Triple Method Cooking Recipes

  Smoked Paprika, Chickpea & Chard Velvet Pot This vibrant, nutrient-dense soup combines the earthy richness of chickpeas with the warmth of Spanish smoked paprika and iron-rich Swiss chard . Designed with metabolic health in mind, this recipe focuses on low-glycemic , fibre-packed ingredients that help stabilise blood sugar levels . Ingredients For the Soup Base: 2 tablespoons extra-virgin olive oil 1 medium yellow onion, finely diced 3 cloves garlic, minced 1 stalk celery, diced 1 medium carrot, diced 1 teaspoon ground cumin 1 ½ teaspoons sweet Spanish smoked paprika ( pimentón dulce ) Pinch of red pepper flakes (optional, for a mild kick) Two 15-ounce (425g) cans chickpeas ( garbanzo beans ), rinsed and drained (or 3 cups cooked chickpeas) 4 cups low-sodium vegetable or chicken broth 1 bay leaf For the Greens & Finishing: 1 bunch Swiss chard, stems removed and chopped, leaves roughly sliced 1 tablespoon fresh lemon juice (or apple cider vinegar ) Sea salt and freshly ...

  Appenzeller Spring Rolls are a creative cross-cultural delicacy that marries the alpine tradition of Switzerland’s famously robust, herbal Appenzeller cheese with the golden, shatteringly crisp wrap of an Asian spring roll. Appenzeller is crafted with a secret herbal brine that gives it a deeply savoury, pungent, and nutty profile. When wrapped in delicate spring roll pastry alongside caramelised onions or herbs and fried until bubbling and molten, the cheese transforms into a rich, gooey centre encased in an ultra-crisp shell. It is a stunning fusion starter that delivers Alpine comfort food with a lively, finger-food crunch. Ingredients For the Spring Roll Filling: Appenzeller Cheese (Surchix or Extra-Aged for a bolder punch): 200g, grated or cut into small matchsticks Yellow Onions: 2 medium, thinly sliced (for caramelised sweetness) Butter: 1 tablespoon Fresh Thyme Leaves: 1 teaspoon (pairs wonderfully with Alpine cheese) Garlic: 1 clove, minced Black Pepper: Freshly...

  This elegant, heart-healthy dish features whole sea bream (or fillets) baked to perfection over a bed of aromatic fennel and sweet cherry tomatoes. Infused with French herbs de Provence and bright citrus, this recipe is designed to support metabolic health , offering lean, high-quality protein and anti-inflammatory benefits. Ingredients The Fish: 1 whole sea bream (approx. 1.2 to 1.5 lbs / 500–700g), scaled, gutted, and rinsed (or 2 large sea bream fillets) 1 tablespoon extra-virgin olive oil Sea salt and freshly cracked black pepper, to taste The Aromatic Bed: 1 medium fennel bulb, thinly sliced (fronds reserved for garnish) 1 cup cherry tomatoes, halved 3 cloves garlic, smashed and left whole ½ medium red onion, thinly sliced The Seasoning & Citrus: 1 tablespoon herbs de Provence (dried thyme, rosemary, oregano, savoury, and marjoram) 1 lemon, thinly sliced (half for stuffing the cavity, half for topping) 2 tablespoons fresh lemon juice 2 tablespoons dry white wine or low-...

  Green Tea Pain de Seigle is a poetic cross-cultural baking experiment that fuses the rustic, earthy tradition of French rye bread ( pain de seigle ) with the serene, aromatic elegance of Japanese culinary culture. Traditional French rye features a dense crumb and a deeply caramelised, rustic crust that pairs wonderfully with butter and cheese. By infusing the dough with premium Japanese green tea ( matcha or finely ground sencha) and incorporating subtle hints of sweetness or toasted sesame, this loaf transforms into a striking marbled masterpiece. It bridges European hearth baking with East Asian tea artistry, resulting in a loaf that is as visually captivating as it is deeply nourishing. Ingredients For the Dough: Rye Flour : 250g (provides the characteristic dense, earthy backbone) Bread Flour (or All-Purpose): 250g (adds gluten strength for a better rise) Matcha Green Tea Powder : 2 tablespoons (ceremonial or culinary grade, for vibrant colour and deep umami notes) Acti...