Recipes

Tex-Mex Breakfast Flatbreads

Tex-Mex Breakfast Flatbreads

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet
  • microwave-safe bowl
  • cooking spray
  • Fork

Ingredients

  • 5 cups frozen shredded hash brown potatoes about 15 ounces
  • 1 cup refried beans
  • ¼ cup salsa
  • 2 naan flatbreads halved
  • 4 large eggs
  • ½ cup shredded cheddar cheese or Mexican cheese blend
  • Additional salsa optional
  • Cooking spray

Instructions

  • Cook the shredded hash brown potatoes according to package directions for stovetop.
  • Meanwhile, in a microwave-safe bowl, mix together the refried beans and salsa.
  • Microwave, covered, on high until heated through, for 1-2 minutes, stirring once.
  • In a large nonstick skillet, heat the naan flatbreads over medium-high heat until lightly browned, for 2-3 minutes per side.
  • Remove from the pan and keep warm.
  • Coat the same skillet with cooking spray and place over medium-high heat.
  • Break the eggs, one at a time, into the pan, then reduce the heat to low.
  • Cook until the whites are set and the yolks begin to thicken, turning once if desired.
  • To serve, spread the bean mixture over the naan flatbreads.
  • Top with the cooked hash brown potatoes, eggs, and shredded cheese.
  • If desired, serve with additional salsa on the side.

Notes & Wine Advice

Wine Advice:

For a Tex-Mex-inspired breakfast like this, consider a refreshing mimosa (orange juice and champagne) or a tangy bloody mary. If you prefer non-alcoholic options, try a glass of freshly squeezed orange juice or a spicy virgin bloody mary.

Nutrition values

Calories: 430 kcal | koolhydraten: 40 g | Eiwitten: 16 g | Vet: 23 g | Suiker: 4 g
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Course; Breakfast
Cuisine; American / Fusion / Mexican

Apple Cinnamon Puffy Pancake

Apple Cinnamon Puffy Pancake

Couverts2
Deel op Facebook Print Recipe

Equipment

  • 9-inch deep-dish pie plate
  • cooking spray
  • Mixing bowls
  • Whisk
  • oven

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Grease a 9-inch deep-dish pie plate with cooking spray.
  • In a mixing bowl, combine the flour, baking powder, and salt (if using).
  • In a separate small bowl, whisk together the egg yolks, milk, and lemon juice, then stir this mixture into the flour mixture.
  • In another bowl, beat the egg whites on medium speed until foamy.
  • Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form.
  • Fold the beaten egg whites into the flour mixture.
  • Pour the batter into the prepared pie plate.
  • Arrange apple slices over the top.
  • Mix sugar and cinnamon, then sprinkle over the apples.
  • Bake, uncovered, until a knife inserted near the center comes out clean, for about 18-20 minutes.
  • Serve immediately.

Notes & Wine Advice

Wine Advice:

For a breakfast dish like this, you might prefer a non-alcoholic beverage such as apple cider or a hot cup of tea or coffee. If you’re serving it as a dessert, a sweet wine such as Moscato or Riesling would complement the flavors nicely.

Nutrition values

Calories: 253 kcal | koolhydraten: 44 g | Eiwitten: 9 g | Vet: 5 g | Suiker: 32 g
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Course; Breakfast / Fruit / Pancake’s / Crepes
Diets; Vegetarian

Breakfast Bacon Egg Pizza

Breakfast Bacon Egg Pizza

Couverts8
Deel op Facebook Print Recipe

Equipment

  • baking pan 15x10x1-inch
  • Fork
  • Mixing bowl
  • Whisk
  • nonstick skillet
  • spoon

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C).
  • Grease a 15x10x1-inch baking pan.
  • Unroll the pizza crust and press it onto the bottom and ½ inch up the sides of the prepared pan.
  • Prick the crust thoroughly with a fork and brush it with 1 tablespoon of olive oil.
  • Bake until lightly browned, for about 7-8 minutes.
  • Meanwhile, in a mixing bowl, whisk together the eggs and water.
  • In a nonstick skillet, heat the remaining olive oil over medium heat.
  • Add the eggs and cook, stirring, just until thickened and no liquid egg remains.
  • Spoon the cooked eggs over the baked crust.
  • Sprinkle with bacon bits and the shredded Monterey Jack and cheddar cheeses.
  • Bake until the cheese is melted, for about 5-7 minutes.
  • Serve hot and enjoy your breakfast bacon egg pizza!

