A quiche (french-style pie) with salmon and leek.

• Prep time: 20 minutes.
• Cook time: 20 minutes.
• Servings: 6.

Ingredients

• 2 leeks.
• 1 tomato (optional).
• 1 pie dough [pie-dough].
• mustard.
• sour cream.
• ~100g smoked salmon slices.
• 2 eggs.
• 30g butter.

Directions

1. Chop leeks into small chunks.
2. Melt butter in a pan and sauté leeks on medium heat.
3. Spread pie dough on a pie baking dish.
4. Spread mustard on the dough.
5. Spread the leeks on the dough.
6. Cover with a few slices of salmon.
7. Lay thinly cut slices of tomatoes on top of salmon (optional).
8. In a bowl, mix 2 eggs, a table spoon of sour cream and mix until homogeneous, add salt and pepper.
9. Spread the preparation on top of the salmon.
10. Bake 20 minutes at 240C.

Contribution

• Sylvain Gauthier.

;tags: french pie quiche

French style gratin with cauliflower and béchamel sauce

• Prep time: 30 minutes.
• Cook time: 20 minutes.
• Servings: 6.

Ingredients

• 50g + 20g butter.
• 50g flour.
• 75cl milk.
• 1kg cauliflower.
• chives.
• ham (optional).
• 70g shredded cheese.

Directions

1. Chop cauliflower in small pieces.
2. Cook 15 minutes in boiling water. Keep warm.
3. Melt 50g butter in sauce pan.
4. Pour flour and mix until homogeneous (a “roux”).
5. Pour milk, add salt and pepper and cook while slowly stirring until the sauce thickens.
6. Let the sauce simmer on low heat for another 10 minutes.
7. Turn off heat, add cauliflower, half the cheese, chives and optional diced ham, stir well.
8. Pour the preparation into an baking dish.
9. Spread remaining cheese and butter on top.
10. Bake for 20 minutes at 240C.

Contribution

• Sylvain Gauthier.

;tags: french gratin

A lemon pie with a meringue topping.

• Prep time: 40 minutes.
• Cook time: 15 minutes.
• Servings: 6.

Ingredients

Dough

• 1 pie dough [pie-dough].

Meringue

• 100g icing sugar.
• 2 egg whites.

Lemon cream

• 4 average lemons.
• 150g white sugar.
• 1tbsp corn starch.
• 3 eggs.

Directions

1. Pre-heat oven at 180C, separate egg whites.
2. Make the pie dough (add the 2 egg yolks).
3. Spread it into a pie mould, bake it empty for 20-25 minutes.
4. Wash the lemons, peel two of them and keep the peel.
5. Put the peel in a sauce pan with all the lemon juice, the sugar and corn starch.
6. Stir and warm up on low heat.
7. Mix eggs in a separate container. Add it to the pan and stir the mix.
8. Increase heat and stir with a whip. Be careful not to burn the mixture.
9. Remove from the stove and spread on the baked pie dough. Let it cool down.
10. Beat the egg whites with a pinch of salt. As they get firm, add the sugar. Beat until it’s firm.
11. Spread the whites on the pie.
12. Bake at 120-150C until the meringue becomes golden (about 10 minutes).

Contribution

• Sylvain Gauthier.

;tags: french dessert pie

A classic pie dough for sweet pies or french quiches

• Prep time: 10 minutes.
• Cook time: 0 minutes.
• Servings: 6.

Ingredients

• 250g flour.
• 125g butter.
• pinch of salt.
• 0-70g sugar (to taste and depending on purpose).
• 5cl water.

Directions

1. Pour the flour and salt in a salad bowl.
2. Cut the butter into small 1cm cubes.
3. Add the butter to the mix, mix thoroughly with fingers.
4. The result should look like a golden sand with clumps that hold together when pressed.
5. Slowly add the water to the mix while stirring.
6. Form a ball, press a few times to make it homogeneous.

Contribution

• Sylvain Gauthier.

;tags: dough basic

A classic delicious apple crumble

• Prep time: 20 minutes.
• Cook time: 40 minutes.
• Servings: 6.

Ingredients

Apple filling

• 1kg Granny Smith apples.
• 1 tbsp white flour.
• 110g white sugar.
• 2 tbsp lemon juice.
• ½ tsp ground cinnamon.

Topping

• 90g rolled oats / oat meal.
• 150g white flour.
• 175g brown sugar.
• ½ tsp baking powder.
• 1 tsp cinnamon powder.
• 125g unsalted butter, melted.
• pinch of salt.

