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Season the Double Angus Burgers, then cook frozen, at high heat for approx. 18 minutes (core temperature 69°C), repeatedly turning.
Mix mayonnaise, mustard and sour cream and season to taste.
Slice burger bun horizontally and toast.
Burger stacking order: brioche-bun-bottom, ketchup, lettuce, Angus Burger patty, tomato slices, Gouda, Angus Burger patty, lettuce, mustardcream, brioche-bun-lid
Cook the Superburger, frozen, at high for approx. 15 minutes (core temperature 69°C), repeatedly turning.
Slice burger bun horizontally and toast.
Stir sour cream and tarragon mustard until smooth.
Grill Crispy Bacon briefly.
Burger stacking order: burger-bun-bottom, mustardcream, radicchio, Superburger patty, bacon, gorgonzola (melted), basil, burger-bun-lid
Cook the Superburger, frozen, at high for approx. 15 minutes (core temperature 69°C), repeatedly turning.
Slice burger bun horizontally and toast.
Stir sour cream and grainy mustard until smooth.
Grill zucchini and aspargus.
Burger stacking order: burger-bun-bottom, mustardcream, Superburger patty, grilled vegetables, onions, burger-bun-lid
Thaw the donuts at room temperature for approx. 45 minutes.
Sprinkle sugar on the bacon, fry it in the pan and roll loosely.
Stick the bacon slices into the donut and fix it with a skewer.
Cook potatoes in plenty of salted water, peel and let cool, then slice.
Melt butter in a frying pan, saute onions and ham lightly, then add potatoes.
Fry until golden brown, season with salt and pepper and serve with chives sprinkled over.
Cross 3 pieces of bacon in each of the 12 muffin tin cups.
Crack 1 egg into each cup, season and bake for 20 minutes at 180°C.
Top with chives.
Green pea spread with maple syrup:
– Boil the peas in salted water until soft. Then drain and leave to cool.
– Puree the peas with maple syrup and mayonnaise and season with salt and pepper.
Onion jam:
– Fry the onion slices in olive oil until translucent.
– Add sugar, port, red wine and grenadine syrup. Stir well and simmer over low heat until all the liquid has reduced.
– Season with salt and pepper and leave to cool.
Sweet potato chips:
– Cut sweet potatoes lengthwise into very thin slices with a meat slicer.
– Place in hot frying oil and deep-fry until lightly dark yellow and crispy (not brown). Remove from the hot oil and drain.
– Sprinkle with regular salt or rock salt.
Prepare the chicken goujons.
Warm the wrap and spread with pea spread. Place pistachios, iceberg lettuce julienne and onion jam on top. Then place three slices of brie and three chicken goujons. Put BBQ sauce and carrots on top and cover everything with two whole iceberg leaves. Carefully roll up the wrap and cut diagonally.
Arrange on a serving plate and serve with sweet potato chips.
Fry the Chicken Burger Cornflakes at 175°C for approx. 4-5 minutes.
Mix the coriander with the hummus.
Mix the mayonnaise with the chopped chilli.
Cut the bun in half and grill it for about 15 seconds.
Burger stacking order: burger-bun-bottom, hummus, Chicken Burger Cornflakes, chili-mayonnaise, chard, carrot zests, burger-bun-lid
Season the shallots and sear them briefly.
Season the cherry tomatoes with salt, pepper and the juice of half an orange and marinate for 10 min.
Mix the mayonnaise with the juice from the other half of the orange and orange zest.
Cut the sandwich in half.
Snack stacking order: sandwich-bottom, orange-mayonnaise, salad, Chicken Breast Stripes, tomatoes, shallots, sandwich-lid
Prepare the chicken nuggets according to the packaging instructions.
Stir basil pesto and mayonnaise until creamy.
Heat the wrap, coat with cream, top with cherry tomatoes, mini mozzarella, parmesan shavings and arugula, roll up and serve warm or cold.
Mix the sour cream and peanut butter and season to taste.
Fry Chicken Wings Buffalo for approx. 4 minutes.
Spice the mini peppers whole and fry them in the peanut oil.
Mix the lettuce and lemon juice into the couscous salad.
Serve the Chicken Wings, couscous salad and peppers with the peanut dip.
Soak 2 wooden skewers in water. Cut 2 bacon slices in half, the third in strips.
Spear the food onto the skewers in the following order: Nugget, bacon, fig, bacon, nugget.
Fry the skewers together with the bacon strips for 1-2 minutes. Combine lettuce, cherry tomatoes, and dressing, and serve with the skewers, bacon, and chutney.
Heat oil in a pan, saute onions and chilli. Add lentils and continue sauteeing.
Add curry paste and brown briefly, then deglaze with coconut milk and chicken broth. Add the broccoli and let simmer for 15 minutes.
Add the chicken strips and 1 TB of the cilantro. Simmer for another 5 minutes and adjust seasoning.
Serve the curry in a bowl, topped with yogurt and the remaining cilantro.
Pea hummus:
– Boil the peas in salted water until soft. Drain and leave to cool.
– Puree the peas with the remaining ingredients and season with salt and pepper.
White bean spread:
– Boil the beans in salted water until soft. Then drain and leave to cool.
– Puree the beans with the remaining ingredients and season with salt and pepper.
Red bell pepper coulis:
– Boil the bell peppers in salted water until soft. Then drain and leave to cool.
– Puree the bell peppers with the remaining ingredients and season to taste.
Sauté the fennel, zucchini and peppers with olive oil in a pan.
Prepare the Plant Powered Cornflakes Patty.
Slice the burger bun horizontally and toast with olive oil.
Burger stacking order: brioche-bun-bottom, pea hummus, white bean spread, oak leaf lettuce, Plant Powered Cornflakes Burger Patty, grilled vegetable, red bell peper coulis, brioche-bun-lid.
Cook the Salmon Burger patty, frozen, at medium heat for approx. 15 minutes, repeatedly turning.
Grate the potatoes coarsely, press them, season and fry them in a pan as hash browns.
Mix mayonnaise with dill, mustard and honey.
Burger stacking order: hash browns, salmon patty, honey-mustard-dill-sauce, spinach
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