Seriosly good recipes
Every specialty in the catalog, cooked step by step. Authentic ingredients, tested instructions, zero improvisation.
Salmon tartare with avocado and sesame
Sashimi grade salmon tartare with avocado, spicy mayo and sesame, ready in 20 minutes, no cooking.
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Oven-baked lobster tails with garlic butter
Butterflied lobster tails brushed with garlic butter, 8 minutes in the oven. Restaurant looks, home kitchen.
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Assorted Mochi Platter
The no-cook Japanese dessert: three kinds of mochi, tempered right and cut clean.
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Katsu sando
Crispy chicken, fine cabbage, sweet-sour sauce, soft crustless bread. Cut clean, Tokyo style.
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Louisiana style seafood boil
Lobster, shrimp and mussels over potatoes and corn, drowned in garlic butter with smoked paprika.
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Salmon onigiri
Rice triangles with salmon in the middle and crisp nori, ready for lunchboxes and picnics.
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Romanian roe salad with real roe
An emulsion fine as mayonnaise, crunchy masago grain, finely chopped onion. Like grandma's, but with real roe.
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Japanese pancakes (dorayaki)
Smooth amber discs with honey in the batter, sandwiched in pairs with your favorite filling.
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Pan seared salmon with crispy skin
Skin crispy like a chip, juicy middle: 4 minutes on the skin, 1 on the flesh, done.
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Baked salmon with vegetables
Salmon fillet and vegetables on the same tray. The salmon goes in last, 12 minutes at 200°C, and stays juicy.
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Seafood Pasta
Squid, shrimp and mussels, each cooked in its own window. Creamy pasta without cream, in 30 minutes.
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Lobster Bisque
Stock from roasted shells, thickened with rice instead of flour. The lobster meat goes in last, 3 minutes below a simmer, so it stays tender.
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Pasta with Calamari in Tomato Sauce
Rings seared for 90 seconds, tomato sauce with garlic and white wine, spaghetti al dente. The calamari leaves the pan so it never turns rubbery in the sauce.
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Shrimp Risotto
Stock from the shrimp shells, creamy all'onda rice and tails seared 90 seconds per side. Real risotto, not rice with shrimp on top.
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Seared Scallops in White Wine Sauce
Twelve scallops seared 90 seconds per side, with a white wine sauce mounted with cold butter. Thirty minutes, restaurant plate.
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Feta and Tomato Stuffed Squid, Oven-Baked
Five extra-jumbo tubes stuffed with feta, cherry tomatoes and olives, baked for 40 minutes at 180°C. Tender, not rubbery.
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Air fryer prawns with garlic Sriracha butter
Size 16/20 prawns at 200°C, eight minutes, no pan and no deep frying. Finished with melted butter, garlic and Sriracha.
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Pad Thai with prawns
Rice noodles soaked, never boiled, a sweet and sour sauce and 26/30 prawns. The classic Thai wok, ready in 25 minutes.
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Tom yum with shrimp and coconut milk
Sour and spicy Thai soup with shrimp, lemongrass and coconut milk. Ready in 30 minutes.
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Mussels in white wine sauce
Green lipped mussels in a dry white wine sauce finished with cold butter, garlic and parsley. Ready in 25 minutes.
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Crispy vegetable tempura
Vegetable tempura with a thin, airy crust, ice water batter and tentsuyu sauce. Ready in 30 minutes.
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Perfect sushi rice
The four steps of sushi rice: rinse, cook, season, cool. The base of every maki worth rolling.
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Salmon poke bowl
Soy marinated salmon over seasoned rice, with edamame, wakame and avocado. Lunch in 35 minutes.
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Pan-seared pre-cooked shrimp in butter sauce
Already cooked shrimp, simply rolled through garlic butter, soy and lemon. Dinner in 15 minutes.
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Scallops with garlic butter pasta
Saint-Jacques seared for 90 seconds over linguine with garlic butter and lemon. Restaurant plate in 25 minutes.
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Mussels in tomato and garlic sauce
Green lipped mussels in tomato, garlic and white wine sauce. One pan, 25 minutes, plenty of bread.
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Crispy breaded calamari
Golden calamari rings with a cold garlic Kewpie dip. The tavern starter, ready in 20 minutes.
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Pan-seared seafood in 15 minutes
Prawns, squid and mussels in garlic butter and white wine. A holiday dinner, ready in 15 minutes.
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Seafood paella
Saffron rice with mussels, prawns and squid, all in one pan. Sunday paella, ready in 45 minutes.
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Crunchy roll with Ebi Tempura
Homemade crunchy roll with ebi tempura, golden panko crust and spicy mayo, restaurant style.
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Vegetable udon stir fry
Thick udon, crunchy vegetables and glossy soy sauce. The 20-minute dinner that beats any takeaway.
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Vietnamese shrimp bún bowl
Cold vermicelli bowl with hot shrimp, herbs and sweet-sour dressing. The summer lunch, Hanoi style.
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Shrimp summer rolls
Fresh rolls with shrimp, vermicelli and mint. The whole secret is the 5-second soak.
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Crunchy salad with sesame dressing
Crunchy cabbage with the creamy sesame dressing of Japanese restaurants. Ready in 10 minutes.
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Korean sticky gochujang chicken
Crispy chicken in sticky sweet-spicy gochujang glaze. The reason Korea conquered the internet.
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10-minute miso soup
The soup Japan drinks daily: miso, tofu and spring onion. Ten minutes and one golden rule.
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Japanese kani salad
Surimi strips, crunchy cucumber and spicy mayo. The sushi bar salad, ready in 15 minutes.
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Romanian-style surimi salad
The classic surimi salad with corn and mayo, made with premium surimi. You can taste the difference.
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Assorted nigiri platter at home
Six kinds of nigiri from pre-sliced toppings. The omakase platter, without knowing how to cut fish.
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Gunkan sushi with roe at home
Rice boats with nori and roe in four colours. The most spectacular homemade sushi is also the easiest.
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Grilled squid with garlic and parsley
Scored squid, a hot grill and green garlic-parsley sauce. Tender in 3 minutes, seafront style.
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Octopus a la gallega with potatoes
Octopus over potatoes with smoked paprika and olive oil. The Galician legend, ready in 25 minutes.
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Taverna-style octopus salad
Tender octopus marinated with olive oil, red onion and oregano. The holiday taste, made at home.
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Shrimp saganaki with feta
Large shrimp in tomato sauce with feta and oregano. The Greek holiday taste, ready in half an hour.
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Grilled shrimp skewers
Shrimp skewers with garlic butter and caramelised lemon. The surprise that goes first at the barbecue.
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Creamy shrimp salad
Creamy shrimp salad with Kewpie and dill on toasted bread. The starter that vanishes first, no cooking.
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Shrimp pasta with garlic and tomatoes
Spaghetti with large shrimp, garlic and sweet tomatoes. The trattoria classic, ready at home in 25 minutes.
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Vegan tuna salad on toast
The tuna salad you know from home, made with 100% vegan tuna and Kewpie mayonnaise. Ready in 15 minutes.
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Authentic taste isn't improvised, it's taken Seriosly.
