Colombia: Empanadas

Empanadas

A staple of Colombian cuisine and absolutely delicious - Empanadas. And because they are just filled pockets of fried dough, they can be filled with almost anything. The recipe below yields 16 empanadas. Each of the fillings is enough for these 16, if you want to mix it up make more empanadas or half the ingredients.

Ingredients - for the Empanadas

• 500g of all purpose flour and a bit more for dusting the work surface
• pinch of salt
• 60g unsalted butter at room temperature
• 250 to 300ml of hot water
• Beef filling
• Chicken Filling
• Bocadillo filling
• frying oil - 1.5l

How to make it

1. Combine the flour and salt in a large heat proof bowl. Whisk together.
2. Add the room temperature butter and stir to combine by hand or using a silicon spatula until the dough resembles course sand.
3. Add about 2/3 of the hot water and mix until completely combined. Add more water as necessary until the douch is fully hydrated but not sticky.
4. Remove from bowl and put onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 4 to 5 minutes.
5. Place back in the bowl and cover with a clean dish towel. Let it rest at room temperature for 15-20 minutes.
6. Place back on a floured work surface and shape into an even log shape.
7. Divide into 16 equally sized pieces with a bench scraper and form them into balls. With a rolling pin, roll each one into a 12-15cm circle, about 3mm thick. Store with parchment paper between them or use immediately.
8. Fill each circle with 2 Tbsp of filling (chicken, beef, etc.). Dip one finger in water and run it along the edge of the circle. Fold the dough in half, encapsulating the filling. Make sure to press out any air bubbles before sealing the edge (otherwise they will balloon when frying).
9. Crimp with a fork or fold the edge inwards, starting at one end.
10. Add the frying oil to a large pot or dutch oven and heat it to 205* C (400* F) and fry the empanadas for 4-6 minutes, or until golden brown, puffed and cooked through.
11. Allow to cool for 5-10 minutes before eating.

Ingredients - Beef filling

• Cooking oil
• 1 large yellow onion, diced
• 2 garlic gloves, minced
• 2 tsp of sweet paprika
• 1 tsp of ground cumin
• 2 tsp of oregano
• 500g of ground beef
• salt and pepper
• 2 hard boiled eggs, cubed

How to make it

1. Heat the oil in a pan over medium heat. Add the onion and cook for 3-4 minutes.
2. Add the garlic and cook for an additional 30 seconds.
3. Add the paprika, cumin and oregano and stir to combine.
4. Add the beef and cook through.
5. Season with salt and pepper, then stir in the eggs.
6. Allow to cool to room temperature before putting inside the empanadas. This can also be prepared the day before.

Ingredients - Chicken filling

• Salt and pepper to taste
• 500g or 1 chicken breast
• Cooking oil
• 1 large yellow onion, diced
• 2 gloves of garlic, minced
• 2 Tbsp of tomato paste
• 2 Tbsp of sweet paprika
• 1 tsp of ground cumin
• 2 tsp of dried oregano
• freshly ground pepper
• 1 red bell pepper

How to make it

1. In a large pot, bring water to a boil. Take off the heat and add the chicken and poach it for 20 minutes until the inner temperature reaches 68* C (155* F).
2. Remove the chicken from the water and keep 200ml of the chicken water.
3. Shred the chicken using two forks.
4. Heat a pan over medium heat and add some oil.
5. Add the onion and bell pepper and cook until the vegetables are tender, 3-4 minutes.
6. Add the tomato paste and cook for 1-2 minutes longer.
7. Add the seasoning and shredded chicken and mix to combine. If it appears too dry, add some of the chicken water.
8. Allow to cool to room temperature. This also can be prepared beforehand.

Ingredients - Cheese and Guava

• 200g of Queso Blanco (Mexican Cheese)
• 200g of Guava paste

How to make it

1. Cut the cheese and guave into slices.
2. Add 1 or 2 slices to each empanada.

Colombia: Macarrones con Pollo

Macarrones con Pollo

Colombian Macarrones con Pollo, which is basically Mac ’n Cheese with Chicken - really delicious.

Ingredients - Enough for 4 people.

• 500g of pasta (preferably Macaronis)
• 500g or 1 chicken breast
• 250ml of milk
• 25g butter
• 15g of all purpose flour
• 2 yellow onions, peeled and diced
• 1 garlic glove, crushed
• 2 beaten eggs
• 15g of tomato paste
• 5g of oregano
• 120g parmesan
• 50g of capers
• salt and freshly ground pepper to taste

How to make it

1. Bring a large pot of water to a boil and take it off the heat. Add in the chicken breast and poach it for 20 minutes. Afterwards take out the chicken and shred it with two forks and set aside.
2. In another large pot bring to a boil water with some salt and add the pasta and cook until al dente, which takes usually 10 to 15 minutes.
3. In a large pan (seriously, this recipe requires a large pan), fry the onions and garlic in the butter over medium heat.
4. As soon as the onions start to brown add the flour and stir to combine. Let brown for a brief moment.
5. Combine the eggs and tomato paste and milk and beat until homogeneous. Add to the pan.
6. Mix in the parmesan cheese and the oregano and let simmer on low, while occasionally stirring and seasoning with salt and pepper.
7. Once the desired consistency is reached, mix in the cooked pasta, the shredded chicken and the capers.
8. Mix together and heat for a few minutes over low heat.
9. Serve with more graded parmesan cheese. Enjoy!

Colombia: Fresco de Aguacate

Colombia: Fresco de Aguacate

A simple and delicious juice that takes 5 minutes to make.

Ingredients - About 5 glasses

• 1l of really cold, full fat milk
• 1 large or 2 small, ripe avocados
• 125g of sugar

How to make it

1. Cut open the avocados and spoon the flesh into a blender.
2. Add the milk and sugar and blend on medium for one minute.
3. Serve cold and quickly. Avocado oxidises quite fast.

