Notorioustasty.com delivers weekly Meal Plans for a delicious vegetarian diet. Four dishes every week, balanced and varied. Easy to cook for everyone. With shopping list and stock list The Art of Everyday Eating Plan Less - Enjoy More Shop Now

A little extra on the side Some recipes are just too good to keep to ourselves - even if they're not part of our meal plans. Here you'll find the spezial treats and go-to-basics we love to cook when there's a little more time (or just big cravings) Number of recipes found: 38 Pointed Cabbage Puff Pastry Tartlets Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore. This flip-over tart is made for exactly those moments. A quiet, crisp dinner. No frills, no detours. Creamy Mushrooms Brioche with Jammy Eggs 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. Rösti with Creamy Mushrooms and Parsley 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. Spicy Pollock Burger with Crispy Zucchini and Pickled Carrot & Onion Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss. Pan-Seared Tuna on Arugula with Red Wine Shallots on Sourdough This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner. Crispy Rice Paper Parcels with Shrimps There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project. Rösti Burger A winter take on a fast-food classic: warm red cabbage, soft onions and a golden, crisp rösti layered inside a soft bun. Simple ingredients, quiet flavours, a generous, satisfying burger — and yes, everyone gets two. Upside-Down Shallot Tart with Mountain Cheese Caramelized shallots, melted mountain cheese, a little patience — and suddenly comfort turns golden. This upside-down tart is everything fall cooking should be: simple, slow, and quietly satisfying! Charred Cabbage with Miso Butter The pointed cabbage glistens in warm miso butter, lightly caramelized, tender, and spicy. A simple, tranquil winter dish—soft, nutty, and bright. Caramelized Onion and Goat Cheese Croissant There’s a moment in every season when comfort suddenly starts to taste like butter. These puff-pastry croissants with caramelized onions and creamy goat cheese mark exactly that point — warm, golden, and deeply satisfying. Salmon with Radishes and Peas 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! Fennel Salad with Lemon Dressing This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days! Zucchini and Basil Soup This soup tastes great served cold in midsummer. But even when it gets cooler, it's just as enjoyable warm. Pink Pasta with Chard and Lemon This one-pot pasta dish packs a punch of flavor with fresh chard, lemon, and a creamy broth—all in one pot! In less than 30 minutes, you'll have an uncomplicated, vegetarian comfort food with a fresh kick on your table. Pasta with Porcini Mushrooms There's only a (too) short time of year when you can gather fresh porcini mushrooms, a wonderful time! For the rest of the year, you can rely on excellent frozen produce that will bring the taste of this wonderful time back to your plate. Zucchini Sauce, Beaten Egg Yolk and Pasta Classic Italian pasta recipe with delicious zucchini strips Miso-Soba Noodle Bowl This soba noodle bowl is one of our classics that is always a delight Delicious green Käsespätzle Normal cheese spaetzle makes your (Swabian) heart beat faster - but then there are the greens! Incredibly delicious! Friday Pasta: Ramba-Zamba Mushrooms A delicious pasta dish full-bodied umami very tasty with mushroom-onion-red wine sauce Avocado, Soba Noodles, Coriander Wonderfully fresh and light, actually a real summer meal Green Beans, Tofu, Tuna This bean recipe works perfectly as a lukewarm or cold salad or with rice as a main course Green Shakshuka 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 Lukewarm Miso Cucumber Salad This Taiwanese-inspired cucumber salad is wonderful, especially in summer, and a deliciously complete lunch Pumpkin, Lentils, Gorgonzola Despite appearances, this is a super delicious pumpkin dish Pasta with Zucchinis Soul food par excellence. A must-eat in August, when the fresh zucchinis are in the supermarket and the days a no longer hot enough to think about pasta Soba Noodle Salad 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 MapoTofu - Vegan A really spicy dish. It's actually made with minced meat, but here it's replaced with smoked tofu and given a Korean twist, which does it not harm at all Cavatelli with Tomato Sauce The cavatelli is homemade and works wonderfully the first time. For the pasta dough, we use the Apulian version without egg but plenty of bite! Bagel, Salmon, Avocado, Egg, Miso 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! Lentil Salad with Avocado, Radicchio, Miso - Vegan A delicious lentil salad - a nice combination, lots of umami, different textures Prawn Risotto with Pernod, Pecorino, Saffron and Tarragon This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand Poké with Salmon This dish may seem complicated, but it's not really. You simply look at the fridge and supermarket to see what fresh fish and vegetable is available. It's easy to combine and delicious! Yakisoba - Japanese Ribbon Noodles These vegetarian ribbon noodles are wonderful for the everyday menu. Delicious pointed cabbage is used Miso Happy This soup makes you happy! A Umami-bomb! The Green Queen: Salad with Avocado, Tomato, Radish and Poached Egg This deliciously fresh salad comes with all kinds of pomp an the plate Kimchijeon - Kimchi Pancakes - Vegan 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! Ojingeo Bokkeum: Pan-fried Spicy Squid 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 Broad Bean Soup A delicious soup with lots of broad beans and peas. They are in season at the end of summer - fresh from the pod: a green, healthy treat

