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Showing 9 recipes of 72
Roasted Beetroot & Walnut Salad with Savory Pork and Orange
Portable
Batch
Roasted Beetroot & Walnut Salad with Savory Pork
A refreshing, textured salad featuring marinated walnuts, citrus notes, and smoky accents.
Instructions
1. Roast the Beets
Preheat your oven to 190°C.
Wash and peel the beetroots. Drizzle with olive oil, place a garlic clove on top, and wrap tightly in aluminum foil.
Roast for 45 minutes until tender. Let them cool.
2. Toast the Walnuts
Crush the walnuts into small pieces.
Place them in the microwave on High for 2 minutes (or until fragrant).
3. Prepare the Marinade
Thinly slice the onion into half-moons.
In a bowl, whisk together the toasted walnuts, onion, minced garlic, chopped mint, cumin seeds, orange juice, sunflower oil, and salt.
Marinate: Chill in the refrigerator for 1 hour.
4. Chop and Assemble
Beets: Slice the cooled beetroots into small strips (approx. 2x1 cm).
Produce: Dice the celery stalk and peeled orange into small cubes.
Combine: Toss the beets, celery, and orange into the bowl with the marinated walnut mixture. Add the rocket leaves and sliced apple.
5. Season and Serve
Add Spice: Incorporate black pepper and smoked paprika. Taste and adjust with extra lemon juice or salt if needed.
Add Protein: Cut your leftover roast pork into thin strips and fold them into the salad.
Give it one final mix and serve!
Ingredients
300
Gram
60
Gram
50
Gram
40
Gram
6
Gram
16
Gram
25
Gram
3
Gram
8
Gram
80
Gram
300
Gram
Public
Baked Cheese Macaroni
1. Preheat your oven to 220°C (425°F).
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
3. While the pasta cooks, prepare the cream sauce by whisking 2 eggs thoroughly in a medium bowl until well combined, then gradually incorporate the cooking cream, stirring constantly to create a smooth mixture.
4. Once cooked, drain the macaroni thoroughly and set aside.
5. Generously butter a large baking dish, ensuring all sides are well-coated.
6. Layer half of the macaroni in the prepared baking dish, creating an even base.
7. Distribute your first portion of cheese evenly across this layer, allowing it to nestle between the pasta.
8. Add the remaining macaroni as a second layer.
9. Top generously with additional cheese, creating a rich, textured surface.
10. Carefully pour the egg and cream mixture over the entire dish, ensuring all pasta is evenly covered for optimal creaminess.
11. Bake in the preheated oven for 20 minutes, or until the top develops a golden-brown crust and the sauce is bubbling at the edges.
12. Allow to rest for 5 minutes before serving to let the flavors settle.
Ingredients
500
Gram
140
Gram
500
Milliliter
30
Gram
150
Gram
30
Gram
2
Piece
Baked Sauerkraut with Meat - Podvarok
Baked Sauerkraut Casserole with Pork Neck
A slow-cooked, savory classic featuring tender pork and caramelized sauerkraut.
Prep time: 45 mins
Cook time: 3 hours
Total time: 3 hours 45 mins
Servings: 4–6
Ingredients
1 kg Sauerkraut, drained and sliced into thin strips (0.7–1 cm)
800g Pork neck steaks
100g Bacon, cut into cubes (2–3 cm)
⅔ cup White rice, washed
3 tbsp Pork lard (divided)
1 tbsp Ground red paprika
2 cups Water (or sauerkraut brine for extra tang)
To taste: Mustard, black pepper, and salt (use salt sparingly)
Instructions
1. Prepare the Sauerkraut Base
In a wide pot or Dutch oven (approx. 28 cm), melt 2 tbsp of pork lard over medium heat.
Add the bacon cubes and fry until they are browned and crispy.
Stir in the sauerkraut strips. Sauté until the cabbage begins to develop a golden-brown color.
Add the rice and fry for a few minutes until the grains are well-coated. Stir in the paprika.
Pour in 2 cups of water (or brine). Bring the mixture to a boil, then remove from heat.
2. Prepare the Meat
Coat the pork neck steaks with mustard and season with black pepper. Let them marinate in the fridge for at least 30 minutes.
