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Public
Creamy Curry Chicken with Baked Rice & Tahini Cucumber Salad
1. Prepare the Curry Chicken
Prep the meat: Dice the chicken breast into roughly 1.5 cm cubes.
Poach: In a pot, combine 400 ml of water with 1 chicken bouillon cube. Bring to a boil, then reduce to medium heat. Add the chicken pieces and simmer for about 6 minutes. The meat should be just nearly cooked through (a hint of pink in the center is fine, as it will finish in the pan).
Sear: Heat 1 tbsp of olive oil and 20g of butter in a deep skillet over low heat. Once melted, increase the heat to medium-high and stir in 1 tbsp of curry powder for 30 seconds to release the aroma. Use a slotted spoon to transfer the chicken from the broth into the skillet. Fry for 5 minutes until the chicken develops a light golden crust.
Simmer: Pour in half a cup of the remaining chicken broth and 200 ml of cooking cream. Lower the heat to medium-low and simmer for 10 minutes. Stir in an additional tablespoon of curry powder and cook for 3 more minutes.
Finish: Stir in grated Parmesan, salt, and black pepper to taste. Keep on low heat until ready to serve.
2. Prepare the Baked Rice
Preheat: Set your oven to 180°C.
Sauté: Rinse 100–120g (about half a cup) of white rice (San Andrea is recommended). In a skillet over medium heat, sauté a small diced onion until translucent.
Toast & Boil: Add the rinsed rice to the onion and fry for 1 minute. Pour in the remaining chicken broth (from the poached chicken) and bring to a boil.
Bake: Transfer the mixture to a baking dish with a lid. Bake for 20 minutes.
Rest: Once finished, remove from the oven and let it rest, covered, until serving.
3. Prepare the Tahini Salad
Cucumber: Peel the cucumber (optional) and slice it lengthwise. Scoop out the seeds with a teaspoon, then slice into half-moons.
Toast Seeds: In a small pan over medium-low heat, toast 1 tbsp of sesame seeds and 1 tsp of cumin seeds until the sesame is lightly golden. Remove from heat.
Tahini Dressing: In a small bowl, whisk 1-1.5 tsp of tahini with 1 tbsp of cold water until it lightens in color. Gradually add another teaspoon of water and whisk until it reaches a smooth, beige sauce consistency.
Emulsify: Stir in 1 tsp of white balsamic vinegar, 1 tbsp of olive oil, a squeeze of lemon juice, black pepper, and a few drops of honey. Whisk until smooth.
Assemble: Trim the arugula (rocket) stems. In a large bowl, toss the cucumber and arugula with 1/2 tsp of salt. Pour over the tahini dressing and toasted seeds, then toss gently to coat.
4. Serving
Plate the curry chicken alongside the baked rice. Drizzle some of the curry sauce over the rice and finish with a light dusting of curry powder. Serve the salad in a separate side bowl. Enjoy!
Ingredients
500
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400
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20
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100
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60
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200
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40
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150
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50
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6
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8
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15
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3
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8
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4
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2
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2
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Public
Creamy Toasted Millet Polenta
Batch
Creamy Toasted Millet Polenta
A nutrient-dense, comforting alternative to traditional corn-based polenta.
Ingredients
130 gr. Raw millet seeds (blended into flour)
450 mil. Water
1 cube/tbsp Vegetable bouillon
1/4 cup Grated Parmesan cheese
1 tbsp Heavy cream (or coconut cream for a dairy-free "Fit" version)
Optional: A pinch of sea salt and cracked black pepper to taste
Preparation Steps
Mill the Grain: Place raw millet seeds in a high-speed blender. Process until it reaches a fine, flour-like consistency.
The "Nutty" Toast: Heat a dry skillet over medium-high heat. Add the millet flour and toast for 6–7 minutes. Whisk or stir constantly to prevent burning. Stop when the flour smells fragrant and looks golden.
Prepare the Base: In a medium pot, bring 3 cups of water and the bouillon to a rolling boil.
The Whisk-In: Slowly rain the toasted millet flour into the boiling water while whisking vigorously to avoid clumps.
The Slow Simmer: Reduce the heat to the lowest possible setting. Cover and simmer for 15 minutes. Stir occasionally to ensure the bottom doesn't scorch.
The Finish: Remove from heat. Stir in the Parmesan and cream. Continue stirring until the cheese is melted and the texture is velvety and smooth.
