Honkman

Goan Potato Chops based on a recipe from Season by Nik Sharma - mashed russet potato chops/patties are filled with a mixture of ground lamb, red onions, garlic, ginger, apple cider vinegar, sambal oelek and cilantro. After an egg wash and coating with bread crumbs, they get pan-fried. Served with some simple stir-fried bok choy (which also included some leftover patty filling)

Pasta with Parsnip and Sausage - parsnip, onions, garlic and crumbled Italian sausages get sautéed before mixed with spaghetti, parsley, plenty of parmesan and pasta water to make a creamy sauce. Finished with more parmesan

Cod, Bacon and Beans Stew - red onion, garlic, bacon, cannellini beans, zucchini, thyme are braised in vegetable broth before cod is added for the last few minutes (was originally planned with monkfish but that seems impossible to get in the moment). Finished with some parsley

Spicy Dry-Fried Beef and Celery - strip steak and celery stir-fried in a mix of toban djan, ginger, soy sauce, sichuan peppercorns and chinkiang vinegar. Served over jasmine rice

Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger

White Bean Stew with Eggplants - from our favorite German cooking magazine. Using Rancho Gordo Royal Corona beans, you cook them with rosemary and bay leaves. In another pot you cook rutabaga, onions, juniper berries, tomato paste and garlic in white wine, vegetable broth and bean broth before adding eggplants (which were sautéed until slightly caramelized and mixed with crushed fennel, cardamom and coriander seeds), cooked beans, celery and pearl couscous. Finished with diced dried tomatoes and parsley and served with buffalo mozzarella

Garbanzo-Leek Stew with Parmesan - leeks, garbanzo beans, onions, garlic, grated parmesan, thyme and allspice are braised in a mix of vegetable broth and heavy cream. Slightly pureed and finished with diced semi-dried cherry tomatoes and tomato oil

Palak Gosht from 660 Curries - you prepare the “base” by pureeing caramelized onions, garlic, ginger, tomato paste, bin bhuna hua garam masala (untoasted mix of coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, bay leaves and cayenne pepper) and turmeric. This mix with some water is used to braise diced leg of lamb (marinated first a few hours with yoghurt) and spinach. Served over basmati rice

Tikka Masala Cauliflower based on a Milk Street recipe - Cauliflower gets roasted in the oven with ghee, garam masala and cumin. In parallel, you make the sauce by sautéing onions, garlic, ginger, garam masala, cumin and red pepper flakes before adding pureed tomatoes and cashews and cook it until it starts to thicken. Add the roasted cauliflower, peas, lemon juice and cilantro. Served over basmati rice

Kimchi Pasta Carbonara from Anything’s Pastable - carbonara purists won’t like it but this variation was really good with the additional spiciness from the kimchi. Panchetta gets sauteed until slightly crispy. In the pancetta fat you cook the kimchi until slightly caramelized before adding the cooked spaghetti and pancetta and heat it up so that you can mix it with the parmesan-egg mixture.

Lentil Soup with green lentils, red bell pepper, carrots, baby spinach, onions, garlic, tomatoes, smoked paprika, cumin, sherry and chicken broth. Finished with some parmesan

Quick vegan dinner with broccoli, butternut squash, cherry tomatoes, miso tofu, shallots, garlic, rosemary and olives

Sweet Potato Oxtail Stew - oxtail, green peppers, onions, garlic, orange zest, tomato paste, cinnamon stick, thyme and bay leaves are braised in a mix of veal stock, reduced red wine and orange juice. After two hours you add diced sweet potatoes for another hour and finish with some parsley. Served with a salad made with shredded jicama and carrots and a dressing with canola oil, lime juice, roasted cumin, garlic, jalapeno and cilantro.

“Pasta” with Shrimps - Zucchini and carrot “pasta” with shrimps in a sauce made from ouzo, onions, garlic, fresno chili, sour cream, vegetable broth, parsley, chives and dill

Szegedin Kasseler - kasseler (German-style cured and smoked pork loin from our favorite local German butcher) was braised in the oven with sauerkraut, red bell peppers, onions, tomato paste, sugar and vegetable broth