Ingredients 
serves 4 

12 Natural Battered Onion Rings 
4 tortilla wraps 
2 avocados, peeled
and stone removed 
1 container of cress 
1 lime, in wedges 
250 g beets, thinly sliced 
200 g crème fraîche  
2 tbsp balsamic crema

Preparation method 
❶ Prepare the Natural Battered Onion rings in the deep fryer at 175°C for 2 minutes or in a preheated oven at 225°C for 15-20 minutes. 
❷ Heat the tortillas for 3 minutes in a preheated oven at 180°C. 
❸ Spread a spoonful of crème fraîche on each of the wraps, then top with the avocado, beets and Natural Battered Onion Rings in the center of the wraps. Finish with a dash of lime juice, the balsamic crema and the cress. 
❹ Close the wraps by folding the bottom half of the wrap up and then rolling it up. Serve immediately. 

This wrap bursting with flavor is perfect for a hearty lunch or light dinner, and a true explosion of flavor on your guests' plates! The wrap is filled with our crispy Natural Battered Onion Rings, creamy avocado, crème fraîche, red beets and a balsamic crema dressing for that subtle sweet touch. Serve with cress to complete this dish.

Preparation method 
❶ Preheat the oven to 200°C.  
❷ Start with the pickled red onion. In a small saucepan, heat the vinegar, sugar, water, and salt until the mixture is boiling and the sugar is dissolved. Pour the mixture into a bowl with the red onion and set aside for at least 10 minutes.   
❸ Rinse and drain the kale. Tear the kale into pieces. 
❹ Put the kale in a baking dish, drizzle with olive oil, sprinkle with the paprika and sea salt and mix thoroughly. Roast the kale for 10-12 minutes in the center of the oven until golden brown and crispy.  
❺ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 175°C or 8-9 minutes in the preheated oven at 220°C. 
❻ Arrange the Nacho Cheese Bites on top of the kale and top with the tomatoes, pickled red onion and jalapeño pepper. Finish with the Sriracha mayonnaise and lemon wedges. Serve immediately. 

Oven-baked kale ships give this nacho dish with Nacho Cheese Bites a tasty new twist on the original nachos!! Needless to say, it is enriched with our delicious Nacho Cheese Bites, filled with delicious melting cheese. A color palette of toppings is of course an essential part of this dish: think tomato, jalapeños and pickled onion, topped with sriracha mayonnaise for an extra hit of spice. A perfectly balanced nacho dish that is a real feast for the eyes – and the taste buds!

Ingredients 
serves 4 

20 Nacho Cheese Bites  
2 Roma tomatoes, diced 
1 lemon, cut into wedges 
1 jalapeño pepper,
thinly sliced 
4 tbsp Sriracha mayonnaise

For the kale chips  
300 g kale 
2 tsp coarse sea salt 
2 tsp paprika powder 
olive oil  

For the pickled red onion
2 red onions, sliced
into rings 
50 g granulated sugar 
300 ml natural vinegar  
200 ml water 
1 tsp salt

Ingredients 
serves 4 

16 Chili Cheese Nuggets  
2 avocados, sliced
into strips 
1 yellow bell pepper, diced 
1 lime, in wedges 
300 g basmati rice 
100 g crème fraîche 
15 g cilantro, finely chopped  
4 tbsp chipotle sauce    
olive oil  
salt and pepper 
 
For the salsa  
2 cloves garlic, crushed 
1 red onion, finely chopped  
1 red pepper, sliced into thin rings 
250 g tomatoes, diced 
15 g parsley, finely chopped 

Preparation method 
❶ Mix the ingredients for the tomato salsa in a bowl, saving some parsley for the garnish. Season to taste with salt and pepper. 
❷ Prepare the rice according to the instructions on the package. Leave to cool and loosely stir in the cilantro with a fork.  
❸ Prepare the Chili Cheese Nuggets in the deep fryer in about 3 minutes at 180°C or 8-9 minutes in the preheated oven at 220°C. 
❹ Divide the rice between four bowls. Next, top with the Chili Cheese Nuggets, tomato salsa, yellow bell pepper, avocado and lime. Finish with the chipotle sauce and crème fraîche, garnish with the remaining parsley and serve immediately.   