Notes & Wine Advice

Wine Advice:
For a breakfast dish like this, you might prefer a non-alcoholic beverage such as orange juice or a hot cup of coffee. If you’re feeling adventurous, a mimosa (orange juice and champagne) could add a festive touch to your brunch.

Nutrition values

Calories: 352 kcal | koolhydraten: 24 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 3 g
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Course; Breakfast / Eggs / Pizza
Cuisine; American

Creamy Ham and Cauliflower Casserole

Creamy Ham and Cauliflower Casserole

Couverts6
Deel op Facebook Print Recipe

Equipment

  • 9 x 13 inch oven dish
  • Large pot
  • skillet
  • Mixing bowl
  • Whisk

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the cauliflower in boiling water for about 10 minutes, then drain.
  • In a hot skillet, melt the garlic butter and sauté the mushrooms for a few minutes over medium heat.
  • Spread the cooked cauliflower in a 9 x 13-inch oven dish.
  • Add ham and sautéed mushrooms.
  • In a mixing bowl, whisk together the cream of celery soup, vegetable broth, and dry mustard.
  • Scatter the brie cheese cubes evenly over the vegetables and ham in the dish.
  • Pour the creamy mixture into the dish.
  • Add the English muffin cubes on top.
  • Sprinkle the shredded mozzarella cheese over the casserole.
  • Bake in the preheated oven for about 30 minutes.
  • Finally, you can put the dish under the broiler until golden brown.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Given the richness of this dish, opt for a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. For a non-alcoholic option, a sparkling apple cider would complement the flavors well.

Nutrition values

Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 30 g | Vet: 28 g | Suiker: 3 g
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Course; Casserole / Main Course / Pork
Cuisine; American

Spicy Indian Cauliflower, Potato, and Chickpea Bake

Spicy Indian Cauliflower, Potato, and Chickpea Bake

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • Large bowl
  • Mixing spoon

Ingredients

Instructions

  • Preheat the oven to 475°F (245°C).
  • Place a baking sheet in the preheated oven for 5 minutes to warm.
  • In a large bowl, mix together the chickpeas, potatoes, cauliflower, canola or olive oil, cumin seeds, and salt until well coated.
  • Remove the hot baking sheet from the oven and spread the mixture in a single layer on the sheet.
  • Roast the mixture in the oven, stirring occasionally, for 25 minutes or until the potatoes are tender.
  • While the bake is roasting, prepare any optional fresh coriander or parsley for garnish.
  • Serve the spicy Indian cauliflower, potato, and chickpea bake hot, garnished with fresh coriander or parsley if desired, alongside a nice green salad.

Notes & Wine Advice

Wine Advice:

For this spicy and flavorful dish, consider a fruity white wine such as Gewürztraminer or a light-bodied red wine like Grenache. If you prefer non-alcoholic options, a refreshing mango lassi would be a perfect pairing.

