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!

Cam’s Fough Facon

Ingredients (1 tray) :

Facon:

• 2 pieces rice paper 

• 1.5 tbsp soy sauce

• 1 tbsp olive oil (or cooking oil of choice)

• 1 tbsp maple syrup 

• 0.5 tsp liquid smoke 

• 0.5 tsp garlic powder

• 0.5 tsp onion powder 

• 0.5 teaspoon smoked paprika

• 0.5 teaspoon ground black pepper

Recipe from: https://sweetsimplevegan.com/

How to:

Facon:

Preheat the oven to 200°C and line a baking sheet with parchment paper or a silicone mat. 

Stack two sheets of rice paper on top of one another. Using sharp scissors or kitchen shears, carefully cut both of the stacked sheets into 6 strips. If there are small tears here and there, it is not an issue! Keep the two pieces stacked on top of one another and set aside. Continue until you have cut all of the rice paper. 

In a large shallow bowl or pan, whisk together all of the ingredients for the marinade. Set aside. Prepare a second large shallow bowl or pan, add in warm water.

Keeping the two strips stacked, dip them into the water for about 15 seconds. You don’t want the rice paper to soften up like you are making spring rolls, but rather to keep its stiff shape and just begin sticking to one another. If it is not fully stuck together, no worries, it will stick as it bakes. Shake off excess water.

Dip the “fused” pair of rice paper strips into the marinade and coat generously. No need to shake off excess marinade. Transfer it to the baking lined sheet.

Repeat with additional rice paper/rice paper strips until your baking sheet is filled. 

Bake for 7 minutes and then remove the pan from the oven and carefully flip the bacon with tongs. The bacon will seem soft and loose, but don’t worry, this is only the halfway point. Place the baking sheet back into the oven and bake for an additional 2-5 minutes, or until crispy. If you would like for it to have a slight chew, you can bake it enough to where the edges are crispy and the inside is chewy! 

Remove from the oven and cool completely. The bacon will continue to crisp up as it cools.

Repeat with the remaining strips until you have baked all of the bacon. Enjoy!

Marry Me Cronut

ingredients (12):

Cronuts dough:

• 2 dl milk

• 25 g butter, melted

• 10g fresh yeast

• 0.5 dl sugar

• 1 egg

• 0.5 tsp salt

• 6.5 dl flour

• 200 g butter, room temperature

• 2 tbs flour

• custard

• glaze

How to:

Cronuts:

Melt 25g butter in a small saucepan, add the milk and heat the mixture until the temperature reaches 37°C. 

Add the yeast and whisk until it has dissolved. Continue by adding sugar, salt and egg and lastly the flour. Mix until a nice dough is formed, then shape it into a ball and cover it with plastic wrap and let it rest in the fridge for 1hour.

Whisk together the 200g room temperature butter with the 2 tbsp of flour and let it stay at room temperature.

After an hour  Remove the dough from the fridge. Roll it into a rectangle about 30*40 cm. Spread half the butter on the middle third part, then fold one third over it and spread the rest of the butter on top and lastly fold the last part over and pinch the ends together before returning it into the fridge for 1 hour.

Roll out the dough into a rectangle again and fold it in three before letting it rest in the fridge for 1 hour. Repeat 2 more times. 

Remove from the fridge and roll it out again, using a donut cutter or a glass cut out 12 donuts. Put them on a parchment lined baking sheet and let rise for 1 hour. 

In oven: Preheat the oven to 200°C and bake the cronuts for 10-12 minutes. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.

Fried: Heat the oil to 180°C, and fry the cronuts for 2 minutes each side. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.

Enjoy!

The Jay Pritchett

Ingredients (1 serving):

Sandwich:

• thick slice turkey

• 2 slices bacon

• 2 slices swiss cheese

• 4 slices red peppers

• 2 ansjovis

• 2 slices wheat bread

How to:

Sandwich:

Cook bacon in a frying pan until desired crispiness is achieved, then lightly toast the bread in the bacon fat on both sides. 

Add cheese to one of the bread slices, continue by adding ansjovis, bacon, red pepper and lastly a thick slice of turkey. Serve right away.

