Super Secret Online Cooking Society !

- 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

- 1 clove of garlic
- 400g maccaroni pasta
- 1l whole milk
- 1 Tsp paprika powder
- 75g vintage cheddar, grated
- 25g chives
- 3 Tbsp buttter
- 75g gouda cheese, grated
- salt, pepper

(1) Peel and finely cut garlic.
(2) Put pasta in a pot with milk, garlic, paprika powder and bring to the boil. Cook for 10 - 15 minutes, stirring occasionally, until pasta is al dente and milk has almost been fully absorbed.
(3) Cut chives, and stir into the hot pasta together with butter. Add both cheeses immediately, stir until melted.
(4) Season with salt and pepper. Arrange on plates and garnish with chives.

- 3 spring onions
- 2 birds eye chillies
- 2-3 garlic cloves
- 120g smoked shrimp
- 200ml cream
- 150ml veggie broth
- some lemon juice
- salt
- pepper

(1) finely slice spring onions and chillies, finely cut garlic
(2) fry spring onions, chilli and garlic in some olive oil
(3) add shrimp and continue frying
(4) add cream and broth, season with salt, pepper, lemon juice
(5) continue simmering to desired consistency

Ingredients
- Soy pieces, soaked in broth
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning OR 1/2 teaspoon
each dried basil, dried oregano, dried thyme
- 1/2 cup juliened sun dried tomatoes, (they
come in a jar packed with oil, be sure to drain
excess oil)
- 1 cup broth
- 1/2 cup half and half, or heavy cream (use
heavy cream for a thicker, creamier sauce!)
- 2/3 cup shaved or shredded parmesan cheese
(or more to taste)
- 1/4 cup grated parmesan cheese for topping
- fresh basil or thyme, for topping
- salt and pepper, to taste (I use about 1
teaspoon salt and 1/4 teaspoon pepper)

Instructions

(1) In a large skillet over medium heat, melt butter. Add soy pieces and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

(2) Add garlic, Italian seasoning, sun dried tomatoes, broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

(3) Return soy pieces to pan and spoon the sauce over. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Serve with pasta

Ingredients

-3 tablespoons butter, divided
-1 tablespoon olive oil
-12 ounces mushrooms, sliced
- 4 cloves of garlic, finely minced
- 5 cups baby spinach
- salt and black pepper
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 tbs flour mixed with 1 tbs water (slurry)
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 1 pound tagliatelle
- 2 tablespoons chopped basil
- 1/4 cup pine nuts, lightly toasted
- half a package of cream cheese

1) Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.

2) While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and set aside.

3) Add the heavy cream, 1/4 cup of parmesan and cream cheese to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pasta to the pan with the sauce and toss to combine.

4) Top the pasta with additional parmesan cheese, basil and pine nuts. Serve immediately and enjoy!

- 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.

3 Möhren (ca. 200g)
1 Zwiebel
2 Knoblauchzehen
2 Eßl. Öl
150g rote Linsen
680g Tomatensauce (Fertigprodukt)
Salz, Pfeffer, Zucker
Balsamico Essig
300 ml Gemüsebrühe, instant
500g Ricotta
1 Zucchini
12 Lasagne Platten (ohne Vorkochen)
125g Mozarella

1) Möhren schälen, putzen. Zwiebel und Knoblauch abziehen. Alles sehr fein würfeln. Öl in einem Topf erhitzen, Gemüsewürfel unter Rühren andünsten. Linsen zugeben, ca. 4 Minuten mitdünsten. Tomatensauce und 300ml Wasser zufügen, alles ca. 10 Minuten köcheln lassen. Mit Salz, Pfeffer, Zucker, Essig abschmecken.

2) Inzwischen Brühe in einem Topf erhitzen, Ricotta einrühren. Zucchini waschen, putzen, in Scheiben hobeln. Backofen auf 200 Grad (Umluft 180 Grad) vorheizen.

3) In eine Auflaufform (ca. 31 x 21 cm) nacheinander Ricottasauce, Nudelplatten, Linsensauce und Zucchinischeiben füllen. So weiterverfahren, bis alles verbraucht ist. Am besten mit Linsensauce abschliessen. Mozarella in Scheiben schneiden, auf der Lasagne verteilen. Lasagne im vorgeheizten Ofen auf mittlerer Schiene ca. 35 Minuten überbacken. Evtl. mit frischen Kräutern garniert servieren.

- ca. 350g Pasta
- 5 Knobizehen
- 2 - 3 Jalapeno
- 2 - 3 Tassen Tomaten
- 1 - 2 Tassen trockenen Weisswein
- Salz, Pfeffer
- 1 Pfund Shrimp
- Cajun Seasoning
- geraspelter Parmesan

1) Klein geschnittenenen Knoblauch und Jalapenos in Olivenöl anbraten
2) Klein geschnittene Tomaten dazugeben, anbraten
3) Wein dazu giessen, Salz, Pfeffer dazu
4) ca. 30 min kochen lassen
5) in extra Pfanne mit Cajun Seasoning gewürzte Shrimp in Olivenöl anbraten
6) nebenher Pasta kochen
7) Pasta abgiessen, mit Sauce und Shrimp mischen, Parmesan drüber geben