Quick Recipes
Ready in under 30 minutes. For when there is no time but there is hunger.
Peruvian-Style Pork Anticuchos
Imagine tender, juicy pork skewers marinated in a blend of garlic, cumin and pepper, cooked to perfection in an air fryer until crisp and golden, served with a side of grilled potatoes and a vibrant yellow‑chili sauce that bursts with flavor. Each bite is an explosion of taste and texture that will…
Pumpkin and Cheese Revolution: Provoleta on the Disc with Cane Honey and Rosemary
Imagine a golden crust of cheese that cracks on the first cut, revealing a creamy heart of caramelized pumpkin that melts in your mouth. Rosemary perfumes each bite, and the dark, thick cane honey gives it that wild touch that makes you close your eyes. It’s like a grandmother’s hug, but with a…
Mushroom and Garlic Scramble with Serrano Ham
The magic of a mushroom and garlic scramble with Serrano ham. The aromas of golden garlic and cured ham fill the kitchen, while the eggs envelop the mushrooms in a creamy cloud. Each bite balances the earthiness of the mushroom with the saltiness of the ham, creating a silky texture that melts in…
Miso Glazed Salmon in Air Fryer
Salmon fillets marinated in white miso, mirin and a touch of sesame, then cooked in the air fryer until the outside is slightly lacquered and the inside still juicy. A Japanese-inspired recipe that comes together in under 20 minutes.
Roasted Spiced Sweet Potato Airfryer
Spiced sweet potato cubes in the air fryer: smoked paprika and cumin form a flavourful crust on the sweet orange flesh, which caramelizes outside and stays creamy inside in about 20 minutes. A seasonal autumn-winter side dish that also works as a snack or bowl base.
Lebanese Tabouleh
Tabbouleh is the most refreshing salad in Lebanese mezze: fine bulgur soaked until tender and mixed with large quantities of chopped flat-leaf parsley, tomato, spring onion, mint, lemon juice and olive oil. It is really a herb salad with a little grain — the bulgur plays a supporting role. Light,…
Classic Italian Tiramisu
Have you ever found that, upon seeing a serving of tiramisu, the aroma of coffee and cocoa compels you to take a bite instantly? This impulse is the reason why this dessert has become the favorite finale of Italians and pastry lovers worldwide. The classic tiramisu was born in the Veneto region in…
Traditional Mexican Guacamole
Traditional Mexican guacamole is made in a molcajete and eaten immediately: ripe avocados crushed by hand with serrano chili, very finely diced tomato, white onion, fresh cilantro, and lime juice. No blender, no mayonnaise, no lemon. The texture should be chunky, with visible pieces of avocado.…
Authentic Pad Thai
The first time I tried an authentic Pad Thai on the streets of Bangkok, I was blown away. The combination of flavors and textures was amazing. Rice noodles stir‑fried in a wok with shrimp, firm tofu, scrambled egg, bean sprouts and scallions, all bound together with a sauce that seemed like magic:…
Catalan Cream
A creamy custard made with egg yolks and whole milk, topped with a layer of caramelized sugar using a blowtorch or iron. This quintessential Catalan dessert is lighter than French crème brûlée and delicately flavored with lemon and cinnamon.
Quinoa and Vegetable Bowl
The quinoa and vegetable bowl is a dish that I love. Andean quinoa, rich in complete protein and gluten-free, is combined with a selection of fresh vegetables like carrots, cucumbers, avocados, and arugula, creating a set that is a delight. But what really makes it special is the dressing: a lemon,…
Baked Salmon with Lemon
Fresh salmon baked with dill, lemon, and garlic. The simplest and healthiest recipe to prepare fish: tender, juicy, and full of omega-3. Ready in 15 minutes with minimal cleanup afterwards.
Homemade Chicken Caesar Salad
Classic Caesar salad with grilled chicken, crispy croutons, shaved parmesan, and the original sauce made with anchovies, garlic, and lemon. The most elegant appetizer anyone can prepare at home.
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Chocolate Coulant
Chocolate coulant looks restaurant-worthy but is surprisingly straightforward: dark chocolate, butter, eggs and a little flour. The magic is in the timing — 10 to 12 minutes in a hot oven so the outside sets while the centre stays molten. Break it open at the table and the warm chocolate flows out.
Avocado Toast with Poached Egg
Avocado toast with poached egg brings together the best of modern brunch in a quick, nutritious plate: toasted sourdough bread, avocado mashed with lemon juice and flaky salt, and a poached egg with a runny yolk made in simmering water with a dash of vinegar. Smoked paprika and chia seeds finish…
Wrinkled Potatoes with Red and Green Mojo
The secret to wrinkled potatoes lies in the salt concentration of the cooking water: so salty that it barely boils. As the water evaporates, the salt crystallizes on the skin, creating the characteristic wrinkled and slightly crunchy texture.
Original Catalan Cream
Catalan cream is distinguished from crème brûlée in that it is thickened with cornstarch instead of just egg yolks, and flavored with cinnamon and citrus zest. The caramelized sugar crust made with a blowtorch is its hallmark.
Authentic Roman Carbonara Pasta
Authentic Roman carbonara is one of Rome's most coveted pasta dishes and one of the most misunderstood outside Italy. Its secret lies in the emulsion of egg yolks with pecorino romano and sizzling guanciale — no cream, no onion, no garlic. The result is silky, intensely savory pasta that comes…
Mussels in White Wine Sauce
Galician mussels in white wine sauce feature a tomato and onion sauce cooked with white wine that's perfect for dipping bread. The quality of the Galician mussel, which is the best in the world, does 90% of the work.
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of Andalusian cuisine: an emulsion of tomato, cucumber, pepper, garlic and extra virgin olive oil that is blended cold and served well chilled. Born in the fields of southern Spain as sustenance for day laborers, today it is the healthiest…
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich…
Baked Salmon with Lemon and Dill
Baked salmon with lemon and dill has its roots in northern European cooking, where fresh salmon and dill are a natural pairing. Fillets are rubbed with garlic, doused in lemon juice, and roasted gently until the flesh flakes apart in tender, juicy layers. It comes together in twenty minutes and…
Perfect Airfryer French Fries
Air fryer chips done right — crispy outside, fluffy inside, with barely any oil. The secret is drying the potato pieces thoroughly, cutting them evenly, and not overcrowding the basket. A touch of olive oil, garlic powder, and salt is all you need. Ready in about 25 minutes and goes with just about…
Quick Recipes: cooking guide
Ready in 30 minutes or less, without sacrificing flavour or nutrition. Designed for days when time is short but you want to eat well: express pasta, vegetable stir-fries, eggs every way, complete salads and much more. Fast cooking that does not taste rushed.