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Recipes

Also: One Piece Pirate Recipes — dishes cooked by Sanji.

Mixed recipes #

Olden-tyme pancakes #

Ingredients #

  • Sweet cream 3/4 + pint.
  • Flour a quarter of a pound.
  • Four Eggs, leave out two of the whites.
  • Sweet butter half a pound.
  • Half a grated nutmeg & litle orangeflower water.

Steps #

  1. Beat the eggs very well.
  2. Then put in the flour, beat it a quarter of a hour.
  3. Then put in six spoonfulls of the cream, beat it a litle.
  4. Melt the butter, mix in all the rest by degrees beating it all the time.
  5. Then put in the rest of the cream & beat it well.
  6. Fry without butter.
  7. This is the right way.

Bread Dumplings (Semmelknödel) #

Ingredients #

  • 0.5 kg old bread (Semmeln)
  • 2 eggs
  • 0.5 l milk
  • 1 onion
  • 1 Bund Petersilie
  • Nutmeg
  • Salt
  • Pepper
  • Flour for forming the Knödel

Steps #

  1. Cut the bread into small cubes, place them in a bowl and mix with 1 teaspoon of salt.
  2. Finely dice the onions and sauté briefly in butter with the finely chopped parsley. Heat the milk but do not bring to the boil.
  3. Add the onion and parsley mixture and the warm milk to the bread cubes in the bowl. Mix everything together and leave to stand for 10 minutes.
  4. Now prepare a large pot with plenty of salted water.
  5. Whisk the eggs and add them to the mixture, along with a little more salt and pepper.
  6. Then knead vigorously, preferably with your hands, to form a malleable mass. If the dumpling dough is too soft, you can fold in some breadcrumbs. If it is too dry, add a little milk.
  7. With wet hands (with or without disposable kitchen gloves), form approx. 8 tennis ball-sized dumplings.
  8. Place the dumplings in the boiling salted water and immediately turn the heat to medium. The dumplings must not be boiled - or they will fall apart - but left to poach.

Gratin #

Ingredients #

  • Butter (for greasing the dish)
  • Garlic
  • Potatoes
  • Herb salt
  • Freshly grated nutmeg
  • Cream
  • Milk
  • Vegetable broth
  • Pepper

Steps #

  1. Grease a flat gratin dish with butter.
  2. Peel the garlic. Either finely chop it and distribute it in the dish or press it directly into the dish.
  3. Peel the potatoes and slice them thinly (A cucumber slicer goes fast).
  4. Layer half of the potato slices in the dish.
  5. Season lightly with herbs, salt and freshly grated nutmeg, then layer the remaining potatoes on top.
  6. Mix cream and milk - just mik is also fine if you dont have cream at hand.
  7. Season strongly with vegetable broth powder, herb salt, nutmeg, and pepper.
  8. Pour this mixture over the potatoes.
  9. Sprinkle butter flakes on top of the gratin.
  10. Bake in the preheated oven at 180°C (356°F) for about 1 hour.
  11. Serve hot.

Sandwich #

Arguably the best kind of food.

List of notable sandwhiches - go wild!

The classic #

  1. Bread
  2. Any kind of cheese or ham, works best sliced
  3. Mustard - I prefer medium hot mustard
  4. If you are feeling fancy, add a pickle.

Soups #

Red Lentil Soup #

Ingredients #

  • 200 g red lentils
  • 1 bell pepper, cut into chunks
  • 1 piece fresh ginger, finely chopped
  • 1 onion, finely chopped
  • 1 tbsp coconut oil
  • 1–2 tbsp curry paste
  • Water and vegetable broth
  • 1 can coconut milk
  • Salt and lemon juice to taste

Steps #

  1. Wash and roughly chop the bell pepper. Rinse lentils under cold water.
  2. Heat coconut oil in a pot, dissolve curry paste, then sauté onion and ginger.
  3. Add red lentils and sauté briefly. Add bell pepper, optionally deglaze with white wine.
  4. Add coconut milk and broth, simmer 30–45 minutes until lentils and pepper have broken down.
  5. Blend until smooth. If too thin, thicken with a little starch.
  6. Season with salt, pepper, and lemon juice. Garnish with fresh coriander if desired.

