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Showing 9 recipes of 72
Sautéed Chicken Liver with Spring Onions & Zesty Herb Sauce
A rich, iron-packed dish balanced perfectly with a bright Mediterranean dressing.
1. Prepare the Ingredients
The Liver: Rinse the liver under cold water and let it drain thoroughly in a colander for a few minutes. Pat dry for a better sear.
The Veggies: Finely slice a bunch of spring onions.
The Aromatics: Mince one clove of garlic.
2. Sauté the Base
Heat: Place a skillet over medium heat with a swirl of olive oil and a knob of butter.
Soften: Add the spring onions and sauté for 5–6 minutes until soft and translucent.
Spice: Stir in the minced garlic and 1 tablespoon of dry paprika flakes. Toast for 30–50 seconds until fragrant (be careful not to burn the paprika).
3. Sear the Liver
Cook: Add the liver to the skillet.
Brown: Cook for about 20 minutes, tossing occasionally, until the liver is a deep, dark brown and cooked through.
4. The Zesty Herb Sauce
While the liver cooks, whisk together the dressing in a small bowl:
The Mix: ½ handful of fresh parsley (chopped), 1 tsp Dijon mustard, the juice of ½ lemon, and 3 tbsp extra virgin olive oil.
Season: Add salt, pepper, and a pinch of garlic powder. Whisk until emulsified.
5. Serve
Drizzle the herb sauce generously over the warm liver just before serving.
Bon Appétit!
Ingredients
700
Gram
100
Gram
5
Gram
20
Gram
50
Gram
20
Gram
7
Gram
20
Gram
4
Gram
Public
Scrambled eggs
20 min
1. Heat a non-stick pan over medium heat and cook 50g of chopped bacon until crispy, about 4-5 minutes.
2. Remove the bacon and set aside on a paper towel.
3. Crack 2 eggs into a bowl and whisk them thoroughly with a fork until well combined, seasoning with a pinch of salt and pepper.
4. Pour the beaten eggs into the same pan, utilizing the remaining bacon fat for flavor.
5. Let the eggs sit for 20-30 seconds, then gently stir with a spatula.
6. When the eggs are halfway cooked but still creamy, add 50g of grated or cubed edam cheese and 50g of crumbled white cheese.
7. Continue stirring gently to incorporate the cheeses.
8. Keep stirring occasionally until the eggs are just set but still slightly creamy, then remove from heat while still slightly underdone.
9. Top with the crispy bacon pieces and serve immediately while hot.
Ingredients
2
Piece
50
Gram
50
Gram
50
Gram
Scrambled eggs with spinach and cheese
13 min
1. Clean the spinach and tear bigger pieces.
2. Break two eggs in a bowl and mix them with a fork.
3. Grate white cheese and the Emmentaler cheese.
4. In a pan drizzle a little bit of olive oil and one tsp of butter over medium heat.
5. When the butter has melted add the spinach.
6. Saute it for 2 min until softened.
7. Pour the eggs and white cheese. Lower the heat
8. Fray with mixing the mixture for 2 min.
9. Sto mixing and fry the mixture for 1 min.
10. Add the Emmentaler cheese on the top and put the lid over the pot leave like that for 2 min. When the cheese has melted, take the pit from the heat open the lid and leave it for 2 min.
11. Bon appetit
Ingredients
140
Gram
50
Gram
40
Gram
20
Gram
120
Gram
4
Gram
15
Gram
Public
Silky Carrot Flan
Silky Carrot Flan
By slow-cooking the carrots until caramelized before blending them into a rich custard, you achieve a depth of flavor that is both comforting and sophisticated. It works beautifully as a refined starter or a vibrant side dish.
Ingredients
Carrots: Peeled and sliced into even rounds.
Butter or Oil: For sautéing.
Vegetable Bouillon: Or a splash of stock for depth.
Eggs: The base of the custard.
Crème Fraîche: For a signature tang and creamy texture.
Grated Cheese: A mild, meltable variety (like Gruyère or Emmental).
Seasoning: Salt, white pepper, and a pinch of nutmeg.
