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Monday, April 13, 2026
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Soup
Creamy Mushroom and Thyme Soup with Crispy Shallots
A velvety forest mushroom soup enriched with cream and fresh thyme, finished with golden crispy shallots for texture and sweetness
Ingredients
- 600 g mixed mushrooms (cremini and shiitake)
- 200 g onion, finely chopped
- 15 g garlic cloves, minced
- 50 g butter
- 1 L vegetable stock
- 150 ml heavy cream
- 8 g fresh thyme leaves
- 80 g shallots, thinly sliced
- 30 g all-purpose flour
- 100 ml olive oil for frying
- 8 g salt
- 3 g black pepper
How to Make
- Clean and slice the mushrooms into 5mm thick pieces, keeping some varieties separate for deeper flavor complexity.
- In a large heavy-bottomed pot, melt 50g butter over medium heat until foaming, then add 200g chopped onion and sauté for 5-6 minutes until translucent.
- Add 15g minced garlic and sliced mushrooms to the pot, increase heat to medium-high, and cook for 10-12 minutes, stirring occasionally, until mushrooms release their moisture and begin to caramelize.
- Add 8g fresh thyme leaves and stir for 1 minute until fragrant, then pour in 1L vegetable stock and bring to a boil.
- Reduce heat to low and simmer for 20 minutes to develop deep mushroom flavor, then use an immersion blender to puree until smooth and creamy.
- Stir in 150ml heavy cream, season with 8g salt and 3g black pepper, and simmer for 3-4 minutes more until heated through.
- Meanwhile, toss 80g sliced shallots with 30g flour until evenly coated, then fry in 100ml hot olive oil at 175°C for 3-4 minutes until golden and crispy, then drain on paper towels.
- Ladle the soup into bowls and garnish with crispy shallots and a sprinkle of fresh thyme leaves before serving.
Serving: 350g
🥘
Main Course
Whole Roasted Mackerel with Sumac, Lemon and Herb Stuffing
Fresh whole mackerel stuffed with aromatic herbs, lemon slices and sumac, then roasted until crispy-skinned with tender, flavorful flesh
Ingredients
- 1200 g whole mackerel, cleaned and gutted
- 150 g lemon, thinly sliced
- 40 g fresh parsley, roughly chopped
- 30 g fresh dill, roughly chopped
- 25 g fresh cilantro, roughly chopped
- 15 g sumac
- 20 g garlic cloves, sliced
- 80 ml olive oil
- 5 g cumin seeds
- 10 g sea salt
- 4 g black pepper
- 60 ml lemon juice
How to Make
- Preheat oven to 200°C and line a large baking tray with parchment paper brushed with 20ml olive oil.
- Rinse 1200g cleaned mackerel under cold water, pat completely dry with paper towels, then score the skin diagonally 3-4 times on each side with cuts about 1cm deep.
- In a bowl, combine 40g parsley, 30g dill, 25g cilantro, 20g sliced garlic, 15g sumac, 5g cumin seeds, 10g salt, and 4g black pepper to create the herb stuffing mixture.
- Rub the inside cavity and scored skin of each fish with 40ml olive oil, then stuff the cavities generously with the herb mixture and 150g lemon slices, reserving some herbs for topping.
- Place the stuffed fish on the prepared baking tray, drizzle with remaining 20ml olive oil and 60ml lemon juice, then scatter reserved herbs on top.
- Roast in the preheated oven for 25-30 minutes, until the skin is crispy and golden and the flesh flakes easily when tested with a fork at the thickest part.
- Remove from oven and let rest for 3-4 minutes, then transfer to a serving platter and serve immediately with the roasted lemon slices and pan juices drizzled over.
Serving: 400g
🥗
Salad
Persian-Style Green Bean and Almond Salad with Saffron Yogurt
Crisp blanched green beans tossed with toasted almonds, fresh herbs, and a luxurious saffron-infused yogurt dressing with hints of rose water
Ingredients
- 500 g green beans, trimmed
- 80 g sliced almonds
- 200 g Greek yogurt
- 0.5 g saffron threads
- 30 ml hot water
- 10 ml rose water
- 20 g fresh mint leaves, chopped
- 15 g fresh basil leaves, torn
- 100 g red onion, thinly sliced
- 45 ml lemon juice
- 40 ml extra virgin olive oil
- 15 ml honey
- 6 g salt
How to Make
- Steep 0.5g saffron threads in 30ml hot water for 10 minutes until the water turns deep golden, then mix into 200g Greek yogurt along with 10ml rose water and 6g salt, refrigerate while preparing other components.
- Bring a large pot of salted water to a rolling boil, add 500g trimmed green beans and blanch for 3-4 minutes until tender-crisp and bright green, then immediately plunge into ice water to stop cooking.
- Toast 80g sliced almonds in a dry skillet over medium heat for 3-4 minutes, tossing frequently, until golden and fragrant, then set aside to cool.
- Drain the green beans thoroughly and pat dry, then place in a large mixing bowl with 100g thinly sliced red onion, 20g chopped mint, and 15g torn basil.
- In a small bowl, whisk together 45ml lemon juice, 40ml olive oil, and 15ml honey until emulsified and smooth.
- Pour the lemon dressing over the green bean mixture and toss gently to coat evenly, then let marinate for 5 minutes at room temperature.
- Spread the saffron yogurt on the bottom of a serving platter, arrange the dressed green beans on top, and scatter toasted almonds over everything before serving.
Serving: 280g
🍚
Side Dish
Crispy Potato and Leek Galette with Kashkaval Cheese
Thinly sliced potatoes and leeks layered into a golden, crispy cake with melted kashkaval cheese, pan-fried until perfectly crunchy outside and tender inside
Ingredients
- 600 g potatoes, peeled and thinly sliced
- 300 g leeks, white and light green parts, thinly sliced
- 150 g kashkaval cheese, grated
- 100 g eggs, beaten
- 40 g all-purpose flour
- 60 g butter
- 50 ml olive oil
- 5 g fresh thyme leaves
- 4 g garlic powder
- 8 g salt
- 3 g black pepper
How to Make
- Slice 600g peeled potatoes into 2-3mm thick rounds using a mandoline or sharp knife, then rinse in cold water and pat completely dry with kitchen towels.
- Heat 30g butter in a large skillet over medium heat and sauté 300g sliced leeks for 6-8 minutes until soft and slightly caramelized, then remove and let cool.
- In a large bowl, combine the dried potato slices, cooled leeks, 150g grated kashkaval, 100g beaten eggs, 40g flour, 5g thyme, 4g garlic powder, 8g salt, and 3g black pepper, mixing gently until everything is evenly coated.
- Heat 30ml olive oil and 30g butter in a 25cm non-stick skillet over medium heat until the butter melts and begins to foam.
- Press the potato mixture firmly into the pan, flattening with a spatula to create an even layer about 2cm thick, then cook undisturbed for 12-15 minutes until the bottom is deep golden and crispy.
- Carefully flip the galette using a large plate or lid to invert it, then slide back into the pan and cook the second side for another 10-12 minutes until equally crispy and golden.
- Drizzle remaining 20ml olive oil around the edges during the last 2 minutes of cooking for extra crispiness, then slide onto a cutting board, let rest for 2 minutes, and cut into wedges to serve.
Serving: 320g
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