preheat oven to 190 C
melt 80g butter
in standmixer
280g Spelt flour
1 egg
100g Quark (Rahm)
1 tea salt
1/2 tea Brotgewürz
molten butter
mix
roll out between 2 sheets of baking paper to ~5-10 mm
beat egg, brush with silicone brush
cut with wheel in long stripes
sprinkle some coarse salt
sprinkle Kümmel
bake for 30 minutes at 190 C
Ingredients
2 medium size yellow onions
2 medium-to-large size eggplants diced in ¾” each cubes
1 cup of green olives cut in half
1 cup of black olives cut in half
¼ cup of capers (optional)
2 1/2 cups of previously cooked garbanzo beans
1 spoon of tomato paste
Olive oil
Salt and pepper to taste
(sliced potatoes, carrots and raisins – to be added when filling the hallacas)
Preparation
In a large size frying pan, add olive oil and heat up a little bit. Dice 2 onions in very small cubes, adding salt and pepper to taste, and sauté in the prepared pan at low heat for about 7 minutes until the onion looks soft.
Add the diced eggplant, seasoned with more salt and pepper, some more olive oil, and sauté until the eggplant starts to soften.
Add 1 spoon of tomato paste and the 2 cups of olives, mixing well until the tomato paste dissolves. Let is cook for about 2 minutes.
Add the garbanzo beans, mixing all ingredients, and sauté for about 5 minutes.
Add a little bit of liquid to the mix, to create a mildly creamy texture. Check the flavor and add more salt and pepper if needed.
Remove from the heat and let cool down for about 1 hours before making the hallacas.
When making the hallacas, I put sliced potatoes, sliced carrots, and raisins to the masa of each hallaca before adding the vegetarian filling.
Since we’re al dente fans, our perfect Indian basmati rice is Test 3’s results – fully cooked, firm with a bite, yet has a tint of softness. But if you prefer softer basmati rice, follow Test 5’s ratios and pressure cooking methods.
Instant pot ratatouille! This is a classic French vegetable stew made in a pressure cooker. This pressure cooker vegetarian recipe is packed with summer vegetables that your body would love. This stew is typically on the stove top but why wait hours for it to simmer when you can have it on your dinner table in 30 minutes. Serve this nutritious stew with crusty homemade bread, pasta or rice.
1/2 cup butter
1/2 cup turbinated cane sugar
1 cup chilled applesauce
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
standmixer with k-hook
1/2 cup butter or butterspread
1/2 cup turbinated cane sugar
speed 4, 5 min
Add
1 cup chilled applesauce
speed 4, 2 min
preheat oven to 350 F
in separate metal bowl, whisk together
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
add dry ingredients
speed 2, 2 min
1/2 cup raisins
speed 2, 2 min
grease and flour 8 inch square pan
bake at 350 degrees F (175 degrees C) for 40 minutes
Serve warm
Carrot Cake (Ina Garten and Monica)
INGREDIENTS:
1 cup turbinated cane sugar
1 1/3 cups canola oil (or sunflower)
3 extra-large eggs (or 4 medium) at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups spelt flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins (previously soaked in whiskey or rum)
1 Lb. carrots, grated (3 to 4 large carrots)
1/2 cup diced fresh pineapple
The juice of one orange (or 1/2 cup of fresh squeezed orange juice)
PREPARATION:
3 large eggs in warm water
in stand mixer with K-hook (measure on balance)
1 cup turbinated cane sugar (210 g)
1 1/3 cups canola oil (275 g)
4 medium or 3 large eggs
speed 4, 5 minutes
Add 1 teaspoon vanilla extract.
In another bowl, sift
2 3/4 cups spelt flour (390 g) OR: (300 spelt, 100 almond)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 ½ teaspoons salt.
grate 350g carrots
Preheat the oven to 350 degrees F.
add the dry ingredients to the wet ingredients
speed 2, 1 minute
add 1 cup of raisins
add 1/2 cup orange juice
1 cup pineapple chunks (250 g)
speed 2, 2 min
Fold in the 1 lb. grated carrots
mix well.
Butter and flour a Bundt cake pan
Place the batter in the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick or knife comes out clean.
(makes 4 small pancakes – perfect quantity for 2 people)
cut berries, add 1 TBSP of maple syrup and set aside
melt 1 1/2 TBSP butter
in large metal bowl mix
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 TBSP white sugar
mix with whisk
make well in the middle, add
1/2 cup milk
1 egg
melted butter
mix until smooth
grease both small gray pans with a bit of the remaining butter from the melting pot
on front flames, a bit higher than the lowest
Pour one scoop of the batter
Brown on both sides and serve hot
in TM6
quartered onion
2 garlic
3 carrots (cut into smaller pieces)
2 TBSP olive oil
1 piece of peeled fresh garlic
1 tsp brotgewürz
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp dried thyme
1 tsp minces ginger
1/2 tsp garlic powder
3 sec, speed 5
scrape
5 min, sauté, reverse 0.5
add
16 oz dried lentils (or split peas), rinsed
38 oz water
1/2 tsp (not more!) better bouillons paste
40 minutes, 100 C, reverse 1.0
add leaves of cilantro
juice of 1/2 lemon
add some more water if needed
20 min, 100 C, reverse 1.0
1 1/2 stick butter, softened (175g)
1 cup sifted spelt flour
1/2 cup almond flour
1⁄2 teaspoon salt
3/4 cup granulated sugar
1/2 of a 7 ounce tube almond paste (3.5 oz)
3 egg yolks, room temperature (or 4 small)
1 1/2 teaspoon almond extract
3/4 cup sour cream or yogurt
3/4 teaspoon baking soda
melt 1 1/2 sticks (175g) of butter on low heat
put parchment paper on bottom of blue spring form (9 inch)
butter paper and sides with silicon brush
put form in freezer
heat 3 eggs in warm water
in stand mixer with K-hook
beat 1 1/2 sticks butter (liquid) and 3/4 cup granulated sugar (170g) at high speed (10) until fluffy,
5 minutes.
cut 5 oz. (100g) almond paste in to small pieces
add almond paste
at medium speed (4) beat 8 minutes.
sift into large metal bowl
1 cup spelt flour (150g)
1/2 cup almond flour (55g)
add 1/2 tsp salt (2 g)
set aside
Preheat oven to 325 degrees. (160 C)
beat in 3 egg yolks, one at a time
!!!!!!!
add 1 1/2 tsp almond extract
In glass measuring cup
3/4 tsp baking soda (4 g)
mix 3/4 cup sour cream or yogurt (215g)
(I used two small blueberry yogurts, trying to not take too much of the fruit on the bottom)
add to butter mixture (still speed 4)
reduce mixer speed to 2 and gradually add flour mixture in 2 batches,
just until blended.
pour batter into springform and spread evenly.
bake 50 minutes (put springform on baking sheet)
Cool in pan on wire rack for a few minutes,
take small ceramic knife and separate cake from walls
remove spring form ring
let cool cake on the plate
When ready to serve, sift confectioners’ sugar on top and slice like pie.
Lebanese Lentil Soup with Ruby Swiss Chard and Lemon
(Adas bi Hamood, pronounced: aud-dus bee haum-mood)
boil 1.7 l water in electric kettle
In wide/high Calphalon stainless steel pasta pot
1 1/2 cup brown lentils (rinsed)
add 8 cups boiling water (= 1.7 liter)
1/2 tsp salt
cover
simmer for 20 minutes
in TM6
1 onion
8 TBSP olive oil (80g)
3 seconds, speed 5
scrape down
1 tsp brotgewürz (don’t put it in the center on the blade)
1/4 tsp salt
10 minutes, 100C, speed 1
scrape
—–
press 4 garlic cloves into a small bowl
add 1/2 tsp salt and mix
rinse swiss chard, discard red middle stalks
cut each leaf in half, lengthwise
cut the leaves into 1-inch slices
clean 2/3 bunch cilantro
(leaves + soft part of stems)
—–
add chard, cilantro, garlic to TM6
2 min, 100C, reverse 2.5
—
add TM6 mixture to lentils
add 2 TBSP lemon juice
increase the heat to high
once the mixture comes to a boil, reduce the heat to medium-low
simmer covered for 10 minutes
cool for 15 minutes
thaw
200g green beans
2 pieces of cod
250g Spelt flour
125g butter (1 stick + 1 TBSP)
1 stalk Leek
1 zucchini
1/2 onion
5 eggs
6 slices of goat cheese
—–
preheat oven to 380 F
in the round food processor with the dough blade (!)
250g Spelt flour
125g butter (1 stick + 1 TBSP) cut into smaller pieces
1/2 Tea salt
on speed 2 for 2 minutes, till texture sandy
blue Springform (26cm) with baking paper (wrapped around the bottom) and also oil
Press the dough onto the bottom of the form
pre-cook the dough for 15 min.
