Recipes

Cinnamon Crunch Apple Chips

Crispy Cinnamon Apple Chips

Thinly sliced apples, baked to crispy perfection with a sweet cinnamon coating.
Couverts4
Preparation 15 minutes
Preparation time:1 hour 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Mandoline or sharp knife, Mixing bowl, Parchment paper

Ingredients

Instructions

  • Preheat oven to 225°F (107°C).
  • Line baking sheets with parchment paper.
  • Thinly slice apples using a mandoline or sharp knife.
  • In a bowl, mix cinnamon and sugar.
  • Dip each apple slice into the cinnamon-sugar mixture.
  • Arrange apple slices in a single layer on baking sheets.
  • Bake for 1.
  • 5 hours, flipping halfway, until crispy.
  • Let cool completely before serving.

Notes & Wine Advice

Serving Tip:

Enjoy as a healthy snack or add to yogurt or cereal.

Wine Advice:

A sparkling cider or a sweet dessert wine

Nutrition values

Calories: 120 kcal | koolhydraten: 30 g | Eiwitten: 1 g | Vet: 0.5 g | Suiker: 25 g
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Course; Fruit / Oven / Rustic Baking / Snack
Cuisine; American
Diets; Gluten-Free / Vegan / Vegetarian

Warm Spiced Beetroot & Red Onion Soup

Spiced Beetroot and Red Onion Soup

A vibrant and warming soup with earthy beetroot and sweet red onion, spiced to perfection.
Couverts4
Preparation 20 minutes
Preparation time:35 minutes
Deel op Facebook Print Recipe

Equipment

  • Large pot, Blender or immersion blender, Cutting board, Knife

Ingredients

Instructions

  • Peel and chop the beetroot and red onions.
  • Heat olive oil in a large pot.
  • Add chopped onions and cook until softened.
  • Add beetroot, spices, sugar, salt, and pepper.
  • Cook for 5 minutes, stirring occasionally.
  • Pour in vegetable broth and red wine vinegar.
  • Bring to a boil, then reduce heat and simmer for 25-30 minutes, until beetroot is tender.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Adjust seasoning to taste.
  • Serve hot.

Notes & Wine Advice

Serving Tip:

Garnish with a dollop of sour cream or fresh herbs.

Wine Advice:

A dry rosé or a light-bodied red wine like Pinot Noir.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 10 g
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Course; Comfort Food / Soup / Vegetables
Cuisine; Russian
Diets; Gluten-Free / Vegetarian

Red Currant Glazed Apple Almond Tart

Apple and Almond Tart with Red Currant Glaze

A sweet and nutty tart with a bright red currant glaze. Perfect for autumn gatherings.
Couverts8
Preparation 30 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking paper, Mixing bowls, Rolling pin, Tart pan

Ingredients

Instructions

  • Preheat oven to 180°C (350°F).
  • Grease and line a tart pan with baking paper.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Fold in flour and almond flour.
  • Pour batter into the prepared tart pan.
  • Peel, core, and slice apples.
  • Arrange apple slices over the batter.
  • Bake for 40-45 minutes, or until golden.
  • While the tart cools, prepare the glaze.
  • Heat red currants and a little sugar in a saucepan until they soften.
  • Strain the red currant mixture to remove seeds.
  • Brush the glaze over the cooled tart.
  • Let the glaze set before serving.

Notes & Wine Advice

Serving Tip:

Serve warm or at room temperature with a dollop of whipped cream.

