Savory smoothie recipes

Fruits are the traditional first choice for smoothies, but let’s take a look beyond convention and start experimenting with the veggies and herbs in savory smoothie recipes

When investigating the Foodpairing® tree of milk and turning our heads towards the vegetable category, you’ll spot cucumber –use the category filter in the listview to get a list of best matching vegetables. Cucumber consists of more than 90% of water, so instead of adding crushed ice to get the smoothie cold, just refrigerate the blended cucumber before use. Next we add olive oil for the body, cilantro and chives for some kick and sherry vinegar to brighten the flavours. All ingredients were found with the help of the Foodpairing® Explorer.

Recipe

  • 335 g cucumber
  • 3 g of cilantro
  • 18 g chives
  • 175 g milk
  • 10 g sherry vinegar
  • 75 g olive oil
  • pepper and salt

Dice the cucumber. Chop the chives and cilantro. Blend all ingredients. Add the olive oil in a continuous trickle. Season to taste, pass through a fine mesh and refrigerate.

Serve with garnishes like shrimp or mussels.

Next recipe was also made staring from the Foodpairing tree of milk, it’s a savory smoothie with tomato and basil:

Recipe

  • 255 g canned tomatoes*
  • 3 g basil
  • 100 g milk
  • 20 g mozzarella water
  • 25 g mozzarella
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

* canned tomatoes give more taste to the smoothie than fresh one.

Furaneol is one of the molecules tomato and strawberry share. The same goes for raspberry and tomato, applying this neat little combo in a veggie smoothie is just magic. For the base we selected mozzarella but cottage cheese would also be great, added some fresh basil to give it a nice twist. When you get the proportions right one can enhance the fruitiness of tomato by adding strawberries or raspberries without losing the characteristic tomato flavor.

Recipe

  • 255 g canned tomatoes
  • 3 g basil
  • 150 g milk
  • 40 g raspberries
  • 10 g ketchup
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Let’s talk milk. Milk is easy to infuse, this is because of its colloidal  (fat + water) properties. Infused milk allows for new aroma incorporation in a smoothie without using the actual flavoring ingredients; which could otherwise present textural, taste or other technical difficulties. Traditional examples are vanilla, cinnamon or anise infused milk. But please do go wild with the infusions, our favorites are shrimp, bacon, chicken skin and smoke infused milk. In our previous article about smoothies there is a smoothie with oat infused milk. Here is a more challenging recipe with bacon flavored milk.

Recipe

Bacon flavoured milk

  • 5 dl milk
  • 150 g smoked bacon

Bring the milk to the boil. Dice the smoked bacon and add to the hot milk. Cover with plastic clingfilm. Let infuse for at least 1 hour. Sieve

 

Smoothie

  • 150 g bacon flavoured milk
  • 100 g cooked peas
  • 1 g mint
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

 

Instead of using plain olive oil in the cucumber smoothie, we can create more depth by using an infused oil. Here’s an example with red bell pepper and tomato.

Recipe

 

Chorizo oil

  • 1 garlic clove
  • 40 g chopped onion
  • 100 g diced chorizo
  • 200 g olive oil

Fry the garlic with the onion and chorizo in some oil. Add the remaining amount of oil. Let simmer for 5′ minutes. Cover with plastic clingpaper and let infuse for at least 1 hour. Sieve.

 

Smoothie

  • 100 g red bell pepper
  • 140 g milk
  • 20 g canned tomato
  • 5 g chorizo oil
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Ketel One cocktails

When looking at the aroma profile of the Ketel One Vodka, 3 major flavor themes can be observed:

  • Coconutty
  • Green-citrussy
  • Tropical

This knowledge sparked us to search for more exotic ingredients in the Foodpairing Explorer in order to create some new cocktails. Here is the Foodpairing tree of Ketel One Vodka, click to browse it in the Foodpairing Explorer.

We initially chose peach puree to match the tropical accents in the Vodka. Next we selected vanilla to make a syrup out of. Interestingly vanilla amplifies sweetness, so when making a vanilla syrup, one does not need to add as much sugar as you would do normally. Instead of using lemon or lime juice to counter balance with acidity, we used the more tropical tamarind. A lemon replacer quite popular in African cuisine.

Find the recipe here.