Instructions
1. Caramelize the Carrots
Heat the butter or oil in a pan over medium heat. Add the carrot slices and a pinch of salt. Sauté patiently until they are very soft and lightly caramelized. Stir in the bouillon (or stock) and continue cooking until the liquid is fully absorbed.
2. Create a Smooth Purée
Transfer the cooked carrots to a blender or use an immersion blender. Purée until the texture is completely smooth and velvety. Set aside to cool slightly so it doesn't scramble the eggs in the next step.
3. Prepare the Custard Base
In a mixing bowl, whisk together the eggs, crème fraîche, grated cheese, salt, white pepper, and nutmeg. Once smooth, fold in the carrot purée and mix until the batter is fully incorporated and silky.
4. Setup the Bain-Marie
Grease four oven-safe ramekins or teacups with butter. Fill each about ⅔ full with the carrot mixture. Place the ramekins inside a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
5. Bake to Perfection
Bake at 165°C (325°F) for 35–45 minutes. The flans are ready when the centers are set and the edges gently pull away from the sides of the ramekins.
6. Unmold and Serve
Allow the flans to cool slightly. Carefully run a thin knife around the edges and invert each flan onto a serving plate. These are best served warm or at room temperature.
Pro Tip
For an even more professional finish, pass the carrot purée through a fine-mesh sieve before mixing it with the eggs. This ensures a perfectly uniform, melt-in-your-mouth texture.
Bon appétit!
Ingredients
150
Gram
shredded
100
Gram
140
Gram
50
Gram
25
Gram
4
Gram
Public
Slow-Baked Traditional Sarma A Hearty Balkan Classic - Stuffed Sour Cabbage with Smoked Pork & Beans
Slow-Baked Traditional Sarma
A Hearty Balkan Classic: Stuffed Sour Cabbage with Smoked Pork & Beans
Prep Time: 45 min | Cook Time: 3.5 hrs | Servings: 6 | Difficulty: Intermediate
This is the ultimate Balkan comfort food. Hand-rolled sour cabbage leaves encasing a rich, smoky filling of cured pork loin, bacon, pre-cooked white beans, and San Andreas rice. Slow-baked for three hours and finished with a charred top, this dish is a warm hug on a plate. This is the recipe you save for a Sunday, letting the smoky aroma fill your home.
🛒 INGREDIENTS
The Wrapper
1500g Whole Sour Cabbage (Sauerkraut) leaves
The Hearty Filling
100g Smoked Cured Pork Loin, finely diced
30g Bacon, finely diced
250g White Beans, cooked (canned or jarred)
60g San Andreas White Rice, washed
40g Leek, cleaned and thinly sliced (half-moons)
25g Pork Lard
The Aromatics & Spices
8g Sika Sweet Ground Red Paprika
1/3 tsp Hot Pepper Flakes
4g Salt (adjust to taste)
1/2 tsp Black Pepper
👨🍳 INSTRUCTIONS
1. Sauté and Flavor the Filling
In a large skillet or wide pot, melt the pork lard over medium heat. Add the leeks and sauté for 10 minutes until very soft and translucent.
Build the Smoke: Stir in the bacon and smoked pork loin. Sauté for 2 minutes to render the fat and release their smoky oils.
Combine: Add the cooked beans and washed rice. Sauté for 3 minutes, allowing them to absorb the flavors.
Season: Stir in the sweet paprika, salt, pepper, and hot pepper flakes. Let it cook for 1 minute to release the spice oils, then remove from heat. Allow the filling to cool for a few minutes before rolling.
2. Assemble the Sarma
Prep the Pot: Grease the bottom of your heavy baking pot or Dutch oven with 1 teaspoon of pork lard. Layer the bottom with some whole sauerkraut leaves to prevent sticking.
Roll: Prep the remaining leaves by cutting away the tough, hard center rib. Take 1 to 1.5 tablespoons of the filling, place it on a leaf, and roll it tightly, tucking in the ends.
Layer: Pack the rolls tightly into the pot, seam-side down. Once all rolls are arranged, cover the entire top layer with the rest of your sauerkraut leaves.
