• 43% vitlökspulver
• 29% torkade örter (persilja, basilika, oregano, rosmarin, timjan)
• salt
• citronskal

• 2 tsk paprikapulver
• 1 tsk chilipulver
• 1 tsk salt
• ½ tsk oregano
• ½ tsk basilika
• ½ tsk salvia
• ½ tsk vitlökspulver

• 1 Cauliflower (Gobi) medium, rinsed & cut into florets (about 1.25 lbs or 4 cups)
• 1 Potato cut into small cubes (about 1 cup)
• 2 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1 Green Chili Pepper slit into two (optional)
• ½ Onion small, diced (about ½ cup)
• 1 Tomato large, chopped (about 1 cup)
• ½ tablespoon Ginger minced
• ½ tablespoon Garlic minced
• 1 teaspoon Dry Mango powder (Amchur) or Lemon juice
• Cilantro to garnish
• ½ teaspoon Ground Turmeric (Haldi powder)
• ½ teaspoon Cayenne or Red chili powder (preferably kashmiri red chili powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
• ½ teaspoon Garam Masala
• 1 teaspoon Salt adjust to taste

1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds.
2. Add diced onions, ginger and garlic paste. Stir them.
3. Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked.
4. Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add ⅛ cup water to deglaze the pot. Press Cancel and close the instant pot lid.
5. Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure.
6. When the instant pot beeps, quick release the pressure manually.
7. Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served.

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 pounds red snapper (or cod or pollock) fillets
• 250g cooked medium shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 165C.
2. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp. Pour white sauce over shrimp. Sprinkle with grated cheese.
4. Bake, uncovered, for 20 to 25 minutes.

• 750g pounds boneless beef chuck roast, well trimmed and sliced into thin strips
• Fresh ground pepper
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons sesame oil
• 1/8 teaspoon red pepper flakes
• 500g broccoli florets, diced into bite-size pieces
• 3 tablespoons water
• 3 tablespoons cornstarch
• Cooked rice, for serving
• Toasted sesame seeds for garnish, optional

1. Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
2. Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
3. Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
4. Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
5. While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
6. When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
7. In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
8. Serve over hot, cooked rice and garnish with sesame seeds.

• 250 gramos de bistec de res, cortado en tiras
• 500 gramos de brócoli
• 4 zanahorias
• 4 cucharadas de jugo Maggi
• 4 cucharadas de salsa inglesa
• 1 taza de cebolla, fileteada
• 1 taza de champiñon blanco, en rodajas
• 1 taza de agua
• 1 cucharada de aceite de girasol

1. Colocar el brócoli, la zanahoria, los champiñones a cocción con 1 taza de agua y dejar 15 minutos hasta que la verdura este suave.
2. Freír en un sartén la cebolla con una cucharada de aceite y una vez sazonada poner a freír la carne con el jugo maggi y la salsa inglesa. Una vez que este cocida la carne agregar la verdura escurrida, y revolver, dejar sazonar 5 minutos y listo…!!

• 1 tbsp olive oil
• 4 rashers smoked streaky bacon, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves finely chopped
• 2-3 sprigs rosemary leaves picked and finely chopped
• 500g beef mince
• 2 x 400g tins plum tomatoes
• small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
• 1 tsp dried oregano
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 1 beef stock cube
• 1 red chilli deseeded and finely chopped (optional)
• 125ml red wine
• 6 cherry tomatoes sliced in half
• 75g parmesan grated, plus extra to serve
• 400g spaghetti
• crusty bread to serve (optional)

1. All of this can be done in the Instant Pot (cook sauce for 30 minutes).
2. Put a large saucepan on a medium heat and add 1 tbsp olive oil.
3. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
4. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
5. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
6. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
7. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
8. Add the 75g grated parmesan, check the seasoning and stir.
9. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
10. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

• 300 g. de pechuga de pollo (entera)
• 1 cebolla
• 1 pimiento rojo
• 1 pimiento verde
• 2 aguacates
• 1 tomate
• 1 lima
• 1 taco de queso cheddar (para rallar)
• 1 cucharada de Mix de especias mexicanas
• Salsa picante (al gusto)
• 4 tortillas mexicanas de trigo grandes (ya precocinadas)
• Aceite de oliva virgen extra
• Sal

1. Comenzamos por cocer la pechuga de pollo, durante 20 minutos. Pasado el tiempo, retiramos y reservamos. Para que se vaya enfriando.
2. Mientras, vamos a preparar el guacamole. Cortamos los aguacates en mitades, retiramos el hueso central y con la ayuda de una cuchara, quitamos fácilmente la parte carnosa. Pasamos a un mortero, machacamos con suavidad, hasta conseguir una textura cremosa.
3. Picamos la cebolla en “brunoise” fina. Los tomates en dados pequeños, de similar tamaño. Añadimos al aguacate, salamos al gusto, exprimimos el zumo de la lima. Mezclamos bien. Reservamos para más adelante, cuando montemos los burritos.
4. Cortamos la cebolla en juliana, y los pimientos en tiras de similar tamaño y grosor. En una sartén, con un poco de aceite de oliva virgen extra, salteamos a fuego alto un par de minutos. salamos al gusto.
5. Bajamos a fuego medio, añadimos un poco más de aceite y seguimos cocinando otros 5 minutos. Queremos una textura crujiente pero que también estén bien cocinadas las verduras.
6. Desmenuzamos el pollo con la ayuda de las manos. Incorporamos a la sartén, mezclamos y rehogamos a fuego medio. Añadimos 1 cucharada del mix de especias mexicanas, más un poco de salsa picante (al gusto). Mezclamos de nuevo. Seguimos cocinando unos 5 minutos a fuego medio.
7. Calentamos las tortillas de trigo (que ya vienen precocinadas), en una sartén amplia o en el microondas. Con un minuto por cada lado es suficiente. De todas maneras, mirad las instrucciones del paquete.
8. Para el montaje del burrito, colocamos una base de relleno de la sartén, seguimos con el guacamole y finalmente rallamos queso. Con las manos, cerramos la tortilla haciendo un paquete.
9. Para presentar en la mesa, cortamos los burritos por la mitad. Acompañamos de salsa picante, en un cuenco, por si alguien quiere darle más alegría al plato.
10. La mayoría de los platos de la cocina Tex-Mex es recomendable que se consuman recién hechos. Para que no se enfríe la tortilla y el relleno, un punto importante para disfrutar de estas elaboraciones.
11. El guacamole, lo he hecho en este caso sin cilantro, que sería con la receta más puritana. Podéis incluir una pequeña cantidad si os gusta mucho, pero no he querido que su intenso sabor monopolizará el relleno. Lo mismo os digo con la salsa picante, echad la cantidad que queráis en función de vuestros gustos.

• 400g Canned Tomatoes
• 5-6 cloves Garlic
• 1-2 teaspoons Minced Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 500g Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 120g butter cut into cubes, (use coconut oil if dairy free)
• 120g Heavy Cream, (use full-fat coconut milk if dairy free)
• 1 teaspoon Garam Masala
• 1/4-1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles
10. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
11. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

• 2 tablespoons olive oil
• 1 shallot (or small onion), diced
• 1 red bell pepper, cut into small chunks
• 1 green bell pepper, cut into small chunks
• 3 green scallions, cut into small chunks
• 3 cloves garlic, chopped
• 2 cups chicken stock, (divided)
• 1 tablespoon tomato paste
• 2 teaspoon Cajun seasoning, (more to season chicken)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¾ teaspoon sea salt
• 1.5 cup jasmine or basmati white rice, (rinsed several times)
• 1 pound chicken breast, (cut in strips)
• Salt and pepper, (to season chicken)
• Dried Oregano Seasoning, (to season chicken)

1. Preheat Instant Pot by pressing the “sauté” button.
2. Sautéing Veggies: Once IP is hot, add olive oil and then add chopped shallot, red and green bell peppers, scallions, garlic and sauté for 2-3 minutes.
3. Deglaze : MANDATORY STEP! Next add ¼ cup of chicken stock to deglaze the bottom of the Instant Pot, making sure no bits and pieces are stuck to the bottom. This will ensure that nothing is stuck on the bottom to prevent BURN Warning. DO IT VERY WELL – BE GENEROUS WHEN DEGLAZING.
4. Next add remaining chicken stock, tomato paste, Cajun seasoning, onion powder, garlic powder and sea salt. Mix and stir to combine and to make sure nothing is stuck to the bottom.
5. Now add rinsed rice and make sure it’s submerged into the liquid.
6. Add sliced chicken and season it generously with salt, pepper, Cajun seasoning and Oregano (or Italian Seasoning) right in the pot.
7. Then IMMEDIATELY close lid (IMPORTANT!) to avoid water from evaporating. Lock the lid and put valve to Sealing position.
8. Push Pressure Cook (this button is also called Manual on some models), set to High Pressure and set the time on the digital display for 8 minutes .
9. Pressure Release Method: When the time is up, use 10 minutes of natural pressure release: put the wet towel over the lid, move your face and body away from the lid and move the valve from Sealing to Venting .
10. If not using a towel, you will see a straight line of steam shooting vertically from the lid into the sealing, which perfectly normal. Wait until all the steam is out and until the red pin drops, then open the lid.
11. Shred the chicken strips with the fork and stir to combine with the rice. Taste an adjust the seasoning at this point.

• 250g turkey breast
• 250g broccoli
• 100g cashew nuts
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 pinch of pepper
• 1 teaspoon ginger root

1. Cut the turkey breast into 2 cm cubes. Wash the broccoli and cut it into small florets using a knife. Mix together the turkey breast, broccoli, and cashew nuts in a bowl. Add freshly grated ginger root, soy sauce, sesame oil to the bowl and season with pepper. Transfer all the ingredients into the Airfryer basket.
2. Bake at 180C for 9 minutes.
3. Serve warm over rice, couscous, or with some whole grain bread.

• 500g boneless skinless chicken breast or thighs, cut into 1-inch bites sized pieces
• 250g broccoli, cut into florets (1-2 cups)
• 1/2 medium onion, sliced thick
• 3 Tablespoons (45ml) olive oil or grape seed oil
• 1/2 teaspoon (2.5ml) garlic powder
• 1 Tablespoon (15ml) fresh minced ginger
• 1 Tablespoon (15ml) low sodium soy sauce, or to taste (use Tamari for Gluten Free)
• 1 Tablespoon (15ml) rice vinegar (use distilled white vinegar for Gluten Free)
• 1 teaspoon (5ml) sesame oil
• 2 teaspoons (10ml) hot sauce (optional)
• 1/2 teaspoon sea salt, or to taste
• black pepper, to taste
• serve with lemon wedges, optional

1. Make the Marinade: In a bowl, combine oil, garlic powder, ginger, soy sauce, rice vinegar, sesame oil, optional hot sauce, salt, and pepper.
2. Place the chicken in one bowl. Place the broccoli and onions in another. Divide the marinade between the two bowls, stirring to coat each completely.
3. Air Fry: Add just the chicken to the air fryer basket/tray. Air Fry at 380°F/195°C for 10 minutes. Stir in the broccoli and onions with the chicken (make sure to include all the marinade). Continue to Air Fry at 380°F/195°C for 8-10 minutes, or until the chicken is cooked through. Make sure to stir halfway through cooking so broccoli gets cooked evenly.
4. Add additional salt and pepper, to taste. Squeeze optional fresh lemon juice on top and serve warm.
5. In a large bowl, combine chicken, broccoli and onion. Toss ingredients together.
6. Make the Marinade: In a bowl, combine oil, garlic powder, ginger, soy sauce, rice vinegar, sesame oil, optional hot sauce, salt, and pepper. Add the chicken, broccoli and onions to the marinade. Stir thoroughly to combine the marinade with chicken, broccoli and onions.
7. Air Fry : Add ingredients to air fryer basket/tray. Air Fry 380°F/195°C for 16-20 minutes, shaking and gently tossing halfway through cooking. Make sure to toss so that everything cooks evenly. Check chicken to make sure it’s cooked through. If not, cook for additional 3-5 minutes.
8. Add additional salt and pepper, to taste. Squeeze fresh lemon juice on top and serve warm.

For Vindaloo paste

• 5 Whole Dried Kashmiri Red Chili Pepper
• 2 tablespoon Coriander Seeds
• 5 Cloves (Laung)
• 1 inch Cinnamon (Dalchini)
• 3 Green Cardamom (Elaichi)
• ¼ teaspoon Black Peppercorns
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Black Mustard Seeds (Rai)
• 8 cloves Garlic
• 1 inch Ginger
• 2 tablespoon Vinegar. I used rice vinegar. White vinegar will work too.
• 1 tablespoon Tamarind paste
• ¾ cup Water

For the curry

• 1 lb Chicken thighs, boneless and skinless, cut into 2 inch pieces
• 4 tablespoon Oil
• 2 cups Onions diced
• ½ teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Salt to taste
• 1 teaspoon Brown Sugar
• ¼ cup Water
• Cilantro to garnish

1. Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
2. Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
3. Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
4. Add ¾ cup water and grind to a smooth paste.
5. In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.
6. Start the pressure cooker in sauté mode and heat oil in it.
7. Add onions and saute for about 4 minutes until they turn golden brown.
8. Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
9. Mix in any remaining vindaloo paste from the marinade in ¼ cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
10. Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.
11. Add brown sugar and stir in the curry.
12. Garnish with cilantro and serve hot with rice, naan or roti.

• 750g pound ground beef
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 cans (540ml/19oz) red kidney beans, drained and rinsed
• 3 tablespoons (49g) tomato paste
• 800g crushed tomatoes
• 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
• 1 tablespoon (6g) cumin seed, ground
• 1 teaspoon (1g) dried oregano
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) apple cider vinegar (optional)
• Brown sugar, kosher salt, black pepper to taste
• 1 cup (250ml) unsalted chicken stock
• 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
• 1 tablespoon (15ml) regular soy sauce
• 1 teaspoon (2.5g) unsweetened cocoa powder
• Lime
• Sour cream
• Jalapeno pepper, diced and seeded
• Green onions
• Cheddar cheese

1. Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT. Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
2. Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
3. Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
4. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
5. Pressure Cook Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
6. Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional : Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
7. Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~

• 1 kg högrev, i tärningar
• 2.5 msk vetemjöl
• 3 msk olja
• 1 flaska flaska öl av lagertyp
• 1 msk tomatpuré
• 1 fp tomatkross
• 4 klyftor vitlöksklyftor, pressade
• 2 st jalapeños, tärnade, kärnhus borttaget
• 1 tsk chipotlepulver
• 2 tsk spiskummin
• 2 st lagerblad
• 1 dl bbq-sås
• 1 fp svarta bönor
• 1 fp vetetortillas
• 1 fp gräddfil
• 150 g riven texmex ost
• 1 påse nachochips
• 1 burk guacamole

1. Blanda mjölet med högreven.
2. Hetta upp oljan i en gjutjärnspanna. Bryn köttet. Tillsätt alla ingredienser utom bönorna. Täck med vatten och sjud ca 2 timmar (or in instant pot for 35 minutes).
3. Tillsätt bönorna och smaka av med salt och peppar.
4. Servera med tortillas, riven ost, tomatsalsa, nachos och guacamole.

• 4 frozen salmon filets
• Dukkha
• Matvete
• Broccoli
• Onion
• Paprika
• Zucchini

1. Chop up the vegetables in chunks. Sprinkle with oil, season with salt and pepper.
2. Springle Dukkha over salmon fillets
3. Add vegetables into airfryer basket. Add salmon with stacking rack ontop of vegetables. Cook for 25 minutes at 180C.
4. Cook the matvete according to package instructions.
5. Mix fried vegetables with cooked matvete.

• 4 boneless skinless chicken breasts - thighs also work fine
• salt and pepper
• 1 teaspoon Herbs de Provence - or Italian seasoning
• 1 tablespoon butter
• 1 tablespoon oil
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 8 ounces mushrooms - sliced (about 1 cup sliced mushrooms)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper - or a pinch of ground black pepper
• 2-3 tablespoons parmesan cheese - freshly grated, see note

1. Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
2. In instant pot (saute), combine oil and butter over medium-high heat.
3. Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
4. In instant pot (saute), begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
5. Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Turn off saute.
6. Return chicken to instant pot. Spoon sauce over the chicken. Cook chicken in instant pot for 12 minutes.
7. Spoon the mushroom sauce over the chicken and serve.

• 2 cups of rice
• 500g minced meat
• 1 onion
• 3 garlic cloves
• Sunflower oil or similar
• Tomato concentrate
• 2 soup cubes (beef or chicken)
• Paprika powder (sweet and hot), to taste but plenty
• Parmesan cheese

1. Turn on the Saute function on the Instant Pot and add some oil.
2. Chop the onion and garlic into small cubes.
3. Saute until soft, add the beef. Saute until brown.
4. Add tomato concentrate to taste, salt and pepper. Mix well.
5. Add the rice and water (amount according to rice cooking instruction of Instant Pot)
6. Add paprika powder and soup cubes. Mix well.
7. Cook rice according to Instant Pot instructions (depending on type of rice).
8. Serve with grated Parmesan.

