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Supper Love: Three Delicious Meals, No Recipes Required

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David Bez•

Short is the new long (when it comes to recipes that is). Use a combination of good old-fashioned intuitive know-how and delightfully brief suggestions from Supper Love, a new kind of no recipes required cookbook from blogger and designer David Bez. Follow your instincts and just enough of Bez's advice, and enjoy a quick, simple dinner you made almost entirely on the fly! 

Reprinted with permission from Supper Love

When composing my soups, I divide it into different layers: a base, vegetables, proteins, toppings and some kind of broth or cream. These are the main ingredients, but as you will see, I often mess around with the formula. It's really up to you what you choose to put in it and to enjoy what you are eating. I like my bowl to be 20% base, 50% veggies, 25% protein, 5% toppings and herbs, plus the broth or the soup.

Base

The base can be variable, from noodles or quinoa, but also filling veggies like cauliflower, courgettes [zucchini] and squash, to name a few.

Vegetables

The biggest part of my dinner is always the veggies. At least two vegetable portions are included in my supper bowl – either cooked or raw. This is a big change from conventional dinners based mainly on starch, fish or meat.

Protein

Proteins are a very important part of my dinner; I like to add a handful of the protein I crave the most, but not just ham, beef, chicken, eggs or fish — it can be also yogurt, cheese, tofu, lentils, quinoa, nuts or seeds depending on your own dietary requirements and your tastes.

Toppings

Toppings are what will boost the flavours and colours of your dinner bowl and add a special kick to it. I love to add fermented or pickled veggies like sauerkraut or olives, but toasted nuts and seeds are also great.

Fresh Herbs

I try to add a handful of fresh herbs like basil, chives or coriander [cilantro] – or even spring onions [scallions] – which give an amazing flavour boost.

Broth or Cream

This is the element that flavours and binds together your soup. I make a distinction between two types: broths and creamy soups.

Ricotta, Mushroom, Kale & Truffle Cream

VegetarianIngredients

  • 1 portobello mushroom, sliced and fried
  • Handful of purple kale, steamed then fried
  • 50 grams [2 oz] cooked spaghetti
  • 1 tablespoon ricotta
  • Handful of fresh chives
  • Handful of pumpkin seeds, toasted

    • Cream

    Heat up together:

  • 200 ml [3/4 cup] single [light] cream
  • Sprinkle of chilli [red pepper] flakes
  • Drizzle of balsamic glaze
  • Drizzle of truffle oil
  • Salt and black pepper

    • Vegan Alternative

    Replace the single cream with soy or oat cream, and replace the ricotta with cashew cheese

    Meatballs, Onion, Chard, Wild Rice & Yogurt

    OmnivoreIngredients

  • 1 roasted onion, sliced
  • Handful of steamed baby rainbow chard
  • 3 meatballs, roasted
  • 3 1/2 ounces cooked wild rice
  • Sprinkle of fresh thyme

    • Cream

  • 3/4 cup warm plain yogurt
  • Drizzle of olive oil
  • Salt and black pepper

    • Vegetarian Alternative

    Replace the meatballs with 2 ounces scamorza cheese

    Mozzarella, Broccoli, Basil, Olives & Tomato Cream

    VegetarianIngredients

  • Handful of mini mozzarella balls
  • Handful of long-stem broccoli, steamed
  • Handful of fresh basil
  • Handful of black olives
  • Handful of pine nuts

    • Cream

    Blend together:

  • 1 1/2 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper

    • Pescatarian Alternative

    Replace the mozzarella with 2 ounces poached cod

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