Step By Step Cookbook

Method:

Start by heating a pan

When the pan is very hot, add 3 tablespoons of sesame seeds and take the pan off the heat

Stir while the pan cools down a bit

Put 1-2 tablespoons of peanut butter in a small bowl with a round bottom (a cereal bowl)

Put 3 tablespoons of neutral oil (grapeseed or sunflower) and 2 tablespoons of sesame oil in the bowl

Stir until the oil is mixed into the peanut butter

Put 1-2 cloves of garlic into the garlic press and press it into the bowl. Stir well

Clean and finely chop 1 chili, then stir it into the peanut butter mixture

Stir the toasted sesame seeds into the peanut butter mixture

Add 4 tablespoons of soy sauce to the peanut butter mixture and stir well

Add 2 tablespoons of lime juice to the peanut butter mixture and stir well

Season with salt (approx. ½ teaspoon) and pepper

Cook the instant noodles according to the instructions on the package. (Typically 0.5 L of water is brought to a boil, add the noodles, boil for 4-5 minutes, drain the water)

(Rinse and chop the fresh coriander while the noodles are cooking, put it on a small plate and serve it)

Serve peanut butter mixture and noodles separately or mixed together in the pan

Note: The dish is delicious and easy to make, but contains a lot of oil and is quite rich. It should not be eaten every day …

(End)

Method:

Start by cooking the rice (Recipe below)

Clean and rinse the Pak Choi cabbage

Cut the cabbage into wide strips and cut the strips once or twice

When the rice is almost cooked, heat a deep frying pan or wok

When the pan is hot, add 2 tablespoons of oil

Add the cabbage and stir for a few minutes until the cabbage has just whithered

Add 1-2 tbsp oyster sauce, stir and serve immediately with rice and extra oyster sauce

(End)

Rice

Method:

If canned chickpeas are used, skip the next points

Put the chickpeas in a 3 L bowl and cover them with water (3 cm above)

Cover the bowl and let the chickpeas soak for 10-20 hours

Rinse the chickpeas and put them in a pan

Cover the chickpeas with fresh water and bring to a boil

Just before they boil, remove any foam with a spoon (put the foam in a bowl and rinse the bowl afterwards)

Cook for 45 minutes on 1-2 (out of 9)

Rinse the chickpeas thoroughly in a colander (or a large sieve)

With meat mincers: (With blender: See at the end)

Find a 3 L bowl and add the following:

¾ dL olive oil

3 tablespoons tahini

3 cloves of garlic pressed through the garlic press

(½ teaspoon chili powder or 1 teaspoon paprika)

2 teaspoons cumin finely ground in a mortar

Juice squeezed from ½ lemon

1 teaspoon of salt

Run the chickpeas through a meat mincer into the 3 L bowl

Stir it all together and add cold water a little at a time until the consistency is suitable. Make sure the hummus doesn't become too runny

Season to taste with salt, lemon or cumin

With a blender: You can use an ordinary blender, but then you should start by adding approx. ¾ dL of water in the blender glass together with the other ingredients and then add the chickpeas a little at a time. Otherwise it will be too dry to get down to the knife and you have to constantly stop the blender and scrape down. Pull out the plug when scraping from the sides of a blender!

If you use a hand blender, be careful not to overheat it. Again, it is important to start with all the liquid

(End)

Served with

Pita bread

or

Root vegetables in the oven

Hummus can also be eaten as a spread on bread

Method:

Find a 3 L bowl and add 1 can of peeled tomatoes

Put 1½ dL of breadcrumbs in the bowl

Clean 2 cloves of garlic and add them to the grater and tomato

Rinse the parsley equivalent to approximately 2 tablespoons and add the parsley to the bowl

Squeeze ½ lemon and add the juice into the bowl

Measure out ½ dL of olive oil and pour it into the rest

Add a few splashes of tabasco (...or five)

Blend the contents of the bowl thoroughly with an immersion blender

Finely chop 2 tomatoes and add them to the soup

Finely chop ½ cucumber and add it

Finely chop ½ pepper and add the chopped pepper to the bowl

(Chop 1 small onion or 1-2 spring onions very fine and add the onion to the bowl)

Add ¾ teaspoon of salt to the soup, stir and season with salt and lemon juice. If the soup is too thick, add cold water (If ice cubes are added before serving, the soup must not be diluted too much with water beforehand)

Put the soup in the fridge until ready to serve or add ice cubes, stir and serve immediately

Serve with flutes or Focaccia bread

(End)

Method:

Chop 1-2 onions so that there is approx. 1½ dL chopped onion

Clean 1-2 leeks and cut them into slices

Clean 2-3 stalks of celery and cut them into pieces

Peel 2-3 carrots and cut them into sticks or slices

(Cut a slice from a celeriac and peel the piece. Cut into sticks or dices)

Rinse 2-3 sprigs of basil and pick off the leaves. Discard the stems

Boil 1 L of water and put the boiling water in a 3 L bowl together with enough broth for 1 L of water. Stir

Weigh out 200 g of green beans. If necessary, cut them into 3-4 cm long pieces so that they fit on the spoon when eating

Weigh out 50 g of spaghetti (no more, this amount of vegetables are filling)

Saute onions first, then celery, carrots and celery

Add the carrots and celery to the onions and continue to fry

(Then add the celeriac and saute for 2-5 minutes)

Pour in the broth and let the soup cook for 15 minutes. Remember to set a timer

Set the table with deep plates and a spoon and a fork for each

When the timer beeps, add the 50 g of spaghetti. The spaghetti can be broken into smaller pieces if necessary

Also add the green beans and the basil and cook for 10-12 more minutes until the spaghetti is ready

Serve with flûtes or grissini

(End)

Method:

Peel 200 g potatoes (1-4 depending on size)

Cut the potatoes into cubes about the size of a walnut and place the cubes in water in a bowl

Cut 200g of broccoli (about one-third to one-half broccoli) into roughly walnut-sized florets

Rinse a red pepper and clean it of seeds. Cut into squares the size of a thumbnail

Rinse 8 minicorns and cut off the bottom. Cut each minicorn into 3-4 pieces (or measure out 1½ dL corn kernels)

Rinse 100 g of spinach in a strainer or colander if you are using fresh spinach. If you use frozen spinach, don't take the spinach out of the freezer yet

(Rinse and chop approx. 2 tablespoons of fresh coriander and put it on top of the spinach)

Boil 3 dL of water and put bouillon powder or cubes in a measuring glass. When the water boils, pour it into the measuring cup and stir

Open the can of coconut milk

Find curry paste and a teaspoon

Find a medium sized pot and heat it up

Put 2 tablespoons of oil in the pan and add 1-3 tablespoons of curry paste, depending on how hot the paste is and how hot you like your food. Stir immediately and fry the pasta briefly

Add the coconut milk from the can and the 3 dL of broth. Stir

Add potatoes to the pan, stir and put a lid on

Turn the heat down to 3 (out of 9) and set a timer for 15 minutes

Now is the time to start boiling rice (Recipe below)

When the timer go off, add mini corn (or corn kernels). Stir and cover. Set the timer to 2 minutes

When the timer beeps, add the broccoli pieces and the red pepper cubes

Add 1 teaspoon brown sugar and 1 teaspoon salt. Stir and cover. Set the timer to 2 minutes

Add the rinsed spinach (or take 100g of frozen spinach from the freezer and add it in)

Stir and cover. Set the timer to 2 minutes

Serve with rice, and more fresh coriander when the timer go off

(End)

Rice

Method:

Chop 1-2 onions so that there is approx. 1½ dL chopped onion

Clean 3-4 cloves of garlic and chop them finely

Clean 2 sweet peppers and cut them into strips. Cut the strips in half or dice them

Remove the stem and top of the squash and cut it in quaters lengthwise. Slice the quaters

Remove the silk end from the aubergine, rinse it and cut it into quarters lengthwise. Cut the quarters into slices

Open the can of peeled tomatoes (or wash the tomatoes and cut out the stem hole. Then chop them coarsely)

The taste is significantly better if you saute the vegetables separately, so use two pots and two wooden spoons as described below

The vegetables must be seared hard, but must not burn. It doesn't matter if the bottom of the saute pan turns brown, that's why everything has to be poured back into the saute pan at the end, to get the flavor from the residue. But it must not turn black

If the pan turns black, you can pour a splash of boiling water on the saute pan and stir the black away

Pour out the black water, rinse and dry the pan, then heat it up again

The water that is poured onto the hot pan should ideally be boiling, as cold water on a very hot pan can make it warp :-(
For the same reason, pans should also cool on the stove or on a trivet, not in the sink

Put the tomatoes in a pot big enough for all the vegetables and put it on a burner. Turn up to 5 (out of 9)

Place a wooden spoon ready over the pot to stir later

Heat a frying pan or a large pot at 7 (out of 9) and add 2 tablespoons of olive oil

First, fry the onion for a few minutes without it taking on colour

Add finely chopped garlic and stir briefly

Add the onion to the pan with the tomato and stir with the tomato spoon

Add a drizzle of olive oil to the saute pan. Add bell pepper and fry until the bell pepper is soft. Consider whether to turn the heat up or down a bit

Add the seared peppers to the pan with the tomato and onion, and stir with the tomato spoon

Add a drizzle of olive oil to the saute pan. Add the aubergine and fry them for a while

Add the fried aubergines to the pan with tomato, pepper and onion, and stir with the tomato spoon

Add a drizzle of olive oil to the saute pan. Add squash and fry

Add the tomato, pepper, onion and aubergine from the other pan to the squash and stir well

Be careful while stirring. The pot can easily overflow. As a rule, it is easier to stir from the edge towards the center instead of around the edge, if the pan is very full

Season with salt, approx. ½-1 tsp

Put a lid on and turn the heat down to 2 (out of 9). Set the timer for 25 minutes, but feel free to stir occasionally

If rice is served, now is the time to put them on top (Recipe below)

While the ratatouille is cooking, remove the stems from the basil and rinse the basil leaves. The leaves are then peeled off the stems and placed on a plate. If the leaves are very large, they may need to be roughly chopped

When the timer go off, remove the lid and stir in 1 teaspoon of salt and 1 tablespoon of tomato concentrate. Taste the ratatouille and, if necessary, add more salt and tomato concentrate. If the taste is too sour, ½-1 teaspoon of sugar can be good. If the ratatouille is a bit thin, cook it for a while without the lid. Remember to turn on the hood (and to wear earplugs if the noise bothers you)

Sprinkle the basil leaves in the pan, stir and serve (with 2 dL creme fraiche or yoghurt)

(End)

Serve with sliced ​​wholemeal bread or rice or Sage and garlic rolls

Rice

Sage Rolls

Method:

Start by making garam masala if you don't have any:

Garam Masala

Find an empty spice jar for when the spice mixture is finished

Place 10-12 whole cardamom capsules on the table and crush them with the pestle from the mortar. Remove the black seeds from the shells and put the black seeds in the mortar (If the seeds are brown, it is past it’s “best before” date. It can be used, but the taste is not quite as good)

Put 1½ teaspoons of whole peppercorns in the mortar

Put 4 tablespoons of whole coriander seeds in the mortar

Put 2 teaspoons of whole cumin in the mortar

Put 6-8 whole cloves in the mortar and put the mortar on a tea towel so it doesn't scratch the table and grind/grind/pound the spices into powder

Put 2 teaspoons of cinnamon in the mortar

Stir the spice mixture well and put it in an empty spice jar. Remember to put a label on the jar or attach a small piece of paper to the lid that says “Garam Masala”

Tip: If you want to be a pro you roast the coriander, cumin and cloves on a hot pan befor grinding

Dall

Put 2 tablespoons of garam masala into the mortar (or in a glass)

Put 1 tablespoon of curry in the mortar

Put 1 tablespoon of paprika in the mortar

Put ¼ teaspoon chili in the mortar

Put 1 teaspoon of salt in the mortar and stir the spices around

Measure out 6 dL of water

Measure out 3 dL of red lentils and put them in a strainer. Rinse them under running water until the water is clear. Leave them in the strainer until ready to use

Chop 1-2 onions

Peel 2-4 cloves of garlic and chop them finely

Heat a small pan 7 (out of 9) and add 1 tablespoon of oil

Fry the onion and garlic without colouring

Add the spice mixture and stir briefly

Add the washed lentils and stir

Add the 6 dL of water and stir well at the bottom

Put lid on and turn the heat down to 1 (out of 9)

Set the timer for 30 minutes and set the table

Serve with tortilla chips, rice or chappaties

(End)

Rice

Chappaties - Indian flatbreads

Method:

Open 1 can of black beans and pour them into a colander. Rinse the beans and let them drain

Clean and chop 1 onion

Clean and chop 2-4 cloves of garlic

Clean and chop 1-2 chilies

Chop ½ bunch of parsley and ½ bunch of basil, as well as 6 fresh sage leaves

If you use dried sage, add 1 tablespoon on top of the fresh herbs now

Heat up a saute pan or a large pot and add 1 tablespoon of oil

Saute onion first, then garlic and chili

turn the heat down the heat and add 1 tablespoon of brown sugar. Stir briefly

Add 2 tablespoons of balsamic vinegar and stir for half a minute until everything browns lightly

Add ½ can of peeled tomatoes and stir

Freeze the other half of the can in a freezer bag. If you leave the bag flat in the freezer, it is easier to thaw when you need to use the rest. Remember to put a label on

Add herbs and 6-8 capsules of whole cardamom

If necessary, add a little water (or wine) until the consistency is suitable

Bring to the boil and reduce to 2 (out of 9). Let it boil for 30 minutes. Remember to set a timer

While it is boiling, grate the peel of an organic lemon on a plate

If using sesame seeds: Heat a pan until it is quite hot and add 2 tablespoons of sesame seeds to the pan. Remove the pan from the heat and stir in the sesame seeds until they have cooled slightly (1-2 minutes)

When the timer go off, stir in the lemon zest, and the beans are served with the toasted sesame seeds and maybe grissini or Sage Rolls with Garlic

(End)

Sage Rolls

Method:

Open 2 cans of beans and pour them into a colander. Rinse the beans and let them drain

If you do not use beer: Bring 3 dL of water to the boil and make broth with a bouillon cube

Clean and chop 1 onion

Clean and chop 2-4 cloves of garlic

(Clean and chop 2-3 stalks of celery)

Clean and chop 1-2 chilies

Put 1 tablespoon of cumin in the mortar and pound it. Add 1 tablespoon of oregano

