Preparation method
❶ Cut circles of approximately 6 cm in diameter from the rye bread and lightly brush them with sunflower oil. Toast them in the oven at 160 degrees for 8 minutes until they are slightly crispy. Set aside.
❷ Make the edamame cream: blend the edamame with garlic, lemon juice, wasabi, and water until smooth and creamy. Season with salt. Add a little more water if necessary until it has the desired thickness.
❸ Prepare the Camembert Bites in 2:30-3 minutes in the deep fryer at 175 °C, in a preheated oven at 225 °C for 8-10 minutes, or in a preheated air fryer at 180 °C in 6-7 minutes.

❹ Spread a layer of edamame cream on the rye toast and spoon a teaspoon of wakame on top. Place a Camembert Bite on each piece of toast.
❺ Garnish with some cress and serve immediately.

These refined rye toasts combine umami and freshness in one surprising bite. The smooth edamame cream with a hint of wasabi creates an exciting contrast with the salty wakame and the rich, creamy Camembert Bites. Perfect as a modern appetizer with global appeal. A small bite with a big flavor story!

Ingredients
For 12 bites

12 Camembert Bites

6 slices of rye bread

75g wakame

Cress, for garnish

For the edamame cream

150g edamame, cooked

¼ tsp garlic powder

Juice of ½ lemon

½ tsp wasabi

3 tbsp sunflower oil

2 tbsp water

Salt

Ingredients
Serves 4

20 Mozzarella Sticks

150g argula salad mix

6 figs, cut into wedges

50g pine nuts, roasted

15g basil leaves

3 tbsp extra virgin olive oil

3 tbsp balsamic cream

(Rustic) French bread, to serve

Salt and pepper

Preparation method
❶ Prepare the Mozzarella Sticks in 1:30-2 minutes in a deep fryer at 175 °C, in a preheated oven at 225 °C for 8-10 minutes, or in a preheated air fryer at 180 °C in 3 minutes.
❷ Halve the figs and brush them lightly with olive oil. Grill them briefly in a grilling pan or on the barbecue until they have light grill marks.
❸ Roast the pine nuts in a dry frying pan or in the oven until golden brown.
❹ Mix the arugula blend in a bowl with olive oil and season with salt and pepper.

❺ Divide the arugula between four plates and top with the grilled figs and Mozzarella Sticks.

❻ Garnish with basil leaves and the roasted pine nuts. Drizzle the balsamic crema over the salad and serve with rusty French bread.

An elegant fall salad full of contrasts! The crispy Mozzarella Sticks provide a surprising bite, perfectly balanced with the soft, grilled figs and the nutty crunch of roasted pine nuts. The arugula blend adds spice and freshness, while the balsamic crema provides a sweet and sour finishing touch. Serve with rustic French bread as a refined lunch or as a flavorful start to a fall menu.

Preparation method
❶Prepare the Cauliflower Wings in 4-4:30 minutes in a deep fryer at 175 °C, in a preheated oven at 225 °C for 9-12 minutes, or in a preheated air fryer at 180 °C for 7-8 minutes.

❷ Cut the red onion into thin half rings. Mix the water, vinegar, sugar, and salt until the sugar and salt have dissolved. Add the onion and leave to soak for at least 15 minutes.
❸ Meanwhile, make the avocado cream. Put the avocados, yogurt, lime, and salt in a bowl and use a hand blender or fork to mash into a smooth mixture. Taste and season with lime juice and salt.
❹ Spread a layer of avocado cream on the tostadas and top with some finely chopped iceberg lettuce. Place the crispy Cauliflower Wings on top. Add the pickled red onion, cilantro, and jalapeño.

❺ Drizzle with chipotle sauce and sprinkle with tortilla chips for extra crunch.

❻ Serve the tostadas immediately, with lime wedges on the side to squeeze over them.

