Beef Sausage 3 Onions Tomato Juice Ginger Nutmeg Salt Pepper

Cooking together archive

A quick reference to the fab meals nosotros've cooked together!

Cheers to invitee chef Sayali R!

I chose this recipe because it'due south EASY and a oversupply-pleaser... we make it at to the lowest degree in one case a calendar month.  The photo below is but similar, not the exact dish.  You CAN improvise and use pretty much any veggies - peppers, zucchini, mushrooms, etc - very flexible. Tin't wait to go far together!

Thank you to guest chef Gillian H!

INGREDIENTS:

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500g ground beef or mixed

pressed garlic

dry mint

breadcrumbs

3 eggs

1-2 small onions

flour

oil to cook in — truthful Greek would be olive oil

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Sides:

Either rice or some sort of fried potatoes.

Side salad:  I do a elementary salad of cucumbers and tomatoes — similar to a Greek "village" salad.

Feta cheese!!!

A squeamish baguette of bread

Oregano seasoning

Greek Meatballs

The fashion my mom taught me

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Preparing the meatballs is a chip messy work and so I would recommend — if y'all are going to eat one time it's done — then to prepare your rice or side dish in accelerate...

Give thanks y'all to guest chef
Ira P!

Swabian Potato Salad
Serves approx. 4

1-one.5 kg hardboiling potatos (festkochend)

1 cucumber

1-two onions

v large Dill Pickles (like "Gewūrz Gurken)

1-ii cloves garlic

500ml vegetable stock

Olive oil

Vinegar (white wine or apple cider)

Common salt, pepper, paprika, nutmeg

Optional: fresh or frozen chives

Notes from the chef:

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Preparation before we see:

Boil the potatoes with the pare on, allow cool and then skin of the skin with a modest knife

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Serve with:

Maultaschen (yous can buy packs of 4 or 6 which are ready to put into hot water)… you want app 2 per person, or sausages

A cracking additive is also roasted onions - which you tin too purchase set up to serve...

Thank y'all to guest chef Natalie H !

Fisherman's Pie
Serves 4

450g cod or any white fish but I also include salmon/prawns, or whatever you like. (I tried it once with smoked fish merely didn't like information technology.)

Knob of butter

Salt and pepper

1 teaspoon lemon Juice

i small can sweetcorn, tuckered

175 g cheddar cheese - but you tin can use whatsoever you like.

i teaspoon chopped parsley

Pinch of mustard powder but I utilise any mustard I have!

4 eggs which nosotros will hard eddy.

450 yard potato (this is what the recipe says, but I use 750g as we like a nice thick murphy top)which we will mash with milk, butter,

For the white sauce -

50g butter or margarine

50g plain flour

600 ml milk

Salt and pepper

Earlier we come across if you have your potatoes peeled fix to boil would exist great.

When nosotros have finished putting information technology together pop it in the oven on 200C/ gas vi for most 20 minutes or until the top is aureate.

Serve with whatever vegetables yous fancy!

Thank you to invitee chef Paula K!

Risotto with Saffron, Shrimp & Chorizo - SHOPPING LIST:

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one big onion, or 2 medium/small

olive oil

butter, a "knob"

~ i cup dry white wine ("whatsoever old crap")

pinch saffron (important)

~ 2 cups Arborio rice

~ 200 grams bacon or chorizo or German cured ham/bacon *
~ 2 cups shrimp (15-20 big) *
1.5-2 liters chicken stock (or veg)
1 wedge parmesan cheese
~ 1 cup frozen peas

salt & pepper

* This recipe tin be made with just veg, if desired (if so, especially squeamish with pistachios), and likewise works well if turkey or chicken is used in place of shrimp.

Cheers to guest chef Andy H!

Dutch "Stamppot"
SHOPPING LIST:

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one kg ‚mehlig' kochende potatoes (please peel then earlier)

200 yard Bacon bits (any kind)

Vegetables: different options -

- Endive, y'all tin find it in the salad department

- or Kale (500 gr)

- or winter carrots (600 gr) and onions (400 gr)

Grated cheese, preferably Gouda

one cup milk

butter

Common salt, pepper, nutmeg pulverisation

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Sausages on the side

Gravy

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A hearty Dutch one-pan winter dish, nothing sophisticated.

