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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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ossobuco the old fashion way with a twist
Ossobuco the old fashion way with a twist
Ingredients
               
serving 4 people
  • 2 tablespoons olive oil
  • 25 g plain flour T55
  • 1000 g veal shin on bone thick pieces
  • 40 g butter
  • 20 g butter
  • 2 onions peel and finely chop
  • 150 g carrots peel and cut into small cubes
  • 2 head garlic cut horizontally
  • 2 strips lemon zest Lemon : Use organic grown non treated and wash under running water 
  • 4 dried bay leaves
  • 200 ml dry white wine
  • 250 ml chicken broth
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
gremolata
Gremolata
Ingredients
               
serving 4 people
  • 1 bunch flat-leaf parsley finely chop - rinse before use
  • 1 tablespoon lemon zest grated
  • 1 cloves garlic peel and finely grate
  • salt to your taste
Metric - US Customary
oven baked one-pot bok choy and gnocchi with garlic and white wine
Oven baked one-pot bok choy and gnocchi with garlic and white wine
Ingredients
               
serving 4 people
  • 1 tablespoons olive oil
  • 2 tablespoons olive oil to drizzle with
  • 4 cloves garlic peel and finely grate
  • 100 ml dry white wine
  • 100 ml water
  • 1 bok choy cut into slices of 1 centimetre for the white and 2 centimetres for the green part - rinse before use
  • 500 g gnocchi
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
leek and spinach in cream sauce
Leek and spinach in cream sauce
Ingredients
               
serving 4 people
  • 2 tablespoons olive oil
  • 2 leeks cut into slices of 1 centimetre - rinse before use
  • 150 ml water
  • 200 g spinach rinse before use
  • 250 ml heavy cream 36%
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
marinated beef and broccoli asian style with spring onions
Marinated beef and broccoli, Asian style with spring onions
Ingredients
               
serving 6 people
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 300 ml water
  • 2 tablespoons white rice vinegar
  • 80 ml light soy sauce
  • 60 ml light soy sauce
  • 1,5 tablespoons maize starch
  • 1 tablespoon maize starch
  • 1 tablespoon cane sugar
  • 1 tablespoon cane sugar
  • 0,5 beef stock cube
  • 2 tablespoons oyster sauce
  • 700 g flank steak cut into thin slices of 0,5 centimeters, against the grain
  • 2 tablespoon olive oil
  • 2 tablespoon olive oil
  • 4 cloves garlic peel and finely grate
  • 2 spring onions cut into thin slices, keep some of the green parts for final decoration - rinse before
  • spring onions final decoration
  • 2 teaspoons ginger root peel and finely grate
  • 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
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
potatoes boulangeres with rosemary the easy way
Potatoes boulangeres with rosemary the easy way
Ingredients
               
serving 4 people
  • 800 g potatoes scrub and cut into 3 millimeter thin slices
  • 200 g onions peel, cut in half and slice
  • 2 tablespoons rosemary leaves only, finely chop
  • 500 ml vegetable broth
  • 2 tablespoon olive oil to drizzle with
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
couscous
Couscous
Ingredients
               
serving 1 people
  • 75 g couscous dry
  • 75 ml water boiling hot
  • 1 teaspoon olive oil
  • salt to your taste
Metric - US Customary
vegetable tagine with parsnips turnips bell peppers grape tomatoes and carrots
Vegetable tagine with parsnips, turnips, bell peppers, grape tomatoes and carrots
Ingredients
               
serving 6 people
  • 2 tablespoons olive oil
  • 8 cloves garlic peel and roughly chop
  • 720 g parsnips peel cut into large chunks
  • 400 g green bell peppers deseed and cut into large chunks
  • 400 g red bell peppers deseed and cut into large chunks
  • 450 g carrots peel and cut into large chunks
  • 700 g turnips cut into large chunks - rinse before use
  • 200 g shallots peel and cut into large chunks
  • 170 g lemon cut into wedges
  • 110 g dried dates pitted, cut in half lengthwise
  • 1500 ml water
  • 2 vegetable stock cubes
  • 4 springs thyme
  • 1 tablespoon coriander leaves only, roughly chop - rinse before use
  • 1 tablespoon coriander final decoration, leaves only, roughly chop - rinse before use
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon paprika
  • 1 teaspoon ground cinnamon
  • ground cayenne pepper to your taste
  • 600 g grape tomatoes make a little cut into the skin - rinse before use
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
spanish chorizo and potato soup with garlic
Spanish chorizo and potato soup with garlic
Ingredients
               
serving 4 people
  • 2 tablespoons olive oil
  • 1 onion peel and finely chop
  • 5 cloves garlic peel and finely grate
  • 1 green bell pepper deseed and finely chop - rinse before use
  • 150 g Spanish chorizo peel and cut into slices of 0,5 centimetre
  • 1 teaspoon smoked paprika
  • 400 g potatoes peel and roughly chop into chunks of 1,5 x 1,5 centimetres
  • 800 ml water
  • 1 dried bay leaf
  • 0,5 handful flat-leaf parsley finely chop - rinse before use
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
pizza style wrap with pesto verde and white mushrooms
Pizza style wrap with pesto verde and white mushrooms
Ingredients
               
serving 2 people
  • 2 wraps
  • 120 g pesto verde
  • 100 g white mushrooms clean with a dry brush, cut off the stem then into slices of 5-6 millimetres
  • 1 tablespoon olive oil to drizzle with
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
pizza style wrap with pesto verde tomato and mozzarella
Pizza style wrap with pesto verde, tomato and mozzarella
Ingredients
               
serving 2 people
  • 2 wraps
  • 120 g pesto verde
  • 450 g tomatoes cut into slices of 5-6 millimeters - rinse before use
  • 125 g mozzarella cheese rip into chunks with your fingers
  • 1 tablespoon olive oil to drizzle with
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
loco moco traditional
Loco Moco Traditional
Ingredients
               
serving 4 people
  • 300 g white rice
  • 800 g minced beef
  • 1 tablespoon olive oil
  • 1 tablespoon plain flour T55
  • 400 ml beef broth
  • 1 tablespoon dark soy sauce
  • 15 g butter
  • 2 teaspoons olive oil
  • 4 eggs
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
white pizza style wrap with mascarpone potatoes and rosemary
White pizza style wrap with mascarpone, potatoes and rosemary
Ingredients
               
serving 2 people
  • 2 wraps
  • 160 g mascarpone cheese
  • 250 g potatoes scrub and cut into 1-2 millimeter thin slices
  • 1 spring rosemary leaves only
  • 1 tablespoon olive oil to drizzle with
  • salt to your taste
  • black pepper freshly ground from a pepper mill, to your taste
Metric - US Customary
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

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