Catalogue um Aljanna

Catalogue Oilyssa

Technical Sheet Oilyssa

Technical Sheet Orolio

Technical Sheet Jasmin



  • 6 ripe tomatoes , peeled, seeded and diced
  • 1 red & 1 green bells and peppers , peeled, seeded and cut into strips
  • 1 green hot pepper , seeded and finely chopped
  • 1 onion , diced
  • 8 merguez sausages
  • 8 eggs
  • 2 cloves garlic , crushed
  • 2 tablespoons tomato paste
  • 6 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon ground cumin and coriander
  • 2 pinches ground caraway
  • 1 tablespoon harissa
  • ½ cup water
  • Salt & Pepper
In a heavy-bottomed skillet, heat the olive oil without smoking, and fry the onion for 2 minutes over medium heat. Add the garlic, mix well and cook for 3 minutes on low/medium heat, stirring regularly. Add the tomatoes, chili pepper, and bell peppers. Add water, spices, harissa, salt and pepper and mix. Cover and cook for 15 minutes over low heat. Place the merguez in the tomato mixture, cover and cook for 25 minutes over low/medium heat. When the merguez is cooked, break the eggs directly into the pan over the entire surface of the sauce. Cover and cook until the egg white is cooked to the desired texture.


  • 1 lb. spaghetti
  • 1 lb. ground beef
  • 1/3 c. bread crumbs
  • 1/4 c. finely chopped parsley
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1 large egg
  • 2 garlic cloves minced
  • Salt
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 c. onion, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 bay leaf
  • Freshly ground black pepper
In a large pot of salted boiling water, cook pasta until al dente. Drain. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.


  • ¾ cup/177 milliliters Extra Virgin Olive Oil
  • ½ cup/118 milliliters orange juice
  • ½ cup/50 grams processed cocoa powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup/200 grams granulated sugar
  • 2 garlic cloves minced
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons/135 grams all-purpose flour
  • ½ teaspoon baking soda
Heat the oven to 325 degrees. Grease a 22 cm round pan and line the bottom with parchment paper. In a medium saucepan over high heat, bring orange juice to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated. Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.