Recipe Ideas by The Gourmet Collection

A top of the line spice & herbs
range, suitable for a wide variety

of cooking and foods. These
premium spice blends have been
carefully blended to create your

favourite seasonings.

PASTA HERBS

ITALIAN HERB SALAD DRESSING

Ingredients:

2 Tbsp balsamic vinegar
1 Clove garlic (diced)
1 Tsp honey
6 Tbsp olive oil, extra vergine
2 Tbsp Pasta Herbs

Mix all ingredients together in a small bowl and serve
with your favourite (green) salad!

PASTA SAUCE

Ingredients:

250ml Milk
250ml Cream
50g Flour
60g Butter
250ml Vegetable broth
1,5 tsp The Gourmet Collection Pasta Herbs
200g Fresh spinach, chopped
500g Gnocchi
Salt & Pepper to taste
Optional: Parmesan and walnuts to serve

Cook the gnocchi according to package directions. Drain, set aside and return the empty pot to
the stove.

Place butter in the pot and melt over medium heat, mix in the flour and whisk to form a roux.
Slowly add in milk, cream and broth. Keep stirring until smooth, whisk if necessary.

Add in pasta herbs and spinach and cook for 3-5 minutes, until spinach has wilted and sauce has
thickened. Season with salt and pepper.

Serve over gnocchi and top with grated parmesan and some walnuts for a bit more bite. Enjoy
this tasty meal!

ROASTED GARLIC, ROSEMARY & SEA SALT

ZESTY ROASTED GARLIC, ROSEMARY & SEA SALT
CHICKEN

INGREDIENTS:

4 CHICKEN BREAST FILLETS
2 LEMONS, ZESTED AND JUICED
2 TBSP ROASTED GARLIC, ROSEMARY & SEA SALT
4 TBSP OLIVE OIL

• IN A BOWL, COMBINE THE LEMON JUICE ZEST, ROASTED GARLIC, ROSEMARY & SEA
SALT AND OIL. ADD THE CHICKEN BREASTS, COVER WITH PLASTIC WRAP AND
REFRIGERATE FOR TWO HOURS, TURN OVER THE CHICKEN BREASTS AFTER AN HOUR, SO
THAT BOTH SIDES ARE WELL MARINATED.

• HEAT A BARBECUE OR CHAR-GRILL PAN OVER LOW-MEDIUM HEAT, ADD THE CHICKEN
BREASTS AND COOK FOR SIX MINUTES ON EACH SIDE OR UNTIL BROWNED AND
COOKED THROUGH.

ROASTED GARLIC,
ROSEMARY & SEA SALT

POTATO WEDGES

INGREDIENTS:

4 LARGE POTATOES
ROASTED GARLIC, ROSEMARY & SEA SALT
FRESHLY GROUND BLACK PEPPER
2 TBSP OLIVE OIL

PREHEAT OVEN TO 200°C.
TOSS THE POTATOES IN A LARGE BOWL WITH OLIVE OIL TO
COAT. SEASON TO TASTE WITH ROASTED GARLIC,
ROSEMARY & SEA SALT AND PEPPER.

SPREAD POTATOES IN A SINGLE LAYER ON A BAKING SHEET
LINED WITH PARCHMENT PAPER.
PUT IN THE OVEN AND LET ROAST FOR 30 – 40 MINUTES,
STIRRING ONCE.
ROAST UNTIL TENDER AND LIGHTLY BROWNED. IF NEEDED,
ADD SOME MORE ROASTED GARLIC, ROSEMARY & SEA SALT
TO TASTE, WHILE THEY ARE STILL HOT.

