Category: Recipes

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.

• Cut the green onion into small pieces, and dice the ginger.
• Combine the pork, green onion, and ginger. There should be about equal amounts of each.
• Add the ginger, sesame oil, soy sauce, garlic powder, and chicken bouillon. Mix well.
• Put the filling in the fridge for at least 3 hours.
• Fill the wrappers with about a tablespoon of filling. Avoid overfilling!
• Fill a large pot with at least 8 liters of water and bring to a boil.
• Add the dumplings. Stir occasionally. When the dumplings float, remove them to a serving tray.

• Grill the steak until it is slightly less cooked than you would like. Cut into thin strips.
• Cut the onion and bell peppers into thin strips.
• At high heat, stir fry the onion and bell peppers. Add about 2 tbsp. fajita seasoning mix.
• Once the onions and peppers are tender, add the steak and cook another 1-2 minutes. If needed, add more seasoning mix.
• Serve the mixture in a warmed-up corn tortilla, topped with cilantro. Serve salsa and sour cream on the side.

• Blanch and drain the spinach.
• Stir together the spinach, garlic, parsley, dill, lemon, feta, eggs, and onion. Mix well.
• Cut the phyllo pastry into 10 cm wide strips. Lay a strip on the cutting board and brush one side with melted butter. Add 2-3 tbsp of the filling, and fold into triangles. Place on a baking tray.
• Bake at 375 °F until golden brown, about 19 minutes.

• In the oil, cook the onion and garlic until softened, about 3-4 minutes.
• In a bowl, combine the cooked onion and garlic, ricotta, spinach, Parmesan cheese, lemon rind, nutmeg, salt, and pepper.
• Cut the phyllo sheets into strips about 10 cm wide.
• Lay out a strip of phyllo paper and baste it with the melted butter. Add 1-2 tbsp of the spinach filling , then fold up the paper in a triangular shape. Place on a baking sheet.
• Bake at 375 °F until golden brown, about 19 minutes.