Recipes & Cooking

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Editorially simplified adaptation of a public-domain recipe. Source

Original recipe from Public Domain Recipes, released under the Unlicense. Source

Original recipe from Public Domain Recipes, released under the Unlicense. Source

This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals. Leftovers can be refrigerated for 4-5 days. Source

Although it takes some time to make, it is actually quite easy to make, and it is a really hearty and delicious recipe, if I do say so myself. Source

Original recipe from Public Domain Recipes, released under the Unlicense. Source

Original recipe from Public Domain Recipes, released under the Unlicense. Source

Originally called “Züri Gschnätzlets” (Zurich chopped) from the city of Zurich in Switzerland, this is a tasty and practical recipe from simple ingredients. You can use any kind of meat really, depending on your taste. Very traditionally, finely sliced liver and kidney is also mixed in with the meat and mushrooms. Source

Velvety red lentil soup with tomatoes, mild spices and parsley.

Crisp wholegrain toast with fried mushrooms, spinach and a softly poached egg.

An uncomplicated vegetable frittata with zucchini and pepper, served with a fresh herb salad.

Colourful roasted vegetables and golden halloumi with a cool yogurt and mint dip.

A mild, satisfying stew with potatoes, leeks, white beans and parsley.

Light noodle soup with miso, pak choi, mushrooms, ginger and spring onions.

An aromatic soup of roasted peppers, tomatoes and zucchini with fresh basil.

Creamy polenta with sweet roasted tomatoes, rocket and a little Parmesan.

Colourful caramelised roasted vegetables with thyme and fresh lemon yogurt.

A quick weeknight skillet with zucchini, chickpeas, lemon and plenty of herbs.

A light dinner with home-grown peppers and fresh herbs.