Honkman

Oven roasted cauliflower (in a spice mix of fennel, cumin and coriander seeds, cloves and turmeric) served over greek yoghurt (with lime juice and zest) and with plenty of herbs (parsley, dill, cilantro, mint), roasted almonds, toasted puffed rice and nigella seeds (and two wiener wuerstchen)

Fettuccine with Romano Beans in Nduja-Tomato Sauce - Diced romano beans get precooked. Nduja and garlic sautéed until slightly crumbly. Quartered roma tomatoes are cooked down and mixed with the nduja mixture before adding fettuccine, romano beans, pasta water, basil, lemon juice and zest. Finished with some parmesan.

Beef Stew with diced beef chuck, crumbled salsiccia, mushrooms, carrots, onions, potatoes, bay leaves, bbq sauce, tomato paste, paprika and parsley. Thickened with some flour at the end and served with some sour cream.

Kimchi Fried Rice - ground pork, napa cabbage kimchi, corn, scallion greens and rice are stir fried and finished with a sauce made by pureeing asian pear, scallion whites, ginger, garlic, gochujang and soy sauce. Finished with some toasted sesame seeds and toasted sesame oil. Served with fried egg.

A variation on Fish Chili - onions, garlic and diced potatoes are sautéed before briefly cooked. Red peppers, diced tomatoes, mix of beans and corn are added and warmed up before adding cod. Finished with some basil.

Herb-Crusted Pork Tenderloin with Butternut Squash - pork tenderloin gets quickly seared and then put in the oven to reach 142F. Rest for 5 minutes before coated with fresh chives and tarragon. Diced butternut squash is sautéed before cooked in a sauce made from roasted walnuts, white wine, heavy cream and vegetable broth and finished with lemon zest and juice. Served with a mixed green salad.

Variation on Tom Kha Gai - chicken legs are cooked with lemongrass, ginger, chili and makrut lime leaves in chicken broth. The chicken legs get diced and the broth filtered. Chicken, sugar snap peas, king oyster mushrooms and baby corn are cooked in the chicken broth and coconut milk and finished with fish sauce and cilantro.

Red Kuri Squash Salad with Lamb Meatballs - Red kuri squash, cut in thin slices with the skin on, is baked in the oven with olive oil, mace, coriander and agave syrup. Lamb meatballs made with shallots, garlic, egg, cinnamon, paprika and panko. Vinaigrette is made by pureeing olive oil, white wine vinegar, cranberries and honey (and some diced green peppercorns and additional cranberries added in the end). Everything mixed together with dandelion greens and watercress.

Thai inspired Chicken Curry with Eggplants - First you make the spice paste by pureeing garlic, scallions, lemongrass, serano chili, ginger, makrut lime leaves, thai basil stems, fish sauce, corn starch and brown sugar. Stir fry diced chicken breast and then sliced eggplant before cooking both and the spice paste in coconut milk and chicken broth. Finished with thai basil, lime zest and juice. Served with jasmine rice.

Quick dinner with polenta and eggplant ragu - polenta finished with plenty of parnesan and the ragu was just seared eggplant and diced tomatoes and afterwards cooked in tomato juice and water with oregano, garlic and basil

Not very photogenic (as the piece just disintegrated) but very tasty - frittata with swiss chard, red and yellow peppers, king oyster mushrooms, red peppers onion, parmesan, camembert, thyme, pine nuts eggs and milk.

Interesting variation on pesto with Spaghetti with Pesto Pantesco - the pesto is made with almonds, tomatoes, basil, parsley, capers, anchovy, garlic, red pepper flakes and olive oil.

Korean cooking from “Koreatown” cookbook - Jjajangmyeon - fresh udon noodles with stir-fried diced pork belly, carrots, yukon gold potato, zucchini, red onion, garlic and ginger in a sauce made with chunjang, noodle water and little bit of sugar.

Pressure Cooker Dal Makhani from “Modern Pressure Cooking” by Phipps - Black urad is first briefly pressure soaked before cooked with garlic, ginger, tomato paste, cinnamon stick, black cardamom pods, turmeric, cumin, fenugreek and sirarakhong chili. Finished with some butter, cream and cilantro and served with some caramelized onions.

Masak Lemak - Malaysian-Style Chicken and Coconut Curry - You first make a curry paste out of shallots, lemon grass, fresno chilies, garlic, oil and turmeric before cooking it with chicken thighs, potatoes and green beans in coconut milk and coconut cream. Finished with some quickly pickled shallots in lime juice and cilantro. Served over jasmine rice.

Omelette (made with eggs, milk and sparkling water) with green beans, basil, parsley and scallions. Topped with roasted almonds and served with basil pesto.

Creamy Polenta (finished with butter and parmesan) and a “ragu” of sausages and peppers - fresh sausages get first cooked in a little bit of water, then seared to get some dark fond. Add red wine, garlic, oregano and red pepper flakes with red peppers, onion and flour and cook with chicken broth. Finished with some red wine vinegar and parsley.

Chicken Jalfrezi from one of the books by “The Curry Guy” - chicken breast, red, green and yellow peppers, tomatoes, onion, jalapenos, black mustard seeds and curry leaves are simmered in a pureed sauce made from onion, garlic, ginger, curry powder, paprika, sirarakhong chili, cumin, coriander, tomato passata and chicken broth. Finished with kasoori methi, cilantro and lime juice and served with basmati rice.

Pan-fried fingerling potatoes with green beans, chorizo, baby-spinach, garlic, sage, rosemary, thyme, fresno chili, lemon zest and juice

Nice story and efforts by you - looks really good

Portuguese inspired Feijoada de Legumes - vegetarian stew with carrots, sweet potatoes, red onions, garlic, black beans, spinach, cumin, smoked paprika, bay leaves, oregano, jalapeno cooked in vegetable broth. Served with some orange supremes

Pasta alla Norma from “Four Seasons of Pasta” - diced eggplant is oven roasted and mixed with tomato sauce made from mashed diced tomatoes, red onion, garlic, ancho chili and dried mint. Finished with olives, parmesan and basil and served with penne.

Roasted Carrot, Chicken, Avocado, Pistachio and Quinoa Salad from McFadden’s “Grains for every Season” - quinoa is cooked in water, carrots and red onions are roasted in the oven, chicken breast poached, pistachios toasted and at the end you mix all of it with parsley and avocado in a vinaigrette made with olive oil and orange juice

Persian influenced dinner with Bademjoon e Tanoori (roasted eggplant) and Salad Shirazi - oven roasted and broiled eggplants covered with greek yoghurt, zhug (made from jalapeños, cardamom, garlic, parsley, cilantro, lemon juice, cumin and olive oil), roasted pine nuts and pomegranate seeds. Salad Shirazi was made with diced cucumber and cherry tomatoes, scallions, mint, lemon juice and olive oil.

Stir-Fried Beef and Gai Lan - gai lan leaves, stems and velveted beef tenderloin are stir-fried separately and combined in the end with a sauce made with chicken broth, oyster sauce, toasted sesame oil, ginger, garlic, soy sauce, shaoxing wine and cornstarch. Served with rice