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Tuesday, April 7, 2026
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Soup

Roasted Red Pepper and Cashew Soup with Cumin

A velvety smooth soup featuring fire-roasted red peppers blended with toasted cashews, aromatic cumin, and a hint of smoked paprika, finished with a swirl of yogurt

Roasted Red Pepper and Cashew Soup with Cumin
vegetariangluten-freecomfort-food
Ingredients
  • 800 g red bell peppers
  • 80 g raw cashews
  • 200 g onion, diced
  • 20 g garlic cloves, minced
  • 1 L vegetable broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 45 ml olive oil
  • 120 g plain yogurt
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 220°C and place red bell peppers (800g) on a baking sheet, roast for 25-30 minutes, turning occasionally until skin is charred and blistered all over.
  2. While peppers roast, heat a dry pan over medium heat and toast cashews (80g) for 4-5 minutes, stirring constantly until golden and fragrant, then set aside.
  3. Transfer roasted peppers to a bowl, cover with plastic wrap and let steam for 10 minutes, then peel off charred skin, remove seeds and stems, and roughly chop the flesh.
  4. Heat olive oil (45ml) in a large pot over medium heat, add diced onion (200g) and cook for 6-7 minutes until softened and translucent, stirring occasionally.
  5. Add minced garlic (20g), ground cumin (2 tsp), and smoked paprika (1 tsp) to the pot, cook for 1 minute until fragrant while stirring constantly.
  6. Add roasted pepper flesh, toasted cashews, and vegetable broth (1L) to the pot, bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Using an immersion blender, blend the soup until completely smooth and velvety, about 2-3 minutes, or transfer in batches to a standing blender.
  8. Season with salt (1.5 tsp) and black pepper (0.5 tsp), adjust to taste, then ladle into bowls and swirl in plain yogurt (30g per bowl) before serving.
Serving: 350g
🥘
Main Course

Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon

Succulent bone-in chicken thighs marinated in fresh herbs, garlic, and lemon, then roasted until the skin is golden and crispy while the meat remains tender and juicy

Herb-Crusted Roasted Chicken Thighs with Garlic and Lemon
gluten-freedairy-freeprotein-richcomfort-food
Ingredients
  • 1200 g bone-in, skin-on chicken thighs
  • 15 g fresh thyme leaves
  • 10 g fresh rosemary, chopped
  • 10 g fresh oregano leaves
  • 30 g garlic cloves, minced
  • 60 ml lemon juice
  • 2 tsp lemon zest
  • 60 ml olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp salt
  • 1 tsp black pepper
How to Make
  1. In a large bowl, combine minced garlic (30g), fresh thyme (15g), chopped rosemary (10g), oregano (10g), lemon juice (60ml), lemon zest (2 tsp), olive oil (60ml), Dijon mustard (2 tbsp), honey (1 tbsp), salt (2 tsp), and black pepper (1 tsp), whisking until well combined.
  2. Pat chicken thighs (1200g) completely dry with paper towels, then place in the marinade bowl, turning to coat all sides thoroughly, and refrigerate for at least 2 hours or up to 8 hours.
  3. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature, then preheat oven to 200°C and line a large baking sheet with parchment paper.
  4. Arrange marinated chicken thighs skin-side up on the prepared baking sheet, spacing them 5cm apart, and pour any remaining marinade over the top.
  5. Roast in preheated oven for 35-40 minutes until skin is deeply golden and crispy, internal temperature reaches 75°C when measured with a meat thermometer, and juices run clear.
  6. If skin is not crispy enough after 40 minutes, switch oven to broil mode and broil for 2-3 minutes, watching carefully to prevent burning.
  7. Remove from oven and let chicken rest on the baking sheet for 5 minutes to allow juices to redistribute before serving.
  8. Transfer chicken thighs to a serving platter, drizzle with pan juices, and garnish with fresh herb sprigs and lemon wedges if desired.
Serving: 300g
🥗
Salad

Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs

A smoky, creamy salad featuring charred eggplant mixed with tahini dressing, fresh parsley, mint, and pomegranate seeds, inspired by Middle Eastern flavors

Smoky Roasted Eggplant Salad with Tahini and Fresh Herbs
vegangluten-freedairy-freetraditional
Ingredients
  • 900 g eggplants
  • 80 g tahini
  • 60 ml lemon juice
  • 10 g garlic cloves, minced
  • 30 g fresh parsley, chopped
  • 15 g fresh mint leaves, chopped
  • 100 g pomegranate seeds
  • 45 ml olive oil
  • 1 tsp ground cumin
  • 1.5 tsp salt
  • 60 ml cold water
How to Make
  1. Preheat oven to 240°C or prepare a gas flame, then pierce eggplants (900g) several times with a fork and place directly on oven rack or gas flame, turning every 5 minutes until skin is completely charred and flesh is very soft, about 25-30 minutes total.
  2. Transfer charred eggplants to a colander set over a bowl and let drain for 10 minutes, then peel away all the charred skin while still warm and discard stems.
  3. Place peeled eggplant flesh in a bowl and mash roughly with a fork, leaving some texture, then let cool to room temperature for 10 minutes.
  4. In a separate small bowl, whisk together tahini (80g), lemon juice (60ml), minced garlic (10g), cold water (60ml), ground cumin (1 tsp), and salt (1.5 tsp) until smooth and creamy, adding more water if needed to reach pourable consistency.
  5. Pour tahini dressing over cooled mashed eggplant and fold gently to combine, then stir in chopped parsley (30g) and chopped mint (15g), reserving some herbs for garnish.
  6. Transfer eggplant salad to a shallow serving bowl, creating a well in the center, then drizzle with olive oil (45ml).
  7. Scatter pomegranate seeds (100g) and reserved fresh herbs over the top, and serve at room temperature or slightly chilled.
Serving: 250g
🍚
Side Dish

Smoky Freekeh Pilaf with Caramelized Carrots and Dill

Nutty roasted green wheat cooked pilaf-style with caramelized carrots, butter, and fresh dill, offering a unique smoky flavor and chewy texture

Smoky Freekeh Pilaf with Caramelized Carrots and Dill
traditionaldairy-freecomfort-food
Ingredients
  • 300 g freekeh (roasted green wheat)
  • 250 g carrots, julienned
  • 150 g onion, finely diced
  • 60 g butter
  • 750 ml chicken or vegetable broth
  • 25 g fresh dill, chopped
  • 30 ml olive oil
  • 0.5 tsp ground cinnamon
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Rinse freekeh (300g) thoroughly in a fine-mesh strainer under cold running water for 2 minutes, then drain completely and set aside.
  2. Heat butter (60g) and olive oil (30ml) in a large heavy-bottomed pot over medium heat until butter melts and begins to foam, about 2 minutes.
  3. Add finely diced onion (150g) and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
  4. Add julienned carrots (250g) to the pot and cook, stirring frequently, until carrots begin to caramelize and turn golden at the edges, about 8-10 minutes.
  5. Add drained freekeh to the pot and stir to coat with butter mixture, toasting for 3-4 minutes until fragrant and lightly golden.
  6. Add ground cinnamon (0.5 tsp), salt (1.5 tsp), and black pepper (0.5 tsp), stir well, then pour in chicken or vegetable broth (750ml) and bring to a boil over high heat.
  7. Once boiling, reduce heat to low, cover pot with a tight-fitting lid, and simmer gently for 25-30 minutes until freekeh is tender and all liquid is absorbed.
  8. Remove from heat and let stand covered for 10 minutes, then fluff with a fork, fold in chopped fresh dill (25g), and serve warm.
Serving: 280g

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ThuMar 26
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