Recipes

Rye is a grain that thrives in the relatively cold environment in Scandinavia, so that means that bread made using rye flour is common in Denmark. This is my recipe for a dark, malty sourdough rye bread with rye kernels and pumpkin seeds.

Prep	0:05
Cook	5:20
Yields	1 serving

Ingredients

Daily feedings:

50 g starter
100 g flour
100 g water

For levain:

150 g sourdough rye starter
180 g rye flour
300 g water

For bread:

330 g rye kernels (cracked, if you can't get these, use whole rye kernels but soak them even longer
170 g pumpkin seeds
500 g water
400 g levain
1000 g soaked seeds
200 g water
50 g malt syrup
400 g rye flour
20 g fine salt

Instructions

Mix all the ingredients for the levain; There will be enough levain to save for the next bread.
Mix the seeds with the water and leave to soak overnight.
Put 400 grams of the levain, 20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour and 200 grams of water in a bowl. Whatever of the levain is left over, is your new mother rye starter. Put it in the fridge until the next time you need it.
Strain whatever water hasn't been soaked by the seeds and add the seeds to the bowl.
Mix the dough by hand until everything is really well incorporated.
Butter a large bread pan liberally.
Add the dough and level it using a wetted spatula.
Leave to proof covered with a wet dish towel or cling film.
A rye bread needs to rise about 30%-50% before it's put in the oven. If you put it in too early, the bread will crack on top because of too much oven spring, if you put it in too late the bread will deflate in the oven. The proofing can take anywhere from 2 to 6 hours depending on a lot of factors, like the ambient temperature, the strength of your starter, the temperature of the dough and the consistancy of the dough A good rule of thumb for when it is ready to put in the oven is when there is 6-7 pinhead sized holes on top of the dough.
Heat the oven to 240°C/465°F/Gas Mark 9. When the bread is ready to bake, put it in the oven and close the door.
Bake for 10 minutes, then reduce the temperature to 180°C/355°F/Gas Mark 4.
Bake for another 40-70 minutes until the breads internal temperature is 98°C/208°F.
Leave the bread to cool on a wire rack. Once it's cooled to room temperature, put it in zip lock bags and let it rest for a day before slicing into it.

Breads

Sourdough starter

From: foodgeek.dk Video: https://www.youtube.com/watch?v=ZU2z8u7MErI

Prep

1:00

It is very simple to make your own sourdough starter. All you need is time and patience.

Ingredients

Starter:

100 g rye flour
150 g water

Daily feedings:

50 g sourdough starter
100 g rye flour
100 g water

Instructions

Start by putting 100 grams of rye flour and 150 grams of water in a glass container
Mix thoroughly so all the flour been hydrated
Put somewhere warm to the next day (in a window in the sun or near a heater)
Feed.
The follow this routine until you have an active sourdough starter. You know it is active when it grows to double size over four to eight hours after you've fed it

Daily feedings:

Mix the sourdough starter Measure 50 grams of sourdough starter in a fresh glass container
Add 100 grams of bread flour and 100 grams of water and mix thoroughly. Close the container. You can seal it if you want.
Store somewhere warm (about 25°C/77°F)
Repeat every day until your sourdough starter is bubbly and super active. Normally it takes six to seven days.

Breads

Palanga-Style Rye Bread

Ingredients

Levain

140 g active rye starter (100% hydration)
140 g rye flour
140 g water
→ Total levain: 420 g

Fresh yeast (alternative to levain)

30 g fresh yeast (≈ 3 tbsp, crumbled)
80 g warm water (~38 °C)

Scald

500 g medium rye flour
2 tbsp rye malt
- or 2 tsp molasses / barley malt syrup
2 tsp caraway seeds (optional)
700 g hot water (~65 °C)

Main Dough

All the scald
300 g additional rye flour
200 g bread flour (or all-purpose)
16 g salt (3 tsp)
30 g sugar (2 tbsp)

Method

1. Make the scald (morning)

Mix rye flour, malt/molasses, caraway, and hot water.
Cover and rest 2–3 hours, then cool to lukewarm.

2. Mix the dough

(Fresh yeast version) Dissolve 30 g fresh yeast in 80 g warm water. Or use 300g levain.
Add this to the cooled scald along with:
- 300 g rye flour
- 200 g bread/AP flour
- 16 g salt
- 30 g sugar
Mix thoroughly (rye dough = sticky clay texture).

3. Bulk ferment

Let rise warm 1.5–2 hours, until puffy and cracked.

4. Shape & proof

Shape with wet hands.
Proof 1–1.5 hours until expanded and cracked again.

5. Bake

230 °C for 15 min
Then 200 °C for 45–55 min
Or just 200 °C for 70 min. Keep the bread in the oven, while preheating. Brush crust with boiling water after baking.
Cool 2+ hours before slicing.

Brunch

Avo Poached-Egg Sandwich

A perfect brunch treat.

Yields

2 servings

Ingredients

2 toasts, or 1 bagel
1 avocado
1 slice of smoked salmon
2 eggs
2 spreads of cream cheese (e.g. Philadelphia)
1 pinch of salt
1 pinch of pepper
1 pinch of paprika

Instructions

Poach the eggs.
1. Fill 3/5 of the deep pan with salted water.
2. Bring it almost up to the boiling point (induction stove level 7).
3. Crack each egg in a row in a small bowl.
4. Then carefully pour it out into the almost boiling water.
5. Repeat with each egg.
6. Keep it on the heat for 2 min.
7. Remove the pan from the heat, cover with a lid, let it rest for 1-2 minutes.
8. Remove the poached eggs with a colander from the water.
Cut the bagel horizontally into halves. Roast it a little bit. Spread cream cheese on top.
Mash the avocado. Spread it on top of bagel halves. Add a bit of salt on top.
Cut the smoked salmon slice into two and place it on top of avocado layer.
Place poached eggs on each half. Add salt, pepper, and paprika for color. Enjoy!

Brunch

Crêpes

From: pepperplate.com

Prep	0:10
Cook	0:30
Yields	3 servings

Ingredients

270 g flour
3 eggs
270 g milk
3 pinches salt, 2-3 pinches = half a teaspoon
300 ml water, use pale lager beer for extra taste

Instructions

Pour all ingredients into a bowl. Mix everything well with a mixer. (Optionally) let it rest for up to 2 hours.
Heat the (crepes) pan (better two, it's faster) to medium high heat (220 C, step 8).
Slightly wet a piece of paper with sunflower oil and wipe the pan.
Once the pan is hot, pour two crepe ladles worth of batter in the center of the pan and quickly tilt the pan in a circular motion to cover the whole pan with batter.
When the edges of the crepe start lifting up or change color (roughly after 90 seconds), flip the crepe with a long spatula.
Cook the second side for another 20 seconds to one minute.
Stack the crepes on a plate, or eat them as soon as they are ready.

Brunch

Manų košė (Манка)

Yields

2 servings

Traditional lithuanian breakfast porridge.

Ingredients

600 g milk, optionally mixed with water
6 tbsp (heaped) semolina flour

Instructions

Heat the milk up to 70 C.
Add semolina flour.
Mix well until the porridge thickens. Then remove from heat.
Serve in a bowl with cinnamon, marmalade, or maple syroup.

Brunch

Tortilla de Patatas

From: 20minutos.es

An essential part of the Spanish cuisine.

Ingredients

500 g potatoes, sliced in small cubes or thin half-slices
5 eggs, whisked
1 medium onion
1 garlic clove (optional)
Olive oil
Salt and pepper

Preparation

In a medium-hot pan add a generous amount of oil. When the oil is hot, add potatoes to the pan. Stir occasionally.
After a minute or so, add onions and garlic. Season it with salt and pepper. Keep stirring occasionally, until the potatoes become ready.
In a bowl, beat the eggs, season with salt and pepper, then whisk it until combined.
When the potatoes are ready and slightly browned, pour the eggs into the pan. Flatten the mixture, make sure the eggs make it to the bottom of the pan. Then stop stirring.
After the bottom of tortilla is ready (after 30-60 s, depending on the desire of "readiness"), cover the pan with a plate, press the plate against the edges of the pan, then flip the pan with the plate over. Then slide the tortilla back into the pan. Fry until the tortilla is ready (30-60 s)
Flip the tortilla onto a serving plate, then serve.

Brunch

Varškėčiai su bananu (Syrniki s bananom)

Prep	0:10
Cook	0:10
Yields	4 servings

Ingredients

For the cake:

500 g quark or tvorog (varškė)
5-6 tbsp flour
2 eggs
1 banana
1 tbsp sugar
1 tsp baking powder
a pinch of salt

Instructions

Add all ingredients to food processor and mix well.
If it does not mix well (often happens when you use tvorog) slowly pour in some milk until it does.
Heat the pan to 180C (medium, level 6 on an induction cooker).
Add generously oil to the pan.
Use a table spoon to pour small pancakes into the pan.

Casserole

Chanakhi (Čenakai)

Sources: zinaukaip.lt, delfi.lt, myrecipe.ge, livemaster.ge

A juicy traditional Sakartvelian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic.

Chanakhi are normally prepared on clay pots. A clay pot normally holds one ration worth of food. If you do not posses such a pot, it can be substituted with a dutch oven.

There are several accepted methods of preparing this dish that can be classified into two broad categories: one pre-fries all ingredients and then later assembles into a clay pot, the other assembles everything into a clay pot and then lets all ingredient get prepared in the oven. Additionally, one may choose to marinade the meet prior to cooking.

In this recipe we will focus on a simpler method, where we assemble all the ingredients to a pot and prepare it fully in the oven.

Yields	1 servings (1 clay pot)
Prep time	0:30
Cook time	2-3 h

Ingredients

150 g lamb (ideally fatty, can be replaced with veal, or worst case pork neck, and finally chicken thighs), cut in small cubes
200 g eggplant (1/3 to 1/2 of an eggplant), sliced along the long side, salted and then drained
2 potatoes, sliced along the long side into 4-6 pieces
2 tomatoes, chopped
3 green onion leaves
2 cloves of garlic, cut in 4 pieces each
3 tbsp chopped parsley
1/4 tsp of grounded cumin (Kreuzkümmel, зира)
3 tsp Provencal herbs (thyme, oregano, rosemary)
Salt and pepper
2 tbsp of olive oil

Preparation

Preheat the oven to 210 degrees.
Apply the oil to the clay pot.
Arrange the eggplant slices on the sides.
Place the meat at the bottom of the dish in the center of the eggplant circle. Season with salt, pepper, and cumin.
Place a layer of the potatoes on top of the meat.
Then place the cloves of garlic.
Then place tomatoes.
Season with salt, pepper, onion, and herbs.
Put the pot to the oven. For 2-3 h.

Casserole

Gefüllte Peperoni

From: bettybossi.ch

Tasty long papers filled with ground beef.

Prep	0:15
Cook	0:15
Yields	4 servings

Ingredients

Peperoni:

8 spitz-peperoni, long capsicums
1 tsp salt
3 tbsp oil

For the filling:

2 onions
2 tomatoes
125 g olives
100 g mozzarella
1 tbsp oil
400 g ground beef

For the garnish:

4 branches of fresh oregano

Instructions

Heat the oven to 220.
Halve the capsicums, remove the seeds, and place on the baking paper.
Add oil on top of the capsicums and bake for 10 minutes.
Cut the onions finely.
Cut the tomatoes in cubes.
Cut olives in rings.
Add oil to the pan.
Fry olives, onion, and meat for 2 minutes.
Add tomatoes and salt to the pan then mix well.
Take out the capsicums from the oven and put the filling into the capsicums.
Top the capsicums with mozzarella.
Put the capsicums back to the oven for 10 more minutes.
Finally, top cooked capsicums with the fresh oregano.

Casserole

Kugelis

Yields

6 servings

Another (Yiddish) Lithuanian classic. This time of a jewish origin.

Ingredients

1.3 kg potatoes
2 onions
2 eggs
250 ml milk
200 g smoked bacon, in cubes
0.5 tbsp salt
0.5 tsp black pepper

Instructions

Finely grate potatoes and onions together.
(Optionally) half of the onions may be fried with the bacon instead.
Combine all ingredients and mix them well. Fill the baking form with the mixes mass and bake it in the pre-heated to 180 C oven for 90 minutes or until the sides become brownish and the top golden.

