recipes

Grilled Aubergine & Courgette with Pomegranate Dressing

Aubergine with Pomegranate Dressing served on an artisan ceramic plate, featuring golden-brown fried aubergine and courgette slices, drizzled with pomegranate molasses dressing, and garnished with fresh mint leaves and pomegranate seeds. The dish is styled on a rustic wooden table with a small bowl of pomegranate seeds, a wooden spoon with extra dressing, and a linen napkin.

Grilled Aubergine & Courgette with Pomegranate Dressing

Smoky grilled vegetables with a sweet and tangy pomegranate dressing. A summer delight!
Portions:4
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

  • Grill pan or barbecue, Mixing bowl, Whisk, Serving platter

Ingrediënten

  • 2 Aubergines sliced
  • 2 Courgettes sliced
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  • For the Pomegranate Dressing:
  • 100 ml Pomegranate juice
  • 2 tbsp Lemon juice
  • 1 tbsp Maple syrup or honey vegan option: maple syrup
  • 2 tbsp Olive oil
  • 1 clove Garlic minced
  • Fresh mint leaves chopped
  • Pomegranate seeds for garnish

Instructies

  • Preheat grill pan or barbecue to medium-high heat.
  • Brush aubergine and courgette slices with olive oil, and season with salt and pepper.
  • Grill vegetables for 10-15 minutes, turning occasionally, until tender and slightly charred.
  • While vegetables are grilling, prepare the dressing.
  • In a mixing bowl, whisk together pomegranate juice, lemon juice, maple syrup, olive oil, and minced garlic.
  • Arrange grilled vegetables on a serving platter.
  • Drizzle with pomegranate dressing.
  • Garnish with fresh mint leaves and pomegranate seeds.
  • Serve warm or at room temperature.

Notes / Tips / Wine Advice:

Serving Tip:

Serve with grilled halloumi or feta for a heartier meal.

Wine Advice:

A dry Rosé or a light-bodied Pinot Noir.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 10 g | Fiber: 8 g | Sugar: 15 g | Salt: 0.3 g
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Recipe Category Barbecue / Salad / Side Dish / Vegetables
Country Lebanon
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Nut free / Soy Free / Vegan

Roasted Lemon Radishes

Lemon Roast Radishes served in an artisan ANTA dish, golden brown and slightly caramelized, glistening with olive oil and fresh lemon juice. The dish is garnished with cracked black pepper, sea salt flakes, and fresh herbs, styled on a rustic wooden table with a halved lemon, a small bowl of salt, and a linen napkin.

Roasted Lemon Radishes

Sweet and tangy! Roasted radishes with lemon and herbs for a vibrant side.
Portions:4
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Baking sheet, Mixing bowl, Spatula

Ingrediënten

  • 500 g Radishes halved
  • 2 tbsp Olive oil
  • 1 Lemon sliced
  • 2 cloves Garlic minced
  • 1 tbsp Fresh thyme leaves
  • Salt and pepper to taste

Instructies

  • Preheat oven to 200°C (400°F).
  • In a mixing bowl, toss radishes with olive oil, garlic, thyme, salt, and pepper.
  • Arrange radishes and lemon slices on a baking sheet in a single layer.
  • Roast for 20 minutes, or until radishes are tender and slightly caramelized.
  • Serve warm.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with extra thyme and lemon zest.

Wine Advice:

A crisp Pinot Grigio or a dry Rosé.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 9 g | Fiber: 4 g | Sugar: 3 g | Salt: 0.2 g
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Recipe Category Oven Baked / Side Dish / Vegetables
Country Italian
Holliday: Easter
Season: Spring
Diets Gluten Free / Keto / Low Carb / Nut free / Soy Free / Vegan

Homemade Pimm’s Summer Cocktail

Homemade Pimms served in an artisan ANTA jug, deep amber in color, filled with ice cubes, fresh mint leaves, and thin slices of cucumber. The drink is styled on a rustic wooden table with an ANTA beaker filled with chilled Pimms, a small bowl of extra mint, and a wooden stirring spoon.