GARLIC &
ONION

Spinach quiche with Garlic &
Onion

Ingredients:
1 Unbaked deep-dish pie crust
2 - 3 Tbsp Garlic & Onion
600g Fresh spinach
3 Tbsp olive oil
5 Medium-sized eggs
125ml Fresh cream
0.5 Tsp ground nutmeg
Salt and pepper to taste

Preheat the oven to 180°C. Heat up 2 tablespoons of olive oil in a large skillet and add the spinach.
Keep about 2 handfuls of spinach for later use. Once the spinach is sautéed, drain to get rid of excess
water.
Line a pie dish with parchment before putting the crust in the form.
Whisk eggs in a large bowl together with the cream. Next add the Garlic and Onion spice blend,
nutmeg and salt & pepper.
Make sure to squeeze out any excess water, before scattering the spinach evenly into the pie crust.
Then pour the egg mixture over the spinach.
Bake the quiche in the middle of the oven for about 50 minutes until the quiche is golden brown. Mix
1 tablespoon of oil with some pepper and salt before adding it to the remaining spinach. Serve this
as a salad together with the quiche.

Garlic & Onion Salmon

Ingredients:

2 Fresh Trimmed Salmon Fillets
2 Tbsp Soy Sauce
1-2 Tbsp Garlic & Onion
1 Tbsp Olive Oil
Salt & Pepper to taste

Place the salmon fillets in the centre of a large piece of foil.
Sprinkle the Garlic & Onion over the fillets and add salt and pepper to taste.
Form a parcel by carefully bringing the edges of the foil together, be carful not to
disturb the salmon. It is important that the foil is raised above the contents,
allowing the steam to circulate.

Add the soy sauce and the olive oil and then seal the edges.
Place the parcels on the low rack and cook at 200°C for 20-30 minutes in the
oven. After 25 minutes , remove and carefully open the parcels, to avoid the
steam.

Pour the liquids of the salmon in a pan and continue to cook the filets for a
further 5 minutes or to your desired taste. For increased flavouring, pour the
sauce over the filets once they are on the plate.

SMOKED PAPRIKA,
GARLIC, CHILLI & CHIVES

SMOKED PAPRIKA, GARLIC, Ingredients:
CHILLI & CHIVES EGG SALAD
6 Hardboiled eggs, peeled and
chopped
1 Tsp mustard
3-4 Tbsp of mayonnaise
1 Tbsp Smoked Paprika, Garlic, Chili
& Chives
Salt and Pepper

Mix the mustard, mayonnaise and the
Smoked Paprika, Garlic, Chili &
Chives together and add to the eggs.

Top off with salt and pepper to taste
and mix well.

PUFF PASTRY PINWHEELS
WITH SMOKED PAPRIKA,
GARLIC, CHILLI & CHIVES

Ingredients:

1 Sheet frozen puff pastry (thawed for 15
minutes)
3 Tbsp sun-dried tomatoes (drained and diced)
150g Cheese (grated)
2 Tbsp Smoked Paprika, Garlic, Chilli & Chives

Preheat the oven to 200°C and line a baking
sheet with parchment paper.

Unfold puff pastry and lay down on a flat
work surface.

Sprinkle the rest of the ingredients on top of
the puff pastry.

Roll up and slice into equally sized pieces.
Bake for 15 minutes, or until golden brown.

ROAST
VEGETABLES & FRIES

ROASTED
VEGETABLES

Ingredients:
Vegetables of your choice
Roast Vegetables & Fries to taste
Olive oil

Preheat the oven to 200°C. In the meantime, cut up
the vegetables of your choice into similar sized pieces.
Toss all vegetables into a large bowl and simply
sprinkle a bit of olive oil and some of these spices on
top of it. Mix the vegetables so that all are coated.
Then spread them out on a baking tray, lined with
parchment paper. Pop into the oven and bake for
about 20 minutes. Flip all the vegetables and bake for
another 15-20 minutes until the vegetables are
perfectly tender.

POTATO WEDGES WITH ROAST
VEGETABLES & FRIES

Ingredients:
1kg (sweet) Potatoes
Roast Vegetables & Fries
Olive Oil

Preheat oven to 200°C. Wash the potatoes thoroughly, there is no need to peel
them. Cut into wedges.

Add olive oil and Roast Vegetables & Fries Spice Blend to taste. Bake in hot oven
for about 30 minutes, until crisp and tender and serve with sour cream.
You can serve these delicious potato wedges with a salad, some meat or fish.

