Recipes & inspiration

Throwing away bread, that's a waste, of course! This version of an Italian Panzanella can be made perfectly with all kinds of old bread. Delicious as a side dish...

Recharge quickly in the morning with (wholemeal) bread or granola with yoghurt. Are you already familiar with our break cakes?....

A delicious, spicy vegetable sauce perfect for all kinds of dishes. Serve with our - gold-winning - rye bread!

• Cut the chicken fillets in half lengthwise. Flatten 4 fillets with a rolling pin (about 6 mm) and sprinkle with salt and pepper.
• Now first make the caper mayonnaise from the capers, mayonnaise and olive oil. Beat the eggs in a flat dish.
• Mix the flour with some chilli flakes and thyme on a flat plate and also sprinkle the breadcrumbs on a plate. Pass the fillets through the flour first, then the egg and then the breadcrumbs

• For the pesto, briefly toast the pine nuts in a frying pan. Put all ingredients, except the olive oil, in a food processor or blender.
• Start mixing and immediately add olive oil, little by little, until smooth. Season with salt, pepper and (if bitter) a teaspoon of honey.
• Meanwhile, preheat the oven to 200 degrees Celsius. Generously spread the half bread with tomato salsa. Top with the mozzarella, salami and pesto. Put the pizza in the oven for 15 to 20 minutes, until the cheese is nicely melted.

Discover our new granola made from 100% natural breakfast cereals. Low in sugar, low in carbohydrates and made from over 55% nuts,...

• EGGS WITH CHERRY CRÈME Carefully cut the cap off the hard-boiled eggs and - also very carefully - remove the yolks. Mix the mayonnaise, 3 egg yolks, vinegar, curry powder and 1.5 tbsp toasted pine nuts in a food processor until smooth. Taste and season with salt and pepper. Fill a piping bag with serrated nozzle with the avocado cream and use it to fill three eggs and garnish with bacon bits.
• EGGS WITH AVOCADOCRÈME Mix the avocado, 3 egg yolks and the bacon (keep a small amount aside for garnish) in a food processor until smooth. Taste and season with salt and pepper. Fill another piping bag with a (large) round nozzle with the curry mayonnaise and fill the other eggs with it.

• Cut the crusts off the bread slices, roll them flatter and larger with a rolling pin and cut them in half so you have 12 slices.
• Butter the muffin tins well and push in the bread slices.
• In a bowl, beat the eggs with the milk well.

• Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
• Scoop off the foam that rises to the top and discard it.
• Cut the winter carrot, leek and onion crosswise and add to the stock with the bay leaf, cloves and salt. Leave this to simmer gently for 4 to 6 hours.

cream cheese & salmon In a small bowl, mix light cream cheese with a few drops of lemon and pepper. Generously spread the cream cheese on...

• Place the chicken fillets with the bay leaves, cloves and some parsley in half a litre of cold water and bring to the boil.
• Let this simmer for 10 minutes. Take out the chicken fillets and cut them small.
• In a thick-bottomed pan, fry the spring onion and mushrooms.

• Line a baking tin (with raised rim) with baking paper. Preheat the oven to 190°C.
• Defrost the croissants and roll them loose. Roll the dough flat with a rolling pin. Cut out six rectangles.
• Spread the dough slices with mustard and top each slice with 2 slices of ham and 2 slices of cheese.

• Coat the pan with the garlic. Pour the wine into the pan and heat.
• Pour the wine into the pan and heat. Mix the flour, nutmeg and pepper into the grated cheese. Little by little, add this cheese mixture to the hot wine and keep stirring well so it melts evenly.
• Serve with the bread cubes, pickles and a green salad.

• Put a large pan on the fire and let it get well hot. Add the olive oil and knob of butter and fry the onion and garlic in it. Add the mushrooms and fry on medium heat. Feel free to brown a little until everything is golden brown. Add the wine and thyme. Season with salt and pepper. Fry the mushrooms for about 10 minutes, until most of the liquid has evaporated.
• Pour in the stock. Bring to the boil and simmer on low heat for about 20 minutes. Spoon a tablespoon of the soup into a bowl and puree the rest into a nice smooth mixture.
• Pour the coarse mixture back into the pan with the smooth soup and add the cream or cooking cream. Sprinkle with a little chopped parsley and additional salt and coarsely ground pepper, if necessary.

We love making delicious sweet pastries with apples, but apples are not to be sneezed at in savoury bakes either. Take for instance...

• Rinse the apples very well and then dry them with a clean tea towel.
• Remove the apples from stems and crown and cut them into pieces.
• Put the apples together with the water in a large saucepan and boil them to mush for 50 minutes.

Get summer off to a tasteful start with this delicious ceasar ciabatta salad.

• Preheat the oven to 200o C.
• Remove the walnut bread from its tray and carefully slice it diagonally. Do not cut to the bottom, as the bread will fall apart.
• Cut the brie into strips and divide between the notches.