Preparation method
❶ Preheat the oven to 180°C. Grease the tortillas on both sides with sunflower oil. Place the tortillas in an oven-proof bowl and use your hands to fold the edges into a flower-like pattern. Bake the tortillas in the oven for 8-10 minutes until golden brown and crispy, remove the tortillas from the mold for the last 2 minutes. Let cool.
❷ Heat a splash of olive oil in a pan over medium-high heat. Sauté the onion and garlic until soft. Add the ground cumin, paprika and tomato paste and sauté for 5 minutes. Add the rice and stir well. Pour in the vegetable stock and bring to a boil. Turn the heat down to low and simmer the rice with the lid on for 10-15 minutes. During the last 2-3 minutes, stir in the beans.
❸ Make the pickled red onion. Heat the vinegar, water, sugar and salt in a saucepan until the sugar dissolves. Put the onion in a clean jar and pour the mixture over it. Set aside.
❹ Make the cilantro-lime sauce. Place the cilantro, lime juice, garlic, cumin powder, chili flakes and 4 tablespoons of olive oil in a food processor and blend until smooth. Season to taste with salt and pepper.
❺ Cook the Nacho Cheese Bites for 3 minutes in the deep fryer at 175°C, or in a preheated oven at 220°C for 8-9 minutes.

❻ Fill each taco bowl with rice and beans. Divide the corn, pickled red onion, and red pepper among the bowls. Top with the Nacho Cheese Bites, and serve with a dollop of sour cream and a lime wedge.

Enjoy the perfect Tex-Mex experience with our Taco Bowl, filled with seasoned rice and beans, sweet corn, and fresh pickled red onion. The crunchy Nacho Cheese Bites add an irresistible crunch, while the cilantro-lime sauce and creamy crème fraîche provide a fresh, spicy twist. A colorful, flavorful treat with a Tex-Mex flair!

Ingredients
Serves 4

16 Nacho Cheese Bites

4 large tortillas

200g rice

1 onion, chopped

2 cloves of garlic, pressed

1tsp ground cumin

1tsp paprika powder

1tsp tomato puree

400ml vegetable stock

1 can (400g) kidney beans, drained and rinsed

1 can (200g) corn, drained and rinsed

1 red pepper, cut into thin rings

1 lime, in segments

Crème fraîche for serving

Olive oil

Salt and pepper

For the pickled red onion

2 red onions, in thin half rings

100ml of water

75ml vinegar

1tsp sugar

1tsp salt

For the cilantro-lime sauce

15g coriander, coarsely chopped

1 lime, the juice

1 clove of garlic, pressed

1tsp ground cumin

½tsp chili flakes

Ingredients
For 8 pastries

8 Goat Cheese bites

1 roll (270g) of ready-made fresh puff pastry

4 shallots, cut into thin rings

1 apple (preferably Elstar or Jonagold), thinly sliced

2tbsp honey

1tbsp fresh thyme, finely chopped

1 egg, beaten

Olive oil

Salt and pepper

Preparation method

❶ Preheat the oven to 200°C.
❷ Caramelize the shallots. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the shallot and sauté gently until they begin to caramelize, about 2-5 minutes. Stir frequently. Add the honey and continue stirring until the shallots are nicely golden brown and shiny. Season to taste with a pinch of salt and pepper. Set aside.
❸ Roll out the puff pastry with baking paper on a clean surface and cut into 8 rectangular squares (depending on the size you want).
❹ Spray a small amount of honey on 8 spots on the baking sheet lined with baking paper and sprinkle thyme on this. Lay a fan with apple slices of about 3-4 slices on these spots and the shallot and cover with the puff pastry squares. Use a fork to gently press the edges. Use a brush to spread the puff pastry with the beaten egg.
❺ Bake the pastries in the oven for 15-20 minutes until the puff pastry is golden brown.
❻ Meanwhile, prepare the Goat Cheese Bites in a deep fryer at 175 °C for 2.5-3 minutes, in a preheated oven at 180 °C for 8-10 minutes or in a preheated airfryer at 180 °C for 5-6 minutes.

❼ Remove the pastries from the oven and let cool briefly before carefully flipping them over with a spatula. Place the Goat Cheese Bites off, top with fresh thyme and serve with honey.

A golden combination - our creamy Goat Cheese Bites, sweet apple and aromatic thyme, brought together with the delicious taste of crispy, caramelized puff pastry. These upside-down puff pastry bites are the perfect blend of sweet and savory, and with their easy preparation, you'll be putting them on the table in no time. A sophisticated snack not to be missed at festive occasions as well as relaxed get-togethers!

Preparation method

❶ Prepare the zucchini ribbon salad. Mix the red wine vinegar, agave syrup, oregano, dill, salt and pepper in a small bowl and add the extra virgin olive oil. Mix well to make the vinaigrette. Place the zucchini ribbons in a large bowl and mix gently with the vinaigrette. Let stand for a moment so the flavors can soak in well.
❷ Prepare the Mini Breaded Onion Rings 1.5-2 minutes in the deep fryer at 175 °C, 8-10 minutes at 180 °C in the airfryer or 10-15 minutes in the oven at 200 °C.
❸ Place the Mini Breaded Onion Rings in a circular shape on a large plate to form a festive wreath. Decorate the wreath with Greek yogurt and garnish with parsley, mint and pomegranate seeds.
❹ Serve with the mini flatbreads and the fresh zucchini salad.

