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Monday, May 4, 2026
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Soup
Creamy Mushroom and Thyme Soup with Crispy Garlic Croutons
A velvety smooth mushroom soup enriched with cream and fresh thyme, topped with golden garlic-infused croutons for a satisfying crunch
Ingredients
- 600 g mixed mushrooms (button and cremini)
- 200 g yellow onion
- 20 g garlic cloves
- 1000 ml vegetable stock
- 150 ml heavy cream
- 10 g fresh thyme
- 45 ml olive oil
- 30 g butter
- 120 g day-old bread
- 8 g salt
- 3 g black pepper
How to Make
- Clean and slice 600g mushrooms into 5mm thick pieces, and finely dice 200g onion and 15g garlic (reserve 5g garlic for croutons).
- Heat 30ml olive oil and 30g butter in a large heavy-bottomed pot over medium-high heat until butter foams, about 2 minutes.
- Add the diced onion and sauté until translucent and softened, stirring occasionally, about 5 minutes.
- Add 15g minced garlic and sliced mushrooms, season with 6g salt, and cook until mushrooms release their liquid and it evaporates completely, stirring frequently, about 12-15 minutes.
- Add 10g fresh thyme leaves and cook for 1 minute until fragrant.
- Pour in 1000ml vegetable stock, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Remove from heat and use an immersion blender to purée the soup until completely smooth and velvety, about 2-3 minutes.
- Stir in 150ml heavy cream, adjust seasoning with remaining salt and 3g black pepper, and keep warm over low heat.
- For croutons: cut 120g day-old bread into 1.5cm cubes, toss with 15ml olive oil and 5g minced garlic.
- Spread croutons on a baking sheet and bake at 180°C for 10-12 minutes until golden and crispy, tossing halfway through.
- Ladle soup into bowls and top each serving with warm garlic croutons just before serving.
Serving: 350g
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Main Course
Herb-Crusted Sea Bass with Tahini-Yogurt Sauce and Caramelized Fennel
Tender sea bass fillets coated in a vibrant herb crust, pan-seared to perfection, served with a creamy tahini-yogurt sauce and sweet caramelized fennel bulbs
Ingredients
- 800 g sea bass fillets, skin-on
- 40 g fresh parsley
- 30 g fresh dill
- 20 g fresh basil
- 500 g fennel bulbs
- 200 g Greek yogurt
- 60 g tahini
- 45 ml lemon juice
- 15 g garlic cloves
- 80 ml olive oil
- 20 g honey
- 10 g salt
- 4 g black pepper
How to Make
- Pat 800g sea bass fillets completely dry with paper towels and season both sides with 6g salt and 3g black pepper, then refrigerate uncovered for 15 minutes.
- Finely chop 40g parsley, 30g dill, and 20g basil, then mix together in a shallow dish to create the herb crust mixture.
- Trim 500g fennel bulbs, removing tough outer layers, and cut into 1cm thick wedges through the core to keep them intact.
- Heat 40ml olive oil in a large skillet over medium heat, add fennel wedges in a single layer, and cook undisturbed for 6-7 minutes until golden brown on the bottom.
- Flip fennel wedges, drizzle with 20g honey, season with 2g salt, and continue cooking for another 6-7 minutes until caramelized and tender, then remove to a plate.
- For the sauce: whisk together 200g Greek yogurt, 60g tahini, 45ml lemon juice, 15g minced garlic, 2g salt, and 30ml water until smooth and creamy, adjusting consistency with more water if needed.
- Press the flesh side of each sea bass fillet firmly into the herb mixture to coat generously.
- Heat 40ml olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes.
- Place fish fillets herb-side down in the hot pan and cook without moving for 4-5 minutes until the crust is golden and crispy.
- Carefully flip fillets using a thin spatula and cook skin-side down for another 3-4 minutes until fish is just cooked through and flakes easily.
