04 Portugalskie frytki z szynką
3 Ziemniaki
1 jajko
100g szynki, kiełbasy itp.
3 łyżki Liście pietruszki
1 jajko
3 łyżki mąki ziemniaczanej
Sól, pieprz
3 łyżki oliwy
Ziemniaki ugotować i udusić – doprawić do smaku
Dodać kiełbasę, jajko, pietruszkę, mąką i olive.
Wymieszać i dodać do woreczka do wyduszenia
Na patelni rozgrzać 2cm oleju.
Ziemniaki wydusić z woreczka na dł 3cm na olej
06 Grilled Cucumber Salad
Ingredients
3 x cucumbers
2 tsp flaky salt
3 tbsp rapeseed oil
juice of 1 lime
1 tsp chilli flakes
1 packet of halloumi, sliced into 6
CRISPY CHICKPEAS
1 tin of chickpeas, drained
3 tbsp olive oil
¼ tsp cumin
½ tsp cayenne pepper
½ tsp herbs de Provence
TO FINISH
¼ bunch coriander, roughly chopped
¼ bunch flat leaf parsley, roughly chopped
3 pickled green chillies, sliced
2 limes cut into wedges
- Peel the cucumbers and then split them lengthways and lay onto a tray flat side up and sprinkle over the flaky salt and leave for an hour or so, this does two things, draws out the moisture and also seasons the cucumbers.
- While the cucumber is salting add the drained chickpeas and mix with the oil, herbs, spices, and seasoning to a mixing bowl and stir well.
- Once mixed lay the chickpeas out evenly on a large baking tray and place under a low grill. This will take a good 30-40 minutes to toast and crisp up. Once toasty and golden remove from the grill and cool.
- When you are ready to cook the cucumbers, pick each one up and dry both sides with some paper towel.
- Transfer to a dry tray drizzle with a little rapeseed oil and place face side down onto a hot barbeque griddle along with the halloumi and cook for 3 to 4 minutes and turn over, cook for 2 more minutes, and remove from the heat.
- Lay on to a tray, pour over the lime juice and chilli flakes, then chop the cucumber and halloumi into bite sized pieces and place into a mixing bowl.
- Add a little extra olive oil, herbs, pickled green chilli and toss together.
- Season and serve with the lime wedges for an extra hit of citrus to lighten.
07 Mushroom stroganoff
Ingredients
basmati rice (200g)
dried porcini mushrooms (15g)
vegetable oil 1 tbsp (13.63g)
flat mushrooms 6, sliced (708g)
onion 1, thinly sliced (125g)
garlic 2 cloves, crushed (12g)
sweet smoked paprika 1 tbsp (6.90g)
tomato purée 1 tbsp (14.1g)
half-fat soured cream 200ml (207g)
flat-leaf parsley a handful of leaves, chopped (46g)
Method
Step 1
Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
Step 2
Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all the water has evaporated and everything is beginning to caramelise.
Step 3
Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
Step 4
Spoon the rice onto plates, spoon over the stroganoff and scatter with parsley.
08 Moroccan-Inspired Chicken Couscous
For the chicken:
- Extra virgin olive oil
- Red wine vinegar
- Tomato paste
- Garlic
- Ras el Hanout – This is a popular North African spice blend that lends the Moroccan flavor to this dish without needing a long list of spices on hand.
- Ground cinnamon and ginger – While both of these are in this Ras el Hanout blend, I like to add extra for additional warmth.
- Chicken thighs – Boneless, skinless chicken thighs work best in this recipe.
- Salt and pepper
- Vegetables – Carrots, celery and red onion are all baked with the chicken.
- Raisins – An optional topping before serving.
For the couscous:
In this recipe, you’ll start by seasoning and baking the chicken and vegetables, then you’ll add the cooked couscous on top when ready to serve. Here is how to make it (the print-friendly recipe is below):
Prepare the seasoning rub. In a small bowl whisk together the olive oil, red wine vinegar, tomato paste, garlic and spices (ras el hanout, cinnamon, and ginger)
Overhead view of moroccan-inspired chicken marinade
Season the chicken. Pat the chicken dry and season with kosher salt and pepper on both sides, then coat with about ¾ cup of the rub. Set aside for now (or if working ahead, you can cover and store in the fridge for a couple hours or up to overnight)
Overhead view of chicken marinating in a baking sheet
Season the vegetables. In a mixing bowl, season the vegetables with salt and pepper. Toss with the remaining rub.
