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Here, you can, also find new recipes for various needs:

4-step meals

Meal ideas for the workweek

3-10 min meals

Handcrafted delights for 2

New recipes for all seasons

New desserts and sweets

The best of national cuisines

Transforming scarp into delights

Birthday Cake For Kids

Famous traditional cuisines

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dinner

Braised Pearls of the Sea

12/03/2024

 

Servings: 3       Total Time: 20 mins       Difficulty: Intermediate

 

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Tender Mussels in Creamy Herb Sauce

Braised pearls of the sea is a delightful seafood dish where mussels are braised in a flavorful combination of butter, wine and fresh herbs. Serve with crusty bread for dipping.

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brunch    dinner    lunch

Veggie Quesadilla Wrap

11/10/2024

 

Servings: 2       Total Time: 20 mins       Difficulty: Beginner

 

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A satisfying and easy-to-make veggie quesadilla wrap, loaded with beans, corn and cheese for a tasty meal anytime

The Veggie Quesadilla Wrap is a Mexican-inspired dish packed with black beans, corn, bell peppers, onions, and melted cheese wrapped in a crispy tortilla. To make, layer the fillings on a tortilla, top with cheese and fold in half. Cook until golden and serve with guacamole and salsa.

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dinner    lunch

Quick and Easy One-Pan Sausage and Vegetable Bake

11/10/2024

 

Servings: 2       Total Time: 25 mins       Difficulty: Beginner

 

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A quick and easy Mediterranean-inspired dish combining savory sausages with fresh vegetables, all baked in one pan for minimal cleanup

One-Pan Sausage and Vegetable Bake is a hearty Mediterranean-inspired dish made by baking sliced sausages, bell peppers, zucchini and cherry tomatoes with olive oil and seasoning. With just one pan, it offers a simple yet flavorful meal, ready in less than 30 minutes.

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breakfast   brunch   lunch

Caprese Avocado Toast

11/09/2024

 

Servings: 2       Total Time: 10 mins       Difficulty: Beginner

 

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A fresh and delicious addition to classic avocado toast with a Caprese flavor

Caprese Avocado Toast combines creamy avocado with juicy cherry tomatoes, mozzarella and basil on toasted bread, topped with a drizzle of balsamic glaze. Spread avocado on toast, add tomatoes and mozzarella, garnish with basil and drizzle with balsamic for a quick, refreshing taste.

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1. brunch   dinner   lunch

   BBQ Grilled Portobello Mushroom Burger

   12/06/2024

    

   Servings: 4       Total Time: 20 mins       Difficulty: Beginner

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   Juicy mushrooms grilled to perfection for a hearty burger

   

   BBQ Grilled Portobello Mushroom Burger features marinated portobello caps grilled until tender, then served on toasted buns with optional fresh toppings for a delicious plant-based meal.

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Turkey and Veggie Skillet

Prep Time: 10 min          Total Time: 20 min

Nutrition Facts:

• Calories: 320
• Fat: 12g
• Carbohydrates: 20g
• Protein: 36g

Ingredients:

• 1 lb ground turkey
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
•  salt and pepper to taste

Directions:

1. Heat olive oil in a skillet over medium heat.
2. Add ground turkey and cook until browned.
3. Add bell pepper, zucchini, onion, and garlic – cook until vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot.

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Chicken Caesar Salad Wraps

Prep Time: 15 min          Total Time: 15 min

Nutrition Facts:

• Calories: 380
• Fat: 18g
• Carbohydrates: 30g
• Protein: 28g

Ingredients:

• 2 cooked chicken breasts, shredded
• 4 large flour tortillas
• 2 cups of chopped romaine lettuce
• ½ cup of caesar dressing
• ½ cup of grated parmesan cheese

Directions:

1. Lay out tortillas and divide evenly among shredded chicken, romaine lettuce, caesar dressing and parmesan cheese.
2. Roll up tortillas tightly into wraps.
3. Slice wraps in half diagonally and serve.