The Weight: Place a clean, ceramic plate upside down over the top layer of leaves to compress them.
3. The Slow-Baking Process
The Deglaze: Go back to your filling skillet. Add water (three times the quantity of the rice you used, approx. 180ml or 3/4 cup). Deglaze the pan over low heat to pick up all the savory residue, then pour this liquid over the rolls in the baking pot.
The Bake: Cover the pot with its lid. Place it into a preheated oven at 180°C (350°F) for 20-25 minutes until you hear the liquid beginning to boil.
The Simmer: Lower the oven temperature to 150°C (300°F) and bake for a full 3 hours.
The Crisp: Remove the lid and the ceramic plate. Set your oven to the grill/broil setting and bake for 15 minutes, until the top leaves are beautifully charred and crispy.
Bon Appétit!
Ingredients
1000
Gram
use cooked white beans if you wand milder taste
250
Gram
60
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40
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30
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25
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100
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4
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8
Gram
Public
Smoky rice and spinach bake with mushrooms and kulen
A comforting and savory oven-baked rice dish packed with earthy mushrooms, fresh spinach, and a double hit of smoky flavor from cured pork leg and spicy kulen.
Ingredients:
130 g white rice
3 tbsp extra virgin olive oil
100 g carrots, diced
100 g onion, finely chopped
½ leek, thinly sliced
250 g fresh champignons, sliced
120–150 g smoked pork leg, diced
20–30 g beef kulen, thinly sliced or cubed
1 clove garlic, minced
½ tsp ground sweet red paprika
1 tbsp soy sauce
300 g spinach, fresh (or thawed if frozen)
400 ml chicken stock (broth)
Salt and black pepper, to taste
Chili flakes (optional, for heat)
Instructions:
Sauté the aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onions, carrots, and leek. Cook for 5–7 minutes until softened.
Add mushrooms and garlic: Stir in the sliced champignons and minced garlic. Cook for another 5–6 minutes until the mushrooms reduce in size and begin to brown.
Add the meats: Stir in the diced smoked pork leg and the kulen. Stir-fry for 3–4 minutes until lightly browned and fragrant, allowing the meats to release their smoky oils.
Season the mixture: Sprinkle in the sweet red paprika, then add the soy sauce. Stir well to combine and cook for another minute.
Toast the rice: Rinse the white rice thoroughly with cold water. Add it to the pan and sauté, stirring constantly, for about 2 minutes to toast the grains.
Incorporate the spinach: Add the spinach to the pan and cook for a few minutes until it is completely wilted and well combined with the rest of the ingredients.
Add the broth: Pour in the chicken stock and bring the entire mixture to a gentle boil.
Bake: Transfer the mixture into a baking dish (or keep it in the pan if it is oven-safe). Place it in an oven preheated to 180°C (350°F) and bake for 35 minutes until the rice is tender and the liquid is absorbed.
Adjust seasoning and serve: Taste and adjust the salt and pepper as needed. Add chili flakes if you prefer a spicier kick. Serve hot, optionally topped with a dollop of sour cream or grated cheese.
Ingredients
130
Gram
45
Milliliter
100
Gram
100
Gram
20
Gram
250
Gram
120
Gram
30
Gram
3
Gram
7
Gram
8
Gram
300
Gram
4
Gram
Public
Sole filets with caramelized leеk and orange sauce
A sophisticated seafood dish featuring delicate, crispy pan-fried sole fillets served over a bed of sweet caramelized leeks and finished with a vibrant citrus-wine reduction.
Instructions:
Caramelize the leek: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced leeks and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden. Sprinkle in 2 teaspoons of brown sugar and continue cooking for 5 minutes until fully caramelized. Stir in 1 teaspoon of balsamic glaze (cream), season with salt and black pepper, then set aside and keep warm.