 

The Ketel One Citroen is laced with 6 different citrus fruits, which results in a very obvious yet complex citrusy theme. Instead of following the apparent citrusy direction when designing our next cocktail, we chose to focus on some rather concealed themes, like spicyness, greeny and flowery.For starters we selected avocado, playing the green match in full. This we acidified with lime and yoghurt. Lime might be a close relative to lemon, but it surprisingly has a lot of green notes to it, combining well with the avocado. We further polished the cocktail by adding milk.

Find the recipe here.

Make sure to check out our other recipes with these Ketel One Vodka and Ketel One Citroen in Foodpairing Recipes.

 

Fascinating applications of the products of Koppert Cress

Most of us who know the wonderful products of Koppert Cress use them as garnishes, to finish a dish that is actually already finished. Even though they work perfectly so, there is much more potential in these tiny plants and cresses. They can be a functional part of a course, in this article we’ll prove it.

Let’s take a look at Sakura® cress.
Sakura® cress is characterized by Maillard aromas, compounds that are readily found in fried meats, coffee, chocolate etc. Furthermore this cress has a quite pungent taste reminiscent to radicchio or rammenas. Combine this product with a nice acid and you’re half way towards a pre-dessert that tantalizes your taste buds and leaves you ready for more.

The core in our designed recipe is the Sakura® cress – dark chocolate combination. Searching for ingredients matching this combo led us to yoghurt, paprika and cayenne pepper. These ingredients were made into a spicy yet mild acidic cream which we used to fill a chocolate cannelloni. The
Sakura® cress really adds to this pre-dessert, it brings all ingredients together in a delicate
symphony of flavours.

 

Next in line is Kikuna cress, which has much fresher notes than Sakura® cress. Here you can browse its Foodpairing tree:

Kikuna contains aromas that are also present in peaches, apricots and coconut; this last attribute made us design avariation of the classic Thai coconut soup, an interesting concoction where freshness provided by lime and lemon grass is combined with a healthy dose of pungency from chili and ginger. The soup is traditionally toned down with soothing coconut cream.

Kikuna has a piney bouquet to it which can also be found in mango, this tropical fruit was also incorporated in our dish. As in the previous example, the Kikuna cress functions as a binder, linking all ingredients together.

 

Another interesting recipe with Kikuna cress is Carrot – Peach – yogurt – Kikuna Cress – hazelnut.

Because of Kikuna’s citrusy components we can make the link towards carrot, orange, lemon and peach. Peach by itself has aroma components in common with yoghurt, which provides some acidity that brightens up the flavours of this dish.

Shiso® Green contains mushroom-like aromas which can also be found in dry cured beef. This is basically the idea behind the Toast – mushrooms – dried entrecôte – soy sauce recipe. We made the shiso into a toast to provide textural contrast.

Trappist Westmalle Foodpairing

Check out this article for more information about their flavour profile and Foodpairing potential of  the world famous Belgian Trappist Westmalle Tripel and Westmalle Dubbel.

The Westmalle Trapist beers are brewed in the Trappist abbey of Westmalle since 1836. The recipes have remained virtually unchanged since then. When looking at the flavour profile, a typical Westmalle signature can be observed in both Tripel and Dubbel variants: very fruity, with floral and caramellic undertones.

Here is the Foodpairing tree of the Westmalle Dubbel. Click on it to browse it in the Foodpairing Explorer.

The Dubbel is brewed with darker malts, therefor it is furthermore characterized by vanilla, smoked and Maillard flavors. These typifying notes favor combinations of the Dubbel with chocolate, coffee, fried meat and so on, find more matches in the Foodpairing Explorer.
Here are our home-made recipes:

By adding fruity ingredients to these combos, the Foodpairing links are further reinforced.

 

In contrast to the Dubbel, the Westmalle Tripel is much fruitier and floral and is therefore an ideal companion with fruity desserts. Check out our recipes.

The Westmalle abbaye also produces an abbaye cheese. Check out recipes with this cheese in our recipe section.

Surprising macaron flavors

Chefs & pastry chefs are always on the lookout for thoughtful treats to serve with coffee. Be inspired by Foodpairing to design the perfect macaron match to your favorite coffee. We’ve designed some macaron recipes around Café del Cauca, a Colombian coffee. But any coffee -or tea for that matter- can be used as a foundation for your experiments.

Macaron fillings come in every color and flavor, but are flavourwise generally limited to fruits, herbs and spices. Use Foodpairing to break with this convention; a cucumber or cheese filling are actually not so farfetched and only a few clicks away in the Foodpairing Explorer. The famous macaron of Pierre Hermé with rose, raspberry and lychee is in fact a very strong Foodpairing combination.