Casserole

Moussaka

From: littlecookingtips.com

Prep	1:00
Cook	2:00
Yields	8 Servings

Moussaka is by far the most popular Greek dish worldwide. It's a very tasty casserole, and one of the top Greek comfort foods.

Ingredients

Middle layer:

500 g ground beef
600 g (2 big) tomato, grated
160 g (1 medium) green capsicum (or carrots), finely chopped
280 g (2 middle sized) onion, finely chopped
4 garlic cloves, finely chopped
250 ml (.5 cup) wine
1 teaspoon cinnamon powder
250 ml (.5 cup) olive oil
salt and pepper

Base layer:

440 g potato, cut into thin slices
360 g eggplant, cut into thin slices
500 ml (1 cup) olive oil

Top layer:

60 g (4 tablespoons) flour
100 g tablespoons butter
750 ml (1.5 cups) milk in room temperature
0.5 teaspoon nutmeg
80 g Graviera cheese, grated
1 salt

Instructions

Faster version

Preheat the oven to 200 C.
Slice the eggplant. Add it to a bowl, add generously salt and mix well. Set it aside to let the salt extract the bitter juice.
Slice the potatoes. Cover all the bottom of the baking pan with potatoes. Spread olive oil then add salt and pepper. Bake it in the oven for 20 mins.
Chop the onions, garlic, and bell pepper.
Add the olive oil in a medium-sized pan, on medium to high heat. Once hot add the onion and the capsicum. Saute for 2 minutes.
Add ground beef. Continuously stir and cook until all moisture evaporates (about 3 minutes).
Reduce the heat to medium and add the garlic, the cinnamon, salt, and pepper. Cook, stirring often, for 4 minutes
Add the wine, and tomato. Cook about 10 minutes, until all moisture evaporates. While it's cooking, Pour away all liquid juice from the eggplant bowl. Squeeze eggplant to the bottom of the bowl to squeeze a bit more juice. Start cooking the Béchamel sauce.
After the potatoes spent 20 minutes in the oven, take it out. Add slices of eggplant on top of the potatoes, add olive oil, salt, and pepper. Put it back to the oven for another 20 mins. Then take out of the oven.
Prepare the Béchamel sauce.
1. Take a pot (on the scale) and add the required amount of butter, flour, salt and nutmeg!
2. In a separate bowl pour milk and heat it to 60-70 C.
3. Put the pot with butter and flour on medium heat and stir continuously until the butter melts and everything combines.
4. Pour in the hot milk, continue stirring until Béchamel reaches the desired creamy consistency.
Add beef on top of the eggplant, then add bechamel, and sprinkle cheese on top of it.
Put it to the oven for another 20 minutes.

Slow full version

Middle layer:

Add the olive oil in a medium-sized pan, on medium to high heat. Once hot add the onion and the capsicum. Saute for 2 minutes.
Add ground beef. Continuously stir and cook until all moisture evaporates (about 3 minutes).
Reduce the heat to medium and add the garlic, the cinnamon, salt, and pepper. Cook, stirring often, for 4 minutes
Add the wine. Continue cooking for 2 minutes more
Add the tomato. Cook about 10 minutes, until all moisture evaporates.

Base layer:

Add the olive oil in a medium size pan, put it on high heat.
Fry the potatoes for about 3-4 minutes (turn once). Don't to fry the potatoes all the way through. They need to be soft but not completely done.
Remove them from the pan and let them drain on paper towel.
Then fry the eggplants for 2 minutes (turn once). Don't to fry the eggplants all the way through. They need to be soft but not completely done.
Remove from the pan and let them drain on a paper towel as well.

Top layer:

Melt the butter in a small pot on medium to high heat.
Slowly add the flour, while constantly whisking. The butter must be completely absorbed by the flour, forming a thick mixture.
Reduce the heat to medium and slowly pour the milk into the pot, constantly whisking.
Add the nutmeg and the salt.
Cook, until you get a not too thick., creamy result.

Assembly:

Put the fried potatoes in the bottom of a small baking pan, then add on top of them the fried eggplants.
On top of the eggplants spread the ground beef.
Pour the bechamel sauce into the baking pan on top of the ground beef.
Sprinkle with the cheese.
Baking. Put the baking pan in the oven, in the middle rack at 180°C for 50 minutes.
Remove the pan from the oven and leave aside for at least 30 minutes to chill before serving.

Casserole

Shepherd's Pie

Source

Ingredients

2 carrots, grated
1 brown onion, diced
Small bunch thyme, finely sliced
2 carrots, grated
1 brown onion, diced
Small bunch thyme, finely sliced
2 tbsp olive oil
800g lamb mince
Salt and pepper to taste
2 tbsp tomato paste
1 tbsp Worcestershire sauce
200ml red wine
600ml chicken stock
150g frozen peas
1 kg potatoes peeled
100ml milk
100g parmesan

Method

In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
After 3 minutes, add the carrot and cook for a further 2 minutes
Add the thyme and then the lamb mince with a good pinch of salt and pepper
Stir well before adding the Worcestershire sauce, wine and tomato paste
Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
In the last 5 minutes of cooking the lamb, add the peas and stir well
Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
Place into a 180 C over for 25 minutes or until golden brown

Casserole

Quiche with Vegetables

From NYTimes Cooking and personal experience.

Yield	4-6
Time	1h

Ingredients

Base

1 (32 cm) Kuchenteig
4 eggs
1 cup milk
120 g Gruyère, grated
2 tablespoons extra-virgin olive oil
Salt, pepper to taste

Variant: Grilled Mediterranean Vegetables

Note! Gruyere can be substituted with mozzarell (for the Italy nostalgia) a or even chèvre (for an extra oompf).
1 yellow onion
1 clove of garlic
1 kg of vegetables
- 2 medium (~250g each) aubergines
- 1 (~150g) bell pepper
- 1-2 carrots
- 1-2 tomatoes
Oregano
Plenty of salt
Plenty of extra-virgin olive oil

Variant: Cabbage and Spring Onion

1 cup chopped spring onion
1 medium cabbage (1 kg), cored and shredded
Salt to taste
1 teaspoon caraway seeds

Method

Variant: Grilled Mediterranean Vegetables

Heat the oven to 200C.
Take a shape of ~29-30cm, put the dough in it and shove it to the oven for 5-10 minutes.
Cut the aubergines into bit sized pieces, place it on an oven tray, and cover in salt. Let it rest for 15 minutes.
Finely chop the onion and garlic.
Cut the rest of the vegetables. Prepare them for grilling by placing them on an oven tray. Brush olive oil onto them. Sprinkle salt and pepper to taste. (For dried oregano, for fresh, see below) Sprinkle oregano on top of tomatoes.
Remove the excess liquid from the aubergines, brush olive oil generously, add pepper to taste.
Shove the vegetables to the oven. Switch the oven to the fan mode.
In the meantime fry onions with the garlic.
Once everything is ready, assemble. To the form with a dough add onions, aubergines, bell pepper, carrots, and tomatoes. (In case of fresh oregano) sprinkle the chopped fresh oregano on top.
Beat eggs with milk, add salt and pepper to taste. Carefully pour them onto the vegetables.
Sprinkle the cheese on top.
Switch the oven to heating mode (switch off the fan). Shove the quiche to the oven for around 30 minutes until readiness.
Let it rest for 10 minutes before serving.

Variant: Cabbage and Spring Onion

Heat olive oil over medium heat in a large, heavy skillet and add onions. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and continue to cook 3 to 5 minutes, until beginning to color. Add cabbage and cook, stirring often, until cabbage wilts, about 5 minutes. Add another pinch of salt and caraway seeds and continue to cook for another 5 to 10 minutes, until cabbage is sweet, cooked down, lightly colored and very tender. Taste, adjust salt, and add freshly ground pepper. Remove from heat.
Preheat oven to 180 degrees.
Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in the oven for 5 minutes. (The egg seals the crust so that it won’t become soggy when it comes into contact with the custard.)
Add salt, pepper, and milk to remaining eggs and whisk together.
Spread cabbage and onion in an even layer in the crust. Sprinkle cheese evenly on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the quiche, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in oven and bake for 30 to 35 minutes, until set and just beginning to color on top. Remove from oven and allow to sit for at least 10 minutes before serving.

Tip

Advance preparation: You can make the cabbage and onion filling up to 3 days ahead. Keep uncovered in the refrigerator so that moisture evaporates (otherwise the liquid will dilute the custard). The quiche will keep for 3 or 4 days in the refrigerator.

Casserole

Lasagne

From bettybossi

Yield	8
Time	1h 30 min

Ingredients

400 g	Rüebli
400 g	Sellerie
4	Zwiebeln
4	Knoblauchzehen
2 Zweiglein	Majoran
2 Zweiglein	Rosmarin
	Öl zum Braten
1200 g	Hackfleisch (Rind)
150 g	cubetti di pancetta
8 EL	Tomatenpüree
6 dl	Rotwein (z.B. Chianti)
8 dl	Fleischbouillon oder 1 Dose gehackte Tomaten (ca. 400 g)
	Salz, Pfeffer, nach Bedarf
50 g	Butter
6 EL	Mehl
12 dl	Milch
1.5 TL	Salz
wenig	Pfeffer
30	Lasagne-Blätter
140 g	geriebener Parmesan

Method

Gemüse schälen. Rüebli und Sellerie in Würfeli schneiden oder grob reiben. Zwiebeln fein hacken, Knoblauch pressen. Majoran und Rosmarin fein schneiden.
Wenig Öl im Brattopf heiss werden lassen. Fleisch portionenweise je ca. 2 Min. anbraten. Herausnehmen, Hitze reduzieren, Bratfett auftupfen, evtl. wenig Öl beigeben. Pancetta mit Zwiebeln und Knoblauch andämpfen, Tomatenpüree kurz mitdämpfen. Rüebli und Sellerie beigeben, kurz weiterdämpfen. Wein und Bouillon dazugiessen, aufkochen, Hitze reduzieren. Majoran und Rosmarin mit dem Fleisch wieder beigeben, mischen, zugedeckt ca. 30 Min. köcheln, würzen.
Butter in einer Pfanne warm werden lassen. Mehl beigeben, unter Rühren mit dem Schwingbesen dünsten, das Mehl darf dabei keine Farbe annehmen. Pfanne von der Platte nehmen. Milch dazugiessen, unter Rühren aufkochen, Hitze reduzieren, würzen, bei mittlerer Hitze unter gelegentlichem Rühren ca. 10 Min. köcheln, bis die Sauce sämig ist.
Ofen auf 200 Grad vorheizen. 4 EL Béchamelsauce in der vorbereiteten Form (5L order 2x 2.5L) verteilen. Lasagne-Blätter, Fleisch- und Béchamelsauce lagenweise in die Form schichten, mit Béchamelsauce abschliessen. Käse darüberstreuen.
Backen: ca. 35 Min. in der unteren Hälfte des Ofens. Herausnehmen, ca. 5 Min. ruhen lassen, Lasagne anrichten.

Casserole

Chicken & Quinoa Broccoli Casserole

A nutritious, protein-packed casserole that’s creamy, cheesy, and satisfying.
This recipe uses pre-cooked quinoa and chicken but skips pre-cooking the broccoli to save time.
It’s perfect for meal prep and a family-friendly dinner!

Recipe Details

Yield	Prep Time	Cook Time	Total Time	Calories (per serving)
6 servings	15 minutes	35-40 minutes	~50-55 minutes	~400 kcal

Ingredients

Main Ingredients:

250g quinoa (uncooked) → 500g cooked quinoa
450g cooked chicken breast, shredded (or rotisserie chicken)
300g broccoli florets, chopped (raw, not pre-cooked)
300g Greek yogurt (or cottage cheese)
180ml low-sodium chicken broth

Seasonings & Toppings:

170g shredded cheddar cheese (plus extra for topping)
50g Parmesan cheese (optional, for extra flavor)
50g whole wheat breadcrumbs (optional, for crunch)
1 tsp garlic powder
1 tsp onion powder
¾ tsp salt
½ tsp black pepper
½ tsp paprika (optional)

Instructions

1. Preheat Oven

Set to 190°C (top/bottom heat) or 175°C (fan-assisted).
Grease a 33x23 cm baking dish.

