Ing
- 480g flour
- 50g sugar
- 21g fresh pastry yeast
- 5g salt
- 240ml milk (43°C)
- 75g butter, melted
- 2 eggs
- 115g butter, soft
- 220g brown sugar
- 30ml cinnamon
- 115g cream cheese
- 60g butter
- 190g powdered sugar
- 15-30ml milk
- 5ml vanilla
Met
- Whisk flour + sugar + yeast + salt
- Add milk + butter + eggs → shaggy dough
- Knead 8m smooth
- Rise 1h, doubled
- Mix brown sugar + cinnamon
- Roll 30x45cm rectangle
- Spread butter, sprinkle filling
- Roll tight, cut 12 pcs
- Arrange in 23x33cm pan
- Rise 30m, puffy
- Bake 180°C, 22-25m
- Beat cream cheese + butter + sugar + vanilla + milk
- Frost warm
Ing
- 240g flour
- 15ml baking powder
- 5g salt
- 115g cold butter
- 180ml milk
Met
- Preheat oven 220°C
- Mix flour + baking powder + salt
- Cut cold butter into flour → coarse meal
- Add milk, stir just until combined, don't overwork
- Pat 2cm thick on floured surface
- Cut out, press straight down (don't twist)
- Freeze: tray → frozen → bag
- Bake from frozen 220°C, 20-25m
Ing
- 6 large eggs, cold
- Water
- Ice bath
Met
- Boil water
- Lower cold eggs carefully
- Boil 11m, gentle bubble
- Transfer straight to ice bath, at least 15m
- Crack all over, peel under cool running water
Ing
- 8 tortillas
- 850g black beans, drained
- 2 avocados
- 200g cheese
- 480ml enchilada sauce
- 5ml cumin
- 2.5ml garlic powder
- Salt + pepper
- Cilantro + lime
Met
- Preheat oven 190°C
- Mix beans + cumin + garlic + salt + pepper
- Fill tortillas with beans + avocado + cheese, roll
- Arrange in dish, seam-side down
- Pour sauce over, top with remaining cheese
- Bake 20-25m bubbly
- Portion, cilantro + lime
Ing
- 4 salmon fillets (170g)
- 60ml mayonnaise
- 30ml brown sugar
- 15ml Dijon
- 5ml soy sauce
- 2.5ml garlic powder
- 2.5ml black pepper
- 1.25ml cayenne (opt)
- Lemon + herbs
Met
- Preheat oven 220°C, line tray with foil/parchment
- Mix mayo + sugar + Dijon + soy + garlic + pepper + cayenne
- Pat salmon dry, place on tray
- Spread glaze to edges
- Bake 10-12m, glaze bubbly, salmon flakes
- Optional broil 1-2m for color
- Herbs + lemon
Ing
- 900g butternut squash
- 15ml olive oil
- 120g ricotta
- 30g Parmesan
- 1.25ml nutmeg
- Salt + pepper
- 240g flour
- 3 eggs
- 2.5g salt
- 115g butter
- 10-12 sage leaves
- Parmesan
Met
- Preheat oven 200°C
- Halve squash, scoop seeds, oil, salt, pepper
- Roast 30-40m tender, cool, scoop flesh
- Mash squash + ricotta + Parmesan + nutmeg + salt + pepper, chill
- Flour on counter, well, eggs + salt, work into dough
- Knead 8-10m smooth, rest 30m
- Quarter, roll thin (setting 6-7)
- Teaspoon filling, 2.5-5cm apart, brush water, top sheet, press out air, cut
- Boil salted water, simmer ravioli 3-4m, they float, slotted spoon
- Melt butter → brown 3-4m, sage 30s
- Toss ravioli in sauce + Parmesan
Ing
- 340g spaghetti
- 4 egg yolks
- 100g Pecorino
- 4-6 garlic cloves
- 80ml chilli oil
- 2.5ml black pepper
- Salt (pasta water)
Met
- Boil pasta heavily salted, undercook slightly
- Reserve 360ml pasta water
- Whisk yolks + cheese + pepper
- Fry garlic in chilli oil 1-2m golden
- Add pasta to skillet, toss
- Remove from heat
- Add egg mix + splash water
- Toss vigorously → creamy glossy sauce
- More water to loosen
- Serve immediately + Pecorino + chilli oil
Ing
- Olive oil
- 2-3 courgettes, 2.5cm slices
- 20-25g basil
- Lemon juice + zest
- 225g spaghetti
