Category: Recipes

• Heat the olive oil in a pan over medium heat. Cook the onion until translucent, about 3-4 minutes.
• Stir in the garlic. Cook until you can smell the garlic, about 30 seconds.
• Add the rice and cook until nearly translucent.
• Add the chicken broth, lemon juice, salt, and pepper. Cover, and bring to a simmer.
• Simmer on low for about 20 minutes. The rice is done when all the liquid is absorbed.
• Remove the rice from the stove, and let it sit, covered, for 10 minutes.
• Add the chopped parsley and dill. Serve warm.

• On a paper towel, gently squeeze the excess water out of the grated cucumber.
• Combine all the ingredients in a bowl. Chill.

• Pre-heat oven to 325 °F.
• With a spoon, stir together icing sugar, salt, and nutmeg.
• Add in the egg yolk and soft butter. Stir until combined.
• Add the flour, half a cup at a time, until it is too hard to mix with a spoon.
• Throw the dough onto a floured board and knead until well-combined. Add extra flour if the dough becomes oily.
• Roll out to a thickness of 6 mm and cut into shapes. Place on a baking tray.
• Cook for 10-12 minutes at 325 °F. If the cookies start to turn brown, you have cooked for too long.

• Over medium heat, toast the pine nuts until they are golden brown.
• Blend the pine nuts, lemon juice, garlic, salt, and pepper in a food processor.
• Blend in the basil and Parmesan cheese.
• Slowly blend in the olive oil. If the pesto is still too dry, add more oil.

• Start making your rice or noodles.
• Mix the curry paste and vegetable oil, and heat over medium heat for 1 minute.
• Add the coconut milk. Heat over medium-high, until it just begins to boil. Reduce the heat to medium.
• Add the shrimp, sugar, and fish sauce. If using lime leaves, add them as well. Cook for 2 minutes.
• Add the chili, baby corn, and bamboo. Cook for another 6 minutes.
• Add the kale and bell pepper. If using mushrooms, add them as well. Cook for another 2 minutes.
• Serve over rice or noodles.

Potatoes

• Bake the potatoes at 430 F for 75 minutes, or until they can be easily poked with a fork.
• Cut the potatoes in half, and scoop out all the flesh into a bowl.
• Mash gently, but leave some lumps for texture.

Fish

• In a frying pan, melt the butter over medium-high heat.
• Add 1/4 tsp of salt and 1/4 tsp of pepper.
• Put down one layer of cod in the pan. Cook until it flakes easily, then remove to a bowl.
• Repeat the previous step until all the cod is cooked.
• In the butter, cook the garlic, thyme, and green onion until the garlic is golden-brown.
• Pour the butter mixture over the potatoes, and mix well.
• Add the parsley, 1/2 tsp salt, and the fish to the potato mixture, and mix well.
• Refrigerate the mixture.

Breading

• Form the mixture into cakes that are about 2 cm thick.
• Coat each cake in flour.
• Coat each floured cake in egg.
• Coat each egged and floured cake in panko.

Baking

• In an oiled basket in an air fryer, cook the cakes at 400 F.
• After 15 minutes, use a spatula to flip over the cakes. Cook for another 10 minutes.

• Mix all the ingredients until well combined.
• Tastes better after sitting for at least 1 day.

• Chop the shallot and fInely dice all the herbs.
• Mix everything together, and chill.

• Put the maple syrup, cinnamon, and butter together. Heat.

• Mix well.