Bulgur salad with fresh goat cheese
Bulgur salad with fresh goat cheese. Prepared with fresh goat cheese instead of feta.
Recipes requiring under 30 minutes of active preparation. Cooking and resting may take additional time.
A selection of recipes to discover.
Bulgur salad with fresh goat cheese. Prepared with fresh goat cheese instead of feta.
Wings dried in the fridge, roasted on a rack and coated in buttery hot sauce, served with celery and blue cheese dressing.
Bucatini with guanciale, tomato and pecorino romano in a sauce without added chilli.
Individual carrot flans with Greek yoghurt and cumin, made without fresh coriander.
Brussels sprouts with hazelnuts and maple syrup. Prepared with shelled hazelnuts instead of walnut kernels.
Blanched broccoli with toasted almonds, dried cranberries and a lemon dressing.
Broccoli orecchiette with breadcrumbs toasted in olive oil and garlic, without dried chilli.
Broccoli and Comté gratin. Prepared with Comté instead of grated cheddar.
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Stir-fried soba and carrots with tahini and soy sauce, without red pepper.
Celeriac and walnut gratin. Prepared with walnut kernels instead of hazelnuts.
Castagnaccio with cranberries and pine nuts. Prepared with dried cranberries instead of raisins.
Cauliflower gratin with Emmental. Prepared with Emmental instead of grated gruyère.
Carrot and cumin flan with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of fresh coriander.
Grated celeriac with lemon, parsley and mayonnaise, without separately added mustard; the mayonnaise may contain mustard.
A Tuscan chestnut-flour cake with raisins and rosemary, prepared without pine nuts.
Roughly mashed celeriac baked with cream, Parmesan, thyme and butter, without hazelnuts.
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Chicken with a sunflower seed crust. Prepared with shelled sunflower seeds instead of sesame seeds.
Crisp chicory, apple, Comté and hazelnuts with a mustard and walnut-oil dressing.
Chickpeas simmered in a spiced onion and tomato sauce.
Browned minced meat and leeks in a creamy soup finished with processed cheese and crème fraîche.
Chicken slowly cooked in a covered pot with tomatoes, aubergine, onions and ginger, without added water.
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Sliced porcini and potato cubes in a creamy parsley broth, without blending.
A chocolate and butter brownie with a set crust and a soft centre, prepared without walnut kernels.
Partially mashed Jerusalem artichoke and potato soup, topped with toasted pumpkin seeds.
Carrot and potato soup with cumin, partially fork-mashed and served with yoghurt.
A creamy Stilton broth with small broccoli florets, without a final blending step.
Chocolate and hazelnut brownie with a set crust and a soft centre.
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Cod and vegetable parcels. Prepared with cod fillets instead of hake fillets.
Coconut milk bananas with sunflower seeds. Prepared with shelled sunflower seeds instead of sesame seeds.
Sweet potato cubes in a mild curry and coconut broth, finished with lime without blending.
Irish milk-enriched potato mash with cabbage gently braised in butter instead of blanched in water.
Cod portions baked on tomatoes with garlic and white wine, without olives in the topping.
Creamy swede, carrot and potato soup with maple syrup and intact vegetable pieces.
Cod with creamy leeks. Prepared with cod fillets instead of hake fillets.
Tender pumpkin chunks with ginger and coconut milk, kept whole rather than blended.
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Courgette and basil flan with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Croque-monsieur with Comté. Prepared with Comté instead of grated Emmental.
Parboiled noodles baked in a milk and Comté sauce, without walnut kernels.
Buttered rye bread is toasted around cooked sliced corned beef, sauerkraut, melting Swiss cheese and Thousand Island dressing.
Seared veal in cream sauce, served with tagliatelle, without wholegrain mustard.
A hot ham and Comté sandwich, topped with cream and cheese and finished with a fried egg.
Small courgette cubes in a creamy lemon and basil soup, left intact.
Comté noodle gratin with hazelnuts. Prepared with shelled hazelnuts instead of walnut kernels.