Directions

1. Preheat oven to 180C.
2. Peel apples, then cut into 1.5cm cubes.
3. Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre baking dish.
4. Place topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over apples, crumbling with fingers if required to get that crumbly topping..
5. Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let’s the apple filling come together)..
6. Serve warm with vanilla ice cream..

Contribution

• Sylvain Gauthier.

;tags: dessert cake

A cabbage-based salad. This recipe makes more dressing than needed for the slaw, so you can save it or use it as a vegetable dip.

• Prep time: 25 minutes.
• Fridge time: 1 hour.
• Servings: 8 - 10.

Ingredients

• ¾ cup mayonnaise.
• ½ cup buttermilk.
• 3 tbsp lemon juice.
• 3 tbsp apple cider vinegar.
• 4 tbsp distilled vinegar.
• 1/3 cup canola oil.
• ¼ cup granulated sugar.
• 1 ½ tsp kosher salt.
• 1 tsp ground black pepper.
• 1 tsp celery seeds.
• ½ tsp onion powder .
• ¼ tsp granulated garlic.
• ¼ tsp mustard powder.
• One large head of green cabbage.
• One large carrot.

Directions

1. Finely shred, rinse, and drain the carrot.
2. Finely shred the cabbage (use a food processor if possible).
3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar.
4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well.
5. Combine the shredded cabbage and carrot in a separate bowl.
6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing to taste.
7. Refrigerate for at least an hour before serving.

Contribution

• Declan Cash - website.

;tags: side cabbage american salad

Lebanese-Style Lentil Soup with Swiss Chard and Lemon.

• Prep time: 10 minutes.
• Cook time: 30 minutes.
• Servings: 8.

Ingredients

• 3 cups red lentils.
• 12 cups water.
• 1 large red onion, diced.
• 2 small Yukon gold potatoes, diced.
• 1 medium zucchini, diced.
• 4 cups Swiss chard, chopped.
• 1 bunch of cilantro, chopped.
• ¼ cup of lemon juice, more to taste.
• 1 teaspoon cumin.

Directions

1. In a large pot, add lentils and water and place on medium heat to boil.
2. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
3. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
4. Add salt and pepper to taste.
5. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
6. Add the chopped cilantro. Stir and cook for about 5 minutes.
7. Add lemon juice and cumin before serving.

Contribution

• Skipper Davies github.

;tags: soup mediterranean lebanese

Hybrid beef/pork meatballs, perfect for spaghetti and meatballs or a meatball sub.

• Cook time: 25 minutes.
• Servings: 4.

Ingredients

• 1 pound ground beef (preferably 90/10 or 93/7).
• 1 pound ground pork.
• ½ cup Italian breadcrumbs.
• 1/3 cup milk (I use 2% but doesn’t matter too much).
• ¼ cup yellow onion diced (about ½ small yellow onion).
• 1 egg.
• ½ cup shredded parmesan.
• ¼-½ cup chopped parsley.
• 2 tbsp red pepper flakes.
• 2 tbsp dried oregano.
• 1 tbsp rosemary.
• 1 tbsp basil.
• 1 tbsp garlic powder.
• Salt and pepper to taste.

Directions

1. Preheat oven to 400F.
2. In a bowl, combine all ingredients.
3. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack.
4. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat.
5. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat.
6. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned.
7. Transfer to the oven, and cook until the inside registers 140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch).
8. Serve with pasta or on a meatball sub.

Notes

• With large meatballs (larger than a golf ball): shoot for 16-20 for 2 lbs of meat.
• With smaller meatballs, opt for as many as 48.
• It is OK and expected for the meatballs to lose some of their spherical shape when frying.
• You can skip 6. and go straight the oven if you want to cut corners.

Contribution

• John Hubberts github.

;tags: basic italian beef pork

This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish or an entree.

• Prep time: 20 minutes.
• Cook time: 20 minutes.
• Servings: 2.

Ingredients

• ½ smoked duck breast (skin on) chopped.
• 1 large onion sliced.
• 1 small parsnip julienned.
• 1 large bunch collard greens chopped into ribbons.
• ½ green cabbage cut into ribbons (optional).
• 1–2 tablespoons olive oil and/or butter.
• 1 teaspoon ground coriander.
• ½ teaspoon cinnamon.
• ½ teaspoon garam masala.

Directions

1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.

Notes

• As a side dish, then this serves 4.
• The smoked duck adds a bit of saltiness, so it’s better to season to taste after cooking.
• Serve with good quality, crusty bread.

Contribution

• Jayson.

