Pretzel bites

Pretzel bites:

• 1 pre-made ball of pizza dough (I used half of this: https://masqueradedinner.com/blog/cheese-pizza.)

• 1 l water

• 2 tbsp baking soda

• 1-2 tbsp coarse sea salt

How to:

Pretzel bites

Boil the water with baking soda and preheat the oven to 230°C.

Cut the dough into 4 smaller balls of dough. Roll them out with your hands on a lightly floured surface and form a 2cm wide log shape.

Cut this into 2cm pieces. Roll them slightly between your hands to form balls.

Once the water is boiling, place 5 to 7 balls in the water at a time. After 20 to 30 seconds, they will float to the surface. Remove them with a slotted spoon and place onto a parchment lined baking sheet.

Add sea salt to the top and carve a cross slit on the top of the pretzel with a sharp knife.

Do this with all of the pretzel bites, then bake for 15 minutes until golden brown. 

Serve with honey mustard.

Bread Pudding

ingredients (20 * 20cm):

Bread pudding

• 1 loaf leftover bread of your choice (I used brioche)

• 0.5dl toasted pistachios

• 100 g sugar

• 0.25 tsp salt

• 0.25 tsp cinnamon

• 3dl milk

• 1 tsp vanilla extract

• 4cl dark rum

• 4cl cream

• 1 large egg

• honey for drizzling

Salty Caramel Sauce:

• 100g granulated sugar

• 25g salted butter

• 0.5 dl whipping cream

How to:

Preheat the oven to 180C.

Slice the desired bread into 2*2cm cubes and place into a greased 20*20cm baking dish.

In a small pot, combine granulated sugar, salt, cinnamon, and milk. Turn on the heat and whisk together until dissolved. Add in vanilla extract and dark rum. Whisk to combine.

Place into a bowl set over a bowl of ice to cool. Add in the cream and once cool, add in the egg and mix until homogeneous.

Pour mixture over the bread along with crushed pistachios and a light drizzle of honey. Place into a preheated oven for 35 minutes. (If it starts to brown to quickly cover it with aluminium foil).

Caramel sauce:

For the caramel sauce, in a small pot add in granulated sugar and heat over medium heat while constantly stirring. Once melted, add and whisk in the butter and once thick stream in heavy cream. Stir until completely combined and let simmer for 20 seconds.

Place into a separate heat proof container to cool.

Place bread onto a plate and drizzle with caramel sauce before serving.

Original recipe: https://www.joshuaweissman.com/post/dessert-with-leftover-bread

Bánh Mì

Ingredients (4 servings):

Báhn mì:

• 250 g tempeh

• 1dl favorite bbq sauce

• 0.5dl  water

• 2.5dl  shredded cabbage

• 2.5dl shredded carrot

• 0.5dl white vinegar (12%)

• 1 dl sugar

• 2 dl boiling water

• 1 red chili, sliced

• 4 mini baguettes

• 1 dl mayonnaise

• 1 cucumber, thinly sliced

•  cilantro leaves (Can be skipped if you are crazy like my friend ;) )

How to:

Slice tempeh into 4 slices. Whisk together your favorite bbq sauce with 0.5dl water, and marinate tempeh in the mixture until you are ready to use it (at least 30 minutes).

Toss together shredded cabbage and carrot in a bowl. In a separate bowl, add the boiling water, sugar, vinegar and chili and combine until sugar has dissolved. Pour the mixture over the cabbage and carrot so they are submerged. Refrigerate until ready to assemble sandwiches (again at least 30 minutes).

Preheat the oven to 175°C.

Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices halfway through baking time and using extra marinade to baste them once or twice.

Prepare the baguettes by spreading 1 tbsp of mayonnaise on the inside of each side of the bun.

Shake excess liquid off of the pickled cabbage and carrot, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber and cilantro.