FISHERMAN’S
SEAFOOD
SPECTACULAR

SEAFOOD RISOTTO

Ingredients:

200ml Dry wine
300g Risotto rice
750ml Fish stock
2 Tbsp Fisherman’s Seafood Spectacular
200g Peas
500g Shrimps, peeled and deveined
2 Cloves garlic minced
1 Onion chopped

Bake the onion and garlic in some olive oil. Add the risotto and keep on stirring until
the rice is translucent.

Lower the heat and add the wine. Wait until all the wine has been absorbed. Now
add the fish stock, only a couple of ladlesful at a time.
While waiting for the stock to be absorbed prepare the shrimp.

Heat up oil in a skillet and add shrimp, together with the Fisherman’s Seafood
Spectacular, stir until they are cooked through and cook the peas.

Add these to the risotto with the last bit of stock. Let it simmer and stir the shrimps
into the risotto.

PAELLA

Ingredients:
1 Each of yellow, green and red pepper, cut into square pieces
2 Packages crabsticks
2 Packages shrimp
6 Cloves garlic, minced
2 Tbsp Fisherman’s Seafood Spectacular
1 Small tin tomato paste, add 1-2 tbsp warm water to liquify paste
slightly
Olive Oil

Sauté garlic and peppers until soft, add 1 tbsp of the Fisherman’s
Seafood Spectacular spice, and then set aside.
In a second skillet, sauté mock shrimp, crabmeat and 2 tbsp
Fisherman’s Seafood Spectacular spice and mix well. Add the tomato
paste and combine until well blended.
Add the sautéed garlic and pepper mixture to the fish and stir.
Serve warm over rice or pasta.

ROASTED
GARLIC &
RED BELL
PEPPER

PORK SKEWERS

Ingredients:

450g Pork fillet, trimmed and cut into 16 cubes
2 Red Bell Peppers, cut into 3cm pieces
1 Large red onion, cut into wedges
2 Tbsp Roasted Garlic & Red Bell Pepper
1 Tsp honey
2 Tbsp Balsamic Vinegar
4 Tbsp extra virgin olive oil

Prepare the marinade by mixing the honey, balsamic vinegar, olive oil with the Roasted Garlic & Red Bell
Pepper Seasoning in a large bowl.Add the pork in this mixture making sure every piece is covered and let
marinade for 3-4 hours.When using wooden skewer, let them soak in water for at least 20-30 minutes.
Preheat the oven to 200°C, using the grill function.Thread on pork chunks and alternate with red bell
pepper and onion.
Grill the skewers in 15-20minutes in the oven.Turn the skewers after 10 minutes.
Serve with rice and salad.

ROASTED GARLIC
& RED BELL
PEPPER STEW

Ingredients:

900g Stewing beef, in cubes
3 Tbsp vegetable oil
1 L water
4 Beef stock, crumbled
1 Tsp dried rosemary
1 Tsp dried parsley
3 Tbsp Roasted Garlic & Red Bell Pepper
1 Large onion, chopped
3 Large potatoes, peeled and cubed
4 Carrots, cut into 2.5cm pieces
4 Sticks celery, cut into 2.5cm pieces
2 Tsp corn flour
2 Tsp cold water

Heat up oil in a large casserole and cook the beef over medium heat until
brown. Prepare beef stock and pour in the pan. Stir in Roasted Garlic & Red
Bell Pepper, rosemary, parsley and pepper. Bring to the boil, before reducing
heat, then cover and simmer 1 hour.

Stir potatoes, carrots, celery and onion into the casserole. Dissolve corn flour
in 2 teaspoons cold water and stir into stew. Cover and simmer for another
hour.

Lemon Pepper

Lemon Pepper Chicken

Ingredients:

4 Thin boneless skinless chicken breasts
1 Tbsp Lemon Pepper
45g all purpose flour
Salt to taste
2 Tbsp olive oil
2 Tbsp butter
2 Tsp lemon juice

Mix the flour, lemon pepper spice blend and salt. Pour the mixture onto a
plate or into a shallow bowl. Heat the olive oil in a large pan over medium-
high heat. Toss the chicken in the flour mixture, until it is evenly coated.

