Maple Syrup Glazed Salmon

Prep Time: 12 min | Cooking Time: ca. 11 min | Serves: 1


  • 150 g Fresh Salmon
  • 2 tbsp Maple Syrup
  • 2 tbsp Soy Sauce
  • 2 tbsp Olive Oil
  • 2 tsp Orange Juice
  • 1 Garlic Clove minced
  • Minced Ginger (same amount as garlic)
  • Pepper & Salt

How to

Mix all together for the sauce and then marinate the salmon in it for about 10 minutes. 

Cook the salmon at low heat for about 7-10 minutes and cover with a lid. Then, at medium heat cook each side for 2-3 minutes. 

Serve on a plate. Serve it with a fresh green salad, or steamed vegetables. I personally served it with the goat cheese salad.


Rucola Salad with Pear, Goat Cheese and Hazelnuts

Overall Time: 20 min | Serves: 1


  • 100g Rucola 
  • 1/2 of a Big Pear or 1 Small Pear
  • 2-3 Goat Cheese Medallions
  • 1/3 cup Hazelnuts
  • Extra Virgin Olive Oil
  • Aceto Balsamico Tradizionale 

How to

In a large bowl add the lettuce, the hazelnuts and the sliced pear. Take the sliced goat cheese and in a frying pan warm it up until its starts melting and the bottom is golden. Top the salad with it. Drizzle some extra virgin olive oil and traditional balsamic vinegar. Adjust to your taste. 


Detox Celery Juice

Here is a quick and healthy juice. Perfect to start your day.

Overall Time: 7 min | Serves: 1-2


  • 3 stalks of Celery
  • Juice of 1/2 a Lemon
  • 1/2 Cucumber 
  • 1 cup Water

How to

Blend everything together and enjoy!

Ps: if you don’t like the consistency of the pulp, as I do, you wan use a strainer to get rid of it.

Salmon Tartare with Avocado & Tartare Sauce

Light and delicious. Today’s recipe is going to be a salmon tartare, which firmly I believe almost everyone likes. I still haven’t met someone that doesn’t like it. And if they haven’t, it was because they actually have never tried it.

Most of you might have had it in a restaurant. You also might have always considered it a fancy dish that only the best chefs can prepare. But the best thing is that you can do it at home, and it’s easier than what it seems. The hardest part is probably how the tartare is presented on the plate.

Before we start you have to be sure that the salmon you’re using is a fresh one. Preferably one that just has been bought at the local fish-market. Also, using fresh dill is recommendable. Nonetheless, for this specific recipe I have used dried one and it still worked fine.

I hope you enjoy this one.

Overall Time: 30-40 min | Serves: 1


  • 100g Salmon
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1/2 stalk Spring Onion
  • 1 small piece of Ginger
  • 1 tsp Dill
  • 1/2 Avocado
  • Wasabi

For the Tartare Sauce

  • 5 tsp Light Mayonnaise
  • Juice of 1/2 Lemon or Lime
  • 1 Garlic Clove
  • 1 small Pickle
  • 6 Capers
  • 1/2 tsp Dijon Mustard

How to

Cut the salmon in to 0.5 cm cubes. In a small bowl add the sesame oil, half of the spring onion chopped, the soy sauce, sesame oil, minced ginger and the dill. Add also some wasabi adjusting it to your preference. 

Marinate the salmon in that sauce.

Meanwhile we’re going to prepare the tartare sauce. For that put all its ingredients in a food processor and blend until you obtain a creamy consistency.

Cut the avocado into cubes or slice it.

To plate the dish first use the tartare sauce as a base. Help yourself with a tablespoon to spread it evenly. Second comes the avocado and then the marinated salmon. For garnishment you can top it all of with the remaining onion spring and some sesame seeds. 


2 Ingredient Pumpkin Soup

For this recipe you will only need two ingredients. Yes, that’s right. Only two. You will only need vegetable broth and pumpkin. Additionally you can add some heavy cream and some toasted pumpkin seeds for an extra touch.

