Familiar foods. More possibilities.
From the first meal of the day
to a little something sweet.
A personal collection for Janusz · Generated serving photographs
Browse the pictures, look for an ingredient you enjoy, or choose a part of the menu. Open any dish for its ingredients and a simple way to make it.
All 100 dishes
Open a dish for ingredients & method.
Try another ingredient or clear your filters to see the whole menu.
Two folded omelets with tender mushrooms, wilted spinach and crisp rye toast.
Soften shiitake and spinach; fill and fold individual omelets, cooking eggs fully. Serve with toasted rye.
Soft millet, grated apple and toasted walnuts with a little cinnamon and maple.
Simmer millet and grated apple in water until soft; finish with walnuts, cinnamon and maple syrup.
A rustic baked square of buckwheat, tender pear and crunchy hazelnuts.
Cook buckwheat in water, combine with beaten eggs and diced pear, and bake until eggs fully set; add hazelnuts and cinnamon.
A chilled mango and chia pot with jewel-bright pomegranate and sliced almonds.
Refrigerate chia soaked in water overnight; layer with mashed mango, pomegranate seeds and sliced almonds.
Roasted sweet potato filled with creamy goat cheese, pecans and tart pomegranate.
Bake sweet potatoes until tender, split open and add goat cheese; warm briefly, then scatter pecans and pomegranate.
Fully set eggs nestled into a thick tomato and black bean skillet.
Simmer tomatoes, onion, garlic and cooked beans into a thick sauce; add eggs and bake until whites and yolks are fully cooked.
Rye toast layered with avocado, firm egg slices and peppery radish.
Hard-boil eggs; spread mashed avocado over rye toast and top with sliced eggs, radish and watercress.
A golden breakfast bake with quinoa, colourful vegetables and crumbled goat cheese.
Combine cooked quinoa, softened kale, carrot and onion with eggs and goat cheese; bake until the eggs are fully cooked.
Warm buckwheat with juicy cherries, dark chocolate shavings and almonds.
Simmer buckwheat in water until soft; fold through warmed pitted cherries and finish with shaved dark chocolate and almonds.
Baked millet squares sweetened with soft dates and studded with walnuts.
Mix water-cooked millet with chopped dates, walnuts, cinnamon and beaten eggs; bake until firm and fully cooked, then cut into squares.
Chunky chickpeas and warm tomatoes spooned over rye with wilted spinach.
Warm cooked chickpeas with chopped tomato, garlic and spinach; roughly mash and spoon over toasted rye.
A thick golden frittata filled with tender potato, kale and melting Gouda.
Parboil potato pieces, soften onion and kale, then combine with eggs and Gouda; bake until the eggs are fully set.
A warm, softly textured lentil soup with sweet carrot and rye fingers.
Simmer lentils, carrots, onion and garlic in water until soft; partially mash, stir in butter and serve with toasted rye fingers.
Cool cucumber and soft goat cheese on rye, finished with crushed walnuts.
Toast rye, spread with goat cheese and layer with thin cucumber ribbons and crushed walnuts.
Roasted tomatoes holding fully set eggs and tender spinach.
Hollow tomatoes, line with wilted spinach and fill with eggs; bake until fully cooked, then scatter green onion.
A cool grain salad with crisp pear, tart pomegranate and toasted hazelnuts.
Cool water-cooked quinoa, then toss with diced pear, pomegranate seeds, chopped hazelnuts and a little apple cider vinegar.
Creamy water-cooked millet beneath sweet roasted beets and tangy goat cheese.
Roast diced beets and garlic; simmer millet in water until creamy, then spoon into bowls and top with beets and goat cheese.
Warm whole apples filled with cinnamon, soft dates, chia and walnuts.
Hydrate chia in water; combine with chopped dates, walnuts and cinnamon, fill cored apples and bake until the apples are tender.
Tender chanterelles and roasted potatoes with soft onion and ribbons of kale.
Parboil potatoes, then roast with onion and oil; fold through thoroughly cooked commercial chanterelles, garlic and wilted kale.
Delicate, fully set egg custards with broccoli and a little Gouda.
Blend eggs with water, pour over tender broccoli and Gouda in ramekins, and steam gently until the eggs are fully cooked.
Roasted salmon and lightly browned broccoli over fluffy quinoa.