Fry the sole fillets: On a flat plate, combine flour, semolina, ground sweet paprika, dried garlic, and salt. Heat a generous amount of oil in a deep skillet over medium-high heat. Dredge the fillets in the flour mixture, shaking off any excess. Fry over medium heat for about 6 minutes per side until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Prepare the citrus sauce: In a small saucepan, combine the orange and tangerine juices along with their zests, honey, and white wine. Bring to a boil and let it reduce for 10 minutes over medium heat. Stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook until the sauce thickens. Whisk in 1 tablespoon of butter, season with a pinch of salt and black pepper, and keep warm.
Assemble and serve: Spoon a generous layer of the caramelized leek onto the plate as a flavorful base. Arrange the crispy sole fillets on top and finish by drizzling the warm orange-tangerine sauce over the dish.
Bon appétit!
Ingredients
500
Gram
80
Gram
30
Gram
200
Gram
40
Gram
8
Gram
5
Gram
15
Gram
10
Gram
Public
Spiced Chicken with Roasted Beetroot, Apple, and Celery Salad
A vibrant, contrast-filled dish featuring warm, soy-glazed spiced chicken paired with a chilled, crunchy, and tangy beetroot-apple salad.
Instructions:
Roast the beetroot: Preheat your oven to 190°C. Wash the beetroot and place it on a sheet of aluminum foil. Drizzle with a dash of olive oil, seal the foil tightly, and roast for 1.5 hours. Once cooled, peel off the skin and slice the beetroot into 2x1 cm strips.
Prep and marinate the chicken: Remove the tendons from the chicken tenders and cut the meat into 2 cm pieces. In a bowl, combine the chicken with salt, curry powder, smoked paprika, garlic powder, Provence seasoning (herbs de Provence), black pepper, and a splash of apple cider vinegar. Cover and marinate in the fridge for 1 hour.
Prepare the walnut and onion slaw: * The Crunch: Crush the walnuts into small pieces and microwave them for about 3 minutes until toasted and fragrant.
The Mix: In a small bowl, combine a thinly sliced onion, the toasted walnuts, minced garlic, and chopped parsley.
The Dressing: Season the mixture with salt, lemon juice, sunflower oil, and a pinch of cumin seeds. Mix well and let it marinate in the fridge for 1 hour to mellow the onion flavor.
Assemble the salad: Dice the celery stalk and the sweet apple into small cubes. In a large bowl, combine the onion-walnut mixture with the roasted beetroot, apple, and celery. Season with an extra ½ tsp of smoked paprika and ⅓ tsp of black pepper. Taste and add more lemon juice or salt if needed.
Sauté the chicken: Heat a skillet over medium-high heat and melt a tablespoon of butter. Add the marinated chicken and sauté until the pieces are golden-brown. Pour in a splash of soy sauce and continue to sauté for another 3–4 minutes until the sauce reduces and nicely glazes the chicken.
To serve: Plate the warm, savory chicken alongside the chilled, tangy beetroot salad for a perfect contrast of temperatures and flavors.
Bon Appétit!
Ingredients
300
Gram
70
Gram
15
Gram
50
Gram
20
Gram
150
Gram
20
Gram
8
Gram
24
Gram
450
Gram
8
Gram
15
Gram
24
Gram
25
Gram
Spinach Cakes with cheese, salami (kulen) and dry olives
1. Preheat oven to 180 degrees C (400 F).
2. Chop the spinach leaves to small pieces. Pulse the chopped spinach with a hand held blender until finely chopped. Transfer to a medium bowl. Add cottage cheese,White cheese ( or Feta), Emmentaler cheese, Parmesan, eggs, garlic powder, salt and pepper; stir with the hand held blender to combine.
3. Coat 11 cups of the muffin pan with cooking spray. Put a pieces of parchment paper in the cups. Divide the spinach mixture among the 11 cups.
4. Bake the spinach cakes until set, about 35 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
5. Add 6 dry olives to the plate. Add piece of white cheese or nice piece of cheese. Add thin 6 pieces of salami (kulen).
Enjoy your breakfast
Ingredients
300
Gram
80
Gram
170
Gram
30
Gram
140
Gram
4
Gram
2
Gram
1
Gram
75
Gram
45
Gram