Recipes

Roasted Butternut Squash and Cauliflower Soup

Roasted Butternut Squash and Cauliflower Soup

Couverts6
Preparation 15 minutes
Preparation time:15 minutes
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Equipment

  • Baking sheet
  • large saucepan
  • blender or food processor

Ingredients

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a bowl, toss together the chopped onion, cauliflower florets, butternut squash cubes, 1 1/2 tbsp olive oil, rosemary, salt, and pepper until evenly coated.
  • Spread the vegetables on a parchment paper-covered baking sheet.
  • Roast in the preheated oven for 45 to 60 minutes, or until the squash is tender, turning the vegetables after 30 minutes.
  • In a large saucepan, heat the remaining 1 1/2 tbsp olive oil over medium heat.
  • Add the minced garlic and cook for 1 minute, stirring constantly.
  • Add the roasted vegetables (reserving some roasted cauliflower for garnish, if desired) and vegetable broth to the saucepan.
  • Bring the mixture to a boil, then cover and reduce heat to low.
  • Simmer for 15 minutes.
  • Using a blender or food processor, puree the soup until smooth.
  • Return the pureed soup to the saucepan.
  • Stir in the milk and warm over medium heat without boiling.
  • Add more milk for a smoother consistency, if desired.
  • Serve the soup hot, garnished with finely chopped parsley, roasted cauliflower pieces, and a drizzle of extra-virgin olive oil.

Notes & Wine Advice

Wine Advice:

This creamy and flavorful soup pairs well with a medium-bodied white wine such as Chardonnay or Viognier. Their fruity and floral notes complement the sweetness of the butternut squash while balancing the richness of the soup.

Nutrition values

Calories: 140 kcal | koolhydraten: 15 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 4 g
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Course; Soup
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Three-Cheese Cauliflower Soup

Three-Cheese Cauliflower Soup

Couverts8
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • large saucepan
  • Blender or hand blender
  • Microwave-safe plate
  • Paper towels

Ingredients

Instructions

  • In a large saucepan, melt the butter over low heat.
  • Add the chopped onions and garlic, cooking for 3 to 4 minutes until translucent.
  • Stir in the cubed potatoes, cauliflower florets, and vegetable broth.
  • Bring to a boil, then cover and simmer over medium heat for 20 minutes until vegetables are tender.
  • Using a blender or hand blender, puree the soup until smooth.
  • Return the mixture to the saucepan.
  • Over medium heat, warm the soup just before it starts to boil.
  • Gradually add the fontina, mozzarella, and cheddar cheeses to the soup, stirring until melted and combined.
  • Then stir in the half and half or heavy cream.
  • For the garnish, place the bacon slices between two sheets of paper towels on a microwave-safe plate.
  • Cook in the microwave for 1 minute, or until crispy.
  • Crumble the bacon.
  • In a small bowl, combine the crumbled bacon with the croutons, chopped chives, and parsley.
  • Divide the soup into bowls and top each portion with 1-2 tablespoons of the bacon-crouton mixture.

Notes & Wine Advice

Wine Advice:

Pair this rich and creamy soup with a medium-bodied white wine such as Chardonnay or Chenin Blanc. Their acidity will cut through the richness of the cheese while complementing the savory bacon flavor.

Nutrition values

Calories: 380 kcal | koolhydraten: 22 g | Eiwitten: 18 g | Vet: 26 g | Suiker: 4 g
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Course; Soup
Diets; Gluten-Free

Citrus-Spiced Roasted Cauliflower Soup

Citrus-Spiced Roasted Cauliflower Soup

Couverts6
Preparation 10 minutes
Preparation time:40 minutes
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Equipment

  • Baking sheet
  • large saucepan
  • Blender or hand blender

Ingredients

Instructions

  • Preheat oven to 450°F (230°C).
  • In a large bowl, toss together cauliflower, onions, garlic, turmeric, paprika, cumin, salt, pepper, and olive oil until evenly coated.
  • Spread the seasoned vegetables onto a baking sheet and roast for 25-30 minutes, or until golden brown.
  • In a large saucepan, bring the broth to a boil.
  • Add the roasted vegetables and reduce heat to simmer for 5-10 minutes.
  • Stir in the orange zest and juice.
  • Using a blender or hand blender, puree the soup until smooth.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with additional orange zest if desired.

