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Zupa kalafiorowa

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Marry Me Chickpeas

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Thai curry from my NY cooking class

Ingredients 

1 cup coconut cream

1 Tbsp curry paste of your choice 

4 oz bite-size Chicken thigh, beef /Tofu(V)

1 cup Water, chicken stock or veg broth (V)

1 Tbsp melted palm sugar 

1 Tbsp fish sauce (GF) OR Soy sauce (V)

5 kaffir lime leaves, julienne

½ cup Thai basil leaves (Do not use Italian basil)

1 spur chilies

½ cup Veg (Cherry tomato for red, Bamboo shoot for green, Potato for Massamun)

Only for Massaman curry: Add one tbsp of tamarind and one tbsp of crushed peanut 

Instruction

On the stove, 

Add the coconut cream 1/4 cup. Slow cook until the oil separates from the coconut cream. (Very important for a good curry)

Add curry paste and sauté, stirring over medium heat for about 2 minutes until aromatic. If the paste sticks to the bottom of the pan, you can deglaze it with a bit of coconut milk. 

Add meat and stir to mix with the paste. 

Add coconut cream slowly until finished. 

Add julienne kaffir lime leaves, palm sugar, and fish sauce or soy sauce (V). 

Add chicken or tofu (V) 

Add vegetable (Bamboo shoot for green curry, Potato for yellow curry, cherry tomato for Red curry)

Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork-tender. 

Season with Sugar, Fish sauce or Salt/soy sauce for veg until you like it.

Stir in Thai basil and spur chilies

Serve on jasmine rice.

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Ravioli with Butter and Sage

This recipe is designed for one serving. To make more, simply double or triple the quantities as needed. Let’s get started!

Ingredients

For the Dough:

100 g 00 flour

1 medium egg

A pinch of salt

For the Filling:

200 g ricotta cheese

20 g Parmesan cheese

Salt and pepper, to taste

For the Sauce:

40 g butter

Up to 5 sage leaves

Equipment

Rolling pin

Knife

Fork

Clean flat surface

Pastry wheel

2 teaspoons

Directions

Prepare the Dough:

Place the flour on a clean, flat surface, forming a mound.

Make a well in the center and crack the egg into it. Add a pinch of salt.

Use a fork to whisk the egg, gradually incorporating the flour.

Once combined, knead the dough for about 5 minutes until smooth and slightly firm.

Shape the dough into a ball, wrap it in cling film, and let it rest for 20–30 minutes.

Prepare the Filling:

In a bowl, mix ricotta, Parmesan cheese, salt, and pepper until smooth.

Roll Out the Dough:

Roll the dough into a thin sheet using a rolling pin, dusting with flour as needed to prevent sticking.

Assemble the Ravioli:

Cut the dough into long strips.

Along one side of each strip, place small heaps of the ricotta mixture, about 4 cm apart.

Fold the strip over the filling to cover it.

Press around each filling mound to seal, ensuring no air is trapped inside.

Cut the ravioli using a pastry wheel or knife and place them on a floured cloth.

Cook the Ravioli:

Boil a pot of salted water (add a drizzle of oil to prevent sticking).

Cook the ravioli for a few minutes until they float to the surface.

Use a slotted spoon to transfer them to a plate.

Make the Sauce:

In a pan, melt the butter and add the sage leaves.

Toss the cooked ravioli in the butter and sage for a few seconds to coat them.

Serve:

Plate the ravioli and sprinkle with Parmesan cheese.

Enjoy your homemade ravioli with butter and sage—simple, elegant, and delicious! Buon appetito!

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Tiramisu from Italian cooking class

Tiramisù This recipe makes one serving. If you need more, adjust the quantities accordingly. Let’s get started!

Ingredients

1 egg

15 g granulated sugar

70 g mascarpone cheese

A pinch of salt

1 shot of espresso or strong coffee, cooled

3–4 ladyfinger biscuits (savoiardi)

Unsweetened cocoa powder, for dusting

Equipment

Electric whisk

Glass or plate

Directions

Separate the egg yolk from the egg white. Place the yolk in one bowl and the white in another.

To the bowl with the egg yolk, add the sugar. Whisk until the mixture becomes pale and creamy.

Add the mascarpone cheese to the yolk mixture and mix until smooth.

Using an electric whisk, beat the egg white with a pinch of salt until stiff peaks form.

Gently fold the whipped egg white into the mascarpone mixture using a delicate folding motion to maintain the airy texture.

Dip each ladyfinger biscuit into the cooled espresso, ensuring they are soaked but not overly soggy.

Arrange a layer of soaked ladyfingers in a serving dish.