In a separate skillet, melt 1 tbsp of pork lard over high heat. Sear the steaks for about 2 minutes per side until browned.
Arrange the seared pork steaks on top of the sauerkraut mixture in the pot.
3. The Baking Process
Cover the pot tightly with a lid or aluminum foil.
Place in a preheated oven at 160°C and bake for 2.5 hours.
Remove the lid/foil and bake for an additional 30 minutes to brown the top and thicken the juices.
Ingredients
Public
Baked Sea Bream with potatoes in crispy parmesan crust with tomato salad
Baked Sea Bream with a Crispy Parmesan Crust
A light and elegant fish dish featuring tender sea bream over a bed of thin potatoes, topped with a zesty buckwheat and parmesan crumble.
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Servings: 2–4
Ingredients
4 Sea bream fillets (or sea bass)
3–4 Large potatoes, peeled
½ cup Buckwheat breadcrumbs
¼ cup Parmesan cheese, finely grated
1 Lemon, zested
2 cloves Garlic, minced
1 handful Fresh parsley, finely chopped
3–4 tbsp Extra virgin olive oil
To taste: Salt and freshly ground black pepper
Instructions
1. Prepare the Potato Base
Using a mandoline, slice the peeled potatoes into very thin rounds.
Bring a pot of lightly salted water to a boil. Blanch the potato slices for 5 minutes, then drain them thoroughly.
Line a baking sheet with parchment paper. Arrange the potato slices on the sheet, slightly overlapping them to create a solid "bed" for the fish.
2. Create the Crispy Crust
In a medium bowl, combine the buckwheat breadcrumbs, grated parmesan, lemon zest, chopped parsley, and minced garlic.
Season with salt and black pepper, then pour in the olive oil. Mix until the texture resembles damp sand.
3. Assemble and Bake
Pat the fish fillets dry and place them over the potatoes, skin-side down.
Evenly distribute the breadcrumb mixture over the top of the fillets, pressing down lightly with your hand to ensure the coating sticks.
Bake in a fan-assisted oven at 180°C for 20 minutes.
For the final touch, switch to the grill setting and bake for an additional 5 minutes until the crust is golden and extra crispy.
Tomato salad
Cut the tomato to circles.
Cut the green bell pepper to small dices.
Cut the cleaned onion to very small dices.
Cut the parsley leaves as thinly as you can.(You could also use a basil pesto instead)
Arange: Put the tomato circles at the bottom. Layer the green pepper and onion dices on top of the tomato. Sprinkle with parsley. Add salt and a drop of extra virgin olive oil on top of each slice.
Ingredients
400
Gram
100
Gram
70
Gram
3
Gram
3
Gram
10
Gram
3
Gram
25
Gram
150
Gram
40
Gram
30
Gram
Beef Goulash with Toasted Millet Polenta
A rich, slow-simmered beef stew served over an ultra-creamy, toasted millet mash.
Prep time: 20 mins
Cook time: 1 hour 40 mins
Total time: 2 hours
Servings: 4
Ingredients
For the Beef Goulash:
600g Beef (chuck or shoulder), cut into small cubes
4 Large onions (1 for the base, 3 for caramelizing)
2 Carrots, sliced
1 Chicken stock cube
2 tsp Tomato puree
Olive oil, salt, and black pepper
For the Millet Polenta:
1 cup Millet seeds (blended into flour)
3 cups Water
1 ½ Vegetable bouillon cubes
2 tbsp Grated Parmesan cheese
50ml Full cream (heavy cream)
Instructions
1. The Goulash Base
In a large pot, sear the beef cubes on high heat for 3–4 minutes until browned.
Lower the heat. Add one chopped onion and the sliced carrots. Sauté for 2–3 minutes.
Cover with water, add the chicken stock cube, and simmer gently for 90 minutes.
2. Caramelized Onions (Start at the 45-min mark)
In a separate pan, sauté 3 thinly sliced onions in olive oil on low heat.
Cook for 40 minutes, stirring occasionally, until they reach a deep, jammy caramelization.
3. The Millet Polenta (Start at the 60-min mark)
Blend millet seeds until they reach a flour-like consistency.
Toast the millet flour in a dry skillet over medium-high heat for 6–7 minutes until fragrant.