- Salt + pepper
- 250ml pasta water
- 15-30ml butter (opt)
- EVOO
- Nutritional yeast / cheese (opt)
Met
- Heat oil, salt in pan
- Fry courgette 6-8m/side golden
- If not tender, steam 5m with lid + splash water
- Cook pasta, reserve 250ml water
- Mash courgette in pan
- Add pasta + half water, toss → silky sauce
- Tear basil + lemon
- Loosen with water, taste
- Optional butter for shine
- EVOO + cheese
Ing
- 150g cashews, soaked 4h
- 75g roasted red peppers
- 15g nutritional yeast
- 3 garlic cloves
- 30ml lemon juice
- 5ml smoked paprika
- 2.5ml onion powder
- 2.5g salt
- 120ml water
- 340g pasta
- Herbs
Met
- Soak cashews 4h (or boil 10m)
- Cook pasta al dente, reserve 240ml water
- Blend cashews + peppers + yeast + garlic + lemon + paprika + onion + salt + water → smooth
- Warm sauce in pan, low heat
- Add pasta, toss, loosen with water → silky
- Herbs + yeast on top
Ing
- 300g orzo
- 300g edamame
- 950ml broth
- 1 small onion
- 3 garlic cloves
- 120ml white wine (opt)
- 50g Parmesan
- 30g butter
- 30ml olive oil
- Salt + pepper
- Lemon zest + juice
- Mint or basil
Met
- Sauté onion 3-4m soft
- Add garlic, 1m
- Add orzo, toast 2m
- Deglaze wine, absorb
- Add broth ladle by ladle, stir, absorb each
- Orzo almost tender (~15m), add edamame
- Continue broth + stir 5m, creamy
- Off heat, stir in butter + Parmesan
- Lemon zest + juice + salt + pepper
- Herbs on top
Ing
- 540ml white beans, drained
- 300g peas, thawed
- 15g nutritional yeast
- 240ml soy milk
- 15g basil + mint
- 7.5g salt
- 7.5ml onion powder
- ½ lemon
- Pasta
- Pasta water
- EVOO
Met
- Cook pasta al dente, reserve 240ml water
- Blend beans + peas + yeast + milk + herbs + salt + onion powder → smooth
- Toss pasta + sauce + water + lemon
- EVOO + lemon zest
Ing
- 700g extra firm tofu, pressed
- 15ml paprika
- 5g salt
- 5ml garlic powder
- 5ml onion powder
- 2.5ml black pepper
- 60g butter
- 60ml honey
- 15ml chili crisp
Met
- Preheat oven 220°C
- Dry tofu, crumble into pieces
- Toss tofu + paprika + salt + garlic + onion + pepper
- Parchment-lined tray, bake 20m golden crispy, cool
- Melt butter + honey + chili crisp
- Toss tofu in honey butter
- Serve with rice/salad/wraps
Ing
- 900g mixed mushrooms
- 4 garlic cloves
- 240ml cream
- 120ml broth
- 50g Parmesan
- 5ml thyme
- 2.5ml red pepper
- 30ml olive oil
- 30g butter
- Salt + pepper
- Basil/parsley
Met
- Clean, slice mushrooms
- Sauté batches in oil 5-7m golden, don't crowd
- Reduce heat, add butter + garlic + thyme + pepper
- Deglaze with broth, scrape bits
- Add cream + Parmesan, simmer 3-4m
- Season
- Serve over pasta/polenta/bread + herbs
Ing
- 300g orzo
- 15ml olive oil
- 1 onion
- 4 garlic cloves
- 150g sun-dried tomatoes
- 480ml broth
- 240ml coconut milk
- 30g nutritional yeast
- 120g spinach
- 5ml oregano
- 2.5ml red pepper
- Salt + pepper
- Basil
Met
- Fry onion 3-4m, garlic 1m
- Orzo + tomatoes in, toast 2m
- Broth + coconut milk, stir
- Boil, simmer 12-15m, stir occasionally
- Spinach + yeast + oregano + pepper, 2m
- Taste
- Basil on top
Ing
- 500g oyster mushrooms
- 1 leek
- 2 garlic cloves
- 15ml white miso
- 200g orzo
- 150g silken tofu, blitzed
- 570g chickpeas
- 550ml veg stock
- 15ml soy sauce
- 40g nutritional yeast
- 1/2 lemon
- Chives
- EVOO
Met
- Blitz tofu smooth
- Tear mushrooms, slice leek, chop garlic
- Fry mushrooms golden in wide pan, remove
