Diy Recipes

26/05/2026

Beet Tartare on Crispy Polenta Coins
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The viral plant-based tartare with the most satisfying yolk break. Pierce, ooze, devour.
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Ingredients
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The Golden Polenta Coins
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・1½ cups instant polenta
・4 cups water
・½ cup whole milk
・3 tbsp unsalted butter
・⅓ cup grated parmesan
・1 tsp flaky sea salt
・½ tsp cracked black pepper
・3 tbsp olive oil for frying
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The Roasted Beet Tartare
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・4 large roasted beets, finely diced
・2 tbsp finely diced shallot
・1 tbsp capers, finely chopped
・1 tbsp Dijon mustard
・1 tbsp red wine vinegar
・1 tbsp olive oil
・1 tsp lemon juice
・1 tsp lemon zest
・1 tbsp fresh chives, finely chopped
・1 tsp fresh dill, finely chopped
・½ tsp flaky sea salt
・¼ tsp cracked black pepper
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The Cured Egg Yolks
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・6 large fresh egg yolks
・1 cup kosher salt
・1 cup granulated sugar
・1 tbsp soy sauce
・1 tsp Dijon mustard
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The Finishing Crown
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・2 tbsp aged balsamic reduction
・Fresh chive sprigs
・Tiny fresh dill fronds
・1 tsp crushed pink peppercorns
・Tiny edible flower petals
・Cracked black pepper
・Flaky sea salt
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Instructions
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Mix kosher salt with sugar, soy sauce, and Dijon, then create 6 small wells in the mixture.
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Place each fresh yolk into a well, cover gently with more salt mixture, and chill for 48 hours.
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Rinse the cured yolks gently under cold water, pat completely dry, and bring to room temperature.
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Bring water and milk to a boil, then whisk in polenta, butter, parmesan, salt, and pepper for 5 minutes.
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Pour the hot polenta into a parchment-lined pan, smooth flat, and chill for 1 hour until firm.
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Cut the chilled polenta into 2-inch round coins using a cookie cutter for the perfect tartare base.
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Pan-fry the polenta coins in olive oil for 4 minutes per side until shattering golden.
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Toss diced beets with shallot, capers, mustard, vinegar, olive oil, lemon, zest, chives, dill, salt, and pepper.
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Pile the beet tartare generously on each crispy polenta coin, pressing gently for a beautiful mound.
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Crown each tartare with a cured egg yolk, drizzle balsamic, and finish with chives, dill, pink peppercorns, flower peta

18/05/2026

🥩🥑 Steak and Eggs with Avocado & Chimichurri 🔥🔥🔥

Breakfast for dinner is the best 😮‍💨

🧾 Ingredients:

* 2 steaks (ribeye or sirloin) 🥩
* 4 eggs 🥚
* 1 avocado (sliced) 🥑
* 2 tbsp olive oil 🫒
* 2 tbsp butter 🧈
* Salt & black pepper 🧂
* 1 tsp paprika 🌶️
* Fresh parsley 🌿

For chimichurri:

* 1 cup parsley 🌿
* 2 cloves garlic 🧄
* 1 tbsp oregano 🌿
* 1/2 tsp chili flakes 🌶️
* 3 tbsp olive oil 🫒
* 1 tbsp red wine vinegar 🍷
* Salt & pepper 🧂

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🍳 Instructions:

1. Season steaks 🥩 with salt 🧂, pepper, and paprika 🌶️
2. Sear in hot olive oil 🫒 for 3–4 minutes per side until juicy 🔥
3. Add butter 🧈 and baste with garlic 🧄
4. Fry eggs 🥚 to your liking — sunny side up is perfect 😮‍💨
5. Chimichurri 🌿:
Mix parsley 🌿, garlic 🧄, oregano 🌿, chili flakes 🌶️, olive oil 🫒, vinegar 🍷, salt & pepper 🧂
6. Slice avocado 🥑 and season lightly with salt 🧂

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🍽️ Serving:

* Plate steak 🥩 with eggs 🥚 and avocado 🥑
* Spoon chimichurri 🌿 generously over the steak 🔥
* Serve hot with toast 🍞 or roasted potatoes 🥔

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🔥 Tips:

* Let steak rest before slicing for maximum juiciness 💯
* Fresh chimichurri tastes even better after 10 minutes ⏳
* Add chili oil 🌶️ for extra heat 😮‍💨🔥

15/05/2026

08/05/2026

Chicken Avocado Melt Sandwich 🥪

Ingredients

2 chicken breasts, sliced or grilled

4 slices sourdough bread

1 ripe avocado, mashed

1 cup cheddar cheese, sliced or shredded

1 tomato, sliced

2 tbsp mayonnaise

1 tbsp butter

1 tsp garlic powder

1 tsp smoked paprika

Salt to taste

Black pepper to taste

1 tbsp lemon juice

Directions

Season chicken with garlic powder, smoked paprika, salt, and black pepper.

Cook chicken in a skillet until golden and fully cooked, then slice.

Mash avocado with lemon juice, salt, and pepper.

Butter one side of each bread slice.

On the non-buttered side, spread mashed avocado, then layer chicken, tomato slices, and cheddar cheese.

Close the sandwich and grill in a skillet over medium heat until golden brown and the cheese is melted.

Press lightly while cooking for a crispy melt effect.

Slice and serve warm.

Nutritional Info (per serving)

Calories: ~720 kcal

Protein: 45g

Carbohydrates: 38g

Fat: 42g

Fiber: 6g