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Enter the ingredients you have at your disposal, and discover all the delicious recipes to create with them! By doing so, you can ensure that the ingredients we already have do not go to waste. You may even find a few recipes that require only the ingredients you have on hand or that could be easily substituted with others. Let’s begin your culinary journey

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one-pot baked orzo pasta puttanesca
One-pot baked orzo pasta puttanesca
Ingredients
               
serving 4 people
  • 40 ml olive oil
  • 1 onion peel and finely chop
  • 6 cloves garlic peel and finely grate
  • 0,5 teaspoon chili flakes
  • 30 g anchovy fillets in olive oil net weight, roughly chop
  • 2 tablespoons capers
  • 5 ml lemon juice freshly squeezed
  • 35 g black olives pitted
  • 280 g canned tuna in olive oil net weight
  • 1 tablespoon tomato paste
  • 400 g canned whole plum tomatoes roughly chop them with a fruit knife while still in the can
  • 250 g orzo pasta dry
  • 450 ml water
  • 250 g tomatoes cut into slices of 1 centimetre - rinse before use
  • 40 g parmesan cheese Parmigiano reggiano, finely grate
  • 35 g black olives pitted
  • 20 ml olive oil to drizzle with
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
linguine alla norma with aubergines tomatoes garlic oregano and pecorino romano cheese
Linguine alla Norma with aubergines, tomatoes, garlic, oregano and pecorino romano cheese
Ingredients
               
serving 4 people
  • 900 g aubergines cut lengthwise into 2 centimetre slices - rinse before use
  • 60 ml olive oil
  • 30 ml olive oil
  • 15 ml olive oil to drizzle with
  • 6 cloves garlic peel and cut into fine slices
  • 0,5 teaspoon chili flakes
  • 800 g canned whole plum tomatoes roughly chop them with a fruit knife while still in the can
  • 1 tablespoon dried oregano
  • 1 teaspoon cane sugar
  • 400 g linguine pasta dry
  • cooking water from cooking of the pasta
  • 30 g pecorino romano cheese finely grate
  • 15 g pecorino romano cheese finely grate for final decoration
  • basil final decoration, use the leaves
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
spaghetti frittata with courgette peas garlic mint mozzarella cheese and parmesan cheese
Spaghetti frittata with courgette, peas, garlic, mint, mozzarella cheese and parmesan cheese
Ingredients
               
serving 6 people
  • 1 tablespoon olive oil
  • 600 g courgettes cut into cubes of 2 x 2 centimetres - rinse before use
  • 8 cloves garlic peel and finely grate
  • 300 g frozen peas
  • 200 g spaghetti pasta dry, twist and bend and snap in two
  • 500 ml water boiling hot
  • 1 tablespoon mint leaves only, finely chop - rinse before use
  • 60 g parmesan cheese Parmigiano reggiano, finely grate
  • 8 eggs
  • 250 g mozzarella cheese rip into chunks with your fingers
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
baked cod with green lentils smoked paprika garlic and mascarpone cheese with lemon zest
Baked cod with green lentils, smoked paprika, garlic and mascarpone cheese with lemon zest
Ingredients
               
serving 4 people
  • 2 tablespoons olive oil
  • 2 onions peel, cut in half and thinly slice
  • 4 cloves garlic peel and finely grate
  • 1 teaspoon smoked paprika
  • 70 g tomato paste
  • 700 ml water
  • 2 cubes chicken stock cube
  • 250 g green lentils dry, rinse before use
  • 600 g cod fillets skinless cut into portions
  • 1 tablespoon olive oil
  • 100 g mascarpone cheese
  • 1 tablespoon milk 1,5%
  • 0,5 piece lemon zest grated
  • 0,5 handful basil final decoration, use the leaves
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
cauliflower chickpea and coconut curry with fresh spinach and ginger
Cauliflower, chickpea and coconut curry with fresh spinach and ginger
Ingredients
               
