Roast rounds of beetroot, carrot, celeriac and parsley root
Four root vegetables are roasted with rapeseed oil, salt and pepper. The method is simple: rounds are arranged in an ovenproof dish.
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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.
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Results: 201
Roast venison haunch with thyme and fresh salad
Preparation includes refrigerating in a marinade, searing and roasting the haunch. For serving, salad leaves are combined with tomato, cucumber and red onion.
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Rye bread with avocado spread and radish
Mashed avocado combines with garlic, lemon, olive oil and chives. Radish is the vegetable topping for the sandwiches.
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Rye pasta with rocket and black olives
Rye pasta weighed dry goes into the pan after cooking with onion, garlic, drained olives and rocket. Measured lemon juice seasons the dish.
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Rye pasta with stewed pumpkin and parmesan
Soft pumpkin stewed with onion and explicitly measured water goes onto cooked rye pasta. Finish the dish with weighed parmesan.
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Rye pasta with yellow pepper, feta and olives
Serve rye pasta with raw yellow pepper, feta and drained black olives without stones. Drizzle everything with separately weighed olive oil.
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Salad leaves with poultry kabanos, pepper and avocado
Strips of red pepper and avocado are arranged on mixed salad leaves with poultry kabanos sausages. Olive oil finishes the dish and wholemeal sourdough rye bread is served separately.
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Salad leaves with radish, parmesan and pomegranate
Mixed salad leaves with lemon olive oil form the base. Radish, parmesan and pomegranate seeds are added after tossing the leaves with dressing.
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Salad leaves with sardines, cucumber and radish
Drained sardines combine with cucumber, radish and salad leaves. Separately weighed olive oil with dried oregano seasons the dish.
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Salad leaves with smoked chicken, vegetables and black olives
Slices of smoked chicken fillet are served on salad leaves with tomato, cucumber, onion and marinated black olives. Olive oil, salt and pepper finish the dish.
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Salad with camembert, red pepper and walnuts
Diced camembert and red pepper are combined with iceberg lettuce and walnut pieces. Lemon juice and chives are the finishing additions.
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Salad with cooked chicken, avocado and lemon dressing
A salad with prepared cooked meat, crunchy cucumber and dressing measured on a scale.
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Salad with hard goat's cheese and walnuts
Diced goat's cheese and pepper join mixed salad leaves with walnut pieces. Olive oil and lemon juice complete this simple salad.
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Salad with oscypek and black olives
Vegetables and olives are arranged on mixed salad leaves with slices of oscypek on top. Olive oil, salt, pepper and dried thyme complete the dish.
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Salad with tuna, rocket, avocado and egg
Drained tuna and hard-boiled egg combine with avocado, cherry tomatoes and rocket. Separately weighed olive oil finishes the salad.
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Salmon in sesame marinade with sauerkraut slaw
Salmon pieces rest in a honey, soy sauce and lemon marinade before going into the frying pan. They are accompanied by raw sauerkraut with carrot and olive oil.
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Salmon salad with egg and radish
Diced salmon and sliced vegetables are combined with salad leaves, boiled eggs and olive oil. The eggs may be hard-boiled or medium-boiled according to the stated timings.
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Salmon salad with radish and pumpkin seeds
Smoked salmon complements lettuce with cucumber and radish. Olive oil and lemon juice dressing and pumpkin seeds are added before serving with spelt bread.
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Salmon with dill and boiled asparagus
Salmon baked at the temperature set for this version is served with dill and asparagus weighed after removing tough ends.
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Sardines on lettuce with tomatoes and capers
Serve drained sardines on romaine lettuce with warm tomatoes, red onion and capers. Prepare vegetables with separately weighed rapeseed oil and complete the flavour with lemon and parsley.
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Sardines with raw courgette, avocado and basil
Raw courgette, radish and avocado make a salad with rocket and basil. Serve with drained sardines, rye bread and separately measured olive oil.
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Sardines with raw courgette, avocado and chia salad
Unpeeled courgette, avocado and drained fermented cucumber make a salad with chia and basil. Serve drained sardines alongside; add separately measured olive oil to the salad.
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Scrambled eggs with avocado, tomato and fermented cucumber
Eggs are fried in clarified butter, and diced avocado is added to the prepared scrambled eggs. Tomato and fermented cucumber are served alongside.
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Scrambled eggs with chanterelles and chives
Chanterelles fry with finely chopped onion before being combined with eggs. Chopped tomato is served alongside the scrambled eggs.
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