recipes
for this winter
Vegetarian/vegan
Ingredients
serves 4
15 Mini-formed-breaded-onion-rings
15 Giant-formed-beer-battered-onion-rings
2 packets (± 400 g) of hummus, natural
1 cucumber, diced
250 g cherry tomatoes, quartered
Nigella seeds, to garnish
Parsley, to garnish
Flatbreads, to serve
for the tahini yogurt
150 g yogurt
2 tbsp tahini
½ lemon, juice only
½ tbsp extra-virgin
Olive oil
for the pickled red onion
2 red onions, thinly sliced into half moons
75 ml water
50 ml vinegar
20 g sugar
½ tsp mustard seed
¼ tsp salt
Preparation method
❶ Start with the pickled red onion – it will develop more flavor the longer it stands. In a small saucepan, heat the water, vinegar, sugar, and salt until the sugar is dissolved. Put the red onions and mustard seeds in a clean jar. Pour the liquid mixture over the red onions, stir well and allow to cool.
❷ Prepare the 15 Le Duc Onion Rings in the deep fryer in about 2-3 minutes at 180°C or 10-15 minutes in a preheated oven at 200°C.
❸ Mix the ingredients for the tahini-yogurt dressing. Season to taste with salt and pepper.
❹ Spread the hummus out on a large serving plate. Top with the cucumber, cherry tomatoes, and onion rings. Garnish with nigella seeds, parsley, and the pickled red onion. For an even more festive effect, drizzle the tahini yogurt on top with a zig-zagging motion. Serve immediately with flatbreads.
This loaded hummus platter creates a proper taste explosion, thanks to our combination of Giant Beer Battered Onion Rings, Mini Breaded Onion Rings and delicious toppings like pickled red onion and tahini yogurt. Not only is this recipe a delicious combination of crunchy, sweet, sour, and spicy, it is also perfect for sharing. Get ready for a culinary journey and serve this loaded hummus with warm flatbreads for a true taste sensation!
Loaded hummus platter with giant beer battered and mini breaded Onion Rings
vegan
Preparation method
❶ Prepare the rice according to the instructions on the package. Leave to steam for a while.
❷ Mix all the ingredients for the Gochujang sauce. Season to taste.
❸ Blanch the carrot ribbons, then mix with the Gochujang sauce.
❹ Prepare the Breaded Mushrooms in the deep fryer for 4-5 minutes at 175°C or 12-14 minutes in a preheated oven at 225°C.
❺ Divide the sticky rice, Breaded Mushrooms and Gochujang carrots among the bowls. Garnish with sesame seeds and spring onion and serve immediately.
Dive into a world of elegant flavors with this spicy Korean rice bowl. This recipe embraces flavors from the Far East. The base of sticky rice creates a lovely texture for the dish and the carrot in Gochujang sauce provides some heat. The Breaded Mushrooms add a pleasing crunch to the result. The spring onion garnish completes this bowl.
Korean rice bowl with Breaded Mushrooms and carrot in Gochujang sauce
Ingredients
serves 4
20 Breaded Mushrooms300 g short-grain rice
3 spring onions,
thinly sliced
Toasted sesame seeds,
to garnish
for the carrots in Gochujang sauce
4 carrots, shaved into
thin ribbons
2 tbsp Gochujang
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ginger syrup
½ tbsp sesame oil
Vegetarian
Preparation method
❶ Preheat the oven to 180°C. Coat the beets in olive oil and season with salt. Wrap the beets in aluminum foil and bake in the oven for 60 minutes. Check that they are cooked by piercing them with a fork, if not, return them to the oven. Cut the beets into wedges.
❷ Meanwhile, heat some olive oil in a skillet over medium-high heat. Fry the oyster mushrooms for 5-8 minutes until tender. Season to taste with salt, pepper and garlic powder. Leave to one side.
❸ Prepare the Goat Cheese Bites 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.
