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Saturday, April 11, 2026
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Soup
Creamy Leek and Potato Soup with Dill
A velvety smooth soup featuring tender leeks and potatoes, finished with fresh dill and a swirl of yogurt for a comforting spring starter
Ingredients
- 400 g leeks, white and light green parts only, sliced
- 350 g potatoes, peeled and diced
- 40 g butter
- 1200 ml chicken stock
- 20 g fresh dill, chopped
- 120 ml plain yogurt
- 8 g salt
- 2 g black pepper
How to Make
- Melt 40g butter in a large heavy-bottomed pot over medium heat until foaming, approximately 2 minutes.
- Add 400g sliced leeks and sauté for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.
- Add 350g diced potatoes, 8g salt, and 2g black pepper, stirring to coat the vegetables in butter for 2 minutes.
- Pour in 1200ml chicken stock, bring to a boil over high heat, then reduce to a gentle simmer and cook covered for 20-25 minutes until potatoes are completely tender when pierced with a fork.
- Remove from heat and use an immersion blender to puree the soup until completely smooth and velvety, about 2-3 minutes.
- Stir in 15g chopped fresh dill, taste and adjust seasoning if needed.
- Ladle into warm bowls and garnish each serving with a swirl of 30ml yogurt and remaining fresh dill.
Serving: 350g
🥘
Main Course
Herb-Stuffed Sea Bass with Walnut Tarator Sauce
Whole sea bass stuffed with fresh herbs and lemon, roasted until crispy-skinned and served with a creamy walnut and garlic sauce
Ingredients
- 1200 g whole sea bass, cleaned and scaled
- 30 g fresh parsley, roughly chopped
- 15 g fresh mint leaves
- 120 g lemon, sliced thin
- 60 ml olive oil
- 100 g walnuts, lightly toasted
- 15 g garlic cloves
- 50 g stale bread, crust removed
- 45 ml lemon juice
- 80 ml cold water
- 10 g salt
- 3 g black pepper
How to Make
- Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Pat 1200g sea bass completely dry with paper towels, then score the skin diagonally 3-4 times on each side, making cuts about 1cm deep.
- Season the fish cavity and exterior generously with 6g salt and 2g black pepper, rubbing it into the scored skin.
- Stuff the cavity with 30g chopped parsley, 15g mint leaves, and 60g lemon slices, then drizzle the fish with 30ml olive oil.
- Roast the fish in preheated oven for 25-30 minutes until the skin is golden and crispy and the flesh flakes easily when tested with a fork at the thickest part.
- While fish roasts, make tarator sauce: soak 50g bread in 80ml cold water for 2 minutes, then squeeze out excess moisture.
- In a food processor, blend 100g toasted walnuts, 15g garlic, soaked bread, 45ml lemon juice, 4g salt, and 1g black pepper until smooth, about 2 minutes.
- With processor running, slowly drizzle in 30ml olive oil until sauce is creamy and emulsified, adding a tablespoon of water if too thick.
- Transfer roasted fish to a serving platter, garnish with remaining 60g lemon slices, and serve immediately with walnut tarator sauce on the side.
Serving: 400g
🥗
Salad
Spring Radish and Fresh Cheese Salad with Mint
Crisp spring radishes paired with crumbled fresh cheese, mint, and a lemon-olive oil dressing for a refreshing seasonal salad
Ingredients
- 300 g radishes, thinly sliced
- 200 g fresh cheese (lor or ricotta), crumbled
- 200 g cucumber, diced
- 20 g fresh mint leaves, torn
- 60 g spring onions, thinly sliced
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 5 g salt
- 2 g black pepper
How to Make
- Wash 300g radishes thoroughly, pat dry, and slice into thin rounds about 2mm thick using a sharp knife or mandoline.
- Place sliced radishes in a large serving bowl along with 200g diced cucumber and 60g sliced spring onions.
- In a small bowl, whisk together 45ml extra virgin olive oil, 30ml lemon juice, 5g salt, and 2g black pepper until emulsified, about 30 seconds.
- Pour the dressing over the vegetables and toss gently to coat everything evenly, about 1 minute.
- Add 200g crumbled fresh cheese and 20g torn mint leaves, tossing very gently to distribute without breaking up the cheese too much.
- Let the salad rest at room temperature for 5 minutes to allow flavors to meld before serving.
Serving: 220g
🍚
Side Dish
Crispy Zucchini Fritters with Feta and Herbs
Golden-brown zucchini fritters studded with feta cheese, fresh herbs, and spring onions, fried until crispy on the outside and tender within
Ingredients
- 600 g zucchini, grated
- 120 g feta cheese, crumbled
- 2 whole eggs, beaten
- 80 g all-purpose flour
- 80 g spring onions, finely chopped
- 20 g fresh dill, chopped
- 20 g fresh parsley, chopped
- 8 g salt
- 3 g black pepper
- 150 ml vegetable oil for frying
How to Make
- Place 600g grated zucchini in a colander, sprinkle with 4g salt, mix well, and let drain for 15 minutes to release excess moisture.
- After 15 minutes, squeeze the zucchini firmly with your hands or wrap in a clean kitchen towel and wring out as much liquid as possible, you should extract about 200ml of water.
- Transfer squeezed zucchini to a large mixing bowl and add 120g crumbled feta, 80g chopped spring onions, 20g dill, 20g parsley, 4g salt, and 3g black pepper, mixing well to combine.
- Add 2 beaten eggs and 80g flour to the mixture, stirring until everything is evenly incorporated and the batter holds together when pressed.
- Heat 150ml vegetable oil in a large frying pan over medium-high heat until it reaches 175°C, or until a small amount of batter sizzles immediately when dropped in.
- Using a tablespoon, drop heaping spoonfuls of batter into the hot oil, flattening them slightly with the back of the spoon to form patties about 1cm thick.
- Fry fritters in batches of 4-5 without crowding the pan, cooking for 3-4 minutes per side until deep golden brown and crispy.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil, then serve hot or warm.
Serving: 180g
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