Wine Advice:

A sweet Riesling or a Moscato d’Asti.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 7 g | Vet: 18 g | Suiker: 25 g
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Course; Dessert / Fruit / Oven / Pastry / Rustic Baking
Cuisine; French
Diets; Vegetarian

Smoky Roasted Red Pepper & Walnut Dip

Blue Cheese and Walnut Mini Tarts

A vibrant, smoky dip with roasted peppers and crunchy walnuts.
Couverts6
Preparation 20 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Blender or food processor, Measuring spoons, Measuring cups, Oven

Ingredients

Instructions

  • Preheat oven to 200°C (400°F).
  • Place red peppers on a baking sheet and roast for 40 minutes, turning occasionally, until skin is charred.
  • Remove peppers and let cool.
  • Peel, seed, and chop them.
  • Toast walnuts in a dry pan over medium heat for 5 minutes, until fragrant.
  • In a blender or food processor, combine roasted peppers, walnuts, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper.
  • Blend until smooth or slightly chunky.
  • Taste and adjust seasoning if needed.
  • Serve with pita bread or vegetables.

Notes & Wine Advice

Serving Tip:

Garnish with chopped walnuts and a drizzle of olive oil.

Wine Advice:

A dry rosé or a crisp Sauvignon Blanc.

Nutrition values

Calories: 220 kcal | koolhydraten: 10 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 4 g
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Course; Appetizer / Snack / Tapas / Vegetables
Cuisine; Spain
Diets; Gluten-Free / Vegetarian

Spiced Baked Apples with Dried Fruit

Baked Apples with Mixed Dried Fruit and Cinnamon Sugar

Warm, tender baked apples filled with sweet dried fruit and cinnamon.
Couverts4
Preparation 15 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking dish, Apple corer, Measuring spoons, Measuring cups, Oven

Ingredients

Instructions

  • Preheat oven to 180°C (350°F).
  • Core the apples, leaving the bottom intact.
  • In a bowl, mix dried fruit, brown sugar, and cinnamon.
  • Fill the apple cavities with the fruit mixture.
  • Place the apples in a baking dish.
  • Drizzle melted butter over the apples.
  • Pour apple juice or cider into the bottom of the dish.
  • Bake for 45 minutes, or until apples are tender.
  • Serve warm, with whipped cream or vanilla ice cream if desired.

Notes & Wine Advice

Serving Tip:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Wine Advice:

A sweet Riesling or a spiced apple wine.

Nutrition values

Calories: 250 kcal | koolhydraten: 50 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 35 g
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Course; Dessert / Nuts / Oven / Rustic Baking
Cuisine; Germany
Diets; Gluten-Free / Vegetarian

Festive Christmas Fruit Cake

Festive Christmas Fruit Cake

A rich, spiced fruit cake perfect for Christmas celebrations.
Couverts12
Preparation 30 minutes
Preparation time:2 hours 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Electric mixer, 9-inch round cake tin, Parchment paper, Measuring spoons, Measuring cups, Cooling rack

Ingredients

Instructions

  • Preheat oven to 150°C (300°F).
  • Grease and line a 9-inch round cake tin with parchment paper.
  • Cream together butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Sift flour, mixed spice, cinnamon, and nutmeg into the mixture.
  • Fold in the dried fruit.
  • Stir in brandy or orange juice if using.
  • Pour the batter into the prepared cake tin.
  • Bake for 2 hours 30 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack.
  • Decorate with almonds and dust with icing sugar if desired.

Notes & Wine Advice

Serving Tip:

Serve slices of the cake with a dollop of whipped cream or custard.

Wine Advice:

A sweet dessert wine like a Pedro Ximénez sherry or a rich Madeira.

Nutrition values

Calories: 380 kcal | koolhydraten: 55 g | Eiwitten: 6 g | Vet: 15 g | Suiker: 35 g
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Course; Cake / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Roasted Pumpkin & Rosemary Velvety Soup

Roasted Pumpkin & Rosemary Velvety Soup

A warm, comforting soup with roasted pumpkin and aromatic rosemary.
Couverts4
Preparation 20 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Blender or immersion blender, Large pot, Measuring spoons, Measuring cups, Oven

Ingredients

Instructions

  • Preheat oven to 200°C (400°F).
  • Toss pumpkin, onion, and garlic with olive oil, salt, pepper, and rosemary on a baking sheet.
  • Roast for 40-45 minutes, or until pumpkin is tender.
  • Transfer roasted vegetables to a large pot.
  • Add vegetable broth.
  • Use a blender or immersion blender to puree until smooth.
  • Heat the soup over medium heat until warm.
  • Adjust seasoning if needed.
  • Serve hot.