Roast salmon with garlic and oil until fully cooked; roast broccoli alongside and serve over water-cooked quinoa.
Warm red potatoes, rich sardines and crisp vegetables with a little oil and vinegar.
Boil red potatoes until tender; combine with ready-to-eat sardines, cucumber, tomato and thin red onion, then add oil and apple cider vinegar.
Salmon steamed inside tender cabbage with fine carrot and green onion.
Wrap salmon, shredded carrot and green onion in softened cabbage leaves; bake covered with a little water and oil until the fish is fully cooked.
A crisp-topped millet bake with tomatoes, sardines and melting Gouda.
Combine cooked millet, tomatoes, garlic and ready-to-eat sardines; top with Gouda and bake until hot with a lightly browned surface.
Roasted salmon with sweet beets, crisp apple and a handful of watercress.
Roast salmon and beets until fish is fully cooked and beets tender; plate with sliced apple, watercress, walnuts, oil and vinegar.
Creamy avocado and savoury sardines on rye with cool cucumber.
Spread mashed avocado on rye toast; add ready-to-eat sardines, thin cucumber and sliced green onion.
Tender salmon pieces in a thick red lentil and tomato soup.
Simmer lentils, carrot, tomato, onion and garlic in water until soft; add salmon pieces and cook gently until the fish is fully cooked.
Juicy baked tomatoes filled with quinoa, sardines and spinach.
Fill hollowed tomatoes with cooked quinoa, ready-to-eat sardines, spinach and garlic; drizzle with oil and bake until the tomatoes soften and filling is hot.
Roasted salmon with caramelised sweet potato, red onion and crisp-edged kale.
Roast sweet potato and onion with oil; add salmon, garlic and kale, continuing until the fish is fully cooked and vegetables tender.
Crisp cabbage leaves holding sardines, black beans and fresh vegetables.
Fill clean cabbage leaves with cooked black beans, ready-to-eat sardines, diced tomato and cucumber; finish with avocado.
Flaky salmon over nutty buckwheat with tender shiitake and spinach.
Cook buckwheat in water; roast salmon until fully cooked, and serve with thoroughly cooked shiitake, garlic and wilted spinach.
Earthy roasted beets and chickpeas with sardines, radish and watercress.
Roast beets until tender; combine with cooked chickpeas, ready-to-eat sardines, sliced radish and watercress, then add oil and vinegar.
A golden egg bake with flaked salmon, broccoli and a light Gouda crust.
Combine fully cooked salmon and tender broccoli with beaten eggs and Gouda; bake until the eggs are fully set.
Golden baked potato patties with sardines and green onion, served with brined cucumber.
Mix mashed cooked potatoes, ready-to-eat sardines, egg and green onion; shape patties and bake until eggs fully cook, then serve with brined cucumber.
Fluffy baked potatoes filled with salmon, spinach and soft goat cheese.
Bake red potatoes; fill with fully cooked flaked salmon, wilted spinach and goat cheese, then return to the oven until hot.
A comforting stew of tender shredded chicken, soft lentils, carrot and kale.
Simmer chicken with red lentils, carrots, onion and garlic until fully cooked; stir in kale, lightly shred the chicken and return it to the stew.
Golden roast chicken with tender red potatoes, sweet carrots and soft garlic.
Roast chicken pieces with red potatoes, carrots, garlic and oil until the chicken is fully cooked and vegetables are tender.
Tender cabbage rolls packed with chicken and millet in a simple tomato sauce.
Wrap cooked shredded chicken, cooked millet and onion in softened cabbage leaves; bake covered in tomato and garlic sauce until hot.
A savoury one-pot supper of chicken, buckwheat, shiitake and kale.
Brown chicken lightly in oil, add onion, garlic, shiitake, buckwheat and water; simmer until chicken fully cooks, then stir in kale.
Split sweet potatoes filled with chicken, black beans and a fresh avocado finish.
Bake sweet potatoes; fill with fully cooked shredded chicken, warm black beans and tomato, then top with avocado and green onion.
A bubbling quinoa bake with chicken, broccoli and a golden Gouda top.
Combine fully cooked chicken, cooked quinoa, tender broccoli and garlic; scatter Gouda over the top and bake until thoroughly hot.
