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Showing 9 recipes of 72
Pulled Pork in Instant pot
An incredibly tender, juicy, and flavor-packed pulled pork recipe that leverages the pressure cooker to achieve slow-cooked perfection in a fraction of the time.
Instructions:
Marinate the meat: Cut the meat into 6–7 cm thick pieces. In a small bowl, mix 3 teaspoons of mustard with 4 teaspoons of white vinegar to create a smooth, thick paste. Using a pastry brush, coat all the pieces of meat thoroughly. Leave them to marinate for 1.5 hours.
Sear the meat: Once the marinating time is up, set the Instant Pot to high heat (Sauté function, without the lid) and sear each piece of meat until deeply browned—almost charred—for about 3–4 minutes per side.
Warm the broth: In the meantime, heat up the chicken broth (bouillon).
Deglaze the pot: Remove all the meat pieces from the pot and set them aside. Pour the warm chicken broth into the pot. Using a wooden spoon, scrape the bottom of the pot to loosen all the browned bits, which are packed with flavor.
Cook: Return the meat to the liquid and add 3 tablespoons of soy sauce. Close the lid and lock it. Once the pot reaches pressure and begins releasing steam, lower the heat to medium and let it cook undisturbed for 2 hours.
Finish (Optional): For an optional crispy finish, transfer the meat along with the cooking liquid into a roasting pan and bake in an oven preheated to 170°C for 30 minutes, allowing the sauce to reduce if necessary.
Bon appetit!
Ingredients
2600
Gram
50
Gram
40
Gram
30
Gram
30
Gram
12
Gram
8
Gram
4
Gram
Public
Ramen Bolognese
Portable
Batch
Ramen Bolognese: A Flavor-Packed Fusion
This recipe offers a unique twist on the classic Italian meat sauce by pairing it with wheat-based ramen noodles, which are often lighter on the stomach than traditional pasta. The addition of ajvar and soy sauce creates a deep, umami-rich flavor profile that bridges the gap between East and West.
Ingredients
Protein: Ground beef, diced bacon.
Base & Veggies: Onion, celery, carrots (stalks and leaves), minced garlic.
Seasoning & Umami: Ajvar (2 tsp), soy sauce, sweet and hot paprika flakes, dry basil.
Liquids: Tomato sauce, beef broth.
The Noodles: Ramen noodles (wheat-based).
Garnish: Fresh parsley, grated Parmesan cheese.
Instructions
1. Prepare the Bolognese Sauce
The Soffritto: Sauté the diced onion, celery, and carrot for 10 minutes until softened and fragrant.
Crisp the Bacon: Add the diced bacon pieces and sauté for another 5 minutes.
Brown the Beef: Add the ground beef. Cook on medium heat for 10 minutes, breaking the meat into small crumbs as it fries.
Build the Flavor: Stir in the paprika flakes, dry basil, minced garlic, and ajvar. Fry for 30–40 seconds to toast the spices.
Simmer: Pour in the tomato sauce and cook for 10 minutes.
Liquid & Finish: Add the beef broth and soy sauce. Stir in the celery leaves and let the flavors meld.
2. Prepare the Ramen Noodles
The Boil: Bring a pot of water to a rolling boil.
The Technique: Add the ramen noodles and cook for 3 minutes (one minute less than the package instructions). While cooking, use tongs to pull the noodles up and down to aerate them for a better texture.
Shock: Drain the noodles in a strainer and immediately rinse them with cold water to stop the cooking process.
3. Finish the Meal
The Marriage: Immediately after washing, toss the noodles into the Bolognese sauce. Coat them thoroughly and cook for one extra minute so the noodles absorb the sauce.
Serve: Top with a generous amount of grated Parmesan and fresh parsley.
Enjoy!
Ingredients
80
Gram
30
Gram
25
Gram
10
Gram
8
Gram
50
Gram
200
Gram
3
Gram
8
Gram
200
Gram
40
Gram
15
Gram
3
Gram
75
Gram
Public
Revived Creamy Toasted Millet Polenta with spinach and cheese
Portable
Batch
This is tasty way how to revived a leftover Millet polenta.
The recipe for creamy Toasted Millet Polenta is at the following link:
https://matejcho.com/Kitchen/Recipes/Details/7579244c-5de3-47e0-abb4-a3544af88a72
The "Fit and Sate" Revival Steps
Loosen the Base: Place the leftover polenta in a pot over low heat and add about 1/4 to 1/2 cup of liquid (water, bouillon, or a splash of milk). Whisk vigorously as it warms to break up any clumps from the fridge.
Fold in the Spinach: Once the polenta is creamy again, fold in your softened (steamed or lightly sautéed) spinach. The green against the golden millet will look beautiful for your website photos.
The Cheese Finish: Crumble in your white cheese (like Feta or a similar brined cheese) right at the end. This adds a hit of protein and a salty tang that balances the nuttiness of the toasted millet flour.