- Cook leeks 5-6m soft
- Add garlic + miso, 1m
- Add orzo, toast 2m
- Add tofu, chickpeas, stock, soy, yeast
- Simmer 10m, stir often, splash water if needed
- Stir in half mushrooms
- Lemon juice, taste
- Serve + remaining mushrooms + chives + EVOO
Ing
- 425g chickpeas
- 225g mushrooms
- 1 small onion
- 2 garlic cloves
- 60g breadcrumbs
- 1 egg
- 5ml cumin
- 2.5ml smoked paprika
- Salt + pepper
- 30ml olive oil
- Burger buns + toppings
Met
- Fry mushrooms + onion 8-10m until dry, browned
- Add garlic, 1m, cool
- Mash chickpeas coarse, keep texture
- Mix all, form 4 patties 1.3cm thick
- Chill 15-30m
- Fry 4-5m/side crispy golden
- Serve in buns with toppings
Ing
- 349g silken tofu
- 250g flour
- Pinch salt
- 15ml olive oil
- 1 red onion, sliced
- 4 garlic cloves, crushed
- 15-30ml gochujang
- 15ml tomato puree
- 30ml nutritional yeast
- 120ml pasta water
- 7.5ml soy sauce (opt)
- Salt + pepper
Met
- Blend silken tofu until smooth
- Mix 180g blended tofu + flour + salt → stiff dough
- Knead 5m smooth, rest 15-20m
- Boil salted water
- Snip dough into water with scissors, stir to separate
- Cook 5-10m, float = done, drain, reserve 120ml water, rinse
- Fry onion 5-10m soft
- Add garlic + gochujang + tomato puree, 1m
- Add yeast + remaining tofu + pasta water + seasoning
- Stir in noodles, serve
Ing
- 400g firm tofu
- 30ml hot oil
- 15ml tomato paste
- 10ml soy sauce
- 2.5ml smoked paprika
- 5ml agave (opt)
- Salt
Met
- Crumble tofu
- Fry tofu 3-4m brown crispy
- Add tomato paste + soy + paprika + agave
- Fry 3-4m, caramelized
- Taste, add salt
- Serve over rice/pasta/tacos
Ing
- 850g chickpeas
- 15ml olive oil
- 1 onion
- 4 garlic cloves
- 75g sun-dried tomatoes
- 240ml broth
- 240ml coconut milk
- 15g nutritional yeast
- 120g spinach
- 5ml oregano
- 2.5ml red pepper
- Salt + pepper
- Basil
Met
- Fry onion 3-4m, garlic 1m
- Chickpeas + tomatoes, 2m
- Broth + coconut milk, simmer
- Yeast + oregano + pepper + salt, simmer 10m
- Spinach, 2m
- Taste
- Basil, serve with bread/pasta
Ing
- 2 cans white beans, drained
- 60g Pecorino
- 30ml black pepper, cracked
- 45g butter
- 30ml olive oil
- 3 garlic cloves
- 120ml pasta water
- Salt
- Crusty bread
Met
- Toast pepper dry 1m fragrant
- Add butter + oil
- Garlic 30s
- Beans in, warm 3-4m
- Add water, simmer → reduced creamy
- Off heat, cheese in, stir vigorously
- Taste salt (go easy)
- Serve immediately + bread
Ing
- 300g corn
- 60g flour
- 30ml cornstarch
- 2.5ml baking powder
- 2.5g salt
- 1.25ml white pepper
- 60ml ice-cold water
- 1 egg
- 1 green onion
- Oil for frying
- 45ml soy sauce
- 45ml mirin
- 240ml dashi
- Daikon
Met
- Mix flour + cornstarch + baking powder + salt + pepper
- Add egg + ice-cold water, stir just combined, lumps ok
- Fold in corn + scallions
- Heat oil 180°C, 5cm deep
- Drop batter, fry 2-3m/side golden crispy
- Drain on rack
- Sauce: soy + mirin + dashi, simmer 2m
- Serve with grated daikon
Ing
- 450g frozen peas
- 60g flour
- 30ml cornstarch
- 2.5ml baking powder
- 2.5ml garlic powder
- 2.5ml onion powder
- 2.5g salt
- 1.25ml pepper
- 60ml water
- 2 green onions
- 15g mint or cilantro
- Oil for frying
- 120ml yogurt
- 15ml lemon juice
- 2.5ml garlic powder
- Salt
Met
- Boil peas 2m, drain, rinse cold, dry
- Mash half, leave rest whole
- Mix flour + cornstarch + baking powder + garlic + onion + salt + pepper
