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Friday, April 10, 2026
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Soup
Cold Cucumber and Yogurt Soup with Fresh Dill
A refreshing chilled yogurt soup with grated cucumber, fresh dill, and mint, perfect for spring weather. Light and cooling with a hint of garlic.
Ingredients
- 600 g plain yogurt
- 400 g cucumber
- 30 g fresh dill
- 15 g fresh mint leaves
- 8 g garlic
- 300 ml cold water
- 45 ml extra virgin olive oil
- 8 g sea salt
- 100 g ice cubes
How to Make
- Peel and grate 400g cucumber using the large holes of a box grater into a large mixing bowl, then squeeze gently to remove excess moisture.
- Add 600g plain yogurt, 300ml cold water, and 8g finely minced garlic to the bowl and whisk vigorously for 2 minutes until completely smooth and well combined.
- Finely chop 30g fresh dill and 15g fresh mint leaves, then stir into the yogurt mixture along with 8g sea salt, adjusting seasoning to taste.
- Add 100g ice cubes to the soup and refrigerate for at least 30 minutes until very cold.
- Ladle the chilled soup into bowls and drizzle each serving with 10ml extra virgin olive oil before serving immediately.
Serving: 350g
🥘
Main Course
Pan-Fried Trout with Almond and Herb Crust
Fresh whole trout butterflied and coated with crushed almonds, parsley, and lemon zest, then pan-fried until golden and crispy. A delicate and elegant fish dish.
Ingredients
- 800 g whole trout, cleaned and butterflied
- 100 g blanched almonds
- 40 g fresh parsley
- 80 g all-purpose flour
- 10 g lemon zest
- 60 g butter
- 60 ml olive oil
- 45 ml lemon juice
- 10 g sea salt
- 4 g black pepper
How to Make
- Pulse 100g blanched almonds in a food processor for 10-15 seconds until coarsely chopped, then transfer to a shallow dish and mix with 40g finely chopped parsley, 10g lemon zest, and 3g sea salt.
- Pat 800g butterflied trout completely dry with paper towels, then season both sides with 7g sea salt and 4g black pepper.
- Dust each trout lightly with 80g all-purpose flour, shaking off excess, then press the flesh side firmly into the almond-herb mixture to create an even coating.
- Heat 60ml olive oil and 30g butter in a large non-stick skillet over medium-high heat until the butter foams, about 2 minutes.
- Place trout in the pan skin-side down and cook without moving for 4-5 minutes until the skin is golden and crispy, then carefully flip and cook the almond-crusted side for 3-4 minutes until golden brown.
- Add remaining 30g butter and 45ml lemon juice to the pan, baste the fish for 1 minute, then transfer to serving plates and drizzle with the pan sauce.
Serving: 280g
🥗
Salad
Black-Eyed Pea Salad with Celery and Pomegranate
Tender black-eyed peas tossed with crisp celery, fresh herbs, and jeweled pomegranate arils in a tangy lemon-tahini dressing. A protein-rich and colorful salad.
Ingredients
- 250 g dried black-eyed peas
- 150 g celery stalks
- 120 g pomegranate arils
- 80 g red onion
- 30 g fresh parsley
- 20 g fresh mint
- 40 g tahini
- 60 ml lemon juice
- 60 ml extra virgin olive oil
- 3 g ground cumin
- 8 g sea salt
How to Make
- Rinse 250g dried black-eyed peas thoroughly, then place in a large pot with 1.5L cold water and bring to a boil over high heat.
- Reduce heat to medium-low and simmer the peas for 25-30 minutes until tender but still holding their shape, then drain and rinse under cold water to stop cooking.
- Dice 150g celery stalks into 5mm pieces and thinly slice 80g red onion, then soak the onion in cold water for 10 minutes to remove sharpness, then drain well.
- In a small bowl, whisk together 40g tahini, 60ml lemon juice, 60ml olive oil, 3g ground cumin, and 8g sea salt until smooth and emulsified.
- In a large serving bowl, combine the cooled black-eyed peas, diced celery, drained red onion, 30g chopped parsley, and 20g chopped mint, then pour the tahini dressing over and toss gently.
- Just before serving, scatter 120g pomegranate arils over the top and give one final gentle toss to distribute evenly.
Serving: 280g
🍚
Side Dish
Saffron and Vermicelli Rice Pilaf with Crispy Onions
Aromatic long-grain rice cooked with toasted vermicelli and precious saffron threads, topped with golden crispy fried onions. A luxurious and fragrant side dish.
Ingredients
- 300 g long-grain rice
- 50 g vermicelli pasta
- 0.5 g saffron threads
- 70 g butter
- 200 g onion
- 600 ml chicken stock
- 100 ml vegetable oil for frying
- 8 g sea salt
How to Make
- Rinse 300g long-grain rice in cold water 3-4 times until water runs clear, then soak in cold water for 20 minutes and drain well.
- Steep 0.5g saffron threads in 60ml hot water for 10 minutes to release color and aroma, then set aside.
- Thinly slice 200g onion into half-moons, then heat 100ml vegetable oil in a small pan over medium heat and fry the onions for 8-10 minutes until deep golden and crispy, stirring frequently, then drain on paper towels.
- Melt 70g butter in a heavy-bottomed pot over medium heat, add 50g vermicelli and toast for 2-3 minutes until golden brown, stirring constantly to prevent burning.
- Add the drained rice to the pot and stir for 2 minutes to coat with butter, then pour in 600ml chicken stock, the saffron water with threads, and 8g sea salt, and bring to a boil.
- Reduce heat to low, cover tightly with a lid, and cook for 15-18 minutes without lifting the lid until all liquid is absorbed and rice is tender.
- Remove from heat and let stand covered for 10 minutes, then fluff with a fork and transfer to a serving platter, topping with the crispy fried onions.
Serving: 250g
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