Ingredients
Roast Piglet Leg with Crispy Skin and Sweet Potatoes
A spectacular center-piece dish featuring tender, juicy pork with an incredibly crunchy crackling, perfectly complemented by caramelized, roasted sweet potatoes.
Ingredients:
1 boneless piglet leg (skin on)
Coarse salt (for seasoning)
Apple cider vinegar
1 glass of water (for the pan)
1–2 sweet potatoes
30 g salt dissolved in 50 ml water (for the crisping solution)
Instructions:
Prepare the meat: Wash the piglet leg thoroughly and pat it completely dry using paper towels.
Pierce the skin: Using a toothpick or a sharp skewer, poke numerous small holes all over the skin. The more holes you make, the better—this helps the fat render out and ensures the skin crisps up beautifully.
Salt the meat: Generously season the underside (the meaty side) of the leg with coarse salt. Turn it over and salt the skin side as well, massaging the salt into the skin to help it penetrate.
Vinegar rub: Pour some apple cider vinegar into a small bowl. Using a pastry brush, lightly coat the entire surface of the skin with the vinegar.
Roasting setup: Place the piglet leg on a rack inside a roasting pan. Pour one glass of water into the bottom of the pan, then cover it tightly with a lid or seal it securely with aluminum foil.
Start from a cold oven: Place the covered roasting pan into a completely cold oven. Set the temperature to 170°C (340°F) and set the timer for 90 minutes.
Initial roast: After 90 minutes, remove the pan from the oven. Take off the lid or foil, flip the piglet leg so the meaty side faces up, and spoon some of the pan juices over the meat. Return it to the oven uncovered and roast for another 30 minutes.
Prepare the sweet potatoes: While the meat is roasting, peel and cube the sweet potatoes.
Flip and grill: After those 30 minutes, remove the pan again. Check the bottom of the pan: if there is liquid, spoon some over the skin; if it is dry, add a little water to the bottom. Flip the piglet skin-side up. Set your oven to grill mode (or its highest heat setting) and roast for a final 30 minutes. At the 15-minute mark, baste the skin once more with the pan juices.
Add sweet potatoes: Arrange the sweet potato cubes in the pan around the piglet leg to roast during this final phase.
Baste with the salt solution: Prepare the crisping solution by dissolving 30 g of salt in 50 ml of water. Every 10 minutes during the final 30-minute grill phase, brush the piglet skin with this salty solution to achieve an extra-crunchy crackling.
Rest and serve: Once the skin is deep golden-brown and perfectly blistered, remove the pan from the oven. Let the meat rest for 20 minutes before carving and serving alongside the tender sweet potatoes.
Ingredients
1350
Gram
30
Gram
500
Gram
Public
Roasted Cabbage Salad with Crispy Bacon & Toasted Walnuts
Portable
Batch
A savory, smoky warm salad where tender roasted cabbage meets salty bacon and perfectly toasted nuts.
1. Finely shred the cabbage into thin strips and place in a large bowl.
2. Add salt, dried garlic, dried onion, dried parsley, cumin seeds, dried chives, and sunflower oil to the cabbage.
3. Toss thoroughly until every strand of cabbage is well-coated in oil and spices.
4. Preheat your oven to 180°C.
5. Spread the seasoned cabbage evenly on a baking tray.
6. Roast for 30–40 minutes, stirring halfway through, until the edges are lightly browned and tender.
7. Fry the diced bacon in a skillet over medium heat for about 5 minutes until crispy.
8. Drain the bacon on a paper towel, reserving 1 tablespoon of the bacon fat.
9. Place crushed walnuts in a bowl, sprinkle with salt, and dampen with a tiny bit of water.
10. Microwave the walnuts on a grill-microwave setting for 3.5 minutes, then let them cool completely to get crunchy.
11. In a large bowl, toss the roasted cabbage, crispy bacon, and cooled walnuts.
12. Add the fresh lemon juice, the reserved tablespoon of bacon fat, and the smoked paprika.
13. Mix well and let the salad sit for 20 minutes to allow the cabbage to soak up the flavors before serving.
Ingredients
1000
Gram
30
Milliliter
3
Gram
3
Gram
3
Gram
3
Gram
120
Gram
40
Gram
15
Gram
Public
Perfectly Roasted Whole Chicken with Crispy Potatoes
A foolproof recipe for an incredibly juicy, spice-rubbed whole chicken with rich butter melted under the skin, roasted alongside perfectly golden potatoes.
Instructions:
Prepare the brine: Make a brine by mixing water with 10% salt and 4% brown sugar. Optionally, you can add aromatics like thyme, lemon zest, mustard, chili, or pepper.
Brine the chicken: Fully submerge the whole chicken in the brine and leave it for at least 2 hours.
Dry the meat: Remove the chicken from the brine and pat it completely dry with paper towels.
Add butter under the skin: Gently separate the skin from the breast and leg meat using your fingers, then slide thin slices of butter into the gaps.
