Amaranth with avocado, tomatoes and fermented cucumber
Cooked amaranth is served with avocado, cherry tomatoes, red pepper and fermented cucumber. The listed seasonings are salt and black pepper.
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Everyday recipes
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Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
Main meals
Results: 95
Asparagus in Parma ham with salad leaves and vinaigrette
Green asparagus wrapped in ham is browned on a grill pan with clarified butter. It is served on salad leaves with a vinaigrette of olive oil, balsamic vinegar, lemon and honey.
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Asparagus on lettuce with egg
Cooked asparagus is briefly fried in clarified butter and arranged on lettuce with olive oil. The egg can be soft-boiled or poached.
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Baked trout with tomato walnut sauce
A new original version for one serving: a small whole trout bakes with parsley and is served with a thick, warm sauce of walnuts, concentrated tomato paste, honey and red wine.
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Beef burger in lettuce with vegetables and olive oil
Mustard and chopped onion are mixed into beef before frying. The cooked burgers are wrapped in butterhead lettuce and served with vegetables.
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Beef stewed with tomatoes, mushrooms and cucumber
Pieces of beef stew in tomato sauce with weighed water. Mushrooms, pepper, mustard and fermented cucumber join the tender meat.
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Beef striploin with roast pepper, sesame seeds and fermented cucumber
Striploin seasoned with soy sauce and garlic is served with red pepper weighed after roasting, sesame seeds and fermented cucumber.
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Beef with tomatoes, bacon and mustard
Minced beef cooks with tomatoes in two stages. Bacon, red onion and garlic are fried separately and added last.
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Boiled green beans with clarified butter and almonds
Three ingredients and two stages: cooked beans, added clarified butter and chopped almonds on top.
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Braised ribs with root vegetables and celery
Ribs are browned in a pot first, then braised covered with onion, garlic, carrot, parsley root and celery. This dish is cooked on the hob.
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Braised turkey gizzards with pumpkin in vegetable sauce
Cleaned turkey gizzards slowly soften in a blended vegetable sauce with weighed water. Pumpkin joins near the end of braising.
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Buckwheat pasta with asparagus and basil
Peeled asparagus is briefly boiled and drained before combining with fried onion. Pasta and fresh basil join near the end.
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Buckwheat pasta with courgette and tomato
Courgette slices fry in rapeseed oil. Peeled tomato, garlic and dried thyme form the rest of the accompaniment, with olive oil for finishing.
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Buckwheat pasta with two peppers and parmesan
Dry buckwheat pasta is served with peppers weighed after roasting, drained tomatoes and capers. The sauce stews with a new explicit water portion.
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Buckwheat with grated broccoli, walnuts and parmesan
Raw grated broccoli with lemon and walnuts is served with cooked buckwheat.
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Buckwheat with sweet potato, pepper and leek
Unroasted buckwheat is cooked separately. Sweet potato and vegetables go through successive frying stages in rapeseed oil before the groats join.
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Calf's liver with kale and boiled potatoes
Fully fried calf's liver is plated with kale and boiled potatoes. Clarified butter is divided between the two stages and potatoes are weighed before boiling.
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Calf's liver with mushrooms, broccoli and tarragon
Boiled broccoli joins calf's liver and mushrooms and onion fried separately in ghee. Dried tarragon finishes the dish, which is served with fermented cucumber.
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Calf's liver with raspberry sauce on rocket
Calf's liver fried in ghee and red onion are served on rocket. Raspberries are mashed and passed through a sieve or blended; some fruit is reserved for decoration.
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Cauliflower rice with toasted almonds
Cauliflower is chopped in a blender, then fried in ghee until crisp. Salt, pepper and flaked almonds toasted in a dry pan are added at the end.
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Chicken in coconut, lemon zest and thyme marinade
Chicken breast rests for 20 minutes in the fridge in a coconut paste, lemon zest and seasoning marinade. After frying in olive oil the meat is cut into thin slices.
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Chicken liver and turkey heart stew with bacon
Smoked bacon releases fat in which strips of chicken liver and turkey hearts are fried. Tomato purée and broth form the liquid part of the stew, with parsley added to the finished dish.
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Chicken liver with onion and sauerkraut with carrot
Liver is fried in rapeseed oil and combined near the end with onion softened separately in ghee. Sauerkraut mixed with grated carrot is served alongside.
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Chicken stewed with leek, asparagus and pine nuts
Chicken strips, leek and prepared asparagus stew in weighed water. Pine nuts and garlic complete the dish.
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