Last weekend we had friends joining us for a delicious tapas feast. We heard a lot of mmmms and yummies so we guess they enjoyed the new flavours we proposed.
To start the appetite we served Aioli with crunchy wheat flatbread, Greek-style soya Tzaziki with wheat flatbread, olives and Mild Ibiza-style baked pimientos.
Ingredients
- 3 cloves garlic freshly ground
- 1 piece egg yolk
- 0,5 tsp seasalt
- 200 ml peanut oil
- 2 pieces wholegrain flatbread
Instructions
- Heat the oven for the flatbread.
- Grind the fresh garlic.
- Add the garlic to a beaker, and further add the egg yolk, the seasalt. Start mixing with a hand blender.
- Add the flatbread to the oven during 5 minutes.
- Add 40ml of the peanut oil, while continuing to mix with the hand blender.
- Continue to mix with the hand blender until the sauce is thickening.
- Add another 40ml of the peanut oil, while continuing to mix with the hand blender.
- Continue to mix with the hand blender until the sauce is thickening.
- Repeat this until all peanut oil has been added. The mixing will become more difficult but the result will be great with a very tasty and creamy aioli.
- Take the flatbread out ot the oven and serve together with the ailoi. Enjoy!
Nutrition
Calories: 423kcal | Carbohydrates: 1g | Protein: 1g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Cholesterol: 49mg | Sodium: 295mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin B1: 0.02mg | Vitamin B2: 0.03mg | Vitamin B3: 0.03mg | Vitamin B5: 0.2mg | Vitamin B6: 0.04mg | Vitamin B12: 0.1µg | Vitamin C: 1mg | Vitamin D: 0.2µg | Vitamin E: 7mg | Vitamin K: 0.4µg | Calcium: 10mg | Iron: 0.2mg
Ingredients
- 100 g green olives
Nutrition
Calories: 145kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 1560mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 393IU | Vitamin B1: 0.02mg | Vitamin B2: 0.01mg | Vitamin B3: 0.2mg | Vitamin B5: 0.02mg | Vitamin B6: 0.03mg | Vitamin E: 4mg | Vitamin K: 1µg | Calcium: 52mg | Iron: 0.5mg
Ingredients
- 100 g black olives
Nutrition
Calories: 145kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 1560mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 393IU | Vitamin B1: 0.02mg | Vitamin B2: 0.01mg | Vitamin B3: 0.2mg | Vitamin B5: 0.02mg | Vitamin B6: 0.03mg | Vitamin E: 4mg | Vitamin K: 1µg | Calcium: 52mg | Iron: 0.5mg
Ingredients
- 400 g point peppers
- 2 cloves garlic
- 5 tbsp olive oil
- 1 tsp sea salt
Instructions
- Preheat the oven at 180 degrees Celsius.
- Grind the garlic. Mix with the seasalt and olive oil.
- Add the colourful point peppers to an oven plate.
- Pour the olive oil mix over the peppers.
- Heat the peppers during 10 minutes in the oven.
- Enjoy!
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 586mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3131IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.3mg | Vitamin B6: 0.3mg | Vitamin C: 128mg | Vitamin E: 4mg | Vitamin K: 15µg | Calcium: 10mg | Iron: 1mg
Greek sauce inspired by Tzaziki with wholewheat flatbread
Print Pin RateServings: 4
Calories: 120kcal
Ingredients
- 300 ml soya yoghurt
- 0,5 cucumber
- 3 cloves garlic fresh
- 0,5 tsp peppermint
- 0,5 tsp dill
- 0,5 lemon
- 1 tbsp olive oil
- 1 tsp pepper
- 1 tsp sea salt
- 1 wholewheat flatbread
Instructions
- Preheat the oven at 180 degrees Celsius for the flatbread.
- Grind the garlic and chop the dill and mint leaves.
- Cut the cucumber in small cubes.
- Add the flatbread to the oven and heat during 5 minutes.
- Add the olive oil, sea salt, pepper, lemon and soya yogurt into a bowl. Start mixing.
- Add the garlic, herbs and cucumber to a bowl. Start mixing all ingredients again.
- Serve the flatbread together with this super tasty and creamy Greek style dip sauce.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 634mg | Potassium: 103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 34IU | Vitamin B1: 0.1mg | Vitamin B2: 0.02mg | Vitamin B3: 0.3mg | Vitamin B5: 0.2mg | Vitamin B6: 0.1mg | Vitamin C: 19mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 112mg | Iron: 1mg
After this first round of tapas full of Ibiza and Mediterranean flavours, our friends said they liked the new taste of the Tzaziki especially. We replaced the Greek yogurt by the soya alternative, which was pretty cool to try with a tasteful result 😉
We continue with Chick peas in a creamy coco curry sauce, Mediterranean mixed vegetables with Mexican Salsa Verde, Pan-stirred beans with Mexican Salsa rojo, Japanese Chicken Teriyaki and Spanish mushrooms.