Nutrition values

Calories: 280 kcal | koolhydraten: 36 g | Eiwitten: 8 g | Vet: 12 g | Suiker: 4 g
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Course; Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian

Creamy Cauliflower Gratin with Eggs, Broccoli, and Prosciutto

Creamy Cauliflower Gratin with Eggs, Broccoli, and Prosciutto

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • In a saucepan, heat vegetable oil over low heat.
  • Add chopped garlic and onion.
  • Cook until tender.
  • Season with salt and pepper.
  • Add cauliflower pieces to the saucepan and cook for 2 minutes.
  • Pour in the chicken broth, bring to a boil, then reduce heat and simmer until cauliflower is tender.
  • Preheat the oven to 375°F (190°C).
  • Carefully transfer the cauliflower mixture to a blender.
  • Add butter, Dijon mustard, and grated Parmesan cheese.
  • Blend until smooth to create the sauce.
  • In a large bowl, gently mix together the chopped hard-boiled eggs, blanched broccoli, 3/4 of the chopped hazelnuts, and cauliflower sauce.
  • Pour the mixture into a greased baking dish.
  • Sprinkle the remaining hazelnuts and chopped prosciutto over the top.
  • Cover the dish with foil.
  • Bake in the preheated oven for 20 minutes.
  • Remove the foil and switch the oven to broil.
  • Broil for about 2 minutes, or until the prosciutto is crispy.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this creamy and flavorful cauliflower gratin with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio. The crisp acidity and fruity notes of the wine will complement the richness of the dish without overpowering its delicate flavors.

Nutrition values

Calories: 380 kcal | koolhydraten: 15 g | Eiwitten: 25 g | Vet: 26 g | Suiker: 5 g
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Course; Eggs / Main Course
Diets; Gluten-Free / Low Carb

Seafood and Cauliflower Gratin

Seafood and Cauliflower Gratin

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Baking dish (13 x 9-inch)

Ingredients

Instructions

  • Preheat the oven to broil.
  • In a large saucepan, bring salted water to a boil.
  • Add the cauliflower florets and cook for 4 minutes.
  • Drain and rinse under cold water to stop the cooking process.
  • Set aside.
  • In the same saucepan, melt the butter over medium heat.
  • Add the chopped onion and cook for 1 minute until softened.
  • Stir in the flour and cook for another minute, stirring constantly to avoid clumps, without letting it brown.
  • Gradually pour in the milk while whisking constantly to prevent lumps from forming.
  • Continue cooking and stirring until the mixture thickens and just begins to simmer.
  • Add the thawed shrimp, scallops, cooked cauliflower, and chopped chives to the sauce.
  • Season with salt and pepper to taste.
  • Heat through for 2 to 3 minutes.
  • Transfer the seafood and cauliflower mixture to a 13 x 9-inch baking dish, spreading it out evenly.
  • Sprinkle the shredded mozzarella cheese over the top.
  • Place the baking dish in the center of the preheated oven and broil for 8 to 10 minutes or until the cheese is melted and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes & Wine Advice

Wine Advice:

Pair this rich and creamy seafood and cauliflower gratin with a crisp and refreshing white wine such as Chardonnay or Pinot Grigio. The acidity of the wine will complement the richness of the dish, while the citrus notes will enhance the flavors of the seafood.

Nutrition values

Calories: 470 kcal | koolhydraten: 27 g | Eiwitten: 36 g | Vet: 25 g | Suiker: 13 g
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Course; Fish / Main Course
Cuisine; International / Global
Diets; Gluten-Free / Low Carb

Cauliflower Crust Quiche

Cauliflower Crust Quiche

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Nonstick pie plate

Ingredients

Cauliflower Crust:

Quiche Filling:

Instructions

  • Preheat the oven to 350°F (175°C).
  • For the cauliflower crust, remove the outer leaves from the cauliflower and coarsely chop the remaining parts.
  • Boil for 15 minutes until tender.
  • Place the boiled cauliflower pieces in a food processor with the chopped garlic and process until finely chopped.
  • In a bowl, combine the processed cauliflower, egg, sharp cheddar cheese, salt, pepper, rosemary, and mix well.
  • Press the cauliflower mixture into a nonstick pie plate, shaping it into a crust.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, prepare the quiche filling.
  • Sauté the leeks and spinach in a pan for a few minutes until softened.
  • Set aside.
  • In a separate bowl, whisk together the eggs and heavy cream.
  • Stir in the grated Gruyere cheese, chopped chives, salt, and pepper.
  • Remove the partially baked cauliflower crust from the oven.
  • Spread the sautéed leeks and spinach evenly over the crust.
  • Pour the egg and cheese mixture over the vegetables in the crust.
  • Return the quiche to the oven and bake for about 40 minutes, or until the eggs are set and the top is golden brown.
  • Once cooked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Notes & Wine Advice