• 2 boneless and skinless chicken breasts, halved horizontally to make 4 fillets
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 4 tablespoons flour, for dredging
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 brown shallot, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine, or chicken broth
• 1-2 tablespoons Dijon mustard
• 3/4 cup chicken broth
• 1 teaspoon fresh chopped tarragon leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon fresh chopped rosemary leaves
• 1/2 cup heavy cream, (thickened cream)
• Salt and cracked black pepper, to taste

1. Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
2. Heat the butter and olive oil in a large pan or skillet over medium-high heat.
3. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
4. Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
5. Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
6. Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
7. Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
8. Serve chicken with sauce.

• 1 gul lök
• 2 vitlöksklyftor
• 2 msk olivolja
• 2 burkar hela tomater (à 400 g)
• 1 msk konc grönsaksfond
• 3 dl vatten
• 1 tsk salt
• 500 g kalvfärs
• 1 ägg
• 1 tsk finrivet citronskal
• 1 dl hackad basilika
• 1 dl finriven parmesan
• 3/4 tsk salt
• 1/2 tsk svartpeppar
• 4 port spaghetti (4 port motsvarar ca 300 g)

1. Tomatsås: Skala och finhacka lök och vitlök. Stek i oljan på medelvärme tills den mjuknar. Tillsätt tomaterna, fond och vatten. Låt koka på svag värme under lock ca 30 minuter. Mixa slät och krydda med salt.
2. Sätt på en kastrull med vatten till pastan.
3. Blanda kalvfärs med ägg, citronskal, basilika, parmesan, salt och peppar. Rulla till ca 25 bullar (för 4 port) med oljade händer. Lägg ner frikadellerna i tomatsåsen och låt sjuda ca 10 minuter.
4. Koka spaghettin enligt anvisning på förpackningen. Servera frikadellerna i tomatsås med pastan. Toppa gärna med parmesan och basilika.

• 2 EL Butterschmalz
• 4 große Zwiebel(n), gewürfelt
• 2 EL Tomatenmark
• 1 Karotte(n), gewürfelt
• 50 g Knollensellerie, gewürfelt
• 0,25 Liter Rotwein
• 1 kg Rindfleisch, gewürfelt
• 300 ml Rinderbrühe
• 1 TL gehäuft Paprikapulver, edelsüßes
• 1 TL, gehäuft Paprikapulver, rosenscharfes
• Salz und Pfeffer
• 2 Lorbeerblätter
• ev. Saucenbinder

Die Zwiebeln in 0,5 cm große Würfel schneiden, Karotte und Sellerie würfeln. Alles in 2 EL Butterschmalz kräftig anbraten. Tomatenmark zugeben und andünsten bis sich eine homogene Masse bildet, das Mark darf ruhig ein bisschen ansetzen. Paprikapulver kurz mitrösten (Vorsicht, darf nicht verbrennen!). Mit dem Rotwein und der Brühe ablöschen und zum Kochen bringen. Jetzt erst das gewürfelte Fleisch dazu geben, wieder aufkochen und bei kleiner Hitze mit den Lorbeerblättern ca. 2 Stunden köcheln lassen (Instant Pot: 30 minutes)

Durch das Gemüse ist es normalerweise nicht nötig, die Sauce zu binden. Wenn sie allerdings zu flüssig ist, kann man das Gulasch mit 1 EL in kaltem Wasser aufgelöstem Stärkemehl andicken. Dann noch abschmecken mit Salz und Pfeffer. Die Lorbeerblätter fische ich nach Möglichkeit vor dem Servieren raus.

Dies ist ein Grundrezept für Gulasch, man kann es wunderbar abwandeln, indem man z. B. eine halbe Stunde vor Ende der Garzeit noch Sahne, Kartoffeln und/oder Paprikaschoten zugibt. Ich gebe auch immer noch Knoblauch dazu, den mochte aber meine Oma nicht.

Dazu schmecken Knödel jeglicher Art, Kartoffeln oder Nudeln. Und Polenta.

• 2 boneless skinless chicken breasts
• 8 to 10 slices mozzarella cheese
• 5 to 6 grape tomatoes; sliced in half
• Fresh basil leaves
• 2 teaspoons Italian seasoning
• Salt and Pepper
• 2 teaspoons olive oil

1. Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through being careful not to cut all the way through.
2. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
3. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
4. Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
5. Brush each chicken breast with olive oil.
6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
7. Bake in a preheated 200 degree oven for 30 minutes or until the internal temperature of the chicken reaches 70 degrees.

Salmon

• 1/4 cup honey
• 2 tablespoons light soy sauce
• 1 tablespoon neutral oil
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• salt
• 1.5 lbs skin off sockeye salmon

Spaghetti Lo Mein

• 1/2 cup chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons sugar
• freshly ground pepper, to taste
• 1 lb spaghetti
• 1 tablespoon oil
• 4 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 1 small carrot, julienned
• 2 cups snow peas
• 2-3 cups thinly sliced napa cabbage
• thinly sliced green onions, to finish
• toasted sesame seeds, to finish

1. Heat the oven to 275°F.
2. Mince all of the garlic and prep all of the vegetables so that you’re ready to cook. Bring a large pot of salted water to boil over high heat.
3. In a small bowl, whisk together the honey garlic sauce for the salmon: honey, light soy sauce, neutral oil, toasted sesame oil, and garlic.
4. Spread out half of the honey garlic mix in a roasting pan or dish. Lightly season the salmon with salt on both sides, then place on top of the sauce. Evenly spread the remaining sauce on top. Bake for 30 minutes.
5. While the salmon is baking, cook the spaghetti according to the package. As it’s cooking, whisk together the lo mein sauce ingredients: chicken stock, soy sauces, toasted sesame oil, sugar, and a generous amount of pepper.
6. When the spaghetti is done, drain well. Heat up 1 tablespoon of oil in a very large skillet or wok over medium heat. Add the garlic and stir, for about 30 seconds. Add the mushrooms and cook, without stirring until slightly caramelized, about 2-3 minutes. Toss and continue to cook. Add the carrots, snow peas and napa cabbage. Cook until brightly colored and tender, about 2 minutes, stirring occasionally. Add the spaghetti to the pan and toss. Stir in the sauce and mix until combined.
7. By this time, the 30 minutes for the salmon should be up. At the 30 minute mark, try to flake the salmon with a spoon – it should flake easily and if it does, it’s done. if you can’t easily do so, leave it in for another 5 minutes.
8. Divide the lo mein evenly amongst meal prep containers. Flake the salmon into 2″ chunks with a spoon and divide evenly on top of the lo mein. Sprinkle on green onions and toasted sesame seeds. You have meals for a week!

Köttbullar

• 1 st Gul lök
• 1 st Ägg
• 500 g Köttfärs - Bland
• 1 dl Ströbröd
• 1.5 dl Mjölk
• 2 msk Mat & Bak Smör
• 2 msk Kalvfond Buljong
• 1 msk Olivolja
• 1 msk Mat & Bak Smör
• 1 tsk Senap Dijon
• 0.5 tsk Salt Fint
• 2 krm Svartpeppar Malen
• 2 krm Kryddpeppar Malen

Inlagd gurka

• 0.5 st Gurka
• 1.5 dl Vatten
• 0.5 dl Ättiksprit
• 0.5 dl Strösocker

Potatismos

• 800 g Potatis Mjölig
• 50 g Mat & Bak Smör
• 2 dl Mjölk
• 0.5 tsk Salt Fint
• 1 krm Salt Fint
• 1 krm Svartpeppar Malen

Tillbehör

• 200 g Rårörda Lingon

1. Inlagd gurka: Skiva gurkan tunt och lägg den i en skål. Koka upp vatten, ättika och socker i en kastrull. Låt svalna och slå sedan lagen över gurkan. Låt dra i ca 1 tim.
2. Potatismos: Skala potatisen och koka den mjuk i saltat vatten.
3. Köttbullar: Skala och finhacka lök och stek den mjuk i smör i en panna.
4. Vispa samman ströbröd, mjölk, ägg, kalvfond och senap i en skål och låt svälla i 5 min. 5. Tillsätt färs, stekt lök, salt, peppar och kryddpeppar i skålen och blanda om till en jämn smet.
5. Rulla medelstora köttbullar och lägg dem på en ren skärbräda. Stek köttbullarna runt om i olja och smör i ca 6-7 min.
6. Potatismos: Sila av potatisvattnet och tillsätt mjölk och smör till den kokta potatisen. Vispa ihop till ett mos och smaka av med salt och peppar.

Servera köttbullarna med potatismos, inlagd gurka och rårörda lingon.

4 bitar MSC-märkt torsk à 175 g

Rimlag:

• 1l vatten
• 1 dl salt

Buljong:

• 1½ vatten
• 1 dl vitt vin
• 1 skivad morot
• 1 klyftad gul lök
• 1 bit rotselleri
• 1 lagerblad
• 5 vitpepparkorn
• 2 msk salt

Äggsås:

• 4 dl vatten
• 1 fiskbuljongtärning
• 2 msk smör
• 2 msk vetemjöl
• 3 dl matlagningsgrädde
• 4 tämode hårdkokta ägg
• 1 kruka finhackad persilja
• vitpeppar

Tillbehör:

• kokt potatis
• 4 citronklyftor
• 150 g sockerärtor
• 300 g skalade nordhavsräkor

1. Skär fisken i portionsbitar.
2. Blanda samman rimlagen och lägg i fiskskivorna. Låt ligga ca 15 minuter.
3. Aggsås: Koka samman vatten och buljongtärning. Smält smöret i en kastrull och vispa ner vetemjölet. Häll i buljongen under omrörning och sedan grädden. Sjud under omrörning ca 5 minuter. Smaka av med vitpeppar.
4. Buljong: Häll vatten i en kastrull, lägg i grönsaker och kryddor och lát koka upp och sjud ca 5 minuter.
5. Lägg ner fiskbitarna i buljongen. Lägg på ett lock och dra kastrullen från plattan. Låt stå ca. 10 minuter. Lyft ur fisken och servera med kokt potatis, sockerärtor, sås, hackat ägg, räkor och citron.

Deg:

• 50 g smör eller margarin
• 3 dl vetemjöl
• 1 dl kvarg (10 %)
• 3 msk kallt vatten

Fyllning:

• 500 g nötfärs
• 1 msk smör eller margarin
• 2 tsk taco kryddmix
• 1 dl vatten
• 2 dl crème fraiche med paprika & chili
• 250 g körsbärstomater
• 2 - 2 1/2 dl riven ost
• sallad

1. Hacka samman matfettet skuret i mindre bitar med mjölet till en grynig massa. Tillsätt kvarg och vatten. Arbeta snabbt ihop till en deg.
2. Kavla eller tryck ut degen i en pajform ca 28 cm i diameter (för 4 port). Nagga degen med en gaffel. Ställ formen i kylskåp ca 30 minuter.
3. Sätt ugnen på 225C
4. Fögrädda pajskalet mitt i ugnen ca 15 minuter.
5. Bryn köttfärsen i matfettet. Tillsätt tacokrydda och vatten. Rör om och låt sjuda på svag värme tills vattnet nästan kokat in. Rör i creme fraichen och sjud några minuter till.
6. Fyll pajskalet med färsfyllningen. Halvera körsbärstomaterna och fördela ovanpå pajen. Strö över osten.
7. Grädda mitt i ugnen ca 20 minuter.
8. Till servering: Servera pajen med sallad.

• 1 fläskfilé, ca 500 g
• 2-3 chorizo (eller annan stark korv)
• 1 msk smör & rapsolja
• 2 tsk mejram
• 1 ½ tsk salt
• 2 krm svartpeppar
• 1 msk vetemjöl
• 5 dl matlagningsgrädde
• 1 köttbuljongtärning
• 1 liten burk syltlök
• 1 dl svarta oliver
• 1 dl cornichons
• 2 röda paprikor
• 4 port kokt ris

1. Putsa och skär fläskfilén i skivor. Skiva korven. Bryn kött och korv i lite smör.
2. Krydda med mejram, salt och peppar. Strö över mjölet. Häll på grädde. Tillsätt buljong-tärningen och låt koka ca 10 minuter. Tillsätt därefter syltlök, oliver, cornichons och paprika. Smaka av med spad från syltlöken.
3. Servera med pressad potatis eller vildris och ett gott bröd.

• 700 g högrev i bit
• 1 tsk spiskummin
• 1 tsk paprikapulver
• 1 tsk salt
• 1 tsk grovmalen svartpeppar
• 1 tsk anchochilipulver
• 1 tsk råsocker
• 1 msk olivolja

PICKLAD LÖK

• 1 dl rödvinsvinäger
• 2 dl strösocker
• 3 dl vatten
• 2 rödlökar, skurna i ringar

TOMATSALSA

• 2 kvisttomater
• 1 lime, saften
• 1 röd chili
• 1 tsk olivolja
• salt och svartpeppar

TILLBEHÖR

• 2 avokador
• 1 lime, saften
• salt
• 2 pkt majstortillas

1. Blanda kryddorna och badda in köttet ordentligt. Låt det vila i påse över natten om möjligt.
2. Sätt ugnen på 130°.
3. Rippla olivolja över köttet och baka i ugn 4 – 4 ½ timme. Ta ut och låt vila. Alternatively, instant pot 1.5 hours, high pressure, 15 minutes slow release. Don't put olive oil, but rather 1 cup beef fond.
4. Picklad lök: Rör ihop socker, vinäger och vatten tills sockret har löst sig. Lägg i lökskivorna och låt dra i en timme.
5. Tomatsalsa: Tärna tomaterna och strimla chilin. Pressa limen, blanda allt, salta och peppra.
6. Gröp ur avokadon och tärna i grova bitar, vänd med limesaft och smaka av med salt.
7. Dra sönder köttet med en gaffel och servera med tortillan, salsan, picklade löken och avokadon.

Kycklingbollar:

• 2 salladslökar (gröna delen)
• 15 salviablad
• 400 g kycklingfärs
• 1/2 citron, rivet skal och saft
• 1 tsk sirap
• 1-2 tsk sambal oelek (beroende på önskad styrka)
• salt och svartpeppar
• 1 msk kycklingfond, koncentrerad
• smör eller olja

Yoghurtsås:

• 2 dl laktosfri turkisk yoghurt
• 1/2 citron, saften salt och svartpeppar

Quinoasallad:

• quinoa
• 1 röd paprika
• 1 páse mixsallad

1. Koka quinoa enligt anvisning på paketet. Strimla salladslök och salviablad. Blanda med kycklingfärs, saft och rivet skal från en halv citron. sirap, sambal oelek, kycklingfond, salt och peppar. Blanda turkisk yoghurt, saften från en halv citron, salt och peppar.
2. Forma färsblandningen till små bollar och stek i smör eller olja 3-5 minuter, eller tills de är genom stekta. Tärna paprikan, skölj mixsalladen och blanda med kokt quinoa. Servera kycklingbollarna med quinoasallad och yoghurtsås.

Tips!

Stekta citronskivor blir ett fräscht tillbehör.

• 1 kg vitkål
• 2 msk olja
• 2 msk sirap
• 1 tsk salt
• 2 krm svartpeppar
• 1 gul lök
• 500 g blandfärs
• 1 ägg
• 2 msk japansk soja
• 1 dl vispgrädde
• 1 msk konc kalvfond
• 1 msk sirap
• 1/2 tsk salt
• 2 krm peppar
• rårörda lingon

1. Sätt ugnen på 200C.
2. Vitkål: Skär bort den hårda mittstocken på vitkålen och strimla resten fint. Bryn kålen i omgångar på hög värme i olja ca 5 minuter utan att det bränns.
3. Lägg i en bunke och smaksätt med sirap, salt och svartpeppar.
4. Färs: Skala och riv löken fint. Blanda löken och färsen med övriga ingredienser.
5. Lägg hälften av kålen i en smord ugnssäker form (ca 30 x 25 cm). Lägg på färsen och täck med resterande kål. Grädda i mitten av ugnen ca 40 minuter.
6. Till servering: Servera med rårörda lingon och ev en sallad.

• Bolognesa sauce
• Bechemel sauce
• Pasta sheets
• 100g Gauda cheese

1. Prepare the Bolognese and Bechamel sauces.
2. Fill in the tray with layers, starting with the pasta, bolognesa, bechamel. Top off with cheese.
3. Cook in oven, 200C for 40 minutes.

• 4 boneless chicken breasts (roughly 2.5 lbs)
• 1/4 cup olive oil
• 2 tsp oregano, dried
• 2 tsp thyme, dried
• 2 tsp garlic powder
• 2 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc, Pinot Grigio or Pinot Gris
• 2 tbsp minced garlic (6 cloves)
• 1 tbsp lemon zest (2 lemons)
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp brown sugar
• 1 lemon, cut into 6 slices, optional

1. Heat the oven to 200C. Pat the chicken breasts dry and place them in a 9 x 13 baking dish
2. In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste
3. Coat the chicken breast with seasoning paste
4. Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, brown sugar and remaining 1 teaspoon salt
5. Pour over chicken breast
6. If using, nestle the lemon slices between the chicken bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reads 75C.

