Our Recipes

• 4 eggs
• 2 yellow onions
• 2 red bell peppers
• 3 garlic cloves
• 3 tablespoons olive oil
• 1.5 tbsp berbere
• 1 tsp cumin
• 1 tsp paprika
• 400 g crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp honey
• 2 tbsp sherry vinegar or red wine vinegar
• salt  
• black pepper

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SERVING

• 1/3 dl cilantro
• 1/3 dl parsley

• 600 g chicken breast fillet
• 5 dl water
• 2 scallions
• 3 cm of ginger
• 1 tsp salt

SAUCE

• 0.5 dl Japanese soy sauce
• 2 tbsp Chinkiang vinegar or regular rice vinegar
• 1 tbsp sesame oil
• 3 garlic cloves
• 1 tablespoon crushed ginger
• 2 tbsp granulated sugar
• 0.5 tsp five-spice powder
• 2 tbsp crispy chili in oil
• 2 tbsp neutral oil

SERVING

• 1 tsp Sichuan pepper
• 1.5 dl cucumber
• 3 scallions
• 1 tbsp toasted sesame seeds
• fresh cilantro
• rice

• 500 g tomatoes
• 1 clove of garlic
• 1 dl flat-leaf parsley

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VINAIGRETTE

• 2 tbsp chimichurri seasoning
• 1 tbsp champagne vinegar
• 1 dl olive oil
• 0.5 tsp salt
• black pepper

• 2 tbsp chimichurri seasoning 
• 2 tbsp red wine vinegar
• 2 tablespoons olive oil
• 3 tablespoons of water 
• 0.5 tsp salt  
• 1 dl parsley

• 400 g cooked chickpeas
• 2 tbsp oil or butter 
• 1 onion
• 1 tbsp minced garlic
• 1 tablespoon crushed ginger
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 0.5 tsp turmeric 
• 0.5 tsp chili powder 
• 2 tsp curry powder 
• 1 tsp ground fenugreek
• 1 green chili pepper 
• 1.5 dl crushed tomatoes 
• 2.5 dl coconut milk 
• 1 tsp garam masala 
• 1 tsp salt 
• 1 tablespoon lemon juice 
• 0.5 tbsp sugar 
• salt

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SERVING

• basmati rice
• naan bread
• fresh cilantro 
• toasted almonds

• 600 g white fish
• 1 yellow onion
• 0.5 leek 
• 5 cm of ginger
• 2 tablespoons olive oil
• 2 tbsp garlic flakes
• 1 tablespoon jalapeño chili flakes
• 2 dl dry white wine  
• 5 dl vegetable broth
• 2 carrots
• 10 button mushrooms
• 1 stalk of lemongrass
• 1 lime
• 400 ml coconut milk
• 2 sprigs of cilantro
• 3 tbsp chili flakes  
• Salt

• 300 g salmon fillet

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PONZU SAUCE

• 2.5 tablespoons yuzu juice 
• 0.5 tbsp rice vinegar 
• 2 tablespoons soy sauce 
• 1.5 tsp mirin  
• 1 tsp dark-roasted sesame oil
• 1.5 tsp crushed ginger
• 1 clove of garlic
• 0.5 tbsp sugar 

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SERVING

• 1 tablespoon toasted sesame seeds, black and white 
• 1 scallion
• 1 fresh jalapeño
• 7 cm cucumber 
• fresh cilantro

• 4 slices of salted pork belly 
• 2 tablespoons butter 
• 2 garlic cloves 
• 1 pinch gochugaru
• 3 tbsp ssamjang barbecue sauce
• 2 dl cream 
• 400 g pasta 
• 1 dl Parmesan cheese
• 2 scallions  

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SERVING

• kimchi
• 4 eggs

• 300 g Vannamei shrimp
• 0.5 tsp celery salt 
• 1 tsp gochugaru
• 0.5 tsp garlic powder  
• 1 tsp smoked paprika
• 1 dl all-purpose flour 
• 1 package of Tempura Mix
• 1 handful of chives
• neutral oil for deep-frying  

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GOCHUJANG MAYONNAISE

• 2 dl mayonnaise
• 1 tablespoon Gochujang
• 0.5 tsp celery salt
• 1 tsp rice vinegar