2. Cook Quinoa

Rinse 250g quinoa under cold water.
Cook according to package instructions.
Set aside (should yield ~500g cooked quinoa).

3. Cook Chicken (If Not Using Rotisserie)

If using raw chicken, cook in a pan over medium heat for 8-10 minutes (or boil for 15 minutes), then shred.
If using rotisserie chicken, shred directly.

4. Assemble Casserole

In the baking dish, mix cooked quinoa, shredded chicken, raw broccoli, garlic powder, onion powder, salt, pepper, and paprika.
Stir in Greek yogurt and chicken broth for creaminess.
Sprinkle cheddar and Parmesan cheese on top.

5. Bake (Covered)

Cover with foil and bake for 25-30 minutes until bubbly and broccoli is tender but still slightly crisp.

6. Remove Foil & Add Crunch (Optional)

If using breadcrumbs, sprinkle them on top.
Bake uncovered for 10 more minutes until golden brown.

7. Rest & Serve

Let sit for 5 minutes before serving.

Desserts

Angel Food Cake

From Adam Ragusea

I have leftover egg whites. Should I just throw them away? Try the angel food cake instead!

Ingredients

5 egg whites
1/2 teaspoon cream of tartar (or a squeeze of lemon juice)
175 g granulated sugar
1/2 cup (60g) flour (cake flour, ideally)
salt
vanilla (or some other extract)

Instructions

Bake this in a narrow pan — one big loaf pan, or two smaller ones would be good. Line the pan entirely with parchment paper before you start on the batter. Get the oven heating to 350ºF/180ºC.
Put the cream of tartar in the egg whites and beat to stiff peaks. Gradually beat in the sugar until the foam is stiff again. Beat in a pinch of salt and a splash of vanilla. Beat in the flour until the mixture is just homogenous — no longer.
Scrape into the pan and bake until a skewer to the center comes out clean — about an hour, but it'll depend on the dimensions of your pan. Let cool thoroughly before taking it out of the pan and peeling off the parchment paper.
A serrated knife is good for slicing. I like eating it plain, but you could top it with whipped cream, berrie.

Desserts

Banana Bread

From: cookidoo

Eine ganze Welt voller Thermomix® Rezepte – Cookidoo® bringt Köstlichkeiten aus aller Welt zu dir nach Hause. Eine riesige Auswahl an Rezepten und Ideen – hier findest du garantiert bei jedem Besuch kulinarische Inspirationen.

Prep	0:10
Cook	1:40
Yields	12 servings

Ingredients

130 g unsalted butter
350 g ripe bananas
100 g caster sugar
2 eggs
220 g plain flour
2 tsp baking powder
1 pinch salt
1 tsp bicarbonate of soda
100 g buttermilk
2 tsp natural vanilla extract

Instructions

Melt butter with sugar.
Mix everything.
Bake in 180 C for about 50 minutes

Desserts

Blueberry Muffins

From allrecipes

Yield

12 muffins

Ingredients

Muffins:

240 g flour
200 g sugar
3 tsp baking powder
0.75 tsp salt
2 eggs
100 g milk
90 g vegetable oil
200 g blueberries (fresh or frozen, raspberries work great too)

Crumb Topping:

50 g flour
130 g sugar
75 g butter
2 tsp ground cinnamon

Method

Preheat the oven to 200 C. Line muffin cups with paper liners.
Add all (except berries!) muffin ingredients into the bowl. Mix well.
Add berries, gently fold until combined.
Crumb topping: combine sugar flour, cinnamon, and then grate in the butter. Mix the a fork until crumbly.
Spoon batter into the prepared muffin cups, evenly. Sprinkle with crumb topping.
Bake in the oven for 20-25 minutes. Until the inserted toothpick comes out clean.

Desserts

Carrot Cake

From: muffincakeypie

Citrus flavored refreshing carrot cake.

Prep	0:40
Cook	1:00
Yields	12 servings

Ingredients

For the cake:

250 g (light brown) sugar
250 g butter
5 eggs
1 orange, zest and juice
150 g (optionally whole-grain) flour
1 tsp baking powder
125 g ground almonds
125 g shelled wallnuts
1 tsp ground cinnamon
0.5 tsp ground cloves, Nekeln
0.5 tsp nutmeg, Muskatnuss
0.5 tsp ground ginger
5 Carrots, approx. 250 g
pinch of salt

For the topping:

150 g mascarpone cheese
225 g full-fat cream cheese
85 g icing sugar
1 lime, zest and juice
10 g shelled wallnuts

Instructions

Preheat oven to 180 °C.
Grate the carrots.
Beat the butter and sugar together until pale and fluffy.
Separate egg whites and yolks. Put egg yolks to the butter mix and whites in a separate bowl.
Add the orange juice and zest to the cake mix, mix well.
Add flour, and baking powder. Then add the ground almonds, walnuts, spices and grated carrot and mix well together well.
Whisk the egg whites and salt until stiff.
Gently fold the stiff egg whites into the cake mix.
Grease and line a 22cm cake tin.
Scoop the mix into a prepared cake tin and cook in a preheated oven for around 45-50 mins until golden and risen.
Do the toothpick test.
Leave the cake to cool in the tin for at least 10mins, then take it out and let it cool for another hour before icing.
Mix all the icing ingredients together.
Spread generously on top of the cake.
Store in a fridge.

Desserts

Chocolate Brownie

From: receptumedis.lt

Improve this recipe with https://www.youtube.com/watch?v=lhnzdRD-hX8

Yields

4 servings

Ingredients

300 g black chocolate
100 g milk chocolate
200 g butter
220 g flour
175 g sugar
1 pinch salt
2 tbsp cacao
2 tsp dissolvable coffee, dissolved in a bit of water
2 eggs
0.5 tsp vanilla sugar
100 g almonds

Instructions

Melt the chocolate with butter.
In a bowl mix eggs, sugar, coffee.
Let the chocolate cool down and mix it with the eggs mix.
In a separate bowl, mix flour with cacao, salt. Add the chocolate-eggs mass.
Add chopped milk chocolate and almonds to the mix.
Bake it for 30 mins in 175C.

Desserts

Crème brûlée

From: gimmesomeoven, 20minutes.fr

This classic crème brûlée recipe is much easier to make homemade than you might think!

Prep	⏱️ 0:20
Cook	⏱️ 0:40
Yields	🍴 6 servings

Ingredients

6 egg yolks
500 ml cream (35% fat)
50 g sugar
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
6 tablespoons of brown sugar (for caramelization)

Instructions

Heat the oven to 160 C.
On a baking dish, place 6 ramekins side by side.
Set the kettle to boil the water. Once boiling, fill the baking dish with water until to almost submerge the ramekins.
Add the cream to a saucepan. Scrape the seeds from a vanilla bean into the cream. Bring the cream with vanilla seds to almost simmering, then remove from heat.
While the mixture is heating, whisk the egg yolks with sugar in a separate bowl.
When the cream reaches the desired temperature, slowly pour the cream into the eggs while continuously whisking the eggs.
Strain the mixture through the strainer into a clean bowl.
Fill the ramekins with the mixture.
Bake for 25-35 minutes. Or until the custard is still slightly jiggly but the centers are barely set. The center of the custard should reach 70 C.
Cool the ramekins in the fridge for at least 4 hours.
Remove the ramekins from the fridge, add a spoon of sugar to each of them. Use the torch to caremelize the sugar.
Enjoy!

If you don't know what to do with the leftover egg whites try the Angel Food Cake!

Desserts

Haferkekse

From: baketotheroots.de

Leckere - nicht zu süße - Kekse aus Schweden - Haferkekse mit Schokoglasur. Unschlagbar lecker!

Prep	0:20
Cook	0:30
Yields	16 servings

Ingredients

2 Eier
60 g Mascobado Zucker
1 TL Vanille Extrakt
240 g Haferflocken
60 g Kokosraspeln
140 g Butter, geschmolzen
40 g Mehl
140 g Vollmilchkuvertüre

Instructions

Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
In einer großen Schüssel den Zucker mit den Eiern und Vanille Extrakt auf höchster Stufe schaumig aufschlagen - dauert etwa 5-6 Minuten.
In einer zweiten Schüssel die Haferflocken mit den Kokosraspeln und der geschmolzenen Butter vermischen und dann zur Ei-Zucker-Mischung zugeben und unterrühren. Das Mehl darüber geben und mit einarbeiten - der Teig wird recht klebrig sein.
Teig etwa 5 Minuten ziehen lassen und dann mit einem Eßlöffel oder Cookie Scoop gleichgroße Portionen mit etwas abstand auf das Backblech setzen und etwas plattdrücken (geht mit feuchten Fingern am Besten). Für etwa 15 Minuten backen, dann herausnehmen und auf einem Kuchengitter abkühlen lassen.
Die Kuvertüre über einem Topf mit köchelndem Wasser schmelzen und wieder etwas abkühlen lassen. Die Cookies mit der Unterseite in die Schokolade tunken oder bepinseln und dann trocknen lassen.

Desserts

Kūčiukai ir aguonpienis

From: beatosvirtuve.lt

Ingredients

Kūčiukai:

500 g flour
250 ml milk
7 g dry yeast, 7 g = one pack
20 g (alternatively) fresh yeast
100 g sugar
1 pinch of salt
2 tbsp oil
50 g poppy seeds

Aguonpienis:

0.5 glass of poppy seeds
1 l of water
3 tbsp of honey

Instructions

Heat the milk to roughly 38 degrees C. Add dry yeast, salt, sugar, and oil. Mix well
Add half of the flour, mix well, cover the bowl with the mixture with a towel and let it rest for half an hour.
Add the rest of the flower and poppy seeds. Knead the dough for at least 5 minutes. The cover with the towel again and let it rest for at least an hour until it doubles in size.
Compress back the dough, cut into smaller pieces, roll these pieces to a tiny tube (1 cm in diameter). Cut it in tiny pieces.
Bake in an oven 190C for 20 mins or until golden brown.
Once baked, let it rest before serving.
Submerge the poppy seeds with a boiling water and let it rest for at least a couple of hours.
Blend this mix for 5 minutes minutes in a blender.
Then add lukewarm water and honey and blend this mix for a couple of minutes more.

Desserts

Mailänderli

From: swissmilk.ch

Prep	1:00
Cook	1:10
Yields	60 units

Das Mailänderli ist einer der Stars unter den Weihnachtsguetzli. Das Original-Rezept für den Mailänderli-Teig ist einfach und enthält Tipps zum Dekorieren.

Ingredients

250 g Butter, weich
250 g Zucker
0.5 Päckli Vanillezucker
1 Zitrone, abgeriebene Schale
2 Eier
500 g Mehl
2 Eigelb zum Bestreichen

Instructions

Butter rühren, bis sich Spitzchen bilden. Zucker, Vanillezucker und Zitronenschale dazurühren. Eier zugeben, rühren, bis die Masse hell ist. Mehl dazusieben, zu einem Teig zusammenfügen, in Folie gepackt ca. 1 Stunde kühl stellen.
Teig portionenweise auf wenig Mehl 6-8 mm dick auswallen. Aus dem Teig verschiedene Formen ausstechen. Auf ein mit Backpapier belegtes Blech legen. Mit Eigelb bestreichen, an der Kälte leicht antrocknen lassen, Vorgang wiederholen.
In der Mitte des auf 200°C Ober-/Unterhitze (180°C Heissluft/Umluft) vorgeheizten Ofens ca. 10 Minuten backen.

Desserts

Medaus tortas (Medovik, Медовик)

From: Life of Boris, FooDee (1), FooDee (2)

Prep	1:00
Yields	8 servings

The classical Eastern Europe cake.