Ingredients
130
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7
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10
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25
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Public
Crisp Apple & Cucumber Salad with Citrus-Tangerine Vinaigrette
15 min
Portable
Crisp Apple & Cucumber Salad with Citrus-Tangerine Vinaigrette
A refreshing, crunchy salad that balances the sweetness of apples with the bright, zesty notes of tangerine and lemon.
Ingredients
The Base:
1 Crisp Apple (cut into 1–1.5 cm cubes)
1 medium Cucumber (halved lengthwise, seeded, and sliced into 1 cm half-moons)
1 head of Lettuce (cut into 1.5 cm wide ribbons/strips)
1/2 Small Lemon (for coating the apples)
1/2 tsp Salt
The Citrus Dressing:
Juice of 1/2 small Lemon (adjust based on the acidity of the first half)
Juice of 1/2 Tangerine (freshly squeezed)
2 tbsp Cold-pressed Sunflower oil
Instructions
Prep and Protect the Apples: Cut the apple into uniform 1–1.5 cm pieces and place them immediately into your salad bowl. Squeeze the juice of half a small lemon over them and toss well; this adds flavor and prevents the apples from browning.
Prepare the Vegetables: Seed and slice the cucumber into half-moons. Slice the lettuce into 1.5 cm strips. Add both to the bowl with the apples.
Whisk the Vinaigrette: In a small separate bowl, combine the remaining lemon juice, the fresh tangerine juice, and the cold-pressed sunflower oil. Whisk until the dressing is well combined.
Season and Mix: Sprinkle the salt over the salad mixture. Using your hands (the best way to ensure even coating without bruising the lettuce), gently toss the ingredients together.
Dress and Serve: Pour the citrus dressing over the salad and give it one final thorough mix. Serve immediately while the greens are crisp.
Ingredients
150
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100
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100
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10
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25
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3
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4
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Public
Crisp Celery, Apple, and Toasted Seed Salad
Crisp Celery, Apple, and Toasted Seed Salad
This salad is a masterclass in texture, bringing together the refreshing crunch of celery and cucumber with the tart sweetness of apple. The warm, toasted seeds and a zingy mustard-soy dressing elevate these simple ingredients into a vibrant, nutrient-packed bowl.
Ingredients
Celery: Crisp stalks, cut into 1.5 cm pieces.
Cucumber: Seeds removed to prevent sogginess, cut into 1.5 cm pieces.
Apple: A firm, tart variety works best, cut into 1.5 cm pieces.
Baby Spinach: Fresh and tender leaves.
Seeds: A mix of pumpkin and sunflower seeds.
The Dressing:
1 tsp Mustard (Dijon or yellow)
½ tsp Honey
½ tsp Salt
A pinch of Black Pepper
1 tsp Soy Sauce
Juice of ½ small Lemon
Instructions
1. Prep the Base
Cut the celery and apple into uniform 1.5 cm pieces. For the cucumber, slice it in half lengthwise and use a spoon to scrape out the watery seed center before cutting it into pieces. This keeps the salad crisp for longer. Place them all in a large mixing bowl.
2. Add the Greens
Add a generous handful of fresh baby spinach to the bowl with your chopped ingredients.
3. Toast the Seeds
In a skillet over medium-high heat, toss the pumpkin and sunflower seeds. Toast them for 4–6 minutes, stirring occasionally, until they become fragrant and slightly golden. Remove from the heat and let them cool completely to maintain their crunch.
4. Whisk the Dressing
In a small bowl, combine the mustard, salt, honey, lemon juice, soy sauce, and pepper. Whisk vigorously until the dressing is emulsified and smooth. The soy sauce adds a subtle savory depth that balances the honey and lemon.
5. Assemble
Pour the dressing over the salad and mix well, ensuring the spinach and fruit are evenly coated.
6. Final Touch
Just before serving, scatter the cooled, toasted seeds over the top. This ensures they stay perfectly crunchy until the first bite.
Ingredients
80
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60
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100
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6
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30
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6
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Public
Crispy Pan-Fried Trout with Honey Mustard Glaze
A perfectly seared trout fillet featuring a sweet and tangy glaze, served over a crisp apple and spinach salad.
