4 November 2023

Creamy Salmon Pasta

Ingredients (2 servings)

  • 1 salmon fillet
  • 200g cream
  • 1 small onion
  • 1 clove garlic, crushed.
  • 160g dry pasta (penne, farfalle, ...)
  • 100 ml white/rice wine
  1. Drizzle oil on the salmon and roast it an oven (fan: 180℃, 15 min) until opaque and flaky.
  2. Cook the pasta; reserve 100 ml of the water.
  3. In a large skillet, stir-fry the onion until softened (but not turning gold), approx. 6min. Then add garlic for 1 min.
  4. Add wine, let bubble for a few minutes, until reduced to a half, and add cream and season well. Bring to a gentle simmer.
  5. Flake the salmon into large pieces with a fork and add to the skillet. Add pasta and toss gently. If needed, at the reserved pasta water.
  6. Finish with salt and black pepper.
Source: https://www.bbcgoodfood.com/recipes/creamy-salmon-pasta

18 March 2023

Dutch Baby


  • 25 g butter
  • 3 eggs
  • 1 tbsp powdered sugar
  • 150 ml milk
  • a pinch of salt
  • 100 g flour
  • 1½ tsp vanilla extract
  1. Preheat an oven to 200℃ (fan) with a cast-iron pan inside.
  2. Beat the eggs with the sugar until light and frothy.
  3. Whisk in milk, flour, salt, vanilla extract, beat until it is a smooth but thin batter.
  4. Remove the pan from the oven, put the butter inside and swirl it around to melt it.
  5. Quickly pour in the batter and return the pan to the oven.
  6. Bake until puffed and golden brown, around 18-20 minutes.

9 May 2020

Cinnamon rolls

  • rolls:
    • 400 g flour
    • 45 g sugar
    • 1/2 tsp salt
    • 250 ml warm milk
    • 25 g compressed yeast
    • 75 g melted butter
  • filling:
    • 80 g melted butter
    • 45 g sugar
    • 2 tbsp ground cinnamon
  • frosting:
    • 125 g mascarpone
    • 125 g quark
    • powdered sugar

  1. Mix the flour, sugar, and salt in a large bowl. Make a hole in the middle and add the warm milk and sprinkle the yeast inside. Wait 10 mins for the yeast to become activated.
  2. Add butter and process the dough, ideally manually. Cover with a kitchen towel and let sit in a warm place for ~90 mins.
  3. In the meantime, mix the filling ingredients and let them get solid in a fridge.
  4. When the dough is ready, roll it out using a rolling pin, into a rectangle around 37×47 cm.
  5. Spread the filling evenly on top of the sheet and roll up.
  6. Cut into ~3 cm-wide pieces and put on a baking sheet. Cover with a kitchen towel and let it sit for ~30 mins.
  7. Bake in a pre-heated oven at 160°C for 30 mins with a bowl of water inside.
  8. Mix the frosting ingredients (with the sugar according to taste) and spread on cooled-down rolls.

18 April 2020

Scott's Lentil-Mushroom Burgers

Ingredients (6 servings):
  • lentils
    • 1 cup (200 g) dried green lentils, unhulled (2 1⁄4 cups cooked)
    • 2 1⁄4 cups (540 ml) water
    • 1 tsp dried parsley
    • 1⁄4 tsp black pepper
    • 3 garlic cloves, minced
    • 1/4 finely chopped onion
    • 3 tbsp balsamic vinegar
    • 2 tbsp Dijon mustard
  • bread crumb mixture
    • 3⁄4 cup finely chopped walnuts
    • 1 1/2 cups fine bread crumbs (original: 2 cups)
    • 1⁄2 cup ground flax seed
    • 2 tbsp nutritional yeast
    • 1 tsp sea salt
    • 1⁄2 tsp black pepper
    • 1⁄2 tsp paprika
  • vegetables
    • 2 tbsp coconut oil or olive oil
    • 3 cups finely chopped mushrooms
    • 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
    • 3/4 finely chopped onion
  1. In a small pot, bring lentils with water, parsley, black pepper, garlic, and onion to boil, reduce heat and cook, partially covered until the water is absorbed, around 35 to 40 mins.
  2. Meanwhile, combine the walnuts, bread crumbs, and flax seed in a large bowl. Add the rest of the ingredients and mix well.
  3. Sauté the vegetables for 8 to 10 mins, then set aside.
  4. When the lentils are ready, remove them from the heat and add vinegar and mustard and mash with potatoe masher or a wooden spoon to a thick paste.
  5. Add the paste and vegetables to the bowl and mix well, then set in a refrigerator for 15 to 30 mins, or more.
  6. Using hands, form burger patties and place on a waxed paper.
  7. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped.
  8. Serve e.g. in a bun with some chedar and lettuce on top and with french fries.