< Back Pointed Cabbage Puff Pastry Tartlets Prep Time: 30 Minutes Cook Time: 20 Minutes About the Recipe Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore. This flip-over tart is made for exactly those moments. A quiet, crisp dinner. No frills, no detours. Ingredients 4 thick slices pointed cabbage (2 per person) Olive oil ½ teaspoon fennel seeds ½ teaspoon chili flakes (to taste) Salt 1 sheet puff pastry (approx. 9 oz / 250 g), cut into 4 rounds 1 small bunch parsley (approx. 1 oz / 30 g), roughly chopped Optional Kimchi, placed on the cabbage before topping with the puff pastry Preparation Sear the cabbage Preheat the oven to 400°F (200°C) conventional heat. Heat a large skillet and add a little olive oil. Sear the cabbage slices over medium heat on both sides until golden brown, tender, and lightly caramelized. Season with salt and set aside. Prepare the baking sheet Line a baking sheet with parchment paper. Drizzle lightly with olive oil, then evenly scatter the fennel seeds and chili flakes over the surface. Arrange the cabbage slices on top. Assemble the tartlets Place one round of puff pastry on each cabbage slice. Press gently so the pastry adheres well during baking. Bake Transfer the baking sheet to the oven and bake for 20–25 minutes, until the puff pastry is golden and crisp. Flip & serve Let cool briefly, then carefully flip each tart so the cabbage is on top. Sprinkle with parsley and serve immediately. 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 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 Spicy Pollock Burger with Crispy Zucchini and Pickled Carrot & Onion Prep Time: 50 Minutes Cook Time: 20 Minutes About the Recipe Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss. Ingredients Quick Pickled Carrot and Onion 1 small carrot, cut into very thin matchsticks 1 small red or yellow onion, thinly sliced ⅓ cup (80 ml) white wine vinegar or rice vinegar ⅓ cup (80 ml) water 1 Tbsp sugar 1 tsp salt Pinch chili flakes (optional) Spicy Sriracha Mayonnaise ¼ cup (60 ml / 4 Tbsp) mayonnaise. 1–2 Tbsp sriracha hot sauce 1 tsp fresh lemon or lime juice 1 small garlic clove, finely grated (optional) Crispy Zucchini 1 small zucchini, sliced into ¼-inch thick rounds or strips 1 large egg, beaten ⅓ cup (40 g) panko breadcrumbs ¼ cup (20 g) grated Parmesan (optional) Salt Black pepper Neutral oil for frying Breaded Pollock Fillets 4 small pollock fillets (about 4 oz / 115 g each) ⅓ cup (40 g) all-purpose flour 1 large egg, beaten ½ cup (60 g) panko breadcrumbs 1 tsp salt, plus more to finish ½ tsp black pepper ½ tsp smoked paprika or chili powder (optional) Neutral oil for shallow frying. To Assemble 4 burger buns, preferably brioche or potato buns Crisp lettuce leaves Lemon wedges for serving. Preparation Quick Pickles Make the pickles first (they need time to develop flavor): Combine carrot matchsticks and sliced onion in a heatproof bowl. In a small saucepan, heat vinegar, water, sugar, salt, and optional chili flakes just until the sugar dissolves. Pour over the vegetables, ensuring they're submerged, and let sit at least 20–30 minutes (or make ahead and refrigerate). Spicy Mayo Mix the spicy mayo in a small bowl by stirring together mayonnaise, sriracha, lemon juice, and optional garlic until smooth. Taste and adjust heat or acidity as needed. Set aside. Crispy Zucchini Prep the crispy zucchini: Season zucchini slices with salt and pepper. Set up a breading station with beaten egg in one shallow bowl and panko mixed with Parmesan (if using) in another. Dip each zucchini slice in egg, let excess drip off, then coat thoroughly in breadcrumbs, pressing gently to adhere. Heat ¼ inch neutral oil in a skillet over medium heat and fry zucchini in batches until deep golden brown and crisp, about 3 minutes per side. Drain on paper towels and sprinkle lightly with salt. Breaded Pollock Bread and fry the pollock: Pat fillets dry and season both sides with salt, pepper, and optional paprika. Set up three shallow bowls: flour seasoned with a pinch of salt, beaten egg, and panko breadcrumbs. Dredge each fillet in flour (shake off excess), dip in egg, then coat evenly in breadcrumbs. Heat ½ inch oil in a large skillet over medium heat. Fry fillets 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Drain on paper towels. Assembly Assemble the burgers: Toast buns cut-side down in a dry skillet or under the broiler until golden. Spread both cut sides generously with spicy mayo. Layer bottom bun with lettuce leaf, fried pollock fillet, crispy zucchini slices, and a heap of drained pickled carrots and onions. Cap with top bun and serve immediately with lemon wedges for squeezing. Enjoy these crunchy, spicy seafood burgers hot, with extra pickles on the side! They reheat decently in a 375°F oven but are best fresh from the pan. Previous Next

