recipes

Ultimate Classic Chocolate Chip Cookies

Freshly baked Chocolate Chip Cookies arranged on a baking tray lined with parchment paper, golden brown with melted dark chocolate chips. The scene is styled on a rustic wooden table with a bowl of dark chocolate chips, a linen napkin, and a glass of milk, illuminated by soft natural lighting for a warm and cozy dessert presentation.

Classic Chocolate Chip Cookies

Perfectly chewy chocolate chip cookies with a soft center and crisp edges.
Portions:24
Preparation Time: 20 minuten
Cooking Time:12 minuten
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Equipment

  • Baking sheets, Electric mixer, Mixing bowls, Parchment paper, Spatula

Ingrediënten

  • Baking soda 1 tsp
  • Brown sugar 150g
  • Butter unsalted 125g
  • Chocolate chips 200g
  • Eggs 1
  • Flour all-purpose 250g
  • Salt 1 tsp
  • Sugar granulated 100g
  • Vanilla extract 1 tsp

Instructies

  • Preheat oven to 180°C (350°F).
  • Line baking sheets with parchment paper.
  • Cream butter and sugars until light and fluffy.
  • Beat in egg and vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Stir in chocolate chips.
  • Drop rounded tablespoons of dough onto baking sheets.
  • Bake for 10-12 minutes, or until golden brown.
  • Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.

Notes / Tips / Wine Advice:

Serving Tip:

Serve warm with a glass of cold milk.

Wine Advice:

A sweet dessert wine or a fortified wine like Madeira.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 9 g | Fiber: 1 g | Sugar: 15 g | Salt: 0.3 g
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Recipe Category Coockies / Biscuit / Dessert / Oven Baked / Rustic Baking / Snacks
Country American
Holliday: Birthday
Season: All seasons
Diets Vegetarian

Cranberry White Chocolate Chewy Flapjacks

White Chocolate and Cranberry Flapjacks arranged in an ANTA baking dish lined with greaseproof paper, golden brown with cranberries and a drizzle of melted white chocolate. A few squares are plated nearby, styled on a rustic wooden table with a bowl of cranberries, a block of white chocolate, and a linen napkin, bathed in soft natural light for a cozy and inviting dessert presentation.

White Chocolate and Cranberry Flapjacks

Baking paper, Large mixing bowl, Saucepan, Square baking pan
Portions:12
Preparation Time: 20 minuten
Cooking Time:25 minuten
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Equipment

  • Baking paper, Large mixing bowl, Saucepan, Square baking pan

Ingrediënten

  • Brown sugar 100g
  • Butter 125g
  • Cranberries dried 100g
  • Golden syrup 4 tbsp
  • Oats rolled 250g
  • White chocolate chips 100g

Instructies

  • Preheat oven to 180°C (350°F).
  • Line a square baking pan with baking paper.
  • Melt butter, brown sugar, and golden syrup in a saucepan over low heat.
  • Stir until sugar is dissolved.
  • Remove from heat and add rolled oats, cranberries, and white chocolate chips.
  • Mix well.
  • Press mixture firmly into the prepared baking pan.
  • Bake for 20-25 minutes, or until golden brown.
  • Let cool completely before cutting into squares.

Notes / Tips / Wine Advice:

Serving Tip:

Enjoy as a sweet snack or a festive treat with tea or coffee.

Wine Advice:

A sweet dessert wine like Vin Santo or a fortified wine like Port.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 13 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.2 g
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Recipe Category Coockies / Biscuit / Oven Baked / Pastry / Pie / Rustic Baking / Snacks / Treats
Country England
Holliday: Christmas
Season: Winter
Diets Vegetarian

Delicate Wild Trout Terrine

Wild Trout Terrine served in two ANTA porridge bowls, topped with thin courgette slices and sealed with clarified butter. The dish is styled on a rustic wooden table with an ANTA serving plate holding crispbreads, a small bowl of lemon zest, and a linen napkin. Soft natural lighting enhances the glossy texture and fresh colors of the terrine, creating an elegant and inviting presentation.

