Filters
Nutrition
Format
Recipes
Browse and search recipes
View
Group by
Format
Nutrition
Showing 9 recipes of 72
Public
Spinach Cakes with cheese, salami (kulen) and dry olives
A gourmet, protein-packed breakfast featuring savory baked spinach and cheese muffins, served alongside spicy kulen salami, rich white cheese, and intense dry-cured olives.
Ingredients:
Fresh spinach leaves
Cottage cheese
White cheese (or Feta)
Emmental cheese, grated
Parmesan cheese, grated (plus extra for serving)
Eggs
Garlic powder
Salt and black pepper
Cooking spray
6 dry-cured olives
6 thin slices of kulen salami
An extra wedge of white cheese for serving
Instructions:
Preheat the oven: Preheat your oven to 180 degrees C (350 degrees F).
Prepare the mixture: Chop the spinach leaves into small pieces. Pulse them with a hand blender until finely chopped, then transfer to a medium bowl. Add the cottage cheese, white cheese, Emmental, Parmesan, eggs, garlic powder, salt, and pepper. Stir well with a spoon or spatula until combined.
Fill the pan: Lightly coat 11 cups of a muffin pan with cooking spray. Line the bottom of the cups with small pieces of parchment paper for easy removal. Divide the spinach mixture evenly among the 11 cups.
Bake: Bake the spinach cakes until they are set and firm, about 35 minutes. Let them cool in the pan for 5 minutes. Gently loosen the edges with a knife, then turn them out onto a clean cutting board or a large serving plate.
Assemble and serve: Serve the spinach cakes warm, sprinkled with extra Parmesan if desired. Complete the breakfast plate by adding 6 dry-cured olives, 6 thin slices of kulen salami, and a nice wedge of white cheese.
Enjoy your breakfast!
Ingredients
300
Gram
80
Gram
170
Gram
30
Gram
140
Gram
4
Gram
2
Gram
1
Gram
75
Gram
45
Gram
Public
Spinach pancakes with ajvar, cheese and salami
A colorful, savory twist on breakfast pancakes. Packed with fresh spinach and cornstarch for a light texture, these pancakes are spread with rich ajvar, shredded cheese, and spicy kulen salami, then rolled into a delicious, flavor-packed wrap.
Ingredients:
Fresh spinach
2 eggs
1 full tbsp cornstarch
Olive oil (for frying)
Ajvar
Shredded cheese (your choice)
Salami (Kulen), sliced
Instructions:
Blend the spinach: Blend the fresh spinach until smooth, then transfer it to a mixing bowl.
Combine ingredients: Add the 2 eggs and 1 full tablespoon of cornstarch to the spinach.
Mix the batter: Whisk everything together thoroughly using a mixer until well combined.
Heat the pan: Place a pan with a small amount of olive oil over medium heat.
Cook the pancake: Pour a portion of the mixture into the pan and cook for 4 minutes.
Cover and finish: Cover the pan with a lid and cook for another minute. Repeat this process 3 more times to make a total of 4 pancakes.
Fill the pancake: Spread 1 tablespoon of ajvar over each spinach pancake, then top with shredded cheese and a few slices of kulen salami.
Roll and serve: Roll the pancake up tightly and enjoy your meal!
Ingredients
200
Gram
140
Gram
60
Gram
40
Gram
8
Gram
2
Gram
10
Gram
40
Gram
Public
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
17 min
A perfect balance of savory, sweet, and crunchy textures. This vibrant salad combines tender baby spinach with crispy bacon and toasted walnuts, all brought together by a tangy and rich honey-mustard vinaigrette.
Ingredients:
For the Salad:
150 g baby spinach leaves
150 g bacon, cut into 1 cm cubes
50 g walnuts
4–5 sun-dried tomatoes, thinly sliced
30 g Parmesan cheese (shaved or grated), for garnish
Salt, to taste (for the walnuts)
For the Vinaigrette:
1 tsp mustard
1 tsp honey
Juice of ½ lemon
2 tbsp cold-pressed sunflower oil
1 tsp soy sauce
½ tsp salt
Instructions:
Prepare the bacon: Place the bacon cubes in a skillet over medium heat and fry for 5–7 minutes, or until golden and crispy. Remove the bacon and drain it on a paper towel. Let it cool.
Toast the walnuts: Place the walnuts in a microwave-safe bowl and lightly moisten them with a tiny splash of water. Season with a pinch of salt. Microwave on a combined microwave + grill setting (C-1) for 3.5 minutes. Let them cool.
Make the vinaigrette: In a small bowl, whisk together the mustard, honey, lemon juice, sunflower oil, soy sauce, and salt until the dressing is smooth and emulsified.