Chickpea Chicken Curry

Chickpea Chicken Curry - CCC

A quick and simple curry.

Ingredients - Enough for 4 people.

• 400g of white rice
• 500g of chickpeas, hydrated in water over night, or canned
• 2 chicken breasts (500g)
• 1 red bell pepper
• 1 yellow onion
• 2 gloves of garlic
• 2 tsp curry powder
• 1 tsp curcuma
• 2 tsp paprika powder
• 1 tsp chilly flakes to add some heat (optional)
• 400ml of coconut milk
• Salt and pepper to taste

How to make it

1. Boil the rice in a medium sauce pan for 15 minutes. 400g of rice with 600ml of water. No stirring.
2. In a large pot heat water to 90* C before adding the chicken breast. Turn off the heat and cover with a lid and let sit for 20 minutes.
3. In a large pot boil the chickpeas for 1 hours or until soft. Set aside.
4. Remove the chicken from the pot and slice into cubes. It does not need to be completely cooked.
5. In a pan over high heat brown the sides of the chicken cubes, 2-3 minutes per side.
6. In a large non stick pan add the onions with some oil and saute until soft before adding the garlic and the bell pepper.
7. Let everything get to know each other for 1 minutes more before adding all the spices.
8. After another 30 seconds add the coconut milk and bring to a simmer. Constantly stir to incorporate.
9. Now add the chicken cubes and chickpeas and let simmer for 20 minutes, while occasionally stirring.
10. Season to taste with salt and pepper.
11. Serve on a plate with some rice. Enjoy!

Colombia: Ajiaco

Colombia: Ajiaco

The amazing and very delicious soup from Bogota - Ajiaco.

Ingredients - Enough for 4 people.

• 2l of water
• 250g of papas criollas (creole), peeled and sliced (all of the potatoes in this recipe are hard to find outside of Colombia, but what it basically is, is two kinds of soft boiling potatoes that dissolve in the soup and one kind of hard boiling that stays firm)
• 500g of papas paramunas, peeled and sliced
• 400g of papas sabaneras, peeled and sliced
• 750g of chicken breast
• 2 cob on the corns, sliced into 3 pieces each
• 3 spring onions (large pieces, will be removed from the soup after cooking)
• 2 garlic gloves, roughly chopped
• 1 hand of mint leaves
• 1 hand of cilantro
• 200ml of heavy cream or sour cream
• 100g of capers
• 1 large or 2 small avocados, sliced
• Salt and pepper to taste

How to make it

1. Peel all potatoes. Afterwards, the hard boiling I cut into cubes and the soft ones I sliced into thin slices with a mandolin. (It is much faster).
2. In a large pot, add the water, chicken breast, all the chopped potatoes, spring onion and garlic and cook for 45 minutes to 1 hour until the meat is soft and the potatoes have dissolved.
3. Fish out the chicken breast and the spring onions.
4. In a seperate pot cook the corn on a cob for about 40 to 50 minutes.
5. Use two forks to shred the chicken brest into small pieces.
6. Now add the cooked corn into the soup and let simmer, uncovered for about 20 minutes to thicken it up a bit.
7. 5 minutes before serving, add the mint and the shredded chicken.
8. Serve the soup with a side of heavy cream, a side of capers, a side of avocado and a side of cilantro.
9. Enjoy this delicious soup!

Colombia: Callos con Garbanzos

Colombia: Callos con Garbanzos

A classic Colombian dish this time with tripe, a meat that not everybody likes. To be honst I did not like it. Also the cooking process is quite long, I had one stove I could use and it took almost 4 hours to make the final meal.

Ingredients - Enough for 4 people.

• 1kg of Tripe (Callo o Mondongo)
• 500g of Garbanzo beans (Chickpeas), soaked overnight or hydrated ones
• 750ml of bitter beer
• 2 ripe tomatoes, peeled and sliced
• 4 yellow onions, chopped
• 4 spring onions
• 2 garlic gloves
• 1 red bell pepper
• 1 tsp of Achiote (Special Colombian Spice, Paprika powder can replace it)
• 2 Tbsp of oil
• 1 tsp of baking soda
• Salt, cumin and pepper to taste
• 400g of white rice
• Cilantro for decoration

How to make it

1. Cook the tripe in a pot with water and baking soda for about 2 hours or until soft.
2. When soft, take them out and chop into small, bite sized pieces.
3. Cook the garbanzo beans until soft, which takes roughly 1 hour.
4. Prepare a stir fry with the tomatoes, onions, garlic, bell pepper, oil and Achiote on high heat in a large pan.
5. Combine the stir fry, the tripe and the garbanzo beans in the large pan. Add the beer and let simmer for 15 minutes on low heat.
6. Serve with white rice and cilantro as decoration.

Colombia: Papas Rellenas con Carne

Colombia: Paps Rellenas con Carne

A classic Colombian dish, which is extremely delicious but takes some time to make.

Ingredients - Enough for 4 people.

• 8 large potatoes, peeled
• 500g of ground beef
• 2 hard boiled eggs
• 240ml of Hogao
• 3 beaten eggs
• 100g of all purpose flour
• Salt to taste
• Vegetable oil for shallow frying

How to make it

1. Peel and cook the large potatoes in salt water for 30 minutes or until soft.
2. Hard-boil 2 eggs (12min) and let cool. When cooled chop into cubes.
3. In a large non-stick pan cook, with a little bit of vegetable oil, the ground beef.
4. When fully browned and cooked through mix with the Hogao and the chopped egg, until everything is evenly incorporated.
5. Here is where the original recipe deviates a bit, as it instructs to cut off the top of the cooked potatoes and hollow them out with a small spoon. What I found was that is was extremely hard to do and all potatoes broke apart while trying to make a right sized cavity.
6. I opted to cut the cooked potatoes into cubes (when doing it this way, one can chop them into cubes from the beginning).
7. In a large bowl I combined the potato cubes, 3 beaten eggs and the flour and mixed it until it was all incorporated. Because the potatoes are quite soft, it gives a chunky mixture.
8. In a large pan heat 3cm of vegetable frying oil to about 180* C.
9. With a pair of tongs or two spoons, get some of the potato mix and make little dollops in the pan.
10. Shallow fry them until golden brown on one side before flipping them. Don’t overcrowd the pan.
11. Drip off the access oil on a paper towel before preparing to serve.
12. Put the fried potatoes on a plate, serve with the ground beef and the Hogao on top. Enjoy!

