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Thursday, April 9, 2026
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Soup

Creamy Pumpkin Soup with Toasted Walnuts and Sage

Velvety smooth pumpkin soup enriched with cream and aromatic sage, topped with crunchy toasted walnuts for a comforting autumn-inspired starter

Creamy Pumpkin Soup with Toasted Walnuts and Sage
vegetariangluten-freecomfort-food
Ingredients
  • 800 g pumpkin, peeled and cubed
  • 150 g onion, chopped
  • 15 g garlic cloves, minced
  • 1000 ml vegetable stock
  • 150 ml heavy cream
  • 45 ml olive oil
  • 10 g fresh sage leaves
  • 60 g walnuts, roughly chopped
  • 30 g butter
  • 8 g salt
  • 2 g black pepper
  • 1 g ground nutmeg
How to Make
  1. Heat 45ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
  2. Add 150g chopped onion and sauté for 5-6 minutes until translucent and softened, stirring occasionally.
  3. Add 15g minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  4. Add 800g cubed pumpkin, stir to coat with oil, and cook for 3-4 minutes to develop flavor.
  5. Pour in 1000ml vegetable stock, add 8g salt, 2g black pepper, and 1g nutmeg, then bring to a boil.
  6. Reduce heat to low, cover, and simmer for 25-30 minutes until pumpkin is completely tender when pierced with a fork.
  7. While soup simmers, melt 30g butter in a small pan over medium heat and fry 10g sage leaves for 2-3 minutes until crispy, then set aside.
  8. Toast 60g chopped walnuts in a dry pan over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant.
  9. Use an immersion blender to purée the soup until completely smooth and velvety, about 2-3 minutes.
  10. Stir in 150ml heavy cream and heat gently for 2 minutes without boiling.
  11. Adjust seasoning with additional salt and pepper to taste.
  12. Ladle soup into bowls and garnish with crispy sage leaves and toasted walnuts before serving.
Serving: 350g
🥘
Main Course

Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs

Traditional Turkish stuffed peppers filled with aromatic spiced rice and ground beef mixture, slow-cooked in rich tomato sauce until tender and flavorful

Stuffed Bell Peppers with Spiced Rice, Ground Beef and Herbs
traditionalprotein-richcomfort-foodgluten-free
Ingredients
  • 800 g large bell peppers, tops cut and deseeded
  • 400 g ground beef
  • 200 g short-grain rice, rinsed
  • 200 g onion, finely chopped
  • 300 g tomatoes, grated
  • 45 g tomato paste
  • 40 g fresh parsley, finely chopped
  • 30 g fresh dill, finely chopped
  • 60 ml olive oil
  • 500 ml hot water
  • 5 g ground cumin
  • 4 g dried mint
  • 6 g paprika
  • 10 g salt
  • 3 g black pepper
  • 8 g sugar
How to Make
  1. Heat 30ml olive oil in a large pan over medium heat for 2 minutes.
  2. Add 200g finely chopped onion and sauté for 6-7 minutes until golden and softened, stirring occasionally.
  3. Add 400g ground beef and cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and no pink remains.
  4. Stir in 45g tomato paste and cook for 2 minutes to remove raw taste, stirring constantly.
  5. Add 200g rinsed rice, 5g cumin, 4g dried mint, 6g paprika, 10g salt, and 3g black pepper, stirring well to combine for 2 minutes.
  6. Add 150g grated tomatoes, 40g chopped parsley, and 30g chopped dill, mix thoroughly, and cook for 3 minutes.
  7. Remove from heat and let the filling cool for 10 minutes to room temperature.
  8. Stuff each of the 800g prepared bell peppers with the rice and meat mixture, filling them about three-quarters full to allow rice to expand.
  9. Arrange stuffed peppers upright in a large heavy-bottomed pot, packing them snugly.
  10. In a bowl, mix 150g grated tomatoes, 30ml olive oil, 500ml hot water, and 8g sugar, then pour this sauce over and around the peppers.
  11. Place a heat-proof plate on top of the peppers to keep them submerged and prevent them from opening during cooking.
  12. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 50-60 minutes until peppers are tender and rice is fully cooked.
  13. Remove from heat and let rest covered for 10 minutes before serving.
  14. Serve warm with yogurt on the side if desired.
Serving: 450g
🥗
Salad