Assemble the salad: In a large bowl, combine the baby spinach, sun-dried tomatoes, cooled bacon, and toasted walnuts. Drizzle the vinaigrette over the top and toss gently to coat.
Finish and serve: Garnish the salad with shaved or grated Parmesan cheese. Serve immediately.
Bon Appetit!
Ingredients
40
Gram
150
Gram
150
Gram
50
Gram
30
Gram
20
Gram
3
Gram
Public
Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto
Spinach Salad with Prosciutto and Salted Walnuts
A perfect balance of sweet, salty, and tangy flavors with a satisfying crunch.
Ingredients
The Base: Fresh baby spinach, prosciutto (cut into bite-sized pieces), sun-dried tomatoes in oil (chopped).
The Crunch: Whole walnuts and sea salt.
The Topping: Parmesan cheese (shaved into thin ribbons using a potato peeler).
The Dressing: Cold-pressed sunflower oil (or extra virgin olive oil), juice from ½ lemon, 1 tsp mustard, 1 tsp honey, and salt.
Preparation
1. Prep the Spinach
Wash the spinach thoroughly. Let it air-dry for 10–15 minutes. Drying the leaves properly ensures the dressing coats them evenly rather than sliding off.
2. Toast the Walnuts
Place the walnuts in a skillet over medium-low heat. Toast them for 7–8 minutes until fragrant. While toasting, sprinkle them generously with salt. Remove from heat and let them cool completely to reach maximum crunchiness.
3. Create the Emulsion (Dressing)
In a small bowl, whisk together the mustard and honey first until they form a smooth emulsion.
Gradually add the oil, lemon juice, and salt. Whisk vigorously until the dressing is well-combined and glossy.
4. Assemble the Salad
In a large salad bowl, combine the dried spinach, prosciutto pieces, chopped sun-dried tomatoes, and the toasted salted walnuts.
Add the Parmesan shavings on top.
5. Toss and Serve
Pour the dressing over the salad and toss gently to ensure every leaf is lightly coated.
Bon Appétit!
Ingredients
200
Gram
30
Gram
50
Gram
40
Gram
16
Milliliter
30
Gram
5
Gram
10
Gram
Public
Squid Ink Risotto-Stuffed Bell Peppers with Cherry Tomatoes and Mozzarella
An elegant, Mediterranean-inspired dish where the deep, savory flavors of black squid ink risotto meet the sweetness of roasted bell peppers and the creamy richness of melted mozzarella. Perfect for a special dinner or impressive meal prep.
Ingredients:
Bell peppers (large, for stuffing)
1 onion, diced
Risotto rice (Arborio or Carnaroli)
White wine (for deglazing)
Squid ink (cuttlefish ink)
Warm vegetable broth
Cherry tomatoes
Garlic, minced
Mozzarella cheese, diced
Olive oil
Fresh parsley, chopped
Salt and black pepper, to taste
Instructions:
Prepare the bell peppers: Carefully cut around the stems of the bell peppers to create a lid. Remove the seeds and membranes from the inside. Dice the usable flesh from the cut-off tops into small pieces and set aside.
Rinse the rice: Wash the risotto rice under cold water until the water runs clear. Set aside to drain.
Sauté the aromatics: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté gently for 2–3 minutes, until translucent. Add the diced pepper tops and continue to sauté for another 4–5 minutes.
Toast the rice: Stir in the rinsed rice and cook for 3–4 minutes, stirring constantly to coat each grain in oil and release its aroma.
Deglaze and flavor: Pour in the white wine and stir until it has mostly evaporated. Stir in the squid ink until the rice is evenly coated and black.
Cook the risotto: Begin adding warm vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is al dente (approximately 18–20 minutes).
Prepare the cherry tomatoes: While the risotto cooks, heat a separate frying pan with a splash of olive oil. Add the cherry tomatoes and sauté over medium heat for 3–4 minutes until slightly blistered. Add the garlic and sauté for another 2–3 minutes over low-medium heat until fragrant.
Finish the filling: Once the risotto is al dente, remove it from the heat. Gently fold in the sautéed cherry tomatoes, garlic, and diced mozzarella. Season to taste with salt and black pepper.
Stuff the peppers: Fill each hollowed bell pepper generously with the black risotto mixture. Sprinkle fresh chopped parsley over the top.
Bake: Place the stuffed peppers upright in a baking dish. Bake uncovered in a preheated oven at 180 degrees C (350 degrees F) for 35 minutes, until the peppers are tender and slightly caramelized.
Serve warm with a drizzle of olive oil and a sprinkle of fresh herbs.
Bon appétit!
