Quick Recipes
Ready in under 30 minutes. For when there is no time but there is hunger.
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. Ready in ten minutes and better than any packaged version.
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 Bowl with Vegetables
A simple and nutritious quinoa bowl with roasted and fresh vegetables, creamy avocado, and a lemon-tahini dressing. A complete and balanced meal ready in under 25 minutes, suitable for vegans and vegetarians.
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.
Authentic Pad Thai
Authentic pad thai is Thailand's most famous noodle dish: rice noodles stir-fried in a wok with prawns, firm tofu, scrambled egg, bean sprouts, and spring onion, brought together with tamarind paste, fish sauce, and a touch of sugar. What sets street-style pad thai apart from fusion versions is the precise balance of sour, salty, sweet, and umami, finished with crushed peanuts and a squeeze of fresh lime.
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.
Classic Italian Tiramisu
Classic Italian tiramisu is the most popular dessert in modern Italian cooking: layers of ladyfinger biscuits soaked in cold espresso (with a splash of amaretto if desired), alternated with a cream of mascarpone beaten with egg yolks and whipped egg whites. Finished with a generous dusting of bitter cocoa powder and chilled for several hours before serving. Born in the Veneto in the 1960s, it requires no oven and no gelatine.
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, bright and aromatic.
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 the dish. Ready in fifteen minutes, it works equally well for breakfast, a mid-morning snack, or a weekend brunch.
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 together in the time it takes to boil the spaghetti.
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 southern Spain: a blended emulsion of ripe tomatoes, cucumber, green pepper, garlic, and extra virgin olive oil, served well chilled. Born in the fields of Andalusia as sustenance for farm workers, it is now the most refreshing and nutritious summer staple of Mediterranean cooking. A splash of sherry vinegar gives it the sharp tang that sets it apart from any imitation.
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 dressing is what sets it apart from any other salad.
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 needs little more than a green salad alongside.
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 anything.
Salmon Tartare with Avocado
Salmon tartare with avocado borrows from Japanese knife technique and adapts it to modern bistro cooking: sashimi-grade salmon hand-cut into small cubes, dressed with sesame oil, soy sauce and chives, then set over a base of creamy avocado. Capers and finely minced shallot add acidity and bite. The result is a fresh, elegant dish that comes together in minutes — as long as the salmon is genuinely good.
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result on the table.
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to three days and actually improves overnight.
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.