tag:blogger.com,1999:blog-49977162491197525952024-02-02T22:55:00.131+01:00Cooking LlamaOndrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-4997716249119752595.post-63687753140186479502023-11-04T22:38:00.000+01:002023-11-04T22:38:10.496+01:00Creamy Salmon Pasta<p><b>Ingredients </b>(2 servings)</p><p></p><ul style="text-align: left;"><li>1 salmon fillet</li><li>200g cream</li><li>1 small onion</li><li>1 clove garlic, crushed.</li><li>160g dry pasta (penne, farfalle, ...)</li><li>100 ml white/rice wine</li></ul><div><b>Algorithm:</b></div><div><ol style="text-align: left;"><li>Drizzle oil on the <b>salmon</b> and roast it an oven (fan: 180℃, 15 min) until opaque and flaky.</li><li>Cook the <b>pasta</b>; reserve 100 ml of the water.</li><li>In a large skillet, stir-fry the <b>onion</b> until softened (but not turning gold), approx. 6min. Then add <b>garlic</b> for 1 min.</li><li>Add <b>wine</b>, let bubble for a few minutes, until reduced to a half, and add <b>cream </b>and season well. Bring to a gentle simmer.</li><li>Flake the <b>salmon</b> into large pieces with a fork and add to the skillet. Add <b>pasta</b> and toss gently. If needed, at the reserved pasta water.</li><li>Finish with salt and black pepper.</li></ol>Source: <a href="https://www.bbcgoodfood.com/recipes/creamy-salmon-pasta">https://www.bbcgoodfood.com/recipes/creamy-salmon-pasta</a></div><p></p>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-71661182440104358402023-03-18T16:04:00.001+01:002023-03-18T16:04:55.261+01:00Dutch Baby<p> <b>Ingredients:</b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavyGtkgqptf7Af5tUYRrinRD3cOo9g5KNsZoyifsfwcHZKLhrWn_x_WBu2yWuetCUeW7MsNcuC0knAdQDGyDZXxuLIaYBIa71amXCs-P88qXv2Rajl6QBQpjgZa-jkWmBlyeoGtd4ULobYxi_qUgl6sgH49TZ-UqIgRrbR0J-_HmFC_9ZhLrmmWFZ9g/s4032/IMG_4660.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavyGtkgqptf7Af5tUYRrinRD3cOo9g5KNsZoyifsfwcHZKLhrWn_x_WBu2yWuetCUeW7MsNcuC0knAdQDGyDZXxuLIaYBIa71amXCs-P88qXv2Rajl6QBQpjgZa-jkWmBlyeoGtd4ULobYxi_qUgl6sgH49TZ-UqIgRrbR0J-_HmFC_9ZhLrmmWFZ9g/s320/IMG_4660.jpeg" width="320" /></a></b></div><b><br /></b><p></p><ul><li>25 g butter</li><li>3 eggs</li><li>1 tbsp powdered sugar</li><li>150 ml milk</li><li>a pinch of salt</li><li>100 g flour</li><li>1½ tsp vanilla extract</li></ul><b>Algorithm</b>:<br /><ol style="text-align: left;"><li>Preheat an oven to 200℃ (fan) with a cast-iron pan inside.</li><li>Beat the <b>eggs</b> with the <b>sugar</b> until light and frothy.</li><li>Whisk in <b>milk</b>, <b>flour</b>, <b>salt</b>, <b>vanilla extract</b>, beat until it is a smooth but thin batter.</li><li>Remove the pan from the oven, put the <b>butter</b> inside and swirl it around to melt it.</li><li>Quickly pour in the batter and return the pan to the oven.</li><li>Bake until puffed and golden brown, around 18-20 minutes.</li></ol><div>Source: <a href="https://www.nigella.com/recipes/dutch-baby">https://www.nigella.com/recipes/dutch-baby</a></div>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-41822764258950387342020-05-09T14:02:00.001+02:002020-05-09T14:02:31.258+02:00Cinnamon rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ59NLZuQgbGmzFJPbqB-RA0SRIDNNQuQubSwgngl-ZJ1YiQ5BbE1DcIpEGajO_iGVFMYsXgbcgJGDIWXm0I9B2nvgPCsFw-Z_Yld2LHQxsSjonmROftqKYRC7MIMs6h353KujMdunWLse/s1600/20200509_140027.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ59NLZuQgbGmzFJPbqB-RA0SRIDNNQuQubSwgngl-ZJ1YiQ5BbE1DcIpEGajO_iGVFMYsXgbcgJGDIWXm0I9B2nvgPCsFw-Z_Yld2LHQxsSjonmROftqKYRC7MIMs6h353KujMdunWLse/s320/20200509_140027.jpg" width="320" /></a> <b>Ingredients:</b><br />
<ul>
<li>rolls:</li>
<ul>
<li>400 g flour</li>
<li>45 g sugar</li>
<li>1/2 tsp salt</li>
<li>250 ml warm milk</li>
<li>25 g compressed yeast</li>
<li>75 g melted butter</li>
</ul>
<li>filling:</li>
<ul>
<li>80 g melted butter</li>
<li>45 g sugar</li>
<li>2 tbsp ground cinnamon</li>
</ul>
<li>frosting:</li>
<ul>
<li>125 g mascarpone</li>
<li>125 g quark</li>
<li>powdered sugar</li>
</ul>
</ul>
<b>Algorithm</b>:<br />
<br />
<ol>
<li>Mix the <b>flour</b>, <b>sugar</b>, and <b>salt</b> in a large bowl. Make a hole in the middle and add the <b>warm milk </b>and sprinkle the <b>yeast </b>inside. Wait 10 mins for the yeast to become activated.</li>
<li>Add <b>butter</b> and process the dough, ideally manually. Cover with a kitchen towel and let sit in a warm place for ~90 mins.</li>
<li>In the meantime, mix the <b>filling </b>ingredients and let them get solid in a fridge.</li>
<li>When the dough is ready, roll it out using a rolling pin, into a rectangle around 37×47 cm.</li>
<li>Spread the <b>filling</b> evenly on top of the sheet and roll up.</li>
<li>Cut into ~3 cm-wide pieces and put on a baking sheet. Cover with a kitchen towel and let it sit for ~30 mins.</li>
<li>Bake in a pre-heated oven at 160°C for 30 mins with a bowl of water inside.</li>
<li>Mix the <b>frosting</b> ingredients (with the sugar according to taste) and spread on cooled-down rolls.</li>
</ol>
<div>
