Super Secret Online Cooking Society !

- 1 egg
- 1 can mushrooms, sliced
- a handful of soya chunks, soaked in water / soy sauce, drained
- 1 bowl of cooked rice
- 1 onion, diced (or use half white, half red onion)
- 2 cm ginger, diced (leave some slightly bigger
slices)
- red curry paste
- soysauce
- tomato paste

(1) Mix egg with soy sauce and fry in a small pan, making a thin omelette. Let cool and cut into pieces.
(2) Fry mushrooms in oil until slightly browned, remove from pan.
(3) Fry curry paste in oil together with onions and ginger.
(4) Add soy chunks, fry for a few minutes.
(5) Add rice and fry.
(6) Add mushrooms, keep frying.
(7) Season with soy sauce and tomato paste.

- 250g Shitake mushrooms, chopped
- 2 tbsp oil
- 300 g tofu
- 5 garlic cloves, chopped
- 3 - 4cm piece of ginger, chopped
- 2 shallots, chopped
- 4 cups vegetable stock
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tsp sugar
- black pepper
- 1 tsp sesame oil
- Sriracha sauce to taste
- salt
- a good dash of black rice vinegar (or balsamico)
- 1 egg, beaten

(1) In a large saucepan, heat the oil. Add ginger, garlic and scallions and cook over moderately high heat, stirring occasionally, for about 3 min.
Add mushrooms and cook for a few more minutes.

(2) Stir in the stock and add the tofu, vinegar, soy sauce, sugar, pepper, sesame oil, Sriracha.

(3) Bring the soup to a simmer and season with salt and black rice vinegar.

(4) while stirring constantly, drizzle in the egg and cook until strands form, 1 minute.

1 tbsp olive oil
400g Quorn chicken style piece
1 onion, finely diced
4 garlic cloves, sliced
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
1 tbsp English mustard
1 tbsp paprika (or more) or use half paprika, half chipotle powder
400ml vegetable stock, made from stock cube
300ml soured cream
white wine
salt and black pepper
soy sauce
flat leaf parsley

(1) Season quorn with salt and a generous amount of pepper and fry in olive oil until browned. Take out of pan.

(2) Heat more oil in pan. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.

(3) Add the garlic to the pan and continue to cook for 2 minutes, then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.

(4) Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes

(5) On low heat stir in the soured cream along with some white wine and mix it all together. Taste and add salt and pepper as needed (or use a bit of soy sauce).

(6) Serve the stroganoff, sprinkled with parsley, with rice or Semmelnknödeln.

- about 6 large dried Ancho chiles
- 1 cup cooking liquid (reserved see instructions)
- 1 cup vegetable stock
- 5 garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cloves (can be left out)
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt (more according to taste)
- freshly ground black pepper
- 1 package sieved tomatoes
- 1 tablespoon olive oil (can be left out)

(1) Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.

(2) Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.

(3) Remove 1 cup of the water from the pot and pour it a blender.

(4) Then remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.

(5) Add the stock, garlic, spices, sugar, salt and pepper.

(6) Purée until the sauce is completely smooth.

(7) Stir in sieved tomatoes and olive oil (if using)

(The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)

- 500 g mixed cherry tomatoes, halved
- 150 g black olives, sliced
- 4 garlic cloves, finely chopped
- 2 tbsp balsamico vinegar
- fresh basil
- fresh thyme
- 10 tbsp olive oil (a bit of chilli oil is nice)
- 400g spaghetti
- salt and pepper
- freshly grated parmesan

(1) In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and thyme leaves and pour in the olive oil. Allow to sit for 10 minutes.

(2) Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes.

(3) Taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away with freshly grated parmesan.

200 gr Rama
4 Eier
165gr Zucker
1 Päckchen Vanillezucker
2 EL Rum oder ein Fläschchen Rumaroma
350g Mehl
1/2 Päckchen Backpulver
1 Tasse Wasser

(1) Rama cremig schlagen
(2) Eier, Zucker und Vanillezucker, Rum(aroma) dazu mixen
(3) Mehl, Backpulver, Wasser (nach Bedarf mehr) dazu geben, verrühren

- 1 bunch of basil
- 2kg very ripe tomatoes
- 500 ml vegetable stock
- 1 tbsp (or more) black pepper corns
- 2 star anise
- 1 clove
- salt
- sugar
- white pepper
- 4 slices of ciabatta or baguette
- 80g butter
- 100g (or more) parmesan cheese

(1) The day before serving: Roughly dice tomatoes, shred basil (leaving a few leaves) and puree together with stock, spices, salt and sugar. Put into a colander lined with cheesecloth, let sit over night, collecting the essence of tomato in a pot (do not squeeze tomatoes).
(2) Next day: preheat oven to 220 degrees C. Heat essence of tomato in a pot, season with salt, pepper, sugar.
(3) Roast slices of bread in butter in a pan until golden. Salt bread and put in soup dishes.
(4) Grate parmesan cheese on slices on bread and let melt in oven (also works in the microwave - even though not as nicely).
(5) Pour in very hot essence of tomato and sprinkle with basil.