Onions, celery and carrots coated in marinade in a glass bowl
Combine the chicken and vegetables. Transfer the chicken and vegetables to a baking pan.
Bake. Bake at 425 degrees F (on the center rack) for 40 minutes or until the chicken is cooked through and the juices run clear. The veggies should also soften and gain some char.
Overhead view of freshly baked chicken couscous
Prepare the couscous. While the chicken is baking, cook the couscous. First, toast the couscous with olive oil in a saucepan. Season with kosher salt and a dash of cinnamon, then add 1 cup of boiling water or broth. Cover and turn off the heat. Do not disturb for 10 minutes
Couscous with parsley in a pot
Add the couscous over the chicken to serve. Remove the cooked chicken from the oven. Spoon the couscous between the chicken and allow it to soak up the pan juices. Finish with raisins (or other chopped dried fruit of your choice) and serve!
Overhead view of chicken and couscous
Serving suggestions
Enjoy your Moroccan-inspired chicken couscous fresh from the oven; just be sure to give the couscous a few minutes to soak up some of the pan juices. With chicken, couscous and veggies all in one dish, this is truly a complete meal. There’s no need for side dishes or extras, though you can never go wrong starting with a big salad.
09 Spaghetii z Pistacjami
Przepis:
300 gr spaghetti
1 cytryna
1 duży ząbek czosnku
5 łyżek oliwy
50 gr parmezanu lub pecorino
400 gr pomidorów (u mnie koktajlowe)
Pół pęczka natki pietruszki
Pół pęczka oregano (lub łyżeczka suszonego)
50 gr pistacji (wyłuskanych)
- W moździerzu rozdrabniamy pistacje na proszek. Makaron gotujemy zgodnie z przepisem na opakowaniu. W tym czasie czosnek drobno siekamy, posypujemy solą i rozcieramy nożem na pastę. Do miski wkładamy skórkę otartą z cytryny i wyciśnięty sok, dodajemy czosnek, oliwę, starty ser i posiekane zioła oraz pokrojone w małe kawałki pomidory. Mieszamy, dodajemy odcedzony makaron z kilkoma łyżkami wody z jego gotowania, mieszamy dokładnie, aż sos oblepi makaron, przekładamy danie na talerze i posypujemy pistacjami
10 Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds
Prep10 minutes
Cook22 minutes
Ready in: 32 minutes
Ingredients
- 1 large red bell pepper, cored and diced
- 2 medium carrots, halved through length and sliced fairly thin
- 1 small red onion, diced into 1-inch chunks
- 1 medium zucchini, halved through the length and sliced
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh lemon juice
- 2 tsp minced garlic (2 cloves)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt
- 1 1/3 cups dry couscous
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 tsp turmeric
- 1/2 cup raisins
- 1 (14 oz) can chick peas, drained and rinsed
- 1/2 cup slivered almonds, toasted
- 3 Tbsp minced fresh cilantro
- 2 Tbsp minced fresh mint
Instructions
- Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
- Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
- Then if desired move oven rack closer to broiler and broil for about 1 – 2 minutes to add a light char.
- While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
- Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
- Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.
