Super Secret Online Cooking Society !

- 4 onions
- 150g breadcrumbs
- 1-2 dessertspoons sage
- salt and pepper
- 125g butter

1. Boil onions until tender, approximately 10 minutes then strain off water
2. Liquidise the onion and mix with butter and dry ingredients
3. Put into ovenproof bowl
4. Put knobs of butter on surface
5. Cook for approx 20 - 30 minutes at 180 deg C

500g pasta (penne)
500g spinach
500g mushrooms
2 onions
4 cloves of garlic
2 packages of cream cheese with herbs
150ml vegetable broth
oil
salt
pepper
nutmeg
300g grated cheese

(1) Clean the mushrooms and cut into pieces.
(2) Peel the onions and garlic and chop finely.
(3) Cook the pasta in salted water until al dente.
(4) Meanwhile, heat oil in a pan and fry the mushrooms vigorously . When the liquid has evaporated , take the mushrooms out and set aside.
(5) Sauté the onions and garlic in the pot. Add the spinach and cook until wilted, then season with salt , pepper and nutmeg. Stir in the cream cheese and broth, then bring to the boil and mix in pasta. Transfer to a baking dish and sprinkle with cheese.
(8) Bake in a preheated oven at 180° C for about 20 minutes.

FOR THE SHAKEABLE:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder

FOR THE SPREAD:
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- pinch chili powder
- 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
- 1 Tbsp olive or grape seed oil (optional, for blending)

FOR THE QUESO:
- 1 cup of the spreadable + hot water

(1) To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved. Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.

(2) To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.

(3)To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

- 3/4 cup (90 g) raw cashews
- 3 Tbsp (9 g) nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

- 2 red peppers
- 1 (large) onion
- 4 + 4 cloves of garlic
- 1 bag of quorn mince
- 1 package feta, cut into cubes
- 1 glass of dried tomatoes, sliced
- 1/3 of a glass of green olives (filled), sliced
- 1 egg, beaten
- 1 pack of tomato passata
- 1 glass of red wine
- Spätzle to serve with
- bay leave
- balsamico
- honey
- smoked paprika powder
- salt
- pepper
- soy sauce
- italian herbs
- fresh flat leave parsley
- fresh basil
- sour cream

(1) Cut peppers in half and clean
(2) In a pan, fry onion and garlic
(3) Add mince to pan, season with soy sauce, smoked paprika powder, italian herbs
(4) Let mince cool down, mix with feta, dried tomoatoes, olives, parsley, egg
(5) Fill pepper halves with filling, fry in the pan upside down until browned.
(6) Carefully turn over (pepper side down), add water to the pan and cook until peppers have softened
(7) Meanwhile in another pan, fry garlic, add passata and red wine, bay leave, salt, pepper, italian herbs, balsamico, honey
(8) Once peppers are cooked remove from pan and mix left-overs from pan in with tomato sauce
(9) Serve with Spätzle and green salad, decorated with basil and a bit of sour cream

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.

- 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.

4 Chicoree
70g Butter
1 TL Zucker
Saft von 1.5 Orangen
Salz
Cayennepfeffer
einige Minzeblaetter

1) Chicoree halbieren, Kern leicht herausschneiden
2) Butter erhitzen, Zucker, Orangensaft hinzufuegen, mit Salz und Cayennepfeffer wuerzen und kurz durchkochen lassen
3) Gemuesehaelften in Orangenbutter wenden, mit Schnittflaeche nach unten ca. 10 min garen lassen, gelegentlich mit Schmorfluessigkeit begiessen
4) Mit Orangenfilets garnieren
5) evtl. mit Putensteak