Thermomix: Chop ginger and onion 3 sec/speed 5. Sauté with coconut oil and curry paste 5 min/120°C/speed 1. Add water, broth, lentils, and pepper; cook 30 min/100°C/speed 1. Add coconut milk, cook 5 min/90°C/speed 1. Blend 2 min gradually increasing to speed 10.

Congee (Chinese Rice Porridge) #

Ingredients #

  • 1 cup medium-grain white rice
  • 8 cups water or light chicken broth
  • 1 tbsp soy sauce
  • 1½ tsp salt
  • 1 tsp toasted sesame oil
  • ½ tsp ground white pepper
  • Scallions, sliced (for serving)

Steps #

  1. Wash rice thoroughly to remove surface starch.
  2. Combine rice and water/broth in a large pot. Bring to a boil over high heat.
  3. Reduce to a gentle simmer. Cook uncovered, stirring occasionally and scraping the bottom, for 30–35 minutes until rice has broken down into a creamy porridge.
  4. Stir in soy sauce, salt, sesame oil, and white pepper.
  5. Serve hot, topped with scallions and a drizzle of sesame oil.

Pasta & Rice #

Risotto ai Funghi #

Ingredients #

  • 200 g chiodini mushrooms (or any woodland mushroom)
  • 200 g champignon mushrooms
  • 320 g risotto rice (Arborio or Carnaroli)
  • ½ onion, finely chopped
  • 80 g butter (40 g + 40 g)
  • 60 g Parmigiano Reggiano, grated
  • 50 g white wine
  • Salt and white pepper
  • Parsley, finely chopped
  • Extra-virgin olive oil
  • 1 L water (for mushroom broth)

Steps #

  1. Clean the champignons: trim stems, peel the caps. Save trimmings. Trim chiodini stems; use only tops, cut into cubes. Simmer all mushroom trimmings in 1 L water for 30 minutes to make broth.
  2. Dice champignon caps. Finely chop the onion.
  3. Melt 40 g butter in a wide saucepan. Sauté onion until translucent. Add all mushrooms and cook on medium-high heat for 5 minutes, stirring, until no liquid is released.
  4. Add rice and toast, stirring, for a few minutes.
  5. Deglaze with white wine. Once alcohol has evaporated, add 2 ladles of strained mushroom broth.
  6. Season with salt. Continue cooking ~13 minutes, adding hot strained broth as needed, stirring often.
  7. Remove from heat. Stir in remaining 40 g butter until melted, then stir in Parmigiano.
  8. Finish with white pepper, chopped parsley, and a drizzle of olive oil. Serve immediately.

Bolognese #

Recipe source (GialloZafferano)

Vegetable Broth #

  • 2 L water
  • 150 g celery
  • 200 g carrots
  • 200 g golden onions
  • 150 g tomatoes
  • Black peppercorns and salt

Bring all to a boil and simmer. Can be done in advance.

Ingredients #

  • 300 g ground beef (coarsely ground)
  • 150 g pancetta
  • 300 g tomato passata
  • 50 g carrot, finely chopped
  • 50 g celery, finely chopped
  • 50 g golden onion, finely chopped
  • 100 g dry red wine
  • Vegetable broth as needed
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper

Steps #

  1. Cut pancetta into strips, then mince finely. In a hot pan with a drizzle of oil, brown the pancetta well.
  2. Finely chop carrot, celery, and onion. Once pancetta is well browned, add the vegetables. Stew for 5–6 minutes.
  3. Add ground beef. Turn up heat and let it brown well — it should seal before you add wine.
  4. Deglaze with red wine. Stir until alcohol has evaporated completely.
  5. Add tomato passata, stir, and add 2 ladles of hot vegetable broth.
  6. Cover loosely with a lid. Cook on low for at least 2 hours, checking every 20 minutes and adding more broth as needed.
  7. Taste, adjust salt and pepper. Serve.

