Recipes


Shakshouka

(Middle Eastern; breakfast, lunch, brunch)
  1. make tomatoe sauce
  2. poach eggs in sauce

Goulash

(Central European; dinner)

Bolognese

(Italian; lunch, dinner)

Dan dan noodles

(Asian; lunch, dinner)

Ramen noodles

(Asian; lunch, dinner) by Serious eats

Zucchini–Kuchen

(dessert)
  1. Stir sugar, oil and eggs until foamy. Combine flour, Natron, Backpulver and cinnamon. Add ground hazelnuts and mix well. Combine dry and wet ingredients and stir well. Last add the grated zucchini and mix everything well.
  2. Spread on baking tray or into baking form.
  3. Bake at 180°C for approx. 40 minutes

Empanadas

(picnic)
  1. Fire roast pepers, and peel
  2. Fry onion, carrot and celery
  3. Add herbs, cumin and garlic
  4. Add paprika, rinsed lentils and tomatos
  5. Add safron, bouillon, marmite, sweet paprika
  6. Add water, cover and simmer until lentils are done
by Atomic Shrimp

Quiche

(French; picnic)

Sauerkraut soup

(Central European; lunch, dinner)
  1. Peal and dice and potatoes
  2. Fry onions in lard, butter or oil
  3. Add flour to make roux
  4. Add and infuse spices
  5. Add stock and potatoes, boil for 5 min (the acidity of the sauerkraut seems to affect the cooking process of the potatoes)
  6. Add sauerkraut and boil for another 10-20 min until potatoes are soft

Wraps

(Mexican; dinner)

Lasagne

(Italian; dinner)

Courgette/Zucchini pasta Ⓥ

(Italian; lunch, dinner)
  1. Fry zucchinis until soft and slightly browned.
  2. Fry onions until they are caramelising/ soft and brown.
  3. Stir in the ricotta.
  4. Mix with pasta and add pastawater until it has the desired consistency.
  5. Add Parmesan.

Bean soup Ⓥ

(lunch, dinner)

Roasted potatoes Ⓥ

(dinner, side)

Caper pasta

(Italian; lunch, dinner)

Moussaka

(Greek; dinner)

Peanut sauce Ⓥ

(Asian; side)
  1. blend everything
  2. vary water for desired consistency
by Jack

Menemen

(Middle Eastern; breakfast, brunch)

Chili Ⓥ

(Mexican; dinner, lunch)

Mushroom soup

(French; starter, dinner)

Paprikash

(Central European; lunch, dinner)

Aubergine with lentils Ⓥ

(lunch, dinner)
  1. Fry up onion, carrot, cellery. Add water/stock, bay leaves and lentils, simmer until lentils are done.
  2. Cut aubergines in half, score and brush with oil, top rosemary and roast.
  3. Blend garlic, tahini and lemon into a sauce.
by J. Kenji López-Alt

Pancakes

(breakfast, brunch)

Eggs Benedict

(breakfast, brunch)

Smörgåstårta

(Northern European; brunch, lunch)

Pizza

(Italian; dinner)

Pizza salad Ⓥ

(Northern European; side)

Köttbullar

(Northern European; side, lunch, dinner)

Presswurst

(Central European; breakfast, side)
  1. Put the all ingredients except garlic and mayoram in a large pot, cover with water and let simmer until bone falls off the meat (2-3h)
  2. Add pressed garlic to the broth and simmer for another 30 min
  3. Meanwhile dice the big bits of the meat, and mince the skin finely
  4. Transfer to a bowl and add a tsp of pepper, two tsps of salt and the 4 tsp of mayoram
  5. Add 2-4 ladles of hot broth
  6. Fill the sausage bags and keep rolling them every 10 min, until they cool and solidify

Tomato tart Ⓥ

(French; starter, side, picnic)
  1. 35 min, 200°C
by French Cooking Academy

Lentil soup

(Central European; lunch, dinner)

Lentil salad

(Central European; side, picnic)

Potato gratin

(French; side, lunch, dinner)

Bean salad Ⓥ

(French; side, dinner)

Corn salad (Esquites)

(Mexican; side) by J. Kenji López-Alt

Biang biang hand pulled noodles Ⓥ

(Asian; lunch, dinner) by Souped Up Recipes

Radicchio lasagne

(Italian; lunch, dinner)