Ingredients
- 100 g green beans
- 100 g chick peas
- 100 g sweet potato
- 1 white onion
- 1 clove garlic
- 1 tsp ginger fresh
- 1 tsp cumin powder
- 1 tsp curry powder
- 1 tsp turmeric / curcuma powder
- 1 tsp fennel seeds
- 2 tbsp coriander
- 250 ml coconut oil
- 1 tbsp olive oil
- 1 tsp sea salt
- 12 cherry tomatoes
Instructions
- Chop the garlic.
- Wash the green beans and remove the ends. Cut in three equal parts.
- Wash the sweet potatoes and peel. Cut in 4 parts.
- Slice the onion.
- Heat the olive oil and add the garlic and white onion during 1 minute.
- Add the ginger, cumin, curry, turmeric, sea salt,fennel seeds, the chick peas and sweet potatoes (keep the coriander seperate until serving) and heat for 3 minutes.
- Add the green beans for 1 more minute.
- Add the coconut milk and the cherry tomatoes and lower the heat. Let it simmer during 20 minutes. Stir well so that all flavours mix and so that you will get a smooth and creamy sauce.
- When serving, also add the coriander leaves.
Nutrition
Calories: 659kcal | Carbohydrates: 28g | Protein: 7g | Fat: 63g | Saturated Fat: 48g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 611mg | Potassium: 543mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4203IU | Vitamin B1: 0.2mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.3mg | Vitamin C: 19mg | Vitamin E: 1mg | Vitamin K: 18µg | Calcium: 71mg | Iron: 3mg
Ingredients
- 2 peppers
- 2 zucchinis
- 2 eggplant
- 2 white onions
- 2 tbsp rosemary fresh herbs
- 1 tbsp thyme fresh herbs
- 1 tbsp oregano fresh herbs
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
Instructions
- Preheat the oven at 180 degrees Celsius.
- Chop the herbs. A cool idea for serving is keeping the rosemary branches intact.
- Slice the zucchinis, eggplants and onion. Cut the peppers in 4 parts.
- Prepare the dressing in a bowl. Add the olive oil, sea salt, pepper and herbs to the bowl and start mixing.
- Add all vegetables to an oven plate and pour over the dressing.
- Add to the oven and heat during 15 minutes.
- Enjoy!
Nutrition
Calories: 241kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 599mg | Potassium: 1007mg | Fiber: 11g | Sugar: 14g | Vitamin A: 608IU | Vitamin B1: 0.2mg | Vitamin B2: 0.2mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 78mg | Vitamin E: 3mg | Vitamin K: 34µg | Calcium: 97mg | Iron: 2mg
Ingredients
- 2 tsp capers
- 2 anchovies in oil
- 1 clove garlic fresh
- 4 tbsp parsley fresh herbs
- 2 tbsp basil fresh herbs
- 0,5 lemon juice
- 0,6 dl olive oil
- 1 tsp sea salt
- 1 tsp pepper
Instructions
- Grind the capers, anchovies, garlic, basil and parsley in a bowl.
- Mix with the lemon juice, olive oil, sea salt and pepper.
- Ready to serve this sour sauce together with vegetables, meat or fish.
Nutrition
Calories: 142kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 685mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 395IU | Vitamin B1: 0.01mg | Vitamin B2: 0.01mg | Vitamin B3: 0.5mg | Vitamin B5: 0.1mg | Vitamin B6: 0.02mg | Vitamin B12: 0.02µg | Vitamin C: 7mg | Vitamin D: 0.04µg | Vitamin E: 2mg | Vitamin K: 80µg | Calcium: 17mg | Iron: 1mg
Ingredients
- 100 g green beans
- 50 g sundried tomatoes
- 1 eggplant
- 1 tbsp coriander / cilantro
- 1 tbsp olive oil
Nutrition
Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 744mg | Fiber: 6g | Sugar: 10g | Vitamin A: 315IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 0.2mg | Vitamin C: 10mg | Vitamin E: 1mg | Vitamin K: 23µg | Calcium: 33mg | Iron: 2mg
Ingredients
- 2 peppers
- 2 tbsp peanut oil
- 1 white onion
- 1 red onion
- 1 clove garlic
- 2 tomatoes
- 1 tbsp red wine vinegar or balsamico oil
- 1 tsp cumin ground
- 1 tbsp oregano fresh herbs
- 1 tbsp honey
- 1 dl vegetable stock
Instructions
- Chop the peppers, garlic, white onion, red onion and oregano.
- Heat the peanut oil in a sauce pan.
- Add the chopped pepers, herbs and onions to the sauce pan. Add the cumin and honey.
- Chop the tomatoes in small cubes.
- Deglaze the herbs and onion with red wine vinegar.
- Add the tomato cubes. Now press all ingredients in the sauce pan with a thinner sauce as a results.
- Add the vegetable stock to make the sauce thinner and less spicy.
- Serve with other recipes like vegetables, meat or fish.
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 109mg | Potassium: 362mg | Fiber: 3g | Sugar: 10g | Vitamin A: 814IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.3mg | Vitamin C: 61mg | Vitamin E: 2mg | Vitamin K: 17µg | Calcium: 51mg | Iron: 1mg
Ingredients
- 300 g chestnut mushrooms
- 2 tbsp olive oil
- 2 cloves garlic fresh
- 1 shallot
- 1 spicy pepper do not cut!
