Ingredients
serves 4

12 Broccoli
Cheese Nuggets
300 g farfalle pasta
200 g spinach
200 g broccolini
20 g Parmesan
cheese, grated
15 g pine nuts
olive oil
salt and pepper

for the pea-mint pesto
1 lemon, juice and zest
200 g peas
40 g Parmesan
cheese, grated
15 g pine nuts
15 g mint,
roughly chopped
6 tbsp extra virgin
olive oil

Preparation method
❶ Prepare the farfalle according to the instructions on the package. Drain and set aside.
❷ Cook the peas according to the instructions on the package. Drain and leave to cool.
❸ Heat a pan over medium heat and toast the pine nuts until golden brown. Shake the pan regularly to make sure the pine nuts color evenly. Remove from the heat source and set aside.
❹ Put the ingredients for the pea-mint pesto in a food processor and pulse until smooth. Season to taste with salt and pepper.
❺ Heat the olive oil in a large frying pan over medium heat and stir-fry the broccolini and spinach for 2-3 minutes, until the spinach has wilted.
❻ Prepare the Broccoli Cheese Nuggets: heat them in a preheated oven at 225°C for 10-12 minutes, in the Airfryer at 180°C for 7 minutes or in the deep fryer at 175°C for 3 minutes.
❼ Mix the farfalle with the pea-mint pesto, the spinach and the broccolini. Divide the farfalle between the plates and garnish with the pine nuts, grated Parmesan cheese and Broccoli Cheese Nuggets.

Serve your guests this surprising pasta recipe with Broccoli Cheese Nuggets. With mint and peas, you can make a delicious fresh pesto.

Preparation method
❶ Prepare the sushi rice according to the instructions on the package. Add the sushi vinegar, stir well and leave to steam dry for a while.
❷ Meanwhile, cook the Asian Style Quinoa Burgers: for 8-10 minutes in a preheated oven at 225°C, turning them halfway through, or fry the burgers for 3 minutes in the deep fryer at 175°C or in a frying pan on medium-high heat for 3 minutes per side.
❸ Cut four squares from plastic wrap, the size of a nori sheet. Place one nori sheet on top. Start building the onigirazu: add a square layer of the sushi rice to the center of the sheet. Top this with an Asian Style Quinoa Burger, followed by cucumber, carrot, avocado and red cabbage. Finish with another layer of sushi rice and fold in the corners of the nori sheet. Glue them together by wetting the corners and overlapping them to form a package. Next, fold the plastic wrap around it to secure the package. Repeat to make the other onigirazus.
❹ Cut the onigirazus in half, remove the plastic wrap and garnish with sesame seeds. Serve the onigirazus immediately on a serving plate, or eat them right away!

If you want to serve your guests a special dish, why not make an Asian sushi sandwich, or an onigirazu, with the Asian Style Quinoa Burgers for a nice bite.

Ingredients
serves 4

4 Asian Style
Quinoa Burgers
4 nori sheets
1 avocado, sliced
1 large carrot, peeled and thinly sliced
½ cucumber,
thinly sliced
¼ red cabbage,
thinly sliced
300 g sushi rice
2 tbsp black
sesame seeds
1 tbsp sushi vinegar

Ingredients
serves 4

12 Honey Glazed Parsnips
2 radicchios, coarsely chopped
1 apple, diced
300 g mixed lettuce
125 g goat's cheese
50 g walnuts
salt and pepper

for the dressing
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp honey

Preparation method
❶ Prepare the Honey Glazed Parsnips. Roast for 20-30 minutes in a preheated oven at 225°C. Turn them over halfway through the cooking time.
❷ Heat a frying pan over medium heat and toast the walnuts until golden brown. Shake the pan regularly to make sure they color evenly. Remove the pan from the heat source and leave to cool.
❸ Mix the ingredients for the dressing in a bowl. Season to taste with salt and pepper.
❹ In a large mixing bowl, combine the radicchio, mixed lettuce and apple with 2/3 of the dressing.
❺ Divide the salad and the Honey Glazed Parsnips between the plates. Crumble the goat cheese on top and garnish with the walnuts. Serve immediately with the remaining dressing on the side.

By adding the Honey Glazed Parsnips to this salad, you can create a cheerful dish bursting with vegetables in no time. Serve with goat's cheese, walnuts and honey dressing to finish the dish.

Ingredients
serves 4

2 tomatoes, diced
1 package (500 g)
Sweet Potato Fries
1 clove garlic, crushed
300 g white rice
200 canned sweetcorn
200 g canned black beans
100 g iceberg
lettuce, chopped
5 g cilantro,
coarsely chopped
2 tsp ground cumin seeds
½ tsp chili powder
sunflower oil
salt and pepper

for the guacamole
2 avocados, diced smalL
1 shallot, finely chopped
1 lime, juice only
1 clove garlic, crushed
25 g sour cream
10 g cilantro,
coarsely chopped

