Cooking together archive

A quick reference to the fab meals we've cooked together!

Week 1

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Thank you to guest chef Sayali R!

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Week 2

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I chose this recipe because it's EASY and a crowd-pleaser... we make it at least once a month.  The photo below is just similar, not the exact dish.  You CAN improvise and use pretty much any veggies - peppers, zucchini, mushrooms, etc - very flexible. Can't wait to make it together! 

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Thank you to guest chef Gillian H!

INGREDIENTS:

500g ground beef or mixed

pressed garlic

dry mint

breadcrumbs

3 eggs

1-2 small onions

flour

oil to cook in — true Greek would be olive oil

Sides:

Either rice or some sort of fried potatoes.

Side salad:  I do a simple salad of cucumbers and tomatoes — similar to a Greek "village" salad.

Feta cheese!!!

A nice baguette of bread

Oregano seasoning

Week 3

Greek Meatballs

The way my mom taught me

Preparing the meatballs is a bit messy work so I would recommend — if you are going to eat once it's done — then to prepare your rice or side dish in advance...

Garlic Cloves

Thank you to guest chef
Ira P!

Swabian Potato Salad
Serves approx. 4

 

1-1.5 kg hardboiling potatos (festkochend)

1 cucumber

1-2 onions 

5 large Dill Pickles (like "Gewūrz Gurken)

1-2 cloves garlic

500ml vegetable stock

Olive oil

Vinegar (white wine or apple cider)

Salt, pepper, paprika, nutmeg

Optional: fresh or frozen chives

Notes from the chef:

Preparation before we meet:

Boil the potatoes with the skin on, let cool and then peel of the skin with a small knife

Serve with:

Maultaschen (you can buy packs of 4 or 6 which are ready to put into hot water)… you want app 2 per person, or sausages

 

A great condiment is also roasted onions - which you can also buy ready to serve...

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Thank you to guest chef Natalie H!

Week 4

Week 5

Fisherman's Pie
Serves 4 

 

450g cod or any white fish but I also include salmon/prawns, or whatever you like. (I tried it once with smoked fish but didn’t like it.)

 

Knob of butter

Salt and pepper

1 teaspoon lemon Juice 

1 small can sweetcorn, drained

175 g cheddar cheese - but you can use whatever you like.

1 teaspoon chopped parsley 

Pinch of mustard powder but I use any mustard I have!

4 eggs which we will hard boil. 

450 g potato (this is what the recipe says, but I use 750g as we like a nice thick potato top)which we will mash with milk, butter, 

 

For the white sauce -  

50g butter or margarine 

50g plain flour 

600 ml milk 

Salt and pepper 

 

Before we meet if you have your potatoes peeled ready to boil would be great. 

 

When we have finished putting it together pop it in the oven on 200C/ gas 6 for about 20 minutes or until the top is golden. 

 

Serve with whatever vegetables you fancy!

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Thank you to guest chef Paula K!

Week 6

Risotto with Saffron, Shrimp & Chorizo - SHOPPING LIST:

1 large onion, or 2 medium/small

olive oil

butter, a "knob"

~ 1 cup dry white wine ("any old crap")

pinch saffron (important)

~ 2 cups Arborio rice

~ 200 grams bacon or chorizo or German cured ham/bacon *
~ 2 cups shrimp (15-20 large) *
1.5-2 liters chicken stock (or veg)
1 wedge parmesan cheese

~ 1 cup frozen peas

salt & pepper

 

* This recipe can be made with just veg, if desired (if so, especially nice with pistachios), and also works well if turkey or chicken is used in place of shrimp. 

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Thank you to guest chef Andy H!

Week 7

Dutch "Stamppot"
SHOPPING LIST:

1 kg ‚mehlig‘ kochende potatoes (please peel then before)

200 g Bacon bits (any kind)

Vegetables: different options -

- Endive, you can find it in the salad section 

- or Kale (500 gr)

- or winter carrots (600 gr) and onions (400 gr)

Grated cheese, preferably Gouda 

1 cup milk

butter

Salt, pepper, nutmeg powder

Sausages on the side

Gravy

 

A hearty Dutch one-pan winter dish, nothing sophisticated.

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Thank you to guest chef Ivonne v A!

