Recipes

Refreshing Apple Berry Blast Smoothie

Refreshing Apple Berry Blast Smoothie

Couverts3
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

Instructions

  • In a blender, combine the orange juice, fresh apple cider, strawberries, frozen banana, flavored yogurt, almonds, and wheat germ.
  • Blend until smooth and creamy, achieving a nice smooth consistency.
  • Taste and adjust sweetness if necessary by adding more fruit or sweetener.
  • Pour the smoothie into glasses and serve immediately.

Notes & Wine Advice

Enjoy the invigorating and nutritious Refreshing Apple Berry Blast Smoothie as a delightful snack or beverage option!

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 3 g | Suiker: 15 g
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Course; Fruit / Smoothies

Creamy Apple Banana Soy Smoothie

Creamy Apple Banana Soy Smoothie

Couverts2
Preparation 5 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 ripe bananas peeled and halved
  • 2 apples peeled, cored, and quartered
  • 300 ml 10fl oz nonfat yogurt
  • 2 tablespoons sugar
  • 400 ml 15fl oz organic soy milk

Instructions

  • Place all the ingredients in a blender.
  • Purée for approximately 1 minute or until smooth and well-combined.
  • Taste and adjust sweetness if desired by adding more sugar.
  • Pour the smoothie into glasses and serve immediately.

Notes & Wine Advice

Enjoy the creamy and nutritious Apple Banana Soy Smoothie as a delicious and satisfying snack or beverage!

Nutrition values

Calories: 220 kcal | koolhydraten: 45 g | Eiwitten: 6 g | Vet: 2 g | Suiker: 30 g
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Course; Smoothies

Golden Apple-Apricot Smoothie

Golden Apple-Apricot Smoothie

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 1 Golden Delicious apple peeled, cored, and chopped
  • 1 cup apple juice
  • 4 apricots fresh, pitted (skin optional)
  • 1 banana peeled
  • ¾ cup plain or vanilla nonfat yogurt
  • 10-12 ice cubes
  • 1 tablespoon honey

Instructions

  • Place all ingredients in a blender.
  • Puree until smooth and well-combined.
  • Adjust sweetness if desired by adding more honey.
  • Pour the smoothie into glasses and serve immediately.
  • Enjoy the refreshing and nutritious Golden Apple-Apricot Smoothie as a tasty snack or beverage!

Nutrition values

Calories: 150 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 1 g | Suiker: 25 g
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Course; Cold Drinks / Smoothies

Maple-Apple Smoothie

Maple-Apple Smoothie

Couverts2
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

Instructions

  • In a blender, combine the apple sauce, apple cider, orange juice, Vermont maple syrup, nutmeg, and cinnamon.
  • Blend until smooth and well-combined.
  • Pour the smoothie into glasses and serve immediately.

Notes & Wine Advice

Enjoy the refreshing and flavorful Maple-Apple Smoothie as a delightful snack or beverage option!

Nutrition values

Calories: 150 kcal | koolhydraten: 35 g | Eiwitten: 1 g | Vet: 1 g | Suiker: 28 g
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Course; Cold Drinks / Smoothies

Madrid-inspired Asparagus and Shrimp Delight

Madrid-inspired Asparagus and Shrimp Delight

Couverts4
Preparation 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a medium skillet, place the asparagus and add the chicken or vegetable broth along with enough water to cover them.
  • Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 5 minutes or until the asparagus are crisp-tender.
  • Be careful not to overcook them.
  • Transfer the cooked asparagus to a shallow bowl, reserving the cooking liquid in the skillet.
  • Bring the reserved cooking liquid back to a boil over high heat.
  • Add the shrimp and cook for about 2 minutes or until they turn pink.
  • Once cooked, remove the shrimp from the skillet, let them cool, then shell them and add them to the bowl with the asparagus.
  • In a small bowl, whisk together the olive oil, fresh lemon juice, salt, pepper, chopped parsley, and dried thyme to make the dressing.
  • Pour the dressing over the salad of asparagus and shrimp.
  • Add the diced tomato and thinly sliced mushrooms to the bowl as well.
  • Gently toss everything together until evenly coated with the dressing.
  • Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
  • Serve the Madrid-inspired Asparagus and Shrimp Delight cold and enjoy the delightful combination of flavors and textures!

Notes & Wine Advice

Wine Advice: A crisp and citrusy Verdejo or a light-bodied Pinot Grigio would complement this dish wonderfully.