Wild Trout Terrine with Lemon and Chilli

A smooth, elegant terrine showcasing the delicate flavor of wild trout.
Portions:6
Preparation Time: 45 minuten
Cooking Time:1 uur
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Equipment

  • Food processor, Loaf pan, Parchment paper, Steamer or large pot with rack, Mixing bowls

Ingrediënten

  • Cream heavy 120ml
  • Dill fresh 2 tbsp
  • Eggs 3
  • Lemon juice 2 tbsp
  • Salt and pepper to taste
  • Smoked trout 150g
  • Wild trout fillets 500g

Instructies

  • Preheat oven to 180°C (350°F).
  • Line a loaf pan with parchment paper.
  • In a food processor, blend wild trout fillets until smooth.
  • Add eggs, cream, lemon juice, dill, salt, and pepper.
  • Blend until well combined.
  • Fold in smoked trout pieces.
  • Pour mixture into the prepared loaf pan.
  • Cover tightly with foil.
  • Place the loaf pan in a steamer or a large pot with a rack.
  • Add boiling water to come halfway up the sides of the loaf pan.
  • Steam or bake for 60 minutes, or until set.
  • Let the terrine cool completely before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve chilled with crusty bread and a squeeze of lemon.

Wine Advice:

A crisp Sauvignon Blanc or a dry Riesling.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 3 g | Protein: 25 g | Fat: 18 g | Fiber: 0 g | Sugar: 1 g | Salt: 0.8 g
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Recipe Category Fish / Seafood / Gourmet / Starters
Country French
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Pescatarian

White Chocolate Raspberry Cloud Cake

Raspberry & White Chocolate Sponge served on a rustic wooden table, golden brown with baked-in raspberries and a drizzle of melted white chocolate on top. The cake is sliced, revealing its moist texture and vibrant raspberry filling, styled with fresh raspberries, a block of white chocolate, and a linen napkin. Soft natural lighting enhances the dessert's warm and inviting appearance.

White Chocolate Raspberry Cloud Cake

A light and airy sponge cake with sweet raspberries and creamy white chocolate
Portions:10
Preparation Time: 30 minuten
Cooking Time:35 minuten
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Equipment

  • Mixing bowls, Electric mixer, Springform cake pan, Parchment paper, Spatula

Ingrediënten

  • Baking powder 2 tsp
  • Eggs 4
  • Flour 250g
  • Milk 120ml
  • Raspberries 200g
  • Sugar 200g
  • Vanilla extract 1 tsp
  • White chocolate 150g
  • Butter 150g

Instructies

  • Preheat oven to 180°C (350°F).
  • Grease and line a springform cake pan with parchment paper.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, then add vanilla extract.
  • Sift flour and baking powder, then fold into the mixture alternately with milk.
  • Gently fold in raspberries and white chocolate pieces.
  • Pour batter into the prepared cake pan.
  • Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool completely before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Dust with powdered sugar or serve with a dollop of whipped cream.

Wine Advice:

A sweet sparkling wine or a light dessert wine like Moscato

Nutritional Information

Calories: 380 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 20 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.3 g
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Recipe Category Cake / Chocolate / Dessert / Fruit / Oven Baked / Rustic Baking
Country England
Holliday: Birthday
Season: Summer
Diets Vegetarian

Cinnamon Crunch Apple Chips

Thin, golden brown Apple Crisps lightly dusted with cinnamon, arranged on an ANTA Holly serving plate. The plate is styled on a rustic wooden table with fresh Granny Smith apples, a small bowl of cinnamon, and a linen napkin, illuminated by soft natural lighting for a cozy and inviting presentation.

Crispy Cinnamon Apple Chips

Thinly sliced apples, baked to crispy perfection with a sweet cinnamon coating.
Portions:4
Preparation Time: 15 minuten
Cooking Time:1 uur 30 minuten
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Equipment

  • Baking sheets, Mandoline or sharp knife, Mixing bowl, Parchment paper

Ingrediënten

  • Apples 4 medium
  • Cinnamon 2 tbsp
  • Sugar 2 tbsp

Instructies

  • Preheat oven to 225°F (107°C).
  • Line baking sheets with parchment paper.
  • Thinly slice apples using a mandoline or sharp knife.
  • In a bowl, mix cinnamon and sugar.
  • Dip each apple slice into the cinnamon-sugar mixture.
  • Arrange apple slices in a single layer on baking sheets.
  • Bake for 1.
  • 5 hours, flipping halfway, until crispy.
  • Let cool completely before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Enjoy as a healthy snack or add to yogurt or cereal.

Wine Advice:

A sparkling cider or a sweet dessert wine

Nutritional Information

Calories: 120 kcal | Carbohydrates: 30 g | Protein: 1 g | Fat: 0.5 g | Fiber: 4 g | Sugar: 25 g | Salt: 0.01 g
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Recipe Category Fruit / Oven Baked / Rustic Baking / Snacks
Country American
Holliday: Autumn Feast
Season: Autumn
Diets Gluten Free / Vegan / Vegetarian

Warm Spiced Beetroot & Red Onion Soup

A deep magenta Hot Beetroot and Red Onion Soup served in a rustic ANTA pasta dish, garnished with a swirl of cream and chopped parsley. The dish is styled on a weathered wooden table with a linen napkin, wooden spoon, and fresh ingredients like raw beetroot, red onions, and a red chili pepper, illuminated by soft natural lighting for a cozy and inviting presentation.