Homemade Pimm’s-Style Summer Cocktail

A refreshing summer classic! Homemade Pimm’s-style cocktail with fresh fruit and herbs.
Portions:4
Preparation Time: 10 minuten
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Equipment

  • Large pitcher, Long spoon, Measuring jug, Glasses

Ingrediënten

  • 1 Cucumber sliced
  • 1 Lemon sliced
  • 1 Orange sliced
  • 1 Apple sliced
  • 10 Strawberries sliced
  • 200 ml Gin
  • 200 ml Sweet Vermouth
  • 100 ml Orange liqueur like Cointreau
  • 1 L Lemonade or Ginger Ale
  • Fresh mint sprigs
  • Ice cubes

Instructies

  • In a large pitcher, combine cucumber, lemon, orange, apple, and strawberries.
  • Add gin, sweet vermouth, and orange liqueur.
  • Stir gently to combine.
  • Add lemonade or ginger ale and stir again.
  • Add ice cubes and fresh mint sprigs.
  • Stir gently and serve immediately.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with extra fruit and mint.

Wine Advice:

Not applicable. This is a cocktail.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 0.1 g | Fiber: 3 g | Sugar: 25 g | Salt: 0.05 g
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Recipe Category Alcohol / Beverage / Cocktails / Cold Drinks / Fruit / Hot drinks
Country England
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Soy Free / Vegetarian

Gluten Free Brownies

Fudgy Gluten-Free Brownies

Rich, fudgy, and decadent! Perfect gluten-free brownies for any chocolate lover.
Portions:9
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

  • Mixing bowls, 8-inch square baking pan, Parchment paper, Hand mixer or stand mixer

Ingrediënten

  • 115 g Unsalted butter plus extra for greasing
  • 200 g Dark chocolate gluten-free, chopped
  • 150 g Sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 60 g Gluten-free all-purpose flour
  • 30 g Cocoa powder gluten-free
  • ¼ tsp Salt

Instructies

  • Preheat oven to 180°C (350°F).
  • Grease and line an 8-inch square baking pan with parchment paper.
  • Melt butter and dark chocolate in a heatproof bowl over a saucepan of simmering water, or in the microwave.
  • In a large bowl, beat sugar and eggs until light and fluffy.
  • Stir in vanilla extract.
  • Pour melted chocolate mixture into the egg mixture and mix well.
  • In a separate bowl, whisk together gluten-free flour, cocoa powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour batter into the prepared baking pan.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out slightly fudgy.
  • Let cool completely before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve with a scoop of vanilla ice cream or a dusting of powdered sugar.

Wine Advice:

A sweet dessert wine like Port or a rich red wine like Cabernet Sauvignon.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 15 g | Fiber: 2 g | Sugar: 25 g | Salt: 0.3 g
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Recipe Category Chocolate / Dessert / Oven Baked / Rustic Baking
Country American
Holliday: Birthday
Season: All seasons
Diets Gluten Free / Nut free / Soy Free

Moist Orange Cardamom Syrup Cake

Orange Syrup Cake, golden and moist, with a glossy orange syrup glaze soaking into its surface. Fresh orange slices and a light dusting of zest adorn the top. The cake is styled on a rustic wooden table with a small jug of extra syrup, a wooden cake knife, a linen napkin, and a cup of tea, illuminated by soft natural lighting for a cozy and inviting presentation.

Moist Orange Syrup Cake with Cardamom

A fragrant and moist orange cake infused with cardamom and a sweet syrup.
Portions:8
Preparation Time: 20 minuten
Cooking Time:40 minuten
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Equipment

  • Mixing bowls, Hand mixer or stand mixer, 9-inch cake pan, Saucepan

Ingrediënten

For the Cake:

  • 250 g All-purpose flour
  • 200 g Sugar
  • 100 ml Vegetable oil
  • 100 ml Orange juice
  • 3 Eggs
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Cardamom powder
  • Zest of 2 oranges

For the Syrup:

  • 150 ml Orange juice
  • 100 g Sugar
  • 1 tbsp Lemon juice
  • 1 tsp Cardamom powder

Instructies

  • Preheat oven to 180°C (350°F).
  • Grease and flour a 9-inch cake pan.
  • In a large bowl, beat eggs and sugar until light and fluffy.
  • Gradually add vegetable oil and orange juice, mixing well.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and cardamom powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Stir in orange zest.
  • Pour batter into the prepared cake pan.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the syrup.
  • In a saucepan, combine orange juice, sugar, lemon juice, and cardamom powder.
  • Bring to a boil and simmer for 5 minutes, until slightly thickened.
  • Once the cake is out of the oven, poke holes all over the top with a toothpick.
  • Pour the warm syrup evenly over the cake.
  • Let the cake cool completely before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve with a dollop of whipped cream or vanilla ice cream.

