Red Beet Soup With Parsnip

Ingredients for 4 servings:

•    750 ml vegetable broth
•    3 fresh beetroots
•    5 cloves of garlic
•    1 parsnip
•    4 tsp coconut oil
•    3 shallots
•    400 ml coconut milk
•    2 tsp horseradish
•    2 tsp lemon juice
•    30 g pistachios

Preheat oven to 180° C.

Wash the beetroot and parsnips, cut into cubes of 2 cm and mix with 2 tsp coconut oil. Place the vegetables and cloves of garlic on a baking tray and roast in a hot oven for 35 minutes.

Heat 2 teaspoons of coconut oil in a large saucepan. Peel the shallots, finely dice them and simmer for 3-4 minutes. Mix with coconut milk and vegetable broth. Add the horseradish, season with salt and pepper and bring to a boil. Mix the oven vegetables with lemon juice.

Puree the soup with a stand mixer or bar mixer. If too thick, add some water. Serve with pistachios in the in the 19 cm JOYN bowl.

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Eggplant Dip & Artichoke Feta Dip

Eggplant-Dip

Ingredients:

  • 2 eggplants
  • 5 tsp olive oil
  • 1 clove of garlic
  • 70g of tomato purée
  • 1 tbsp baharat

Clean the eggplant, then cut into cubes about 2 cm thick. Heat the olive oil in a frying pan and fry the aubergines at high heat. Add the garlic, and cook over a low heat for about 7 minutes. Place the aubergines in a high container and mix with the blender into a smooth paste. If desired, season with salt, black pepper and lemon juice. Serve cold in the 8 cm JOYN dip bowl.

Artichoke Feta Dip

Ingredients

  • 190g marinated artichoke hearts
  • 200g spinach
  • 100g feta cheese
  • Salt, pepper, 1 tbsp lemon juice

Let the artichoke hearts drain out, but keep the oil. Heat 2 tablespoons of oil in a pan and fry the spinach for 3 minutes on low heat. Squeeze the moisture out of the spinach with a spoon. Crumble the feta. Put the feta artichoke hearts, spinach in the cup mixer and puree it. Season with pepper, salt and lemon juice. Add 1 spoon of artichoke hearts oil to make it smoother. Scoop in the 8 cm JOYN dip bowl. Garnish with the rest of the feta.

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Apple Cranberry Walnut Salad

4-6 serves

Ingredients salad:

  • 500g torn mixed salad greens
  • 1 red apple (fine slices)
  • 1 green apple (fine slices)
  • 60g walnuts, roughly chopped
  • 100g feta cheese, crumbled
  • 40g cranberries (fresh or dried))

Ingredients dressing:

  • 230 ml apple juice
  • 60 ml oil
  • 4 tbsp apple cider vinegar (or white vinegar)
  • 2 tbsp honey
  • A scant ½ teaspoon salt
  • ¼ teaspoon black pepper

In a JOYN serving bowl combine mixed greens, sliced apples, walnuts and feta cheese. Whisk together all dressing ingredients and serve with the salad.

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Couscous salad with pomegranate, mint and lemon

Serves 5 persons

Ingredients salad:

  • 150g couscous
  • 1 pinch of sea salt
  • 1 cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1-2 shallot

Dress it up:

  • 1 tbsp lemon juice
  • 1 garlic clove peeled and crushed to a paste
  • 3 tbsp good olive oil seeds of 1 pomegranate (or equivalent prepared seeds to taste)
  • 20g each coarsely chopped mint and flat-leaf parsley leaves plus optional small mint sprigs to decorate

The salad is best assembled close to the time of eating, but you can prepare the couscous and other ingredients in advance then assemble when ready to eat.

Pour 175 ml of boiling water over the couscous in the 19 cm JOYN bowl , season with salt, cover and set aside for 30 minutes, stirring and breaking it up halfway through. Leave to cool completely.

Peel the cucumber if wished (or leave the skin on if you prefer) and roughly dice it or slice into half-moons. Peel and finely dice the red onion. Cut the red and the yellow bell peppers into little dices.

Whisk the lemon juice with the garlic and some salt in the 8cm JOYN dip bowl, then whisk in the oil and set aside until needed.

Shortly before serving, combine the couscous, cucumber, onion and pomegranate seeds in the large 32 cm JOYN serving bowl. Pour over the dressing, toss through, then fold in the herbs and check the seasoning. Decorate with extra mint sprigs if wished.

Enjoy!

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Irresistible Apple Roses

For 6 roses you need:

  • 1 sheet of puff pastry
  • 2 apples (medium size, red, sweet)
  • Lemon juice
  • 3 tbsp apricot preserve or any seedless preserve you like
  • Cinnamon
  • Powdered sugar

Directions:

Cut the apples in half, remove the core and slice them into paper-thin pieces. Put the slices in a bowl, cover them with water and add lemon juice, so they wont get brown. Place the bowl in the microwave and heat it for about 2-3 minutes. That will make the apple slices softer and you can roll them without brakage.Put the preserve in a small bowl and add 1-2 tablespoons hot water to it. That makes it easier to spread it on the puff pastry.

Unwrap the puff pastry on a clean counter. Cut the dough into 6 equal strips and spread a thin layer of the preserve on each strip. Preheat the oven to 375º F (190 º C). Drain the apples. Arrange the apple slices on the upper half of the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon. Fold up the bottom part of the dough and roll up from one end, keeping the apple slices in place. Place in a buttered muffin mold. Do the same for all six roses.

Bake at 375°F for about 40-45 minutes. After 30 minutes cover it with aluminium foil to avoid burning the apple slices. Best eaten right after baking and sprinkled with powder sugar. For maximum eyecatching effect serve the apple roses on the oval platter of the JOYN collection.

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Mediterranean Olive Salsa

Ingredients for 8 servings:

  • 1 glass of green olives
  • 1 glass of black olives
  • 150g pine nuts
  • Olive oil
  • Fresh basil

Roast the pine nuts in a hot pan. Cut the Basil finely. Cut green and black olives into small pieces and mix together with the roasted pine nuts and basil in the 8cm JOYN dip bowl. Garnish with olive oil.

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