Super Secret Online Cooking Society !

- 100 g dried lentils
- 160g mushrooms
- 60g oatmeal
- 2 onions
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 2 tsp tomato paste
- 4 tbsp rapeseed oil
- salt and pepper

(1) Boil the lentils in lightly salted water for about 20 minutes until soft. Then drain and let cool.

(2) Finely dice the onions and mushrooms and sauté in a pan with hot oil.

(3) Put cooked lentils, mushroom and onion mixture, oatmeal, tomato paste, parsley, garlic powder, paprika powder, salt, pepper in a blender and puree so that there are still large pieces left in the mass. Then refrigerate the mixture for at least 15 minutes.

(4) Form small balls from the dough with wet hands and place on a baking sheet lined with baking paper. Brush the balls with oil and bake in a preheated oven at 180 degrees for 30 minutes. Halfway through the baking time, turn the balls once.

Note: Oyster mushrooms can also be used instead of button mushrooms. The dough can also be prepared the day before and kept in the fridge overnight. Mashed potatoes or pasta and an oat milk-based cream sauce go particularly well with it. In Sweden, wild cranberries are traditionally eaten with Kjottbullar.

- 1 large onion, chopped
- 4 red peppers, seeded and chopped
- 5 ml/1 tsp olive oil
- 3 garlic cloves, sliced
- 2 fresh red chilli, sliced
- 45 ml/3 tbsp tomato purée
- 1000 ml vegetable stock
- finely grated rind and juice of 1 lime
- salt and freshly ground black pepper
- shreds of lime rind, to garnish

(1) Cook the onion, garlic and peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until just softened.

(2) Stir in the tomato purée and chili. Add half the stock, then bring to the boil. Cover and simmer for 10 minutes.

(3) Cool slightly, the puree in a food processor or blender. Return to the pan and add the remaining stock, the lime rind and juice and salt and pepper.

(4) Bring the soup back to the boil, then serve at once, with a few strips of lime rind scattered into each bowl.

- 1 kg Skinless and boneless klippfisk
- 7 dl olive oil
- 3 bk chopped tomato
- 5 cloves of garlic
- 3 onions
- 1 leek
- 1 gl black olives
- 1 gl green olives
- 1 kg potato
- 1 red pepper
- 1 red chili
- black pepper
- baguette
- creme fraiche
- garlic
- parmesan

(1) Put the klippfisk in water for about 30 hours and change the water 4-5 times. If you are in a hurry, the fish can be cut into smaller pieces and the water changed more often.
(2) Cut the fish meat into suitable pieces.
(3) Heat the olive oil until it smokes a little and add the coarsely chopped onion, leek and garlic. Set the pot aside.
(4) Shred the paprika and cut the potatoes into 3-4 mm thick slices. Finely chop the chili.
(5) Put potatoes, peppers and chopped tomatoes into the onion mixture. Season with olives, chilli, black pepper and Tabasco.
(6) Assemble in layers in a long pan. Place tomato/vegetable mixture on the bottom, then fish etc. Place aluminum foil as a lid on top.
(7) Bake this in the oven for about 1 - 1 1/2 hours at 190 C. (Put a knife through the potatoes to know if they are ready.) Sprinkle fresh herbs on top when serving.
(8) Served with baguettes or flatbread: baguettes are split in half lengthwise and spread with butter on both sides.
(9) Fry in a pan until they are nice and golden brown. Then place them on a baking tray and spread the top with crème fraîche and sprinkle finely chopped garlic on top.
(10) Then grate parmesan on top. Place in the oven on top of the bacalao just before it is done for 1 minute on the grill.

- 4 medium- large onions
- 500g green beans
- 2 glasses mushrooms, sliced
- 2 packages meat substitute (chunks)
- 3 Tbsp Roasted Sri Lanka curry powder
- some lemon juice
- some broth
- some salt / soy sauce

(1) Puree onions to create a smooth paste
(2) Boil green beans until just soft
(3) Fry onion puree in a pan and add curry powder, fry some more
(4) Add meat substitute and fry for a few minutes
(5) Add broth and some water, depending on how dry it looks
(6) Add some sprinkles of lemon juice
(7) Add mushrooms and green beans, stir and serve with rice

- Put your boiled eggs in a jar.
- Cover with 2/3 vinegar and 1/3 water.
- Sprinkle curry powder to your taste.
- Cover. Let for two days.

I put mine in the fridge. It says it?s good for two weeks but think since in vinegar could go longer. A friend of mine says she keeps the vinegar for few more goes.