With this burrito bowl, you can conjure up a delicious dish for all your guests in no time. Scrummy Chili Cheese Nuggets with spicy jalapeño pieces form the basis for this bowl, along with cilantro rice. Topped with bell pepper, avocado, tomato salsa and lime and finished with a delicious combination of spicy chipotle sauce and refreshing crème fraîche. Your guests will love it!

Preparation method 
❶ In a bowl, stir together all the ingredients for the gochujang sauce with a spoon and set aside. 
❷ Heat some oil a skillet over medium heat and fry the Asian Style Quinoa Patty for 3 minutes on each side, until golden brown. 
❸ Prepare the Breaded Onion rings in the deep fryer at 175°C for 2 minutes or in a preheated oven at 225°C for 15-20 minutes. 
❹ Heat a griddle over medium-high heat and cook the buns for 2-3 minutes on the cut side, until golden brown. 
❺ Spread a spoonful of gochujang sauce on the bottom half of the burger buns, then top with the iceberg lettuce, Asian Style Quinoa Patty, cucumber strings, Breaded Onion Rings and kimchi. Finish with the top half of the hamburger bun and serve immediately.  

Ingredients 
serves 4 

8 Breaded Onion Rings  
4 Asian Style
Quinoa Patties 
4 hamburger buns 
1 cucumber, cut into strips 
120 g iceberg lettuce  
100 g kimchi 

for the gochujang sauce 
2 tbsp gochujang  
2 tbsp sesame oil   
1 tbsp honey

If you are looking for an Asian dish, you have come to the right place here at Le Duc! Our Asian Style Quinoa Patty is the perfect basis. And just to stay in Asian atmospheres, we opted for kimchi and a gochujang sauce to serve with the burger. These ingredients also happen to add a yummy spicy touch! To balance it all out, we have added our Breaded Onion Rings, which of course also have a nice bite.

Preparation method 
❶ Heat some oil in a saucepan over medium-high heat and sauté the garlic and onion for 2-3 minutes, until they start to turn translucent. Add all the dried spices and the peeled tomatoes and cook for 5 minutes. 
❷ Add 250 ml of vegetable stock. Bring to a boil and simmer over medium-high heat for 20 minutes until the sauce has thickened, stirring occasionally. Season to taste with salt and pepper. 
❸ Meanwhile, blanch the green asparagus for 2-3 minutes in plenty of boiling water with a pinch of salt, immediately transfer into a bowl ice-cold water and set aside. 
❹ Make 4 dips in the sauce and crack an egg into each dip. Cover the pan with a lid and leave the eggs to set over low heat for 5 minutes.  
❺ Prepare the Battered Onion Rings in the deep fryer at 180°C for 3 minutes, or in a preheated oven at 220°C for 8-9 minutes. 
❻ Arrange the Battered Onion Rings over the Shakshuka, and crumble the goat's cheese on top. Garnish with parsley and sprouting seeds and serve immediately. 

Ingredients 
serves 4 

12 Battered Onion Rings 
4 eggs 
2 white onions,
finely chopped 
1 clove garlic,
finely chopped 
800 g peeled
canned tomatoes 
200 g green asparagus, roughly chopped 
100 g goat's cheese   
30 g sprouting seeds   
15 g parsley,
finely chopped 
250 ml vegetable stock   
2 tbsp harissa   
1 tsp ras el hanout 
1 tsp cumin powder  
1 tsp paprika powder 
olive oil 
salt and pepper

This shakshuka with Battered Onion Rings is a real colorful party! With the addition of cumin, sweet paprika, and Ras el Hanout in the shakshuka, the dish becomes wonderfully spicy in flavor, and the combination with creamy goat cheese and crispy onion rings result in a surprising texture. A dish full of flavor that is perfect for sharing!