Super Secret Online Cooking Society !

- 2 Knoblauch und Chili frisch anbraten
- "Fleisch" dazu anbraten
- Sosse:
- helle Sojasauce
- dunkle Sojasauce
- Austernsauce
- Fischsauce
- Zucker
mit rein, durch rühren

dazu
- dann Thai Basil
Herd aus, drunter rühren

- 1 Packung Paprika Steaks von der Veganen Fleischerei
- 1 EL Öl
- 2 Spitzpaprika in Streifen geschnitten
- 2 Knoblauchzehen, klein gehackt
- 1 Zwiebel klein gehackt
- 2 - 3 EL Tomatenmark
- 200 ml Gemüsebrühe
- 200 ml Sahne
- 1 TL Paprika edelsüß
- 1 TL Smoked Paprika
- 1 TL Cheyennepfeffer
- Salz, Pfeffer
- 1 TL Oregano
- 2 EL Creme fraiche
- 1 TL Sojasauce

(1) Steaks in einer Pfanne in Öl anbraten.
(2) Steaks nach dem Anbraten aus der Pfanne nehmen.
(3) Zwiebel und Knoblauch in der Pfanne anbraten, Paprikastücke zugeben.
(4) Tomatenmark zugeben und anrösten lassen. (5) Mit Gemüsebrühe und Creme fine ablöschen und etwas köcheln lassen.
(6) Gewürze hinzufügen und zuletzt die Creme fraiche unterrühren.
(7) Die angebratenen Steaks zur Sauce geben und noch einige Minuten weiter köcheln lassen.

1/2 Feta (bei mir ein Rest vom Ofenfeta)
ein paar Löffel rotes cremiges Pesto
Knoblauchpulver
Pul Biber
etwas Olivenöl

- alles vermissen und zerbröseln

- 1kg eggplant , cut to bite-sized pieces
- 2 teaspoon salt
- 5 teaspoons cornstarch (to coat the eggplant)

Sauce
- 5 tablespoons rice vinegar
- 8 ablespoons light soy sauce
- 3 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoons sugar
- 250ml vegetable stock
- 4 teaspoons cornstarch

Cook
- 3 tablespoons vegetable oil
- 400 g veggie ground meat
- 4 green onions , sliced
- 6 cloves garlic , minced
- 3 tablespoon ginger , minced
- 15 - 20dried Chinese chili peppers
- 5 teaspoons doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn

(1) Place eggplant in a large bowl and add water to cover. Add salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
(2) Add all the sauce ingredients into a bowl. Stir to mix well.
(3) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
(4) Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(5) Add the remaining 1 tablespoon of oil and the veggie ground meat.
(6) Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
(7) Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.

- 700g baby potatoes, halved
- 25g unsalted butter
- 1 x 300g tin marrowfat peas, drained
- 5 fresh mint leaves, finely chopped

FOR THE FILLING
- 50g unsalted butter
- 1 onion, finely sliced
- 50g plain flour
- 375ml semi-skimmed milk
- 150g crème fraîche
- 6 cornichons, chopped, plus 3 tbsp vinegar from the jar
- 3 tsp capers, roughly chopped
- a handful of fresh tarragon, chopped
- 2 x 300g packs chilled fish pie mix (eg. shrimp, salmon, cod)
- 1/2 tbsp olive oil

(1) Boil the potatoes in salted water for 15 minutes or until tender. Drain the potatoes and let them steam dry in a colander for 10 minutes. Melt 25g butter in the pan then add the potatoes back, along with plenty of seasoning. Gently squash the potatoes with a masher, making sure they don’t completely lose their shape. Toss through the marrowfat peas and the mint. Set aside.

(2) To make the filling, melt 50g butter in a large saucepan over a low heat and gently fry the onion for 6-8 minutes or until soft but not coloured. Add the flour and cook out for 1-2 minutes, stirring often. Slowly add the milk, whisking continuously to avoid any lumps forming. Whisk in the crème fraîche, followed by the vinegar from the cornichons. Remove from the heat and stir in the cornichons, capers and tarragon. Season well.

(3) Preheat the oven to 200°C, fan 180°C, gas 6. Stir the fish pie mix into the sauce and pour into an oven dish that measures roughly 17cm x 23cm. Spoon the potato mixture over the top to completely cover. Drizzle with the oil then transfer to the middle shelf, placing a tray underneath to catch any drips. Bake for 25-30 minutes, until the pie is bubbling, crisp and golden.

- 100g oat flakes
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 20g flour
- 1 tsp liquid smoke
- 2 tsp (green pepper) mustard
(next time use more spices, especially salt)
- 150 ml vegetable broth
- breadcrumbs (spiced)
- vegetable oil for frying

(1) In a bowl, mix the oats, flour, mustard and spices.

(2) Add the vegetable broth and mix all the ingredients together thoroughly. Let the mixture steep for ten minutes. If it doesn't get firm enough, add a little more oatmeal or flour. If it is too dry, add a little vegetable broth.

(3) Wet your hands and form four equal-sized balls from the oatmeal mixture.

