🍲 Favorite Recipes
Hand-picked recipes to inspire your next meal.
Margherita Pizza
A classic Italian pizza with simple, fresh ingredients that will transport you straight to Naples!
Ingredients:
- Dough: A lovely pizza dough, store-bought or lovingly homemade.
- Tomato Sauce: A rich, flavorful tomato sauce – the heart of your pizza.
- Mozzarella: Fresh mozzarella cheese, because good cheese makes all the difference!
- Basil: A handful of fresh basil leaves for that aromatic touch.
- Olive Oil: A drizzle of extra virgin olive oil to finish.
Instructions:
First, preheat your oven nice and hot! Gently spread your delicious tomato sauce evenly over the pizza dough. Then, generously scatter slices of fresh mozzarella all over. Pop it into the oven and bake until the crust is golden and crispy, and the cheese is bubbly and perfectly melted. Right when it comes out, sprinkle fresh basil leaves on top and finish with a little drizzle of olive oil. Serve immediately and enjoy a slice of Italian sunshine!
Coq au Vin
A timeless French classic, tender chicken slowly cooked in rich red wine with crispy bacon and earthy mushrooms.
Ingredients:
- Chicken: Good quality chicken (whole cut-up or thighs and drumsticks).
- Red Wine: A bottle of robust red wine (Burgundy is traditional!).
- Bacon: Smoked bacon or pancetta.
- Mushrooms: Fresh mushrooms (button or cremini work wonderfully).
- Pearl Onions: Tiny pearl onions.
- Garlic: Cloves of garlic.
- Herbs: A bouquet of fresh herbs like thyme and bay leaf.
Instructions:
Start by browning your bacon until it's wonderfully crispy, then set it aside. In the same pot, sear your chicken pieces until they're golden brown on all sides. Deglaze the pan with a splash of that lovely red wine. Now, add your pearl onions, garlic, and mushrooms, letting them soften a bit. Return the chicken to the pot, pour in the rest of the red wine, and add your herbs. Bring it to a gentle simmer, then cover and let it cook slowly until the chicken is incredibly tender and the sauce has thickened beautifully. Just before serving, stir in the crispy bacon. This dish tastes even better the next day!
Älplermagronen
A hearty and comforting Swiss Alpine pasta dish, often called the mac and cheese of the Alps, served with sweet applesauce.
Ingredients:
- Pasta: Elbow macaroni or other small pasta.
- Potatoes: Floury potatoes, diced.
- Cream: Heavy cream.
- Cheese: A mix of good Swiss cheeses (Gruyère, Appenzeller), grated.
- Onions: Yellow onions, thinly sliced.
- Butter: A knob of butter.
Instructions:
First, boil your pasta and diced potatoes together in salted water until they are tender. Drain them well, but keep a little of that starchy cooking water. In the same pot, melt the butter and sauté thinly sliced onions until they are beautifully caramelized and golden – this is key! Now, add the cooked pasta and potatoes back to the pot with the onions. Pour in the cream and your grated cheeses, stirring gently until everything is wonderfully combined and the cheese has melted into a creamy, dreamy sauce. If it's too thick, add a splash of the reserved pasta water. Serve hot, topped with those crispy fried onions, and always, always with a generous side of applesauce. It's a surprisingly delicious combination!
Ghormeh Sabzi
This is a truly iconic Persian herb stew, slow-cooked to perfection, bursting with deep, savory flavors.
Ingredients:
- Herbs: A generous mix of fresh parsley, cilantro, fenugreek leaves (shanbalileh), and spinach.
- Kidney Beans: Canned or pre-soaked and cooked kidney beans.
- Dried Limes: Whole dried limes (limoo amani), pricked a few times.
- Beef/Lamb: Diced beef or lamb, tender and succulent.
- Onions: Chopped yellow onion.
- Turmeric & Spices: Turmeric, salt, and black pepper.
Instructions:
Let's make some magic! First, in a large pot, sauté your finely chopped herbs with a little oil until they are well-fried and darkened – this step is crucial for the flavor. In a separate pan, brown your diced beef or lamb until it's lovely and sealed. Add the browned meat to the herb mixture. Now, add your kidney beans, the whole dried limes (don't forget to prick them a few times!), turmeric, and enough water to cover everything generously. Bring it to a boil, then reduce the heat, cover, and let it simmer, simmer, simmer for hours. The longer it simmers, the richer and more delicious it becomes. Season with salt and pepper to taste. Serve this incredible stew with fluffy Persian rice (chelo) and enjoy a taste of Persian hospitality!
Chelo Mahicheh
A regal Persian dish featuring incredibly tender lamb shanks, slow-cooked until they fall off the bone, served with aromatic saffron rice.
Ingredients:
- Lamb Shank: Large, meaty lamb shanks.
- Rice: High-quality Persian rice (Basmati is a great choice).
- Saffron: A generous pinch of saffron threads, steeped in hot water.
- Onion: Large yellow onions, sliced.
- Tomato Paste: Rich tomato paste.
- Spices: Turmeric, cinnamon, bay leaves, salt, and pepper.
Instructions:
Get ready for a feast! Start by searing your lamb shanks in a pot until they are beautifully browned on all sides. This locks in the flavor. Remove the shanks and sauté the sliced onions in the same pot until they are soft and golden. Add the tomato paste and cook for a few minutes, stirring, to deepen its flavor. Now, return the lamb shanks to the pot, add your spices, and cover with water. Bring it to a gentle simmer, then cover tightly and let it cook slowly for several hours, until the lamb is unbelievably tender and practically falls off the bone. While the lamb is cooking, prepare your perfect saffron rice. Rinse your rice until the water runs clear, then cook it to a fluffy perfection, infusing some with the fragrant saffron liquid. Serve the melt-in-your-mouth lamb shanks alongside the golden saffron rice. It's a dish fit for royalty!
Swiss Fondue
The ultimate communal dining experience: gooey, melted Swiss cheese, perfect for dipping crusty bread and sharing with loved ones.
Ingredients:
- Gruyère Cheese: Shredded or grated Gruyère.
- Emmental Cheese: Shredded or grated Emmental.
- White Wine: A dry white wine (like Fendant or Sauvignon Blanc).
- Garlic: A clove of garlic.
- Cornstarch: A little cornstarch (or kirsch) to thicken.
- Nutmeg: A pinch of fresh nutmeg.
- Bread: Crusty bread, cut into bite-sized cubes.
Instructions:
Gather your friends and let's make fondue! First, rub the inside of your fondue pot (caquelon) with a cut garlic clove – this adds a subtle flavor. Pour in your white wine and bring it to a gentle simmer over medium heat. Don't let it boil! Gradually add your shredded Gruyère and Emmental cheese, a handful at a time, stirring constantly in a figure-eight motion until each addition is completely melted and smooth before adding more. This takes patience but is worth it! In a small bowl, mix a little cornstarch with a tablespoon of wine (or kirsch) to create a slurry, then stir this into the melted cheese mixture to thicken it. Season with a pinch of fresh nutmeg. Keep the fondue warm over a low flame or a fondue burner. Serve immediately with plenty of crusty bread cubes for dipping. Remember, no double-dipping, and if you drop your bread, well, that's part of the fun! Enjoy your cheesy adventure!