recipes

Cheesy Beef & Mozzarella Meatballs

Golden-brown beef meatballs with melted mozzarella centers, each on a mini skewer, arranged on a colorful Mexican-style ceramic platter. A rich tomato and basil dipping sauce is served in a small rustic bowl nearby, surrounded by vibrant textiles and pottery. Warm natural lighting enhances the textures of the meatballs and the smooth sauce, creating an inviting, festive atmosphere.

Cheesy Beef & Mozzarella Meatballs

Juicy beef meatballs with a gooey mozzarella center, served with a rich tomato basil dip – perfect for parties!
Portions:12 meatballs
Cooking Time:30 minutes
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Equipment

Ingredients

  • 12 ready-made beef meatballs 360g pack
  • 50 g mozzarella divided into 12 pieces
  • 300 g tub fresh tomato & basil sauce

Instructions

  • Preheat the oven to 200°C (180°C fan) or gas mark 6.
  • Wet your hands, push a piece of mozzarella into the center of each meatball, then re-form the meat around it to enclose the cheese.
  • Arrange the stuffed meatballs on a baking tray and cook for 15-20 minutes, until browned and cooked through.
  • Meanwhile, pour the tomato and basil sauce into a pan and gently heat, allowing it to bubble and reduce slightly.
  • Once the meatballs are cooked, place a mini skewer in each one and serve with the warm sauce for dipping.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a medium-bodied red wine like Chianti, which complements the tomato and basil flavors in the sauce.

Nutritional Information

Calories: 114 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 8 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.6 mg
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Course Appetizer / Beef / Cheese / Party Food / Snacks
Cuisine Italian
Holliday Birthday / Christmas

Cheese & Grape Party Sticks

Cheeseboard sticks with halved red and green grapes, soft goat’s cheese, blue cheese, cheddar, and quince paste arranged on a colorful Mexican-style ceramic platter. The setting includes vibrant Mexican textiles and small pottery bowls, with warm lighting enhancing the rich colors and textures, creating a cozy and festive appetizer presentation.

Cheese & Grape Party Sticks

Quick and easy cheese and grape sticks with a touch of quince – perfect for holiday gatherings.
Portions:12 sticks
Cooking Time:10 minutes
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Equipment

  • Mini skewers

Ingredients

  • 6 grapes mix of red and green, halved
  • 75 g soft goat’s cheese such as ash-covered goat cheese
  • 50 g blue cheese such as Stilton
  • 75 g Comté or cheddar cheese
  • 75 g membrillo quince paste

Instructions

  • Slice each grape in half.
  • Cut the goat cheese, blue cheese, Comté (or cheddar), and quince paste into 12 pieces each.
  • Thread each mini skewer with one grape half, followed by a piece of goat cheese, a piece of blue cheese, a piece of Comté (or cheddar), and a piece of quince paste.
  • Arrange the cheeseboard sticks on a serving platter and serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
Serve with a light, fruity wine such as a Pinot Noir or a crisp Sauvignon Blanc to complement the cheeses.

Nutritional Information

Calories: 90 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 6 g | Fiber: 0 g | Sugar: 4 g | Salt: 4 mg
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Course Appetizer / Cheese / Fruit / Party Food / Snacks / Starters
Cuisine French
Holliday Christmas
Diets Vegetarian

Elegant Eggs Benedict with Smoked Salmon & Hollandaise

Eggs Benedict with perfectly poached eggs, creamy Hollandaise sauce, and smoked salmon on toasted English muffins, garnished with fresh chives. The dish is served on a colorful Mexican-style ceramic plate, surrounded by vibrant textiles and pottery. Warm natural lighting highlights the textures of the Hollandaise and poached eggs, creating a cozy and inviting breakfast presentation.

Elegant Eggs Benedict with Smoked Salmon & Hollandaise

A classic Eggs Benedict with a twist – smoked salmon and fresh chives add an elegant touch to this brunch favorite.
Portions:4
Cooking Time:35 minutes
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Equipment

  • Balloon whisk
  • small bowl
  • Pan for poaching eggs
  • slotted spoon
  • Toaster

Ingredients

Eggs Benedict

  • 4 eggs
  • 2 tbsp white wine vinegar for poaching
  • 2 English muffins halved
  • Butter for spreading
  • 8 slices smoked salmon
  • Chopped chives to serve

Hollandaise Sauce

  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125 g unsalted butter diced
  • Salt and pepper to taste

Instructions

  • Make the Hollandaise Sauce: In a small bowl, combine the lemon juice and white wine vinegar.
  • Add the egg yolks and whisk until light and frothy.
  • Place the bowl over a pan of simmering water, making sure the bottom doesn’t touch the water, and whisk until the mixture begins to thicken.
  • Gradually add the diced butter, whisking constantly until the sauce is smooth and thickened.
  • Season to taste and keep warm.
  • Poach the Eggs: Bring a large pan of water to a gentle boil and add 2 tablespoons of vinegar.
  • Lower the heat to a gentle simmer.
  • Stir the water to create a slight whirlpool and carefully slide each egg into the center, one at a time.
  • Poach for about 4 minutes or until the whites are set but yolks remain soft.
  • Remove the eggs with a slotted spoon and drain.
  • Assemble: Lightly toast and butter the English muffin halves.
  • Top each half with 2 slices of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce.
  • Garnish with chopped chives and serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
A crisp, dry Champagne or Prosecco complements the richness of this Eggs Benedict.

Nutritional Information

Calories: 564 kcal | Carbohydrates: 22 g | Protein: 21 g | Fat: 44 g | Fiber: 2 g | Sugar: 1 g | Salt: 2.3 mg
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Course Breakfast / Brunch / egg / Fish / Seafood
Cuisine England
Holliday Christmas / Mothersday
Diets Pescatarian

Savory Gruyère French Toast with Ham & Blistered Tomatoes

Savory Gruyère French Toast with Ham & Blistered Tomatoes

Savory Gruyère French Toast with Ham & Blistered Tomatoes

Savory French toast with Gruyère, ham, and juicy grilled vine tomatoes – a delightful brunch option!
Portions:6
Cooking Time:30 minutes
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Equipment

Ingredients

  • 5 eggs beaten
  • 4 tbsp milk
  • 140 g Gruyère cheese grated
  • 1 tbsp chopped chives
  • Knob of butter
  • 1 large baguette thickly sliced
  • 250 g cherry tomatoes on the vine
  • Olive oil for grilling
  • 250 g sliced ham about 25 slices; Serrano or similar
  • Watercress to serve

Instructions

  • Preheat the grill to high.
  • In a large bowl, whisk together the eggs, milk, grated Gruyère, and chopped chives.
  • Heat the butter in a large non-stick pan over medium heat.
  • Dip each baguette slice into the egg mixture, coating both sides, then place in the hot pan.
  • Cook each slice for 3-5 minutes per side until golden brown.
  • Keep warm in a low oven if needed.
  • Arrange the vine tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
  • Grill under high heat until the tomatoes soften and blister, about 5-7 minutes.
  • On a large platter, layer the cheesy French toast slices, grilled vine tomatoes, and sliced ham.
  • Serve with a generous pile of fresh watercress.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light, crisp sparkling wine or a chilled rosé for a delightful brunch combination.

Nutritional Information

Calories: 439 kcal | Carbohydrates: 27 g | Protein: 25 g | Fat: 25 g | Fiber: 2 g | Sugar: 3 g | Salt: 2.1 mg
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Course Breakfast / Brunch / Cheese
Cuisine French
Holliday Christmas / Mothersday
Diets Flexitarian

Creamy Smoked Haddock & Saffron Kedgeree

A rustic ceramic dish filled with creamy smoked haddock and saffron kedgeree, featuring golden rice, flaked haddock, and chopped hard-boiled eggs, garnished with fresh parsley and sieved egg yolk. Lemon wedges are arranged on the side, with vibrant Mexican textiles and pottery in the background. Warm lighting enhances the rich colors and textures, creating an inviting and cozy meal presentation.

Creamy Smoked Haddock & Saffron Kedgeree

A creamy, fragrant smoked haddock and saffron kedgeree, perfect for a comforting family meal.
Portions:6
Cooking Time:40 minutes
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Equipment

Ingredients

  • 300 g basmati rice cooked and cooled
  • 50 g butter divided
  • 3 hard-boiled eggs shelled and halved
  • 200 ml double cream
  • 500 g smoked haddock skin removed
  • 100 ml white wine
  • Pinch saffron strands
  • 1 tsp cayenne pepper
  • 1 tbsp mild curry powder
  • Freshly grated nutmeg to taste
  • Small handful of flat-leaf parsley chopped
  • 1 lemon cut into wedges, to serve

Instructions

  • Preheat the oven to 160°C/140°C fan/gas mark 3.
  • Grease a large ovenproof dish with some of the butter.
  • Push the hard-boiled egg yolks through a sieve and chop the egg whites.
  • In a frying pan, gently heat the double cream until just below boiling, then add the smoked haddock.
  • Cover and poach for about 4 minutes until the fish is cooked through.
  • Meanwhile, place the white wine in a pan with the saffron strands and warm gently to infuse.
  • In a large bowl, combine the cooked basmati rice, cayenne pepper, curry powder, grated nutmeg, seasoning, chopped egg whites, and the saffron-infused wine.
  • Lift the fish from the cream, flake it into the bowl, and remove any bones as you find them.
  • Add the remaining cream to the mixture and gently mix everything together.
  • Transfer the kedgeree mixture into the buttered ovenproof dish and dot the top with the remaining butter.
  • Bake for 20 minutes, or until heated through.
  • Serve scattered with chopped parsley and sieved egg yolks on top, with lemon wedges on the side for squeezing.

Notes / Tips / Wine Advice:

Wine Advice
A crisp, dry white wine such as Sauvignon Blanc pairs well with this creamy, flavorful kedgeree.

Nutritional Information

Calories: 424 kcal | Carbohydrates: 30 g | Protein: 23 g | Fat: 30 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.7 mg
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Course Fish / Seafood / Main Dish / Rice
Cuisine England
Holliday Christmas / Easter
Diets Pescatarian

Baby Buttermilk Pancakes with Sticky Bananas & Brazil Nuts

A stack of golden baby buttermilk pancakes topped with caramelized bananas and chopped Brazil nuts, drizzled with maple syrup. The pancakes are served on a colorful Mexican ceramic plate, with a cozy scene that includes Mexican textiles, pottery, and small bowls of extra maple syrup, nuts, and yogurt. Warm lighting highlights the pancakes’ fluffy texture and the rich caramelized topping, creating a festive and inviting breakfast atmosphere.

Baby Buttermilk Pancakes with Sticky Bananas & Brazil Nuts

Fluffy buttermilk pancakes topped with caramelized bananas and Brazil nuts – a delicious brunch treat!
Portions:6
Cooking Time:50 minutes
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Equipment

Ingredients

Pancakes

  • 175 g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • Seeds scraped from 1 vanilla pod
  • 2 large eggs separated
  • 25 g butter melted and cooled
  • 200 ml buttermilk
  • 100 ml milk
  • Sunflower oil for frying

Topping

  • 140 g caster sugar
  • 100 g Brazil nuts roughly chopped
  • 2 ripe bananas thickly sliced
  • 200 ml maple syrup plus extra on the side
  • Natural yogurt or crème fraîche optional

Instructions

  • Prepare the Batter: In a food processor, combine flour, sea salt, baking powder, bicarbonate of soda, sugar, and vanilla seeds.
  • Pulse briefly to blend.
  • Add the egg yolks, melted butter, buttermilk, and milk, and process to a smooth batter, scraping down the sides as needed.
  • In a separate bowl, whisk the egg whites until soft peaks form, then fold gently into the batter.
  • Cook the Pancakes: Heat a heavy-bottomed frying pan over medium heat and lightly oil it.
  • Using a small ladle, pour batter into the pan to make pancakes about 10cm in diameter.
  • Cook each pancake for about 1 minute, until bubbles form and the top sets.
  • Flip and cook the other side until lightly browned.
  • Transfer cooked pancakes to a wire rack with a tea towel and keep warm in a low oven.
  • Repeat with remaining batter.
  • Make the Sticky Banana & Brazil Nut Topping: Place the sugar in a bowl and toss with the chopped Brazil nuts and banana slices.
  • Heat a pan over medium heat and add the sugar-coated bananas and nuts.
  • Allow the sugar to melt and caramelize, stirring occasionally until the bananas and nuts are golden brown.
  • Remove from heat and stir in the maple syrup.
  • Serve: Arrange the pancakes on a serving plate, spoon over the caramelized banana and nut mixture, and drizzle with additional maple syrup.
  • Add a dollop of natural yogurt or crème fraîche on the side if desired.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a glass of sparkling wine or a light, fruity mimosa for a brunch treat.

Nutritional Information

Calories: 806 kcal | Carbohydrates: 95 g | Protein: 13 g | Fat: 95 g | Fiber: 87 g | Sugar: 87 g
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Course Breakfast / Brunch / Pancake’s / Crepes
Cuisine American
Holliday Birthday / Christmas
Diets Vegetarian

Cranberry & Raspberry Smoothie

Cranberry & Raspberry Smoothie

A refreshing cranberry and raspberry smoothie, perfect for a festive and fruity start to your day!
Portions:4
Cooking Time:10 minutes
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Equipment

Ingredients

  • 200 ml cranberry juice
  • 175 g frozen raspberries defrosted
  • 100 ml milk
  • 200 ml natural yogurt
  • 1 tbsp caster sugar or to taste
  • Mint sprigs to serve

Instructions

  • Place all ingredients into a blender and blend until smooth.
  • Pour the smoothie into glasses and garnish with fresh mint sprigs.

Notes / Tips / Wine Advice:

Wine Advice
This smoothie is non-alcoholic, but it pairs well with light snacks or as a refreshing holiday drink alternative.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 20 g | Fiber: 17 g | Sugar: 3 g | Salt: 0.1 mg
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Course Beverage / Fruit / Smoothies
Cuisine International
Holliday Christmas
Diets Vegetarian

Festive-Filled Brioche Centerpiece with Baked Camembert

A festive baked brioche ring surrounding a melted, creamy camembert cheese topped with fresh thyme. The golden brioche buns are sprinkled with poppy seeds, and some show fillings of roasted garlic, quince, chestnuts, cranberry sauce, and mushroom pâté. The scene is adorned with Mexican-inspired textiles, pottery, rosemary sprigs, and fresh cranberries, with warm lighting enhancing the oozing cheese and golden brioche, creating a cozy holiday atmosphere.

Festive-Filled Brioche Centerpiece with Baked Camembert

A stunning brioche centerpiece with festive fillings and a warm baked Camembert, perfect for holiday gatherings!
Portions:8
(including chilling and rising time) 1 hour 50 minutes
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Equipment

  • baking sheet
  • Kitchen mixer with dough hook
  • foil
  • Baking parchment
  • Cling film

Ingredients

Brioche Dough

  • 4 large eggs
  • 20 ml milk
  • 350 g strong white bread flour
  • 7 g sachet fast-action dried yeast
  • 30 g caster sugar
  • ½ tsp mixed spice
  • 200 g unsalted butter cubed and softened

Camembert

  • 1 whole 250g vegetarian Camembert in a wooden stapled carton
  • 2-3 sprigs thyme
  • 1 egg beaten with a pinch of salt
  • Poppy seeds for scattering

Fillings

  • 1 garlic bulb
  • 1 tbsp quince paste membrillo, mashed
  • 5 cooked chestnut halves
  • ½ tbsp dried chopped cranberries mixed with 1/2 tbsp cranberry sauce
  • 1 tbsp mushroom pâté

Decoration

  • Fresh rosemary sprigs or bay leaves
  • 30 g fresh cranberries

Instructions

  • The Day Before: In a jug, whisk together the eggs and milk.
  • In the bowl of a kitchen mixer with a dough hook, combine bread flour, yeast, caster sugar, salt, and mixed spice.
  • On a medium setting, slowly pour in the egg mixture to form a very soft, wet dough.
  • Add the butter and increase the speed, kneading for 8-10 minutes until the dough clings to the dough hook.
  • Cover with cling film and refrigerate overnight.
  • Prepare the Garlic: Preheat the oven to 200°C/180°C fan/gas 6.
  • Line a baking sheet with foil.
  • Cut off the top of the garlic bulb, drizzle with olive oil, and season.
  • Wrap the garlic in foil to create a sealed parcel and bake for 35-45 minutes until softened.
  • Remove from the oven, cool, and squeeze out the cloves, mashing them with a fork.
  • On the Day: Line a baking tray with parchment paper.
  • Remove the Camembert from its wooden carton and place the carton in the center of the tray.
  • Divide the Dough: Tip the chilled dough onto a floured surface and divide it into 5 equal pieces.
  • Make Filled Brioche Buns: Take one piece of dough and divide it into 5 smaller pieces.
  • Roll each piece into a ball, make a small indent, fill with 1/2 tsp of the roasted garlic, and pinch the dough to seal.
  • Place the sealed side down on a floured surface, cupping and rotating to form a round shape.
  • Repeat Step 5 for each filling (quince paste, chestnut, cranberry mixture, and mushroom pâté) to create 25 filled buns in total.
  • Arrange the filled buns around the wooden Camembert carton on the baking tray, placing 10 in the inner ring and 15 in the outer ring with 0.
  • 5cm space between each for rising.
  • Cover with oiled cling film and let rise in a warm place for 30-40 minutes or until almost doubled in size.
  • Preheat the oven to 190°C/170°C fan/gas 5.
  • Cut a small circle of rind from the top of the Camembert, sprinkle with thyme leaves, and place the cheese in the carton, cut side up.
  • Brush the buns with beaten egg and scatter with poppy seeds.
  • Bake for 15-20 minutes until the buns are golden brown.
  • Decorate with rosemary or bay leaves and fresh cranberries before serving.

Notes / Tips / Wine Advice:

Wine Advice
Serve with a light, fruity wine such as Beaujolais or a chilled Chardonnay to complement the richness of the cheese and the buttery brioche.

Nutritional Information

Calories: 516 kcal | Carbohydrates: 32 g | Protein: 18 g | Fat: 51 g | Fiber: 7 g | Sugar: 12 g | Salt: 0.5 mg
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Course Appetizer / Bread / Cheese / Tapas
Cuisine French
Holliday Christmas
Diets Vegetarian

Cashew Snowball Cookies

Golden, round cashew snowball cookies, coated in a layer of sugar for a snowy look, arranged on a vibrant Mexican-style ceramic plate with colorful patterns. The scene includes festive Mexican textiles, small decorative pottery, and bowls of sugar and cashews, creating a cozy holiday feel. Warm natural light highlights the golden tones of the cookies and the festive decor, making the presentation inviting and celebratory.

Cashew Snowball Cookies

Delicate, buttery cashew snowballs with a sweet sugar coating – a holiday favorite!
Portions:30 cookies
Cooking Time:1 hour
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Equipment

  • Baking sheets
  • Wire racks
  • Food processor
  • Handheld electric mixer
  • plastic wrap
  • Pie plate

Ingredients

  • 2 sticks plus 2 tablespoons unsalted butter
  • 1 cup sugar divided
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 ¼ cups unsalted roasted cashews finely ground in a food processor

Instructions

  • Preheat the oven to 170°C and line two large baking sheets and two wire racks with parchment paper.
  • In a large bowl, use a handheld electric mixer to beat the butter with 1/2 cup of sugar at medium speed until creamy.
  • Add the vanilla extract and continue beating until combined.
  • At low speed, gradually add the flour and ground roasted cashews, mixing until incorporated.
  • Divide the dough onto four sheets of plastic wrap and shape each portion into logs about 3 centimeters in diameter.
  • Wrap the logs tightly in plastic wrap and refrigerate until firm, at least 20 minutes.
  • Once firm, cut the logs into 3-centimeter lengths and roll each piece into a ball.
  • Place the balls on the prepared baking sheets, spacing them about 7 centimeters apart.
  • Bake in the lower and upper thirds of the oven for 20 minutes, or until golden and set, rotating the baking sheets halfway through for even baking.
  • While the cookies are still warm, fill a pie plate with the remaining sugar and roll each cookie in it to coat.
  • Transfer the coated cookies to the parchment-lined racks to cool completely.
  • Once cooled, re-roll the cookies in sugar and arrange on a serving plate.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light sparkling wine or Prosecco for a festive, refreshing contrast to these rich, buttery cookies.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 10 g | Fiber: 1 g | Sugar: 7 g | Salt: 0.1 mg
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Course Coockies / Biscuit / Nuts
Cuisine American
Holliday Christmas
Diets Vegetarian

Homemade Turtle Candies

Homemade turtle candies with a base of toasted pecan halves arranged in a Y shape, topped with melted caramel and a smooth chocolate coating. The candies are displayed on a decorative Mexican ceramic plate with colorful, festive patterns. Surrounding the plate are vibrant Mexican textiles, pottery, and small bowls of pecans and chocolate chips. Warm lighting highlights the glossy chocolate and rich textures, creating a cozy, inviting presentation.

Homemade Turtle Candies

Classic turtle candies with pecans, caramel, and chocolate – a festive holiday treat!
Portions:24 candies
Cooking Time:45 minutes
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Equipment

Ingredients

  • 4 ounces pecan halves
  • 24 individually wrapped caramels unwrapped
  • 1 teaspoon shortening
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 150°C and cover a cookie sheet with aluminum foil, shiny side up.
  • Lightly grease the foil with vegetable oil.
  • Arrange 3 pecan halves in a Y shape on the foil to create the base of each candy.
  • Place one caramel candy in the center of each pecan Y.
  • Bake in the preheated oven just until the caramel is melted, about 5 minutes.
  • In a small saucepan, heat the shortening and chocolate chips over low heat, stirring until the chocolate is fully melted and smooth.
  • Spread the melted chocolate over each candy, covering the caramel and pecans.
  • Refrigerate for 30 minutes or until the chocolate is set.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dessert wine like a rich, nutty Tawny Port to complement the pecans and caramel flavors.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 6 g | Fiber: 1 g | Sugar: 9 g | Salt: 0 mg
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Course Candy / Nuts
Cuisine American
Holliday Christmas
Diets Vegetarian