Give thanks you to guest chef Ivonne v A!

Burgers with Pear-Onion Chutney & Potato  Wedges

SHOPPING LIST:

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150 gr Blue cheese or other cheese of your option

2 onions

2 pears

400-500 gr ground beef

800 gr potatoes

1 Romaine or other salad

Mayonnaise

Balsamic Creme

Garlic
Oil, salt, pepper

Cheers to guest chef Katja D!

dinner-fest!

St. Patrick'south Mean solar day

Shopping List:
Beefiness & Guinness Stew

• 1.3kg (3lbs) stewing beef (rindergulasch)

• 600ml (1 pint) Guinness (bottled better than canned, but either will do)

• 3 carrots

• ii onions

• 1 sprig thyme

• i bay leafage

• one garlic clove

• 1 teaspoon red currant
  jelly (rote johannisbeere)

• 300ml (10 oz) craven or
  beefiness stock

• 1 teaspoon love apple puree

• vegetable oil

• flour

• (optional traditional side: roast or mashed potatoes

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• 60ml (i/iv loving cup) Guinness (or sub more than cream, for non-alcoholic version)

• 120ml (one/2 loving cup) heavy whipping cream (Schlag sahne 30% works fine)

• 115 gr (4 oz) semi-sweet chocolate (Gillian used 70% zartbitter, or whatever % nether... depends on how sweet you similar it)

• ii eggs

• sugar

• pure vanilla extract

Shopping List:
Chocolate & Guinness Mousse

Thank you lot to invitee chefs Pam M and Gillian C!

WÜRSTCHENPFANNE

SHOPPING LIST ​

For four people:

• 1 pack of Brats (the white cooked ones) - at least 1 per person

• Flour

• 2 zucchini

• 1 kg tomatoes

• 3 tablespoons tomato plant paste

• veggie broth, plenty to cover everything (well-nigh 0.5 liters), the powder is fine

• 100ml cream

• Some basil

Thanks to invitee chef Jeannette B!

Spanish Chicken

SHOPPING LIST ​

• ane medium onion, chopped

• 1 carrot

• parsley

• three cloves garlic, chopped/minced

• 1 whole clove garlic

• skin on ane-1.5 kg chicken- thighs or breasts

• 300-400ml craven stock

• 150ml white wine

• 2 bay leaves

• 2 hard boiled eggs

• Cup of White flour( to coat chicken)

• Pinch saffron

• Salt

• Pepper

• 2 slices/chunk of crusty baguette

• 35 grams blanched almonds

Ronan recommends you lot pair the dish with either rice or pocket-sized potatoes.  Also, would be swell if veg is mostly prepped, stock prepared, etc.

Give thanks you lot to invitee chef Ronan C!

one. Put eggs in boiling h2o and boil for 8 mins- then remove and place in a bowl of cold water
2. Oestrus frying pan with a niggling oil and brown craven 3-5 minutes. So place chicken in pot
3. In the same frying pan (using fat from chicken) gently fry chopped garlic for 3 minutes then add chopped onion. Fry on low-med heat until onion is slightly translucent
4. Dust (gentle roofing) the craven with flour
5. Add glass vino and bay leaves to onion in pan, stir then pour over craven, add chopped carrots and boil gently to reduce wine.
six. Add together chicken stock and return to the eddy
7. In frying pan, add almonds, torn crusty bread, chopped garlic and heat gently (non as well hot) for virtually iii minutes.
8. Peel the eggs and separate yolk from the white (you will only demand the yolk)
ix. Put pan mixture (seven) in nutrient processor with the 2 egg yolks and pinch saffron. Full power for sixty seconds (this will thicken the sauce)
10. Add together pan (9) to pot with craven, flavor and place lid on pot, simmer gently for 40 minutes (occasional stir to ensure zippo sticks).
11. Lastly eddy baby potatoes while craven is cooking , keep warm, sprinkle a small-scale bit of olive oil and bounding main common salt over OR simply boil some rice and go on warm.
ENJOY!

Pescado a la Veracruzana
(with margaritas to start!)