Sourdough bread Ⓥ

(Central European; breakfast, brunch, side)

Rye bread Ⓥ

(Central European; breakfast, brunch, side) by Hendrik Kleinwaechter

Pumpkin pasta

(Italian; lunch, dinner)

Pumpkin gnocchi

(Italian; lunch, dinner)

Butternut pumpkin pie

(American; dessert) by Stella Parks

Pumpkin soup

(Central European; lunch, dinner)

Steamed kohlrabi

(Middle Eastern; side, dinner) by Kitten/Middle

Vegetable pancake (Yachaejeon) Ⓥ

(Asian; lunch, dinner) by Maangchi

Hummus Ⓥ

(Middle Eastern; side, dinner)

Kimchi Ⓥ

(Asian; side) by Maangchi

Refried beans Ⓥ

(Mexican; side) by Daniel Gritzer (Serious Eats)

Quesadilla

(Mexican; dinner) by Guillaume

Nigerian stewed beans (ewa riro) Ⓥ

(African; lunch, dinner)
  1. Soak beans 4-12h
  2. Boil beans 30-60 min, until soft
  3. Blend peppers, tomatoes and onions
  4. Heat palm oil
  5. Add chilies to the oil, let infuse for a min or two
  6. Add blended veg to the oil, cook on medium heat for 10 min or so
  7. Add chopped up nori to the veg and oil pot
  8. Drain beans, save water
  9. Add beans to pot and simmer for another 10 min
by Serious Eats

Flammkuchen / tarte flambée

(French; lunch, dinner)

Cauliflower purée

(French; side)
  1. Roast cauliflower, 260°C, 20 mins;
  2. In a large saucepan, fry onion, garlic, in butter until golden, add cayenne;
  3. Add cauliflower, cream and/or stock, and thyme. Simmer until cauliflower is soft, remove thyme;
  4. Blend cauliflower and liquid to form a very smooth purée.
by Daniel Gritzer (Serious Eats)

Tortillas

(Mexican; side) by Christian Reynoso (Serious Eats)

Mushroom and walnut mince Ⓥ

(Mexican; side) by anoymous

Bau buns

(Asian; side, dinner)
  1. proof yeast in heated milk
  2. combine dry ingredients and then add the milk
  3. kneed into a dough, let rest 10 mins
  4. kneed again, rise for 1h
  5. cut out 15-20 baking paper squares
  6. after rise, punch out all air from the dough
  7. form 15-20 dough balls about 50-70g each (keep covered to avoid drying out)
  8. roll out the balls to about 0.6 cm think disks
  9. greese the surface and fold them over
  10. proof for 10-15 min until they puff up and steam right away (or put them into the fridge if not steaming right away)
by Joshua Weissman

Gyoza dumplings

(Asian; dinner)
  1. Combine ingredients, knead until smooth, let rest for 15 min
  2. Divide into 4-5 pieces, roll out until see-through thin
  3. Cut out sheets
  4. Fill with whatever filling
  5. Frying pan, medium heat, oil once hot
  6. Add dumplings, don't overlap
  7. Add 1/4 cup of water and cover with a lid, steam for three minutes
  8. Remove lid and cook until all water evaporates and dumplings turn golden brown
by Joshua Weissman

Potato knödel

(Central European; side)
  1. boil potatoes
  2. grate potatoes and combine with other ingredients
  3. form sausages, with about 8cm diameter and as long as will fit in pot
  4. boil for ~20 min, turn to avoid sticking to the bottom of pot

Tapenade Ⓥ

(French; side)
  1. Pulse all ingredients, except olive oil, in blender/mixer
  2. Add olive oil until desired consistency

Tirokafteri

(Greek; side)
  1. Blend everything, except the feta cheese and yogurt
  2. Fold in crumbled feta cheese and the yogurt
by anoymous

Pita bread Ⓥ

(Greek; side)
  1. Combine ingredients and let rest 30 min
  2. Fold, rest 30 min (repeat once or twice)
  3. Bulk ferment 12-16h at room temperature, until double in size
  4. Shape four dough balls
  5. Let proof for 15 min
  6. Preheat oven 260 degrees, with baking stone / flipped sheet pan
  7. Roll out the balls to 20 cm diameter and 0.5cm think disks
  8. Place disks on parchment paper cut out to 20x20 cm squares
  9. Whack the pitas into the oven for 5min
  10. Let cool
by Traci York

