Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Mediterranean cuisine
Explore the culinary traditions currently represented in the recipe collection.
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A Documented Guide to Mediterranean Cooking
A practical way to recognize the diversity of Mediterranean cooking, build a flexible pantry, and choose techniques according to the result you want.
Chickpea Salad with Fresh Cheese
A no-cook salad for 4, with chickpeas, fresh cheese, cucumber, green pepper, onion and cherry tomatoes, dressed with lemon, olive oil, parsley and salt.
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Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
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Oven-Baked Chicken Breast with Aromatic Herbs
Chicken breasts baked with olive oil, lemon, aromatic herbs, and broth.
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Crunchy Quinoa and Cucumber Salad
A fresh quinoa salad with cucumber, tomato, red onion, and black olives, dressed with lemon and olive oil.
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Mild Sweet Potato and Apple Soup
A creamy vegetarian soup of sweet potato, apple, and curry, gently simmered and blended until smooth.
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Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
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Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Oven-roasted chicken with carrots
Roasted chicken breast with carrots, onion, garlic, and oregano.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Oven-Braised Beef with Carrots
Oven-roasted beef set over carrots and onion, finished with a quick broth and sun-dried tomato sauce.
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Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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