  • Cover and poach for about 4 minutes until the fish is cooked through.
  • Meanwhile, place the white wine in a pan with the saffron strands and warm gently to infuse.
  • In a large bowl, combine the cooked basmati rice, cayenne pepper, curry powder, grated nutmeg, seasoning, chopped egg whites, and the saffron-infused wine.
  • Lift the fish from the cream, flake it into the bowl, and remove any bones as you find them.
  • Add the remaining cream to the mixture and gently mix everything together.
  • Transfer the kedgeree mixture into the buttered ovenproof dish and dot the top with the remaining butter.
  • Bake for 20 minutes, or until heated through.
  • Serve scattered with chopped parsley and sieved egg yolks on top, with lemon wedges on the side for squeezing.

Notes & Wine Advice

Wine Advice
A crisp, dry white wine such as Sauvignon Blanc pairs well with this creamy, flavorful kedgeree.

Nutrition values

Calories: 424 kcal | koolhydraten: 30 g | Eiwitten: 23 g | Vet: 30 g | Suiker: 2 g
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Course; Fish / Main Course / Rice
Cuisine; England
Diets; Pescatarian

Baby Buttermilk Pancakes with Sticky Bananas & Brazil Nuts

Baby Buttermilk Pancakes with Sticky Bananas & Brazil Nuts

Fluffy buttermilk pancakes topped with caramelized bananas and Brazil nuts – a delicious brunch treat!
Couverts6
Preparation time:50 minutes
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Equipment

  • Food processor
  • Heavy-bottomed frying pan
  • Wire rack
  • Tea towel

Ingredients

Pancakes

  • 175 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • Seeds scraped from 1 vanilla pod
  • 2 large eggs separated
  • 25 g butter melted and cooled
  • 200 ml buttermilk
  • 100 ml milk
  • Sunflower oil for frying

Topping

  • 140 g caster sugar
  • 100 g Brazil nuts roughly chopped
  • 2 ripe bananas thickly sliced
  • 200 ml maple syrup plus extra on the side
  • Natural yogurt or crème fraîche optional

Instructions

  • Prepare the Batter: In a food processor, combine flour, sea salt, baking powder, bicarbonate of soda, sugar, and vanilla seeds.
  • Pulse briefly to blend.
  • Add the egg yolks, melted butter, buttermilk, and milk, and process to a smooth batter, scraping down the sides as needed.
  • In a separate bowl, whisk the egg whites until soft peaks form, then fold gently into the batter.
  • Cook the Pancakes: Heat a heavy-bottomed frying pan over medium heat and lightly oil it.
  • Using a small ladle, pour batter into the pan to make pancakes about 10cm in diameter.
  • Cook each pancake for about 1 minute, until bubbles form and the top sets.
  • Flip and cook the other side until lightly browned.
  • Transfer cooked pancakes to a wire rack with a tea towel and keep warm in a low oven.
  • Repeat with remaining batter.
  • Make the Sticky Banana & Brazil Nut Topping: Place the sugar in a bowl and toss with the chopped Brazil nuts and banana slices.
  • Heat a pan over medium heat and add the sugar-coated bananas and nuts.
  • Allow the sugar to melt and caramelize, stirring occasionally until the bananas and nuts are golden brown.
  • Remove from heat and stir in the maple syrup.
  • Serve: Arrange the pancakes on a serving plate, spoon over the caramelized banana and nut mixture, and drizzle with additional maple syrup.
  • Add a dollop of natural yogurt or crème fraîche on the side if desired.

Notes & Wine Advice

Wine Advice
Pair with a glass of sparkling wine or a light, fruity mimosa for a brunch treat.

Nutrition values

Calories: 806 kcal | koolhydraten: 95 g | Eiwitten: 13 g | Vet: 95 g | Suiker: 87 g
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Course; Breakfast / Brunch / Pancake’s / Crepes
Cuisine; American
Diets; Vegetarian

Cranberry & Raspberry Smoothie

Cranberry & Raspberry Smoothie

A refreshing cranberry and raspberry smoothie, perfect for a festive and fruity start to your day!
Couverts4
Preparation time:10 minutes
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Equipment

  • blender

Ingredients

  • 200 ml cranberry juice
  • 175 g frozen raspberries defrosted
  • 100 ml milk
  • 200 ml natural yogurt
  • 1 tbsp caster sugar or to taste
  • Mint sprigs to serve

Instructions

  • Place all ingredients into a blender and blend until smooth.
  • Pour the smoothie into glasses and garnish with fresh mint sprigs.