Spiced Beetroot and Red Onion Soup

A vibrant and warming soup with earthy beetroot and sweet red onion, spiced to perfection.
Portions:4
Preparation Time: 20 minuten
Cooking Time:35 minuten
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Equipment

  • Large pot, Blender or immersion blender, Cutting board, Knife

Ingrediënten

  • Beetroot 500g
  • Olive oil 2 tbsp
  • Red onions 2 medium
  • Vegetable broth 1L
  • Vinegar red wine 1 tbsp
  • Spices cumin, coriander 1 tsp each
  • Sugar 1 tsp
  • Salt and pepper to taste

Instructies

  • Peel and chop the beetroot and red onions.
  • Heat olive oil in a large pot.
  • Add chopped onions and cook until softened.
  • Add beetroot, spices, sugar, salt, and pepper.
  • Cook for 5 minutes, stirring occasionally.
  • Pour in vegetable broth and red wine vinegar.
  • Bring to a boil, then reduce heat and simmer for 25-30 minutes, until beetroot is tender.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Adjust seasoning to taste.
  • Serve hot.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with a dollop of sour cream or fresh herbs.

Wine Advice:

A dry rosé or a light-bodied red wine like Pinot Noir.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 7 g | Fiber: 6 g | Sugar: 10 g | Salt: 0.8 g
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Recipe Category Comfort Food / Soup / Vegetables
Country Russian
Holliday: Winter Feast
Season: Winter
Diets Gluten Free / Vegetarian

Red Currant Glazed Apple Almond Tart

A beautifully baked Apple and Almond Tart with a golden, flaky crust, topped with thinly sliced apples arranged in an elegant spiral pattern. The tart has a glossy redcurrant glaze, giving it a slightly caramelized sheen. It is served on an elegant ANTA serving plate, placed on a rustic wooden table with a linen napkin, a knife, and a small dish of almonds. Warm, natural lighting enhances the textures and inviting colors of the dessert.

Apple and Almond Tart with Red Currant Glaze

A sweet and nutty tart with a bright red currant glaze. Perfect for autumn gatherings.
Portions:8
Preparation Time: 30 minuten
Cooking Time:45 minuten
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Equipment

  • Baking paper, Mixing bowls, Rolling pin, Tart pan

Ingrediënten

  • Almond flour 150g
  • Apples 3 medium
  • Butter 100g
  • Eggs 2
  • Flour 150g
  • Red currants 200g
  • Sugar 150g

Instructies

  • Preheat oven to 180°C (350°F).
  • Grease and line a tart pan with baking paper.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Fold in flour and almond flour.
  • Pour batter into the prepared tart pan.
  • Peel, core, and slice apples.
  • Arrange apple slices over the batter.
  • Bake for 40-45 minutes, or until golden.
  • While the tart cools, prepare the glaze.
  • Heat red currants and a little sugar in a saucepan until they soften.
  • Strain the red currant mixture to remove seeds.
  • Brush the glaze over the cooled tart.
  • Let the glaze set before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve warm or at room temperature with a dollop of whipped cream.

Wine Advice:

A sweet Riesling or a Moscato d’Asti.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 18 g | Fiber: 4 g | Sugar: 25 g | Salt: 0.2 g
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Recipe Category Dessert / Fruit / Oven Baked / Pastry / Rustic Baking
Country French
Holliday: Autumn Feast
Season: Autumn
Diets Vegetarian

Smoky Roasted Red Pepper & Walnut Dip

A batch of freshly baked Blue Cheese and Walnut Tarts with a golden, flaky crust and a rich, creamy blue cheese filling. Each tart is topped with a whole walnut. The tarts are arranged on an elegant ANTA plate, placed on a rustic wooden table with a linen napkin, a small dish of crumbled blue cheese, and a handful of walnuts. Warm, natural lighting enhances the textures and inviting colors of the dish.

Blue Cheese and Walnut Mini Tarts

A vibrant, smoky dip with roasted peppers and crunchy walnuts.
Portions:6
Preparation Time: 20 minuten
Cooking Time:40 minuten
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Equipment

  • Baking sheet, Blender or food processor, Measuring spoons, Measuring cups, Oven

Ingrediënten

  • 2 Red bell peppers
  • 100 g Walnuts
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Smoked paprika
  • Salt to taste
  • Pepper to taste
  • Pita bread or vegetables for serving

Instructies

  • Preheat oven to 200°C (400°F).
  • Place red peppers on a baking sheet and roast for 40 minutes, turning occasionally, until skin is charred.
  • Remove peppers and let cool.
  • Peel, seed, and chop them.
  • Toast walnuts in a dry pan over medium heat for 5 minutes, until fragrant.
  • In a blender or food processor, combine roasted peppers, walnuts, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper.
  • Blend until smooth or slightly chunky.
  • Taste and adjust seasoning if needed.
  • Serve with pita bread or vegetables.

