MAIN COURSE
Real Air Fryer Falafel
Golden brown and crispy on the outside, bright green and airy on the inside. Made from raw chickpeas exactly as it should be — never from a can.
45 MIN + SOAKING TIME· 3-4 persons (15-18 balls)· Medium
View recipeAll Recipes
Research-led global dishes without soggy spice packets. Adapted for kitchens in the Netherlands with practical supermarket substitutions, toko sourcing notes, and clear cooking cues.
AIRFRYER
Air Fryer Tandoori Chicken (Restaurant Style, No Food Coloring)
Juicy Indian tandoori chicken made in the air fryer using a two-stage Greek yogurt marinade, ginger, garlic, and garam masala. With exact times and safe core temperatures.
20 min prep + 15 min air fryer (excl. marinating)· 4 servings· Easy
View recipe
AIRFRYER
Air Fryer Teriyaki Salmon (With Homemade Mirin Glaze)
Silky air fryer teriyaki salmon in 20 minutes: with a glossy homemade mirin-soy glaze, exact timing by fillet thickness, and a 10-minute brine to prevent white albumin.
20 MIN· 2 servings· Easy
View recipe
MAIN COURSE
Authentic Indian Butter Chicken (Murgh Makhani From Scratch)
Make velvety restaurant-style Indian Butter Chicken (Murgh Makhani) in a Dutch kitchen: with charred yogurt-marinated chicken thighs, passata, soaked cashews, and kasoori methi.
45 MIN· 4 servings· Medium
View recipe
MAIN COURSE
Authentic Indonesian Beef Rendang (From Scratch)
Make West Sumatran beef rendang from scratch in a Dutch kitchen: using sukadelappen, a freshly pounded bumbu, full-fat coconut milk, and toasted coconut.
30 min prep + 3.5 hrs slow reduction· 4-6 servings· Medium
View recipe
MAIN COURSE
Authentic Nasi Goreng (No Packets)
How to make fragrant Indonesian nasi goreng without spice packets: using chilled jasmine rice, a freshly pounded bumbu paste, and caramelized ketjap manis in a hot wok.
20 min active (excl. chilling rice)· 2 persons· Medium
View recipe
AIRFRYER
Crispy Air Fryer Halloumi (With Honey-Harissa Glaze & Za'atar)
Golden, glass-crisp air fryer halloumi in 12 minutes without rubbery squeak: featuring our 5-minute warm-water soak, cornstarch crust, and honey-harissa glaze.
18 MIN· 2–4 servings· Easy
View recipe
MAIN COURSE
Crispy Air Fryer Tofu
Golden brown, shatteringly crisp on the outside, and silky on the inside. This is the only tofu method you'll ever need — featuring the cornstarch trick that changes everything.
35 MIN· 2 persons· Easy
View recipe
MAIN COURSE
Spiced Fusion Dutch Stamppot
A culinary upgrade to the classic Dutch mashed potato dish. We use an Indian tempering technique (tadka) to infuse the butter with warming spices.
45 MINS· 4 persons· Easy
View recipe
WORLD KITCHEN
Korean Bibimbap (Smart 1-Pan Method & Crispy Skillet Rice Crust)
Make authentic Korean bibimbap at home without 5 pans of dishes: featuring our 1-pan namul sequence, cast-iron crispy rice crust (nurungji), and gochujang sauce.
40 MIN· 4 servings· Medium
View recipe
MAIN COURSE
Korean Fried Chicken from the Air Fryer (Yangnyeom Chicken)
Shatteringly crisp and glistening with a sweet and spicy gochujang glaze. The authentic Korean method, but completely avoiding the deep fryer.
30 MIN· 2-3 persons· Medium
View recipe
WORLD KITCHEN
Quick 25-Minute Miso Ramen From Scratch (Sapporo Style)
Make creamy restaurant-style Japanese miso ramen in 25 minutes: built with a velvet miso-tahini tare, 6.5-minute jammy ramen eggs, and Dutch supermarket staples.
25 MIN· 2 generous bowls· Easy
View recipe
MAIN COURSE
Quick Red Lentil Dahl (Masoor Dal)
Creamy, warming, and ready in 25 minutes. No packets, no heavy cream, but WITH the incredible Indian 'tadka' technique that changes everything.
25 MIN· 2-3 persons· Easy
View recipe
WORLD KITCHEN
Shakshuka with Harissa, Poached Eggs & Feta (From Scratch)
Make thick, authentic harissa shakshuka without watery sauce or overcooked eggs: using whole peeled plum tomatoes, oil-bloomed harissa, feta, and runny yolks.
30 MIN· 4 servings (or 2 generous brunch portions)· Easy
View recipe
WORLD KITCHEN
Authentic Thai Massaman Curry with Beef, Potatoes & Peanuts
Make velvety Thai Massaman curry from scratch: tender Dutch sukadelappen beef (or 35-min chicken thighs), waxy potatoes, roasted peanuts, and tamarind balance.
2 HRS 15 MIN· 4 servings· Medium
View recipe
STARTER
Roasted Tomato & Basil Soup with Harissa
A deep, complex soup where we caramelize the sugars of the tomatoes in the oven and bloom the harissa in olive oil for maximum flavor extraction.
50 MINS· 4 persons· Easy
View recipe
MAIN COURSE
Vegetarian Pad Thai (No Fish Sauce)
The authentic taste of Bangkok, but 100% plant-based. Learn the secret of the irresistible tamarind sauce and perfectly chewy, non-sticky noodles.
45 MIN· 2 persons· Medium
View recipe