Ingredients
serves 4
12 Chili Cheese Nuggets
16 small tortillas
2 avocados, cubed
1 mango, in 5-mm cubes
1 red bell pepper,
in 5-mm cubes
1 red chili pepper,
seeds removed and
finely chopped
1 shallot, finely chopped
1 tomato, in 5-mm cubes
400 g kidney beans
150 g grated carrot
sunflower oil
salt and pepper

Preparation method
❶ Mash the avocado with a fork and add the red chili pepper and shallot. Mix into a guacamole and season with salt and pepper.
❷ In another bowl, mix the mango, red pepper, tomato, kidney beans and grated carrots.
❸ Heat a tiny amount of sunflower oil in a frying pan over medium heat and fry the tortillas until crispy on both sides. Add a little bit of sunflower oil to the pan for every second tortilla and repeat this step until you have crisped up all the tortillas in the pan.
❹ Place a tortilla on a plate, brush with a tablespoon of guacamole and spread a tablespoon of the salad on top. Place a second tortilla on top of the salad and repeat this step for all 4 plates until you have stacked 4 tortillas per plate. Finish with a guacamole/salad layer.
❺ Meanwhile, bake the Chili Cheese Nuggets for 8-10 minutes in a preheated oven at 225°C, 4 minutes in the Airfryer at 180°C, or fry the nuggets for 3 minutes in the deep fryer at 175°C until golden brown.
❻ Put three Chili Cheese Nuggets on the top layer of each tortilla stack and serve immediately.

This dish is a real treat! Surprise your guests with this generously filled tortilla stack with guacamole and a fresh salad of mango, bell pepper, tomatoes, kidney beans and carrots. Finish off with creamy, spicy Chili Cheese Nuggets!

Ingredients
serves 4
½ package (500 g)
Garlic Breaded Mushrooms
1 spring onion,
sliced into thin rings
2 cm ginger, peeled
and grated
2 tbsp spicy gochujang sauce
2 tsp sesame oil
2 tsp soy sauce
2 tsp agave syrup
2 tsp corn flour
1 tsp sesame seeds
¼ tsp garlic powder

Preparation method
❶ Mix the gochujang sauce with the sesame oil, agave syrup, soy sauce, ginger, and garlic powder in a saucepan and stir well. Heat the mixture on a low heat and stir the corn flour into the sauce. Allow to thicken briefly while continuing to stir the sauce.
❷ Meanwhile, bake the Garlic Breaded Mushrooms for 12-15 minutes in a preheated oven at 225°C, 10 minutes in the Airfryer at 180°C, or fry the Garlic Breaded Mushrooms for 4 minutes in the deep fryer at 175°C, until golden brown.
❸ Brush the Garlic Breaded Mushrooms with the spicy sauce immediately after cooking.
❹ Arrange the marinated Garlic Breaded Mushrooms on a plate and garnish with sesame seeds and spring onion. Serve immediately.

These sticky fried mushrooms are perfect as a street food dish on your menu. They are Garlic Breaded Mushrooms, marinated in a spicy gochujang and soy sauce. This dish combines beautifully with a refreshing yogurt sauce!

Ingredients
serves 4
1 lime, juice and zest
1 package (500 g)
Sweet Potato Fries
1 red onion, thinly sliced
1 jalapeño, thinly sliced
1 avocado, cubed
400 g black beans
250 g cherry tomatoes, halved
150 g sweetcorn
15 g fresh cilantro,
roughly chopped
7 tbsp mayonnaise

Preparation method
❶ Put the mayonnaise in a bowl with half of the cilantro and the lime juice and zest, and blend using a hand blender or food processor until smooth.
❷ Meanwhile, cook the Sweet Potato Fries for 15-20 minutes in a preheated oven at 225 °C (turn over halfway through), 3 minutes in the Airfryer at 180 °C or 2 minutes in the deep fryer at 175 °C until golden brown.
❸ Put the Sweet Potato Fries on a large plate or divide between four smaller plates and then top with the red onion, jalapeño, avocado, black beans, cherry tomatoes and sweetcorn.
❹ Garnish with the lime-cilantro mayonnaise and the remaining fresh cilantro. Serve immediately.

A surprising twist on the classic nachos recipe! A generously filled plate with crispy Sweet Potato Fries, kidney beans, sweetcorn, cherry tomatoes, and jalapeño for a spicy kick. Serve with a deliciously refreshing lime-cilantro mayonnaise!

