Restored from backup - always make backups ;) more banana :) even more banana :) banana forever :) banana!!! we love banana :) Monday dinner ============== Chilli Beef with rice Serves 12 Chilli beef 1.2 kg minced beef 1 bulb garlic 4 onions 3 tins chopped tomato 2 tins tomato pure 2 tins kidney beans 2 courgettes 1 head celery 5 carrots 25g butter 4 beef stock cubes Ground black pepper * Peel and chop the onions & garlic. Add to a pan under a medium heat with the butter. * Add the minced beef slowly in small amounts, stirring all the time * Continue stirring until all the minced beef has turned brown * Wash and chop the courgettes, add to the pan and stir * Peel and chop the carrots, add to the pan and stir * Add the kidney beans and chopped tomatoes, stir until the mixture starts to boil * Turn down the heat to a simmer * Add the stock cubes (flake to powder) and season with black pepper * At this point I would normally add 2 chopped fresh red chillies, chilli powder and a large measure of whiskey (start to cook the rice here) * simmer for at least 20 minutes. stir occasionally Rice I would normally use American Long Grain Rice but last nights meal was with Basmati Rice Long Grain Rice 525g American Long grain Rice 75g Brown Rice * Rinse / Wash the rice in cold water until the water is clear (i.e. you have wash off the excess starch) * Place in a saucepan, add 1.2 l cold water. * Bring to the boil, turn heat down to a simmer, cover the pan. * Keep the lid on the rice for 10 minutes. Do not look, do not stir! * After the 10 minutes has elapsed, turn off the heat, remove the pan lid and stir through with a fork Basmati Rice 600g Basmati rice 25g butter * Melt butter in a pan over a medium heat * Add the rice and lightly fry for 5 minutes * Add 1l water, and bring to the boil, cover the pan * Lower heat and simmer for 10 minutes * Stir through with a fork Tuesday lunch ============== Scrambled Eggs: - 12 eggs - 10ml of nutritional yeast - Salt to taste * Heat up a pan and add eggs one by one, scrambling along the way. * * When the eggs are scrambled, mix in the salt and the yeast * -------- Zucchinis and red onions - 3 large zucchinis - 3 small red onions or 1 large red onion - 7ml of Apple cider vinegar or young balsamic vinegar - Salt to taste * Chop the onion and the zucchinis in small pieces. Add the onion * * to the pan with oil and fry for 5 minutes. Add the zucchini and * * fry until the onions are tender and the zucchinis are cooked, * * but still tender. Increase the temperature of the pan and add * * the vinegar and the salt. Once most of it has evaporated, * * remove from the heat and serve. * -------- Fried tofu in nutritional yeast crust - 1 block of tofu - Powered nutritional yeast (Engevita brand if possible) - Oil with a high smoke point - Salt to taste * Cut the tofu in long and thin slices. Toss the slices in * * powdered nutritional yeast and fry immediately in a pan at * * medium-high temperature. Turn the slices when they are golden * * on the bottom. When the slices are crispy on both sides, put on * * a plate and salt to taste. * -------- Quick bruschetta: - 5 tomatoes - 1 whole garlic head - 1 small red onion - Salt to taste * Chop the garlic and let it rest 5 minutes. Chop the onion and * * add both the onion and the garlic in the pan. Fry for 3 minutes * * at high heat. Chop the tomatoes and add them to the pan. Cook * * until the tomatoes are barely warm and start to give out juice. * * Salt to taste. Serve on toasted bred. Wednesday salad ================ 1 head garlic, cloves sliced 500 grams chicken fillets, chopped to approximately 3cm cubes lardons (bacon bits) spinach leaves, possibly made a bit smaller 4 tomatoes, chopped 2 purple onions, chopped 2 packets feta (250 gramms each) 2 avocados Sautë garlic slices, then add chicken pieces, then lardons. Once those are safely sealed, cover the pan, turn the heat down, and let it simmer for about 5 minutes. Let cool. Meanwhile, assemble the spinach leaves, onions, and avocados in a salad bowl. Toss. Add chicken/bacon/garlic mixture. Toss some more. Add tomatoes and feta. Keep on tossin'. Dress with balsamic vinegar if so desired. Thursday lunch ============== Lecsakshuka (serves about 10) 5 tins chopped tomatoes 6 bell peppers of various colours, in smallish pieces 1 head garlic, chopped finely 3 onions, chopped 16 eggs If you have a large number of eggs, hold back on some of the tomato tins, and cook the eggs in two batches. Cook the onions on a medium heat in some oil, then lower the