AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER

AUTUMN SALAD WITH FIG VINEGAR FROM A L'OLIVIER Fig lovers? Discover this fresh and easy autumn recipe. 🍁🍂🍁 Ingredients 1 handful of arugula 1 handful of curly chicory 1 handful of red chicory 8 fresh purple figs 1 pomegranate 100 g fresh goat cheese 2 tbsp vinegar & fig A l'Olivier 3 tablespoons of virgin walnut oil Extra fine sea salt Freshly ground pepper preparation 1. Wash the rocket, endive and red chicory and spin dry. 2. Quarter the figs and remove the seeds from the pomegranate. 3. Place lettuce leaves and fig slices on each plate. 4. Top with the crumbled goat's cheese and a few pomegranate seeds. 5. In a bowl, mix the fig vinegar with the walnut oil and season with salt and pepper. 6. Drizzle the dressing over each plate. Enjoy your meal 🧑‍🍳

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Fried Scallops with Grapefruit Vinegar

Fried Scallops with Grapefruit Vinegar A simple and tasty recipe where A l'Olivier grapefruit vinegar enhances the flavor of this delicious seafood. Ingredients for 2 people 8 scallops 1 garlic clove 2 tbsp A l'Olivier vinegar & lemon, grapefruit 1/2 lemon butter Extra fine sea salt Freshly ground pepper Preparation: 1. Crush the garlic clove with a garlic press. 2. Fry the scallops in a pan with butter over high heat for 2 to 3 minutes. 3. Divide the scallops among the plates. 4. Deglaze the pan over high heat with A l'Olivier vinegar & lemon, grapefruit for a few minutes to release the juice. 5. Add the crushed garlic and fry over low heat. 6. Drizzle this sauce over the scallops and finish with a few drops of lemon juice. Season with salt and pepper. 7. Serve immediately and enjoy.

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Korean Sriracha Honey Shrimps

Servings 4-6 | Preparation time 5 min | Total time 10 min Quick, easy and delicious – slightly sweet and sizzling hot prawns in a caramelized honey-garlic sauce. Ingredients 1 kg raw shrimps, either with shells and heads or without (as desired) 4 tablespoons butter or oil 1 tablespoon honey 2 tablespoons Sriracha-Honey Hot Chili 2 garlic cloves, roughly chopped 2 tablespoons coriander, roughly chopped 1 lime, cut into wedges HOW IT'S DONE Heat a large skillet on the stove over medium-high heat. Add the butter/oil to the pan to melt. Once the butter/oil is melted and heated, stir in the honey, Sriracha Honey Hot Chili and the garlic cloves. In the meantime, pat the prawns dry. When the oil and spice mixture is bubbling and simmering, add the shrimp to the pan and cook for 2 minutes to brown and caramelize on one side. Then, using tongs, flip the shrimp and finish cooking for another 1-2 minutes. Remove the pan from the heat. Pour the sauce from the pan over the prawns and sprinkle with coriander and a squeeze of fresh lime juice. Serve the prawns immediately with lime wedges. Bonus! Turn on the grill and cook the prawns over the flames for extra caramelization – just use the oil and spice mixture as a cold marinade for the prawns before grilling.

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Spanish Meatballs Albondigas

Spanish meatballs, or albondigas, are traditionally served in tapas bars in Spain. Whether you serve them for an appetizer, a tapas party, or a main course for dinner, these little meatballs in a spicy tomato sauce are perfect with a glass of Spanish red wine. Servings 4 | Preparation time 10 min | Total time 35 min Spanish meatballs, albondigas, tapas meatballs Ingredients meatballs 1/2 cup fresh breadcrumbs or crumbled bread from the day before 2 tablespoons milk 500g ground beef 2 garlic cloves, chopped 1 egg yolk 3 tsp smoked Spanish chorizo ​​rub 1/4 cup olive oil smoked paprika tomato sauce 1 tablespoon olive oil 1 onion, small cubes 3 garlic cloves, chopped 1 bay leaf 1 tsp smoked Spanish chorizo ​​rub 500g fresh tomatoes, seeded and chopped HOW IT'S DONE Soak the breadcrumbs in milk for about 5 minutes and squeeze out excess liquid. Place the breadcrumbs in a bowl with the beef, garlic, egg yolk and spices. Mix well. Form the meat mixture into 12 equal-sized balls. Cover with cling film and leave to rest in the fridge for 30 minutes. Heat the oil in a large skillet over medium-high heat. Brown the meatballs on all sides and transfer to a plate. Place the same pan you used to cook the meatballs over medium heat, add a small splash of oil, onion, garlic, spices and bay leaf and sauté for about 10 minutes or until the onion is soft. Stir in tomatoes and return meatballs to the pan. Reduce heat and simmer for 20 minutes, or until sauce has thickened and meatballs are cooked through. Transfer to a bowl and serve immediately.

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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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