- Add dry to peas + water + scallions + herbs, stir just combined
- Heat oil 180°C, 1.3cm deep
- Drop batter, flatten slightly, fry 2-3m/side golden
- Drain on rack
- Sauce: yogurt + lemon + garlic + salt
- Serve hot
Ing
- 1 pack pearl couscous
- ½ bunch parsley
- ½ bunch dill
- 1 garlic clove
- Lemon zest + juice
- 15ml Dijon
- 80g Greek yogurt
- 45ml olive oil
- Salt + pepper
- Parmesan
Met
- Cook couscous, drain, oil, salt
- Blend parsley + dill + zest + juice + garlic + yogurt + oil → smooth
- Toss warm couscous with dressing, glossy
- Parmesan on top
Ing
- 900g Yukon Gold potatoes
- 60g butter, melted
- 240ml broth
- 4 garlic cloves, smashed
- Thyme or rosemary
- Salt + pepper
Met
- Preheat oven 230°C
- Slice potatoes 2.5cm thick
- Toss with butter, salt, pepper on tray
- Roast 15m golden underside
- Flip, add broth + garlic around
- Roast 15-20m, creamy inside, crispy outside, broth absorbed
- Herbs on top
Ing
- 300g flour
- 240ml boiling water
- 60g scallions
- 45ml sesame oil
- 5g salt
- Oil for frying
- 30ml soy sauce
- 15ml rice vinegar
- 5ml chili oil
Met
- Flour + boiling water → shaggy dough
- Knead briefly smooth
- Rest 30m
- Divide 4 pieces
- Roll thin rectangle ~20x25cm
- Brush sesame oil, salt, scallions
- Roll log, coil spiral
- Flatten, roll again thin round
- Fry 2-3m/side golden crispy
- Repeat
- Serve hot + dipping sauce
Ing
- 225g pasta
- 600g corn
- 1 red bell pepper
- ½ red onion
- 30g cilantro
- 60g cotija
- 120ml mayo
- 120ml sour cream
- 2 garlic cloves
- 5ml chili powder
- 2.5ml smoked paprika
- 1.25ml cayenne
- Lemon juice
- Salt + pepper
Met
- Cook pasta al dente, drain, rinse cold
- Grill/sauté corn → charred, cool
- Mix mayo + sour cream + garlic + chili + paprika + cayenne + lemon + salt + pepper
- Add pasta + corn + pepper + onion + cilantro
- Fold in cotija
- Chill 30m+
- Serve cold or room temp
Ing
- 1.8kg small new potatoes
- 360g kosher salt
- 1.9L water
- 115g butter, melted
Met
- Boil water + salt (so salty potatoes float)
- Add potatoes
- Boil 15-20m, fork-tender
- Drain, stand 1-2m → salt crust forms
- Pour melted butter over, toss
- Serve immediately, extra butter on side
Ing
- 480g flour
- 21g fresh pastry yeast
- 240ml warm milk
- 65g sugar
- 75g butter, melted
- 2 eggs
- 5g salt
- 150g raisins
- 120ml bourbon
- 200g brown sugar
- 10ml cinnamon
- 115g butter, melted
- 120g powdered sugar
- 30-45ml bourbon
Met
- Soak raisins in bourbon 30m+
- Crumble yeast into milk + sugar, dissolve
- Mix with flour + sugar + butter + eggs + salt, knead smooth
- Rise 1-2h, doubled
- Mix brown sugar + cinnamon, drain raisins (reserve bourbon)
- Dough into walnut-sized pieces, roll in melted butter, then cinnamon-sugar
- Layer dough + raisins in greased bundt pan
- Rise 30-45m, puffy
- Bake 180°C, 35-40m
- Cool 10m, invert
- Glaze: powdered sugar + bourbon, drizzle
Ing
- 200g digestive biscuits
- 75g butter, melted
- 397g dulce de leche
- 400g milk or dark chocolate
- 150ml heavy cream
- Flaky sea salt
- Whipped cream, to serve
Met
- Crush biscuits, mix with melted butter, press into 24cm tin, chill 20m
- Spread dulce de leche over base, chill
- Heat cream to simmer, remove from heat, add chocolate, stir until smooth
- Pour ganache over caramel layer
- Sprinkle flaky salt
- Chill 2h+ to set
- Serve with whipped cream