Ingredients - Hogao

• 10 ripe tomatoes, peeled and diced
• 6 spring onions, sliced
• 4 yellow onions, diced
• 4 gloves of garlic, crushed
• 2 Tbsp Saffron Color (Special Colombian Spice)
• 1 bell peper, diced
• 2 sweet chillies
• Salt, pepper and comino to taste
• 3 Tbsp of EVOO

Howe to do it

1. Chop all the ingredients as instructed above.
2. Heat the EVOO in a medium sauce pan over medium heat.
3. Put all the ingredients into the sauce pan. Cover and cook until all is soft and incorporated. 20 to 30 minutes.
4. Season with salt, pepper and comino to taste.
5. Set aside for later use.

German Pancakes

German Pancakes - Sweet and Savoury

This continues the pancake series. These are German pancakes, which are very easy to make and can be served sweet or savoury.

Ingredients - Enough for 3 people.

• 3 Eggs
• 750ml Milk
• 400g Flour
• Pinch of Salt
• Butter for the pan
• American cheese
• Sausages
• Provolonge cheese
• Parsley for decoration
• Jam
• Nutella
• Peanutbutter

How to make it

1. Mix the eggs, milk, flour and salt in a big bowl to form a smooth batter.
2. Let is rest for 15 minutes at room temperature. In the meantime you can slice the sausage into small pieces and fry them in a pan. Drain off the excess fat on a paper towel.
3. Heat a large pan at medium-low and add a bit of butter.
4. Use a ladle to put the batter into the pan. One spoon full, or until the whole bottom is covered should be enough.
5. Bake on one side for 3 minutes or until the bottom is golden brown and the top has solidified before flipping. Here you can try to flip the pancake just by moving the pan, alternatively you can use a spatula to do it.
6. Cook for another 3-4 minutes or until this side is also nice and brown. Set aside on a wire rack.
7. This pancake goes really well with some jam, nutella or peanutbutter.
8. For a savoury one. Right after flipping it to the second side, add two slices of American cheese or provolonge and add some of the cooked sauge and fold the pancake in half. Cook on side before flipping again. Serve this one with some chopped parsley for decoration.
9. Repeat the previous steps until all pancake batter is used up. This recipe should yield about 7 or 8.
10. Enjoy!

Kaiserschmarnn

Kaiserschmarrn

Who does not love this Austrian classic sweet dish? And it is quite easy and fast to make.

Ingredients - Enough for 4 people or 2 very hungry ones.

• 270g of all purpose Flour
• 40g of Sugar
• Pinch of Salt
• 5 eggs
• 400ml Milk
• 55g Butter
• Raisins
• Powdered Sugar
• Apple Sauce
• 100g roasted sliced Almonds

How to make it

1. In a large bowl combine the flour, sugar, salt, the yellow part of the 5 eggs, milk and mix it into a smooth, clump free liquid dough.
2. In another bowl whisk the eggs white of the 5 eggs into a stiff snow.
3. Carefully fold the cream into the batter.
4. Melt half of the butter in a large, non-stick pan over medium heat.
5. Add half of the batter and let cook slowly. Should you not have access to an oven turn the heat to low and cook slowly over about 15 minuts in the pan. You want to avoid that the bottom gets burned. As soon as the top batter has settled and become solid, flip it over and cook until golden brown. Should you use an oven, put the oven resistant pan into it for 15 minutes at 200* C.
6. Once the outside is beautifully golden brown take it out of the pan and slice it into large pieces. I like to use a knife.
7. Repeat the same for the remaining half of the batter.
8. Roast some sliced almonds in a pan.
9. Cover the Kaiserschmarrn in a nice layer of powdered sugar and sprinkle the almonds and/or raisins on top.
10. Serve warm with some apple sauce. Enjoy!

Simple Chicken Teriyaki

Simple Chicken Teriyaki

This Chicken Teriyaki only requires 3 ingredients + rice.

Ingredients - Gives 6 portions

• 1kf of chicken thighs, boneless and skin removed
• 240ml Soy Sauce
• 240ml Honey
• Roasted sesame seeds (optional)
• 400g of white rice

How to make it

1. Heat a large non stick pan over medium heat. Add the skins that were removed from the chicken and render out the fat. One plenty of fat has accumulated discard the skins.
2. Turn the heat to medium high and sear the chicken thighs until golden brown or about 2-3 minutes. Flip and cook for another 2-3 minutes. They don’t have to be cooked through.
3. Remove the chicken from the pan and turn off the heat. Cut the thighs into cubes and add them back to the pan, at medium heat. Pour in the soy sauce and honey and stir to combine. Raise the heat to medium-high and bring the skillet to a boil. Reduce heat heat to medium and let simmer for 15 minutes, while occasional stirring and letting the sauce reduce until it glazes the chicken.
4. Serve with white rice and roasted sesame seeds.