;tags: vegetables sides duck

This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.

Ingredients

• 1 qt (32 oz, 946mL) low-sodium broth or stock.
• 1 ¼ oz (7g) packet unflavored, unsweetened gelatin.
• 1 teaspoon (5mL) tomato paste.
• 1 teaspoon (5mL) low-sodium soy sauce.
• ½ teaspoon onion powder (optional).

Directions

1. Put the tomato paste in a large pot, then turn the heat on medium.
2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown.
3. Deglaze with the broth.
4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume.
5. Freeze in ice cub trays.

Notes

• Multiply by six to yield several weeks worth of demi-glace ice cubes.

Contribution

Dan.

;tags: sauce basic french

A swiss classic for cold winter dinners. Traditionally cooked in a “Caquelon” pot and served on a candle heated stove, to keep the cheese from going solid again.

• Prep time: 10 minutes.
• Cook time: 30 minutes.
• Servings: 4.

Ingredients

• 1 garlic clove.
• 4 dl (1.5 cups) white wine.
• 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended).
• 1 shot of kirsch (cherry brandy).
• 1 tsp lemon juice.
• 1-2 tbsp starch flour.
• 1 loaf (~800g/~1.7 lbs) of white bread.
• A pinch of nutmeg.

Directions

1. Rub the Pot with garlic clove.
2. Cut bread into small squares.
3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
4. Season with a bit of pepper and nutmeg.
5. Serve right away.
6. Stick bread squares on fondue fork one by one and stir them in the fondue.

Contribution

• sekthor - github.

;tags: swiss cheese

A fruity and nutty oatmeal recipe.

• Prep time: 5 minutes.
• Cook time: 10 minutes.
• Serving: 1.

Ingredients

• ½ cup Large Flake Oats, uncooked.
• Almonds.
• Pecans.
• 1 Tbsp Roasted Flax Seed.
• 1 Tbsp Hemp Hearts.
• Cranberries (to taste).
• ½ Banana (mashed).
• 1 cup Milk (3.25% if possible).
• Cinnamon (to taste).
• 1 Egg.

Directions

1. Chop or mash nuts and fruit.
2. Combine nuts, fruit, and other dry ingredients in a saucepan.
3. Add milk and cook mixture over medium heat until oats are desired tenderness (5-10 minutes).
4. Add egg and cook for a few more minutes.
5. Serve.

Contribution

• Joel Farthing - GitHub.

;tags: breakfast quick

A quick and easy filling for lasagna based on ricotta.

• Prep time: 10 minutes.
• Cook time: 0 minutes.
• Servings: 5-6.

Ingredients

• Ricotta cheese.
• One large egg.
• Parmesan cheese.
• Oregano (optional).

Directions

1. Mix the ricotta cheese together with a handful of finely grated parmesan.
2. Add the oregano and the egg and mix.
3. Add salt and pepper to taste.

Contribution

• Josiah – website.

;tags: basic italian cheese

Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. This recipe is a quick and simple version for a delicious breakfast.

• Prep time: 10 minutes.
• Cook time: 10 minutes.
• Servings: 2.

Ingredients

• 5 small tomatoes.
• 5 eggs.
• 1 peeled white onion.
• Some chives.
• Cumin.
• Powdered sweet pepper.

Directions

1. Scald the tomatoes so they are easier to peel.
2. Peel the tomatoes and cut into cubes.
3. Chop the onion and glaze it on the frying pan with oil.
4. Add tomatoes.
5. Season.
6. Stir and wait for it to get denser.
7. Knock the eggs in.
8. Season the eggs.
9. Cover the pan with a lid.
10. Cook until eggs are laid.
11. Add chives.

Contribution

• Jakub Korsak -website.

;tags: breakfast quick

Spicy and cheesy tomato-based spaghetti sauce.

• Prep time: 5 minutes.
• Cook time: 25 minutes.
• Servings: 4.

Ingredients

• Pecorino romano cheese preferably or Parmesan 1.5oz (40g).
• Fresh chili pepper (to taste).
• Extra virgin olive oil ¼ cup (40g).
• Guanciale preferably or Bacon 3.5oz (100g).
• White wine ¼ cup (60g).
• Tomato passata 10oz (300g).
• Spaghetti or similar long pasta 12oz (350g).
• Extra pecorino romano or parmesan (optional).

Directions

1. Grate the pecorino and keep it aside.
2. Mince the chili pepper(s) and keep it/them aside.
3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
5. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. Meanwhile, start to boil plenty of water for the pasta.
6. Once the water starts boiling add salt and the pasta. Cook until it’s al dente.
7. Once finished add the sauce and the pecorino/parmesan to the pasta, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.