Vegan Spinach Dip

ingredients (1 bread bowl):

Vegan Spinach Dip:

• 300g frozen spinach, thawed and drained

• 225 medium-firm tofu, drained and pressed

• 1 zucchini, peeled & roughly chopped

• 2 onions, roughly chopped

• 4 garlics

• 2 tbsp oil

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 0.5 tsp black pepper

• 0.6dl oatmilk

• 2 tbsp dehydrate minced onion

• 3 tbsp fresh chopped dill

• 3 tbsp fresh chopped chives

• 1 round loaf of bread

How to:

In a pan sauté the zucchini over medium heat with oil, onions and garlic for 10-15 minutes. Let the mixture cool down and add to a blender or food processor with tofu, lemon juice, vinegar, salt, black pepper, onions and garlic powder and “milk”. Blend until completely smooth.

In a mixing bowl add the thawed spinach and pour the mixture over it, add dehydrated minced onion, fresh dill and chives and stir to combine.

Prepare the bread bowl by cutting a circle out of the top of the loaf on an angel. Remove top and bread inside, creating a bowl. Cut the excess bread pieces into large chunks for dipping.

Add the dip inside the bread bowl and serve immediately with the extra bread for dipping.

Original recipe: https://www.hotforfoodblog.com/recipes/2018/01/29/vegan-spinach-dip/

Breakfast Martini

Ingredients ( 1 serving):

Breakfast martini:

• 5 cl Gin

• 1 barspoon orange marmalade

• 1.5cl cointreau

• 1.5cl lemon juice

• small slice of toast

How to:
Stir marmalade with the gin in the base of the shaker until dissolved. Add the other ingredients and shake with ice. Strain into a chilled martini glass and garnish with a small toast.

Chard Spinach

Chard spinach:

• 200g spinach

• 1-2 tbsp olive oil

• 1 clove of garlic (sliced)

• 1 squeeze of lemon

• salt & pepper to taste

How to:

Chard spinach:

Start by frying the slices of garlic until they are fragrant, add the spinach and cook it until it has all wilted. Then squeeze a little bit of lemon on top and add salt & pepper to taste.

Blueberry Pie

ingredients (1 pie):

Filling:

• 500 g blueberries (fresh or thawed) 

• 0,5 dl jam sugar

• 2-3 tsp potato starch

Butterscotch crumb crust:

• 175 g butter

• 2 dl sugar

• 0.5 tsp salt

• 3 dl oats

• 1,5 dl flour

• 1 tsk baking powder

• 0,5 dl treacle

How to:

Preheat the oven to 175°C.

Mix all the ingredients for the filling and add it to the pie dish. In a medium sized bowl, whisk together the sugar, salt, oats, flour and baking powder. 

Melt the butter in a small saucepan and pour it over the other crust components together with the treacle. Mix everything and then spread over the berries in the pie dish. 

Bake the pie in the oven for around 30-40 minutes(until it has a nice color). 

Serve it right away with a dollop of vanilla ice cream.

Lasagne Bolognese

Ingredients (4 servings, 33*22cm pan):

Lasagne bolognese:

Bolognese sauce:

• 300 g ground beef

• 150 g sliced pancetta 

• 300 g tomato passata or crashed peeled tomato

• 1 small carrot

• 1 celery stalk

• 1 small onion

• 1 dl dry white wine

• 1 dl milk

• 3 dl meat broth

• 3 tbsp extra virgin olive oil

• fine salt

• freshly ground black pepper

Lasagna Noodles

• 14 flat lasagna (big ones), oven ready (no cooking or boiling necessary)

• 200 g freshly grated Parmigiano cheese.

Bèchamel Sauce

• 5 dl milk

• 50 g unsalted butter

• 50 g flour

• fine salt to taste

• freshly grated nutmeg

How to:

Bolognese: 

First cut the carrot, celery and onion in very tiny pieces. Set aside. Then cut the pancetta as finely as possible and place it in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.

Add the olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Lastly add the ground beef.

Stir and cook for 5 minutes over medium-high heat. Now put the heat on high and add the white wine. Stir and let it evaporate.

Finally add the tomato passata. Cover with a lid and simmer over LOW heat for about 2 hours. If the sauce dries too much during cooking, add a little meat broth. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.