Heat up a deep pan or a large pot and add 1 tablespoon of oil

Saute onion first, then garlic, chili (and celery)

Add cumin and oregano and stir briefly

Add 3 dl of beer (or broth) together with

1 can of peeled tomatoes and

2 tablespoons of tomato concentrate

Add the drained beans and 1 teaspoon of (smoke) salt. Stir and the put a lid on. When it boils turn the heat down to 1 (out of 9) and cook for 30 minutes. Remember to set a timer

Serve with pickled Jalapeno chilies and optional Taco chips

Tip: Instead of taco chips, you can make (or buy) wheat tortillas and serve these together with salad leaves, diced tomatoes, diced feta cheese and sour cream. The latter is of course no longer vegan

Organic tortillas are usually good. Heat as directed on the package. Non-organic tortillas typically have quite a few additives

(End)

Wheat tortilla - Mexican flatbread

Method:

Open 1 can of chickpeas and pour them into a strainer. Rinse them and freeze half in a plastic bag. (If you flatten the plastic bag before closing, they will freeze and thaw faster)

Remove the outer layer of 1 onion and chop it roughly

Remove the outer layer of 2-3 cloves of garlic and chop them finely

Clean 200-250 g of mushrooms and cut them into slices

Rinse 1 aubergine and cut it into 2×2 cm cubes

Rinse 1 squash and cut it lengthwise. Cut the halves into slices

Dice 4 tomatoes (or open a can of peeled tomatoes and freeze half in a plastic bag)

(Rinse 200 g of okra and cut off the hard stem. If using beans, cut them into 2-3 pieces)

Peel 3 carrots and cut them into sticks (or slices)

Put 1 dL of water and 2 tablespoons of soy sauce in a cup

Pound 1 teaspoon of coriander into the mortar

Break 5-10 cardamom capsules with the pestle of the mortar (Whack!) and get approx. 1 teaspoon of black cardamom seeds in the mortar and grind them to powder together with the coriander

Add ½ teaspoon chili and 1 teaspoon paprika to the mortar

Heat up a saute pan or large pot. Add 1-2 tablespoons of oil when the pan is hot and fry the onion until clear

Add the chopped garlic and saute for a few seconds before adding the carrot sticks and sauteing well

fry the spices briefly until the vegetables are covered in spice

Quickly add the diced tomatoes and stir for a while

Add water with soy sauce when it begins to stick to the bottom. Put lid on and turn the heat down to 3 (out of 9)

In another pan, fry the aubergine with a little oil. When they start to turn brown, add them to the onion and tomato

Put a splash of oil in the pan the aubergines were in and fry the squash. Again, they are transferred to the other vegetables when they start to take on a little colour

Saute the mushrooms separately and then add them to the rest

Add the whole okra (or green beans) and simmer for 40 minutes. Remember to set a timer for 25 minutes so you remember to put the couscous on top

When the timer beeps, bring 2 dL of water to the boil in a small pot

Rinse 2 dL of couscous in a strainer and add ¾ teaspoon of salt

When the water boils, add the couscous and salt, stir and turn off the heat. Set a timer for 12 minutes

Set the table while the couscous soaks

When the couscous has soaked for 12 minutes, it should be ready and stir in 1 tablespoon of olive oil

Serve the vegetables with couscous

(End)

Method:

Start by making the Baharat spice mix if you don't have any left from last time:

Baharat

First find all the spices

Grate a nutmeg so that there is ½ teaspoon

Find the mortar and crush

1 tsp peppercorns

½ teaspoon all-purpose

½ tsp cumin

½ tsp cloves

add

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon of the grated nutmeg

Mix all the spices well and pour the mixture into a spice jar

Make a label that says "Baharat" and put that on the jar

African beans

Put 2.5 dL red lentils and 1.5 dL quinoa in a strainer and rinse them thoroughly

Let the lentils and quinoa drain while you boil 9 dL of water in a pot

When the water boils, add the lentils and quinoa together with 1 teaspoon of Baharat. Do NOT add salt. Stir and cover

Bring the lentils and quinoa to the boil, stir, turn the heat down to 1 (out of 9) and set a timer for 20 minutes.
When the timer go off, switch off the pot

Remove the outer layer of 2 onions and chop them finely

Remove the outer layer of 6 cloves of garlic and chop them finely

Clean 2 peppers and cut them into cubes

Clean 1 chili and chop it finely

Open 2 tbsp peeled tomatoes

Open 2 tbsp (mixed) beans and 1 tbsp chickpeas, pour them into a colander (or sieve) and rinse them

Coarsely chop 75 g of dried apricots

Bring 6 dL of water to the boil in the kettle and put 1½ bouillon cubes in a 3 L bowl. Pour the water into the bowl when it boils

Turn a burner on at 6 (out of 9) and heat up a saute pan or a large pot

When it is hot, add approx. 2 tablespoons of oil and saute the onion until it is soft and slightly transparent

Add the garlic and fry for a minute. (It should not turn brown!)

Put the pepper cubes in the pan and saute them until they are a little soft

Add and saute the chopped chili for a minute

Pour the 6 dL of broth from the 3 L bowl into the pot

Add

2 tins of peeled tomatoes

The cooked lentils and quinoa

They rinsed the beans and chickpeas

1 bay leaf

1 tsp thyme

75 g coriander

The chopped apricots

1-3 tablespoons chili sauce or Tabasco (Consider how used your guests are to spicy food. It's easier to add extra chili later than to take it out)

Stir well while bringing everything to a boil at high heat. Put lid on and turn the heat down to 1 (out of 9)

Set a timer for 1 hour, but remember to stir every fifteen minutes. Maybe more often towards the end. Add a little water if it is starting to stick at the bottom

Maybe it's good to have an alarm to remember to stir

When the timer go off, add 1 teaspoon of salt. Taste and add more salt as needed

Serve with bread or couscous

Maybe put chopped, hot chilies and/or chili sauce on the table, so that the guests themselves can sprinkle extra on their portion

(End)

Method:

Start by making the dipping sauce:

Put 2 tablespoons of peanut butter in a small saucepan and put it on low heat on the stove (3 out of 9).
(The dipping sauce should not boil, just heat enough to remove the sharp taste of the garlic.
The heating is optional: you could simply stir the ingredients together in a serving bowl)

Add 2 teaspoons sesame oil (or a flavor-neutral oil). Stir until the oil is incorporated

Add 4 tablespoons of soy sauce a little at a time and stir well until the consistency is smooth

Press 2 cloves of garlic into the pan and stir

Add 1 tablespoon of sugar

Add 1 tablespoon of vinegar

Squeeze half a lime and add 1 tablespoon of lime juice to the pan

Stir well and add more sugar, vinegar and/or lime juice to taste

When the sauce steams slightly, put it in a serving bowl and put it on the table with a teaspoon in it

If using sesame seeds: Heat a pan until it is quite hot and add 2 tablespoons of sesame seeds to the pan. Remove the pan from the heat and stir the sesame seeds until they have cooled slightly (1-2 minutes). Stir the sesame seeds into the dipping sauce

Now prepare the wrappers:

Peel a carrot and cut it into 2×2×50 mm sticks. Place the sticks on a small plate and sprinkle them with 1-2 teaspoons of sugar to draw out the water and make them pliable

Weigh out 100 g of bean sprouts and put them in a small bowl

Bring 3 cm of water to the boil in a small pot with a lid and add 100 g of instant noodles when the water boils. Let them cook for 4-5 minutes as indicated on the package. Remember to set a timer

Pour the water from the noodles into the bowl with bean sprouts when the timer go off and leave the noodles in the pan with the lid on

After 1 minute, the bean sprouts are scalded enough to kill any bacteria that can occasionally hide in bean sprouts, and the water is poured from the bean sprouts

Clean 150 g of mushrooms and cut them into fairly thin slices (~3 mm)

Fry the mushrooms on a dry pan until the moisture is gone. (If using tofu, roast it in 1-2 tablespoons (sesame) oil)

Peel the outermost 4-5 large leaves from a head of lettuce and rinse the leaves. Cut them into strips and set aside

Pick the 12-14 largest leaves of the mint and rinse them. Set them aside

If you like coriander, rinse a bundle of coriander carefully and place the stems in a loose pile.
(You have to get used to the taste of coriander, but it tastes just as good once you get used to it as it tastes strange the first time you taste it :-)

Finally, assemble the wrappers by soaking each rice paper wrapper in water for a few seconds (Hold the water in a pie dish. Add a splash of boiling water so it is warm) and then put one twelfth of each part of the filling on one half of the soaked wrapper. Place three mint leaves on the other half and then pull/fold the wrapper around the salad first and then over the mint leaves

In this video on assembling wrappers , shrimp are used instead of mint leaves, but the principle is the same. If you use prawns, you can leave out the mushrooms/tofu and add the mint leaves together with the salad - but then it's not vegan anymore :-)

Set the table and serve the wrappers with the dipping sauce

The wrappers are easiest to eat with your fingers, and are therefore suitable for a picnic. (One should NOT use shrimp if the wrappers are not eaten immediately. Avoid shrimp and other perishable ingredients on a picnic)

Tip: You can use ready-made Thai chili sauce as a dip or replace the peanut butter and garlic with a finely chopped chili and chili powder to taste.
There are many other dips that can be found by searching for "Vietnamese wrappers dip".
Maybe serve more than one type of dip at the same time

(End)

Method:

Put water in a large pot and bring it to the boil while the corn cobs are prepared

Remove the outer leaves from the cobs by pealing down from the top and remove the thin green threads

When the water boils, add the corn cobs and cook for 7 minutes from the time the water boils again. Remember to set a timer

If the corn cobs are too big for the pan, they are easy to break in the middle if you take a firm hold of the whole cob with both hands and quickly break in the middle

Set the table with napkins instead of cutlery

Serve with flaked salt and butter(-analogue) or sesame oil and sesame seeds (And toothpicks!)

(End)

Method:

Cut the stems off the artichokes

Put the artichokes in a large pot and pour water over them until they just start to float. Remove the artichokes and bring the water to the boil with a lid on

When the water boils, add the artichokes, cover and set a timer for 35 minutes

Put 2 tablespoons of olive oil in a cup and press 2 cloves of garlic into the oil

Set the table with (flaked) salt, butter(-analogue) and garlic dressing. You need napkins, a knife and fork and a teaspoon to eat the artichokes with. Place a large bowl or pot on the table for discarded leaves. After being eaten the volume of the discarded leaves are a lot greater than the original Artichoke heads!

When the timer go off, try pulling a leaf from one of the artichokes (Careful: Hot!). If the blade comes off easily, they are done. Otherwise, they should boil 5-15 minutes more. Check every 5 minutes if the leaves come off easily. Remember to set a timer for each time

Drain the water and serve the artichokes

You eat the artichokes by pulling off leaves with your fingers, dipping the bottom of the leaves in garlic dressing or butter(-analogue) or salt and scraping the edible part of the leaves with your teeth. The rest of the leaf is dicarded in the bowl in the middle of the table

When all the outer leaves have been removed and the inner leaves are too small, the "beard" in the middle must be removed with a teaspoon. The beard is discarded and the bottom is drizzled with dressing and salt or butter(-analogue)

The base is eaten with a knife and fork. Artichokes are incredibly filling, so one large artichoke is usually enough per person

Note: Half an hour to a full hour after eating artichokes, your sense of taste changes slightly, so that everything tastes sweeter. It is not in any way dangerous and will pass, but perhaps you should not serve dessert right after artichokes

(End)

Method:

Heat the oven to 200°C. Remember to take the plates out

Wash the chestnuts and cut a cross in the top of each chestnut so they don't "pop" in the oven. It is important!
Take care that the knife does not slip when you cross-cut the chestnuts. They are quite tough to cut so secure af firm grip on each chestnut

Pour 1 kg of cheap coarse salt into the bottom of a pie dish and place the chestnuts in the salt with the top upwards so that they are almost covered with salt

Put the dish in the oven when it is hot and set the timer for 35 minutes. If the chestnuts are very large, they may need up to 10 minutes more

Set the table and place a large bowl for the shells on the table

The outside of the chestnuts must be removed with the fingers at the table while they are hot, and the chestnuts are eaten with butter(-analogue) and salt

If you like red wine, it goes incredibly well with chestnuts

Tip: True chestnuts have finer and denser spines than horse chestnuts. Always buy true chestnuts in a shop to avoid mildly poisonous variants

(End)

Method:

Put 1¼ dL of water in a 3 L bowl

Dissolve 15 g of yeast (1/3 package) in the water

Weigh out 250 g of wheat flour and put most of it in the bowl

Put 2 tablespoons of oil and 1 teaspoon of salt in the bowl

Knead the dough until it leaves the table. You may need more flour

Leave the dough to rise with a lid or tea towel over it

Find a 3 L bowl and add 3 tablespoons of olive oil

Press 2 cloves of garlic into the oil

Add 2 tablespoons of sage to the oil and stir

Peel the potatoes and cut them into very thin slices with the knife on the side of a grater. Or with a sharp knife

Dry the potatoes in a clean tea towel and put the tea towel into the laundry basket

Put the potato slices in the 3 L bowl and turn them around until they are all covered with oil and sage and garlic

Grate 50 g Parmesan. (The cheese can be left out or replaced by a vegan product. Cheese gives a richer taste, but is not strictly necessary here, since this is not a "classic" pizza after all.
Leaving out the cheese will result in more crispy potatoes. Maybe it's an idea to drizzle with extra oil if you don't use cheese)

Heat the oven to 200°C and take out the plates. Put baking paper on two of them

Roll out half of the dough very thinly and place it on the baking paper

Spread the potato slices over the dough in a single layer

When the oven is hot, bake the pizza for 10-14 minutes until the potatoes have taken on a slight colour. (15-20 minutes if no cheese is used or the cheese is under the potatoes). Remember to set a timer

(Take the pizza out and place it on top of the stove. Sprinkle with the grated parmesan and put the pizza back in the oven for 5-10 minutes until the cheese has taken color. Remember to set a timer)

Serve with salt and lots of freshly ground pepper

(End)

Method:

(Take the prawns out of the freezer and put the bag in lukewarm water - or better: follow the thawing instructions on the bag)

Peel the potatoes and put them in water that just covers them and bring them to the boil

When the water boils, turn the heat down to 3 (out of 9)

