Ardo

Creative Aperitifs – simple snacks with dips

Ardo_5dish

Serves 10

Go American with sweet potatoes and smoked honey ketchup
1kg Ardo sweet potato dices
100g Ardo smokey BBQ mix
400 ml Ketchup
Pinch of All spice berry powder (optional)
2 tablespoons of Red wine vinegar
Sea salt
50ml Honey

Go Canarian, with Patatas Mojo Verde
1kg Ardo half potatoes with skin
100g Ardo Persillade
25g Ardo Coriander
100g Ardo grilled green pepper diced
100ml vegetable oil or olive oil
½ tea spoon of cumin powder
40ml white wine vinegar
sea salt to taste

Go French, with a “Cauliflower Croque” and a Mexican cauliflower dip
10 Ardo Cauliflower & cheese burgers
25g Ardo Herb mix tartare
100g Ardo Cauliflower puree
40 Ardo Ovendried tomatoes
200g mayonnaise
toasting bread
100g Gruyère cheese
vegetable oil or melted butter
pinch of salt

Go Asian, with roasted parsnips, sweet & sour chilli sauce and sesame
1kg Ardo Honey glazed parsnips
150g Ardo Mango puree
150g Ardo Passion fruit puree
150g Ardo Pineapple chunks
100g Ardo red chili diced
50g Ardo Garlic diced
200ml water
30ml rice vinegar
Juice of 1 lime
100g sugar or palm sugar or cane sugar
10g salt
15g corn starch (maïzena)
25ml water to dissolve corn starch
Black sesame seeds for decoration

Go Middle Eastern, with roasted red beets, a min & yoghurt sauce and Ardo vegetable tapas

10 Ardo Broccoli nuggets
10 Ardo Onion rings natural
10 Ardo vegetable sticks
60g Ardo red beetroot diced
2 Ardo garlic cloves
1-2 tablespoons of Ardo mint
Juice of 1 lemon
Pinch of Coriander powder
Pinch of Cumin powder
Pinch of Fennel seeds powder (optional)
100g Greek full fat yoghurt
50-75ml Extra virgin olive oil
Sea salt to taste
Black pepper to taste

Allergens

Gluten, Egg, Milk, Sesame, Mustard

Preparation

Go Canarian, with Patatas Mojo Verde
Dipping sauce
- Combine the persillade with the coriander, the green grilled bell pepper with the vegetable oil, white wine vinegar, cumin powder & sea salt to taste in a blender.
- Mix until smooth.

Serving:
- Deep-fry the 1/2 skin potatoes from frozen for about 5-7 minutes on 180°C until crispy.
- Drain off any excess fat on a kitchen paper and season immediately with some sea salt.
- Drizzle the green sauce over the crispy potatoes
- Eat this as tapas or serve as a side dish

 

Go American with sweet potatoes and smoked honey ketchup
Dipping sauce:
- Caramelize the honey in a non-stick pan, do not burn it.
- When caramelizing, deglaze with the red wine vinegar, add a pinch of all spice berry powder (optional). Allow to reduce for about 1 minute on a medium-high heat.
- Stir in the frozen Smokey BBQ mix in the hot pan and remove from heat.
- Blend the mixture with the ketchup for a smoother dip or just stir in the ketchup for a chunky ketchup.

Serving:
- Deep-fry the sweet potato cubes from frozen for about 4-6 minutes on 180°C until crispy.
- Drain off any excess fat on a kitchen paper.
- Serve the potatoes in a paper basket
- Drizzle over with ketchup or serve the ketchup separately
- Eat this as tapas or serve as a side to the classic American burgers, steaks, etc…

 

Go French, with a “Cauliflower Croque” and a Mexican cauliflower dip
Mini Cauliflower “Croque”:
- Place the cauliflower burger on a non-stick baking tray
- Bake the cauliflower burgers in a preheated oven at 180°C for about 10-12 minutes until golden brown.
- Cut the toast to fit the burger.
- Sprinkle the toast with vegetable oil or melted butter
- Place the burger between the bread toast, add Gruyère cheese on both sides of the burger
- Grill in a panini or French toast machine (Croque Monsieur) until golden brown
- Cut into bitesize pieces & add an oven dried tomato & a toothpick

Mexican Cauliflower dip:
- Defrost the cauliflower puree
- Mix the mayonnaise with the Herb mix tartare
- Add the cauliflower puree & whisk until fully mixed
- Season of with some salt

Serve with a green salad & tomato varieties if served as whole pieces.

 

Go Asian, with roasted parsnips, sweet & sour chilli sauce and sesame
Tropical sweet chili sauce:
- Puree the pineapple chunks with the chilies, the garlic and the lime juice along with water in a food processor.
- Bring the mixture to boil together with the passion fruit puree & mango puree, sugar, vinegar & salt and reduce the heat. Allow to simmer for about 5-8 min on low heat.
- Mix the corn starch with water, then add to the sauce mixture until the sauce thickens for about 1 minute.