One Pot Beef Stroganoff

One Pot Beef Stroganoff

Here is a simple One Pot Beef Stroganoff

Ingredients - Gives about 8 portions

• 2 pieces of skirt steak
• 250g of pasta of choice
• 250g of mushrooms, rinsed and chopped
• 2 Tbsp of vegetable oil
• 2 Tbsp of butter
• 1 yellow onion, chopped
• 2 Tbsp of paprika powder
• 1 Tbsp of fresh thyme
• 240ml of white wine
• 500ml of chicken stock
• 250ml of sour cream
• Worcestershire sauce
• Parsley chopped for garnish
• Salt and freshly ground pepper to taste

How to make it

1. Generously salt and pepper the two pieces of skirt stake and set aside to rest at room temperatur.
2. Clean the mushrooms and pat dry before chopping into pieces.
3. Heat the vegetable oil on high heat in a skillet until almost smoking and sear the skirt steaks for 2 minutes on each side. It should be a little underdone as it will fully cook through later. Wrap the steaks in aluminium foil and set aside.
4. Add the butter to the pan over medium heat and add in the mushrooms. Season lightly with salt. Once the mushrooms develop some browning add the sliced yellow onion and lower the heat a bit.
5. Saute together for 2-3 minutes until the onions are softened and the mushrooms are nicely browned. Add 2 Tbsp of paprika powder along with the fresh thyme leaves.
6. Saute over medium heat for about 30 seconds until the paprika is toasted the the thyme leaves are fragrant.
7. Deglaze the pan with white wine and add the 500ml chicken stock and bring to a simmer before adding the pasta.
8. By the time the pasta is done cooking, all the liquid should have been absorbed. Now add a few dashes of Worcestershire sauce as well as tempered sour cream (in a small bowl it has been mixed with some liquid from the pan to heat up gradually). On very low heat mix it all together until homogeneous and the sauce is nice and creamy.
9. Finish by adding freshly chopped parsley and salt and pepper to taste.
10. Now, slice the steaks small strips and place on top of the pasta.
11. Cover and let rest for 5-10 minutes until the beef is cooked through and ready to serve.

Chicken Wings

Chicken Wings with 4 different delicious sauces

Who does not love some chicken wings with some sauces, it is simple to make but takes some work.

Ingredients - Chicken Wings for 2 people

• 2kg of chicken wings
• Salt as needed
• 1.5l of frying oil

How to make it

1. Should the wings be one complete wing, cut it into mid-joint wing, drumette and wing tip. You can discard the wing tip or keep it for chicken stock.
2. Pat down the wings with paper towel to get them as dry as possible. Season generously on both sides.
3. Put the wings on a wire rack and store in the fridge, uncovered, for at least 2h up to 24h. The goal is to dry them out in the fridge.
4. When ready to cook, add the oil (vegetable or canola) to a large pot and heat to 190C (375F).
5. Add the dry brined chicken, in small batches so the temperature of the oil does not drop too much. It should stay between 177C and 190C at all times. Cook for 5-8 minutes, or until golden brown and the internal temperature at the thickest part reaches 74*C.
6. Transfer the wings to a paper towel lindes wire rack and cool slightly before tossing in the sauce and serving.

Ingredients - Sauce 1 - Buffalo

• 120ml of hot pepper sauce
• 85g of melted butter
• 1/2 tsp of Worcestershire Sauce
• 1/2 tsp of garlic powder
• 1/2 tsp of cayenne pepper

How to make it

1. Melt the butter.
2. Combine all the ingredients.
3. Set it aside for later use.

Ingredients - Sauce 2 - Honey Mustard

• 3 Tbsp of Dijon mustard
• 3 Tbsp of yellow mustard
• 60ml of honey
• a drop of hot sauce

How to make it

1. Combine all ingredients together and set aside.

Ingredients - Sauce 3 - Barbecue

• 120ml Ketchup
• 60ml of water
• 1 Tbsp of apple cider vinegar
• 2 tsp of Worcestershire sauce
• 2 tsp of yellow mustard
• 1/2 tsp of hot sauce
• 1 garlic glove minced or 1tsp garlic powder
• 40g of brown sugar
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper

How to do it

1. In a medium sauce pan, combine all the ingredients and bring to a simmer over medium-low heat.
2. Reduce heat to low and cook while stirring frequently for 15 to 20 minutes. Should the sauce become to thick, add more water.
3. Set aside until ready to use.

Ingredients - Sauce 4 - Alfredo

• 120g grated Parmesan
• 30g unsalted butter]
• 120ml water
• 120ml heavy cream

How to do it

1. Combine cheese and butter in a blender.
2. In a medium size sauce pan heat the water and cream until simmering.
3. With the blender running, slowly pour in the water cream liquid until a thick sauce forms.
4. Use immediately.

Pan Lasagna

Pan Lasagna - A Lasagna in a Pan

This is a very simple recipe, and only requires one pan and no oven. Good for 4 people.

Ingredients

• 10 Lasagna sheets, broken into mouth sized pieces
• Some EVOO
• 500g of ground beef
• 1 yellow onion, diced
• 2 gloves of garlic, crushed
• 1 tsp of red pepper flakes (optional)
• 800g of canned tomatoes (crushed or whole)
• 120ml of hot water
• 100g of grated Parmesan cheese
• 200g of Mozzarella
• Fresh basil or chives
• Ricotta cheese
• 200g of tomato sauce

How to make it

1. Break the 10 Lasagna pieces into pieces.
2. In a pan, heat the EVOO over medium high before adding 500g of ground beef. Brown it and mash it up.
3. Remove from the pan drain on a paper towel.
4. Clean out the pan with a paper towel and add some EVOO again.
5. Over medium saute the onion for 3-5 minutes until soften and the edges turn translucent.
6. Add the 2 crushed garlic gloves and optionally the red pepper flakes. Toast together for about 30 seconds.
7. Pour in 800g of canned tomatoes, if they are whole tomatoes crush them up with a spatula. Also add the 120ml of hot water.
8. Bring to a simmer and add the Lasagna sheets. Fold the noodles into the sauce and top everything with an additional 200g of tomato sauce. Mix everything together and reduce the heat to medium-low.
9. Cover the pan and cook for 20 minutes whilst stirring every 5 minutes, until the pasta is fully cooked.
10. Generously grate in 100g of Parmesan cheese and 200g of Mozzarella. Stirr to incorporate fully and the cheese is all molten.
11. Season to taste with salt and pepper.
12. After everything is mixed together, add a few Tbsp of Ricotta cheese on top.
13. Remove from heat and let the heat melt the cheese.
14. Garnish with finely chopped basil or chives and enjoy!