Week 8

Burgers with Pear-Onion Chutney & Potato  Wedges

SHOPPING LIST:

150 gr Blue cheese or other cheese of your choice

2 onions

2 pears

400-500 gr ground beef

800 gr potatoes

1 Romaine or other salad

Mayonnaise

Balsamic Creme

Garlic
Oil, salt, pepper

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Thank you to guest chef Katja D!

Clovers

dinner-fest!

St. Patrick's Day

Shopping List:
Beef & Guinness Stew

 

  • 1.3kg (3lbs) stewing beef (rindergulasch)

  • 600ml (1 pint) Guinness (bottled better than canned, but either will do)

  • 3 carrots 

  • 2 onions

  • 1 sprig thyme

  • 1 bay leaf

  • 1 garlic clove 

  • 1 teaspoon red currant
    jelly (rote johannisbeere)

  • 300ml (10 oz) chicken or
    beef stock

  • 1 teaspoon tomato puree

  • vegetable oil

  • flour

  • (optional traditional side: roast or mashed potatoes

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Week 9

  • 60ml (1/4 cup) Guinness (or sub more cream, for non-alcoholic version)

  • 120ml (1/2 cup) heavy whipping cream (Schlag sahne 30% works fine)

  • 115 gr (4 oz) semi-sweet chocolate (Gillian used 70% zartbitter, or any % under... depends on how sweet you like it)

  • 2 eggs

  • sugar

  • pure vanilla extract

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Shopping List:
Chocolate & Guinness Mousse

 

Thank you to guest chefs Pam M and Gillian C!

WÜRSTCHENPFANNE

SHOPPING LIST

For four people:
 

  • 1 pack of Brats (the white cooked ones) - at least one per person

  • Flour 

  • 2 zucchini

  • 1 kg tomatoes 

  • 3 tablespoons tomato paste

  • veggie broth, enough to cover everything (about 0.5 liters), the powder is fine

  • 100ml cream

  • Some basil

Week 10

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Thank you to guest chef Jeannette B!

Spanish Chicken

SHOPPING LIST
 

  • 1 medium onion, chopped

  • 1 carrot

  • parsley

  • 3 cloves garlic, chopped/minced

  • 1 whole clove garlic

  • skin on 1-1.5 kg chicken- thighs or breasts

  • 300-400ml chicken stock

  • 150ml white wine

  • 2 bay leaves

  • 2 hard boiled eggs

  • Cup of White flour( to coat chicken)

  • Pinch saffron

  • Salt

  • Pepper

  • 2 slices/chunk of crusty baguette

  • 35 grams blanched almonds

Week 11

Ronan recommends you pair the dish with either rice or small potatoes.  Also, would be great if veg is mostly prepped, stock prepared, etc.

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Thank you to guest chef Ronan C!

1. Put eggs in boiling water and boil for 8 mins- then remove and place in a bowl of cold water
2. Heat frying pan with a little oil and brown chicken 3-5 minutes. Then place chicken in pot
3. In the same frying pan (using fat from chicken) gently fry chopped garlic for 3 minutes then add chopped onion. Fry on low-med heat until onion is slightly translucent
4. Dust (gentle covering) the chicken with flour
5. Add glass wine and bay leaves to onion in pan, stir then pour over chicken, add chopped carrots and boil gently to reduce wine.
6. Add chicken stock and return to the boil
7. In frying pan, add almonds, torn crusty bread, chopped garlic and heat gently (not too hot) for about 3 minutes.
8. Peel the eggs and separate yolk from the white (you will only need the yolk)
9. Put pan mixture (7) in food processor with the 2 egg yolks and pinch saffron. Full power for 60 seconds (this will thicken the sauce)
10. Add pan (9) to pot with chicken, season and place lid on pot, simmer gently for 40 minutes (occasional stir to ensure nothing sticks).
11. Lastly boil baby potatoes while chicken is cooking , keep warm, sprinkle a small bit of 
olive oil and sea salt over OR simply boil some rice and keep warm.
ENJOY!

Pescado a la Veracruzana
(with margaritas to start!)