serving 4 people
  • 45 ml olive oil
  • 1 onion peel, cut in half and thinly slice
  • 4 cloves garlic peel and finely grate
  • 2 teaspoons ginger root peel and finely grate
  • 2 tablespoons garam masala powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili flakes
  • 800 g canned coconut milk 18%
  • 1 teaspoon cane sugar
  • 265 g canned chickpeas net weight, drain and rinse before use
  • 1 head cauliflower cut into small florets - rinse before use
  • 200 g spinach rinse before use
  • 1 tablespoon coriander leaves only - rinse before use
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
spaghetti with courgette rosemary mascarpone lemon zest and pecorino romano cheese
Spaghetti with courgette, rosemary, mascarpone, lemon zest and pecorino romano cheese
Ingredients
               
serving 4 people
  • 40 ml olive oil
  • 600 g courgette roughly grate - rinse before use
  • 2 cloves garlic peel and finely grate
  • 0,5 piece lemon zest grated
  • 400 g spaghetti pasta dry
  • 2 teaspoon rosemary leaves only, finely chop
  • 80 g mascarpone cheese
  • 40 g pecorino romano cheese finely grate
  • 10 g pecorino romano cheese finely grate for final decoration
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
mushroom carbonara with spaghetti egg baby bella mushrooms garlic parsley and pecorino romano cheese
Mushroom carbonara with spaghetti, egg, baby bella mushrooms, garlic, parsley and pecorino romano cheese
Ingredients
               
serving 4 people
  • 30 ml olive oil
  • 300 g baby bella mushrooms clean with a dry brush, cut off the stem then roughly cut into slices
  • 4 cloves garlic peel and finely grate
  • 2 handful flat-leaf parsley roughly chop - rinse before use
  • 400 g spaghetti pasta dry
  • 60 g pecorino romano cheese finely grate
  • 10 g pecorino romano cheese finely grate for final decoration
  • 4 eggs beaten
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
oven baked creamy garlic potatoes
Oven baked creamy garlic potatoes
Ingredients
               
serving 4 people
  • 1200 g potatoes peel and cut into slices of 0,5 centimetre
  • 4 cloves garlic peel and finely grate
  • 500 ml heavy cream 36%
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
shrimps in own juice with garlic and parsley
Shrimps in own juice with garlic and parsley
Ingredients
               
serving 4 people
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 clove garlic peel and finely grate
  • 4 clove garlic peel and finely grate
  • 150 ml water
  • 400 g shrimps shell-off and remove the vein
  • 2 tablespoons flat-leaf parsley roughly chop - rinse before use
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
aubergines baked greek style with tomatoes garlic oregano and feta cheese
Aubergines baked Greek style with tomatoes, garlic, oregano and feta cheese
Ingredients
               
serving 2 people
  • 2 aubergines cut in half lengthwise, score inside in a diamond pattern - rinse before use
  • 60 ml olive oil
  • 1 tablespoon olive oil
  • 4 cloves garlic peel and finely grate
  • 1 tablespoon tomato paste
  • 400 g canned whole plum tomatoes roughly chop them with a fruit knife while still in the can
  • 1 teaspoon dried oregano
  • 100 g feta cheese crumble, using your fingers
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
fettuccine sausage one-pot with garlic fennel seeds and parsley
Fettuccine sausage one-pot with garlic, fennel seeds and parsley
Ingredients
               
serving 2 people
  • 1 tablespoons sunflower oil
  • 200 g pork sausage cut into slices of 1,5 centimetre
  • 4 cloves garlic peel and finely grate
  • 2 teaspoons fennel- seeds
  • 30 g flat-leaf parsley roughly chop the leaves - rinse before use
  • flat-leaf parsley finely chop the stalks - rinse before use
  • 400 ml passata
  • 400 ml water
  • 160 g fettuccine pasta dry
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
gnocchi with prawns cherry tomatoes and basil leaves
Gnocchi with prawns, cherry tomatoes and basil leaves
Ingredients
               
serving 4 people
  • 500 g gnocchi
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 125 g cherry tomatoes cut in half - rinse before use
  • 125 g cherry tomatoes rinse before use
  • 1 clove garlic peel and finely grate
  • 1 clove garlic peel and finely grate
  • 150 ml chicken broth
  • 1 pinch chili flakes
  • 400 g prawns shell-off and remove the vein, cut into smaller pieces
  • 0,5 handful basil roughly chop for final decoration
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
lamb leg steak bone-in fried in fresh rosemary and garlic oil and decorated with rosemary flowers
Lamb leg steak bone-in fried in fresh rosemary and garlic oil and decorated with rosemary flowers
Ingredients
               