Ingredients
Serves 4

20 Mini Breaded Onion Rings

200g (vegetable) Greek yogurt

10g mint, finely chopped

10g parsley, finely chopped

2tbsp pomegranate seeds

6 pitas / flatbreads

Salt and pepper

For the zucchini salad
1 zucchini, in thin ribbons

4tbsp extra virgin olive oil

2tbsp red wine vinegar

½tbsp agave syrup

1tsp dried oregano

½tsp dried dill

Dress your table festively with this tasty wreath made from our Mini Breaded Onion Rings. The crispy onion rings make a delicious combination with creamy Greek yogurt, fresh pomegranate seeds and fresh herbs. Served with mini flatbreads and a fresh zucchini salad, this dish is not only pleasing to the eye, but also to the taste buds.

Preparation method

❶ Make the pickled red cabbage. In a bowl, mix the cider vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved. Add the chopped red cabbage to the mixture and let marinate.
❷ Make the taco shells. Heat the deep fryer to 175 °C. Deep-fry the corn tortillas one at a time. Put the taco shells in a taco holder lined with kitchen paper once they start to brown (about 1-2 minutes), or fold the tacos in half using tongs. Repeat for all tortillas.
❸ Prepare the spicy black beans. Heat olive oil in a pan over medium-high heat. Sauté the onion for 5-6 minutes and add the garlic and sauté until soft, about 3-4 minutes. Add the cumin, chili powder, smoked paprika, ground coriander and salt and fry for another minute. Add the black beans, along with a splash of water. Turn the heat down to low and simmer for 10-15 minutes with the lid on the pan. Use a fork or pestle to lightly crush the beans for a creamier texture. Add more water if necessary until it reaches the desired consistency.
❹ Make the salsa verde. Put the cucumber, green bell bell pepper, jalapeño, cilantro, lime juice and garlic in a bowl and season with a tablespoon of olive oil and salt. 
❺ Prepare the Battered Onion Rings for 12 minutes in a preheated oven at 225°C, 2-3 minutes in a deep fryer at 175°C or 7 minutes in the Airfryer at 180°C.
❻ Fill the crispy taco shells first with a layer of spicy black beans. Add cubed avocado and a bit of the pickled red cabbage for a fresh bite. Top with the homemade salsa verde and the Battered Onion Rings. Finish with a spoonful of sourcream for a creamy touch.

Ingredients
Serves 4

20 Battered Onion Rings

8 corn tortillas

1 diced avocado

5g cilantro to garnish

Sourcream, to serve

For the spicy black beans
1 can (400 g) black beans, drained and rinsed

1 onion, chopped

2 cloves of garlic, finely chopped

1tsp ground cumin

1tsp chili powder

1tsp smoked paprika

½tsp ground coriander

Olive oil

Salt

For the pickled red cabbage

¼ red cabbage, finely chopped

75ml (apple) vinegar

100ml water

1tsp sugar

1tsp salt

For the salsa verde

½ cucumber, seeds removed and cut into small cubes

1 green bell pepper, cut into small cubes

1 jalapeño, seeds removed and finely chopped

10g coriander, finely chopped

1 lime, juice

1 clove of garlic, finely chopped

Bring an explosion of flavors to your table with these Battered Onion Rings corn tortillas! The crispy corn tortillas are filled with spicy black beans and refreshing avocado slices, while pickled red cabbage provides a delicious acidity. As icing on the cake, they are topped off with our crunchy Battered Onion Rings and a fresh salsa verde. Perfect for a flavorful meal!

Preparation method
❶ Make the sweet and sour carrots. Combine vinegar, water, sugar and salt in a bowl and stir well until sugar and salt are dissolved. Add carrot and let stand.
❷ Prepare the Chili Cheese Nuggets in 2.5-3 minutes in the deep fryer at 175 °C, in a preheated oven at 180 °C for 8-10 minutes or in a preheated airfryer at 180 °C in 5-6 minutes.
❸ Make the chipotle sauce. Mix the chipotle pepper, mayonnaise, Greek yogurt and until smooth. Taste and season with salt.
❹ Cut open the baguette pieces lengthwise, but not quite in half.
❺ Generously spread both halves with the spicy chipotle sauce. Place a handful of iceberg lettuce on the bottom half of the sandwich, followed by some sweet and sour carrots and the pickled jalapeños for extra spice. Place 3-4 Chili Cheese Nuggets on each sub.

❻ Garnish with a little fresh cilantro and enjoy!

Ingredients
Serves 4

1 white baguette, in 4 pieces or 4 small white baguettes

12-16 Chili Cheese Nuggets

¼ iceberg lettuce, finely chopped

4tbsp pickled jalapeños

5g cilantro, for garnish

Salt and pepper

For the sweet and sour carrots

2 carrots, cut into julienne

100ml white vinegar

125ml water

1tsp sugar

1tsp salt

For the spicy chipotle sauce

1tbsp chipotle pepper in adobo (or chipotle paste)

4tbsp mayonnaise

2tbsp Greek yoghurt

We all know the American Meatball Sub, but have you ever tried the Chili Cheese Sub? This delicious sandwich is filled with crispy and hot Chili Cheese Nuggets, turning every bite into a taste explosion. Perfect for a quick lunch or a cozy evening with friends; this vegetarian alternative will surprise even meat lovers!