Sancocho

ingredients (6 servings):

Soup:

• olive oil

• 6 scallions, chopped

• 4 cloves of garlic, chopped

• 1 tomato, chopped

• 6 skinless chicken thighs on the bone

• 2 dl chopped cilantro leaves and stems, divided

• 3 medium red potatoes, peeled and chopped into 6 pieces

• 300 g cassava root, peeled and chopped into 6 pieces

• 3 medium ears of corn, cut in half

• 0,5 medium green plantain, peeled and chopped into 2 cm pieces

• 1 tsp cumin

• 2 chicken bouillon cubes

Recipe from: https://www.skinnytaste.com

Soup:

In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute for a few minutes, then add the cassava and plantain and fill the pot with 1,8l water.

Add chicken bouillon, cumin and half of the cilantro and cover pot.

Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook for an additional 10 minutes.

Add corn and cook until corn is cooked.

Serve in large bowls, and top with cilantro.

Mint Jayleps (Mint Juleps)

Ingredients (1):

Mint Jayleps:

• 8 mint leaves

• 2 tsp simple syrup

• 6 cl bourbon

• Garnish: mint sprig

• Garnish: Angostura bitters

• crushed ice

How to:

Julep:

In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.

Add the bourbon then pack the glass tightly with crushed ice. Stir until the cup is frosted on the outside.

Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters.

Turkish delight

Ingredients (1 tray) :

Sugar syrup

• 9 dl white granulated sugar

• 3.75 dl water

• juice of 0.5 lemon

Thickening paste

• 3 dl cornstarch

• 1tsp cream of tartar

• 2.5 dl cold water

Hot water for paste

• 5 dl water

• 1 dl pomegranate concentrate

Dusting

• 0.75 dl cornstarch

• 0.25 dl icing sugar, plus extra for dusting surfaces 

Equipment

• 1 A4 size foil tray

• Sunflower oil for the tray

• parchment paper

How to:

Turkish Delight:

In a small pot, cook the sugar, lemon juice and 2.5 dl water on a medium heat while stirring until the sugar dissolves.Increase the heat and bring to a boil. Boil until the sugar syrup reaches soft ball' stage (115C). Set aside.

In a medium pot, dissolve the cornflour with the cream of tartar in 2.5 dl cold water.

In a kettle, bring the last 5 dl of water to boil. Gradually pour the boiling water into the medium pot of cornflour mixture, whisking all the time until thick and lump free.

Pour the hot sugar syrup in stages into the cornflour mixture as well, whisking very well. Scrape down the sides with a spatula. Mix well until smooth and lump free.

Cook the Turkish delight mixture on a low heat for an hour. It is important to whisk it at regular intervals.

When the mixture is cooked, add in the pomegranate concentrate and mix well.

Lightly oil a foil tray with a little sunflower oil and pour the mixture in. Smooth out the surface and leave to set for 12 hours.

Mix the last bit of cornflour with the icing sugar for dusting the surfaces.

Dust a large piece of parchment paper with icing sugar and turn the Turkish delight onto it. Dust a large knife with icing sugar and cut the Turkish delight into blocks.

Sprinkle over the cornflour icing sugar mixture and store in an airtight container.

Raspberry Sorbet

ingredients (8):

Ice cream:

• 500 g frozen raspberries

• 2 dl icing sugar

• 2 dl pineapple juice

• 0.5 dl chopped fresh mint leaves

• 1 lime

How to:

Ice cream:

Add raspberries, sugar and mint into a food processor and mix. Then add the pineapple juice and the juice of the lime and mix until it’s smooth. Then pour it into an ice cream maker or into a container and freeze overnight. 

When serving, garnish with fresh mint leaves and a piece of ruby chocolate. 

Beetroot Risotto

Ingredients (4 servings):

Risotto:

• 6 beetroots

• 3 shallots

• 2 cloves of garlic

• olive oil

• 3 dl risotto rice

• 0.5 tsp dried rosemary

• 3 dl white wine

• 6 dl vegetable stock

• 2 dl grated cheese

• salt

• black pepper

• 4 sprigs of fresh rosemary

How to:

Risotto:

Peel the beet roots and boil them until almost soft. Save 6 dl of the water you boiled them in for the vegetable stock and add the bouillon cube to it.