Set the timer for 15-17 minutes, depending on how big the potatoes are

When the timer go off, poke a skewer or fork into the potatoes. They should be tender, but not so much that they start to crumble and cook out

Drain the water and let them cool a little before cutting them into little finger-thick slices

In a 3 L bowl, add 1 dL of olive oil and 2 tablespoons of lime or lemon juice

Finely chop a small red onion or a spring onion and add 4 tablespoons of onion to the bowl

Finely chop the mint and coriander. There should be approximately 4 tablespoons of mint and 3 tablespoons of coriander. Add to the bowl

Add 1 tsp salt, ½ tsp sugar and pepper to the bowl and beat well with a whisk or fork

Taste if you need more lime or lemon juice. You can add up to 4 tablespoons depending on taste and how sour the citrus fruits are

Cut approx. 75 g sun-dried tomatoes in strips

Open the can of beans and rinse them in a colander. If the beans are very large (Lima beans/butter beans) they may need to be cut in half

Slice the potatoes now if not done already

(Strain the water from the thawed prawns and lightly squeeze the prawns so that the last wetness drains off)

(Heat a saute pan or a large pot and add 4 tablespoons of dressing. Saute the prawns for a few minutes and remove them from the pan and place them on a plate)

Put the rest of the dressing in the pan and heat it through briefly. turn the heat down to 4 out of 9

Add the potato slices and stir until all the potatoes are covered. If the potatoes have been in the fridge, warm them through without scorching

Add sun-dried tomatoes and beans and heat through

(Sprinkle the prawns on top and serve)

(Garnish with sprigs of mint)

(End)

Method:

Start by making pasta dough (recipe below) or weigh out 500 g of dry pasta

Rinse and clean 3 peppers. Cut them into cubes about the size of a thumb nail

Remove the outer layer of 1 clove of garlic and chop it finely

Heat up a saute pan or a large pot and add 1 tablespoon of oil

Fry the pepper cubes

Add the garlic at the end and stir for half a minute

Add ½ teaspoon of sugar and stir briefly before

1 tablespoon of white wine vinegar is added

Add ½ can of peeled tomatoes and stir well

Add ¾ teaspoon of salt, stir and cover. turn the heat down to 1 (out of 9) and cook for 20 minutes. Remember to set a timer. Switch off when the timer go off

(Consider putting the plates on (or under) the lid so they can get warm.)

Put 30 g of butter on a saucer so that it can soften a little (or put ⅓ dL of olive oil in a cup)

Sprinkle 1 teaspoon of oregano over the butter (or into the olive oil)

Finely chop 2-3 sprigs of parsley

Grate the zest of ⅓ lemon

Crush ⅙ teaspoon cumin in the mortar

Put parsley, lemon zest and ground cumin on top of the butter (or down to the olive oil in the cup) and stir/mash it all together with a fork

(Roll out the pasta, if you make the pasta yourself)

Boil 2 L water for pasta

Set the table, but wait with the plates until the food is served if you heat them on (or under) the lid of the pasta pot

Cook the pasta (5 min for homemade pasta and according to the bag for store bought pasta, typically 10-12 min). Remember to set a timer

When the timer go of pour the pasta into a colander to drain

Put the pot back on the extinguished flame and add the spice mixture. If butter is used, wait until it has melted. The pasta is then poured back into the pan and turned around so that it is covered with parsley and lemon zest

Serve the pasta with the pepper sauce. Maybe mix it all together in one pot before serving

(End)

Pasta

Homemade Pasta

Method:

Start by making pasta dough (recipe below) or weigh out 500 g of dry pasta

Measure out 0.6 dL of white wine or broth and add 1 teaspoon of red wine vinegar

Open 1 can of peeled tomatoes

Chop 1 onion

Chop 1-2 stalks of celery

Peel and grate 1 carrot (or chop it finely)

Heat up a saute pan or a large pot and add 1 tablespoon of oil

Saute the onion and, a little later, the celeriac without neither taking any colour

Add the carrot and stir for a minute

Add the wine (/bouillon) and vinegar mixture and stir

Add the peeled tomatoes and stir

(Add 2 tbsp chopped parsley and stir)

Season with salt (approximately ½ teaspoon) and stir

Let the sauce boil for approx. half an hour while the final preparations are made and the table is set

Chop 90 g walnuts

Grate 35 g cheese

Roast the walnuts lightly: Heat a small pan and add the walnuts. Stir and remove the walnuts. Stir them occasionally while they cool

Cook the pasta using the saving method for the time indicated on the bag + 1-2 minutes

Stir the walnuts into the tomato sauce. Serve with the pasta and grated cheese

(End)

Pasta

Homemade Pasta

Method:

Wash and dry the outside of the pumpkin. Cut off a lid around the stem, wash the fibers from the inside of the lid and save it

Scrape out seeds and pulp and rinse the inside of the pumpkin. Fill the pumpkin with water and measure how much water there is. If there is significantly more (or less) than 12 dL, the amounts must be adjusted

Pour out the water and turn the pumpkin upside down so the water can drain while you do the rest

Put 4.5 dL of water in a pot and bring it to the boil

When the water boils, stir in 3 dL of rice and 1 teaspoon of salt, and set the timer for 12 minutes

Turn on the oven at 180°C. Remember to take the plates out

While the rice is cooking, find a 3L bowl and add to it

0.5 dL coarsely chopped prunes

0.5 dL coarsely chopped apricots

0.5 dL cherries

0.5 dL raisins

½ teaspoon cinnamon

1 tablespoon honey

1.5 dL coarsely chopped nuts

1 tablespoon pine nuts

(If the dried fruits are very dry, also add 0.75 dL of boiling water)

Mix everything well

When the alarm goes off add 4 tablespoons of butter to the rice. (The rice will finish cooking in the oven)

Once the butter has melted, add the sweetened, buttered rice to the bowl and mix well

Grease an ovenproof dish that has room for the pumpkin

Place the pumpkin in the ovenproof dish and add the rice mixture to the pumpkin. If there is too much filling, put it next to the pumpkin or in a separate dish covered with foil

Put the lid on the pumpkin and bake it in the oven for 60 minutes until tender. Test by poking a fork into the pumpkin to test for tenderness, and if necessary give it another quarter of an hour (or more)

Serve by cutting layer cake pieces out of the pumpkin. Salad can be served alongside

Tip: If the pumpkin seeds are ripe and thick, they can be dried and salted in the oven.
Start by cleaning and rinsing the kernels. Finish by rinsing the kernels in salt water (~1 tablespoon salt to ½L water). Spread them out on baking paper and put them in the oven after this dish is finished. Turn off the oven and let it cool down while the kernels are roasted. It is not worth roasting thin pumpkin seeds

(End)

Green Salad

Method:

Cook the pasta according to recipe below.
This is one of the recipes where it is important to remember to heat the plates on (or under) the lid lest the eggs will stick to the plate instead of the pasta

While the pasta is cooking, beat 3 eggs lightly in a 3 L bowl

Add 40 g of grated cheese

Put 2 ½ dL of cream in the bowl and whisk it all around

When the pasta is done, drain it in a colander and return it to the pan

Pour the egg mixture over the pasta and stir over full heat for just under 1 minute until the egg is slightly set

Serve immediately on warmed plates with freshly ground pepper

Note: The dish is delicious and easy, but quite rich. It should not be eaten every day…

(End)

Pasta

Homemade Pasta

Method:

Grease an ovenproof dish and heat the oven to 200°C (Remember to remove the baking trays from the oven)

Divide the cauliflower into small florets

Cut each of the 4 tomatoes into 6 boats

Crack 4 eggs into a 3 L bowl and whisk them lightly

Add ½ L of creme fraiche and stir well

Add 1 teaspoon of salt and ½ teaspoon of pepper and stir

Stir the cauliflower and tomatoes into the egg mixture and pour it all into the ovenproof dish

Bake in the middle of the oven at 200°C for 30-40 minutes until the top has acquired a little color here and there. Remember to set a timer

Served with flutes and/or green salad

(End)

Green Salad

Method:

Start by setting the table

Finely chop 1 onion

Cut 6-7 cherry tomatoes into halves and squeeze out the seeds in the bin. Chop them coarsely

Clean and finely chop 1 chili

Rinse a bunch of coriander (or parsley), shake dry and chop finely

Cut 125 g of feta into cubes

Crack 5(-8) eggs into a 3 L bowl and beat them together lightly with a whisk or a fork

Heat up a frying pan (at 7 out of 9) and add 1-2 tablespoons of olive oil

Saute onion first and then chili until soft

Put in the cherry tomatoes and fry them for a few minutes. Turn the heat down to 4 (out of 9)

Add approximately 2 tablespoons of tomato concentrate and the chopped coriander and stir well. Ask people to come to the table

Add the eggs and do not stir. If the eggs harden too quickly, move the pan to a cold burner

After half a minute, when the lower part of the egg mixture has started to harden, push the hardened egg over to one side of the pan. Let the pan stand again, and then again push the set egg mixture over to the side of the pan. Repeat until all the egg is almost set but still moist

Stir in the feta cubes and serve immediately. The eggs continue to cook on the hot pan, so people should preferably sit at the table when the eggs are poured into the pan

Serve with sweet chili sauce

Tip: You get a finer, fluffier texture if you stir constantly. Then the heat must be very low. It is a matter of taste how you like the texture. I personally find the fluffy texture too soft and wobbly

Tip: You can make the scrambled eggs in a separate pan and then stir in the tomato mixture and feta at the end. The dish will look a little nicer, but you will have to clean an extra pan

(End)

Method:

Start by setting the table

Finely chop 1-2 red onions

Cut 6-7 cherry tomatoes into halves and squeeze out the seeds in the bin. Chop them coarsely

Clean and finely chop 2-3 chilies

Peel 2-3 cm of ginger and grate it finely

Peel 2-3 cm of turmeric root and chop it finely (Consider using gloves)
Or measure out ½ teaspoon of turmeric powder

Rinse half a bunch of coriander (or parsley), shake dry and chop finely

Crack 5(-8) eggs into a 3 L bowl and beat them lightly with a whisk or a fork

Add 4 tablespoons of milk to the eggs

Add ¾ teaspoon salt and ¼ teaspoon freshly ground pepper

Pound ½ teaspoon of cumin into the mortar, add it to the egg mixture and stir well

Heat up a frying pan and add 1-2 tablespoons of (coconut) oil

First, fry the red onion until it is soft

Add the chili and ginger and let it sizzle for a moment

Put in the cherry tomatoes and fry them for a few minutes. turn the heat down to 4 (out of 9)

Add the chopped coriander and stir well. Ask people to come to the table

Add the egg mixture, but do not stir. If the eggs harden too quickly, move the pan to a cold burner

After half a minute, when the lower part of the egg mixture has started to harden, push the hardened egg over to one side of the pan. Let the pan stand again, and then again push the set egg mixture over to the side of the pan. Repeat until all the egg is almost set but still moist

Serve immediately. the eggs continue to cook on the hot pan, so people should preferably sit at the table when the eggs are poured into the pan

Serve with sweet chili sauce and perhaps chappaties (See under Side dishes) or instant noodles

Tip: You get a finer, fluffier texture if you stir constantly. Then the heat must be very low. It is a matter of taste how you like the texture. I personally find the fluffy texture too soft and wobbly

Tip: You can saute many kinds of vegetables and mushrooms and season them as you like to vary these two recipes for scrambled eggs. Peppers and spinach are suitable here, cabbage perhaps not so much

(End)

Method:

If you have rice left over (not parboiled), they can be used instead of cooking new rice. Then the first 6 points are skipped

Bring 3¾ dL to a boil in a small saucepan

Measure out 2½ dL of rice and put them in a strainer. Rinse the rice until the water is clear

Put 1 teaspoon of salt on top of the rice

When the water boils, turn the rice into the water, stir it around and turn it down to 1 (out of 9)

Set the timer for 12 minutes and place 4 plates on (or under) the lid if necessary to heat them. Cold fried rice is not as delicious as hot

When the timer go off, turn off the flame and leave the rice covered for at least 12 more minutes. Remember to set a timer

Stir the rice so that it is loose and not lumpy and let it cool without the lid. They must be completely dry

Clean 1 chili and chop it finely

Remove the outer layer of 1 red onion and cut it into slices. Halve the slices

Chop 1 tablespoon of parsley or coriander and put it in a cup

Put 1 tablespoon of soy sauce in the cup

Add 1 teaspoon of brown sugar to the cup and stir

Take a new cup and beat 1 egg into the cup. Beat it well with a fork

Heat up a saute pan or a large pot (at 7 out of 9) and add 3 tablespoons of oil

Add the chopped chili and the red onions and fry them briefly (about 1 minute)

Add 2 tablespoons of fish sauce and stir

Add the beaten egg and stir while it hardens into fluffy little pieces (½-1 minute). It should not turn brown

Add rice and stir well for approx. 1 minute

Add the soy sauce, sugar and parsley mixture and stir well

Serve immediately, accompanied with oyster sauce or sweet chili sauce

Tip: Bell peppers in strips and/or sliced ​​mushrooms can be added together with the chili and/or prawns can be added together with the rice

(End)

Method:

Grease an ovenproof dish

Clean the vegetables and cut them into suitable pieces. Brussels sprouts are usually fine as they are

Put 1 L of water into a small pot and bring it to the boil

Add the vegetables and cook for 7 minutes. turn the heat down to 3 (out of 9) when they boil again. Remember to set a timer

Heat the oven to 200°C. Remember to take the plates out

Pour the water from the vegetables (into a bowl if you don't use milk) and put the vegetables in the greased dish

Now make a bechamel sauce: Measure out 3 dL of milk (or boiling water from the vegetables. It's just as good)

Take a saucepan. Turn up to 9 (out of 9) and melt 25 g of butter in a small pan

When the butter is almost melted, turn the heat down to 7 (out of 9). Then add 3 tablespoons of flour and stir well until there is no more dry flour

Add a splash of milk, stir well, add a splash of milk and continue until you have used all the liquid. Try to avoid a lumpy sauce

Bring to a boil and turn the heat down to 3 (out of 9). Cook the sauce for 2 minutes, while stirring

Season with salt or bouillon (approx. ½ bouillon cube) (and ½ teaspoon grated nutmeg)

Pour the bechamel sauce over the vegetables so they are all covered

Sprinkle the 75 g of grated cheese evenly over the dish

Place the dish in the oven for 20-25 minutes until the surface has some brown spots. Remember to set a timer

