About Me

Intergalactic ingredient illusionist from planet Branespidea, temporarily visiting planet Earth.

I share cooking tips and my exclusive recipes from space while teaching you Branespidean. Subscribers, can send me ingredients they have available in their kitchen, and I will create and send them an original recipe featuring such ingredients.

?Lumion ezta vannik! ?

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Dear Erthkinu (Earthling),

No recipes in this post, but just a bit of Branespidean culture, inspired by the previous recipe. 🧅

In Branespidean, the phrase "Chicken and egg situation" translates to "Cluk-Ohrb Ammelid" (Cluk for the chicken's sound and Ohrb for the egg's shape).

This idiom has a fascinating origin on planet Branespidea, deeply rooted in their agricultural practices and philosophical debates. Branespideans, known for their advanced bioengineering skills, once faced a significant dilemma in genetically designing a creature that could thrive in their unique ecosystem.

The debate was whether to first modify an existing creature to lay the perfect egg or to engineer the perfect creature that could then produce the optimal egg. This led to widespread discussions about cause and effect, origins, and the nature of creation, much like the philosophical debates surrounding the chicken and egg situation on Earth.

Over time, the "Cluk-Ohrb Ammelid" has come to symbolize any complex, circular problem where it's challenging to determine the starting point, often used in discussions ranging from technology development to societal changes on Branespidea. It's a testament to their love for deep thought, humor, and the intertwining of science with daily life. 🐔🥚
Ah, a cosmic trio of 🥚 eggs, 🐔 chicken, and 🧀 cheese! A combination that is sure to transport your taste buds to another galaxy. Just give me a moment to consult my interstellar recipe database... Ah, yes! I have just the recipe for you.



1️⃣ 4 🥚 eggs
2️⃣ 1 cup cooked 🐔 chicken, shredded
3️⃣ 1/2 cup 🧀 cheese (cheddar or Gouda), grated
4️⃣ 1/4 cup milk
5️⃣ 1/4 cup onion, finely chopped
6️⃣ 1/4 cup bell pepper, diced
7️⃣ 2 tablespoons fresh parsley, chopped
8️⃣ Salt and pepper, to taste
9️⃣ 1 tablespoon olive oil


Preheat your spacecraft's stovetop to medium heat and add olive oil to a non-stick pan.
In a mixing bowl, whisk together the 🥚 eggs, milk, salt, and pepper until well combined.
Add the shredded 🐔 chicken, grated 🧀 cheese, chopped onion, diced bell pepper, and fresh parsley to the egg mixture. Stir gently to incorporate all the ingredients.
Pour the mixture into the preheated pan and cook for about 5 minutes, or until the edges are set.
Carefully flip the frittata using a spatula or by taking a cosmic leap of faith. Cook for an additional 3-4 minutes, or until the center is cooked through.
Transfer the frittata to a serving dish and let it cool for a few minutes before slicing into cosmic wedges.
Serve the Astro Chicken Frittata with a side of celestial greens or a slice of freshly toasted space 🍞 bread.

I invented this recipe when I was running as Chef at "The Chickafritt Diner," a popular eatery nestled in the vibrant galaxy of Centaurus. In Centaurus, the inhabitants have a fondness for a touch of heat, so feel free to sprinkle some red pepper flakes on top of the frittata for an otherworldly kick. Enjoy this egg-cellent creation from beyond the stars!

And remember, "The Chickafritt Diner" is located in the heart of Centaurus, a galaxy known for its mesmerizing nebulae and captivating star clusters. The inhabitants of Centaurus are particularly fond of a twist of lime in their dishes, so consider squeezing a bit of fresh lime juice over the frittata for an extra burst of flavor. Gleefar Culinorix! (Happy cooking, in Branespidean).
Ah, a delightful combination of chocolate and Manchego cheese! A truly cosmic pairing, if I may say so myself.
Introducing the "Galactic Truffle Fondue":


200g white chocolate
100g Manchego cheese
1 cup heavy cream
2 tablespoons cognac
1 teaspoon vanilla extract
Assorted fruits (strawberries, bananas, etc.) for dipping
Brioche or pound cake, cubed, for dipping

1️⃣ In a double boiler, melt the white chocolate and Manchego cheese together, stirring until smooth.
2️⃣ Slowly add the heavy cream, cognac, and vanilla extract, stirring continuously until well combined.
3️⃣ Transfer the mixture to a fondue pot and keep warm over low heat.
4️⃣ Arrange the assorted fruits and cake cubes on a platter for dipping.
5️⃣Invite your fellow space explorers to gather around the fondue pot and dip their chosen delights into the warm, velvety mixture.