—–
TM6
1/2 onion
1 clove of garlic
2 seconds, speed 6
1 TBSP oil
105 C, 8 minutes, slow speed
add to TM6
precut leeks
beans
precut zucchini
(don’t add any liquid)
1/2 Tea Salt
2 seconds speed 4
scrape down
5 minutes, 120C, reverse speed 1.5
precut cod
in medium metal bowl whisk together:
5 eggs
1/2 tea salt
1 tea adobo
add eggs to TM6
1 minute, forward speed 3
when the dough is pre-cooked, put some more oil on the walls of the form
distribute the cut fish on the dough
pour in the mixture
lower temp to 360
bake for 20 minutes
cover with 6 slices of goat cheese
bake for 15 minutes
let cool for 10 minutes
cut with slim knife around the form before opening it
slowly open the Springform
Khichari
3 portions
soak 1/3 cup mung beans
rinse 80 g quinoa
in TM6
1/4 tsp ground ginger
chop 5 sec, speed 7
Scrape down
15 grams Ghee (1 1/2 TBSP)
1/4 tsp cumin seeds
1/4 tsp ground turmeric
1 tsp ground ginger
3 min, 120 degrees, speed 1
Scrape the bowl base and set another 2 min, 120 degrees, speed 2
1/4 bunches Kale, washed in warm water & roughly chopped
1 carrot, washed in warm water & chopped in to cubes
1/2 inch finger-thick fresh ginger
add quinoa and mung beans
500 grams filtered water
20 minutes, 105 C, speed 2 Counter-clockwise
Add
1/4 tsp sea salt
30 secs, speed 2.5 Counter-clockwise
Top with a squeeze of lemon juice (1/4 lemon) and fresh (cilantro) coriander
In Ayurveda, this is a Tri-doshic dish. Meaning all Dosha types will benefit from eating it.
soak 1 cup of mung beans
instant pot
sauté function
4 Tbsp canola oil or other neutral-flavoured oil
heat up
add
1 Tbsp whole cumin seeds
cook them for approximately one minute, until they sizzle
add
2 cloves garlic crushed
and sauté for 3-4 minutes until it has browned,
but watch it very carefully so that it doesn’t burn.
add
14 oz can crushed tomatoes
stir to combine
2 Tbsp freshly grated ginger
1 tsp brotgewürz
(2 Tbsp ground coriander, 1 tsp turmeric)
1 tsp sea salt
Sauté this mixture for 5 minutes, stirring frequently.
2 cups water
1 cup mung beans picked over for stones and well rinsed
Place the lid Instant Pot
manual pressure HIGH
10 minutes
Allow the pressure to release naturally
Stir in
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped
Ingredients
50g aged gouda cheese (cut manually into small cubes)
500g water
460g broccoli (one bag frozen)
1 tbs vegetable stock paste
1 TBSP olive oil
2 TBSP cottage cheese or Boursin cheese with herbs
salt and pepper
in TM 6
500g water
460g broccoli florets (frozen is fine)
1 tsp vegetable stock paste
20 minutes, 100C, speed 1.
Add 200g cream, cook 5 minutes, temperature 100C, speed 1.
Add the grated cheese and process for a further 1 minute on speed 2.
cut aged gouda in small pieces manually
add cheese, mix
peal 2 eggplants (room temp) leaving stripes of skin
Cut eggplant in disks and each into 6 triangles
put into large metal bowl with 1 tsp salt, mix well
put into colander and let drain for 30 min.
preheat oven to 380F
mix eggplant with some olive oil, salt and pepper
put on baking sheet, bake for about 30-40 min. Till tender
cut 1 large onion
8 garlic
3-4 shallots
heat 2 TBSP olive oil in large cast iron pan
add onions and 1 tsp salt
cook for 8 min
add 1 can of garbanzo
1 tsp dry mint or 2 TBSP fresh mint
2 cups of boiling water
1/3 cup tomato paste
simmer for 5-8 min, covered
Cut 1 tomato, add to sauce and take from heat source, set aside covered
once eggplant is soft, add to sauce and fold into it, put on high heat, once boiling reduce to medium heat and cook for 6 min
take from heat, stir in 1 TBSP olive oil
in TM6
8 sweet peppers (seeded)
2 seconds, speed 8
add 3 onions (quartered)
4 garlic
2 seconds, speed 6
3 TBSP olive oil
1 tsp salt
12 min, 105 C, reverse 0.5
if not in a rush,
again 12 min, 100 C, reverse 0.5
quinoa sprouts – 3 days
day one 10 a.m
Kamut Sauerteig Starter:
Alles miteinander verrühren und 10 bis 13 Stunden bei Raumtemperatur reifen lassen.
_______________________________________
ca. 19 Uhr
Hauptteig:
Alle Zutaten miteinander vermengen und so lange mit den Händen kneten, bis der Teig sich gut vom Schüsselrand löst
dehnen + falten (1)
abgedeckt 30 Minuten bei Raumtemperatur stehen lassen.
________________________________
Salz in Wasser auflösen, auf den Teig geben und in den Teig einarbeiten,
dehnen + falten (2)
abgedeckt weitere 30 Minuten gehen lassen
________________________________
dehnen + falten (3)
abgedeckt weitere 30 Minuten gehen lassen
________________________________
erneut dehnen + falten (4)
und eine Ruhepause von ca. zwei bis zweieinhalb Stunden gönnen.
dehnen + falten,
abgedeckt weitere 30 Minuten gehen lassen
________________________________
23:45 Uhr
Reismehl auf Arbeitsfläche
Gärkörbchen mehlen
zu Kugel falten, etwas bemehlen
in Gärkörbchen legen (mit Schluss nach oben)
abgedeckt im Kühlschrank bei 5°C für 17 bis 20 Stunden parken
________________________________
day 2 – 5 p.m.
preheat oven to 480 F with black cast iron pot and lid for 30 minutes
precut parchment paper
put bread from fridge and cut with sharp knife
after preheating 30 minutes
lift bread with the paper into the pot
bake for 10 minutes
lower temp to 400 F
bake for 40 minutes
remove lid
bake for 5 minutes
Zutaten
in small metal measuring cup
1/2 tsp dry yeast (2 g)
50 ml water (37 Celsius)
1 tsp brown sugar
mix with handmixer (just one attachment)
let sit for 5 minutes
pour into kitchenaid mixer
add
200g starter
200g water
50 g Rye flour (farm)
400 g spelt flour (sprouted)
2 tsp salt
1 tsp Brotgewürz
with bread hook, 10 minutes, speed 2
put a bit of rice flour on IKEA cutting board
work dough into a ball with some stretch and fold
let rise in covered bowl for 3 hours (on WIFI router)
_______________________________________________
stretch and fold in the glass bowl
end with a ball
cut parchmet paper for black cast iron
put bread onto parchment and lift into the cold pot
spray with some water
cover and put into cold oven
heat to 450 F
set timer to 45 minutes
_______________________________________________
after 45 minutes
open lid
bake for another 10 minutes
sourdough cracker
for 2 baking sheets
in large bowl
1 TBSP Chia
2 TBSP Flax seeds
2 TBSP Sesame Seeds
1 tsp salt
2 tsp brotgewürz
100g sprouted spelt flour
whisk dry ingredients together
preheat oven to 360 F
add to dry ingredients
260g sourdough
60g Flax oil (or Olive oil)
mix well
divide into two batches
cut parchment paper to size of baking sheet
put rolling silicone mat on counter and place parchment paper on top of it
roll one batch on the parchment paper to 2 mm
cut with roller
transfer parchment to baking sheet
treat second batch the same
bake the two sheets on the two racks for 13 min
exchange the two sheets (lower goes up, upper goes down)
and rotate them
bake 13 min again
when doing 4 sheets (the double amount) bake the second round only for 11 and 11 minutes
1 pounds flounder fillets (or sole)
in TM6
quarter one onion
2 seconds, speed 6
add 2 TBSP butter
2 TBSP lemon juice
4 TBSP white wine
1/2 tsp smoked paprika
1/2 tsp salt
10 minutes, 100 C, speed 1
Preheat oven to 325 F/165 C
Grease rectangular glass dish
Cut the flounder fillets into serving-size portions.
