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Thursday, April 23, 2026
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Soup

Turkish Tomato Soup with Vermicelli and Butter

A comforting traditional Turkish tomato soup enriched with tender vermicelli pasta, finished with a swirl of butter and dried mint for aromatic depth

Turkish Tomato Soup with Vermicelli and Butter
vegetariancomfort-foodtraditional
Ingredients
  • 800 g ripe tomatoes
  • 150 g onion
  • 45 g tomato paste
  • 80 g vermicelli pasta
  • 60 g butter
  • 1.2 L vegetable stock
  • 2 tsp dried mint
  • 1 tsp sugar
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Score the bottom of tomatoes with an X, blanch in boiling water for 45 seconds, then transfer to ice water and peel off skins. Dice tomatoes into 1cm pieces, reserving all juices.
  2. Finely dice 150g onion. Heat 30g butter in a large pot over medium heat until melted and foaming, about 2 minutes. Add onion and sauté until softened and translucent, about 6-7 minutes.
  3. Add 45g tomato paste to the onions and cook, stirring constantly, until the paste darkens slightly and becomes fragrant, about 2-3 minutes.
  4. Add the diced tomatoes with their juices, 1 tsp sugar, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for 10 minutes, stirring occasionally, until tomatoes break down.
  5. Pour in 1.2L vegetable stock and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes to develop flavors.
  6. Add 80g vermicelli pasta and cook for 6-8 minutes until pasta is tender but still has a slight bite.
  7. In a small pan, melt remaining 30g butter over medium heat. Add 2 tsp dried mint and heat until fragrant and sizzling, about 30 seconds.
  8. Ladle soup into bowls and drizzle the mint butter over each serving. Serve immediately while hot.
Serving: 350g
🥘
Main Course

Herb-Crusted Stuffed Chicken Breasts with Spinach and Ricotta

Tender chicken breasts butterflied and filled with a rich spinach and ricotta mixture, coated in herb-seasoned breadcrumbs and baked until golden and juicy

Herb-Crusted Stuffed Chicken Breasts with Spinach and Ricotta
protein-richcomfort-food
Ingredients
  • 800 g chicken breast fillets
  • 300 g fresh spinach
  • 200 g ricotta cheese
  • 15 g garlic cloves
  • 120 g breadcrumbs
  • 30 g fresh parsley
  • 20 g fresh basil
  • 2 pieces eggs
  • 60 ml olive oil
  • 30 ml lemon juice
  • 0.25 tsp nutmeg
  • 2 tsp salt
  • 1 tsp black pepper
How to Make
  1. Preheat oven to 190°C (375°F). Wash 300g spinach thoroughly and place in a large pan over medium-high heat with just the water clinging to leaves. Cook for 3-4 minutes until completely wilted, then drain and squeeze out all excess moisture. Chop finely.
  2. Mince 15g garlic. In a bowl, combine chopped spinach, 200g ricotta, minced garlic, 0.25 tsp nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined and set filling aside.
  3. Butterfly 800g chicken breasts by slicing horizontally through the middle without cutting all the way through, then open like a book. Place between plastic wrap and pound gently to even thickness of about 1.5cm. Season both sides with 1 tsp salt and 0.5 tsp pepper.
  4. Divide spinach-ricotta filling equally among the 4 chicken breasts, spreading on one half of each butterflied breast. Fold the other half over and secure edges with toothpicks.
  5. Finely chop 30g parsley and 20g basil. In a shallow dish, beat 2 eggs with 30ml lemon juice. In another dish, combine 120g breadcrumbs with chopped herbs and 0.25 tsp pepper.
  6. Dip each stuffed chicken breast first in egg mixture, allowing excess to drip off, then coat thoroughly in herbed breadcrumbs, pressing gently to adhere.
  7. Heat 60ml olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes. Sear chicken breasts for 3 minutes per side until golden brown crust forms.
  8. Transfer skillet to preheated oven and bake for 18-22 minutes until internal temperature reaches 74°C (165°F) and juices run clear. Rest for 5 minutes, remove toothpicks, slice on the diagonal and serve.
Serving: 280g
🥗
Salad

