Recipes

Classic Scottish Drop Scones

Traditional Scottish Pancakes

Light and fluffy Scottish drop scones, perfect for a cozy breakfast or afternoon tea.
Couverts8
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • Griddle or frying pan
  • Mixing bowl
  • Whisk
  • spatula

Ingredients

Instructions

  • In a mixing bowl, combine flour, baking powder, salt, and sugar.
  • In a separate bowl, whisk together eggs and milk.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Heat a griddle or frying pan over medium heat and lightly grease with butter or oil.
  • Drop spoonfuls of batter onto the hot griddle.
  • Cook for 2-3 minutes per side, or until golden brown and cooked through.
  • Serve warm.

Notes & Wine Advice

Serving Tip:

Serve warm with butter, jam, or honey. Traditionally served with just butter.

Wine Advice:

A light, sparkling wine or a sweet tea pairs well with the scones.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 10 g
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Course; Breakfast / Brunch / Oven / Pancake’s / Crepes / Rustic Baking
Cuisine; Scotland
Diets; Vegetarian

Ginger-Kissed Rhubarb Surprise Pie

Surprise Rhubarb Pie with Ginger

A sweet and tangy rhubarb pie with a hint of ginger, offering a delightful surprise in every bite.
Couverts8
Preparation 30 minutes
Preparation time:50 minutes
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Equipment

  • 9-inch pie dish,
  • Mixing bowls
  • Rolling Pin

Ingredients

  • Butter 100g (cold, cubed)
  • Flour all-purpose, 250g
  • Ginger fresh, grated, 2 tablespoons
  • Rhubarb 750g (cut into 1-inch pieces)
  • Sugar 150g
  • Water cold, 6-8 tablespoons
  • Egg for egg wash, 1 (beaten)

Instructions

  • Preheat oven to 200°C (400°F).
  • In a mixing bowl, combine flour and butter.
  • Rub butter into flour until mixture resembles coarse crumbs.
  • Add cold water, one tablespoon at a time, until dough comes together.
  • Divide dough in half, flatten into discs, and wrap in plastic wrap.
  • Refrigerate for 30 minutes.
  • In a separate bowl, combine rhubarb, sugar, and grated ginger.
  • Roll out one dough disc and line a 9-inch pie dish.
  • Pour the rhubarb mixture into the pie crust.
  • Roll out the remaining dough disc and place over the rhubarb filling.
  • Crimp the edges to seal.
  • Brush the top with beaten egg.
  • Cut a few slits in the top crust to allow steam to escape.
  • Bake for 50 minutes, or until crust is golden and filling is bubbling.
  • Let cool before serving.

Notes & Wine Advice

Serving Tip:

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

Wine Advice:

A sweet dessert wine like a late-harvest Riesling or a sparkling Moscato complements the tart rhubarb and ginger.

Nutrition values

Calories: 380 kcal | koolhydraten: 50 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 30 g
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Course; Dessert / Fruit / Oven / Pastry / Rustic Baking
Cuisine; England
Diets; Vegetarian

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Tangy Creamy Lemon Possets

Tangy Creamy Lemon Possets

Silky smooth lemon possets with a tangy zest, a simple yet elegant dessert.
Couverts4
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Saucepan
  • Mixing bowl
  • Serving glasses or ramekins
  • Whisk

Ingredients

Instructions

  • In a saucepan, combine cream and sugar over medium heat.
  • Stir until sugar dissolves.
  • Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Remove from heat and let cool slightly.
  • Stir in lemon juice and zest.
  • Pour the mixture into serving glasses or ramekins.
  • Refrigerate for at least 4 hours, or until set.
  • Garnish with fresh berries before serving, if desired.

Notes & Wine Advice

Serving Tip:

Serve chilled as a light and refreshing dessert. Garnish with a sprig of mint or a lemon twist.

Wine Advice:

A sweet dessert wine like Moscato d’Asti or a light, fruity Prosecco pairs well with the lemon flavor.