Clear chicken broth with tender turnip, carrot and sliced green onion.
Gently simmer bone-in chicken, turnip and carrot in water until chicken fully cooks; remove bones and finish with sliced green onion.
Sliced roast chicken with sweet beets, tangy goat cheese and crunchy walnuts.
Roast chicken and beets until the chicken is fully cooked; slice and serve with watercress, goat cheese and walnuts.
Braised chicken and chickpeas in a thick tomato sauce with tender kale.
Braise chicken pieces with tomato, onion, garlic and water until fully cooked; add cooked chickpeas and kale and simmer until hot and tender.
Rye topped with roast chicken, avocado, tomato and sharp brined cucumber.
Layer fully cooked sliced chicken, mashed avocado, tomato and brined cucumber over toasted rye; finish with sliced green onion.
Baked tomatoes filled with chicken, buckwheat and mushrooms under soft goat cheese.
Fill hollowed tomatoes with fully cooked chicken, cooked buckwheat, thoroughly cooked shiitake and garlic; add goat cheese and bake until hot.
A slow-simmered chicken-foot soup with soft cabbage, carrot and garlic.
Simmer cleaned chicken feet with carrot, cabbage and garlic until fully cooked and tender; finish with sliced green onion.
Gently braised chicken with soft apple, cabbage and a bright vinegar finish.
Lightly brown chicken in oil, add cabbage, apple, onion, water and vinegar; cover and braise until chicken fully cooks and vegetables soften.
A colourful bowl of chicken, black beans, purple potato and fresh tomato.
Roast chicken and purple potato until chicken fully cooks; arrange with warm cooked black beans, tomato, avocado and green onion.
Juicy baked chicken parcels with golden chanterelles, spinach and tender potatoes.
Enclose chicken, thoroughly cooked commercial chanterelles, spinach and green onion in parchment; bake until chicken fully cooks and serve with boiled red potatoes.
Tender beef shin, shiitake and carrots in rich cooking juices beside nutty buckwheat.
Gently braise beef with onion and garlic; add carrots and shiitake until tender. Serve with separately cooked buckwheat.
Beef shank and pale turnip wedges soften together in a deep red tomato braise.
Cover beef shank, chopped tomatoes, turnips, onion and garlic with a little water and oil; braise gently until the meat separates easily.
Soft cabbage leaves wrap shredded beef and millet beneath a spoonful of tomato juices.
Braise beef until tender and shred. Wrap with cooked millet in softened cabbage leaves; bake covered over chopped tomatoes, onion and a splash of water.
Carved roast beef meets purple potatoes and broccoli with golden roasted garlic.
Roast a small beef joint with garlic and oiled purple potatoes; add broccoli near the end. Rest, then slice the fully cooked beef.
Tender sliced beef and sweet roasted onion cover thick rye with a fresh watercress finish.
Oven-roast beef and oiled onion wedges. Rest and slice the cooked beef; layer on toasted, already-baked rye with onion and watercress.
A golden sweet potato lid covers shredded beef, carrots and soft onion.
Braise beef with carrots, onion and garlic; shred into its reduced juices. Cover with mashed cooked sweet potato and bake until the top browns.
Slow-cooked lamb and chickpeas fill a thick, garlicky tomato stew.
Braise lamb pieces with tomatoes, onion, garlic and water until tender. Stir in fully cooked chickpeas and simmer until the juices thicken.
Pull-apart lamb shoulder rests beside sweet potato chunks and deeply roasted red onion.
Slow-roast lamb shoulder, garlic and onion covered with a splash of water; add sweet potato chunks, then uncover to brown once everything is tender.
Roasted tomatoes hold tender lamb, fluffy quinoa and wilted spinach.
Braise lamb and onion until tender, chop, and combine with cooked quinoa and spinach. Fill hollowed tomatoes and bake until the tomato walls soften.
Tender lamb, soft red lentils and turnip make a thick, comforting pot of stew.
Simmer lamb with onion and garlic until tender. Add turnip, carrot and rinsed red lentils, then cook gently until the vegetables and lentils soften.
Beets tint slow-braised lamb ruby red, with millet and a bright pomegranate finish.
Braise lamb, beet wedges and onion until tender. Serve beside cooked millet and finish with fresh pomegranate seeds.
