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Tuesday, April 21, 2026
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Soup

Velvety Celery Root and Apple Soup with Toasted Hazelnuts

A silky smooth spring soup combining earthy celery root with sweet apple, finished with crunchy toasted hazelnuts and fresh parsley

Velvety Celery Root and Apple Soup with Toasted Hazelnuts
vegetariangluten-freecomfort-foodlight
Ingredients
  • 600 g celery root
  • 200 g green apple
  • 150 g onion
  • 40 g butter
  • 1200 ml vegetable stock
  • 50 g hazelnuts
  • 15 g fresh parsley
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
How to Make
  1. Peel and dice 600g celery root and 200g green apple into 2cm cubes, placing them immediately in cold water with a squeeze of lemon to prevent browning.
  2. Finely dice 150g onion and melt 40g butter in a large heavy-bottomed pot over medium heat for 2 minutes until foaming.
  3. Add the diced onion to the pot and sauté for 5-6 minutes until translucent and soft, stirring occasionally.
  4. Drain the celery root and apple, then add them to the pot and cook for 3-4 minutes to release their aromatics.
  5. Pour in 1200ml vegetable stock, add 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp nutmeg, then bring to a boil.
  6. Reduce heat to low, cover, and simmer for 25-30 minutes until the celery root is completely tender when pierced with a fork.
  7. Meanwhile, toast 50g hazelnuts in a dry skillet over medium heat for 4-5 minutes until fragrant and golden, then roughly chop them.
  8. Using an immersion blender, puree the soup until completely smooth and velvety, about 2-3 minutes.
  9. Taste and adjust seasoning if needed, then ladle into bowls and garnish with toasted hazelnuts and chopped fresh parsley.
Serving: 350g
🥘
Main Course

Moroccan-Style Harissa-Spiced Grilled Swordfish with Preserved Lemon and Olives

Thick swordfish steaks marinated in aromatic harissa paste, grilled to perfection and served with a vibrant North African sauce of preserved lemon, green olives, and fresh herbs

Moroccan-Style Harissa-Spiced Grilled Swordfish with Preserved Lemon and Olives
gluten-freedairy-freeprotein-rich
Ingredients
  • 800 g swordfish steaks
  • 3 tbsp harissa paste
  • 80 ml olive oil
  • 15 g garlic
  • 1 tsp ground cumin
  • 60 g preserved lemon
  • 100 g green olives
  • 30 g fresh cilantro
  • 20 g fresh mint
  • 45 ml lemon juice
  • 1 tbsp honey
  • 1 tsp salt
How to Make
  1. Pat 800g swordfish steaks dry with paper towels and cut into 4 equal portions of approximately 200g each.
  2. In a bowl, combine 3 tbsp harissa paste, 40ml olive oil, 15g minced garlic, 1 tsp ground cumin, and 0.5 tsp salt to create a marinade.
  3. Rub the harissa marinade all over the swordfish steaks, ensuring even coverage, then let marinate at room temperature for 20-30 minutes.
  4. Meanwhile, prepare the sauce by finely chopping 60g preserved lemon (removing seeds), pitting and chopping 100g green olives, and chopping 30g cilantro and 20g mint.
  5. In a small bowl, whisk together 40ml olive oil, 45ml lemon juice, 1 tbsp honey, the chopped preserved lemon, olives, and fresh herbs until well combined.
  6. Preheat a grill pan or outdoor grill to high heat (about 220°C) and lightly oil the grates.
  7. Grill the swordfish steaks for 4-5 minutes on the first side without moving them to develop beautiful char marks.
  8. Carefully flip the steaks and grill for another 3-4 minutes until the fish is just cooked through and reaches an internal temperature of 63°C, with a slight pink center.
  9. Remove from heat and let rest for 2 minutes, then transfer to serving plates and generously spoon the preserved lemon and olive sauce over each steak.
Serving: 280g
🥗
Salad

Moroccan Orange and Radish Salad with Black Olives and Orange Blossom Water

A refreshing North African salad featuring sweet oranges, crisp radishes, briny black olives, and red onion, dressed with orange blossom water and aromatic spices

Moroccan Orange and Radish Salad with Black Olives and Orange Blossom Water
vegangluten-freedairy-freelight
Ingredients
  • 600 g oranges
  • 200 g radishes
  • 120 g black olives
  • 80 g red onion
  • 25 g fresh mint
  • 60 ml olive oil
  • 1 tbsp orange blossom water
  • 0.25 tsp ground cinnamon
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
How to Make
  1. Using a sharp knife, peel 600g oranges completely, removing all white pith, then slice them into thin 5mm rounds and arrange on a large serving platter.
  2. Trim and thinly slice 200g radishes into delicate 2mm rounds using a mandoline or sharp knife.
  3. Pit and halve 120g black olives, and very thinly slice 80g red onion into half-moons, soaking the onion slices in ice water for 5 minutes to mellow the sharpness, then drain well.
  4. Arrange the radish slices, black olive halves, and drained red onion slices over the orange rounds in an attractive pattern.
  5. In a small bowl, whisk together 60ml olive oil, 1 tbsp orange blossom water, 0.5 tsp ground cumin, 0.25 tsp ground cinnamon, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.
  6. Drizzle the aromatic dressing evenly over the salad, ensuring all ingredients are lightly coated.
  7. Tear 25g fresh mint leaves and scatter them generously over the top of the salad.
  8. Let the salad rest for 10-15 minutes at room temperature before serving to allow the flavors to meld together beautifully.
Serving: 220g
🍚
Side Dish

Moroccan Pearl Couscous with Caramelized Onions, Almonds and Golden Raisins

Fluffy pearl couscous studded with sweet caramelized onions, toasted almonds, and plump golden raisins, finished with warm spices and fresh herbs

Moroccan Pearl Couscous with Caramelized Onions, Almonds and Golden Raisins
vegetariandairy-free
Ingredients
  • 300 g pearl couscous
  • 500 ml vegetable stock
  • 250 g onion
  • 50 g butter
  • 80 g sliced almonds
  • 100 g golden raisins
  • 0.75 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 30 g fresh parsley
  • 30 ml olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Heat 30ml olive oil in a medium saucepan over medium heat and add 300g pearl couscous, toasting it for 3-4 minutes while stirring constantly until golden and nutty-smelling.
  2. Pour in 500ml hot vegetable stock, add 0.5 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and liquid is absorbed.
  3. While the couscous cooks, thinly slice 250g onion and melt 50g butter in a large skillet over medium-low heat.
  4. Add the sliced onions to the skillet with 0.25 tsp salt and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and caramelized.
  5. In a small dry pan, toast 80g sliced almonds over medium heat for 3-4 minutes until fragrant and golden, shaking the pan frequently to prevent burning.
  6. Add 100g golden raisins to the caramelized onions and cook for 2 minutes to plump them up slightly.
  7. Stir in 0.75 tsp ground cinnamon and 0.5 tsp ground ginger to the onion mixture and cook for 30 seconds until fragrant.
  8. Fluff the cooked couscous with a fork, then fold in the caramelized onion mixture, toasted almonds, 0.5 tsp black pepper, and adjust salt to taste.
  9. Transfer to a serving dish and garnish generously with 30g chopped fresh parsley before serving warm.
Serving: 260g

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