- 4 small / medium eggplants
- 4 tablespoons olive oil, divided
- 2 medium red onions, chopped
- 7 garlic cloves, minced
- a handful of chopped fresh flat leaf parsley
- 1 green + 1 red bell pepper (both small), seeded and chopped
- 6 tomatoes, chopped
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin (or more)
- 4 tablespoon tomato paste
- fine grain salt
- ground black pepper

(1) Preheat the oven to 450°F (230°C) and place a rack in the middle. Line a baking sheet with foil or parchment and brush with olive oil.
(2) Using a vegetable peeler, remove wide strips of the eggplants' skin and cut the eggplants open lengthwise, but don't slice completely through them. Sprinkle a big pinch of salt inside each eggplant, then set them all in a colander and let rest for about 30 minutes.
(3) Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel, then remove from the oven and set aside.
(4) In the meantime, heat 2 tablespoons of the olive oil over medium heat in a large skillet and add the onions. Cook, stirring occasionally, for a few minutes, then add the bell pepper and garlic. Continue to cook until the vegetables are tender and have collapsed, about 10 minutes.
(5) Season with salt and pepper, then stir in the chopped tomato, sugar, cumin, tomato paste and parsley. Cook for further 5 minutes, until fragrant. Set aside.
(6) Reduce oven temperature 350°F (180°C). Arrange the eggplants in the baking dish so that each one is butterflied open. Season with salt and fill with the onion and tomato mixture. Drizzle with remaining olive oil, add two tablespoons of water to the baking dish and bake for about 40 to 45 minutes.
By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Serve warm or at room temperature, with a spoonful of the pan juices drizzled over the eggplant.

1 piece of tofu (or 250g shrimp)
1 red pepper
250g green beans
1 onion
small can of bamboo shoots
5 tablespoons vegetable oil
1 tablespoon minced garlic clove
2 tablespoons panang curry paste (or more)
5 tablespoons unsweetened coconut milk (or water)
2 fresh lime leaves (torn into strips)
2 tablespoons fish sauce
fresh thai basil (can also use conserved)
1 teaspoon sugar (or a bit less)

1) Cut tofu into bite size cubes.
2) Cut pepper into 1 inch squares. Trim ends of beans and chop into 1 inch pieces. Reserve peppers and beans together.
3) Cut onion into large pieces
4) Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes (or a bit longer) until bubbly and thick.
5) Add onion and tofu or shrimp and fry for 1 - 2 minutes.
6) Add bamboo shoots, pepper and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers and beans have softened. Add basil leaves and stir fry from 1 more minute.
7) Cook until veggies are ready, adding small amounts of broth or water if it gets too dry.

- 300 g white fish, skinned, boned and chopped very finely
- 1 tsp fresh lime juice, plus lime wedges to serve
- 1 tbsp Thai red curry paste
- 1 spring onion, finely sliced
- 1 tsp sweet chilli sauce, plus extra to serve
- 2 tbsp plain flour
- 1 large egg, beaten
- 75g dried breadcrumbs
- 1 tbsp vegetable oil

1) Place the fish into a bowl and add lime juice, curry paste, spring onion and chilli sauce and stir together well
2) Take a generous tbsp of the mixture and roll into a ball. If the fish is quite wet, give the ball a good squeeze as you form them, to remove any excess water. Flatten the ball and place onto a plate. Repeat. You'll get around 6 fish cakes.
3) Cover plate with cling film and refrigerate for at least 2 hours or overnight.
4) After the fishcakes have been chilled, remove from fridge. Sprinkle flour on one plate, put beaten egg into a shallow bowl and spread bread crumbs on another plate. Coat fishcakes first in flour, than egg and then breadcrumbs, in that order.
5) In a large frying pan, warm oil over medium heat.
6) Cook fishcakes until they are golden, which takes about 4 - 5 min on each side.
7) Serve immediately, with a lime wedge and some chilli sauce.

Note: I also put some fish sauce into step 1)