❹ Add the ingredients for the honey-thyme dressing to a bottle or bowl and use a small whisk to mix everything well. Season to taste with salt and pepper.
❺ Mix 2/3 of the dressing with the watercress in a salad bowl. Add the Goat Cheese Bites, oyster mushrooms, blackberries, and red beets. Garnish with seed mix and serve immediately with bread and the remaining dressing on the side.
Ingredients
serves 4
20 Goat Cheese Bites
150 g watercress
4 red beets
300 g oyster
mushrooms, torn
150 g blackberries
40 g mixed seeds
1 tsp garlic granules
Sunflower oil
Bread, to serve
for the honey-thyme dressing
3 sprigs thyme,
leaves stripped
½ lemon, juice only
3 tbsp extra-virgin
olive oil
2 tbsp honey
Salt and pepper
Warm salad with Goat Cheese Bites, roasted red beet and oyster mushrooms
This surprising creation proves that salads are a great choice all year round! This salad combines the cozy feeling of comfort food with fresh blackberries and a honey thyme dressing. Even better, the combination of our crispy Goat Cheese Bites with sweet roasted red beet and savory fried oyster mushrooms creates warm earthy flavors. A perfect winter combination to surprise your guests!
Vegetarian
Generously filled cheese board
with a variety of cheese snacks
Preparation method
❶ Start with the caramelized onion dip. Heat some butter in a heavy-bottomed pan over low to medium heat. Add the onions with a good pinch of salt and cook gently over low heat. Stir occasionally. This process may take at least half an hour. When the onions are caramelized, mix them with the rest of the ingredients, but keep a small portion of the onions aside as garnish. Season to taste with salt and pepper.
❷ Preheat the oven to 180°C. Coat the baguette slices with olive oil. Bake for 5 - 6 minutes until the slices are crispy. Remove from the oven and rub the garlic clove on one side over the baguette slices.
❸ Beat the ricotta, honey and lemon juice with a hand mixer or whisk until creamy. Add to a small bowl and finish with olive oil, dried thyme and chili.
❹ Prepare the Camembert Bites in 3 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 10 - 12 minutes or in a preheated airfryer at 180°C in 7 minutes.
❺ Prepare the Mozzarella Sticks for 2 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 9 - 10 minutes or in the airfryer at 180°C, or fry them for 3 minutes.
❻ Prepare the Goat Cheese Bites & 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.
❼ 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.
❽ Build up the snack board, put all the elements in cute containers or bowls and enjoy!
Ingredients
serves 4
8 Camembert Bites
8 Mozzarella Sticks
8 Chili Cheese Nuggets
8 Goat Cheese Bites
8 Nacho Cheese Bites
4 baby cucumbers, cut into sticks
1 baguette, sliced
1 clove garlic
100 g blueberries
50 g mixed nuts
Baby gherkins, to serve
Fig chutney, to serve
Olive oil
Salt and pepper
for the caramelized onion dip
3 onions, thinly sliced into half moons
25 g butter
125 g cream cheese
2 tbsp mayonnaise
1 tsp vinegar
for the ricotta-honey dip
100 g ricotta
1 tbsp honey
½ lemon, juice only
½ tsp dried thyme
¼ tsp chili flakes
This generous snack board lends the old-fashioned cheese board a brand-new look thanks to our delicious cheese snacks like creamy Camembert Bites, crunchy Mozzarella Sticks, spicy Chili Cheese Nuggets, savory Goat Cheese Bites and yummy Nacho Cheese Bites. Complete the board with a selection of tasty dips and toppings, including a sweet fig chutney and a creamy onion dip. An unforgettable experience for all cheese lovers!
Arroz Verde with Nacho Cheese Bites, tomato salsa and corn-on-the-cob
Preparation method
❶ Put the ingredients for the arroz verde, except the basmati rice and water, in a food processor and blend to a puree. Add a small splash of water to bring it all together.
