Crispy roasted potatoes with rich garlic and aromatic thyme. Golden, savory, and perfect as a simple side dish.
500 g potatoes, cut into chunks
2 tbsp olive oil
1 tsp organic liquid thyme
1 clove garlic, minced
Salt and black pepper
Preheat oven to 200°C / 400°F.
Toss potatoes with olive oil, garlic, salt, and pepper.
Roast for 30–35 minutes until golden and crisp.
Drizzle with organic liquid thyme before serving.
Fresh shrimp tacos with bright lime and a gentle chili heat. Light, vibrant, and perfect for a quick and flavorful meal.
200 g shrimp, peeled
1 tsp organic liquid chili
Juice of 1 lime
1 tbsp olive oil
6 small tortillas
1 cup shredded cabbage
Fresh coriander
Salt and pepper
Toss shrimp with olive oil, lime juice, organic liquid chili, salt, and pepper.
Cook shrimp in a hot pan for 2–3 minutes per side.
Warm the tortillas in a dry pan.
Fill tortillas with cabbage, shrimp, and fresh coriander.
Finish with an extra squeeze of lime.
Colorful roasted vegetables tossed with a sweet and spicy chili glaze. Crispy edges, soft centers, and a gentle heat that brings out the natural sweetness of the vegetables.
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup broccoli florets
1 tbsp olive oil
1 tsp organic liquid chili
1 tsp honey
Salt and black pepper
Preheat oven to 200°C / 400°F.
Toss vegetables with olive oil, salt, and pepper.
Roast on a baking tray for 20–25 minutes until tender and lightly caramelized.
Mix honey and organic liquid chili.
Drizzle over the roasted vegetables before serving.
Bold noodles tossed in a rich garlic sauce with a touch of chili heat. Simple, comforting, and packed with flavor, perfect for a quick meal with a spicy kick.
200 g noodles
2 cloves garlic, finely chopped
1 tsp organic liquid chili
1 tbsp soy sauce
1 tsp sesame oil
1 spring onion, sliced
1 tsp honey or sugar
1 tbsp vegetable oil
Cook the noodles according to the package instructions and drain.
Heat vegetable oil in a pan over medium heat and sauté the garlic until fragrant.
Add soy sauce, sesame oil, honey, and organic liquid chili. Stir to combine.
Toss the cooked noodles in the sauce until evenly coated.
Serve topped with sliced spring onions.
Crispy golden tater tots with a surprising kick of fresh ginger. Soft and fluffy inside, perfectly crunchy outside, with a warm, aromatic flavor that makes them impossible to eat just one.
2 lbs (about 900 g) russet potatoes, peeled and cooled
1–2 tbsp finely grated fresh ginger (adjust to taste)
1 tbsp cornstarch or all‑purpose flour (helps them hold together)
½ tsp garlic powder
½ tsp salt (plus extra for sprinkling)
Freshly ground black pepper
Oil for frying (or baking)
Prep the potatoes: Boil peeled potatoes until just tender but not fully cooked. Drain and let cool.
Grate: Using a box grater, grate the cooled potatoes into a bowl. Pat them very dry with paper towels to remove excess moisture.
Mix: Add grated fresh ginger, cornstarch (or flour), garlic powder, salt, and pepper. Mix until it holds together when squeezed.
Shape: Form the mixture into small tot shapes (bite‑sized cylinders).
Cook:
- Fry: Heat oil in a deep pan or fryer to medium‑high and fry tots in batches until golden and crispy (about 3–4 min).
- Or Bake: Arrange on a lined baking sheet and bake at 200 °C (400 °F) until crispy, flipping halfway.
Serve: Sprinkle a little salt and serve hot with your favorite dip.
A crisp Asian-style chicken and broccoli salad with tender slices of chicken, fresh greens, and a vibrant ginger-soy dressing. Light, flavorful, and perfectly balanced with a touch of sesame warmth.
2 chicken breasts
1 large head of broccoli, cut into small florets
1 carrot, julienned
2 spring onions, finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp organic liquid ginger
1 tsp honey
1 tbsp toasted sesame seeds
Fresh coriander (optional)
Season the chicken lightly with salt. Cook in a pan over medium heat for 5 to 6 minutes per side until cooked through. Let rest, then slice thinly.
Blanch the broccoli in boiling water for 1 minute, then rinse under cold water to keep it crisp and vibrant.
In a large bowl, combine broccoli, carrot, and spring onions.
Whisk together sesame oil, soy sauce, rice vinegar, organic liquid ginger, and honey.
Toss the salad with the dressing, top with sliced chicken, and finish with sesame seeds and fresh coriander.
A fresh Salmon Basil Salad combining tender, flaky salmon with bright organic basil and crisp greens. Light yet satisfying, with vibrant flavors that balance richness and freshness in every bite.
2 salmon fillets
2 tbsp organic liquid basil
4 cups mixed greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
1 tbsp olive oil
Juice of ½ lemon
Salt and black pepper
Season the salmon with salt and pepper. Heat olive oil in a pan over medium heat and cook for 3 to 4 minutes per side until golden and just cooked through. Let rest, then flake into large pieces.
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
Whisk together lemon juice and organic liquid basil. Drizzle over the salad and toss gently.
Top with warm salmon and finish with an extra touch of basil if desired.
