Recipes

Potato Soup with Bacon

Potato Soup with Bacon

Couverts8
Preparation 30 minutes
Preparation time:1 hour 30 minutes
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Equipment

  • Large pot
  • Sieve
  • Blender or immersion blender
  • skillet

Ingredients

Instructions

  • In a large pot, combine the whole chicken, green parts of leeks, chopped celery, 1 chopped onion, 2 chopped carrots, thyme, bay leaf, salt, and pepper.
  • Cover with water and bring to a boil.
  • Reduce heat and simmer for 1 hour or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and set aside to cool.
  • Strain the broth through a sieve and discard the solids.
  • Return the broth to the pot.
  • Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
  • Set the shredded chicken aside.
  • In a separate skillet, fry the diced bacon until crispy.
  • Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
  • In the skillet with the bacon fat, sauté the chopped leeks, celery, and onions until softened.
  • Add the sautéed vegetables to the pot with the chicken broth.
  • Add the diced potatoes and bring to a simmer.
  • Cook until the potatoes are tender, about 15-20 minutes.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve for a silky texture.
  • Season the soup with salt and pepper to taste.
  • Serve the soup hot, garnished with the crispy bacon and chopped fresh chervil.

Notes & Wine Advice

Wine Advice:

Pair this rich and savory soup with a medium-bodied white wine such as Chardonnay or Viognier. The acidity of these wines will cut through the richness of the bacon and complement the hearty flavors of the soup. Alternatively, a light-bodied red wine like Pinot Noir would also be a suitable match.

Nutrition values

Calories: 320 kcal | koolhydraten: 35 g | Eiwitten: 18 g | Vet: 12 g | Suiker: 7 g
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Course; Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free

Hearty Potato and Leek Soup

Hearty Potato and Leek Soup

Couverts6
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Large pot
  • Blender or immersion blender
  • Sieve
  • Soup terrine or serving bowls

Ingredients

Instructions

  • In a large pot, heat the fat over medium heat.
  • Add the chopped onions and cook until softened and translucent.
  • Pour in the broth and add the fresh thyme, bay leaf, and ground cloves.
  • Season with salt, pepper, and a pinch of nutmeg.
  • Clean and peel the potatoes.
  • Wash them and cut them into chunks of approximately 2 cm.
  • Clean and slice the leeks.
  • Add the diced potatoes and sliced leeks to the pot with the broth.
  • Cover the pot and let it simmer until the vegetables are tender, about 20-25 minutes.
  • Once the vegetables are cooked, remove any whole herbs (such as thyme sprigs or bay leaf) from the pot.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve for a silky texture.
  • Pour the soup into a soup terrine or serving bowls.
  • Garnish the soup with chopped fresh parsley before serving.

Notes & Wine Advice

Wine Advice:

Pair this comforting soup with a light-bodied white wine such as Pinot Grigio or a crisp, dry Riesling. These wines will complement the earthy flavors of the potatoes and leeks without overpowering the dish. Alternatively, a light-bodied red wine like Beaujolais would also pair well.

Nutrition values

Calories: 270 kcal | koolhydraten: 50 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 6 g
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Course; Main Course / Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free / Vegetarian

Creamy Potato and Turnip Soup

Creamy Potato and Turnip Soup

Couverts4
Preparation 15 minutes
Preparation time:25 minutes
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Equipment

  • Large pot
  • Blender or immersion blender
  • Sieve

Ingredients

Instructions

  • In a large pot, combine the diced potatoes, turnips, chopped leeks, and fresh thyme sprigs with 3/4 liter of water.
  • Season with salt, pepper, and a pinch of nutmeg.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are tender.
  • Remove the thyme sprigs from the pot.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve to achieve a silky texture.
  • Return the soup to the pot over low heat.
  • Add the butter and stir until melted and incorporated.
  • In a separate saucepan, heat the milk until warm but not boiling.
  • Gradually pour the warm milk into the soup, stirring continuously until well combined and creamy.
  • Season the soup with additional salt and pepper if needed.
  • Serve the soup hot, garnished with chopped fresh chervil.

Notes & Wine Advice

Wine Advice:

Pair this creamy soup with a crisp and acidic white wine such as Chardonnay or Sauvignon Blanc to cut through the richness of the dish. Alternatively, a light-bodied red wine like Pinot Noir can also complement the earthy flavors of the turnips and potatoes.