Ing
- 500g blueberries
- ½ dl jam sugar (or granulated)
- 2-3 tsp potato starch
- 175g butter
- 2 dl sugar
- 2 pinches salt
- 3 dl oats
- 1½ dl flour
- 1 tsp baking powder
- ½ dl light syrup
Met
- Oven 175°C
- Toss blueberries with sugar and starch, place in greased 20-23cm tin
- Mix sugar + salt + oats + flour + baking powder
- Melt butter, add with syrup, stir to even batter
- Dollop over berries, spread gently
- Bake 30-40m until golden
- Cool slightly, serve with vanilla ice cream
Ing
- 150g butter
- 300g digestive biscuits
- 1L strawberries
- 84g Daim, chopped
- 3 dl heavy cream
- 400g dulce de leche
- Lemon balm
Met
- Line 24cm springform with plastic wrap
- Crush biscuits, mix with melted butter, press into base, chill 1h
- Prep strawberries, chop Daim
- Whip cream, fold in ⅔ Daim
- Remove ring, spread dulce de leche on base
- Pipe or spread Daim cream on top
- Chill until serving
- Top with strawberries, remaining Daim, lemon balm
Ing
- 200g vegan margarine, room temp
- ½ dl sugar
- 1¾ dl brown sugar
- 2 tbsp water
- 4¼ dl flour
- 1 tsp baking soda
- 2 tsp vanilla sugar
- 2 tsp cornstarch
- 200g dark vegan chocolate
Met
- Oven 175°C, line 2 trays
- Mix flour + soda + vanilla + cornstarch
- Beat margarine + sugars fluffy, add water
- Add dry ingredients, work quickly into dough
- Stir in chocolate
- Chill dough 20m
- Roll balls ~25g each, generous spacing
- Bake 10-12m, edges just colored, centers light, gloss gone
- Cool on tray 2-3m → rack
Ing
- 500g flour
- 10g salt
- 21g fresh bread yeast
- 475ml water
- 60ml olive oil
- Flaky sea salt
- Rosemary (opt)
- Cherry tomatoes (opt)
- Olives (opt)
Met
- Whisk flour + salt + yeast
- Add water → shaggy sticky dough
- Cover, rise 8-24h room temp
- Oil 23x33cm pan generously
- Scrape dough into pan
- Rest 30m
- Oil fingers, dimple dough, stretch to edges
- Rise 45-60m, puffy
- Drizzle oil, sprinkle salt + toppings
- Bake 230°C, 25-30m deeply golden
- Cool in pan 10m → rack
Ing
- 280g bread flour
- 120g AP flour
- 260ml water
- 4g fresh bread yeast
- 10g salt
- 8g olive oil
- 8g sugar
Met
- Whisk flours + yeast + salt + sugar
- Add water + oil → shaggy dough
- Knead 8m
- Rest 30m covered
- Knead to window pane
- Divide 250g balls
- Oil containers, refrigerate 3d
- Day of: remove 2h before bake
- Stretch/roll, top
- Bake max temp 260-290°C, 8-12m
Ing
- 300g bread flour
- 20g sugar
- 5g salt
- 15g fresh pastry yeast
- 180ml warm milk
- 25g butter, soft
- 40g butter, 8 pieces
- Flaky sea salt
- 1 egg yolk
- 15ml milk
Met
- Mix flour + sugar + salt + yeast
- Add milk → shaggy dough
- Knead 8-10m smooth
- Knead in butter, elastic
- Rise 1h, doubled
- Divide 8 pcs (~65g), ball
- Rest 15m
- Roll oval, butter center, fold, shape teardrop, pinch tight
- Rise 45-60m puffy
- Egg wash
- Bake 190°C, 13-15m golden
- Cool rack, serve warm
Ing
- 21g fresh pastry yeast
- 310ml milk (40–43°C)
- 65g sugar
- 55g butter, room temp
- 1 egg, room temp
- 5g salt
- 420–480g flour
- 45g butter, melted
Met
- Warm milk + sugar, sprinkle yeast, foam 5m
- Add butter + egg + salt + 240g flour, beat smooth
- Gradually add flour → soft ball, knead 2–3m
- Grease bowl, rise 45–60m, doubled
- Punch down, rest
- Roll 30×20cm, 1cm thick
- Cut 24–30 squares
- Arrange on sheets, rise 45–60m
- Bake 175°C, 12–15m, golden
- Brush with melted butter
↑↓ Swipe to flip