Ingredients
serves 4
12 Broccoli Cheese Nuggets
500 g potatoes, peeled
and chopped
500 g carrot, peeled
and sliced
400 ml coconut milk
300 g rice
3 tomatoes, roughly chopped
1 red bell pepper,
coarsely diced
1 white onion, in half moons
3 cm ginger, peeled
and grated
15 g fresh cilantro
2 tsp garam masala
2 tsp curry powder
1 tsp turmeric
sunflower oil

Preparation method
❶ Heat some sunflower oil in a heavy-bottomed pan over medium heat. Gently fry the onion until translucent, about 2-3 minutes. Add the potatoes and carrots and stir-fry for 3 minutes.
❷ Next, add the ginger, garam masala, curry powder, and turmeric to the pan and stir-fry over low heat for another 2 minutes. Add the coconut milk and tomatoes and simmer for 15 minutes on medium heat.
❸ Add the bell pepper to the pan and simmer for another 5 minutes on low heat.
❹ Meanwhile, cook the rice according to the instructions on the package.
❺ Bake the Broccoli Cheese Nuggets for 10-12 minutes in a preheated oven at 225 °C, 7 minutes in the Airfryer at 180 °C or fry the nuggets for 2-3 minutes in the deep fryer at 175 °C until golden brown.
❻ Divide the rice, curry, and the Broccoli Cheese Nuggets between the plates and garnish with fresh cilantro.

This creamy yellow curry is a colorful and tasty vegetarian dish. Potato, carrot, tomato, and bell pepper in a creamy curry of coconut milk and spices. Thanks to the Broccoli Cheese Nuggets, it is a delicious vegetarian version of the classic chicken katsu curry.

Ingredients
Paprika and feta dip with Chili Cheese Nuggets
12 Chili Cheese Nuggets
310 g (180 g drained)
roasted bell peppers
150 g feta cheese
1 tsp paprika powder
salt and pepper

Herbed Sour Cream Dip 
with Natural Battered 
Onion Rings
12 Natural Battered
Onion Rings
125 g sour cream
5 g dried dill
5 g dried parsley
1 lemon, juice only
2 tablespoons extra
virgin olive oil
salt and pepper

Pea & Mint Dip with 
Broccoli Cheese Nuggets
12 Broccoli Cheese Nuggets
150 g peas
15 g mint
1 lemon, juice and zest
1 tbsp extra virgin olive oil
salt and pepper

Blue cheese dip 
with crudités
2 pita breads
1 yellow bell pepper,
cut into strips
300 g carrot
½ cucumber, cut into strips
250 g cherry tomatoes
200 g radishes

For the blue cheese dip
125 g sour cream
85 g blue cheese
1 tsp dried parsley
½ tsp garlic powder

Yogurt-cilantro-mint dip
100 g Greek yogurt
5 g fresh mint,
finely chopped
5 g cilantro, finely chopped
2 tablespoons extra virgin olive oil
1 tsp lime juice
salt and pepper

Preparation method
❶ Paprika-feta dip: Put the drained roasted peppers in a food processor with the feta and paprika and blend into a smooth dipping sauce. Season to taste with salt and pepper.
❷ Herbed sour cream dip: put the sour cream in a food processor with the dried parsley, dried dill, lemon juice and extra virgin olive oil and blend into a smooth dip. Season to taste with salt and pepper.
❸ Pea-mint dip: Put the peas in a food processor with the mint, lemon juice and zest, and extra virgin olive oil and blend into a smooth dip. Season to taste with salt and pepper.
❹ Blue cheese dip: Put the blue cheese in a food processor with the sour cream, garlic powder and parsley and blend into a smooth dip.
❺ Yogurt-mint-cilantro dip: Put the Greek yogurt in a small bowl with the finely chopped mint, cilantro, extra virgin olive oil, and lime juice. Stir well. Season to taste with salt and pepper.
❻ Bake the pita bread according to the instructions on the package and cut into wedges.
❼ Meanwhile, prepare the Chili Cheese Nuggets, Natural Battered Onion Rings and Broccoli Cheese Nuggets according to the instructions on the package in the oven, Airfryer, or deep fryer.
❽ Serve the snacks, raw vegetables and pita bread with the dipping sauces on an elegant platter. Serve immediately.

This generously filled snack board is perfect for a sunny drinks session on the patio! With 5 different dips, a vegetable salad, and Chili Cheese Nuggets, Natural Battered Onion Rings, and Broccoli Cheese Nuggets, your guests are sure to enjoy a well-deserved weekend drink. Of course, this is also suitable for takeaway!