Tip: Serve with grissini or maybe with baked sesame potatoes

(End)

Baked sesame potatoes

Method:

Grease an ovenproof dish

Find a pot and fill it with water

Peel the potatoes and add them to the pot as they are done

Take a 3 L bowl and crack two eggs into the bowl. Wash your fingers, as there may be salmonella on egg shells

Add 2 dL of milk to the eggs

And 1½ dL cream. Stir well with a fork or whisk

Grate a nutmeg until there is ½ teaspoon of grated nutmeg and stir it into the bowl

Grate 100 g of cheese and put half of the cheese into the egg mixture

(Press 1 clove of garlic into the egg mixture)

Add 1 teaspoon salt and, if desired, pepper. Stir well

Heat the oven to 220°C. Remember to take the plates out

Find a clean tea towel and place it on the table next to a cutting board

Cut the potatoes into fairly thin slices and place them on the tea towel as you go. Dry the slices once in a while and transfer them to the dish

If you have the energy, it will look nice to lay the potato slices in neat rows so that they lie half on top of each other in the rows.
This will also help to evenly space all potato slices so they bake evenly

There may well be several layers of potato slice rows on top of each other

Pour the egg mixture over the potato slices so they are completely covered

Sprinkle with the rest of the cheese, dot 5-10 small blobs of butter on top and put the potato dish in the middle of the oven. Set a timer for 1 hour

Serve with salad or butter-steamed mild white cabbage (Can be found under Side dishes)

(End)

Green Salad

Butter-steamed cabbage

Method:

Start by putting 1 dL of breadcrumbs in a 3 L bowl and add 2 dL of milk while stirring. Let it stand and soak

Find an ovenproof dish and grease it well. Sprinkle the sides with breadcrumbs

Finely chop 1 onion

Clean 3-4 leeks and cut them into thin strips. Cut the strips into pieces of approximately 5 cm

Peel and grate 2-3 carrots

Take the plates out of the oven and set it to 200°C

Heat a pan and add 3 tablespoons of oil. Saute onions first, then leeks and finally the grated carrots

Take the vegetables off the heat and let them cool slightly while you wash and chop a small bunch of parsley

Add the parsley to the vegetables and stir until the grated cheese is distributed

Add the soaked breadcrumbs and stir

Crack two eggs into the pan and stir

Add 400 g cottage cheese and mix well

Finish by stirring in 1 teaspoon of oregano and ¾ teaspoon of salt

Pour the vegetable mass into the greased ovenproof dish and place it in the oven for 45-50 minutes. Remember to set a timer.
If the dish is deep, it may need to be a little longer so that it is baked in the middle

Set the table and serve with flutes or Sage Rolls with Garlic and/or salad. Or just potato chips

(End)

Green Salad

Sage Rolls

Method:

Put 2 dL of water in a 3 L bowl

Dissolve 15 g of yeast (1/3 package) in the water

Put most of the 350 g of wheat flour in the bowl, but keep a little back, as it is easier to add more flour than more water

Put 2 tablespoons of oil and 1 teaspoon of salt in the bowl

Knead the dough until it leaves the table. It probably needs more flour

Leave the dough to rise under a lid ora damp tea towel

Cut the aubergine into thin slices (7-10 mm)

Heat 5-6 mm of oil in a frying pan

Fry the aubergine slices lightly brown and turn them over (perhaps you have to fry in several batches)
When both sides are nicely browned, place the slices on a plate on kitchen paper to drain.
(Alternatively bake the aubergine slices in the oven for 30-40 minutes at 200°C.
They should then be brushed with oil on both sides. Put them in a cold oven and check the color after 30 min. They should not turn burn, at most have some small black edges.)

Open a can of peeled tomatoes

Put 2 tablespoons of tomato paste on top of the can so that it is ready to be poured into the pan

Clean and chop 1 onion

Clean and chop 2-3 cloves of garlic

(Clean and chop 2-3 stalks of celery)

(Clean and chop 250 g mushrooms)

Heat a saute pan or a large pot (at 7 out of 9). When hot add 2 tablespoons of oil and fry the vegetables in the order they are mentioned

Add 1 teaspoon of sugar and stir briefly

Add the tomato mixture and stir well again

When it boils, turn the heat down to 1 (out of 9) and add ¾ teaspoon of salt

Add 1-2 bay leaves and stir

Let the tomato mixture simmer while the rest is prepared. Stir occasionally so it doesn't burn

Heat the oven to 230°C (Remember to remove the baking trays from the oven)

Cut the mozzarella into thin slices and find the oregano and lemon

Roll out the dough into one or two flat circles

Rub flour onto a baking sheet and place the well-floured base on the sheet. Maybe fold up the rind to avoid the pizza leaking sauce and cheese onto the sheet

Spread the tomato sauce over the base

Sprinkle with oregano and maybe drizzle lightly with lemon juice

Place the aubergine slices on the pizza

Spread the mozzarella slices over the aubergine slices

Bake the pizza for 12-15 minutes and serve

(Press 2 cloves of garlic into 2 tbsp olive oil to drizzle on the pizza at the table. If you think raw garlic is too pungent, the oil can be heated in a pan until the garlic just starts to sizzle)

Tip: Instead of aubergine slices, you can use 1 can of (smoked) mussels
Or a can of sliced ​​artichoke hearts.
Sliced mushrooms can be used instead of egg plants. The mushrooms give off a lot of moisture though, so the pizza will become somewhat moist from raw mushrooms. Maybe fry the mushroom slices on a dry pan before adding them to the pizza

(End)

Method:

Put 150 g of flour in a 3 L bowl

Add 1 teaspoon baking powder and

1 teaspoon of sugar and

½ tsp salt

Stir well and add 1 egg and

2 tbsp oil and

2 dL milk

Stir well until the dough just comes together. Put the dough in the fridge

Grease a pie dish and set it aside

If fresh spinach is used, first rinse it in a colander and shake off most of the water. Then put the spinach in a pan and put it on the stove and turn up to 4 (out of 9). Stir occasionally while the spinach dries up/collapses. You can start on the next step in the meantime. Especially if you set a timer so you remember to stir approx. every 5 minutes

Take the plates out of the oven and set it to 200°C

Measure out 2 dL of milk

Find 1 tablespoon of flour (put it in a small glass if necessary)

Grate 50 g parmesan cheese

Finely chop 1 onion

Heat a pan and add 2 tablespoons of oil

Saute the onion and then add 1 tablespoon of flour

Add the milk while stirring and take the pan off the heat

Add ½ teaspoon of grated nutmeg and

beat in 2 eggs

Drain the water from the spinach and, if necessary, chop it on a large chopping board. Then add the spinach to the onion in the pan

Roll out the dough and put it in the pie dish

Pour the filling into the pie dish and sprinkle with grated cheese

Put the pie in the middle of the oven for 30 minutes. Remember to set a timer

Serve with a salad and soy sauce

There is no butter in the dough, so this pie is healthier than regular pies. For guests and parties, I will probably use a shortcrust pastry as a base, but for everyday use this dough is perfectly fine

(End)

Green Salad

Method:

Start with the shortcrust pastry:

Put 250 g of flour in a 3 L bowl

Add ½ teaspoon of salt

Cut 125 g of cold butter into small cubes and add them to the bowl

Use a hand mixer to mix the butter and flour together. Start on low speed so that flour doesn't splatter all over the place. Continue until the consistency is smooth (like breadcrumbs.)

If you don't have a mixer, you can use a knife to chop the butter into the flour. It is important not to warm the dough with your fingers, as it will then become more difficult to work with

Add 0.75 dL of cold water while stirring. The dough should only just come together. Press it together lightly with your hands, but not too much

Put the dough in the fridge for at least half an hour while you make the rest

Then prepare the filling:

Peel the onions and cut them into thin slices. Preferably as thin as possible

Melt the butter and add the onions. The butter should not brown, and neither should the onions!

turn the heat down to 3-4 out of 9 and set a timer for 10 minutes. Stir occasionally until the alarm goes off

Stir in 3/4 teaspoon salt and a little pepper. Stir well, put a on and turn the flame all the way down (1 out of 9 or a little less.)

Set the timer for 15 minutes and steam the onions until the timer go off. Stir occasionally. The onions must not brown or stick to the bottom of the pan. If this happens, add 1-2 tablespoons of water and stir well

Remove the lid and set the timer for 10 minutes. Stir occasionally while the last moisture evaporates

Take the pan off the heat and grease a pie dish with butter

Heat the oven to 190°C (Remember to remove the baking trays from the oven)

Put flour on the table and on a rolling pin and roll out the shortcrust pastry to approx. 1-1½ cm thickness. It doesn't matter that the edge is cracked at this point

Fold a third of the dough over itself and fold the single layer over the double layer. Repeat the folding in the other direction, so that the dough ends up like a flat ball.
Turn the ball over and roll the dough flat again. Repeat the folding and then roll out the dough into a circle.
It should now be elastic and smooth if you haven't warmed it with your fingers. Otherwise, repeat the folding and rolling once more.
The repeated folding and rolling strengthen and develop the gluten in the flour

Line the pie tin with dough and cut of the edge ½-1 cm above the edge of the dish. Prick the pie base with a fork

If you want a crusty base, pre-bake the base for 10-15 minutes at 190°C (This step is not strictly necessary)

Stir 2 eggs and 1 dL of cream or creme fraiche together and stir 1 teaspoon of flour into the onions. Stir the egg mixture into the onions

Grate 50-100 g of cheese, add this to the filling and spread the filling in the pie base. Smooth the surface with a fork

You can put a dough lid on if enough dough is left over. If there is only a little dough left, you can put strips of dough criss-crossing the top for decoration. The edge of the strips may cut with a decoratin wheel to give a nice wavy edge.
It is not necessary to put lids or strips on

Bake the pie for 25-30 minutes at 190°C C until it is firm and the surface has taken on a bit of colour

Serve the pie warm or warm with soy sauce and perhaps a salad

(End)

Green Salad

Method:

Start by greasing a tall ovenproof dish, preferably a cylinder dish meant for souffles

Add ~¾ dL of breadcrumbs and move the bowl around until the inside is covered with breadcrumbs. The last crumbs are thrown away. Set the bowl aside

If you have found the chanterelles yourself, they must be cleaned and rinsed of soil and perhaps cut into smaller pieces

Heat a pan and add the chanterelles. If you use frozen chanterelles from the supermarket, do not thaw them first

Slowly fry the chanterelles on 5 (out of 9) until they are fried and have a few brown spots and set them aside

Put enough water in a small pot to cover 50-75g of instant noodles and bring to the boil. Add the instant noodles, turn the heat down to 1 (out of 9) and cook for 4-5 minutes until tender. Remember to set a timer

Drain the water from the instant noodles and set them aside

Now make a thick bechamel sauce: Measure out 3 dL of milk

Melt 50 g of butter in a small saucepan. Turn up to 9 (out of 9)

When the butter has melted, turn the heat down to 7 (out of 9) and add 40 g of flour and stir well until there is no more dry flour

Add a splash of milk, stir well, add a splash of milk and continue until you have a thick smooth sauce. It should be just so runny that it can cook without burning

Turn the heat down to 3 (out of 9) when the sauce boils and cook the sauce through for 2 minutes, stirring constantly

Season to taste with salt or bouillon (approx. ½ bouillon cube)

Add chanterelles and instant noodles and stir well until everything is covered in sauce. Put a on and set the pan aside

Find a 3 L bowl and two cups

Divide the eggs using one cup and put the whites in the 3 L bowl and the yolks in the other cup. Reserve the last yolk and stir 4 of the yolks into the bechamel sauce. The single yolk can be stored in the fridge in a cup with plastic wrap over it to brush bread or buns with. Or added to a bread dough along with milk or water

Take the plates out of the oven, except for one on the bottom rack, and turn the oven on to 190°C

Add a pinch of fine salt to the egg whites in the 3 L bowl and whip them stiff with a hand mixer (the salt helps make them stiffer)

They should not be whipped too stiff, just so little peaks remain when you switch off the beater and lift it out of the whites

Carefully stir half of the whites into the bechamel sauce until they are evenly distributed and then carefully fold in the rest of the whites

They should be well distributed, but do not stir so much that all the air has been knocked out of them. The airbubbles in the egg whites is what makes the souffle rise
Better some stripes of visible egg white than no air

Carefully pour the souffle mass into the cylindrical bowl dustet with breadcrumbs and bake the souffle for 40-50 minutes on the lower rack. Remember to set a timer

Avoid opening the oven the first half an hour or bumping the souffle, as it may collapse. Carefully insert a skewer or a narrow knife into the center of the souffle to see if it is done. If there is no dough on the skewer when it is pulled out, the souffle is ready (or overbaked...)