Nutrition values

Calories: 280 kcal | koolhydraten: 40 g | Eiwitten: 8 g | Vet: 10 g | Suiker: 12 g
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Course; Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free / Vegetarian

Spanish-Style Savory Eggs

Spanish-Style Savory Eggs

Couverts4
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • skillet
  • spoon
  • Saucepan
  • Whisk or spoon

Ingredients

Instructions

  • In a skillet, heat the olive oil over medium heat.
  • Add the thinly sliced Spanish onion to the skillet and fry until it becomes a delicate brown color.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • In a saucepan, melt the fat over medium heat, then stir in the flour until well blended.
  • Gradually pour in the hot milk, whisking constantly to prevent lumps from forming.
  • Continue to cook and stir the sauce until it thickens.
  • Once the sauce has thickened, add the quartered hard-boiled eggs to the skillet with the onion mixture.
  • Pour the prepared sauce over the eggs and onions, ensuring they are evenly coated.
  • Heat the eggs in the sauce until warmed through.
  • Serve the savory eggs on toast, if desired.

Notes & Wine Advice

Wine advice:

Pair these Spanish-style savory eggs with a light-bodied red wine such as Tempranillo or Garnacha. The wine’s fruity flavors will complement the richness of the eggs and add a delightful contrast to the savory onion and parsley mixture.

Nutrition values

Calories: 210 kcal | koolhydraten: 10 g | Eiwitten: 13 g | Vet: 13 g | Suiker: 6 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; European / Spain
Diets; Vegetarian

Savory Mushroom-Topped Baked Eggs

Savory Mushroom-Topped Baked Eggs

Couverts2
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Slice the mushrooms and place them in a stewpan or skillet with 2 tablespoons of butter.
  • Cook the mushrooms over medium heat until tender, then season with salt and pepper to taste.
  • Transfer the cooked mushrooms to a shallow baking dish, pouring any remaining butter over them.
  • Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.
  • Sprinkle the eggs and mushrooms with bread crumbs, then add small bits of butter on top.
  • Place the baking dish in the preheated oven and bake for 4-5 minutes or until the egg whites are set but the yolks are still slightly runny.
  • Remove from the oven and serve immediately.

Notes & Wine Advice

Wine advice:

Pair these indulgent baked eggs with mushrooms with a light and fruity white wine such as Pinot Grigio or Sauvignon Blanc. The wine’s acidity will complement the earthiness of the mushrooms and add brightness to the dish.

Nutrition values

Calories: 250 kcal | koolhydraten: 9 g | Eiwitten: 13 g | Vet: 18 g | Suiker: 3 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; International / Global
Diets; Vegetarian

Classic Lyonnaise Baked Eggs

Classic Lyonnaise Baked Eggs

Couverts4
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a saucepan, melt the butter over low heat.
  • Add the onion juice and cook slowly for about 5 minutes until softened.
  • Stir in the flour and mix well until combined.
  • Gradually pour in the milk while stirring constantly to prevent lumps from forming.
  • Continue stirring until the sauce thickens.
  • Season the sauce with salt and pepper to taste.
  • Pour the sauce into a baking dish.
  • Carefully crack the eggs over the sauce, evenly distributing them.
  • Sprinkle bread crumbs quite thickly over the eggs.
  • Place small bits of butter over the top of the bread crumbs.
  • Bake in the preheated oven for 3-4 minutes or until the egg whites are set and the bread crumbs are golden brown.
  • Serve hot.

Notes & Wine Advice

Wine advice:

Pair these rich and flavorful Lyonnaise baked eggs with a light and fruity red wine such as Beaujolais or a crisp white wine such as Chardonnay. The wine’s acidity will complement the creaminess of the eggs and the richness of the sauce.

Nutrition values

Calories: 220 kcal | koolhydraten: 14 g | Eiwitten: 12 g | Vet: 13 g | Suiker: 6 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; European / French
Diets; Vegetarian

Perfect Hard-Boiled Eggs

Perfect Hard-Boiled Eggs

Preparation 1 minute
Preparation time:15 minutes
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Equipment

  • Saucepan
  • Water
  • Bowl with cold water (for cooling)

Ingredients

  • Eggs as many as desired

Instructions

  • Place the eggs in a saucepan and cover them with cold water, ensuring they are fully submerged.
  • Bring the water to a boil over high heat.
  • Once the water is boiling, reduce the heat to low to maintain a gentle simmer.
  • Let the eggs simmer in the water for 15 minutes.
  • After 15 minutes, remove the saucepan from the heat.
  • Immediately transfer the eggs to a bowl of cold water using a slotted spoon or tongs.
  • Let the eggs sit in the cold water for a few minutes to cool down.
  • Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the shell away under running water or in the bowl of water.

