Baked potatoes and vegetables with herbs from Provence

These potatoes are irresistibly salty, perfectly golden-crisp, melt in your mouth, with a nice drizzle of olive oil, and lots of flavor from the herbs of Provence and good olive oil.

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lamb kebab skewers

Lamb skewers are a traditional dish in Middle Eastern and Mediterranean cuisine, it is a popular street food and is often enjoyed at barbecues. You will delight your guests with our Mediterranean Roasting Rub.

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WAKAME CUCUMBER SALAD

Ingredients for 4 servings lettuce 20g Wakame - Dried Organic Seaweed 240g cucumber dressing 120g rice vinegar, alternatively white balsamic vinegar 6-8g sea salt flakes 20g low-salt soy sauce 20g sesame oil 20g American Bagel Seasoning preparation 1, Soak wakame in cold water for 15 minutes. Then drain in a sieve. 2, Halve the cucumbers and cut into thin slices, add sea salt flakes to remove the water from the cucumbers, after about 10 minutes squeeze the cucumbers well. 3, Place the remaining ingredients in a bowl and mix to make a dressing. Add the wakame and cucumber to the bowl and stir gently. Recipe by Fabian, head of Kozelsky Catering. We hope you enjoy cooking it.

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Peruvian jalapeño-lime dip

Ingredients 2 dl mayonnaise 2 dl 10% fat yogurt 2 tablespoons jalapeno-lime seasoning 1 tablespoon honey preparation Mix all ingredients in a bowl and let it chill in the fridge for 15 minutes before serving. The dip can be stored in an airtight container in the fridge for several days. Tip from Great-Taste.ch: The dip can also be made vegan. Replace the honey with organic Arenga sugar and the yoghurt and mayonnaise with vegan mayonnaise. Recipe for a Vegan Mayonnaise Ingredients 1/2 cup soy milk 1 tablespoon white vinegar 1/2 teaspoon sea salt 1 1/2 teaspoons Dijon mustard 1 cup vegetable oil, pinch of cane sugar preparation Place all ingredients in a food processor and run for 1 minute. Add the oil in drops until the mayo is thick. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Lamb Rub Dip

Creamy, cool, tangy and fresh. The perfect sauce that will become a staple in your kitchen. Try it as a topping on burgers, a dip for chips or as a cold sauce for chicken skewers. Ingredients 100ml full-fat Greek yogurt 100ml mayonnaise 1 tbsp lamb rub 1 teaspoon honey a pinch of salt preparation Mix all ingredients in a small bowl. Let stand in the refrigerator for at least 30 minutes. Goes perfectly with all lamb dishes such as grilled lamb racks or as a topping on a burger or as a dipping sauce for your favorite fries and potato chips. Tip: Replace the lamb rub with our Aglio Olio mix – same recipe, different sauces. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Braised Eggplant with Zhug Spice

Braised Eggplant with Zhug Spice Ingredients: Zhug Hummus: 4 cups chickpeas, cooked 1 dl olive oil 2-3 tablespoons lemon juice 2 cloves of garlic 2 teaspoons cumin, ground 2 teaspoons coriander, ground 3 teaspoons sea salt pinch of Zhug Spice Generous handful of flat-leaf parsley, chopped Braised eggplant: 3 medium-sized eggplants 1 dl olive oil pinch of Zhug spice Preparation: HOW IT'S DONE Braised eggplant: Preheat the oven to 200C Halve the eggplants and cut them in a cross pattern, only about 0.5-1cm deep. Place the eggplants in a baking dish with the skin side down. Drizzle with olive oil and a pinch of Zhug seasoning. Bake the eggplant for about 40 minutes, or until golden and tender. Let cool at room temperature. Zhug Hummus Place chickpeas, olive oil, lemon juice, garlic, cumin, coriander and a pinch of salt in a blender or food processor. Blend until desired consistency is reached. If it is too thick, add 1 tablespoon of cold water. Serving: Place the roasted eggplant on a plate. Use a spoon to spread the hummus over the eggplant and sprinkle with olive oil and zhug seasoning - a little goes a long way, it's pretty spicy! For more spice, add more zhug seasoning. Finally, sprinkle with chopped parsley. Combine it with our tabbouleh salad and lamb rub dip with toasted pita chips for the real mezze experience. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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bagels

Tender on the inside and crunchy on the outside, these freshly made New York-style bagels are perfect for your next brunch. Onion and garlic flakes, coarse sea salt and nutty sesame seeds add a hearty crunch to this breakfast classic. Ingredients 25 g active dry yeast 200ml 3% milk, heated to 37 degrees Celsius 250ml water, heated to 37 degrees Celsius 50ml (45 g) granulated sugar 30g unsalted butter, room temperature 660 g all-purpose wheat flour 1 teaspoon salt 2 tablespoons honey 6-12 tbsp All American Bagel Seasoning (1/2-1 tbsp per bagel, season to taste) preparation Put the yeast in a mixing bowl, pour milk over it and whisk gently until the yeast has dissolved. Add water, sugar, butter and wheat flour. Knead the dough for about 12 minutes. Add the salt and knead for a few more minutes until you have a firm, smooth dough. It's OK if you need to add a little more flour if necessary - the dough needs to be very firm or the bagels will lose their shape. Place the dough back into the bowl, cover with plastic wrap and let it rise for about 45 minutes, until it has doubled in size. Take the dough and knead it lightly on a floured board, being careful not to incorporate too much air. Divide the dough into 12-14 equal parts. First make smooth round balls, then shape them into a ring by inserting your finger into the center of each bun and twisting the bun around your finger. Tip: make the hole in the center of the rings about 3 cm wide; the hole will get smaller as they rise. Place the rings on two baking sheets lined with parchment paper (6-7 per sheet) and let them rise until doubled in size, about 20 minutes. In the meantime, heat the oven to 200 degrees Celsius and put 2-3 liters of water on the stove to boil. When the water boils, add the honey. Adding honey to the boiling water is the secret to a crispy crust on the bagel. When the rings have finished rising, place 2-3 rings at a time into the boiling water. Cook the rings for 1 minute on each side, 2 minutes total. Remove the rings with a slotted spoon and place them on a baking sheet. Sprinkle All American Bagel Seasoning on the top while the bagels are still moist. Bake on the middle rack of the oven for about 20 minutes. Allow to cool on a wire rack for at least 30 minutes. Cut in half and enjoy! Serve the perfect brunch appetizers with a selection of smoked salmon, cream cheese, red onion and capers or sandwich in a fried egg, crispy bacon and melting cheese. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Creamy Vadouvan Chicken Curry

Inspired by the traditional Indo-French dish, our Vadouvan French Curry Blend makes a silky, flavourful curry. Quickly braised, tender chicken thighs melt in this dish – best served with jasmine rice or fluffy naan bread to soak up every drop. Ingredients 3 tablespoons butter 2 medium onions, chopped 6 garlic cloves, chopped 4 tbsp Vadouvan French Curry Mix 1 tablespoon tomato paste 470ml chicken broth 1 teaspoon salt 6 boned chicken thighs 230ml cream Generous handful of fresh coriander leaves preparation In a large, heavy saucepan, heat the butter over medium-high heat. Add the chicken (skin side down if you want to keep the skin) and brown. Remove once both sides are browned. Add the onions and cook for 10 minutes, stirring occasionally, until translucent. Stir to loosen any bits of meat on the bottom of the pan. Now add garlic and Vadouvan French Curry Blend and sauté for another minute. Add tomato paste and cook for a minute, stirring well to combine with the onions and garlic. Return chicken to the pan. Deglaze with some of the stock (use only half to begin with, add more if you want a thinner sauce), add cream and simmer over low heat for 20 minutes until the chicken is tender and cooked through. Remove the chicken from the sauce and cut into thick slices. Then add it back into the curry with all the juices and stir gently. Serve with jasmine rice or naan bread. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Tandoori chicken

Tandoori is an Indian spice blend (masala) from Mumbai, often used to marinate meat which is then grilled in a tandoori oven at a very high temperature. You can use our authentic tandoori with spices from South India as a dry marinade, as a marinade mixed with yogurt or for stews with chicken, curry, shrimp, rice and beans. Our masala works well at high temperatures so you can even use it as a rub for all kinds of meat and then grill at high temperatures. Serve with rice, naan or chapati and either a raita or chutney. STEP 1 ''Marinate'' 8 chicken thigh fillets, each halved 4 -5 tablespoons of tandoori 2 dl of full-fat yogurt 1 tablespoon lemon juice Mix all the ingredients for the marinade and in a bowl and pour into the chicken. Cover with plastic and marinate for at least 1 hour, preferably overnight if you have time. STEP 2 ''Preparation in the pot'' 1 dl oil 3 garlic cloves grated 3 cm grated ginger 3 onions, chopped 2 red peppers, cut into large pieces 2-3 tablespoons tandoori mixture 2 tomatoes, roughly chopped 1 tablespoon tomato paste 3 dl cream or coconut cream 2 tablespoons chutney 1 pot of fresh coriander Heat a cast iron pan with half the oil over medium heat. Fry the onion until translucent, add ginger and garlic. Fry for a few minutes. Add peppers and fry. Add the remaining oil and the tandoori spice. Stir. Add tomatoes and tomato paste. Add the room temperature chicken with the yogurt marinade to the casserole. Allow to simmer gently for about 10 minutes. Add the arm in the cream and chutney and simmer over low heat for about 30 minutes. Serve the stew with coriander, basmati rice, mint yoghurt, naan or chapati bread and chutney. mint yogurt 2 dl Turkish or Greek yogurt 5 fresh mint leaves, chopped 1 tablespoon lemon juice 1 tablespoon honey Mix all ingredients in a bowl. Allow to cool before serving. TIPS The marinated chicken pieces (step 1) can also be grilled if you like. Thread them onto skewers, grill for about 8 minutes and serve with rice, naan, chutney and mint yoghurt.

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No-Knead Focaccia Bread with Pizza Seasoning

Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. Sprinkling it with pizza seasoning is surprisingly easy, but makes rich, flavorful and soft bread with crispy edges that you'll love! Ingredients 2.5 dl cups of finger warm water 1 teaspoon dry yeast 1 tablespoon granulated sugar 700 grams of all-purpose flour 1 tablespoon sea salt 1.5 dl extra virgin olive oil 2 tbsp Epic Spice Pizza Seasoning preparation In a large bowl, mix the water, yeast and sugar. Add half the flour and the salt while stirring. Now add 1 dl of olive oil. Gradually stir in the remaining flour. Only add as much flour as you need to make a slightly sticky dough. Place the dough in a lightly oiled bowl. Cover with plastic wrap and leave to rise at room temperature for about 2 hours, or until the dough has doubled in size. You can then refrigerate the dough until you need it. Brush a baking sheet with the remaining olive oil. Place the dough on the baking sheet and press it down with your fingertips to adjust it to the size of the baking sheet. Use your fingers to press small clumps into the dough. Leave to rise again at room temperature for about 40 minutes. Sprinkle the dough with olive oil and bake in the oven at 200°C until golden brown, 25 to 30 minutes. Remove the bread from the oven and sprinkle with pizza seasoning. Serve with lamb rub dipping sauce, grilled halloumi cheese and a Greek salad. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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How to use algae correctly

Here we would like to show you the most practical way to use seaweed. If you follow these tips, you will be able to prepare delicious and healthy meals with seaweed in no time. Kombu algae (Laminaria ochroleuca) When cooking with kombu, you must know that it is responsible for the fifth taste, umami, which means "tasty or delicious taste", which is provided by the glutamic acid it contains. Kombu is best used in stews, broths, soups or with legumes, which help soften the fibers and make them more digestible and palatable. Soak the kombu seaweed with the legumes the night before and cook everything together. Percebe Codium algae (Codium tomentosum) If you fancy an authentic taste of the sea, try Percebe Codium seaweed. If you use the dried ones, rehydrate (soak in lukewarm water) the Codium algae for 20 minutes. For the pickled ones, just drain the liquid and rinse briefly under running water. They are excellent chopped over salads, ceviches, tartare or tempura. If you are making croquettes, empanadas or sauces, Codium algae are perfect crushed or chopped as a filling. Wakame seaweed (Undaria pinnatifida) If you want to enjoy a milder and sweeter taste, choose Wakame seaweed, perfect for hot and cold dishes. Wakame is a very versatile seaweed, for salads, soups, risotto or sauce dishes. If you're in a hurry, wakame is the best choice: rehydrate (soak in water) it in just 10 minutes. In broth etc. it's ready to cook in just 5 minutes. Sea spaghetti algae (Mimanthalia elongata) A variety unknown in Asia but highly regarded in Europe. It has a natural sea flavor and a firm texture. Rehydrate (soak in water) it in just 10 minutes or boil it for 20 minutes. Once rehydrated, you can use the seaweed as if it were pasta, for example with a pesto or any sauce. The cooking water can also be used to add flavor to stews, soups, sauces, creams. Once cooked, the sea spaghetti is ideal for use in stuffings, scrambled eggs, tortillas, pizza and as a side dish for meat. sea ​​lettuce algae (Ulva sp.) A very fine seaweed with thin round leaves and a seafood-like taste. Rehydrate (soak in water) them in just 5 minutes or boil them briefly for 3 minutes. Once rehydrated you can use it like a fresh vegetable. Ideal chopped or minced in sauces, creams, rice dishes and risottos. This variety is also particularly suitable for smoothies or juices. If you decide to prepare a dish with seaweed that you have bought fresh in salt, wash it several times in warm water to remove excess salt before consumption. By knowing how to use and prepare seaweed correctly, you will be able to discover new flavors and new recipes. You will have fun cooking while doing something good for yourself and eating healthy. Here you can find all our algae products Johannes from the Great Taste Team wishes you good luck and lots of fun cooking with seaweed!

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Boeuf Bourguignon

With the arrival of autumn comes the season for braised dishes. Here we have a recipe for an absolute classic. Ingredients for 4 people 1kg beef (preferably from the shoulder) 100g onions 400ml red wine (preferably a nice Burgundy, alternatively a Pinot Noir from the Bündner Herrschaft) 2cl cognac 450g mushrooms 5 tsp Boeuf Bourguignon spice mix sea ​​salt pepper 2 tablespoons oil 60g butter 25g flour 300 ml beef stock Cut the beef into large cubes. Cut the onion into slices. Put both in a bowl, add the red wine and cognac and leave covered in the fridge for at least 4 hours. Then remove the meat and strain the marinade through a sieve and keep it. Clean and remove the stems from the mushrooms, quarter the heads. Season the meat with salt and pepper. Heat the oil and 40g butter in a casserole dish, fry the meat well and then remove and set aside. Now make a roux. To do this, stir the flour into the hot fat until it turns a light color, then pour in the marinade and beef stock and bring to the boil. Add the meat and the Bouf Bourguignon spice mix to the liquid in the pot. Put a lid on the casserole and then leave it uncovered in a preheated oven at 180° for about 2 hours. In the meantime, cut the bacon into strips and peel the pearl onions. First fry the bacon in the remaining butter, then add the pearl onions and finally fry the mushrooms. After two hours, add the onion, mushroom and bacon mixture to the pot and let it simmer for another 30 minutes. Ready to serve, goes perfectly with mashed potatoes or polenta. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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