Overall Time: 20 min


  • Pumpkin 
  • 2 cups Vegetable Broth 
  • Cream (optional)
  • Toasted Pumpkin Seeds (optional but recommendable) and Chives (also optional)

How to

In a pot cook the peeled pumpkin in the vegetable broth for 15 minutes until it softens. Take out half a cup of the vegetable broth and leave it aside. We might need it if we consider the soup is too heavy.

With a hand blender blend all together. If you see the soup is to heavy, add some of the remaining broth. Otherwise skip this step.

Add if desired the cream and the toppings. Enjoy!

Rating: 1 out of 5.

The Fluffiest Cheesecake

This is the most amazing and fluffiest cheesecake you’ll ever try. And the best part is, that it is easy to prepare. You can do it at home. Do you have an oven? Then let’s do it. It will take you a few ingredients, and the most probably is that you already have most of them.

Thank me later.

Cooking time: 1 h | Rest Time: 3 hrs


  • 1 kg Cream Cheese
  • 7 Eggs
  • 200ml Whipping Cream
  • 1/2 cup Sugar
  • 1 tbsp Flour
  • Zest of 1/2 Lemon
  • 1 pinch of Salt
  • 125g Melted Butter
  • 400g Plain Biscuits

How to

Preheat the oven at 180ºC. 

We’re going to start with the biscuit base. For that to triturate the biscuits with the butter in a food processor. Add it then to a buttered springform pan (ø 25,4cm). With a cup press down the base and press some to the sides. The base should be ca. 0.5 cm thick. Once the base has been compactly pressed place it into the oven for around 10 minutes. 

Meanwhile, prepare the filling. For this, mix all the remaining ingredients together, starting with the eggs and sugar. Whisk until fluffy. It should have a similar texture to whipping cream.

10 minutes passed, take the springform pan out and add with the filling. Cook the cake for 40 minutes at a temperature of 210ºC. 

Finally, let the cheesecake rest in the fridge for 3 hours. Remember: “Rome wasn’t built in one day”. The best things take the longest. So, be patient! It is worth it.

Serve on a plate and enjoy!

Rating: 1 out of 5.

Breakfast Avocado

Here is a quick breakfast idea if you LOVE avocado. You won’t need many ingredients.Also, if you don’t have no vinegar you can also opt for lemon.

Overall Time: 5 min


  • 1 Avocado
  • 1/2 Tomato
  • Feta Cheese
  • Cilantro Leafs
  • Spring Onion 
  • Apple Vinegar or Grape Vinegar
  • Salt & Pepper

How to

The only important thing here is that you chop all the ingredients small. To fit more in the avocado, just scoop out a bit from the center. Assemble everythin on a plate and serve as much cheese or salt or vinegar as you want. 


Rating: 1 out of 5.

Shiitake and Eggplant Rice Noodles

Today I have for you healthy Asian rice noodles. This recipe is packed full of flavors and vegetables. I have to admit I am specially proud of how they turned out. I was experimenting with the different asian sauces and came up with this one. The secret ingredient is cooking sake. If you don’t have it you should get your hands on it. Soy sauce is a must for rice noodles. However, cooking sake will upgrade your noodles instantly.

Sake could be compared to rice wine. In fact, Japanese cuisine uses it as we would use wine to marinade meat or fish. In this case it will marinade our vegetables giving them a mouthwatering flavor (specially the eggplant).

Hope you enjoy this one and let me know if you tried it.

Prep Time: 10 min | Cooking Time: 15-20 min | Serves: 2


  • 150g Thick Rice Noodles
  • 1/2 Eggplant
  • 5-6 shiitake Mushrooms
  • Tofu
  • 2 Garlic Cloves
  • Same amount of Ginger
  • 7 tbsp Soy Sauce
  • 4 tbsp Cooking Sake
  • Sunflower Oil
  • Sesame Oil
  • Cilantro
  • 1/2 juice of a lime
  • Cashews 
  • Scallions 
  • Salt 

How to

Mince the garlic and ginger. Slice the shiitake mushrooms and cut into small squares the tofu and the eggplant. Chop some scallions and cilantro. With a mortar crush some cashews. You should not convert them into a paste, just crush them a bit.