Sauce: 

In a saucepan, melt the butter over low heat then add the flour, while mixing QUICKLY with a whisk. Cook for 30 sec to 1 min stirring, so the flour becomes tastier and absorbs the butter, it should be a nice golden color. Now set aside and let it cool. Meanwhile, heat the milk without bringing to a boil.

Pour the milk slowly over the roux (butter & flour mixture), while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely incorporated, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10 to 15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.

Lasagne:

Preheat the oven at 190°C. Spread two tablespoons of bechamel on the bottom of a baking dish. Then put a lasagna noodle over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.

With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano.

Repeat these steps for at least four layers (lasagna – bolognese sauce – bèchamel – parmigiano), in any case up to fill your baking dish.

Finish by covering the last layer with plenty of Parmigiano cheese. Bake for about 30 minutes.Let the Lasagna Bolognese cool for 10 minutes before serving.

Original recipe: https://www.recipesfromitaly.com/lasagna-bolognese/

Schiacciata

ingredients (1 pan):

Schiacciata:

• 270 grams lukewarm water

• 7 grams active dry yeast

• 450 grams bread or high-gluten 00 flour, plus more for work surface

• 25 grams extra-virgin olive oil, plus more for brushing

• 7 grams kosher salt

• Flaky sea salt, for garnish

How to:

In a large bowl, mix the warm water and yeast and let it stand for 5 minutes. Use a wooden spoon to stir in the flour, olive oil, and salt until the dough becomes a shaggy mass.
Turn the dough out onto a clean surface and sprinkle with a small amount of flour. Knead the dough by hand until smooth and elastic, about 8–10 minutes. Transfer the dough to a large, lightly oiled bowl, turning the dough once to cover the surface in oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour and 10 minutes.

Once the dough has risen, tip it onto a clean work surface and shape it into a 2cm thick rectangle.

Transfer the dough block to an oiled baking sheet, cover it loosely with plastic wrap or a damp cloth, and let it proof for 20 minutes.

Preheat the oven to 215°C.

Uncover the dough and brush the surface with a light, even layer of oil. Use your fingertips to smash down the dough, making sure the indentations from your fingertips reach the bottom of the baking pan to create dimples across the surface of the dough.

Bake until deep golden brown, about 25–30 minutes.
While the bread is still hot, carefully brush it with olive oil and sprinkle it with flaky sea salt. Let the loaf cool for at least 10 minutes at room temperature before slicing.

Original recipe: Schiacciata Bread Recipe: How to Make Tuscan Flatbread - 2023 - MasterClass

Gin Martini

Ingredients ( 1 serving):

Gin martini:

• 6.25cl Gin

• 1.25cl Dry Vermouth

• 1 dash Orange Bitters

• 2 olives or a lemon zest twist

How to:

Stir all ingredients with ice in a shaker and strain into a chilled martini glass.

Cleambread

Amount (12 buns) :

For the bread dough

• 500 grams wheat flour

• 25g fresh yeast 

• 2.5 dl milk

• 1 tsp sugar

• 1 egg

• 80g butter melted + extra butter for brushing the dough 

• 0.5 teaspoon salt

For the filling:

• 100g butter

• 2 tbsp gochujang

• 2 tbsp sesame seeds

• 2 cloves of garlic

How to:

For the bread dough:

Warm the milk until it is 37 celsius degrees. Mix in the sugar and the yeast.

Stir until the yeast has dissolved into the mixture. In a mixing bowl, add the flour, the  yeast + milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough. Knead the dough for a few minutes on the countertop.

Place the dough back into a lightly greased mixing bowl and cover it with a clean towel. Let it double in size (around 90 mins). Use this time to make the filling for the bread rolls. 

Take out the dough, and on a lightly floured surface, knock out the air, and roll out the dough with a rolling pin until it is around 1cm thick and roughly shaped like a rectangle.

Spread out the filling over the rolled out dough.

Roll up the dough and using a knife or pizza cutter cut the dough into 3 cm wide strips. Stack them in a baking pan or cake tin. 