SHOPPING LIST:

- 1 onion (cut in thin slices, julienne)

- 3 cloves of garlic (chopped or minced)

- Olive oil

- 500 grams tomato (diced)

- 1 cup of tomato puree

- 3 bay leaves

- ½ green pepper and ½ red pepper (cut in slices, julienne)

- 40 grams capers

- 100 grams green olives (pitted)

- White wine (drizzle)

- 6 white fish fillets (normally done with red snapper, but could
                                    use cod, tilapia or any other white fish)

- Sea salt and pepper

** The fish is served with white rice as a side dish.

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Bonus recipe!

Traditional Margaritas!

Ingredients:

- Tequila or Mezcal

- Orange Liqueur

- Limes

- Sugar

- Salt

- Ice

Week 12

Thank you to guest chef Itziar A!

Spargel-Ei Gratin

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Thank you to guest chef Jeannette B!

Week 13

SHOPPING LIST:

- 1 kg white asparagus (don’t buy too early)
- 50g butter
- 1/8l  (~half cup) white wine
- 1/8l (~half cup) water
- 6 hard boiled eggs
- 1 shallot
- 20g flour
- 1/8l (~ half cup) milk
- 100g small shrimps (peeled, cooked or uncooked)
- about 5 spoonfuls cut parsley
- 2 Tbsp Crème Fraîche
- a little lemon juice
- 1 egg yolk

- Worcestershire sauce 
- pepper, nutmeg, salt, sugar
- 50g grated
 parmesan
- butter to grease the pan

Ceviche "Quick and Dirty"

SHOPPING LIST:

- You may use raw white saltwater fish as grouper, cod, halibut, mahi-mahi or hamachi – preferably fresh as eaten semi-raw (cured with citric acid but still with the risk of bacteria) or poached shrimp / mussels /shellfish 

- Limes / salt / fresh ground pepper 
 

Additional ingredients as vegetables can be used in different combinations :

- Red / yellow pepper (with a dip of olive oil)

- Cherry tomatoes 

- Celery stalks 

- Red onion 

- Coriander (or parsley if your prefer more bitter)

- Salt / Pepper / Chili (flakes or very very fine diced)  

If you want to use salmon I recommend going with avocado, pepper and onions only, no herbs  
 

I prefer to eat Ceviche with pieces oven roasted Arabic bread with Sumak and / or Zattar to maintain the light but crisp composition and flavor.

Week 14

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Thank you to guest chef Otto K!

 

"The Fine pie of small vegetables"

Shopping list

For the parmesan cream:
100 g young parmesan 
200 ml whole milk
Salt

 

For the shortbread dough:
100g butter
50g almond powder
100g of flour
3g salt
1 tsp lavender (optional)
1 egg + 1 yellow for gilding

 

For the vegetables:
4 spring onions
1 dash of olive oil
100 ml of vegetable broth + for finishing
50g peas
8 green asparagus
100g gourmet peas
Some cauliflower (optional)
1⁄4 bunch radishes
1 dash of old sherry vinegar
1 garlic clove, peeled and crushed
1 sprig of thyme
Salt

Week 15

Thank you to guest chef Valerie D!

Quiche Lorraine

You can use a baking tray (35 x 40 cm) or a round quiche form 26 cm diameter.

The amounts for both sizes are mentioned below. 

 

You’ll need:

Flour 500g/230g
Eggs 12/6
Butter 250g/115g
Bacon bits 375g/170g
Leek 1/a third (or 1-2 onions)
Olive oil 1Tbs/1tsp
Grated cheese (pref. Gruyere) 309g/140g
Schlagsahne
(unsweetened) 600ml/280ml

Onion Quiche

Week 36

Thank you to guest chef Veronique!

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Oma Otila's

Geschmelzte Curry Brotsuppe

Ingredients: 

 

   Quantities PER Person

  • 2 slices Graubrot / Rye Bread dry & old cut into small pieces

  • 100 gram sliced onion

  • 50 gram of Butter

  • Fresh parsley

  • 200ml Chicken or beef stock / boullion (instant cubes will do)

  • Salt & pepper to season the bread

  • Curry for the soup

  • Fresh parsley

  • 1 egg

 

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Thank you to guest chef Otto K!

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Instructions:
 

2 pots are needed for this recipe.

 

Pot 1 :   Bring water to a boil, add bouillon, set aside  

 

Pot 2 :   Sauté onions until soft and fragrant for 4 minutes 

 

Then increase the temperature to high and brown onions for another 2 minutes. Reduce heat, add curry powder, brown slightly, transfer bouillon into pot 2 with the onion and leave on the stove with little heat to deduce, season mildly. 