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 2 people
Ingredients
For the Trout:
2 Trout fillets (freshly filleted)
1 tbsp Mayonnaise (the secret for a crispy skin)
1 tbsp Butter (for frying)
Seasoning: Salt, to taste
For the Honey Mustard Glaze:
1 tsp Mustard (Dijon or yellow)
2 tsp Honey
½ tsp Smoked paprika
½ tsp Black pepper
1 tsp Dried dill
Zest of 1 lemon
For the Fresh Salad:
1 handful Baby spinach
½ Apple, thinly sliced
5-6 Cherry tomatoes, halved
1 tbsp Olive oil
Juice of ½ lemon
Instructions
1. Prep the Fish
Using a sharp knife, make thin, shallow scores (cuts) on the skin of the fillets. This prevents the fish from curling in the pan. Lightly salt both sides and let them rest for a few minutes.
2. Mix the Glaze & Salad
Glaze: In a small bowl, whisk together the lemon zest, mustard, honey, smoked paprika, black pepper, and dill. Set aside.
Salad: In a medium bowl, toss the spinach, apple slices, and cherry tomatoes with olive oil and lemon juice. Season with a pinch of salt and set aside.
3. The "Crispy Skin" Secret
Pat the skin of the trout completely dry with a paper towel. Spread a thin, even layer of mayonnaise over the skin side. This creates a protective barrier that results in an incredibly golden, crispy texture.
4. Pan-Sear
Heat a skillet over medium heat and add the butter. Once sizzling, place the fillets skin-side down. Press down gently with a spatula for the first 30 seconds. Cook for about 10 minutes until the skin is deeply golden and the flesh is mostly cooked through.
5. Flip & Glaze
Flip: Carefully turn the fillets over and cook the flesh side for just 1 minute.
Glaze: Flip them back to skin-side down. Brush the honey mustard glaze generously over the top (the flesh side). Cook for one more minute to allow the glaze to warm and caramelize slightly.
6. Serve
Plate the fresh salad first. Carefully place the trout fillets on top. Serve immediately while the skin is at its crunchiest!
Ingredients
600
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20
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5
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8
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40
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50
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50
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3
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10
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15
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8
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Crunchy Cabbage Salad with Bacon and Roasted Walnuts
Crunchy Cabbage Salad with Bacon and Roasted Walnuts
This isn't your typical coleslaw. By lightly sautéing the vegetables in bacon fat and adding roasted walnuts, this salad gains a deep, smoky complexity. It’s a perfect "Meal Chain" addition—hearty enough to be a standalone light meal or a bold side dish for grilled meats.
Ingredients
Fresh Cabbage: Finely shredded.
Carrots & Red Bell Pepper: Cut into thin, 3 cm matchsticks.
Bacon: Cut into 2x1 cm pieces.
Garlic: 2 cloves, minced.
Walnuts: One handful, crushed and salted.
The Dressing:
2 tbsp Greek yogurt
2 tbsp Mayonnaise
1 tsp Dijon mustard
Juice of 1 small lemon
1 tsp Salt & ½ tsp Black pepper
2 tsp Dried dill & 1 tsp Dried mint
1 tsp Smoked paprika
Instructions
1. Prep the Vegetables
Using a mandolin or a sharp knife, shred the cabbage into thin strips. Prep the carrots and red peppers into uniform 3 cm matchsticks to ensure an even texture throughout the salad.
2. Crisp the Bacon
Place the bacon pieces in a skillet over medium heat. There is no need to add oil; let the bacon render its own fat.
Homemade bacon: Fry for 3–4 minutes.
Store-bought bacon: Fry until the fat turns a light, golden brown.
Once crispy, remove the bacon but keep the fat in the pan.
3. Sauté and Infuse
In the same skillet, toss in the carrots and red peppers. Sauté them in the bacon fat until they appear slightly glassy but still retain a bit of "snap." In the final minute, add the minced garlic and sauté just until fragrant. Set aside to cool.
4. Roast the Walnuts
In a separate dry pan (or the oven), roast the crushed salted walnuts until they are fragrant and slightly darkened. This step is essential for adding a smoky, earthy crunch.
5. Whisk the Dressing
In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and all the spices. Whisk until you have a smooth, consistent sauce. The combination of dill, mint, and smoked paprika gives this dressing a unique, refreshing profile.
6. Assemble and Serve
In a large mixing bowl, combine the shredded cabbage, the sautéed pepper and carrot mix, the crispy bacon, and the roasted walnuts. Give them a light toss, then pour over the dressing. Mix thoroughly until everything is well-coated.
Pro Tip
For the best flavor, let the salad sit for 10–15 minutes before serving. This allows the cabbage to slightly soften and absorb the smoky dressing.