Grilled Cheese Sandwich

Grilled Cheese Sandwich - different cheeses

This is a very simple and quick recipe, great for a quick morning sandwich.

Ingredients - for 4 sandwiches with 4 different cheeses

• 8 slices of white bread
• Soft, room temperature butter
• 2 slices of American cheese
• 2 slices of Cheddar cheese
• 2 slice of Gouda
• 2 slices of Provolone cheese

How to make it

1. Spread the butter on each slice of bread, from edge to edge.
2. Flip the buttered side over and add 2 slices of cheese to the inside that does not have butter, top with another slice.
3. Put the sandwich in a cold pan (non-stick or cast iron) and heat over low to medium heat. Cook for 3-5 minutes or until golden brown before turning.
4. Cook for another 3-5 minutes until golden brown and the cheese inside is melted.
5. Let the finished sandwich cool on a wire rack before serving.
6. Repeat for the other 3 cheeses.

Honeycomb Candy

Honeycomb Candy

The mentioned amounts are enough for about 800g of candy.

Ingredients - The Honeycomb

• 300g white sugar
• 40g of corn syrup
• 100ml of water
• 2 Tbsp of baking soda

How to make it

1. Combine sugar, corn syrup and water in a medium sauce pan over medium heat.
2. Stir very gently with a fork to lightly combine.
3. Cover with a lid to steam down the sugar from the walls.
4. When the color reaches a rich amber, or 150C (300F), which will take around 15 minutes to reach, turn off the heat and drop in the baking soda. Mix to combine with a silicon spatula or a wooden spoon and whisk quickly for a few seconds.
5. The sugary mass is going to bubble up.
6. Pour into a baking tray that is lined with parchment paper.
7. Let it completely cool for 2 hours before breaking it into smaller shards.
8. Store in the fridge before covering in chocolate.

Ingredients - Chocolate

• 500g of chocolate (baking chocolate in small chunks is best)

How to make it

1. Take two hands from the chocolate and chop it into small pieces, set aside. This is our seed chocolate.
2. Melt the chocolate in a double boiler (pot of hot water with a metal bowl that holds the chocolate over it), let the temperature go up to 55C (131F).
3. When the temperature is reached add the seed chocolate.
4. Keep stirring the molten chocolate with a rubber spatula until it cools down to 30C (86F).
5. Place it back on the double boiler and let it come up to 35C (95F) in order to work with it.
6. Take the cold pieces of honeycomb and dip them into the liquid chocolate. Fish out with a fork and place on a wire rack to cool.
7. Once cooled, place the honeycomb in a bowl and store in the fridge for up to 3 days or in the freezer for up to 2 weeks.
8. Enjoy!

Pasta Salad - version 1

Pasta Salad - version 1

The mentioned amounts are enough for 6 portions.

Ingredients - The Mayonnaise

• 2 whole eggs
• 1 tsp of Dijon mustard
• 2 Tbsp freshly squeezed lemon or lime juice
• 1 garlic glove
• 1/2 tsp of salt
• 500ml of neutral tasting oil (Canola preferred)

How to make it

1. Combine the eggs, mustard, lemon juice, garlic and salt in a blender or a tall immersion blender bowl.
2. While blending on medium, pour in the oil very slowly.
3. Store in an air tight container and refrigerate for up to 2 weeks.

Ingredients - The Classic Pasta Salad

• 120g of peeled and diced carrots
• 1 red bell pepper, diced
• 60g of celery, thinly sliced
• 1 red onion, diced
• 500g of pasat (cooked al dente, rinsed and cooled completely)
• 4 Tbsp of fresh dill, chopped
• 2 Tbsp of parsley, chopped
• 170g of mayonnaise
• 80g of sour cream
• 2 Tbsp of apple cider vinegar or dill pickle brine
• 1 Tbsp of Dijon mustard
• 1/4 tsp garlic powder
• salt and pepper to taste

How to make it

1. Combine the carrots, bell pepper, celery, red onion, pasta and herbs in a large bowl. Toss to combine.
2. In a seperate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, garlic powder, salt and pepper. Add water if the salad is going to rest over night in the fridge.
3. Fold the dressing into the pasta salad and mix until well combined.
4. Cover and refrigerate the salad for at least 2 hours and up to 12 hours before serving.

Souvlaki

Souvlaki

The mentioned amounts are enough for 4 people.

Ingredients - The Marinade

• 1kg of pork tenderloin or 1kg of chicken breast (or both, equalling double the amount)
• 80ml of EVOO (preferably Greek)
• 60ml of lemon or lime juice
• 1 Tbsp of honey
• 2 garlic gloves, minced
• 1 Tbsp dried oregano
• 3/4 tsp salt
• 1/2 tsp of freshly ground pepper

How to make it

1. Cut the pork or chicken into 3cm cubes, place them in a storage container or ziplock bag (when using both chicken and pork, make sure they are separated).
2. combine the remaining ingredients in a small bowl and whisk together.
3. Pour the marinade over the meat and massage it in.
4. Refrigerate the meat for 1 to 12 hours.