Ingredients
70
Gram
30
Gram
300
Gram
100
Gram
10
Gram
10
Gram
100
Gram
125
Gram
3
Gram
100
Gram
Public
Stuffed Eggplant with Ground Beef
A hearty and comforting Mediterranean dish featuring tender, oven-roasted eggplant "boats" generously packed with a savory, spiced ground beef filling, fresh herbs, and rich white cheese, all topped with a golden layer of melted Parmesan.
Ingredients:
2 large eggplants
Olive oil
1 onion, chopped
1 bell pepper, diced
1 clove of garlic, minced
300 g ground beef
1 tbsp soy sauce
1 tomato, diced
1 tsp ground sweet paprika
A pinch of hot paprika flakes (chili flakes)
Salt and black pepper, to taste
Fresh parsley, chopped
100 g white cheese (feta style), crumbled
Parmesan cheese, grated (for topping)
Instructions:
Prepare the eggplants: Slice the eggplants in half lengthwise. Scoop out most of the flesh, leaving a 1 cm border to form stable "boats." Generously salt the inside of the boats and let them sit for 20 minutes to draw out bitterness, then pat them dry with a paper towel. Dice the scooped-out eggplant flesh and set it aside for the filling.
Pre-bake the boats: After 20 minutes, drizzle the eggplant boats with olive oil and place them in the oven at 180 degrees C (350 degrees F) for 15 minutes to soften.
Cook the filling: Heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and diced bell pepper, and sauté for 5–7 minutes. Add the minced garlic and sauté for 1 more minute until fragrant.
Add the beef and spices: Stir in the diced eggplant flesh and cook for another 5 minutes. Add the ground beef and cook until browned, using a fork to break up the meat into fine pieces. Stir in the soy sauce, diced tomato, sweet paprika, hot paprika flakes, salt, and pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
Finish the filling: Remove the skillet from the heat. Mix in the fresh chopped parsley and the crumbled white cheese.
Assemble and bake: Preheat your oven to 190 degrees C (375 degrees F). Fill each pre-baked eggplant boat generously with the beef mixture. Place the stuffed eggplants in a baking dish and top each one with a handful of grated Parmesan.
Bake and serve: Bake for 25–30 minutes until the eggplants are completely soft and the tops are golden brown. Serve warm, garnished with extra parsley if desired.
Enjoy your meal!
Ingredients
600
Gram
100
Gram
50
Gram
5
Gram
300
Gram
30
Gram
4
Gram
4
Gram
100
Gram
4
Gram
20
Gram
30
Gram
Public
Tabbouleh salad with white cheese - bulgur and fresh vegetables and white cheese
A refreshing and vibrant Mediterranean classic with a delicious twist. This protein-packed Tabbouleh combines tender bulgur, crisp fresh vegetables, and plenty of herbs with a zesty, sweet-and-savory dressing, all topped with creamy diced white cheese.
Ingredients:
1/2 cup bulgur
1 1/2 cups chicken broth
1 red onion, finely diced
1 large (or 2 small) tomatoes, diced
1 bell pepper, diced
1 small stalk of celery, diced
1 handful of fresh parsley, chopped
1 handful of rocket (arugula) leaves, chopped
100 g white cheese (feta style), diced
For the Dressing:
Juice and zest of 1/2 lemon
2 tbsp extra virgin olive oil
1 tsp mustard
1 tsp honey
1 tbsp soy sauce
1 tsp salt
1 tsp paprika flakes (chili flakes)
1/2 tsp black pepper
1 tsp dried mint
Instructions:
Cook the bulgur: Place 1/2 cup of bulgur in a pot with 1 1/2 cups of chicken broth. Bring it to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and let it cool completely, allowing the bulgur to absorb the remaining broth.
Prep the vegetables and herbs: Finely dice the red onion, tomatoes, bell pepper, and celery. Chop the parsley and rocket leaves.
Combine: In a large salad bowl, combine the chopped vegetables and herbs with the cooled bulgur.
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, mustard, honey, lemon zest, and soy sauce until well blended. Add the salt, paprika flakes, black pepper, and dried mint, and mix again.
Toss and serve: Pour the dressing over the bulgur and vegetable mixture. Toss well to coat. Gently fold in the diced white cheese and give it one final, light mix.
Enjoy your salad!
Ingredients
75
Gram
350
Milliliter
200
Gram
50
Gram
80
Gram
20
Gram
20
Gram
15
Gram
3
Gram
25
Gram
5
Gram
5
Gram
5
Gram
4
Gram
Public
The "Post-Easter" Loaded Egg Salad
20 min
Portable
Batch
A clever and delicious way to use up those extra hard-boiled eggs and leftover deli platters.
