Quantity: for two

Preparation time: 15 minutes

2 Fazer Street Food gluten-free beetroot rolls
2 tablespoons of Gourmet Club sun-dried tomato and basil hummus
100 g of cooked pork
1 tbsp teriyaki sauce
lettuce leaves
50 g of raw sauerkraut
2 teaspoons jam
50 g of canned peas
2 teaspoons walnuts, chopped
2 teaspoons of mayonnaise
a few pinches of rose pepper

Spread hummus on tortillas. Shred the pork with a fork and stir in the teriyaki. Put lettuce leaves on the tortillas, spread sauerkraut, pork, lingonberry jam, canned peas, nuts and mayonnaise on it. Sprinkle rose pepper on top and roll the tortillas into a wrap. Serve and enjoy!

The post PORK WRAP WITH SAUERKRAUT first appeared on Gourmet Club.

The post PORK WRAP WITH SAUERKRAUT appeared first on Gourmet Club.

Quantity: 8 wrap halves

Preparation time: 20 minutes

100 g of red lentils
salt
1 pack Fazer Street Food multigrain tortilla
a quarter of a head of red cabbage
0.5 cucumber
1 carrot
1 box (200g) of Gourmet Club beetroot hummus
1 pk frillice salad
a handful of salted nuts, chopped

Boil the lentils in salted water. Drain and let cool. Cut the cabbage into fine strips. Strip the cucumber (do not peel!) and the carrot using a julienne grater.

Spread hummus on the tortillas, place lettuce leaves on top (a few lettuce leaves on each tortilla). Place the cabbage strips on the lettuce leaves in the center of the tortilla, and then the cucumber and carrot strips. Place the lentils in a long strip on top and shake the nuts on top. Fold the edges of the tortilla (they will remain at the bottom) and then tightly roll the tortilla. Do the same with the other tortillas. Just before serving, cut the finished vegetable wraps in half. Serve and enjoy!

The post VEGETABLE WRAPS first appeared on Gourmet Club.

The post VEGETABLE WRAPS appeared first on Gourmet Club.

Quantity: for four

Preparation time: 20 minutes

250 g of chicken
0.5 red onion
0.5 paprika
1 can of beans
1 pack Fazer Street Food classic tortilla
0.5 cans or 200 g of pasta sauce
0.25 teaspoon of cayenne pepper
100 g of grated cheese
1 box (200g) of Gourmet Club classic hummus
salt, pepper

First cook the chicken in a pan, season with salt and pepper (you can also use leftover meat from the previous meal). Cut the chicken into smaller pieces if necessary. Chop the onion and fry it in a pan until glassy, add pepper pieces from half. Drain and rinse the beans under running water.

Cut the tortillas into smaller sectors and mix with chicken, pasta sauce, onion-pepper mixture, beans, cayenne pepper and half the amount of grated cheese. Put the mixture in a baking dish, put the rest of the cheese on top and cook the dish at 190 degrees for 10-12 minutes. Serve the dish with hummus!

The post BAKED TORTILLA SECTORS WITH CHEESE AND CHICKEN first appeared on Gourmet Club.

The post BAKED TORTILLA SECTORS WITH CHEESE AND CHICKEN appeared first on Gourmet Club.

150 g of sorghum

150 g green peas (frozen are suitable)

100 g of cucumber

100 g of radish

100 g of feta cheese

60 g of lamb’s lettuce

A handful of mild mint

2 tbsp Gourmet Club pesto

2 tablespoons of lemon juice

1 tablespoon of olive oil

Preparation:

Boil the sorghum according to the instructions in salted water. (30 minutes in total). Drain and rinse lightly with cold water. Steam the peas for 2-3 minutes. Slice the radishes and cucumber and add to the bowl with all the other ingredients. Mix into a salad and serve fresh. It is suitable both as a lighter independent dish and as a side dish to fish or poultry.

The post REFRESHING SORGHUM SALAD WITH PESTO first appeared on Gourmet Club.

The post REFRESHING SORGHUM SALAD WITH PESTO appeared first on Gourmet Club.

2 burger buns of your choice

A generous helping of Gourmet Club Caesar dressing

250 g of minced chicken

50 g of grated cheese

1 egg

1 large tablespoon of flour

1 tablespoon finely chopped dill

100 g of cucumber

100 g of red cabbage

Juice of a quarter of a lemon

Salt and pepper

Preparation:
For steaks, mix together minced chicken, egg, flour, finely chopped dill, salt and pepper to taste. Form 2 equal-sized steaks from the mixture and fry them in oil in a pan for about 4 minutes on each side (depending on the thickness of the steak).

If desired, heat or brown the burger buns. Spread a generous amount of Caesar sauce on the burger buns, add grated cucumber, cabbage, squeeze lemon juice on top and also add a juicy chicken patty. And then you can add more sauce, because there is never too much.

Enjoy hot.

The post CAESAR BURGER WITH CHEESE CHICKEN STEAK first appeared on Gourmet Club.

The post CAESAR BURGER WITH CHEESE CHICKEN STEAK appeared first on Gourmet Club.