Serve with Sage Rolls with Garlic or flutes and/or salad. Soy sauce is good too, but don't tell any Frenchmen

Do not set the souffle on the table before people have sat down, as it will slowly collapse as the temperature in the air bubbles drops

Tips: You can make a souffle with 75-150 g of anything, as long as it is quite dry and strong tasting
If the souffle mold fits the amount of souffle dough, the souffle will rise above the mold and look very impressive. Ideally, the mold should be ¾ full. If you use a flat dish, the baking time is probably shorter.
The instant noodles can be omitted, they are mostly included to fill you up. If there are instant noodles in the souffle, you don't need serve Sage Rolls as a side dish, and vice versa
If the souffle collapses, it will still taste good. Call it an "Oven Omelette" instead :-)

(End)

Green Salad

Sage Rolls

Method:

Rinse 125 g of red lentils in a strainer and let them drain

Put a bouillon cube in a measuring cup and pour 3 dL of boiling water over it

Peel and chop 1 small onion

Peel and chop 1 carrot

Cut the bottom and top of 1 stalk of celery and rinse it. Chop it

Peel and chop two cloves of garlic

Rinse and deseed the chili. Chop it. Maybe rubber gloves are a good idea

Saute the vegetables in 2 tablespoons of oil for approx. 5 minutes

Add 1 tablespoon of curry (paste) and stir

Add the rinsed lentils and fry for 1 minute further

Add the broth and 1 tablespoon of tomato puree and simmer for 20 minutes until all the liquid has been absorbed. Remember to set a timer

Finely chop 50 g of cashew nuts

Weigh out 60 g of breadcrumbs

Chop 2-3 tablespoons of coriander or parsley. Divide it into two portions

Break 1 egg into a cup and whisk it together

Take the vegetables off the heat and let it cool for 5 minutes, uncovered, before adding the following

60 g breadcrumbs

the finely chopped nuts

half of the chopped coriander/parsley

the beaten egg

½ tsp salt and pepper

Mix everything together

Take the plates out of the oven and turn it on to 180°C. Put baking paper on a baking tray

If rice is served, now is the time to start boiling them (Recipe below)

Place the vegetable dough in walnut-sized balls on a baking sheet, drizzle with oil and sprinkle with garam masala if desired

Bake for 15-20 minutes at 180°C until they are golden

While the koftas are in the oven, stir 2.5 dL of yoghurt with the rest of the chopped coriander and 1-2 tablespoons of mango chutney

Served with the dressing and rice and maybe cucumber sticks and diced tomatoes

Tip: Instead of chopping all the vegetables by hand you could use a hand blender with a chopping glass. You may have to chop smaller portions at at time. Use a 3 L bowl for the chopped vegetables

(End)

Rice

Method:

Start with the tomato sauce:

Grease a large ovenproof dish

Open 1 can of peeled tomatoes

Chop 1 onion

Peel and grate 1 carrot coarsely (or chop it finely)

Chop 1-2 stalks of celery

Clean and chop 500 g of mushrooms (they take up quite a bit of space, so maybe hold the chopped ones in a 3 L bowl)

Heat up a saute pan or a large pot and add 1 tablespoon of oil

Saute the onion and, a little later, the celeriac without it taking on colour

Add the carrot and stir for a minute

Add the mushrooms and fry until the moisture is drawn out and they begin to boil

Add the peeled tomatoes from the can and 2 tablespoons of tomato concentrate. Stir

Add 2 teaspoons of lemon juice

Add 1 teaspoon sugar and 1 teaspoon thyme

Add 1 bay leaf and 1 teaspoon of salt and stir well. Put a on and turn the heat down to 3 (out of 9). Let the tomato sauce boil while you make the bechamel sauce and steam the spinach

Bechamel sauce:

Measure out 5 dL whole milk

Grate 60 g Parmesan

Grate some nutmeg on a fine grater until there is 1 teaspoon of grated nutmeg

Melt 35 g of butter in a small saucepan (9 out of 9). It should not turn brown

When the butter has melted, turn it down to 7 (out of 9) and add 3 tablespoons of flour and stir until the flour and butter are well mixed

Stir well with a whisk while adding the milk a little at a time.
If too much milk is added, it can be difficult to stir out the lumps.
Every time the mixture is smooth, add more milk

If there are lumps, keep stirring until the lumps are removed. If it goes completely wrong, you can use a stick blender.
A tip to stir well all over the base is to draw "810" with the whisk over and over

When the milk is stirred in, stir until it boils, and then turn the heat down to 3 (out of 9)

Set a timer for 2 minutes and cook the bechamel sauce through for 2 minutes , stirring constantly

The sauce burns easily. If you can see that it is burnt, you should not stir the burnt part. If it do burn preferably pour the sauce into a clean pot. (If what has grown stuck to the bottom of the pot is not brown or black, it can probably be stirred back into the sauce)

Add the grated nutmeg and half of the grated cheese. Stir well

Season with ¾ teaspoon salt or ½ bouillon cube. Taste if more salt is needed

Put a on, take the pot off the heat and turn off the heat

Heat the oven to 200°C. Remember to take the plates out

Steam the spinach:

Rinse the spinach if fresh spinach is used, and put it in a large pot with the remaining water. Turn the heat on (7 out of 9) and steam the spinach until it has collapsed. Stir occasionally. If the spinach is frozen, thaw in a pan on 5-6 (out of 9). Remember to stir once in a while

Pour the spinach into a strainer or colander and squeeze out the water with a wooden spoon

Mix the spinach with 150 g cottage cheese and ½ teaspoon salt in the pan or a 3 L bowl

Now assemble the lasagna

Start tasting the tomato sauce to see if more salt is needed

Add a thin layer of bechamel sauce to the bottom of the greased ovenproof dish so the bottom is just covered

Cover the base with lasagna sheets. Maybe some of them need to be trimmed to fit

Put half of the tomato sauce on top of the plates and cover with lasagna sheets

Spread a thin layer of bechamel sauce over the plates

Put half of the spinach-cottage cheese mixture in the dish and cover with plates

Spread a thin layer of bechamel sauce over the plates

Spread the rest of the tomato sauce evenly over the plants and cover with plates

Spread a thin layer of bechamel sauce over the plates

Put the rest of the spinach-cottage cheese mixture in the dish and cover with plates

Spread the rest of the spinach-cottage cheese mixture evenly and cover with sheets

Pour the rest of the bechamel sauce over the lasagna so that the entire surface is covered. If there is too little sauce, you can stir a little milk into the pan and pour the last, thin sauce over the top of the lasagna.
The lasagna sheets must be covered to be cooked/softened

Sprinkle the rest of the grated cheese over it and put the lasagna in the oven for 35-40 minutes until the cheese has taken on a little colour. Remember to set a timer

Serve with salad if desired

(End)

Green salad

Method:

Peel the potatoes and make sure they are cut into roughly equal pieces.
This will prevent overcooking small pieces while undercooking others

Place them on the hob and turn up the heat. Check that they are just covered with water and put a on

When the pot boils, turn the heat down to 2 (out of 9) and set a timer for 15 minutes

Put blobs of butter in the bottom of a pan, cut the fillets into suitable pieces and place them in the pan

Sprinkle with salt, pepper and curry and place several pats of butter on top

Put on a lid and place the pan on a hotplate and turn up the heat to 5 (out of 9). When it start to boil turn the heat down to 1 (out of 9)

When the timer go off, stick a skewer or knife into the potatoes. They are done when they are not hard in the middle. They may need 2-5 minutes more

Drain the water from the potatoes

Put the pan back on the burner for a minute to steam the potatoes dry. Put the lid back on and take the pan off the heat

Check if the fish is white and flaky. If it doesn't fall apart and is shiny in the middle, it should be cooked a little longer. Be careful not to boil it too much though, as it can become dry and boring

Serve the fish with the potatoes. Pour the butter sauce in the bottom of the pan over the potatoes

(Serve with salad)

Tip: All kinds of cod fish can be used, such as dark flounder, light flounder, ling, haddock, hake, tusk, .

The name originate from fishing vessels where the fish was cooked slowly on the warm engine while the fishermen worked

(End)

Green salad

Method:

Grease an ovenproof dish (approx. 20 x 25 cm)

Squeeze the lemon and put the juice in a 3 L bowl

Put the haddock fillets in the 3 L bowl and turn them around until they are covered in lemon juice

Chop 1-2 onions

Clean and chop the chilies

(Chop 2 tablespoons parsley and 2 tablespoons basil)

Open the 400 g can of peeled tomatoes

Measure up 1 tablespoon of paprika

Heat a pot and find a wooden spatula to stir

Add 2 tablespoons of oil and fry the onion until it is translucent, but has not taken colour

Add the chopped chilies and fry them briefly

Add 1 tablespoon paprika and stir briefly

Add the peeled tomatoes and stir well

(Add the chopped parsley and basil)

Add ¾ teaspoon of salt (and a few splashes of Tabasco) and stir

Bring the tomatoes to the boil, turn the heat down (to 1 out of 9) and stir

Put a lid on and cook on low heat for 15 minutes. Remember to set a timer

Heat the oven to 200°C. Remember to remove the baking trays from the oven

It is now time to start boiling the rice (Recipe below).
This is one of the few dishes where I prefer parboiled rice to basmati rice, but basmati rice is just fine too

When the timer for the tomato sauce go off, pour a little tomato sauce into the bottom of the greased, fireproof dish

Drain the haddock fillets and place them on top of the tomato sauce in the ovenproof dish

Pour the rest of the tomato sauce over so that the fish is completely covered

Put the dish in the hot oven and set a timer for 15 minutes

Serve with the rice and maybe a salad

Tip: All kinds of cod fish can be used, such as dark flounder, light flounder, ling, haddock, hake, tusk, ...

(End)

Rice

Green Salad

Method:

(If you want to make Sage Rolls with Garlic, start by making the dough so the dough can rise while you make the soup. Recipe below)

Remove the outer layer of 1 onion and chop it

Remove the outer layer of 4 cloves of garlic and chop them finely

Clean 3-4 stalks of celery and chop them

Rinse a bunch of parsley and chop it finely

If you use fresh chilies, they must be cleaned and chopped finely. Consider wearing gloves

Measure out 1.5 dL of red wine (or 1.4 dL of water and add 2 tablespoons of wine vinegar)

Measure out 6 dL water

Open the can of mussels/clams and drain the liquid into the 6 dL of water

Open the can of peeled tomatoes

Heat up a pan and add 2 tablespoons of olive oil when it is hot

Saute onion and then garlic

Add celery and chili and continue to fry

Add clams and fry for a minute or two

Let the parsley sizzle for a short while

Add red wine (or water with wine vinegar) and peeled tomatoes

Put in the 500 g of fish fillet

Add the 6 dL of water so everything is covered

Bring it all to the boil, stir and turn the heat down to 2 (out of 9)

Let the soup cook for 40 minutes under a lid

(If you are baking Sage Rolls with Garlic, turn on the oven now (Remember to remove the baking trays from the oven). Set a timer for 10 minutes and heat the oven to 200°C)

(When the timer go off, bake the Sage Rolls for 12-16 minutes with hot air circulation. Remember to set a timer)

(Take out the Sage Rolls when the timer go off and let them cool slightly on a wire rack)

Serve the soup with Sage Rolls with Garlic or store-bought-flutes that have been heated in the oven according to the instructions on the packaging

(End)

Sage Rolls

Method:

If you use potatoes, start with peeling them and place them in a pot covered with clean water

Clean the leek and cut it into slices (0.5 cm thick)

Chop 1 onion and 1-3 cloves of garlic

Chop parsley (and other herbs). Preferably a good handful

Open the can of peeled tomatoes

Measure up 2 dL white wine (or make a mixture of 0.5 dL apple cider vinegar and 1.5 dL water)

Heat a pan and add 1-2 tablespoons of oil

Immediately add onion and leek to the pan and fry until the pieces are slightly translucent

Add the garlic and stir briefly

Add white wine and peeled tomatoes

Stir in 1 teaspoon dried thyme (or a sprig of fresh thyme), 1 bay leaf

Put on a lid and boil on low heat (1 out of 9) while cooking the rice and frying fish

Start boiling the rice (Recipe below) OR the potatoes now. Remember to add 1 tsp of salt and set a timer for 15 minutes when the potatoes boil

Cut the hornfish into 10 cm long pieces

Spread 75 g rye flour on a large plate and mix 1 teaspoon of salt and freshly ground pepper into the flour

Roll the hornfish pieces in the flour until they are covered in flour

Heat a frying pan and put ½ dL of oil and 20 grams of butter on the pan

When it has melted, turn it down to 5 (out of 9) and lightly brown the pieces of hornfish on all sides

Put the fried fish pieces into the tomato sauce and let them cook for 5 minutes. Remember to set a timer

Add chopped herbs and cook for a further 5 minutes. Remember to set a timer

Served with rice (and maybe a salad)

(End)

Rice

Green salad

Method:

Start boiling the rice (Recipe below)

Clean and cut 2-3 chilies into long thin strips. Consider using rubber gloves

Measure out

1-2 tablespoons of curry paste

2 teaspoons of brown sugar

2 tablespoons of fish sauce

Open the can of coconut milk

Heat a pan (7 out of 9) and add 2 tablespoons of oil (if the oil smokes when it comes in, the pan was too hot and must be cleaned before trying again)

Fry 1-2 tablespoons of red curry paste in the oil for a few seconds

Add the chili strips and stir

Add 2 teaspoons of brown sugar and stir

Pour in the 2 tablespoons of fish sauce and stir briefly

Add the coconut milk into the pan and stir. Let the mixture simmer under a lid while the rest is made

Cut the fish into large cubes and put the pieces of fish in a pan

Add enough water to just cover the fish

Rinse 5-7 cm galangal root and and trim miscoloured areas. Cut the root into thick slices

Cut of the root end of 2 stalks of lemongrass and remove discolored leaves. Crush the thick part slightly (use the butt of the knife or a rolling pin)

Rinse 4-5 sprigs of basil

Add the galangal, basil and lemongrass to the fish and stir until everything is just under water

Slowly bring the pan to the boil (at 7 out of 9) and let the fish simmer for 2 minutes

Add the prawns and bring the water to the boil again

When the fish and prawns have simmered for 1 minute, turn off the flame, drain and add the fish to the coconut and pineapple mixture

Rinse and crush 5-6 lime leaves lightly in your hand and put them on top of the curry

Rinse some basil leaves and put them on top of the curry

Serve with rice

(End)

Rice

Method:

(If you are making Sage Rolls with Garlic (Recipe below) then start by making the dough and set the small loaves to rise before starting the rest

Peel and chop an onion

Chop 1 tbsp of parsley

Open the can of artichoke hearts and pour off the water. Cut each artichoke heart into quarters

Open the bottle/can of lobster soup

Open both cans of mussels and put the smoked mussels in a strainer so that the oil can drip off. Reserve the water from the common mussels

(Now is the time to turn on the oven if you want to thaw frozen flutes or bake Sage Rolls)

Melt 25 g of butter in a medium-sized pan and fry the onion without colouring

Add artichoke hearts and fry briefly

Add 3 tablespoons of flour and stir well

Add lobster soup a little at a time while stirring, just like when you make béchamel sauce (See how in the recipe for Lasagna)

When the lobster soup has been stirred, add the can of ordinary mussels including the liquid

Stir until it boils and then turn the heat down to 3 (out of 9)

Add

1 tablespoon chopped parsley

1 bay leaf

1 teaspoon thyme

¼ teaspoon chili

½ teaspoon freshly ground pepper

Stir well and simmer for approx. 10 minutes before the bay leaf is removed and the soup is blended with a stick blender

(Now is the time to put frozen flutes in the oven or bake the Sage Rolls)

Stir 1 teaspoon of flour into 1 dL of creme fraiche to prevent the creme fraiche from separating when it is added to the hot soup

Add the creme fraiche and 2 dL of cream and stir. Heat the soup gently while stirring. It must not boil again! This would cause the creme fraise and cream to curdle and this doesn't look good. Consider using a thermometer set to 80°C

Add the drained smoked mussels and serve with warm flutes or Sage Rolls

(End)

Sage Rolls

Method:

Start cooking the rice (recipe below)

Rinse the fish and dry it on kitchen paper

Cut the head, tail and fins off each fish (Scissors are good for trimming dorsal fins)

Make three oblique cuts in the skin on each side of each fish (Down to the spine)

Start boiling the rice (Recipe below)

Peel and chop an onion and 1-2 cloves of garlic

Peel 3-5 cm of ginger root and grate the ginger finely on a grater

Rinse the cherry tomatoes

In a cup measure out

2 tablespoons red wine vinegar/balsamic vinegar

2 tablespoons brown sugar

2 tbsp tomato concentrate

1 tablespoon fish sauce

In another cup, stir 2 teaspoons of cornstarch into 3 tablespoons of water

(Rinse 3-8 coriander sprigs, peel 1 red onion and cut into thin slices)

Sprinkle the fish with cornmeal and shake off excess flour

Heat a pan and add 1 dL of oil

When the oil is hot, turn the heat down to 6 out of 9

Carefully add the fish and fry them for 5-7 minutes on each side

While they are frying, place 3 layers of kitchen paper on a plate

Remove the fish from the pan and place them on the paper towel on the plate to drain

Heat a saute pan or a large pot and add 1 tablespoon of oil

Lightly fry the chopped onion and garlic. The onion should not brown

Add the grated ginger and stir

Add the cherry tomatoes and fry them while stirring until their skin splits

Pour in the mixture of sugar, vinegar, tomato paste and fish sauce

turn the heat down the heat and let it simmer for a few minutes

Adjust taste with sugar or vinegar

Stir in the water-cornstarch mixture and cook until the sauce thickens slightly

Put the fish in the sauce and coat them in the sauce

Garnish if desired with coriander sprigs and slices of red onion

Serve with rice (and a salad)

(End)

Rice

Green Salad

Method:

The day before: If the chicken is frozen, take it out of the freezer and put it in the fridge on a plate

Fill the Römertopf with water so that it can absorb moisture

To a small bowl add

1 tbsp sea salt

½ - 1 tsp freshly ground pepper

2 tbsp finely chopped fresh rosemary (2 tsp dried)

3 tbsp honey

Mix the honey and the spices well

Remove the plastic bag from the chicken and check if there is a bag of giblets inside the chicken

Put the chicken on its back in the Römertopfen (if there is giblets, put it next to the chicken except for the liver. Give the liver to a cat you like)

Drip/Spread the honey mixture onto the upper surface of the chicken

Drizzle with olive oil

Put the lid on and place the Römertopf in a cold oven on the lower rack.
If you put a Römertopf into a hot oven, it can crack due to heat stress

Turn on the oven at 225°C and set a timer for 1½ hours

The chicken will be extra nicely brown if you remember to take the Römertopfen out of the oven approx. every half hour and drizzle the chicken with the juice at the bottom.
Be careful not to burn yourself and do not put Römertopf (or the lid) on anything wet or cold. Place the Römertopf and the lid on a dry cutting board or table mat

Serve with Hasselbach potatoes (Recipe below) and maybe a salad. Start on the potatoes when the chicken is put in

If you don't have enough energy to make Hasselbach potatoes, baked potatoes are fine (Recipe below)

(End)

Baked potatoes

Hasselbach potatoes

Method:

Start by cooking the rice (Recipe below)

Boil some water and put ½ dL of boiling water in a cup with some bouillon powder or ¼ bouillon cube

Remove the outer layer of 1-2 red onions and cut them into thick rings

Remove the outer layer of 1-2 cloves of garlic and chop them finely

Cut 2-300 g of chicken into strips about the size of a little finger

Find a saucer and place it next to the stove with 2-6 dried chilies

Heat up a pan (9 out of 9). When the pan is very hot, take it off the heat and add 50 g of cashew nuts. Stir while the cashews are roasting

When the cashews are ready, place them on a saucer and heat the pan again

When the pan is hot, add 4 tablespoons of oil and add the dried chilies and fry a little. They must not turn black

Pick up the chilies and put them back on the saucer

Turn the heat down to 6 (out of 9)

Saute the chopped garlic briefly

Add the chicken and fry while stirring until all the pieces has changed colour. Briefly move the pan to a cold burner if the chicken starts to burn

Add 1 tablespoon oyster sauce and 1 tablespoon fish sauce and stir

Add ½ teaspoon of brown sugar and 1-2 teaspoons of curry paste and fry briefly

Add half a deciliter of broth (or just water). Stir well so that what sticks to the bottom of the pan is loosened

Cover and cook for a few minutes

When the chicken is tender, add the red onion rings, the cashew nuts and the fried chilies. Stir well and serve with rice and maybe a salad

(End)

Rice

Green Salad

Method:

Peel the onion and chop it

Peel the red onion and cut it into slices. Halve the slices

Remove the outer layer of 2 cloves of garlic and chop them finely

Peel a 3-4 cm piece of ginger root and grate it finely

Cut 250-350 g of chicken breast into strips the size of a little finger

Open the can of coconut milk

Make 1 dL chicken broth

Heat up a saute pan or a large pot and add 1 tablespoon of oil

Add the onion and fry it a little without it taking on colour

Add garlic, red onion and ginger and fry briefly

Add the chicken strips and fry them until they have changed color on all sides

Add 1-2 tablespoons of red curry paste, depending on how hot you want the food, and stir well

Stir in 2 dl of chicken broth and make sure to stir whatever is at the bottom of the broth loose

Add the coconut milk and ½ teaspoon of salt and stir

Bring it to the boil and add the egg noodles, broken into small pieces. Stir until the noodles are covered and put a lid on (or maybe deep plates so they can get warm)

Cook for 5-8 minutes until the noodles are cooked. Remember to set a timer for 5 minutes and then fish up a piece of noodle with a fork, blow on it and taste if it is tender

While the noodles are cooking, pick off the basil leaves and rinse them if you want to serve them

Add 2-3 teaspoons of lime juice and serve immediately in deep plates with extra lime that people can drizzle on themselves

(End)

Method:

Boil the chicken breast in enough water to just cover, approx. 10-15 minutes

Save the cooking water and cut the chicken breast pieces into 1x1 cm cubes

Cut the asparagus into 2 cm long pieces

Heat the oven to 200°C (Remember to remove the baking trays from the oven)

Place the tartlet shells bottom side up on baking paper. Wait to put them in until the sauce is ready

Set the table now, as tartlets must be eaten warm from the oven

Make a bechamel sauce:

Melt the butter in a pan without it turning brown

Stir in a little over ½ dL of flour (4 tablespoons)

Slowly add 4 dL of the cooking water from the chicken breast while stirring. If there is not enough boiling water, supplement with milk or cream

Let the sauce boil for 2 minutes while whisking thoroughly. Be sure to scrape the entire bottom of the pan regularly

Season the sauce with salt and pepper and heat the chicken cubes and asparagus pieces in the sauce. The flame must be low (1-2 out of 9) and you should remember to stir once in a while.
Maybe set a timer for 1 minute each time you stir

Put the tartlet shells in the oven and heat them for as long as it says on the box they came in. Typically 5-7 minutes

Call people when you have put the shells in the oven and serve the shells warm from the oven with the sauce

(End)

Method:

Dough:

Weigh out 600 g of flour and find the oil and sugar

Measure out 3 dL of water and put it in a 3 L bowl or a large pot

Dissolve 25 g of yeast in the water and add half of the flour

Add 2 teaspoons of sugar and 2 tablespoons of oil and start kneading the dough together

Add flour while kneading until the dough is well kneaded and no longer stick to the fingers or the table

Let the dough rise for approx. 45 minutes while the filling and dip are made. Maybe set a timer

Dip 1:

Finely chop 3-6 cloves of garlic and fry them briefly in a little oil. It should not turn brown

Put the garlic and some of the oil into a small serving bowl

Put 4-5 tablespoons of soy sauce in the bowl and maybe a little dried chili

Dip 2:

Peel 5 cm of ginger and cut it into matchstick-thick strips

Put 5 tablespoons of balsamic vinegar in a small serving bowl and stir ½ teaspoon of honey or dark sugar into the vinegar

Add the ginger to the balsamic and add the dried dill and stir. Freshly chopped dill can be used instead

Filling:

Pound 1 star anise in a mortar. Pour the powder into a glass

Pound 1 teaspoon of Szechuan pepper into the mortar and leave until ready to use

Peel 4 carrots and grate the carrots

Remove the outer layer of 1 onion and chop the onion finely

Heat 1 tablespoon of oil in a pan and fry the onion without it taking colour

Add the grated carrots and stir well until the carrots have collapsed a little

Add ½ teaspoon ground star anise and ½ teaspoon ground Szechuan pepper

Stir and take the pan off the heat

Stir in 1-2 teaspoons of soy sauce, 1 tablespoon of oyster sauce, ½ teaspoon of salt and (optionally) 2 tablespoons of fresh coriander

Chop the fried chicken breast quite finely and stir it thoroughly into the carrot/onion mixture

Taste if more seasoning is needed

Cut out two circles of parchment paper to line the bottom of the steamer inserts. If you only have a steel steam cooker insert, you must cook the buns twice

Divide the dough into 8 pieces and roll out the pieces into circles the size of a dessert plate (approx. 15 cm in diameter)

Distribute the filling on the dough circles and fold the dough up around the filling so that the dough forms a bag around the filling. Pinch the opening tightly and place each bun in the steamer with the opening facing down on the baking paper

Put 1-2 cm of water in the bottom of a large pot, put the steamer in the pot and cover with a lid

Bring the pan to the boil, turn the heat down to 4 out of 9 and let the buns cook for 20 minutes after the water boils.
Remember to turn on the kitchen extractor hood

Set the table and serve the bao buns with the dips

(End)

Method:

Begin with the marinade:

Chop a red onion or 3 spring onions

Put the chopped onion in a 3 L bowl

Deseed and chop 1 chili finely and add to the bowl

Press 1 clove of garlic into the bowl

Pulverize 2 allspice seeds in a mortar. Add it to the bowl

Add

1 tsp paprika,

¼ teaspoon cinnamon

¼ teaspoon grated nutmeg

½ tablespoon of thyme

¼ teaspoon of salt

2-3 splashes of Tabasco

½ can of coconut milk

(½ dL of rum)

Stir well

Cut the chicken into pieces and place the pieces in the marinade in the 3 L bowl. Ensure that all the chicken pieces are covered with marinade

(If there is time:) Let the chicken marinade for 1-2 hours in the fridge with a lid over the bowl. Remember to set a timer for 1-2 hours

2 hours before the guests arrive: Rinse the Römertopfen inside

Clean and chop 1-2 peppers

Clean the mushrooms and cut them into slices

Add peppers, mushrooms and the last onion to the bottom of the Römertopfen

Put the chicken and marinade in the Römertopfen and put the lid on

Place the Römertopfen on a tray in the bottom of the cold oven

Turn the oven on to 225°C and set a timer for 50 minutes

When the timer goes off, start boiling the rice (Recipe below)

Grease an ovenproof dish

Cut 4 bananas into slices and place them in the ovenproof dish

(Drip with ½ dL rum)

Sprinkle the bananas with cinnamon (approx. ½-1 teaspoon)

Put small blobs of butter on the bananas (approx. 1-2 tablespoons)

Bake the bananas in the middle of the oven for 15-20 minutes

While the chicken and bananas are in the oven, set the table and prepare the fruit:

Rinse the grapes, cut them in halves and remove the seeds

Rinse the mango and cut it into cubes

Halve the melon and remove the seeds. Save one half for breakfast and dice the other half

Coarsely chop 3 tablespoons of cashews

Chop the chives so that there is approx. 2 tbsp

When the 1.5 hour timer goes off take the Römertopfen out of the oven and remove the lid. (Place the lid on a table mat)

Add fruit and cashew nuts to the Römertopfen

Sprinkle with dessicated coconut and chives

Serve with rice

Bonus: Rinse lettuce leaves and garnish with them

Tip: Instead of using the Römertopfen, you can fry vegetables and chicken, add the marinade and cook for 50 minutes

(End)

Rice

Method:

Grease an ovenproof dish and put 500 g of corn in the bottom. They can be frozen at this point

Heat the oven to 200°C (Remember to remove the baking trays from the oven) and insert the dish with the corn while the oven heats up, if the corn is frozen. Set a timer for 12 minutes and take out the dish when the timer go off

Wash 4-5 tomatoes and cut them into wedges (or open the can of peeled tomatoes)

Heat a pan and add 1 tablespoon of oil. Fry 4-500 g of minced beef until all the meat has lost its red color. Perhaps it is good to do it in two batches, so that the meat is seared and not cooked in its own juices

Add ½ teaspoon of cinnamon to the meat and stir briefly

Add the tomatoes to the meat and stir. Add 2 tablespoons of tomato concentrate

Cook the meat sauce for 5 minutes and then spread it over the corn in the ovenproof dish

Bake the dish at 200°C (Remember to remove the baking trays from the oven) for 15 minutes. Remember to set a timer

(If you use chives, it must be rinsed and cut into ½ cm long pieces now, and stirred into 250 g of cottage cheese)

Take the dish out of the oven and spread 250 g cottage cheese over the meat sauce

Sprinkle with 2-3 tablespoons of grated Parmesan cheese

Bake the dish for another 15 minutes and serve.

