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Friday, May 1, 2026
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Soup
Cold Cucumber and Yogurt Soup with Fresh Dill and Walnuts
A refreshing chilled soup perfect for spring, featuring creamy yogurt blended with crisp cucumber, aromatic dill, and topped with toasted walnuts for a delightful texture contrast.
Ingredients
- 600 g Plain yogurt
- 400 g Cucumber
- 30 g Fresh dill
- 10 g Garlic
- 60 g Walnuts
- 30 ml Extra virgin olive oil
- 200 ml Cold water
- 8 g Sea salt
- 15 g Fresh mint leaves
How to Make
- Peel 400g cucumber, cut in half lengthwise, and scoop out seeds with a spoon, then dice into small cubes and set aside.
- Toast 60g walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden, stirring constantly to prevent burning, then roughly chop and reserve.
- In a large mixing bowl, whisk together 600g yogurt, 200ml cold water, 10g minced garlic, and 8g sea salt until completely smooth and well combined.
- Finely chop 30g fresh dill and add to the yogurt mixture along with the diced cucumber, then stir thoroughly and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, drizzle 30ml extra virgin olive oil over the chilled soup, garnish with toasted walnuts and 15g torn fresh mint leaves.
Serving: 350g
🥘
Main Course
Whole Roasted Sea Bream with Lemon and Fresh Herbs
Succulent whole sea bream roasted to perfection with aromatic herbs, lemon slices, and olive oil, delivering a Mediterranean coastal experience with tender, flaky fish and crispy skin.
Ingredients
- 1200 g Whole sea bream (cleaned and scaled)
- 150 g Lemon
- 40 g Fresh parsley
- 20 g Fresh thyme
- 15 g Fresh oregano
- 20 g Garlic
- 80 ml Extra virgin olive oil
- 12 g Sea salt
- 4 g Black pepper
- 200 g Cherry tomatoes
How to Make
- Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Pat 1200g whole sea bream completely dry with paper towels, then make 3-4 diagonal slashes on each side of the fish, cutting about 1cm deep into the flesh.
- Season the fish inside and out generously with 12g sea salt and 4g black pepper, then stuff the cavity with 40g fresh parsley, 20g fresh thyme, 20g sliced garlic, and 3-4 lemon slices from 150g lemon.
- Place the fish on the prepared baking tray, arrange 200g halved cherry tomatoes around it, drizzle everything with 60ml extra virgin olive oil, and scatter remaining herbs and lemon slices over the top.
- Roast in the preheated oven for 25-30 minutes until the fish flesh is opaque and flakes easily with a fork, and the skin is golden and crispy.
- Remove from oven, drizzle with remaining 20ml olive oil, garnish with fresh oregano, and serve immediately with lemon wedges on the side.
Serving: 450g
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Salad
Spring Green Bean and Potato Salad with Tahini Lemon Dressing
A vibrant salad featuring tender green beans and golden potatoes dressed in a creamy tahini-lemon sauce, topped with crispy shallots and fresh herbs for a delightful spring dish.
Ingredients
- 400 g Green beans
- 300 g Potatoes
- 80 g Tahini
- 60 ml Lemon juice
- 100 g Shallots
- 30 g Fresh parsley
- 8 g Garlic
- 50 ml Olive oil
- 40 ml Cold water
- 8 g Sea salt
- 3 g Cumin powder
How to Make
- Bring a large pot of salted water to a boil, add 300g potatoes (peeled and cut into 2cm cubes), and cook for 12-15 minutes until tender but not falling apart, then drain and set aside.
- Trim 400g green beans and blanch in boiling salted water for 4-5 minutes until tender-crisp and bright green, then immediately transfer to ice water to stop cooking, drain well, and pat dry.
- Thinly slice 100g shallots and fry in 30ml olive oil over medium heat for 6-8 minutes until golden and crispy, stirring frequently, then transfer to paper towels to drain.
- In a mixing bowl, whisk together 80g tahini, 60ml lemon juice, 40ml cold water, 8g minced garlic, 8g sea salt, and 3g cumin powder until smooth and creamy, adjusting water if needed for a pourable consistency.
- In a large serving bowl, gently combine the cooked potatoes and green beans, drizzle with the tahini dressing and remaining 20ml olive oil, toss carefully to coat.
- Top the salad with crispy fried shallots and 30g roughly chopped fresh parsley, serve at room temperature or slightly chilled.
Serving: 300g
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Side Dish
Bulgur Pilaf with Butter, Almonds and Crispy Vermicelli
A classic Turkish side dish featuring nutty bulgur wheat cooked with toasted vermicelli, butter, and crunchy toasted almonds for a satisfying texture and rich flavor.
Ingredients
- 300 g Coarse bulgur
- 50 g Vermicelli pasta
- 60 g Butter
- 60 g Sliced almonds
- 600 ml Chicken stock
- 80 g Onion
- 6 g Sea salt
- 2 g Black pepper
How to Make
- In a medium saucepan, melt 40g butter over medium heat until foaming, then add 50g vermicelli pasta and stir constantly for 3-4 minutes until golden brown and fragrant.
- Add 80g finely diced onion to the vermicelli and sauté for 2-3 minutes until softened and translucent, stirring frequently.
- Add 300g coarse bulgur to the pan and stir for 2 minutes to toast the grains and coat them with butter, then pour in 600ml hot chicken stock, add 6g sea salt and 2g black pepper.
- Bring the mixture to a boil, then immediately reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes until all liquid is absorbed and bulgur is tender.
- While the bulgur cooks, toast 60g sliced almonds in 20g butter in a small pan over medium heat for 3-4 minutes until golden and fragrant, stirring constantly.
- Remove bulgur from heat and let it rest covered for 5 minutes, then fluff with a fork, transfer to a serving dish, and top with toasted buttered almonds before serving.
Serving: 250g
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