It’s the most wonderful time of the year… Almost Christmas, so you’ve probably started thinking about what to put on the dinner table. But do you know what type of wine you should be serving with your beloved Xmas delicacies? For those who can use some extra ideas, we’d like to share a selection of festive, mouthwatering recipes, created by fellow foodies. The wine selection has come about, thanks to our exciting collab with the Wine & Spirit Eduction Trust (WSET).
Winter is the perfect season to prepare something with beetroot. Not just because they are easy to find then, but also because they add color to your dish, something we all can use when everything looks gray and dreary outside.
Next to that, we have decided to work with two other ingredients to get an extra summer boost. Salads and edible flowers make us eagerly look forward to spring. A real boost for the mind and for the taste buds, as edible flowers have in fact heaps of flavor and are therefore much more than just a decorative element. Therefore, you should definitely taste the flowers if you plan to use them in a dish. They can really make or break the whole experience, depending on the rest of the ingredients and whether they fit or not.
The third main element in our preparation is goat cheese. We have chosen a soft artisanal goat cheese from Holland made by De Bokkesprong. These cheese makers use the milk of goats from their own stable, trying to work as natural as possible.
“Now where is that recipe?” you will probably think. Well, there are not a lot of instructions for the preparation. Just add all elements together in a bowl and season everything. That’s it, really. 🙂 Below you will find the list of ingredients.
- Mixed salad
- Colored, cooked beets
- Soft, fresh goat cheese to crumble
- Edible flowers
- CressOlive oil
- Pepper and fleur de sel
Tip of the Day: Select a beautiful bowl and do not just keep it for special occasions. A simple salad like this one will taste extra delicious when presented beautifully. We have used a bowl from the Pure-collectie of Pascale Naessens for Serax.
Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna. But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.
The best home cooked meals are often not meticulously finished culinary creations, but rather playful dishes with beautiful ingredients and a high appetite level. If they look very tasty while it feels like the preparation did not take too much effort, the mission is accomplished. Recipes that are definitely examples of this category are those of Yotam Ottolenghi. His secrets are simplicity, rich flavors, fresh products and lots of possibilities to vary with. Read more