Pasta Genovese #

Ingredients #

  • 200 g spaghetti
  • 200 g green beans
  • 200 g new potatoes
  • Pesto
  • Parmesan, freshly grated
  • Salt

Steps #

  1. Wash beans and potatoes. Trim beans and halve if needed. Cut potatoes (skin on) into bite-sized pieces.
  2. Bring a large pot of salted water to a boil. Cook beans (~10–12 min), potatoes (~10 min), and spaghetti (~8–10 min) together — add in the order of longest cooking time (beans first, then potatoes and pasta).
  3. Drain well, reserving a little pasta water.
  4. Return to pot, mix with pesto. Add 1–2 tbsp pasta water if needed.
  5. Serve topped with freshly grated Parmesan.

Mac & Cheese #

Ingredients #

  • 400 g macaroni or short pasta
  • 4 tbsp butter
  • 4 tbsp flour
  • 500 ml milk
  • 200 ml cream
  • 200 g cheddar, shredded
  • 100 g gruyère or extra cheddar, shredded
  • Salt, pepper, garlic powder, chili flakes, nutmeg, onion powder

Steps #

  1. Boil pasta in salted water until al dente. Drain.
  2. Melt butter in a saucepan. Whisk in flour and cook 1 minute.
  3. Whisk in milk and cream gradually. Cook over medium heat, stirring, until thick.
  4. Season with salt, pepper, garlic powder, chili flakes, nutmeg, and onion powder.
  5. Add shredded cheese, stir until melted and smooth.
  6. Combine cheese sauce with cooked pasta.
  7. Transfer half to a baking dish, sprinkle with cheese. Top with rest and more cheese.
  8. Bake at 180°C (350°F) for 20–25 minutes until golden and bubbly.

Chicken #

Kent Rollins Crispy Chicken Sandwich #

Video · Recipe

Ingredients #

Marinade:

  • 2 cups buttermilk
  • 1 cup dill pickle juice
  • 4 tsp garlic powder

Wet batter:

  • 3 eggs
  • 1 cup buttermilk
  • 2 tsp baking powder

Dry batter:

  • 2½ cups flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • 2 tbsp seasoning (lemon pepper, garlic, salt, pepper mix)
  • 3 tsp ground mustard powder
  • ½ tbsp coarse black pepper
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tbsp powdered sugar

Sauce:

  • ¼ cup honey dijon mustard
  • ¼ cup yellow mustard
  • 2 tbsp ketchup
  • 2 tbsp mayonnaise
  • 2 tsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tsp liquid smoke

Other:

  • 2 large boneless skinless chicken breasts
  • Fry oil (high smoke point)
  • Buns and pickles for serving

Steps #

  1. Flatten chicken breasts to ~1.5 cm thick in a bag. Cut each in half.
  2. Marinate in buttermilk, pickle juice, and garlic powder in the fridge for at least 2 hours.
  3. Mix wet batter ingredients. Mix dry batter ingredients.
  4. Pour ⅓ cup of wet mix into dry and mix in to create clumps (this gives a craggy crust).
  5. Heat fry oil to 175°C (350°F), at least 6–7 cm deep.
  6. Remove chicken from marinade. Dredge in dry → dip in wet → back in dry. Rest on wire rack 15 minutes.
  7. Fry one piece at a time, ~5 minutes per side, until internal temp reaches 75°C (170°F). Rest on wire rack.
  8. Toast buttered buns in cast iron until golden.
  9. Mix all sauce ingredients. Spread on both bun halves. Top with chicken and pickles.

Jamaican Jerk Chicken #

Jerk Marinade (~1 litre) #

  • ½ cup dried pimento/allspice berries
  • 1 cup fresh thyme
  • 2–3 in. fresh ginger
  • 2–3 scotch bonnet peppers (adjust for heat)
  • 1 cup diced onion
  • 2–3 heads peeled garlic
  • ~4 stalks scallion
  • 2 tsp cloves
  • 2 tsp grated nutmeg
  • 2–3 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp salt
  • ½ cup soy sauce
  • ~3 tbsp oil
  • ¼ cup vinegar
  • ~1 tbsp browning sauce (for colour)
  • ½ cup lager beer (e.g. Red Stripe)
  • ¼ cup orange juice

Blend all ingredients until smooth. Stores well.

