Explore dishes where salt isn’t just an ingredient – it’s the key to depth, texture and balance. These recipes are curated to help you make the most of every pinch.
Crispy, sweet, and salty? This filo swirl has it all!
Tight budget this January? That doesn’t mean you can’t eat well. Here’s how to pimp your instant noodles!
Vegetarian Caesar Salad!
Maybe you’ve tried smashed potatoes, but what about smashed Brussels sprouts? Now’s the time while they’re still in season!
Potatoes with butter and salt – a timeless combo. But have you tried whipped brown butter? A simple twist on a summer classic.
Salmon baked over roasted tomatoes, onion and garlic with olive oil and vinegar, topped with fresh spinach—served with rice, couscous or potatoes.
Craving something sweet and salty? Try this gooey brownie with salted cornflake ganache!
Serve a juicy carrot cake with lemon frosting this Easter!
It’s peak barbecue season! Mix up your grill plate with different marinades – try a herby, sweet & spicy, or smoky flavor.
How about crunchy vanilla rusks with cream cheese and blackberry jam? Perfect with a cup of tea. Got leftovers? Pop them in a jar and you've got a great little gift .
Asparagus season is here – enjoy spring's freshest flavors in this tasty and easy quiche!
Quick and easy peanut butter cookies with chocolate chips. Soft, chewy, and naturally sweetened with maple syrup—perfect for a snack or treat.
Got 45 minutes? Perfect for baking some tasty yeast-free bagels!
Time to clean the grill after a busy barbecue season? Salt and lemon make a natural and effective combo. Salt scrubs away residue, while lemon cuts through grease. Best done when the grill is still slightly warm.
Ever made your own chutney? This sweet and tangy version goes just as well with a cheese board as it does with roast meat or game.
Mushroom season is here – both in the forest and at the grocery store! Wherever you pick your mushrooms, this warming chanterelle risotto is the perfect autumn dish.
Layer blocks of brownie with mascarpone cream and salted caramel made with sugar, cream, butter and a touch of Himalayan salt; finish with chopped almonds.
Roast pine kernels and crush garlic with basil, parmesan, olive oil and a pinch of JOZO iodised salt to make pesto; stir into al dente linguine and serve.
Boil 1 l water and dissolve 400 g iodized salt. Submerge a rope or fabric figure, place in a warm sunny spot, and wait days or weeks for crystals to form.
Mixed nuts roasted with extra-fine iodized salt and chili flakes, briefly moistened with water until glossy, then dried—spicy, savory, snack-perfect.
Mix water, flour, fine iodized salt and oil to form a smooth dough. Shape into figures, bake at 100 °C for an hour, let dry overnight, then paint.
Silky dark chocolate mousse folded with whipped cream, egg yolks and whites, chilled and finished with rosemary and a sprinkling of JOZO salt flakes.
Layered citrus slices, thin fennel, avocado, shallot and dill, topped with pea shoots, olive oil, freshly ground salt and pepper—served with crusty bread.
Grilled aubergine slices dressed in garlic‑mint vinaigrette on griddled French bread, finished with JOZO salt‑and‑pepper mix and pomegranate arils.
Quick-cured cod fillets rubbed with sugar, salt and horseradish, pan-seared briefly and served atop creamy dill-lemon potatoes with extra horseradish and lemon.
Butter, honey and dates melted with biscuits and walnuts, pressed into a tin, topped with coconut‑honey frosting, then sprinkled with walnuts and Himalayan salt.
Flatbread made with bread flour and semolina, kneaded and risen, then topped with tomato slices, rosemary, thyme, coarse salt and olive oil. Bake until golden.
Potato slices, shredded zucchini and leek pan-fried in olive oil, then covered with an egg, milk and cream mixture, baked and topped with aged cheese.
Grilled côte de boeuf seared, oven‑roasted with thyme, then paired with a tangy chimichurri of tomatoes, parsley, garlic, chili, oregano and cumin.
Shrimp poached in cream, wine and seafood broth with leek, garlic, red pepper and chorizo—spiced with pepper powder and JOZO sea salt—for a warming, rich soup.
Cream, milk chocolate and a hint of salt set with gelatin leaves, chilled and topped with salt flakes and raspberries—a smooth, sweet and balanced dessert.
Cream-and-cheese coated pasta served with crisp bacon, peppery arugula, and a soft-boiled egg—seasoned with salt flakes, black pepper, and Parmesan.
Potato gratin with dried porcini Creamy potato gratin is always a favorite and we make it a little extra exciting with dried porcini and tasty cheese.
Oven-roasted slices of onion, zucchini, tomatoes, eggplant and peppers tossed with olive oil, balsamic vinegar, Himalayan salt and black pepper.
Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.
Oven-roasted salmon nestled among roasted tomatoes, onions and garlic, finished with spinach—simple, fresh, complete meal in under 30 minutes.
Root vegetables, onions and pork fillet surrounded by coarse salt and baked until tender, then served with a yogurt–arugula–honey–lemon cream for balanced flavor.
Whole seabass encased in a herb-infused sea-salt crust, roasted to tender perfection, then gently revealed and served with a drizzle of olive oil.
Lightly whisked eggs and milk, cooked in butter, folded over sautéed spinach, cherry tomatoes and sliced yellow pepper—simple, fresh, and perfectly balanced.
Warm pearl couscous tossed with grilled asparagus and garlic-brushed prawns, all dressed in vibrant arugula–Parmesan pesto—a dish of fresh, balanced flavor.
Pan‑seared bavette roasted with shallots, rosemary and thyme, rested and thinly sliced, then finished with bright, herb‑packed chimichurri—rustic elegance in every bite.
Savoury muffins filled with garlic, spinach, olives, Parmesan and black pepper, baked until golden and paired with a chive-and-parsley herb cream cheese.
Beets and parsnips wrapped in a coarse salt crust with herbs, roasted until tender, then peeled and finished with a drizzle of high-quality olive oil.
Light sponge cake layered with silky white-chocolate mousse and fresh raspberries, finished with a hint of Haagse Bluf for a refined and elegant finish.
Silky cauliflower and potato soup finished with truffle oil, topped with golden pangrattato and a drizzle of olive oil—elevated comfort in every spoonful.
Thinly sliced, ripe beef tomatoes layered under homemade pesto of basil, garlic, cashew and Parmesan—finished with a sprinkle of salt flakes and fresh basil.
Poached salmon nestled on haricots verts with avocado and soft-boiled egg, finished with a lemon, mustard and herb vinaigrette—a fresh, balanced Niçoise twist.
Twist-shape fusilli tossed in a creamy roasted red-pepper sauce, finished with dollops of cottage cheese and a sprinkle of chopped pistachios for textured richness.
Warm whole-wheat wraps filled with harissa-spiced meatballs, crunchy red cabbage-carrot slaw tossed in a mustard-honey vinaigrette, topped with toasted pine nuts.
Green spinach pancakes layered with tangy goat cheese and scattered with crispy bacon—perfectly savory with a surprise hint of honey drizzle.
Discover the perfect balance of rich dark chocolate, creamy dulce de leche and a hint of sea salt in this indulgent fudge with a satisfying nutty crunch.
Roasted cauliflower steaks crowned with vibrant salsa verde, nestled atop silky sweet-potato purée—an elegant harmony of creaminess, freshness and subtle bite.