• 2 Tbsp. extra-virgin olive oil
• 1 cup minced onion
• 1 stalk celery (finely chopped)
• 2 carrots (finely chopped)
• 1 cup finely chopped Crimini mushrooms
• 4 cloves garlic (minced)
• 2 Tbsp. tomato paste
• 1/3 cup red wine
• 1 cup dried lentils (rinsed)
• 800 ml crushed tomatoes
• 3/4 cup water
• 1 bay leaf
• 1 tsp dried thyme
• 2 tsp dried oregano
• Dash red pepper flakes
• 1 Tbsp. balsamic vinegar
• Coarse salt and black pepper (to taste)
• 1 pound Barilla Gluten Free Penne (cooked)
• Pecorino Romano cheese (grated or shaved)
• Fresh basil (chopped (optional))

1. Press the Sauté function key on your Instant Pot and heat the olive oil. Add the onion, celery, and carrots and season with salt and pepper. Keep the lid off and sauté for 5 minutes, or until the onions are clear and the vegetables are soft.
2. Add the mushrooms and garlic. Cook for 4 to 5 minutes, or until the mushrooms are soft and have released some liquid and the garlic is fragrant. Add the tomato paste and stir to incorporate, let brown for 2-3 minutes. Add the red wine and stir, scraping any browned bits from the bottom of the pot, let evaporate.
3. Add the lentils, tomatoes, water, and spices to the Instant Pot, close the steam release knob and set to manual for 20 minutes. Now is a good time to cook your pasta. When the Lentil Bolognese sauce is done cooking, allow the pressure to release naturally for 10 minutes. Stir in the balsamic vinegar, taste and adjust seasoning with salt and pepper. Serve over cooked pasta and top with grated cheese and fresh basil.

• 2 cups of lentils
• 3-4 cups of water
• 1 onion
• 3 garlic cloves
• 1 red paprika
• 1 can of tomatoes
• 1 tablespoon Tabasco sauce
• 2 tablespoons English sauce
• Kaminwurzen

1. Finely chop the onion and mince the garlic. Fry in oil. Add finely chopped paprika and cook until soft.
2. Add the remaining ingredients, salt and pepper, and cook for 8 minutes.

Lax

• ca 1 kg laxfilé (gärna en laxsida)
• 1 tsk malen spiskummin
• 1 tsk cayennepeppar (kan uteslutas om man inte vill ha hetta)
• 0,5 tsk paprikapulver
• 1 citron
• 3 msk olivolja
• salt
• peppar

Tahinisås

• 0,75 dl tahinipasta
• 1 dl turkisk yoghurt
• 1 klyfta vitlök
• 1 citron
• 0,5 tsk salt

Tabbouleh

• 500 g persilja
• 3 tomater
• 2-3 salladslökar (eller en liten rödlök)
• ca 1 dl bulgur, finmalen
• 1 dl mynta, finhackad (eller 2 msk torr mynta)
• 2-3 citroner
• 0,5 dl olivolja
• salt

Garnering

• sumak
• valnötter, rostade
• granatäpplesirap

1. Laxen: Sätt ugnen på 200 grader. Lägg laxen i en ugnsform. Krydda med spiskummin, cayennepeppar, paprikapulver, salt och peppar. Gnid in kryddorna lite försiktigt i laxen. Pressa citron och ringla olivolja över laxen. Tillaga laxen mitt i ugnen i ca 15-17 minuter.
2. Tahinisås: Lägg tahini, citron, vitlök och salt i en skål. Vispa tahinin fluffig med en handvisp eller gaffel.
3. Tahinin kommer att ändra konsistens från rinnig till krämig. Tillsätt turkisk yoghurt och blanda. Smaka av med salt. Ställ i kylen en stund tills laxen är klar.
4. Bred tahinisåsen jämnt över laxen. Garnera med sumak, granatäppelsirap, rostade valnötter. Servera med tabbouleh.
5. Tabbouleh: Finhacka allting och blanda ihop i en stor skål. När du använder en så finmalen bulgur behöver du inte koka den innan. Den kommer suga åt sig av vätskan från tomaterna och citronen.

• 125 g mozzarella (ev laktosfri)
• 10 soltorkade tomater (also in oil)
• 500 g lövbiff
• 20 basilikablad
• salt och svartpeppar
• 1 msk kalvfond, koncentrerad
• tandpetare
• smör eller olja
• 2 dl vatten
• 1 msk maizena majsstärkelse

Till servering:

• Soo g potatis, pressad
• 1 páse ruccola, à 100 g
• 1 ask cocktailtomater, à 250 g

1. Skala och koka potatisen i lättsaltat vatten. Skiva mozzarellan och dela tomaterna på mitten.
2. Salta och peppra varje lövbiff på båda sidor, fyll med tomat, mozzarella och basilikablad. Rulla ihop och fäst med en tandpetare.
3. Hetta upp en stekpanna (instant pot: saute) och stek rulladerna i smör eller olja på hög värme tills de får en fin stekyta.
4. Lägg över dem på en tallrik och häll vatten i pannan. Tillsätt kalvfond och maizena och låt såsen koka upp. Smaka av och krydda eventuellt extra med svartpeppar. Lägg tillbaka rulladerna i stekpannan och koka tills de är genomstekta (instant pot: 15 minutes high pressure).
5. Skölj ruccolan i kallt vatten och blanda med halverade cocktailtomater. Servera rulladerna med pressad potatis, sallad och sky.

• 450 grams of Hokkaido pumpkins
• 120 grams of white beans, canned, drained
• 250 grams of elbow pasta, whole-grain
• 40 grams of butter
• 2.5 tablespoons of all purpose flour
• 500 milliliters of milk
• 75 grams of Cheddar cheese, grated
• 0.5 teaspoons of salt
• 2 pinches of pepper, ground
• 1 pinch of thyme, dried
• 1 pinch of chili powder

1. Cut the pumpkin in half. Do not peel the skin, just remove the seeds from the center of the pumpkin with a spoon.
2. Add the pumpkin half to the Philips Airfryer basket. Bake the pumpkin at 180C for 30 minutes. In the meantime, cook the pasta in salted water as instructed on the packaging and set it aside.
3. Once the pumpkin has cooled slightly, cut it into big chunks. Add the pumpkin to a food processor with drained white beans. Blend the pumpkin and beans into a smooth purée.
4. Melt the butter in a deep pan. Once the butter starts to bubble, add flour. Stir for 20 seconds and then slowly add the milk to the pan. Make sure you stir the milk constantly until the mixture thickens.
5. Grate the cheddar cheese. Add the cheese and the pumpkin and bean purée to the thickened mixture in the pan and remove from the heat. Mix well to make sure everything is well combined and season with salt, pepper, dried thyme, and chili. Pour the sauce over the cooked pasta and mix it to make sure all the pasta is well coated. Serve warm.

• 150 grams of brown rice, long grain
• 1 yellow onion
• 2 garlic cloves
• 3 tablespoons of extra virgin olive oil
• 240 grams of lentils, canned, drained
• 80 grams of corn, canned
• 250 milliliters of tomato sauce
• 0.5 teaspoons of salt
• 0.5 teaspoons of black pepper, freshly ground
• pinch of paprika powder, smoked
• 0.5 teaspoons of chili powder
• 0.5 teaspoons of cumin, ground
• 1 pinch of cayenne pepper
• 50 grams of Gouda cheese, grated

1. Cook the brown rice according to the instructions on the packaging. Most varieties of brown rice take around 30-45 minutes to cook. You can also use already cooked or leftover rice. In that case, skip this step. You will need around 300 g of cooked rice.
2. Peel and finely dice the onion and garlic. Add them to the Philips baking accessory and mix in the olive oil. Add the baking accessory to the Airfryer basket and bake at 180C for 3 minutes.
3. Drain and rinse the canned lentils and corn. Add lentils, cooked brown rice, corn, and tomato sauce to the baking accessory. Add the seasoning and mix all the ingredients well. Top the casserole with grated cheese and bake it at 180C for 20 minutes.
4. Let the casserole cool slightly before serving.

• 3 morötter (motsvarar ca 250 g)
• 1 halloumi eller grillost (à 200 g)
• 2 ägg
• 3/4 dl ströbröd
• 1 tsk chiliflakes
• 1 krm svartpeppar
• salt
• olja

1. Sätt ugnen på 250C.
2. Tvätta morötterna. Riv morötter och halloumi grovt på ett rivjärn.
3. Blanda morötter, halloumi, ägg, ströbröd, chiliflakes och svartpeppar i en skål. Smaka eventuellt av med salt.
4. Forma till 8 biffar (för 8 st) med oljade händer och lägg på en bakpappersklädd plåt.
5. Ställ in i mitt i ugnen 15+20 minuter, tills biffarna får fin färg. Vänd biffarna efter halva tiden och pensla med olja på båda sidor.

• 125g ball mozzarella, torn into small pieces
• 50g strong cheddar, grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

• 1 Pk Blätterteig
• 50 g Käse
• 1 Stk Knacker
• 2 Stk Knoblauchzehe
• 60 g Oliven (grün)
• 1 TL Oregano
• 1 Prise Pfeffer
• 50 g Salami
• 2 Prise Salz
• 10 EL Tomatensoße
• 1 Spr Wasser

1. Den Blätterteig auf Backblech legen und mit Tomatensoße bestreichen. Salz, Pfeffer und Oregano dazugeben.
2. Den Knoblauch klein schneiden und darüberstreuen. Oliven und Knacker würfeln und verteilen. Mit Käse und fein geschnittener Salami belegen.
3. Den Blätterteig zusammenfalten und mit Wasser bestreichen und im Backrohr bei 200 Grad 30 Minuten backen.

• 1 tablespoon oil
• 2 tablespoons Panang curry paste
• 1 tablespoon peanut butter
• 2 pounds chicken breasts, cut into pieces against the grain
• 1 small onion, sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 2 400ml cans coconut milk
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar, packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves, roughly chopped
• Hot cooked rice white, brown or jasmine

1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Serve over hot cooked rice.

• As many chops as you like
• As much garlic as you like
• Sunflower oil
• Flour
• 2 tablespoons mustard
• 4 tablespoons English sauce
• 1 tablespoon honey
• 1 soup cube (beef or chicken)
• 1 cup wine (red or white)
• Mashed potato powder

1. Clean the chops, removing fat. Salt and pepper on both sides.
2. Put instant pot on saute and add oil. Fry the chops until brown, put on a plate.
3. Spread the minced garlic on the chops.
4. For the sauce, add some more oil into the instant pot. Add flour and scrape off the bottom any meat residues. Add wine, mustard some minced garlic. Let cook for a minute. Add honey and soup cube, some water and dissolve. Add English sauce.
5. Place the chops into the sauce and cook for 30 minutes on high pressure.
6. In the meantime, cook the mashed potatoes according to package instructions.

• Pork schnitzel
• Dijon mustard
• Cornichons
• Oil
• Salt and Pepper
• Beef stock

1. Clean the schnitzels, salt and pepper. Set instant pot to saute, add oil and brown the schnitzels. Remove from instant pot.
2. Slice the cornichons length-wise. Spread mustard on one side of the schnitzel, add cornichon slices, roll schnitzel up and fix with toothpicks.
3. Add some water and beef stock into instant pot, add schnitzel rolls and cook for 30 minutes on high pressure.
4. Serve with rice or mashed potatoes.

Pajdeg

• 125 g Svenskt Smör från Arla®
• 3 dl vetemjöl
• 1 krm salt
• 1- 2 msk kallt vatten

Fyllning

• 1½ dl Arla Ko® vispgrädde
• 1½ dl Arla Ko® standardmjölk
• 3 ägg
• 1 krm cayennepeppar
• ½ tsk salt
• 150 g rökt skinka
• 150 g Kvibille® Riven ost cheddar

Pajdeg:

1. Skär smöret i tärningar. Arbeta snabbt ihop ingredienserna till pajdegen, gärna i en matberedare.
2. Tryck ut degen i en form med löstagbar kant, ca 24 cm i diameter. Nagga degen och låt stå i kylen minst 30 min eller ca 15 min i frysen.
3. Värm ugnen till 200°.
4. Förgrädda pajskalet i mitten av ugnen 10–12 min.

Fyllning:

1. Vispa ihop grädde, mjölk, ägg, cayennepeppar och salt.
2. Skär skinkan i små tärningar. Lägg skinka och ost i pajskalet. Häll på äggstanningen och vänd försiktigt runt med skinkan och osten.
3. Grädda i mitten av ugnen 30-40 min, eller tills pajen stannat. Låt svalna.

• 3 tbsp butter
• 1 tbsp olive oil
• 1 lb frozen shrimp
• 8 cloves garlic, minced
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups frozen peas
• 1 lb rotini pasta
• 3 cups chicken broth
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup chopped fresh parsley, plus more to serve
• Chili flakes, to serve

1. Add butter and olive oil to the bottom of Instant Pot. Add frozen shrimp on top (ensure they are frozen!), followed by garlic, lemon juice, lemon zest, salt & pepper, peas, pasta and broth, pushing pasta underneath the liquid as much as possible.
2. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
3. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
4. Stir in parmesan cheese and parsley, then garnish with extra parsley and chili flakes (optional). Serve and enjoy!

• 1 Stk Eier
• 300 g Feta
• 4 Stk Knoblauchzehen
• 2 EL Öl
• 1 Prise Pfeffer
• 1 Prise Salz
• 500 g Spinat - TK
• 1 Pk Strudelteig (Kühlregal)

1. Für den Spinatstrudel mit Feta zuerst das Backrohr auf 200 Grad vorheizen und ein Backblech mit Backpapier auslegen. Knoblauch schälen und fein hacken. Feta ist Würfeln schneiden.
2. Den Knoblauch in einem Topf mit etwas Öl andünsten, dann den Spinat zugeben und kurz mitdünsten. Mit Salz und Pfeffer würzen und die Fetawürfel untermengen. Anschließend etwas auskühlen lassen.
3. Den Teig ausrollen und mit der Masse bestreichen, einrollen und die Enden gut andrücken. Das Ei versprudeln und den Teig damit bestreichen.
4. Im Backrohr etwa 35 Minuten goldbraun backen.

• 750g beef mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1½ tsp dried mint
• 1 bay leaf
• 1 cinnamon stick
• 1 tbsp plain flour
• 200ml red wine
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 2 aubergines , cut into 5mm/¼in slices
• 1 tbsp fine sea salt
• 100ml olive oil
• 500g Maris Piper potatoes, peeled and thinly sliced
• sea salt and freshly ground black pepper
• 50g butter
• 50g plain flour
• 400ml milk
• 25g Parmesan, finely grated
• 1 tsp finely grated nutmeg
• 1 free-range egg, beaten

1. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
2. Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.
3. Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
4. Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
5. Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.
6. Preheat the oven to 200C/180C Fan/Gas 6.
7. To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4–5 minutes, stirring regularly. Season with salt and pepper.
8. Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
9. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling

• 1 kilo de ejotes tiernos
• 1/4 de queso Oaxaca
• 1/4 de queso panela
• 5 huevos
• 1 taza de harina de trigo
• Sal, al gusto
• Aceite

1. Vamos a comenzar poniendo a hervir los ejotes con un poco de sal, ya que estén suaves se escurren. Ahora vamos a comenzar armando nuestras tortitas acomoda los ejotes y en medio pon un poco de queso Oaxaca y queso panela, las puedes amarrar con hilo cáñamo para que lo veas y no se lo coman, el siguiente paso es pasarlas por la harina.
2. Ahora se baten a punto de turrón y se les agregan las yemas, se pasan por esta mezcla las tortas de ejote.
3. Pon el aceite en un sartén y caliéntalo para freír las tortitas.

• 400-500 g falukorv
• 2 gula lökar
• 75-100 g lagrad ost
• 2 syrliga äpplen
• (2 tomater) salt, peppar

1. Sätt på ugnen (225C). Skala, dela och skiva löken. Koka den lättsaltat vatten 3-4 min.
2. Drag av skinnet på korven. Skär den i skivor, men inte helt igenom. Lägg korven på ett ugnssäkert fat. Ski osten i ganska tjocka skivor, äpplena i klyftor. Stick ner ostskivor och äppelklyftor växelvis mellan korvskive na. Lägg löken och ev skivade tomater bredvid korven.
3. Strö över lite salt och peppar. Stek mitt i ugnen 20-25 min.

Till: kokt potatis eller potatismos, en rákostsallad eller blandad sallad.