Nutrition values

Calories: 120 kcal | koolhydraten: 6 g | Eiwitten: 10 g | Vet: 7 g | Suiker: 2 g
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Course; Appetizer / Fish / Side Dish
Cuisine; European / Spain

Melon Symphony Shrimp Salad

Melon Symphony Shrimp Salad

Couverts6
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the cooking liquid as instructed and add the shrimp.
  • Simmer over low heat until the shrimp turn pink, approximately 2 to 3 minutes.
  • Drain the shrimp, let them cool, then peel and devein them.
  • In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, salt, and freshly ground black pepper to make the dressing.
  • Cut the melon crosswise in half and scoop out melon balls using a melon baller.
  • Reserve the melon shells for serving.
  • In a large bowl, gently fold together the cooked shrimp, melon balls, and apple pieces.
  • Add the prepared dressing and fold until everything is evenly coated.
  • Spoon the shrimp and melon mixture into the reserved melon shells.
  • Refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the salad to chill slightly.
  • Serve the Melon Symphony Shrimp Salad cool, not cold, and enjoy the harmonious blend of flavors and textures!

Notes & Wine Advice

Wine Advice:

A crisp and slightly sweet Riesling or a sparkling Prosecco would pair nicely with this refreshing salad.

Nutrition values

Calories: 180 kcal | koolhydraten: 15 g | Eiwitten: 10 g | Vet: 8 g | Suiker: 12 g
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Course; Appetizer / Fish / Salad / Side Dish
Cuisine; European / Spain

Andalusian Shrimp and Tomato Delight

Andalusian Shrimp and Tomato Delight

Couverts6
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the shrimp: Bring a large pot of salted water to a boil over high heat.
  • Add the shrimp and cook until they turn pink, about 4 to 5 minutes.
  • Remove from heat, drain, and let the shrimp cool.
  • Once cooled, peel and devein the shrimp.
  • Prepare the dressing: In a large bowl, whisk together the sherry vinegar or red wine vinegar, extra-virgin olive oil, salt, black pepper, and a pinch of sugar.
  • Add the finely chopped Spanish onion and 2 tablespoons of the chopped parsley to the dressing.
  • Assemble the salad: Add the cooked shrimp and coarsely chopped tomatoes to the bowl with the dressing.
  • Gently toss to combine, ensuring the shrimp and tomato layers remain intact.
  • Cover the bowl and refrigerate for at least 2 hours, stirring occasionally.
  • Serving: Before serving, separate the shrimp and tomato layers.
  • Arrange the chopped tomatoes on the bottom of a wide, shallow serving bowl.
  • Then, carefully place the shrimp in overlapping rows over the tomatoes.
  • Drizzle the reserved dressing over the shrimp.
  • Sprinkle the remaining 2 tablespoons of chopped parsley over the top.
  • Serve cold and enjoy the refreshing Andalusian flavors of this Shrimp and Tomato Delight!

Notes & Wine Advice

Wine Advice:

A chilled glass of Spanish Albariño or a crisp Sauvignon Blanc would perfectly complement this dish.

Nutrition values

Calories: 200 kcal | koolhydraten: 5 g | Eiwitten: 15 g | Vet: 14 g | Suiker: 3 g
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Course; Appetizer / Fish / Side Dish
Cuisine; European / Spain

Rice Crown Salad

Rice Crown Salad

Couverts4
Preparation 45 minutes
Deel op Facebook Print Recipe

Ingredients

Rice Ring:

Mushroom Garnish:

Dressing:

Instructions

  • Prepare the rice ring: In a medium saucepan, bring the chicken or vegetable broth and water to a boil over medium-high heat.
  • Keep hot.
  • In a deep earthenware casserole dish or Dutch oven, melt 3 tablespoons of butter over medium heat.
  • Add the chopped onion and cook, stirring, until translucent, about 3 minutes.
  • Stir in the rice to coat with butter, then add the hot broth-water mixture.
  • Bring to a boil.
  • Stir in salt, dried thyme, dried tarragon, and parsley sprig.
  • Transfer the dish to the preheated oven and bake for 15 minutes.
  • Remove the dish from the oven, discard the parsley, and dot the rice with the remaining 3 tablespoons of butter.
  • Cover and let sit on a stovetop or hot plate for 10 minutes.
  • Grease an 8-inch ring mold with butter and fill it with the cooked rice mixture.
  • Press down to pack well.
  • Return to the oven and bake for an additional 2 minutes.
  • In a medium bowl, toss the mushrooms with fresh lemon juice and let sit while preparing the dressing.
  • Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, vinegar, sugar, salt, black pepper, Dijon mustard, dried thyme, mashed garlic, fresh parsley, chopped anchovy fillet, anchovy oil, and chopped pimiento.
  • Turn the rice ring out onto a round platter.
  • Arrange the marinated mushrooms and chopped pimiento around or on top of the rice.
  • Drizzle the dressing over the rice.
  • Garnish with additional parsley, if desired.
  • Serve the Rice Crown Salad at room temperature and enjoy its elegant presentation and delightful flavors!