100 g of pumpkin seeds

100 g of sunflower seeds

50 g of chia seeds

40 g of unshelled hemp seeds

40 g ground flax seeds

350 ml of hot water

Salt if desired

Serve with your favorite Gourmet Club hummus

Preparation:

Mix all the components of the bread in a bowl and let the mixture thicken for 30 minutes. Spread the mixture on a baking sheet covered with baking paper to a maximum thickness of 3-4 mm. Bake in a preheated oven on fan mode at 150 degrees for about 60 minutes until the bread is slightly golden. Towards the end, keep an eye on the loaves so they don’t burn, because ovens are different. If you want to get equal squares from the bread, cut slits in the dough with a knife halfway through baking. Immediately after removing the bread from the oven, place it on a cooling rack and let it cool completely. Once cooled, break the bread crumbs with your hand into bite-sized pieces or according to the cuts made in them. Serve with your favorite Gourmet Club hummus.

The post SEED BREADS WITH HUMMUS first appeared on Gourmet Club.

The post SEED BREADS WITH HUMMUS appeared first on Gourmet Club.

1 kg of cauliflower

1 large onion

5 cloves of garlic

300 g of cooked or canned black or red beans

1 lime

2 handfuls of fresh coriander

2 tablespoons of oil

Salt and pepper to taste

Gourmet Club salsa

First chop, grate or process the cauliflower (also use the leaves) with a food processor until fine and smooth. Chop the onion and garlic cloves and grate the peel of one lime. Heat the oil in a larger pan with higher sides and fry the garlic and onion in it until translucent. Add the cauliflower, lime zest and juice of half a lime, salt and pepper to the pan. Fry the cauliflower for 3 minutes, stirring occasionally.

Then add beans and chopped fresh coriander to the pan. Mix well and fry for another 4 minutes. If there is a lot of liquid, turn the heat up. Serve with your favorite Gourmet Club salsa.

The post CAULIFLOWER WITH BLACK BEANS AND SALSA first appeared on Gourmet Club.

The post CAULIFLOWER WITH BLACK BEANS AND SALSA appeared first on Gourmet Club.

Quantity: 4

2 chicken fillets
4 avocados
1 tablespoon lime juice
4 tortillas
1 top Gourmet Club fresh mango salsa
2-3 tablespoons sour cream
fresh coriander

Marinade for chicken:
1 lime juice
2 cloves of garlic
1 teaspoon sugar
1 teaspoon dried oregano
0.5 teaspoon chilli flakes
5 tablespoons olive oil
salt, black pepper

First, add the chicken fillets to the marinade. For the marinade, squeeze the juice out of the lime, grate the garlic cloves. Add sugar, oregano, chilli flakes, olive oil, salt and pepper and mix everything. Pour the marinade over the chicken fillets and refrigerate for two hours. In the meantime, turn the chicken fillets a few times so that all sides taste nice. Place the chicken fillets on a hot grill or pan and cook in the meantime for 10-15 minutes until cooked through. Let stand for 5 minutes and then cut into strips.
Press the avocado pulp with a fork, squeeze the lime juice, season with salt and mix. Leave the bowl to warm up while the tortillas are warming up. Heat the tortillas on the grill or pan. Spread the crushed avocado on it, lift the chicken strips over it. Add mango salsa as well. Add a little sour cream to the tortillas and whip up the fresh coriander. Turn the tortillas in half and enjoy!

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The post Chicken tortilla with mango salsa appeared first on Gourmet Club.

1 jar of Gourmet Club mango salsa
600 g of raw prawn tails
4 cloves of garlic, chopped
1 chilli, chopped
Olive oil
Lime peel and lime juice
Salt and pepper
Avocado cream:
1 larger well-ripened avocado
1 dl sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 red onion, chopped
Salt and pepper
For forges:
Cornflakes
Fresh lettuce, cucumbers, tomatoes, jalapenos, etc.

Place the shrimps with garlic, chilli, olive oil, lime juice and cream in a bowl. Stir, season with salt and pepper and leave to marinate for about 15 minutes. Then heat the olive oil in a pan and fry the shrimp on both sides until they are discolored. Avoid overcooking. Then lift off the pan with the pan juices and sprinkle with more lime juice.
To make the avocado cream, process the avocado into a smooth cream. Add sour cream, mayonnaise, lime juice and chopped red onion. Season with salt and pepper.
To assemble the toasts, add fresh lettuce to the toasts, add avocado cream, shrimp and chopped vegetables. Finish with mango sauce and fresh coriander. Serve now.

The post Shrimp and mango salsa tacos with avocado cream first appeared on Gourmet Club.

The post Shrimp and mango salsa tacos with avocado cream appeared first on Gourmet Club.

1 top Gourmet Club spicy Mexican salsa
1 kg of chicken halves
2 cloves of garlic, crushed
1 teaspoon smoked paprika powder
1 teaspoon cayenne pepper
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt

Pat the chicken wings dry and lift into a bowl. Mix together the crushed garlic, smoked paprika powder, cayenne pepper, honey, oil and salt. Pour the marinade over the chicken wings and mix. Leave to season for a few hours.
Place the chicken wings on the baking tray or rack. Make sure the chicken wings are stacked, not on top of each other. Bake at 200 degrees for 10 minutes. Then turn the wings over, reduce the heat and cook for another equal amount or until the chicken wings start to turn golden. Serve with a spicy Mexican salsa as a dipping sauce.

The post Spicy chicken wings with spicy Mexican salsa first appeared on Gourmet Club.

The post Spicy chicken wings with spicy Mexican salsa appeared first on Gourmet Club.