• 800 g Tafelspitz vom Rind
• 1 Po. Suppengemüse (Lauch, Sellerie, Zwiebel, Möhre)
• 3 Lorbeerblätter
• 1 ½ Liter Gemüsebrühe oder Fleischbrühe
• 2 Gemüsezwiebel(n)
• 1 EL Senf, mittelscharfer
• 2 EL Butter
• 1 EL Mehl
• 5 cl Weinessig
• 1 EL Zucker
• Salz und Pfeffer

1. Das Fleisch salzen und pfeffern. Dann in einem Bratentopf so lange von allen Seiten anbraten, bis es ordentlich Farbe bekommt. Mit Gemüse- oder Fleischbrühe ablöschen und damit bedecken. Lorbeerblätter und das geputzte und grob zerkleinerte Suppengemüse dazugeben. Mindestens 2 Stunden langsam köcheln lassen.
2. Dann das Fleisch aus der Brühe nehmen und in ca. 1,5 cm dicke Scheiben schneiden. Die entstandene Rinderbrühe abseihen, um das Suppengemüse und die Lorbeerblätter zu entfernen.
3. Für die Sauce die Zwiebeln schälen und in Streifen schneiden. In zerlassener Butter so lange anschwitzen, bis sie glasig sind. Dann Senf, Salz, Zucker und Weißweinessig dazugeben. Die Zwiebeln leicht mit Mehl bestäuben und mit der Rinderbrühe, in der das Fleisch gekocht hat, auffüllen. Die Sauce ca. 20 Minuten köcheln lassen. Vorsichtig abschmecken und nach Geschmack Essig oder Zucker nachgeben.
4. Zum Schluss das Fleisch wieder langsam in der Sauce erwärmen und heiß servieren.
5. Dazu passen einfache Salzkartoffeln und grüne Speck-Böhnchen.

• 2 tortillas de trigo (tortillas para wraps)
• 1 pechuga de pollo entera cortada en tiras
• Queso cheddar rallado
• Hojas de lechuga a gusto
• Rodajas de tomate a gusto
• Aceite vegetal para freír
• 3 cucharadas de mayonesa
• 1 cucharada de mostaza
• 130 g. de harina de trigo (para la tempura del pollo)
• 30 g. de maizena (para la tempura del pollo)
• 1 huevo (para la tempura del pollo)
• 250 ml. de leche (para la tempura del pollo)
• 1 cucharada de ajo en polvo (para la tempura del pollo)
• 1 cucharada de cebolla en polvo (para la tempura del pollo)
• 1 cucharada de pimentón dulce en polvo (para la tempura del pollo)
• 1 cucharada de sal (para la tempura del pollo)
• 130 g. de harina de trigo (para rebozar el pollo)
• 1 cucharada de sal (para rebozar el pollo)
• 1 cucharada de pimienta blanca (para rebozar el pollo)

1. Comenzamos la elaboración de nuestro wraps de pollo, para ello, en un recipiente agregamos la leche, el huevo y mezclamos, luego agregamos la harina de trigo, la maizena y mezclamos nuevamente, agregamos la sal, el ajo en polvo, la cebolla en polvo, el pimentón dulce en polvo e integramos muy bien, introducimos las tiras de pollo en la mezcla hasta cubrir por completo, tapamos con papel film y llevamos el pollo al frigorífico por 1 hora.
2. Vamos ahora con la mezcla para el rebozado de nuestro pollo, para ello, en otro recipiente vamos a agregar la harina, la pimienta blanca, la sal y mezclamos, seguidamente vamos a rebozar las tiras de pollo, sacamos una a una y cubrimos con la harina (repetimos el proceso con todas las tiras de pollo).
3. En un cazo con aceite a temperatura media alta, vamos incorporando nuestras tiras de pollo y las freímos hasta ver que tomen un color dorado, retiramos y colocamos en papel absorbente para retirar excesos de grasa.
4. Tomamos una tortilla y le untamos un poco de la salsa, luego agregamos la lechuga, el tomate, las tiras de pollo, un poco del queso y cerramos el wraps como te muestro en el video (los ingredientes van a gusto) Servimos y a disfrutar!!!

• 75g dried porcini mushrooms
• 2 celery stalks, finely sliced
• 1-2 sprigs of thyme
• ½ cup white wine
• 1 cups hot chicken or vegetable stock
• salt and freshly ground black pepper
• flat-leaf parsley, chopped, for sprinkling

1. Pick over the porcini mushrooms (they can be a little gritty) and set aside to soak in enough warm water to cover - about 2/3 cup- for 1-2 hours.
2. Transfer the mushrooms with a slotted spoon to a large saucepan and strain in the soaking water. Add the remaining ingredients along with the stock and bring gently to a boil. Reduce the heat and simmer gently for 20-30 minutes, until the mushrooms are perfectly soft and the broth is well flavored. Season to taste. Remove the thyme sprigs before serving. Garnish with a sprinkle of chopped parsley.

Cook's tip

If using fresh porcini or any other type of fresh mushrooms, allow 500g. There is no need to soak, just slice them finely and cook gently in a little butter until most of the liquid in the fungi evaporates before you add the wine.

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

1. Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
2. Add broccoli and broth, cover, and simmer for 10 minutes.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
4. Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
5. Serve hot and enjoy!

• 1 cup black rice
• 1 cup cold water
• 1 cup beans
• 1 cup corn
• 1 tin of tuna

1. Wash & Rinse Black Rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really really well. Add 1 cup (250ml) cold water in the inner pot, then remove 2 - 3 tbsp water.
2. Pressure Cook Black Rice: Close lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure. Open the lid carefully.
3. Let rice cool down
4. Mix all ingredients and season with salt/pepper/vinegar/olive oil.

• 500g Portuguese galegas, curly kale collard greens, or cavolo nero
• 4 large Russet potatoes, peelest and cut into chunks
• 1 onion, finely chopped
• salt
• 2 tbsp extra virgin olive oil, plus extra to serve
• piripiri or chili sauce, to serve

1. Trim the greens, removing the central stalk, if necessary, and shred the leaves as finely as possible. It is easier if you roll the leaves up into little bundles and cut firmly right across the grain. Set aside.
2. Place the potatoes and onion in a large pan with 7 cups of cold water. Bring to a boil, add some salt, and cook for 20 minutes, or until the potatoes are perfectly tender.
3. Mash the potatoes a little into the broth to thicken the juice, taste for salt and stir in the oil. Bring the broth back to a boil and sprinkle in the shredded cabbage by the handful, stirring to allow the heat to reach the greens immediately. Bring to a boil and cook for 3-4 minutes, just long enough to soften the cabbage but not to cook it to a mush.
4. Laddle into bowls, add the oil and piri-piri and serve steaming hot

/Variation

Caldo verde with chorizo. Include a few alices of chorizo or any other smoked pork sausage for a more substantial dish.

• 4 tomatoes, sliced
• 250g mozzarella, sliced
• Fresh basil leaves either whole or sliced chiffonade
• 4 Tablespoons Extra virgin olive oil
• Kosher, or coarse flaked sea salt to taste
• Fresh ground black pepper

1. Wash, core and slice the tomatoes about 0.5mm thick.
2. Slice mozzarella about 0.5mm thick. Layer tomatoes, basil and mozzarella on a plate. Drizzle each “stack” with olive oil. Season with kosher or sea salt, (coarse, not fine) and fresh cracked black pepper to taste.

• 2 tablespoons plus 2 teaspoons (40ml) vegetable oil, divided
• 1/2 finely diced zucchini
• Salt
• 85g fresh corn kernels
• 1 jalapeño pepper, minced
• 1 tablespoon (12g) minced fresh cilantro leaves
• 115g shredded Jack cheese
• 2 (8-inch) flour tortillas

1. Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over high heat until oil just starts to smoke. Add zucchini, season with salt, and cook, tossing and stirring frequently, until zucchini is lightly browned, about 2 minutes. Add corn kernels and continue cooking, tossing frequently, until corn is lightly browned, about 2 minutes longer. Add jalapeño and cook, tossing constantly, until softened, about 30 seconds. Stir in cilantro and transfer mixture to a medium bowl.
2. Add cheese to zucchini mixture and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.
3. Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
4. Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions diced
• 4 cloves garlic minced
• 1 1/2 pounds (750 g) fresh brown mushrooms sliced
• 4 teaspoons chopped thyme divided
• 1/2 cup Marsala wine (any dry red or white wine)
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth or stock
• 1-2 teaspoons salt adjust to taste
• 1/2-1 teaspoons black cracked pepper adjust to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream or half and half (sub with evaporated milk)
• Chopped fresh parsley and thyme to serve

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

• 1 eggplants
• 1 tomato
• 50 grams of mozzarella
• 1 teaspoon of olive oil
• 1 pinch of salt

1. Wash the eggplant. Wash and cut the tomato into thin slices. Thinly slice the mozzarella. Starting about 1 cm from the top (leave the top attached to the stem), cut the eggplant lengthwise all the way through to the bottom into equal slices, about 8 mm thick. Season it with olive oil and salt. Insert the tomato and mozzarella slices in between the eggplant slices.
2. Put the eggplant in the basket and slide it into the Airfryer. Start the device with 180C for 14 minutes.
3. Once done, serve the eggplant fan garnished with fresh basil leaves.

• 300 grams of portobello mushrooms
• 60 grams of cottage cheese
• 30 grams of Cheddar cheese
• 45 grams of cherry tomatos
• 25 grams of corn bread
• 1 pinch of parsley
• 1 pinch of salt

1. Wash the mushrooms and remove the stems. Put the mushroom caps in the Airfryer basket, bottom side up.
2. Place the basket in the Airfryer. Start the device with at 200C and for 10 minutes.
3. Prepare the filling by combining the cottage cheese, grated cheddar cheese, finely diced cherry tomatoes, corn bread cut into small cubes, finely chopped parsley leaves and a pinch of salt in a bowl.
4. When the mushrooms are done, remove them from the Airfryer. Using a tablespoon, fill every mushroom with the filling. Tip: Feel free to overfill the mushrooms as the filling will flatten a bit while baking.
5. Place the filled mushrooms back into the Airfryer. Start the device at 200C for 5 minutes.
6. Serve warm as a side dish to for example a meat main course.

• 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• Kosher salt
• 2 cloves garlic, minced
• 8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
• 1/2 cup dry vermouth or dry white wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy (optional)
• 8 slices (1 inch thick) French bread or baguette
• 1 1/2 cups grated Gruyere
• Sprinkling of Parmesan

1. Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.
2. Deglaze the pot with vermouth or wine: Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
3. Add the stock, bay leaves, and thyme: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
4. Toast the French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
5. Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 180°C, or until the cheese bubbles and is slightly browned.

• 1 liter Fleischsuppe (siehe Seite 108) oder Wasser mit Suppenwürfel
• 30 g Weizengrieẞ, mittelfein
• 1/8 liter Sahne
• 2 Eigelb

Würzmittel

• 1 Prise Muskatnuß
• Salz

Weiteres

• 2 EL Schnittlauch, fein geschnitten

1. Die Fleischsuppe zum Kochen bringen, den Grieß ein- streuen, mit dem Schneebesen unter kräftigem Rühren kochen, bis die Suppe bindet. Die Suppe mit Salz und Muskatnuẞ würzen.
2. Die Sahne und das Eigelb in einer Schüssel verrühren und in die nicht mehr kochende Suppe einrühren. - Mit Schnittlauch bestreuen und servieren.

Garzeit: 20 Minuten

Empfehlung

Als Einlage können Sie Salat- oder Lauchstreifen, Liebstöckel oder Petersilie in die Suppe geben.

• 60 g Butter
• 1 Ei (60 g)
• 120 g Weizengrieẞ, mittelgrob

Würzmittel

• 1 Prise Muskatnuẞ
• Salz

1. Die weiche Butter schaumig rühren, salzen und mit Muskatnuẞ würzen.
2. Das schaumig verrührte Ei nach und nach einrühren und den Grieß mit einem Kochlöffel untermengen.
3. Die Grießmasse etwa 15 Minuten rasten lassen (nicht im Kühlschrank).
4. Mit einem Löffel kleine Nocken formen und in kochende Fleischbrühe oder Salzwasser geben. Langsam zugedeckt garen lassen.

Garzeit: 30 Minuten

Tip und Empfehlung

• Die Masse verbindet sich besser, wenn alle Zutaten Raumtemperatur haben.
• Servieren Sie die Grieẞnocken in einer kräftigen Fleischsuppe mit gehackter Petersilie.

• 1 small-medium red onion, thinly sliced
• 2 ripe oranges
• 8-10 black olives
• juice and finely grated zest of ½ lemon
• 2 tbsp fruity olive oil
• salt and freshly ground black pepper
• a few leaves of arugula (optional)

1. Place the onion in a bowl of cold water. Using a sharp knife, remove the peel and pith from the oranges and slice thinly.
2. Place the oranges in a shallow serving dish. Drain the onion slices, place on a double layer of paper towels, and pat dry. Arrange the slices on the oranges. Scatter the olives on top.
3. In a small cup, combine the lemon juice and zest and the oil season to taste and drizzle over the salad. If you like, scatter with the arugula. Let stand for 5 minutes before serving

Variation

Moroccan orange salad with onion and olives. To make the Moroccan version of this salad, add a teaspoon of cumin seeds and a pinch of pimenton (Spanish paprika), and finish with chopped cilantro leaves.

Gemüse:

• 250 g Kartoffeln, mehligkochend
• 30 g Stangensellerie 40 g Lauch
• 40 g Zwiebel

Sonstiges:

• 30 g Butter 1/1
• Fleischsuppe (siehe Seite 108) oder Wasser mit Suppenwürfel
• 100 ml Sahne

Würzmittel:

• 1 TL Majoran, fein geschnitten
• 1 EL Schnittlauch, fein geschnitten
• Pfeffer aus der Mühle
• Salz

1. Die Kartoffeln schälen, waschen und in Würfel schneiden.
2. Den Stangensellerie putzen, die Blätter abzupfen und die Stangen in kleinere Würfel schneiden. Den Lauch ebenfalls putzen, halbieren, waschen und in Stücke schneiden.
3. Die Butter in einem kleinen Topf erhitzen, die in kleine Würfel geschnittene Zwiebel darin dünsten, den Sellerie und den Lauch beigeben und kurz mitdünsten.
4. Dann die Kartoffeln dazugeben, mit der Fleischsuppe aufgießen und mit Salz und Pfeffer würzen. Die Suppe kochen lassen, mit der Sahne verfeinern und zum Schluß mit dem Majoran und dem Schnittlauch abschmecken.

Tip und Empfehlungen

• Als Einlage eignen sich: gekochtes und in Streifen geschnittenes Rind- oder Selchfleisch, Speckstreifen oder kleingeschnittene Kaminwurzen, Gartenkresse, Wasserkresse, in Butter gedünstete Steinpilze, geröstete Schwarz- oder Weißbrotwürfel.
• Alternative: Die Kartoffeln und das Gemüse in der Suppe weich kochen, pürieren oder mixen und mit Sahne verfeinern.
• Eine andere Note erhält die Kartoffelsuppe mit frischen gehobelten Trüffeln oder Trüffelöl und geschlagener Sahne.

• 100g dried white cannellini beans
• 2 tbsp olive oil
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 400g can chopped tomatoes
• 2 1/2 cups chicken or vegetable stock
• salt and freshly ground black pepper
• 60g small short-cut pasta
• 4 tbsp chopped flat-leaf parsley
• 40g Parmesan cheese, finely grated

1. Soak the cannellini beans overnight.
2. Drain the beans, place in instant pot and cook for 10 minutes at high pressure. Drain and set aside.
3. Heat the oil in instant pot. Add the celery, carrots, and onion and cook, stirring occasionally, for 5 minutes, or until tender. Stir in the tomatoes with their juice, the stock, and season to taste. Bring to a boil, stirring. Cook at high pressure for 4 minutes.
4. Cook the pasta.
5. Release pressure, add pasta and beans. Stir in the parsley and half the Parmesan, then adjust the seasoning. Serve hot, sprinkled with the remaining Parmesan.

• 2 large eggs
• salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 2 eggplants, thinly sliced lengthwise
• 2 cups tomato sauce
• 4 tbsp sunflower oil
• 60g Parmesan cheese, grated
• a bunch of basil (reserve a few leaves, to garnish)
• 300g mozzarella cheese, sliced

1. Preheat the oven to 160°C. Beat the eggs in a shallow bowl and season. Place the flour on a plate. Coat an eggplant slice in the flour, shaking off the excess, then dip it into the egg and let the excess drip back into the bowl. Repeat with the remaining slices.
2. Heat the oil in a large frying pan over medium heat. Working in batches if necessary, cook the eggplant slices for 5 minutes on each side, or until golden. Drain well on paper towels, then continue until all the slices are cooked.
3. Layer the tomato sauce, eggplant slices, Parmesan, basil, and mozzarella in a shallow ovenproof serving dish. Continue layering until all the ingredients are used, finishing with a layer of tomato sauce and the cheese on top. Season to taste.
4. Place the dish on a baking sheet and bake for 30 minutes, or until the sauce is bubbling and the cheese has melted. Top with extra basil leaves and serve hot.

