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Monday, March 30, 2026
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Soup

Creamy Cauliflower Soup with Toasted Cashews

A silky-smooth, velvety soup made from roasted cauliflower, enriched with yogurt and topped with golden toasted cashews and a drizzle of brown butter

Creamy Cauliflower Soup with Toasted Cashews
vegetariangluten-freecomfort-food
Ingredients
  • 800 g cauliflower florets
  • 200 g onion, chopped
  • 15 g garlic cloves, minced
  • 1200 ml vegetable stock
  • 120 g plain yogurt
  • 50 g butter
  • 40 g cashews
  • 30 ml olive oil
  • 1 tsp cumin powder
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 200°C and toss 800g cauliflower florets with 30ml olive oil, 1 tsp cumin, and a pinch of salt on a baking sheet, then roast for 25-30 minutes until golden and caramelized at the edges.
  2. While cauliflower roasts, heat 30g butter in a large pot over medium heat and sauté 200g chopped onion for 6-7 minutes until soft and translucent, then add 15g minced garlic and cook for 1 minute until fragrant.
  3. Add the roasted cauliflower to the pot along with 1200ml vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
  4. Use an immersion blender to puree the soup until completely smooth and silky, then stir in 120g yogurt and season with 1.5 tsp salt and 0.5 tsp black pepper.
  5. In a small pan, heat 20g butter over medium heat until it begins to brown and smell nutty, about 3 minutes, then add 40g cashews and toast for 2 minutes until golden.
  6. Ladle the soup into bowls and garnish with the toasted cashews and brown butter drizzled over the top.
Serving: 350g
🥘
Main Course

Circassian Chicken with Walnut Sauce

Tender poached chicken breast shredded and mixed with a rich, creamy walnut and bread sauce, finished with paprika-infused oil - a classic dish from the Caucasus region

Circassian Chicken with Walnut Sauce
traditionalprotein-richcomfort-food
Ingredients
  • 800 g chicken breast
  • 300 g walnuts
  • 150 g day-old bread, crusts removed
  • 150 g onion, halved
  • 20 g garlic cloves
  • 1500 ml water
  • 400 ml chicken stock
  • 40 g butter
  • 2 tsp paprika
  • 60 ml walnut oil or vegetable oil
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Place 800g chicken breast in a large pot with 1500ml water, 150g halved onion, and 1 tsp salt, bring to a boil then reduce to a gentle simmer and poach for 25-30 minutes until chicken is fully cooked and tender.
  2. Remove chicken from the poaching liquid and let cool for 10 minutes, then shred into fine pieces using two forks or your hands, reserve 400ml of the poaching liquid as chicken stock.
  3. Soak 150g crustless bread in the reserved chicken stock for 5 minutes until completely softened, then squeeze out excess liquid and set aside.
  4. In a food processor, combine 300g walnuts and 20g garlic, pulse until finely ground into a paste, then add the soaked bread and process until you have a smooth, creamy sauce, adding 200-300ml of the chicken stock gradually to achieve a thick but pourable consistency.
  5. Mix the shredded chicken thoroughly with the walnut sauce, seasoning with 1 tsp salt and 0.5 tsp black pepper, then spread the mixture on a serving platter in an even layer.
  6. Heat 60ml oil with 2 tsp paprika in a small pan over low heat for 2-3 minutes until fragrant and bright red, being careful not to burn, then drizzle the paprika oil decoratively over the chicken mixture.
  7. Let the dish rest for 15 minutes at room temperature before serving to allow flavors to meld together.
Serving: 420g
🥗
Salad

Bulgur and Herb Salad with Tomatoes and Cucumber

A vibrant, tangy bulgur wheat salad loaded with fresh herbs, tomatoes, cucumber, and spring onions, dressed with pomegranate molasses and lemon juice

Bulgur and Herb Salad with Tomatoes and Cucumber
vegandairy-freetraditional
Ingredients
  • 300 g fine bulgur wheat
  • 40 g tomato paste
  • 250 g tomatoes, finely diced
  • 200 g cucumber, finely diced
  • 100 g spring onions, thinly sliced
  • 80 g fresh parsley, finely chopped
  • 30 g fresh mint, finely chopped
  • 45 ml pomegranate molasses
  • 60 ml lemon juice
  • 80 ml olive oil
  • 200 ml hot water
  • 1.5 tsp red pepper flakes
  • 1 tsp cumin powder
  • 1.5 tsp salt
How to Make
  1. Place 300g fine bulgur in a large mixing bowl and add 40g tomato paste, 1.5 tsp red pepper flakes, 1 tsp cumin, and 1.5 tsp salt, mixing well to distribute the paste evenly.
  2. Pour 200ml hot water over the bulgur mixture, stir thoroughly, then cover with a clean kitchen towel and let stand for 20-25 minutes until the bulgur absorbs all the water and softens completely.
  3. Fluff the bulgur with a fork to separate the grains, then add 80ml olive oil, 45ml pomegranate molasses, and 60ml lemon juice, mixing vigorously with your hands to combine everything evenly.
  4. Add 250g finely diced tomatoes, 200g finely diced cucumber, 100g sliced spring onions, 80g chopped parsley, and 30g chopped mint to the bulgur, mixing gently but thoroughly.
  5. Taste and adjust seasoning with additional salt or lemon juice if needed, then let the salad rest for 10 minutes before serving to allow flavors to develop.
  6. Transfer to a serving platter and optionally garnish with additional fresh herbs and lemon wedges.
Serving: 280g
🍚
Side Dish

Cumin-Spiced Roasted Carrots with Yogurt and Tahini

Tender roasted carrots seasoned with cumin and garlic, served over a bed of creamy yogurt mixed with tahini and topped with fresh herbs

Cumin-Spiced Roasted Carrots with Yogurt and Tahini
vegetariangluten-free
Ingredients
  • 700 g carrots, peeled and halved lengthwise
  • 250 g plain yogurt
  • 60 g tahini
  • 50 ml olive oil
  • 12 g garlic cloves, minced
  • 2 tsp cumin seeds
  • 20 ml honey
  • 30 ml lemon juice
  • 20 g fresh dill, chopped
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 200°C and line a large baking sheet with parchment paper.
  2. Toss 700g halved carrots with 40ml olive oil, 2 tsp cumin seeds, 12g minced garlic, 20ml honey, 1 tsp salt, and 0.5 tsp black pepper in a large bowl until evenly coated.
  3. Arrange the carrots in a single layer on the prepared baking sheet and roast for 30-35 minutes, turning once halfway through, until tender and caramelized at the edges.
  4. While carrots roast, whisk together 250g yogurt, 60g tahini, 30ml lemon juice, and 0.5 tsp salt in a bowl until smooth and creamy.
  5. Spread the yogurt-tahini mixture on a serving platter in an even layer, creating a bed for the carrots.
  6. Arrange the roasted carrots over the yogurt mixture, drizzle with the remaining 10ml olive oil, and garnish with 20g chopped fresh dill before serving warm or at room temperature.
Serving: 320g

💬 Community Kitchen

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Past Menus

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FriApr 17
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ThuApr 16
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ThuApr 2
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
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SatMar 28
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SunMar 22
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SatMar 21
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