Contribution

• Jebusthebus

;tags: italian pasta

Rice-based soup.

• Prep time: 15 minutes.
• Cook time: 35 minutes.
• Servings: 4.

Ingredients

• Yogurt.
• 1/3 cup rice.
• 2 tablespoon flour.
• 1 egg yolk.
• Butter.

Directions

1. Wash the rice.
2. Put water in the pot and wait for water to boil.
3. Add some salt and rice.
4. Wait for 15 minutes.
5. Mix yogurt, egg and flour and salt in a different bowl.
6. Add water from the soup and mix by warming.
7. When the rice is soft, add the yogurt mixture to the soup and mix quickly.
8. Cut down the heat, wait for 15 minutes.
9. For the sauce, simply melt the butter in a separate small pan and stir in the dried mint.
10. Add sauteed dried mint to the soup and stir well.
11. Serve warm.

Contribution

• digi - sourcehut.

;tags: turkish rice soup

Quick and easy way to pan fry chicken breasts with bread crumbs.

• Prep time: 10 minutes.
• Cook time: 10 minutes.
• Servings: 2.

Ingredients

• Chicken breasts (2).
• Eggs (3).
• Bread crumbs.
• Parsley.

Directions

1. Mince the chicken breasts.
2. Beat eggs with salt, parsley and pepper.
3. For each breast piece, dip in eggs then bread crumbs, repeat once.
4. Pan fry with oil.

Contribution

• Sylvain Gauthier.

;tags: chicken quick

A relatively simple recipe for bolognese that doesn’t require too much time or too many different ingredients.

• Prep time: 20 minutes.
• Cook time: 1 hours.
• Servings: 4.

Ingredients

• Beef stock (50cl).
• Red wine (37.5ml).
• Spaghetti (500g).
• Onion (1).
• Garlic cloves (2).
• Carrot (1).
• Celery branch (1).
• Fresh tomatoes (850g).
• Beef mince (500g).
• Parsley.
• Sugar (1tsp).
• Olive oil (2 tbsp).

Directions

1. Chop garlic, onion, dice carrot and celery.
2. Heat up oil in a big enough pan, sauté garlic, onion, carrot and celery for 5 minutes in low heat.
3. Increase heat and add beef. Brown and stir so that meat doesn’t stay in big chunks.
4. Add stock, red wine, diced tomatoes, sugar and chopped parsley. Boil.
5. Decrease heat and cook for 1 hour to 1 hour and a half so that wine fully evaporate.
6. Cook spaghettis and put them in a plate.
7. Add the bolognese sauce. Serve.

Contribution

• Sylvain Gauthier – website.

;tags: italian pasta beef

A delicious chocolate cake that melts in your mouth. Very easy to make.

• Prep time: 10 minutes.
• Cook time: 30 minutes.
• Servings: 6.

Ingredients

• Flour 100g.
• Baking Chocolate 200g.
• Butter 100g + 1tsp.
• Eggs 3.
• Sugar 50g to 100g according to taste.

Directions

1. Pre-heat the oven at 180C. In a pan, melt chocolate and butter chopped in small pieces.
2. In a salad bowl, add sugar, eggs and flour. Mix.
3. Incorporate the chocolate/butter mix. Mix thoroughly.
4. Spread a teaspoon of butter in a cake mold and cover with a teaspoon of flour to avoid the cake sticking in the mold.
5. Pour the cake mix into the mold.
6. Bake for about 20 minutes.
7. Take it out of the oven even if it doesn’t look fully cooked. Let if cool down a little and remove from the mold.

Notes

• Serve lukewarm with some vanilla ice cream.

Contribution

• Sylvain Gauthier – website.

;tags: french dessert sweet

Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time.

Ingredients

• 1 pound (500g) spaghetti (or similarly shaped pasta).
• ½ cup (110g) extra virgin olive oil .
• 5-6 cloves of garlic.
• ¼ tsp red pepper flakes.
• A bunch of fresh parsley.

Directions

1. Heat a large skillet on medium-high heat and put a large pot of water to a boil.
2. Finely slice or mince the garlic and finely chop the parsley.
3. Add the oil and garlic to the skillet and gently cook it until it’s lightly golden brown.
4. Once the water is boiling add a few generous pinches of salt and drop in the pasta until it is al dente (firm to the bite).
5. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
6. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
7. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
8. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.

Contribution

• Robert – github

;tags: italian pasta