 

Pot 1 :  Melt & heat butter, roast bread crumbs until crispy (not burned) 

            Season with salt & pepper, take off heat, add 50% of parsley, mix and

            set aside 

 

Pot 2:   Add the beaten egg into soup, switch off heat. 

 

Additional meat or vegetables can be added . . . whatever is left in your fridge.

 

Arrange bread in deep plate or soup terrine, pour soup over bread, little parsley on top. Guten Appetit!  

Week 38

Butter Chicken

Ingredients for a family of 4:

500 grams boneless, skinless chicken thighs or breasts

1 large yellow onion

2 tablespoons butter

1 tablespoon fresh grated ginger

1 tablespoon fresh minced garlic

1 can tomato puree (Polpa di Pomodoro)

2 tablespoons tomato paste (Tomatenmark)

1-2 teaspoons red chili powder

2 teaspoons Garam masala

1/2 teaspoon turmeric powder

Salt

Unsweetened cream (schlag sahne or rahm)

Fresh chopped cilantro

 

Serve with plain white rice or naan (https://rasamalaysia.com/naan)

 

A salad:

Salad: chopped tomatoes, cucumbers, cilantro and red onions, with lemon, salt

 

Raita: plain Greek yogurt, water, salt, grated cucumber, chopped cilantro

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Thank you to guest chef Sayali R!

Week 41

1. Cut the chicken into 1-2 inch pieces and place in a bowl. Add 2 tablespoons of plain Greek yogurt, 1/2 teaspoon turmeric powder, 1/2-1 teaspoon red chili powder and juice of about 1/2 lemon. Mix well, and coat all chicken pieces evenly, and let sit while prepping the next step.

2. Blenderize the onion, ginger and garlic together to a smooth paste.

3. Heat 2 tablespoons of butter in a large pot/dutch oven  (LeCrouset works great!)

4. Saute the blenderized onion/ginger/garlic paste until fragrant

5. Add 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder and stir for another 3-5 minutes

6. Add the marinated chicken, and cook for 5-7 minutes- searing/browning the chicken pieces from all sides

7. Add about 1 cup of the smooth tomato sauce, and about 1 cup of water. If you have cooked whole tomatoes, stewed tomato chunks, quickly blenderize before adding to the chicken, so that the whole sauce will be smooth

8. Continue to cook for another 7-10 minutes, the sauce should be bubbling, and the chicken should be fully cooked through.

9.Lower the heat, and add 1-2 tablespoons of tomato paste, 2 tablespoons of Garam masala, and salt (1-2 teaspoons)

10. After turning off the heat, add a splash of cream or coconut milk and garnish with fresh chopped cilantro (koriander)

Parsnip Soup

with caramalized onions and apples

Shopping list:

For four people:

800g parsnips (Pastinaken)
2 bigger apples
2 onions
200ml cream (Schlagsahne)
Veggie stock powder (Gemüsebrühe as a powder or cube)
Chives
1 liter water

For the croutons:
Kastenweissbrot, white bread/toast 
Olive oil
Herbs

Week 44

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Picture from www.bosskitchen.com

Thank you to guest chef Jeannette B!

Mumbai Pav Bhaji

Ingredients:

Fresh:

500 gr white/yellow potatoes

500 gr Red onion

500 gr Tomatoes (or 1.5 cans of crushed canned tomatoes)

300 gr  cauliflower

300 gr of carrots 

1 red bell pepper

60 gr green peas (frozen is fine)

1 full stuck of Garlic

2,5 cm (1 inch) of Ginger

1 big lemon

Bunch of cilantro/fresh coriander leaves 

 

Spices:

2-3 tsp of Pav Bhaji Masala (Everest PavBhaji Masala or MDH pavbhaji masala both on Amazon)

1 tsp Paprika powder

Salt 

 

Other:

250 gr butter

3-4 tbsp olive oil

Bread: Get the Burger buns or any soft and fluffy loaf

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Thank you to guest chef Pooja G!