Source: <a href="https://fresh.iprima.cz/recepty/skoricovi-sneci-podle-mlsne-holky">https://fresh.iprima.cz/recepty/skoricovi-sneci-podle-mlsne-holky</a></div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-22237874059895368592020-04-18T23:17:00.001+02:002020-04-21T17:16:44.078+02:00Scott's Lentil-Mushroom Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN1WObzCfMYmTAHgmAmICO_6-myHzHnxKlrJ6Ctg29K6PleIS-6Ee5xJOKnPSkV4cjce7lWs0_b8CN2cgLdVmmlT7Fz6uHW2KJfSQ-P3PHQqFQv0HSjqrDLHYwrIiO-ue7T43sdtRHBkq/s1600/20200410_203220.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN1WObzCfMYmTAHgmAmICO_6-myHzHnxKlrJ6Ctg29K6PleIS-6Ee5xJOKnPSkV4cjce7lWs0_b8CN2cgLdVmmlT7Fz6uHW2KJfSQ-P3PHQqFQv0HSjqrDLHYwrIiO-ue7T43sdtRHBkq/s320/20200410_203220.jpg" width="320" /></a><b>Ingredients </b>(6 servings)<b>:</b><br />
<ul>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><b>lentils</b></span></li>
<ul>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">1 cup (200 g) dried green lentils, unhulled (2 1⁄4 cups cooked)</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">2 1⁄4 cups (540 ml) water</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">1 tsp dried parsley</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">1⁄4 tsp black pepper</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">3 garlic cloves, minced</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">1/4 finely chopped onion</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">3 tbsp balsamic vinegar</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">2 tbsp Dijon mustard</span></li>
</ul>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><b>bread crumb mixture</b></span></li>
<ul>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">3⁄4 cup finely chopped walnuts</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">1 1/2 cups fine bread crumbs (original: 2 cups)</span></span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">1⁄2 cup ground flax seed</span></span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">2 tbsp nutritional yeast</span></span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">1 tsp sea salt</span></span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">1⁄2 tsp black pepper</span></span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;"><span style="font-weight: 300;">1⁄2 tsp paprika</span></span></li>
</ul>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;"><b>vegetables</b></span></span></li>
<ul>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">2 tbsp coconut oil or olive oil</span></li>
<li><span style="color: #262626; font-size: 18px;">3 cups finely chopped mushrooms</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens</span></li>
<li><span style="background-color: #fafafa; color: #262626; font-size: 18px;">3/4 finely chopped onion</span></li>
</ul>
</ul>
<span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;"><b>Algorithm:</b></span></span><br />
<div>
<ol>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">In a small pot, bring <b>lentils</b> with <b>water</b>, <b>parsley</b>, <b>black pepper</b>, <b>garlic</b>, and <b>onion</b> to boil, reduce heat and cook, partially covered until the water is absorbed, around 35 to 40 mins.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">Meanwhile, combine the <b>walnuts</b>, <b>bread crumbs</b>, and <b>flax seed </b>in a large bowl. Add the rest of the ingredients and mix well.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">Sauté the <b>vegetables</b> for 8 to 10 mins, then set aside.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">When the <b>lentils</b> are ready, remove them from the heat and add <b>vinegar</b> and <b>mustard</b> and mash with potatoe masher or a wooden spoon to a thick paste.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">Add the <b>paste</b> and <b>vegetables</b> to the bowl and mix well, then set in a refrigerator for 15 to 30 mins, or more.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">Using hands, form burger patties and place on a waxed paper.</span></span></li>
<li><span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">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.</span></span></li>
<li><span style="color: #262626;"><span style="font-size: 18px;">Serve e.g. in a bun with some chedar and lettuce on top and with french fries.</span></span></li>
</ol>
<div>
<span style="color: #262626; font-family: skolar-latin;"><span style="font-size: 18px;">Source: </span></span><a href="http://www.scottjurek.com/lentilmushroom-burger">http://www.scottjurek.com/lentilmushroom-burger</a></div>
</div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-69246621371229300552020-04-04T22:30:00.001+02:002020-04-04T22:30:50.981+02:00Leek and Barley "Fried Rice"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-JXRCmc8vuJFNTGHT3ih6_K1cPN_HpvghQXXxOsmhaR_fl6COpzMWSXUOIKf_JKlby0GncUHsP4VFXxw7V4ssO-1B5IwnZNJM2kqXtC17ma4v88thbQVnXNcJd7YmQSIVmN9UeGilSvn/s1600/20200404_191439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-JXRCmc8vuJFNTGHT3ih6_K1cPN_HpvghQXXxOsmhaR_fl6COpzMWSXUOIKf_JKlby0GncUHsP4VFXxw7V4ssO-1B5IwnZNJM2kqXtC17ma4v88thbQVnXNcJd7YmQSIVmN9UeGilSvn/s320/20200404_191439.jpg" width="320" /></a><b>Ingredients</b> (4 servings)<b>:</b><br />