Ingredients

For the layers:

3 eggs
100 g sugar
5 g baking soda
400 g flour (or 200g for the FooDee method)
80 g honey, 1 tbsp = 20g
100 g butter
1 pinch of salt

Filling (sour cream):

500 g sour cream
120 g condensed milk
0.5 lemon juice, or lime

Filling (custard):

100 g butter
100 g sugar
375 g milk
20 g starch
1 egg
1 tsp vanilla extract

Instructions

Melt the butter, honey, and sugar on low heat until everything is melted and smooth. Mix constantly.
Add soda, and continue cooking on low heat while mixing constantly. Cook until the mixture reaches a desired color. Then remove from the heat.
Add flour, salt, and eggs. Mix until combined.

Spread-method (FooDee)

Prepare two baking sheest with a parchment paper.
Spread the dough onto it evenly.
Place it into the preheated oven (180 C) for 6-12 minutes or until the layer is fully baked (dry).
Place layers on top of each other. Using the pizza knife cut the edges. Leave them for the crumbles to decorate the cake.
Divide the layer into four even parts.

Roll-method (Boris)

Divide the dough in 8 equal parts. If you roll it into a stick, it will help you to measure more easily for an equal parts. Wrap it in a plastic wrap and let it rest in the freezer for 10-15 minutes.
Roll the dough pieces until it's slightly bigger than the round form (~21 cm) that you will be using for cutting the shape out of dough. Use that form and cut around following the shape. Collect the leftovers.
Fill the oven tray with rolled dough as soon as you roll them and shove into the preheated oven of 180 °C and let it stay there for 7-10 minutes until it browns. Once baked put it out of the oven. Repeat steps 4, 5 until all dough pieces are baked. Then bake the leftovers.

Filling (Boris)

Mix the filling ingredients well. Place one baked layer on a plate then spread a generous amount of filling on top, add another layer on top and repeat until all layers are in the cake. Some of the filling should be still left.
Crush baked leftovers into breadcrumbs. If the rest of the filling is too liquid, add some breadcrumbs inside until it becomes creamy.
Spread this icing on top and on the side of the cake.
Generously cover the top and the sides of the cake with breadcrumbs.
Let the cake rest in the refrigerator for at least 4 hours (or better overnight).

Filling (Custard)

Melt the butter in the pot on low heat.
Add all ingredients. While mixing constantly bring it to simmer. Then put it on low heat.
While continuously mixing, heat the custard until gel-like consistency.
Remove from heat, cover, and place it aside.

Desserts

Pistachio cardamom cake

From: receptumedis.lt

Prep	0:20
Cook	0:45
Yields	4 servings

Very simple and tasty cake.

Ingredients

For the cake:

50 g peeled pistachios
150 g flour
0.75 tsp ground cardamom or 2 tsp whole cardamom seeds.
115 g butter
200 g sugar
3 eggs
1 tsp baking powder
1 pinch of salt

For the topping:

30 g butter
1 tsp sugar
60 g almond flakes

Instructions

Heat the oven to 175 degrees.
Melt 30 g of butter and pour it to a baking form.
Spread 1 tsp of sugar to cover the whole bottom of the form.
Spread almond flakes evenly across the bottom.
Grind pistachios with 35 g flour and cardamom with a grinder or blender.
In a separate bowl mix butter and sugar (3 min).
Add eggs and mix evenly.
In a separate bowl mix flour, pistachio mix, baking powder, and salt.
Add flour mix to butter mix and mix briefly and carefully.
Add dough to the baking form.
Bake for 40-45 min.
Let it rest for 15 min.

Desserts

Quatre-quarts aux pommes

From: Mamos rinkinys

Yields 12 servings

The classical apple pie. (Topping needs editing, experiment with caramelized sugar and butter).

Ingredients

Cake:

200 g flour
200 g sugar
200 g melted butter
200 g eggs, 1 egg is ~50g
1 tsp baking powder
1 tsp vanilla sugar

Topping:

400 g apples deskinned and cut in slices, 1 apple is ~130g
1 Brown sugar
1 Apricot marmalade

Instructions

Mix cake ingredients together.
Deskin apples and cut them in slices.
Add apples to the baking form (~26cm).
Start from the edges, go round and finish in the middle.
Sprinkle some brown sugar on top.
Pour in the cake mix.
Bake in a preheated to 180C oven for 30-35mins.
Remove the cake and smear some apricot marmalade on top of the apples.

Desserts

Spitzbuben

From: swissmilk.ch

Prep	1:30
Cook	1:25
Yields	35 units

Spitzbuben gehören unbedingt auf den Teller mit den Weihnachtsguetzli. Einfaches Rezept, feiner Teig, grosser Genuss. Halte die Ausstecher bereit!

Ingredients

1 Teighölzer
1 Ausstechförmchen
1 Backpapier für die Bleche und zum Auswallen
250 g Butter, weich
125 g Puderzucker, gesiebt
2 TL Vanillezucker
1 Prise Salz
1 Eiweiss, leicht verquirlt
350 g Mehl
200 g Gelee, z.B. Himbeere oder Johannisbeere, oder Aprikosenkonfitüre ohne Fruchtstücke
1 Puderzucker zum Bestäuben

Instructions

Teig: Butter mit dem Handmixer rühren, bis sich Spitzchen bilden. Puderzucker, Vanillezucker, Salz und Eiweiss dazugeben, rühren, bis die Masse hell ist (ca. 4 Minuten). Mehl dazusieben, kurz verrühren, zu einem Teig zusammenfügen. Leicht flach drücken, in Folie gewickelt 1 Stunde kühl stellen.
Teig portionenweise auf wenig Mehl zwischen 2 Backpapieren 3 mm dick auswallen. Gleich viele Spitzbuben-Böden wie -Deckel ausstechen, auf die vorbereiteten Bleche legen, nochmals 15 Minuten kühl stellen. Ofen auf 200°C vorheizen (Heissluft/Umluft 180°C).
In der Mitte des vorgeheizten Ofens 6-8 Minuten backen.
Gelee oder Konfitüre auf den gewendeten Bödeli verteilen, Deckeli aufsetzen, mit wenig Puderzucker bestäuben, trocknen lassen.

Desserts

Strawberry Banana Milkshake

Yields

4 cups

Ingredients

300 ml milk (cow, almond, oat, or a mix)
1/2 banana
2 handfuls of frozen strawberries (or raspberries)
1 heaped tbsp sugar

Instructions

Add everything to blender and blend well.
When not smooth enough, add some milk and repeat.

Desserts

Süsse Hefemäuse

From: oetker

Prep time	0:30
Total time	2:15

Very simple and tasty cake.

Ingredients

For the dough:

150 g milk
75 g butter
450 g flour
7 g (1 pack) dry yeast
75 g sugar
8 g (1 pack) vanille sugar
0.5 tsp salt
1 egg
1 egg white

For the topping:

1 egg yolk
1 tbsp milk
20 razins

Instructions

Heat butter and milk on low heat. Heat until the butter is melted.
In a separate bowl flour and yeast.
Add the rest of dough ingredients.
Mix with a dough mixer. At first slowly, the faster.
Take out of the bowl and knead the dough by hand.
Put the kneaded dough back into the bowl, cover it, and let it raise for 60 minutes.
Divide the dough into 11 equal pieces.
Form 10 drops, place drops onto the baking sheet. Divide the last piece into 10 more pieces. Then form little tails out of them and glue to the bottom of the drops.
Let the mice rise for another 30 minutes.
Preheat the oven to 200 C (from top and bottom).
Mix egg yolk with the milk. Then brush the mixture on top of the mice.
Use raisins to form the mice eyes. Make sure to press it in deeply.
Shove it to the oven for 15 minutes.
Then take it out and let it cool on the counter before eating.

Desserts

Tiramisu

From https://www.recipesfromitaly.com/tiramisu-original-italian-recipe/

Yield	8
Time	30 min prep + 3 h cooling

Ingredients

300 g (~10 oz) of Savoiardi (Ladyfingers) - about 30 cookies. We recommend BALOCCO Savoiardi Ladyfingers, or make homemade ladyfingers with our recipe, which are great!
500 g (1.1 pound) of mascarpone cheese. Try our recipe for homemade mascarpone cheese
4 medium eggs (~220 g or 7.7 oz, without shells)
100 g (½ cup) of granulated sugar
300 ml (1 ¼ cup) of espresso coffee
2 tablespoons of Marsala Wine
unsweetened cocoa powder for decoration

Method

authentic italian tiramisu step 1

Step 1) - First of all, make the coffee. For a quick and delicious Italian coffee, we used an Espresso Machine. Then add 2 tablespoons of Rum or Marsala wine. This is optional. If you don't like liqueurs or you are making Tiramisu for children, don't use it. Your tiramisu is great all the same, even without liqueur. Set aside and let cool.

authentic italian tiramisu step 2

Step 2) - Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over. Remember that to whip egg whites to stiff peaks, there should be no trace of yolk. Once ready, set aside.

authentic italian tiramisu step 3

Step 3) - Now, in a bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes.

authentic italian tiramisu step 4

Step 4) - In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready add the mascarpone cheese.

authentic italian tiramisu step 5

Step 5) - Using the flexible-edge k-beater, slowly whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites.

authentic italian tiramisu step 6

Step 6) - Mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy.

authentic italian tiramisu step 7

Step 7) - Now let's prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.

Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.

IMPORTANT: The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.

authentic italian tiramisu step 8

Step 8) - Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers.

authentic italian tiramisu step 9

Step 9) - Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously.

authentic italian tiramisu step 10

Step 10) - Finally, sprinkle with cocoa powder. You can even add dark chocolate chips, if you like. Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.

authentic tiramisu recipe

Desserts

Grittibänz

Ergibt: 4 Stück

Zutaten

500 g Mehl
1.5 TL Salz
3 EL Zucker
0.5 Würfel Hefe (ca. 20 g), 7 g Trockenhefe
60 g Butter
3 dl Milch
1 Ei
Rosinen und Mandelatifte zum Verzieren

Methode

Mehl, Salz und Zucker in einer Schüssel mischen. Hefe daruntermischen.
Butter und Milch beigeben, mischen, ca. 10 Min. zu einem weichen glatten Teig kneten. Zugedeckt bei Raumtemperatur ca. 2 Std. aufs Doppelte aufgeben lassen.
Ofen auf 180 Grad vorheizen.
Teig in 4 Proben teilen, zu je eine Rolle formen, ca. 1/5 für Haare und Verzierungen mit wenig Wasser ankleben. Grittibänzen auf ein mit Backpapiet belegtes Blech legen.
Ei verklopfen, Grittibänz damit bestreichen, mit Rosinen und Mandelstiften verzieren, diese gut in den Teig drücken.
Backen ca 25 Min. in der unteren Hälfte des Ofens. Herausnehmen, auf einem Gitter auskühlen.

Dips & Sauces

Baba Ganoush

Yields

4 servings

Ingredients

4 (around 1.1 kg) medium eggplants
1 big clove of garlic
4 tbsp Lemon juice
1/2 tsp cumin
1 1/2 tsp salt
30 g Tahini (can be replaced with peanut butter)
40 ml Olive oil

Instructions

Place whole eggplants in 250 °C grill for 60+ minutes. Or cut the eggplant in half, moisture the inside with oil, and shove it to the preheated 200-220 °C oven. Place the tray 1/3th from the top of the oven.
Once tender, let the eggplants to cool a bit. Then scoop the inside of it, put in the colander and let it rest for 10 mins. Then press with a fork to get rid of extra liquid.
Put the eggplant into a food processor. Press the garlic in, add all other ingredients, and bzzzzz!

Dips & Sauces

Canarian Mojo Verde

From justspices

Ingredients

2 green peppers, with seeds removed
2 bunches of cilantro
2 bunches of parsley
200 ml of olive oil
3 tbsp. of white balsamic vinegar
1/2 lime
4 cloves of garlic, peeled

Method

Puree all the ingredients except the olive oil in a hand blender until the mixture has a smooth consistency.
Finally, add the oil in a thin stream while continuing to blend everything with the blender.