Chicken & Hanukkah Latkes

Ingredients for the chicken:

1/3 cup honey
1/4 cup low sodium soy sauce
2 tbsp cooking oil, vegetable oil or canola oil
4 large garlic cloves minced
1 tbsp white vinegar (apple cider or rice wine vinegar)
1 tsp sesame oil (optional) 
3/4 tsp fresh minced ginger
2 1/2 pounds (1,5 kg) chicken thighs (skinless, boneless)
Salt and pepper to season
Sour cream (or plain yoghurt/crème Fraîche)
Fresh chopped parsley to garnish

Ingredients for the Latkes:

5-7 potatoes, peeled and coarsley grated
1-2 red onions also grated
1-2 eggs
Flour (or dried bread crumbs)
Dill, salt and pepper
Apple sauce


 

Thank you to our guest chef LANA B!

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Mushroom Tart

Crust:
1 cup (140g) all- purpose flour
1/4 cup (30g) yellow cornmeal
6 tablespoons (85g) butter
1/4 tsp salt
1 egg ( can be omitted to make the whole recipe vegetarian)

Filling:
Butter and olive oil
2 medium shallots
1 garlic clove
600-700 grams of mixed mushrooms- brown, cremini, shiitake etc
Thyme- fresh or dried
60 g marscapone or ricotta cheese
1/4 cup milk or cream
2 eggs ( also can be omitted, by increasing milk/ cream and cheeses)
1/2 cup Parmesan

Mushrooms can be replaced by butternut squash and sweet onions or potatoes and leeks.

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Thank you to guest chef Sayali R!

Asian Glazed Salmon & Couscous

Ingredients:
Salmon (enough for your family!)
½ cup brown sugar (soft/fine)
1/3 cup soy sauce
2 Tbsp Hoisin
2 Tbsp minced ginger root
1 tsp minced garlic
1 Tbsp fresh lime juice
Dried red pepper flakes

Couscous
Stock of your choice
1/3 of a red pepper (optional, but nice)

Veggie sides of your choice

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Thank you to guest chef Gillian H!

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St.Patrick's Day dishes
by Pam Mc Guinness!
March 15th


 

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Root vegetable
Ingredients:
1 onion peeled and chopped

50g butter
2 potatoes peeled and chopped
2 celery stalks chopped
2 leeks washed and chopped
4 carrots peeled and chopped
1 parsnip peeled and chopped
1 litre of vegetable stock
4 tsp double cream or crème fraîche
1 tsp chopped parsley

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Irish Brown Soda Bread
Ingredients:
350g Whole-Meal Flour
125g Strong White Flour
1 tsp salt
2 tsp Bicarb Soda / Bread Soda
25g Butter
300ml Buttermilk

Rocky Road Cake
Ingredients:

114g Dark/semisweet chocolate
2 tbsp Cocoa
2tbsp Golden Syrup
2 tbsp fine sugar
227g unsalted butter
114g Maltesers
114g Milk chocolate & White chocolate buttons 
227g Digestive biscuits
114g marshmallows 

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Salmon Wellington

butter

3 cloves garlic, chopped

2 medium onions, chopped

200 grams fresh spinach

1 teaspoon  salt, for spinach

1 teaspoon  pepper, for spinach

1 cup  breadcrumbs

1.5 boxes Philadelphia cream cheese (~250 grams)

¼ cup  shredded parmesan cheese (30 g)

2 branches fresh dill, chopped 

1.5 sheet puff pastry, softened to room temperature

2 salmon fillet, skin off (about 400 grams in total)

1 teaspoon  salt, for salmon

1 teaspoon  pepper, for salmon

1 egg, beaten

 

Very good with a green salad (e.g. Feldsalat) as a side

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Thank you to guest chef Chiara B!

Artichoke Pasta

Shopping list for Artichoke Pasta:
1. 20 Jumbo pasta shells 
2. Olive oil 
3. Butter
4. 1 large onion
5. 340 g frozen/jar or can of artichokes
6. 60 ml dry white wine
7. 80 g grated parmesan /parmigiano-reggiano
8. 1 egg
9. 1/4 cup (30 g) flour
10. 2 cups milk
11. 1 clove minced garlic
12. 1/2 cup (115 g ) ricotta cheese
13. Lemon juice
14. Salt and pepper 
15. Fresh chopped parsley or basil

Thank you to guest chef Sayali R!

Artichoke