Notes & Wine Advice

Serving Tip:

Garnish with a drizzle of olive oil and a sprig of fresh rosemary.

Wine Advice:

A dry Pinot Grigio or a light-bodied Chardonnay.

Nutrition values

Calories: 210 kcal | koolhydraten: 35 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 10 g
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Course; Comfort Food / Soup / Vegetables
Cuisine; Italian
Diets; Gluten-Free / Vegetarian

Velvety Roasted Pumpkin Comfort Soup

Velvety Roasted Pumpkin Comfort Soup

Smooth, creamy roasted pumpkin soup with warm spices. Perfect for a cozy fall or winter meal.
Couverts6
Preparation 20 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large pot, Blender or immersion blender, Knife, Cutting board

Ingredients

Instructions

  • Preheat oven to 200°C (400°F).
  • Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
  • Roast for 30-40 minutes, or until tender.
  • In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
  • Add roasted pumpkin, cinnamon, nutmeg, and cloves to the pot.
  • Pour in vegetable broth and bring to a simmer.
  • Simmer for 10 minutes.
  • Use a blender or immersion blender to blend the soup until smooth.
  • Stir in heavy cream (or plant-based milk).
  • Season with salt and pepper to taste.
  • Ladle into bowls and garnish with roasted pumpkin seeds.

Notes & Wine Advice

Serving Tip:

Serve warm with crusty bread or a dollop of sour cream.

Wine Advice:

A dry Riesling or a light Pinot Grigio.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 10 g
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Course; Comfort Food / Soup / Stove Top / Vegetables
Cuisine; American
Diets; Gluten-Free / Lactose Free / Vegetarian / Wheat Free

Christmas Chocolate Swirl Yule Log

Christmas Chocolate Swirl Yule Log

A classic Christmas dessert: a chocolate sponge cake rolled with creamy chocolate filling and decorated to resemble a Yule log.
Couverts8
Preparation 45 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Mixing bowls, Electric mixer, Rolling pin, Spatula, Piping bag (optional)

Ingredients

For the sponge cake:

For the filling:

For the decoration:

Instructions

  • Preheat oven to 180°C (350°F).
  • Line a baking sheet with parchment paper.
  • In a bowl, beat egg yolks and sugar until pale and creamy.
  • In a separate bowl, whisk flour, cocoa powder, and salt.
  • Whisk egg whites until stiff peaks form.
  • Fold flour mixture into egg yolk mixture.
  • Gently fold in egg whites.
  • Pour batter onto baking sheet and spread evenly.
  • Bake for 15-20 minutes, until cake springs back when touched.
  • While cake cools, prepare the filling.
  • Heat heavy cream in a saucepan until simmering.
  • Pour over chopped chocolate and stir until melted and smooth.
  • Add powdered sugar and vanilla extract, stir well.
  • Let filling cool and thicken slightly.
  • Turn cake onto a clean towel dusted with powdered sugar.
  • Peel off parchment paper.
  • Spread chocolate filling evenly over the cake.
  • Roll up cake tightly from short end.
  • Chill for at least 1 hour.
  • Trim ends of the log.
  • Spread remaining filling over the log.
  • Create bark-like texture with a fork.
  • Garnish with chocolate shavings, powdered sugar, and rosemary sprigs.
  • Chill before serving.

Notes & Wine Advice

Serving Tip:

Serve chilled with a dollop of whipped cream or ice cream.

Wine Advice:

A sweet dessert wine like a Banyuls or a rich Port.

Nutrition values

Calories: 380 kcal | koolhydraten: 40 g | Eiwitten: 6 g | Vet: 22 g | Suiker: 30 g
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Course; Chocolate / Dessert / Oven / Rustic Baking / Treats
Cuisine; French
Diets; Vegetarian