Scones

(Northern European; side)
  1. Heat the oven to 220°C
  2. Combine ingredients (don't knead)
  3. Divide into two balls and roll out, 2cm think disks
  4. Bake 12-15 min
by anoymous

Kladdkaka

(Northern European; dessert)
  1. Mix everything together
  2. Bake for 15 min in 200°C
by Elsa

Daal Ⓥ

(Indian; lunch, dinner, side)
  1. Soak lentils
  2. Fry onions in oil
  3. Add aromatics followed by tomatoes
  4. Once a paste is formed, add lentils and water
  5. Cook for about 30 min on medium low heat
  6. Heat oil in a separate pot
  7. Plate lentils with a wee mountian of cumin seeds, chili flakes, paprika and garlic on top, then pour hot oil on top

Paprika cashew spread Ⓥ

(Greek; breakfast, side)
  1. Heat oven to 220°C
  2. Place onion and paprikas on a baking sheet on a baking tray
  3. Roast for 35 min, flip everything midway through
  4. Toast cashew nuts in a pan
  5. Place roasted paprikas in some container that can be closed, to make
  6. pealing the paprika skin easier
  7. Blend pealed paprikas, onion and nuts
  8. Add lemon, salt and pepper to taste

Ful Mudammas Ⓥ

(Middle Eastern; breakfast, lunch, brunch, dinner)
  1. Soak beans over night
  2. Peal the beans and cook for about an hour
  3. Meanwhile make a salad of parsley, peppers, tomatoes, green onions and cucumber
  4. Once beans are soft, mash them up and add cumin, tahini, lemon and garlic
  5. Serve beans with bread and the salad on top/side of beans, dress everything with more lemon juice and plenty of olive oil
by anoymous

Lobio Ⓥ

(Georgian; dinner)
  1. Fry up onions
  2. Add crushed walnuts, toast for a bit
  3. Stir in Ajika and spices
  4. Add and crush up the beans
  5. Add 100 ml bean water
by anoymous

Ajika Ⓥ

(Georgian; side)

Pkhali Ⓥ

(Georgian; side)

Georgian zucchini rolls (Badrijani-like) Ⓥ

(Georgian; starter, side)
  1. Cut 0.3-0.5 cm trick slices of the zucchini, salt and let rest to extract water
  2. Fry on high heat until brown, set aside
  3. Chop and fry onion and garlic
  4. Combine onion and garlic with the rest of the ingredients and mix into a paste
  5. Fill the zucchini with the paste and roll them up
  6. Garnish with pomegranate
by Andy

Khachapuri

(Georgian; side)
  1. Make a dough and shape it as a khachapuri boats
  2. Heat oven to 190°C
  3. Fill the boats with cheeses
  4. Bake 20 min
  5. Take out boats, crack an egg into them
  6. Bake for another 8-15 min depending on desired egg consistency
by anoymous

Khinkali

(Georgian; dinner)
  1. Roll out dough to 0.85 cm thick
  2. Use 6.35 cm in diameter glass to cut out circles
  3. Chop and fry up onion
  4. Mix chopped up mushrooms with ground coriander seeds, taragon and half the onion
  5. Mix meat with caraway seeds, chilies and the rest of the onion
  6. Add 200 g of water, in 25 g batches, to the meat to make it juicy
by anoymous

Cheesecake

(Central European; dessert)
  1. Heat oven to 170°C
  2. Butter a 20 cm in diameter springform pan
  3. Whisk all ingredients together and pour into form
  4. Bake for 60 min
  5. Let cool down in the oven

Frijoles Borrachos (Drunken Baked Beans) Ⓥ

(Mexican; side)
  1. Soak beans over night
  2. Rinse and cook beans for an 1h 15 min
  3. Heat oven to 200°C
  4. Bake until liquid has reduced, 1 to 1,5h
by Chef John