Sliced venison roast, earthy beets and buckwheat share a spoonful of warm roasting juices.
Roast venison with oiled beet wedges and garlic. Rest the cooked meat, slice, and serve with separately simmered buckwheat and roasting juices.
Soft plums and red onion enrich tender venison over smooth turnip mash.
Braise venison and red onion until tender, adding pitted plums toward the end. Serve over cooked turnip mashed with oil and a little cooking water.
Tender venison lies beneath soft cabbage and a golden layer of red-skinned potatoes.
Braise venison with carrots, onion and garlic. Layer with softened cabbage and thin red potato slices; bake covered until tender, then uncover to brown.
Baked sweet potatoes cradle tender venison, shiitake and fluffy quinoa.
Braise diced venison with onion, garlic and shiitake until tender. Mix with cooked quinoa and spoon into split, fully baked sweet potatoes.
Sweet roasted beets, creamy avocado and chickpeas meet crisp cucumber, spinach and red onion.
Roast oiled beet pieces until tender. Arrange with fully cooked chickpeas, spinach, cucumber, sliced avocado and onion; finish with oil and apple cider vinegar.
Soft baked sweet potatoes hold warm black beans, juicy tomato and creamy avocado.
Bake sweet potatoes until soft. Warm fully cooked black beans with chopped tomato and a splash of water; spoon inside and add avocado and green onion.
Tender cabbage rolls carry red lentils and quinoa through a chunky tomato braise.
Cook lentils and quinoa separately. Mix with finely chopped carrot and onion, wrap in softened cabbage leaves, and bake covered in chopped tomatoes and water.
Roasted tomato shells hold fluffy millet, earthy shiitake and soft spinach.
Cook millet. Roast chopped shiitake with garlic and oil, combine with millet and wilted spinach, then fill hollowed tomatoes and bake until tender.
Black beans and tomato tuck beneath a lightly browned red potato topping.
Simmer fully cooked black beans with tomato, onion and garlic. Cover with thin red potato slices, brush with oil, and bake covered until tender.
Soft carrots and red lentils make a thick soup streaked with tender spinach.
Simmer rinsed lentils, carrots, onion and garlic in water until soft. Stir in spinach and a little oil, then cook until the leaves wilt.
Whole chickpeas, sweet carrots and turnip simmer with ribbons of tender cabbage.
Braise turnip, carrots, onion, garlic and cabbage in water with oil. Add fully cooked chickpeas and simmer until the vegetables are soft.
Creamy avocado halves hold quinoa and roasted broccoli with a sharp vinegar finish.
Cook quinoa and roast oiled broccoli. Let them cool slightly, combine with green onion and vinegar, then spoon into halved, pitted avocados.
Golden chanterelles and tender kale fold through nutty buckwheat with roasted garlic.
Roast commercially sold chanterelles and garlic with oil until cooked. Fold into cooked buckwheat with steamed kale and a splash of cooking water.
Ruby beet and black bean patties bake until firm, with millet and a crisp cucumber side.
Mash cooked beets and black beans with thick cooked millet, onion and garlic. Shape small patties, chill, then bake until firm; serve with cucumber.
Chunky chickpeas and cool cucumber sit on rye with radish and green onion.
Mash fully cooked chickpeas with oil and vinegar. Spread on toasted, already-baked rye and top with cucumber, thin radish and green onion.
Tender sweet potato rounds top a thick lentil filling with tomato and kale.
Simmer lentils with tomato, onion and garlic until thick; fold in kale. Cover with thin sweet potato rounds and bake covered until tender.
Roasted purple potatoes and quinoa meet peppery watercress, tomato and creamy avocado.
Roast oiled purple potato chunks and cook quinoa. Combine while warm with watercress and tomato; add avocado and finish with apple cider vinegar.
Caramelized cabbage wedges carry rough chickpea mash and warm, crunchy walnuts.
Roast oiled cabbage wedges until tender. Roughly mash cooked chickpeas with garlic and water; spoon over, add chopped walnuts, and bake briefly to warm.
Whole black beans and soft kale give this rich tomato soup plenty of texture.
Simmer tomato, carrot, onion and garlic in water until soft. Add fully cooked black beans and kale, then simmer until the leaves are tender.