Do not stack them too tight, give the rolls a little space to rise.

Keep the cake tins in a warm place, covered with a clean tea towel to rise for the second time for 1 hour. During this time, preheat the oven at 180C.

Once proofed, brush the tops of the dough with melted butter and transfer to the preheated oven. Bake for 20-30 minutes until golden brown. Once baked, brush with more melted butter right after you take the rolls out of the oven.

For the filling:

Combine all the ingredients listed and keep aside to use while shaping the dough. Proceed with the steps as explained above.

The fifth pancke

Amount (3):

Pancakes

• 2 large eggs 

• 1,5 tbsp whole milk

• 0,25 tsp vanilla extract

• 0,5dl cake flour

• 0,5 tsp baking powder

• 2 tbsp sugar

• 1 tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the pan)

• 2 tbsp water (for steaming)

The original recipe: https://www.justonecookbook.com/souffle-pancake/

How to:

Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes.

In the meantime, add the milk and vanilla to the egg yolks and whisk until thick and frothy. Sift the cake flour and baking powder into the bowl.Whisk to combine thoroughly (do not overmix) and set aside.

After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer.

When the egg whites turn frothy and pale white, gradually add in the sugar (roughly one-third at a time). Continue to whip the egg whites. The egg whites will become glossy and firm. Stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. 

Heat a large non-stick frying pan to 150ºC over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel (otherwise the pancakes will have a spotty pattern). Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.

Take one-third of the egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this point).

Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites. 

Now, transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixtures together without breaking any air bubbles. Make sure to mix the batter very gently until the ingredients are thoroughly combined.

Keep your frying pan heated 150 ºC at all times over low heat. Remember, each pancake gets roughly 4 small scoops (1 scoop = 2-3 tbsp) of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan. Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.

By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay).

Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. (Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan.)

After 2 minutes have passed, open the lid, and add one final scoop for each pancake. Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.

After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.

Add more water to the empty spaces in the pan and set the timer for 5-7 minutes to cook the other side on the lowest heat setting.

Once they are nicely browned, transfer the pancakes to your serving plates. 

Serve with maple syrup.

Adolins spicy pork curry

Ingredients (6 servings):

Curry:

• 800 ml full fat coconut milk

• 4 msk red curry paste

• 3 msk fish sauce

• 2 -4 tsk soy sauce

• 1 yellow onion

• 2 lemongrass

• 3 garlic cloves

• 1 red bell pepper

• 0,5 zucchini

• 1 broccoli 

• 5g sweet thai basil

• 1-2 red chilies (Or as many as you prefer)

• 600 g pork stew pieces

• 6 portions of rice

How to:

Brown the meat. Add half of the coconut milk, all the red curry paste and lemongrass. Cook it and let it reduce to half the size (about 10-15 minutes).

Cook the rice according to the directions on the package. 

Chop up the garlic and chili and cut the onion into 8 pieces. Cut the broccoli and zucchini  into mouth size bits and the bell pepper into strips. Add the other half of the coconut milk, the fish sauce, soy sauce, garlic, onion, chili and broccoli. Cook for 5 minutes. 

Lastly add the peppers, zucchini and sweet thai basil and cook for 5-10minutes until all the vegetables are cooked to your liking.  

Serve right away and garnish with some cilantro. 

Chouta

ingredients (4 servings):

Meatballs:

• 500g minced lamb

• 1 dl lavis (bread crumbs)

• 1 egg

• 1 clove of garlic (grated)

• 1 tsp rosemary

• 1 tsp salt

• 0.5 tsp pepper

Fried flatbread:

• 200g flour

• 0.25 tsp salt

• 1dl water

• 2 tbsp olive oil

• Oil for cooking

• 2dl of your favorite gravy

Meatballs:

Mix all the ingredients in a medium sized bowl. Dempen your hands and start making small meatballs. Fry in a frying pan nicely with a lot of butter.

Fried flatbread:

Place the flour and salt in a medium bowl and pour the water in, little by little. Mix the water and flour mixture together. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes.