Notes / Tips / Wine Advice:

Serving Tip:

Garnish with chopped walnuts and a drizzle of olive oil.

Wine Advice:

A dry rosé or a crisp Sauvignon Blanc.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.3 g
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Recipe Category Appetizer / Snacks / Tapas / Vegetables
Country Spain
Holliday: Summer Gatherings
Season: All seasons / Summer
Diets Gluten Free / Vegetarian

Spiced Baked Apples with Dried Fruit

A batch of beautifully baked apples, golden and caramelized, filled with dried fruit, muscovado sugar, and cinnamon. Each apple is topped with a knob of butter and flaked almonds. The apples are arranged in a rustic baking dish with bubbling juices and are served alongside a small bowl of cream or ice cream. Warm, natural lighting highlights the inviting textures and rich colors.

Baked Apples with Mixed Dried Fruit and Cinnamon Sugar

Warm, tender baked apples filled with sweet dried fruit and cinnamon.
Portions:4
Preparation Time: 15 minuten
Cooking Time:45 minuten
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Equipment

  • Baking dish, Apple corer, Measuring spoons, Measuring cups, Oven

Ingrediënten

  • 4 Apples e.g. Braeburn, Honeycrisp
  • 100 g Mixed dried fruit raisins, cranberries, apricots, chopped
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 2 tbsp Butter melted
  • ¼ cup Apple juice or cider
  • Whipped cream or vanilla ice cream optional

Instructies

  • Preheat oven to 180°C (350°F).
  • Core the apples, leaving the bottom intact.
  • In a bowl, mix dried fruit, brown sugar, and cinnamon.
  • Fill the apple cavities with the fruit mixture.
  • Place the apples in a baking dish.
  • Drizzle melted butter over the apples.
  • Pour apple juice or cider into the bottom of the dish.
  • Bake for 45 minutes, or until apples are tender.
  • Serve warm, with whipped cream or vanilla ice cream if desired.

Notes / Tips / Wine Advice:

Serving Tip:

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

Wine Advice:

A sweet Riesling or a spiced apple wine.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 50 g | Protein: 2 g | Fat: 7 g | Fiber: 6 g | Sugar: 35 g | Salt: 0.1 g
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Recipe Category Dessert / Nuts / Oven Baked / Rustic Baking
Country German
Holliday: Autumn Feast / Christmas
Season: Autumn / Winter
Diets Gluten Free / Vegetarian

Festive Christmas Fruit Cake

Festive Christmas Fruit Cake

A rich, spiced fruit cake perfect for Christmas celebrations.
Portions:12
Preparation Time: 30 minuten
Cooking Time:2 uur 30 minuten
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Equipment

  • Large mixing bowl, Electric mixer, 9-inch round cake tin, Parchment paper, Measuring spoons, Measuring cups, Cooling rack

Ingrediënten

  • 225 g Butter softened
  • 225 g Brown sugar
  • 4 Eggs
  • 225 g All-purpose flour
  • 1 tsp Mixed spice
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 450 g Mixed dried fruit raisins, currants, sultanas, candied peel
  • 50 ml Brandy or orange juice optional
  • Almonds for decoration optional
  • Icing sugar for dusting optional

Instructies

  • Preheat oven to 150°C (300°F).
  • Grease and line a 9-inch round cake tin with parchment paper.
  • Cream together butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Sift flour, mixed spice, cinnamon, and nutmeg into the mixture.
  • Fold in the dried fruit.
  • Stir in brandy or orange juice if using.
  • Pour the batter into the prepared cake tin.
  • Bake for 2 hours 30 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack.
  • Decorate with almonds and dust with icing sugar if desired.

Notes / Tips / Wine Advice:

Serving Tip:

Serve slices of the cake with a dollop of whipped cream or custard.

Wine Advice:

A sweet dessert wine like a Pedro Ximénez sherry or a rich Madeira.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 55 g | Protein: 6 g | Fat: 15 g | Fiber: 4 g | Sugar: 35 g | Salt: 0.3 g
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Recipe Category Cake / Dessert / Oven Baked / Rustic Baking
Country England
Holliday: Christmas
Season: Winter
Diets Vegetarian
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