In the kitchen with MyTrela
Ideas for breakfasts, sandwiches, salads, main meals, soups and desserts. Check ingredient weights, servings and preparation.
Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
Results: 95
Chicken breast is stuffed with some peeled apple and coated with a mixture of ghee, honey, cinnamon, chilli and cardamom. Remaining apple roasts with the meat in a roasting bag; carrot slaw is intended for serving.
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Prepare weighed boneless skinless thigh meat with mango, coconut milk and seasonings. Oil is measured separately and the chicken is fully cooked.
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Pieces of boneless skinless thigh meat stew with mango and coconut milk. Serve with brown rice weighed dry and prepared separately.
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Cooked chickpeas combine with pumpkin, potatoes and canned tomatoes in broth. Preparation starts by frying onion and red pepper with black pepper.
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Fried cod is accompanied by garlic spinach and a sauce of clarified butter, capers and peeled lemon slices. Each part is prepared separately.
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A sauce of tomatoes, spring onion, soy sauce, erythritol and fresh thyme is made first. Cod cooks covered in it, while sauerkraut with olive oil is served separately.
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Delicate fish and thin courgette strips meet a sauce of olive oil, lemon and fresh herbs. The dish is steamed.
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Rice weighed dry cooks with weighed prepared broth, peas and kale. Serve steamed cod on top, adding pesto.
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Serve cod on stewed kale beside basmati rice weighed dry. Garlic and salt have specified divisions, and vegetable cooking water is measured separately.
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Onion, garlic and sweet paprika begin cooking in the pot. Pieces of cod then cook with tomatoes, and sauerkraut is served alongside.
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Courgette replaces pasta, while avocado and tahini form a thick sauce with lemon and garlic. The dish is assembled without cooking.
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A stew made in stages: first gizzards with onion and seasonings, then carrot and pepper. The final cooking is uncovered.
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Juice from one source quarter of orange with oregano is used to marinate the duck. The other quarter is sliced and added during roasting, while grated beetroot with olive oil and vinegar is served alongside.
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Boneless duck breast with skin stews with ginger, chilli and tomato curry. This original version has explicitly measured water and fully cooked meat.
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Tuna steak is fried in clarified butter. Boiled green beans are served with the remaining butter and almonds.
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Prawns are fried in oil with garlic and red chilli. They are served with salad leaves, red pepper and avocado.
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Coconut paste, lemon zest and fresh thyme form a chicken breast marinade. The meat spends 20 minutes in it in the fridge, then is fried in olive oil on a grill pan and sliced for serving.
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Chicken breast brushed with coconut oil goes onto the grill with vegetables. Linseed oil is added to the finished dish.
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Thin courgette slices surround a cream of smoked salmon, ricotta, dill and garlic. The courgette is briefly grilled and cooled before rolling.
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Prepared courgette slices and pieces of peppers, onion and mushrooms are grilled in a pan until tender, using all the weighed olive oil.
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Salmon in a soy ginger marinade goes onto a salad of mango, avocado and drained sweetcorn. The sauce is made from boiled marinade and separately weighed olive oil.
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Rice weighed dry combines with broad beans weighed after cooking and peeling, two peppers and cherry tomatoes. Garam masala, coriander and chilli season the dish; parsley and olive oil finish it when serving.
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Quinoa weighed dry combines with squeezed courgette, drained sun-dried tomatoes and weighed lemon juice and zest. Pecans and herbs are added at the end.
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Cook dry-weighed lentils separately, then combine with coconut milk and roast beetroot. Chives, parsley, basil and desiccated coconut join at the end.
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