Ingredients #

  • Chicken quarters (or thighs/legs)
  • Salt, black pepper, all-purpose seasoning (for initial seasoning)
  • ~2 tbsp jerk marinade per quarter

Slaw:

  • 2 cups shredded white cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrot
  • 1 cup shredded cucumber
  • Salt, pepper, sugar to taste
  • 1 cup cane vinegar
  • 1½ tbsp fresh basil, chopped

Jerk sauce:

  • Oil and brown sugar (for caramelizing)
  • Leftover jerk marinade
  • Red Stripe beer or lager
  • 1 cup ketchup
  • Juice of 1 orange
  • Splash of soy sauce

Steps #

  1. Clean chicken with lime or vinegar solution. Season with salt, pepper, and all-purpose seasoning.
  2. Coat generously with jerk marinade. Marinate at least 4 hours (overnight preferred).
  3. Bake in oven or grill, turning periodically, until cooked through and slightly charred.
  4. Slaw: toss all ingredients together, refrigerate.
  5. Jerk sauce: caramelize brown sugar in a pan with oil, add leftover marinade, beer, ketchup, orange juice, and soy sauce. Simmer until reduced.
  6. Serve with slaw and jerk sauce.

Garlic Chicken #

Source: Swasthi's Recipes

Ingredients #

  • 550 g chicken breast, cut into bite-sized pieces
  • 2 tbsp oil
  • 1 tsp Italian herbs
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 3½ tsp lemon juice
  • Salt to taste
  • 2⅔ tbsp all-purpose flour (divided)
  • 2 tbsp butter
  • 1½ tbsp minced garlic
  • 1 cup chicken broth
  • ½ tsp chili flakes
  • 1 tbsp parsley, chopped (to garnish)

Steps #

  1. Combine chicken with lemon juice, garlic powder, onion powder, Italian herbs, black pepper, and salt. Coat lightly with flour.
  2. Heat oil in pan. Fry chicken 3 minutes per side until cooked through. Remove to a plate.
  3. Melt butter in same pan. Add minced garlic and cook 40–50 seconds.
  4. Stir in remaining flour, cook 1 minute. Pour in chicken broth. Cook, stirring, until sauce thickens, 7–8 minutes.
  5. Add lemon juice, adjust salt. Return chicken to pan. Cook on high 2 minutes. Garnish with parsley and chili flakes.

Pollo al Ajillo (Spanish Garlic Chicken) #

Source: The Happy Foodie

Ingredients (serves 4) #

  • 1 medium chicken (~1.5 kg), jointed into 8 pieces
  • 4 tbsp olive oil
  • 2 garlic bulbs, cloves separated, skins left on
  • 6 bay leaves (preferably fresh)
  • 200 ml white wine or fino sherry
  • 100 ml water
  • Sea salt and black pepper

Steps #

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large heavy pan. Fry garlic cloves gently until slightly golden. Remove and set aside.
  3. Brown chicken in batches, 3 minutes per side. Remove and set aside.
  4. Return garlic to pan with bay leaves. Add chicken. Pour in wine and shake pan to emulsify with the oil.
  5. Simmer 2 minutes to cook off some alcohol, turning chicken.
  6. Stir in water, cover, and simmer 4 minutes. Remove any cooked breast pieces.
  7. Continue cooking remaining pieces 10 more minutes. Return breast, season, adjust sauce with water if needed.

Grilled Chicken with Board Dressing #

Source: Bon Appétit

Ingredients (serves 4) #

  • 1 whole chicken (~1.8 kg), halved with backbone removed
  • Olive oil, kosher salt, pepper

Board dressing:

  • ½ tsp crushed red pepper flakes
  • ¾ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 tsp finely grated lime zest
  • ¼ cup olive oil
  • Salt and pepper
  • Lime wedges for serving

Steps #

  1. Mix dressing ingredients. Can be made 2 days ahead.
  2. Season chicken with salt and pepper, rub with oil.
  3. On a two-zone grill (high + low heat), place chicken skin-side up on cooler side. Cover and cook 25–35 minutes without moving.
  4. Flip skin-side down over higher heat for 15–20 minutes until cooked through and skin is charred.
  5. Pour dressing onto a carving board. Place hot chicken on top to rest and absorb dressing. Carve and serve with lime wedges.