Wine Advice:

This cauliflower crust quiche pairs nicely with a light and fruity white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity complements the richness of the cheese and eggs in the quiche while refreshing the palate between bites.

Nutrition values

Calories: 520 kcal | koolhydraten: 15 g | Eiwitten: 24 g | Vet: 41 g | Suiker: 2 g
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Course; Main Course / Quiche
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Spiced Indian Cauliflower

Spiced Indian Cauliflower

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large pan with lid

Ingredients

Instructions

  • Heat the clarified butter or olive oil in a large pan over medium-high heat.
  • Add the cauliflower florets to the pan and sauté for a few minutes until they start to brown.
  • Add the chopped onion, minced garlic, chopped chili, and chopped ginger to the pan.
  • Stir well to combine with the cauliflower.
  • Sprinkle the chili powder, ground coriander, ground turmeric, and asafoetida over the cauliflower mixture.
  • Stir to evenly coat the cauliflower with the spices.
  • Cover the pan with a lid and reduce the heat to low.
  • Allow the cauliflower to cook for about 10 minutes, stirring occasionally, until tender.
  • Once the cauliflower is cooked through, transfer it to a serving dish.
  • Sprinkle the diced tomato and chopped fresh cilantro over the cooked cauliflower.
  • Serve the spiced Indian cauliflower as a flavorful side dish or a vegetarian main course.

Notes & Wine Advice

Wine Advice:

Pair this spiced Indian cauliflower with a crisp and refreshing white wine such as Riesling or Gewürztraminer. The wine’s slight sweetness will complement the spicy flavors of the dish and balance its richness.

Nutrition values

Calories: 90 kcal | koolhydraten: 8 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 3 g
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Course; Main Course / Side Dish
Cuisine; India
Diets; Gluten-Free / Low Carb / Vegetarian

Spiced Cauliflower Couscous with Tofu and Dried Fruits

Spiced Cauliflower Couscous with Tofu and Dried Fruits

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Large skillet or frying pan with lid

Ingredients

Instructions

  • Cut the cauliflower into florets and add them to a food processor.
  • Pulse a few times to obtain a granular texture resembling couscous.
  • Set aside.
  • In a large skillet or frying pan, heat the olive oil over medium heat.
  • Add the coriander seeds, mustard seeds, cinnamon, cardamom, cloves, cumin, ginger, and nutmeg.
  • Fry the spices for about 1 minute until fragrant.
  • Add the cubed tofu to the skillet and cook until browned, about 5 minutes.
  • Stir in the chopped dried fruits, toasted nuts, and vegetable broth.
  • Cover the skillet and cook over medium heat for about 5 minutes.
  • Add the cauliflower “couscous” to the skillet and cook for an additional 2 minutes, stirring occasionally.
  • Serve the spiced cauliflower couscous hot, garnished with fresh coriander.

Notes & Wine Advice

Wine Advice:

This flavorful and aromatic dish pairs well with a crisp and refreshing white wine such as Pinot Grigio or a light-bodied red wine like Beaujolais. The wine’s acidity helps balance the spices and complements the dried fruits and nuts.

Nutrition values

Calories: 280 kcal | koolhydraten: 18 g | Eiwitten: 14 g | Vet: 19 g | Suiker: 9 g
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Course; Main Course / Side Dish
Diets; Gluten-Free / Low Carb / Vegetarian