Nutrition values

Calories: 400 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 32 g | Suiker: 24 g
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Course; Dessert / Gourmet / No-bake
Cuisine; England
Diets; Gluten-Free / Vegetarian

Spicy Chorizo & Tomato Eggs on Sourdough

Spicy Chorizo & Tomato Eggs on Sourdough

Hearty sourdough topped with spicy chorizo, rich tomato sauce, and perfectly cooked eggs.
Couverts2
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • Frying pan
  • spatula
  • Toaster (optional)

Ingredients

Instructions

  • Heat olive oil in a frying pan over medium heat.
  • Add chorizo slices and cook until crispy, about 5 minutes.
  • Remove chorizo from the pan and set aside.
  • Add tomato passata to the same pan.
  • Season with salt and pepper.
  • Simmer for 5 minutes, or until sauce thickens slightly.
  • Crack the eggs into the tomato sauce.
  • Cook until eggs are set to your liking.
  • Toast the sourdough bread slices (optional).
  • Place the toasted sourdough on plates.
  • Spoon the tomato sauce and eggs over the sourdough.
  • Top with the cooked chorizo slices.
  • Garnish with fresh parsley.
  • Serve immediately.

Notes & Wine Advice

Serving Tip:

Serve hot for breakfast or brunch. A sprinkle of chili flakes adds extra heat.

Wine Advice:

A dry rosé or a light-bodied Spanish red wine like Rioja Joven pairs well with the spicy flavors.

Nutrition values

Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 28 g | Suiker: 6 g
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Course; Breakfast / Brunch / Eggs / Toastie
Cuisine; Spain
Diets; Dairy-Free / Lactose Free

Creamy Pinto Bean & Lime Dip

Creamy Pinto Bean Dip

Smooth and creamy pinto bean dip with a zesty lime kick, perfect for dipping and sharing.
Couverts6
Preparation 15 minutes
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Equipment

  • food processor, or blender
  • Mixing bowl
  • Serving dish

Ingredients

Instructions

  • Combine pinto beans, garlic, tahini, lime juice, olive oil, and cilantro in a food processor or blender.
  • Blend until smooth and creamy, adding water as needed to achieve desired consistency.
  • Season with salt to taste.
  • Transfer the dip to a serving dish.
  • Garnish with extra cilantro, if desired.
  • Serve with tortilla chips, vegetable sticks, or pita bread.

Notes & Wine Advice

Serving Tip:

Serve chilled or at room temperature. Top with a sprinkle of chili flakes for added heat.

Wine Advice:

A crisp Mexican lager or a light Sauvignon Blanc complements the flavors.

Nutrition values

Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 8 g | Vet: 6 g | Suiker: 2 g
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Course; Appetizer / Condiments / Snack
Cuisine; Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Lemon-Herb Roasted Leeks

Lemon Roasted Leeks

Tender roasted leeks with a bright lemon-herb dressing, a simple yet elegant side dish.
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

Ingredients

Instructions

  • Preheat oven to 200°C (400°F).
  • Clean the leeks and cut them in half lengthwise.
  • Place the leeks in a baking dish.
  • In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
  • Pour the lemon dressing over the leeks.
  • Add thyme and rosemary sprigs to the baking dish.
  • Roast for 30 minutes, or until leeks are tender and slightly caramelized.
  • Remove from oven and discard herb sprigs.
  • Serve warm.

Notes & Wine Advice

Serving Tip:

Serve as a side dish with roasted meats or fish.

Wine Advice:

A crisp Sauvignon Blanc or a light Pinot Grigio pairs well with the lemony leeks.