(4) Heat oil in a large pan.

(5) Place the breadcrumbs on a plate. Roll the oatmeal balls in the breadcrumbs, flattening them until they are about one and a half centimeters thick. Then immediately add them to the hot pan and turn the stove to medium heat.

(6) Bake the oatmeal cutlets for about three to four minutes on each side until they are golden.

- 200g pre-fried tofu

Seasoning Powder:
- 1 tsp of salt
- 1 tsp of garlic powder
- 1 tsp of white pepper
- 1 tsp of ground Sichuan pepper
- 0.5 tsp of ground chili

Rest of the dish:
- 6 cloves of garlic, finely cut
- 4 red chili, chopped
- 3 green onion, chopped

(1) Mix all the ingredients for the seasoning powder in a small bowl
(2) Cut tofu into bite-sized pieces and fry in a pan in some oil
(3) Remove from pan and mix with 3/4 of the seasoning powder, set aside
(4) In the same pan, drizzle in oil and add in chopped garlic, chopped red chili, and green onion. Saute together for 2-3 minutes.
(5) Add in tofu, season with leftover seasoning s
powder and toss for 30 seconds.
(6) Serve with rice

- ca. 500g Rotkohl
- 1 Apfel, geschält geviertelt
- 1 Zwiebel, geschält
- 8 Gewürznelke
- 1 Stange Zimt oder etwas gemahlenen Zimt
- 1 Lorbeerblatt
- 1.5 EL Zucker
- 2 EL Butter oder Schmalz
- 2 EL Rotweinessig
- 500 ml Brrühe
- 4 EL Mehl
- 300 -4 00 ml Rotwein
- Salz

(1) Das Kraut fein schneiden. Butter in einen Kochtopf geben und Zucker darin karamellisieren lassen.

(2) Das Kraut dazugeben und anschwitzen dann einen Schuss Essig, um die Farbe zu erhalten.

(3) Vom Kernhaus befreite Äpfel untermischen.

(4) Die Zwiebel mit den Nelken spicken und mit allen Gewürzen dazugeben.

(5) Mit wenig Fleischbrühe auffüllen (nach und nach nachgiessen) und 30 - 45 Minuten unter mehrfachem Umrühren köcheln lassen.

(6) Salzen, mit Mehl bestäuben, gut verrühren und den Rotwein und Balsamico zugießen. Alles noch mal durchkochen, bis das Kraut weich ist.

(7) Man sollte nicht enttäuscht sein, wenn das Kraut nicht schmeckt, es entfaltet erst beim Aufwärmen sein volles Aroma.

For the Spicy Peanut Sauce:
- 5 tablespoon peanut butter
- 5 tablespoon water
- 5 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon honey
- juice of 1 lime
- 2 cloves garlic
- 60 ml chili sauce like sriracha (more or less depending on spice tolerance)
- 1/2 cup peanuts (or use crunchy peanut butter)

For the Salad:
- 200g (veggie) chicken breast (or more)
- 1 red bell pepper
- 400g chopped purple cabbage
- 300g ounces soba noodles
- fresh cilantro or basil to taste
- 1/4 cup crushed peanuts for topping

(1) Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is
(2) Chicken: Cook the veggie chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat
(3) Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
(4) Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes)
(5) Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Quesadilla Paste: Water, glucose syrup, salt, tomato puree, yeast extract, ground spices (cumin, chipotle sauce, chili, smoked paprika, coriander), red pepper juice, rapeseed oil, garlic, salt, white wine vinegar

Pico de Gallo spice: Sugar, salt, West Country cider vinegar powder, ground chili, ground coriander, natural lemon flavorings, natural lime flavorings

Spicy BBQ Sauce: Fructose, sugar, tomato puree, white wine vinegar, glucose syrup, water, lemon juice concentrate, salt, smoked paprika, caramelized sugar syrup, red pepper concentrate, ground cayenne, onion powder, garlic powder, ground pimento, ground thyme

- 500g vegetarian ground meat
- 2 large red onions, finely chopped
- 4 tomatoes, finely chopped
- 1/2 cucumber, finely chopped
- 8 tortillas
- 250g grated Cheddar cheese
- 200ml sour cream
- Vegetable oil
- Guacamole

(1) Prepare the filling:
Sauté half of the red onion in some oil for 3 minutes in a pan.Increase the heat and add the ground beef, cook for 3 - 4 minutes until lightly browned. Add the Quesadilla Paste and half of the chopped tomatoes, and cook for 5 minutes.

(2) Prepare seasonings:
For the salsa, place the other half of the red onion in a bowl along with the remaining chopped tomatoes and cucumber. Add Pico de Gallo seasoning, mix, and set aside.
For the dip, mix the spicy BBQ sauce into the sour cream and set aside.

(3) Prepare the Quesadilla
Heat some oil in a large non-stick pan, place a tortilla in the pan, top with beef filling and grated cheese, melt slightly. Place the second tortilla on top, press lightly, and flip. Cook on both sides until golden brown and crispy. Cut into wedges and serve with salsa, dip, and guacamole.