Grate half of the beets and put them aside. Chop the shallots and garlic and fry them in oil until they turn soft, then add the rice and fry for a couple of more minutes.

Add the wine and stir, let the rice absorb the wine. Later add the rosemary and lower the temperature on the stove. Then little by little pour in the vegetable stock, always making sure the rice has absorbed it before adding the next part. Continue on until the rice is al dente. 

Finish it off by adding the grated cheese, the grated beets and salt and pepper to taste.

When plating top it off with sliced beet roots and garnish with a spring of fresh rosemary.

Cold Cherry Soup

ingredients (4 servings):

Cherry Soup:

• 500g cherries (pitted)

• 1 cinnamon stick

• 1 tsp whole cloves

• 2 slices of lemon

• 50g sugar

• 1 pinch salt
  

• 2 dl creme fraiche

• 2 tbsp wheat flour

Cherry Soup:

Add the cherries, cinnamon stick, cloves, lemon, sugar and salt to a medium pot. Add as much water so it covers the ingredients. Bring it to a boil.

In a medium bowl add the creme fraiche and flour and mix until smooth. Then add 1-2 dl soup to the mixture and mix until there are no lumps, and pour it back into the soup. 

You can serve this dish hot or cold! :)

Pink Lemonade

Ingredients (4):

Pink Lemonade:

• 16 cl lemon vodka (can be skipped)

• 2 dl sugar

• 5 dl water

• 2.5 dl freshly squeezed lemon juice

• 1.5 dl cranberry juice

• ice

• lemon slices

How to:

Pink Lemonade:

Squeeze out your lemons and add the juice to your bottle/pitcher.

Warm the water in a pot and add the sugar, mix until it has dissolved. Let the mixture cool down before adding this to the pitcher as well. Lastly add vodka and cranberry juice and mix, if you want it less sour add more water or cranberry juice. 

Fill the glasses with ice and add a slice of lemon to each before serving the drink. Enjoy!

Terry’s favourite yoghurt (greek yoghurt)

Ingredients (1l) :

Greek yoghurt:

• 1l milk (3%)

• 0.75 dl yoghurt (with live/active cultures)

• honey

• berries

How to:

Greek yoghurt:

Place milk in a medium pot and heat to around 90°C (85-93°C). Stir frequently to prevent a skin from forming. Transfer the pot with milk to an ice bath and cool the milk to around 40°C (37-43°C).

Then pour 1dl of the warm milk into a medium pot. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well, and cover with a lid.

Turn the oven to 50°C and when temperature is reached, place the pot in the oven. Then immediately turn off the oven and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).

If you don’t want greek yogurt you can eat like this, otherwise continue on with the recipe. 

To strain the yogurt, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it reaches a consistency you like. 

Serve with honey and berries. :)

The Best Pie in New York City: Apple

ingredients (8):

Pie:

• 2 pie crust doughs

• 1 kg Granny Smith Apples peeled, cored  6-7 apples

• 1.5 tsp cinnamon

• 85g unsalted butter

• 3 tbsp  flour

• 60 ml water

• 200 g sugar

• 1 egg + 1 tbsp water, for egg wash

How to:

Pie:

Preheat the oven to 200˚C.

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in the water and the sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.

Peel, remove cores and thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out the bottom pie crust to a 30cm diameter circle. Wrap it around your rolling pin to transfer it to the 23 cm pie baking dish. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

Roll the second crust into a 28cm round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.

Bake at 200˚C for 15 minutes. Reduce the heat to 175˚C and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.

