< Back Pumpkin, Lentils, Gorgonzola Prep Time: 40 minutes Cook Time: 20 minutes About the Recipe Despite appearances, this is a super delicious pumpkin dish Ingredients 1 small Hokkaido pumpkin 1 red onion Handful of fresh sage 3 & 1/2 oz (100 gr) puy lentils 9 oz (180 gr) gorgonzola Zest of 1 lime Juice of 1/2 lime Salt Olive oil Handful of chopped herbs (mint, parsley, tarragon etc.) Pepper Preparation Wash the pumpkin and cut into thin, bite-sized slices Roughly slice the onion pumpkin, onion place in a bowl with the sage leaves, season generously with salt and pepper and mix with 2tbsp of olive oil Place on a backing tray covered with backing paper and bake at 350°F (fan oven) for approx. 15 minutes - the pumpkin should then be soft In the meantime, cook the lentils according to the packaging instruction. Rinse and leave to cool slightly Dissolve a pinch of salt in the lime juice with the lime zest and mix with olive oil to make a vinaigrette Place the pumpkin, lentils, herbs and roughly chopped gorgonzola in a bowl and carefully pour the vinaigrette over the top Previous Next

< Back Soba Noodle Salad Prep Time: 20 minutes Cook Time: 10 minutes About the Recipe You can always score points with pasta salad, that's for sure. And with this Japanese version, without mayonnaise, it's not too filling. Light, spicy and perfect for warm summer days Ingredients Salad: 2 hard-boiled eggs - diced 1/2 head romaine lettuce - finely chopped 2 bunches of soba noodles - cooked and cold quenched Marinade: 1/2 cp water or dashi 4 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp light miso paste 2 tbsp vegetable oil Preparation Divide the pasta, lettuce and eggs between two bowls Mix all the ingredients for the marinade and pour over the salad Previous Next

< Back Ojingeo Bokkeum: Pan-fried Spicy Squid Prep Time: 45 minutes Cook Time: 10 minutes About the Recipe A very tasty squid. A receip of Korean kitchen, with is close to Japanese, has the spiciness of Thai and the simplicity of Chinese and yet quite different Ingredients 1 lbs squid Oil 1 carrot, halved lengthwise, then cut crosswise into thin slices 1 onion, halved and sliced 3 spring onions in longer pieces 1/2 lbs rice Sauce: 2 tbsp gochujang chili paste 1 tbsp couchugaro chili powder 1 tbsp mirin 2 tsp soy 1 tbsp honey 4 cloves crushed garlic Freshly grated ginger Preparation The squid must be prepared first. To do this, pull the head and tentacles out of the body, remove the fines and remove the skin on the surface. Then cut open the tubes, remove the remains of the innards and the sword and rinse with cold water. Pat dry and make diamond-shaped cuts on the inside with a sharp knife (do nut cut through). Then cut the tubes into 5cm pieces and also trim the tentacles Cook the rice Mix all the sauce ingredients together Heat the oil in a pan over a high heat. Stir fry the carrots and onion slices in the pan faor about 5 minutes until they start to soften. Add the squid pieces, spring onions and sauce and stir fry over a high heat for 2-3 minutes until the squid pieces are no longer translucent. Remove from heat and stir in the sesame oil Spread the rice and the squid sauce on top and sprinkle with sesame seeds Previous Next

< Back Zucchini and Basil Soup Prep Time: 30 minutes Cook Time: About the Recipe This soup tastes great served cold in midsummer. But even when it gets cooler, it's just as enjoyable warm. Ingredients Olive oil 3 onions, thinly sliced 3 garlic cloves, finely chopped 2 zucchini, halved and thinly sliced 4 cp (1 Ltr) vegetable broth 1 bunch of basil 1 lemon salt pepper 6 oz (150 gr) feta 1 tomato, finely diced Preparation 1 Heat a little olive oil in a large pot and sauté the onions over medium heat with a generous pinch of salt. Add the garlic and sauté for another 2 minutes. 2 Add the zucchini to the pot, season with salt and pepper, and sauté for two minutes. Then add the vegetable stock and simmer for 5 minutes. 3 Place the soup and basil in a blender or a tall bowl and puree. Season with salt, pepper, and lime juice. Chill or serve immediately. 4 Divide the soup between two bowls and garnish with the crumbled feta and diced tomatoes Previous Next