Notes & Wine Advice

Wine Advice
This smoothie is non-alcoholic, but it pairs well with light snacks or as a refreshing holiday drink alternative.

Nutrition values

Calories: 100 kcal | koolhydraten: 2 g | Eiwitten: 1 g | Vet: 20 g | Suiker: 3 g
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Course; Beverage / Fruit / Smoothies
Cuisine; International / Global
Diets; Vegetarian

Festive-Filled Brioche Centerpiece with Baked Camembert

Festive-Filled Brioche Centerpiece with Baked Camembert

A stunning brioche centerpiece with festive fillings and a warm baked Camembert, perfect for holiday gatherings!
Couverts8
(including chilling and rising time) 1 hour 50 minutes
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Equipment

  • Baking sheet
  • Kitchen mixer with dough hook
  • foil
  • Baking parchment
  • Cling film

Ingredients

Brioche Dough

  • 4 large eggs
  • 20 ml milk
  • 350 g strong white bread flour
  • 7 g sachet fast-action dried yeast
  • 30 g caster sugar
  • 1/2 tsp mixed spice
  • 200 g unsalted butter cubed and softened

Camembert

  • 1 whole 250g vegetarian Camembert in a wooden stapled carton
  • 2-3 sprigs thyme
  • 1 egg beaten with a pinch of salt
  • Poppy seeds for scattering

Fillings

  • 1 garlic bulb
  • 1 tbsp quince paste membrillo, mashed
  • 5 cooked chestnut halves
  • 1/2 tbsp dried chopped cranberries mixed with 1/2 tbsp cranberry sauce
  • 1 tbsp mushroom pâté

Decoration

  • Fresh rosemary sprigs or bay leaves
  • 30 g fresh cranberries

Instructions

  • The Day Before: In a jug, whisk together the eggs and milk.
  • In the bowl of a kitchen mixer with a dough hook, combine bread flour, yeast, caster sugar, salt, and mixed spice.
  • On a medium setting, slowly pour in the egg mixture to form a very soft, wet dough.
  • Add the butter and increase the speed, kneading for 8-10 minutes until the dough clings to the dough hook.
  • Cover with cling film and refrigerate overnight.
  • Prepare the Garlic: Preheat the oven to 200°C/180°C fan/gas 6.
  • Line a baking sheet with foil.
  • Cut off the top of the garlic bulb, drizzle with olive oil, and season.
  • Wrap the garlic in foil to create a sealed parcel and bake for 35-45 minutes until softened.
  • Remove from the oven, cool, and squeeze out the cloves, mashing them with a fork.
  • On the Day: Line a baking tray with parchment paper.
  • Remove the Camembert from its wooden carton and place the carton in the center of the tray.
  • Divide the Dough: Tip the chilled dough onto a floured surface and divide it into 5 equal pieces.
  • Make Filled Brioche Buns: Take one piece of dough and divide it into 5 smaller pieces.
  • Roll each piece into a ball, make a small indent, fill with 1/2 tsp of the roasted garlic, and pinch the dough to seal.
  • Place the sealed side down on a floured surface, cupping and rotating to form a round shape.
  • Repeat Step 5 for each filling (quince paste, chestnut, cranberry mixture, and mushroom pâté) to create 25 filled buns in total.
  • Arrange the filled buns around the wooden Camembert carton on the baking tray, placing 10 in the inner ring and 15 in the outer ring with 0.
  • 5cm space between each for rising.
  • Cover with oiled cling film and let rise in a warm place for 30-40 minutes or until almost doubled in size.
  • Preheat the oven to 190°C/170°C fan/gas 5.
  • Cut a small circle of rind from the top of the Camembert, sprinkle with thyme leaves, and place the cheese in the carton, cut side up.
  • Brush the buns with beaten egg and scatter with poppy seeds.
  • Bake for 15-20 minutes until the buns are golden brown.
  • Decorate with rosemary or bay leaves and fresh cranberries before serving.

Notes & Wine Advice

Wine Advice
Serve with a light, fruity wine such as Beaujolais or a chilled Chardonnay to complement the richness of the cheese and the buttery brioche.

Nutrition values

Calories: 516 kcal | koolhydraten: 32 g | Eiwitten: 18 g | Vet: 51 g | Suiker: 12 g
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Course; Appetizer / Bread / Cheese / Tapas
Cuisine; French
Diets; Vegetarian