Arrange pieces in the prepared baking dish (one first layer)
Pour half of the lemon-butter mixture over the first layer
cut rest of fish into pieces and arrange as second layer
Pour rest of the lemon-butter mixture over it
—–
bake at 325 F for 20-25 minutes
cut Cilantro finely and sprinkle over, once served on the plates
10 a.m. take starter from the fridge, place on WIFI router
12 a.m. add 30g flour and 30g water, mix well, place on WIFI router
4 p.m. put the dough together (cover with plastic)
in large green ceramics bowl
35g starter
240ml water
mix with hand
170g spelt flour (sieved)
170g kamut flour
1 tea salt
mix roughly
cover with plastic
put 100g starter in the fridge, write date on it
keep the rest separate for pancakes
5 p.m. – 9 p.m. pulls and folds
after last pull, leave on the countertop, covered
18C – 20C for 8-10 hours
8:30 a.m.
put rice flour in the banneton
pulls and folds
put the dough into the banneton
lift sides to sprinkle rice flour on the sides
sprinkle some rice flour on the top
cover, place in the fridge
7 p.m. bake from fridge
cut a sheet of parchment paper
place over banneton and turn dough into the paper
grab paper and lift into the cold dutch oven
score the surface with a razor blade
put lid on
place into cold oven
turn timer to 45 min
turn oven to convect 425 F
after 45 min check, as my bread is smaller
bake for 15 more minutes without the lid
remove the whole pan from the oven
leave the loaf on a rack to cool
Wait AT LEAST an hour before you slice into it.
preheat Breville grill to 350, lightly grease with oil
melt 2 TBSP coconut oil in small sauce pan (not too hot !)
transfer to the large metal mixing bowl
add
1 egg
1 tea vanilla
3 TBSP honey
whisk thoroughly
add 2 cups sourdough starter
mixing well into the batter.
Pour approximately 1/4 cup of batter onto the griddle or skillet. Cook pancake until it is bubbly on top and cooked on the edges, approximately 2-3 minutes. The edges will not necessarily turn brown.
Flip and cook the pancake for another 2-3 minutes, removing from the griddle or skillet when the bottom is golden to medium brown.
Serve with maple syrup or honey. Yields 6-8 pancakes.
10 a.m. take starter from the fridge, place on WIFI router
12 a.m. add 30g flour and 30g water, mix well, place on WIFI router
4 p.m. put the dough together (cover with plastic)
in glass bowl
35g starter, 240ml water, mix with a spoon
340g spelt flour, 1 1/2 tea salt, mix roughly
cover with plastic
put 100g starter in the fridge, write date on it
keep the rest separate for pancakes
5 p.m. – 9 p.m. pulls and folds
after last pull, leave on the countertop, covered
18C – 20C for 8-10 hours
8:30 a.m.
put rice flour in the banneton
pulls and folds
put the dough into the banneton
lift sides to sprinkle rice flour on the sides
sprinkle some rice flour on the top
cover, place in the fridge
7 p.m. bake from fridge
cut a sheet of parchment paper
place over banneton and turn dough into the paper
grab paper and lift into the cold dutch oven
score the surface with a razor blade
put lid on
place into cold oven
turn timer to 45 min
turn oven to convect 425 F
after 45 min check, as my bread is smaller
bake for 15 more minutes without the lid
remove the whole pan from the oven
leave the loaf on a rack to cool
Wait AT LEAST an hour before you slice into it.
Ingredients
1 1/2 sticks/170 grams of unsalted butter
½ cup/120 ml of maple syrup
2 ¼ cups/530 ml of buttermilk (soy milk with juice of one lemon)
3 large eggs
1 ½ cups/180 grams of yellow cornmeal (fine or medium-coarse grind)
½ cup/65 grams whole wheat flour (spelt)
½ cup/60 grams all-purpose flour (gluten free 1-1)
1 TBSP baking powder
1 ½ teaspoons/9 grams kosher salt
½ teaspoon/5 grams baking soda
Preparation
mix 2 1/4 cups soy milk with 2 TBSP lemon juice to make buttermilk
On the stovetop over medium heat, in 12-inch cast iron skillet melt
1 1/2 sticks/170 grams of unsalted butter
coat sides
in large metal bowl
½ cup/120 g of maple syrup
add browned butter
(Do not wipe out the pan.)
2 ¼ cups/530 g of buttermilk
Preheat the oven to 375 degrees.
then whisk in
3 large eggs
then add
1 ½ cups/180 grams of yellow cornmeal (fine or medium-coarse grind)
½ cup/65 grams whole wheat flour (spelt)
½ cup/60 grams all-purpose flour (gluten free 1-1)
1 TBSP baking powder
½ teaspoon/5 grams baking soda
1 ½ teaspoons/9 grams kosher salt
If the skillet is no longer hot reheat it briefly on the stove for a few minutes.
Place the batter in the skillet.
Bake until the top is golden brown and a toothpick inserted into it emerges clean, 35 minutes.
Cool in the skillet for 10 minutes before slicing.
Super Speedy Spelt Bread
250g spelt flour
(or 150g sourdough leftover + 100g spelt flour and no additional water)
150 ml water
2.5g yeast
5g salt
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)
Method
in stand mixer bowl
250g spelt flour (pass through sieve)
2.5g yeast (one bag has 7 g)
5g salt (3/4 tea)
mix with whisk
150 ml water
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)
bring the mixture together by hand -> cohesive lump of dough
pick up all dry flour
rub surface with a bit of light olive oil
cover with tea towel
bread proofing for 30 minutes
line the bottom of 4 small dutch ovens with parchment paper
with stand mixer
bread hook
6 minutes, speed 2
(check a few times that the dough is not just stuck and rotating)
distribute dough into the 4 dutch ovens
put lids on
bread proofing – 60 minutes
take from oven
turn oven to 425 F (220 C) – takes about 13 minutes to reach the temperature
slash surface of breads with knife
place lid again
when oven hot
bake for 25 minutes
reduce heat to 395 F (200 C)
remove lids
bake for 15 minutes
Allow to cool completely before removing from the dish.
not so good
in stand mixer bowl
75 ml hand warm water (30 C)
1 TBSP agave
mix with spoon
sprinkle
2.8 teaspoons yeast on the surface
let sit for 10 minutes
needs to get foamy – otherwise, yeast is too old
measure 400 g of spelt flour into the large metal bowl
and 225 g into a smaller bowl
after yeast starts foaming
add
310 g soy milk
3 TBSP olive oil
400g flour
2 tea salt
1 tea brotgewürz
Stir with a wooden spoon until a loose dough forms.
add 225 g spelt flour in smaller batches (1/2 cup at a time)
knead with bread hook
total 8-10 minutes
until a smooth, springy dough forms.
It should be quite smooth and not really sticky. If you’re using a stand mixer, use the dough attachment for this.
Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
When the dough has risen, punch it down gently and place it into a parchment-lined loaf pan
Cover with a tea towel and place the loaf into a warm place
use bread proofing setting on oven
30 minutes,
then
heat your oven to 350F/180C.
Bake 35 minutes
This is the Boston version – just 2 loafs
ingredients
500g raisins
3/4 bottle Rum
625 g flour (fine ground bread flour, pass through a sieve)
42g active dry yeast
200 ml milk (I’m using Almond)
75 g butter + 250 g butter
vanilla extract
sugar
50 g diced almonds
50 g almond flour
125 g sugar
50 g Orangeat (candied orange slices – diced)
50 g Zitronat (candied lime – diced)
the skin of 1/2 lemon and its juice
8 drops pure almond extract
after baking (the next day, when loafs are completely cold)
60g butter
confectioners sugar
_______________________________________________________________________
The day before
soak 500g raisins in Rum
_______________________________________________________________________
take butter from fridge to bring to room temperature
625 g bread flour in mixer bowl (sieve)
heat on the stove in small pan 200ml almond milk to 32 C
put into the metal measuring cup and add
42g active dry yeast
1 tsp sugar
pinch of salt
use a hand mixer on the lowest speed (just one attachment)
add to the mixer bowl (make a deep dip in the flour)
DONT MIX, just move with a spoon around to absorb some flour into the liquid
make it a ‘softer than toothpaste’ texture
sprinkle some flour from the rim on the surface
(don’t use Ute’s handmixer method, it draws too much flour into it)
cover bowl with a kitchen towel put into the oven with the bread proofing setting
let foam for 45 minutes
_____________________________________
meanwhile in medium source pan (smaller than the copper base)
melt 5 1/2 TBSP (75g) butter
2 tsp sugar
1 tsp vanilla extract
50 g diced almonds
50g candied orange – diced
50g candied lemon – diced
lemon zest of 1/2 lemon (finely chopped)
lemon juice of 1/2 lemon
1/4 tsp bitter mandel
let this mixture cool down and reserve for later
_____________________________________
cut 250g butter into pieces
_____________________________________
premix already in another bowl
50g almond flour
125g sugar
pinch of salt
_____________________________________
after yeast has foamed for 45 minutes
add almond flour mix
with K-hook (not the bread hook)
speed 2, 3 minutes
add 250g butter (room temp), cut into pieces
mix speed 2, 3 minutes
then change for bread hook
speed 2, 3 minutes
add buttermix with orange, lemon etc.