Roasted Beet and Walnut Salad with Arugula and Goat Cheese

Earthy roasted beets paired with peppery arugula, toasted walnuts, and creamy goat cheese, dressed in a tangy balsamic vinaigrette

Roasted Beet and Walnut Salad with Arugula and Goat Cheese
vegetariangluten-free
Ingredients
  • 500 g fresh beets
  • 150 g fresh arugula
  • 120 g goat cheese
  • 100 g walnut halves
  • 80 g red onion
  • 45 ml balsamic vinegar
  • 90 ml extra virgin olive oil
  • 15 ml honey
  • 5 g fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 200°C (400°F). Scrub 500g beets clean, trim tops leaving 2cm of stems. Wrap each beet individually in aluminum foil with 1 tsp olive oil, place on baking sheet and roast for 60-75 minutes until fork-tender.
  2. While beets roast, spread 100g walnut halves on a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden. Let cool, then roughly chop.
  3. When beets are cool enough to handle, peel off skins using paper towels (they should slip off easily). Cut into 2cm wedges and place in a bowl. Toss with 2 tbsp olive oil, 5g fresh thyme leaves, 0.5 tsp salt, and 0.25 tsp pepper while still warm.
  4. Thinly slice 80g red onion into half-moons and soak in cold water for 10 minutes to mellow the sharpness, then drain and pat dry.
  5. Make the vinaigrette by whisking together 45ml balsamic vinegar, 15ml honey, 0.5 tsp salt, and 0.25 tsp pepper in a small bowl. Slowly drizzle in 60ml extra virgin olive oil while whisking constantly until emulsified.
  6. Wash and dry 150g arugula thoroughly. Arrange arugula on a large serving platter as the base.
  7. Arrange roasted beet wedges over the arugula. Scatter drained red onion slices and toasted chopped walnuts over the top.
  8. Crumble 120g goat cheese over the salad. Drizzle the balsamic vinaigrette evenly over everything and serve immediately.
Serving: 280g
🍚
Side Dish

Garlic Butter Roasted Baby Potatoes with Fresh Rosemary

Crispy-skinned baby potatoes roasted until golden, tossed in fragrant garlic butter and fresh rosemary for an irresistible aromatic side dish

Garlic Butter Roasted Baby Potatoes with Fresh Rosemary
vegetariangluten-freecomfort-food
Ingredients
  • 800 g baby potatoes
  • 80 g butter
  • 25 g garlic cloves
  • 15 g fresh rosemary
  • 45 ml olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 20 g fresh parsley
How to Make
  1. Preheat oven to 220°C (425°F). Wash 800g baby potatoes thoroughly and pat completely dry. If any potatoes are larger than 4cm, halve them so all pieces are similar size for even cooking.
  2. In a large bowl, toss potatoes with 45ml olive oil, 1.5 tsp sea salt, and 0.5 tsp black pepper until evenly coated. Spread in a single layer on a large baking sheet, cut sides down if halved.
  3. Roast potatoes for 35-40 minutes, flipping once halfway through, until golden brown and crispy on the outside and fork-tender inside.
  4. While potatoes roast, mince 25g garlic cloves finely. Strip 15g rosemary leaves from stems and chop roughly.
  5. About 5 minutes before potatoes are done, melt 80g butter in a large skillet over medium heat. Add minced garlic and cook, stirring constantly, for 1-2 minutes until fragrant but not browned.
  6. Add chopped rosemary to the garlic butter and cook for 30 seconds until aromatic. Remove from heat.
  7. When potatoes are done roasting, immediately transfer them to the skillet with garlic-rosemary butter. Toss gently but thoroughly to coat every potato. Season with remaining 0.5 tsp salt and 0.5 tsp pepper.
  8. Finely chop 20g fresh parsley. Transfer potatoes to a serving dish, garnish with chopped parsley, and serve hot.
Serving: 220g

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