Preparation method
❶ Prepare the rice according to the instructions on the package. Add the ground cumin seeds and season with salt and pepper. Set the rice aside and allow to cool briefly.
❷ Mash the avocados in a bowl and mix with the rest of the guacamole ingredients. Season to taste with salt and pepper.
❸ Drain and rinse the black beans. Heat the sunflower oil in a frying pan over medium-high heat and add the black beans, garlic and chili powder. Mash the beans with a spatula and fry the beans for 6 to 8 minutes. Season to taste with salt and pepper.
❹ Cook the Sweet Potato Fries for 15-20 minutes in a preheated oven at 225°C (turn over halfway through), 3 minutes in the Airfryer at 180°C or for 1.5-2 minutes in the deep fryer at 175°C.
❺ Drain and rinse the sweetcorn.
❻ Layer the components into the bowls. Divide the rice, diced tomatoes, sweetcorn, sweet potato fries, black bean mixture and iceberg lettuce between the bowls. Add the guacamole in the center and garnish with the cilantro. Serve immediately.

You can also use the taco filling in a delicious Mexican bowl with Sweet Potato Fries. The bowl is served with fresh guacamole with cilantro.

Ingredients
for one snack platter

Goat cheese, strawberry 
and mint bruschetta with Goat Cheese Bites  
for 5 pieces
5 Goat Cheese Bites
5 strawberries, sliced
½ baguette
5 g mint
2 tbsp honey
olive oil
salt and pepper

Garlic Mushroom Kebab with Breaded Mushrooms
for 5 pieces
20 Breaded Mushrooms
1 sprig thyme,
leaves stripped
1 clove garlic, crushed
5 g flat-leaf parsley,
finely chopped
2 tbsp balsamic cream
2 tbsp soy sauce
1 tbsp dark brown sugar

Cilantro-lime hummus with raw vegetables and Mashed Kale & Potato Fries and Cauliflower & Potato Fries
10 Mashed Kale
& Potato Fries
10 Cauliflower
& Potato Fries
10 radishes, halved
2 carrots, peeled
and cut into sticks
½ cucumber, in sticks

for the hummus
400 g chickpeas, canned
15 g cilantro
1 lime, juice only
1 tbsp extra virgin olive oil
2 tbsp tahini

Mozzarella Sticks met peterselie-walnoot dip
10 Mozzarella sticks
1 lemon, juice only
1 clove garlic, crushed
30 g walnuts
15 g flat-leaf parsley
3 tbsp extra virgin olive oil
salt and pepper

Preparation method

Goat cheese, strawberry and mint bruschetta 
with Goat Cheese Bites 
❶ Preheat the oven to 220°C. Cut 5 diagonal slices of the baguette and arrange them on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and pepper and bake for 8-10 minutes until golden brown and crispy. Remove from the oven and allow to cool briefly.
❷ Prepare the Goat Cheese Bites for 8-10 minutes in a preheated oven at 200°C, 5-6 minutes in the Airfryer at 180°C or fry the bites for 2.5-3 minutes in the deep fryer at 175°C.
❸ Top each baguette slice with some mint leaves, a Goat Cheese Bite and the strawberry slices. Drizzle with honey.

Garlic Mushroom Kebab with Breaded Mushrooms
❶ Prepare the Breaded Mushrooms: heat them for 12-14 minutes in a preheated oven at 225°C or 4-5 minutes in the deep fryer at 175°C.
❷ Meanwhile, make the marinade. Heat a small saucepan over medium heat. Add the balsamic cream, soy sauce, sugar, thyme, and garlic and stir thoroughly. Simmer for around 2 minutes until the marinade coats the back of a spoon. Remove from the heat source and allow to cool briefly.
❸ Thread the Breaded Mushrooms onto skewers. With a spoon, drizzle the marinade over the Breaded Mushrooms using a zigzagging motion. Garnish with coarsely chopped parsley and serve immediately. 

Cilantro-lime hummus with raw vegetables 
and Mashed Kale & Potato Fries and Cauliflower 
& Potato Fries
❶ Prepare the Mashed Kale & Potato Fries and the Cauliflower & Potato Fries: heat for 6-8 minutes in a preheated oven at 225°C, 4 minutes in the Airfryer at 180°C or 1.5-2 minutes in the deep fryer at 175°C.
❷ Rinse and drain the chickpeas..
❸ To prepare the hummus, mix all the ingredients in a food processor until smooth. Add some water if needed to assist the process. Season to taste with salt and pepper.
❹ Serve the Mashed Kale & Potato Fries and the Cauliflower & Potato Fries and the raw vegetables alongside the cilantro-lime hummus. 

Mozzarella Sticks with parsley-walnut dip
❶ Prepare the Mozzarella Sticks: heat for 9-10 minutes in a preheated oven at 225°C, 3 minutes in the Airfryer at 180°C, or for 1,5-2 minutes in the deep fryer at 175°C.
❷ Blend the lemon, garlic, parsley, walnuts and extra virgin olive oil in a food processor until smooth. Season to taste with salt and pepper.
❸ Serve the Mozzarella Sticks with the parsley-walnut dip.

Go for an extensive snack platter with different flavors to offer your guests the ultimate accompaniment to their drinks. This snack platter is filled with Goat Cheese Bites, Breaded Mushrooms, Mashed Kale & Potato Fries, Cauliflower & Potato Fries and Mozzarella Sticks.