temperature, cover, and allow to do its thing for five minutes. Raise the temperature, add the peppers, lower it again, cover, and leave to its own devices for five minutes. Repeat with the garlic and, subsequently, the tomatoes. Once the mixture is simmering, break the eggs into the sauce, and allow to poach until ready. TODO: beer pancakes (thursday breakfast) beer - 25cl (kwak belgian beer) // also works well with coke (I'm not kidding) flour - 750 gramms eggs - 8 medium milk - 125 cl butter - 30 gramms take flour into bowl, make pit into flour, start beating milk and beer with the flour slowly. Will be very thick in the beginning, and thinner with more liquid Melt the butter in another bowl beat the eggs together and then combine the eggs, the butter and the flour mixture leave in fridge for few hours for the bear to sattle cook in quite hot pen with butter or oil rub pan with oil and kitchen paper the first is always a mess. (if only sweet, can add vanilla extract or orange blossom water) --- "special" pancakes - eggs, cheese, ham or bacon (cook first side of pancake, flip, crack egg on it, and other fillings let egg cook (if cheese put cheese first)) lemon pancakes - add sugar, squeeze lemon on it Spaghetti carbonara - work in progress ==================== serves 4-5 three eggyolks (because they where tiny) some bacon (about 100 gramms), cut into small pieces about 150 gramms noodles a small quantity of cream (quarter of a cup) half a head of garlic, chopped Fry bacon on medium-high heat until it's not raw. Add garlic, turn heat down a bit so it doesn't burn. Meanwhile, cook the pasta according to packet instructions. and beat the egg yolks. Add a glug of cream to the bacon and garlic, and mix. Turn off the heat, and add the beaten yolks. Once the pasta is cooked, drain, and add the bacon-garlic-cream-yolks mixture. Serve as soon as possible. Vegan pizza (quantities are experimental) ==================== serves 1 for the dough: about two hands full of flour 1 package dry yeast (just for the flawor, so nutritional yeast might also work) some salt some water few oil for the sauce: half can hacked tomatoes some vegetable stock powder (or one small onion, salt and cinnamon) for the cheese: about one spoon nutrititional yeast about one spoon margarine some salt for the filling: canned champions bell pepper canned pineapples tomatoes basil For the dough, mix the ingredients until a workable dough is reached (adjust water/flour/salt as appropriate). For the sauce, do the same (careful with the powder, that it doesn't get too salty) (if you don't use powder - hack the onion, add a little cinnamon and some salt) For the cheese, again the same ;) Roll out the dough, make it as flat as possible. Put the sauce on it. put all vegetables and the cheese, but not the basil on it. bake it for about 20 minutes. put the basil on it. eat. Porhanyós kifli: Courtesy of urbec for the dough: 500g flour 200g margarine 100ml heavy sour cream (or any cultured dairy product or vegan substitute) 1 tablespoon sugar pinch salt 1 pack dry yeast bit milk (left it out, didn't hurt) for the filling and finishing: marmelade/jam powdered sugar with some vanilla (I would say, this is a mandatory part of the recipe, not just "nice to have") oil mix all ingredients into a dough roll the dough out flat (2.5-3mm) cut triangles from it (in theory isosceles, with an about 45 degrees tip, about twice as long as they are wide, but easiest is to just make rectangles and cut them in half diagonally) put a bit of marmelade/jam (careful with the quantity) on the short side of each triangle - |\ | \ | \ ----- <--- here :) roll the triangles up like croissannts and pinch the edges carefully to avoid stuff spilling out. If you notice, you used too much jam, now is your chance to fix it. lightly oil the pastries bake at 180 degrees until they are brownish. After baking, roll them in the powder sugar with vanilla while they are still really hot, so it will stick (try to not hurt yourself too much :)) btw, porhanyós means crumbly, so if it is a bit crumbly, that's not a mistake :) stale bread pudding by valhalla: stale bread cut into pieces, covered with milk and left for a night in the fridge to soften. then open the kitchen cupboard and put whatever you find that looks like a good idea in the bowl with the bread and milk, mix (in this case it was bitter cocoa and bitter orange marmelade) then pour in a buttered tin, sprinkle with sugar and cook for 15ish minutes in the oven at 200°C (and the sugar was muscovado) /* For