Muhammara Ⓥ

(Middle Eastern; side)
  1. Heat oven to 220°C
  2. Roast peppers, onion and chili with some olive oil, salt and plenty of black pepper for 20 min
  3. Toast spices and grind to powder
  4. Fry tomato paste until deep red
  5. Flip the vegetables, add garlic cloves and roast for another 20 min until charred
  6. Peel vegetables
  7. Blend everything with 1 Tbsp of the molasses
  8. Stir in pomegranate seeds
  9. Serve with drizzle of oil and the remaining 1 Tbsp of the molasses and sprinkle some pomegranate seeds on top

Mooga gathi Ⓥ

(Indian; lunch, dinner)
  1. Rinse and soak beans 8-10h
  2. Drain beans, leave covered in colander for 24h
  3. Run warm water over sprouted beans and rub them to remove their skin
  4. Place bean in pot, barely covered with water, add some curry leaves and green chilies, cook for about 10 min (almost all water gone)
  5. Toast red chilies, star anise, nutmeg, cloves, peppercorns, coriander seeds and grind into a masala together with coconut, tamarind and tumeric powder
  6. Add masala to beans
  7. Season with salt and jaggery/sugar
  8. Make a tadka by heating up oil and adding mustard seeds, hing and curry leaves
  9. Pour tadka over curry and serve with chopped corriander as garnish
by anoymous

Carrot and walnut spread Ⓥ

(Central European; breakfast)
  1. Toast walnuts until fragrant
  2. Dice carrots and fry in olive oil for 5 mins
  3. Deglaze with stock and simmer for another 5 min
  4. Transfer into mixing bowl
  5. Press garlic and lemon juice and add the spice into bowl
  6. Add toasted walnuts and blend
  7. Season with salt
by anoymous

Courgette and hazelnut spread Ⓥ

(Central European; breakfast)
  1. Dice and salt courgette
  2. Toast hazelnuts
  3. Fry onion and courgette in olive oil
  4. Add herbs and 150 ml of water, cover and simmer until soft
  5. Transfer into sieve and squeeze out as much water as possible
  6. Add hazelnuts and blend
  7. Season with salt and pepper
by anoymous

Vegan ricotta Ⓥ

(Italian; breakfast, side)
  1. Soak nuts for 4 hours (or over night), or boil for 10 minutes
  2. Rinse the nuts and tranfer into mixing bowl
  3. Blend together with other ingredients
by Bianca Zapatka

Apple crumble pie

(dessert)
  1. Combine flower, oats, sugar and salt in a bowl
  2. Add cold butter cut up in dices, work quickly and pinch the dices with the dry ingredients to form bigger crums
  3. Peel, core and slice the apples
  4. Place sliced apples in a generously buttered baking form
  5. Sprinkle the apples with cinnamon (~2 tsps) and sugar (~2 Tbsps)
  6. Pour crumbled dough on top of the apples
  7. Bake 20-25 min on 225°C

Falafel Ⓥ

(Middle Eastern; side) by Chef John

Udon noodles Ⓥ

(Asian; side)
  1. Disolve salt in water
  2. Combine flour and water, pouring a little water at the time until dough is formed
  3. Knead until smooth, rest 30 min
  4. Put dough in a plastic bag, wrap in two towels and knead it with your feet for 1 min
  5. Fold the dough into a ball, and continue stomping on it for 10 min
  6. Rest for 2h
  7. Roll out to 5 mm thinkness, use corn starch to avoid sticking
  8. Fold like accordion and cut 5 mm stripes
  9. Dust with more corn starch and unfold noodles
  10. Boil for 7 min
by anoymous

Udon noodle stir fry Ⓥ

(Asian; lunch, dinner)
  1. Make the sauce
  2. Boil the noodles
  3. Fry the vegetables
  4. Combine everything
by anoymous

Vanilla custard

(dessert)
  1. Deseed and soak vanilla pod in milk over night
  2. Beat eggs and add sugar and starch in a pan
  3. Whisk in a bit of milk and put the pan on medium heat
  4. Bring up to 82°C (eggs starts cooking after the point)
  5. Check consistency by running finger over the back of wooden spoon, if the sauce stays separated, then it's good
  6. Cool down, and refrigerate

Beet carpaccio salad

(starter) by J. Kenji López-Alt

Zucchini/courgette lasagne

(dinner)
  1. Slice and salt zucchini
  2. Fry onions and carrots
  3. Fry zucchini, once they released water
  4. Make bechamel
  5. Assemble, each layer should have everything