Spread a layer of the mascarpone mixture over the ladyfingers.

Repeat the layering process with soaked ladyfingers and mascarpone mixture, finishing with a layer of mascarpone on top.

Dust the top of the tiramisù with a generous layer of unsweetened cocoa powder.

Refrigerate the tiramisù for at least 2–3 hours, or overnight, to allow the flavors to meld and the dessert to set.

Enjoy your homemade tiramisù! A classic Italian dessert that’s rich, creamy, and absolutely delightful. Buon appetito!

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Alejandro's salsa

1/4 cup fire roasted diced tomatoes with juice (can)

2-3 diced salad cucumbers

1 diced green chilli

1/4 cup diced red or white onion

diced seeded jalapeno

juice of 1/2 a lime

I clove of garlic minced

1/4 teaspoon salt

1/2 cup cilantro

1/4 teaspoon cumin

1/4 teaspoon sugar

pulse in processor to desired consistency

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Vegan sesame beef udon noodles

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Gofry z soczewicy

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Zajebista zupa brokułowa

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Makaron z hummusem

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The Best Sweet Potato and Lentil Soup with Coconut milk

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Vegan plain arancini

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Vegan cheesy broccoli quinoa bites with sriracha aioli dip

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Vegan jambalaya

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Kokosowa fasolka z Zanzibaru

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5 min peanut & gochujang noodles

🍜 5 min peanut & gochujang noodles 🍜 quick and easy like me after a few pints, these noodles are banging. Seen a few similar recipes before but been perfecting these for a while combining both gochujang and peanut butter which work so well as a duo. The lime adds a zing and the chilli oil has enough kick to take down a chihuahua. To make:

-in a bowl, mix a tablespoon of peanut butter and gochujang with some soy sauce, rice wine vinegar, sesame oil, chilli oil (I use @lkkeurope as I think it’s the nicest and most accessible), brown sugar, minced garlic, the juice of half a lime and some hot water -cook your noodles and add them to the bowl to coat -finish with some spring onion and sesame seeds and some more chilli oil for good measure

5 minutes. Honestly. That’s all you need. Enjoy x Link: @bensvegankitchen

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BLACK BEAN & SWEET POTATO ENCHILADAS 

🫘 & 🍠 is an ELITE combo - if you’ve never had it before, get to know! These enchiladas are a perfect balanced weeknight meal the whole family will enjoy 💚👌 save the below for later 

INGREDIENTS - 4 wraps  - 3 medium/large sweet potatoes, peeled and cut into rough 1-1.5cm cubes  - Spices for the potatoes: 1tsp smoked paprika, 1tsp coriander, 1tsp cumin, 1/2 tsp cinnamon, 1tsp garlic, 1 tsp salt - 4 tbsp olive oil, divided  - 2 tbsp plain flour  - Spices for red enchilada sauce: 2 tsp smoked paprika, 1tsp cumin, 1tsp coriander, 1tsp oregano, 1tsp garlic powder, 1tsp onion powder, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cayenne) - 400ml veg stock - 150ml passata or a blitzed tin of tomatoes  - 1 tsp chipotle paste  - Squeeze of lemon or red wine vinegar  - 3 tbsp crème fresh or vegan cheese  - More salt to taste, freshly ground black pepper - 2 tins black beans + their juice - 4 spring onions - 1 red pepper  - Finely chopped coriander stalks  - Finely chopped red chilli  - Three minced garlic cloves  - Spices for black bean mix: 1tsp smoked paprika, 1tsp coriander, 1tsp cumin, 1/2 tsp salt, pinch of black pepper  - 1 tbsp peanut butter  - Juice of half a lime, the other half used as garnish  - To serve: fresh coriander, red chilli, sliced avo, yoghurt, more chipotle paste 

🌱coat the sweet potato in spices, oil and salt, then roast for 20 mins or until soft at 200c - keep an eye on them.  🌱make the red enchilada sauce, firstly heat the oil and spices until fragrant, then whisk in the flour then add the stock, passata and chipotle paste, bring to a low simmer and whisk until smooth. Season to taste, add a squeeze of lemon or red wine vinegar.  🌱 make the black bean filling by sautéing the spring onion and red pepper with a pinch of salt, add the coriander stalks, red chilli, spices and garlic, sauté until fragrant (about 5-8 mins) then add the beans with their juice, simmer and add the nut butter, cook down until thickened, then add the roasted sweet potato. Season to taste, add a squeeze of lime. Assemble the enchiladas, top with cheese or crème fresh, bake until bubbly & golden (about 10-15mins). via @sophsplantkitchen