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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
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.
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Simmer chicken bones with water, ginger, onions, and garlic for 210 minutes. Strain and season with salt. Aromatic and savory.
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Sift flour and salt, mix with eggs, knead until smooth. Rest dough, roll thin, dry, and boil for 5 minutes.
Sift flour and salt, mix with eggs and milk to form firm dough. Knead, rest, divide, and roll thin.
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.
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Boil, skin, and mash potatoes. Mix with flour, egg, and olive oil. Form dough, shape gnocchi, and poach until they float.
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.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Mix, knead, rise dough, roll, bake to golden perfection. Brush with butter. Simple, savory satisfaction.
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.
Savory Parmesan shortbread bites, baked from a dough of flour, butter, egg yolk, and Parmesan, served hot and dusted with cheese.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
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.
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 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.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
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.
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 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.
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
A quick and fragrant Asian-inspired soup featuring chicken thighs, egg noodles, ginger, garlic, and fresh pak choi.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.
Flavorful West African dish featuring marinated chicken cooked on the hob and grilled, finished with a spicy lemon and onion sauce.
A spicy stir-fry using leftover turkey, homemade masala spice mix, peppers, and chillies for a quick and flavorful meal.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Crispy deep-fried flour tortilla triangles served with a spicy, blended mixed bean and Peppadew pepper dip.
Delicious festive mince pies featuring a crumbly almond pastry filled with quality mincemeat and baked until golden brown.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.
Savory scones featuring crispy bacon, mustard, and sweet onion marmalade, perfect served warm with soup or mature cheddar cheese.
Traditional sushi rolls filled with fresh fish or avocado and cucumber, served with wasabi, pickled ginger, and soy sauce.
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
Succulent soy-poached chicken paired with creamy coconut rice, tender pak choi, and a vibrant hot and sour glaze.
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
A quick, budget-friendly vegetarian curry featuring paneer and potatoes simmered in a spiced tomato sauce, served over rice.
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
A creamy broccoli soup blended with fresh mint and cream, topped with crispy fried pancetta and mint garnish.
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Crispy deep-fried squid rings dredged in a seasoned flour mix and served with a fresh wedge of lime.
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
A fresh vegetarian salad featuring cubed feta cheese, cherry tomatoes, and rocket tossed in a simple garlic-infused olive oil dressing.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.