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Tuesday, May 12, 2026
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Soup
Creamy Celery and Celeriac Soup with Toasted Hazelnuts
A velvety smooth soup made with fresh celery and celeriac root, enriched with cream and topped with toasted hazelnuts for a sophisticated Turkish spring soup
Ingredients
- 300 g celery stalks, chopped
- 400 g celeriac root, peeled and cubed
- 150 g onion, diced
- 200 g potato, peeled and cubed
- 40 g butter
- 1 L chicken stock
- 150 ml heavy cream
- 50 g hazelnuts, toasted and chopped
- 1.5 tsp salt
- 0.5 tsp black pepper
- 10 g fresh dill for garnish
How to Make
- Melt 40g butter in a large heavy-bottomed pot over medium heat until foaming, about 2 minutes.
- Add 150g diced onion and sauté until translucent and softened, stirring occasionally, about 5-6 minutes.
- Add 300g chopped celery stalks, 400g cubed celeriac root, and 200g cubed potato to the pot, stirring to coat with butter, and cook for 3 minutes.
- Pour in 1L chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, bring to a boil over high heat, then reduce to medium-low and simmer covered until vegetables are very tender, about 25-30 minutes.
- Remove from heat and use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes, or transfer in batches to a standing blender.
- Return soup to medium-low heat, stir in 150ml heavy cream, and heat through without boiling for 3-4 minutes, adjusting seasoning with additional salt if needed.
- Toast 50g hazelnuts in a dry pan over medium heat, shaking frequently, until fragrant and golden, about 4-5 minutes, then chop coarsely.
- Ladle soup into bowls, garnish with toasted hazelnuts and fresh dill, and serve immediately.
Serving: 350g
🥘
Main Course
Moroccan-Style Baked Salmon with Chermoula and Roasted Vegetables
Tender salmon fillets marinated in North African chermoula herb sauce with cumin and paprika, baked with colorful roasted vegetables for a healthy and aromatic main course
Ingredients
- 800 g salmon fillets, skin-on
- 40 g fresh cilantro
- 40 g fresh parsley
- 20 g garlic cloves
- 2 tsp ground cumin
- 1.5 tsp sweet paprika
- 60 ml lemon juice
- 90 ml olive oil
- 250 g bell pepper, cut into strips
- 300 g zucchini, sliced
- 250 g cherry tomatoes
- 150 g red onion, cut into wedges
- 2 tsp salt
- 0.25 tsp cayenne pepper
How to Make
- Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- In a food processor, combine 40g cilantro, 40g parsley, 20g garlic, 2 tsp cumin, 1.5 tsp paprika, 0.25 tsp cayenne, 1.5 tsp salt, 60ml lemon juice, and 60ml olive oil, and pulse until you have a smooth but slightly textured green sauce, about 1-2 minutes.
- Place 800g salmon fillets in a shallow dish, coat generously with three-quarters of the chermoula sauce, cover, and refrigerate for 20-30 minutes to marinate.
- Toss 250g bell pepper strips, 300g zucchini slices, 250g cherry tomatoes, and 150g red onion wedges with 30ml olive oil and 0.5 tsp salt in a large bowl until well coated.
- Spread the vegetables in a single layer on the prepared baking sheet, making space in the center for the salmon.
- Place the marinated salmon fillets skin-side down in the center of the vegetables, and roast in the preheated oven for 18-22 minutes until salmon is cooked through and flakes easily with a fork and vegetables are tender and caramelized.
- Remove from oven and let rest for 3 minutes, then drizzle the remaining chermoula sauce over the salmon.
- Serve immediately, placing one salmon fillet on each plate surrounded by roasted vegetables and extra chermoula on the side.
Serving: 450g
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Salad
Lebanese Tabbouleh with Fresh Herbs and Bulgur
A refreshing and herb-packed Lebanese salad made primarily with fresh parsley and mint, fine bulgur, tomatoes, and lemon dressing for a bright and zesty side
Ingredients
- 80 g fine bulgur
- 200 g fresh flat-leaf parsley, finely chopped
- 40 g fresh mint leaves, finely chopped
- 300 g tomatoes, finely diced
- 80 g spring onions, finely sliced
- 80 ml lemon juice, freshly squeezed
- 80 ml extra virgin olive oil
- 1.5 tsp salt
- 0.5 tsp ground allspice
- 100 g romaine lettuce leaves for serving
How to Make
- Place 80g fine bulgur in a medium bowl, add just enough cold water to barely cover it (about 100ml), and let soak for 15-20 minutes until softened but still slightly chewy.
- Drain the bulgur thoroughly using a fine-mesh strainer, pressing gently to remove excess water, then transfer to a large mixing bowl.
- Add 200g finely chopped parsley, 40g finely chopped mint, 300g finely diced tomatoes, and 80g finely sliced spring onions to the bulgur and toss gently to combine.
- In a small bowl, whisk together 80ml lemon juice, 80ml olive oil, 1.5 tsp salt, and 0.5 tsp allspice until emulsified, about 30 seconds.
- Pour the dressing over the salad and toss thoroughly to ensure everything is well coated, then taste and adjust seasoning with more lemon juice or salt if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, arrange 100g romaine lettuce leaves around the edge of a serving platter and mound the tabbouleh in the center.
- Serve chilled or at room temperature, using the lettuce leaves as scoops for eating the salad.
Serving: 300g
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Side Dish
Spiced Chickpea and Spinach Pilaf with Caramelized Onions
Aromatic basmati rice pilaf cooked with tender chickpeas, fresh spinach, warming spices, and topped with sweet caramelized onions for a satisfying vegetarian side
Ingredients
- 300 g basmati rice
- 250 g cooked chickpeas
- 200 g fresh spinach, chopped
- 250 g onion, thinly sliced
- 50 g butter
- 600 ml vegetable stock
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 5 g cinnamon stick
- 1.5 tsp salt
- 40 g pine nuts, toasted
- 150 g yogurt for serving
How to Make
- Rinse 300g basmati rice under cold running water in a fine-mesh strainer until water runs clear, about 2-3 minutes, then drain and set aside.
- Heat 30g butter in a large heavy-bottomed pot over medium heat, add 150g of the sliced onions, and sauté until golden brown and caramelized, stirring frequently, about 12-15 minutes, then remove and set aside for garnish.
- In the same pot, add remaining 20g butter and remaining 100g sliced onions, cook until softened, about 4-5 minutes.
- Add 1.5 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, and 5g cinnamon stick to the pot, stirring constantly until fragrant, about 1 minute.
- Add the rinsed rice to the pot and stir to coat with the spiced butter mixture, toasting for 2 minutes.
- Pour in 600ml vegetable stock and add 1.5 tsp salt, bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 10 minutes without lifting the lid.
- After 10 minutes, quickly scatter 250g cooked chickpeas and 200g chopped spinach over the rice without stirring, replace lid, and continue cooking for another 5-7 minutes until rice is tender and liquid is absorbed.
- Remove from heat, let stand covered for 5 minutes, then gently fluff with a fork to mix in the chickpeas and wilted spinach.
- Toast 40g pine nuts in a dry pan over medium heat until golden, about 3-4 minutes, watching carefully to prevent burning.
- Transfer pilaf to a serving platter, top with caramelized onions and toasted pine nuts, and serve with 150g yogurt on the side.
Serving: 350g
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