serving 4 people
  • 2 tablespoons sunflower oil
  • 4 cloves garlic smash and peel
  • 2 springs rosemary
  • 800 g lamb leg steaks bone-in
  • 1 teaspoon rosemary flowers final decoration
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
easy made one-pot chicken thigh fillets with curry basmati rice onion garlic broccoli and spinach
Easy made one-pot chicken thigh fillets with curry, basmati rice, onion, garlic, broccoli and spinach
Ingredients
               
serving 6 people
  • 2 tablespoon sunflower oil
  • 2 onions peel, roughly chop
  • 5 chicken thigh fillets cut into chunks
  • 4 cloves garlic peel and finely grate
  • 4 teaspoons curry powder
  • 260 g basmati rice
  • 700 ml water
  • 1 chicken stock cube
  • 500 g broccoli cut into florets and lengthwise if too big, cut the stem lengthwise in quarters and then into smaller pieces - rinse before use
  • 200 g baby spinach rinse before use
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
oven baked potato wedges garnished with fresh estragon on top
Oven baked potato wedges garnished with fresh estragon on top
Ingredients
               
serving 4 people
  • 1000 g potatoes scrub and cut into wedges
  • 1 tablespoon olive oil
  • 1 handful estragon leaves only
  • salt to your taste
Metric - US Customary
baked broccoli and penne pasta gratinated with cheddar cheese
Baked broccoli and penne pasta gratinated with cheddar cheese
Ingredients
               
serving 4 people
  • 320 g penne pasta dry
  • 500 g broccoli cut into florets and lengthwise if too big, cut the stem lengthwise in quarters and then into smaller pieces - rinse before use
  • 25 g butter
  • 25 g plain flour T55
  • 300 ml milk 1,5%
  • 1 tablespoon country Dijon mustard
  • 80 g cheddar cheese grated
  • 120 g cheddar cheese grated, to sprinkle on top
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
mushroom spinach onion and thyme tart sprinkled with freshly grated gruyère cheese
Mushroom, spinach, onion and thyme tart sprinkled with freshly grated gruyère cheese
Ingredients
               
serving 4 people
  • 1 sheet filo pastry square sheet
  • 300 g Greek natural yogurt
  • 150 g spinach roughly chop - rinse before use
  • 1 tablespoon olive oil
  • 1 onion peel, cut in half and thinly slice
  • 2 cloves garlic peel and finely grate
  • 250 g white mushrooms clean with a dry brush, cut off the stem then roughly cut into slices
  • 4 sprigs thyme leaves only, remove the stalks
  • 150 g gruyère cheese finely grate
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
spaghetti with garlic parsley parmesan cheese and olive oil
Spaghetti with garlic, parsley, parmesan cheese and olive oil
Ingredients
               
serving 4 people
  • 400 g spaghetti pasta dry
  • 80 ml olive oil
  • 4 cloves garlic peel and cut into fine slices
  • 40 g parmesan cheese Parmigiano reggiano, finely grate, keep some for final decoration
  • parmesan cheese final decoration
  • 1 handful flat-leaf parsley roughly chop - rinse before use
  • 200 ml cooking water from cooking of the pasta
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
gnocchi and crab with garlic parsley and a squeeze of lemon juice
Gnocchi and crab with garlic, parsley and a squeeze of lemon juice
Ingredients
               
serving 2 people
  • 500 g gnocchi
  • 1 tablespoon olive oil
  • 2 cloves garlic peel and cut into fine slices
  • 100 g canned white crab meat
  • 2 tablespoons flat-leaf parsley roughly chop - rinse before use
  • 2 tablespoons lemon juice freshly squeezed
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
passion fruit panna cotta
Passion fruit panna cotta
Ingredients
               
serving 4 people
  • 2,5 gelatine leaves unflavoured
  • 200 ml milk 1,5%
  • 300 ml heavy cream 36%
  • 4 passion fruits cut in half and scoop out the sees and pulp
  • 4 passion fruits cut in half and scoop out the sees and pulp
  • 80 g white sugar
  • 1 tablespoon icing sugar
Metric - US Customary

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