<ul>
<li>4 cups cooked barley (1 cup dried + 3 cups water)</li>
<li>1 large carrot, chopped</li>
<li>1 leek, chopped</li>
<li>250 g mushrooms, chopped (optional)</li>
<li>1/8 tsp Chinese 5-spice powder</li>
<li>2 tbsp tamari (or dark soy sauce)</li>
<li>1 tbsp rice vinegar</li>
<li>2 cups spinach, chopped</li>
<li>1 cup frozen green peas (unthawed)</li>
<li>1/3 cup green onion, chopped</li>
</ul>
<div>
<b>Algorithm:</b></div>
<div>
<ol>
<li>If starting with dried <b>barley</b>, cook it first (bring to boil and simmer for ~25 mins, until creamy). Let cool in a fridge for a few hours.</li>
<li>Heat up <b>oil</b> in a wok over medium heat.</li>
<li>Add <b>carrot</b>, <b>leek</b>, and <b>mushrooms</b>, and stir fry until they begin to get golden in some spots, ~7 mins.</li>
<li>Add <b>5-spice powder</b>, stir, and remove from the pan.</li>
<li>Return the wok to the stove over medium heat and add <b>oil</b>.</li>
<li>Add the <b>barley</b> and stir-fry until it begins to get warm, ~3 mins.</li>
<li>Add <b>tamari</b>, <b>rice vinegar</b>, <b>spinach</b>, <b>peas</b>, and <b>cooked vegatables</b>, until everything is mixed and the peas warmed up.</li>
<li>Fold in <b>spring onion</b>.</li>
</ol>
<div>
<div class="post-body entry-content" id="post-body-8468359607493351411" itemprop="description articleBody" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 696px;">
<div>
Source: <a href="https://www.amazon.com/Thug-Kitchen-101-Fast-Cookbooks/dp/1623366348/" style="text-decoration-line: none;">Thug Kitchen 101: Fast as F*ck</a></div>
</div>
</div>
</div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-30576957071260810122020-03-27T21:20:00.000+01:002020-03-27T21:20:06.674+01:00Coconut-lime brown rice<b>Ingredients </b>(4 servings):<br />
<br />
<ul>
<li>2 tbsp coconut oil</li>
<li>2 cups brown rice</li>
<li>1 tbsp grated lime zest</li>
<li>2 gloves garlic, minced</li>
<li>1 liter vegatable broth</li>
<li>1/2 tsp salt</li>
<li>2 tbsp lime juice</li>
<li>1/2 cup chopped cilantro</li>
</ul>
<b>Algorithm</b>:<br />
<br />
<ol>
<li>Heat the <b>oil</b> in a large saucepan over medium heat, add <b>rice</b> and sauté until it smells a little nutty, about 2 mins.</li>
<li>Add the <b>lime zest</b> and stir it around.</li>
<li>Add <b>garlic</b>, <b>broth</b>, and <b>salt</b> and stir again.</li>
<li>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.</li>
<li>Remove from the heat and fold in the <b>lime juice</b> and <b>cilantro</b>.</li>
</ol>
Source: <a href="https://www.amazon.com/Thug-Kitchen-101-Fast-Cookbooks/dp/1623366348/" style="background-color: white; color: #33aaff; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">Thug Kitchen 101: Fast as F*ck</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-87880374073743160212020-03-26T21:25:00.001+01:002020-05-03T17:57:12.454+02:00Quick cinnamon buns with puff pastry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZU9WQIMzKeAmIHs86MvMB1K0ZocVBCOEgjfw15sbgMsEaENCUTp2M5t2SqMY6_1FGJMKYjwmd0DImEzMCecI0A_-LMf6fydzGLytnJ6RJ_U6pZB8SnXTqB5fCCr_ptGG4FFUl9kOagld/s1600/20200322_204541.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZU9WQIMzKeAmIHs86MvMB1K0ZocVBCOEgjfw15sbgMsEaENCUTp2M5t2SqMY6_1FGJMKYjwmd0DImEzMCecI0A_-LMf6fydzGLytnJ6RJ_U6pZB8SnXTqB5fCCr_ptGG4FFUl9kOagld/s320/20200322_204541.jpg" width="320" /></a><b>Ingredients</b> (8 small buns):<br />
<br />
<ul>
<li><b>buns</b></li>
<ul>
<li>250 g of puff pastry (take the large sheet that's ready to roll out for faster version)</li>
<li>15 g butter, melted</li>
<li><b>filling</b></li>
<ul>
<li>45 g brown sugar</li>
<li>15 g white sugar</li>
<li>1/2 tbsp cinnamon</li>
<li>a pinch of salt</li>
</ul>
</ul>
<li><b>frosting</b></li>
<ul>
<li>60 g powdered sugar</li>
<li>1/2 tsp vanilla extract</li>
<li>1/2 tbsp milk</li>
</ul>
</ul>
<b>Algorithm:</b><br />
<div>
<ol>
<li>Preheat the oven to 170°C.</li>
<li>Mix ingredientes for <b>filling</b> in a bowl.</li>
<li>Roll out the <b>puff pastry</b> into a 10 inch square and brush with the butter.</li>
<li>Spread the <b>filling</b> 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.</li>
<li>Roll tightly from the bottom up, seal the seam.</li>
<li>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.</li>
<li>Meanwhile, mix everything for the <b>frosting</b>, it should be a little liquid, so add milk in small amounts to control the viscosity.</li>
<li>When the buns are ready, gather them together and spread the frosting on them. Let it cool down.</li>
</ol>
Source: <a href="https://www.wellplated.com/puff-pastry-cinnamon-rolls/">https://www.wellplated.com/puff-pastry-cinnamon-rolls/</a></div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-85582363890047044052020-03-20T22:47:00.001+01:002020-03-20T22:47:15.339+01:00Soba noodles with grilled eggplant<b>Ingredients </b>(3 servings):<br />