Notes & Wine Advice

Wine Advice:

Pair this vibrant soup with a light-bodied white wine such as Chardonnay or Viognier. Their fruity notes will complement the citrus flavors while balancing the warmth of the spices.

Nutrition values

Calories: 180 kcal | koolhydraten: 16 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 6 g
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Course; Soup
Diets; Gluten-Free / Low Carb / Vegetarian

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

Couverts10
Preparation 10 minutes
slow cooker 6 hours
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Equipment

  • slow cooker
  • Large skillet
  • food processor, or blender
  • Cutting board
  • Knife

Ingredients

Instructions

  • In a large skillet, melt butter over low heat.
  • Add chopped yellow onion and curry paste.
  • Cook, stirring occasionally, for about 5 minutes or until the onion is softened.
  • Transfer the onion mixture to the slow cooker.
  • Add cauliflower, diced potato, and broth to the slow cooker.
  • Cover and cook on low for 4 to 6 hours.
  • Once cooked, use a food processor or blender to puree the soup until smooth, working in batches if necessary.
  • Alternatively, use a hand mixer directly in the slow cooker.
  • Add the half and half (or milk), salt, and Tabasco sauce to the slow cooker.
  • Mix well.
  • Cover and continue cooking on high for an additional 10 minutes or until the soup is hot.
  • To serve, garnish each serving with thinly sliced red onion and chopped cilantro.

Notes & Wine Advice

Variant:

Omit the garlic and experiment with additional flavors such as dried herbs, chili powder, or freshly ground black pepper to suit your taste preferences.

Wine advice:

Pair this creamy curried cauliflower soup with a light-bodied white wine such as Chardonnay or a crisp and refreshing Riesling. The wine’s acidity will balance the creaminess of the soup and enhance its delicate flavors.

Nutrition values

Calories: 150 kcal | koolhydraten: 14 g | Eiwitten: 5 g | Vet: 9 g | Suiker: 4 g
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Course; Crockpot / Slowcooker / Soup
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Velvety Delight

Velvety Delight

Creamy Baked Eggs with White Sauce
Couverts4
Preparation 15 minutes
Preparation time:15 minutes
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Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Boil the eggs for 15 minutes in simmering water.
  • Then, transfer them to cold water for easy peeling.
  • Once cooled, remove the shells and set the eggs aside to cool further.
  • In a saucepan, melt the butter over medium heat.
  • Stir in the flour and cook, stirring constantly, for about 1 minute to make a roux.
  • Gradually pour in the milk while whisking constantly to avoid lumps.
  • Cook the sauce, stirring constantly, until it thickens.
  • Season the white sauce with salt and pepper to taste.
  • Separate the egg whites from the yolks.
  • Chop the egg whites and set them aside.
  • In a mixing bowl, cream the egg yolks with heavy cream.
  • Add the creamed egg yolks to the white sauce and stir until combined.
  • Stir in the chopped egg whites and chopped parsley.
  • Transfer the mixture to a baking dish.
  • Sprinkle bread crumbs and bits of butter over the top.
  • Bake in the preheated oven for about 15 minutes or until the top is delicately browned.

Notes & Wine Advice

Wine advice:

Pair these creamy baked eggs with a light-bodied white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will complement the richness of the cream sauce and enhance the flavors of the dish.

Nutrition values

Calories: 260 kcal | koolhydraten: 15 g | Eiwitten: 10 g | Vet: 17 g | Suiker: 2 g
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Course; Appetizer / Breakfast / Eggs / Main Course
Cuisine; International / Global
Diets; Vegetarian

Sensational Silky Baked Eggs

Sensational Silky Baked Eggs

Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • Shallow earthen dish or ramekins
  • Pan for boiling water
  • spoon

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Pour half a cup or more of heavy cream into a shallow earthen dish or ramekins, enough to cover the bottom of the dish.
  • Place the dish or ramekins in a larger pan filled with boiling water, creating a water bath.
  • Once the cream is hot, break as many eggs as the bottom of the dish will hold, being careful not to break the yolks.
  • Cook the eggs in the hot cream until they are well set, basting them occasionally over the top with the hot cream.
  • Season the eggs with salt and pepper to taste.
  • Serve the creamy baked eggs promptly.

Notes & Wine Advice

 

Wine advice:

Pair these luxurious creamy baked eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will cut through the richness of the cream and complement the eggs beautifully.