SHOPPING Listing:

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- 1 onion (cut in thin slices, julienne)

- 3 cloves of garlic (chopped or minced)

- Olive oil

- 500 grams love apple (diced)

- i cup of tomato puree

- 3 bay leaves

- ½ green pepper and ½ ruby pepper (cut in slices, julienne)

- 40 grams capers

- 100 grams green olives (pitted)

- White wine (drizzle)

- six white fish fillets (usually done with red snapper, but could
employ cod, tilapia or any other white fish)

- Body of water salt and pepper

** The fish is served with white rice every bit a side dish.

Bonus recipe!

Traditional Margaritas!

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Ingredients:

- Tequila or Mezcal

- Orange Liqueur

- Limes

- Sugar

- Table salt

- Water ice

Thank you to guest chef Itziar A!

Spargel-Ei Gratin

Thank you to invitee chef Jeannette B!

SHOPPING Listing:

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- 1 kg white asparagus (don't buy too early)
- 50g butter
- 1/8l  (~one-half loving cup) white wine
- 1/8l (~half cup) water
- half-dozen hard boiled eggs
- 1 shallot
- 20g flour
- 1/8l (~ one-half cup) milk
- 100g small shrimps (peeled, cooked or uncooked)
- about five spoonfuls cut parsley
- 2 Tbsp Crème Fraîche
- a fiddling lemon juice
- 1 egg yolk

- Worcestershire sauce
- pepper, nutmeg, table salt, sugar
- 50g grated  parme san
- butter to grease the pan

Ceviche "Quick and Dirty"

SHOPPING Listing:

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- Yous may use raw white saltwater fish as grouper, cod, halibut, mahi-mahi or hamachi – preferablyfresh as eaten semi-raw (cured with citric acid only all the same with the adventure of leaner) or poached shrimp / mussels /shellfish

- Limes / salt / fresh footing pepper

Boosted ingredients as vegetables tin can be used in different combinations :

- Crimson / yellowish pepper (with a dip of olive oil)

- Cherry tomatoes

- Celery stalks

- Red onion

- Coriander (or parsley if your prefer more than biting)

- Salt / Pepper / Chili (flakes or very very fine diced)

If yous want to use salmon I recommend going with avocado, pepper and onions but, no herbs

I prefer to eat Ceviche with pieces oven roasted Arabic bread with Sumak and / or Zattar to maintain the light merely crisp composition and flavour.

Thank you to guest chef Otto K !

"The Fine pie of modest vegetables"

Shopping list

For the parmesan cream:
100 yard young parmesan
200 ml whole milk
Salt

For the shortbread dough:
100g butter
50g almond powder
100g of flour
3g table salt
ane tsp lavender (optional)
1 egg + 1 yellowish for gilding

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For the vegetables:
4 leap onions
1 dash of olive oil
100 ml of vegetable goop + for finishing
50g peas
8 green asparagus
100g gourmet peas
Some cauliflower (optional)
1⁄four bunch radishes
1 dash of old sherry vinegar
1 garlic clove, peeled and crushed
1 sprig of thyme
Common salt

Thank you to guest chef Valerie D!

Quiche Lorraine

You can use a baking tray (35 10 40 cm) or a circular quiche form 26 cm diameter.

The amounts for both sizes are mentioned beneath.

You'll demand:

Flour 500g/230g
Eggs 12/6
Butter 250g/115g
Bacon bits 375g/170g
Leek 1/a tertiary (or i-2 onions)
Olive oil 1Tbs/1tsp
Grated cheese (pref. Gruyere) 309g/140g
Schlagsahne (unsweetened)  600ml/280ml

Thank you lot to guest chef Veronique !

Oma Otila'southward

Geschmelzte Curry Brotsuppe

Ingredients:

   Quantities PER Person

• ii slices Graubrot / Rye Bread dry & one-time cut into pocket-sized pieces

• 100 gram sliced onion

• 50 gram of Butter

• Fresh parsley

• 200ml Chicken or beef stock / boullion (instant cubes volition exercise)

• Salt & pepper to season the bread

• Curry for the soup

• Fresh parsley

• ane egg

​

Cheers to guest chef Otto K !