Nutrition values

Calories: 120 kcal | koolhydraten: 10 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 3 g
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Course; Oven / Side Dish / Vegetables
Cuisine; Italian
Diets; Gluten-Free / Vegan / Vegetarian

Za’atar Roasted Chicken with Tahini Yogurt

Za’atar Roasted Chicken with Tahini Yogurt

Aromatic za’atar roasted chicken with a creamy tahini yogurt sauce, a flavorful Middle Eastern delight.
Couverts4
Preparation 20 minutes
Preparation time:1 hour
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Equipment

Ingredients

Instructions

  • Preheat oven to 200°C (400°F).
  • In a mixing bowl, combine za’atar, minced garlic, lemon zest, olive oil, salt, and pepper.
  • Rub the za’atar mixture all over the chicken.
  • Place the chicken in a baking dish.
  • Roast for 60 minutes, or until chicken is cooked through and skin is crispy.
  • While the chicken roasts, prepare the tahini yogurt sauce.
  • In a mixing bowl, whisk together tahini, yogurt, lemon juice, salt, and pepper.
  • Adjust consistency with water if needed.
  • Remove chicken from oven and let rest for 10 minutes.
  • Slice the chicken and serve with tahini yogurt sauce.
  • Garnish with fresh parsley.

Notes & Wine Advice

Serving Tip:

Serve with roasted vegetables or couscous for a complete meal.

Wine Advice:

A dry rosé or a light-bodied red wine like Pinot Noir complements the savory flavors.

Nutrition values

Calories: 550 kcal | koolhydraten: 15 g | Eiwitten: 50 g | Vet: 35 g | Suiker: 4 g
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Course; Comfort Food / Main Course / Oven / Poultry
Cuisine; Lebanon

Citrus-Kissed Blood Orange Madeleines

Citrus-Infused Blood Orange Madeleines

Delicate madeleines infused with blood orange zest and juice, offering a delightful citrus burst in every bite.
Couverts12
Preparation 20 minutes
Preparation time:12 minutes
Deel op Facebook Print Recipe

Equipment

  • Madeleine mold
  • Mixing bowls
  • Whisk
  • spatula

Ingredients

Instructions

  • Preheat oven to 190°C (375°F).
  • Grease and lightly flour the madeleine mold.
  • Melt the butter and set aside.
  • In a mixing bowl, whisk eggs and sugar until pale and fluffy.
  • Add vanilla extract, blood orange zest, and juice.
  • Sift flour into the egg mixture and gently fold until just combined.
  • Slowly pour in the melted butter, folding gently.
  • Fill each madeleine mold cavity about three-quarters full.
  • Bake for 10-12 minutes, or until golden and springy to the touch.
  • Remove from oven and let cool slightly before removing from mold.
  • Dust with powdered sugar and serve warm.

Notes & Wine Advice

Serving Tip:

Serve warm with a cup of tea or coffee, or as a light dessert.

Wine Advice:

A light, sweet wine like Moscato d’Asti or a sparkling rosé complements the citrus flavors.

Nutrition values

Calories: 150 kcal | koolhydraten: 20 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 12 g
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Course; Brunch / Dessert / Oven / Rustic Baking / Treats
Cuisine; French
Diets; Vegetarian

Zesty Courgette Carpaccio with Parmesan

Zesty Courgette Carpaccio with Parmesan

Thinly sliced courgette marinated in lemon and olive oil, topped with Parmesan shavings for a refreshing appetizer.
Couverts4
Preparation 15 minutes
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Equipment

  • Mandoline slicer or sharp knife
  • Mixing bowl
  • Serving platter

Ingredients

Instructions

  • Wash and thinly slice the courgettes using a mandoline or sharp knife.
  • Arrange the courgette slices on a serving platter.
  • In a mixing bowl, whisk together lemon juice, lemon zest, and olive oil.
  • Season with salt and pepper.
  • Drizzle the lemon dressing over the courgette slices.
  • Shave Parmesan cheese over the courgette.
  • Garnish with fresh mint leaves.
  • Serve immediately.

Notes & Wine Advice

Serving Tip:

Serve as a light appetizer or side dish. Best enjoyed chilled.

Wine Advice:

A crisp Pinot Grigio or a dry Sauvignon Blanc complements the fresh flavors of the courgette and lemon.

Nutrition values

Calories: 180 kcal | koolhydraten: 5 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 3 g
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Course; Salad / Snack / Starters / Vegetables
Cuisine; Italian
Diets; Gluten-Free / Low Carb / Vegetarian