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Nemo Recipes Meet The chef Victor ! Here we make cooking easy and fun with daily recipes and tips for all skill levels

10/17/2026

Dark chocolate and nutty tahini are a match made in dessert heaven. These little brownie bites have a delicate crust, a fudgy center and a beautiful sesame swirl. 🍫

Ingredients
- ½ cup unsalted butter
- 4 oz dark chocolate, chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt

For the tahini swirl
- 3 tablespoons tahini
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons warm water, as needed
- Sesame seeds for topping, optional

Instructions
1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Melt the butter and dark chocolate together, then let cool slightly.
3. Whisk in the sugar, eggs and vanilla until smooth.
4. Fold in the flour, cocoa powder and salt just until combined.
5. Spread the batter in the pan. Mix the tahini with honey or maple syrup and enough warm water to make it easy to drizzle.
6. Spoon the tahini mixture over the brownie batter and swirl gently with a knife.
7. Bake for 20–25 minutes, until the edges are set and the center remains slightly fudgy. Cool completely before cutting into small bites.

Tip: For the fudgiest texture, avoid overbaking. The brownies will continue to set as they cool.

10/17/2026

A lighter twist on classic comfort food! This smoky-glazed turkey meatloaf has a tender center, a caramelized tomato topping and plenty of savory flavor. 🍅

Ingredients
- 1½ lb ground turkey
- 1 small onion, finely diced
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup milk
- 2 tablespoons chopped parsley
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper

For the glaze
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon apple c***r vinegar
- ½ teaspoon smoked paprika

Instructions
1. Heat the oven to 375°F (190°C). Line a small baking tray or loaf pan with parchment.
2. Combine the turkey, onion, egg, breadcrumbs, milk, parsley, smoked paprika, garlic powder, salt and pepper. Mix gently until just combined.
3. Shape into a loaf on the tray, or press gently into the prepared pan.
4. Mix the ketchup, tomato paste, maple syrup, vinegar and smoked paprika.
5. Bake for 25 minutes, then spread half the glaze over the loaf. Continue baking for about 20–30 minutes, glazing again near the end, until the center reaches 165°F (74°C).
6. Rest for 10 minutes before slicing so the juices redistribute.

Tip: Avoid overmixing the turkey mixture. A gentle hand helps keep the meatloaf tender.

10/17/2026

Gnocchi with a gorgeous beetroot twist! These tender pink gnocchi are tossed in nutty brown butter with crispy sage for a simple but beautiful dinner. 💗

Ingredients
- 1 cup smooth cooked beet purée, cooled and excess liquid drained
- 1 cup whole-milk ricotta, drained
- 1 large egg yolk
- ½ cup finely grated Parmesan, plus more to serve
- 1½–2 cups all-purpose flour, as needed
- ½ teaspoon salt
- Black pepper to taste

For the sauce
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- A squeeze of lemon juice, optional

Instructions
1. Mix the beet purée, drained ricotta, egg yolk, Parmesan, salt and pepper.
2. Add flour gradually until a soft dough forms. Avoid adding too much flour, which can make the gnocchi heavy.
3. On a lightly floured surface, roll the dough into ropes and cut into small pieces. Shape with a fork if desired.
4. Cook in batches in gently boiling salted water. When the gnocchi float, cook for another 30–60 seconds, then remove with a slotted spoon.
5. Melt the butter in a skillet over medium heat. Add the sage and cook until the butter smells nutty and turns golden, watching carefully so it does not burn.
6. Toss the gnocchi gently in the brown butter. Finish with Parmesan and a little lemon juice if desired.

Tip: Drain the ricotta and beet purée well before mixing. Add flour a little at a time for soft, tender gnocchi.

Sweet roasted carrots, tangy whipped feta and crunchy pistachios make a simple salad feel restaurant-worthy. Bright, fre...
10/17/2026

Sweet roasted carrots, tangy whipped feta and crunchy pistachios make a simple salad feel restaurant-worthy. Bright, fresh and full of texture. 🥕

Ingredients
- 1 lb carrots, peeled and halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 4 oz feta cheese
- ¼ cup plain Greek yogurt
- 1 teaspoon lemon juice
- 2 tablespoons chopped pistachios
- 2 tablespoons pomegranate seeds, optional
- Fresh dill
- Lemon zest, to finish

Instructions
1. Heat the oven to 425°F (220°C). Toss the carrots with olive oil, cumin, salt and pepper.
2. Roast on a baking sheet for 20–30 minutes, turning once, until tender and caramelized at the edges.
3. Blend the feta, Greek yogurt and lemon juice until smooth and creamy. Add a teaspoon of water if needed.
4. Spread the whipped feta over a serving platter.
5. Arrange the warm carrots on top. Finish with pistachios, pomegranate seeds, dill and lemon zest.

Tip: Let the carrots develop deep golden edges for the best sweet-and-savory flavor.

10/17/2026

Your favorite creamy spinach-artichoke dip, tucked inside a golden, crispy little cup! These are perfect for game day, parties or an easy snack. 🥬

Ingredients
- 24 wonton wrappers
- 1 cup chopped frozen spinach, thawed and squeezed dry
- ¾ cup finely chopped artichoke hearts, drained
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 small garlic clove, minced
- Black pepper to taste
- Olive oil spray

Instructions
1. Heat the oven to 375°F (190°C). Lightly spray a mini muffin pan with oil.
2. Press one wonton wrapper into each mini muffin cup, forming a small basket. Lightly spray the edges.
3. Bake for 5–7 minutes until the wrappers begin to turn pale golden.
4. Mix the spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic and pepper.
5. Spoon the filling into the cups. Bake for another 7–10 minutes, until the edges are crisp and the filling is hot.
6. Let cool for 2 minutes before serving.

