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Thursday, April 30, 2026
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Soup
Celery Root and Apple Soup with Toasted Hazelnuts
A silky, elegant soup featuring the delicate earthiness of celery root balanced with sweet apples, finished with crunchy toasted hazelnuts and a drizzle of hazelnut oil.
Ingredients
- 600 g Celery root, peeled and diced
- 200 g Green apple, peeled and diced
- 150 g Onion, finely chopped
- 40 g Butter
- 1 L Vegetable stock
- 100 ml Heavy cream
- 50 g Hazelnuts, toasted and chopped
- 5 g Fresh thyme leaves
- 8 g Salt
- 2 g Black pepper
How to Make
- Melt 40g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
- Add 150g chopped onion and sauté until softened and translucent, stirring occasionally, about 5 minutes.
- Add 600g diced celery root, 200g diced apple, and 5g thyme leaves, then stir to coat with butter and cook for 3 minutes.
- Pour in 1L vegetable stock, bring to a boil, then reduce heat to low and simmer covered until celery root is completely tender, about 25 minutes.
- Remove from heat and blend the soup using an immersion blender until completely smooth and silky, about 2 minutes.
- Stir in 100ml heavy cream, then season with 8g salt and 2g black pepper, adjusting to taste.
- Ladle into bowls and garnish each serving with toasted hazelnuts and a light drizzle of hazelnut oil if desired.
Serving: 350g
🥘
Main Course
Pan-Seared Salmon with Honey-Mustard Glaze and Dill
Perfectly crispy-skinned salmon fillets glazed with a sweet and tangy honey-mustard sauce, finished with fresh dill and lemon. A light yet satisfying main course showcasing premium fish.
Ingredients
- 800 g Salmon fillets, skin-on
- 45 g Dijon mustard
- 40 ml Honey
- 20 g Fresh dill, chopped
- 30 ml Lemon juice
- 30 ml Olive oil
- 10 g Garlic, minced
- 8 g Salt
- 3 g Black pepper
- 30 g Butter
How to Make
- Pat 800g salmon fillets completely dry with paper towels and season both sides with 8g salt and 3g black pepper, letting them rest at room temperature for 10 minutes.
- In a small bowl, whisk together 45g Dijon mustard, 40ml honey, 30ml lemon juice, and 10g minced garlic until smooth and emulsified.
- Heat 30ml olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
- Place salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact, then cook undisturbed until skin is golden and crispy, about 4-5 minutes.
- Flip the fillets carefully and cook for another 2-3 minutes until the flesh is just cooked through but still moist in the center.
- Reduce heat to low, add 30g butter to the pan, and brush the honey-mustard glaze generously over the salmon fillets, letting it caramelize for 1 minute.
- Remove from heat, sprinkle with 20g chopped fresh dill, and serve immediately with extra glaze drizzled on top.
Serving: 400g
🥗
Salad
Grilled Zucchini and Halloumi Salad with Mint and Lemon
Charred zucchini ribbons and golden grilled halloumi cheese tossed with fresh mint, arugula, and a bright lemon vinaigrette. A Mediterranean-inspired salad with wonderful textures.
Ingredients
- 500 g Zucchini, sliced lengthwise
- 250 g Halloumi cheese, sliced
- 100 g Arugula
- 15 g Fresh mint leaves, torn
- 200 g Cherry tomatoes, halved
- 45 ml Lemon juice
- 60 ml Extra virgin olive oil
- 8 g Garlic, minced
- 3 g Dried oregano
- 6 g Salt
- 2 g Black pepper
How to Make
- Preheat a grill pan or outdoor grill to medium-high heat, about 200°C.
- Brush 500g sliced zucchini with 20ml olive oil and season with 3g salt and 1g black pepper.
- Grill zucchini slices for 3-4 minutes per side until charred and tender, then transfer to a large serving platter.
- Grill 250g halloumi slices for 2 minutes per side until golden with distinct grill marks, then add to the platter with zucchini.
- In a small bowl, whisk together 45ml lemon juice, 40ml olive oil, 8g minced garlic, 3g oregano, 3g salt, and 1g black pepper to create the vinaigrette.
- Arrange 100g arugula and 200g halved cherry tomatoes over the grilled vegetables and cheese.
- Drizzle the lemon vinaigrette over the entire salad, scatter 15g torn mint leaves on top, and serve immediately while the halloumi is still warm.
Serving: 320g
🍚
Side Dish
Bulgur Pilaf with Caramelized Fennel and Pine Nuts
Fluffy bulgur wheat cooked with sweet caramelized fennel, toasted pine nuts, and aromatic spices. A fragrant and texturally interesting side dish with Anatolian roots.
Ingredients
- 300 g Coarse bulgur wheat
- 300 g Fennel bulb, thinly sliced
- 120 g Onion, finely diced
- 50 g Pine nuts
- 50 g Butter
- 600 ml Vegetable stock
- 4 g Cumin seeds
- 3 g Coriander seeds, crushed
- 20 g Fresh parsley, chopped
- 7 g Salt
- 2 g Black pepper
How to Make
- Toast 50g pine nuts in a dry pan over medium heat, stirring constantly until golden and fragrant, about 3 minutes, then set aside.
- Melt 50g butter in a large pot over medium heat, add 4g cumin seeds and 3g crushed coriander seeds, and toast for 30 seconds until aromatic.
- Add 120g diced onion and 300g sliced fennel, then cook stirring occasionally until deeply caramelized and golden brown, about 12-15 minutes.
- Add 300g bulgur wheat and stir to coat with the butter and caramelized vegetables, toasting for 2 minutes.
- Pour in 600ml hot vegetable stock, add 7g salt and 2g black pepper, then stir once and bring to a boil.
- Reduce heat to low, cover tightly with a lid, and simmer until all liquid is absorbed and bulgur is tender, about 15 minutes.
- Remove from heat and let rest covered for 5 minutes, then fluff with a fork, fold in toasted pine nuts and 20g chopped parsley, and serve hot.
Serving: 280g
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