In a pot, boil 3 cups of water with the vegetable bouillon.
Whisk in the toasted millet flour. Reduce heat to the lowest setting and simmer for 20 minutes.
Finish by stirring in the Parmesan and cream until smooth.
4. Finishing the Goulash
After 90 minutes, remove the carrots and the base onion from the goulash pot. Mash them with a fork and stir the paste back into the pot to thicken the sauce.
Fold in the caramelized onions and the tomato puree. Sauté for 5 more minutes.
5. Serving
Spoon a generous portion of creamy millet polenta onto a plate and top with the rich beef goulash.
Ingredients
300
Gram
400
Gram
60
Gram
10
Gram
15
Gram
15
Gram
grinded
40
Gram
15
Gram
100
Gram
Public
Burrata with Caramelized Pear and Prosciutto
This appetizer is the ultimate study in contrasts: creamy burrata, salty prosciutto, and warm, honey-glazed pears. It’s an elegant, restaurant-quality plate that is surprisingly simple to assemble.
Ingredients
2 balls of Burrata cheese
1 ball of fresh Mozzarella
1 firm but ripe Pear (washed and cut into bite-sized pieces)
1 tbsp Honey
Prosciutto slices (optional, but highly recommended)
A handful of Fresh Arugula
Chopped Pistachios (for crunch)
Extra Virgin Olive Oil
A pinch of Sea Salt
Instructions
1. Caramelize the Pears
Place the pear pieces into a preheated pan over medium-high heat. Drizzle in the honey and stir to coat. Cover the pan and cook for a few minutes until the pears turn a rich, golden brown. Once caramelized, remove from the heat and set aside to cool slightly.
2. Prepare the Cheese Base
On a large serving platter, place the two burrata balls. Use a fork to gently tear them open, allowing the creamy center (stracciatella) to spread. Tear the mozzarella ball into rustic shreds and scatter them in between the burrata for added texture.
3. Assemble the Toppings
Top the cheese with the warm caramelized pears, making sure to drizzle over every drop of the sweet juices left in the pan. If using prosciutto, drape the thin slices artistically around the cheese.
4. Garnish and Season
Scatter a generous handful of arugula and the chopped pistachios over the dish. The nuts provide a necessary crunch against the soft cheese.
5. Final Flourish
Finish the dish with a light drizzle of high-quality olive oil and a pinch of sea salt to enhance the flavors.
Pro Tip
Serve this dish immediately while the pears are still warm. It pairs perfectly with crusty toasted sourdough or a chilled glass of Temjanika or Zilavka.
Enjoy!
Ingredients
100
Gram
150
Gram
20
Gram
60
Gram
30
Gram
10
Gram
100
Gram
Public
Caramelized Carrot Tagliatelle with Egg Sauce
Caramelized Carrot Tagliatelle with Creamy Egg Sauce
This dish is a sophisticated, grain-free take on pasta that celebrates the natural sweetness of carrots. By transforming carrots into delicate ribbons and pairing them with a rich, velvety egg-based sauce, you create a vibrant meal that feels both indulgent and nourishing.
Ingredients
Large Carrots: Peeled and cut into long, thin ribbons (tagliatelle).
Eggs: 2–3 large, soft-boiled.
Onion: 1 medium, finely minced.
Walnuts: One handful, crushed.
Maple Syrup: 1 tbsp for caramelization.
Butter & Olive Oil: For sautéing.
The Sauce:
200ml Heavy cream
Grated Parmesan cheese
1 tsp Dijon mustard
Fresh Parsley & Basil
Lemon zest
Salt & Black pepper to taste
Instructions
1. Prepare the Eggs & Toppings
Start by cooking the eggs in boiling water for 9 minutes to achieve a soft-boiled consistency. While they cook, toast the crushed walnuts in a pan with a small knob of butter for 6–7 minutes until golden and fragrant. Set the walnuts aside.
2. Caramelize the Base
In the same pan, add a little more butter and the finely minced onion. Sauté on low heat for 15 minutes until the onions are soft, translucent, and sweet.
3. Sauté the Carrot Tagliatelle
Add the remaining butter, the carrot ribbons, salt, a drizzle of olive oil, and the maple syrup to the pan. Increase the heat to medium-high and cook for about 15 minutes. Stir occasionally until the carrots are tender and beautifully caramelized around the edges.