❷ Heat some olive oil in a thick-bottomed pan over medium-high heat. Fry the rice for 2 - 3 minutes until fragrant. Add the green puree, water, and salt. Bring to a boil, lower the heat, and put the lid on the pan. Once the water is absorbed, check that the rice is done. Turn off the heat source as soon as the rice is done.
❸ Parboil the corn cobs for 5 - 6 minutes in plenty of boiling water. Heat the griddle (pan) over medium-high heat and brush the corn cobs with butter. Grill the corn cobs for about 10 - 15 minutes until tender, turning regularly. Remove the corn cobs from the pan and cut them in half. Dust with smoked paprika powder and season with salt.
❹ Stir together the ingredients for the tomato salsa and season to taste with salt. Cut the other half of the lime into wedges. Leave to one side.
❺ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 180 °C or 8 - 9 minutes in a preheated oven at 220 °C.
❻ Divide the rice, Nacho Cheese Bites, and corn cobs between the plates. Garnish with parsley and serve immediately with sour cream, a lime wedge, and tomato salsa.
Ingredients
serves 4
20 Nacho Cheese Bites
2 corn cobs
25 g butter
½ tsp smoked
paprika powder
½ lime, to serve
Sour cream, to serve
Parsley, to garnish
Salt and pepper
for the arroz verde
300 g basmati rice, rinsed
3 garlic cloves
1 jalapeño pepper
½ red onion
450 ml water
35 g cilantro
35 g parsley
2 tbsp olive oil
1 tsp ground cumin seeds
for the quick
tomato salsa
3 tomatoes,
in small cubes
½ red onion,
finely chopped
½ lime, juice only
5 g cilantro,
finely chopped
Embark on a culinary adventure with Arroz Verde, a delicious dish with a twist! Serve this creation with a roasted corn-on-the-cob and our Nacho Cheese Bites for the perfect crunchy contrast. Top with sour cream and tasty tomato salsa for an unforgettable culinary experience. An irresistible dish for your guests to enjoy!
Vegetarian
for this winter
recipes
Preparation method
❶ Start with the pickled red onion – it will develop more flavor the longer it stands. In a small saucepan, heat the water, vinegar, sugar, and salt until the sugar is dissolved. Put the red onions and mustard seeds in a clean jar. Pour the liquid mixture over the red onions, stir well and allow to cool.
❷ Prepare the 15 Le Duc Onion Rings in the deep fryer in about 2-3 minutes at 180°C or 10-15 minutes in a preheated oven at 200°C.
❸ Mix the ingredients for the tahini-yogurt dressing. Season to taste with salt and pepper.
❹ Spread the hummus out on a large serving plate. Top with the cucumber, cherry tomatoes, and onion rings. Garnish with nigella seeds, parsley, and the pickled red onion. For an even more festive effect, drizzle the tahini yogurt on top with a zig-zagging motion. Serve immediately with flatbreads.
Ingredients
serves 4
15 Mini-formed-breaded-onion-rings
15 Giant-formed-beer-battered-onion-rings
2 packets (± 400 g) of hummus, natural
1 cucumber, diced
250 g cherry tomatoes, quartered
Nigella seeds, to garnish
Parsley, to garnish
Flatbreads, to serve
for the tahini yogurt
150 g yogurt
2 tbsp tahini
½ lemon, juice only
½ tbsp extra-virgin
Olive oil
for the pickled red onion
2 red onions, thinly sliced
into half moons
75 ml water
50 ml vinegar
20 g sugar
½ tsp mustard seed
¼ tsp salt
This loaded hummus platter creates a proper taste explosion, thanks to our combination of Giant Beer Battered Onion Rings, Mini Breaded Onion Rings and delicious toppings like pickled red onion and tahini yogurt. Not only is this recipe a delicious combination of crunchy, sweet, sour, and spicy, it is also perfect for sharing. Get ready for a culinary journey and serve this loaded hummus with warm flatbreads for a true taste sensation!
vegetarian/vegan
Loaded hummus platter with giant beer battered and mini breaded Onion Rings
Korean rice bowl with Breaded Mushrooms and carrot in Gochujang sauce
vegan
Ingredients
serves 4
20 Breaded Mushrooms300 g short-grain rice
3 spring onions,
thinly sliced
Toasted sesame seeds,
to garnish
for the carrots in Gochujang sauce
4 carrots, shaved into
thin ribbons
2 tbsp Gochujang
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ginger syrup
½ tbsp sesame oil
Preparation method
❶ Prepare the rice according to the instructions on the package. Leave to steam for a while.