< Back Rösti with Creamy Mushrooms and Parsley Prep Time: 55 Minutes Cook Time: 30 Minutes About the Recipe Pairs golden, crispy potato pancakes with a luscious, garlicky mushroom cream sauce finished with fresh parsley for a comforting dish that’s hearty yet elegant. Ideal as a main for two with a green salad or as a side for grilled meat, this Swiss classic gets a creamy upgrade that’s simple to execute at home. Ingredients Rösti 1 lb 10 oz (750 g) starchy potatoes, peeled and coarsely grated 1 small onion, finely chopped 2 Tbsp clarified butter or neutral oil, divided.Salt and black pepper Creamy Mushrooms 14 oz (400 g) mixed mushrooms (cremini, button, or shiitake), sliced. 1 small onion, finely diced 1 garlic clove, minced 2 Tbsp butter ⅓ cup (50 ml) dry white wine (or vegetable broth) ½ cup (100 ml) heavy cream ¼ cup (50 ml) milk ½ bunch flat-leaf parsley, finely chopped (about 3 Tbsp) Salt Black pepper To Serve Sour cream or crème fraîche (optional) Preparation Rösti Peel and immediately grate the potatoes coarsely into a clean kitchen towel, then twist to squeeze out as much excess moisture as possible—dry potatoes are key to crisp rösti. Mix the grated potatoes with the finely chopped onion, 1 tsp salt, and a generous grind of black pepper in a bowl. Heat 1 Tbsp clarified butter in a large nonstick skillet (10-inch/25 cm) over medium heat until shimmering. Add half the potato mixture (about 2 cups), spread evenly into a thin, compact cake using a spatula, and press firmly down. Cook undisturbed for 12–15 minutes until the bottom is deep golden and crisp. Carefully slide the rösti onto a large flat plate, add the remaining 1 Tbsp butter to the skillet, and invert the rösti back into the pan browned-side up. Cook another 10–12 minutes until the second side is equally crisp. Slide onto a cutting board and keep warm. Repeat with the remaining potato mixture for the second rösti. Creamy Mushrooms While the first rösti cooks, prepare the mushrooms: Melt butter in a wide skillet over high heat, add the sliced mushrooms in a single layer, and cook undisturbed for 3–4 minutes until browned on one side. Toss, add the diced onion and minced garlic, and sauté 2–3 minutes more until the onion softens and mushrooms release their liquid. Pour in the white wine (or broth), scraping up any browned bits, and cook until nearly evaporated, about 2 minutes. Stir in cream and milk, reduce heat to medium-low, and simmer gently for 5–7 minutes until thickened slightly. Season with salt and pepper, then stir in most of the chopped parsley, reserving some for garnish. Serving Cut each rösti into wedges and spoon the creamy mushrooms generously over the top. Garnish with reserved parsley and serve immediately with a dollop of sour cream if desired. For extra crispiness, rösti can be held in a warm oven (200°F/90°C) while finishing the mushrooms. Previous Next

< Back Salmon with Radishes and Peas Prep Time: 35 minutes Cook Time: About the Recipe I'm a self-proclaimed fan of the New York Times Cooking recipes, and this one is one of my favorites. The combination sounds strange, but it's captivating at first bite. Highly recommended! Ingredients 2 salmon fillets (5-6 oz (150-180 gr) each), with skin (fresh or thawed) 1 bunch of radishes, halved Salt Pepper Olive oil Butter 3.5 oz (100 gr) peas (frozen) 2-3 tbsp (El) capers 1 tbsp (El) white miso 1 tsp (Tl) Dijon mustard 5 & 1/2 Tbsp (El) warm water 1 bunch of dill, finely chopped Preparation 1 Heat the oven to 400° F (200° C) circulating air 2 Place the salmon fillets in a baking dish or on a baking sheet lined with parchment paper, salt them on both sides, and drizzle with olive oil. Let them marinate for a few minutes before placing them in the oven for 8-10 minutes. 3 Meanwhile, heat some olive oil and a tablespoon of butter in a pan and fry the radishes for 4-5 minutes. Then add the peas, capers, miso, mustard, and water and let the sauce simmer gently until the salmon is cooked. Season with salt and pepper and finish with 2 tablespoons of butter, which you stir in. 4 Place the salmon fillets on two plates and divide the sauce between them. Garnish with fresh dill. Previous Next