Dips & Sauces

Hummus

From: cooking.nytimes.com

Cook	2:30
Yields	4 servings

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

Ingredients

200 g dried chickpeas
30 g lemon juice
1 clove garlic
1 teaspoons salt, more to taste
50 g peanut butter, sunflower seeds butter, or tahini
50 g olive oil
50 g greek yoghurt
0.5 teaspoon ground cumin, more to taste
1 ground cumin, for serving
1 Olive oil, for serving
1 Chopped fresh parsley, for serving

Instructions

In a bowl, cover chickpeas by at least 5 cm of cold water. Quick soaking method: boil for 5 minutes, then let it rest for 1 hour. Slow: soak for 8 hours. Pressure cooker: add 4 times the weight of water, cook for 50 mins on the second ring; skip the cooking step.
In a medium pot, cover soaked chickpeas by at least 4 inches of water. Bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer with a lid closed until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain. Keep the water
Blend everything but chickpeas until a smooth paste. Add a little of water if needed to help blending. Add chickpeas and blend until smooth paste. Sprinkle with cumin, olive oil, and parsley before serving.

Dips & Sauces

Mango Chutney

From: Fooby and cookidoo.ch, adapted.

Yields

Ingredients

2 mangoes (~600g raw weight), cut in cubes
1 onion, finely chopped
2 clove garlic, finely chopped
10 g ginger, finely chopped
75 ml white wine vinegar
100 ml water (or white wine)
40 g sugar (more for less ripe mangoes)
1 tbsp honey
1 lime zest
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric (Kurkuma, optional)

Instructions

Fry onion, garlic, and ginger on low heat until onions start caramelizing.
Add water, bring it to boil, simmer for 10 minutes.
Add lemon zest, vinegar, sugar and honey, season.
Simmer for 20 minutes more until chutney simmers.
During this sterilize the jars (e.g., with boiling water)
After chutney thickened, remove the lime zest, transfer the chutney to jars, and seal it.

Dips & Sauces

Mayonnaise

Yields

300 ml

Ingredients

2 egg yolks
200 ml oil (e.g., sunflower, rapseed)
1 tsp lemon juice
1 tbsp white vinegar (e.g., rice, apple, white wine)
0.5 tsp granulated sugar
1 heaped tsp dijon mustard
0.25 tsp Salt
50 g water

Directions

Mix water with salt, sugar.
Mix mustard well with vinegar and lemon juice.
To the hand blender cup add egg yolks, then the mustard mix, then oil, finally the water mix.
Submerge the hand mixer into the liquid such that it would completely cover the egg yolks. Press to the ground and hols firmly.
Start mixing. You should start seeing mayonnaise emulsion coming out of the hand mixer holes.
Then lift the mixer slightly up. If you see oil settling to the bottom, start rocking the mixer slightly to the bottom and up.
Continue with such a movement until the top.
Once you reach the top, mix the whole emulsion well from the very bottom to the top, such that all the ingredients mix well.

Dips & Sauces

Parsley Pesto

Yields

4 servings

Ingredients

20 g Hazelnuts
40 g pecorino (substitute with cream cheese)
20 g Parsley
1 garlic clove
30 g olive oil?
30 ml water?
1 Salt
1 Pepper

Instructions

Mix everything well in the blender or food processor.

Dips & Sauces

Pesto

Yields: 4 Servings

Ingredients

80 g fresh basil leaves
80 g Parmigiano Reggiano cheese
50 g pine nuts
160 ml olive oil
1 clove of garlic

Method

Mix everything well in the blender or food processor.

Dips & Sauces

Peruvian Aji Verde

From skinnytaste

Ingredients

2 tablespoons olive oil
50 g chopped red onion
100 g light Hellman’s mayonnaise
2 tablespoons lime juice
4 teaspoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
85 g jalapeños
60 g chopped fresh cilantro leaves and stems
3 medium cloves garlic

Method

Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Drinks

Almond Milk

Yields

4 servings

Ingredients

150 g almonds
1 l water
0.25 tsp salt
1 tbsp (optionally) date or maple syrup

Instructions

Soak almonds in water for at least 4 hours. Just fill the water until it covers all almonds.
Drain the water. Add all ingredients to blender. Blend for 1-2 minutes.
Strain almonds through a cloth. Squeeze all the milk out of the pulps.

Tip: You can use the almond pulps for granola.

Drinks

Kombucha

First Brew

Ingredients

2l water
100g sugar
200ml kombucha starter with scoby
1 Tbsp black tea

Log

For the 2nd brew I added 25g sugar, 25g honey, 2g ground cumin

Drinks

Oat Milk

Ingredients

150 g oats
1 l water
0.25 tsp salt
1 tbsp maple syrup

Instructions

Soak the oats for at least 4 hours. Fill the water with 1.5x the volume of oats.
Drain the oats and rinse them.
Add all ingredients to the blender and blend for 1-2 minutes.
Strain the oats through the cloth and then squeeze the rest of the milk from the pulp.
Tip! Use the leftover pulps for granola. Or freeze it.

Mains

Beef Stroganov with Mushrooms

Modernized classical Russian dish.

Source

Prep	0:30
Cook	0:30
Yields	4 servings

Ingredients

400 g beef fillet or rump, in 2-4 cm thin stripes
400 g button mushrooms, sliced
1 onion, finely chopped
1 garlic clove
150 g sour cream
400 g of beef stock
1 tbsp flour
1 tbsp mustard
50 g of butter
2 tbsp Worcestershire sauce
pinch of salt
pinch of pepper
1 bay leaf
1 tbsp of chopped dill, green onions, chives, or parsley, for garnishing

Method

Dry the beef stripes and mix them with flour.
Fry mushrooms in a separate pan.
In a frying pan heat the oil. Fry the beef stripes in batches on high heat. Fry each side for around 30 seconds. Then remove the beef from the pan leaving the fat in the pan.
Heat butter in a pan, lower the heat to medium, then onions and garlic. Fry until onions are caramelized.
Add back the beef. Then add white wine and beef stock (or water), sour cream, (optionally) mustard, and bay leaves. Add salt and pepper. Bring it to boil. Let it simmer for 15-20 minutes.
Serve with potatoes and sprinkle the Beef Stroganov with greens.

Original Andy's Ingredients

600g beef fillet, sliced thin (rump will also work well)
1 brown onion, sliced thin lengthways
200g button mushrooms, sliced
2 tbsp grapeseed oil
50g butter
2 tbsp flour
400ml beef stock
2 tbsp Worcestershire sauce
1 tbsp dijon mustard
3 tbsp sour cream
Salt and pepper to taste
Egg noodles to serve

Andy's Method

In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
Once all the beef is sealed off, remove from the frypan and set aside.
Add the onions to the pan and sauté until they have some colour and start to soften.
Add the mushrooms and cook for 3-4 minutes.
Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
Cook for 10 minutes or until the sauce is nice and thick.
At the Worcestershire sauce, mustard and sour cream and mix well.
Add the beef back to the pan and stir through.
Serve with buttered egg noodles and enjoy!

Mains

Chebureki

From Lifehacker.ru and Foodie

A classic Crimean Tatar deep fried turnover.

Dough

Pâte à choux dough

Ingredients

500 g flour
1 tsp salt
50 ml oil (flavourless)
150 ml boiling water

Instructions

Mix flour with oil and salt
Keep mixing, while mixing slowly pour in the boiling water.
Knead the dough until uniform.
Cover it and let it rest (for 30 min).

Regular dough

Ingredients

400-450 g flour
1 tsp salt
1/2 tsp sugar
50 ml oil (flavourless)
200 ml water

Instructions

Mix all ingredients.
Knead the dough until uniform.
Cover it and let it rest.

Dough with kefir

Ingredients

400-500 g flour
1/2 tsp salt
1 egg
250 ml kefir

Instructions

Mix all ingredients but flour.
Add flour. Knead until uniform.
Cover it and let rest.

Filling

Meat

Ingredients

300-350 g of desired meat (minced or better chopped, try pork blade shoulder/neck)
2-3 medium onions
salt
black pepper
50-80 ml water
greens (any, dill, parsley, coriander, etc)

Instructions

Chop ingredients.
Mix together.

Cheese

Ingredients

400 g cheese.
salt
(optionally) greens.

Instructions

Grate the cheese.
Mix ingredients.

Combining

Divide the dough into small balls size of an egg.
Roll out the dough on a layer of flour into a shape of a circle until the dough is 3 mm thick.
Add the filling on top. It should cover half of the circle, leave 2 cm from the edge uncovered.
Fold the other half of the dough on top.
Gently squeeze the trapped air out.
Use the fork to press on the edges such that they would glue together.
Heat the pan with enough oil such that the chebureks could float in it.
Add chebureks to the pan (should fit 2 of them at a time).
Fry for 3-5 minutes, flip over, the fry for 3-5 minutes more.
Remove the chebureks and place them on a kitchen towel.

Mains

Chicken Kebab Wrap

Source

Yields

4 servings

Ingredients

Kebap:

4 deboned chicken thighs, 1 boned thigh = 200 g
1 capsicums

Spices mix:

4 tbsp unflavored yoghurt
1 tsp paprika
1 tsp oregano
0.5 tsp black pepper
0.5 tsp MSG
1 tsp Salt
1 tsp (optionally) thyme

Wrap:

4 wraps
1 tbsp white sauce, optionally
2 pickled cucumber, sliced
2 tomatoes, sliced

White sauce:

4 tbsp unflavored yoghurt
2 tbsp mayonnaise
2 clove pressed garlic
2 tbsp dill
1 tsp salt

Instructions

Mix chicken and spices mix in a baking dish.
Roast at 220 C for about 30 min.
While it's roasting, mix the white sauce, prepare other wrap ingredients.
Take out the chicken. Store any chicken stock for later. Slice the chicken thinly, spread it on a baking sheet. Add sliced capsicums, shove it in the oven to roast for around another 10 minutes until browned.
Spread the white sauce onto a wrap, compose all ingredients, and wrap it.

Mains

Chicken Massaman Curry (gaeng massaman gai)

From: The most popular thai food

chicken massaman curry with pineapple

Prep	0:10
Cook	0:15
Yields	2 servings

Ingredients

Main:

500 g chicken breast, diced in 1×1 cm cubes
1.5 cups thick coconut milk
2 cups thin coconut milk, 1 cup thick coconut milk with 1 cup water
0.25 cup peanuts, roasted
200 g small potatoes, peeled and cut into bite-sized pieces
200 g pineapple, peeled and cut into bite-sized pieces
4 cardamom leaves
4 cardamom seeds
3 tbsp tamarind paste
1 tbsp seville orange juice
3 tbsp fish sauce
3 tbsp palm sugar
120 g massaman curry paste

Massaman curry paste:

7 large dried chilies, seeded, coarsely chopped and roasted
1 tsp salt
3 tbsp shallots, finely chopped
3 tbsp garlic, finely chopped
1 tsp galangal, finely chopped
1 tbsp lemongrass, finely chopped
1 tsp coriander roots, finely chopped
1 tbsp coriander seeds, roasted
0.5 inch cinnamon, roasted
0.5 tsp cumin seeds, roasted
1 tsp peppercorns, roasted
0.5 tsp nutmeg seeds, roasted
1 nutmeg flower, roasted
3 cloves, roasted
3 cardamom seeds, roasted
1 tsp shrimp paste

Instructions

If making curry paste on your own, finely pound all ingredients together.
Add the thin coconut milk into a pot and heat over medium heat. Add the chicken and simmer until tender. Remove the chicken from the pot and set aside the thin coconut milk.
Heat the thick coconut milk in a pan over medium heat and stir frequently. As the coconut milk separate into layers, add the curry paste and stir-fry until fragrant. Add the chicken and fish sauce, stir through.
Heat the thin coconut milk pot over medium heat. Once boils, add the chicken. As the curry sauce boils again, add sugar, tamarind paste, orange juice, and peanuts. Stir well.
Add the potatoes, pineapples, cardamom seeds and leaves and stir through. Simmer for another 5-10 minutes. Adjust the flavor and remove from the stove.

Notes

This recipe of massaman curry use pineapples and not the onion. Another important ingredient is seville orange juice (can be substituted with tangerines). The orange juice add an interesting charm to the curry and balance out its sweetness. This massamun curry can be enjoyed with toast.

Mains

Chicken Meatballs

Yields

4 servings

Inspired by Swedish Köttbullar, juicy meatballs that melt in the mouth.