Vegetables & Sides #

Pommes de Terre Anna #

Source: Chefkoch

Ingredients (serves 4) #

  • 1.6 kg medium starchy potatoes
  • 160 g clarified butter
  • Salt and pepper

Steps #

  1. Preheat oven to 200°C (400°F) / 180°C fan.
  2. Peel potatoes. Slice very thinly (~1.5 mm) on a mandoline. Do not rinse — keep the starch.
  3. Brush an oven-safe skillet with clarified butter. Arrange potato slices in overlapping concentric circles. Brush with butter, season with salt and pepper. Repeat for 3 layers.
  4. Cover with parchment paper pressed down and bake 70 minutes.
  5. Remove parchment and bake uncovered 30 more minutes until deep golden.
  6. Rest 10 minutes, then invert onto a plate and serve.

Spiced Hard Boiled Eggs #

For 6 eggs

Ingredients #

  • 6 hard boiled eggs, halved
  • 1½ tbsp oil
  • ½ tsp black pepper powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • Salt to taste

Steps #

  1. Heat oil in a pan.
  2. Add black pepper, cumin, and turmeric with salt. Let spices bloom gently in the oil — don't burn.
  3. Place eggs cut-side down. Let sit undisturbed for 2 minutes.
  4. Flip and brown the other side.

Crispy edges. Spiced oil coating. No bland eggs.

Honey Balsamic Mushrooms #

Ingredients #

  • 400 g mixed mushrooms
  • 3–4 garlic cloves, crushed
  • 2 tbsp olive oil
  • Chili flakes (optional)
  • 2 tbsp honey
  • 100 ml white wine
  • 3 tbsp balsamic vinegar
  • 1 strip lemon zest
  • Fresh thyme
  • Salt and pepper

Steps #

  1. Cut mushrooms into bite-sized pieces, crush garlic.
  2. Heat oil in a pan. Fry garlic (and chili flakes if using) briefly. Add mushrooms and fry 2 minutes on all sides.
  3. Add honey, stir briefly, then immediately deglaze with white wine. Reduce briefly.
  4. Deglaze with balsamic, reduce briefly. Add lemon zest, thyme, salt and pepper.
  5. Refrigerate 4 hours to marinate. Bring to room temperature before serving.

Baião de Dois #

Source: Tudogostoso

Ingredients (serves 6) #

  • 500 g dried beans
  • 1 paio or chorizo sausage, sliced
  • 2 beef broth tablets
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 3 tbsp oil
  • ½ tbsp fresh cilantro, chopped
  • 2.5 cups rice, washed and drained
  • 150 g coalho cheese (or halloumi), thinly sliced

Steps #

  1. Soak beans overnight.
  2. Cook beans with broth tablets in 2.5 L cold water. Simmer ~1 hour.
  3. In a separate pan, brown sausage, grated onion, and garlic in oil.
  4. Add cilantro and rice; sauté well.
  5. Add cooked beans with their broth. Mix, cover, and cook until rice is tender and creamy.
  6. Lay cheese slices over rice, cover, and let steam melt the cheese.
  7. Serve alongside grilled or jerked beef.

Desserts #

Tiramisu #

4 servings

Ingredients #

  • 500 g mascarpone
  • 100 g powdered sugar
  • 200 g ladyfingers (Löffelbiskuits)
  • 4 egg yolks
  • 2 egg whites
  • 3 cups strong coffee, cooled
  • 2–3 tbsp Amaretto
  • Unsweetened cocoa powder for dusting

Steps #

  1. Beat egg yolks and powdered sugar until pale and fluffy. Stir in Amaretto.
  2. Carefully fold in mascarpone with a large whisk or spoon — not a mixer, it will go liquid.
  3. Beat egg whites to stiff peaks. Fold into the mascarpone mixture.
  4. Briefly dip ladyfingers in cold coffee and drain on paper towel.
  5. Layer cream and soaked ladyfingers alternately in a dish.
  6. Refrigerate 2–4 hours (overnight is best).
  7. Dust with cocoa powder just before serving.