Roasted beet cups hold soft red lentils and spinach with a walnut finish.
Roast large beets until tender and scoop shallow centres. Fill with cooked lentils, garlic and spinach; add chopped walnuts and return briefly to the oven.
Tender baked turnips surround a savory filling of millet, black beans and tomato.
Bake large turnips until tender and hollow them. Fill with cooked millet, cooked black beans, tomato, onion and garlic; bake again until everything is hot.
Broccoli florets rise through a firm chickpea and quinoa bake with a golden top.
Mash cooked chickpeas with garlic, oil and water. Combine with cooked quinoa and steamed broccoli; press into a baking dish and bake until set.
Soft millet porridge folds around sweet potato cubes and tender spinach.
Simmer millet, small sweet potato cubes, onion and garlic in water until soft and creamy. Stir in spinach and oil, and cook until wilted.
Sweet apple wedges and red cabbage soften around chickpeas with a gentle vinegar tang.
Braise shredded red cabbage, apple wedges and onion with water, oil and vinegar. Add fully cooked chickpeas and cook until the cabbage becomes tender.
Crisp apple, juicy pear and groundcherries share a simple plate with walnuts and hazelnuts.
Slice apple and pear, remove the papery husks from groundcherries, and arrange with shelled walnuts and hazelnuts.
Soft Medjool dates open around crunchy walnuts with a light touch of cinnamon.
Slit and pit Medjool dates, tuck walnut pieces inside, and finish with a light dusting of Ceylon cinnamon.
Tender baked apples hold warm pecans, honey and fragrant cinnamon.
Core apples without cutting through their bases. Fill with chopped pecans, honey and cinnamon; bake with a splash of water until tender.
Soft pears soak up black tea while warm blackberries add a deep purple finish.
Brew black tea, remove the leaves, and gently poach peeled pear halves with cinnamon. Add blackberries near the end and serve with the warm juices.
Chia thickens apple and water into a cool, softly textured cinnamon spoonful.
Blend peeled apple with water and cinnamon, stir in chia, and refrigerate until fully hydrated and spoonable, stirring again during thickening.
Tender tapioca pearls sit in a glossy mango pudding with a touch of maple.
Cook tapioca pearls in water according to their package until translucent. Fold in mashed mango and maple syrup, then chill and add diced mango.
Cool cucumber and soft goat cheese cover small pieces of toasted rye.
Toast already-baked rye and cut into small pieces. Add goat cheese, if tolerated, then cucumber slices and finely cut green onion.
Sweet roasted carrots and walnuts blend into a rustic dip for crisp rye toast.
Roast carrots and garlic with oil, then blend with walnuts and water into a thick dip. Serve with toasted slices of already-baked rye.
Crunchy cucumber boats hold rough chickpea mash, chopped tomato and green onion.
Halve cucumber lengths and scoop shallow channels. Mash fully cooked chickpeas with oil and vinegar, spoon inside, and top with tomato and green onion.
Warm plum halves release ruby juices beneath a simple chopped-almond topping.
Halve and pit plums. Add chopped almonds, maple syrup and cinnamon, then bake with a splash of water until the fruit softens.
Fresh raspberries and toasted hazelnuts accompany a few pieces of dark chocolate.
Oven-toast shelled hazelnuts and let them cool. Arrange beside fresh raspberries and broken pieces of dark chocolate.
Creamy avocado meets crisp radish and watercress on small rye rounds.
Cut already-baked rye into small rounds and toast. Mash avocado with a little vinegar, spread on top, and add radish slices and watercress.
A coarse date and almond spread softens over warm slices of rye.
Soften pitted dates in hot water, then blend with almonds and cinnamon into a coarse spread. Spoon onto warm, already-baked rye toast.
Oven-roasted chickpeas turn crisp at the edges with a warm cinnamon finish.
Dry fully cooked chickpeas thoroughly, toss with a little oil, and oven-roast until crisp at the edges. Toss with cinnamon while warm.
Soft roasted sweet potato rounds carry warm honey and roughly chopped pecans.
Slice sweet potatoes into thick rounds, brush with oil and roast until tender. Add honey, cinnamon and chopped pecans for the final few minutes.
Take the whole collection to the kitchen. These are meal ideas to make your own; the generated pictures show possible ways to serve them.