Prep time: 15 minutes
Resting time: 1 hour (recommended)
Servings: 2–3 people
Ingredients
4 Hard-boiled eggs (Easter eggs work perfectly!)
3 Small pickled carrots, finely chopped
2 Pickled cucumbers (gherkins), finely chopped
White sheep cheese, cubed or crumbled
Kulen (spicy salami), diced
Cured ham, diced
3 tbsp Sour cream (optional, for a creamy finish)
Instructions
1. Prep the Base
Peel the hard-boiled eggs and chop them into bite-sized pieces. Place them in a medium mixing bowl.
2. Add the Texture
Finely chop the pickled carrots and cucumbers. Their acidity is key to balancing the richness of the eggs and cheese. Add them to the bowl.
3. The Savory Mix
Chop the sheep cheese, kulen, and cured ham into small cubes. Incorporate them into the mix.
4. Combine & Rest
Gently mix all the ingredients together.
The Secret Step: If you can resist, let the salad rest in the fridge for at least 1 hour. This allows the smoky flavors of the meat and the tang of the pickles to infuse into the eggs.
5. Optional Creamy Finish
Just before serving, you can whisk in 3 tablespoons of sour cream for a smoother, richer texture.
Ingredients
Public
The Soul-Healer’s Duo - The Smoky Lentil & Sausage Stew with a Zesty Cabbage-Orange Salad
The Smoky Lentil & Sausage Stew
With a Zest of Cabbage-Orange Salad
A hearty, grounding main paired with a bright, soul-cleansing side.
I. The Lentil Foundation
Prep the Lentils: Soak the lentils in cold water for at least 2 hours.
The Double Rinse: Drain and rinse the soaked lentils under cold running water. Place them in a pot, cover with fresh water, and bring to a boil. Drain again, but this time rinse with hot water.
The Slow Simmer: Return the lentils to the pot. Add enough water so the level sits about 3 fingers (approx. 5cm) above the lentils. Set to medium heat.
II. The Aromatic Base
Sauté: While the lentils begin to cook, prep your vegetables. Finely dice the onion and leek; shred the carrot. In a skillet with 1 tbsp olive oil, sauté the onion for 3 minutes. Add the leek and carrots and continue sautéing over low-medium heat for 6–7 minutes.
Spices: Stir in a pinch of pepper flakes and 2 pressed garlic cloves. Sauté for just 30–40 seconds until fragrant.
Combine: Transfer the sautéed vegetables into the lentil pot along with 2 deseeded dried red peppers. Cover, reduce heat to low, and simmer for 2 hours.
III. The Smoky Infusion
Sausage Prep: Use a high-quality, meaty smoked sausage. Remove the skin and slice into 5mm disks.
The Sear: In the same skillet used for the vegetables, add 1 tsp olive oil. Fry the sausage disks over medium-high heat for 1 minute per side. Use a fork to transfer the disks into the stew one by one, leaving the rendered fat/grease in the skillet for later.
The Secret Thickener: Peel a small sweet potato and add it whole to the stew. Cook for 30 minutes.
The Blend: Remove the whole sweet potato and the dried peppers. Peel the skin off the peppers with a fork. Place the pepper "meat," the sweet potato, and a few spoonfuls of the lentil liquid into a blender. Process until smooth and stir this velvet mixture back into the pot.
Season: Add 1/2 tsp salt, 1/2 tsp black pepper, 1/3 tsp hot red pepper flakes, and 2 tsp soy sauce. Simmer for 20 minutes.
IV. The "Zaprška" (Finishing Oil)
The Red Oil: Reheat the sausage grease left in the skillet. Remove from heat, stir in 2 tbsp sweet ground paprika, and immediately pour this vibrant oil into the stew. Lower the heat to the minimum setting.
V. The Soul-Cleansing Salad
The Base: Thinly shred half a young white cabbage (a mandolin works best). Roughly chop a handful of rocket (arugula) and parsley. Combine in a large bowl.
The Fruit: Peel an orange and dice the pulp into 1.5cm cubes. Add to the greens.
The Dressing: In a small bowl, whisk together the juice of half a lemon, 2 tbsp olive oil, 2 tsp soy sauce, and 2 tsp orange balsamic cream.
Final Touch: Massage 1/2 tsp salt into the cabbage by hand to soften it slightly, then pour over the dressing and toss well.
Chef’s Note
By adding the "meat" of the dried peppers and the blended sweet potato, you’ve created a rich, smoky body that perfectly balances the saltiness of the smoked sausage and soy sauce.
Ingredients
200
Gram
300
Gram
20
Gram
80
Gram
50
Gram
60
Gram
30
Gram
25
Gram
3
Gram
12
Gram
300
Gram
15
Gram
15
Gram
15
Gram
5
Gram
6
Gram