Recipe Library

Individual vegetarian lasagnes

Cuisine: italian

Time: 130 min

Ingredients

• 1.2 kg cherry tomatoes
• 5 sprigs of fresh thyme
• extra virgin olive oil
• 2 shallots
• 2 cloves of garlic
• 500 g baby spinach
• 8-12 fresh or dried lasagne sheets
• 350 g ricotta cheese
• WHITE SAUCE
• 600 ml milk
• 25 g unsalted butter
• 2 heaped tablespoons flour
• 150 g vegetarian sharp, mature cheese
• 100 g mozzarella

Vegetarian Stir-Fried Garlic Scape

Cuisine: Balanced

Ingredients

• 8 oz. garlic scapes
• 3 oz. baby corn
• 3 oz. carrots
• 1 oz. dried shiitake mushrooms
• 1 clove of garlic sliced thinly
• 3 slices of fresh ginger root
• 2 tablespoons vegetable oil
• 1/4 cup shaoxing cooking wine
• 1/4 vegetarian stock or water
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon ground white pepper

Cheat’s cheesy focaccia

Cuisine: italian

Time: 40 min

Ingredients

• 500g pack bread mix
• 2 tbsp olive oil , plus a little extra for drizzling
• 25g parmesan (or vegetarian alternative), grated
• 75g dolcelatte cheese (or vegetarian alternative)

Vegetarian Shepherd's Pie

Cuisine: Balanced,High-Fiber

Time: 120 min

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely diced
• 2 carrots, peeled and thinly sliced
• 2 celery stalks, thinly sliced
• 10 ounces cremini mushrooms, trimmed and sliced
• 1 tablespoon tomato paste
• 1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
• 1 dried bay leaf
• 1 cup French green lentils, picked over
• Kosher salt and freshly ground pepper
• 1 cup frozen peas
• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
• 4 cloves garlic
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warmed

Chicken Paprikash

Cuisine: Low-Carb

Time: 80 min

Ingredients

• 640 grams chicken - drumsticks and thighs ( 3 whole chicken legs cut apart)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter – cultured unsalted (or olive oil)
• 240 grams onion sliced thin (1 large onion)
• 70 grams Anaheim pepper chopped (1 large pepper)
• 25 grams paprika (about 1/4 cup)
• 1 cup chicken stock
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon flour – all-purpose

Baked Chicken

Cuisine: american

Time: 90 min

Ingredients

• 6 bone-in chicken breast halves, or 6 chicken thighs and wings, skin-on
• 1/2 teaspoon coarse salt
• 1/2 teaspoon Mrs. Dash seasoning
• 1/4 teaspoon freshly ground black pepper

Deep Fried Fish Bones

Cuisine: south east asian

Time: 31 min

Ingredients

• 8 small whiting fish or smelt
• 4 cups vegetable oil

Burnt-Scallion Fish

Cuisine: chinese

Time: 70 min

Ingredients

• 2 bunches scallions
• 8 tbsp. butter
• 2 8-oz. fish filets

Curry-Crusted Fish

Cuisine: south east asian

Time: 80 min

Ingredients

• 3 slices bread , about 85g/3oz in total
• 1 lime
• 1.0 tbsp Korma curry paste
• 4 thick white fish fillets

Meat Stock

Cuisine: american

Time: 60 min

Ingredients

• 2.5 pounds beef marrow bones
• 1 large onion, quartered
• 2 carrots, sliced
• 1 leek, cleaned and sliced
• 2 celery stalks, sliced
• 2.5 pounds organic beef stew meat, cubed
• 2 tablespoons tomato paste
• 5 cloves garlic
• 2 bay leaves
• 3 sprigs thyme
• 3 sprigs Italian parsley
• 1/2 teaspoon black peppercorns

Homemade Meat Broth

Cuisine: american

Time: 60 min

Ingredients

• 1 teaspoon salt
• 1 carrot, peeled
• 1 medium onion, peeled
• 2 or 3 celery stalks
• ¼ red or yellow bell pepper, stripped of all its seeds
• 1 small boiling potato, peeled
• 1 ripe, fresh tomato, or 1 canned Italian plum tomato, drained of juice
• 5 pounds assorted pieces of meat and bones (see meat suggestions above), of which no less than 1½ pounds is all meat

Spice-Rubbed Grilled Flap Meat (Sirloin Tip) Recipe

Cuisine: south-american

Time: 240 min

Ingredients

• 1 tablespoon whole black peppercorns, toasted
• 1 teaspoon coriander seed, toasted
• 1 teaspoon fennel seed, toasted
• 1 teaspoon cumin pods, toasted
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons vegetable or canola oil
• 1 whole flap meat steak, 2 to 2 1/2 pounds
• Kosher salt