❷ Mix all the ingredients for the Gochujang sauce. Season to taste.
❸ Blanch the carrot ribbons, then mix with the Gochujang sauce.
❹ Prepare the Breaded Mushrooms in the deep fryer for 4-5 minutes at 175°C or 12-14 minutes in a preheated oven at 225°C.
❺ Divide the sticky rice, Breaded Mushrooms and Gochujang carrots among the bowls. Garnish with sesame seeds and spring onion and serve immediately.
Dive into a world of elegant flavors with this spicy Korean rice bowl. This recipe embraces flavors from the Far East. The base of sticky rice creates a lovely texture for the dish and the carrot in Gochujang sauce provides some heat. The Breaded Mushrooms add a pleasing crunch to the result. The spring onion garnish completes this bowl.
Warm salad with Goat Cheese Bites, roasted red beet and oyster mushrooms
Preparation method
❶ Preheat the oven to 180°C. Coat the beets in olive oil and season with salt. Wrap the beets in aluminum foil and bake in the oven for 60 minutes. Check that they are cooked by piercing them with a fork, if not, return them to the oven. Cut the beets into wedges.
❷ Meanwhile, heat some olive oil in a skillet over medium-high heat. Fry the oyster mushrooms for 5-8 minutes until tender. Season to taste with salt, pepper and garlic powder. Leave to one side.
❸ Prepare the Goat Cheese Bites 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.
❹ Add the ingredients for the honey-thyme dressing to a bottle or bowl and use a small whisk to mix everything well. Season to taste with salt and pepper.
❺ Mix 2/3 of the dressing with the watercress in a salad bowl. Add the Goat Cheese Bites, oyster mushrooms, blackberries, and red beets. Garnish with seed mix and serve immediately with bread and the remaining dressing on the side.
Ingredients
serves 4
20 Goat Cheese Bites
150 g watercress
4 red beets
300 g oyster
mushrooms, torn
150 g blackberries
40 g mixed seeds
1 tsp garlic granules
Sunflower oil
Bread, to serve
for the honey-thyme dressing
3 sprigs thyme,
leaves stripped
½ lemon, juice only
3 tbsp extra-virgin
olive oil
2 tbsp honey
Salt and pepper
This surprising creation proves that salads are a great choice all year round! This salad combines the cozy feeling of comfort food with fresh blackberries and a honey thyme dressing. Even better, the combination of our crispy Goat Cheese Bites with sweet roasted red beet and savory fried oyster mushrooms creates warm earthy flavors. A perfect winter combination to surprise your guests!
VEGETARIAN
Preparation method
❶ Start with the caramelized onion dip. Heat some butter in a heavy-bottomed pan over low to medium heat. Add the onions with a good pinch of salt and cook gently over low heat. Stir occasionally. This process may take at least half an hour. When the onions are caramelized, mix them with the rest of the ingredients, but keep a small portion of the onions aside as garnish. Season to taste with salt and pepper.
❷ Preheat the oven to 180°C. Coat the baguette slices with olive oil. Bake for 5 - 6 minutes until the slices are crispy. Remove from the oven and rub the garlic clove on one side over the baguette slices.
❸ Beat the ricotta, honey and lemon juice with a hand mixer or whisk until creamy. Add to a small bowl and finish with olive oil, dried thyme and chili.
