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DUMPLINGS (aka GYOZA)

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

This is a two-part recipe, one for the for the gyoza skins and one for the filling

GYOZA SKINS 

Makes 35-40 skins

INGREDIENTS

240g white flour

1/2 tsp salt

120ml water, boiled

Cornflour (for dusting)

3 tbsp vegetable oil

INSTRUCTIONS

Put the flour into a large mixing bowl

In another bowl, add the salt to the just-boiled water and mix until dissolved

Add the salt water to the flour, little by little, stirring with chopsticks or other kitchen tool as per your preference

Once all of the flour and water have been combined, form the dough into a ball with your hands

If the dough is too dry, add extra water as needed. The dough should not stick to your hands

Transfer the dough into a flat work surface dusted with flour and kneed it for up to 10 minutes until the texture is smooth and elastic

Cover the dough and let it rest for at least 30 minutes

Once rested, sprinkle some cornflour onto your workstation and place your dough on top

Using your hands, roll each piece of dough into a ball and press it flat using a rolling pin

Take small pieces and roll the dough as flat as possible

Using an 8cm round cookie cutter, press down onto the dough to cut out a perfect circle

Prepare the gyoza skins for the filling to be put inside

NOTES

If you dont want to make you’re own Gyoza skins, head over to your closest Asian Supermarket - they will definitely have some to buy, and it will save you time! :)

Don’t leave your dough out in the air too long, or it will start to dry out.

GYOZA FILLING

Makes around 30 gyozas

INGREDIENTS FOR CHICKEN FILLING

1 skinless chicken breast, roughly chopped

2 spring onions, roughly chopped

2 garlic gloves, crushed

2.5cm piece of ginger, grated

2 tablespoons of light soy sauce

Salt, pepper and chilli to taste

(optional) 2-3 coriander stems, with just the leave picked

INGREDIENTS FOR VEGETARIAN FILLING

100g (shiitake) mushrooms, finely chopped

40g kale, shredded and tough stalk removed

2 carrots, finely chopped

2.5cm piece of ginger, grated

2 tablespoons of light soy sauce

Salt, pepper and chilli to taste

(optional) 2-3 coriander stems, with just the leave picked

INSTRUCTIONS

Place all the ingredients into a food processor and pulse until the mixture is finely chopped, but still has texture - if you do not have a food processor then ensure that all of the ingredients are as finely chopped as possible (and you can substitute chicken breast with minced chicken)

Combine all ingredients thoroughly using your hands

Get out your (home-made or store-bought) gyoza skins

Using a teaspoon place a it into the centre of each piece of dough

Fold one side to cover the encase of filling and bring the edges of the dough together

Pinch the ends to seal the gyoza

Optional: Use expert folds and creases to create designs with your gyoza!

Heat 2 tablespoons of oil in a large, non-stick frying pan

Once hot, put as many gyozas as possible that fit (do not put gyozas on top of each other)

Cook for 3-4 minutes on medium to high heat until the underside of the gyoza is golden brown

Once the underside is golden-browned, add 60 ml of water to the pan and cover with a lid

Steam the gyozas for 3 minutes

Remove the lid and cook off the excess water

Continue steps 8-13 until all gyozas are cooked

Enjoy!

I would recommend serving with rice and soya sauce/crispy chilli sauce!

Adapted from: My grandmothers recipe :)

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OPA SAUERTEIGBROT

This is my Opa’s sourdough bread recipe. The recipe is in German!

VORTEIG

250g Vollkorn Weizen

150g Vollkorn Roggen oder 150g Dinkel-Vollkornmehl

1/2 Glas Sauerteig (Schraubglas)

ca. 400 ccm Wasser (30oC)

BROTTEIG

600g Roggen (changed to 300g Dinkel-Vollkornmehl & 100g Roggen-Vollkornmehl & 200g Dinkel Mehl Type 630)

300g Weizen Vollkornmehl

120g Kurbiskerne

ca. 3 teel. Salz

ca. 3 teel. Brot-Gewürtz

600 ccm heißes Wasser (60oC) -- Opa nimmt 550 ccm

*Sauerteig hält sich nur 14 tage im Kühlschrank* *When too much water, put more flour*

ZUBEREITUNG

Am abend vor dem Backtag, Vorteig bereiten.