Tip: The corn is filling so no side dishes are necessary, but you can serve salad or grissini along side

(End)

Method:

Start by peeling the potatoes for mashed potatoes

Cut the potatoes into cubes and put them in a pot and fill with water until it just covers. Don't add salt while boiling as this will make the mashed potatoes slimy

Bring the potatoes to a boil. Set a timer and cook the potatoes for 20 minutes. Remember to set a timer

While the potatoes are cooking, chop 1 onion

Find paprika and meat

Pour the water from the potatoes into a 3 L bowl when the timer go off. (Or in the sink if you use milk)

(Add 50 g of butter to the potatoes)

Mash the potatoes with a potato masher or an electric whisk

When all the potato lumps have been mashed, whisk in 1-2 dL of milk or potato water until the consistency is suitable. It must not be too thin

Season with 2-3 teaspoons of salt. You need more salt in mashed potatoes than you think, but add a little at a time so that it doesn't suddenly become too salty

Melt the 50 g of butter in the pan and let it bubble up

Saute the onion, and add 1-2 teaspoons of paprika when the onion is transparent

Put half the meat in the pan and sear it until it is no longer red. If it starts to grow on the bottom and become too brown, you can add a little water and loosen the burnt-on before it turns black and tastes bad

Add the rest of the meat and sear it. (If there is too much liquid for the meat to be seared, you can empty the contents of the pan into a 3 L bowl and put a splash of oil in the pan before adding the last meat. You can also just stir it around until it loses colour, but the searing gives extra good taste because the sugars caramelise)

Add 1 dL tomato concentrate and 1 teaspoon salt and stir well

Put a lid on and turn the heat down to 1

Heat the oven to 200°C (Remember to remove the baking trays from the oven)

Let the meat sauce simmer for approx. 10 minutes while you grease a medium-sized ovenproof dish and the oven heats up

Put the meat sauce in the dish when the oven is hot and spread the mashed potatoes over as a lid with a spatula

Place the dish in the oven for 25 minutes (remember the timer) until the surface has just turned slightly brown in a few places

Set the table and maybe make a salad while it is in the oven

Serve, maybe with a salad

Tip: Instead of peeling and boiling potatoes, you can cut a cross on the top of 4-5 large baking potatoes and bake them for 1½ hours at 200°C.
This can be done 1-2 days before if you have to bake bread anyway. The potatoes can be along side the bread if you use the oven fan. Remember to lower the temperature by 20°C compared to the recipe if you use the oven fan

Remove the peel and mash them as described above. Baked potatoes make a really good mashed potatos!

(End)

Green Salad

Method:

Line a baking tray with baking paper

Find a 3 L bowl and add 7.5 dL water (5.4 dL cold water and 2.1 dL boiling water to get 37°C)

Dissolve the yeast in the water

Weigh out 375 g of rye flour and mix it into the water

Add 2.5 teaspoons of salt and 1.5 dL of oil

Weigh out 500 g ordinary flour

Add ¾ of the flour and mix well

Knead the dough and add the rest of the flour until the dough leaves the table when a little fresh flour is sprinkled on.
Rye flour doughs are stickier than other doughs, so it can be a bit difficult to determine when there is enough flour. It is easier to work with a dry dough, but the result will also be drier and duller

Let the dough rise for half an hour
(Can be skipped if you are in a hurry)

Shape the dough into buns or horns and let them rise for 20 minutes on the baking sheet. Set a timer for 10 minutes so you remember to heat the oven to 200°C in the middle of the rising (Remember to take the plates out)

Bake for 15-20 minutes, remove from the oven and let cool on a wire rack

Tip for shaping horns: Divide the dough in half and roll out each half into a pizza-like disc. Cut the "pizza" into 8 pizza pieces and roll each piece into a horn, starting from the wide, round end

(End)

Method:

Measure out 2 dL of yogurt and put it in a 3 L bowl or a large pot

Add 8 dL of water to the yoghurt (5.6 dL cold water and 2.4 dL boiling water to get 37°C)

Stir 100 g yeast into the water and yogurt.
Use less yeast (50 g or even 25 g) if there is time to let the dough rise for a longer time. Halving the amount of yeast double the rising time

Add 4 dL of oatmeal

Add 2 tbsp oil

Add 1 tablespoon of salt

Add 1 kg of flour and start mixing well

Knead in flour until the dough is free from sticking and let it rise for 30 minutes if 100 g of yeast has been used (1 hour if 50 g of yeast has been used and 1½-2 hours if 25 g of yeast has been used)
Remember to set a timer

Divide the dough in half, divide each half in half and repeat until there are 16 lumps of dough

Clean a baking tray, dry it well and rub it with 1 tablespoon of flour - or use baking paper

Form the dough into buns by "stuffing the dough into itself". You kind of have to turn the dough inside out to stretch the gluten. Place the buns on the baking sheet.
Remember to dip the base in flour if you do not use baking paper

Heat the oven to 200°C (Remember to remove the baking trays from the oven) and let the buns rise while the oven heats up - typically 10-15 minutes

You can brush with beaten egg and sprinkle with sesame seeds if you like

Bake the buns in the middle of the oven for 20-25 minutes. Remember to set a timer

Take the buns out and place them on a baking tray

(End)

Method:

Put 5 dL of cold water in a 3 L bowl

Stir the 5 g of yeast into the water

Add 3 dL wholemeal and 7 dL flour

Add 2 teaspoons of salt and stir the dough together. You don't have to knead for long. Optionally, you can stretch the dough by moistening your fingers and sticking them down the side of the bowl and lifting the dough up and over the middle. Turn the bowl a quarter of a turn and repeat until you have gone 1-2 times around

Cover the bowl with a plate or a lid and put it in the fridge for 7-12 hours (overnight)

Take the dough out of the fridge. Wash your hands and stretch the dough again by pulling the dough over itself as before

If you have time, let the dough rise in the bowl on the kitchen table for 1-2 hours, otherwise

Rub the inside of a Römertopf (clay pot) with flour and place it on a baking sheet at the bottom of the top. It should be open at this point
Alternatively use a cast iron pot with a lid (without a plastic handle!) - A Dutch Oven

Heat the oven to 250°C and let it heat up well (15 minutes) with the Römertopf inside

Remove the Römertopf from the top with oven mitts or similar. WARNING: it is very hot!
Remember to put the Römertopf and the lid on something that can withstand the heat.
Preferably something that doesn't conduct heat well, like a coaster or a dry tea towel, as the Römertopfen can crack if it gets a temperature shock

Pour/scrape the dough into the Römertopf and cover with the lid. REMEMBER the oven mitts!!

Put the Römertopf in the oven again at the bottom rack and bake it for 30 minutes at 250°C. Remember to set a timer

Turn down the heat to 230°C C and remove the lid from the Römertopf. Put the lid on something heatproof as before

Close the oven and bake for a further 15 minutes. Remember to set a timer

Turn the bread out of the mold and tap the bottom. If it sounds hollow, it's done. If not, bake it for another 5-7 minutes

If you use a cast iron pan, the bread should sound hollow after 30 + 15 minutes, but using a Römertopf the bread probably should have 10-15 more minutes outside the Römertopf at 200°C

Let the finished bread cool on a baking rack

(End)

Method:

Start by chopping the walnuts very coarsely

Then empty 2 bottles of beer (a 33 cL – or a ½ L bottle + 1.6 dL water) into a 3 L bowl

Add 50 g of yeast to the beer and stir until the yeast is dissolved

Add 200 g of rye flour

Add 2 teaspoons of salt

Weigh out 800 g of flour and gradually knead the flour in until the dough is smooth and pliable

Knead the walnuts in at the very end, so they don't turn into small pieces during the kneading

Leave the dough to rise for 1 hour. Remember to set a timer

Shape the dough into buns (or two loaves)

Leave to rise for ½ hour and set a timer for 20 minutes

Heat the oven to 225°C (Remember to remove the baking trays from the oven) when the timer go off and set the timer for 10 minutes

Bake the buns for 15-20 minutes until they are light brown on the bottom (Bread is baked for 30-35 minutes)

(End)

Method: +

Find a 3 L bowl and put 3.5 dL of water in the bowl.
(2.6 dL cold water and 0.9 dL boiling water to get 37°C hot water)

Stir 20 g of yeast into the water

Weigh out 500 g of flour and put most of it in the bowl

Add 1 teaspoon of salt

Add 4 tablespoons of olive oil and knead the dough together. Gradually add more flour until the dough is barely sticky

Clean the bowl with a piece of dough and add a little olive oil to the bottom of the bowl. Stretch the dough by moving it in small cirlces on the table and turn the dough-ball around in the oil in the bowl

Put a lid on the bowl and let the dough rise for 1 hour. Remember to set a timer

Line a baking tray with baking paper

Knead the dough throughly and flatten it to an approx. 2 cm thick square and place it on the baking paper

Let the dough rise again for 1 hour. Remember to set a timer

Heat the oven to 220°C

Put 2 tablespoons of olive oil in a cup and add 1 tablespoon of cold water. Whisk it together and brush the dough with the oil mixture

Sprinkle 1½ tablespoons of rosemary over the dough and poke deep holes in the dough approx. 5 cm apart with your fingers. Sprinkle with coarse salt

Put the bread in the oven and bake it for 20 minutes. Remember to set a timer

Take the bread out and let it cool a little on a rack before serving for e.g. soup.
Focaccia tastes best warm, but can be heated in the toaster or frozen and heated in the oven (15 minutes at 200°C)

(End)

Method:

In a 3 L bowl, put

100 g cracked wheat

300 g graham flour

50 g butter

1 teaspoon lemon juice

2 teaspoons salt

1 teaspoon sugar

Boiling 6 dL of water and poured it into the bowl. Mix well and let stand for at least 1 hour and drawn to soften the kernels. Remember to set a timer

Add 1 dL of yoghurt to the bowl

Add 50 g of yeast to the mixture and stir until smooth

Weigh out 650 g of flour and knead it in until the dough is almost free from sticking

Cover the bowl and let the dough rise for 45 minutes. Remember to set a timer

Form the dough into a loaf and let it rise on the baking sheet while the oven heats up to 200°C (Remember to take the sheets out)

Bake for 40-45 minutes at 200°C

(End)

Method:

Boil 1 dL water and add it to a 3 L bowl

Add 2.5 dL buttermilk

Dissolve 50 g of yeast into the liquid

Add 100 g of sifted rye flour

Add 1 teaspoon of salt

Add 1 teaspoon of sugar

Add 1½ teaspoons of thyme

Knead in 400 g of flour until the dough is even and smooth

Let the dough rise for 30 minutes. Remember to set a timer

Divide the dough into 12 parts and roll out each part into a sausage and shaped it into a pretzel or a knot

Place the pretzels on baking paper or a clean baking sheet.
If no baking paper is used, the base must be thoroughly dipped in flour

Let the pretzels rise while the oven heats up to 220°C (approx. 10 minutes)

Bake for 20 minutes. Remember to set at timer

Cool on a baking rack

(End)

Method:

Put 0.6 L of buttermilk in a 3 L bowl

Dissolve 50 g of yeast into the buttermilk

Add 2 tablespoons of (olive) oil

Add 1½ tablespoons of salt

Stir in 750 g of flour. The dough should not be kneaded, just mixed well into a sticky mass

Let the dough rise covered for 1 hour. Remember to set a timer

Knead approx. 250 g of flour into the dough becomes barely sticky

Form the dough into a flat, round disk and fold nearly one half over the disc over itself. It should not reach all the way over. Using a sieve sprinkle the bread with flour and let the bread rise for 20 minutes. Remember to set a timer

Heat the oven to 200°C (Remember to remove the baking trays from the oven). When it is hot, bake the bread for 45-50 minutes until it sounds hollow at the bottom. Be careful not to disturb the flour on top when you tap the bread on the bottom, as the flour looks very decorative

Tip: !00 g of the flour can be whole grain or rye, but this is basically a white bread

(End)

Method:

Start by melting 75 g butter over medium heat (4-5 out of 9) in a 3 L pan. The butter should not bubble up or brown

Add 5 dL of water to the pan and stir a packet of yeast into the water

Test the temperature and if it is below 37°C stir in 50 g of yeast into the water

Add 750 g of flour in the pan

Add 1 dL sugar

Add 1½ tablespoons salt

Knead in the last flour until the dough is smooth and soft. Preferably 5 minutes of kneading

Let the dough rise for 1 hour. Remember to set a timer

Weigh out 150 grams of pumpkin seeds

Place baking paper on two baking trays

Peel the beetroots and grate them roughly

Put the grated beetroot in a 3 L bowl

Add 150 g pumpkin seeds

Break 2 eggs into the beetroot and pumpkin seeds and mix well

Find a dull knife and flatten the dough out on the table in a rough square a couple of centimeters thick. (If you only have a sharp knife, spread the dough out on a large cutting board)

Spread the beetroot-pumpkin-egg mix on the dough and lift the sides of the dough together around the mix so you end up with a large bun with the beetroot mix in the middle

Chop/cut the dough ball into pieces crosswise. It should look very messy at this point. Collect eggs that spill onto the table back into the clump

When everything is halfway mixed, put the dough in blobs on the baking sheets. The blobs should be about the size of a fist

Let the balls (blobs) rise for another 45 minutes. Remember to set a timer

Take out the plates and heat the oven to 220°C (200°C with hot air)

When the oven is hot, insert the plates and bake the buns for 12 minutes. Remember to set a timer

Change the plates position and bake for a further 7 minutes until the buns are light brown on the bottom

Tip: These buns tastes especially good with brie

(End)

Method:

Start by putting 2 dL of milk in a 3 L bowl

Add 3 dL of water (Maybe use 1.2 dL of cold water and 1.8 dL of boiling water to end up at 37°C )

Stir 50 g of yeast into the liquid

Weigh out 950 g of flour and put half in the bowl

Add 3 teaspoons of salt

Add 2 teaspoons of sugar

Split two eggs and add the yolks to the bowl. Save the whites in a cup for brushing

Knead in the rest of the flour until the dough is smooth and pliable

Cover the dough with a lid or a damp towel and let it rise for 1 hour. Remember to set a timer

Divide the dough into 4 pieces, and divide each piece into 4 pieces

Form each piece into a neat bun

Pinch a hole in each bun with your index finger and thumb and expand the hole until the bun has a bagel shape. The hole must be approx. 1/3 of the diameter

Let the rings rise for half an hour

Heat the oven to 200°C (Remember to remove the baking trays from the oven)

Bring 5 cm of water to the boil in a large pot (the depthe of the water should be about 1½ times the height of a raised bagel)

Turn the heat down to 5-6 (out of 9) and cook 3 bagels at a time. They should cook approx. ½ minute before being turned over and boiled another ½ minute

Place the cooked bagels on a baking sheet as they are done

Brush with egg white and bake the bagels for 20-25 minutes

Tip: After brushing with egg whites the bagels can be sprinkled with sesame seeds or kalonji seeds ("Virgin-in-the-Green" seeds)

Tip: It does not matter if the hole closes during cooking. This makes them easier to eat with jam.
The hole is there to distribute the heat evenly during cooking in my opinion

(End)

Method:

Video with the procedure

The night before: Put 2 dL water in a 3 L bowl (1.4 dL cold water and 0.6 dL boiling water to get 25°C warm water)

Stir in 1 tablespoon of sourdough

Add 100 g of wholemeal flour

Add 100 g of plain flour. Mix well

Cover the bowl and leave it on the kitchen counter until the next day

Weigh out 1 kg of flour in another 3 L bowl. Up to a third can be wholemeal

Stir 3-4 tablespoons of the flour into the bowl of sourdough to feed it. Put the lid back on

Put 7 dL of water at 25°C in the 3 L bowl with flour (4.9 dL of cold water from the tap and 2.1 dL of boiling water)

Mix flour and water well

Let the mixture of flour and water rest for 25(-40) minutes so that the protein and starch can absorb water (This is called hydrolysis and gives better gluten development and therefore a stronger dough)
Remember to set a timer for a period of time that suits you between 25 and 40 minutes

Mix the sourdough and the hydrolysed flour and sprinkle 1½ tablespoons of salt over the dough. Knead the salt well into the dough

If you do have time to stretch the dough every half hour for a few hours, it is not necessary to knead thoroughly, just distribute the salt.
If you don't want to tend to the dough regularly, knead the dough thoroughly until it doesn't stick (too much)
More flour may be needed, but the wetter the dough, the better the bread
At the start of your baking career, however, I would recommend kneading in flour until the dough is only slightly sticky

Just before the dough feels ready, rub your hands clean with a little flour and knead the dough into the dough. Firm up the dough by putting floured hands on the dough and running it around the table in small circles so that the surface tightens up. Put the dough back in the bowl with the tightened side down ("Turn it upside down")

The flour that is on the table can be scraped together and used to feed your sourdough with

If the dough has been kneaded thoroughly, the next kneadings can be skipped, but many kneadings give better gluten development

If the dough has not been kneaded, it only needs to rest for half an hour (remember the timer)

When the timer go off, stretch the dough by moistening your fingers and sticking them down the side of the bowl and lifting the dough up and over the middle. Turn the bowl a quarter of a turn and repeat until you have gone 1-2 times around. Cover the dough. Repeat this two or three more times:

Let the dough rest for half an hour (remember the timer) and strech it a second time. Cover the dough

Let the dough rest for half an hour (remember the timer) and strech it the 3rd time. Cover the dough

Let the dough rest for half an hour (remember the timer) and strech it the 4th time
One of the streches can be on a clean table: Put the dough on the table and stretch it to a flat square without overstretching it. Roll the dough to a firm roll and then roll the roll into a ball, stretching the dough while rolling

Cover the dough and let it rise for 1-4 hours, depending on how hot it is in the kitchen. Check the dough occasionally

The dough is ready when it pushes a little on the lid

It is not a disaster if the dough rises out of the bowl. Then simply tighten it up before going to the next step

There are two ways to bake the breads: 1) In a Dutch Oven (recipe above) or 2) as below

Carefully pour the dough out onto a lightly floured board and divide it into two parts with a knife or a dough scraper. Lift the edge of the dough over itself from all sides with a dough scraper, turn it upside down and tuck the dough under itself by moving it around in small circles with floured hands so that it becomes taut

Place an empty plate on the bottom rack of the oven and set the oven to 250°C. The plate is used to throw 1.5 dL of boiling water onto to create steam in the oven.
If you throw water directly on the bottom of the oven, the oven will eventually be destroyed.
My oven bottom was badly dented before I listened to the good advice in the cookbooks :-( autocomplete=""

Rub flour into the surface of a clean baking tray and gently shake off excess flour.
You cannot use baking paper above 220°C and too much flour will burn and smell bad

Put the baking tray dusted with flour into the oven and let it heat up. There must be two plates in the oven while it heats up to 250°C: One at the bottom without flour, and one dusted with flour

When the oven is hot, boil 1-2 dL of water in the kettle. Pour the boiling water into a cup to drop onto the tray at the bottom of the oven.
Place the cup next to the oven

Place a sharp knife or razor blade next to the cup

Tighten the loaves again by tucking it under itself all the way around

Take the floured baking tray out of the oven and place it on something heat-resistant, for example the stove top.
Lift the loaves quickly and carefully onto the hot baking tray.
You can have a flat pile of flour on the kitchen table where you briefly dip the bottom of the bread if you want to be sure that it does not stick

Cut a slit in the side of the bread.
Hold the knife or razor blade almost horizontally.
Then the crust opens upwards instead of just cracking

Put the loaves in the oven on the second lowest rack. Pull out the lower plate a little and throw the water from the cup onto the plate. Immediately close the oven so that the steam stays inside. Steam gives a good surface and lets the bread rise a little longer in the oven

Turn the oven OFF and set a timer for 15 minutes.
This may sound strange, but it prevents the crust from hardening too soon, so the bread can rise nicely in the oven

When the timer go off, take out the lower baking tray with water

TURN ON the oven again, but turn the heat down to 230°C and set the timer for 20 minutes

When the timer go off, tap the bottom of one of the loaves. If it sounds hollow, the loaves are ready and put them on a wire rack

Otherwise, they must have 5-15 minutes more. Remember to set a timer
(Flatter bread should take less time)

All ovens are different, so you may need to experiment with baking times and temperatures

If the loaves turn black on top, they should have a shorter time after the oven is turned on again

If they become doughy inside, they should have a longer time at the end

If they are turning black too early, you can put a piece of tin foil over each loaf

Sourdough can sometimes be bought in plastic bags in the supermarket, or you can get one from someone who bakes with sourdough themselves.
However, it is easy to start a sourdough yourself and they are ridiculously hardy:

Put ½ L of water in a inert container (glass/ceramic) with a loose lid that you can have on the kitchen table

Add 100 g of organic wheat flour

Stir in 100 g of organic graham flour

Cover the container with a loose lid and leave it on the kitchen counter until the next day. If you use a jam jar, you should punch a hole in the lid with a large nail (2-3 mm) as sourdough can rise so much that the jar explodes if there is no safety valve. The sourdough also needs to breathe

Stir the sourdough and do this every day (5-10 days) until it begins to bubble and smell of dark beer. Then it is ready for use

Keep the container in the fridge and stir in 1 tablespoon of flour, 1 tablespoon of graham flour and a splash of water when you remember and each time you remove it. If there starts to be too much sourdough, you can just add it to the dough the next time you bake with yeast. It gives extra flavor to the yeast bread

If you use rye flour instead of graham flour, you get a rye sourdough for rye bread. Rye bread is basically just wholemeal bread where the wholemeal is replaced by rye flour, but ryebread is usually baked at 180°C in a mold for 1 hour. If you want to use whole rye kernels in rye bread, they must soak overnight

(End)

Method: ( Video on how to cut the pineapple )

Start by cutting off the top if you don't have the energy for a little extra work, or if it's wilted and ugly.
Leaving the top on looks impressive, but it does makes the cutting a bit more difficult

Place the pineapple on a large cutting board and cut it through the middle lengthwise with a large, sharp knife

Halve each half on the ananas (repeat if the pineapple is large)

Use a small, sharp knife to cut off the hard center along the top (See video)

Cut along the rind so that all the flesh comes off. A little bit of pineapple goes to waste, but it's not much and you can scrape it off the shell with a spoon after you've eaten the bulk if you feel like it

Leave the flesh on the shell and cut it into approx. 1 cm thick slices

Push every other slice to each side (See video) so it looks nice

Insert a toothpick into the piece closest to the top and serve

Tip: By eating the pieces from the top down towards the bottom, you will usually get the sweetest pieces last

(End)

Method:

Find a 3 L bowl and weigh it. Write down the weight or remember it

Cut the watermelon in half and scrape out the pulp with a spoon. Put it in the 3 L bowl. Avoid including any kernels if possible

Weigh the pulp by weighing the entire bowl and subtracting the weight of the bowl. (There are calculators in most phones)

Put 100 g of sugar in the bowl for every 500 g of watermelon (Divide the weight of the watermelon by 5 and add that much sugar)

Blend the pulp together with sugar with an immersion blender

Put the ice cream in a container with a lid that can go in the freezer. The 3 L bowl can be used if covered by plastic wrap or a plate

Put the container in the freezer and stir approx. once an hour. Or leave the ice cream for at least 4 hours, thaw it for half an hour and then blend it with the stick blender (Be careful not to let the blender run hot. They usually can't handle more than 2 minutes before they have to cool for 5 minutes). Maybe put the ice in the freezer again for half an hour if it has melted a lot. You can easily leave the frozen, blended ice cream in the freezer for a few hours before the consistency starts to become coarse again

When putting the ice cream in the freezer, you can put plates in the freezer or the fridge so they don't cause the ice cream to melt when you serve it

Serve it on chilled plates

Tip: The hollowed-out shells can be put in the freezer and act as a serving bowl: Place them on a plate and scoop the ice cream from the container into the shell. (Maybe it looks best with just one shell filled with top)

Tip: Instead of putting the ice in the freezer, you can use an icecream maker. An icecream maker costs approx. a hundred quid and is worth writing on your wish list for Christmas if you love ice cream - and have room in the freezer. There is a bowl that must live in the freezer so that it is always ready to freeze the ice cream and a motor part that lives in the kitchen cupboard and which stirs the ice cream while it freezes on the kitchen table. Sorbet ice cream is basically frozen juice, so it is easy to vary your ice cream by blending other kinds of fruit with sugar. Note that the ingredients needs to be chilled to 5°C before going into the icecream maker

(End)

Method:

Heat the oven to 175°C (remember to remove the baking trays from the oven)

Put baking paper on a baking tray

Crack 2 eggs into a 3 L bowl

Add 160 g of sugar

Add 200 g of dessicated coconut

Sprinkle 3 tablespoons of flour over the dessicated coconut and stir briefly with a fork.
The mass should just be mixed well, it should not be whipped/kneaded, because then the coconut macaroons will become flat instead of being nice and juicy balls

Set the coconut mixture in golf ball-sized balls on the parchment paper using a spoon and fork. There should be a good distance between the balls (at least 1½ diameters between them)

Bake for approx. 12 minutes at 175°C. Remember to set a timer

Cool on a wire rack when they come out of the oven. You can optionally lift each macaron with a fork and place a piece of dark chocolate under each macaron while they are still warm to coat the base with chocolate. Or you can just put a cube of chocolate on top right when they come out of the oven

(End)

Method:

Put 4 egg yolks in a 3 L bowl

Add 60 g of sugar

Beat the egg yolks white with the sugar using a wire wisp or hand mixer

Split the vanilla pods lengthwise with a sharp knife and scrape out the black seeds. Add the seeds to the egg mixture

Add vanilla seeds (and maybe fruit. The fruit can be blended with an immersion blender to give a smoother icecream)

Whip ½ L of cream stiff in another 3 L bowl and fold the cream into the egg mixture

Freeze for at least 4 hours in the freezer. Stir once an hour to avoid ice crystals

If no fruit is used: coarsely chop 50-100 g dark chocolate and stir it in when the ice cream is three-quarters frozen

Serve (with ice cream wafers)

Tip: Put the empty vanilla pod in a closed jar with ½ dL of sugar, and you will have vanilla sugar after a week :-)

Tip: See the Watermelon Ice Cream recipe for tip on icecream makers

(End)

Method:

Beat 3 eggs in a 3 L bowl

Measure out 4 dL of milk and add it to the eggs

Add 3 tbsp water (or beer for criepier pancakes)

Add 1 teaspoon sugar and ¼ teaspoon salt

Weigh out 200 g of flour (or measure out 3½ dL of flour)

Crush 5-6 pods of cardamom and grind the black seeds in the mortar. Add the cardamom to the flour (the cardamom can be replaced by the grated rind from half a lemon)

Put the flour in the 3 L bowl and use an immersion blender to stir the dough until smooth. If you use a wirewhisp slowly add the liquid to the flour while whisping

Let the dough rest for half an hour to develop the gluten

Place a plate on a cold burner and turn up to just under 1 (out of 9) to have a place to keep the pancakes warm

Melt 25 g of butter in a pan and stir the melted butter into the dough

When the butter has melted and the pan is hot, turn the heat down to 6 (out of 9)

Then pour approx. 1 dL of dough on the pan near the handle and distribute the dough by lifting the handle and tilting the pan from side to side

Bake the pancake until it becomes matte on the entire surface. Loosen it along the edge with a palette knife or spatula and turn it over

When it is finished baking, move the pancake to the hot plate

Continue with another portion of dough until there is no more. For every second pancake, you can put half a teaspoon of butter on the pan to prevent them from burning. If you melt the butter before putting it on the pan, there will be less smoke

Serve with sugar and jam or (chopped) chocolate and honey

Tip: You can put a vegetable stew in the pancakes and put them in an ovenproof dish. Sprinkle with grated cheese and put them in the oven at 200°C until the cheese is nicely browned (15-20 minutes). It can be a good way to use leftover vegetables. Perhaps you should make a larger portion of pancake batter so that there is also someone for dessert :-)

(End)

Method:

Take 1 egg and 125 g butter out of the fridge.
Preferably well before you start baking, so they aquire room temperature befor baking. This makes it easier to stir sugar into the butter, and the egg does not cause the butter to solidify again when it is stirred in

Put 125 g butter a 3 L bowl

Add 125 g sugar and beat with a hand mixer until the mixture turns white and the sugar grains have (almost) dissolved

Weigh out 125 g of flour and add 1½ teaspoons of baking powder to the flour and stir well

Beat 1 egg in a cup and whisk it together so that you don't have to stir for too long when it's added.
If you stir for too long, the flour develops gluten, and then the dough becomes tougher, which is not so delicious in cakes

Mix eggs and then flour in the bowl until the dough is uniform. It should be very sticky at this point

Grease a pie dish and spread half the dough in blobs on the bottom. It doesn't have to cover the pie dish bottom entirely. Just evenly in smallish blobs

Place a plate in the middle of the oven and turn it on to 180°C

Rinse 4 apples and remove the stem, flower and core. Cut the apple into ½ cm thick slices and place the slices neatly on top of the dough in the pie dish

Spread the rest of the dough on top of the apples. It will melt, so the dough doesn't have to be super evenly distributed

Sprinkle the cake with (pearl) sugar and cinnamon and bake it at 180°C for 15 minutes. Remember to set a timer

Meanwhile, cut 50 g (~1 dL) of almonds into strips lengthwise.
Optionally the almonds can be blanched first, and the skin removed. It is easiest to de-skin the almonds if you pour boiling water over them twice. Let them soak for 2 minutes before pouring over them a second time

Take the pie out of the oven after 15 minutes and sprinkle with the slivered almonds

Bake it for a further 15 minutes. Remember to set a timer

Served with creme fraiche or whipped cream

(End)