Bon appétit!
Ingredients
400
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100
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60
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120
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60
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60
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30
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6
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4
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Public
Crunchy Cucumber & Cabbage Seed Salad
20 min
Portable
A fresh, enzyme-rich salad that provides a satisfying crunch and a complex, toasted flavor profile.
Ingredients
The Base:
1 large Cucumber (halved lengthwise, seeded, and sliced into half-moons)
1/4 medium Cabbage (finely shredded using a mandolin)
1 handful Fresh Parsley (finely chopped)
1 clove Garlic (pressed or minced)
Zest from one small lemon
The Toasted Seed Mix:
1 tbsp Sunflower seeds
1.5 tbsp Pumpkin seeds
1 tsp Cumin seeds
The Dressing:
Juice of 1/2 large lemon (or 1 small lemon)
2 tbsp Extra virgin olive oil
1/2 tsp Salt
1/3 tsp Black pepper
1/2 tsp Soy sauce
1/2 tsp Apple cider vinegar with vanilla
Instructions
Toast the Seeds: Place the sunflower, pumpkin, and cumin seeds in a skillet over medium heat. Toast them until fragrant and slightly golden, stirring frequently to prevent burning. Set aside to cool.
Prep the Vegetables: Prepare the cucumber, cabbage, and parsley as described. Place them in a large mixing bowl along with the pressed garlic and lemon zest.
Whisk the Dressing: In a separate small bowl, whisk together the lemon juice, olive oil, salt, pepper, soy sauce, and vanilla apple cider vinegar until well emulsified.
Assemble: Add the toasted seeds to the vegetable bowl. Pour the dressing over the top and toss thoroughly to ensure every bit of cabbage is coated.
Serve: Enjoy immediately as a refreshing side dish to any protein or main meal.
Ingredients
200
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150
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30
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15
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10
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4
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8
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10
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3
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3
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3
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 salad with sesame seeds and tahini dressing.png)
Public
Cucumber and rocket (Arugula) salad with sesame seeds and tahini dressing
19 min
The peppery bite of the rocket (arugula) balances the cooling cucumber, while the toasted sesame seeds add a necessary "crunch" that makes the eating experience more satisfying. Tahini is the secret weapon here. While the cucumbers provide the volume, the healthy fats and protein in the sesame paste (tahini) signal to your brain that you are actually full. Without the fat from the dressing, you’d be hungry again in 30 minutes.
Prepare the Cucumber- Rocket Salad with Tahini Dressing
Cucumber: Peel the cucumber (optional) and slice it lengthwise. Scoop out the seeds with a teaspoon, then slice into half-moons.
Toast Seeds: In a small pan over medium-low heat, toast 1 tbsp of sesame seeds and 1 tsp of cumin seeds until the sesame is lightly golden. Remove from heat.
Tahini Dressing: In a small bowl, whisk 1 - 1.5 tsp of tahini with 1 tbsp of cold water until it lightens in color. Gradually add another teaspoon of water and whisk until it reaches a smooth, beige sauce consistency.
Emulsify: Stir in 1 tsp of white balsamic vinegar, 1 tbsp of olive oil, a squeeze of lemon juice, black pepper, and a few drops of honey. Whisk until smooth.
Assemble: Trim the arugula (rocket) stems. In a large bowl, toss the cucumber and arugula with 1/2 tsp of salt. Pour over the tahini dressing and toasted seeds, then toss gently to coat.
Ingredients
100
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50
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6
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6
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6
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15
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3
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3
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2
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4
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Public
Date & Walnut Crunch Salad
Portable
1. Take 6 boneless dates and put them in water. Let them soak for 15 -20 min.
2.Cut, celery , cucumber ( remove the seeds part), apple on 1,5 cm pieces. Put them in a bowl.
3. In the same bowl put baby spinach.
4. In skillet on medium high heat toast the walnuts. for 5-6 min. Let them cool.
5. In smaller bowl mix 1 tsp mayonnaise, 2 table spoons sour milk ( yogurt), 1 tea spoon mustard , 1/2 tea spoon salt, 1/2 tea spoon honey, juice from 1/2 ( one smaller) lemon .
Mix wll
6. Cut the dates to small pieces and add them in salad bowl. Add the walnuts. Mix everything well.
7. Pour the dressing in the salad. Mix well.
Bon appetit
Ingredients
60
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60
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50
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30
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50
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6
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6
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35
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10
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4
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25
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