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Mushroom Spinach Omelette

Prep Time: 10 min          Total Time: 15 min

Nutrition Facts:

• Calories: 320
• Fat: 24g
• Carbohydrates: 5g
• Protein: 21g

Ingredients:

• 4 eggs
• ½ cup of sliced mushrooms
• 1  cup of baby spinach
• ¼ cup of shredded cheese
•     salt and pepper to taste
• 1  tbsp of butter

Directions:

1. Beat eggs with salt and pepper.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour beaten eggs into the skillet and let cook for a minute.
4. Sprinkle mushrooms, spinach and shredded cheese over half of the omelet.
5. Fold the other half of the omelet over the filling and cook until the eggs are set.
6. Slide the omelet onto a plate and serve hot.

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Quick Beef Tacos

Prep Time: 10 min          Total Time: 20 min

Nutrition Facts:

• Calories: 420
• Fat: 22g
• Carbohydrates: 28g
• Protein: 30g

Ingredients:

• 1 lb ground beef
• 1 packet of taco seasoning
• 8 taco shells
• Shredded lettuce
• Diced tomatoes
• Shredded cheddar cheese
• Sour cream

Directions:

1. Cook ground beef in a skillet over medium heat until browned.
2. Stir in taco seasoning and cook according to package instructions.
3. Heat taco shells in the oven.
4. Fill taco shells with beef mixture, lettuce, tomatoes, cheese and sour cream.

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Spinach and Feta Stuffed Chicken Meat

Prep Time: 10 min          Total Time: 25 min

Nutrition Facts:

• Calories: 320
• Fat: 12g
• Carbohydrates: 4g
• Protein: 46g

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup of spinach, chopped
• ½ cup of crumbled feta cheese
• 2 cloves of garlic, minced
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Mix spinach, feta, garlic, salt and pepper.
3. Cut a slit in each chicken breast to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Place stuffed chicken breasts on a baking sheet and bake for 20-25 minutes.

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Shrimp and Asparagus Stir-Fry

Prep Time: 10 min          Total Time: 20 min

Nutrition Facts:

• Calories: 250
• Fat: 6g
• Carbohydrates: 12g
• Protein: 35g

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into pieces
• 2 cloves of garlic, minced
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• Cooked rice for serving

Directions:

1. Heat sesame oil in a skillet over medium heat.
2. Add shrimp and garlic and cook until shrimp turns pink.
3. Add asparagus and soy sauce and stir-fry until asparagus is tender.
4. Serve over cooked rice.

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Pesto Pasta with Cherry Tomatoes

Prep Time: 10 min          Total Time: 20 min

Nutrition Facts:

• Calories: 380
• Fat: 18g
• Carbohydrates: 45g
• Protein: 12g

Ingredients:

• 8 oz pasta (spaghetti or penne)
• ½ cup of store-bought pesto
• 1 cup of cherry tomatoes, halved
• Grated parmesan cheese
• Fresh basil leaves for garnish

Directions:

1. Cook pasta according to package instructions.
2. Drain the pasta and return it to the pot.
3. Stir in pesto and cherry tomatoes until heated.
4. Serve topped with grated parmesan cheese and fresh basil leaves.

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Vegetarian Black Bean Tacos

Prep Time: 10 min          Total Time: 15 min

Nutrition Facts:

• Calories: 300
• Fat: 12g
• Carbohydrates: 40g
• Protein: 10g

Ingredients:

• 1 can of black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup of salsa
• ½ cup of shredded lettuce
• ½ cup of diced tomatoes
• ¼ cup of chopped cilantro

Directions:

1. Heat black beans in a small saucepan over medium heat until warmed.
2. Warm tortillas in a dry skillet or microwave.
3. Fill tortillas with black beans, avocado slices, salsa, lettuce, tomatoes and cilantro.
4. Serve immediately.