Prepare ahead

Steps 1 and 2 can be done a day in advance. Alternatively, the entire dish can be assembled a day in advance and baked just before ready to serve. It can be frozen, assembled in an ovenproof dish for up to 1 month; bake as in step 4.

Variation

Zucchini parmigiana. Substitute the same weight of eggplants with zucchini, thickly sliced lengthwise.

Gemüse:

• 150 g getrocknete Borlotti-Bohnen
• 1/2 Zwiebel (30 g)
• 40 g Stangensellerie
• 200 g Tomatenwürfel oder Tomaten aus der Dose

Fleisch:

• 30 g Bauchspeck am Stück

Sonstiges:

• 1,2L Fleischsuppe (siehe Seite 108) oder Wasser mit Suppenwürfel
• 50 Olivenöl

Würzmittel:

• 1/2 Lorbeerblatt
• 1 Knoblauchzehe, fein gehackt
• 4 Basilikumblätter
• weißer Pfeffer aus der Mühle
• Salz

Einlage:

• 150 g kleine Nudeln (Maccheroncini)

1. Die Bohnen bereits am Vortag in reichlich kaltem Wasser einweichen.
2. Die Zwiebel und den Sellerie putzen und in kleine Würfel schneiden.
3. Das Olivenöl erhitzen und die Zwiebel, den Sellerie, den Knoblauch und den Bauchspeck andünsten.
4. Die Bohnen und die Tomatenwürfel dazugeben, mit der Fleischsuppe aufgießen, das Lorbeerblatt hinzufügen und die Bohnen weich kochen (instant pot: 10 minutes on high pressure).
5. Ein Drittel der Bohnen aus der Suppe nehmen, den Speck ebenfalls herausnehmen und in kleine Würfel schneiden.
6. Die restliche Bohnensuppe im Moxer pürieren oder durch ein Handpassiergerät drehen.
7. Die Maccheroncini in Salzwasser kochen.
8. Die Bohnensuppe mit grobgeschnittenem, frischem Basilikum, Salz und Pfeffer abschmecken und mit den Bohnen, dem Speck und den gekochten Nudeln servieren.

Tips und Empfehlung

• Als geschmackliche Ergänzung können Sie zum Schluß auch etwas Olivenöl, Basilikum, Knoblauch und frischgeriebenen Parmesan in die Suppe geben.
• Weiters kann man Karotten, Kartoffeln oder Lauchwürfel mitkochen und mit etwas Rotwein abschmecken.
• Wenn es schnell gehen soll, verwenden Sie Borlotti-Bohnen aus der Dose.

• 2 tbsp olive oil
• 1 mild onion, finely sliced
• 1 garlic clove, crushed (optional)
• 2 large red bell peppers or 1 red and 1 yellow bell pepper, halved, cored, seeded, white ribs removed, and cut into strips
• salt and freshly ground black pepper
• 4 ripe tomatoes, chopped
• a few basil leaves, rolled and snipped

1. Pour the oil into a non-stick frying pan over medium heat. Stir in the onion and cook for 5-8 minutes, until soft, stirring frequently. Add the garlic, if using, then stir in the peppers, season, and soften for 5 minutes, stirring often.
2. Add the tomatoes, stir well, and cover partially. Cook for 20-30 minutes until just soft but not too mushy, stirring occasionally. Season to taste and stir in the basil. Serve warm or at room temperature.

• 350g dried chickpeas, soaked overnight
• 1-2 garlic bulb or 6 large cloves
• 2-3 sprigs of rosemary
• 3-4 tbsp olive oil
• 1/2 tsp black peppercorns, roughly crushed
• medium potato peeled and diced
• lemon juice, to taste
• salt
• 1 tbsp pomegranate seeds to serve (optional)

1. Soak the chickpeas overnight.
2. Add the garlic, rosemary, oil, and peppercorns and chickpeas into instant pot.
3. Release pressure, add the potato, and simmer (use saute) for another 10 minutes or until the potato softens to a mush and thickens the broth. Add the lemon juice and salt, ladle into bowls, and serve each portion with pomegranate seeds, if desired.

Ris:

• 2 dl specialbehandlat långkornigt ris
• vatten, salt

Salad:

• 1/2 msk ljus vinäger
• 1-2 krm salt
• 1 krm svartpeppar
• 1 msk vatten
• 2 msk olja
• 1 burk (ca 425 g) musslor i vatten
• 2 burkar (à ca 200 g) tonfisk
• 1 syrligt äpple
• 1/2-1 dl klippt dill
• 1 röd paprika eller 2 tomater

1. Koka riset. Blanda vinäger, salt, peppar, vatten och olja. Häll vinägersåsen över det varma kokta riset, låt det kallna. Riset tar då smak av såsen.
2. Häll av spadet från musslor eller tonfisk. Dela tonfisken i bitar. Klyv äpplet, tag bort kärnhuset och skär applet i små tärningar. Klyv, kärna ur och skölj paprikan, skär den eller tomaterna i tärningar.
3. Blanda det kalla riset med musslor eller tonfisk, äpple, dill och paprika eller tomater. Lägg upp salladen i portionsskålar eller i en salladsskål.
4. Servera med en gräddfilssås, smaksatt med t ex senap och curry. Hårdkokta ägg både garnerar och gör salladen mer mättande.

For the topping

• Red pepper flakes
• Fresh thyme leaves
• Extra-virgin olive oil
• Heavy cream

For the soup

• 1 head of cauliflower, cut into florets (about 4-5 cups total)
• 1 cup chickpeas
• 5 garlic cloves, peeled
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 4 tablespoons extra-virgin olive oil, divided
• 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
• 1/4 tsp. black pepper
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream

1. Soak the chickpeas overnight and cook for 15 minutes at high pressure.
2. Pre-heat your oven to 400 degrees.
3. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfway through the cooking time (can also be done in the airfryer). Remove and set aside.
4. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and water and bring the liquid to a boil. Cook for 5 minutes at high pressure.
5. Remove the pot from the heat. Stir in the roasted cauliflower mixture, reserving about 1/2 cup for garnish. Allow the soup to cool slightly, then carefully blend the soup using an immersion blender. Work in batches as necessary and be careful when transferring hot liquids.
6. Return the soup to your pot and re-warm it over low-medium heat. Stir in the heavy cream. Taste and adjust for salt and pepper, if necessary.
7. To serve, ladle the warm soup into bowls. Top with some of the reserved roasted cauliflower mixture and a sprinkle of red pepper flakes and fresh thyme leaves. Drizzle with olive oil and heavy cream. Serve immediately.
8. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

• 2 small fennel bulbs, trimmed at the bottom and very thinly sliced
• juice and finely grated zest of 1/2 lemon
• 1 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 2 ripe peaches or nectarines, halved, cored and sliced
• 1 tbsp chopped flat-leaf parsley
• 3 tbsp chopped mint leaves
• 1 slice of cured ham (about 5mm-1cm thick), such as prosciutto crudo, Serrano, or smoked ham, diced

1. In a shallow bowl, toss the fennel with the lemon juice and zest, oil, and a little salt. Add the peaches or nectarines, sprinkle with half the herbs, and season with pepper. Toss lightly.
2. Arrange on a serving platter. Scatter the ham and the remaining herbs over the top. Serve immediately.

Cook's tip

You can also use a mandolin or the thin slicing disk of a food processor to slice the fennel. There is no need to peel the peaches, but if you prefer, poach them in boiling water for 2-3 minutes, then drain and peel.

Variations

• Fennel salad with peaches and pine nuts. Replace the cured ham with 3 tablespoons of pine nuts toasted in a small, non-stick frying pan until brown.
• Fennel salad with watermelon. Replace the peaches and cured ham with 225g seedless watermelon, rind removed, cut into 2.5cm cubes, and 2 heaping tablespoons of crumbled feta or goat cheese.

• 1 large or 2 small heads butter lettuce
• 4 ripe tomatoes
• 4 hard-boiled eggs
• 3 large scallions
• 8 anchovy fillets packed in oil
• 1/2 small red bell pepper
• 200g cooked green beans
• 2 tbsp small black olives
• 150g canned tuna in oil, drained and flaked
• 2 tsp lemon juice

For the dressing

• 6 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• 5 basil leaves, finely chopped
• 1 tbsp red or white wine vinegar
• salt and freshly ground black pepper

1. For the dressing, place all the ingredients in a cup and whisk well, then set aside for the flavors to mellow.
2. Separate the lettuce leaves. Rinse, drain. and dry in a salad spinner. Tear the leaves into bite-sized pieces. Halve the tomatoes. then cut each half into 2-3 wedges. Peel the eggs and quarter lengthwise. Chop both the white and green parts of the scallions. Drain the anchovy fillets well on paper towels, then cut in half lengthwise. Remove the seeds from the red bell pepper, then cut into very fine strips.
3. Place some lettuce leaves in a (round or oval) shallow dish, add a layer of tomato, and scatter in some green beans,red bell pepper, and scallion pieces. Repeat the layering until you have used up all these ingredients
4. Whisk the dressing again. Taste and adjust the seasoning. Spoon over the salad and toss gently.
5. Tuck in the hard-boiled eggs, scatter with the olives, and distribute the anchovies and canned tuna over the salad. Season with black pepper and sprinkle with the lemon juice. Serve immediately

Cook's tip

Avoid adding cooked potatoes, rice, or carn to your niçoise - they do not really fit into the mixture of fresh vegetables that makes up the original dish.

• 5 salmon fillets, 150g each
• 2 cups dry jasmine rice (or use white rice, sushi rice, brown rice, or coconut rice)
• 1 1/2 cups edamame beans, shelled
• 1 English cucumber, sliced
• 6 green onions, chopped
• 2 mangos, peeled and cubed
• 2 avocados, peeled, seeded and cubed
• 1/2 cup chopped fresh cilantro
• Sriracha mayo* for topping (optional)
• 1/2 cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• 3/4 teaspoon ground ginger
• 1 clove garlic, minced
• 2 teaspoons cornstarch + 2 tsp water, mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

1. Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
2. Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
3. Cook rice according to package instructions.
4. Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 200ºC. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 60 degrees if testing with a thermometer).
5. Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
6. Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

• 250g uncooked small white navy beans
• coarse sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large sweet white onion, thinly sliced
• 2 large tomatoes, chopped
• large handful of fresh green beans, topped and tailed
• 2 zucchini, thickly sliced
• 2 carrots, thickly sliced
• 1 small fennel bulb, chopped
• 2 leeks, cut into rounds
• 120g small macaroni or vermicelli
• Parmesan cheese shavings, to garnish
• basil, chopped, to garnish

For the pistou sauce

• 2-3 garlic cloves, peeled and crushed
• 2 large handfuls of basil, torn
• 1 medium to large tomato, blanched, peeled. seeded, and chopped
• 1/2 cup fruity olive oil
• 1-2 tbsp grated Parmesan or pecorino cheese

1. Soak the beans overnight. Cook them in instant pot for 10 minutes. Set aside.
2. For the sauce, pound the garlic, a pinch of salt, and basil in a mortar and pestle. Add the tomato and pound to a purée. Add the oil, a trickle at a time, and pound between additions, working in the same direction. Add the cheese and mix. Season to taste, cover with plastic wrap, and set aside.
3. In instant pot, add oil and the onion and cook over medium heat until pale and soft. Add the tomatoes, stir, and pour in the remaining vegetables. Pour in 4 cups cold water, season. Cook for 4 minutes, high pressure.
4. Cook the macaroni.
5. Release pressure and mix beans and macaroni into the soup.
6. Stir the pisto sauce into the soup and garnish with Parmesan and basil. Serve hot.

• 115g bulgur wheat
• juice of 2 lemons
• 1/4 cup extra virgin olive oil
• freshly ground black pepper
• 225g flat-leaf parsley, coarse stems removed
• 75g mint leaves, coarse stems removed
• 4 scallions, finely chopped
• 2 large tomatoes, seeded and diced
• 1 head of Little Gem lettuce

1. Place the bulgur wheat in a large bowl. Pour in enough cold water to cover and let stand for 15 minutes, or until the wheat has absorbed all the water and the grains have swollen.
2. Add the lemon juice and oil to the wheat, season to taste with pepper, and stir to mix.
3. Just before serving, finely chop the parsley and mint. Mix the herbs and scallions into the wheat.
4. Arrange the lettuce leaves on a serving plate, spoon the salad into the leaves, and top with the tomatoes.

Variation

Fruit tabbouleh. Replace the chopped tomatoes with 2-3 tablespoons of pomegranate seeds or plump, juicy raisins, and the same quantity of toasted pine nuts.

• 2kg zucchini, diced
• 4 tbsp olive oil
• 115g Gruyère cheese, grated
• 1/2 cup light cream
• 1/2 tsp grated nutmeg
• 1 tsp dried sage leaves
• salt and freshly ground black pepper

1. Place the zucchini with the oil in a soup pot or very large saucepan. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes, or until tender. Pour the zucchini into a colander and leave for 30 minutes to drain off the excess moisture.
2. Preheat the oven to 200°C. Gently press down the drained zucchini with the flat side of a wide slotted spoon, then transfer to a tian or gratin dish. Add half the cheese, the cream, nutmeg, and sage leaves and stir well to mix. Season.
3. Spread out and smooth the surface with the back of a fork. Sprinkle with the remaining cheese. Bake for 15-20 minutes, until golden. Serve hot.

• 1.35kg large Yukon gold potatoes
• 6 garlic cloves, crushed
• leaves from 6 sprigs of flat-leaf parsley
• 2 tbsp unsalted butter, plus extra for greasing
• 1 tsp thyme leaves, chopped
• 1/2 cup milk
• 1/2 cup half-and-half
• 75g Gruyère cheese, grated
• 1/2 tsp grated nutmeg
• salt and freshly ground black pepper

1. Preheat the oven to 190°C. Lightly grease a tian or gratin dish. In a large saucepan, bring plenty of lightly salted water to a boil. Peel the potatoes and cut into 1cm thick slices. Add them to the pan, return to a boil, and boil gently for 15 minutes. Stir gently from time to time. The potatoes should be almost cooked but still a little firm. Drain in a colander.
2. Meanwhile, finely chop together the garlic and parsley. Melt the butter in a medium saucepan, add the garlic, parsley and thyme, and stir over medium heat for 2 minutes. Add the milk and half-and-half. Bring to a boil, then immediately remove from the heat. Stir in half the cheese and the nutmeg. Season with a little salt and plenty of pepper.
3. Spread the potato slices in the gratin dish, then spoon over the cream and cheese sauce. Scatter with the rest of the cheese. Bake for 30 minutes, until golden. Serve hot.

Variation

Potato and mushroom gratin. For a deeper flavored gratin, soak 20g dried mushrooms in just-boiled water for 15 minutes to plump them up, then drain and chop. Add to the potatoes together with drained, chopped anchovy fillets before baking.

• 1kg evenly-sized medium firm ripe tomatoes
• coarse sea salt and freshly ground black pepper
• 3-4 tbsp olive oil
• 1 tsp sugar
• a few basil leaves

1. Place a sieve over a bowl and have a large colander ready in the sink. Wash and quarter the tomatoes. Squeeze firmly over the sieve, and using a teaspoon, ease out of most of the seeds and some pulp. Place the tomatoes in the colander.
2. Sprinkle a tablespoon of salt over the 2 tomatoes, stir, and let drain for at least 20 minutes. Discard the contents of the sieve and reserve the juices in the bowl.
3. Preheat the oven to 220°C. Lightly oil a large gratin dish, at least 25cm x 30cm, and pack the tomatoes in a single layer. Season with a little pepper and sprinkle with the sugar. Drizzle with a little olive oil. Bake for 40-50 minutes, until slightly charred and wilting.
4. Carefully take the dish out of the oven, tilt, and scoop out the liquid using a spoon. Add to the juice in the bowl. Stir the tomatoes and drizzle with a little more oil. Return to the oven. Reduce the heat to 160°C and bake for about 1 hour.
5. Take the dish out and scoop out any excess liquid using a spoon. Reserve. Stir, adjust the seasoning, then sprinkle with snipped basil.
6. Return the tomatoes to the oven. Turn off the heat and leave in the oven for at least 1 hour. Adjust the seasoning, drizzle with a little oil, and garnish with more basil leaves.
7. In the meantime, cook the bulgur according to the instructions on the packaging.

Cook's tip

The tomatoes shrink a lot in the oven, so transfer them to a smaller dish before serving. You can use the tomato juices in a sauce or soup. If you have 2 ovenproof dishes, double the quantities and store in the fridge. The tomatoes will keep for 3-4 days in the fridge, longer in a jar covered with olive oil.