Place the chicken in the pan and cook for 5-6 minutes per side or until
done. Remove from the pan and place on a plate. Cover to keep warm.

Melt the butter in the pan, and whisk in the lemon juice. Season with salt to
taste.

Scoop the sauce over the chicken. Serve with a simple salad and enjoy!

Lemon Pepper Ingredients:
Steak
4 Beef sirloin steaks, 2,5 cm thick (about 900 gr)
½ Tsp garlic salt
60ml Butter or margarine, melted
2 Tbsp chopped fresh or 1 tbsp dried basil leaves
2 Tsp Lemon Pepper, or to taste
2 Medium bell peppers (any color), cut lengthwise in
half, seeded

Brush grill rack with vegetable oil. Heat coals or gas grill
for direct heat.

Trim fat on beef steaks to 1- 1,5 cm thickness if
necessary. Sprinkle garlic salt over beef. In small bowl,
mix butter, basil and lemon pepper seasoning; brush
over beef and the bell pepper halves.

Cover and grill beef and bell peppers over medium heat
12 to 16 minutes, turning once, for medium beef
doneness. Brush tops of steaks with butter mixture. Cut
bell peppers into strips; serve over beef.

Herbes de Provence

Herbes de Provence
Fish

Ingredients:

2 Fish filets (e.g. trout or salmon)
Olive oil
Herbes de Provence to taste
Salt and freshly ground pepper
One lime or lemon

Pour some olive oil in a skillet and heat until it is hot (but not smoking).

Rub olive oil on the fish filets, make sure they are completely coated and season both sides with salt and pepper.
Then coat the top side with Herbes de Provence.

Place the fish filets with skin side up in the hot pan. Let cook for a couple of minutes and flip the filets when they are
no longer sticking to the pan. The filets are done once the fish flakes easily with a fork. Squeeze the lemon or lime
juice over it, before they come out of the pan.

Serve with slices of lime or lemon.

Pita snack with Herbes de
Provence

Ingredients:

Pita bread, cut into triangles
50g Butter
2 Tbsp Herbes de Provence
Optional: Grated parmesan

Preheat the oven to 175°C.

Next, melt the butter and stir in the Herbes de Provence. Brush
the mixture on the pita bread. If using top it off with grated
Parmesan.
Bake in the oven for 5-10 minutes, or until golden.

Serve with a dip like tzatziki or hummus and some fresh
vegetables.

Oregano, Tomato & Basil

Oregano, Tomato &
Basil Meatballs

Ingredients:
300g Minced meat
1 Egg
3 Tbsp bread crumbs
1 Tbsp Oregano, Tomato & Basil
Pepper and salt
Oil
Optional:
20 Mini mozzarella balls
20 Sun-dried tomatoes
20 Fresh basil leaves

Mix the minced meat with the egg, bread crumbs, Oregano, Tomato & Basil seasoning, pepper
and salt.
Shape mixture into approximately 20 meatballs.
Heat oil in a pan and cook until done.
You can serve these as they are with your favourite sauces, or when choosing the optional
ingredients, turn them into Caprese skewers!
To do so, you start by putting a ball of mozzarella on a skewer, followed by a sun-dried tomato,
leave of basil and finishing with a meatball.

Fresh Tomato Soup

Ingredients:
1 Tbsp oil
1 Onion, chopped
2 Tbsp flour
750g Fresh tomatoes, chopped
500ml Vegetable broth
1-2 Tbsp Oregano, Tomato and Basil
2 Tbsp tomato puree

Heat up oil in a large pot. Add onion and cook until softened. Sprinkle in the flour and stir well.
Add the tomatoes, vegetable stock and the puree. Bring to boil. Reduce heat and add in Oregano, Tomato & Basil spice blend. Stir well
and let simmer for 10 minutes.
Puree with a blender. If needed, add some more water to thin.
Add pepper to taste and ladle the soup into bowls.
Serve with fresh herbs on top or some sour cream.