< Back Zucchini Sauce, Beaten Egg Yolk and Pasta Prep Time: 40 minutes Cook Time: 40 minutes About the Recipe Classic Italian pasta recipe with delicious zucchini strips Ingredients 1/2 lbs fresh zucchinis 1 oz butter 1 tbsp flour mixed with 1/2 cp milk Salt 1 egg yolk 1/2 lbs pasta carricci or fusili 1 oz grated Parmigiano Reggiano cheese 1 handful of freshly plucked basil leaves or chopped parsley Preparation 1) Cut the zucchini into 7 cm long & 3 mm thick strips and pat dry with kitchen paper 2) Pour vegetable oil into a pan and add the zucchinis over a medium heat 3) Fry the zucchinis until light brown but not dark, then place on kitchen paper 4) Cook the pasta in boiling and salted water 5) Remove the fat from the pan with kitchen paper, put it back on and add the butter 6) Put the pan on a medium heat and add the flour and milk mixture to the butter by the spoonful 7) Add the zucchini sticks, a pinch of salt and cook for about 1 minute 8) Remove the pan from the heat and stir in a little of the remaining butter and the egg yolk 9) Add the pasta, add the cheese and finally the basil 10) Stir again and then serve the pasta hot immediately Previous Next

< Back Bagel, Salmon, Avocado, Egg, Miso Prep Time: 15 minutes Cook Time: 10 minutes About the Recipe Super sandwich: such a fiery round, warm from the oven, thick and greasy that it drips and spills when you bite into it. An American classic with an Asian twist. Said, done and eaten! Ingredients 4 bagels 4 lettuce leaves 1 avocado 1 lime Salt 2 hard-boiled eggs 1/2 lbs (500 gr) of pickled salmon 3,5 oz (100 gr) cream cheese 2 tbsp (El) miso Sesame oil Sesame seeds Preparation Mash the avocado with a little lime juice and salt with a fork to a coarse paste Mix the cream cheese with miso and lime juice Cut the bagels in half and spread both halves with miso cream cheese Spread the lettuce leaf and salmon on the undersides and drizzle with sesame oil Layer the egg and avocado on the top half of the bagel, sprinkle with sesame seeds and place on top of the bottom half: ready! Previous Next

< Back Creamy Mushrooms Brioche with Jammy Eggs Prep Time: 45 Minutes Cook Time: 25 Minutes About the Recipe Transforms fluffy brioche buns into boats filled with garlicky mushroom cream and crowned with luxurious, yolky "jammy" eggs for a brunch dish that's rich, earthy, and indulgent. Perfect for lazy weekend mornings or an elegant starter, the creamy mushrooms soak into the brioche while runny eggs add that irresistible golden flow. Ingredients Creamy Mushrooms 14 oz (400 g) mixed mushrooms (cremini, button, shiitake), sliced 1 small shallot or onion, finely diced 1 garlic clove, minced 2 Tbsp butter.⅓ cup (80 ml) dry white wine or vegetable broth ½ cup (120 ml) heavy cream #2 Tbsp crème fraîche or sour cream 1 tsp fresh thyme leaves (or ½ tsp dried).Salt and black pepper Brioche 4 small brioche buns (or 2 large, halved) 2 Tbsp softened butter for spreading Jammy Eggs 4 large eggs 1 Tbsp butter Salt White pepper 1 Tbsp finely chopped chives or parsley To Serve Microgreens or extra chopped parsley Preparation Creamy Mushrooms Melt butter in a wide skillet over high heat, add sliced mushrooms in a single layer, and cook undisturbed for 3–4 minutes until deeply browned. Toss, add diced shallot and minced garlic, and sauté 2 minutes until fragrant and softened. Pour in white wine (or broth), scraping up browned bits, and reduce until nearly evaporated. Stir in heavy cream, crème fraîche, and thyme, then simmer on medium-low for 5–7 minutes until thickened to a spoonable sauce. Season generously with salt and pepper. Keep warm. Brioche Boats Preheat oven to 375°F (190°C). Slice the tops off brioche buns (about ⅓ down) and gently hollow out the centers, leaving a ½-inch border to hold the filling—save the bread innards for breadcrumbs. Spread cut sides (inside and tops) with softened butter and place on a baking sheet. Bake 5 minutes until lightly toasted and fragrant. Jammy Eggs While brioche toasts, melt 1 Tbsp butter in a nonstick skillet over medium-low heat. Crack eggs directly into the pan (one by one if needed), season lightly with salt and white pepper, cover with a lid, and cook gently 2–3 minutes until whites are just set but yolks remain runny and jammy. Sprinkle with chives. Assembly Spoon warm creamy mushrooms generously into each toasted brioche boat, filling to the brim. Gently slide or place one jammy egg atop each portion, letting it nestle into the mushrooms. Garnish with microgreens or parsley, replace brioche lids at a jaunty angle if desired, and serve immediately on warm plates—the eggs will continue cooking slightly from residual heat. Enjoy these decadent brioche stacks hot, with the yolk bursting into the creamy mushrooms for pure brunch bliss! Best eaten promptly as the eggs won't hold their jammy texture long. Previous Next