• 1 kg vollreife Tomaten
• 80 g Zwiebel, fein geschnitten

Sonstiges:

• 30 ml Olivenöl
• 600 ml Fleischsuppe (siehe Seite 108) oder Wasser mit Suppenwürfel
• 100 ml Sahne

Würzmittel:

• 1 Thymianzweig
• 4 Basilikumblätter
• 1 Knoblauchzehe
• weißer Pfeffer aus der Mühle
• Salz

Weiteres:

• 2 EL Sahne, geschlagen

1. Das Olivenöl in einem Topf erhitzen, die Zwiebel und den feingehackten Knoblauch dazugeben und glasig dünsten.
2. Die Tomaten waschen, vierteln, den Thymianzweig und die Basilikumblätter dazugeben, verrühren und die Fleischsuppe dazugießen, mit Salz und Pfeffer würzen und leicht köcheln lassen.
3. Die Suppe mixen, durch ein feines Sieb passieren, da- mit die Tomatenhaut zurückbleibt, und mit der flüs- sigen Sahne verfeinern.

In Tellern oder Suppentassen mit einem Sahnehäubchen und einem Basilikumblatt anrichten.

Tip und Empfehlungen

• Als Einlage eignen sich gekochter Reis, Käseschöberin, geröstete Semmel- oder Toastbrotwürfel.
• Tomaten aus der Dose verwendet man genauso wie frische Tomaten.
• Sollte die Suppe zu flüssig sein, können Sie sie mit etwas Mehl binden

• 1 3/4 cups small brown lentils, cleaned
• 1 fennel bulb, trimmed and diced (reserve some fronds)
• 1 medium potato, peeled and diced
• 2-3 garlic cloves, roughly chopped
• 1 tsp fennel pollen, crushed fennel seeds, or finely chopped fresh fennel fronds, plus extra for garnish
• 6 black peppercorns, crushed
• 1/2 tsp salt
• 5 1/2 cups vegetable stock
• 1/2 cup peppery extra virgin olive oil

1. In the instant pot, add all the ingredients, except the oil. Cook for 7 minutes at high pressure.
2. Release pressure, open and add more boiling water as needed. Turn on saute. Stir in half the oil and boil for 1-2 2 minutes to thicken the juices. Check the seasoning and ladle into warm bowls. Finish each portion with a swirl of oil and a sprinkle of finely chopped fennel fronds.

• 4 dl gula ärter
• 11 vatten
• 400 g rimmat fläsk, tärnat
• 1 dl hackad gul lök
• 1 tärning grönsaksbuljong
• 1 msk färsk ingefära
• 2 nypor timjan (och ev 1 tsk mejram)
• Salt och peppar
• Senap

1. Skölj ärterna. Blötlägg i kallt vatten, ca 12 timmar, häll av vattnet.
2. Koka upp ärterna i nytt vatten med salt. Skumma av och låt sjuda tillsammans med fläsk, lök och buljong, tills örtema är mjuka (ca 1 timme OR use instant pot, 15 minutes on high pressure). Rör om då och då med en visp för att få bort ärtskalen. Späd ev. med mer vatten till önskad konsistens.
3. Smaka av med salt och peppar samt krydda med timjan (och ev mejram). Servera med senap!

• 4 medelstora bakpotatisar
• 350 g räkor med skal
• 1 kvistar dill
• 1/4 rödlök
• 1/2 dl fint tärnad gurka
• 2 msk majonnäs
• 2.5 dl crème fraiche
• 25 g laxrom
• 2 kokta ägg
• salt och vitpeppar
• citron och dill

1. Tvätta potatisarna och torka av med en handduk.
2. Picka små hål i skalet med en gaffel och pensla potatisen med olivolja.
3. Baka i ugnen på 225° i ca 1 timme (or 75 minutes in airfryer). Känn med en sticka om den är färdig.
4. Skagenröra: Skala räkorna och hacka dem grovt. Finhacka dillen, löken och ägg, och blanda med gräslöken, slanggurkan, majonnäsen och crème fraichen. Smaka av med salt och mald vitpeppar.
5. Skär snitt i de bakade potatisarna och tryck ihop dem så att de öppnar sig. Lägg på fyllning och garnera med laxrom, finhackad dill och fint skuren gräslök.

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye, (Note 1)
• 2 tbsp vegetable oil, divided
• 1 large onion, (or 2 small onions), sliced
• 300 g / 10 oz mushrooms, sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour, (Note 2)
• 2 cups / 500 ml beef broth, preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper
• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice, (Note 3)
• Chopped chives, for garnish (optional)

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
7. Add flour, cook, stirring, for 1 minute.
8. Add half the broth while stirring. Once incorporated, add remaining broth.
9. Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
10. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
12. Serve over pasta or egg noodles, sprinkled with chives if desired.

• 250g dried fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil
• 8 tablespoons (1 stick) European-style unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• Coarsely chopped fresh parsley leaves, for serving

1. Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.
4. Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn't ready to flip.
5. Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 70°C. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 70°C, 5 to 7 minutes more.
6. Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
7. Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
8. Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
9. Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

• 8 bone in chicken thighs, trimmed and wiped
• 1-2 tbsp snipped fresh herbs, such as cilantro, mint, and parsley, to garnish
• lemon wedges, to serve

For the marinade

• 5 tbsp olive oil
• 1 tbsp Greek-style yogurt
• juice and finely grated zest of 1 small lemon
• 1 tsp sumac
• 1/2 tsp cinnamon 1 tsp dried thyme
• 1 tsp dried mint
• 1 tsp ground coriander salt and freshly ground black pepper

For the garlic sauce

• 3-4 garlic cloves, crushed
• 3 tsp lemon juice
• 3 tbsp vegetable oil
• 5 tbsp olive oil

1. Using a sharp knife, make deep cuts in the chicken. For the marinade, mix all the ingredients and season to taste. Place the chicken in a plastic food bag. Pour in the marinade mixture. Seal the bag and massage until the chicken is well coated. Refrigerate for at least 3 hours, or overnight.
2. Preheat the broiler to medium-hot. Preheat the oven to 180°C. For the sauce, place the garlic, a pinch of salt, 2 teaspoons of the lemon juice, vegetable oil, and olive oil in a deep jar. Using a hand-held blender, purée for 1-2 minutes until the ingredients start to thicken. Blend in the rest of the lemon juice and 1 tablespoon cold water. Adjust the seasoning.
3. Remove the chicken from the bag and shake off the excess marinade. Season with salt. Broil for 12 minutes on each side, or until the juices run clear. Place in a baking dish, cover with foil, and bake for 10 minutes. Turn off the oven and leave the dish in for 10 minutes. Scatter with the fresh herbs and serve with lemon wedges and the garlic sauce.

• 12 pzas Elotes
• 1 frasco mediano Crema, mayonesa
• 200 gr Queso cotija
• al gusto Chile en polvo
• al gusto Sal y limón
• 12 pzas Palitos de madera

1. Limpiar previamente los elotes, yo les dejo unas cuantas hojas porque estas le darán un sabor más excepcional a los elotes. Los elotes en 30 minutos ya estarán cocidos, así que enseguida hay que mezclar mayonesa y crema, de tus marcas favoritas.
2. Utilizo queso Cotija, porque le dará un sabor especial, untar la crema/mayonesa en el elote, que previamente lo puse en unos palitos (porque no tenía el que generalmente es apropiado para el elote).
3. Enseguida espolvoreamos el queso, la cantidad es a decisión tuya o del cliente, su Tajín, que ya tiene sal, limón, y chile, y ahora sí, a probar esta delicia, aunque comer en exceso tiene sus riesgos, pero vale la pena. PROVECHITO!!

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 7-8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying
• Tahini Sauce
• Pita pockets
• English cucumbers, chopped or diced
• Tomatoes, chopped or diced
• Baby Arugula
• Pickles

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
5. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

• 3 dl basmatiris
• 1 morot
• 1 röd paprika
• 150 g sockerärtor
• 2 salladslökar
• 2 msk rapsolja
• 1 1/2 tsk salt
• 1 krm peppar
• 1 - 1 1/2 msk japansk soja
• 1/2 dl sweet chilisås
• 3 ägg

1. Koka riset enligt anvisning på förpackningen.
2. Skala moroten. Dela och kärna ur paprikan. Skär morot, paprika, sockerörter och salladslök i strimlor.
3. Stek grönsakerna i olja i en stor stekpanna ca 3 minuter. Krydda med salt och peppar. Häll på sojan.
4. Tillsätt det kokta riset och sweet chilisåsen. Rör om.
5. Knäck äggen över grönsaksriset. Blanda runt tills riset fått en krämig konsistens.

• 1 pound ground beef round, or half ground round and half lean pork
• 1 medium onion, finely chopped
• 1/2 cup breadcrumbs, divided
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground paprika
• 1 teaspoon prepared mustard
• 3 tablespoons chopped parsley
• 3 large hard-cooked eggs, peeled
• 4 strips bacon
• 1 cup beef broth
• 1/4 cup hot water
• 1/4 cup cold water
• 1 teaspoon cornstarch
• 1/2 cup sour cream, low-fat is not recommended
• Freshly ground black pepper, to taste, optional

1. In a large bowl, thoroughly mix together the meat, onion, 3 tablespoons of the breadcrumbs, the 2 raw eggs, salt, pepper, paprika, mustard, and parsley.
2. Sprinkle the rest of the breadcrumbs on a cutting board and flatten the meat mixture into a rectangle about 1-inch thick.
3. Arrange the whole, hard-cooked eggs in a row down the middle. Fold the sides of the meat patty over the eggs. Form the meat into a nice, free-form loaf shape. Coat liberally with breadcrumbs.
4. Heat oven to 180 C.
5. Chop 2 strips of bacon into small pieces and brown in a Dutch oven on the stove. Remove bacon pieces and set aside. Brown the meatloaf on all sides in the bacon grease.
6. Lay the remaining strips of bacon over the meatloaf, pour 1/2 cup beef broth into the pan and place the Dutch oven in the heated oven. Bake, basting occasionally with the remaining 1/2 cup broth for about 45 minutes. Remove meatloaf to a serving platter, cover with aluminum foil and keep warm.
7. Place Dutch oven back on stovetop and add 1/4 cup of hot water. Scrape all browned bits from the bottom of the pan.
8. Mix cornstarch with 1/4 cup cold water and add to pan. Bring just to a boil, reduce heat and stir in sour cream. Try not to boil after the sour cream has been added.
9. Season with optional pepper and reserved bacon bits. Taste before adding more salt.
10. Serve meatloaf with boiled, parsley potatoes, and steamed green beans.

• 250g block halloumi cheese, cut into 8 thick slices
• 1 tbsp olive oil
• 4 brioche buns
• 4 tbsp hummus
• 1 large ripe tomato, thinly sliced
• 4 Butterhead lettuce leaves
• 4 tbsp fresh tomato salsa (most supermarkets stock a version)

1. Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
2. Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.

Meat

• 1 1/2 pounds flank steak, cut into 1-inch cubes
• fine sea salt and freshly-cracked black pepper
• 1 tablespoon avocado oil (or any high-heat oil)
• 1-2 tablespoons low-sodium soy sauce

Slaw

• 1 (14-ounce) bag coleslaw
• 1 English cucumber, sliced into half moons
• 1 cup chopped fresh cilantro
• 2/3 cup thinly-sliced green onions
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• optional: 2 teaspoons toasted sesame seeds

Sauce (or use sriracha mayo)

• 1/3 cup plain Greek yogurt (or mayo)
• 2 tablespoons gochujang paste
• 1 1/2 cups white or brown rice

1. Cook the rice according to package instructions.
2. Whisk together the Greek yogurt and gochujang until combined. If you would like to turn the sauce into more of a drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. (And if it tastes a bit too spicy for your liking, stir in some extra Greek yogurt.)
3. Toss all ingredients together in a large bowl until combined.
4. Season the steak evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper. Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!) Quickly add the steak bites to the pan in an even layer. (If your pan is too small for the steak bites to fit in a single layer, I recommend cooking it in two batches.) Cook the steak for 2 minutes without stirring. Then flip and cook for 2-ish more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness. Transfer steak to a clean bowl and toss with the soy sauce.
5. In your serving bowls, layer a portion of rice, slaw, and steak bites. Then drizzle generously with the spicy sauce, plus an optional extra sprinkle of chopped cilantro for garnish. Enjoy!

Note: Flank steak from ICA did not taste well (too much meat/blood taste). Try Entrecote instead.

Langos

• 25 g jäst
• 1 stor kokt, finriven potatis (à ca 90 g)
• 3 dl ljummet vatten
• 400g vetemjöl special + extra till utbakning
• 1 tsk salt

Vitlöksolja

• 4 stora vitlöksklyftor
• 1 dl neutral olja

Till servering

• 1 rödlök
• 3 dl gräddfil
• 100 g svart stenbitsrom
• plockad dill

1. Langos: Smula jästen i en bunke till en köksmaskin med degkrok. Tillsätt vatten och rör tills jästen löses upp. Tillsätt övriga ingredienser och arbeta degen ca 10 minuter till en smidig deg. Låt jäsa övertäckt i rumstemperatur ca 40 minuter.
2. Ta upp degen på en mjölad bänk. Dela degen i 8 bitar (för 8 langos). Kavla ut till ovala langos och fördela på två bakpappersklädda plåtar. Låt jäsa övertäckt ytterligare ca 10 minuter.
3. With a brush, apply some oil on both sides and fry for 4 minutes in Airfryer at 200C.
4. Vitlöksolja: Skala och riv vitlöken och blanda med oljan.
5. Till servering: Skala och finhacka rödlöken. Pensla langosen med vitlöksoljan och toppa med gräddfil, rom, rödlök och dill.

• 500 g makaroner (500 g motsvarar ca 10 dl)
• 1 l mjölk
• 6 msk smör
• 3/4 dl vetemjöl
• 1 riven, liten vitlöksklyfta
• 1 tsk dijonsenap
• 2 krm cayennepeppar
• 1 tsk salt
• 150 g riven lagrad cheddarost
• 150 g parmesanost eller gruyère
• 1 dl panko (asiatiskt ströbröd)

1. Sätt ugnen på 225C.
2. Koka makaronerna enligt anvisning på förpackningen men minska koktiden med 1+2 minuter. Häll av och spola kallt.
3. Värm mjölken. Smält 4 msk smör (för 4-6 port) i en kastrull. Tillsätt mjölet och vispa ihop. Häll ner mjölken, lite i taget, och vispa till en slät sås. Låt koka ca 2 minuter. Rör ner vitlök, senap, cayenne och salt.
4. Vänd ner makaroner, cheddarost och hälften av parmesan eller gruyere. Häll i en smord ugnsform, ca 20x30 cm (för 4-6 port).
5. Smält resten av smöret och blanda panko och med resten av parmesan eller gruyere. Strö över formen. Ställ in i mitten av ugnen ca 15 minuter. Servera direkt.

• 700 g frische Pfifferling
• 500 g Bandnudel
• 2 Schalotte
• 2 Knoblauchzehe
• 4 - 5 Stiel frische Petersilie
• 2 - 3 Zweig frischer Rosmarin
• 1 EL Rapsöl
• 200 g Schlagsahne
• 2 - 3 TL Zitronensaft
• Pfeffer
• Salz

1. Schalotten und Knoblauch abziehen. Schalotten fein würfeln Knoblauch hacken. Pfifferlinge gründlich putzen große Exemplare ggf. kleiner schneiden.
2. Die Bandnudeln in einem Topf mit leicht gesalzenem Wasser nach Packungsanweisung kochen.
3. In der Zwischenzeit die Petersilie abbrausen trockenschütteln und fein hacken. Rosmarinzweige abbrausen trockenschütteln. Nadeln abzupfen und fein hacken.
4. Rapsöl in einer beschichteten Pfanne erhitzen. Schalottenwürfel und Knoblauch darin bei mittlerer Hitze 2–3 Minuten andünsten. Die Pfifferlinge hinzufügen und kurz mitbraten. Gehackten Rosmarin und Schlagsahne einrühren. Ca. 150 ml Nudelwasser abnehmen und zugeben. Pfifferlinge 3–4 Minuten auf kleiner Hitze köcheln lassen.
5. Die fertigen Nudeln abgießen. Gehackte Petersilie unter die Sauce heben und Sauce mit Zitronensaft Pfeffer und ein wenig Salz abschmecken. Nudeln mit Sauce auf Tellern anrichten und servieren.

