Easy recipes with the tastiest (budget) wines for a culinary evening @home – part 4
What are we missing? dining out and we have already ordered so many boxes from our local friends... During the weekend we get about four coffees to go's At our regular coffee shop around the corner and at the market we buy our fill of the tastiest products. Because we enjoy strolling through markets, just take a look here.
When it gets dark, or secretly a little earlier, we pop the first bottle. Usually there is only one, sometimes there are more. But okay. Scoring wine for less than ten euros has become a new hobby. And not just any bottle of wine, no, it has to be tasty of course. And we just call that sport!
That bottle of wine has been opened and with it comes a tasty, culinary, not too difficult meal that is preferably on the table within half an hour. There it is again, the tastiest recipes combined with our favorite budget wines. This week a three-course menu for home.
Start light and move on to more.
What do you need:
- Dutch shrimps
- Zaanse mayonnaise or another type of cream
- Avocado
- Candy tomatoes
- Rucola
- Ui
- Chili Peppers
- Chives
We're not going to make it more difficult than it is. You mix the Dutch shrimp with the cream, about a spoonful. Not too much, not too little. Just make sure it is nice and creamy, but not too greasy. We love spicy, so we like to mix a handful of chili with it, fresh pepper, the chives and the snack tomatoes we cut in half. If you have a martini glass, fill it with a little arugula and then the Dutch shrimp mix. Lime on the side for some fresh flavors, do you want more? Pomegranate it is.
And what do we drink with that? Well let's have a party with this one Pink Pink Fizz Cava Brut Sparkling Rosé. Festive, refreshing and rosé bubbles are of course much more tasty because of the blue grapes. We literally light with an alcohol percentage of 11,5 percent, this cava comes from the Penedès in Spain.
Last week, in part three, we opted for vegetarian dishes and now we think it may be time (again) for a more robust main course. This is it: the trendy version of an AVG.
What Do You Need?
- Steak (walk to the butcher around the corner or stock up on the local market)
- Parsnip
- Dried herbs (just whatever you like)
- Mixed salad
- Feta or blue cheese
- butter
- Garlic
- Greek yoghurt
- Citroen
- The Mayo Sisters, all varieties are too delicious.
Remove the meat from the refrigerator half an hour before preparation and let it come to room temperature. Preheat the oven to 200 degrees. Cut the parsnip into long thin fries. Oil them with all kinds of herbs that you like and pop them in the oven.
Mix the Greek yogurt with finely chopped garlic, chili peppers and lemon juice. Then leave this in the refrigerator. We always enjoy a salad on the side. Not too difficult. Mix lettuce with oil, grilled vegetables or some tomatoes, just the way you like.
Place the pan on the stove, let it get hot and add a dash of oil. Then add the steak, be careful, this will splash a lot, but that is the intention. After a minute or two, turn the steak over, add a generous slab of butter and add the garlic. Hold the pan at an angle and use a spoon to pour the melted butter and garlic over the steak several times. Tip: let your meat 'rest' in aluminum foil after baking. Upgrade: melt blue cheese over your steak.
And about that mayo The Mayo Sisters because people, that is too tasty with the parsnip fries. The vegan sugar-free mayo is creamy and really tasty with everything. The sisters have different types of mayo, including with truffle, piri piri and aioli.
Lievland Pinotage Bosstok 2018. Big & Bold This is not always necessary, especially the slightly sweet part of the parsnip requires more juicy and ripe, but it certainly does not have to be a tannin eater. That is why we choose a new world wine. This Pinotage comes from us honeycomb country South Africa, to be more precise from Paarl. A dry, ripe, juicy wine made with wood aging. Tones of red berries, raspberries and spices go very well with this dish.
We love it, cheese. To take in the day, with lunch on bread or just like that. And we like it just like that, as a snack or as a drink snack. And we're not talking about one random young cheese. We want all shapes and sizes.
We think a cheese board is a nice addition to a menu. A big extra that we are more than happy to order in a restaurant. And not instead of sweet, normally we do both. In restaurants this is all done very professionally. They make such a board based on ripeness, balance and structure. This is our slightly less professional version. Cheese with a little sweetness.
What Do You Need?
- Goat cheese (Chevre Blue)
- Sheep cheese (organic sheep with fenugreek)
- Aged cheese (Compte Alpage 18 months)
- Camembert
- Port Hi
- Roquefort
- Fig bread or sugar loaf
Cut everything, arrange it nicely on a board to share in the middle of the table. Or everyone has their own plate. It just depends on what you like more. For the sweet lovers among us, sugar bread in the toaster is also highly recommended.
Wine, wine, which one?
Oro Albala - Don PX 2018. You understand, sometimes our taste preferences take over our budget intentions. Now also, this Oro is five and ten euros, but my oh my, it is more than worth it. This is also one of those bottles that you won't finish in one evening. You can, but you don't have to. This Sherry comes from Montilla-Moriles, Spain. A full-bodied Sherry and it goes very well with those cheeses and that fig bread.