❹ Prepare the Camembert Bites in 3 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 10 - 12 minutes or in a preheated airfryer at 180°C in 7 minutes.
❺ Prepare the Mozzarella Sticks for 2 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 9 - 10 minutes or in the airfryer at 180°C, or fry them for 3 minutes.
❻ Prepare the Goat Cheese Bites & 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.
❼ 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.
❽ Build up the snack board, put all the elements in cute containers or bowls and enjoy!
Ingredients
serves 4
8 Camembert Bites
8 Mozzarella Sticks
8 Chili Cheese Nuggets
8 Goat Cheese Bites
8 Nacho Cheese Bites
4 baby cucumbers,
cut into sticks
1 baguette, sliced
1 clove garlic
100 g blueberries
50 g mixed nuts
Baby gherkins, to serve
Fig chutney, to serve
Olive oil
Salt and pepper
for the caramelized
onion dip
3 onions, thinly sliced
into half moons
25 g butter
125 g cream cheese
2 tbsp mayonnaise
1 tsp vinegar
for the ricotta-honey dip
100 g ricotta
1 tbsp honey
½ lemon, juice only
½ tsp dried thyme
¼ tsp chili flakes
This generous snack board lends the old-fashioned cheese board a brand-new look thanks to our delicious cheese snacks like creamy Camembert Bites, crunchy Mozzarella Sticks, spicy Chili Cheese Nuggets, savory Goat Cheese Bites and yummy Nacho Cheese Bites. Complete the board with a selection of tasty dips and toppings, including a sweet fig chutney and a creamy onion dip. An unforgettable experience for all cheese lovers!
VEGETARIAN
Generously filled cheese board with a variety of cheese snacks
Preparation method
❶ Put the ingredients for the arroz verde, except the basmati rice and water, in a food processor and blend to a puree. Add a small splash of water to bring it all together.
❷ Heat some olive oil in a thick-bottomed pan over medium-high heat. Fry the rice for 2 - 3 minutes until fragrant. Add the green puree, water, and salt. Bring to a boil, lower the heat, and put the lid on the pan. Once the water is absorbed, check that the rice is done. Turn off the heat source as soon as the rice is done.
❸ Parboil the corn cobs for 5 - 6 minutes in plenty of boiling water. Heat the griddle (pan) over medium-high heat and brush the corn cobs with butter. Grill the corn cobs for about 10 - 15 minutes until tender, turning regularly. Remove the corn cobs from the pan and cut them in half. Dust with smoked paprika powder and season with salt.
❹ Stir together the ingredients for the tomato salsa and season to taste with salt. Cut the other half of the lime into wedges. Leave to one side.
❺ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 180 °C or 8 - 9 minutes in a preheated oven at 220 °C.
❻ Divide the rice, Nacho Cheese Bites, and corn cobs between the plates. Garnish with parsley and serve immediately with sour cream, a lime wedge, and tomato salsa.
Ingredients
serves 4
20 Nacho Cheese Bites
2 corn cobs
25 g butter
½ tsp smoked
paprika powder
½ lime, to serve
Sour cream, to serve
Parsley, to garnish
Salt and pepper
for the arroz verde
300 g basmati rice, rinsed
3 garlic cloves
1 jalapeño pepper
½ red onion
450 ml water
35 g cilantro
35 g parsley
2 tbsp olive oil
1 tsp ground cumin seeds
for the quick
tomato salsa
3 tomatoes,
in small cubes
½ red onion,
finely chopped
½ lime, juice only
5 g cilantro,
finely chopped
Vegetarian
Embark on a culinary adventure with Arroz Verde, a delicious dish with a twist! Serve this creation with a roasted corn-on-the-cob and our Nacho Cheese Bites for the perfect crunchy contrast. Top with sour cream and tasty tomato salsa for an unforgettable culinary experience. An irresistible dish for your guests to enjoy!
Arroz Verde with Nacho Cheese Bites, tomato salsa and corn-on-the-cob