Recipes

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
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Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

Pancakes

Topping

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
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

Brioche Dough

Camembert

Fillings

Decoration

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

Cashew Snowball Cookies

Cashew Snowball Cookies

Delicate, buttery cashew snowballs with a sweet sugar coating – a holiday favorite!
Couverts30 cookies
Deel op Facebook Print Recipe

Equipment

  • Baking sheets
  • Wire racks
  • Food processor
  • Handheld electric mixer
  • plastic wrap
  • Pie plate

Ingredients

Instructions

  • Preheat the oven to 170°C and line two large baking sheets and two wire racks with parchment paper.
  • In a large bowl, use a handheld electric mixer to beat the butter with 1/2 cup of sugar at medium speed until creamy.
  • Add the vanilla extract and continue beating until combined.
  • At low speed, gradually add the flour and ground roasted cashews, mixing until incorporated.
  • Divide the dough onto four sheets of plastic wrap and shape each portion into logs about 3 centimeters in diameter.
  • Wrap the logs tightly in plastic wrap and refrigerate until firm, at least 20 minutes.
  • Once firm, cut the logs into 3-centimeter lengths and roll each piece into a ball.
  • Place the balls on the prepared baking sheets, spacing them about 7 centimeters apart.
  • Bake in the lower and upper thirds of the oven for 20 minutes, or until golden and set, rotating the baking sheets halfway through for even baking.
  • While the cookies are still warm, fill a pie plate with the remaining sugar and roll each cookie in it to coat.
  • Transfer the coated cookies to the parchment-lined racks to cool completely.
  • Once cooled, re-roll the cookies in sugar and arrange on a serving plate.

Notes & Wine Advice

Wine Advice
Pair with a light sparkling wine or Prosecco for a festive, refreshing contrast to these rich, buttery cookies.

Nutrition values

Calories: 140 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 7 g
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Course; Coockies / Biscuit / Nuts
Cuisine; American
Diets; Vegetarian

Homemade Turtle Candies

Homemade Turtle Candies

Classic turtle candies with pecans, caramel, and chocolate – a festive holiday treat!
Couverts24 candies
Deel op Facebook Print Recipe

Equipment

  • cookie sheet
  • aluminum foil
  • Small saucepan

Ingredients

Instructions

  • Preheat the oven to 150°C and cover a cookie sheet with aluminum foil, shiny side up.
  • Lightly grease the foil with vegetable oil.
  • Arrange 3 pecan halves in a Y shape on the foil to create the base of each candy.
  • Place one caramel candy in the center of each pecan Y.
  • Bake in the preheated oven just until the caramel is melted, about 5 minutes.
  • In a small saucepan, heat the shortening and chocolate chips over low heat, stirring until the chocolate is fully melted and smooth.
  • Spread the melted chocolate over each candy, covering the caramel and pecans.
  • Refrigerate for 30 minutes or until the chocolate is set.

Notes & Wine Advice

Wine Advice
Pair with a dessert wine like a rich, nutty Tawny Port to complement the pecans and caramel flavors.

Nutrition values

Calories: 100 kcal | koolhydraten: 12 g | Eiwitten: 1 g | Vet: 6 g | Suiker: 9 g
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Course; Candy / Nuts
Cuisine; American
Diets; Vegetarian

Homemade Caramel Popcorn Balls

Homemade Caramel Popcorn Balls

Sweet and chewy caramel popcorn balls, perfect for Halloween treats or festive gatherings!
Couverts10 popcorn balls
Deel op Facebook Print Recipe

Equipment

  • 4-quart saucepan
  • medium saucepan
  • Wooden spoon

Ingredients

Instructions

  • Add 1 tablespoon of vegetable oil to a 4-quart saucepan and heat over high heat.
  • Once the oil is hot, add 1/2 cup of popping corn and keep the pan moving constantly to prevent burning.
  • When the popping slows down, remove the pan from heat and place the popped corn in the oven to keep it warm.
  • In a medium saucepan, combine the butter, brown sugar, and corn syrup.
  • Stir well and bring to a boil over medium heat.
  • Stir in the sweetened condensed milk and continue simmering, stirring constantly, until the mixture thickens.
  • Remove from heat and stir in the vanilla extract.
  • Pour the hot caramel over the warm popped corn, stirring well to coat all pieces evenly.
  • Lightly butter your hands and shape the coated popcorn into balls, pressing gently to form each one.

Notes & Wine Advice

Wine Advice
Pair with a light, fruity wine like Moscato for a fun contrast to the caramel sweetness.