Instructions:

2 pots are needed for this recipe.

Pot 1 :   Bring water to a boil, add burgoo, set aside

Pot two :   Sauté onions until soft and fragrant for 4 minutes

Then increase the temperature to high and brown onions for another ii minutes. Reduce heat, add curry powder, brown slightly, transfer burgoo into pot two with the onion and go out on the stove with niggling rut to deduce, flavor mildly.

Pot 1 :  Cook & estrus butter, roast bread crumbs until crispy (not burned)

            Season with common salt & pepper, take off rut, add 50% of parsley, mix and

            set bated

Pot two:   Add the beaten egg into soup, switch off heat.

Additional meat or vegetables can be added . . . whatever is left in your fridge.

Adjust breadstuff in deep plate or soup terrine, cascade soup over bread, little parsley on superlative. Guten Appetit!

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Butter Chicken

Ingredients for a family unit of 4:

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500 grams boneless, skinless chicken thighs or breasts

ane large yellow onion

two tablespoons butter

one tablespoon fresh grated ginger

1 tablespoon fresh minced garlic

ane can love apple puree (Polpa di Pomodoro)

2 tablespoons love apple paste (Tomatenmark)

1-2 teaspoons reddish chili powder

two teaspoons Garam masala

one/2 teaspoon turmeric powder

Salt

Unsweetened cream (schlag sahne or rahm)

Fresh chopped cilantro

Serve with plain white rice or naan (https://rasamalaysia.com/naan)

A salad:

Salad: chopped tomatoes, cucumbers, cilantro and red onions, with lemon, salt

Raita: plain Greek yogurt, water, salt, grated cucumber, chopped cilantro

Thanks to guest chef Sayali R!

1. Cut the craven into 1-two inch pieces and identify in a bowl. Add 2 tablespoons of plain Greek yogurt, 1/ii teaspoon turmeric powder, 1/2-ane teaspoon red chili powder and juice of about ane/2 lemon. Mix well, and coat all chicken pieces evenly, and let sit while prepping the adjacent step.

2. Blenderize the onion, ginger and garlic together to a smoothen paste.

3. Estrus two tablespoons of butter in a large pot/dutch oven  (LeCrouset works cracking!)

four. Saute the blenderized onion/ginger/garlic paste until fragrant

five. Add one/2 teaspoon of turmeric pulverization, and ane/ii teaspoon of scarlet chili powder and stir for some other 3-five minutes

6. Add together the marinated chicken, and cook for 5-7 minutes- searing/browning the chicken pieces from all sides

seven. Add about one cup of the smooth lycopersicon esculentum sauce, and nigh 1 loving cup of h2o. If you lot have cooked whole tomatoes, stewed tomato chunks, rapidly blenderize before adding to the chicken, and then that the whole sauce will be smooth

8. Continue to cook for another 7-10 minutes, the sauce should be bubbling, and the chicken should be fully cooked through.

9.Lower the rut, and add together 1-2 tablespoons of lycopersicon esculentum paste, two tablespoons of Garam masala, and salt (1-2 teaspoons)

x. After turning off the heat, add together a splash of foam or coconut milk and garnish with fresh chopped cilantro (koriander)

Parsnip Soup

with caramalized onions and apples

Shopping list:

For four people:

800g parsnips (Pastinaken)
2 bigger apples
2 onions
200ml cream (Schlagsahne)
Veggie stock pulverisation (Gemüsebrühe every bit a powder or cube)
Chives
one liter h2o

For the croutons:
Kastenweissbrot, white bread/toast
Olive oil
Herbs

Picture from www.bosskitchen.com

Thank you to guest chef Jeannette B !

Mumbai Pav Bhaji

Ingredients:

Fresh:

500 gr white/yellow potatoes

500 gr Scarlet onion

500 gr Tomatoes (or i.5 cans of crushed canned tomatoes)

300 gr  cauliflower

300 gr of carrots

1 red bell pepper

60 gr green peas (frozen is fine)

1 full stuck of Garlic

two,5 cm (1 inch) of Ginger

1 big lemon

Agglomeration of cilantro/fresh coriander leaves

Spices:

2-3 tsp of Pav Bhaji Masala (Everest PavBhaji Masala or MDH pavbhaji masala both on Amazon)

one tsp Paprika pulverization

Table salt

Other:

250 gr butter

3-4 tbsp olive oil

Breadstuff: Get the Burger buns or whatever soft and fluffy loaf

Thank you to guest chef Pooja K !