Tarte Tatin #

Ingredients (serves 6–8) #

  • 1.2 kg firm tart apples (Granny Smith, Braeburn), peeled, cored, quartered
  • 150 g granulated sugar
  • 75 g unsalted butter, cut into pieces
  • 1 pinch salt
  • 1 sheet puff pastry, ~25–28 cm round

Steps #

  1. Preheat oven to 190°C (375°F).
  2. In a 25–28 cm oven-safe skillet, cook sugar over medium-high heat, stirring, until amber caramel (4–6 minutes).
  3. Remove from heat. Stir in butter and a pinch of salt.
  4. Arrange apple quarters rounded-side down in tight concentric circles over the caramel.
  5. Cook on the stovetop over medium heat 10–15 minutes until apples begin to soften.
  6. Drape pastry over apples, tucking edges down into the pan.
  7. Bake 35–40 minutes until pastry is deep golden and caramel is bubbling at edges.
  8. Cool 5–10 minutes. Invert onto a large plate. Serve warm with crème fraîche or vanilla ice cream.

Blitzkuchen Schoko (Chocolate Quick Cake) #

Ingredients #

  • 200 g dark chocolate, melted
  • 200 g butter, softened
  • 200 g powdered sugar
  • 200 g ground almonds
  • 60 g flour
  • 1 packet (8 g) baking powder
  • 1 packet vanilla sugar
  • 1 pinch salt
  • 4 eggs
  • 2 tbsp rum (optional)
  • Powdered sugar for dusting

Steps #

  1. Preheat oven to 180°C (160°C fan). Grease and flour a 20–24 cm springform pan.
  2. Melt chocolate (bain-marie or microwave).
  3. Beat eggs with powdered sugar, vanilla sugar, and softened butter until light and fluffy.
  4. Mix in flour, baking powder, ground almonds, salt, and rum.
  5. Fold in melted chocolate until smooth.
  6. Pour into pan, smooth the surface. Bake ~45 minutes. Toothpick should come out with moist crumbs (not wet batter).
  7. Cool completely. Dust with powdered sugar before serving. Keeps 3+ days.

Condiments, Sauces & Seasonings #

Aioli #

Source: Gutekueche

Ingredients #

  • 150 ml olive oil
  • 1 egg yolk
  • 3 garlic cloves, pressed
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt

Steps #

  1. Combine 150 ml olive oil and egg yolk in a tall, narrow container. Blend with an immersion blender until creamy.
  2. Add pressed garlic, mustard, and lemon juice. Season with salt.
  3. Slowly drizzle in a little more olive oil while stirring to finish.
  4. Refrigerate 1 hour before serving.

Mayonnaise #

Ingredients #

  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp white or red wine vinegar
  • ¼ tsp fine salt
  • 1 cup (240 ml) neutral oil (sunflower, safflower, or vegetable)
  • 1 tsp lemon juice (optional)

Steps (immersion blender — foolproof) #

  1. Add egg, mustard, vinegar, salt, and lemon juice to a tall, narrow jar.
  2. Pour all the oil directly on top. Do not stir.
  3. Insert immersion blender all the way to the bottom. Turn on high and hold completely still for 15–30 seconds — mayo will form from the bottom up.
  4. Once thick, slowly lift blender up and down to incorporate remaining oil.
  5. Taste and adjust. Refrigerate up to 1 week.