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Peanut Noodles

Prep Time: 10 min          Total Time: 20 min

Nutrition Facts:

• Calories: 380
• Fat: 14g
• Carbohydrates: 55g
• Protein: 10g

Ingredients:

• 8 oz rice noodles
• ½ cup of peanut butter
• ¼ cup of soy sauce
• 2 tbsp of rice vinegar
• 1 tbsp of honey
• 1 clove of garlic, minced
• 1 tsp of grated ginger
• Crushed peanuts and chopped green onions for garnish

Directions:

1. Cook rice noodles according to package instructions.
2. Whisk peanut butter, soy sauce, rice vinegar, honey, garlic and ginger until smooth.
3. Toss cooked noodles with peanut sauce until well coated.
4. Garnish with crushed peanuts and chopped green onions.

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Creamy Tuscan Chicken

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 450
• Fat: 28g
• Carbohydrates: 10g
• Protein: 40g

Ingredients:

• 4 chicken breasts
• 1/2 cup of sun-dried tomatoes
• 2 cups of spinach
• 3 cloves of garlic, minced
• 1 cup of chicken broth
• 1 cup of heavy cream
• 1/2 cup of grated parmesan cheese

Directions:

1. Heat a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides, 3-4 minutes per side. Remove chicken from skillet and set aside.
2. Add minced garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant.
3. Add spinach to the skillet and cook until wilted.
4. Pour in chicken broth and heavy cream. Return chicken breasts to the skillet.
5. Close the pressure cooker and cook on high pressure for 8 minutes.
6. Release pressure according to the manufacturer’s instructions.
7. Stir in grated parmesan cheese until melted and the sauce is creamy.

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Teriyaki Beef Stir-Fry

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 12g
• Carbohydrates: 18g
• Protein: 40g

Ingredients:

• 500g beef strips
• 1/2 cup of teriyaki sauce
• 2 tablespoons of soy sauce
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 2 bell peppers, sliced
• 2 cups of broccoli florets

Directions:

1. Heat a large skillet over medium-high heat. Add beef strips and cook until browned, 3-4 minutes. Remove beef from the skillet and set aside.
2. Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add bell peppers and broccoli to the skillet. Cook for 3-4 minutes until vegetables are tender.
4. Return cooked beef to the skillet.
5. Pour in teriyaki sauce and soy sauce. Add a splash of water to create a sauce.
6. Close the pressure cooker and cook on high pressure for 5 minutes.
7. Release pressure according to the manufacturer’s instructions.
8. Serve the teriyaki beef stir-fry over rice.

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Lemon Garlic Shrimp Pasta

Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 500g shrimp
• 400g pasta (of your choice)
• 1/4 cup of lemon juice
• 4 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of parmesan cheese, grated

Directions:

1. Heat a large skillet over medium heat. Add shrimp and cook until pink and opaque, 2-3 minutes per side. Remove shrimp from the skillet and set aside.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add lemon juice to the skillet and stir to combine with the garlic.
4. Pour in chicken broth and heavy cream. Bring to a simmer.
5. Stir in pasta and return the shrimp to the skillet.
6. Close the pressure cooker and cook on high pressure for 4 minutes.
7. Release pressure according to the manufacturer’s instructions.
8. Stir in parmesan cheese until melted and well combined.

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Chicken Burrito

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 450
• Fat: 14g
• Carbohydrates: 50g
• Protein: 32g

Ingredients:

• 500g chicken breast, cooked and shredded
• 1 can (400g) of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 cup of salsa
• 2 cups of cooked rice
• 2 tablespoons of taco seasoning
• 1 avocado, sliced

Directions:

1. In a pressure cooker, layer the cooked and shredded chicken breast at the bottom.
2. Add a layer of black beans on top of the chicken.
3. Scatter the corn kernels over the beans.
4. Spoon salsa evenly over the corn layer.
5. Spread the cooked rice over the salsa layer.
6. Sprinkle taco seasoning evenly over the rice layer.
7. Close the pressure cooker and cook on high pressure for 10 minutes.
8. Once done, carefully release the pressure according to the manufacturer’s instructions.
9. Serve the chicken burrito bowls hot, topped with avocado slices.

