Devil Fish With Salty Vegetables

INGREDIENTS (2 SERVINGS) 240g White Fish (I used devil fish) 150g Sea Aster 1 Clove of Garlic 1 Bell Pepper 120g Spring Onions Fresh Black Pepper COOKING INSTRUCTIONS Wash the sea aster. Wash the peppers and remove the seeds.  Cut into pieces. Cut the spring onions. Heat up a pan with a bit of olive

Creamy Roasted Red Pepper Penne

INGREDIENTS 115 gram penne 1 tbsp. extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 380 gram baby spinach 130 gram sliced jarred roasted red peppers 70 ml. heavy cream 100ml. low-sodium chicken broth 1 tsp. crushed red pepper flakes Freshly grated Parmesan, for serving HOW TO In a large pot of salted boiling

Cheesy Spinach Pesto Flatbread

INGREDIENTS 2 packaged naan flatbreads or 1 cooked thin-crust pizza crust 68g pesto 170g fresh mozzarella, shredded 45g baby spinach A pinch of crushed red pepper flakes HOW TO Preheat oven to 220ºC. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Spread pesto evenly over flatbreads or on

Moroccan Chicken Tagine With Olives

Ingredients 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1 pinch saffron salt and pepper to taste 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts) 1 tablespoon oil 1 onion (sliced) 2 cloves garlic (chopped) 1 teaspoon ginger (grated) 1/2 cup water