Chicken & Hanukkah Latkes

Ingredients for the craven:

i/3 cup honey
i/4 loving cup low sodium soy sauce
2 tbsp cooking oil, vegetable oil or canola oil
4 big garlic cloves minced
1 tbsp white vinegar (apple cider or rice wine vinegar)
one tsp sesame oil (optional)
3/iv tsp fresh minced ginger
2 i/2 pounds (1,5 kg) chicken thighs (skinless, boneless)
Table salt and pepper to flavor
Sour cream (or plain yoghurt/crème Fraîche)
Fresh chopped parsley to garnish

Ingredients for the Latkes:

5-7 potatoes, peeled and coarsley grated
1-2 red onions also grated
1-2 eggs
Flour (or stale staff of life crumbs)
Dill, salt and pepper
Apple sauce

Thank you to our guest chef LANA B !

Mushroom Tart

Chaff:
1 cup (140g) all- purpose flour
1/four cup (30g) yellow cornmeal
six tablespoons (85g) butter
1/four tsp table salt
1 egg ( can be omitted to make the whole recipe vegetarian)

Filling:
Butter and olive oil
2 medium shallots
ane garlic clove
600-700 grams of mixed mushrooms- brown, cremini, shiitake etc
Thyme- fresh or dried
60 g marscapone or ricotta cheese
one/4 cup milk or foam
two eggs ( besides tin exist omitted, by increasing milk/ cream and cheeses)
1/2 loving cup Parmesan

Mushrooms can be replaced past butternut squash and sweet onions or potatoes and leeks.

Thank you to guest chef Sayali R!

Asian Glazed Salmon & Couscous

Ingredients:
Salmon (enough for your family unit!)
½ cup brown sugar (soft/fine)
1/3 cup soy sauce
2 Tbsp Hoisin
2 Tbsp minced ginger root
1 tsp minced garlic
ane Tbsp fresh lime juice
Dried ruby-red pepper flakes

Couscous
Stock of your option
1/3 of a blood-red pepper (optional, but nice)

Veggie sides of your choice

Thank you to guest chef Gillian H !

St.Patrick's Mean solar day dishes
past Pam Mc Guinness!
March 15th

Root vegetable
Ingredients:
1 onion peeled and chopped
50g butter
2 potatoes peeled and chopped
2 celery stalks chopped
2 leeks done and chopped
iv carrots peeled and chopped
1 parsnip peeled and chopped
one litre of vegetable stock
4 tsp double foam or crème fraîche
1 tsp chopped parsley

Irish Brown Soda Bread
Ingredients:
350g Whole-Meal Flour
125g Potent White Flour
1 tsp common salt
two tsp Bicarb Soda / Staff of life Soda
25g Butter
300ml Buttermilk

Rocky Road Block
Ingredients:
114g Dark/semisweet chocolate
2 tbsp Cocoa
2tbsp Gilt Syrup
two tbsp fine saccharide
227g unsalted butter
114g Maltesers
114g Milk chocolate & White chocolate buttons
227g Digestive biscuits
114g marshmallows

Salmon Wellington

butter

iii cloves garlic, chopped

2 medium onions, chopped

200 grams fresh spinach

1 teaspoon  common salt, for spinach

1 teaspoon  pepper, for spinach

1 cup  breadcrumbs

1.five boxes Philadelphia cream cheese (~250 grams)

¼ cup  shredded parmesan cheese (30 g)

2 branches fresh dill, chopped

i.5 sheet puff pastry, softened to room temperature

2 salmon fillet, skin off (about 400 grams in total)

ane teaspoon  table salt, for salmon

1 teaspoon  pepper, for salmon

one egg, beaten

Very practiced with a green salad (e.g. Feldsalat) as a side

Thank you to guest chef Chiara B!

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Source: https://www.pta-bbis.de/ctarchive

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