- Serve each fillet on a bed of tahini-yogurt sauce with caramelized fennel wedges alongside, garnished with remaining fresh herbs.
Serving: 420g
🥗
Salad
Çoban Salatası - Turkish Shepherd's Salad with Cucumber, Tomato and Fresh Herbs
A classic Turkish chopped salad featuring crisp cucumbers, ripe tomatoes, peppers, and onions dressed simply with lemon juice and olive oil
Ingredients
- 400 g ripe tomatoes
- 350 g cucumbers
- 150 g green bell pepper
- 100 g red onion
- 50 g fresh flat-leaf parsley
- 20 g fresh mint leaves
- 60 ml extra virgin olive oil
- 40 ml lemon juice
- 15 ml pomegranate molasses
- 6 g sea salt
- 3 g Aleppo pepper flakes
How to Make
- Wash and dice 400g tomatoes into 1cm cubes, removing excess seeds and juice to prevent the salad from becoming watery.
- Peel 350g cucumbers (if skin is tough), halve them lengthwise, scoop out seeds with a spoon, then dice into 1cm cubes matching the tomato size.
- Remove seeds and membranes from 150g green bell pepper and dice into 1cm cubes.
- Peel and very finely dice 100g red onion, then soak in cold water for 5 minutes to remove harsh bite, drain well and pat dry.
- Finely chop 50g flat-leaf parsley and 20g fresh mint leaves.
- In a large serving bowl, combine the diced tomatoes, cucumbers, peppers, drained onion, parsley, and mint.
- In a small bowl, whisk together 60ml extra virgin olive oil, 40ml lemon juice, 15ml pomegranate molasses, 6g sea salt, and 3g Aleppo pepper flakes until emulsified.
- Pour the dressing over the vegetables and toss gently but thoroughly to combine, ensuring every piece is coated.
- Let the salad rest at room temperature for 5-10 minutes to allow flavors to meld before serving.
- Taste and adjust seasoning with additional salt, lemon juice, or olive oil as needed just before serving.
Serving: 280g
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Side Dish
Saffron Rice Pilaf with Toasted Pine Nuts and Crispy Onions
Fragrant long-grain rice infused with precious saffron threads, studded with buttery toasted pine nuts and crowned with golden crispy fried onions
Ingredients
- 400 g long-grain white rice
- 700 ml chicken or vegetable stock
- 0.5 g saffron threads
- 60 g butter
- 300 g yellow onions
- 60 g pine nuts
- 150 ml vegetable oil for frying
- 8 g salt
- 60 ml hot water
How to Make
- Rinse 400g rice in cold water 3-4 times until water runs clear, then soak in cold water for 20 minutes and drain thoroughly.
- Steep 0.5g saffron threads in 60ml hot water for 10 minutes until water turns deep golden-orange.
- Thinly slice 300g onions into 3mm half-moons for frying.
- Heat 150ml vegetable oil in a small deep pan to 170°C, add sliced onions in batches and fry until deep golden brown and crispy, about 8-10 minutes per batch, stirring occasionally.
- Remove crispy onions with a slotted spoon to paper towels, season immediately with 2g salt, and set aside.
- In a medium heavy-bottomed pot, melt 40g butter over medium heat until foaming.
- Add 60g pine nuts and toast, stirring constantly, until golden brown and fragrant, about 3-4 minutes, then remove and set aside.
- In the same pot, add the drained rice and remaining 20g butter, stir gently for 2-3 minutes until rice grains are coated and slightly translucent at the edges.
- Pour in 700ml hot stock, the saffron water with threads, and 6g salt, stir once, and bring to a vigorous boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover tightly with a lid wrapped in a kitchen towel, and cook undisturbed for 18 minutes.
- Remove from heat and let rest, still covered, for 10 minutes to allow steam to finish cooking the rice.
- Fluff the rice gently with a fork, fold in the toasted pine nuts, and transfer to a serving platter, topping with crispy fried onions just before serving.
Serving: 320g
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