Roasted Parsnips:
- Preheat the oven at 200-220°C.
- Place the frozen parsnip on a baking tray with baking paper and place in the center of the oven.
- Roast for about 25 minutes until golden brown

Finish the tapas plate:
- Roast the black sesame seeds briefly to get extra flavor, do not burn them!
- Cut the roasted parsnip into bitesize pieces, put the pieces on a stick & dip the warm parsnip in some black sesame seeds.
- Serve separately with the tropical sweet chili sauce as a dip

 

Go Middle Eastern, with roasted red beets, a min & yoghurt sauce and Ardo vegetable tapas
Beetroot Dip:
- Preheat the oven at 180°C
- Wrap the beetroot cubes in tinfoil with some olive oil, the whole garlic cloves & sea salt to taste & close the “papillote”
- Bake in a closed “papillote” or covered roasting tray for about 30 minutes until soft & tender.
- Allow the beetroot mix to cool down. Afterwards mix in a blender or food processor with coriander powder, cumin powder, fennel seeds powder, mint, some extra virgin olive oil, sea salt & black pepper to own taste.
- Mix in the Greek yoghurt and lemon juice at the end until fully combined.
- Add a drop of water for a thinner dip

Serving:
- Deep fry the tapas products until golden & serve with the beetroot dip.

Discover these new recipes

Thai pineapple and mango skewer

More info
thai_pineapple_and_mango_skewer

"That’s amore" pizza

More info
PIZZA_VALENTIJN_094

Asian-style chicken drum leg

More info
CHICKEN_ASIAN_STYLE_023

Asian-style Nasi Goreng

More info
NASI_ASIAN_STYLE_028

Asian-style portobello mushroom and lentil salad

More info
Portobello_lentil_mix

Asian-style wok

More info
ASIAN_WOK_036

Baked scallops, quinoa, lentils and mussel gravy with peas

More info
LINZENMIX_COQUILLE_152

Beans & bean salad

More info
BONEN_EN_PEULVRUCHTENSALADE_169

Black beans & butternut gratin

More info
BLACKBEAN_PUMKIN_ENCHILADA_SHOTEL_204

Blackberry & mango trifle

More info
FRUIT_TRIFFLE_302

Breakfast wrap

More info
Breakfast_wrap_white_beans_2

Bruschetta Napoletana

More info
BRUSCHETTA_NAPOLITANA_125

Carpaccio Napoletana

More info
CARPACCIO_NAPOLITANA_115

Chachucka with spinach and beetroot bacon

More info
Shakshuka_lentil_mix

Cod Scandinavian style

More info
KABELJAUW_SCANDINAVIAN_STYLE_014

Flow-power green vegetables, avocado and pea puree

More info
FLOWER_POWER_GROENE_GROENTEN_AVOCADO_ERWTENPUREE_187

Ginger turmeric shots

More info
GEMBER_KURKUMA_SHOT_151

Greek yoghurt with fruit brunoise and crispy quinoa

More info
FRUITBRUNOISE_QUINOA_YOGHURT_308

Herbs butter

More info
BROOD_MET_KRUIDENBOTER_259

Hummus of white cannellini beans with flambéed shrimps

More info
WITTE_BONEN_HUMMUS_SCAMPI_091

Kids pizza

More info
PIZZA_HAWAI_140

Lentil pate

More info
Pate_lentil_mix

Less meat balls with wellness vegetable mix

More info
wellness_balls

Macaroni caulinara

More info
PASTASCHOTEL_BLOEMKOOL_SAUS_290

Mango dessert with vanilla

More info
MANGO_DESSERT_WITTE_CHOCOLADE_338

Mexican beans and taco salad

More info
Taco_red_kidney_beans

Mexican Sweet Potato-carrot-dip

More info
ZOETE_AARDAPPEL_WORTEL_MEXICAANSE_KRUIDEN_DIP_177

Mexicana pizza

More info
PIZZA_MEXICAANS_120

Nordic-style veggie mix with haloumi tempura sticks

More info
HALOUMI_TEMPURA_STICKS_NORDIC_MIX_169

Peruvian-style poke bowl

More info
TACO_SHELL_POKE_BOWLS_038

Poke Bowl Asian style

More info
HAWAI_POKE_BOWL_048

Poke Bowl Middle Eastern style

More info
PERSIAN_POKE_BOWL_070

Poke bowl Nordic style

More info
NORDIC_STYLE_POKE_BOWL_017

Provençale potatoes

More info
AARDAPPELEN_PROVENCALE_052

Provençalse steak

More info
STEAK_PROVENCE_HERBMIX_039

Quiche with sweet potato, spinach and endive

More info
QUICHE_ZOETE_AARDAPPEL_SPINAZIE_ANDIJVIE_212

Redfish ratatouille provençale

More info
ZEEBAARS_RATATOUILLE_PROVENCE_044

Ricotta muffins with blackberries

More info
RICOTTACAKE_BRAAMBESSEN_329

Roasted butternut, burrata and salted 'beet bacon' granola

More info
BURATA_EN_POMPOEN_234

Scandinavian-style baked potatoes

More info
GEPOFTE_AARAPPELEN_SCANDINAVIAN_STYLE_010

Scandinavian-style gravad lax

More info
GRAVADLAX_SCANDINAVIAN_STYLE_049

Smokey cheese melt black beans

More info
cheddar_melt_black_beans_2

Spicy blackberry crumble with vanilla ice cream

More info
BLACKBERRY_CRISP_351

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

More info
beetroot_burger_spinaziestoemp

Spring pizza

More info
PIZZA_ZALM_BROCCOLI_ASPERGES_105

Trappist and cauliflower pizza

More info
PIZZA_BLOEMKOOL_BBQ_SMOKED_131

Veggie Tom Kha hai

More info
TOM_KHA_KAI_193

Vinaigrette 8 herbs

More info
VINAIGRETTE_KRUIDEN_145

White cannellini beans soup with beetroot bacon

More info
WITTE_BONEN_SOEP_BEETBACON_125
Show all new recipes
Back to top
[general.mobile menu.close]