4. Infuse the Cream
In a separate small saucepan, heat the cream along with the parmesan, Dijon mustard, and black pepper. Simmer gently until the mixture begins to thicken into a smooth sauce.
5. Blend the Sauce
In a blender or using a hand mixer, combine the thickened cream mixture, the soft-boiled eggs, fresh parsley, basil, and a pinch of lemon zest. Blend until the sauce is completely smooth and vibrant.
6. Assembly
Arrange the warm, caramelized carrot ribbons on a serving plate. Pour the hot, creamy egg sauce generously over the "tagliatelle" and finish with a sprinkle of the toasted walnuts for the perfect crunch.
Pro Tip
Use a wide vegetable peeler to get long, continuous ribbons from the carrots. If you want an extra layer of flavor, add a tiny pinch of chili flakes during the caramelization step to balance the sweetness of the maple syrup.
Bon appétit!
Ingredients
350
Gram
80
Gram
30
Gram
20
Gram
150
Gram
30
Gram
6
Gram
3
Gram
120
Gram
Public
Chicken & Rocket Caesar-Style Salad
A light, protein-packed twist on the classic Caesar salad.
1. Prepare the Creamy Dressing
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, and chopped anchovies until smooth.
Season: Add salt and pepper to taste.
Chill: Keep it in the fridge until you’re ready to plate to keep the flavors sharp.
2. Prep the Protein
If you aren't using pre-roasted chicken:
Season the chicken breast with salt and pepper.
Cook: Sear or roast until the internal temperature reaches 74°C (165°F).
Slice: Let it rest for a few minutes, then slice thinly.
3. Prep the Greens
Rinse and thoroughly dry the lettuce and rocket (arugula).
Tear or chop the lettuce into easy, bite-sized pieces.
4. Toss & Combine
Initial Toss: In a large bowl, mix the lettuce and rocket with half of the dressing.
The Goods: Add the sliced chicken and bread croutons.
Final Coat: Drizzle the remaining dressing over the top and gently toss until everything is evenly coated.
5. Serve & Garnish
Divide the salad among plates. For that professional finish, add:
A fresh grind of black pepper.
A generous sprinkle of parmesan shavings.
Ingredients
Roasted
300
Gram
200
Gram
150
Gram
40
Gram
150
Gram
6
Gram
10
Gram
5
Gram
3
Gram
25
Gram
Public
Chicken thighs in creamy sauce of spinach and parmesan
Creamy Spinach Chicken Thighs with Parmesan
A succulent, one-pan dish featuring crispy-skinned chicken nestled in a rich, savory spinach cream.
Ingredients
Protein: 4–6 Chicken thighs (skin-on, bone-in).
Produce: Fresh spinach (thoroughly washed).
The Cream Base: 250ml cooking cream, 30g finely grated Parmesan cheese.
Aromatics & Spices: Salt, black pepper, ground paprika, curry powder, and a pinch of cumin (optional).
Pantry Extras: 4–5 sun-dried tomatoes in oil (optional), 1 tbsp sunflower oil, 20g butter.
Preparation
1. Seasoning
Season the chicken thighs generously on both sides with salt, black pepper, paprika, curry, and cumin. Let the meat rest for 15 minutes to allow the spices to penetrate.
2. Searing for Texture
In a large skillet or pot, heat the oil and butter over medium-high heat.
Place the chicken in the pan, meat-side down first. Fry for 7 minutes.
Flip to the skin-side and fry for another 5 minutes, or until the skin is golden-brown and perfectly crispy. Remove the chicken from the pan and set aside.
3. The Spinach & Cream Sauce
In the same pan (keeping those flavorful meat juices), add the spinach. Sauté for 4–5 minutes until the leaves have completely wilted.
Pour in the cooking cream and simmer for 2–3 minutes.
Stir in the grated Parmesan and cook for 1 minute until the sauce begins to thicken.
4. Finishing
Place the chicken thighs back into the creamy sauce. If using, add the sun-dried tomatoes at this stage.
Let everything simmer together for a final 2 minutes so the flavors meld.
Ingredients
560
Gram
200
Gram
250
Gram
30
Gram
30
Gram