mix speed 2 , min 10
cover bowl with a kitchen towel
put into the oven
use bread proofing setting
let rise for 1 hour
______________
put raisins in sieve and collect rum for next batch of raisins
______________
after one hour
put the dough on a work surface and GENTLY work the raisins manually into the dough, the raisins should not break open 
___________
divide the dough into two parts
and fold into two rectangles (the short side not wider than the silicone mat)
flip sides onto the top
___________
turn oven to bread proofing setting
put two loaves on a baking sheet with a silicone mat
let rise for 40 minutes
after 40 min:
___________
then switch bread proofing off and turn to convect bake 285F
bake for 70 minutes
___________
let cool till the next day
heat 60g butter – not too hot
place loaves onto large piece of parchment paper to wrap it afterward
brush both loaves and let the butter penetrate fully
10 minutes later (the liquid of the butter should have been absorbed)
take a sieve and powder sugar (not too thick)
this quantity should be enough for both loaves:
keep at room temp for at least a week before serving
some other links
German Christmas Bread (Easy Stollen, Mini Stollen and Stollen Bites Recipe)
self-made orange peel
https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/
https://www.daringgourmet.com/stollen-german-christmas-bread/
Choclo (soak 1/2 of a package in water over night)
cook for 90 minutes in the instant pot (cover with about 3x water)
boil 1.7 l spring water to skin 2 tomatoes and precook yucca
put frozen yucca in smaller pot and cook separately for about 12-15 minutes
put 2-3 TBSP olive oil in large soup pot (8 liter)
(don’t turn gas on yet)
add
1 onion cut into large pieces
2 skinned/seeded tomatoes (quartered)
3 carrots (medium) or 2 large
2-3 green onions (cut in half, keep green end for later, cut white end into larger pieces – not too finely)
3 garlic, roughly cut
1 garlic, finely cut (keep for later)
1 teaspoon salt
1 teaspoon adobo
1 teaspoon oregano
before turning on the gas
clean already for later
2 Dasheen (put into water to avoid oxidation)
2 Malanga
1-2 sweet potatoes
turn on gas and fry, moving everything for a few minutes
then add
1 cup of frozen corn kernels
choclo (1/2 pack precooked)
Malanga, Dasheen, sweet potatoes
sieve the pre-cooked yucca and put water into big pot
then add about one additional liter boiling spring water
cover pot
put timer to 10 minutes to start boiling
put yucca in cold water, previously used for the Malanga
when cold enough, cut and take out root fiber from the middle
add to the pot already
cut 1/2 pumpkin, take seeds out, and cut some parts of the skin
after the 10 minutes
add pumpkin and more water
cook 10 minutes
peel and cut 1 Batata (slightly red skin, a little sweet), put in water to avoid oxidation
peel and cut 2 medium potatoes
add Batata and potatoes
2 teaspoon salt
1 teaspoon oregano
1 teaspoon Guascas
cook 20 minutes
add one garlic, cut into finer slices
add fideos soup (one package for the very large pot)
add 2 Teaspoons adobo
add 2 Teaspoons salt
cook 10 minutes
try potatoes (also sweet potatoes) if they are soft
perhaps cook 5 more minutes, switch off
clear 1/2 bunch of cilantro, cut stems at about halfway, and discard
chop upper part with stems and leaves finely with a knife
cut green part of green onion
only add cilantro and green onion, when switching off the gas
30 sec. speed 6
scrape down
mix again a bit till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid
cut into smaller dice
broth
fresh oregano
fresh rosemary
1/4 tea salt
cook 6 minutes on high
remove seeds
cut into smaller dice
in Creuset, cook with broth for 10 minutes, medium-low flame, covered
add
1 pear (small pieces)
4 sweet peppers (thin slices)
fresh oregano
10 minutes
add
2 tomatoes (skin off, seeds out)
continue cooking till squash is soft
prepare the cottage cheese sauce in ‘single-serve’ mixer
2 TBSP cottage cheese
2 TBSP olive oil
1 tea broth paste
adobo
a little milk to make it liquid enough for the mixer to work
add cottage sauce to squash and finish cooking
in TM6
2 large onions quartered (about 450 g)
1 clove garlic
1 second, speed 6
scrape down
2 TBSP olive oil
1/4 tea salt
35 minutes, 110C, reverse 0.5
put alarm to 15 minutes
add some hot water
lower temp to 105
check after a while to add some more water
2 portions
8 scallops
1/2 pound tuna steak
make Beurre Blanc sauce first (see separate recipe)
make Spice mix for Tuna (Lobster Pot)
heat cast iron on HIGH without any oil
coat tuna steaks on one side with butter sauce, sprinkle (quite densely) the spice mix
when cast iron turns ‘white’, place tuna steaks with spice side down
coat the other side with butter and spices
cook each side for about one minute
slice
cook the scallops in the butter sauce
this was a great dinner:
in single-serve blender
1 tea smoked pepper
1/2 TBSP salt
1/2 tea garlic powder
1/2 tea black pepper
1/2 TBSP thyme
1/2 TBSP oregano
1/2 TBSP onion powder
blend well (about 20 seconds)
2 portions
1 head cauliflower
2 large stalk of leeks (or two small), or substitute with 4 stalks of green onions
butter spread
garlic, 1/2 onion
heavy cream / or cottage cheese, olive oil + soy milk
___________________________
cauliflower mash
boil 1 l water
cut cauliflower in larger pieces, steam for 15 minutes, till tender
clean the leeks and cut into small pieces
in TM 6
1/2 onion
1 garlic
2 sec, speed 7
3 TBSP butter spread
4 min, 100C, reverse 2
add leeks
7 min, 100C, reverse 2
add steamed cauliflower
add 1/4 cup heavy cream (or 2 TBSP cottage + 1 TBSP olive oil + 1 TBSP soy milk)
mix, changing speed to avoid the blade turning empty
in Instapot:
4 cut peaches
2 cut pears
1/2 cup spring water
2 TBSP agave
1 minute, low pressure, natural release
—–
Blümchentopf: (put it on the digital scale)
80g white sugar (1/3 cup)
30g honey
juice from the pressure cooker
bring to boil, dissolve sugar, let cool
in single-serve-blender
4-5 cm of ginger (cut into smaller pieces)
1 orange
10 mint leaves
OR 3/4 cup orange juice + 10 mint leaves directly into the large blender – thus no ginger
large Mixer:
fruit
sugar syrup
juice of one lemon
1/4 cup of Rum
speed 3, 2 minutes
cool for 12 hours in the fridge
—-
remix briefly before pouring into the ice machine
install ice bowl and put mixing ladle and cover in place
pour in the mixture through the opening
mix ca. 20-30 minutes
1 TBSP Italian dressing
1 TBSP oregano
1/2 TBSP garlic powder
1/2 TBSP salt
1/2 TBSP adobo
4 TBSP light olive oil
Ingrédients pour 1 L de sorbet : 100 g de sucre semoule, 30 g de glucose ou de miel, 150 ml d’eau, 500 g de purée de fruits, 2 cl de jus de citron
Matériel : 1 casserole, 1 fouet, 1 spatule, 1 bol, 1 sorbetière
Difficulté : 3
1. Préparer un sirop en portant le sucre, le glucose et l’eau à ébullition. Écumer et refroidir.
2. Mélanger le sirop avec la purée de fruits.
3. Ajouter le jus de citron au mélange.
4. Préparer la sorbetière en démarrant le refroidissement et entreposer un bol (qui contiendra le sorbet sanglé) au congélateur. Sangler le sorbet : laisser la sorbetière refroidir et foisonner.
5. Des bulles d’air vont s’incorporer à la masse et augmenter son volume de 30 à 50%. Réserver le sorbet dans un bol au congélateur pendant au moins 1 heure avant dégustation.
Plus du Chef : Pour conserver la texture parfaite de votre sorbet, vous devrez équilibrer sa densité (avec un densimètre qui mesure la teneur en sucre de vos fruits). C’est la raison pour laquelle nous vous conseillons de sangler vos sorbets à la dernière minute et de les consommer au plus vite.
Retrouvez cette technique en vidéo en cliquant sur http://www.atelierdeschefs.fr/fr/tech… ainsi que toutes les vidéos des Chefs de L’atelier des Chefs sur http://atelierdeschefs.fr
2 pounds swordfish steaks
1 TBST olive oil
Kosher salt
Fresh cracked pepper
4 TBST unsalted butter (1 half stick)
¾ pounds mushrooms, cleaned and sliced
Zest and juice of 1 lemon (about 3 TBST juice)
1 green onion, sliced
1 splash dry white wine
2 T chopped parsley
Heat your oven to 400 degrees
Rub the swordfish with the olive oil and season on both sides with salt and pepper
Heat a griddle pan or cast iron pan on high. Sear the fish on both sides for a couple of minutes on each side. Turn off the heat and put the skillet in the oven to finish, about 10 minutes, depending on the thickness of your fish.