example it's great with pre-raisins aka grapes and apples and bananas */ Kind of pound cake - if you want to bake a cake but have no time for baking a cake Also works as quick easter cake - takes 15 minutes with baking (when writing it, found it funny to use imperial units, now also added the metric variant) Ingredients: - one egg - same amount of butter - same amount of sugar - bit more amount of flour Just clash everything together, smear it on baking paper, about 0.19685" (5 mm) thick and then bake it on 356 °F (180 °C) for about 10 minutes. To make it fancy and sweeter, you could also pour some powder sugar over it rosmary potatoes take some potaotes, depending on how hungry you are, peel them, cut them into small cubes, put some butter or oil into a pan, let it boil, put the potato cubes and a few amount of water and salt in, occasionally stear (more often, than I did) and sprinkle/pour some more water until they are nice and brown. Now put in a branch of rosmary and stear it in for a few (1-3) Minutes. after that remove it again or leave it in, if you like to eat wood :) Two easy recipes for the desperate ;) (one the one hand jokes, on the other hand "yes they are tasty") 1. soup let water boil, put some salt in it, stir, eat 2. instant dough take a spoon half full with flour, put some salt on and eat it. Careful, don't breathe it :P Italian pear juice (urbec improvized this one after reading ingredients list on a package) If you wanna make it last, you probably need also to add citric acid or so, but I know assume immediate consumption. you need: - pear purree (either bought or self made by purreing pears) - water - sugar For one glass I filled it to 1/3 with purree, added 5 teaspoons of sugar and filled the rest with water. then mixed until most of the sugar has disolved. The result was so far the most similar to the commercial variant :) You can use also other purree like apple purree, or banana purree or whatever, but then you won't get pear juice :) Italian pear juice (valhalla found the recipe and I write down from memory) (for about 2-4 Liters, depending on how sweet you like it) - One kilo of pears with peel and kernels removed - 300 Gramm sugar - 1 immersion blender (if you are lazy) or 1 grater (if you don't have an immersion blender or want to torture yourself) (If you want or need invest about one hour to shred the pears using the grater, don't shred your fingers, if possible) Put the pears or the pear shred into a pot with the sugar, use low temperature (I used 3 of 6) to cook the pears, occasionally stir. (using too high temperature (eg in my case 4 of 6) can result in the sugar to cramelize, what you don't want. The result is ok, but sticky and not real pear juice) If your pears are soft use the immersion blender to grind them down. Cook, until it's more viscous (I let about half of it vaporize). Now, put it into a glass (make sure, it's not too cold or it will shred) Mix the result with water (I use 3 big spoons for half a Liter), stir, have the pear juice :) (It's best, if you put the stuff into a glass bottle and then let it cool down) vegetable soup by olasd: onion (one large, dice and sweat in olive oil for 2 mins), garlic (3 cloves, tiny slices, sweat with the onion for a minute), carrots, butternut, sweet potato (roughly equivalent portions, I guess we used 2 carrots 1/2 butternut 1 sweet potato, all cubed), red lentils (a handful, soaked for bit and rinsed), random herbs or spices (thyme, rosemary, ginger works, cumin works as well); cover with water and boil for 20 minutes, until vegetables are soft; blitz with an immersion blender to make smooth soup random spices includes salt :) because food shortage had to replace butternut with cuchini and red lentils with red lentil noodles, was tasty as well :) ----------------- mixed vegetable soup, optionally with milk and maultaschen - by urbec carrots, champions, 1 onion, corn from can, potatoes milk, maultaschen salt cut all vegetables in small pieces, cook them in water until they are soft, throw maultaschen in, cook for another 5-10 minutes, put salt and milk in, depending on taste get the maultaschen out and cut them into pieces and then throw them back into the soup instead of maultaschen it also works with wan tan or similar stuff (ah, don't cut the corn, just throw it in ;)) I used 4 champions, 2 carrots, and half can with corn and three small potatoes banana banana (mostly just writing this to not get the pad deleted) joostvb's recipes, in dutch: http://mdcc.cx/~joostvb/kook/boek11.pdf