Ingredients - Tzatziki Sauce

• 1 large cucumber
• 1 tsp of salt
• 1 garlic glove, minced
• 3 Tbsp of EVOO (preferably Greek)
• 240ml of full fat, plain natural greek yogurt
• 1 Tbsp of red wine vinegar
• 1/4 cup of chopped dill

How to make it

1. Line a small bowl with a clean dish towel. Grade the cucumber into it, sprinkle it with 1 tsp of salt. Wrap the cucumber in the towel and squeeze out all the excess moisture. (afterward you can drink the cucumber juice).
2. Combine the drained cucumber, garlic, EVOO, yogurt, vinegar and dill in a medium bowl. Fold to combine, than season to taste with salt.
3. Keep refrigerated until ready to use.

Ingredients - Pita Bread

• Pizza dough (either seld made or store bought)
• flour
• EVOO
• Water

How to make it

1. Divide the douch into 160g, round balls. Place on a parchment lined baking tray, cover and let proof at room temperature for 1-2 hours or until grown 50%.
2. Flour the work surface, dimple the ball with fingers and stretch out to roughly 20cm.
3. Prepare a medium skillet with a round piece of pf parchment paper.
4. Add 1-2 tsp of EVOO and water to the top. Cover and heat the pan for 1-2 minutes over medium-high.
5. Once pre-heated, add a pita and cook for 3-5 minutes before turning, add 1-2 tsp of water, cook for 3-5 minutes more, or until lightly brown.
6. Keep warm in a clean dish towel.

Ingredients - Spice Mix

• 2 Tbsp of dried oregano
• 2 Tbsp of fried thyme
• 1 tsp of garlic powder
• 1 tsp of salt
• 1 tsp of freshly ground pepper

How to make it

1. Combine all ingredients and whisk together.

Ingredients - Souvlaki (finally the main dish)

• 12-16 wooden skewers
• Marinated prok and/or chicken
• Pita bread
• 1/2 cup of freshly squeezed lemon or lime juice
• Spice mixture
• 1 large red onion
• 2 tomatoes, cut into wedges
• 1/4 cup of parsley leaves
• French fries (if desired)
• Tzatziki sauce
• as needed EVOO

How to make it

1. Put the meat on the skewers, leave 5cm space on each side.
2. Preheat a grill or oven to medium-high (it can also be done in a pan, but make sure you have something to cover it).
3. Grill for 3-5 minutes on each side, or until the chicken reaches an internal temperature of 74C (165F) and the pork 63C (145F).
4. Brush the pitas with EVOO and add to grill, cook for 1-2 minutes per side.
5. Once the meat is cooked, brush it with a mixture of the lemon juice and spice mix.
6. Grab a pita, spread the Tzatziki on-top, put the meat on top, add the tomatoes and onions, parsley, hand full of french fries, EVOO, a pinch of spice mixture.
7. Fold it up a bit like a delicious Greek burito and enjoy.

Shrimp Pasta

Shrimp Pasta

Ingredients (for 3 portions)

Shrimps

• 250g of Shrimps
• 1 red Onion
• 3 Gloves of Garlic
• 1tbsp dried Oregano
• 250g Cherry Tomatoes
• 120ml Cashew Cream
• 100ml of White Wine
• Salt
• Pepper
• Hand full of Parsley

For the Pasta

• Flour
• 2 Eggs
• Pinch of Salt

For the Cashew Cream

• 500g of Cashews
• Water
• Salt

How to make it

Everything is self made here, but of course store bought pasata can be used and instead of a cashew cream, normal cream can be used.

Scotch Eggs with Remoulade

Scotch Eggs with Remoulade

Ingredients (for 6 portions)

For Scotch Eggs

• 6 Eggs
• 1kg
• Fresh Parsley
• Flour
• 2 Eggs
• 1/2 cup (120ml) of Milk
• Breadcrumbs
• Salt
• Pepper

For the Remoulade

• 3/4 cup (180ml) of Mayo (preferably self made)
• 1tbsp of Dijon Mustard
• 2 Garlic Gloves
• 1tsp of whole grain mustard
• Juice of 1 Lime
• Pinch of Salt
• Paprika Powder
• 1 Green Onion

How to make it

The Scotch Egg

1. Boil the 6 eggs for 8 to 9 minutes. What I found when boiling them for less time they become very soft and hard to form into the beef.
2. Let the eggs cool completely in cool ater and peel them.
3. Finely chop the parsley.
4. In a bowl combine the beef, salt, pepper and the parsley and mix it together by hand.
5. Make patties from the beef and wrap the boiled eggs inside of them.
6. Make 3 bowls, one with flour, one with egg milk mixture and one with breadcrumbs.
7. Roll the ball first in the flour, secondly in the egg milk mixture and last in the breadcrumbs.
8. Put aside until all balls are done.
9. In a large pot or a deep fryer heat vegetable oil to 190C (375F).
10. The oil should cover the ball completely, if not it has to be rotated constantly and by fried a bit longer.
11. Fry each ball for 7 to 10 minutes or until the inside of meat layer reaches 80C (175F).
12. Serve on a bed of remoulade.
13. Cut in half with a sharp knife and serve with the cross section for maximum effect.
14. Enjoy!

The Remoulade

1. Use store bought or self made mayo for it, how to make it can be found here.
2. Put in a bowl the mayo, Dijon mustard, whole grain mustard, garlic gloves finely sliced, the finely chopped green onion, the juice of the lime, a sprinkle of salt and the paprika powder.
3. Whisk together and serve in a bowl.

Fried Green Tomatoes with Remoulade

Fried Green Tomatoes with self-made Remoulade

Ingredients

For the Fried Green Tomatoes

• 2 Green Tomatoes
• Flour
• 2 Eggs
• 1/2 cup (120ml) of Milk
• Breadcrumbs
• Sprinkle of Curry Powder
• Salt

For the Remoulade

• 3/4 cup (180ml) of Mayo (preferably self made)
• 1tbsp of Dijon Mustard
• 2 Garlic Gloves
• 1tsp of whole grain mustard
• Juice of 1 Lime
• Pinch of Salt
• Paprika Powder
• 1 Green Onion

How to make it

Yes, these are the ones from the fantastic movie Fried Green Tomatoes. And they are delicious, wouldn’t have thought it.