Not only the filling may be subjected to Foodpairing®. The macaron itself has ample space for flavor innovation. Why not replace the almond powder with hazelnut or pistachio? Another trick would be to produce your own flavoured egg white by combining egg white powder and any flavoured liquid (again, use Foodpairing to pick the right flavour). This is really a great way to incorporate new flavours in the macaron without compromising its delicate structure. For our Cucumber macaron, we used coffee to make our flavoured egg white.

Check out our recipes!

Hazelnut macaron with  yoghurt ganache, raspberry and tarragon

  • 250 g white chocolate 33%
  • 125 g yoghurt
  • 80 g butter
  • 25 sugar

Heat the yoghurt and sugar to 60 °C, then pour on the chocolate while stirring. Mix thoroughly. Cool to 35 °C and mix in the butter. Let crystallize.

Coffee macaron with cucumber-apple ganache and cilantro

  • 75 g cucumber-apple-cilantro juice
  • 5 g of sugar
  • 200 g white chocolate 33%
  • 65 g butter

Heat the juice with the sugar to 60 °C. Pour on the chocolate while stirring. Mix thoroughly. Cool to 35 ° C and mix in the butter. Let crystallize.

Enjoy!

Foodpairing coffee

In following video, Café de Colombia shows one of the possible Foodpairing coffee combinations with Sierra Nevada coffee.

sierra nevada

On Foodpairing.com, you can find many more examples on how to combine Café de Colombia coffee with food;

Café de Santander – walnut – raisin – bulgur

Café del Cauca – aubergine – chocolate – lime – vanilla

Café del Huila – chocolate bread – roast beef – truffle – cucumber

or drinks: Colombian Coffee Cultural Landscape – licorice – vanilla

Salad Olivier remix

Just before the holidays we had some Ukrainian journalists who requested to make a Salad Olivier, a traditional Russian New year’s dish. It goes without saying we made some changes to the recipe with the aid of Foodpairing. Here you can find our recipes.

The Salad Olivier was created in 1860 by the Belgian Lucien Olivier, Chef of the Hermitage, one of the most famous restaurants of Moscow at that time. The original recipe contained veal tongue, smoked duck, caviar, lettuce, crayfish, capers and grouse. A sauce was added based on olive oil, white wine vinegar and mustard. Over the years the recipe got altered, more expensive ingredients were replaced. The recipe evolved into a salad dish that is better known now as œuf à la russe, a salad of carrot, pea, cucumber, dill and mayonnaise, served with a hard boiled egg and optionally some ham.

When looked at the Foodpairing tree of boiled potato, you’ll easily find all the ingredients that are used for the modern Salad Olivier. We used the same base recipe to create some Foodpairing twists and remixes.

A first variation we’ve created is the base recipe with some fruit twists added to it. Use the list view and category filters to find fitting fruits. We’ve chosen grapefruit.

The next variations are remixes, replacing some of the base ingredients.

We started with potato, carrot, dill and mayonnaise. Crayfish was chosen next, hinting to the original recipe of 1860. We blended some yoghurt in the mayonnaise to freshen up the dish and finished with some unexpected ground coffee, sprinkled over the dish.

For a last variation we decided to incorporate some traditional Belgian ingredients: brown shrimp and chocolate. We kept it simple by limiting the vegetables to potatoes and peas, which are mixed with a dash olive oil and chopped dill. The white chocolate is melted with an equal amount of yoghurt to create a kind of mayonnaise.

 

Cuberdon

Everybody knows Belgian chocolate, but what about the cuberdon candy. For many Belgians (and certainly for myself) a beloved childhood taste, but unknown outside our frontiers. The recipe, that dates back to the 19th century, is a well kept secret only known by a handful of confisiers (aka candy makers). You can recognize a classic cuberdon as a violet collared sugar cone.


We analyzed the flavor of this local product and created a savory dish, a sweet dish and a cocktail.

Recipe: Geldhof Cuberdon – Salmon – litchi – parsley root – cilantro

Recipe: Geldhof Cuberdon – passion fruit – chavroux goat cheese – raspberry

Recipe: Geldhof Cuberdon – Mount Gay – Metaxa 5*

Japanese white soy sauce combinations

Many types of soy sauce exist and with each you can make different combinations. Japanese soy sauces or shoyu have a delicate and refined flavor. There are five main types of shoyu. All of them are now available in Foodpairing (PRO member section)

(source: CHOW)

Koikuchi (dark): The most commonly used soy sauce in Japanese cooking, made with roughly equal proportions of soybeans and wheat.