White Bean and Tomato Salad with Red Onion and Parsley

Classic Turkish white bean salad with juicy tomatoes, sharp red onion, and fresh parsley, dressed with olive oil and lemon for a refreshing side

White Bean and Tomato Salad with Red Onion and Parsley
vegetarianvegangluten-freedairy-freeprotein-richtraditional
Ingredients
  • 300 g dried white beans, soaked overnight
  • 250 g tomatoes, diced
  • 120 g red onion, thinly sliced
  • 50 g fresh parsley, chopped
  • 60 ml extra virgin olive oil
  • 45 ml lemon juice, freshly squeezed
  • 8 g salt
  • 2 g black pepper
  • 5 g sumac
How to Make
  1. Drain the 300g soaked white beans and place them in a large pot with fresh water covering them by 5cm.
  2. Bring to a boil over high heat, then reduce to medium-low and simmer for 45-60 minutes until beans are tender but not mushy, skimming foam occasionally.
  3. Drain the cooked beans and rinse under cold water to stop cooking, then let them cool completely for 15 minutes.
  4. While beans cool, slice 120g red onion thinly and soak in cold water for 10 minutes to reduce sharpness, then drain well.
  5. In a large serving bowl, combine the cooled beans, 250g diced tomatoes, drained red onion slices, and 50g chopped parsley.
  6. In a small bowl, whisk together 60ml extra virgin olive oil, 45ml fresh lemon juice, 8g salt, 2g black pepper, and 5g sumac until emulsified.
  7. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
  8. Let the salad rest at room temperature for 15-20 minutes to allow flavors to meld before serving.
  9. Taste and adjust seasoning with additional salt, lemon juice, or sumac if needed.
  10. Serve at room temperature or slightly chilled, garnished with extra parsley if desired.
Serving: 280g
🍚
Side Dish

Turkish Pasta with Browned Butter and Kashkaval Cheese

Simple yet delicious Turkish-style pasta tossed with nutty browned butter and melted kashkaval cheese, a beloved comfort food side dish

Turkish Pasta with Browned Butter and Kashkaval Cheese
vegetariancomfort-food
Ingredients
  • 400 g short pasta (orzo or small shells)
  • 80 g butter
  • 120 g kashkaval cheese, grated
  • 15 g salt for pasta water
  • 2 g black pepper
  • 15 g fresh parsley, finely chopped (optional garnish)
How to Make
  1. Bring a large pot with 3 liters of water to a rolling boil over high heat.
  2. Add 15g salt to the boiling water and stir to dissolve completely.
  3. Add 400g pasta to the boiling salted water and cook according to package directions, typically 8-10 minutes, stirring occasionally to prevent sticking.
  4. While pasta cooks, melt 80g butter in a large skillet over medium heat, swirling the pan occasionally.
  5. Continue cooking the butter for 4-5 minutes, watching carefully, until it turns golden brown and develops a nutty aroma, then remove from heat immediately.
  6. When pasta is al dente, reserve 60ml of pasta cooking water, then drain the pasta thoroughly in a colander.
  7. Add the drained hot pasta to the skillet with browned butter and toss gently over low heat for 1-2 minutes to coat evenly.
  8. Add 120g grated kashkaval cheese and 2g black pepper, tossing continuously until cheese melts and creates a creamy coating, about 2 minutes.
  9. If the pasta seems dry, add the reserved pasta water 15ml at a time, tossing to create a silky sauce.
  10. Remove from heat and transfer to a serving platter.
  11. Garnish with 15g finely chopped fresh parsley if desired and serve immediately while hot.
Serving: 320g

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Past Menus

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ThuApr 2
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