Prawn Mac ‘n’ Cheese

Indulgend, luxurious and surprisingly easy to prepare.

Seafood and cheese is a rare combination but if done subtly and with a lot of respect for the core ingredients, it works really well. A light, cheesy sauce scented with saffron does the trick. A fragrant rosemary crust to go on top. This is a little bit of luxury, a dish of celebration. Give it a try, I’m sure you’ll love it.

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Caramelised Pears And Radicchio

The perfect way to fall in love with bitterness again.

Most of us aren’t used to the bitter notes some vegetables like radicchio bring to the table. In a world full of sweet or salty treats, bitterness has been abandoned. Using a little kitchen magic, we take the edges off the bitterness and transform it into a crowd-pleasing side dish that goes with pretty much any meat or even fish. An Italian classic with a little Asian twist. Give it a try!

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A Really Easy Festive Roast

Cooking up a festive dinner never has been easier.

We’ve made a festive bird roast by accident. Almost a full-scale Thanksgiving dinner. How is it possible to accidentally cook a feast? Well, it all starts with me finding a very special bird perfect for roasting. Then I watch an episode of Jamie Oliver’s Christmas feasts, get inspired, improvise a little and boom, here we are. Even though there are many components, everything is child’s play to prepare. And the result is worth the effort ten times. Give it a try!

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Irish Soda Bread

A quick and simple fix for your carb cravings.

It’s hard to come up with things that beat a fresh, homemade bread. The smell alone is worth it. As much as I like a good sourdough bread, sometimes you need a quick fix. Less time commitment, but still a perfect loaf. Give this classic a try, it needs no kneading and no time to rise.

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Glazed Salmon With Crunchy Cucumbers

Fast, healthy and delicious.

Salmon is one of my favourite fishes, healthy, tasty and easy to prepare. We get crunchy skin and incredible soft, pink flesh. Glazed with soy sauce and mirin for an extra punch and a refreshing cucumber salad to go with it. The best of it is that it is cooked in about ten minutes and you only need one pan and one bowl!

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Savoury Greek Cheesecake

Upgrade your lunch break at work.

I really love when people find time to comment on our blog and develop our recipes even further. This was the case of our very first blog post: the cheesecake recipe. Alexandra, my dear biotec-friend, made a savoury version of it and posted it on the blog. After over two years, I’ve decided to give it a try and modified it to my needs and taste. It was a blast and I want to share it with you!

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Mediterranean Salad And Oat Meatballs

My summer meal prep staple.

If you still are not convinced how easy it is to prepare delicious veggies in batch and how to apply Stefan’s wonderful veggie guide, I have taken the theory to practice and created my own Ottolenghi-style Mediterranean Salad. It is, again, not really a recipe as you can mix and match everything to your taste and there are no rules. The result is a colorful, tasty side dish which will make you happy at every meal. I’ve added the meatballs to make a complete meal so you do not have to struggle with the protein neither 😉 .

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How To Make Veggies Taste Great

Let your five a days be great again.

Vegetables are healthy, colorfoul and delicious but even a lot of people embrancing the fitness/bodybuilding lifestyle do not eat enough of them. Sadly most people think veggies are boring or even do not like them at all. If you are one of them, I am sorry to tell you that you just can’t cook. Vegetables are rich in micro nutrients, fiber and low in calories. They can taste incredibly good and bring your main dishes to the next level. What they lack are some culinary key elements and a little love and creativity when preparing them. Read on to learn more!

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Sicilian Penne With Tuna, Cherry Tomatoes and Capers

From Vienna to Pantelleria in one dish.

Every summer it is the same: no one wants to turn on the oven and cook big batches of roast (but we did a summer version though) or stew for a long time as the kitchen is already too hot. My mum used to make so called “insalata di pasta” (=pasta salad) in Milan, where the kitchen periodically hit over 38°C starting with the mid of June. It is a cold version of a pasta with mainly cold ingredients for the sauce, like cherry tomatoes, olives, roasted aubergine in the jar, mozzarella and so on. No need to say that the original version had nearly zero gram protein, besides the protein content of the pasta, and some spare cheese. That’s why we think the idea by Jamie Oliver of adding tuna to the pasta is genious and we did our own version.

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Chinese Boar And Plum Stew

With all the fancy trimmings.

It all started with a wonderful, oppulent piece of boar shoulder and the question “what are we going to do with it?” Chantal wanted something with dried plums and I had more of an Asian approach in mind. Luckily both fit nicely together, as plum sauce is a staple of Chinese cooking. We freestyled this recipe, tuned it up with some nice sides and toppings and can proudly attest: gorgeous! Give it a try, you won’t be disappointed.

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