Wine Advice:

A sweet dessert wine like Moscato or a light orange liqueur.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 14 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Oven Baked / Rustic Baking
Country Greece
Holliday: Easter
Season: Spring
Diets Vegetarian

Warm Spiced Bean Salad

Bean Salad served in an artisan ceramic bowl, featuring tender cannellini beans mixed with finely chopped onions, celery, chili, and garlic, seasoned with nutmeg and bay leaf. The dish is drizzled with olive oil and garnished with fresh herbs, styled on a rustic wooden table with a small dish of olive oil, a wooden spoon, and a linen napkin.

Warm Spiced Bean Salad

Hearty and flavorful! Warm bean salad with spices and vibrant vegetables.
Portions:4
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

  • Large skillet, Mixing bowl, Spatula

Ingrediënten

  • 1 red onion sliced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 can 400g black beans, rinsed and drained
  • 1 can 400g kidney beans, rinsed and drained
  • 1 can 400g corn kernels, drained
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • Juice of 1 lime
  • Fresh cilantro chopped
  • Salt and pepper to taste

Instructies

  • Heat olive oil in a large skillet over medium heat.
  • Add red onion and bell peppers, cook until softened, about 5-7 minutes.
  • Add garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
  • Cook for 1 minute.
  • Add black beans, kidney beans, and corn kernels.
  • Cook for 5-7 minutes, stirring occasionally.
  • Stir in lime juice, salt, and pepper.
  • Remove from heat and stir in fresh cilantro.
  • Serve warm.

Notes / Tips / Wine Advice:

Serving Tip:

Serve as a side dish or over quinoa for a complete meal.

Wine Advice:

A crisp Sauvignon Blanc or a light-bodied Merlot.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 50 g | Protein: 15 g | Fat: 8 g | Fiber: 15 g | Sugar: 8 g | Salt: 0.8 g
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Recipe Category Salad / Side Dish / Vegetables
Country Mexican
Holliday: Picnic
Season: All seasons
Diets Gluten Free / Nut free / Soy Free / Vegan

Super Easy Vegan Summer Fruit Sorbet

A vibrant Super Easy Vegan Sorbet served in a rustic bowl on a weathered wooden table. The sorbet features rich red and purple hues, garnished with fresh mint leaves. The scene includes a small spoon, a linen napkin, and scattered frozen summer fruits, highlighted by soft natural lighting for a refreshing and inviting dessert presentation.

Super Easy Vegan Summer Fruit Sorbet

Refreshing and simple! A perfect vegan fruit sorbet for hot summer days.
Portions:4
Preparation Time: 15 minuten
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Equipment

  • Blender, Freezer-safe container, Spatula

Ingrediënten

  • 500 g Frozen mixed berries strawberries, blueberries, raspberries
  • 100 ml Water or fruit juice apple or orange
  • 2 tbsp Lemon juice
  • 2-4 tbsp Maple syrup or agave nectar to taste

Instructies

  • Combine frozen berries, water/juice, lemon juice, and maple syrup in a blender.
  • Blend until smooth, scraping down the sides as needed.
  • Taste and add more sweetener if desired.
  • Transfer the sorbet to a freezer-safe container.
  • Freeze for at least 3-4 hours, or until firm.
  • Scoop and serve.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with fresh berries and mint leaves.

Wine Advice:

A sparkling Moscato d’Asti.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 0.5 g | Fiber: 5 g | Sugar: 20 g | Salt: 0.01 g
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Recipe Category Dessert / Frozen / Fruit
Country International
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Soy Free / Vegan

Savory Caramelized Onion Tarte Tatin

A rustic Onion Tarte Tatin served on an artisan ANTA serving plate, featuring caramelized red onions with a glossy finish under a golden-brown pastry crust. The dish is garnished with fresh rocket leaves and Parmesan shavings, styled on a weathered wooden table with a linen napkin, a knife for serving, and a small bowl of balsamic vinegar, illuminated by soft natural lighting.