Ingredients

800 g potatoes
400-500 g chicken (ideally, boneless chicken thighs)
100 g fresh bread
100 g onions, not cut
100 g onions, cut in half-rings
50 g milk
300 g button mushrooms (champignons)
some fresh prasley
200 g cucumber
100 g cream
1/2 tsp nutmeg (Muskatnuss)
salt, pepper, and sugar
1/2 tbsp flower
250 ml of chicken broth

Instructions

Peel potatoes, cut big potatoes into smaller pieces, set them to boil
Add chicken, uncut onion, bread, salt, and pepper to the food processor and process it until it mixes somewhat.
Add milk, continue blending. Reach the consistency of meat cut in small pieces.
Cut cucumber into thin slices, add it to bowl. Add cream, some salt, some sugar, parsley. Mix.
Form meatballs from of the processed meat, set it aside.
Heat some oil in a pan, add meatballs and fry on high heat 2-3 minutes until browned. Don't forget to turn them.
Remove meatballs from the pan. Reduce the heat, add onions and mushrooms. Fry until onion caramelizes.
Add flower, salt, and pepper. Mix. Then add the broth. Bring it to boil.
Add meatballs to the pan, and then reduce the sauce with meatballs inside it. Should take 5-8 minutes.
Assemble potatoes, meatballs with sauce, and cucumber salad on a plate.

Mains

Chili Con Carne

From: jamieoliver.com

“This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!”

Prep	1:15
Yields	6 servings

Ingredients

2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
2 habanero peppers
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
400 g or 1 tin of chickpeas
400 g or 1 tin of red kidney beans
800 g or 2 tins of chopped tomatoes
500 g quality minced beef
400 g basmati rice

For garnish

500 g natural yogurt
0.5 a bunch of fresh coriander
2 tablespoons balsamic vinegar
1 lime

Instructions

Cook rice.
Peel and finely chop the onions, garlic, carrots, and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Remove seeds from habanero peppers and chop them.
Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, habanero peppers, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirServe up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chili, if you like, then tuck in.

Mains

Dumliama

From: receptumedis.lt

A traditional Uzbek dish adapted to be cooked with a pressure cooker.

Prep	1:30
Cook	0:30
Yields	12 servings

Ingredients

6 medium onions, cut in half-rings
0.5 kg beef or lamb, in small 2-3 cm slices
1 kg potatoes, peeled and halved if too big
1 kg tomatoes, cut in slices
0.5 kg carrots, cut into straws of 3 cm length
0.5 kg capsicum, cut in slices
3 whole heads of garlic, washed
1 bunch of fresh dill
1 bunch of fresh parsley
1 bunch of fresh coriander
1 bunch of fresh onion
1 black pepper
1 salt

Instructions

Roughly cut fresh herbs so they won't be longer than 5cm. Set some onion aside and cut into smaller pieces for garnish.
Heat the pressure cooker and dry-fry meat and onion until a little brown crust appears.
Take the cooker off the heat. Add salt (1/2 teaspoon), black pepper.
Add layers of carrots, then capsicum, then tomatoes. Season with salt after each layer.
Add a layer of fresh herbs (except for fresh onion).
Insert heads of garlic. Finally, add a layer of potatoes. Season with 1/2 teaspoon of salt.
Close the cooker, heat it until the second pressure level and cook for 40min.
Remove the heads of garlic, they won't be needed anymore.
Add potatoes on the side, the “beefy” part in the middle, pour some broth on top, and finally, sprinkle with fresh onion.

Mains

Fondue

From: gutekueche.ch

The perfect blend of Romandie and Deutschschweiz.

Cook	0:30
Yields	6 servings

Ingredients

1 bread Bauernbrot
400 g Gruyère, grated
400 g Deutschschweizer cheese (Emmentaler, Appenzeller, Fribourger), grated
50 ml Kirsch
1 clove of garlic
1 pinch of salt
1 pinch of pepper
1 pinch of nutmeg, Muskatnuss
15 g starch
375 ml white wine

Instructions

In the fondue pot heat up the white wine to medium heat.
Pour in grated cheeses. Stir continuously.
Mix kirsch with stark in a cup.
Once the cheeses reach a creamy consistency, pour in the mix. Keep stirring.
Add salt, pepper, and nutmeg.
Cut the bread into 3x3cm squares, and serve. Don't forget to lit up a heater under the fondue pot.

Mains

Gong Bao Chicken

From: suezhoudoesfood.com

The specialty of Sichuan region.

Prep	0:30
Yields	2 servings

Ingredients

For the rice:

1 glass of rice, preferably jasmine
300 g water

For the gong bao:

400 g chicken fillet, about 2 chicken fillet pieces, cut into 1 cm cubes
70 g 1 Chinese leek or 5 spring onions, sliced in 1 cm pieces
10 g (8 small or 5 big) dried chili peppers, de-seeded, cut in 1 cm pieces
1 clove of garlic, finely chopped
5 g (1 slice) ginger, finely chopped
1 tsp (2 gr) Sichuan peppercorn
50 g roasted peanuts
1 tsp sesame oil

For the chicken marinade:

1 tsp dark soy sauce
2 tsp starch
1 tbsp vegetable oil

For the sauce:

0.33 tsp MSG
1 tsp starch
1 tsp sugar
1 tsp Sichuan Pixian bean paste
3 tbsp black rice vinegar, Cheng-cu or Chin-kiang vinegar
2 tbsp Chinese cooking wine, shaoxin wine
2 tsp dark soy sauce
2 tsp soy sauce

Instructions

Cook rice.
Place the chicken into a bowl mix with the marinade. Set aside.
Set aside the garlic the ginger and the leek in a separate bowl.
Set aside the chili and Sichuan peppercorn in a separate bowl.
Combine all sauce ingredients in a separate bowl. Taste and adjust the sourness and sweetness flavor when needed.
Add 1 tablespoon vegetable oil in the wok. When it is smoking hot, add 4 teaspoons of oil and fry the chicken till well cooked.
Transfer to a colander to drain the excess oil and moisture.
Add 3 tablespoons vegetable oil in the wok. On low heat, stir fry the chili peppers and Sichuan peppercorn till fragrant. Transfer the dry spices from the wok into the plate but leave the oil behind.
Add the ginger, garlic, and leek into the wok and stir fry till fragrant. Turn the heat up high and add the chicken. Stir well.
Add the sauce. Fry until it thickens.
Toss in the fried peppers, sesame oil, and peanuts and mix well.
Serve rice and chicken in separate bowls.

Mains

Gyudon (Japanese Beef Bowl)

From: pepperplate.com

Gyudon (or Beef Bowl) is like a comfort food for Japanese. It can be prepared quickly and it has nutritious ingredients like beef, onion, egg, and rice.

Cook 0:20
Yields	2 servings

Ingredients

For the teriyaki sauce:

2 tbsp sake
2 tbsp mirin
3 tbsp soy sauce

For the gyudon:

1 glass Japanese short grain rice
1 onion, cut in half-rings
340 g thinly sliced beef, chuck or rib eye
1 tbsp neutral flavor oil (vegetable, canola, etc
2 tsp sugar
0.5 cup dashi, Japanese stock

For the garnish:

2 green onions/scallions, cut in small slices or rings
Pickled red ginger, for garnish
2 onsen eggs
Japanese chili powder with sesame

Instructions

Cook the rice.
Put beef to a freezer for an hour. Then take it out and now slice it in thin slices. (You may prepare in such a way in advance and keep thinly cut slices in the freezer for the future).
(Optionally) prepare the onsen egg.
Bring in one pot water for beef to boil, and heat the oil in a large frying pan over medium-high heat.
Boil the beef slightly, until no longer pink.
Fry the onion until tender.
Remove (and drain) the beef from the pot and add to the pan.
Add sugar and fry for 30 seconds.
Add teriyaki sauce and dashi to the pan.
Lower the heat and simmer for 2-3 minutes.
Add rice to the bowl. Then cover it with beef. On a side add pickled ginger onion and onsen egg. Sprinkle the garnish with chili-sesame powder.

Mains

Kėdainių Blynai

From: lamaistas and worldrecipes

Ingredients

For pancakes dough:

2.5 kg potatoes
1 egg
1 onion
2 tbsp flour
salt, pepper

For filling:

600 g minced pork
1 onion, chopped finely
marjoram
salt, pepper

Method

For the pancakes dough grate super finely potatoes with onions.
Add the grated potatoes to the sieve placed above the bowl to let the potato juice sieve through.
Add the potato leftovers to a bowl. Let the starch settle at the bottom of the potato juice. Then slowly poor the juice out so that the starch would remain at the bottom. Add the starch back to the potatoes.
Add eggs, flour, and then finally salt and peeper to taste. Mix well.
Mix the minced meat with a finely chopped onion, marjoram, salt, and pepper to taste. Set aside.
Heat the pan to the medium heat, add oil. Take one tablespoon of potato dough, spread quite thinly on a pan. Then using your hands and fingers take some meat, form a flat circle and place on top of the pancake. Finally, add another tablespoon of potato dough on top of the meat layer.
Fry for 5-7 minutes until nicely browned, then flip the pancake and fry for another 5-7 minutes.
Serve with a sour cream (or Crème Fraîche). Or with a garlic milk curd sauce.

Mains

Kotletai (Котлета)

Yields

8 servings

Ingredients

500 g minced beef, can be replaced with minced turkey
500 g minced pork
200 g cheese, Appenzeller
1 egg
2 onions
150 g white bread
1 tbsp honey mustard
0.5 cup milk
3 tbsp water
1 salt
1 tsp ground black pepper

Instructions

Chop the onions finely and fry till it starts to brown. It does not need to be fully fried.
In a separate bowl submerge white bread into milk.
Whisk the egg with the mustard.
Mix all ingredients by hand. Then form flat balls size half of a (Žygio) palm.
Fry them on medium heat from both sides covered under the lid. You can add some water into the pan to let them steam a little.

Mains

Noodles

From: Souped Up Recipes

Yields

4 servings

Chinese style noodles. Fit to replace italian Spaghetti.

Ingredients

For the noodles:

300 g cake flour, high protein/gluten
2 eggs
Water, eggs + water = 150 g
2 g salt

For the super quick sauce:

1 tbsp of soy sauce
1 tsp of Chinese black vinegar [Zhengjiang black vinegar: amazon]
1 tsp of dark soy sauce
1 tsp of minced ginger
1 tsp of minced garlic
2 tsp of chili flakes
some spring onions
some cilantro
2.5 tbsp of vegetable oil

Instructions

Add everything to a bowl, mix with chopsticks. Knead with your hands until smooth. Cut into two blobs. (Optional) Wrap in a plastic wrap. Rest for 15min.
Roll the dough. Sprinkle some dry flour on top. Then fold the dough four times. Cut with a pizza knife as thin as possible. You can use a cutting board to guide you.
Mix all sauce ingredients together. Then mix the sauce with the noodles.
Heat up the oil and poor on top of the sauced noodles. Then mix well.

Mains

Oven Ribs

From: FooDee

Prep	0:15
Cook	2:15

Ingredients

Ribs:

1.5 kg pork ribs
1.5 tsp salt
1 black pepper
1 dried garlic

Glaze:

4 tbsp tomato sauce
2 tbsp soy sauce
1 tsp honey
1 tbsp mustard
1 tbsp Worcester sauce

Instructions

Cover ribs in salt, pepper, dried garlic
Put ribs on a grill and shove it to the preheated to 200C oven for 1 hour.
Take the ribs out, cover them in a foil. Put it to the oven for another hour.
Prepare the glaze. Add all sauce ingredients, heat it on the stove just below the boiling point, stir continuously for about 5 minutes.
Take the ribs out, remove the foil, apply the glaze all over, then shove it to the oven for another 15 minutes.

Mains

Pad Thai Gai

From: The Most Popular Thai Food Also: Adam Ragusea

Yields

2 servings

Ingredients

For the sauce:

4 tbsp tamarind paste
2 tbsp fish sauce
35 g (best palm, brown second) sugar

It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.