Enjoy the interplay of sweet chocolate and creamy Manchego cheese, as you embark on a cosmic flavor adventure!

I have invented this recipe when I was running as Chef at "The Erthkinulang Bistro," a renowned restaurant located in the enchanting galaxy of Condor. The inhabitants of Condor have a penchant for a touch of spice, so feel free to add a pinch of chili powder to the fondue for an otherworldly kick. "Thava una dulcis morsellum!" 🍩

🍩 This phrase is often used among Branespidians when sharing treats or delicacies, embodying their love for small, sweet moments of joy! A truly sweet sentiment, isn't it?
Here is a unique recipe with calming properties to...

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4 tips to discern a quality cheese from a meh one:

1️⃣If you taste some bitterness, stop for a moment! If the cheese is made with vegetable rennet, bitterness is a virtue, but if the cheese is made with animal rennet, bitterness means low quality.

2️⃣ Yellow doesn't mean poor quality! Cheese made from pasture-raised cow's milk is yellow, whereas cheese made from cows raised in stalls tends to be white. Pasture-raised sheep cheese has a greenish tint. In essence, the stronger the hue, the more grass the animal has eaten.

3️⃣ The rind, known in jargon as "nail" must be thick enough to prevent it from yielding and opening during the seasoning but not thick enough to allow exchange with the outside. If the crust is very thick we can expect some acidity.

4️⃣ Last but not least, the aroma! The aromatic balance must be constant from the beginning to the end of the tasting, without sudden changes.
Presenting "Messier 11 Foie Gras and Ham crostini ...

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"Messier 11 Foie Gras and Ham with Fig and Balsamic Reduction."

I've invented it in honor of Gottfried Kirch when I was running as #Chef at "The Wild Duck Gourmet," a restaurant located in the constellation Scutum.

Also available in its crostini variant.

Recipe available to subscribers, or tip 5 and I will send via DM.
HOW TO COLD-PEEL TOMATOES Take a knife and on the...

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This #HubbleClassic taken on May 22 1995 shows Saturn's ring system turned edge-on, an event which happens approx. every 15 years.


?"Saturn Peach and Onion Ring Salad."?


- 2 Saturn peaches, pitted and thinly sliced
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 large onion, sliced into rings
- 1/2 cup buttermilk
- 2 cups panko breadcrumbs
- 1/4 cup olive oil
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste


Preheat oven to 400°F (200°C).
In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.
Dip each onion ring in the buttermilk, then coat it in the flour mixture.
Dip the onion ring in the buttermilk again, then coat it in the panko breadcrumbs, pressing the breadcrumbs firmly onto the onion ring.
Place the onion rings on a baking sheet lined with parchment paper and drizzle with olive oil.
Bake the onion rings in the oven for 20-25 minutes, or until golden brown and crispy.
In a large bowl, combine the sliced Saturn peaches, mixed greens, crumbled feta cheese, and chopped fresh mint.
In a small bowl, whisk together the balsamic vinegar and honey.
Drizzle the balsamic and honey mixture over the salad and toss to combine.
Season the salad with salt and pepper to taste.
Serve the salad topped with the crispy onion rings.

I have invented this recipe when I was running as Chef at "The Lunar Garden," a restaurant located in the Ursa Major constellation. The inhabitants of Ursa Major love their food to be fresh and flavorful, so I created this Saturn peach and onion ring salad to showcase the natural sweetness of the peaches and the crunchiness of the onion rings, complemented by the tanginess of the balsamic and honey dressing.

Noritha viroldesha!
("Happy lunch!" in English.)

Peel a potato, cut it in half, and add it to the soup or gravy, cooking for another ten minutes. The potato will absorb the excess salt, rebalancing the preparation. Try it out and let me know.