Gift Pack – Bont Beter Leefmilieu – 3 Recipes 1 month ago Yannick Schandené 4 minutes At Fermenthings, we believe in exploring the creative potential of every ingredient. That’s why we’re thrilled to share these three recipes featuring the unique products you received: mint-infused cider vinegar, coffee shoyu, and sesame and maple syrup miso. These versatile ingredients are designed to inspire, offering bold flavors and fresh possibilities in the kitchen. Whether you’re looking for a comforting winter dish, a caramelized vegetable masterpiece, or a vibrant, fresh salad, these recipes show how a little fermentation magic can elevate your cooking. We hope these ideas help you make the most of your BBLM ingredients while celebrating sustainable, flavorful cuisine. Let’s dive in and see how these products can transform your meals! 1. Winter Pie with Coffee Shoyu Caramelized Onions and Carrots A hearty vegetarian pie with the rich, umami depth of coffee shoyu, sweet caramelized onions, and tender roasted carrots. Perfect for a cozy winter evening. Ingredients 2 large onions, thinly sliced 3 medium carrots, peeled and sliced into thin rounds 2 tbsp coffee shoyu 1 tbsp olive oil 1 sheet puff pastry 150 g crumbled feta or goat cheese (optional) 1 tsp fresh thyme leaves 1 egg (for egg wash) Method Prep the Onions and Carrots: Heat olive oil in a skillet over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened. Stir in the coffee shoyu and reduce the heat to low. Cook for an additional 15 minutes, stirring occasionally, until the onions are deeply caramelized. Remove from the skillet and set aside. In the same skillet, add a splash more olive oil if needed. Sauté the sliced carrots with a pinch of salt for 10 minutes, until just tender. Combine with the caramelized onions. Assemble the Pie: Preheat the oven to 200°C (390°F). Roll out the puff pastry onto a baking sheet lined with parchment paper. Spread the onion and carrot mixture evenly over the pastry, leaving a 2 cm border around the edges. Sprinkle with feta or goat cheese (optional) and thyme leaves. Bake the Pie: Fold the edges of the pastry slightly over the filling to create a rustic border. Brush the edges with beaten egg. Bake for 20-25 minutes, or until the pastry is golden and crisp. Serve: Let the pie cool slightly before slicing. Serve warm with a side salad or roasted vegetables. Tip: The coffee shoyu adds an umami-rich depth to the pie, balancing the natural sweetness of the onions and carrots. Experiment with additional toppings like walnuts or roasted garlic for extra flavor. 2. Sesame and Maple Syrup Miso Glazed Eggplant A sweet, savory, and umami-packed dish where roasted eggplant transforms into a caramelized delight with the help of sesame and maple syrup miso. Perfect as a side dish or main course. Ingredients 2 medium eggplants, sliced lengthwise into thick wedges 3 tbsp sesame and maple syrup miso 2 tbsp olive oil 1 tsp sesame seeds (for garnish) 2 spring onions, finely sliced (for garnish) Method Prep the Eggplant: Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper. In a small bowl, whisk together the sesame and maple syrup miso with olive oil to create a smooth glaze. Glaze and Roast: Brush each eggplant wedge generously with the miso glaze, ensuring an even coating on all sides. Arrange the eggplant on the baking tray and roast for 20-25 minutes, turning halfway, until golden brown and caramelized. Serve: Sprinkle with sesame seeds and spring onions before serving. Serve hot as a side dish or over steamed rice for a complete meal. Tip: For added crunch, broil the eggplant for 2-3 minutes at the end of roasting. The sesame and maple syrup miso glaze also works well on other vegetables like zucchini or sweet potatoes. 3. Mint-Infused Cider Vinegar Summer Salad A refreshing salad with crisp, vibrant ingredients and a tangy mint-infused cider vinegar dressing. A perfect balance of freshness and flavor. Ingredients 2 cups mixed salad greens 1 cucumber, thinly sliced 1 apple, thinly sliced A handful of fresh mint leaves 2 tbsp mint-infused cider vinegar 3 tbsp olive oil 1 tsp honey or maple syrup Salt and freshly ground black pepper, to taste Method Prepare the Salad: In a large bowl, combine the salad greens, cucumber, apple slices, and mint leaves. Make the Dressing: In a small jar or bowl, mix mint-infused cider vinegar, olive oil, honey or maple syrup, and a pinch of salt and pepper. Whisk or shake until emulsified. Assemble: Drizzle the dressing over the salad and toss gently to coat. Serve: Serve immediately as a light, refreshing appetizer or side dish. Tip: Add toasted nuts or seeds for extra texture and flavor. This salad pairs wonderfully with grilled fish or chicken for a complete meal.