In a separate skillet melt butter on medium-high. When the butter is hot add mushrooms, green onions, lemon juice, and zest and splash of white wine.
Saute for 5 – 6 minutes until mushrooms are tender and there is very little liquid left in the sauce. Season with salt and pepper to taste.
Plate the swordfish on individual plates topped with mushrooms and garnish with parsley.
Pick over one package (1/2 pound) of beans for stones
soak overnight
Rinse and put in instant pot with 2 cups of water
Cook 2 minutes, let cool naturally.
—————-
TM6
1 1/2 large onions
5 sweet peppers
2 green onion
1 second, speed 7
5 TBST olive oil
15 min, 100C, reverse lowest speed
—————-
add beans without cooking water
2/3 cup broth
1 tea salt
2 tea smoked pepper
2 tea minced garlic
1 1/2 TBSP oregano
1 TBSP adobo
premix a bit with the spatula
12 min, 110C, reverse speed 0.5
let cool down in TM6 to absorb more flavor
thaw
200g green beans
2 pieces of wild salmon
put ice cubes in glass to cool water (need 3 TBSP)
220g Spelt flour
1 stick butter (cold), cut into slices
2 stalks of green onion
2 garlic
1 very large onion
5 eggs
optional some slices cheese for topping
—–
in the round food processor with the dough blade (!)
220g Spelt flour
1 stick butter (cold), cut into slices
1/2 tsp salt
on speed 2 for 1 minute, till texture sandy
add 1 TBSP cold water at a time – 3 TBSP total
The flour should turn into a ball of soft dough
make a disk, wrap in envoplast and cool for 30 min in fridge
while dough cools down
preheat oven to 390 F
roll dough on the floured surface very thin
roll around the rolling pin and unroll over the large low quiche form (11 1/2 inches)
place form in freezer for about 10 minutes
place baking paper and cooking beans
pre-cook the dough for 20 min.
remove beans
———————————————————————-
TM6
1 onion
2 cloves of garlic
2 stalks of green onion
1 TBSP oil
3 seconds, speed 5
scrape down
105 C, 10 minutes, speed 1
add to TM6
200 g green beans
(don’t add any liquid)
1/2 Tea Salt
5 minutes, 120C, reverse speed 1.5
in ‘single serve’ mixer
1/3 cup olive oil
2/3 cup soy milk
in large metal bowl whisk together:
5 eggs
1/2 tea salt
add ‘false cream’
precut salmon, get skin off
add salmon to TM6
4 minute, reverse speed 3
Add content of TM56 to the large metal bowl and mix together with the cream/egg mixture
when the dough is pre-cooked,
take out beans
pour in mixture
cover with slices of cheese
sprinkle some roasted paprika
lower temp to 360
bake for 35 minutes
let cool for at least 10 minutes (better 20)
2 TBSP cottage cheese
3 TBSP soy milk
1/2 TBSP olive oil
in the pot with flower decoration (from Grandma Asta)
1/3 cup white sugar
2 TBSP water
(mix well before heating)
on the middle flame (about 1-2 cm below MID)
set alarm to 10 minutes
heat 1.7 l of water
preheat metal quesillo recipient on back right flame on low
move sugar to prevent burning (use IKEA gloves)
it is ready when caramel smoke just starts forming
pour until the last drop into the quesillo recipient (careful, a drop would burn terribly)
turn off back right flame
put the pot into the sink and fill with water
move quesillo pot to distribute caramel to the lower third of the walls
******************
in mixer
4 eggs
1 can of condensed milk (La Lechera – Nestle)
use the empty can to measure the same amount of whole milk (10 oz)
1 TBST vanilla
2 TBSP of rum (Cortavino)
mix on SPEED 1 for 20 seconds
pour into quesillo pot, put the lid and secure it
place the pot into the upper steamer part and put the glass lid
put water into the steamer
cook for 70 minutes (front left flame at the midpoint between LOW and MID)
************
take out, lid off and set to cool for 15 minutes
take a small flat knife and cut around
place pyrex cake form on top, reverse
for 2 people
thaw 1 piece of white fish and 4 scallops
cook strong green tea (the earlier the better to leave the eggs in there for a while)
eggs
bring water to boil, insert eggs and cook for 8 minutes
put into cold water, peel
put into green tea
slice just before serving
rice
we use Nishiki Medium Grain Rice
try the instant pot version: https://www.pressurecookrecipes.com/instant-pot-sushi-rice/
1 cup of sushi rice
put into fine strainer
put medium metal bowl in sink and rinse gently
submerge into water in bowl several times, till water pretty clear
let drip for 5 minutes
put 300ml Water into the pot with the copper base
add rice and let soak for 20 minutes
cook with (hermetic) lid for 13 minutes
(on VERY LOW FLAME – otherwise it burns on the bottom)
don’t open lid, take from heat source and let steam for 10 more minutes
rice vinegar
1/4 cup rice vinegar
1 1/2 Tbsp sugar
1 tsp kosher/sea salt
mix in small pan, bring to boil and let sugar dissolve, set aside to cool
after rice has steamed, mix in the rice vinegar
dressing
2 tbsp Mirin
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp white wine vinegar
1 tbsp Sunflower Oil (or other veggi oil)
1 tbsp Green Tea or water
toppings
scallops
cook as usual with butter spread
slice in a few pieces
cod fish
In separate frying pan:
put salt on both sides, cooking for a while In butter spread,
top with dried shiitake powder
avocado
slice thinly
shredded nori
cut 5 leaves of nori with scissors
scallion
cut only the green part from 1-2 scallions
arranging the bowl
put rice, fish, sliced scallops, avocado, egg, scallion and shredded nori
sprinkle with dressing (about 2 TBSP per bowl NOT MORE !!!) , put some olive oil over the avocado slices
serve the remaining dressing in a small bowl
1 large pack of mushrooms (Costco)
2 TBST cottage cheese
some Munster cheese
slice mushrooms
cook (covered) for a few minutes with butter spread
dissolve 1 Teasp Veggi broth paste in 1/4 cup of water and add to mushrooms
cook without lid on high heat to evaporate some of the liquid
add 2 TBSP cottage cheese
grate some munster and mix
1/2 onion
3 TBSP olive oil
2 seconds speed 7
scrape down
****************************
3 min, 100 Celsius, speed 1
****************************
6 carrots chopped ~ 450 g
dices potatoes ~ 900 – 1000 g
1 cup broth
3 cups water
2 cm ginger
****************************
20 min, 105 Celsius, speed 1.5
****************************
put slash guard ! ! ! !
1 min speed 3
****************************
1 Teasp salt
1/8 Teasp Nutmeg
****************************
1 min speed 6
Goya Foods
Giant White Corn or Maiz Mote Pelado.
Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels.
Preheat oven to 400 degrees F
Place a single layer of corn kernels in a roasting pan, add oil and toss until thoroughly coated. Put into the oven for roasting and stir every 5 to 6 minutes. Bake the kernels in oven for 25 to 30 minutes or until golden brown.
Use paper towels to absorb excess oil as corn is placed on the towels. While still oily, select any desired seasoning and sprinkle over the kernels, turning them to season completely. Seasonings that can be chosen include: kosher salt, garlic salt, popcorn seasonings, or any desired favors of choice.
Shortly after removing the corn from the oil and when cooled, the kernels may be somewhat chewy from the absorbed oil. If too chewy, they have not cooked long enough. Allowing the corn to air dry for a day or so in a cool dry area increases the crispness.
To replace xanthan gum with chia seeds, mix together 1 Tbsp ground chia seeds and 2 Tbsp boiling water. Mix, let sit until thick, then add to your batter (you may need to increase your baking time by 15 minutes).
3 eggs
2 large beets
10 small or 4 large potatoes
2 carrots
1 can of chickpeas
1 celery stalk
1/2 red onion
cilantro or parsley
veganese
apple cider vinegar
olive oil
salt, pepper
**************************
boil 3 eggs for 10 minutes, let cool
peel, cut beets, potatoes and carrots
cook for 4 minutes in pressure cooker with some veggi broth
cut celery stalk very finely
cut cilantro
cut 1/2 onion
drain chickpeas
cut eggs
cut cooked potatoes, beets and carrots in smaller pieces
——————-
in small metal bowl mix
3 TBS olive oil
3 TBS veganese
1/2 tea minced garlic
1 TBS apple cider vinegar
salt, pepper
Mix all ingredients in large bowl, cover and put in fridge to let flavors mix
soak one cup of almonds over night
next morning: rinse
add 5 cups spring water
2 minutes, speed 10
rinse glas jar and lid with boiling water
strain through a nut-milk bag (if the pulp has still quite large pieces, grind again with some water)
keep in fridge up to 3 days
****************************
keep pulp for almond crackers (see recipe)
150g sunflower seeds
130g flax seed (ground)
60g pumpkin seeds
70g sesame seeds
30g Psyllium Husk Powder (optional)
30g Amaranth grains
20g buckwheat flour
20g chia seeds
1 Tbsp Tahini
1 Tsp salt
300ml boiling water
add the water and with a hand mixer or spatula mix everything well
when well combined, add tahini and mix again
Prep Time 15 mins
Cook Time 28 mins
Total Time 58 mins
Ingredients
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, diced
3 Stalks of Celery, diced
2 Bay Leaves
1/4 tsp Thyme Leaves, dried
3 Carrots, chopped
4 cloves Garlic, pressed or finely minced
1/4 tsp Pepper
6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 lb Green Split Peas, rinsed and sorted (unsoaked)
1 tsp Liquid Smoke (Optional) for vegetarian version
1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)
Instructions
Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.
Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
Add the carrots, garlic, and pepper. Cook for a minute.
Add the broth
Add liquid smoke, if using, for vegetarian method). Let come to a simmer.
Stir in the split peas.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or – or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.
When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
When the pin in the lid drops down, carefully open the lid, facing away from you.
Remove the bay leaves
Taste and add the salt as desired.
Serve hot. The soup will thicken quite a bit when it cools, that is normal.
“An easy to make paella using chorizo, chicken, and shrimp.”
Ingredients
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
Directions
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
melt
2 tbsp unsalted butter in skillet
about 2-3 shiitake mushrooms per person
remove stems, slice thinly
cook at high heat for about 8-10 minutes,
till start to brown slightly
add Teriyaki Sauce, bring back to boil,
then simmer to thinken
at the end increase heat again to brown slightly more
can be refrigerated for a few weeks
2 tbsp. apricot preserves
4 cloves garlic, crushed and peeled
2 scallions, trimmed and chopped
1 1⁄2 cups fresh cilantro
1⁄2 cup fresh basil leaves
1⁄2 cup fresh dill
1⁄2 cup fresh parsley
1⁄2 cup fresh tarragon leaves
1⁄2 cup shelled walnuts
1⁄4 cup fresh lemon juice
1 cup walnut oil
Pinch cayenne
Salt and freshly ground black pepper
Place apricot preserves, garlic, scallions, cilantro, basil, dill, parsley, tarragon, walnuts, and lemon juice in a blender. Pulse until smooth. While processing, gradually add walnut oil. Sauce will be thick.
Transfer sauce to a bowl, season to taste with cayenne, and salt and pepper, and set aside for about 2 hours to allow flavors to develop. Sauce will keep in a sealed container in the refrigerator for up to 1 week.
Make sure your baking powder is fresh. Baking powder over 6 months old tends to lose its leavening power.
1 Place a 9-inch cast iron pan in the oven and preheat the oven to 350°F.
2 In a large bowl, whisk together the cornmeal, flour, baking powder, garlic powder, and salt. Add remaining ingredients, and stir until just combined.
3 Carefully remove the hot pan from the oven (remember the handle is hot!). Place a teaspoon of butter in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan. Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.
4 Bake for 40 minutes or until golden brown. Remove from oven and let the cornbread cool at least 30 min. in the pan.
Preparation
Mix 3 TBSP sugar with 1 TBSP Vanilla
Quarter the apricots into a cooking pot. Set them to macerate in the sugar and vanilla while preparing the crust.
In TM6
280g spelt flour
1 Tea Baking soda
100g butter spread
mix 30 seconds, speed 4
add the zest of one organic lemon
2 TBSP sugar
mix 30 seconds, speed 8
scrape down
add 1 egg
1 TBSP water
mix 30 seconds, speed 5
then 2 minutes dough function
Cook the apricots, with the juices, covered, over low heat for 5 minutes.
Preheat oven to 450° F (230° C).
blue Springform (26cm) with baking paper (wrapped around the bottom) and also oil
Press the dough onto the bottom of the form and a bit onto the sides
(not too thick! – particularly in the corner)
Remove the apricots from the liquid. Keep the liquid in the pan.
Arrange the apricots in a circle on the pastry.
Bake for 10 minutes.
Lower the heat to 375° F (190° C) and bake 20 minutes longer, until the crust is baked.
After the tart is ready
mix the liquid from the cooked apricots or the juice from the canned fruit with 300ml water and heat up
in small bowl mix 1 1/2 TBSP potato starch (or corn starch)
2 TBSP sugar and a little water
add to juice and boil for 1 minute
pour the syrup over
Serve cold.
fresh sage
This recipe turned out really well. I used veggie broth instead of water, and reduced the soy sauce to 1 T. because my broth was salted. The gravy was still a little on the salty side, but tasty. I also added some dried sage, thyme and parsley.
The only alteration I made was adding a bit of garlic powder(along with the cloves) and a bit more water than soy sauce.
I add some rosemary and thyme to give it a bit more flavour, which I find complements this recipe very well. I’ve used this over potatoes, veggie burgers, veggie roasts, etc.
Peel one onion and slice into medium chunks
put into small kitchen aid
add 2-3 cloves of garlic and mix
In stand mixer
2 cups Celestes flour mix
1 Tablespoon turbinated sugar
2 TEAsp cream of tartar
1 TEAsp baking soda
1 TEAsp konjac powder
1 TEAsp salt
Preheat oven to 400 F
in large metal bowl mix together
1 1/2 TEAsp egg replacer + 2 Tablespoons water (mix)
1 1/2 cups soy milk
3 Tablespoons extra light olive oil
garlic-onion mix
add liquid to dry ingredients and mix with a spatula
fill muffin cups to 2/3 full
bake for 25 minutes
(prep time – about 25 minutes / baking 50 minutes)
mix
1 cup sweet potato flour
3/4 cup arrowroot starch/flour
4 tablespoons tapioca flour
(the following three can be adjusted to more or less, but the amount should add up to 12 tablespoons)
4 tablespoons amaranth flour
4 tablespoons ivory teff flour
4 tablespoons quinoa flour
1 tablespoon konjac powder or xanthan gum
1 tablespoon cream of tartar
1 1/2 TEAspoons baking soda
1 TEAspoon salt
preheat oven to 425 Fahrenheit
boil 2/3 cup of water
in the immersion blender cup add
1 tablespoon golden flaxseed meal
1/2 cup + 1 tablespoon of almost boiling water
blend on high speed for 10 seconds
let sit for 1-2 minutes
in the meantime
heavily grease a 9 x 5 x 3-inch loaf pan
blend again for 10 seconds
add to it
1 1/3 cups of water (room temp)
3 tablespoons extra light olive oil
2 tablespoons lemon juice
pulse briefly to blend everything together
add mixture to flour
mix ONLY 45 SECONDS on low, DONT OVERMIX!
put IMMEDIATELY into the loaf pan and bake for 50 minutes
take out the loaf, don’t let it cool in the loaf pan
wait at least 1 hour before slicing
INGREDIENTS
2 teaspoons flour, plus more for dusting the molds
PREPARATION
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Dough
Corn flour (PAN, Venezuelan brand)
Salt to taste
Olive oil (or any other oil) to taste
Triguisar or sazon Goya for flavor and color
Preparation of dough
Mix all the ingredients in a bowl and work inside the bowl until you get a soft but semi-firm dough
Black Beans
Cook the black beans to the desired consistency. While the beans cook, dice onion, green and red peppers, garlic, scallions and tomatoes. Sautee this mixture, for about 5 minutes, and add any desired seasoning (I use adobo, black pepper, oregano and triguisar). Once this mix is cooked, add to the beans and let the simmer at mid-heat. Let them cook for about 20 minutes until most of the liquid is reduced. They must have a consistency that allows for the empanadas to be fried without liquid dripping off.
Using a roller, extend the dough, add a small amount of black beans and fold dough over the mixture to cover it. Then give it a half moon shape.
Fry empanadas in a deep fryer or in a pan with enough oil.
500g spelt flour
500g carrots (6 large carrots)
6 teaspoons baking powder
2 teaspoon baking soda
6 teaspoons cinnamon
2 teaspoons egg replacer with 2 tablespoons warm water
1 teaspoon nutmeg
2 teaspoons salt
250g applesauce (2 small plastic cups)
2 cups soy milk
1 teaspoon vanilla extract
1 teaspoon imitation rum
1/2 cup brown sugar
60 g maple syrup
½ cup canola oil
In the stand mixer bowl, whisk together
In the large metal bowl mix 2 teaspoons egg replacer with 2 tablespoons warm water, add
Preheat the oven to 350°F and grease rectangular metal baking pan.
Mix the dry ingredients and the wet ingredients in the stand mixer
Fold in the carrots and stir until just combined.
Bake for 35 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
Raw, vegan, and gluten, soy, and dairy free
Ingredients:
2 cups coconut milk (light or full fat)
1 cup almond or hemp milk (at room temperature)
2 1/2 tbls maple syrup (add more if prefer a sweeter taste)
1/2 cup chia seeds
3/4 shredded coconut unsweetened
1 cup water
1 1/2 tsp cinnamon
1/2 tsp vanilla bean
1 tsp fresh nutmeg
pinch of salt
Directions:
1. Combine coconut milk, water and shredded coconut in blender. Mix on high speed until creamy. Empty in bowl and set aside.
2. In same blender add almond milk (at room temperature), cinnamon, vanilla, maple syrup, and pinch of salt and mix together on high until creamy. Pour into large mixing bowl
3. Add chia seeds to the almond milk mixture and whisk briskly until combination thickens.
4. When mixture resembles a pudding texture add the coconut milk and flake mixture and whisk a bit more.
5. Cover the mixing bowl with plastic wrap and refrigerate 30 -40 minutes before serving. YUM!!!
4 cups elbow macaroni shells (GF for gluten free eaters)
1/2 red pepper, diced
1 cup celery, diced
1/4 cup diced red or green onion
1 cup silken firm tofu (make sure it’s silken or it won’t blend right)
2-3 Tbsp dried dill or 4-5 Tbsp fresh
3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
1/4 tsp sea salt, black pepper & garlic powder
2 Tbsp vinegar (white wine is best)
2 Tbsp grape seed or olive oil
1 Tbsp spicy mustard for tang
(water to thin)
Instructions
Cook noodles according to package instructions, drain and set aside.
Chop veggies and set aside.
Prepare dressing by adding silken tofu, dill, salt, pepper garlic powder, agave nectar (or sugar), vinegar, grape seed oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
Serves 8. Store leftovers in the fridge for up to a few days.
This cool, refreshing salad (which just so happens to be vegan and naturally gluten-free) reminds me of tabbouleh- a Middle Eastern style pasta dish I used to love. What makes a quinoa salad taste so fabulous? Fresh mint, lime juice and good tasting extra virgin olive oil.
Ingredients:
1 cup uncooked quinoa
2 tablespoons fruity extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced
Instructions:
Cook the quinoa in 2 and 1/4 to 2 1/2 cups fresh water, covered, until all of the water is absorbed. Add a small pinch sea salt, if desired. Note: I use my rice cooker to do this. The quinoa turns out fluffy, tender and perfect.
Scoop the cooked quinoa into a bowl and add the remaining ingredients. Toss lightly with a fork until combined.
Taste test and adjust seasonings.
Cover and chill- the longer, the better. In fact, I think this salad tastes even better the second day- so plan ahead if you need a make-ahead dish for a party.
Makes 4-6 servings.
1 cup diced zucchini
2 eggs
1/2 cup canola oil
1 teaspoon gluten-free vanilla extract
1 cup brown rice flour
1/2 cup cornstarch,
2 tablespoons guam starch
1 teaspoon baking powder
1 table spoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup white sugar
reheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
Combine diced zucchini, 2 eggs, 1/2 cup canola oil , and 1 teaspoon vanilla extract in a blender
pulse until mixture resembles a milkshake.
Whisk together 1 cup brown rice flour, 1/2 cup cornstarch, 2 tablespoons guam starch, 1 teaspoon baking powder, 1 table spoon cinnamon, 3/4 teaspoon baking soda, 1/3 cup white sugar, and 1/2 teaspoon salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
2cups cornmeal
1teaspoon salt
2teaspoons baking powder
1/2 teaspoon stevia
1teaspoon baking soda
1egg
1 1⁄2 cups soy milk
1⁄4 cup melted butter spread (5 tablespoons)
Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
Pour into 8×8 cake pan (oiled)
Bake for 30 minutes at 180 Celsius
20 minutes prep
1 1/2 in oven
20 minutes resting (covered)
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Cut one onion largely, 4 carrots and fennel, sprinkle with salt and pepper, adobo and put into roasting pan. Put olive oil on top and mix them well.
Heat 1/4 stick of butter in microwave.
Make mix of herbs, garlic powder, salt
Rinse the chicken inside and out, pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
Brush the outside of the chicken with the butter and sprinkle with herb mix.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken and place the chicken on top of the veggies.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. (175 Fahrenheit with food term.)
Remove the chicken and vegetables into Jenaglas and cover for about 20 minutes.
1/2 big white onion
1 pound faarmers organic grass-fed ground beef (93%lean)
2 tablespoons olive oil
oregano, herbes de provence, thyme, bay leaves
2 ajicitos
1/2 green pepper
2 tomatoes
1/2 glas of organic tomato basil marinara
———————–
cut onion small, put with oit in large pan, cook for 1 minute
add meat and cook for 10 minutes
season with marjoram, oregano, herbes de provence, thyme
put fire high to fry it a bit
add cut 2 ajicito and 1/2 green pepper
1 tablesp. liquid salt
cook for 10 minutes more
cut two tomatoes small and add them
cook for 4-5 more minutes
add tomatoe sauce
cook 5 more minutes, taste and put some more salt
1 avocado
1/2 lemon (juice)
1/2 onion
1/2 green bell pepper
cilantro
(parsley)
1 ají dulce
2-3 garlic
3 tablespoons olive oil
2 tablespoons canola oil
2 tablespoons liquid salt
pepper
mix
Ingredients
• 2/3 cup coconut flour (sift it )
• 2/3 cup of buckwheat flour •
1⁄2 cup coconut cream (full cream at the
top of canned coconut milk), warmed gently
• 2 Tbsp. coconut oil •
1⁄2 tsp. salt •
1 tsp. aluminum-free baking powder •
• 6 eggs
ground Chea seeds
1. Using a whisk, or an electric mixer on medium speed, beat eggs in a large bowl until foamy. Add coconut cream and coconut oil to the eggs and whisk, or with mixer on low, mix well.
2. Into a medium bowl, sift (!) coconut flour. Add buckwheat flour, chea, salt, baking powder.
3. Preheat oven to 350 degrees F (175 degrees C). With a brush, oil a loaf pan with melted coconut oil. Cut a piece of parchment paper the width of the bottom of the loaf pan and long enough to overlap the ends of the pan. Brush parchment paper with coconut oil, set aside.
4.Stir flour mixture into egg mixture just until a smooth batter forms.
5. Pour batter into prepared loaf pan and bake for about 40 minutes or until a toothpick inserted in center of a loaf comes out clean. Cool in pan for 5 minutes. Run a knife along the sides of the loaf to loosen and then lift loaf out of pan by the ends of the parchment paper. Transfer to a wire rack to cool completely.
Notes
1.Sifting is important. . . Coconut flour clumps, so make sure to sift before combining with other dry ingredients.
2.Not all coconut milk is created equal. . . If the cream at the top of the canned coconut milk is very thick or waxy, replace tablespoon for tablespoon with the canned coconut liquid, up to 3 tablespoons, for a lighter loaf. Always warm coconut cream gently to a liquid before adding to egg mixture.
3.Batter will be fairly stiff. . . For a thinner loaf, spread batter evenly in bottom of pan. For a thicker loaf, spoon batter into one end of the prepared loaf pan, covering about 2/3 of the bottom and bake an extra 5 – 10 minutes.
This is a pain-free way to cook a whole lot of brussels sprouts, so long as you have a food processor. (And if you’re cooking Thanksgiving dinner, you deserve to have a food processor.)
TIME
25 minutes
YIELD
8 to 12 servings
INGREDIENTS
1 1″ piece peeled fresh ginger
1 cup brown jasmine rice
3⁄4 cup unsweetened coconut milk
1⁄2 tsp. kosher salt
Cilantro sprigs for garnish
1. Using the back of a large knife, pound the ginger until it becomes bruised and somewhat stringy and releases some of is juice. This will take a few good whacks.
2. Rinse the rice in a strainer under cold running water for 30 seconds. Transfer the rice to a 1 1⁄2-quart saucepan and add the coconut milk, 3⁄4 cup cold water, and the salt.
3. Add the ginger to the pan and stir well to combine with the rice, making sure that the ginger is as fully submerged in the rice as possible. Place the pan over high heat and bring the liquid to a boil while stirring with a large spoon to prevent the rice at the bottom of the pan from scorching or burning. (Don’t worry if the liquid thickens considerably as it comes to a boil; that’s a result of the combining of the fats in the coconut milk with the starch in the rice.)
4. Allow the rice to boil for 15 seconds, while continuing to stir. Reduce the heat to medium-low and simmer, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Remove the pot from heat; allow the rice to continue to steam, covered, for 10 minutes. Fluff rice with a fork and garnish with sprigs of cilantro.
1 ½ lbs. asparagus, trimmed and cut crosswise on the diagonal into 2″ pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
½ tsp. toasted sesame seeds
1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
2. Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.
1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste
1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.
2. Cut 2 avocados into 1⁄2″ cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds.
2 lbs. asparagus
2 tbsp. unsalted butter
Salt and freshly ground black pepper
1. Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don’t burn.
2. Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.
1 cup short, medium, or long-grain brown rice
Kosher salt, to taste
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
slow cooker
serves 8
1 pound black beans, soaked overnight and drained
1 (15-ounce) can diced tomatoes, drained
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon cumin
1 teaspoon chipotle chile powder
1 orange, juiced
1 lime, juiced
4 cups chicken broth (or vegetable!!)
The Directions.
Use a 6-quart slow cooker. Put the soaked and drained black beans into your slow cooker.
Add the tomatoes, garlic, bell pepper, and all dried spices. Now add the orange and lime juices, and stir in the broth until the spices and broth are completely distributed. Cover and cook on low for 8 to 10 hours, or until the beans are completely soft. Blend with a hand-held stick blender (I use this one, but mine is white) or carefully scoop the soup into a traditional blender and pulse until the soup is fully blended.
soak 500g beans over night, rinse next day
heat 1 1/2 liter water in waterboiler
In pressure cooker over medium-high heat, pour in 3 tablespoons oil.
Add 2 cloves of minced garlic.
Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt,
bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes.
Cook’s note: The oil prevents the beans from foaming and clogging the steam vent of the pressure
aligno:
cut 2 shalots or 1 onion, green onion, aji, 1 tomato, cilantro !!!, parsley
in cooking pan heat olive oil and stir them in
after 25 min. turn off beans and release the steam.
mix beans with aligno and cook for 5 more minutes, then add oregano and 2 more minced garlic
cook for final 5 minutes
1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon salt
4 oz (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
(I used one pack of frozen blueberries and two cans of cherries)
1 teaspoon lemon juice
Powdered sugar for dusting
METHOD
Preheat oven to 350°F. Lightly butter a 9-inch springform pan. Put second metal form under the springform.
Soften 1 stick of butter in microwave.
Thaw blueberries.
Beat the butter on medium high speed for 2 minutes. Then add 1 cup sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the 2 eggs one at a time and beat until well blended.
Combine 1 cup of flour with 1 teaspoon baking powder and 1/2 teaspoon salt in separate recipient.
Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.
Strain two cans of cherries. Combine with thawed blueberries and juice of 1/2 lemon.
Spoon the berry mixture over the batter.
Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.
Soft ling fish fillets are combined with a cauliflower puree and baked in a creamy sauce till meltingly tender in this recipe. It’s topped with chunks of crispy multigrain bread that creates a serious flavour sensation that will please the whole family. It’s a real winner for a weeknight dinner.
Ingredients:
600 g cauliflower, cut into small florets
2½ cups milk
Salt & pepper
2 tbsp Coles olive oil
1 small brown onion, finely chopped
2 small carrots, diced
1 celery stick, diced
1 clove garlic, finely chopped
400 g white fish fillets, cut into 3cm chunks
1 tbsp chopped dill
4 slices multigrain bread, torn into large chunks
Method:
Preheat oven to 220°C conventional/200°C fan forced. Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft. Strain cauliflower and reserve milk. Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened. Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown.
at the end, turn on broiler – NOT MORE THAN 2 minutes
Notes:
You could substitute any firm-fleshed fish in this recipe, salmon would also taste great.
Add some broccoli for a change.
3 cups of flower
2 cups brown sugar
1 cup Buttermilch (or Soy Milk)
4 eggs
1 pack baking powder
1 cup coco rajado
—
1 Becher Sahne (200 g)
1 Stück Butter ( 4 sticks)
1 Löffel Honig
mix eggs with sugar + a little bit of vanille (must create a brown-yellow cream)
then mix milk and baking powder into the cream
then mix the flower
backblech mit Backpapier auslegen, Creme ausbreiten
1 Tasse Kokosraspeln drauf geben
150 Celsius Umluft = normaler Ofen 180 Celsius
ca. 20 Minuten – man muss schauen, die Oberfläche muss leicht bräunlich werden
—–
Stück Butter in Mikrowelle 90 Sekunden flüssig werden lassen
mix it with Sahne and Honey
—–
Butter und Sahne-Mischung auf den heissen Kuchen, dann mit der Gabel einpiecksen, damit
die Flüssigkeit in den Teig eindringt
serves 2 persons
1 eggplant
sake rice wine
miso paste
rosted sesame seeds
sesame oil
peel eggplant and cut into 1/2 inch cubes
put 3 minutes in microwave in loosely covered container
put sesame oil in large frying pan and roast till little brown and tender
roast sesame seeds again in small frying pan without oil – don’t burn
crush with mortar
put sake into frying pan, heat up and add 1-2 TS miso paste (not too much, otherwise
it becomes too salty)
dissolve until creamy sauce
add crushed sesame seeds
mix sauce with fried eggplant
1 celeriac, peeled
olive oil
1 handful fresh thyme, leaves picked
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
3-4 tablespoons water or organic stock
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes.
Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
The addition of pears enhances the celeriac’s sweet, aromatic quality. Serve with something hearty, such as slow-cooked shoulder of lamb or pork. Serves six as a side dish.
1 knob butter
About 400g floury potatoes
About 400g celeriac
2 firm, medium pears (about 300g)
Salt and freshly ground black pepper
400ml double cream
100ml whole milk
1 clove garlic, peeled and halved
1 bay leaf
1 good grating nutmeg
Heat the oven to 170C/335F/gas mark 3. Rub a gratin dish with the butter.
Peel the potatoes and slice them thinly, either with a sharp knife or a mandoline. Cut the outer layer off the celeriac and slice this thinly, too. Peel, quarter and core the pears, and slice each quarter thinly lengthwise. Combine the vegetables and pear in a bowl, season and toss. Arrange the mixture in the gratin dish, pressing it as flat as possible so there are not too many gaps and air pockets.
Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper, and heat until just below boiling. Pour over the veg in the dish (take the bay leaf out at this stage, but keep the garlic in).
Bake for an hour and a quarter to an hour and a half. The gratin is ready when the top is golden and bubbling, and a small, sharp knife easily pierces the vegetables all the way through. You may want to turn up the heat to 190-200C (gas mark 5 or 6) for five minutes at the end for a bit of extra bubbling crispness. Leave to rest and cool for five minutes or so before serving.
12 -14 baby bok choy (washed thoroughly)
cut the stems to have the leaves individually
it’s easier to clean that way
1/8 cup unsalted butter
5 teaspoons minced garlic (or to taste)
1 1/2 cups canned low sodium chicken broth
Melt butter in heavy large skillet over moderate heat.
Add minced garlic and saute about 2-3 minutes until barely golden/brown.
Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.
Season with salt and pepper.
5-6 pound boneless chuck pot roast (serves 6-8 people)
(or 6-pound brisket)
1 onion
2 carrots
2 celery chalk
3 cloves of garlic
3/4 cup water
3 tablespoons liquid salt solution
1-2 laurel leaves
herbs
cut onion in rings and put on the bottom of the slow cooker
place meat (previously rinsed with cold water)
put cut veggies around
add water
about 0.8 ounces of herbs:
garlic powder
adobo
Oregano
pepper
Italian seasoning
poultry herb blend
herbs de Provence
cook 10 hours on low
separate the meat from the liquid and let cool for 30 minutes, then place in closed container in fridge
when cold, cut in slices
place slices in pyrex dish
put liquid with vegetables and onions into blender
pour blended sauce over meat slices
heat at 300F before serving
cook rice
cut the following small and mix in half olive/canola oil:
2 onions
2 branches green onion
1 aji dulce
tomatoes
garelic
parcley
cook till onions transparent
add ground meat, salt, oregano, basil, pepper
cook 20 minutes
1/2 onion
3 TS olive oil
2 seconds speed 7
scrape down
****************************
3 min, 100 Celsius, speed 1
****************************
6 carrots chopped ~ 450 g
thawed squash ~ 500 g
2 cups broth
2 cups water
2 cm ginger
****************************
20 min, 105 Celsius, speed 1.5
****************************
put slash guard ! ! ! !
1 min speed 3
****************************
1 Teasp salt
1/8 Teasp Nutmeg
****************************
1 min speed 6