Den Sauerteig in das Mehldemisch Vorteig rüren, das warme Wasser zugießen und alles gut vermischen.

Zugedeckt über Nacht an warmen Ort stehen lassen. 

Schüssel mit Deckel oder Folie abdenken, Tuch reicht nicht aus.

Der Teig muß am nächsten Tag gut durchsäuert sein (Bläschenbildung)

Vom Vorteig etwa 1/2 Marmeladenglas Teig für das nächste Brotbacken abnehmen

Der Sauerteig hält sich im Kühlschrank etwa 14 Tage. Nicht Vergessen!

Zum Vorteig das Mehldemish, Gewürze und Körner geben und mit heißem Wasser gut verarbeiten. Der Teig soll fest aber noch klebrig sein.

Gut zugedeckt soll der Teig ca. 1 Std. in der Wärme gehen.

Teig kurz mit Mehl formen und in eine gefettete Form . (denaer Glasform) geben.

Zugedeckt wieder ca. 1 Std. gehen lassen (nicht länger).

Backen: ca. 1 1/4 Std. bei 220oC zugedeckt backen

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SUPER QUICK TOMATO BASIL CREAM PASTA

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

INGREDIENTS

1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)

1/2 cup raw cashews

1 tbsp tomato paste

1/4 cup water

2 tbsp olive oil

2-4 cloves garlic, minced (optional)

300g choice of pasta

3/4 tsp salt

2-3 tbsp wine or water (optional)

1-2 tsp coarse black pepper

1 handful fresh basil leaves, chopped

INSTRUCTIONS

Put a large pot of salted water on to boil.

Roughly chop the tomato, then add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.

Add olive oil to a large sauté pan over medium-high heat. Add garlic and sauté until golden, being careful not to burn.

Once the water in the pot is boiling, add pasta.

Pour sauce from the blender into the sauté pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.

If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking.

Once pasta is cooked, drain. Add pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat.

Serve immediately, garnishing with more pepper and basil.

NOTES

Serves 2

Sauce can be prepared while the pasta is cooking

Adapted from Veganyumyum

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TOMATO & CHEESE TART

PREP TIME: 20 minutes

BAKE TIME: 30-40 minutes

TOTAL TIME: 1 hour

INGREDIENTS

1 pack readymade puff pastry, thawed

1 pack baby tomatoes, halved

2 handfuls grated cheddar

Fresh thyme herb

Salt and pepper to taste

Olive oil

Melted butter (for brushing)

INSTRUCTIONS

Preheat oven to 190 oC

Line a baking tray with parchment paper. Place puff pastry on the baking sheet and lightly score a narrow border around the edge with a knife.

Use a fork to prick all over the pastry. This will prevent it from puffing up too much when baking.

Sprinkle cheese evenly over the base and top with tomatoes. Make sure the tomatoes don’t touch.

Sprinkle with thyme and olive oil and add salt and pepper to taste. Brush melted butter on the edges for a golden finish.

Bake for 30 to 40 minutes or until the pastry is crispy and a golden brown colour. Optional: accompany with a fresh salad!

NOTES

Serves 1

Adapted from Gourmet

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ROSÉ SORBET WITH WATERMELON AND NECTARINE

PREP TIME & COOK TIME: 30 minutes

FREEZING TIME: 3 hours

TOTAL TIME: 3 hours 30 minutes

INGREDIENTS

150 g sugar

60 ml water

1-2 tsp lemon juice

350 g watermelon flesh, deseeded

1 large nectarine, peeled

200 ml rosé

1 egg white

40 g icing sugar

INSTRUCTIONS

Put the sugar, water, and lemon juice in a pan and slowly bring to boil, stirring the sugar until it dissolves

Blend the watermelon, nectarine and a little rosé to a fine purée. Add to the sugar syrup with the remaining rosé, stir well and leave to cool

Whisk the egg white until stiff, adding the icing sugar

Fold into the fruit mixture and freeze for at least 3 hours, stirring thoroughly every 30 minutes

NOTES

Serves 4 people

Adapted from Gourmet

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CORN FRITTERS

PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

INGREDIENTS

300 g whole corn kernels (or 1 can drained and rinsed)

3 eggs

Salt, pepper, and parsley to taste

1/2 cup flour

1 tsp baking powder

1/4 grated cheddar cheese

25 g butter

2 tbsp oil

INSTRUCTIONS

Put eggs, salt, pepper, and parsley in a bowl. Beat together.

