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Wednesday, April 22, 2026
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Soup
Creamy Mushroom Soup with Thyme and Toasted Bread
Silky smooth wild mushroom soup enriched with cream and fresh thyme, garnished with crispy toasted bread cubes and a drizzle of herb oil
Ingredients
- 600 g Mixed mushrooms (cremini, button, shiitake)
- 200 g Onion, finely diced
- 15 g Garlic cloves, minced
- 50 g Butter
- 30 g All-purpose flour
- 1000 ml Vegetable stock
- 150 ml Heavy cream
- 5 g Fresh thyme leaves
- 100 g Day-old bread, cubed
- 45 ml Olive oil
- 8 g Salt
- 3 g Black pepper
How to Make
- Clean the mushrooms with a damp cloth and slice 600g mixed mushrooms into thin pieces, setting aside 100g of the prettiest slices for garnish.
- Heat 50g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes, then add 200g finely diced onion and cook until translucent, about 5 minutes.
- Add 15g minced garlic and cook for 1 minute until fragrant, then add the sliced mushrooms (except garnish) and cook for 10-12 minutes until they release their moisture and begin to brown.
- Sprinkle 30g flour over the mushrooms and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually pour in 1000ml vegetable stock while stirring constantly to prevent lumps, then add 5g fresh thyme leaves and bring to a gentle boil.
- Reduce heat to low and simmer for 15 minutes, then use an immersion blender to puree until silky smooth.
- Stir in 150ml heavy cream and season with 8g salt and 3g black pepper, keeping warm over very low heat.
- Heat 30ml olive oil in a skillet over medium-high heat and sauté the reserved mushroom slices for 3-4 minutes until golden, then season lightly.
- In the same skillet, add 15ml olive oil and toast 100g bread cubes for 4-5 minutes until golden and crispy on all sides.
- Ladle the soup into warm bowls, garnish with sautéed mushroom slices and toasted bread cubes, and drizzle with remaining olive oil before serving.
Serving: 350g
🥘
Main Course
Pan-Seared Trout with Brown Butter, Capers and Lemon
Delicate whole trout pan-seared to crispy perfection, drizzled with nutty brown butter sauce enriched with capers, fresh parsley and bright lemon juice
Ingredients
- 1200 g Whole trout, cleaned and gutted
- 80 g All-purpose flour for dredging
- 120 g Butter
- 30 ml Olive oil
- 40 g Capers, drained
- 60 ml Fresh lemon juice
- 20 g Fresh parsley, chopped
- 80 g Lemon wedges for serving
- 10 g Salt
- 4 g Black pepper
How to Make
- Pat 1200g cleaned whole trout completely dry with paper towels, then season both sides and the cavity generously with 8g salt and 3g black pepper.
- Place 80g flour in a shallow dish and lightly dredge each trout, shaking off excess flour to ensure a thin, even coating.
- Heat 30ml olive oil and 30g butter in a large non-stick skillet over medium-high heat until the butter stops foaming and just begins to turn golden, about 3 minutes.
- Carefully place the trout in the skillet skin-side down and cook without moving for 5-6 minutes until the skin is crispy and golden brown.
- Gently flip the trout using two spatulas and cook the other side for 4-5 minutes until the flesh is opaque and cooked through, then transfer to a warm serving platter.
- In the same skillet, add the remaining 90g butter over medium heat and cook, swirling the pan constantly, until it turns a deep golden brown and smells nutty, about 3-4 minutes.
- Immediately add 40g drained capers and cook for 30 seconds, then remove from heat and stir in 60ml fresh lemon juice and 20g chopped parsley.
- Season the brown butter sauce with remaining 2g salt and 1g black pepper, then immediately pour the hot sauce over the trout.
- Serve immediately with 80g lemon wedges on the side for extra brightness.
Serving: 400g
🥗
Salad
Crisp Fennel and Orange Salad with Pistachios and Mint
Refreshing Mediterranean salad featuring thinly shaved fennel, sweet orange segments, crunchy pistachios and fresh mint leaves dressed with citrus vinaigrette
Ingredients
- 400 g Fennel bulbs, thinly shaved
- 300 g Oranges, segmented
- 60 g Shelled pistachios, roughly chopped
- 15 g Fresh mint leaves
- 80 g Red onion, thinly sliced
- 60 ml Extra virgin olive oil
- 45 ml Fresh orange juice
- 20 ml Fresh lemon juice
- 15 ml Honey
- 5 g Salt
- 2 g Black pepper
How to Make
- Using a mandoline or sharp knife, thinly shave 400g fennel bulbs into paper-thin slices and place in a large bowl of ice water for 10 minutes to crisp up.
- Supreme 300g oranges by cutting away all peel and pith, then carefully cutting between membranes to release clean segments, collecting any juice in a small bowl.
- In a small bowl, whisk together 60ml extra virgin olive oil, 45ml fresh orange juice, 20ml lemon juice, 15ml honey, 5g salt and 2g black pepper until emulsified.
- Drain the fennel thoroughly and pat dry with a clean kitchen towel, then place in a large serving bowl.
- Add the orange segments, 80g thinly sliced red onion, and 15g fresh mint leaves to the fennel.
- Pour the citrus vinaigrette over the salad and toss gently with clean hands to ensure even coating without breaking the orange segments.
- Let the salad rest for 5 minutes to allow flavors to meld, then taste and adjust seasoning if needed.
- Just before serving, sprinkle 60g roughly chopped pistachios over the top for added crunch and visual appeal.
- Serve immediately while the fennel is still crisp and the pistachios are crunchy.
Serving: 280g
🍚
Side Dish
Crispy Fried Börek Rolls with Feta and Fresh Dill
Golden crispy phyllo pastry rolls filled with creamy feta cheese, fresh dill and a hint of black pepper, fried to perfection and served hot
Ingredients
- 300 g Phyllo pastry sheets
- 250 g Feta cheese, crumbled
- 30 g Fresh dill, finely chopped
- 100 g Eggs, beaten
- 3 g Black pepper
- 500 ml Vegetable oil for frying
- 20 g Sesame seeds
- 10 g Nigella seeds
How to Make
- In a medium bowl, combine 250g crumbled feta cheese, 30g finely chopped fresh dill, 50g beaten egg (reserve the rest for sealing), and 3g black pepper, mixing until well incorporated.
- Lay one sheet of phyllo pastry on a clean work surface and cut into 4 long rectangles approximately 10cm x 25cm each.
- Place 2 tablespoons of the cheese filling along the short edge of each rectangle, leaving 2cm border on the sides.
- Fold the sides in over the filling, then roll tightly from the filled edge to create a cigar shape, brushing the final edge with beaten egg to seal.
- Repeat with remaining phyllo sheets and filling to make approximately 16-20 börek rolls.
- Heat 500ml vegetable oil in a deep, heavy-bottomed pan to 170°C, using a thermometer to maintain consistent temperature.
- Brush the börek rolls lightly with remaining beaten egg and sprinkle with 20g sesame seeds and 10g nigella seeds.
- Carefully lower 4-5 börek at a time into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
- Remove with a slotted spoon and drain on paper towels, keeping warm in a low oven while frying the remaining batches.
- Serve immediately while hot and crispy, optionally with a side of plain yogurt for dipping.
Serving: 180g
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