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Tuesday, May 19, 2026
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Soup
Cream of Asparagus Soup with Toasted Almonds
A velvety spring soup featuring fresh asparagus blended with cream and topped with crispy toasted almonds, perfect for the May season
Ingredients
- 600 g Fresh asparagus
- 150 g Onion
- 15 g Garlic
- 40 g Butter
- 1 L Vegetable stock
- 150 ml Heavy cream
- 40 g Sliced almonds
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 15 ml Lemon juice
How to Make
- Trim the woody ends from 600g asparagus and cut the spears into 3cm pieces, reserving 8 tips for garnish.
- Melt 40g butter in a large pot over medium heat, add 150g diced onion and cook for 5 minutes until softened but not browned.
- Add 15g minced garlic and cook for 1 minute until fragrant, then add the asparagus pieces and sauté for 3 minutes.
- Pour in 1L vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes until asparagus is very tender.
- While soup simmers, blanch the reserved asparagus tips in boiling salted water for 2 minutes, then shock in ice water and set aside.
- Toast 40g sliced almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant, stirring constantly.
- Use an immersion blender to purée the soup until completely smooth, or transfer in batches to a standing blender.
- Stir in 150ml heavy cream, 15ml lemon juice, 1.5 tsp salt, and 0.5 tsp black pepper, then heat through for 2 minutes without boiling.
- Ladle the soup into bowls and garnish with reserved asparagus tips and toasted almonds before serving.
Serving: 350g
🥘
Main Course
Chicken Shish Kebab with Yogurt Marinade and Grilled Vegetables
Tender chicken cubes marinated in spiced yogurt, skewered and grilled to perfection with colorful bell peppers, tomatoes, and onions
Ingredients
- 800 g Chicken breast
- 200 ml Plain yogurt
- 45 ml Olive oil
- 20 g Garlic
- 1 tbsp Paprika
- 1 tsp Cumin
- 250 g Red bell pepper
- 250 g Green bell pepper
- 300 g Tomato
- 200 g Red onion
- 80 g Lemon
- 2 tsp Salt
- 1 tsp Black pepper
- 30 g Fresh parsley
How to Make
- Cut 800g chicken breast into 3cm cubes and place in a large bowl.
- In a separate bowl, combine 200ml yogurt, 30ml olive oil, 20g minced garlic, 1 tbsp paprika, 1 tsp cumin, 1.5 tsp salt, and 0.5 tsp black pepper to make the marinade.
- Pour the marinade over the chicken cubes, mix thoroughly to coat all pieces, cover and refrigerate for at least 2 hours or up to 8 hours.
- Cut 250g red bell pepper, 250g green bell pepper, 300g tomato, and 200g red onion into 3cm chunks suitable for skewering.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken onto skewers, alternating with the bell peppers, tomatoes, and onion chunks, leaving small gaps between pieces.
- Preheat a grill or grill pan to medium-high heat (around 200°C) and brush with 15ml olive oil.
- Place the skewers on the grill and cook for 12-15 minutes total, turning every 3-4 minutes, until chicken is cooked through and has nice char marks.
- Remove from heat, squeeze juice from 80g lemon over the kebabs, sprinkle with 30g chopped fresh parsley and remaining 0.5 tsp salt, and serve immediately.
Serving: 450g
🥗
Salad
Persian-Style Cucumber and Tomato Salad with Dried Mint and Feta
A refreshing Middle Eastern salad with crisp cucumbers, juicy tomatoes, tangy feta cheese, and aromatic dried mint in a lemony dressing
Ingredients
- 400 g Cucumber
- 350 g Tomato
- 100 g Red onion
- 150 g Feta cheese
- 2 tbsp Dried mint
- 45 ml Lemon juice
- 60 ml Extra virgin olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 20 g Fresh dill
How to Make
- Cut 400g cucumber into 1cm dice and place in a large salad bowl.
- Cut 350g tomato into similar-sized 1cm dice and add to the bowl with cucumbers.
- Slice 100g red onion very thinly into half-moons and add to the vegetables.
- Crumble 150g feta cheese into bite-sized chunks and add to the salad bowl.
- In a small bowl, whisk together 45ml lemon juice, 60ml extra virgin olive oil, 2 tbsp dried mint, 1 tsp salt, and 0.5 tsp black pepper until emulsified.
- Pour the dressing over the salad ingredients and toss gently to combine, being careful not to break up the feta too much.
- Let the salad rest for 10 minutes at room temperature to allow flavors to meld.
- Just before serving, chop 20g fresh dill and sprinkle over the top, then give one final gentle toss and serve immediately.
Serving: 280g
🍚
Side Dish
Orzo Pasta with Browned Butter and Crispy Sage
Small rice-shaped pasta toasted until golden, then cooked and finished with nutty browned butter and crispy sage leaves for an aromatic side
Ingredients
- 300 g Orzo pasta
- 80 g Butter
- 750 ml Chicken stock
- 15 g Fresh sage leaves
- 10 g Garlic
- 50 g Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 15 ml Olive oil
How to Make
- Heat 15ml olive oil in a large deep skillet over medium heat, add 300g orzo pasta and toast for 4-5 minutes, stirring frequently, until golden brown and nutty-smelling.
- Add 10g minced garlic and cook for 30 seconds until fragrant, then pour in 750ml chicken stock and 1 tsp salt.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- While orzo cooks, melt 80g butter in a small pan over medium heat and cook for 4-5 minutes, swirling occasionally, until it turns golden brown and smells nutty.
- Add 15g fresh sage leaves to the browned butter and fry for 1-2 minutes until crispy, then remove from heat immediately.
- Once orzo is cooked, drain any excess liquid if necessary, then pour the browned butter and crispy sage over the pasta.
- Add 50g grated Parmesan cheese and 0.5 tsp black pepper, toss everything together gently for 1 minute until well combined.
- Transfer to a serving dish and serve hot, garnished with any remaining crispy sage leaves.
Serving: 250g
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