Notes & Wine Advice

Wine Advice:

A light and crisp Sauvignon Blanc or a sparkling Cava would complement this dish beautifully.

Nutrition values

Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 18 g | Suiker: 1 g
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Course; Appetizer / Rice / Salad / Side Dish
Cuisine; European / Spain

Andalusian Fiesta Rice Salad

Andalusian Fiesta Rice Salad

Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Rice:

  • 1 cup short-grain rice such as imported Spanish or Arborio
  • 3 cups water
  • Olive oil
  • Salt
  • 2 tablespoons finely chopped fresh cilantro or parsley
  • 2 tablespoons canned or jarred white or light meat tuna drained and flaked
  • ¼ cup cooked peas
  • 2 tablespoons finely chopped pimiento
  • 2 tablespoons thinly sliced scallions
  • 2 radishes thinly sliced
  • 2 tablespoons finely chopped pitted green olives preferably Spanish

Dressing:

Garnishes:

Instructions

  • Cook the rice: In a medium saucepan, combine the rice, 3 cups water, a dash of olive oil, and salt.
  • Bring to a boil over high heat, then cover, reduce the heat to medium-low, and simmer for about 15 minutes or until almost al dente, tender yet still firm to the bite.
  • Drain the cooked rice in a fine-mesh strainer, rinse with cold water, and drain again.
  • Transfer the rice to a medium bowl.
  • Add the cilantro, tuna, peas, pimiento, scallions, radishes, and green olives to the bowl with the rice.
  • Gently fold to combine.
  • Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, wine vinegar, salt, black pepper, sugar, paprika, garlic, and thyme.
  • Pour the dressing over the rice mixture and fold until well coated.
  • Season with additional salt and pepper if needed.
  • Let the salad sit for 30 minutes to allow the flavors to meld.
  • Transfer the salad to a serving bowl or platter.
  • Arrange the hard-boiled egg wedges, pimiento strips, cooked asparagus, cherry tomatoes, and black olives on top of the salad in an attractive pattern.
  • Serve at room temperature or refrigerate for at least 2 hours before serving cold.
  • Enjoy the vibrant and festive flavors of this Andalusian Fiesta Rice Salad!

Notes & Wine Advice

Wine Advice:

A light and crisp Spanish Albariño or a Rosé would pair beautifully with this vibrant salad.

Nutrition values

Calories: 320 kcal | koolhydraten: 40 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 3 g
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Course; Appetizer / Rice / Salad / Side Dish
Cuisine; European / Spain

Hearty Lentil Delight

Hearty Lentil Delight

Couverts4
plus soaking time for lentils 45 minutes
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Instructions

  • Cook the lentils: In a medium saucepan, place the lentils with enough water to cover.
  • Add the half onion, whole clove, bay leaf, diced carrot, whole garlic clove, salt, and black pepper.
  • Stir to combine, then bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for about 35 minutes or until the lentils are barely tender.
  • Rinse the cooked lentils well under cold water and drain.
  • Discard the onion, bay leaf, clove, and garlic.
  • Prepare the salad: In a medium bowl, combine the cooked lentils, diced carrot, extra-virgin olive oil, red wine vinegar, salt, black pepper, finely chopped onion, mashed garlic, and finely chopped pimiento.
  • Let the salad sit for at least 1 hour to allow the flavors to meld.
  • Serve: Serve the lentil salad at room temperature or refrigerate for at least 2 hours to serve cold.
  • Enjoy the hearty and flavorful Lentil Delight!

Notes & Wine Advice

Wine Advice:

A medium-bodied red wine such as Tempranillo or Garnacha would complement this dish nicely.

Nutrition values

Calories: 280 kcal | koolhydraten: 35 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 2 g
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Course; Appetizer / Salad / Side Dish
Cuisine; European / Spain
Diets; Vegetarian