Super Secret Online Cooking Society !

- 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

- 400g firm tofu
- 150g short grain rice
- soy sauce
- 3 cloves or garlic
- a piece of ginger
- some mirin
- a large tablespoon of miso paste
- diced carrots
- diced mu-err mushrooms
- 1 chopped nori sheet
- 1 large spring onion.
- white sesame seeds
- fresh bean sprouts
- something pickled (e.g. radish, Japanese cucumber)
- chopped cilantro
- wasabi paste
- wakame salad
- white sesame seeds
- 5 teaspoons of green tea

(1) Cut tofu into 1cm thick slices and place in warm salted water for 15 minutes.
(2) Drain and press. Fry in very hot sesame and peanut oil for 3 minutes on each side. Drain on kitchen paper.
(3) Wash rice 4 times until the water is almost clear. Then steep in fresh water for 30 minutes (important). Drain off the water and add 150ml of fresh water and a pinch of salt.
(4) Cover and bring to a simmer over medium heat, turn down the heat and leave on the stove for 12 minutes. Do not open the lid.
(5) There should definitely be something pickled as a topping, e.g. pickled radish or Japanese pickled cucumbers, etc.
(6) I also chose carrots and mu-err mushrooms. Cover the bottom of a large skillet with soy sauce.
(7) Finely chop 3 cloves of garlic and a piece of ginger. Add a sip of water and some mirin to the soy sauce, heat it up and briefly simmer the garlic and ginger.
(8) Add a large tablespoon of miso paste, diced carrots and mushrooms, and a chopped nori sheet and simmer very briefly.
(9) Remove from the heat and remove the vegetables from the broth. Reserve broth.
(10) Slice a large spring onion.
(11) Roast the white sesame seeds in a pan.
(12) Place about 2 tablespoons of rice in a small soup bowl, top with carrots, mushrooms, and nori.
(13) Top with fresh bean sprouts, pickled radish, diced tofu, chopped cilantro. Add some of the broth, some wasabi paste, wakame salad and toasted sesame in top.
(14) Brew 5 teaspoons of green tea with 1 liter of boiling water and let steep for 3 minutes. Pour tea over rice and vegetables. Season with soy sauce and enjoy.
- Makes about 8 small bowls.

- 2 cans (280g each) peas
- 40g butter
- 80ml cream
- 3 Tbsp minced fresh mint
- salt
- pepper

(1) Cook peas then mash them with a fork, adding butter, cream, mint, salt and pepper, mix well.

- 50ml oil
- 600 g water kefir crystals
- 2 onions
- 8 tbsp oatmeal (Haferflocken)
- 200ml of water
- 1-2 teaspoon vegetable stock, instant
- soysauce
- garlic powder
- smoked paprika
- hot paprika (Rosenpaprika)
- italian herbs
- chilli flakes
- 2 eggs
- breadcrumbs
- oil for frying

(1) Drain the water kefir crystals in a fine-mesh sieve. Cut the onion into small cubes and sauté in the oil in a high pan. Add the rolled oats, the water, the vegetable stock, the water kefir crystals and the soy sauce and cook for about 5 minutes, stirring constantly, then leave to cool.

(2) Place the mixture in a bowl and season with more soy sauce, garlic powder, smoked paprika, italian herbs, chilli flakes. Add the eggs and knead with enough breadcrumbs to make the mixture easy to shape. Then form flat meatballs and fry in a pan with enough oil on both sides until golden brown.

(3) The "crystals" used to produce water kefir are rich in protein and can be used as a substitute for minced meat. To do this, excess "crystals" are collected and stored in a sugar solution in the refrigerator.