At Fermenthings, we believe in exploring the creative potential of every ingredient. That’s why we’re thrilled to share these three recipes featuring the unique products you received: mint-infused cider vinegar, coffee shoyu, and sesame and maple syrup miso. These versatile ingredients are designed to inspire, offering bold flavors and fresh possibilities in the kitchen. Whether you’re looking for a comforting winter dish, a caramelized vegetable masterpiece, or a vibrant, fresh salad, these recipes show how a little fermentation magic can elevate your cooking. We hope these ideas help you make the most of your BBLM ingredients while celebrating sustainable, flavorful cuisine. Let’s dive in and see how these products can transform your meals! 1. Winter Pie with Coffee Shoyu Caramelized Onions and Carrots A hearty vegetarian pie with the rich, umami depth of coffee shoyu, sweet caramelized onions, and tender roasted carrots. Perfect for a cozy winter evening. Ingredients 2 large onions, thinly sliced 3 medium carrots, peeled and sliced into thin rounds 2 tbsp coffee shoyu 1 tbsp olive oil 1 sheet puff pastry 150 g crumbled feta or goat cheese (optional) 1 tsp fresh thyme leaves 1 egg (for egg wash) Method Prep the Onions and Carrots: Heat olive oil in a skillet over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened. Stir in the coffee shoyu and reduce the heat to low. Cook for an additional 15 minutes, stirring occasionally, until the onions are deeply caramelized. Remove from the skillet and set aside. In the same skillet, add a splash more olive oil if needed. Sauté the sliced carrots with a pinch of salt for 10 minutes, until just tender. Combine with the caramelized onions. Assemble the Pie: Preheat the oven to 200°C (390°F). Roll out the puff pastry onto a baking sheet lined with parchment paper. Spread the onion and carrot mixture evenly over the pastry, leaving a 2 cm border around the edges. Sprinkle with feta or goat cheese (optional) and thyme leaves. Bake the Pie: Fold the edges of the pastry slightly over the filling to create a rustic border. Brush the edges with beaten egg. Bake for 20-25 minutes, or until the pastry is golden and crisp. Serve: Let the pie cool slightly before slicing. Serve warm with a side salad or roasted vegetables. Tip: The coffee shoyu adds an umami-rich depth to the pie, balancing the natural sweetness of the onions and carrots. Experiment with additional toppings like walnuts or roasted garlic for extra flavor. 2. Sesame and Maple Syrup Miso Glazed Eggplant
A sweet, savory, and umami-packed dish where roasted eggplant transforms into a caramelized delight with the help of sesame and maple syrup miso. Perfect as a side dish or main course. Ingredients 2 medium eggplants, sliced lengthwise into thick wedges 3 tbsp sesame and maple syrup miso 2 tbsp olive oil 1 tsp sesame seeds (for garnish) 2 spring onions, finely sliced (for garnish) Method Prep the Eggplant: Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper. In a small bowl, whisk together the sesame and maple syrup miso with olive oil to create a smooth glaze. Glaze and Roast: Brush each eggplant wedge generously with the miso glaze, ensuring an even coating on all sides. Arrange the eggplant on the baking tray and roast for 20-25 minutes, turning halfway, until golden brown and caramelized. Serve: Sprinkle with sesame seeds and spring onions before serving. Serve hot as a side dish or over steamed rice for a complete meal. Tip: For added crunch, broil the eggplant for 2-3 minutes at the end of roasting. The sesame and maple syrup miso glaze also works well on other vegetables like zucchini or sweet potatoes. 3. Mint-Infused Cider Vinegar Summer Salad A refreshing salad with crisp, vibrant ingredients and a tangy mint-infused cider vinegar dressing. A perfect balance of freshness and flavor. Ingredients 2 cups mixed salad greens 1 cucumber, thinly sliced 1 apple, thinly sliced A handful of fresh mint leaves 2 tbsp mint-infused cider vinegar 3 tbsp olive oil 1 tsp honey or maple syrup Salt and freshly ground black pepper, to taste Method Prepare the Salad: In a large bowl, combine the salad greens, cucumber, apple slices, and mint leaves. Make the Dressing: In a small jar or bowl, mix mint-infused cider vinegar, olive oil, honey or maple syrup, and a pinch of salt and pepper. Whisk or shake until emulsified. Assemble: Drizzle the dressing over the salad and toss gently to coat. Serve: Serve immediately as a light, refreshing appetizer or side dish. Tip: Add toasted nuts or seeds for extra texture and flavor. This salad pairs wonderfully with grilled fish or chicken for a complete meal.