12 Steak Salad
yield: 4 DINNER SERVINGS
prep time: 15MINUTES MINS
cook time: 5MINUTES MINS
total time: 20MINUTES MINS
The Steak
- 4 steak, boneless prime rib
- 1 teaspoon EACH: salt and pepper
- 2 teaspoon avocado oil
Salad
- 200g arugula
- 2 cup cherry tomatoes, cut in half
- 1 English cucumber, diced
- 1 avocado, sliced (grilled optional with walnuts)
- ½ cup thinly sliced red onions
Balsamic Dressing
- The Creamy Balsamic Dressing
- 1 tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
- 4 tablespoons olive oil
- A pinch of salt and pepper
INSTRUCTIONS
- Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.20 ounce grilling steak,1 teaspoon EACH: salt and pepper,8 ounces arugula,2 cup cherry tomatoes,1 English cucumber,1 avocado,½ cup thinly sliced red onions
- Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.2 teaspoon avocado oil
- While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.1 tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar,4 tablespoons olive oil,A pinch of salt and pepper
- Thinly slice the steak across the grain and serve it over the salad
13 Babka na oleju
Ingredients
- 200 g mąki pszennej typ 450 (1,5 szklanki)
- 80 g mąki (skrobi) ziemniaczanej (0,5 szklanki)
- 4 jajka rozmiar L
- 200 g drobnego cukru do wypieków (szklanka)
- 200 ml oleju rzepakowego lub słonecznikowego (3/4 szklanki)
- 2 łyżeczki proszku do pieczenia
- łyżeczka ekstraktu migdałowego (może też być waniliowy, pomarańczowy czy inny ulubiony)
Instructions
Jajka należy wcześniej wyjąć z lodówki, żeby nabrały temperatury pokojowej. Mąkę ziemniaczaną i pszenną przesiewamy przez sito. Obie mąki i proszek do pieczenia mieszamy ze sobą. Jajka ubijamy przez chwilę na wysokich obrotach miksera. Następnie, cały czas ubijając, powoli wsypujemy cukier. Całość ubijamy jeszcze kilka-kilkanaście minut, do uzyskania jasnej i puszystej masy. Wtedy, nadal ubijając, powoli wlewamy olej i ekstrakt zapachowy. Do masy dodajemy suche składniki i mieszamy delikatnie za pomocą trzepaczki. Masę wlewamy do keksówki wyłożonej papierem do pieczenia (moja ma wymiary 10,5 na 25 cm). Można również piec w formie do babek, wtedy smarujemy ją masłem i obsypujemy bułką tartą. Ciasto wkładamy do piekarnika nagrzanego do 160 C i pieczemy około godzinę i dziesięć minut (do tzw. suchego patyczka) w trybie góra-dół. Wystudzoną babkę posypujemy cukrem pudrem.
14 Tuna & caper orzo with parsley
yield: 4 DINNER SERVINGS
prep time: 15MINUTES MINS
cook time: 5MINUTES MINS
total time: 20MINUTES MINS
Ingredients
- 350g orzo
- 60ml olive oil, plus a drizzle for the rocket
- 2 garlic cloves, crushed
- 1 red chilli deseeded and finely chopped
- 4 tbsp capers, drained
- 1 small bunch parsley, finely chopped, a few
- leaves reserved to serve
- 270g pack cherry tomatoes, halved
- 200g can sustainably fished tuna in olive oil
- 1 lemon, juiced
- rocket, to serve
Method
Step 1 Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
Step 2 Meanwhile, heat the oil in a large pan over a medium heat, add
the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
Step 3 Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side
15 Extra Vegetable Fried Rice
yield: 4 DINNER SERVINGS
Ingredients
- 4 ½ teaspoon + 6 tablespoon avocado oil or safflower oil, divided
- 6 eggs, whisked together
- 3 small white onion, finely chopped (about 3 cup)
- 6 medium carrots, finely chopped (about 1 ½ cup)
- 6 cup additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
- ¾ teaspoon salt, more to taste
- 3 tablespoon grated or finely minced fresh ginger
- 6 large cloves garlic, pressed or minced
- Pinch of red pepper flakes
- 6 cup cooked brown rice (*see notes!)
- 3 cup greens (optional), such as spinach, baby kale or tatsoi
- 9 green onions, chopped
- 3 tablespoon reduced-sodium tamari or soy sauce**
- 3 teaspoon toasted sesame oil
- Chili-garlic sauce or sriracha, for serving (optional)
Instructions
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
- Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
16 Turkish Chickpea Salad
Ingredients
- * Chickpeas
* Onion
* Red pepper
* Cabbage
* Sun dried tomatoes
* Garlic
* Cilantro
* Basil
* Lemon
* Spices (garam masala, smoked paprika, cinnamon, etc)
* Red Wine Vinegar
Method
Step 1. In a large skillet over medium heat, add oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add spices and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
Step 2. In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant.
Step 3. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes
Step 4. Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices. Stir together well.
Step 5. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice.
Step 6. Mix together well. Serve cold or warm.
17 Thunfisch pasta
yield: 4 DINNER SERVINGS
Ingredients
500g rigatoni
350g tuna
800 g beefsteak tomatoes
1 Aubergine
2 shallots
4 cloves of garlic
4 anchovy fillets
80g pecorino
Handful of basil olive oil Salt pepper
