Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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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.
Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Oven-Roasted Turkey with Carrot
Oven-roasted turkey round served over finely cut carrot strips.
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Baked Gilthead Bream with Zucchini
Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
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Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
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Crunchy Beetroot and Tomato Salad
A salad of cooked beetroot and fresh tomato dressed with lemon, olive oil, and basil.
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Smooth cauliflower and leek soup
A blended vegetable soup made with cauliflower, leek, garlic, olive oil, and vegetable stock.
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Bulgur Salad with Roasted Pepper
Fluffy bulgur with roasted red peppers, lentils, baby spinach, black olives, goat’s cheese, and a lemon and sherry-vinegar dressing.
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Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
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Oven-braised rabbit with carrots
Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.
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Baked Salmon with Zucchini
Salmon portions baked over pre-roasted zucchini and seasoned with herbes de Provence and dill.
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Crunchy Cabbage and Tomato Salad
A fresh salad of shredded red cabbage, cherry tomatoes, carrot, and chickpeas, dressed with a sweet-and-tangy apple cider vinegar and maple syrup mixture.
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