Notes & Wine Advice

Wine advice:

Hard-boiled eggs are versatile and can be paired with various wines depending on accompanying dishes or personal preference. For a classic pairing, try a light and refreshing white wine like Sauvignon Blanc or a crisp sparkling wine such as Champagne.

Nutrition values

Calories: 70 kcal | koolhydraten: 0.6 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 0 g
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Course; Appetizer / Eggs / Snack
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Classic Shirred Eggs

Classic Shirred Eggs

Couverts1
Preparation 1 minute
Preparation time:3 minutes
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Equipment

  • Small saucer
  • Stove
  • Teaspoon
  • Small plate

Ingredients

Instructions

  • Place a small saucer on the stove over low heat and add the teaspoon of butter.
  • Allow the butter to melt and become hot.
  • Carefully break the two eggs into the saucer.
  • Let the eggs cook until they start to bubble and the edges begin to set.
  • Once the eggs are cooked to your desired consistency, remove the saucer from the heat.
  • Serve the shirred eggs in the saucer directly, or slip the saucer onto a small plate for serving.
  • Serve immediately.

Notes & Wine Advice

Wine advice:

Pair these delightful shirred eggs with a light and crisp white wine such as Sauvignon Blanc or Chardonnay. The acidity of the wine will complement the richness of the eggs and enhance the overall dining experience.

Nutrition values

Calories: 140 kcal | koolhydraten: 1 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 0 g
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Course; Breakfast / Brunch / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Creamy Scrambled Eggs

Creamy Scrambled Eggs

Couverts2
Preparation 5 minutes
Preparation time:5 minutes
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Equipment

  • Frying pan
  • Bowl
  • Whisk or fork
  • spatula
  • Toast

Ingredients

Instructions

  • Crack the eggs into a bowl and beat them moderately until light and frothy.
  • Add the cream to the beaten eggs, using one tablespoonful of cream for every two eggs.
  • Season the mixture with salt and pepper to taste.
  • In a hot frying pan, melt the butter until foamy.
  • Pour the egg mixture into the pan and let it sit for a moment until it begins to set around the edges.
  • Using a spatula, gently stir the eggs from the edges towards the center, allowing the uncooked eggs to flow to the bottom of the pan.
  • Continue stirring and folding the eggs until they are cooked to your desired consistency.
  • Once the eggs are cooked solid but still moist, remove them from the heat and transfer them to a hot platter immediately.
  • Serve the scrambled eggs at once with toast.

Notes & Wine Advice

Wine advice:

Pair these creamy scrambled eggs with a light-bodied sparkling wine or a crisp white wine such as Chardonnay or Pinot Grigio. The acidity and effervescence of the wine will balance the richness of the eggs and elevate your breakfast experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 2 g | Eiwitten: 12 g | Vet: 21 g | Suiker: 1 g
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Course; Breakfast / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Golden Curried Eggs with Onion Gravy

Golden Curried Eggs with Onion Gravy

Couverts4
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Saucepan
  • skillet
  • Knife
  • Cutting board
  • Serving dish
  • Pot for boiling rice

Ingredients

Instructions

  • In a skillet, melt the butter over medium heat.
  • Add the thinly sliced onions and fry until they are golden brown and caramelized.
  • Season the onions with salt and pepper to taste.
  • Pour in the boiling water and let the onions simmer for a few minutes.
  • In a separate bowl, mix the milk with arrowroot or flour until smooth.
  • Stir the milk mixture into the skillet with the onions.
  • Add curry powder to the onion gravy, adjusting the amount according to taste preference.
  • Allow the mixture to simmer until thickened.
  • Carefully place the halved hard-boiled eggs into the curry gravy, ensuring they are coated.
  • Let the eggs heat through in the gravy, but do not let them boil.
  • Garnish the dish with boiled rice and serve hot.

Notes & Wine Advice

Wine advice:

Pair this flavorful dish with a slightly sweet white wine such as a Gewürztraminer or a fruity Riesling. These wines will complement the spices in the curry and enhance the overall dining experience.

Nutrition values

Calories: 320 kcal | koolhydraten: 30 g | Eiwitten: 13 g | Vet: 16 g | Suiker: 9 g
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Course; Eggs / Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian