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Showing 9 recipes of 72
Public
Meatballs in tomato sauce with sweet potato
Ingredients
For the Meatballs:
Meat: 250g ground meat (beef, pork, or a mix)
Aromatics: 1 small onion (finely diced), 1 small bell pepper (finely diced), 1 clove garlic (pressed)
Herbs & Spices: 1 bunch fresh parsley (finely chopped), 1 tbsp red paprika flakes, 1/3 tsp hot paprika flakes, 1 tsp toasted cumin seeds, salt, and black pepper to taste.
Binder: ½ cup breadcrumbs, ¼ cup buttermilk (for soaking), 1 large egg.
For the Sauce:
Base: 1 small onion (diced), ½ carrot (shredded), 3 cm piece celeriac root (shredded).
Liquids: 250 ml classic tomato sauce, ½ glass water.
Secret Ingredient: 4 cm piece of sweet potato (to be cooked in sauce and blended).
Seasoning: 1 small clove garlic (pressed), olive oil for sautéing.
For the Roasted Sides:
Potato: 1 large sweet potato (peeled and cut into 1.5 cm cubes).
Seasoning: 1 tbsp olive oil, smoked paprika.
Instructions
1. Prep the Meat Mixture
Sauté Aromatics: In a small pan, sauté the diced onion and pepper for 3 minutes. Add the garlic and 1 tbsp red paprika flakes; cook for an additional 30 seconds. Remove from heat and let it cool completely.
Toast Cumin: In a dry pan, toast the cumin seeds for 40–50 seconds until fragrant.
Soak Breadcrumbs: Place breadcrumbs in a small bowl and cover with buttermilk for a few minutes.
Combine: In a large bowl, mix the meat, cooled onion mixture, chopped parsley, toasted cumin, salt, black pepper, and hot paprika. Squeeze excess buttermilk from the breadcrumbs and add them to the bowl along with the egg.
Rest: Mix well (first with a spoon, then by hand). Chill in the refrigerator for 30 minutes to allow flavors to marry.
2. Roast the Sweet Potatoes
Preheat your oven to 200°C (400°F).
Toss the sweet potato cubes with 1 tbsp olive oil and smoked paprika in a baking dish.
Bake for 25 minutes until tender. Note: Do not add salt until after baking to maintain the best texture.
3. Fry the Meatballs
Lightly oil your hands and roll the meat mixture into small balls (approx. 2.5 cm in diameter).
Heat 2 tbsp olive oil in a deep skillet over medium heat. Fry meatballs for about 4 minutes per side until browned all over. Remove and set aside.
4. Simmer the Sauce
In the same skillet, sauté the diced onion and shredded carrot for 3–4 minutes.
Add the shredded celeriac and cook for 1 minute, followed by the garlic for 30 seconds.
Pour in the tomato sauce and water. Bring to a boil, then lower the heat to a simmer.
5. The Final Braise
Place the meatballs and the 4 cm piece of sweet potato into the sauce.
Cover and cook for 25 minutes on low heat.
6. Finish & Serve
Remove the single piece of sweet potato from the sauce. Blend it with a splash of the sauce liquid until smooth.
Stir the blended potato back into the main pot to thicken the sauce. Add 1 tsp of soy sauce. Simmer for 1 final minute.
To Serve: Plate the meatballs with plenty of sauce and serve the roasted smoky sweet potato cubes on the side.
Ingredients
250
Gram
100
Gram
40
Gram
30
Gram
20
Gram
4
Gram
250
Gram
150
Gram
Public
Mushrooms and spinach bowl
Portable
1. Clean and cut the mushrooms to bite size pieces. Put the in s pan without any oil for one min. on a high heat. After on min add some butter and saute them for 6 min.
2. Wash clean the spinach.
3. After 6 min add the cottage cheese in the pan with the mushrooms. Stir for one min.
4. Add spinach to the pan. Saute for 2 min.
5. Add cooking cream. Cook for one min.
6. Add grated parmesan cheese and cook for 1 min.
Bon appetit
Ingredients
Public
Oat flakes toast
Portable
Looking for a protein- and fiber-rich alternative to classic bread? This oatmeal and cottage cheese toast is the perfect choice for a nutritious breakfast or quick dinner that will keep you full for hours.
Mix together oat flakes, cottage cheese, one egg . Season with salt and ground sweet red paprika.
In the toaster lay a baking paper . Spread the mixture on the laying surface and cover it with the other half of the baking paper. Toast on both sides for 15 min.
Open the toaster and put your filings on the one half of the oat bread. Like ham salami, (or like in mine case Dried pork neck) chorizo and Emmentaler or Gauda cheese. Cover with the other side of the oat bread.
Bake for another 10 min.
Ingredients
30
Gram
60
Gram
50
Gram
1
Piece
40
Gram
30
Gram
40
Gram
Public
Okras in tomato sauce with white cheese
Okra is an excellent source of fiber and vitamins, and combined with a rich tomato sauce and aromatic spices, it becomes an irresistible Mediterranean meal. The perfect idea for a light lunch or a nutritious dinner.
1. Prepare the okra: Wash the okra thoroughly and trim the stems. Be careful not to crack open the okras.
2. Infuse the oil: Heat the olive oil in a large skillet over medium heat. Add the garlic, oregano, and paprika flakes. Sauté for 1 minute, until fragrant.
3. Cook the okra: Add the okra to the skillet and sauté for about 20 minutes, stirring occasionally, until tender.
4. Add tomatoes: Stir in the diced tomatoes and cook for 10 minutes, allowing them to release their juices.
5. Enrich with sauce: Add the tomato sauce and sauté for another 5 minutes.
6. Finish with cheese and herbs: Gently fold in the diced white cheese and fresh basil leaves. Season with salt, black pepper, and a pinch of hot paprika flakes if desired.
7. Serve: Transfer to a serving dish and enjoy warm, either as a main vegetarian dish or a side.
Ingredients
300
Gram
300
Gram
20
Gram
300
Gram
2
Gram
1
Gram
2
Gram
Oven roasted chicken wings
Juicy on the inside, crispy on the outside, and finished with a sticky honey-mustard glaze — these oven-baked wings are full of flavor and easy to prepare at home.
1. Prepare the Wings
Rinse the chicken wings under cold water and pat dry.
Using a sharp knife, cut at the joint to separate the wingette from the drumette (if not already separated).
Place all pieces in a large bowl and cover completely with buttermilk or yogurt.
Cover with plastic wrap and refrigerate for 30 minutes.
2️⃣ Season the Wings
In a small bowl, mix together salt, paprika, dry mustard, curry powder, black pepper, and cumin.
Preheat the oven to 200°C (400°F).
Remove the wings from the marinade and squeeze gently to remove excess liquid.
Arrange the wings on a lined baking tray, skin side down.
Season evenly with half of the spice mix.
Turn the wings skin side up and season with the remaining spice mix.
3️⃣ Roast the Wings
Bake in the preheated oven for 60 minutes, until golden and crispy.
4️⃣ Prepare the Honey-Mustard Glaze
About 15 minutes before the wings finish roasting:
Melt the butter.
In a small bowl, whisk together Dijon mustard, honey, soy sauce, and melted butter until fully combined.
5️⃣ Glaze the Wings
Remove the tray from the oven.
Using a teaspoon or brush, coat each wing evenly with the prepared glaze.
6️⃣ Finish Under the Grill
Return the tray to the oven and switch to the grill (broil) setting, keeping the tray in the middle rack.
Grill for 10 minutes.
Move the tray to the upper rack and grill for an additional 5 minutes, until caramelized and slightly sticky.
Ingredients
1600
Gram
25
Gram
8
Gram
10
Gram
8
Gram
4
Gram
7.5
Gram
5
Gram
Public
Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
A balanced lunch in which the flavor of pork knuckles marinated in mustard is complemented by the freshness, sweet note of beets and creamy goat cheese in the salad.
Ingredients
For the Marinade
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp sunflower oil (refined)
½ tsp brown sugar
For the Pork Chops
2 pork chops
Salt and freshly ground black pepper, to taste
For the Salad
1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes
100 g goat cheese, cut into small cubes
2 cups rocket (arugula) leaves
Juice of ½ lemon
1 tsp honey
½ tsp salt
Balsamic cream with raspberry flavor, for drizzling
For Cooking
1 tbsp butter
Instructions
1. Prepare the Marinade
In a small bowl, combine the apple cider vinegar, Dijon mustard, sunflower oil, and brown sugar. Whisk well until the mixture forms an emulsion.
2. Marinate the Pork Chops
Season the pork chops on both sides with salt and pepper. Using a cooking brush, coat the pork chops with the cider and mustard marinade. Place them in a covered pot or dish and refrigerate for at least 2 hours to marinate.
3. Prepare the Salad
Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes.
In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving.
4. Cook the Pork Chops
Heat a skillet over medium-high heat and melt the butter. Remove the pork chops from the marinade and let any excess drip off. Fry the pork chops for about 5 minutes on each side, or until golden brown and cooked through.
5. Rest the Pork Chops
Transfer the cooked pork chops to a plate and let them rest for at least 10 minutes before serving. This helps retain their juices.
6. Serve
Serve the pork chops alongside the beetroot, goat cheese, and rocket salad.
Bon appétit!
Ingredients
400
Gram
15
Gram
15
Gram
6
Gram
15
Milliliter
200
Gram
150
Gram
120
Gram
20
Gram
Public
Pork Loin with Tuna Sauce
This sophisticated dish features beautifully roasted, thinly sliced pork loin served with a rich, velvety tuna and caper sauce, offering a delightful twist on the classic Italian Vitello Tonnato.
Ingredients
1 pork loin
2 tbsp olive oil
Fresh rosemary and sage
2 cloves garlic, smashed
Salt and freshly ground black pepper, to taste
½ cup dry white wine
A small knob of butter (for the pan sauce)
For the Tuna Sauce & Garnish:
3 hard-boiled eggs
1 can (approx. 160g) tuna, drained
3–4 anchovy fillets
1 tbsp capers, rinsed
½ cup meat broth (as needed for consistency)
Caper berries (for garnish)
Instructions
Preheat the Oven: Preheat your oven to 350°F (180°C).
Sear the Pork: In a large, oven-safe pan or skillet, heat the olive oil over medium-high heat with the fresh rosemary, sage, and smashed garlic. Season the pork loin generously with salt and pepper, then brown it thoroughly on all sides until it develops a golden crust.
Deglaze and Roast: Transfer the pork loin to a baking dish, placing the herbs underneath the meat. Pour the white wine into the hot searing pan to deglaze, scraping up any browned bits from the bottom. Pour these pan juices over the pork.
Bake: Roast in the oven for about 1 hour, occasionally basting the meat with its own cooking juices. The pork is perfectly cooked when a meat thermometer inserted into the thickest part reads an internal temperature of 145°F to 150°F (approx. 65°C–68°C) for a juicy finish, or up to 160°F (71°C) if preferred.
Chill and Slice: Remove the pork from the oven and let it cool completely. Once cooled, wrap it and refrigerate for a few hours; this makes it much easier to slice thinly.
Make the Pan Jus: If the pan juices in the baking dish are too reduced, add a splash of water or broth and deglaze again. Strain the juices into a small saucepan, bring to a simmer to reduce slightly, and whisk in a small knob of cold butter for a glossy, silky finish. Set aside.
Prepare the Creamy Tuna Sauce: In a blender or food processor, combine the hard-boiled eggs, drained tuna, anchovy fillets, capers, and a splash of meat broth. Blend until completely smooth and creamy, adding more broth if necessary to achieve a pourable consistency. Season with salt and pepper to taste.
Assemble and Serve: Spread a thin layer of the tuna sauce across the bottom of a flat serving platter. Arrange the thinly sliced pork on top, slightly overlapping the slices. Cover the meat evenly with more tuna sauce. Garnish beautifully with caper berries and drizzle with the glossy, reduced pan jus just before serving.
Ingredients
10
Gram
80
Gram
150
Gram
6
Gram
160
Gram
6
Gram
10
Gram
4
Gram
3
Gram
2
Piece
2
Piece
500
Gram
Public
Pork with eggplant and okras
This comforting, slow-baked casserole combines tender pieces of pork with savory sautéed okra and layers of pan-fried eggplant, all simmered in a rich garlic and tomato sauce.