Add flour and baking powder, whisk until smooth

Mix the corn and cheese in until everything is well combined

Put butter and oil in a frying pan over medium heat until the butter bubbles

Drop spoonfuls of the batter into the pan and fry until lightly golden on each side

Set aside on kitchen paper to soak up any excess oil

NOTES

Serves 4 people

Adapted from Gourmet

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PUMPKIN SOUP

PREP TIME: 20 minutes

COOK TIME: 30 minutes

TOTAL TIME: 50 minutes

INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

Option: 2 medium red chillies, deseeded and chopped

2 tsp coriander seeds, crushed

2 tbsp sliced lemongrass

750 g pumpkin, peeled and chopped

1.5 L vegetable stock

Basil leaves and thyme

INSTRUCTIONS

Heat the oil in a large pot and sauté the onion over a low heat for around 10 minutes until translucent. Add chopped chillies, crushed coriander seeds and lemongrass to the pan and cook for 1-2 minutes

Add pumpkin and cook for 5 minutes. Add stock and season.

Boil for 15 minutes or until pumpkin is tender.

Blend until smooth with a blender

NOTES

Serves 8 people

Adapted from Gourmet

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LOBSTER MAC N’ CHEESE

COOK TIME: around 1 hour

INGREDIENTS

400 g macaroni (or your choice of pasta)

3 tbsp butter

2 tbsp flour

200 ml cream

100 ml dry white wine

150 ml lobster stock

150 g mixed, grated cheese (Cheddar, Emmental & Parmesan)

Nutmeg, freshly grated

250 g lobster meat, shelled and ready to cook, chopped

2 tbsp Panko breadcrumbs (optional for crunchy texture)

INSTRUCTIONS

Heat the oven to 200oC (180oC in an oven with a fan)

Cook the pasta in salt water until al dente, then drain

Foam 2 tbsp of butter in a hot, oven-proof pan, stir in the flour and then gradually add the cream, stir the entire time. Continue to stir and add the wine and stock until thick and creamy. If necessary, add extra stock as needed

Gradually stir in the cheese. Season to taste with salt, pepper, and nutmeg

Mix the pasta and lobster meat into the sauce

Fry the breadcrumbs in 1 tbsp of butter until golden and scatter over the pasta

Bake for 20 minutes until golden brown

NOTES

Serves 4 people

Adapted from Gourmet

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2-WAY CAULIFLOWER WAFFLES

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

FOR THE WAFFLES

3 c. cauliflower, grated

3 c. shredded mozzarella

1/2 c. finely shredded Parmesan

3 large eggs

1/4 c. cornstarch

1 tsp. paprika

Kosher salt

Freshly ground black pepper

FOR AVOCADO TOAST STYLE

1/2 avocado, mashed

Squeeze of lemon

Drizzle of extra-virgin olive oil

Flaky salt

Chili flakes

FOR BLT STYLE

3 slices bacon

2 large slices tomato

1 piece lettuce

2 tsp. mayo

Kosher salt

Freshly ground black pepper

INSTRUCTIONS

Preheat your waffle press.

In a large bowl, mix together cauliflower, cheeses, eggs, cornstarch and paprika until combined. Season with salt and pepper.

Pour 1 cup batter into a preheated waffle press, and cook for 6 minutes.

Serve alone or with the toppings of your choice.