- 200g sushi rice
- 80g fresh shiitake
- furikake seasoning
- soy sauce
- oil
- sesame oil

(1) Wash rice thoroughly and cook - I put it in a bowl with water just covering it and microwaved for 10 min. Then stirred and added some more water, microwaved 2 min, but a rice cooker should also do.
(2) Cut shiitake in slices and fry in a bit of oil, adding soy sauce half way through frying time.
(3) Cut shiitake in small pieces and mix with rice and furikake.
(4) Use onigiri mold to form onigiri from rice mixture - make sure to press them really firmly.
(5) Heat some sesame oil and fry onigiri from both sides, turning them over VERY carefully.
(6) When browned on both sides, turn of heat and add a bit of soy sauce to pan to soak into onigiri
(7) To store in fridge, wrap in cling film

- 250 g wheat flour 550
- 175 ml lukewarm water
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dry yeast or ¼ cube fresh yeast
- 2-3 tbsp olive oil
- optionally sesame, black sesame, black cumin or other spices, herbs and seeds as topping

(1) Place all dry ingredients in a bowl and mix thoroughly. If you use fresh yeast, dissolve it in the water.
(2) Add water and about a tablespoon of olive oil to the remaining ingredients and knead to form a smooth dough.
(3) Let the dough rise at room temperature for about an hour until it has increased significantly. (4) Place the risen dough on a floured work surface and shape into a loaf with floured hands.
(5) Place the flatbread on a baking tray lined with baking paper and use a knife to carve the typical flatbread pattern into the dough.
(6) Brush the surface with olive oil and sprinkle with sesame seeds, cumin and/or other toppings.
(7) Cover the flatbread blank again (e.g. with a second tray) and let it rise for about an hour.
(8) Preheat the oven to 230°C (top/bottom heat) and bake the flatbread for 12 to 14 minutes until the surface is lightly browned.

Notes:

When quartered, the flatbread can be cut across and filled to your heart's content.

Flatbread filled before baking tastes just as delicious, and you can also easily prepare it yourself.

- 530g brown lentils (2 cans)
- 150ml olive oil
- 150ml lemon juice
- 3cloves garlic , minced
- 2 tsp sea salt
- black pepper to taste
- cumin to tast
- 1/2 cucumber
- 1 red bell peper
- 1 red onion
- 1/2 glass dried tomatoes
- one (big) bunch flat leaf parsley
- one bunch of mint

(1) Mix olive oil, lemon juice, garlic, salt, pepper and cumin well
(2) Cut cucumber, bell pepper, onion, and dried tomatoes finely and add to dressing
(3) Finely cut herbs and add
(4) Add lentils, stir well

Sauce:
- 3 cloves of garlic
- half an onion
- chunk of ginger, minced
- rice vinegar
- sesame oil
sizzle it up, add
- sriracha
- yondu (vegan fish sauce umami)
- red miso paste
- soy sauce
- a lil turmeric
- black pepper
- maple syrup
- corn starch to thicken

Tofu:
pat dry, cubed, put in a ziploc with
- lot of garlic powder
- onion powder
- olive oil
- shake with cornstarch
- bake at 425.

After golden brown, mix the sauce and tofu together.

- tagliatelle
- wild garlic
- olive oil
- parmesan
- Salt / Pepper

(1) fry garlic in olive oil with a bit of salt
(2) cook pasta
(3) add pasta to wild garlic in pan and mix
(4) add parmesan, mix
(5) add pepper

- 600 g Gemüseabschnitte/ -reste
- 2 Zwiebeln
- 1 Knoblauchzehe
- 2 El Bratöl
- 2 Liter Wasser
- 6 Stängel Petersilie
- 2 Lorbeerblätter
- 6 Körner schwarzer Pfeffer
- 1 Gewürznelke
- 2 Wacholderbeeren

(1) Gesamtes Gemüse in Öl anbraten, mit Wasser ablöschen
(2) Gewürze/Kräuter ergänzen
(3) Eine Stunde köcheln lassen
(4) Fond abgießen und noch heiß in Gläser füllen und mit einem Deckel verschließen.
(5) Für eine längere Haltbarkeit die Gläser dann 30 Min. bei 90 °C einkochen.
(6) Der Fond lässt sich auch sehr gut in Eiswürfelförmchen einfrieren und bei Bedarf schnell portionsweise verwenden.

Für einen kräftigeren und dunkleren Fond Zwiebeln vorher ohne Öl anrösten.