Tip! Serve the taco's with onion rings instead of the broccoli-cheese nuggets for a nice variation and the ultimate friday feeling!

Ingredients
for 1 person
3 small soft tortillas
9 broccoli-cheese nuggets
6 lettuce leaves
½ avocado
½ lemon
50 g corn
50 g red onion
50 ml apple cider vinegar
250 ml water
30 ml ranch dressing

Preparation method
❶ Cut the onions in rings and put them in the bowl together with the vinegar. Let it rest for about 15 minutes to let the red onion rings get pickled.
❷ Pick and wash the lettuce, remove the pulp from the avocado and cut the avocado in thin slices, cut the lemon in parts, drain the corn and rinse for use.
❸ Pre heat the deep fryer to 180 °C and fry the broccoli-cheese nuggets for 3 minutes until they are golden brown and crispy.
❹ Heat the soft tortillas on both sides for 10-15 seconds in a hot pan or 30 seconds in a pre-heated oven at 180 °C.
❺ Divide the lettuce leaves, avocado slices, pickled red onion, corn and broccoli-cheese nuggets over the tortillas and garnish with ranch dressing.
❻ Serve the tacos with broccoli-cheese nuggets directly.

Taco’s with crispy broccoli-cheese nuggets for lunch! Enjoy a soft wrap filled with crispy nuggets, lettuce, corn, pickled red onion, avocado, and ranch dressing! 

Tip! Serve the fried apple pie with ice cream and vanilla sauce for the classical apple pie feeling!

Preparation method
❶ Mix the sour cream with the vanilla-extract and put the dish in the refrigerator, covered for later use.
❷ Put the cinnamon and the crystal sugar in a deep plate or shallow bowl and stir the whole to get cinnamon sugar.
❸ Pre-heat the deep-fryer at 180 °C and fry the apple 3-4 minutes until these are golden brown and crispy.
❹ Directly dip the deep-fried apple rings through the cinnamon sugar and serve with sour vanilla cream.

Ingredients
for 1 person
3 apple rings
10 g cinnamon
40 g crystal sugar
75 g sour cream
1 ml vanilla-extract

Classic apple pie with a twist: fried apple pie! We put this Classic Dutch apple pie in a new jacket with ingredients of local origin. All recognizable apple pie flavours come by: cinnamon, sugar and warm apple, with a matching dash of whipped cream in the form of sweet-sour cream to dip in.

Preparation method
❶ Grate the Parmesan and mix this together with the panko in a bowl. Set aside for later use.
❷ Pre-heat the deep-frying pan at 175 °C and fry the sweet potato fries 2 minutes until they are golden brown and crispy.
❸ Divide the sweet potato fries on an oven plate covered with baking paper. Divide the Parmesan-panko mixture on the fries and put the whole under the grill for 5 minutes for the Parmesan to melt and the panko to become crispy. Meanwhile cut the curly parsley coarsely and divide these over the loaded fries.
❹ Move the sweet potato fries to a big plate and serve with truffle mayonnaise.

Ingredients
for 1 serving 
(to share with 2 persons)
225 g sweet potato fries
25 g Parmesan cheese
25 g panko
5 g curly parsley
60 ml truffle mayonnaise

During a night out you cannot go without French fries! We dip the classic French fries with mayonnaise in a new jacket!  Crispy sweet potato fries with a topping of crispy fried Parmesan cheese, bread crumbs and deep-fried parsley, served with a topping with truffle mayonnaise.

Ingredients
for 1 person
5 breaded mushrooms
1 egg
75 g polenta (corn semolina)
15 g Parmesan cheese plus
some extra to garnish
175 g cherry tomatoes on a bunch
15 g butter
375 ml broth of vegetables
5 ml balsamic
1 splash of olive oil
2 ml extra virgin olive oil
30 ml white wine vinegar
3 g dried thyme
salt and pepper

Preparation method
❶ Cook the vegetable and add salt and a splash of olive oil to it. Lower the temperature and stir the polenta grains slowly into the broth with a whisk. Keep on stirring for another 2-3 minutes in order to avoid lumps in the broth. Let the whole simmer at a low temperature for 30 minutes until the polenta detaches from the sides of the pan. Add the butter, dried thyme and Parmesan cheese and stir obtaining a creamy porridge. Taste and add salt and pepper at your convenience.
❷ Pre-heat the oven at 225 °C and divide the cherry tomatoes on an oven plate, covered with baking paper. Pour the balsamic and half of the extra vierge olive oil on the tomatoes and roast them for 15 minutes in the pre-heated oven.
❸ Cook plenty of water with white wine vinegar in a saucepan. Create a ‘vortex’ in the cooking water with the backside of a wooden spoon and break an egg into the water. Lower the temperature and let the eggs cook in the water for 3 minutes. Then move it to a bowl with ice water to avoid further cooking.
❹ Pre-heat the frying pan at 180 °C and fry the breaded mushrooms for 4-5 minutes until they are golden brown and crispy.
❺ Divide the polenta on the plate and garnish with breaded mushrooms, roasted cherry tomatoes and thickened balsamic and a poached egg. At last pour the remaining extra vierge olive oil and some extra Parmesan cheese at your liking. Serve immediately.

A warming dish for the fall: polenta with roasted tomatoes, breaded mushrooms and a poached egg. When the weather is getting colder outside in the autumn, this comfort is all your guests need!

Preparation method
❶ Mix the sriracha sauce with mayonnaise to obtain the sauce.
❷ To get a ranch dip, put the sour cream, mayonnaise and lemon juice in a bowl and stir well. Add onion powder, garlic powder, dried chives and minced parsley, stir well and flavour with salt and pepper.
❸ Mash the avocado with a fork, in a bowl and add the minced cherry tomatoes, shallot, and coriander and dried chilli flakes. Stir the ingredients and flavour it with salt and pepper.
❹ Prepare the snacks according to the instruction on the packaging.
❺ While the snacks being in the frying pan, melt the cheddar in the micro wave oven on low power for the cheddar-jalapeno. Stir the cheese after 20 seconds and repeat these steps until the cheese is molten completely. Stir the sour cream and minced jalapeno through the melted cheddar cheese.
❻ Divide the sauces and snacks over the wooden platter and serve immediately.

Ingredients
snacks
- breaded garlic mushrooms
- breaded mushrooms
- broccoli-cheese nuggets
- honey glazed parsnip
- natural beer battered onion rings
- breaded onion rings

sriracha mayonnaise
4 tbsp (80 ml) mayonnaise
1,5 tsp (6 ml) sriracha sauce

ranch dip sauce
2 tbsp (40 ml) mayonnaise
2 tbsp (40 ml) sour cream
¼ tsp (0,25 g) onion powder
¼ tsp (0,25 g) garlic powder
2 tsp (4 g) dried chives
2 tsp (4 g) fresh curly parsley
1 tbsp (15 ml) lemon juice
salt and pepper

guacamole
1 avocado
3 cherry tomatoes, minced
½ (20 g) shallot, minced
5 g verse coriander, minced
¼ tsp (0,25 g) dried chilli flakes
salt and pepper

cheddar-jalapeño cheese dip
1 jalapeño, minced
100 g cheddar cheese
25 g sour cream

other sauces
- ketchup
- sweet chilli sauce
- aioli

Haute frying with all the sauces you can think of, they will all pass by: classics and creative newcomers to dip in your favourite snack! Hint: also tasty with sweet potato fries!