Ingredients
600g–700g pork meat (shoulder or leg), cut into bite-sized pieces
1 large onion, diced
1 medium leek (or two thin ones), sliced into thin rounds
400g frozen okra
1 large eggplant (or 2 medium), sliced into 3-4mm rounds
2 cloves garlic, minced
1 can (400g) whole peeled tomatoes (pomodori)
Olive oil or vegetable oil for sautéing and frying
Salt and freshly ground black pepper, to taste
Instructions
Prep the Meat: Cut the pork into bite-sized pieces. Season liberally with salt and set aside while preparing the rest of the ingredients.
Sauté the Aromatics: Heat a tablespoon of oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sliced leek, and sauté until soft and translucent.
Prep the Eggplant: While the onions are cooking, slice the eggplant into 3-4mm thick rounds. Sprinkle them with salt and let them sit for about 10 minutes to draw out any bitterness.
Add the Okra: Add the frozen okra directly into the skillet with the sautéed onions and leeks, stirring to combine.
Pan-Fry the Eggplant: Heat a separate skillet with 1 teaspoon of oil over medium-high heat. Pat the eggplant slices completely dry with paper towels. Fry them in batches until they develop dark brown spots on both sides. Since eggplant absorbs oil quickly, add an extra teaspoon of oil with each new batch. Transfer the fried slices to kitchen paper to drain the excess oil.
Cook the Pork: Stir the minced garlic into the skillet with the okra and onions, cooking for 30 seconds until fragrant. Add the seasoned pork pieces and sauté everything together on medium heat for about 20 minutes, stirring occasionally.
Simmer with Tomatoes: Open the can of peeled tomatoes, roughly chop them, and pour them into the skillet along with their juices. Fill the empty can halfway with warm water, swirl it around, and pour it into the skillet. Cover with a lid and simmer for 15 minutes.
Assemble and Bake: Preheat your oven to 180°C (350°F). Take an appropriate baking dish (about 28–30 cm in diameter). Arrange half of the fried eggplant slices along the bottom. Pour the pork, okra, and tomato mixture evenly over the eggplant layer. Cover the top with the remaining eggplant slices. Cover the dish with a lid (or aluminum foil) and bake for 60 minutes. Remove the lid for the final 20 minutes of baking to let the top brown beautifully.
Ingredients
60
Gram
70
Gram
400
Gram
450
Gram
50
Gram
5
Gram
3
Gram
6
Gram
150
Gram
Protein lettuce salad with eggs, black lentils (Beluga) and tomato
This is a hearty, protein-packed salad! It has a great balance of textures—the soft lentils, the crunch of the water-chilled onions, and the smokiness of the ham
Smoked Ham & Lentil Salad
Serves: 2–3 | Prep time: 15 min | Cook time: 25 min
Ingredients
Lentils: 1 cup dry lentils (rinsed)
Aromatics: 1 vegetable bouillon cube, 1 small onion
Protein: 2 eggs, 100g smoked ham
Fresh Produce: 1 head of lettuce, 2 medium tomatoes, ½ lemon
Pantry: 1 tsp mustard, 2 tbsp oil (sunflower or EVOO), salt to taste
Instructions
Simmer the Lentils: Combine lentils, water (double the volume of lentils), and the bouillon cube in a pot. Boil for ~25 minutes until tender. Drain and let cool.
Mellow the Onion: Slice the onion into thin strips. Soak them in a bowl of ice water while you prepare the rest; this removes the harsh "bite."
Hard-Boil the Eggs: Boil eggs for 10 minutes. Shock them in cold water for 5 minutes, then peel and dice.
Chop & Prep: Wash and bite-size the lettuce. Dice the tomatoes and chop the smoked ham into small cubes.
Whisk the Dressing: In a ramekin, emulsify the lemon juice, mustard, and oil.
Assemble: Drain the onions and squeeze dry. In a large bowl, toss the lettuce, lentils, eggs, tomatoes, onions, and ham. Pour the dressing over the top, season with salt, and fold gently.
Ingredients
250
Gram
180
Gram
40
Gram
25
Gram
10
Milliliter
20
Gram
5
Gram
3
Gram
100
Gram
60
Gram