- 1 tbsp lemon juice
- 2 tbsp parsley fresh
- 1 tbsp red wine vinegar or balsamico oil
- 100 g sundried tomatoes
Instructions
- Cut the mushrooms twice in half so that you keep 4 quarters.
- Chop the garlic, shallot and parsley. Keep the parsley seperate untl the dish is served.
- Heat olive oil in a sauce pan and add the garlic and shallot. Heat up the pan until it is very hot.
- Add the mushrooms and sundried tomatoes.
- Also add the pepper as a whole. We keep it whole to not make the dish too spicy. If you wish to make the dish more spicy you can chop the spicy pepper.
- Deglaze with the red wine vinegar and stir all ingredients.
- Put the heat lower and let the mushrooms simmer until they are fully caramelized.
- Serve the mushrooms with the parsley.
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 35mg | Potassium: 1273mg | Fiber: 4g | Sugar: 12g | Vitamin A: 495IU | Vitamin B1: 0.2mg | Vitamin B2: 1mg | Vitamin B3: 5mg | Vitamin B5: 2mg | Vitamin B6: 0.3mg | Vitamin B12: 0.1µg | Vitamin C: 31mg | Vitamin D: 0.1µg | Vitamin E: 1mg | Vitamin K: 49µg | Calcium: 51mg | Iron: 3mg
I buy my chicken in my local butcher’s store because I know that they also have chicken that were free to roam, which means that the chicken meat is tastier and healthier. In the official chicken Teriyaki recipes the skin should still be on the meat but I preferred to go for the more healthy variation without the skin.
Ingredients
- 400 g chicken breast
- 2 tbsp teriyaki sauce
- 2 tbsp spring onions
- 1 tsp sugar
- 1 tsp pepper
- 1 tsp salt
Instructions
- Mix the Teriyaki sauce with the sugar, salt and pepper.
- Marinate the chicken in the sauce.
- Chop the spring onions.
- Heat a frying pan without fats. The pan must be very hot.
- Then add the chicken breasts to the pan.
- Heat up on the two sides until the sauce has fully caramelized.
- Serve the chicken breasts with the spring onions.
Nutrition
Calories: 128kcal | Carbohydrates: 3g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1043mg | Potassium: 405mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 63IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 11mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 0.2µg | Vitamin C: 2mg | Vitamin D: 0.1µg | Vitamin E: 0.2mg | Vitamin K: 7µg | Calcium: 12mg | Iron: 1mg
We finished successfully with our Roasted chicken legs into a silky flavoured soya sauce with crunchy sesame seeds. Again we opted for the free-roaming chicken option when shopping at the butcher’s store.
Ingredients
- 4 chicken legs
- 2 tbsp olive oil
- 2 carrots
- 1 beetroot
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Preheat the oven at 180 degrees Celsius.
- Prepare the dressing with the olive oil, thyme, oregano, sea salt and black pepper.
- Add the chicken legs to an oven plate and marinate the chicken legs into the dressing.
- Wash and peel the beetroot. Slice the beetroot.
- Wash and slice the carrots in the length.
- Add the beetroot and carrots to the oven plate. Mix the dressing also with the beetroot and carrots.
- Now put the oven plate in the oven until the one side of the chicken legs is brown and crusty. Now turn around the chicken legs and the beetroot and carrots.
- When the other side of the chicken legs are brown and crusty, diner is ready!
- Serve with the sesame seeds sauce (see other recipe)
Nutrition
Calories: 365kcal | Carbohydrates: 7g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 727mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5328IU | Vitamin B1: 0.1mg | Vitamin B2: 0.2mg | Vitamin B3: 7mg | Vitamin B5: 1mg | Vitamin B6: 0.5mg | Vitamin B12: 1µg | Vitamin C: 6mg | Vitamin D: 0.1µg | Vitamin E: 2mg | Vitamin K: 20µg | Calcium: 55mg | Iron: 2mg
Ingredients
- 1 shallot
- 1 tbsp sesame seeds
- 1 tsp paprika powder
- 200 ml chicken stock
- 1 tbsp honey
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 200 g soya cream
- 1 tbsp parsley
- 1 tbsp olive oil
Instructions
- Chop the shallot and parsley finely.
- Heat the olive oil into a sauce pan until it is very hot.
- Add the chopped shallot, the paprika powder, lemon zest and the honey.
- After 2 minutes also add the lemon juice and the parsley. Quickly thereafter add the chicken stock and the soya cream. Stir well to mix all flavours.
- Now lower the heat and let the sauce simmer.
- When serving top the sauce with the sesame seeds.
Nutrition
Calories: 153kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 207mg | Fiber: 1g | Sugar: 12g | Vitamin A: 341IU | Vitamin B1: 0.04mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.1mg | Vitamin B6: 0.1mg | Vitamin C: 6mg | Vitamin E: 1mg | Vitamin K: 20µg | Calcium: 32mg | Iron: 1mg
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