<ul>
<li><b>Eggplant and marinade:</b></li>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgsYNb_bOn2x28dzD6iWEixj7JvF-cxYV3Zevj8wk7mB-SXeJxhDZeZ32fCACI0DwFHD0z1sBacir9-uFS7ePrCb1emNiFfj3VGeQ8YFGhTNb4CeWzosSssBfyCcZmq4zEfJcVYLJVTct/s1600/20200315_144214.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgsYNb_bOn2x28dzD6iWEixj7JvF-cxYV3Zevj8wk7mB-SXeJxhDZeZ32fCACI0DwFHD0z1sBacir9-uFS7ePrCb1emNiFfj3VGeQ8YFGhTNb4CeWzosSssBfyCcZmq4zEfJcVYLJVTct/s320/20200315_144214.jpg" width="320" /></a>
<li>1/2 cup rice vinegar (maybe less, this amount makes it quite sour)</li>
<li>1/4 cup water</li>
<li>1/4 cup soy sauce</li>
<li>2 tbsp sesame oil</li>
<li>1 tbsp agave syrup or other liquid sweetener</li>
<li>2 cloves garlic, minced</li>
<li>1 medium eggplant, cut into ~6mm rounds</li>
</ul>
<li><b>Noodles:</b></li>
<ul>
<li>200 g soba noodles</li>
<li>1 tbsp sesame oil</li>
<li>1 tbsp rice vinegar</li>
<li>3 tbsp water</li>
<li>1/2 cup fresh basil leaves cut into thin ribbons</li>
<li>sesame seeds (to finish)</li>
</ul>
</ul>
<b>Algorithm:</b><br />
<ol>
<li>Mix <b>everything for the marinade</b>.</li>
<li>Lay the <b>eggplant </b>onto<b> </b>a large pan or a baking sheet and let it marinade for at least 15 mins.</li>
<li>Cook the <b>soba noodles</b>, then drain them and rinse with cold water to stop cooking.</li>
<li>Place the <b>soba noodles</b> in a large bowl and stir in <b>sesame oil</b> and <b>rice vinegar</b>.</li>
<li>Bring a grill or a grill pan to a medium heat (150–175°C) and oil the grill grates.</li>
<li>Grill the <b>eggplant</b> slices, each side 2 to 3 mins, until there are some grill marks. If the eggplant gets dry, brush it with the marinade.</li>
<li>Cut the eggplant into ~12mm squares.</li>
<li>Mix together 1/2 cup of the leftover <b>marinade</b> with <b>water</b>, pour over noodles, and mix.</li>
<li>Toss in <b>eggplant</b>, <b>basil</b>, and mix again.</li>
<li>Top with sesame seeds and serve at room temperature.</li>
</ol>
Source: <a href="https://www.amazon.com/Thug-Kitchen-Official-Cookbook-Cookbooks/dp/1623363586">Thug Kitchen: Eat like you give a f*ck</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-68041494195330169802019-06-17T21:45:00.000+02:002019-06-17T21:45:04.840+02:00Egg Clouds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmGtU_ANCiKux368s7PE67-dpw3tbeY4Ug_9zSu-NfmCUToPuEky6ddWszf6Y6xuwWaL161FlRcJSCWrDu21VakTAG-mfp6-rnf7V5E8zNrNBR1SaQY2iQGPQmBKyeXKKKn8BFKXF2LpZ/s1600/20190616_095043.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmGtU_ANCiKux368s7PE67-dpw3tbeY4Ug_9zSu-NfmCUToPuEky6ddWszf6Y6xuwWaL161FlRcJSCWrDu21VakTAG-mfp6-rnf7V5E8zNrNBR1SaQY2iQGPQmBKyeXKKKn8BFKXF2LpZ/s320/20190616_095043.jpg" width="320" /></a></div>
<b>Ingredients </b>(2 servings)<b>:</b><br />
<br />
<ul>
<li>4 egg whites</li>
<li>4 egg yolks</li>
<li>a pinch of salt</li>
</ul>
<div>
<b>Algorithm:</b></div>
<div>
<ol>
<li>Heat up the oven to 180ºC.</li>
<li>Whisk the <b>egg whites</b> with the <b>salt</b>.</li>
<li>Put the whisked eggs on a baking sheet, forming 4 clouds. Make an impression using a spoon in the middle of each cloud.</li>
<li>Bake for 5 minutes.</li>
<li>Remove from the oven and place an <b>egg yolk</b> in the middle of each cloud.</li>
<li>Bake for 5 more minutes.</li>
</ol>
</div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-56893987729640465312019-02-03T11:15:00.001+01:002019-02-03T11:15:40.102+01:00蛋餅 (Taiwanese omelette)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfxZOvMoW_KJCdjRaM0J8pE5pMxq53S-I1Jkk_-mPCDXjRs6e-0Z_KkZz8PNQGdOD4uI2ZjDpKKz5t-cSwaOs0dC7j8nfKC-8F_Mt0ohlLlJIocBH4oq1o4gT7PtILEK8sLRYWaGXujvX/s1600/20190113_085826.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfxZOvMoW_KJCdjRaM0J8pE5pMxq53S-I1Jkk_-mPCDXjRs6e-0Z_KkZz8PNQGdOD4uI2ZjDpKKz5t-cSwaOs0dC7j8nfKC-8F_Mt0ohlLlJIocBH4oq1o4gT7PtILEK8sLRYWaGXujvX/s320/20190113_085826.jpg" width="320" /></a><b>Ingredients </b>(3 servings):<br />
<br />
<ul>
<li>80 g flour</li>
<li>2 tbsp cornstarch</li>
<li>180 ml water</li>
<li>salt</li>
<li>3 eggs</li>
<li>sesame oil</li>
<li>filling:</li>
<ul>
<li>corn</li>
<li>tuna</li>
<li>cheese</li>
<li>green onions</li>
<li>...</li>
</ul>
</ul>
<b>Algorithm:</b><br />
<br />
<ol>
<li>Mix the <b>flour</b>, <b>cornstarch</b>, <b>water</b>, and <b>salt</b> in a bowl.</li>
<li>In a separate bowl, whisk the <b>egg</b> with the <b>fillings</b>.</li>
<li>Heat up a small to medium sized frying pan on medium heat, add <b>sesame oil</b>.</li>
<li>Pour 1/3 of the flour batter on the pan quickly swirl to spread it, wait 1 min.</li>
<li>Top with the egg mixture and spread it; try to avoid the edges.</li>
<li>Cook until the egg starts to set, then flip it and after 30 s flip back.</li>
<li>Fold in the edges and remove from heat.</li>
<li>Cut it into 2 cm wide strips</li>
</ol>
Source: <a href="https://www.wandercooks.com/dan-bing-tuna-egg-crepe/">https://www.wandercooks.com/dan-bing-tuna-egg-crepe/</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-52007576670217205132018-10-30T19:23:00.002+01:002018-10-30T19:23:19.298+01:00Vegetarian Chilli con Carne<b>Ingredients</b> (3 servings):<br />
<br />
<ul>
<li>1 onion</li>
<li>200 g marinated tofu, cut into cubes</li>
<li>a pinch of salt</li>
<li>a pinch of black pepper</li>
<li>1 tsp chilli</li>
<li>1 can of white beans</li>
<li>1 can of red kidney beans</li>
<li>tomato paste</li>
<li>1 tsp paprika</li>
<li>4 cloves of garlic, crushed</li>
</ul>
<b>Algorithm:</b><br />
<br />
<div>
<ol>
<li>Heat a wok on a medium heat, add <b>onion</b>, and stir fry until golden.</li>
<li>Add the <b>tofu, salt</b>, <b>chilli</b> and stir fry until browned.</li>
<li>Add the <b>beans</b>, <b>tomato paste</b>, <b>paprika</b>, and <b>garlic</b> and cook until done.</li>
</ol>
</div>
<br /><br />Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com1tag:blogger.com,1999:blog-4997716249119752595.post-84683596074933514112018-09-02T09:44:00.001+02:002018-09-02T09:44:26.856+02:00Sweet Potato Al Pastor Tortillas<b>Ingredients </b>(3 servings):<br />
<br />
<ul>
<li>1 small onion or 1/2 big one</li>
<li>1 cup fresh or canned pineapple chunks with 1/4 cup juice</li>
<li>1/4 cup lime juice</li>
<li>1 1/2 tbsp chili powder</li>
<li>2 tsp smoked paprika</li>
<li>1 tsp ground cumin</li>
<li>1/2 tsp dried oregano</li>
<li>2 tbsp olive oil</li>
<li>200 g tempeh, cut into thin 1-inch-long strips</li>
<li>1 sweet potato</li>
<li>2 tbsp soy sauce</li>
<li>8 tortillas</li>
</ul>
<b>Algorithm:</b><br />
<br />
<ol>
<li>Shred the <b>sweet potato</b> in a blender, set aside.</li>
<li>Put into the blender the <b>onion</b>, <b>pineapple</b>, <b>lime juice</b>, <b>chili powder</b>, <b>paprika</b>, <b>cumin</b>, and <b>oregano</b> and blend until kinda smooth.</li>
<li>In a wok, heat up the <b>olive oil</b>.</li>
<li>Add the <b>tempeh</b> and sauté for 2 mins.</li>
<li>Fold in the <b>sweet potato</b> and sprinkle over the <b>soy sauce</b>.</li>
<li>Keep cooking until the sweet potato softens up, 3 to 5 mins.</li>
<li>Add the sauce and combine. Warm up for about 3 minutes.</li>
<li>Serve with the tortillas.</li>
</ol>
<div>
Source: <a href="https://www.amazon.com/Thug-Kitchen-101-Fast-Cookbooks/dp/1623366348/">Thug Kitchen 101: Fast as F*ck</a></div>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-91254191991133667862018-03-18T15:33:00.000+01:002018-10-09T21:50:00.367+02:00Banana chocolate cake (muffins)<b>Ingredients</b>:<br />
<ul>
<li>liquid ingredients: </li>
<ul>
<li>2 bananas (~250 g)</li>
<li>100 ml cream (maybe also milk?)</li>
<li>1 whole egg</li>
<li>30 g coconut oil (butter)</li>
</ul>
<li> dry ingredients:</li>
<ul>
<li>60 g flour</li>
<li>90 g whey protein (can also substitute with flour)</li>
<li>30 g cocoa powder</li>
<li>75 g sugar</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp baking powder</li>
<li>3/4 tsp baking soda</li>
</ul>
<li>additional ingredients:</li>
<ul>
<li>chocolate chips</li>
<li>nuts</li>
<li>... </li>
</ul>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Mix the <b>liquid ingredients</b>.</li>
<li>Mix the <b>dry ingredients</b>.</li>
<li>Combine the previous two.</li>
<li>Add <b>additional</b> <b>ingredients</b>.</li>
<li>Put in a 18.5 cm round springform pan, a sweet bread pan, or muffin cups.</li>
<li>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.</li>
</ol>
<br />
Source: <a href="https://www.thedietchefs.com/healthy-high-protein-chocolate-banana-bread/">https://www.thedietchefs.com/healthy-high-protein-chocolate-banana-bread/</a> Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-42520893177823680762018-01-30T22:31:00.001+01:002018-03-03T12:39:14.052+01:00Salted Caramel Sauce<b>Ingredients</b>:<br />
<ul>
<li>400 g white granulated sugar</li>
<li>170 g butter, cut into cubes</li>
<li>200 ml heavy cream</li>
<li>2 tsp fleur de sel (or other flaky sea salt)</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Put the <b>sugar</b> 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.</li>
<li>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).</li>
<li>Add the <b>butter </b>(be careful, as it will get violent) and whisk until melted.</li>
<li>Remove from heat.</li>
<li>Slowly pour the <b>cream</b> into the mixture (violence is expected again) and the <b>salt</b> whisk until everything is mixed.</li>
<li>Let it cool for 10-15 min and store in glass containers in a fridge for up to 1 month.</li>
</ol>
Source: <a href="https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/">https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-67564570064010843302018-01-26T22:16:00.002+01:002018-01-26T22:16:54.992+01:00Pumpkin Soup<b>Ingredients </b>(4 servings):<br />
<ul>
<li>1 pumpkin (can be Hokkaido, butternut), approx 1.6 kg, cut into pieces for roasting</li>
<li>1/2 tsp salt</li>
<li>a drizzle of olive oil</li>
<li>500 ml vegetable stock</li>
<li>1/8 cup maple syrup</li>
<li>2 tsp minced ginger</li>
<li>200 ml heavy cream</li>
<li>1/4 tsp ground nutmeg</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Roast the <b>pumpkin</b> (drizzled with <b>olive oil</b> and sprinkled with <b>salt</b>) on 200°C until soft, around 40 min.</li>
<li>Put it in a larger pot, together with the <b>stock</b>, <b>syrup</b>,<b> </b>and <b>ginger</b>, and simmer for 10 minutes.</li>
<li>Remove from the heat and blend using an immersion blender.</li>
<li>Add the <b>cream</b> and <b>nutmeg</b> and heat up again, until it simmers.</li>
<li>Server with toasted bread.</li>
</ol>
Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330">http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330</a><br /><ul>
</ul>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-53146694312156978752018-01-25T22:20:00.000+01:002018-01-25T22:20:08.160+01:00Overnight oatmeal<b>Ingredients</b> (1 serving):<br />
<ul>
<li>1/2 cup rolled oats</li>
<li>1 cup milk</li>
<li>other ingredients</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Mix everything in a jar and leave it in a fridge overnight.</li>
</ol>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-57915419757120235092018-01-24T21:45:00.000+01:002018-01-24T21:45:08.551+01:00Pumpkin Cake<b>Ingredients</b>:<br />
<ul>
<li><b>dry ingredients</b>:</li>
<ul>
<li>90g wheat flour</li>
<li>1 tsp baking powder</li>
<li>2 ml salt</li>
<li>3 ml ground cinnamon</li>
</ul>
<ul>
<li>4 ml pumpkin pie spice:</li>
<ul>
<li>1 ml ground nutmeg</li>
<li>1 ml ground clove (2 pieces)</li>
<li>1 ml ground allspice (2 pieces)</li>
<li>1 ml ground ginger</li>
</ul>
</ul>
<li><b>liquid ingredients</b>:</li>
<ul>
<li>2 eggs</li>
<li>80 ml sunflower (or other neutral-tasting) oil</li>
<li>100 g brown sugar</li>
<li>1/2 tsp vanilla extract </li>
<li>175 g pumpkin puree</li>
<ul>
<li>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</li>
</ul>
</ul>
<li><b>cream cheese frosting</b>:</li>
<ul>
<li>80 g cream cheese</li>
<li>40 g butter</li>
<li>120 g powdered sugar</li>
<li>2 ml vanilla extract</li>
<li>pinch of salt<b> </b> </li>
</ul>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Whisk the <b>dry ingredients</b> in a large bowl, set aside.</li>
<li>Whisk the <b>liquid ingredients</b> in another bowl until combined.</li>
<li>Pour the liquid ingredients into the dry and whisk until combined. The batter should be thick (add more flour otherwise).</li>
<li>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.</li>
<li>When done, cool completely.</li>
<li>Prepare the frosting as follows.</li>
<li>In a large bowl (so that it doesn't escape) using a mixer with a paddle or a whisk attachment, beat the <b>cream cheese</b> and <b>butter</b> until smooth.</li>
<li>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.</li>
<li>Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.</li>
</ol>
Source: <a href="https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/">https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-29579848645758983232018-01-01T17:55:00.001+01:002018-01-01T17:55:05.147+01:00Shredded Brussels Sprouts and Quinoa Pilaf<b>Ingredients </b>(3 servings):<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcTFz_j0J0beWq0oo3utEtuQCzXl4wth7oVMzyTNbmIycCXkAl4lsY5qh_E1uae-ch9s_2kfBz7mg9zeHzu5PneezfDENJht2AppA97OO25xMZgsCV061hyphenhyphenPQ0b5-_CBFhFml7ojWQH12/s1600/20180101_122437.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcTFz_j0J0beWq0oo3utEtuQCzXl4wth7oVMzyTNbmIycCXkAl4lsY5qh_E1uae-ch9s_2kfBz7mg9zeHzu5PneezfDENJht2AppA97OO25xMZgsCV061hyphenhyphenPQ0b5-_CBFhFml7ojWQH12/s320/20180101_122437.jpg" width="320" /></a>
<li>450 g Brussels sprouts, shredded or thinly sliced</li>
<li>1 shallot, chopped, or 1/4 cup chopped yellow onion</li>
<li>1 clove garlic, minced</li>
<li>1 tbsp olive oil</li>
<li>2 tsp lemon juice</li>
<li>1/2 tsp curry powder</li>
<li>pinch of salt</li>
<li>1 1/2 cups cooked quinoa</li>
<li>1/2 cup chopped green onions</li>
<li>1/2 cup chopped toasted almonds and walnuts</li>
<li>1/4 cup golden raisins</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Heat up your oven to 220<span class="_Tgc"><b>°</b>C.</span> </li>
<li>Mix the <b>Brussels</b>, <b>shallot</b>, <b>olive oil</b>, <b>lemon juice</b>, <b>curry powder</b>, and <b>salt</b> in a baking dish until everything is coated.<b> </b> </li>
<li>Roast in the oven until everything is golden, about 20 minutes (25 minutes for Remoska).</li>
<li>Pour the contents of the dish into a larger bowl and mix with <b>quinoa</b>, <b>green onions</b>, <b>nuts</b>, and <b>raisins</b>.</li>
</ol>
Source: <a href="https://www.amazon.com/Thug-Kitchen-101-Fast/dp/1623366348/">Thug Kitchen 101: Fast as F*ck</a> <ol>
</ol>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-89219137893508200512017-10-08T00:04:00.001+02:002018-01-13T10:40:37.343+01:00Sweet Potato and Broccoli Green Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_RuyIBApZpbw136DrGe7_dgYAmuHqjOg1ux9H9XeyncswzljkSO41UnMVxT6DaLkorlRMbM-Z79Ky2c05E9xu8r-p1IY_rwGQ9Lf9-bMrgldI3xkNcH5QKQJP1HfPcb1dWFyd061bIuH/s1600/20171008_124010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_RuyIBApZpbw136DrGe7_dgYAmuHqjOg1ux9H9XeyncswzljkSO41UnMVxT6DaLkorlRMbM-Z79Ky2c05E9xu8r-p1IY_rwGQ9Lf9-bMrgldI3xkNcH5QKQJP1HfPcb1dWFyd061bIuH/s320/20171008_124010.jpg" width="320" /></a><b>Ingredients </b>(4 servings):<br />
<ul>
<li>1 tbsp olive oil </li>
<li>200 g natural-flavored firm tofu, pressed (to remove the water) and diced</li>
<li>1 bigger sweet potato, peeled and diced</li>
<li>1/2 crown broccoli, cut into florets</li>
<li>1 tbsp brown sugar</li>
<li>3 tbsp green curry</li>
<li>2 cans coconut milk</li>
<li>1 tsp fish sauce</li>
<li>1 handful (golden) raisins</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Heat up <b>olive oil</b> in a wok on medium-high.</li>
<li>Add the <b>tofu</b> and stir fry for about 10 minutes.</li>
<li>Remove the <b>tofu</b> and add the <b>green curry</b> and <b>brown sugar</b>, stir fry for 1 minute.</li>
<li>Add the <b>coconut milk</b>, <b>fish sauce</b>, and <b>sweet potato</b> and bring to simmer.</li>
<li>Simmer for 15 minutes, until the potato is soft.</li>
<li>Add the <b>tofu</b> and <b>broccoli</b> and simmer for 3-5 minutes.</li>
<li>Add the <b>raisins</b> and serve on rice.</li>
</ol>
Source: <a href="http://pinchofyum.com/green-curry">Pinch of Yum</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-51602457949410125602017-09-28T21:46:00.002+02:002017-09-28T21:46:23.521+02:00Broccoli and Potato Soup<b>Ingredients </b>(3 big servings):<br />
<ul>
<li>1 crown broccoli, cut into small florets (~ 5 cups)</li>
<li>1 yellow onion, diced</li>
<li>3 cloves garlic, minced</li>
<li>2 potatoes, skin on, diced (~ 4 cups)</li>
<li>2 tbsp olive oil </li>
<li>6 cups vegetable broth</li>
<li>salt and black pepper</li>
<li>1/2 tsp grated lemon zest</li>
<li>1 tbsp lemon juice</li>
<li>1/4 cup nooch</li>
<li>1/4 cup minced chives or scallions</li>
</ul>
<b>Algorithm:</b><br />
<ol>
<li>Heat 1 tbsp <b>olive oil</b> in a large soup pot over medium-high heat.</li>
<li>Add the <b>broccoli</b>, a pinch of <b>salt</b> and <b>pepper</b>, and stir-fry until it softens a bit, 4 to 5 minutes.</li>
<li>Remove from the pot.</li>
<li>Heat another 1 tbsp <b>olive oil</b> in the pot.</li>
<li>Add <b>onion</b>, <b>garlic</b>, <b>potatoes</b>, and a pinch of <b>salt </b>and <b>pepper</b>, and stir-fry until the onion starts to soften, about 4 minutes.</li>
<li>Add the <b>vegetable broth</b>, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.</li>
<li>Add the <b>broccoli</b> and keep simmering, uncovered, for another 5 minutes.</li>
<li>Remove from the heat and add <b>lemon zest</b>, <b>lemon juice</b>, and <b>nooch</b> and blend it roughly with an immersion blender (leave some chunks, though).</li>
<li>Stir in the <b>chives</b>/<b>scallions</b> and serve.</li>
</ol>
Source: <a href="https://www.amazon.com/Thug-Kitchen-101-Fast/dp/1623366348/">Thug Kitchen 101: Fast as F*ck</a> Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-63343981801171829912017-09-03T20:30:00.001+02:002017-09-03T20:30:21.609+02:00Hazelnut Chocolate Spread (like homemade Nutella, but way healthier)<b>Ingredients:</b><br />
<ul>
<li>200 g hazelnuts</li>
<li>50--100 ml powdered sugar</li>
<li>80 ml cocoa</li>
<li>50 ml powdered milk</li>
<li>30 ml peanut oil</li>
</ul>
<b>Algorithm:</b><br />
<ol>
<li>Preheat oven to approx. 180°C.</li>
<li>Toast <b>hazelnuts</b> in the oven for 10 minutes (or 20 minutes in Remoska).</li>
<li>Add all ingredients into a blender and blend until smooth and creamy (a little liquid).</li>
<li>Store in a glass jar.</li>
</ol>
Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-56846660950286377302017-08-16T21:43:00.003+02:002022-07-17T13:18:39.531+02:00Protein-Packed Buddha Bowl<b>Ingredients</b> (3 servings):<b> </b><br />
<ul>
<li><b>tofu</b>:</li>
<ul>
<li>1 brick (~200g) tofu</li>
<li>2 tbsp olive oil</li>
<li>1/2 tsp sesame oil</li>
<li>1 tsp sriracha</li>
<li>2 tsp thyme</li>
<li>1 tsp paprika</li>
<li>1/2 tsp salt<b> </b></li>
</ul>
<li><b>sweet</b> <b>potatoes</b>:</li>
<ul>
<li>1 sweet potato, peeled and cubed</li>
<li>1 onion, sliced into long and thin slices</li>
<li>2 cloves garlic, chopped</li>
<li>1 tbsp olive oil</li>
<li>salt, to taste</li>
<li>black pepper, to taste</li>
</ul>
<li>1 cup <b>quinoa</b>, cooked:</li>
<ul>
<li>1/2 cup dried quinoa</li>
<li>1 cup water</li>
<li>(mix, bring to boil, simmer until the water is soaked, ~15 mins)</li>
</ul>
<li><b>chickpeas</b>:</li>
<ul>
<li>1 cup (180g) dried chickpeas (or 2 cups cooked)</li>
<li>1 tsp salt</li>
<li>1 tsp black pepper</li>
<li>2 tsp chilli powder</li>
<li>2 tsp garlic powder </li>
</ul>
<li>1 cup greens</li>
<li>1 avocado, sliced</li>
<li>juice of 1 lemon</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Preheat oven to 200°C.</li>
<li>Combine all <b>tofu</b> ingredients and marinate for at least 30 minutes (up to 1 day). </li>
<li>Add all <b>sweet potatoes</b> ingredients on a baking sheet and roast for 25 minutes (35 minutes in Remoska).</li>
<li>Combine the <b>chickpeas</b> ingredients in a bowl.</li>
<li>Heat up a little oil in a wok on medium heat.</li>
<li>Add the <b>chickpeas</b> ingredients into the wok and stir fry for 10 minutes.</li>
<li>Remove the <b>chickpeas</b> and add the <b>tofu</b>, fry on each side for 10 minutes.</li>
<li>Cube the <b>tofu</b>. </li>
<li>Combine everything in a bowl and top of with the <b>lemon juice</b>.</li>
</ol>
Source: <a href="https://www.buzzfeed.com/merleoneal/protein-packed-buddha-bowl">https://www.buzzfeed.com/merleoneal/protein-packed-buddha-bowl</a>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-26514416348516064562017-05-28T23:09:00.002+02:002017-06-24T17:27:56.457+02:00Vegetarian Fried Rice<b>Ingredients </b>(3 servings):<br />
<ul>
<li>1 Zojirushi cup short-grained rice (uncooked), or 2 (regular) cups cooked rice, one day old, or at least chilled</li>
<li>2 cloves of garlic, minced</li>
<li>1 tbsp ginger, finely chopped</li>
<li>1/4 tsp red pepper flakes</li>
<li>2-3 cups mixed chopped veggies (carrots, celery, greens, bell pepper, peas, asparagus, mushrooms, ...)</li>
<li>200 g tempeh (optional)</li>
<li>1/4 tsp sea salt</li>
<li>1.5 tbsp soy sauce</li>
<li>1-2 eggs</li>
<li>1 tsp sesame oil</li>
<li>2 scallions, thinly sliced (optional)</li>
<li>1/4 cup peanuts</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Cook the <b>rice</b>, preferable the previous day, and keep in a fridge.</li>
<li>Heat up some high-heat <b>oil</b> in a wok over high heat.</li>
<li>Remove from the heat and add <b>garlic</b>, <b>ginger</b>, and <b>red pepper flakes</b>. Stir fry for 1 minute.</li>
<li>Return to the heat and add the <b>veggies</b>, <b>salt</b>, and <b>tempeh</b> and stir fry until lightly browned and tender, approximately 10 to 15 minutes. If using greens or mushrooms, add them only in the last couple of minutes, because they give off a lot of moisture.</li>
<li>Remove the vegetables to a bowl.</li>
<li>Heat more <b>oil</b> in the wok and add the <b>rice</b> and <b>soy sauce</b>, stirring from time to time, until lightly browned and toasted, around 3 minutes.</li>
<li>Reduce the heat to low and push the rice to the side of the wok. Crack the egg(s) on the other side and cook while stirring continuously until scrambled. Stir the <b>eggs</b> with the <b>rice</b>, return the <b>veggies</b>, and combine.</li>
<li>Turn off the heat and add the <b>sesame oil</b>, <b>scallions</b>, and <b>peanuts</b>. Serve immediately.</li>
</ol>
Source: <a href="https://www.amazon.com/Run-Fast-Eat-Slow-Nourishing-ebook/dp/B01COAIDK2/">Run Fast, Eat Slow</a><b> </b>Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-71035161417497805102017-05-02T23:11:00.003+02:002017-08-22T20:41:44.159+02:00Superhero Zucchini-Carrot Muffins<b>Ingredients</b> (7 muffins):<br />
<ul>
<li>liquid ingredients: </li>
<ul>
<li>50 g butter, melted</li>
<li>2 eggs, beaten</li>
<li>1/2 zucchini, grated</li>
<li>1/2 carrot, grated (approx. the same amount as zucchini)</li>
<li>1/4 cup maple syrup</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<li>fine dry ingredients:</li>
<ul>
<li>1 cup (140 g) flour (can be mixed with wholemeal)</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp ground nutmeg</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp sea salt </li>
</ul>
<li>coarse dry ingredients: </li>
<ul>
<li>1/2 cup rolled oats</li>
<li>1/4 cup chopped walnuts (optional)</li>
<li>1/4 cup raisins/dates/chocolate chips (optional)</li>
</ul>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>In a large bowl, mix the <b>liquid ingredients</b>.</li>
<li>In another bowl, mix the <b>fine dry ingredients</b>.</li>
<li>Add the <b>coarse dry ingredients</b>.</li>
<li>Add the dry ingredients into the liquid ones, mix until just combined.</li>
<li>Put the batter into muffin cups, heaping a little.</li>
<li>Bake for 25 to 35 minutes.</li>
</ol>
Source: <a href="https://www.amazon.com/Run-Fast-Eat-Slow-Nourishing-ebook/dp/B01COAIDK2/">Run Fast, Eat Slow</a><b> </b> Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0tag:blogger.com,1999:blog-4997716249119752595.post-33351932112485324992017-04-14T22:12:00.003+02:002017-04-14T22:12:52.753+02:00Orzo with Dried Fruit<b>Ingredients</b> (2 servings):<br />
<ul>
<li>80g dry orzo (or 1 cup cooked)</li>
<li>1 1/2 cup milk</li>
<li>1/4 cup raisins or chopped dates</li>
<li>2 tbsp brown sugar</li>
<li>nuts, cinnamon, more brown sugar for topping</li>
</ul>
<b>Algorithm</b>:<br />
<ol>
<li>Cook the <b>orzo</b> according to the instructions (if dry; best done the evening before)</li>
<li>Bring the <b>milk </b>to a gentle simmer in a medium size saucepan.</li>
<li>Add <b>orzo</b>, <b>dried fruit</b>, and <b>brown sugar</b>, stir for 3-5 minutes.</li>
<li>Top with the topping and serve.</li>
</ol>
Source: <a href="https://www.amazon.com/Feed-Zone-Cookbook-Flavorful-Athletes/dp/1934030767/">The Feed Zone Cookbook</a> Ondrikhttp://www.blogger.com/profile/10146240633966638271noreply@blogger.com0