Chicken Salad with self-made Mayo

Chicken Salad with self-made Mayo

Ingredients (for 2 portions)

For the Salad

• 2 Chicken Breast
• 1 Apple
• 4 Green Onions
• 3 tbsp of Parsley
• Sprinkle of Curry Powder
• Salt
• 4 tbsp of the self-made Mayo

For the Mayo

• 1 tsp Dijon Mustard
• 1 whole Egg
• 1 Garlic Glove
• Juice of 1 Lime
• Pinch of Salt
• 1 cup (240ml) of Neutral Oil

How to make it

The Breakfast Sandwich

1. Butterfly the chicken breast and wrap in foil before beating them into a uniform thickness, either with a mallet or a pan.
2. Heat a large pot with water to a temperature of 85 C (185 F), keep the heat on when dropping in the chicken breast and let it come back to 85. When reached kill the heat and put a lid on and let cook for 15 minutes. Or until an internal temperature of 74 C (165 F) is reached.
3. Let the cooked breast cool for 20 minutes before placing them in the fridge for 1 hour.
4. Meanwhile dice the apple into small cubes, finely chop the green onions and finely chop the parsley.
5. When the chicken is completely cooled, dice it into cubes. Roughly the same size as the apple.
6. In a large bowl combine the chicken, onions, apple, the curry powder, the parsley and the mayo and mix together.
7. Season with salt.
8. Serve with some toasted bread.
9. Enjoy!

The Mayo

1. Add all ingredients into a blender (except the oil), blend them together on a low speed.
2. While mixing, add the oil slowly into the mix and watch it turn into a creamy mayo.

Breakfast Sandwich with Coconut Lime Smoothie

Breakfast Sandwich with Coconut Lime Smoothie

Ingredients (for 2 people)

For the Sandwiches

• 2 Burger Buns
• 100g of Bacon
• 1 Tomato
• 6 Eggs
• Dijon Mustard
• 1 Yellow or Red Onion
• Goat Cheese, or other
• 2 slices of American Cheese
• Salt
• Pepper

For the Smoothie

• 1 can of Coconut Milk (400ml) (sweetened)
• 6 Limes
• 600ml of Milk (cold)
• A few leaves of Mint

How to make it

The Breakfast Sandwich

1. Fry the bacon over medium heat until brown and crunchy.
2. Set aside on a plate with kitchen towel.
3. Finely slice the onion and add it into the pan that still has the fat that was cooked out of the bacon.
4. Cook the onion over low to medium heat until soft and glossy.
5. Set the onion aside on kitchen towel to drain the access fat.
6. Toast the burger buns in the same pan until they have a nice golden colour, flip over and add a slice of American cheese to the bottom part, let it melt slightly, set them aside as well.
7. In a bowl, whisk together 3 eggs and season lightly with salt.
8. Put the egg mixture into the pan on low to medium heat and let set.
9. As soon as the sides can be lifted with a rubber spatula, add a table spoon of goat cheese and half of the onions in the middle.
10. Let cook for a minute more before folding all four the sides into the middle, enclosing the cheese and onions in an egg square that has roughly the same size as the burger bun.
11. Set aside and do with the second portion (Steps 7 to 10).
12. Assemble by covering the top bun in a spoon of Dijon mustard, now add the folded egg onto the American cheese, add a few strips of bacon and a few finely sliced slices of tomato, sprinkle with salt and pepper.
13. Ready to serve!

The Smoothie

1. Combine a few leaves of mint with the can of coconut milk in a blender.
2. Roll and cut 6 limes, add the juice of them to the blender as well.
3. Serve in a glass.

Cheeseburger with French Fries

Cheeseburger with French Fries

Ingredients (for 2 burgers)

For the burgers

• 2 large Burger Buns
• 500g of Ground Beef
• 1 Yellow Onion
• 4 slices of American Cheese
• Salt
• Pepper

For the French Fries

• 1kg Potatoes
• 1tbsp Baking Soda
• 1.5L Vegetable Oil for frying
• White Wine Vinegar
• Kitchen thermometer

For the burger sauce

• Ketchup
• Mayonnaise
• 1 pickled Gherkin

How to make it

The French Fries

1. Start with the french fries as they take the longest to make (roughly 2h).
2. Peel the potatoes with a potato peeler and cut them into strips equal in width and depth (you know, potato shaped).
3. Prepare a large pot with water, a bit of white wine vinegar, salt and baking soda. Bring to a boil.
4. Add the fries and cook for 7 to 8 minutes.
5. Take them out and let them cool, preferably on a wire rack.
6. Prepare a large pot with 1.5L of cooking oil, heat it to 150C (300F), constantly monitor with the thermometer.
7. Add the fries, in batches of roughly ten (the more you add, the more the temperature of the oil will drop, frying in small batches gives more control and is much safer).
8. Fry them for 4 to 5 minutes (they should be firm but not have color).
9. Take them out and let them dry on paper towel to get rid of access oil.
10. When all batches are fried, put the fries into the freezer for at least 30 minutes, but they can stay frozen until you need them in the future.
11. Heat a pot with 1.5L of oil to 180C (360F).
12. Add the frozen fries in batches of 10 and fry them for 2 to 4 minutes, until golden brown.
13. Take them out and put into a metal bowl, add salt and toss until evenly coated.