Main:

2 shallots, chopped AND
70 g garlic chives, cut into 5 cm pieces (optional?) OR
- 1 bunch green onions (or better Chinese leek), white parts chopped in pieces for aromatics, green finely chopped for garnish
2 garlic cloves, semi-coarsely chopped
1 fresh red chili (optional, can be substituted with chili powder)
1 chicken breast (150 g), cut across the grain, 1 cm pieces. Shrimp is an excellent alternative.
100 g extra firm tofu (optional), cut in cubes
2 eggs
3 Tbsp finely chopped SWEET preserved daikon radish (optional?)
120 g mung bean sprouts
100 g Pad Thai noodles (flat rice noodles)
4 tbsp (40 g) roasted peanuts, crushed
oil
some water
0.5 lime, cut in 2 wedges. Cut around the core so that wedges would not have core in them.

Instructions

Mix up the sauce and let the sugar dissolve.
Prepare the ingredients. The frying is very fast (3 minutes) and you need everything ready by that.
Prep the noodles:
1. Method 1: Fill a nonstick pan with water, bring it to boil. Put the noodles in. Cook for 2-3 minutes. Then dump the noodles into the strainer and shock with cold water to prevent them from sticking and cooking further. Set aside.
2. Method 2: soak noodles in warm water. Let it rest there while you prep other ingredients.
⚠️ From now on cook for one ration at a time!
Dry the pan, return to cooking. Add oil, let it heat up.
Put half of the chicken in, stir a bit, spread the chicken thin and let it fry like that to let it brown.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your tofu, shallots/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's OK that the chicken and veg aren't fully cooked yet).
Dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), splash of water, combine. The water liquidifies the sauce and allows the noodles to finish cooking.
Push everything to the side, on the other side add some oil, crack an egg, scramble it, then fold the combined noodles onto the scrambled egg. Let it roast for a handful of seconds, then mix everything.
Add half the bean sprouts, chives or spring onions, a few chopped peanuts, and stir to combine.
Put it on a plate, garnish on the side of the plate with lime wedges, more peanuts, garlic chives. Wipe out the pan and cook the second portion.

Mains

Pilz-Spaghetti

From: bettybossi.ch

Cook	0:35
Yields	4 servings

Dreifach lecker: Champignons, Shitake und Steinpilz mit Spaghetti und zerlaufenem Käse.

Ingredients

200 g Champignons, in Scheiben
200 g Shiitake-Pilze, in Streifen
16 g getrocknete Steinpilze, grob gehackt
2 Schalotten, in feinen Streifen
2 Knoblauchzehen, in Scheibchen
1 Bio-Zitrone, wenig abgeriebene Schale
1 EL Thymianblättchen
1 dl Weisswein
6 dl Wasser
2.5 dl Vollrahm
350 g Spaghetti (z. B. Voiello), halbiert
1.25 TL Salz
1 wenig Pfeffer
50 g Sbrinz Käse, gerieben

Instructions

Champignons und alle Zutaten bis und mit Pfeffer in eine weite Pfanne geben, mischen.
Aufkochen, bei mittlerer Hitze unter gelegentlichem Rühren ca. 20 Min. kochen.
Käse darüberstreuen.

Mains

Pineapple fried rice (kao-pad supparod)

The fried rice is tender, perfectly cooked and not broken apart. This dish is fragrant from the pineapple.

Ingredients

3 cups cooked white rice
100 g cooked chicken breast or pork, cut into small pieces
4 prawns
1 tbsp garlic, finely chopped
0.5 cup pineapple, diced into 14 inch-cubes
25 g each green and red bell pepper, sliced into.25 inch-pieces
50 g onion, diced into.25 inch-cubes
1 tbsp fish sauce
1 tsp sugar
0.25 tsp ground salt
0.5 tsp ground white pepper
1 egg, beaten
0.25 cup vegetable oil

Instructions

Peel the prawns, devein and remove the heads. In a saucepan on medium heat stirfry the prawns without any oil until cooked. Set aside.
Heat 1 tbsp oil in a saucepan on medium heat. When the oil is hot, add the beaten egg into the middle of the pan. Tilt the pan around and allow the egg to thinly come the pan. When the egg is cooked, roll and remove from the pan. Allow the omelet to cool before slicing the roll into thin slices.
Heat the remaining oil in a pan over medium heat. Stir-fry the garlic until fragrant then add the chicken and stir-fry until the chicken is cooked. Add the cooked prawns and rice and stir to mix.
Add fish sauce, sugar, pineapple, bell pepper and onion and stir through. Season and adjust the taste. Transfer to a serving plate and place the thinly sliced omelet on top.

Notes

For the cooked jasmine rice that does not stick together in lumps, rinse 2 cups of jasmine rice and drain. Add 1 tbsp of vegetable oil and mix well. Add 2 cups of water and cook the rice with a rice cooker.

Choose a pineapple that is sweet and sour, but not too sour, as both the flesh and the juice will be used. Cut the pineapple lengthwise and scoop out the flesh. The shells can be used as a bowl to serve the pineapple fried rice.

Mains

Plov

From: Babushka Vera, My Name Is Andong

Prep	0:15
Cook	0:50
Yields	8 servings

Imrpoved babushka's Vera recipe.

Ingredients

For plov:

500 g of medium/long grain rice, super laser type is best
500 g beef, lamb, pork, or chicken thighs, cut in cubes 2 cm
1 big onion, rouglhy chopped parallel to the core
1 large bulb of garlic, outer dry layer peeled off
3 carrots, cut in tubes
2 tsp salt
1 pinch ground pepper
1 tbsp ground cumin
1 tbsp ground coriander
0.5 tbsp paprika
0.5 tbsp whole cumin

Instructions

Add oil to a pot (fill up to 0,5 cm from the bottom). Heat to medium high.
Fry meat until browned.
Add onion, spices (but salt and pepper), and fry until onion is browned.
Place a garlic bulb im the middle and spread the carrots over the meat and don’t mix.
Pour water until the water level reaches the bottom of the carrots. Season with pepper and half the salt.
Simmer on medium low for 30 mins with the lid almost closed. During this time rinse the rise 3-4 times.
Remove the garlic (set aside) and add an even layer of rice.
Pour water through the ladle (in order not to make holes in the rice layer) over the rice until water layer is around 1cm over the rice. Add the rest of salt.
Boil the water. Then reduce the heat to medium and let it sit until the rice is no longer submerged in water.
Insert the garlic back to the middle of the rice layer. Make some holes in the rice layer with the other end of the ladle to let the steam escape. Cover the plov, turn off the heat, and let it sit for 30 min.

Mains

Sweet and sour pork with cucumber, tomato, and pineapple (pad priew-wan moo)

Yields

2 servings

The pork is cooked and tender. The vegetables should not be overe The taste should be well-balanced.

Ingredients

Main:

300 g pork loin, thinly sliced cross grain and blanched in boiling water
100 g cucumber, cut into bite-sized pieces
100 g onion, cut into 1 inch-cubes
100 g tomatoes, sliced into 1 inch-sections
100 g sour pineapple, cut into 1 inch-cubes
2 tbsp vegetable oil

Sweet and sour sauce:

2 tsp finely chopped garlic
0.5 cup tomato sauce
0.25 cup vinegar
2.5 tbsp sugar
2 tbsp fish sauce
2 tbsp mild chili sauce
0.5 cup water
2 tbsp vegetable oil

Instructions

To make the sweet and sour sauce, add the vegetable oil into a skillet and heat over medium heat. Put in the garlic and fry until fragrant. Add the tomato sauce, vinegar, sugar, fish sauce, chili sauce and water and cook for another 10 minutes. Adjust the taste to sour, sweet and salty.
Now heat the vegetable oil in a skillet over over medium heat, and stir-fry the onion until just fragrant. Add pork and pineapple and stir through.
Add the cucumber, sweet and sour sauce and tomatoes. Increase the heat to high and stir-fry for another 2 minutes. Transfer to a serving plate.

Notes

Tips:

Bell pepper can be added to this dish.
Prawns can replace pork; they must be blanched first.
Not all of the sauce is to be used if a milder taste is preferred.

Mains

Thai Red Curry with Chicken (Kị̀ Kængp̄hĕd Dæng)

From: cicili.tv

Prep	0:15
Cook	0:05
Yields	2 servings

Ingredients

2 tablespoons red curry paste
2 cups skim coconut milk, 1/2 coconut milk, 1/2 water
200 g (1) chicken breast, sliced
3 kaffir lime leaves
2 tablespoons fish sauce
1 tablespoons sugar
0.5 cup bamboo shoots, sliced
0.5 green capsicum, sliced
0.5 red capsicum, sliced
1 red chili with seeds removed, roughly sliced
0.25 cup Thai basil
2 tablespoons vegetable oil

Instructions

Cook rice.
Heat the oil in a medium saucepan over medium-high heat.
Add curry paste, and stir until the aroma is released.
Pour in the coconut milk, mix well, and bring to a boil.
Then add the kaffir lime leaves, fish sauce, sugar, bamboo shoots, capsicums, and chicken.
Bring it to a boil, making sure the chicken is well done, about 5 minutes.
Then turn off the heat and add Thai basil.
Serve rice and red curry in different bowls, eat with fork and spoon.

Mains

Honey Mustard Chicken

From Nat's What I Reckon

Ingredients

8 skin-on boneless chicken thighs
1 onion
1 small bunch parsley, leaves separated, stalks chopped
4 garlic cloves, chopped
1 tbsp thyme leaves, chopped
2 tbs Dijon mustard
1,5 tbsp honey
1/2 cup white wine
1 cup chicken stock or water
1 tbsp plain flour
125 g creme fraiche
25 g butter
1 tbsp vegetable oil

Method

In a cold non-stick pan, add oil, place the chicken skin side down.
Then turn on the heat on medium. After hearing the sizzles, fry it for 8 minutes. Do not touch the chicken the whole time!
Flip the chicken over, fry for 5 minutes more. Then remove the chicken from the pan.
Melt the butter in the same pan. Add onion and parsley stalks and fry until softened.
Add garlic and thyme, fry for a couple minutes more.
Add mustard, honey, wine and stock. Bring it to simmer.
Add flour and creme fraiche.
Add back the chicken skin side up.
Fry until the chicken is done (internal temp 75 C).

Mains

Kiaulienos kepsnys su džiovintomis slyvomis ir vytintu kumpiu

From 15min

Su kepsniu paprastai nebūna daug vargo, o pamaitinti juo galima nemažą šeimyną ar bičiulių būrį. Tereikia nusipirkti kokybiškos mėsos, parinkti porą priedų, o kol kepsnys kepa, paruošti tinkančių salotų. Šįkart mūsų siūlomas receptas su kiauliena itin paprastas, tačiau skonis maloniai nustebins.

Yield	6
Time	1h 30 min

Ingredients

700 g kiaulienos, vientisas pailgas gabalas, be kaulų, tinka nugarinė ar sprandinė
12 riekių kumpio, vytinto, plonų riekelių
12 džiovintų slyvų
1 nykščio dydžio gabaliukas šviežio imbieras, sutarkuotas burokine tarka
1 valg. š. medaus
3 valg. š. alyvuogių aliejaus
7 bulvės, didelės
4 šakelės čiobreliai
1 arbat. š. drusokos
0,5 arbat. š. juodųjų pipirų

Method

Dėkite kiaulienos gabalą ant lentelės ir aštriu peiliu padarykite gilų horozontalų pjūvį – turite suformuoti savotišką „kišenę“, į kurią dėsite įdarą.
Slyvas nuplaukite ir stambiai supjaustykite, pusę kumpio juostelių susmulkinkite. Nedideliame dubenėlyje sumaišykite slyvas, smulkintą kumpį ir tarkuotą imbierą (jei naudojate), įberkite pipirų. Sudėkite šį mišinį į kiaulienos gabale padarytą „kišenę“.
Apgaubkite kiaulienos kepsnį likusiomis vytinto kumpio juostelėmis dėdami jas skersai ir taip, kad kraštelis kiek dengtų ankstesnę juostelę. Apdėliokite čiobrelių šakelėmis ir apsukite visą mėsos gabalą tvirtu lininiu siūlu ar specialia virvele kepsniams, surišdami galuose.
Nedidelį kepimo indą pašlakstykite aliejumi ir dėkite ant dugno paruoštą kepsnį, iš šonų sudėliokite nuskustas ir perpus perpjautas bulves, kurias dar pašlakstykite aliejumi, pabarstykite druska, pipirais, čiobrelių lapeliais.
Patepkite aliejumi ir kiaulienos kepsnį, o tada užpilkite ir paskirstykite per visą jo viršų šaukštą medaus, pabarstykite pipirais ir trupučiu druskos.
Dėkite kepimo indą į iki 200 °C įkaitintą orkaitę ir kepkite apie 30 min., jei pernelyg dega kepsnio viršus, pridenkite jį folijos gabalėliu. Po 30 min. sumažinkite karštį iki 180 °C ir kepkite kepsnį dar 15 min. Išimkite iš orkaitės, gerai apgaubkite visą kepimo indo viršų folija ir leiskite pastovėti apie 20 min.
Pjaustykite kepsnį riekėmis, patiekite su bulvėmis ir, kol patiekalas kepė, paruoštomis lengvomis salotomis.

