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Tuesday, May 5, 2026
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Soup
Creamy Leek and Potato Soup with Crispy Leeks
A velvety smooth soup made with tender leeks and potatoes, finished with cream and topped with golden crispy fried leeks for textural contrast
Ingredients
- 500 g leeks, white and light green parts only
- 400 g potatoes, peeled and diced
- 50 g butter
- 1000 ml chicken stock
- 150 ml heavy cream
- 100 g leek greens for frying
- 200 ml sunflower oil for frying
- 2 tsp sea salt
- 0.5 tsp white pepper
How to Make
- Slice the 500g white and light green parts of leeks into thin rounds, then rinse thoroughly in cold water to remove any grit and drain well.
- Melt 50g butter in a large heavy-bottomed pot over medium heat until foaming, then add the cleaned leeks and sauté for 8-10 minutes until softened but not browned, stirring occasionally.
- Add 400g diced potatoes, 1000ml chicken stock, 2 tsp sea salt, and 0.5 tsp white pepper to the pot, bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are completely tender.
- While soup simmers, slice 100g leek greens into very thin julienne strips, pat dry with paper towels, then heat 200ml sunflower oil in a small pan to 180°C and fry the leek strips in batches for 1-2 minutes until golden and crispy, drain on paper towels.
- Use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes, then stir in 150ml heavy cream and adjust seasoning if needed.
- Ladle the hot soup into bowls and garnish generously with the crispy fried leeks just before serving.
Serving: 350g
🥘
Main Course
Stuffed Bell Peppers with Spiced Ground Lamb, Rice and Herbs
Colorful bell peppers filled with aromatic spiced ground lamb, rice, tomatoes, fresh herbs and warm spices, baked until tender in a savory tomato sauce
Ingredients
- 800 g bell peppers, tops cut off and seeds removed
- 500 g ground lamb
- 150 g short grain rice, rinsed
- 200 g onion, finely diced
- 300 g tomatoes, grated
- 30 g fresh parsley, chopped
- 15 g fresh mint, chopped
- 60 ml olive oil
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground allspice
- 400 ml hot water
- 2 tsp sea salt
- 1 tsp black pepper
How to Make
- Preheat oven to 180°C and prepare 800g bell peppers by cutting off the tops and removing all seeds and membranes, then arrange them upright in a deep baking dish.
- Heat 30ml olive oil in a large pan over medium-high heat, add 200g finely diced onion and sauté for 5 minutes until translucent, then add 500g ground lamb and cook for 8-10 minutes, breaking it up with a wooden spoon until browned.
- Add 150g rinsed rice, 300g grated tomatoes, 2 tbsp tomato paste, 1 tsp cumin, 1 tsp allspice, 2 tsp salt, 1 tsp black pepper, 30g chopped parsley, and 15g chopped mint to the pan, stir well and cook for 3-4 minutes until fragrant.
- Remove pan from heat and let the filling cool for 5 minutes, then carefully stuff each prepared pepper with the lamb and rice mixture, filling them about three-quarters full to allow room for rice expansion.
- Mix 400ml hot water with remaining 30ml olive oil and pour around the peppers in the baking dish, cover tightly with aluminum foil, and bake for 50-60 minutes until peppers are tender and rice is fully cooked.
- Remove foil and bake for an additional 10 minutes to lightly brown the tops, then let rest for 5 minutes before serving with the pan juices spooned over.
Serving: 450g
🥗
Salad
Creamy Potato and Egg Salad with Dill and Yogurt
A refreshing salad of tender boiled potatoes and eggs dressed in a tangy yogurt-mayonnaise sauce with fresh dill, spring onions and a hint of mustard
Ingredients
- 600 g potatoes, peeled
- 4 g eggs
- 150 g Greek yogurt
- 80 g mayonnaise
- 25 g fresh dill, finely chopped
- 50 g spring onions, thinly sliced
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1.5 tsp sea salt
- 0.5 tsp black pepper
How to Make
- Place 600g peeled potatoes in a large pot of cold salted water, bring to a boil over high heat, then reduce to medium and cook for 15-18 minutes until tender when pierced with a knife but still holding their shape.
- While potatoes cook, place 4 eggs in a separate pot, cover with cold water, bring to a boil, then remove from heat and let stand covered for 10 minutes for hard-boiled eggs.
- Drain potatoes and let cool for 10 minutes, then cut into 2cm cubes; drain eggs, run under cold water, peel, and chop into similar-sized pieces.
- In a large mixing bowl, whisk together 150g Greek yogurt, 80g mayonnaise, 1 tsp Dijon mustard, 2 tbsp lemon juice, 1.5 tsp salt, and 0.5 tsp black pepper until smooth and creamy.
- Add the cooled potato cubes, chopped eggs, 25g finely chopped dill, and 50g thinly sliced spring onions to the bowl, gently fold everything together until evenly coated with the dressing.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld, then taste and adjust seasoning if needed.
Serving: 280g
🍚
Side Dish
Turkish Semolina Halva with Pine Nuts and Cinnamon
A traditional Turkish sweet made from toasted semolina cooked with butter, milk and sugar, enriched with pine nuts and scented with cinnamon
Ingredients
- 100 g butter
- 200 g coarse semolina
- 50 g pine nuts
- 500 ml whole milk
- 150 g granulated sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 g cinnamon sticks for garnish
How to Make
- In a medium saucepan, combine 500ml whole milk, 150g granulated sugar, and 1 tsp vanilla extract, heat over medium heat stirring until sugar dissolves, then bring just to a simmer and remove from heat.
- In a large heavy-bottomed pan, melt 100g butter over medium heat until foaming, add 50g pine nuts and toast for 2-3 minutes until golden brown, stirring constantly to prevent burning.
- Add 200g coarse semolina to the pan with the butter and pine nuts, reduce heat to medium-low, and toast for 15-20 minutes, stirring constantly with a wooden spoon until the semolina turns golden brown and releases a nutty aroma.
- Carefully pour the hot milk mixture into the toasted semolina while stirring vigorously to prevent lumps, add 2 tsp ground cinnamon, continue stirring for 3-4 minutes until the mixture thickens and pulls away from the sides of the pan.
- Remove from heat, cover the pan with a clean kitchen towel and then the lid, let rest for 10 minutes to allow the semolina to absorb all the liquid and steam.
- Fluff the halva with a fork, then press into individual serving bowls or molds, invert onto plates, and garnish with a light dusting of cinnamon and cinnamon sticks if desired.
Serving: 200g
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