Fisken:

• 6 st djupfryst eller färsk vit fiskfilé av valfri sort (tex rödspättafilé, torsk osv. De flesta vita fiskar funkar utmärkt)
• 1 dl riven parmesan
• 0,5 dl vetemjöl
• 1 ägg
• 2 tsk örtsalt (kan ersättas med 1 tsk salt)
• Svartpeppar
• Smör och olja till stekning

Tartarsås:

• 0,75 dl majonnäs
• 0,5 dl bostongurka
• 1 msk små kapris (valfritt)
• Juice från 0,5 citron

Potatisen:

• 600 g fast potatis
• 2-3 vitlöksklyftor
• 1 tsk örtsalt
• 2 tsk torkad timjan
• Olivolja (rapsolja funkar också strålande)

1. Börja med såsen: Blanda ihop alla ingredienser till såsen och ställ i kylen.
2. Gör sedan potatisen: Värm ugnen till 225°, över och udervärme. Skär potatisen i runda skivor (inte allt för tunna) och lägg på en plåt med bakplåtspapper. Krossa vitlöken och lägg på plåten med potatisen. Krydda med örtsalt, timjan och ringla slutligen olja över. Tillaga mitt i ugnen i ca 20 min, tills potatisen mjuknar och får en fin yta. Under tiden potatisen tillagas kan du förbereda fisken.
3. Fisken: Klappa fiskfileerna torra med hushållspapper. Lägg ägg i en skål, krydda med örtsalt och svartpeppar, vispa ägget med en gaffel. Lägg riven parmesan och vetemjöl i separata skålar. Doppa fiskfilen i vetemjöl, sedan ägg och slutligen i parmesan. Hetta upp smör och olja, stek fisken ca 5 min på varje sida på medelvärme.
4. Servera fisken med tartarsås, ugnsstekt potatis och eventuellt nån sallad, ärtor eller gröna bönor.

• Polenta flour
• Butter
• Parmesan cheese
• Cheese
• Salami/Ham
• Canned tuna filet
• Oil

1. Prepare some peperonata.
2. Prepare polenta according to instructions. At the end of cooking, add in some butter and parmesan for seasoning.
3. Spread polenta on a baking sheet, ca. 2cm thick, and let cool.
4. Cut polenta into squares, cover with slices of cheese and fry in pan (or airfryer).
5. Serve polenta, peperonata with tuna and salami/ham.

• 150g Möhren
• 1 große Paprika
• 125g Blattspinat
• 250ml Gemüsebrühe
• 100ml Sahne zum Kochen - alternativ: Milch
• 250ml Wasser
• 125g Maisgrieß
• 4-5 Cocktailtomaten
• 75g geriebener Käse

1. Den Backofen auf 175 Grad vorheizen.
2. Möhren schälen und in kleine Stücke schneiden, Paprika waschen und ebenfalls in kleine Stücke schneiden. Blattspinat waschen und in kleinere Stücke zupfen.
3. Möhren und Paprika in einen Topf geben und in der Gemüsebrühe andünsten. Nach etwa 10 Minuten, wenn das Wasser weitestgehend verdampft und das Gemüse weich ist, den Blattspinat für weitere 3-5 Minuten hinzugeben. (Bis er komplett zusammengefallen ist)
4. Anschließend die Sahne einrühren und alles gut vermischen. Das Wasser hinzugießen und direkt danach den Maisgrieß dazugeben.
5. Alles kurz aufkochen lassen, vom Herd nehmen, die Masse auf ein Backblech geben und rund ausstreichen. (Durchmesser ca. 25 cm)
6. Tomaten in kleine Scheiben schneiden, die Pizza damit garnieren und alles mit Käse bestreuen.
7. Für ca. 15-20 Minuten backen.

For the pork loin

• 3-pound pork loin
• 1 tablespoon olive oil

For the spice rub

• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and fresh ground pepper, to taste

For the honey garlic glace

• 4 cloves garlic, minced
• 1/4 cup honey
• 3 tablespoons low-sodium gluten free soy sauce
• 1 tablespoon dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon olive oil

For the vegetables

• 1 pound brussels sprouts, cut in half
• 1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)

1. Preheat oven to 190˚C. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
2. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
3. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
4. Take the spice mix and rub it all over the pork loin.
5. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
6. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
7. Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
8. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
9. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 65˚C. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
10. Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

• 500 grams of pork fillets (tenderloin)
• 1 pinch of salt
• pinch of pepper
• 100 grams of belly bacon, finely sliced
• 1 clove of garlic
• 1 teaspoon of oil
• 10 grams of butter
• 1 teaspoon of caper
• 130 milliliters of vegetable stock
• 1 tablespoon of crème fraîche

1. First, trim the pork tenderloin and rub in salt, pepper and crushed garlic. Allow to rest for 15-30 minutes. Wrap the tenderloin in the bacon rashers.
2. Sear all sides of the tenderloin in a pan with oil and butter. Place the tenderloin in the Airfryer baking accessory and pour over the fat. Cook at 160C for 20 minutes.
3. In the meantime, finely chop the capers.
4. Remove the pork ternderloin from the Airfryer, wrap it in aluminum foil and keep it in a warm place. Dissolve the meat juices in the broth, then tip this into a pan and let it reduce. Add the capers and stir in the crème fraîche. Serve the pork tenderloin wrapped in bacon with the gravy.

• 4 Stk. Rinderroulade
• etwas Salz
• etwas Pfeffer
• etwas Paprikapulver
• etwas Streuwürze
• 4 TL Senf
• 50 g Bauchspeck (geräuchert
• fein gewürfelt)
• 1 Bd. Petersilie (glatt
• gehackt)
• 2 Stk. Zwiebel (fein gehackt)
• 2 Stk. Essiggurke (fein gewürfelt)
• 3 EL Öl
• 1 Bd. Suppengrün

1. Die Rouladen ausbreiten würzen. Mit Senf gleichmäßig bestreichen. Man kann auch etwas Preiselbeer- od. Johannisbeermarmelade dazu nehmen ist aber Geschmacksache. (Mir schmeckt's mit Senf besser).
2. Die feingeschnittenen bzw. gehackten Zutaten der Fülle (Speck Petersilie eine Zwiebel Essiggurken) gleichmäßig darauf verteilen erst an der langen Seite einschlagen dann aufrollen. Mit Rouladen-Nadeln oder -Klammern feststecken. Wer gar nichts im Haus hat kann auch Zwirn nehmen und sie damit umwickeln.
3. In einem Bräter Öl erhitzen die Rouladen von allen Seiten gut anbraten. Das Suppengrün und noch eine Zwiebel dazugeben mit Wasser ablöschen (wer mag kann natürlich auch Rotwein nehmen) Deckel drauf ca. 1 Std. 20 Minuten schmoren lassen. Eventuell mal umdrehen und Flüssigkeit nachgießen.
4. Die Sauce fertigmachen: Entweder alles mit dem Mixstab pürieren noch würzen mit Saucenpulver oder -Würfel oder durchseihen und mit Saucenbinder etwas andicken ein Esslöffel Tomatenmark gibt eine schöne Farbe und Geschmack.
5. Vor dem Servieren die Klammern Nadeln oder Fäden natürlich entfernen.

• 4 x 150 g higher-welfare veal escalopes
• 8 fresh sage leaves
• 8 slices of higher-welfare prosciutto
• 2 tablespoons unsalted butter
• olive oil
• 1 good swig of marsala
• 1 lemon

1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
2. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
3. When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
4. Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
5. Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

• 200 g Buchweizenmehl
• 250 ml Milch
• 3 Ei(er)
• 2 Äpfel
• 1/2 TL Salz
• 50 g Butter
• Puderzucker (Staubzucker)
• 1 Glas Preiselbeeren

1. Das Buchweizenmehl mit der Milch verrühren und 1 Stunde quellen lassen.
2. Die Eier einzeln einrühren und Salz dazugeben.
3. 30 g Butter in der Pfanne schmelzen lassen. Die Rieblermasse darin anbacken, dann wenden und in Stücke stechen. Weiter braten und zerteilen, bis lauter kleine Stückchen entstehen. Die Äpfel schälen, in Würfel schneiden, mit der restlichen Butter dazugeben und weiter braten.
4. Den Riebler mit Staubzucker bestreut und mit Wildpreiselbeeren servieren.

Salzige Variante

Äpfel, Puderzucker und Preiselbeeren weglassen und stattdessen mit Saladkäse/Feta servieren.

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

• 300g waxy potatoes
• 1 onion
• olive oil
• 5 large free-range eggs

1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
6. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

• 80 g Blattspinat, gekocht
• 1 Ei
• 50 ml Wasser
• Salz
• 1 Msp. Muskatnuß
• 125 g Mehl

Sahnesauce

• 50g Schinken, gekocht
• 1 TL Butter
• 200 ml Sahne
• 1 EL Parmesan, gerieben
• Pfeffer aus der Mühle
• Salz

1. Den Blattspinat etwas zerkleinern und mit dem Ei, dem Wasser, dem Salz und der geriebenen Muskatnuß im Mixer oder in der Moulinette pürieren.
2. Das Mehl zum Spinatpüree geben und mit dem Kochlöffel zu einem glatten Teig rühren.
3. Mit dem Spatzlhobel den Teig in kochendes Salzwasser hobeln und umrühren.
4. Die Spatzlen einmal aufkochen lassen und abseihen.
5. Den gekochten Schinken in Streifen oder Fleckerln schneiden und in der Butter anrösten.
6. Die Sahne, den Parmesan sowie Salz und Pfeffer dazugeben, etwas einkochen lassen und die heißen Spatzlen darin schwenken und servieren.

Tips und Empfehlungen

• Die Spinatspatzlen können Sie zur Abwechslung mit Steinpilz- oder Champignonsauce zubereiten.
• Sie können unter die Spatzlen Schlagsahne heben.
• Sollten Sie die Spinatspatzlen auf Vorrat zubereiten, nach dem Aufkochen im kalten Wasser auskühlen, anschließend abtropfen lassen und einölen.
• Für 80 g gekochten Spinat brauchen Sie etwa doppelt soviel frischen Blattspinat. Sie können die Spinatspatzlen auch als Beilage servieren.

Variation

Brennesselspatzlen: Anstelle des Spinats verwenden Sie junge Brennesseln.

• 400g köttfärs
• 1 msk smör
• 1 påse Santa Maria Taco Spice Mix
• 1 dl vatten
• 1 paket Santa Maria Taco Shells 12-pack
• sallad
• tomat
• Santa Maria Taco Sauce Medium 230 g
• gräddfil
• guacamole

1. Bryn färsen i smör eller olja.
2. Tillsätt kryddmix och vatten. Rör om och koka utan lock i 5-10 minuter.
3. Värm tacoskalen enligt instruktionen på förpackningen och förbered tillbehören.
4. Servera skalen varma, fyllda med tacokryddad köttfärs och goda tillbehör!

Det är lika gott att servera tacos i Taco Tubs eller Tortillas!

• 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• Optional: 4 slices of cheese
• 4 hamburger buns
• Optional: hamburger toppings - lettuce tomato, onion, pickles, ketchup, mustard, mayo, etc.

1. Preheat the grill to 375 degrees F (medium-high).
2. In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined.
3. Divide the meat mixture into fourths. Take ¼ of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about ¾ inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
4. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.*
5. If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt.
6. Serve the burgers on hamburger buns with optional hamburger toppings.

• 1 small onion, finely chopped
• 1/2 small green bell pepper, seeded and finely diced
• 1 Tbsp worcestershire sauce
• 1 tsp yellow mustard
• 1/4 cup water
• 1 Tbsp brown sugar
• 1 can tomato sauce
• 500g lean ground beef , 85%-90% lean
• 1 Tbsp olive oil
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper, or to taste
• 3 garlic cloves, minced
• 4 hamburger buns, toasted if desired

1. Finely chop the onion. Seed and finely dice the green pepper.
2. In a bowl, combine the Worcestershire sauce, mustard, water, brown sugar, and tomato sauce.
3. Place a large skillet or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula. Season with salt and pepper and add in the diced peppers and onion. Cook another 5 minutes until the veggies are tender and beef is browned.
4. Add the minced garlic and saute 30 seconds until fragrant, stirring constantly. Add in the sauce and bring to a light boil. Reduce heat to low and simmer uncovered for about 10 minutes. Season to taste with salt and pepper and serve on toasted buns for Sloppy Joe Sandwiches.

For the veal

• Olive oil for frying and drizzling
• 400g rose veal topside or rump, trimmed to about 5cm x 15cm, at room temperature
• Sea salt flakes
• 50g wild rocket, 1 tsp extra-virgin olive oil and ½ tsp balsamic vinegar to serve

For the tuna mayonnaise

• 2 medium free-range egg yolks
• 2 tsp white wine vinegar
• 15g anchovy fillets in oil (drained weight)
• 1 tbsp capers in brine, rinsed
• 200g tinned tuna in olive oil, drained (use the best quality you can find)
• 100ml extra-virgin olive oil
• 100ml light olive oil (or equal mix of vegetable oil and olive oil)

You'll also need

• Digital probe thermometer

1. Heat the oven to 200°C/180°C fan/gas 6. Heat a little olive oil in a large frying pan, then add the veal and brown all over (about 2 minutes on each side). Remove to a lipped baking sheet and season well. Put in the oven and cook until the internal temperature reaches 52°C on a digital probe thermometer (about 10 minutes), then leave to rest on a rack or board to cool. When cooled, roll the veal tightly in cling film and twist the edges to seal – the aim is to get it into a neat shape for slicing.
2. Chill the veal for about 2 hours to firm up. When firm, remove the cling film and cut into 0.5cm thick slices. Use a very sharp knife and cut the meat across the grain (it will make the pieces of meat more tender).
3. For the mayo, put the egg yolks, vinegar, anchovies, capers and tuna in a food processor on a low speed, then blend until smooth. Slowly pour the oils into the tuna mix until it forms a thick mayonnaise. If it’s too thick, mix in a small amount of warm water. Taste and season if required (the anchovies and capers will be quite salty). Keep chilled in an airtight container.
4. Put a generous amount of the tuna mayo on a serving platter, then top with the veal slices. Drizzle over a little olive oil, then sprinkle with sea salt and black pepper. Lightly dress the rocket with the extra-virgin olive oil and balsamic vinegar, then scatter over. Serve immediately. Recipe by Sam Willis at http://www.cafemurano.co.uk/coventgarden/ >Café Murano in Covent Garden

• 4 veal cutlets (or chicken or pork cutlets)
• 1/4 cup all-purpose (or brown rice) flour
• 1/2 teaspoon kosher salt
• 2 large eggs, well beaten
• 1/2 cup breadcrumbs
• Oil or lard, for frying
• 4 slices lemon, garnish

1. Place the cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rollling pin or meat mallet to pound the meat evenly to 0.75mm thickness.
2. To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish.
3. In a large skillet, heat at least 1cm of oil to 180C. This takes about 8 minutes and the oil will just start to shimmer and smoke a bit.
4. Working one at a time, dredge cutlets first in flour until the surface is completely dry.
5. Dip in egg to coat, allow the excess to drip off for a few seconds.
6. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.
7. Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.
8. Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 63C. Remove from pan and allow the oil to drain off. Serve in the traditional manner with lemon slices.

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/4 teaspoon salt, or more to taste
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

• 4 ½ tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 3 cups frozen, shredded potatoes
• 3 large eggs
• ½ cup shredded white cheddar
• 1 tablespoon thinly sliced chives
• salt and pepper to taste

1. Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.
2. Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
3. Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
4. Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
5. Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown.
6. Season with salt and pepper and finish with a sprinkle of chives. Serve.

• 1 cup yellow corn meal
• 3/4 cup all purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon kosher salt
• 1 1/2 cups buttermilk
• 2 eggs, beaten</p><p>6 tablespoons unsalted butter, melted
• cooking spray

1. Preheat air fryer to 360°F (182°C).
2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs, and butter together in a separate bowl.
3. Pour buttermilk mixture into cornmeal mixture and stir just until batter is combined.
4. Spray an 8-inch round baking pan with cooking spray and pour batter into pan. Place pan into air fryer.
5. Cook cornbread in the air fryer until the top is golden brown and a toothpick comes out clean when inserted in the center, about 25 minutes.

• Manitoba flour, 300 grams
• 00 type flour, 450 grams
• Fresh brewer’s yeast, 5 grams
• Fine salt, 15 grams
• Extra virgin olive oil, 50 grams
• Water at room temperature, 450 ml

1. Dissolve the brewer's yeast in water at room temperature: it must be around 25°. Put the manitoba flour and the 00 type flour in a bowl, pour over the water with the brewer’s yeast dissolved little by little, kneading with your hands. Once half of the water is poured, add the fine salt and continue adding the water until the mixture is homogeneous. Now pour in the extra virgin olive oil, a little at a time and knead again.
2. Transfer the mixture to a work surface and continue working it with your hands, until it is smooth and homogeneous. Make a loaf, cover it and let it rest for about 10 minutes. Pull the dough gently by the ends and fold it towards the center, so as to give it a spherical shape. Transfer it now to a bowl, cover with cling film and let it rise for about 2 hours, or until the dough has doubled in volume: you can place the bowl inside the oven whit the oven turned off, with the light on, so to reach a temperature of about 26°.
3. After the proper rising time, divide the dough in half, give another fold to the dough and swirl it, so turn it with your hands, bringing it towards you and then moving it away until you create a smooth sphere. Put the two doughs on a work surface and let them rest for 30 minutes, covered with a clean cloth. Your pizza dough is ready for use.