Ingredients
Serves 4

24 Cauliflower Wings

18 tostadas

¼ head iceberg lettuce, thinly sliced

10g cilantro, roughly chopped

1 jalapeño, sliced

1-2 tbsp chipotle sauce, to taste

A handful of tortilla chips, roughly crumbled

1 lime, cut into wedges

For the pickled red onion

1 red onion, thinly sliced into rings

50ml hot water

35ml vinegar

1 tbsp sugar

For the avocado cream

2 avocados

4 tbsp yogurt

1 lime, juice and zest

Salt

Crunchy tostadas are the perfect base for this colorful vegan treat. The Cauliflower Wings add a savory crunch, while the smooth avocado cream and fresh iceberg lettuce keep things balanced. Spicy chipotle, pickled red onion, and jalapeño give it a spicy kick. The crumbled tortilla chips add an extra bite. Serve with a wedge of lime for a fresh twist—ideal as a colorful fall special on the menu!

Preparation method
❶ Prepare the Natural Beer Battered Onion Rings in 1:30-2 minutes in a deep fryer at 175 °C, in a preheated oven at 225 °C for 12-14 minutes, or in a preheated air fryer at 180 °C for 6-8 minutes.
❷ Mix the lime juice, honey, garlic, and paprika powder and season with salt and pepper. Add the olive oil while stirring and whisk into an emulsion. Taste and season further with salt and lime.
❸ Divide the romaine lettuce between serving bowls. Arrange the Natural Beer Battered Onion Rings, black beans, corn, avocado, red onion, cucumber, and cherry tomatoes in rows on top of the salad. Drizzle with the dressing and garnish with fresh cilantro. Enjoy!

Ingredients
Serves 4

16 Natural Beer Battered Onion Rings

2 heads romaine lettuce, roughly chopped

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

1 can (140g) crispy corn, drained and rinsed

2 avocados, sliced

1 red onion, thinly sliced

½ cucumber, cut into half-moons

200g cherry tomatoes, halved

10g cilantro, coarsely chopped

For the dressing

4 tbsp (extra virgin) olive oil

2 tsp honey (or agave syrup for vegan version)

Juice of 1 lime

1 tsp smoked paprika powder

¼ tsp garlic powder

Salt and pepper

A filling, colorful salad bursting with flavor and texture! The crispy Natural Beer Battered Onion Rings add a savory crunch to this Southern-style bowl filled with romaine lettuce, beans, corn, avocado, and fresh vegetables. The smoky lime-honey dressing brings everything together in perfect harmony. Perfect as a filling lunch or light evening meal – surprising and irresistibly delicious.

Preparation method
❶ Preheat a waffle iron. Mix the flour, baking powder, salt, and paprika powder in a bowl. Add milk, eggs, and oil, and mix until smooth.

❷ Bake 8-12 waffles in the waffle iron until golden brown and keep them warm.
❸ Prepare the Breaded Onion Rings in 2-3 minutes in a deep fryer at 175 °C, in a preheated oven at 225 °C for 12-14 minutes, or in a preheated air fryer at 180 °C for 8-10 minutes.
❹ Mix maple syrup with sriracha to make a spicy drizzle.

❺ Build the stacks: place two or three waffles on a plate and top with the arugula mix, jalapeño slices, and pickles. Stack some onion rings on top, garnish with chives, and drizzle generously with the hot maple sauce. Serve immediately while they're still hot!

Ingredients
Serves 4

16 Breaded Onion Rings

1 fresh jalapeño, thinly sliced

12 slices of pickle

6 tbsp maple syrup

2 tbsp sriracha

5 fresh chives, finely chopped

20g arugula mix

For the waffles

200g flour

2 tsp baking powder

1 tsp smoked paprika powder

250ml milk

2 eggs

3 tbsp sunflower oil

¼ tsp salt

Sweet, spicy, and irresistibly crunchy: these hot maple waffles are a real showstopper! Crispy breaded onion rings are stacked on fluffy waffles, along with fresh arugula, pickles, and jalapeño for a spicy bite. The hot maple drizzle of maple syrup and sriracha creates a bold flavor explosion. Perfect for brunch, lunch, or as a striking street food-inspired dish that your guests won't soon forget.