Tip: Squeeze as much water as possible from the spinach to keep the wonton cups crisp.

10/16/2026

These mini pear tartlets have everything: crisp, buttery pastry, soft pears and a rich almond filling. A little bakery-style treat you can make right at home. 🍐

Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 ripe but firm pears
- ½ cup almond flour
- 3 tablespoons softened unsalted butter
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 tablespoon apricot jam, optional
- Powdered sugar for finishing

Instructions
1. Heat the oven to 400°F (200°C). Cut the puff pastry into 6 rectangles or rounds and place them on a parchment-lined baking sheet. Lightly score a border around each piece without cutting all the way through.
2. Beat the butter and sugar until smooth. Mix in the egg, almond flour, all-purpose flour, vanilla and optional almond extract.
3. Spread a small amount of almond cream inside each pastry border.
4. Core the pears and slice them thinly. Toss gently with lemon juice, then arrange the slices over the almond cream.
5. Bake for 18–23 minutes, until the pastry is puffed and deeply golden and the filling is set.
6. Warm the apricot jam with a little water and brush lightly over the pears, if desired. Cool slightly and dust with powdered sugar.

Tip: Keep the puff pastry cold before baking for the best flaky layers.

10/16/2026

Sweet, tangy and irresistibly sticky, these tamarind-glazed drumsticks bring a bold new flavor to your dinner table. The glaze caramelizes beautifully while the chicken stays juicy. 🍗

Ingredients
- 8 chicken drumsticks
- 1 tablespoon neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper

For the glaze
- 2 tablespoons tamarind concentrate
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 tablespoons water

To finish
- Sliced scallions
- Sesame seeds
- Lime wedges

Instructions
1. Heat the oven to 400°F (200°C). Pat the drumsticks dry, rub with oil, salt and pepper, and arrange on a lined baking tray.
2. Roast for 25 minutes, turning once.
3. Whisk the tamarind, honey, soy sauce, lime juice, ginger, garlic and water in a small saucepan. Simmer for 2–3 minutes until slightly thickened.
4. Brush the chicken generously with the glaze and roast for another 10–15 minutes, turning and glazing once more. The chicken should reach 165°F (74°C) internally; check the thickest part without touching the bone.
5. Garnish with scallions and sesame seeds. Serve with lime wedges and any remaining glaze that has been safely heated.

Tip: Watch closely after glazing because honey can brown quickly.

10/16/2026

A can of chickpeas can become something seriously delicious. These golden fritters are crisp around the edges, tender inside and full of fresh herbs. 🍋

Ingredients
- 1 can chickpeas, 15 oz, drained and rinsed
- 1 large egg
- ¼ cup all-purpose flour
- 2 scallions, finely sliced
- ¼ cup chopped fresh parsley
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- Black pepper to taste
- 2 tablespoons olive oil, plus more as needed

For the lemon yogurt dip
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, finely grated
- Salt and pepper to taste

Instructions
1. Pat the chickpeas dry, then mash them with a fork, leaving some texture.
2. Mix in the egg, flour, scallions, parsley, cumin, paprika, salt and pepper.
3. Shape into small, flat patties. If the mixture feels too wet, add a little more flour.
4. Heat the olive oil in a skillet over medium heat. Cook the fritters for 3–4 minutes per side until golden and cooked through.
5. Stir together the yogurt, lemon juice, garlic, salt and pepper. Serve alongside the warm fritters.

Tip: Let the mixture rest for 5 minutes before shaping so the flour can absorb moisture.

Sweet maple, earthy sage and beautifully caramelized squash make this simple autumn side dish feel special. 🍁Ingredients...
10/16/2026

Sweet maple, earthy sage and beautifully caramelized squash make this simple autumn side dish feel special. 🍁

Ingredients
- 2 medium delicata squash
- 1½ tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 fresh sage leaves, finely chopped
- 2 tablespoons toasted pumpkin seeds

Instructions
1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash the squash, slice lengthwise and remove the seeds. Cut into ½-inch half-moons or rings.
3. Toss with olive oil, maple syrup, salt, pepper and chopped sage.
4. Arrange in a single layer and roast for 20–25 minutes, flipping halfway through, until tender and deeply golden at the edges.
5. Finish with toasted pumpkin seeds and serve warm.

Tip: Delicata squash has an edible skin, so there is no need to peel it.

10/16/2026

Crispy on the outside, savory and colorful inside! These rice paper dumplings are the perfect crunchy snack when you want something different. 🌶️

Ingredients
- 12 rice paper wrappers
- 2 cups finely shredded cabbage
- 1 small carrot, grated
- 1 cup finely chopped mushrooms
- 2 scallions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Neutral oil for pan-frying

For the dip
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon lime juice

Instructions
1. Sauté the cabbage, carrot, mushrooms and scallions until tender. Stir in the soy sauce and sesame oil, then let the filling cool.
2. Briefly soften one rice paper wrapper in water. Add a spoonful of filling and fold into a tight parcel. Wrap it in a second softened wrapper for extra crispness.
3. Pan-fry in a thin layer of oil over medium heat, turning carefully, until golden and crisp on all sides.
4. Mix the dipping sauce ingredients and serve immediately.

Tip: Do not soak the wrappers for too long, or they may tear.

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