Sultans freude

(breakfast)

Lemon carbonara

(lunch, dinner)
  1. Spaghetti in reichlich Salzwasser kochen.
  2. Gleichzeitig die Schale einer saftigen Bio-Zitrone fein abreiben.
  3. Den Saft auspressen und mit 450 ml Hühner- oder Gemüsebrühe um die Hälfte einkochen.
  4. Parmesan reiben, mit restlicher Brühe und 2 Eiern verquirlen.
  5. Die Blättchen von 1 Bund Petersilie zupfen und hacken.
  6. Mit 2 EL Butter und der Zitronenschale unter die eingekochte Brühe rühren.
  7. Spaghetti abgießen, kurz abtropfen und dann gleich mit Brühe und Parmesan-Eier-Mischung vermengen, bis alle Nudeln von einer cremigen Emulsion überzogen sind. Sofort servieren.
by anoymous

Andijvie stamppot (Dutch endive mash)

(lunch, dinner)
  1. Make a potato mash
  2. Fold in the chopped up salad
  3. Season to taste

Milk ramen Ⓥ

(Asian; lunch, dinner)
  1. Fry garlic, ginger and white parts of the green onion in the sesame oil
  2. Add the other ingreedients, except the milk
  3. Add milk and bring to boil
  4. Cook ramen separately and combine
  5. Serve with chopped up green onlions and sesame seeds as topping
by anoymous

Pink Pickled Turnips Ⓥ

(Middle Eastern; side)
  1. In a glass jar, place the hot water, vinegar, salt, sugar, garlic and bay leaves.
  2. Stir continuously until the salt and sugar dissolve.
  3. Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
  4. When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.
by anoymous

Mascarpone Amaretti mousse

(Italian; dessert)
  1. Whip the cream.
  2. Mix mascarpone with powdered, crushed Amaretti and Amaretto.
  3. Carefully fold in the cream cream.
  4. Serve immediately or keep in the fridge until serving.

Savoy cabbage potatoe gratin

(Central European; lunch, dinner, side)
  1. Peel the potatoes and cut into slices.
  2. Cook potatoes until they are firm-tender (about 5-7 minutes).
  3. Fry the onion in a big pot, add cabbage. Cook, stirring occasionally, and scraping up any browned bits on the bottom of the pan, until vegetables have wilted and begun to brown, about 15 minutes.
  4. Add apple cider vinegar and deglaze pan, stirring rapidly and scraping up any browned bits stuck to the bottom.
  5. Add potatoes to cabbage mixture and stir to combine. Season thoroughly with Smokey salt and pepper.
  6. Make a roux, add the milk and cream and bring to a boil so it thickens. Season with salt.
  7. Add the sauce to the cabbage potatoe mixture and stir to combine.
  8. Coat an oven pan with butter and add the vegetable mix.
  9. Sprinkle breadcrumbs on top and cheese if desired.
  10. Bake around 30 minutes at around 200 C.

Tiramisu

(Italian; dessert)
  1. Brew the coffee and combine with cacao while piping hot
  2. Once cooled down, add the boozes and vanilla extract and set aside
  3. In separate metal/glass bowl, combine eggs with sugar and salt
  4. On a steam bath bring up the egg mixture to 71 degrees C
  5. Mix the egg mixture until fluffy, 5-10 min
  6. Fold in mascarpone
  7. Assemble by building layers of biscuits soaked in the coffee mixture interleaved with the egg and mascarepone mixture
  8. Chill in fridge for a couple of hours before serving
by Serious eats

Gratin Dauphinois

(French; side)
  1. Peel and slice potatoes finely
  2. Pat them dry and salt
  3. Mix cream with garlic and spices, let infuse for 30 min
  4. In a buttered form, assemble in overlapping layer with cream in between layers
  5. Cover with tinfoil and bake 1h 10 minutes on 140°C
  6. Remove tinfoil and bake another 15 minutues on 180°C to golden
  7. Let rest for one hour
by Marco Pierre White

Pickled beets

(Northern European; side)
  1. Boil beets
  2. Peel beets and apples
  3. Slice beets and apples
  4. Heat water and combine with sugar until disolved, then add vinegar
  5. Layer beets and applies interleaved in a jar and fill with the pickle brine
  6. Lasts 4 months at least
by ICA