NOTES

1  waffle serves 1 person

Adapted from Lena Abraham @ Delish

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GRILLED BRUSCHETTA CHICKEN

PREP TIME: 20 minutes

COOK TIME: 30 minutes

TOTAL TIME: 50 minutes

INGREDIENTS

4 tbsp. extra-virgin olive oil

1 squeezed lemon

Kosher salt

Freshly ground black pepper

1 tsp. Italian seasoning

4 boneless skinless chicken breasts, pounded to even thickness

3 tomatoes, diced

4 slices provolone

INSTRUCTIONS

In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning and whisk to combine. 

Transfer to a large resealable bag along with chicken; seal and chill, 30 minutes.

Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes per side.

Meanwhile, combine tomatoes and remaining lemon juice and season with salt and pepper. 

While chicken is still on the grill, top each breast with 1 slice provolone and cover grill until cheese is melted, 2 to 3 minutes. 

Top chicken with tomato mixture and serve.

NOTES

Serves 4 people

Optional: Eat with quinoa or rice

Adapted from Tiffany Azure @ Delish

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CHEESEBURGER FRIES

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

INGREDIENTS

1 lb. ground beef

1 lb. frozen french fries

1½ c. shredded cheddar cheese

2 tbsp. sliced green onions

INSTRUCTIONS

Heat a large nonstick sauté pan over medium high heat. Add ground beef. Break up any chunks and sauté until browned.

Preheat the oven to 232 degrees celsius. Transfer frozen fries to a rimmed baking sheet. Cook for according to package direction or until the fries are cooked and golden. 

Add cooked ground beef and top with cheddar cheese.

Bake until cheese had melted, about 2 minutes.

Remove from oven. Top with green onions just before serving.

NOTES

Serves 4 people

Adapted from J. Annie Wang @ fritesandfries

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CAULIFLOWER BURGER BUNS

PREP TIME: 25 minutes

COOK TIME: 20 minutes

TOTAL TIME: 45 minutes

FOR THE CAULIFLOWER BUNS

1 large head cauliflower, cut into florets

2 large eggs

1/2 c. freshly grated Parmesan

1 tbsp. cornstarch

kosher salt

Freshly ground black pepper

1 tbsp. sesame seeds

FOR THE BURGERS

1 lb. ground beef

Kosher salt

Freshly ground black pepper

Vegetable oil

4 slices cheddar

4 tomato slices

Lettuce, for serving

INSTRUCTIONS

Preheat oven to 218º and line two baking sheets with parchment paper. 

On a grater or in a food processor, grate cauliflower and transfer to a large bowl. Microwave on high, 8 minutes.

Drain thoroughly with paper towels until mixture is dry

Add eggs, parmesan and cornstarch and season with salt and pepper. Mix until combined.

Form cauliflower into eight 4 inch circles on prepared baking sheets. Sprinkle with sesame seeds and bake until golden, 22 to 25 minutes.

Meanwhile, make burgers: Shape ground beef into four large patties. Season both sides of each patty with salt and pepper.

In a large skillet, heat a very thin layer of vegetable oil. When the oil is hot, add the patties. 

Cook until cooked to your liking, about 4 minutes per side for medium.

During the last minute of cooking, top each patty with a slice of cheese and cover the skillet with a tight-fitting lid to melt cheese.

Serve burgers on cauliflower buns with tomato and lettuce.

NOTES

Serves 4 people

Optional: Ketchup or Mayo on the side

Adapted from Lauren Miyashiro @ Delish

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GARLIC CILANTRO SHRIMP

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

INGREDIENTS

4 tbsp. extra-virgin olive oil, divided

3 cloves garlic, minced

2 tsp. lime juice

1/2 tsp. chili powder

1/4 tsp. kosher salt

1/3 c. chopped cilantro, plus more for serving

1 lb. medium shrimp, peeled and deveined

1/3 c. finely diced onion

INSTRUCTIONS

In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp

Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.

In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes

Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.