Mains

Honey Chicken

From: Andy cooks

Ingredients

800g chicken breast, diced (1.75 lbs)
3 tbsp light soy sauce
2 tbsp Shaoxing cooking wine
1 tsp white pepper
1 egg white
5 cloves garlic, finely grated
1 tsp chicken bouillon
1 tsp rice vinegar
3 tbsp honey
150g cornflour (cornstarch in the US) (5.3 oz)
150g rice flour (5.3 oz)
1 tbsp baking powder
Oil for frying
Rice, to serve
Spring onions, to serve
White sesame seeds, to serve

Method

Marinate the diced chicken breast with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, white pepper, and the egg white. Mix well and leave in the fridge for one hour.
Fill a wok or large frying pan half full with oil and heat to around 180°C (350°F) for deep frying.
In a bowl, mix together the cornflour, rice flour, and baking powder. Season with salt. Place some marinated chicken pieces into the flour mixture and coat well.
Once the chicken is coated, carefully lower it into the hot oil and fry until golden brown and crispy, about 6 to 7 minutes. Remove from the oil and place onto a wire rack to drain.
In a bowl, mix together 1 tablespoon of light soy sauce, 4 tablespoons of water, grated garlic, chicken bouillon, rice vinegar, and honey. Stir well until everything is dissolved.
Once the chicken is fried, remove the oil from the wok and place it back on the heat. Add the sauce you just made and bring to a simmer.
Once the sauce has been simmering for one to two minutes, add the chicken back to the wok and coat well in the honey sauce. Toss the chicken carefully to evenly coat in the sticky sauce.
Place the chicken into your serving dish and garnish with some white sesame seeds and spring onions. Serve alongside steamed white rice.

Mains

Ragù alla Bolognese

From effilee

Yield	10
Prep time	30 min
Time	2 h 30 min

Ingredients

1200 g minced beef
50 g guanciale, cubed
125 ml milk
3 onions
3 celery sticks
5 carrots
75 g tomato paste
salt, pepper
warm water

Method

Cut onions, celery sticks, and carrots into small cubes. You can use a food processor (in batches) to make this faster.
Saute pancetta until translucent.
Add veggies, and saute for a couple of minutes.
Add minced meat.
Add tomato paste, milk, water, and let it cook at low heat for at least two hours. Stir occasionally.
Serve with tagliatelle (originally), or spaghetti (family favorite).

Salads

Fresh Zucchini Salad

Source: FooDee

Ingredients

500 g zucchini
0.5 tsp salt
0.5 tbsp honey
1 tbsp vinegar
2 tbsp oil
a bunch of parsley
1 clove garlic
a pinch of black pepper

Instructions

Cut zucchini in rings. Salt it and leave in a bowl.
Chop parsley.
Finely chop garlic.
Mix oil, vinegar, garlic, honey, salt, and pepper.
Drain the liquid from the bowl.
Mix zucchini with the test of ingredients.
Let it sit in a fridge for 15 minutes.

Salads

Horiatiki (Greek Salad)

From: littlecookingtips.com

Prep

0:15

The favorite salad and a staple in every Greek household.

Ingredients

750 g (3 medium sized) tomatoes
150 g (.25 of a large) cucumber
60 g (1 small) green capsicum
1 small red onion
0.5 tablespoon dry oregano
8 Kalamata olives, whole
100 g feta cheese
5 tablespoons extra virgin olive oil
(Optional) capers

Instructions

Peel and slice the cucumber. Cut tomatoes in wedges.
In a medium-sized bowl, mix gently the tomatoes, the cucumber and the olives with 3 tablespoons of the olive oil and a pinch of salt.
Put the mixture in a serving bowl/dish, cut the green capsicum into slices, onion in thin rings, and add the pepper and onion slices on top.
Add the feta slice on top of everything and drizzle with the rest 2 tablespoons of olive oil.
Sprinkle with the oregano and serve with freshly baked bread.

Salads

Papi's Balta Mišrainė (Olivje)

From: lrytas, papi Žygimantas

Never add fresh onions to this dish!

Total time	35 min
Yield	8 servings

Ingredients

500 g potatoes, boiled
200 g carrots, boiled
250 g canned green peas
300 g pickled cucumbers
4 eggs, boiled
50 g pickled capers
125 g mayo
20 g (1 bunch) of fresh dill, chopped (leave one branch for decoration)
2 pinches of salt
pepper

Instructions

Boil potatoes and carrots. Ideally unpeeled. Once boiled let them cool, then peel them.
In parallel, boil the eggs. They should turn out hard. 7-10 mins should do the trick. Once boiled, cool them, then peel them.
Cut potatoes, carrots, cucumbers, eggs into small cubes. Use a wire grid slicer to make this step more efficient!
Add all ingredients into a bowl, mix well.
Decorate with a dill branch.

Snacks & Tapas

Croquetas de Jamón

Ingredients

250 g of chopped serrano ham, finely chopped
1 onion, very finely chopped

Béchamel:

500 ml whole milk
100 g flour
Frying oil
Salt, pepper, muscat to taste

To coat the croquettes:

Breadcrumbs(paniermehl)
2 eggs
Frying oil

Method

Fry the onion until translucent.
Pour in the flour and mix well. Let it fry for a moment (constantly mix).
Pour in the milk. Put the heat slightly higher until the milk heats up (don't let it boil). Continuously mix until the sauce begins to thicken.
Add the ham, mix well. Set aside and let it cool down.
Prepare for coating. Beat the eggs in a bowl, then in a separate bowl pour in breadcumbs.
Scoop a big (half) tablespoon of the sauce, form a croqueta, coat it with breadcrumbs, then dip it in the egg, then coat again with breadcrumbs. Set aside.
Heat the oil (~180 C) on the pan for deep frying.
Put croquetas in oil, let it fry until golden brown, the flip aside and fry a little more until evenly colored.

Soups

Borsh (Elvyra's recipe)

From: Oma Elvyra

Probably the tastiest variant of the classical Ukrainian beetroot soup.

Prep	0:30
Cook	1:30
Yields	6 servings

Ingredients

Soup:

2.5 l water
300 g pork meat with a bone
300 g raw beets, shredded, 600g = big beet
500 g potatoes, cut in cubes, 300g = big potato
1 tbsp canned beans, optional
140 g carrots, shredded, 140g = big carrot
140 g onions, finely sliced, 140g = big onion
90 g capsicums, sliced in thin stripes, 180g = one capsicum
2 tbsp tomato paste
4 tbsp vinegar
1 tsp sugar
3 tbsp of vegetable oil
3 bay leaves
1 tbsp salt
0.75 tsp pepper
1 tsp coriander
1 tsp dried leek
1 tsp dried oregano
1 tsp parsnip
2 cloves of garlic, finely sliced

Serving:

1 bunch of fresh dill, parsley
1 tbsp sour cream
1 slice of black bread or toasted white bread

Instructions

Add water to the pot, drop in the meat. Bring it to boil and let it simmer for at least 50 minutes (the more the better).
Cut the veggies. With the hand colander remove the stains of meat in the boiling pot.
Drop in the beets and potatoes into the pot.
Fry onions with carrots on medium heat until softened but not completely cooked through. Then add capsicums, tomato paste, vinegar, and sugar, half a ladle of broth from the pot, and fry for a couple of minutes more.
Add fried ingredients and optionally beans to the pot. Season the soup with bay leaves, salt, pepper, coriander, leek, oregano, parsnip. Let it simmer for another 10 minutes.
Add chopped garlic into the soup. Put it off the heat and let it rest for 10 minutes.
When serving, pour the soup into a bowl, add the greens and then sour cream on top. Serve with a slice of (ideally black) bread.

Soups

Bündner Gerstensuppe

From: swissmilk.ch

Eine Bündner Gerstensuppe schmeckt nach dem Skifahren im Engadin am besten. Aber auch sonst ist das klassische Schweizer Suppenrezept sehr beliebt.

Prep	0:30
Cook	1:00

Ingredients

1 Zwiebel, fein gehackt
1 Knoblauchzehe, gepresst
1 wenig Butter zum Dämpfen
300 g Speck, Bündnerfleisch- oder Rohschinkenabschnitte, klein gewürfelt
100 g Schinkenwürfelchen
0.5 Lauch, gerüstet, klein gewürfelt
1 Stück Sellerie, gerüstet, klein gewürfelt
2 Rüebli, klein gewürfelt
2 Kartoffeln, geschält, klein gewürfelt
2 Lorbeerblätter
100 g Gerste
2.5 l Bouillon
2 dl Rahm
1 Salz, Pfeffer
2 EL glattblättrige Petersilie, fein gehackt
1 glattblättrige Petersilie zum Garnieren

Instructions

Gerste lassen für mindestens 20 Minuten kochen
Zwiebel und Knoblauch in der Butter andämpfen. Fleisch kurz mitbraten. Gemüse und Lorbeer mitdämpfen.
Mit der Bouillon alles ablöschen, unter Rühren aufkochen.
Suppe bei kleiner Hitze mindestens 30 Minuten unter häufigem Rühren köcheln lassen.
Würzen. Rahm und Petersilie beifügen, in vorgewärmte Suppenschalen geben, garnieren und heiss servieren.

Soups

Carpathian Green Bean Soup

Goes well cold and hot!

Yields

4 servings

Ingredients

500 green beans
200 gr creme fraiche
Flour 1/2 table spoon
Stock
Fresh Herbs (dill, parsley)
Salt, pepper

Instructions

Rinse, remove the tails from the green beans and cut them in half
Boil the beans for 12 minutes (in salty water)
Meanwhile, take the creme fraiche and add slowly the flour to it so that there are no “komochki”
Remove excess water so that the water only partially covers the beans
Add stock, and slowly (spoon by spoon) add the creme fraiche.
Add salt, pepper, and herbs to your taste. Enjoy!

Soups

Šaltibarščiai (Elvyra's Style)

Ingredients

For soup

3 onion leaves (chopped)
1 large (or 3 small, or 200 g) cucumber (grated)
2-3 (or 200 g) boiled beetroots (grated)
1 bunch of dill (chopped)
1 l kefir (1.5l kefir-drink)
mineral water for dilution
Salt, pepper

For serving

2 eggs (boiled, peeled, then cut in halves)
500 g potatoes, boiled

Preparation

Put to potatoes to boil. Optionally, after 10-15 minutes, put it on a backing tray and shove to the oven (200 C) for the next 10-15 minutes.
Put all ingredients in a pot. Leave some dill for garnish.
Add kefir.
If the consistency is too thic, dilute it with mineral water.
Add salt and pepper to taste.
Serving: poor the soup in a bowl, garnish with dill, then 1 half of an egg. Serve with potatoes on a separate bowl.

Soups

Split Peas Soup

Ingredients

500 g dried split peas
4-5 potatoes, cut in cubes
2 onion, finely chopped
1 carrot, cut in cubes
1 celery (optional), cut in small pieces
2 l stock (preferred chicken, could be pork)
dill
salt, pepper

Method

Prepare peas in a pressure cooker (30-40 min , 2 rings), keep the liquid for the soup later.
Fry onion in the pan, until onion starts to yellow.
Add carrots, celery, continue frying while constantly stirring.
In a pot, add stock, peas, potatoes, and ingredients from the pan.
Let it cook for 20 minutes on small heat, until the potatoes are ready.
Season with salt, pepper, and dill.