< Back Green Shakshuka Prep Time: 30 minutes Cook Time: 20 minutes About the Recipe This asparagus dish with egg is very tasty. Green asparagus tastes better than white asparagus and is unbeatable easy and versatile to prepare. You can always think of something to do with green asparagus and this skillet for breakfast lunch is one of the best ideas Ingredients 6 oz smoked tofu in small cubes 1 lbs green asparagus, finely chopped 4 eggs oil salt chili powder Preparation Salt the finely chopped asparagus Heat a little oil in a pan and fry the smoked tofu until crispy Add the asparagus and fry for 2-4 minutes. Reduce the heat and crack four eggs into the pan. Allow to set to the desired degree Salt to taste and season with chili powder Previous Next

< Back Kimchijeon - Kimchi Pancakes - Vegan Prep Time: 20 minutes Cook Time: 10 minutes About the Recipe The diversity of Korean cuisine becomes clear with this particularly spicy pancake. It is egg-free and has a special texture - crispy on the outside and fluffy on the inside! Ingredients Dough: 5 oz kimchi 1 cp four 1/3 cp glutinous rice flour (or cornflour) Dip: 1 tbsp soy 1 tsp rice vinegar 1 tsp gochugaru chili powder 1 tsp sesame seeds Oil Preparation Mix all the ingredients for the dip together Chop the kimchi. Mix with the other ingredients and 2tbsp water until a thick batter has formed Heat 2tbsp of oil in a large pan over high heat and pour in the batter. Spoon it around the edge of the pan and bake. After approx. 3 minutes - the undersite should now be crispy - turn and bake for a further 2-3 minutes Slide onto a plate, sprinkle with spring onions and sesame seeds and serve Previous Next

< Back The Green Queen: Salad with Avocado, Tomato, Radish and Poached Egg Prep Time: 15 minutes Cook Time: 5 minutes About the Recipe This deliciously fresh salad comes with all kinds of pomp an the plate Ingredients Lettuce (for example a mixture of romaine, radicchio, rocket) 4 sliced radishes 4 sliced cherry tomatoes 1 avocado 2 poached eggs 1 handful of nuts (sunflower seeds, cashew nuts, almonds) Salt Pepper Lime juice Chili flakes Dressing: 2 tbsp miso 2 tbsp rice vinegar 3 tbsp oil Finely chopped ginger 1 tbsp sesame oil 1 tbsp honey Toasted sourdough bread Preparation Arrange the lettuce, radishes, poached eggs and tomatoes on two plates Chop the nuts and roast in a pan without fat, season with salt and chili flakes - also spread out Peel the avocado, mash with a fork, drizzle with the lime juice, season with salt and pepper and spread out Mix all the ingredients for the dressing and pour it over the salad Previous Next