4 April 2020

Leek and Barley "Fried Rice"

Ingredients (4 servings):
  • 4 cups cooked barley (1 cup dried + 3 cups water)
  • 1 large carrot, chopped
  • 1 leek, chopped
  • 250 g mushrooms, chopped (optional)
  • 1/8 tsp Chinese 5-spice powder
  • 2 tbsp tamari (or dark soy sauce)
  • 1 tbsp rice vinegar
  • 2 cups spinach, chopped
  • 1 cup frozen green peas (unthawed)
  • 1/3 cup green onion, chopped
  1. If starting with dried barley, cook it first (bring to boil and simmer for ~25 mins, until creamy). Let cool in a fridge for a few hours.
  2. Heat up oil in a wok over medium heat.
  3. Add carrot, leek, and mushrooms, and stir fry until they begin to get golden in some spots, ~7 mins.
  4. Add 5-spice powder, stir, and remove from the pan.
  5. Return the wok to the stove over medium heat and add oil.
  6. Add the barley and stir-fry until it begins to get warm, ~3 mins.
  7. Add tamari, rice vinegar, spinach, peas, and cooked vegatables, until everything is mixed and the peas warmed up.
  8. Fold in spring onion.

27 March 2020

Coconut-lime brown rice

Ingredients (4 servings):

  • 2 tbsp coconut oil
  • 2 cups brown rice
  • 1 tbsp grated lime zest
  • 2 gloves garlic, minced
  • 1 liter vegatable broth
  • 1/2 tsp salt
  • 2 tbsp lime juice
  • 1/2 cup chopped cilantro

  1. Heat the oil in a large saucepan over medium heat, add rice and sauté until it smells a little nutty, about 2 mins.
  2. Add the lime zest and stir it around.
  3. Add garlic, broth, and salt and stir again.
  4. Bring to simmer, then reduce heat, cover, and let is softly simmer until all the broth is absorbed and the rice is tender, ~35 mins.
  5. Remove from the heat and fold in the lime juice and cilantro.
Source: Thug Kitchen 101: Fast as F*ck

26 March 2020

Quick cinnamon buns with puff pastry

Ingredients (8 small buns):

  • buns
    • 250 g of puff pastry (take the large sheet that's ready to roll out for faster version)
    • 15 g butter, melted
    • filling
      • 45 g brown sugar
      • 15 g white sugar
      • 1/2 tbsp cinnamon
      • a pinch of salt
  • frosting
    • 60 g powdered sugar
    • 1/2 tsp vanilla extract
    • 1/2 tbsp milk
  1. Preheat the oven to 170°C.
  2. Mix ingredientes for filling in a bowl.
  3. Roll out the puff pastry into a 10 inch square and brush with the butter.
  4. Spread the filling over the sheet of puff pastry, leaving 1/2 inch borders (except the border closest to you). Try to make the filling melt into the butter.
  5. Roll tightly from the bottom up, seal the seam.
  6. Discard the edges and cut into 8 pieces. Lay them flatly on a baking sheet and put into the oven. Bake for 18--22 mins.
  7. Meanwhile, mix everything for the frosting, it should be a little liquid, so add milk in small amounts to control the viscosity.
  8. When the buns are ready, gather them together and spread the frosting on them. Let it cool down.
Source: https://www.wellplated.com/puff-pastry-cinnamon-rolls/

20 March 2020

Soba noodles with grilled eggplant

Ingredients (3 servings):
  • Eggplant and marinade:
    • 1/2 cup rice vinegar (maybe less, this amount makes it quite sour)
    • 1/4 cup water
    • 1/4 cup soy sauce
    • 2 tbsp sesame oil
    • 1 tbsp agave syrup or other liquid sweetener
    • 2 cloves garlic, minced
    • 1 medium eggplant, cut into ~6mm rounds
  • Noodles:
    • 200 g soba noodles
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 3 tbsp water
    • 1/2 cup fresh basil leaves cut into thin ribbons
    • sesame seeds (to finish)
  1. Mix everything for the marinade.
  2. Lay the eggplant onto a large pan or a baking sheet and let it marinade for at least 15 mins.
  3. Cook the soba noodles, then drain them and rinse with cold water to stop cooking.
  4. Place the soba noodles in a large bowl and stir in sesame oil and rice vinegar.
  5. Bring a grill or a grill pan to a medium heat (150–175°C) and oil the grill grates.
  6. Grill the eggplant slices, each side 2 to 3 mins, until there are some grill marks. If the eggplant gets dry, brush it with the marinade.
  7. Cut the eggplant into ~12mm squares.
  8. Mix together 1/2 cup of the leftover marinade with water, pour over noodles, and mix.
  9. Toss in eggplant, basil, and mix again.
  10. Top with sesame seeds and serve at room temperature.
Source: Thug Kitchen: Eat like you give a f*ck

17 June 2019

Egg Clouds

Ingredients (2 servings):

  • 4 egg whites
  • 4 egg yolks
  • a pinch of salt
  1. Heat up the oven to 180ºC.
  2. Whisk the egg whites with the salt.
  3. Put the whisked eggs on a baking sheet, forming 4 clouds. Make an impression using a spoon in the middle of each cloud.
  4. Bake for 5 minutes.
  5. Remove from the oven and place an egg yolk in the middle of each cloud.
  6. Bake for 5 more minutes.

3 February 2019

蛋餅 (Taiwanese omelette)

Ingredients (3 servings):

  • 80 g flour
  • 2 tbsp cornstarch
  • 180 ml water
  • salt
  • 3 eggs
  • sesame oil
  • filling:
    • corn
    • tuna
    • cheese
    • green onions
    • ...

  1. Mix the flour, cornstarch, water, and salt in a bowl.
  2. In a separate bowl, whisk the egg with the fillings.
  3. Heat up a small to medium sized frying pan on medium heat, add sesame oil.
  4. Pour 1/3 of the flour batter on the pan quickly swirl to spread it, wait 1 min.
  5. Top with the egg mixture and spread it; try to avoid the edges.
  6. Cook until the egg starts to set, then flip it and after 30 s flip back.
  7. Fold in the edges and remove from heat.
  8. Cut it into 2 cm wide strips
Source: https://www.wandercooks.com/dan-bing-tuna-egg-crepe/

30 October 2018

Vegetarian Chilli con Carne

Ingredients (3 servings):

  • 1 onion
  • 200 g marinated tofu, cut into cubes
  • a pinch of salt
  • a pinch of black pepper
  • 1 tsp chilli
  • 1 can of white beans
  • 1 can of red kidney beans
  • tomato paste
  • 1 tsp paprika
  • 4 cloves of garlic, crushed

  1. Heat a wok on a medium heat, add onion, and stir fry until golden.
  2. Add the tofu, salt, chilli and stir fry until browned.
  3. Add the beans, tomato paste, paprika, and garlic and cook until done.

2 September 2018

Sweet Potato Al Pastor Tortillas

Ingredients (3 servings):

  • 1 small onion or 1/2 big one
  • 1 cup fresh or canned pineapple chunks with 1/4 cup juice
  • 1/4 cup lime juice
  • 1 1/2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 200 g tempeh, cut into thin 1-inch-long strips
  • 1 sweet potato
  • 2 tbsp soy sauce
  • 8 tortillas

  1. Shred the sweet potato in a blender, set aside.
  2. Put into the blender the onion, pineapple, lime juice, chili powder, paprika, cumin, and oregano and blend until kinda smooth.
  3. In a wok, heat up the olive oil.
  4. Add the tempeh and sauté for 2 mins.
  5. Fold in the sweet potato and sprinkle over the soy sauce.
  6. Keep cooking until the sweet potato softens up, 3 to 5 mins.
  7. Add  the sauce and combine. Warm up for about 3 minutes.
  8. Serve with the tortillas.

18 March 2018

Banana chocolate cake (muffins)

  • liquid ingredients:
    • 2 bananas (~250 g)
    • 100 ml cream (maybe also milk?)
    • 1 whole egg
    • 30 g coconut oil (butter)
  •  dry ingredients:
    • 60 g flour
    • 90 g whey protein (can also substitute with flour)
    • 30 g cocoa powder
    • 75 g sugar
    • 1/4 tsp salt
    • 1/4 tsp baking powder
    • 3/4 tsp baking soda
  • additional ingredients:
    • chocolate chips
    • nuts
    • ...
  1. Mix the liquid ingredients.
  2. Mix the dry ingredients.
  3. Combine the previous two.
  4. Add additional ingredients.
  5. Put in a 18.5 cm round springform pan, a sweet bread pan, or muffin cups.
  6. Bake for 25 mins, or until an inserted toothpick comes out clean [for Remoska: 35 mins (springform pan) or 28 mins (muffin cups)]. In the middle, cover with an aluminum foil.

Source: https://www.thedietchefs.com/healthy-high-protein-chocolate-banana-bread/

30 January 2018

Salted Caramel Sauce

  • 400 g white granulated sugar
  • 170 g butter, cut into cubes
  • 200 ml heavy cream
  • 2 tsp fleur de sel (or other flaky sea salt)
  1. Put the sugar in an even layer into a medium-sized saucepan and heat over medium-high heat, whisking when it begins to melt. If there are clumps, just keep whisking.
  2. Cook until the caramel turns deep amber colour, when it starts to smoke and begins to foam a little bit (should be around 185-188°C, higher temperatures will burn the caramel).
  3. Add the butter (be careful, as it will get violent) and whisk until melted.
  4. Remove from heat.
  5. Slowly pour the cream into the mixture (violence is expected again) and the salt whisk until everything is mixed.
  6. Let it cool for 10-15 min and store in glass containers in a fridge for up to 1 month.
Source: https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

26 January 2018

Pumpkin Soup

Ingredients (4 servings):
  • 1 pumpkin (can be Hokkaido, butternut), approx 1.6 kg, cut into pieces for roasting
  • 1/2 tsp salt
  • a drizzle of olive oil
  • 500 ml vegetable stock
  • 1/8 cup maple syrup
  • 2 tsp minced ginger
  • 200 ml heavy cream
  • 1/4 tsp ground nutmeg
  1. Roast the pumpkin (drizzled with olive oil and sprinkled with salt) on 200°C until soft, around 40 min.
  2. Put it in a larger pot, together with the stock, syrup, and ginger, and simmer for 10 minutes.
  3. Remove from the heat and blend using an immersion blender.
  4. Add the cream and nutmeg and heat up again, until it simmers.
  5. Server with toasted bread.
Source: http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330

25 January 2018

Overnight oatmeal

Ingredients (1 serving):
  • 1/2 cup rolled oats
  • 1 cup milk
  • other ingredients
  1. Mix everything in a jar and leave it in a fridge overnight.

24 January 2018

Pumpkin Cake

  • dry ingredients:
    • 90g wheat flour
    • 1 tsp baking powder
    • 2 ml salt
    • 3 ml  ground cinnamon
    • 4 ml pumpkin pie spice:
      • 1 ml ground nutmeg
      • 1 ml ground clove (2 pieces)
      • 1 ml ground allspice (2 pieces)
      • 1 ml ground ginger
  • liquid ingredients:
    • 2 eggs
    • 80 ml sunflower (or other neutral-tasting) oil
    • 100 g brown sugar
    • 1/2 tsp vanilla extract
    • 175 g pumpkin puree
      • can be made by taking half of a smaller pumpkin, removing the seeds and the pulp, and roasting it for ~50 minutes, until it gets soft, and blending the meat in a blender
  • cream cheese frosting:
    • 80 g cream cheese
    • 40 g butter
    • 120 g powdered sugar
    • 2 ml vanilla extract
    • pinch of salt 
  1. Whisk the dry ingredients in a large bowl, set aside.
  2. Whisk the liquid ingredients in another bowl until combined.
  3. Pour the liquid ingredients into the dry and whisk until combined. The batter should be thick (add more flour otherwise).
  4. Spread the batter in a pan (I use a 18.5 cm springform pan) and bake for 30--36 min, until a toothpick inserted into the center comes out clean. If the cake browns too quick, put an aluminum foil over it.
  5. When done, cool completely.
  6. Prepare the frosting as follows.
  7. In a large bowl (so that it doesn't escape) using a mixer with a paddle or a whisk attachment, beat the cream cheese and butter until smooth.
  8. Add the rest of the ingredients, beat on low for 30 seconds and then switch on high for 2 minutes. You can add more sugar to make the frosting thicker.
  9. Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
Source: https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/

1 January 2018

Shredded Brussels Sprouts and Quinoa Pilaf

Ingredients (3 servings):
  • 450 g Brussels sprouts, shredded or thinly sliced
  • 1 shallot, chopped, or 1/4 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp curry powder
  • pinch of salt
  • 1 1/2 cups cooked quinoa
  • 1/2 cup chopped green onions
  • 1/2 cup chopped toasted almonds and walnuts
  • 1/4 cup golden raisins
  1. Heat up your oven to 220°C.
  2. Mix the Brussels, shallot, olive oil, lemon juice, curry powder, and salt in a baking dish until everything is coated. 
  3. Roast in the oven until everything is golden, about 20 minutes (25 minutes for Remoska).
  4. Pour the contents of the dish into a larger bowl and mix with quinoa, green onions, nuts, and raisins.
Source: Thug Kitchen 101: Fast as F*ck

8 October 2017

Sweet Potato and Broccoli Green Curry

Ingredients (4 servings):
  • 1 tbsp olive oil
  • 200 g natural-flavored firm tofu, pressed (to remove the water) and diced
  • 1 bigger sweet potato, peeled and diced
  • 1/2 crown broccoli, cut into florets
  • 1 tbsp brown sugar
  • 3 tbsp green curry
  • 2 cans coconut milk
  • 1 tsp fish sauce
  • 1 handful (golden) raisins
  1. Heat up olive oil in a wok on medium-high.
  2. Add the tofu and stir fry for about 10 minutes.
  3. Remove the tofu and add the green curry and brown sugar, stir fry for 1 minute.
  4. Add the coconut milk, fish sauce, and sweet potato and bring to simmer.
  5. Simmer for 15 minutes, until the potato is soft.
  6. Add the tofu and broccoli and simmer for 3-5 minutes.
  7. Add the raisins and serve on rice.
Source: Pinch of Yum

28 September 2017

Broccoli and Potato Soup

Ingredients (3 big servings):
  • 1 crown broccoli, cut into small florets (~ 5 cups)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 potatoes, skin on, diced (~ 4 cups)
  • 2 tbsp olive oil
  • 6 cups vegetable broth
  • salt and black pepper
  • 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup nooch
  • 1/4 cup minced chives or scallions
  1. Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
  2. Add the broccoli, a pinch of salt and pepper, and stir-fry until it softens a bit, 4 to 5 minutes.
  3. Remove from the pot.
  4. Heat another 1 tbsp olive oil in the pot.
  5. Add onion, garlic, potatoes, and a pinch of salt and pepper, and stir-fry until the onion starts to soften, about 4 minutes.
  6. Add the vegetable broth, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.
  7. Add the broccoli and keep simmering, uncovered, for another 5 minutes.
  8. Remove from the heat and add lemon zest, lemon juice, and nooch and blend it roughly with an immersion blender (leave some chunks, though).
  9. Stir in the chives/scallions and serve.
Source: Thug Kitchen 101: Fast as F*ck