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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.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
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.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Simmer blueberries with sugar and spices, top with toasted muesli crumble, and serve with sweetened honeyed mascarpone.
A comforting vegetarian dessert featuring oven-baked creamy rice pudding topped with fresh, hand-mashed strawberries.
Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Whisk batter, stir in diced plums, and fry ladlefuls until golden. Serve sweet pancakes drizzled with honey.
Caramelised orange slices topped with a rich Toblerone and amaretti biscuit mousse, finished with crunchy homemade almond caramel shards.
Indulgent marbled chocolate mousse served alongside oranges cooked in a rich, buttery caramel sauce.
Crispy deep-fried flour tortilla triangles served with a spicy, blended mixed bean and Peppadew pepper dip.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
A quick microwaveable ginger sponge pudding made by blending ingredients, pulsed with egg, and served warm with Greek-style yoghurt.
Oranges and pears caramelized in a buttery sugar syrup with cinnamon and brandy, served with creamy vanilla-infused Greek yoghurt.
A frothy, chilled beverage made by blending Irish stout with sweetened condensed milk and finished with aromatic spices.
Layer ice cream with a warm, homemade honey-infused chocolate sauce and top with crunchy toasted hazelnuts for a classic dessert.
Thick blueberry-studded pancakes served with a spiced red wine and blueberry reduction sauce for a delicious vegetarian breakfast.
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
A quick vegetarian dessert featuring layers of buttery filo pastry filled with quince paste and fresh orange segments.
Crispy filo pastry triangles filled with spiced apple, raisins, and pistachios, then deep-fried until golden and delicious.
An aromatic and easy mulled wine simmered with citrus and spices. Can be made in a saucepan or slow cooker.
A refreshing non-alcoholic tomato cocktail blended with citrus, spice, and spring onions, then garnished with fresh chives.
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.
An English classic custard tart featuring a creamy egg filling baked in a crisp pastry case with grated nutmeg.
A classic British dessert featuring softened stewed apples topped with a light, golden sponge cake layer and baked until puffy.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A deliciously moist vegetarian cake made with whole pulped oranges, ground almonds, and eggs.
A lovely English garden jam made with softened redcurrants, rhubarb, and vanilla seeds, perfect for scones or Victoria sponge.
A simple spiced savoury jam perfect for cheeses, cold meats, and antipasti, featuring vine-ripened tomatoes and fresh basil.
Simple baked rhubarb macerated with sugar and vanilla, perfect served with Greek-style yoghurt or ice cream.
Sauté garlic and chilli in olive oil, toss with cooked linguine, and finish with fresh basil leaves.
A creamy ricotta cheesecake baked with raspberries, served with a rich chocolate-raspberry sauce and vanilla ice cream.
Grated celeriac is fried in butter, mixed with cream and Stilton, then baked until golden and bubbling.
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
A fresh strawberry and orange version of the classic Italian dessert featuring mascarpone, cream, and liqueur-soaked sponge fingers.
A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
A fresh vegetarian salad featuring cubed feta cheese, cherry tomatoes, and rocket tossed in a simple garlic-infused olive oil dressing.
A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.
Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Fresh tomatoes hollowed and filled with a seasoned garlic and rice mixture then baked until golden and tender.
Crispy golden sweetcorn fritters served with a fresh tomato, onion, and lime salsa.
Toasted country-style bread topped with a savory mixture of sautéed onions, garlic, tomatoes, and fresh basil leaves.
A creamy vanilla rice pudding combined with zesty caramelized oranges and topped with crunchy toasted flaked almonds.
A traditional vegetarian tart featuring rich curd cheese, sweet raisins, and zesty lemon in a crisp shortcrust pastry shell.
A light no-bake cheesecake made by blending tofu, coconut cream, and citrus, then chilled on a buttery biscuit base.
A classic vegetarian dessert featuring spiced apples, sultanas, and orange zest rolled in crisp, buttered filo pastry layers.
Homemade onion bhajis made with sliced onions, eggs, and spices, fried until golden-brown and crisp. Perfect as an Indian starter.
Boil soft quinces with vanilla, blend into a smooth puree, and simmer with equal sugar until thickened and deep orange.
A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.
Tomatoes slow-cooked in olive oil with garlic and herbs, then bottled to preserve the flavors of a Mediterranean summer.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
A vibrant vegetarian condiment made by sautéing fresh sweetcorn, peppers, and aromatics with sugar and cider vinegar for a tangy finish.
A quick vegetarian dessert featuring caramelised figs topped with crisp puff pastry and orange zest, baked until golden brown.
A crisp pastry base topped with caramelised mango slices and served with sweet, soft-peaked Chantilly cream.
Savory pancakes filled with tender boiled potatoes and melted Camembert cheese, garnished with fresh parsley for a satisfying vegetarian meal.
A vegetarian dessert featuring crisp puff pastry layered with chocolate pecan meringue, served with vanilla cream and berry coulis.
A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
A quick layered dessert featuring ginger cake, smooth custard, and whipped cream folded with raisins and crunchy pecans.
Sliced oranges drizzled with honey and mint, topped with freshly whipped vanilla cream and a mint sprig garnish.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
Fluffy pancakes topped with honey-roasted mango slices, prepared with a hint of lime and golden butter.
Golden pastry triangles layered with a decadent mascarpone, orange, and vanilla cream, topped with fresh figs and cherry syrup.
Puff pastry filled with berries, baked until golden, and served with a smooth, strained berry coulis and fresh mint.
A quick vegetarian dessert featuring caramelised pears layered with orange and vanilla scented cream cheese.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
Pan-fried mint-infused pastry topped with fresh plums and sugar, served alongside a rich vanilla-seeded whipped cream.
A sophisticated dessert featuring reduced red wine syrup poured over mixed berries and topped with fresh vanilla-infused whipped cream.
Tender samphire blanched in boiling water and tossed with creamy butter, seasoned simply with salt and black pepper.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
Blanch green beans, caramelize pear slices in butter and sugar, then toss with grated carrot, coriander, brie, and lemon dressing.
A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.
Indulgent dark chocolate brownies layered with homemade salted caramel and drizzled with melted white chocolate for the ultimate sweet treat.
Savory Italian breadsticks flavored with blue cheese, parmesan, garlic, and jalapeños, twisted into spirals and baked until golden.
Handmade filo pastry filled with almond, orange, and date cream, rolled into a coil and baked until golden and crisp.
A beautifully moist tea cake laced with ginger wine and whisky, featuring spice and mixed dried fruits.
A boozy, decadent dessert combining chocolate, cherries, and lashings of cream to create an easy, modern-day Scottish-inspired trifle.
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
Wholesome bran muffins made with mashed bananas, lemon-infused milk, and raisins, baked until golden brown and perfectly risen.
Chocolate whoopie pies with marshmallow cream, served with crunchy salted peanut brittle and a creamy peanut butter milkshake shot.
A basic cookie dough recipe that is chilled, sliced, and baked until golden brown with various optional toppings.
An irresistible weekend breakfast featuring brioche soaked in egg and milk, topped with caramelised bananas and cinnamon sugar.