Salsa Verde #

Ingredients #

  • 100 g mixed fresh herbs (parsley, basil, mint — leaves and soft stalks)
  • 1 small garlic clove (or 1 tbsp finely chopped onion)
  • 1 pinch coarse sea salt
  • 1 tbsp capers, finely chopped (optional)
  • 2 anchovy fillets (optional)
  • 3 tbsp stale bread (optional, for body)
  • 1½ tbsp white or red wine vinegar
  • 1 tsp mustard (optional)
  • 50–100 ml extra-virgin olive oil

Finely chop or pulse all ingredients together. Adjust oil to desired consistency. Great as a sauce for grilled meats, fish, or vegetables, or as a marinade.

Chicken Salt #

Mix together and use as a seasoning for fried chicken or fries.

  • 1 tbsp chicken stock powder (bouillon)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp caster sugar
  • ½ tsp sweet paprika
  • ¼ tsp ground white pepper

Velvet Chicken Stir-Fry Marinade #

Velveting technique for tender stir-fried chicken. Per 2 thighs:

  • 100 ml water
  • 2 tbsp soy sauce
  • Pinch of sugar
  • Pinch of white pepper
  • ½ egg white
  • 10 g cornflour
  • 1 tsp oil

Mix water, soy sauce, sugar, and pepper. Add egg white. Add cornflour and mix well. Drizzle oil on top. Marinate chicken 30 minutes. Stir-fry with vegetables such as red pepper, celery, and onion.

Drinks #

Jamaican Peanut Punch #

Ingredients #

  • 170 g smooth peanut butter (or 200 g raw peanuts, soaked 6–8 hours and blended)
  • 700 ml whole milk
  • 200 ml cold water
  • 1 can sweetened condensed milk
  • 1 small ripe banana
  • 1 tsp vanilla extract
  • ¼–½ tsp ground nutmeg
  • Tiny pinch of salt
  • 330 ml Guinness Foreign Extra Stout

Steps #

  1. Blend everything except the Guinness until fully smooth.
  2. Add Guinness last and pulse once or stir gently to combine.
  3. Chill for at least 1 hour before serving.

Traditional method with whole peanuts: Soak 200 g raw peanuts in cold water 6–8 hours or overnight. Drain, then blend with the milk and water until very smooth. Strain through a fine sieve or cloth — you should get ~800 ml peanut milk. Some don't strain, up to preference. Continue with the rest of the recipe.

Jamaican Carrot Juice with Guinness #

Ingredients #

  • 500 g carrots, peeled and sliced
  • 1 L cold water
  • 330 ml Guinness (1 bottle)
  • 120 ml full-fat coconut milk or cream
  • 1 can condensed milk
  • 1 tsp vanilla extract
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cinnamon
  • Pinch of ground ginger
  • Small pinch of salt

Steps #

  1. Blend carrots with water until smooth.
  2. Strain through a fine sieve or cloth, pressing well. You should get ~700–750 ml carrot juice.
  3. Add Guinness, coconut milk, condensed milk, vanilla, nutmeg, cinnamon, ginger, and salt. Whisk or blend gently until combined.
  4. Refrigerate a few hours for flavours to develop. Stir before serving (sediment will settle). Serve cold.

Chocolate Date Rolls #

Ingredients #

  • 12 large medjool dates
  • 75 g pistachios
  • 75 g cashew nuts
  • 50 g mixed seeds
  • 1 tbsp butter
  • 1 tsp cinnamon (optional)
  • 200 g dark chocolate

Steps #

  1. Melt butter in a pan over medium heat. Add dates, pistachios, cashews, seeds, and cinnamon. Mix together.
  2. Once dates soften, mash everything to combine.
  3. Turn off heat. Once cooled, transfer to baking paper or cling film and roll into a log.
  4. Optionally refrigerate to make slicing easier, then cut into rounds.
  5. Melt chocolate and coat each piece. Refrigerate until set.

Miscellaneous #

Arayes (Stuffed Flatbread with Minced Meat) #

Source: Shiba's Kitchen

Barahat Seasoning Mix #

Mix together and use for the minced meat filling:

  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground clove

Pantry list #

Always have these stocked at home if possible. Not exhaustive.

Spices #

  • Salt
  • Pepper
  • Oregano
  • Chili Flakes

Basics #

  • Pasta
  • White rice
  • Dried beans
  • Dried lentil

Cooking videos #