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Creamy Mushroom Risotto

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 18g
• Carbohydrates: 42g
• Protein: 12g

Ingredients:

• 1 cup of Arborio rice
• 200g mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 1/2 cup of heavy cream
• 1/2 cup of grated parmesan cheese

Directions:

1. Turn on the pressure cooker and select the sauté function.
2. Add oil to the pot and sauté the mushrooms until they release moisture and start to brown.
3. Add the chopped onion and minced garlic to the pot and sauté until softened.
4. Stir in the Arborio rice and cook for a couple of minutes until the grains are coated with oil and slightly translucent.
5. Pour in the chicken broth, heavy cream and stir to combine.
6. Close the pressure cooker lid and set the cooking time to 6 minutes on high pressure.
7. Once the cooking time is complete, perform a quick pressure release.
8. Open the lid and stir in the grated parmesan cheese until it melts and the risotto becomes creamy.
9. Serve the creamy mushroom risotto hot, garnished with additional parmesan cheese and fresh herbs.

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Honey Garlic Salmon

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 24g
• Protein: 30g

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup of honey
• 1/4 cup of soy sauce
• 4 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1 cup of green beans, trimmed
• 1 cup of carrots, sliced

Directions:

1. Mix honey, soy sauce, minced garlic and grated ginger.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they are evenly coated. Marinate for at least 15 minutes.
3. After marinating, place the salmon fillets in the pressure cooker. Add any remaining marinade to the dish.
4. Arrange the green beans and carrots around the salmon fillets.
5. Close the pressure cooker lid and set the cooking time to 3 minutes on high pressure.
6. Once the cooking time is complete, perform a quick pressure release.
7. Carefully open the lid and transfer the salmon fillets to a serving plate.
8. Serve the honey garlic salmon hot, accompanied by the steamed green beans and carrots.

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Coconut Curry Soup

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 18g
• Carbohydrates: 32g
• Protein: 24g

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 can (13.5 oz) of coconut milk
• 2 tablespoons of red curry paste
• 1 onion, sliced
• 3 cloves of garlic, minced
• 2 bell peppers, sliced
• 6 oz rice noodles

Directions:

1. Set the pressure cooker to sauté mode. Add oil and sauté the sliced chicken breasts until they’re no longer pink. Remove the chicken and set it aside.
2. In the same pot, sauté the sliced onion and minced garlic until fragrant and softened.
3. Stir in the red curry paste until well combined with the onions and garlic.
4. Pour in the coconut milk, stirring with the curry paste mixture.
5. Add the sliced bell peppers and cooked chicken back into the pot.
6. Close the pressure cooker lid and set it to cook on high pressure for 5 minutes.
7. While the soup is cooking, prepare the rice noodles according to the package instructions.
8. Once the pressure cooking is complete, perform a quick pressure release.
9. Carefully open the lid and stir the soup.
10. Serve the coconut curry soup hot, ladled over rice noodles.

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Lentil and Vegetable Soup

Prep Time: 10 minutes
Total Time: 25 minutes (including pressure cooking time)

Nutrition Facts (per serving, based on 1 cup):

• Calories: 180
• Fat: 1g
• Carbohydrates: 33g
• Protein: 12g

Ingredients:

• 1 cup of lentils
• 2 cups of mixed vegetables (such as carrots, celery, bell peppers)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 2 tablespoons of tomato paste
• 2 cups of fresh spinach leaves
• Salt and pepper to taste

Directions:

1. Rinse the lentils under cold water and set aside.
2. Heat some olive oil over medium heat. Add the chopped onion, minced garlic and sauté until soft and fragrant.
3. Add the rinsed lentils, mixed vegetables, vegetable broth and tomato paste to the pot. Stir well to combine.
4. Close the lid of the pressure cooker and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for a few minutes, then carefully release any remaining pressure manually.
6. Stir in the fresh spinach leaves until they are wilted.
7. Season the soup with salt and pepper to taste.
8. Serve the lentil and vegetable soup hot, garnished with fresh herbs if desired.

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Sausage and Peppers

Prep Time: 10 minutes
Total Time: 30 minutes (including pressure cooking time)

Nutrition Facts (per serving, based on 1 sausage and pepper sub):

• Calories: 450
• Fat: 20g
• Carbohydrates: 40g
• Protein: 25g

Ingredients:

• 1 lb sausage links
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 cloves of garlic, minced
• 1 cup of tomato sauce
• 1 tablespoon of seasoning
• 4 sub rolls

Directions:

1. Heat a large skillet over medium heat. Add the Italian sausage links and cook until browned on all sides, 5-7 minutes. Remove the sausage from the skillet and set aside.
2. Add sliced bell peppers, onion and minced garlic. Sauté until the vegetables are tender, 5 minutes.
3. Return the cooked sausage to the skillet with the sautéed vegetables.
4. Pour the tomato sauce over the sausage and vegetables and sprinkle the seasoning. Stir to combine.
5. Close the lid of the pressure cooker and cook on high pressure for 8 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for a few minutes, then carefully release any remaining pressure manually.
7. Serve the sausage and peppers hot and spooned into sub rolls.

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Coconut Lime Chicken Tacos

Prep Time: 10 minutes
Total Time: 25 minutes (including pressure cooking time)

Nutrition Facts (per serving, based on 2 tacos):

• Calories: 450
• Fat: 25g
• Carbohydrates: 29g
• Protein: 30g

Ingredients:

• 1 lb chicken thighs, boneless and skinless, sliced
• 1 cup of coconut milk
• Juice of 2 limes
• 3 cloves of garlic, minced
• 1/4 cup of chopped cilantro
• 8 small corn tortillas
• 1 avocado, sliced

Directions:

1. Heat some oil over medium heat. Add the sliced chicken thighs and minced garlic. Cook until the chicken is browned and cooked (5-7 minutes).
2. Squeeze the lime juice over the chicken in the skillet.
3. Pour the coconut milk into the skillet and stir to combine with the chicken and garlic. Add the chopped cilantro and stir again.
4. Close the lid of the pressure cooker and cook on high pressure for 5 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for a few minutes, then carefully release any remaining pressure manually.
6. Warm the corn tortillas in a dry skillet or the microwave.
7. Spoon the coconut lime chicken mixture onto each warmed tortilla.
8. Top each taco with slices of avocado.
9. Serve immediately.

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Teriyaki Chicken Stir-Fry

Prep Time: 10 min          Total Time: 25 min

Nutrition Facts:

• Calories: 380
• Fat: 8g
• Carbohydrates: 35g
• Protein: 38g

Ingredients:

• 1 lb chicken breast, sliced
• 2 cups of mixed vegetables (bell peppers, broccoli, carrots)
• ½ cup of teriyaki sauce
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• Cooked rice for serving

Directions:

1. Heat sesame oil in a skillet over medium heat.
2. Add sliced chicken and cook until browned.
3. Add vegetables and cook until tender.
4. Pour in teriyaki sauce and soy sauce and stir until heated.
5. Serve over cooked rice.

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Creamy Tomato Basil Soup

Prep Time: 10 minutes
Total Time: 20 minutes (including pressure cooking time)

Nutrition Facts (per serving, based on 1 cup):

• Calories: 280
• Fat: 18g
• Carbohydrates: 23g
• Protein: 8g

Ingredients:

• 2 cans (28 ounces each) of whole peeled tomatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of fresh basil leaves, chopped
• 1/4 cup of grated parmesan cheese

Directions:

1. Heat some olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they are soft and translucent, 5 minutes.
2. Add the canned tomatoes (with their juices) to the skillet, breaking them up with a spoon. Stir well to combine with the onion and garlic.
3. Pour the chicken broth into the skillet and stir to combine. Bring the mixture to a simmer.
4. Transfer the tomato mixture to the pressure cooker.
5. Close the lid of the pressure cooker and cook on high pressure for 5 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for a few minutes, then carefully release any remaining pressure manually.
7. Stir in the heavy cream until well combined.
8. Add the chopped basil leaves and grated parmesan cheese to the soup. Stir until the cheese is melted and the basil is wilted.
9. Serve hot.