Usukuchi (light): Saltier and lighter than koikuchi, an all-purpose soy sauce used for dishes where the dark color of regular shoyu would make them look unappetizing.

Tamari: Typically darker and richer-tasting than koikuchi, made with soybeans and little or no wheat.

Saishikomi: Twice-brewed, very dark and very flavorful, used with sushi and sashimi.

Shiro (literally, “white”): Mostly wheat, little soybeans, used to add flavor without altering the color of a dish.

We have seen an increase interest in the white soy sauce Shiro (mainly because it doesn’t change the color. Ideal in cocktails for example). In Belgium we get our white soy sauce from Ali-import.
You can find already some example of cocktails with soy sauce in the Foodpairing(R) recipe section, like this Cointreau – Gin – Lemon – Shiso – Soy sauce cocktail

link to recipe

Thanksgiving inspiration

Thanksgiving is in 10 days. Family and friends gather at a well-dressed dinner table to say thanks and enjoy -in most cases- some traditional thanksgiving dishes. In this article we’ll give you some Thanksgiving recipes and inspiration, combining the traditional ingredients of Thanksgiving with Foodpairing®.

At Foodpairing we’re all for traditions, nothing is better than to enjoy a traditional dinner with the family. Yet it seems we’re too restless to turn down a good Foodpairing experiment. So we applied Foodpairing® to create new recipes using the traditional ingredients of the impending holiday. The results are innovative and modern dishes while keeping true to the spirit of Thanksgiving.

For the design of all recipes below we started with the Foodpairing® tree of turke. Click here to open the tree in the Foodpairing Explorer. Keeping in mind some other traditionals like cranberries, pumpkins and pecans, we steadily converged to some intricate combinations. Make use of the filtering options to narrow your Foodpairing searches.

Turkey salad with pumpkin ketchup and pecans, cranberry vinaigrette and cilantro

  • turkey filet of 200 g
  • 20 g cranberries cooked in sugar
  • 10 g orange juice
  • 5 g rice vinegar
  • 10 g olive oil
  • chopped cilantro
  • salt and pepper
  • 335 g pumpkin (peeled)
  • 145g Granny Smith
  • 80 g onion
  • 5 g garlic
  • thyme and bayleaf
  • 200 g water
  • 25 g sugar
  • 15 g aigre-doux (50 g of caramelized sugar quenched with 10 g of white wine vinegar)
  • 1 g cornstarch
  • 20 g water
  • curry powder
  • pecans
  • mixed salad
  • olive oil
  • salt and pepper

Grill the turkey filet on both sides and cook further in a preheated oven at 150 ° C. Cut into thin slices and season with salt and pepper.

Mix all ingredients for the vinaigrette and season to taste.

Dice the pumpkin, Granny Smith, onion and garlic. Braise in olive oil with thyme and bayleaf. Quench with water and cook until tender. Blend when the water is almost completely evaporated.

Add sugar, aigre-doux and curry powder. Bring back to a boil and add the cornstarch water mixture while stirring. Allow to boil, then cool down and season to taste with curry powder, salt, pepper and other spices.

Toast the pecans. Cool down and chop.

Season the salad with olive oil, salt and pepper

Roulade of turkey with blue cheese, port jelly with cranberry, dried figs

This recipe can be served as a snack. We filled the turkey with cheese and rolled it into a sausage. Put it on a stick if you want to serve it as a small bite.

  • 4 thin slices of turkey breast
  • salt and pepper
  • 4 bars blue cheese (Fourme d’Ambert)
  • 200 g clarified beef bouillon
  • 50 g port
  • 30 g cranberries cooked in sugar
  • 2.5 g kappa
  • dried figs

Hammer the slices of turkey breast. Season with salt and pepper. Dress them on plastic wrap. Place a bar blue cheese in the center and roll the whole thing into a sausage. Poach at 62 ° C for 30 ‘. Cool in ice water.
Cut into smaller cylinders and place them on a stick

Mix the beef consommé with the port and the cranberries. Bring to the boil and strain. Allow to cool down. Add the kappa and mix. Bring back to a boil.

Dip the sausages in the jelly and decorate with pieces of candied fig. Let gel.