Recipes
A wonderfully delicious recipes that you cannot afford to miss like Savoury French toast, Frisian rye bread dessert, Mediterranean mackerel salad, Wholemeal egg sandwiches, Pan pizza with sweet peppers and salami, Green salad with smoked duck breast and bread.
Savoury French toast
Ingredients (Serves 4)
8 slices of stale white or brown bread
1 lemon
1 egg
250ml milk
100g grated mature cheese
2 dessert spoons of fresh Italian herbs, finely chopped
2 dessert spoons of chives, finely chopped
freshly ground pepper
nutmeg
50g butter
Method
Wipe the lemon thoroughly and use a grater to remove the yellow zest. Beat the egg and the milk together in a shallow bowl. Stir in half of the cheese, the grated lemon zest, the Italian herbs, and half of the chives. Add salt, pepper and a pinch of nutmeg to taste. Cut the slices of bread in half diagonally and dip them in the egg mixture one by one, making sure that both sides are coated. Then place the slices in the bowl and sprinkle with the rest of the egg mixture. Leave to soak for approximately 5-10 minutes. Heat a knob of butter in a frying pan and fry four pieces of bread for approximately 3 minutes until they are a lovely golden brown colour and the egg is set. Turn them over carefully with a pancake spatula half way through the cooking time.
Arrange the pieces of French toast on a warm plate so they overlap and keep them warm. Fry the remaining pieces of French toast in the same way. Sprinkle the rest of the cheese and chives on top. Serve warm.
Preparation time: Approximately 25 minutes.
There is not a definitive recipe for traditional French toast. It is a dish enjoyed in various European countries where it is known by different names.
Frisian rye bread dessert
Ingredients (Serves 4)
3 slices of dark rye bread
1 300g pack of frozen fruits of the forest
1 sachet of vanilla sugar
2 dessert spoons of soft brown sugar
1 450g carton of vanilla quark
Method
Leave the fruit to defrost for approximately 1 hour. Drain off the juice and fold the vanilla sugar into the fruit. Spoon the fruit into four tall dessert glasses (or a glass bowl). Break the slices of rye bread into crumbs and mix the crumbs with the soft brown sugar. Spoon the rye bread mixture onto the fruit and spread the vanilla quark on top. Place the dessert in the fridge and leave to cool for at least an hour until thoroughly chilled.
Preparation time: Approximately 15 minutes
Mediterranean mackerel salad
Ingredients (Serves 2)
2 slices of dark seed bread baked on the oven floor
150g green beans, cut in half
1 steamed mackerel
juice of half a lemon
3 dessert spoons of olive oil
freshly ground black pepper
75g rocket
10 pitted black olives, cut in half
1 small red onion, cut into thin rings
fresh thyme leaves
Method
Deliciously summery and super healthy – fish and vegetables! Boil the green beans in plenty of water with a pinch of salt for 5 minutes until tender. Tip the beans into a sieve, rinse under running water and leave to drain. Clean a steamed mackerel and break the fish flesh into pieces. Whisk the lemon juice with the olive oil in a bowl to create a dressing. Add salt and pepper to taste. Gently fold in the rocket, beans, mackerel and olives. Arrange the salad on two deep plates and place the onion rings on top. Garnish with fresh thyme. Place two slices of rich dark seed bread baked on the oven floor on the edge of each plate.
Preparation time: Approximately 15 minutes
Wholemeal egg sandwiches
Ingredients (8 sandwiches)
8 thin slices of dark wholemeal bread
5 eggs
4 dried cherry tomatoes in oil
2 dessert spoons of (freshly grated) Parmesan cheese
2 dessert spoons of finely chopped basil
2-3 dessert spoons of (truffle flavoured) olive oil
freshly ground black pepper
Method
Boil the eggs for approximately 10 minutes until hard. Plunge them into cold water and peel off the shell. Place the eggs on a deep plate and mash to a fine texture. Cut the cherry tomatoes into small pieces and spoon the pieces of tomato, Parmesan cheese and basil through the eggs. Stir in enough truffle oil to create a creamy salad. Add salt and pepper to taste. Leave the egg salad to stand for at least half an hour to allow the flavours to develop. Spread a generous layer of the egg salad on four slices of bread. Place the other slices on top, press lightly and cut the sandwiches diagonally. Arrange the sandwiches on a plate.
Preparation time: Approximately 20 minutes
Pan pizza with sweet peppers and salami
Ingredients (Serves 2)
4 slices of brown bread or dark multigrain bread, with the crusts removed
2 dessert spoons of olive oil
150ml of tomato sauce out of a jar
8-12 slices of salami
1 yellow or red pepper, cut into thin rings
1 dessert spoon of dried oregano
50g grated cheese
Method
Coat a frying pan with a dessert spoon of oil and place the slices bread in the pan with the edges touching. Spread the bread with the tomato sauce and arrange the salami, paprika and oregano on top. Sprinkle with the cheese and a drizzle of olive oil. Place the lid on the pan and fry the slices of bread for 8-10 minutes until the bread is crisp and the cheese has melted.
Preparation time: 15 minutes
Green salad with smoked duck breast and bread
Ingredients (Serves 2)
4 thick slices of dark multigrain bread
100g sugar snaps or mangetout
juice and zest of 1 orange
1/2 dessert spoon of balsamic vinegar
tiny pinch of Dijon mustard
3 dessert spoons of walnut oil
50g rocket
50g lambs lettuce
15g fresh basil
100g smoked duck breast
25g walnuts, roughly chopped
Method
Boil the sugar snaps in plenty of water with a pinch of salt for 4-6 minutes until tender. Then tip them into a sieve, rinse under running water and leave to drain. Bring the orange juice and the zest to the boil and simmer until the juice is reduced by half. Then pour the juice into a bowl, leave to cool and whisk together with the mustard and oil create a dressing. Add salt and pepper to taste. Fold in the sugar snaps, rocket, lambs lettuce and basil leaves. Arrange the salad on two plates and place the pieces of duck breast on top. Sprinkle with the nuts.
Preparation time: 15 minutes