Mix the spices: In a small bowl, combine 0.5 tablespoons of vegetable seasoning, 1 teaspoon of curry powder, and 1 teaspoon of paprika.
Season the chicken: Rub the spice mixture thoroughly over the entire surface of the chicken.
Prep the potatoes: Peel and cut 5–6 potatoes into thick chunks, season them with salt and a little oil, and arrange them in the roasting pan around the chicken.
Roast: Bake in a preheated oven at 200°C for 50 minutes until the chicken is golden brown and cooked through.
Ingredients
2.5
Gram
1300
Gram
200
Gram
80
Gram
5
Gram
1
Milliliter
10
Gram
1
Milliliter
40
Gram
Public
Roasted Peppers Stuffed with a Rich Cheese Mix and Eggs
A vibrant, Mediterranean-inspired dish featuring sweet roasted peppers packed with a savory, multi-cheese egg filling, topped with aromatic basil pesto.
Instructions:
Prepare the peppers: Clean and deseed the peppers, then roast them either in the oven or in a skillet on the stove.
Cool: Allow the roasted peppers to cool down completely.
Make the stuffing: In a bowl, mix together 2 eggs, a piece of fresh cow's cheese (like ricotta), feta cheese (or sheep's feta), cottage cheese, and shredded parmesan. Season with oregano, dill, garlic powder, sweet ground paprika, black pepper, and optionally, half a teaspoon of hot chili flakes. Mix well.
Stuff the peppers: Once the peppers have cooled, stuff them generously with the cheese and egg mixture.
Seal them: Close the top of each stuffed pepper with a slice of fresh tomato to keep the filling inside.
Add pesto: Spread one teaspoon of basil pesto over the top of each pepper.
Drizzle: Drizzle the peppers lightly with olive oil.
Bake: Bake in a preheated oven at 180°C (350°F) for 35 minutes.
Finish and serve: Spread one more teaspoon of fresh basil pesto over the baked peppers just before serving.
Bon appetit!
Ingredients
400
Gram
80
Gram
50
Gram
40
Gram
30
Gram
160
Gram
6
Gram
Public
Rustic Potato Cloud Buns
Portable
Batch
1. Boil the 3 potatoes whole, with the skins on, in slightly salty water until soft (easily penetrated with a fork).
2. Drain the potatoes and allow them to cool for a few minutes.
3. Once slightly cooled, use a potato ricer or press tool to mash the potatoes directly into a bowl.
4. To the mashed potatoes, add the 2 tablespoons of Greek yogurt, 1 teaspoon of baking powder, 1 teaspoon of starch, 2 whole eggs plus the remaining egg white, and 1/2 teaspoon of salt.
5. Use a silicone spatula to mix all the ingredients thoroughly.
6. Allow the mixture to rest and firm up for 20 minutes.
7. Preheat your oven to 180°C (350°F).
8. Prepare a baking sheet with parchment paper.
9. If the dough is too soft to form balls, simply drop 10 mounds or lumps of dough onto the parchment paper.
10. In a small bowl, beat the reserved egg yolk.
11. Using a kitchen brush, spread the egg wash evenly over each lump.
12. Sprinkle the tops with white and black sesame seeds.
13. Bake for 30 minutes, or until the buns are puffed and golden-brown.
14. Enjoy these warm potato buns with your meal!
Ingredients
Public
Sarma with beef and pork ground meat
Classic Cabbage Rolls (Sarma)
A timeless comfort food featuring a rich meat and rice filling, seasoned with paprika and slow-cooked to perfection.
Instructions
1. Sauté the Base
Dice the onion and slice the leek into circles.
In a 28 cm skillet, sauté them over medium heat for 10–15 minutes until soft and slightly browned.
2. Prepare the Filling
Add 1 tbsp of sweet paprika flakes and ½ tsp of garlic powder to the onions. Sauté for 1 minute.
Add the ground meat. Sauté while breaking up any lumps until the liquid has evaporated.
Season with salt, ground sweet paprika, and black pepper.
Stir in 1 cup of washed white rice and sauté on low heat for 3 minutes.
3. Wrap the Sarma
Prepare your cabbage leaves. If they are very large, cut them in half and remove any thick ribs.
Place 1 to 1.5 tbsp of the filling onto each leaf. Roll them tightly, folding the sides inward to secure the mixture.
4. The Slow Cook
Pack the rolls tightly next to each other in a circular pattern in a large pot.
Cover the top of the rolls with a few extra cabbage leaves and place an inverted plate over them to keep them submerged.
Pour in 3 glasses of water and bring to a boil over medium-high heat.
Once boiling, lower the heat to medium-low and simmer for 120 minutes (2 hours).
5. Finishing Touch (Optional)
For a slightly roasted finish, remove the lid and the plate, and place the pot in the oven for 15 minutes at 200°C.
Ingredients
15
Gram
500
Gram
200
Gram
60
Gram
50
Gram
2000
Gram
10
Gram
3
Gram
40
Gram
100
Gram