This is my collection of recipes, composed mostly by Aimée, that are easy enough for me to make. I’ve written down the recipes so it is easier for myself to read and do them, and to avoid forgetting good ones.
Most of them are from either instagram posts or one of the cook books we have.
Spicy pumpkin quinoa
Original post by Yivat Mozes. Ingredients Ingredient Amount Small Butternut 1 Lime 2 Agave syrup 1 Tbsp Olive oil 4 Tbsp Garlic cloves, pressed 3 Chili flakes 1/2 Tsp Koriander seed 2 Tsp Fennel seed 1 Tsp Cumin seed 1 Tsp Cinamon 1/2 Tsp Salt 1 Tsp Quinoa 1 cup Almond shavings 30 gr Instructions Preheat the oven on 200 degrees.
For all mixes, use ground up dried herbs and leaves. Fries 3 tbsp paprika powder 2 tbsp salt 1 tsp union powder 1 tsp black pepper 1 tsp koriander 1 tsp garlic powder 1 tsp cumin powder 1 tsp musterdseed 1 tsp kurkuma 1 tsp ginger powder Gyros 2 tsp thyme 2 tsp oregano 1 tsp paprika powder 1 tsp cumin powder 1 tsp garlic powder 1 tsp koriander seed 1 tsp parsley leaves 1 tsp chili powder 1/2 tsp cinamon powder 1/4 tsp union powder 1/4 tsp black pepper Use 2 tbsp of the resulting mix per kilo of gyros.
Gnocchi, quick and cheesy
Original post. A super-fast and easy recipe for creating a rich meal using gnocchi. Great if you like pasta but have family members demanding potatoes to be part of every meal. Ingredients These amounts produce 4 servings. Ingredient Amount Broccoli 1 stem (~500g) Olive oil 2 Tbsp Gnocchi, fresh 600g Spring onion, in rings 4 Ricotta 250g Black olives, no pits 30 Tip: Serve with parmasan cheese to add as topping.
Instructions for fying fish (e.g. pangafilet). Ingredients Ingredient Amount Fish 300gr Egg 1 Flour 50gr Bread-crumbs 50gr Olive oil 1 Tbsp Instructions Prepare 3 bowls: one with egg, one with flour and one with the bread-crumbs. Add salt and pepper to the flour and mix. For each piece of fish, coat it in order: egg, flour, egg, bread-crumbs.
Original recipe by Albert Hein, tweaked by Aimée to make the garlic more pronounced. Warm, soft and heavy. This potato gratin is after the summer starts to end, as the temperature starts to drop lower the warmer dishes become more enjoyable again. The nice thing about this recipe is that you can prepare it early before sticking it in the oven. We have even prepared this and stuck it in the freezer and ate it later in the week on a day we would be busy.
Original post by @maxlamanna on instagram. This recipe lets you make your own tortilla’s for making wraps, burrito’s and the like. The wraps are flexible and easily baked. Ingredients These amounts produce 8 tortillas. Ingredient Amount Potatoes (with skins) 275g All-purpose flour 220g Instructions If necessary, remove sprouts from the potato with a spoon. Cut the potatoes into cublets.
Lentil Burrito Meat
Original post by @maxlamanna on instagram. This instagram user has a lot of recipies for ‘recycling’ vegetable scraps from other recipies. This one is specificially for reusing the stem of broccoli, and makes a great burrito filling. The filling is very filling and can also be re-heated easily in a frying pan if you end up making too much. See also “Potato tortillas” for a recipe on Ingredients These amounts produce 6 burrito fillings, serves 2 people.
Chicken (not chicken)
Original post by @FitGreenMind on instagram. This recipe produces protein rich strips that is comparable to pulled chicken in texture. The seasoning and stock used create a rich and tasteful flavor. The pieces are juicy too, due to the simmering in the stock. Ingredients These amounts produce 4 servings. Ingredient Amount Chickpeas ~220g (1 can) Water 90 mL Rosemary 1 Tsp Thyme 1 Tsp Sage 1 Tsp Salt 1 Tsp Garlic powder 1 Tsp Vital wheat gluten / Seitan 180g Veggie stock 1 L Instructions Grind the rosemary, thyme and sage together.