• 4 tazas de harina de Maseca
• 4 tazas de agua tibia
• 1/2 taza harina de trigo
• 1 pizca de sal

1. Mezclar las harinas y sal, agregar el agua paulatinamente mientras se amasa.
2. Amasar durante 5 minutos y hacer bolitas pequeñas.
3. Cocerlas en un comal por 30 segundos y voltear.

• 295g Rye flour
• 300g Wheat flour
• 390g Water
• 13g Salt
• 7g Sour dough
• Spices

1. Mix all ingredients together
2. Let rest 24h. After 12h, fold dough
3. Proof 2h in basket
4. Prehead oven to max temperature
5. Reduce tempterature to 250C (use steam funktion or put in bowl with water)

6a. Steam funktion: bake for 20 minutes 6b. Water bowl: bake for 10 minutes, remove bowl, bake for another 10 minutes

1. Reduce temperature to 200C and bake for another 25 minutes
2. Remove bread and let cool down under some tablecloth

• 590g Wheat flour
• 350g Water
• 13g Salt
• 7g Sour dough

1. Mix all ingredients together
2. Let rest 24h. After 12h, fold dough
3. Proof 2h in basket
4. Prehead oven to max temperature
5. Reduce tempterature to 250C (use steam funktion or put in bowl with water)

6a. Steam funktion: bake for 20 minutes 6b. Water bowl: bake for 10 minutes, remove bowl, bake for another 10 minutes

1. Reduce temperature to 200C and bake for another 25 minutes
2. Remove bread and let cool down under some tablecloth

• 2 dl borlotti beans (cooked)
• 1 carrot (cooked)
• 1 dl pumpkin kernels
• 2 tbsp olive oil
• 1-2 tbsp chipotle paste
• 1-2 garlic cloves
• 2 tsp paprika powder
• 1 tsp cumin
• 1 tbsp lemon juice
• salt & pepper

1. Measure everything together in a mixer.

• 500g Roggenmehl
• 25g Hefe
• 250ml Wasser, lauwarm
• 15g Salz
• 2 El Schnittlauch, fein geschnitten
• Backfett zum Backen

1. Das Mehl in eine Schüssel geben und in die Mitte die Hefe hineinbröckeln. Vom Wasser eine Tasse voll auf die Hefe schütten, in der Mitte eine kleinen weichen Vorteig machen und diesen etwa 15 Minuten aufgehen lassen. Das restliche Wasser und das Salz dazumischen, verrühren und auf einem Nudelbrett zu einen glatten Teig kneten. Den Teig in die Schüssel zurücklegen und etwa 20 Minuten zugedeckt aufgehen lassen.
2. Danach wieder auf das Brett legen, den Schnittlauch dazugeben und wieder zusammenkneten. Aus dem Teig eine Rolle formen (etwa 6 cm Durchmesser) und in etwa 5 cm lange Teigstücke schneiden. Die Teigstücke in 5mm dicke längliche Scheiben ausrollen und in der Randzone mit Handdruck verfestigen, damit der Innenraum später beim backen aufgeht. Auf einem Brett ein bemehltes Tuch ausbreiten, die Striezel daraufgeben und an einem warmen Ort zugedeckt nochmals 20 Minuten aufgehen lassen.
3. Dann umdrehen und vor dem Einlegen in das sehr heiße Fett einen länglichen Schnitt in den Striezel einritzen. Beim Backen ist der Schnitt obenauf, bis der Striezel aufbricht. Der Striezel hat jetzt die obere Fläche offen; nun umdrehen und kurz fertig Backen.

Backtemperatur: 200Grad / Backzeit: etwa 1 Minute

• 1/2 L Milch
• 30 g Butter
• 30 g Mehl
• 1 kleines Lorbeerblatt
• 1 Msp. Muskatnuß, gerieben
• Salz

1. Die Milch mit dem Salz und der Muskatnuß würzen und erhitzen.
2. In einem Topf die Butter zergehen lassen, das Mehl mit dem Schneebesen einrühren.
3. Den Topf von der Kochstelle nehmen und etwas auskühlen lassen.
4. Die heiße Milch unter ständigem Rühren mit einem Schneebesen in die Mehlschwitze einrühren.
5. Wenn die Sauce schön glatt ist und eine sämige Konsistenz hat, das Lorbeerblatt hinzufügen.
6. Bei schwacher Hitze kochen lassen.
7. Die Sauce verliert während dieser Kochzeit auch ihren Mehlgeschmack.
8. Eventuell durch ein Sieb passieren und weiterverwenden.

Variation

• Sauce Mornay: Für eine Sauce Mornay (Gratiniersauce) rühren Sie in die fertige, etwas abgekühlte Béchamelsauce zwei Eigelb und 40 g Parmesan ein. Vorsicht, die Sauce darf nicht mehr kochen, sonst gerinnt das Eigelb!

Tip und Empfehlungen

• Die Béchamelsauce brennt beim Kochen leicht an. Rühren Sie daher besonders sorgfältig.
• Bei der Verwendung der Sauce zum Überziehen von Speisen, die überbacken werden, halten Sie sie etwas dicker. Die gewünschte Konsistenz (Dicke) reguliert man durch Erhöhen oder Reduzieren der Mehl- oder Milchmenge.
• Wenn Sie die Béchamelsauce erst später verwenden, sollten Sie sie zudecken, damit sich keine Haut bildet.

• Sunflower oil
• 1 tablespoon flour
• 1 tablespoon mustard
• 1 cup of red wine
• 1 soup cube
• Garlic powder
• English sauce
• 1 teaspoon honey

1. In the pan where the meat was fried, mix oil and flour, and fry a little bit.
2. Add mustard and wine and cook until alcohol is evaporated.
3. Add water, soup cube, garlic powder, English sauce and honey, and cook for 2 minutes.

• 2 dl hasselnötter eller valnötter
• 1 dl sötmandel
• 1 dl sesamfrön med skal
• 2 msk korianderfrön eller malen koriander (2 msk frön motsvarar 2 tsk malen koriander)
• 1 msk spiskummin
• ev 1 msk paprikapulver
• 1 tsk salt
• 1/3 tsk färskmalen svartpeppar

1. Sätt ugnen på 175C.
2. Rosta nötter och mandel på varsin del av en ugnsplåt i 10-15 minuter. Lägg hasselnötterna i en kökshandduk och gnugga dem fria från skalen.
3. Rosta sesamfrö i 5-10 minuter, tills de blir gyllene. Rosta till sist koriander och spiskummin i 3-5 minuter.
4. Låt allt svalna. Finfördela nötter, mandel och sesamfröna i en matberedare eller hacka nötterna med kniv och stöt fröna i en mortel.
5. Stöt kryddorna i en mortel och blanda allting i en skål. Smaka av med salt och peppar. Förvaras svalt i burk med lock.

• 2 tablespoons Coriander Seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon Whole Cloves
• 1/2 teaspoon Cardamom Seeds
• 2 Bay Leaves
• 3 Dried Red Chilis, (the kind you put on pizza)
• 2 inch Cinnamon

1. Put all ingredients into a clean coffee grinder and grind until it's a coarse-fine powder.
2. Shake it about as its being ground so all the seeds and bits get under the blades.
3. When you're finished, unplug the grinder, and turn it upside down.
4. You want all the spice to collect into the lid so you can easily scoop it out without cutting yourself
5. playing about around the blades.
6. Finished! Use in the palak paneer recipe I have posted as well as the chicken curry recipe.

• 2 large ancho peppers
• 2 large guajillo peppers
• 9-10 chile de arbol peppers
• 1/4 cup peanuts
• 4 garlic cloves chopped
• 1 tablespoon sesame seeds
• 1/2 cup olive oil or use vegetable oil
• 1 teaspoon apple cider vinegar
• Salt to taste I use 1/2 teaspoon
• 1/2 teaspoon Mexican oregano

1. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
2. Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
3. Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
4. Stir in the vinegar, salt and Mexican oregano.
5. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
6. Serve!

• 900 g (ca 15 dl) Vetemjöl
• 200 g smör eller margarin
• 5 dl mjölk
• 50 g (1 pkt) jäst för söta degar
• 1 g saffran, 2 paket
• 1 tsk salt
• 2 dl strösocker eller vit sirap
• 1 ägg till pensling
• Russin till garnering

1. Smält matfettet i en kastrull.
2. Tillsätt mjölken och värm till fingervarmt (37°C). Smula ner jästen i en degbunke och häll över degvätskan. Rör tills jästen löst sig.
3. Stöt eventuellt saffran med 1-2 tsk av strösockret i en mortel och rör ner i degvätskan.
4. Tillsätt övriga ingredienser, men spar 1 dl mjöl till utbakningen.
5. Arbeta degen tills den är smidig, ca 5 minuter med maskin eller 10 minuter för hand. Tillsätt mer mjöl om degen är kladdig, men den ska vara ganska lös. En lös deg ger ett godare bröd.
6. Täck degen med en bakduk och låt jäsa till dubbel storlek, ca 40 minuter.

7. Knåda degen smidig på mjölat bakbord, dela den sedan i ca 40 bitar och baka ut enligt någon av följande beskrivningar. Lussekatt/Julgalt: Rulla in ändarna åt varsitt håll så att den blir S-formad.

   Dubbel Lussekatt/Gullvagn: Lägg 2 längder intill varandra och rulla ändarna utåt.

   Julkors: Lägg 2 enkla Lussekatter i kors över varandra.

   Lindebarn: Vik längden på mitten och sno ihop ”benen”.

   Lilja: Vik längden på mitten och rulla ändarna utåt.

8. Lägg dem på bakplåtspappersklädda plåtar och garnera eventuellt med russin.
9. Täck med bakduk, låt jäsa 30-45 minuter.
10. Värm ugnen till 250°C.
11. Pensla med uppvispat ägg efter jäsning.
12. Grädda lussekatterna mitt i ugnen 5-10 minuter.
13. Låt svalna på galler under bakduk.

Für den Teig:

• 1kg Mehl
• 1 Päckchen Trockenbackhefe
• 40g Zucker
• 2 gehäufte Teelöffel Salz
• knapp 0.5l lauwarme Milch
• 2 Eier
• 250g Butter

Für die Füllung:

• 20g flüssige Butter
• 50g Hagelzucker
• 100g feingehacktes Zitronat
• 0.5-1 Päckchen Schokoladentröpfchen

Zum Verzieren:

• 50g Puderzucker
• 1 Esslöffel Wasser
• 1 Esslöffel Mandenblättchen

1. Mehl und Trockenbackhefe mischen. Zucker, Salz, Milch, Ei und Butterflöckchen zufügen. Alles mit den Knethaken des elektrischen Handrührgerätes unterkneten. Den Teig zugedeckt und an einem warmen Ort gehen lassen.
2. Dann noch einmal durchkneten. Zu einem Rechteck, 50x40cm, ca 0.5 cm dick ausrollen. In 3 gleich grosse Streifen schneiden. Mit flüssiger Butter bestreichen. Hagelzucker, Zitronat und Schokoladentröpfchen darauf verteilen und dabei die Ränder gut 1 cm freilassen.
3. Jedes Teigstück von der langen Seite her fest aufrollen. Aus den Teigsträngen einen Zopf flechten und auf ein mit Backtrennpaper ausgelegtes Backblech zu einem Kranz zusammenlegen. Zugedeckt 30 Minuten gehen lassen.
4. Im vorgeheizten Backofen bei 200 Grad ca. 30 Minuten auf 2. Schiene von unten backen. Erkalten lassen.
5. Kranz mit angerührtem Guss bestreichen und mit gebräunten Mandeln bestreuen.

• 2 1/4 cups all-purpose flour (300g)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter(margarine), softened (190g)
• 3/4 cup granulated sugar (165g)
• 3/4 cup packed brown sugar (150g)
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) chocolate chips (280g)

• 1 cup chopped nuts (135g)

  Interchanging sugar amounts: more brown sugar cookies chewier more white sugar cookies crunchier

1. PREHEAT oven to 375° F. (190° C)
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets or baking sheets with baking paper.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F (190° C). Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks

• 250g Weizenmehl
• 250g Roggenmehl
• 250g Zucker
• 125g Honig
• 3 Eier
• 12,5g Speisenatron (Bicarbonato)
• 12,5g Zitronat (ganz klein geschnitten)
• 12,5g Aranzinen (ganz klein geschnitten)
• 1 Päckchen Lebkuchengewürz oder 3g Zimtpulver, 2g Nelkenpulver, 1g gemahlenen Ingwer und 2g Zitronenschale
• Milch zum Bestreichen
• Mandeln, Walnüsse, Erdnüsse, Zitronat, Aranzinen zum Verzieren

1. Das Weizenmehl, das Roggenmehl und das Speisenatron mischen.
2. Den Honig und den Zucker leicht erwärmen, die Eier, die weiche Butter mit der Zitronenschale, dem Vanillezucker und dem Lebkuchengewürz zu einem Teig verkneten, im Kühlschrank zugedeckt mindestens 3 Stunden ruhen lassen.
3. Den Teig leicht durchkneten, etwa 8mm stark ausrollen, ausstechen und mit etwas Milch bestreichen, ev. mit Mandeln, Walnusse, Erdnüsse, Aranzinen, Zitronat belegen und backen.

Backtemperatur: 180°

Backzeit: 10-15 Min

Tips und Empfehlung

Sie können die Kekse mit einer Glasur überziehen, wenn nicht mit Nüsse, u.s.w. belegt

Zitronen-Zucker-Glasur: 100g gesiebten Staubzucker mit 3 Esslöffel Zitronensaft glattrühren

Schoko-Zucker-Glasur

• 100g Staubzucker
• 15g Kakao
• 1,5 Esslöffel Milch oder Wasser heiss

Den mit Kakao gesiebten Staub/Puderzucker mit so viel Flüssigkeit glattrühren, dass eine dickflüssige Masse entsteht.

Um etwas Geschmack in den Zuckerguss zu bringen, kann man ein paar Tropfen Rum-Aroma in die fertige Masse geben. Auch Vanille-Aroma sorgt für einen leckeren und leichten Geschmack, der besonders gut zu weniger süße Kuchen oder Kekse passt.

• 500g Mehl
• 160g Staubzucker
• 175g Butter (oder Margarine) Zimmertemperatur
• 3 Eigelb
• 125ml Milch
• ½ Päckchen Backpulver (7,5g)
• 1 Päckchen Vanillezucker (8g)
• 1 Fläschchen Rumaroma oder 1 EL Rum
• ¼ Zitronenschale gerieben (Bio)
• 1 Prise Salz

1. Die weiche Butter mit dem Staubzucker glattrühren.
2. Den Vanillezucker, die Zitronenschale, das Salz und den Rum beimischen.
3. Die Eigelbe unterrühren, das Mehl, mit dem Backpulver gemischt, dazugeben und mit der Milch zu einem Teig kneten.
4. Diesen etwa 1 Stunde zugedeckt kühl ruhen lassen. (Ich mache den Teig oft am Tag vorher)
5. Den Teig ausrollen und eine Hälfte als Ringe, die andere Hälfte als runde Plätzchen ausstechen und backen.
6. Die Plätzchen auskühlen lassen und mit der Marmelade bestrichen.
7. Die Ringe mit Staubzucker bestreuen (durch ein Sieb) und auf die Plätzchen setzen.

Backtemperatur: 180° Backzeit: 5-7 Minuten

Tipp: Die Ringe kann man auch vor dem Backen mit Ei bestreichen, mit grobgeschnittenen Haselnüssen bestreuen und dann backen

• 250g Mehl
• 3g Backpulver
• 65g Zucker
• 1 Päckchen Vanillezucker
• 3 Esslöffel Wasser
• 150g Margarine oder Butter (weich)
• 1 Prise Salz
• 65g Mandeln (gemahlen) oder 65g Haselnüsse (gemahlen) oder 65g Mandeln und Haselnüsse gemischt

Zum Wälzen: 20g gesiebten Staubzucker oder normalen Zucker mit Vanillezucker mischen

1. Mehl auf eine Arbeitsfläche geben und mit den gemahlenen Nüssen vermischen.
2. Die in kleine Würfel geschnittene weiche Margarine/Butter, den Zucker, den Vanillezucker, das Wasser und das Salz in einer Vertiefung des Mehlgemischs geben und schnell zu einem glatten Teig verarbeiten. Sollte er kleben, kalt stellen.
3. Den Teig in daumendicke Rollen formen und ca. 1 Stunde in den Kühlschrank stellen.
4. 2 cm. dicke Scheiben abschneiden, zu Kugeln formen und dann kleine Rollen formen, die an den Enden dünner sind.
5. Diese zu Kipferln formen und auf ein mit Backpapier belegtes Backblech geben und hellbraun backen.
6. Die noch warmen Kipferln im Vanillezucker-Gemisch wälzen.

Backtemperatur: 170-180° C Backzeit: 5-7 Minuten