The Burger Sauce

1. Mix equal parts of ketchup and mayo in a bowl.
2. Add a finely chopped gherkin.

The Burgers

1. Cut the buns in half and toast them in a a hot skillet, start with the inside, outside and add a bit of vegetable oil to the inside before putting the side down again.
2. Toast until golden brown.
3. Split the ground beef into 4 equal parts of roughly 125g each and form them into baseball sized balls of beef.
4. Heat a skillet to very high heat, preferably the same used to toast the buns.
5. Add a bit of vegetable oil and smash the beef balls into the pan until they resemble a thin patty.
6. Season with salt and pepper.
7. Let cook for 2 to 3 minutes or until a nice brown colour rises around the corners.
8. Chop the onion roughly and add onto the patties.
9. Press down the onion with the spatula.
10. Flip the patties and let cook for another 2 minutes.
11. Add a slice of American can cheese on each one and let it melt.
12. Take the patties out of the skillet and stack on top of each other (should the burger not be served immediately, wrap the patties in aluminium foil to keep them warm).
13. Assemble the burger, use a bit of the burger sauce on the bottom (spread with a spoon), add the two patties and put on the lid
14. Serve with a side of french fries.
15. Enjoy!

Scrambled Eggs with Goat Cheese

Scrambled Eggs with Goat Cheese

Ingredients (for 3 people)

For the Eggs

• 9 medium Eggs (3 per person)
• 75g of Butter
• 3 tbsp of Goat Cheese
• Pinch of Parsley
• Salt
• Pepper

For the Rest

• 6 slices of Whole Grain Bread
• 2 large Tomatoes
• Drizzle of Balsamic Vinegar
• EVOO

How to make it

These are the Gorden Ramsay style scrambled eggs.

Pork Stir-Fry with Curry and Rice

Pork Stir-Fry with Curry and Rice

Ingredients (for 4 people)

For the Pork Stir-Fry

• 500g of pork, preferably Boston Butt Roast
• 1 Yellow Onion
• 20g of Sugar
• 40g of Soy Sauce
• 20g of distilled White Wine Vinegar

For the Curry Sauce

• 2 tsp of Cumin Powder
• 3 tsp of Curcuma Powder
• 250ml of unsweetened Coconut Milk
• 6 tbsp of EVOO
• 1 Yellow Onion
• Other vegetables can be added like carrots or paprika
• 1 Red Onion
• 500ml of Chicken Stock
• 1 nob of Ginger
• 6 Gloves of Garlic
• 1 tbsp of White Sugar
• Pinch of Cinnamon
• Pinch of Salt

The Rice

• 400g Rice
• 600ml Water

How to make it

The Pork Stir-Fry

1. Cut the pork into very thin slices, freezing it for half an hour before cutting can help.
2. Heat a pan over high heat, it should be ripping hot, add a bit of vegetable oil, it should be nearly smoking.
3. Toss the thinly sliced pork strips in corn starch until fully coated.
4. Sear in the pan 2 minutes on both sides or until nice and brown on the putside.
5. Finely chop the yellow onion and add it into the pan, toss constantly until soft.
6. Add the sugar, soy sauce and the vinegar.
7. Toss constantly and let reduce to a sirupy glaze that covers all of the pork.

The Curry Sauce

1. Heat the EVOO in a large skillet or pot to medium-high heat. Add the yellow and red onion and saute until soft.
2. If you are adding other vegetables like paprika or carrots now is the time to add them, stir and let them soften a bit.
3. Add the finely chopped garlic and ginger and cook until fragrant, roughly 30 seconds.
4. Mix the curry powder, cumin, curcuma, sugar, salt, cinnamon together in a small bowl and add slowly to the pot while stirring.
5. Let cook for ca. 30 seconds before adding the chicken stock.
6. Bring to a boil and let simmer for 5 to 10 minutes to reduce.
7. Add the coconut milk and let simmer for another 5 to 10 minutes until it is reduced.

The Rice

1. Wash the rice under running water.
2. Add to a small sauce pan and add the water (the ratio is 1 part rice to 1 1/2 parts water).
3. Bring to a boil and let simmer for 10 to 15 minutes, without lifting the lid.
4. Finally loosen the rice with a fork and season with salt.

How to Serve

1. Put the rice as a base on the deep plate.
2. Add some of the curry sauce, with vegetable, roughly 1/2 a cup.
3. Place the stir-fry on top of the rice.
4. Enjoy!

Pancakes with Yogurt and Berry Sauce

Pancakes with Yogurt and Berry Sauce

Ingredients (for 3 people)

For the pancakes

• 1 large Egg
• 400ml of whole Milk
• 300g of all purpose Flour
• 65g of Sugar
• 4g of Salt
• 1g of Baking Soda
• 12g of Baking Powder
• 25g of Butter
• Greek Yogurt

For the Berry Sauce

• 2 hands of Blueberries
• 3 small Apples (red and green)
• 2 tbsp of White Sugar
• 2 hands of Walnuts

How to make it

The Berry Sauce

1. Cut the apples into small slices and add to a medium sized sauce pan with the 2 tbsp of sugar, heat on low heat.
2. As soon as the apples begin to loose moisture, add the berries (other fruit works as well, like mango).
3. let simmer on low heat and stir once in a while, for about 10 minutes.
4. Chop the walnuts into small pieces and add to the sauce pan, stir and add a sprinkle of cinnamon, let simmer for another 2 minutes.
5. Take off the heat.

The Pancakes

1. Combine the egg and the whole milk in a bowl, stir until homogeneous.
2. In a big mixing bowl combine the flour, sugar, salt, baking powder and whisk it all together.
3. Add the milk into the flour mixture whisk them together until a smooth, liquid dough forms.
4. Melt the butter and incorporate into the dough, slowly.
5. Let it rest for 5 minutes.
6. preheat a non stick pan over medium heat and grease with a little bit of butter.
7. add roughly a 1/4 cup of the pancake mixture into the pan for each cake, with a large pan 3 should fit at the same time.
8. cook for 2-3 minutes before flipping.
9. Flip and cook another 1-3 minutes until golden brown on both sides.

How to Serve

1. After all pancakes are done, arrange by spreading each one with some greek yogurt.
2. Stack them on top of each other until a small tower forms.
3. Top off with the berry sauce, also add some on the side.
4. Enjoy!