For the sauce we’re going to add in a small bowl the soy sauce, the cooking sake and the lime.

When everything is prepared take a medium-sized pot, and heat up some water. We’re going to cook there later the rice noodles. 

In a small frying pan were going to add at low-medium heat the cashews. Only the cashews. Roast them until they start to get golden. They should not get burnt! When ready, remove.

On a deep frying pan at low-medium heat we add a nice amount of sunflower oil. Add the ginger and garlic and leave it for around two minutes. Add now the eggplant with a pinch of salt.  Let it cook for 5-7 minutes. The eggplant should start to soften a bit. Now add the tofu and wait another 3 minutes before adding the mushrooms. Cook for 3-5 minutes. Add the sauce. 

Meanwhile the sauce gets soaked up by the veggies, prepare the rice noodles. The water should already be warmed up. Cook them according the package instructions. Mine took around 5 minutes. Rinse them and directly add sesame oil to prevent them from sticking together. 

Before assembling everything, mix to the deep pan the cashews and cilantro. In a bowl or plate serve the noodles as a base, then add the veggies and top with the scallions. Extra: Add some chili oil.


Burrata with Zucchini

Who doesn’t love burrata. This Italian round cheese filled with a creamy stracciatella just is amazing. If you’ve have never tried burrata you definitely should. Some people compare it with mozzarella, but it goes way beyond. You can top it at almost every dish. Pizza? Pasta? or even a salad? Totally recommendable.

Today I’m going to give you a recipe which might sound boring but is worth a try. Personally I would recommend it on a sunny day and as a starter. Nonetheless, burrata can fill you up very easily, so go for it when you’re extra hungry. Or just share it with more people.

Prep Time: 5 min | Cooking Time: 1 h | Serves: 2


  • 2 Burrata
  • 1 (Round) Zucchini 
  • 2 Garlic cloves crushed 
  • 2 Twigs of Fresh Rosemary 
  • Chopped parsley 
  • Juice of one lemon 
  • Salt & white pepper
  • Extra virgin olive oil 

How to 

Preheat the oven at 200°C. Cut the zucchini into 4 big wedges. Put it into a heat proof container and add salt, olive oil, crushed garlic, lemon juice and fresh rosemary. Mix together before putting it into the oven for 30 minutes. 

Mix the zucchini and add the parsley. Put it back into the oven for 30 minutes at 180°C. 

Serve on a plate with the burrata and sprinkle white pepper and the leftover oil from the container. Enjoy!

Rating: 5 out of 5.

Grilled Lettuce Hearts with Garlic Dressing

For this recipe we are going to need Maldon salt. Maldon salt is a unique pyramid-shaped salt that is thought to be used to garnish meat, fish, vegetables or even desserts. What makes it so distinctive is its delicate, soft crunch. It is not as strong as the conventional salt. However, it gives to every dish a pinch of fresh intensity. If you have already tried it, you know what I am talking about. It is used worldwide by the best chefs. This of course comes with a price. But, is it worth it? Definitely.

If you are looking for a substitute, for this dish, I recommend any other kind of fine salt.

Overall Time: 10 min


  • 2 Big Lettuce Hearts
  • 2 Galic Cloves
  • Maldon Salt
  • Extra Virgin Olive Oil

How To

Cut the lettuce hearts in half. Drizzle some oil and put them down-faced for 2-3 minutes on the grill. Serve on a plate. Chop the peeled garlic and mix it with 2 tbsp of olive oil. Sprinkle some Maldon salt and drizzle the oil with garlic.


Rating: 1 out of 5.