On a clean surface, roll each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. 

Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in color and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.

Assembly:

Take a flatbread, add about 4 meatballs and pour over some gravy. Then fold it into a wrap or a burrito and enjoy. :)

Orange Wine

Ingredients ( 4 servings):

Orange Wine:

• 3 dl freshly squeezed orange 

• 1.5 dl pineapple juice, chilled

• 1/2 teaspoon orange bitters, such as Angostura

• 2.5 dl ginger beer, chilled

• 2dl ice

How to:

Add all the ingredients into a 8-10dl big pitcher. Mix with a bar spoon and then serve in large wine glasses.

Chili Cheese Fries

Ingredients (1 tray) :

Chili Cheese Fries:

• 1 dl mayonnaise 

• 1 tbsp pickled jalapeños

• 1 fresh jalapeño

• 500 g frozen french fries

• 1 dl grated gruyère

How to:

Chili Cheese Fries:

In a food processor, blend the mayo and pickled  jalapeños until itäs smooth. Add a little bit of water if needed. Slice the fresh jalapeño thinly.
Fry or bake your french fries according to the packaging. Then drizzle the hot fries with the jalapeño-mayo and top it off with the grated cheese and fresh jalapenos. Serve right away.

Balboa Bar

ingredients (1):

Balboa bar:

• 100 g dark chocolate

• 2 tsp coconut oil 

• 100 g vanilla ice cream 

Topping:

• sprinkles (or whatever you wish)

How to:

Balboa bar:

Shape your ice cream into a rectangle with a mold or just by cutting it out.

Insert a popsicle stick halfway into one side and put them on a parchment lined baking sheet. Cover the baking sheet with plastic wrap and return to the freezer for at least 2 hours.

Melt the chocolate and the coconut oil and let it rest for a couple of minutes until it’s cooled down a bit. Pour your toppings onto plates. 

Remove the ice cream for the freezer, dip it into the chocolate sauce (or pour the sauce over it). Then quickly dip the bar into the toppings you’ve laid out beforehand. 

Now put the bar back onto the lined baking sheet and the baking sheet back into the freezer for at least 10 minutes. Enjoy. 

Nana Cohen's Meatloaf

Ingredients (5 servings):

Meatloaf:

• 500 g ground beef

• 2,5 dl dried bread crumbs

• 1 diced yellow onion

• 1 dl milk

• 1 large egg beaten

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp. salt

• 0,5 tsp. garlic powder

• 0.25 tsp. ground black pepper

How to:

Meatloaf:

Preheat the oven to 175° C.

In a large bowl, add the beef, bread crumbs, onion, milk, egg, ketchup, worcestershire sauce, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

Bake uncovered for 55 minutes, then let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

Cream Cheese Bagel

ingredients (10 pieces):

Soup:

• 10 g fresh yeast

• 325 g cold water

• 15 grams butter

• 15 grams honey

• 500 g flour

• 10 g salt

• Seasoning

• Cream cheese

Bagel:

Mix everything in a large bowl and knead a couple of minutes until it’s all incorporated. Then cover it with plastic wrap or a lid and let it rest & rise for 45 minutes. 

Roll out the dough onto a floured surface and divide it into 10 pieces. Add a little bit more flour if needed and make a hole into each bagel.

Put them on a parchment lined baking sheet and cover with a kitchen towel and let rise for another 30 minutes. Turn the oven to 210° C.

Boil some water in a large pot, cook 2-3 bagels for 2 minutes on each side then put them back onto the baking sheet and sprinkle with desired seasoning. 

When all the bagels are done, bake in the oven for about 25 minutes. Let them cool down before serving.

Black and White Milkshake

Ingredients (1serving):

Milkshake:

• 1 dl whole milk

• 175g vanilla ice cream

• 1 heaping tbsp chocolate sauce +  more for decorating

• (If boozy: 4cl bourbon)

How to:

Milkshake:

Mix everything in a blender. Add a little bit of chocolate sauce onto the inner part of the milkshake glass before pouring in the liquid. Enjoy!