Super Secret Online Cooking Society !

- 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.

(2 Portionen)
- 600 g Kartoffeln, festkochende
- 1 Zwiebel
- Öl
- Salz und Pfeffer

(1) Die Kartoffeln schälen, in gleich große Stücke schneiden und kurz in kaltes Wasser legen, damit die Stärke austreten kann.
(2) Öl in eine Pfanne geben und auf der höchsten Stufe erhitzen, die Kartoffel durch ein Sieb abgießen und in die heiße Pfanne geben, sofort die Pfanne mit einem Deckel verschließen.
(3) Nach etwa fünf Minuten die Kartoffeln das erste Mal wenden und dann immer wieder zwischendurch wenden, ggf. die Hitze reduzieren, jedoch nach jedem Wenden den Deckel wieder auf die Pfanne setzen, damit die Kartoffeln vom Dampf gegart werden können.
(4) Etwa 35 Minuten braten.
(5) Ca. 10 Minuten vor Ende der Garzeit eine gewürfelte Zwiebel auf die Kartoffeln geben, ohne sie mit den Kartoffeln zu vermischen.
(6) Die Zwiebeln etwa 5 Minuten in der geschlossenen Pfannen dünsten und dann erst mit den Kartoffeln vermischen. Noch etwa fünf Minuten offen braten.
(7) Die fertigen Bratkartoffeln nach Geschmack salzen und pfeffern.

- 1 kleine Zwiebel oder Schalotte
- 100ml trockener Weißwein
- 250 ml Gemüsebrühe
- 150ml Sahne
- 3 bis 4 Esslöffel Monschauer Senf
- Pfeffer
- 2 TL Pfefferkörner
- frische Thymianblättchen

(1) Die Zwiebel klein würfeln und in etwas Öl glasig dünsten
(2) Mit Wein ablöschen und etwas einköcheln lassen
(3) Brühe und Sahne dazugeben, mit Pfeffer und Pfefferkörnern würzen und weiter einköcheln
(4) Gegen Ende die Thymianblättchen unterrühren

- 1 large piece of organic ginger, finely sliced
- 2 liter of water
- juice of 2 - 3 lemons

(1) Boil the water and add the ginger, boil for 15 minutes then remove from heat
(2) Let it cool, remove ginger and add lemon juice
(3) Drink one glass before breakfast and one glass before dinner, drink the rest over the course of the day

- 2-3 chillies
- 3 shallots
- 4 cloves of garlic
- some oil
- 500g vegetarian minced meat
- 2 tsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 50ml broth (or water)
- 1 bunch Thai basil (or holy basil)

(1) Cut the shallots, garlic and chillies into small pieces and sauté in the wok with oil until the onions are brown
(2) Add veggie meat and fry until crumbly
(3) Add the sugar, soy sauce and fish sauce, fry for 1-2 minutes and deglaze with a little broth
(4) Add the basil leaves, wait a moment and serve over rice