A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Mexican-style baked burritos filled with seasoned turkey, sweetcorn, and cheese, served with a side of natural yoghurt.
A quick and fragrant Asian-inspired soup featuring chicken thighs, egg noodles, ginger, garlic, and fresh pak choi.
Flavorful West African dish featuring marinated chicken cooked on the hob and grilled, finished with a spicy lemon and onion sauce.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
Sauté onions and tomatoes with sugar and wine, then toss with fresh watercress and top with crumbled blue cheese.
A quick, budget-friendly vegetarian curry featuring paneer and potatoes simmered in a spiced tomato sauce, served over rice.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Toasted country-style bread topped with a savory mixture of sautéed onions, garlic, tomatoes, and fresh basil leaves.
A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Homemade onion bhajis made with sliced onions, eggs, and spices, fried until golden-brown and crisp. Perfect as an Indian starter.
Fresh oysters topped with a sautéed mixture of buttery spinach, onions, parsley, and breadcrumbs, then grilled until golden-brown.
A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.
A Scandinavian-inspired fish pie featuring tuna, pasta, and caraway seeds topped with crisp breadcrumbs and anchovies.
A fragrant vegetarian meal featuring crispy onion bhajis, protein-rich spiced split pea dhal, and buttery almond-infused basmati rice.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
Authentic Brazilian black bean stew simmered with pork ribs, belly, bacon, and sausages until meat is tender and flavorful.
A flavorful Indian lamb curry featuring a rich tomato and ginger sauce, slow-cooked until the meat is tender.
Classic beef burgers flavored with cornichons, herbs, and spices, chilled and тогда grilled or barbecued to perfection.
A creamy store cupboard risotto made with frozen peas, white wine, and pecorino cheese, finished with fresh mint.
A delicious, simple spicy beef mix shaped into burgers and grilled, perfect for serving in pitta or flatbread.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
Sautéed chicken livers blended with butter, brandy, and seasonings to create a smooth, chilled appetizer garnished with cranberries and herbs.
A quick stir-fry featuring mushrooms, ginger, and garlic in a tangy sweet and sour sauce made with rice wine vinegar.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
A fast, healthy burrito featuring homemade guacamole, fresh tomato salsa, and sautéed rump steak with classic Mexican toppings.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.
A quick and tangy turkey curry using tamarind and coconut milk, finished with fresh spinach, coriander, and almonds.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
A comforting, aromatic curry featuring tender braised beef, traditional spices, tomatoes, and yogurt simmered until perfectly soft.
A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.
A healthy Indian curry featuring pureed spinach, aromatic spices, and tender chicken pieces simmered in a tomato and yogurt sauce.
A refreshing vegetarian salad featuring tomatoes, cucumbers, and peanuts tossed in a tempered mustard seed and lemon dressing.
A budget-friendly vegetarian meal featuring split green lentils and basmati rice infused with aromatic Indian spices and ghee.
Delicious vegetable samosas made with spiced potatoes, peas, and filo pastry, baked until golden and crisp for an inexpensive lunch.