Nutrition values

Calories: 150 kcal | koolhydraten: 2 g | Eiwitten: 6 g | Vet: 14 g | Suiker: 1 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Golden-Baked Oven Eggs

Golden-Baked Oven Eggs

Preparation 1 minute
Preparation time:23 minutes
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Equipment

  • Baking sheet or oven-safe dish

Ingredients

  • Eggs as many as desired

Instructions

  • Preheat the oven to 375°F (190°C).
  • Place the eggs directly on the oven rack or in a baking sheet.
  • Roast the eggs in the preheated oven for 25 minutes.
  • Carefully remove the eggs from the oven.
  • Let the eggs cool slightly before serving, as they will be hot.

Notes & Wine Advice

Wine advice:

Roasted eggs pair well with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio. The wine’s acidity will complement the richness of the eggs and add brightness to the dish.

Nutrition values

Calories: 70 kcal | koolhydraten: 0.5 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 0 g
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Course; Appetizer / Breakfast / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Cheese-Infused Egg Medallions

Cheese-Infused Egg Medallions

Couverts4 cutlets
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

  • Bowl
  • Frying pan
  • spatula

Ingredients

Instructions

  • In a bowl, combine the chopped hard-boiled eggs, bread crumbs, grated cheese, curry powder, salt, pepper, and beaten raw egg.
  • Mix until well combined.
  • Divide the mixture into 4 equal portions and shape each portion into a cutlet-like shape.
  • Dip each cutlet into the egg white, ensuring it is evenly coated.
  • Coat each cutlet with additional bread crumbs, pressing gently to adhere.
  • Heat oil in a frying pan over medium heat.
  • Once the oil is hot, carefully place the cutlets in the pan and fry until golden brown on both sides, about 3-4 minutes per side.
  • Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
  • Serve the cheesy egg cutlets hot.

Notes & Wine Advice

Wine advice:

Pair these flavorful egg cutlets with a light and fruity white wine such as Riesling or Pinot Grigio. The wine’s acidity will complement the richness of the cheese and the savory flavors of the eggs, creating a delightful combination.

Nutrition values

Calories: 180 kcal | koolhydraten: 8 g | Eiwitten: 11 g | Vet: 11 g | Suiker: 1 g
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Course; Appetizer / Breakfast / Eggs / Snack
Cuisine; International / Global
Diets; Vegetarian

Savory Mushroom & Parsley Stuffed Eggs

Savory Mushroom & Parsley Stuffed Eggs

Couverts3
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

Ingredients

Instructions

  • Boil the eggs until hard, then throw them into cold water to chill.
  • Peel the eggs and cut them crosswise.
  • Carefully remove the yolks, being careful not to break the whites.
  • In a bowl, mash the yolks with butter until smooth.
  • Add the chopped mushrooms, salt, pepper, and chopped parsley to the yolk mixture.
  • Mix well until combined.
  • Heat the yolk mixture in a saucepan until warmed through.
  • Stuff the egg whites with the yolk mixture, dividing it evenly among the egg halves.
  • Serve the stuffed eggs cold on a bed of cress.

Notes & Wine Advice

Wine advice:

Pair these flavorful stuffed eggs with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. The wine’s acidity will complement the richness of the eggs and the earthiness of the mushrooms, enhancing the overall dining experience.
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Course; Appetizer / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Classic Fricasseed Eggs

Classic Fricasseed Eggs

Couverts4
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

Ingredients

For the white sauce:

Instructions

  • Boil the eggs until hard, then peel them and arrange them on a platter.
  • You can either halve the eggs or keep the yolks whole and cut the whites into dice.
  • In a saucepan, melt the butter over medium heat.
  • Add the flour to the melted butter and cook, stirring constantly, for about 1 minute to make a roux.
  • Gradually pour in the milk while whisking constantly to avoid lumps.
  • Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
  • Season the white sauce with salt and pepper to taste.
  • Pour the white sauce over the arranged eggs on the platter.
  • Garnish the dish with fresh parsley.
  • Serve immediately.

Notes & Wine Advice

Wine advice:

Pair these classic fricasseed eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will cut through the richness of the sauce and enhance the flavors of the dish.

Nutrition values

Calories: 200 kcal | koolhydraten: 7 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 3 g
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Course; Appetizer / Eggs / Main Course
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian