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
Algorithm:
- Drizzle oil on the salmon and roast it an oven (fan: 180℃, 15 min) until opaque and flaky.
- Cook the pasta; reserve 100 ml of the water.
- In a large skillet, stir-fry the onion until softened (but not turning gold), approx. 6min. Then add garlic for 1 min.
- Add wine, let bubble for a few minutes, until reduced to a half, and add cream and season well. Bring to a gentle simmer.
- 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.
- Finish with salt and black pepper.
Source:
https://www.bbcgoodfood.com/recipes/creamy-salmon-pasta
Ingredients:
- 25 g butter
- 3 eggs
- 1 tbsp powdered sugar
- 150 ml milk
- a pinch of salt
- 100 g flour
- 1½ tsp vanilla extract
Algorithm:
- Preheat an oven to 200℃ (fan) with a cast-iron pan inside.
- Beat the eggs with the sugar until light and frothy.
- Whisk in milk, flour, salt, vanilla extract, beat until it is a smooth but thin batter.
- Remove the pan from the oven, put the butter inside and swirl it around to melt it.
- Quickly pour in the batter and return the pan to the oven.
- Bake until puffed and golden brown, around 18-20 minutes.
Ingredients:
- 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
Algorithm:
- 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.
- Add butter and process the dough, ideally manually. Cover with a kitchen towel and let sit in a warm place for ~90 mins.
- In the meantime, mix the filling ingredients and let them get solid in a fridge.
- When the dough is ready, roll it out using a rolling pin, into a rectangle around 37×47 cm.
- Spread the filling evenly on top of the sheet and roll up.
- Cut into ~3 cm-wide pieces and put on a baking sheet. Cover with a kitchen towel and let it sit for ~30 mins.
- Bake in a pre-heated oven at 160°C for 30 mins with a bowl of water inside.
- Mix the frosting ingredients (with the sugar according to taste) and spread on cooled-down rolls.
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
Algorithm:
- 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.
- Meanwhile, combine the walnuts, bread crumbs, and flax seed in a large bowl. Add the rest of the ingredients and mix well.
- Sauté the vegetables for 8 to 10 mins, then set aside.
- 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.
- Add the paste and vegetables to the bowl and mix well, then set in a refrigerator for 15 to 30 mins, or more.
- Using hands, form burger patties and place on a waxed paper.
- 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.
- Serve e.g. in a bun with some chedar and lettuce on top and with french fries.
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
Algorithm:
- 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.
- Heat up oil in a wok over medium heat.
- Add carrot, leek, and mushrooms, and stir fry until they begin to get golden in some spots, ~7 mins.
- Add 5-spice powder, stir, and remove from the pan.
- Return the wok to the stove over medium heat and add oil.
- Add the barley and stir-fry until it begins to get warm, ~3 mins.
- Add tamari, rice vinegar, spinach, peas, and cooked vegatables, until everything is mixed and the peas warmed up.
- Fold in spring onion.
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
Algorithm:
- Heat the oil in a large saucepan over medium heat, add rice and sauté until it smells a little nutty, about 2 mins.
- Add the lime zest and stir it around.
- Add garlic, broth, and salt and stir again.
- 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.
- Remove from the heat and fold in the lime juice and cilantro.
Source:
Thug Kitchen 101: Fast as F*ck
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
Algorithm:
- Preheat the oven to 170°C.
- Mix ingredientes for filling in a bowl.
- Roll out the puff pastry into a 10 inch square and brush with the butter.
- 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.
- Roll tightly from the bottom up, seal the seam.
- 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.
- Meanwhile, mix everything for the frosting, it should be a little liquid, so add milk in small amounts to control the viscosity.
- 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/
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)
Algorithm:
- Mix everything for the marinade.
- Lay the eggplant onto a large pan or a baking sheet and let it marinade for at least 15 mins.
- Cook the soba noodles, then drain them and rinse with cold water to stop cooking.
- Place the soba noodles in a large bowl and stir in sesame oil and rice vinegar.
- Bring a grill or a grill pan to a medium heat (150–175°C) and oil the grill grates.
- 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.
- Cut the eggplant into ~12mm squares.
- Mix together 1/2 cup of the leftover marinade with water, pour over noodles, and mix.
- Toss in eggplant, basil, and mix again.
- Top with sesame seeds and serve at room temperature.
Source:
Thug Kitchen: Eat like you give a f*ck
Ingredients (2 servings)
:
- 4 egg whites
- 4 egg yolks
- a pinch of salt
Algorithm:
- Heat up the oven to 180ºC.
- Whisk the egg whites with the salt.
- Put the whisked eggs on a baking sheet, forming 4 clouds. Make an impression using a spoon in the middle of each cloud.
- Bake for 5 minutes.
- Remove from the oven and place an egg yolk in the middle of each cloud.
- Bake for 5 more minutes.
Ingredients (3 servings):
- 80 g flour
- 2 tbsp cornstarch
- 180 ml water
- salt
- 3 eggs
- sesame oil
- filling:
- corn
- tuna
- cheese
- green onions
- ...
Algorithm:
- Mix the flour, cornstarch, water, and salt in a bowl.
- In a separate bowl, whisk the egg with the fillings.
- Heat up a small to medium sized frying pan on medium heat, add sesame oil.
- Pour 1/3 of the flour batter on the pan quickly swirl to spread it, wait 1 min.
- Top with the egg mixture and spread it; try to avoid the edges.
- Cook until the egg starts to set, then flip it and after 30 s flip back.
- Fold in the edges and remove from heat.
- Cut it into 2 cm wide strips
Source:
https://www.wandercooks.com/dan-bing-tuna-egg-crepe/
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
Algorithm:
- Heat a wok on a medium heat, add onion, and stir fry until golden.
- Add the tofu, salt, chilli and stir fry until browned.
- Add the beans, tomato paste, paprika, and garlic and cook until done.
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
Algorithm:
- Shred the sweet potato in a blender, set aside.
- Put into the blender the onion, pineapple, lime juice, chili powder, paprika, cumin, and oregano and blend until kinda smooth.
- In a wok, heat up the olive oil.
- Add the tempeh and sauté for 2 mins.
- Fold in the sweet potato and sprinkle over the soy sauce.
- Keep cooking until the sweet potato softens up, 3 to 5 mins.
- Add the sauce and combine. Warm up for about 3 minutes.
- Serve with the tortillas.
Ingredients:
- 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:
Algorithm:
- Mix the liquid ingredients.
- Mix the dry ingredients.
- Combine the previous two.
- Add additional ingredients.
- Put in a 18.5 cm round springform pan, a sweet bread pan, or muffin cups.
- 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/
Ingredients:
- 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)
Algorithm:
- 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.
- 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).
- Add the butter (be careful, as it will get violent) and whisk until melted.
- Remove from heat.
- Slowly pour the cream into the mixture (violence is expected again) and the salt whisk until everything is mixed.
- 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/
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
Algorithm:
- Roast the pumpkin (drizzled with olive oil and sprinkled with salt) on 200°C until soft, around 40 min.
- Put it in a larger pot, together with the stock, syrup, and ginger, and simmer for 10 minutes.
- Remove from the heat and blend using an immersion blender.
- Add the cream and nutmeg and heat up again, until it simmers.
- Server with toasted bread.
Source:
http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330
Ingredients (1 serving):
- 1/2 cup rolled oats
- 1 cup milk
- other ingredients
Algorithm:
- Mix everything in a jar and leave it in a fridge overnight.
Ingredients:
- 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
Algorithm:
- Whisk the dry ingredients in a large bowl, set aside.
- Whisk the liquid ingredients in another bowl until combined.
- Pour the liquid ingredients into the dry and whisk until combined. The batter should be thick (add more flour otherwise).
- 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.
- When done, cool completely.
- Prepare the frosting as follows.
- 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.
- 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.
- Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
Source:
https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/
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
Algorithm:
- Heat up your oven to 220°C.
- Mix the Brussels, shallot, olive oil, lemon juice, curry powder, and salt in a baking dish until everything is coated.
- Roast in the oven until everything is golden, about 20 minutes (25 minutes for Remoska).
- 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
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
Algorithm:
- Heat up olive oil in a wok on medium-high.
- Add the tofu and stir fry for about 10 minutes.
- Remove the tofu and add the green curry and brown sugar, stir fry for 1 minute.
- Add the coconut milk, fish sauce, and sweet potato and bring to simmer.
- Simmer for 15 minutes, until the potato is soft.
- Add the tofu and broccoli and simmer for 3-5 minutes.
- Add the raisins and serve on rice.
Source:
Pinch of Yum
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
Algorithm:
- Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
- Add the broccoli, a pinch of salt and pepper, and stir-fry until it softens a bit, 4 to 5 minutes.
- Remove from the pot.
- Heat another 1 tbsp olive oil in the pot.
- Add onion, garlic, potatoes, and a pinch of salt and pepper, and stir-fry until the onion starts to soften, about 4 minutes.
- Add the vegetable broth, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.
- Add the broccoli and keep simmering, uncovered, for another 5 minutes.
- Remove from the heat and add lemon zest, lemon juice, and nooch and blend it roughly with an immersion blender (leave some chunks, though).
- Stir in the chives/scallions and serve.
Source:
Thug Kitchen 101: Fast as F*ck