< Back Pan-Seared Tuna on Arugula with Red Wine Shallots on Sourdough Prep Time: 15 Minutes Cook Time: 10 Minutes About the Recipe This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner. Ingredients (for 2 people) 7 oz tuna steak (200 g), about 1½ inches thick Salt Black pepper 1 teaspoon olive oil 1 small shallot (about 2 oz / 60 g), thinly sliced ⅓ cup dry red wine (80 ml) 1 teaspoon olive oil Salt 2 cups arugula (about 50 g) 2 large slices sourdough bread Olive oil, for brushing Optional to finish A squeeze of lemon Extra-virgin olive oil Preparation Red wine shallots Heat the olive oil in a small pan over medium heat. Add the shallots with a pinch of salt and cook gently for 3–4 minutes until soft and translucent. Pour in the red wine and let it simmer until almost fully reduced and glossy, about 8–10 minutes. Set aside. Prepare the tuna Pat the tuna dry and season lightly with salt and black pepper. Heat the olive oil in a pan over medium-high heat. Sear the tuna for about 1–1½ minutes per side, depending on thickness, until nicely colored on the outside and still tender in the center. Remove from the pan and let rest briefly, then slice. Toast the sourdough Brush the sourdough slices lightly with olive oil and toast in a pan or toaster until golden and crisp. Assemble Place the toasted sourdough on plates. Top with a loose layer of arugula, arrange the sliced tuna on top, and spoon over the warm red wine shallots. Finish with a drizzle of olive oil and, if you like, a small squeeze of lemon. Previous Next

< Back Crispy Rice Paper Parcels with Shrimps Prep Time: 15 Minutes Cook Time: 8 - 10 Minutes About the Recipe There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project. Ingredients (for 2 people) 7 oz raw shrimps (200 g), peeled, deveined and roughly chopped 2 spring onions, finely sliced 1 small garlic clove, finely grated 1 small piece fresh ginger (about ¾ inch / 2 cm), finely grated 1 tablespoon soy sauce 1 teaspoon toasted sesame oil Freshly ground black pepper Salt 8 rice paper sheets (medium size) Neutral oil, for frying To serve (optional)Fresh herbs such as cilantro or dill Chili crisp or chili oil Steamed rice or a simple green salad Preparation Prepare the filling In a bowl, combine the chopped shrimps, spring onions, garlic, ginger, soy sauce and sesame oil. Season lightly with salt and black pepper. Mix gently until just combined — the texture should stay slightly chunky, not pasty. Soften the rice paper Fill a wide, shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes flexible but not too soft. Lay it flat on a clean work surface. Fill and fold Place about 1½ tablespoons of the shrimp mixture in the center of the rice paper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly into a small parcel. Repeat with the remaining rice paper sheets and filling. Fry until crispy Heat a thin layer of neutral oil in a non-stick pan over medium heat. Place the parcels seam-side down into the pan, leaving space between them. Fry for 2–3 minutes per side, turning carefully, until golden brown and audibly crisp all over. Finish and serve Transfer the parcels to a plate lined with kitchen paper. Serve hot, sprinkled with fresh herbs and a spoonful of chili crisp if you like. Best eaten straight from the pan, while they’re still crackling. 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 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

< Back Fennel Salad with Lemon Dressing Prep Time: 30 minutes Cook Time: About the Recipe This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days! Ingredients 1 fennel, thinly sliced ½ pointed cabbage, finely sliced 3 & ½ oz (100 gr) peas, blanched 2 oz (50 gr) Parmesan, finely grated 2-3 sprigs of mint fennel greens 1 bunch of parsley 1 red chili, finely chopped Dressing 1 lemon 1/2 cp (100 ml) olive oil salt pepper Optional Radish/green bean falafe l Preparation 1 Whisk together the juice of one lemon, a generous pinch of salt and pepper, and the olive oil 2 Place the fennel and pointed cabbage in a bowl, pour over the dressing, and knead in. Then mix in the peas and Parmesan cheese. 3 Finely chop the herbs and add them to the salad along with the chili. Season with salt and pepper. Previous Next

< Back Lukewarm Miso Cucumber Salad Prep Time: 25 minutes Cook Time: 10 minutes About the Recipe This Taiwanese-inspired cucumber salad is wonderful, especially in summer, and a deliciously complete lunch Ingredients Dressing: 2 tbsp light miso 1 tbsp hot water 1 tbsp rice vinegar 1 tbsp honey 1 tsp sesame oil Salad: 1 large cucumber Gochugaru or other chili powder Sesame seeds 2 hard-boiled eggs 7oz rice noodles Spring onion Preparation Cut the cucumber in half lengthways and remove the string with the seeds. Cut the cucumber halves into large slices and place in large pan. Heat and sauté with a few tablespoons of water, then season lightly with salt In the meantime, cook the rice noodles according to the packaging instructions. Divide between two bowls Mix the cooled cucumber slices with the sesame seeds and gochugaru and add to the rice noodles. Break the eggs into pieces and cut the spring onion into small rolls and scatter over both Mix all the ingredients for the dressing and pour over the salad Previous Next