Sloppy Jessica

Ingredients (4 servings?):

Chili

• Ancho chilis (3-4 depending on size) 

• 2 tsp cumin

• 2 tsp ground coriander

• 2 tsp paprika

• 1-2 canned chipotles in adobo (depending on heat preference)

• 500 g ground beef

• 1 small onion, diced

• 2 cloves of garlic

• 1 can diced tomatoes (450g)

• Salt

• Pepper

Red Sauce

• 1 small diced onion

• Olive oil

• 1-2 cloves of garlic

• 1 can pureed tomatoes

• 1 can diced tomatoes

• Dried oregano

• 1 sprig of basil

• Salt

• Pepper

Mac and cheese

• 1 box ziti noodles

• 3 Tbsp butter

• 3 Tbsp flour

• 7 dl of whole milk

• Dried mustard

• Hot sauce

• 450 g grated yellow cheddar cheese

• 120 g grated parmesan

• Salt

• Pepper

Other Ingredients

• Mozzarella cheese

• baguette

***This recipe is from the amazing Binging With Babish! https://www.bingingwithbabish.com/recipes/thesloppyjessica

How to:

Chili

Begin by toasting your ancho chilis until they just barely start to smoke and then place in boiling water for 10 minutes.

In a blender add the chilis and water along with the cumin, ground coriander seed, paprika, and chipotles in adobo sauce and blend together.

In a pan, brown the ground beef. Once browned, remove from the pan. Put a chopped onion and cloves of minced garlic into the pan to cook in the beef fat. Once fragrant and translucent, add ancho chili mixture, the can of diced tomatoes, and the ground beef. Stir to combine, season with salt and pepper, and set aside.

Mac and Cheese

Cook ziti noodles in a large pot. Once cooked, drain pasta and set aside.

In the same pot whisk together flour and butter. Once combined, slowly add the whole milk. Mix and scrape sides until everything is fully combined. Also add ground mustard and a little bit of hot sauce.

Add the grated yellow cheddar cheese and the grated parmesan cheese and mix until fully melted and combined.

Lastly add the pasta to the mix and stir until fully combined. Season with salt and pepper and set aside.

Red Sauce

In a pan, heat some olive oil before adding the onion and cook for a few minutes until soft and translucent, then add garlic and cook briefly.

Add a 50:50 mix of diced and pureed tomatoes along with a few pinches of dried oregano and 1 sprig of basil. Simmer for 45 minutes to an hour or until mixture has slightly thickened.

Season with salt and pepper, and set aside.

Assembling the Sloppy Jessica

Heat oven to 220C.

Cut the baguette in half lengthwise. Add mozzarella cheese on both halves, topped with the red sauce and place in the oven until the cheese has melted.

Combine your mac and cheese with your chili and mix together to make chili mac.

Remove the baguette from the oven and top with chili mac mixture.

Fold bread in half to make a sandwich. Cut in half. Serve and enjoy!

Charle Boyles octopus balls (without Takoyaki pan)

ingredients (9 servings):

Takoyaki:

• 100 g flour

• 0.5 dl dashi (or chicken soup stock)

• 0.25 tsp baking powder

• 1 tsp soy sauce

• 1 tbsp pickled ginger, chopped

• 1 green onion, chopped

• 8 boiled octopus pieces (2cm big pieces)

• Okonomiyaki sauce

• mayo

• katsuobushi (dried bonito flakes)

• seaweed

• oil

DISCLAIMER: This recipe is not like the real deal! The flavours are similar but the texture is more like fried bread balls. :)

How to:

Takoyaki

Mix the flour, baking powder, dashi and soy sauce. Make sure that everything is incorporated, (add more dashi if needed), but do not over mix. Divide the dough into 8 pieces, arround 18.75 gram/ piece. 

Roll out each small dough ball as thinly as possible without them tearing. Add an octopus piece, a pinch of pickled ginger and a pinch of green onion and then pinch the dough together and roll them into balls.

Heat up some oil and when hot enough cook the balls for 3 minutes per side. Put them on a paper towel to remove the excess oil and then place them nicely on a plate. Drizzle some Okonomiyaki sauce and mayo over them and finish the dish by sprinkling some Katsuobushi over the balls.

Mapletini

Ingredients (1):

Mapletini:

• 5 cl vodka

• 1 cl dry vermouth

• 1 cl maple syrup

• 1 cinnamon stick

• orange peel

• ice

How to:

Mapletini:

In a martini glass add a cinnamon stick and an orange peel. Put ice in a shaker, add vodka and vermouth and shake until ice cold. Pour into a martini glass then top it off with the maple syrup.