Recipes that end the scroll
The five dishes from the demo, full recipes included.
Tonight's five
The five dishes from the swipe demo, with their full recipes.
Margherita
Loves: high heat, fresh basil. Dealbreaker: pineapple.
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- 1 ball pizza dough (store-bought is fine)
- 120 g passata or crushed tomatoes
- 125 g fresh mozzarella, torn
- Handful of basil leaves
- Olive oil, salt
- Put a rack near the top and heat the oven as hot as it goes – 250°C/480°F+ – with a tray or stone inside for 30 minutes.
- Stretch the dough thin on floured parchment; thin centre, fatter rim.
- Spread a thin layer of passata, season with salt, scatter the mozzarella.
- Slide onto the screaming-hot tray. Bake 7–9 minutes until the rim chars in spots.
- Basil and a swirl of olive oil go on AFTER the oven. Slice, burn mouth, no regrets.
Crispy chickpea bowl
Loves: crunch, lemon, big plans. Dealbreaker: sad desk lunches.
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- 1 can chickpeas, drained and dried well
- 2 tbsp olive oil · 1 tsp smoked paprika · ½ tsp cumin
- Couscous or grains for two
- Cucumber, tomatoes, red onion
- Tahini, lemon, garlic for the sauce
- Fry the chickpeas in oil over high heat with paprika, cumin, and salt until they crackle – about 8 minutes.
- Cook the couscous; chop the vegetables roughly.
- Whisk tahini with lemon juice, a grated garlic clove, and water until pourable.
- Build the bowl: grains, vegetables, chickpeas while they're still loud.
- Drown generously in tahini sauce. Crunch is non-negotiable.
Honey-garlic salmon
Loves: one pan, weeknights. Dealbreaker: dry endings.
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- 2 salmon fillets, skin on
- 2 tbsp honey · 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 tbsp butter · ½ lemon
- Rice or greens, to serve
- Pat the salmon dry. Salt lightly. Mix honey, soy, and garlic in a cup.
- Sear skin-side down in a hot pan, 4 minutes – don't move it.
- Flip, pour in the sauce, add the butter. Spoon it over for 2–3 minutes as it thickens.
- Pull it while the centre is still blushing – it finishes off heat.
- Squeeze of lemon over rice. The pan sauce is the whole point.
Gochujang butter noodles
Loves: glossy sauces, midnight cravings. Looking for: someone who slurps.
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- 200 g wheat noodles (udon or ramen)
- 2 tbsp gochujang · 2 tbsp butter
- 2 garlic cloves, grated
- 1 tbsp soy sauce · 1 tsp honey
- Scallions, sesame, soft egg (optional)
- Boil the noodles; save a mug of the cooking water.
- Melt butter on low, bloom the garlic 30 seconds, stir in gochujang, soy, honey.
- Add noodles plus a splash of noodle water; toss hard until glossy.
- Too thick? More water. Too shy? More gochujang. You're in charge.
- Scallions and sesame on top. Slurping is mandatory.
Smash burger
Loves: crowds, pickles, crispy edges. Dealbreaker: forks.
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- 300 g ground beef (20% fat), in 4 loose balls
- 4 slices American cheese
- 2 soft buns · butter for toasting
- Pickles, white onion, shredded lettuce
- Mayo + mustard + pickle brine for the sauce
- Toast the buns in butter; set aside. Get a heavy pan smoking hot.
- Drop two beef balls in, SMASH flat with a spatula, salt hard. 2 minutes untouched.
- Scrape-flip (keep the crust!), cheese on, 1 more minute. Repeat with the rest.
- Stir the sauce together. Stack: sauce, lettuce, double patties, pickles, onion.
- Eat over the sink like you mean it. Forks are banned.