Nutrition values

Calories: 250 kcal | koolhydraten: 37 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 30 g
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Course; Snack
Cuisine; American
Diets; Vegetarian

Classic Almond Chocolate Toffee

Classic Almond Chocolate Toffee

Buttery, crunchy almond toffee topped with chocolate – a festive favorite!
Couverts24 pieces
Deel op Facebook Print Recipe

Equipment

  • Large heavy-bottomed saucepan
  • Baking sheet
  • Aluminum foil or parchment paper

Ingredients

Instructions

  • In a large, heavy-bottomed saucepan, combine the butter, sugar, and salt over medium heat, stirring until the butter is melted.
  • Allow the mixture to come to a boil, then cook until it reaches a dark amber color, stirring occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • Once the toffee reaches the proper temperature and color, pour it onto the prepared baking sheet, spreading evenly.
  • Sprinkle the chocolate chips over the hot toffee and let them sit for a minute or two to soften.
  • Once the chocolate has softened, spread it into a thin, even layer.
  • Sprinkle the finely chopped almonds over the melted chocolate and gently press them in.
  • Place the toffee in the refrigerator to chill until fully set.

Notes & Wine Advice

Wine Advice
A sweet dessert wine, like a Muscat or Tawny Port, pairs beautifully with this rich and nutty toffee.

Nutrition values

Calories: 200 kcal | koolhydraten: 16 g | Eiwitten: 2 g | Vet: 16 g | Suiker: 14 g
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Course; Candy / Chocolate
Cuisine; American
Diets; Vegetarian

Creamy Chocolate Walnut Fudge

Creamy Chocolate Walnut Fudge

Rich and creamy chocolate walnut fudge, perfect for holiday gifting or a sweet treat!
Couverts16 pieces
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • medium saucepan
  • 20×20 cm baking dish

Ingredients

Instructions

  • Butter a 20×20 cm baking dish and set aside.
  • Place the butter, chocolate chips, and vanilla extract in a mixing bowl.
  • In a medium saucepan over medium heat, combine the sugar, evaporated milk, and marshmallows.
  • Stir frequently until the mixture comes to a boil.
  • Reduce the heat to low and continue to cook for an additional 6 minutes, stirring constantly.
  • Remove from heat.
  • Pour the hot marshmallow mixture over the ingredients in the mixing bowl.
  • Beat until the mixture thickens and loses its gloss.
  • Quickly fold in the chopped walnuts and pour the fudge into the prepared baking dish.
  • Refrigerate for several hours until firm.

Notes & Wine Advice

Wine Advice
Pair with a rich, full-bodied port or dessert wine to complement the chocolatey sweetness of the fudge.

Nutrition values

Calories: 150 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 18 g
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Course; Candy
Cuisine; American
Diets; Vegetarian

Chocolate Hazelnut Clouds with Cocoa

Chocolate Hazelnut Clouds with Cocoa

Delicate chocolate hazelnut meringues with a hint of cardamom for a dreamy treat!
Couverts16 cookies
Deel op Facebook Print Recipe

Equipment

  • Baking sheets
  • electric mixer
  • Kitchen towel
  • medium bowl
  • Pie plate

Ingredients

Instructions

  • Preheat the oven to 150°C and line two baking sheets with parchment paper.
  • Spread the hazelnuts in a pie plate and toast them for about 14 minutes, or until the skins begin to blister.
  • Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins.
  • Coarsely chop the hazelnuts and place them in a bowl.
  • Add the cocoa powder, cornstarch, cocoa nibs, chopped chocolate, and ground cardamom, mixing well.
  • In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
  • Gradually add the sugar in a thin stream, continuing to beat until the egg whites are stiff and glossy.
  • Add the vanilla and beat briefly to combine.
  • Gently fold in the dry ingredients, leaving some streaks for a marbled effect.
  • Scoop 8 level tablespoons of the meringue onto each baking sheet, then scoop the remaining meringue directly on top of each mound, forming small “clouds” or “snowmen.
  • “
  • Bake in the upper and lower thirds of the oven for about 30 minutes or until the meringues are firm when tapped, shifting the sheets halfway through for even baking.

Notes & Wine Advice

Wine Advice
A light dessert wine, like a sparkling Moscato or a sweet Riesling, pairs well with the chocolate and nut flavors of these meringues.

Nutrition values

Calories: 90 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 9 g
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Course; Coockies / Biscuit
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian