A bowl of thick yogurt, a drizzle of good olive oil, a handful of vibrant toppings — sometimes the simplest dishes are the most satisfying. Mastabe is one of those humble preparations that feels both rustic and elegant at the same time.
This Turkish-style yogurt dish celebrates contrast. The yogurt is cool, creamy and slightly tangy. The pomegranate seeds burst with sweetness and acidity. Toasted almonds add warmth and crunch, while sesame seeds bring a nutty aroma. A final drizzle of olive oil ties everything together.
It is the kind of dish that works beautifully as a mezze, a light starter or even a refreshing side alongside grilled meats or flatbreads. Visually striking and incredibly simple to prepare, mastabe proves that a few good ingredients can go a long way.
Sometimes the best dishes are the ones that come together almost by instinct. A few good vegetables, a piece of quality ham, and a handful of fresh herbs can turn into something colorful, fragrant and deeply satisfying.
This ham primavera is exactly that kind of plate. Thick slices of honey-glazed ham are cut into generous cubes and tossed with sautéed vegetables — zucchini, eggplant, sweet yellow peppers and peas — then brightened with cherry tomatoes and a small but punchy ingredient: pickled Chinese mustard greens.
A fresh, vibrant dish combining seared matured beef with crisp asparagus, herbs, rice vermicelli and a sweet-spicy mango tamarind finish. Light, aromatic and perfect when you want something elegant but easy.
Ingredients (2 servings)
250–300 g matured Scottish beef (short horn or similar cut)
Green asparagus tips
Rice vermicelli
Dried mango strips
Fresh coriander (cilantro)
Fresh mint leaves
Red chilli (fresh)
Ginger, finely chopped
Lime
Fish sauce
Soy sauce
Sugar
Mango & tamarind sauce (sweet & spicy)
Salt and black pepper
Neutral oil for searing
Fasole bătută is one of Romania’s most comforting traditional dishes: a smooth purée of white beans beaten with garlic and oil, usually finished with caramelised onions and paprika. In this version, I kept the creamy bean base intact but took it in a lighter, more Mediterranean direction by pairing it with lemon-marinated mackerel, fresh chives and chilli.
The result sits somewhere between Eastern European comfort food and a refined mezze-style plate.
Spicy Sichuan-Inspired, No Rice Needed.
This dish was born from a well-stocked fridge and one powerful jar of Chinese chili preserved vegetables. No rice, no noodles — just pork fat, mushrooms, greens, heat, and umami. Fast, honest, and deeply satisfying!
Why this works
Oyster mushrooms take the role of carbs, absorbing rendered pork fat and sauce while bringing a meaty bite. Pak choi keeps everything fresh and light, while chili preserved vegetables replace soy sauce and salt in one decisive move.
A fiery, fragrant Vietnamese take on carpaccio — paper-thin slices of raw beef “cooked” at the table by lime juice and layered with herbs, peanuts, shallots, chilli and fish sauce. It’s the kind of dish you eat once and instantly crave again: bright, fresh, crunchy, aromatic.
Cola is popular in Mexico, trust me! This interesting pairing makes a lot of sense.
I love a chicken wing, especially oven baked with baking powder (it crisps them beautifully).
There's no marinade for these wings. Time favourable bonus.
Coat the dried little wings in cumin, smoked paprika, salt, black pepper, and baking powder.
Bake on parchment or a rack.
Glaze and return to the oven for 10 minutes.
No-Cook Luxury Protein Lunch 🥩🌿
Sometimes the best meals require no heat — just impeccable ingredients.
Today’s lunch is a thick beef carpaccio draped with fresh stracciatella I made this morning, creamy avocado, razor-thin Thai chillies for fire, a scatter of chives, and a generous pour of ultra-fruity olive oil I brought back from Santorini. Finished simply with salt, black pepper and a sharp squeeze of lime.
