Mix together:
- ~4 cups chopped fresh rhubarb (or 4 big apples)
- 1/4 cup flour
- 3/4 cup sugar (half as much for apples)
Add topping:
- 3/4 cup brown sugar
- 1 cup flour
- 1/2 cup rolled oats
- 1/2 cup melted butter
Bake at 375F for 35min.
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Ceviche
- 1-2 pounds of cooked seafood (e.g. shrimps, scallops, squids)
- 200ml of lime juice
- 50ml of orange juice
- 50ml lemon juice
- handful of chopped cilantro
- 2 chili pepper chopped finely
- 1 small red onion cut into thin strip
- salt
Mix all together, let rest in the fridge for at least 2 hours.
Veggie burgers
- 1 can chickpeas
- 1 can beans
- 1 onion
- 2 eggs
- 3 portobello mushrooms
- ~3/4 cup of bread crumbs
- 1 tbsp pureed garlic
- 2 tbsp mustard
- 1.5 tbsp cumin
- smoked paprika
- salt, pepper
Process the onion in a food processor, then add the chickpeas and process (but not too much). Remove from food processor. Process the mushrooms until they are almost a puree, then remove them. Process the beans, and then remove them. Mix everything together, make patties, and cook in a well oiled frying pan on medium low, about 15-20min total. Makes about 12 burgers.
Bean salad
- 2 cans of mixed beans
- 2 tomatoes, diced
- 2 peppers, diced
- 1 onion, diced
- 1 cucumber, diced
- ~4 tbsp vinegar (e.g. cider vinegar)
- ~4 tbsp oil
- ~2 tbsp lime juice
- sprinkle of smoked paprika
- salt, pepper
Mix everything together in a bowl and store in the fridge!
Baked oats
Preheat oven to 325F.
- 4 apples (or whatever fruit), sliced. Or a bag of frozen fruits.
Spread fruits on the bottom of a ~8-10″ corningware baking dish.
Mix together in a bowl:
- 1 cup steel cut oats (or 2 cups of rolled oats and double the other dry quantities)
- 1/2 cup almonds
- 1/2 cup raisins/dried cranberries
- 1/2 cup hulled hemp seeds
- 1/2 cup of dried coconut
Mix together, then pour over the oat mixture:
- 2 1/4 cups milk
- 3 eggs
- 1 tbsp vanilla
- 1 pinch of salt
Let the mixture soak in for 30min if using the steel cut oats before pouring over the fruits and putting in the oven.
Cook for 65min at 325F (I use convection bake setting)
Prepare a large batch in advance without the oats (12 cups)
- 3 cups hemp seeds
- 3 cups raisins
- 3 cups dried coconut
- 3 cups almonds
Then, when preparing the oats, use one cup of oats and 1.5-2 cups of the mix above
Whole wheat bread
- 2 1/2 cups whole wheat flour
- 1 cup white flour
- 1/2 cup seeds
- 2 1/2 tsp dry active yeast
- 1 1/2 tsp salt
- 1/4 cup sugar
- 1 cup water
- 1/4 cup milk
- 1/4 cup vegetable oil
Mix all the dry ingredients in the mixer for 30s, then add the wet ones, and kneed on low speed for 6-8 minutes.
Let the dough rise for ~60 minutes covered in a lightly greased bowl.
Shape the dough and then let it rise for another ~60 minutes.
Bake for ~50 minutes in the oven pre-heated to 350F.
Barley mushroom risotto
- 1 package of pearl Barley (3 cups) or Farro
- 1 big onion, diced
- ~5-6 cups of broth (keep warm)
- mushrooms
- 1-2 cups white wine
- butter
- Melt a big piece of butter in a large pot on medium heat
- Add onions, fry for 2 minutes
- Add barley, fry for 2-3 minutes, stir almost continuously, coat well with butter
- Add 1 cup of white wine, bring to a simmer and reduce heat
- Keep adding in ~1/2 cup of liquid every 5-10 minutes (first the rest of the wine, then the broth). When the liquid is absorbed, add more so that there is barely enough simmering liquid around the Barley, stir often.
- Separately, lightly fry the mushrooms in butter, when soft, add to the Barley (maybe start the mushrooms at step 4)
- It will take a total of approx 40-50 minutes for the Barley to become soft and absorb the liquid. The barley will stay a little crunchy and chewy.
- Add some butter and grated parmesan cheese, and serve
Fresh hot sauce
- 1 or 2 small super hot peppers (e.g. Ghost Peppers)
- 4 cherry tomatoes (or equivalent amount in normal tomato)
- 1/2 clove of pressed garlic
- salt and pepper
- 1 tbsp of lime juice (approximately)
Cut everything really small and mash together really well with a fork
Pate – terrine de volaille
- 350g of chicken livers, cleaned and cut into 1 inch pieces
- fresh thyme and chives (about 1-2 tbsp worth) OR dried sage+thyme+oregano (about 1 1/2 tsp)
- 2 shallots
- 2 gloves of garlic
- 250g of butter
- 1 small white wine glass of liquor (brandy, williamine, etc)
- salt pepper
Melt half the butter in a bowl in an oven at 110C. Poor through a strainer to get clarified butter and reserve.
Melt a small amount of butter in a frying pan at medium high heat, saute the shallots for a few minutes until transparent. Add the garlic and saute for another ~30 s.
Add the livers and the herbs, and saute until browned (~5-10 minutes). The center of the livers should still be slightly pink. Add the liquor and saute another couple of minutes until reduced (deglaze the pan at the same time).
Put everything from the frying pan into a food processor and pulse until coarsly blended. Add the rest of the butter (cut into pieces). Blend until smooth.
Put into a bowl, poor the clarified butter on top (to seal it), and refrigerate for at least a couple of hours.
Easy hollandaise sauce
- 2 egg yolks
- 1 tbsp of warm water
- 1 tbsp of lemon juice
- 3/4 tsp of salt
- pepper to taste
- 1 stick of butter (110g) , melted to liquid (not too hot)
1) Combine egg yolks, water, lemon juice, salt and pepper in a bowl or pan and use an immersion blender to quickly blend together (or do this in a blender). No need to overblend.
2) Slowly add the melted butter while continuing to blend. Once all the butter has been added, the sauce should have a nice silky texture.