Caramelized Onion Tarte Tatin

Sweet and savory delight! Caramelized onions in a buttery, flaky crust.
Portions:6
Preparation Time: 20 minuten
Cooking Time:45 minuten
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Equipment

  • Oven-safe skillet, Rolling pin, Spatula

Ingrediënten

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Fresh thyme leaves
  • 1 kg Onions sliced
  • 1 package Puff pastry thawed
  • 2 tbsp Olive oil
  • 100 g Sugar
  • Salt and pepper to taste

Instructies

  • Preheat oven to 200°C (400°F).
  • Heat olive oil in an oven-safe skillet over medium heat.
  • Add onions and cook until softened, about 15 minutes.
  • Add sugar, balsamic vinegar, thyme, salt, and pepper.
  • Cook until onions are deeply caramelized, about 15-20 minutes.
  • Roll out puff pastry to a circle slightly larger than the skillet.
  • Place puff pastry over the caramelized onions in the skillet.
  • Bake for 20-25 minutes, or until the pastry is golden brown.
  • Let it cool for a few minutes.
  • Invert the tarte tatin onto a serving plate.
  • Slice and serve warm.

Notes / Tips / Wine Advice:

Serving Tip:

Serve with a side salad for a complete meal.

Wine Advice:

A dry Riesling or a Pinot Noir.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 18 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.5 g
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Recipe Category Oven Baked / Pie / Rustic Baking / Vegetables
Country French
Holliday: Sunday Dinner
Season: Autumn
Diets Vegetarian

Sweet & Savory Caramelized Red Onion Relish

A jar of Red Onion Relish with a glossy, deep purple appearance, served in a glass jar with an airtight lid on a rustic wooden table. The scene is styled with a spoon, a linen napkin, fresh red onions, a bowl of brown sugar, and a bottle of red wine vinegar, highlighted by soft natural lighting for a cozy and inviting look.

Sweet & Savory Caramelized Red Onion Relish

A sweet and savory relish, perfect as a side, spread, or topping.
Portions:8
Preparation Time: 20 minuten
Cooking Time:45 minuten
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Equipment

  • Large skillet, Measuring spoons, Mixing spoon

Ingrediënten

  • Balsamic vinegar 2 tbsp
  • Brown sugar 2 tbsp
  • Olive oil 1 tbsp
  • Red onions 1 kg
  • Salt 1 tsp
  • Thyme fresh 2 sprigs

Instructies

  • Slice the red onions thinly.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the sliced onions and cook, stirring occasionally, until softened (about 10 minutes).
  • Add the brown sugar, balsamic vinegar, salt, and thyme sprigs.
  • Reduce heat to low and cook for 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and the liquid has reduced.
  • Remove the thyme sprigs.
  • Let the relish cool slightly before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve with grilled meats, cheese, or on sandwiches.

Wine Advice:

A light-bodied red wine, such as Beaujolais, or a dry rosé.

Nutritional Information

Calories: 90 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 3 g | Fiber: 2 g | Sugar: 12 g | Salt: 0.3 g
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Recipe Category condiments / Side Dish / Snacks
Country French
Holliday: Autumn Feast
Season: Autumn
Diets Gluten Free / Vegan / Vegetarian

Caorunn Gin Flambéed Scallops

Scallops Caorunn elegantly arranged on an ANTA serving plate, with each scallop nestled on golden breadcrumbs mixed with parsley, alongside its roe. The dish glistens with butter and juices, styled on a rustic wooden table with a small ladle, a bottle of Caorunn gin, and a linen napkin, illuminated by soft natural lighting for an elegant seafood presentation.

Flambéed Scallops with Caorunn Gin

Sweet scallops flambéed in Caorunn Gin, a sophisticated and quick appetizer.
Portions:4
Preparation Time: 15 minuten
Cooking Time:10 minuten
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Equipment

  • Large skillet, Tongs, Measuring spoons, Plates

Ingrediënten

  • Butter 2 tbsp
  • Caorunn Gin 60ml
  • Lemon juice 1 tbsp
  • Scallops 500g
  • Salt and pepper to taste
  • Shallots minced 2 tbsp

Instructies

  • Dry the scallops with paper towels.
  • Season the scallops with salt and pepper.
  • Melt the butter in a large skillet over medium-high heat.
  • Add shallots and cook until softened, about 2 minutes.
  • Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown.
  • Pour the Caorunn Gin into the skillet.
  • Carefully tilt the skillet towards the flame to flambé the gin.
  • Once the flames subside, add lemon juice.
  • Serve immediately.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with fresh parsley and serve with crusty bread.

Wine Advice:

A dry, crisp white wine like a Picpoul de Pinet or a light-bodied Sauvignon Blanc.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 4 g | Protein: 28 g | Fat: 8 g | Fiber: 0 g | Sugar: 1 g | Salt: 0.6 g
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Recipe Category Alcohol / Beverage / Fish / Seafood / Gourmet / Starters / Stove Top
Country Scotland
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Pescatarian

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