Serve immediately with extra cilantro (optional)

NOTES

Serves 2-4 people

Optional: Eat with quinoa or rice

Optional: Add in broccoli or beans

Adapted from Sally McKenny @ Delish

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CAPRESE MAC N’ CHEESE

PREP TIME: 20 minutes

COOK TIME: 40 minutes

TOTAL TIME: 60 minutes

INGREDIENTS

Kosher salt

1 lb. macaroni

1/2 c. (1 stick) unsalted butter

2 cloves garlic, minced

1/2 tsp. Italian seasoning

Pinch of crushed red pepper flakes

Freshly ground black pepper

4 c. shredded mozzarella

1 c. freshly grated Parmesan

4 tomatoes, sliced

2 tbsp. fresh basil, sliced

1/4 c. Italian bread crumbs

Balsamic glaze, for drizzling

INSTRUCTIONS

Preheat oven to 375°. Butter a 9”-x-13” baking dish

In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside

In a large saucepan over medium heat, melt 1 stick butter. Stir in garlic then sprinkle over flour and cook until slightly golden, 2 to 3 minutes.

Pour in milk and whisk until combined. Season with Italian seasoning, red pepper flakes, salt, and pepper. Let simmer until starting to thicken, about 5 minutes.

Remove pan from heat and whisk in mozzarella then 1 cup Parmesan. 

Continue whisking until smooth. Stir in cooked pasta and transfer to prepared baking dish.

Sprinkle Italian bread crumbs on top then cover the top with tomato slices. Season the tomatoes with salt and pepper.

Bake until bubbly and golden, 25 to 30 minutes. 

Garnish with basil and drizzle with balsamic glaze. Let sit 10 minutes before serving.

NOTES

Serves 6 people

Adapted from Lindsay Funston @ Delish

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CLASSIC FALAFEL

PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes

FOR THE FALAFELS

1 15-oz. can chickpeas, drained

4 cloves garlic, roughly chopped

1 shallot, roughly chopped

2 tbsp. roughly chopped parsley

1 tsp. ground cumin

1 tsp. ground coriander

1 to 2 tbsp. all-purpose flour

kosher salt

Freshly ground black pepper

Vegetable oil, for frying

FOR THE SAUCE

1/2 c. tahini (RECIPE)

1/2 tsp. garlic powder

2 tbsp. warm water (plus more as needed)

Kosher salt

FOR SERVING (optional)

Pita bread

Chopped lettuce

Halved cherry tomatoes

Thinly sliced cucumbers

INSTRUCTIONS

In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.

Form mixture into falafel balls.

In a shallow pot, “heat 1 (low heat)” vegetable oil.

Fry falafels until golden, then transfer to a paper towel-lined plate.

Make sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt.

Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with sauce (optional)

NOTES

Serves 4 people

Optional: extra condiments that go along with the dish

Adapted from Lindsay Funston @ Delish

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MUSSELS W/ TOMATO & GARLIC

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

2 tbsp. butter

1 onion, chopped

3 cloves garlic, minced

1 15-oz. can diced tomatoes

1/2 c. dry white wine

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

2 lb. mussels, scrubbed and de-bearded

Grilled bread, for serving

INSTRUCTIONS

In a pot over medium-low heat, melt butter

Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more

Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper

Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

Garnish with more parsley and serve with grilled bread.

NOTES

Serves 4 people

Optional: Seared asparagus on the side (or broccoli)

Adapted from Lindsay Funston @ Delish

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LEMON SHRIMP IN GARLIC RICE

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

1 c. jasmine rice

1 clove garlic, grated

1 c. low-sodium chicken stock

2 lemons, cut into wheels

1 lb. shrimp, peeled and deveined

Kosher salt

Freshly ground black pepper

2 tbsp. salted butter

1/4 c. Freshly Chopped Parsley

INSTRUCTIONS

Prepare rice according to package instructions

Add garlic to water before steaming. Fluff with a fork and set aside.

Meanwhile, in a large skillet over medium heat add chicken stock and lemons; bring to a low simmer 

Season shrimp with salt and pepper and add to skillet. Turn shrimp to cook evenly until pink, about 2 minutes. Turn off heat and add butter; slowly stir to create a creamy sauce

Toss in parsley and serve immediately with garlic rice

NOTES

Serves 4 people

Adapted from Judy Kim @ Delish