Honkman

Simple potato salad with crispy bacon, macerated red onions, parsley and a vinaigrette made from bacon fat, olive oil, apple vinegar, lemon juice and zest

Really good smoky chicken salad from one of Diane Henry’s cookbooks - chicken breast marinated for 24 hours in a mixture of orange juice, hoisin sauce, soy sauce, dry vermouth, five spice powder, crushed cardamom, garlic and orange zest - then broiled in the oven. Mixed with baby spinach, mizuna, oven roasted red peppers, briefly cooked snap peas, sautéed shiitake mushrooms and cilantro. Served with a vinaigrette made from the concentrated marinade, olive oil, lime juice and some honey.

More Ricotta Gnocchi (slightly different recipe than before) - this time with a sauce made from cherry tomatoes, garlic, arugula, basil, some light brown sugar and red wine vinegar

Thai-inspired sweet potato curry with onion, garlic, green pepper, diced tomatoes, spinach, red curry paste, coconut milk and vegetable broth. Served over rice

I have had ricotta gnocchi in restaurants, but have only ever made the potato ones at home. Do you or your daughter have a recipe that you'd be willing to share? It’s a translation from a German recipe so the amounts are in grams- For the ricotta gnocchi mix briefly 500 g fresh ricotta, 30 g fresh herbs (parsley, thyme etc.), 2 egg yolks, 100 g grated parmesan and 120 g AP-Flour in a large bowl until you get a sticky, soft dough. Boil plenty of salted water. Meanwhile separate the dough in six equal parts and roll each of them on a floured surface in long “sausages” with a diameter of 1 -1.5 cm. Cut each “sausage” in 3 cm pieces. Carefully add the raw gnocchi to the boiling water and let them simmer (water shouldn’t boil again) for about 3 minutes until they raise to the top. Use a slotted spoon to remove and serve with your preferred sauce and vegetables

Chicken (poached boneless thighs) salad with romaine, celery, tomato, apple with a vinaigrette made from cilantro, parsley, garlic, tahini, lime juice and olive oil (puréed in a kitchen machine). Served with fresh baked bread

Kjotsupa - variation on an Icelandic lamb soup/stew. Icelandic stews tend to be not very strongly spiced like this one - you cook a larger piece of leg of lamb with onion and bay leaves in water (to make your own lamb “stock”) and than you add oats (to thicken) and rutabaga, carrots, potatoes and green cabbage) and some parsley.

No problem - will do it later tonight

Herbed ricotta gnocchi with lemon-green beans, bacon and parmesan (made to a significant part by our daughter - I could get used to that service)

It looks like the eggs curdled (and the pasta was nearly too cold when mixed) but the “curdled eggs” are actually clumped parmesan. Not sure what happened this time and you didn’t have “hard” pieces of parmesan when eating but it looked not as expected. We played around with different crispiness of pancetta over the years, and I know many people like carbonara with quite crispy pancetta (for some texture) but we actually don’t like it too crispy and prefer a very light “chew” (I can also never understand when people cook bacon that it is really crispy - I don’t like that texture and flavor - it often tastes a bit off)

Cod poached with tomatoes, thyme and garlic in broth and white wine over polenta (cooked in broth made with garlic, rosemary and thyme)

Spaghetti Carbonara - pancetta, eggs, egg yolk, parmesan, very small amount of milk, chives

Bean Soup with tomatoes, onion, garlic, navy beans, vegetable broth, red wine and sage - briefly used the immersion blender to get the right consistency. Served with some home-made English Granary-Style bread

Sous-vide sichuan twice-cooked pork belly (sous-vide at 77C/170F for 9 hours with broad bean chili paste, finished with green peppers, garlic, ginger, chili, scallions and a sauce made from shaoxing rice wine, sous vide cooking liquid, hoisin sauce amd broad bean chili paste - overall very nice texture of the pork belly crisp on the outside, tender inside but still with a light chew - much better than braised or cooked). Served with stir-fried tatsoi with bamboo and ginger.

Beef burger with grilled apple, Havarti cheese, coarse Dijon mustard, and romaine salad

Lentil stew with pork bratwurst, smoked paprika, thyme, garlic, chives and white wine vinegar cooked in the pressure cooker.

Hafechabis - traditional Swiss stew with lamb, pork, bacon and green cabbage braised in lamb broth.

Very simple pasta dish - spaghetti with a sauce made from mashed peas, chevre, lime zest, lime juice, olive oil and pasta water. Served with more peas and mint.

West African peanut stew with chicken thighs, ginger, chile de arbol, coriander, turmeric, cumin, cinnamon, fenugreek, cloves, tomato paste, peanut butter, diced tomatoes, eggplant and okra - served over rice

Dolsot Bibimbap with carrots, shiitake, spinach, scallions, garlic, sesame oil, gochujang and egg. The recipe produced even a nice rice crust for great texture. Served with some cucumber and bean sprouts pickled overnight in cider vinegar.

Variation on salad nicoise with green beans, hard boiled eggs, cherry tomatoes, bacon, white beans, artichokes, romaine salad, olives with a vinaigrette made from all amount of mashed potato, bacon fat, olive oil, mustard, white wine vinegar and thyme

Doesn’t look particularly photogenic but quite tasty - lentil, hardboiled eggs and winter root vegetables (carrots, celeriac and rutabaga) pie (sauce made with diced tomatoes, red wine, vegetable broth, thyme, tomato paste, onion, garlic) with potato and sweet potato mash (with egg yolk and cheddar)

Ilish Bhapa inspired dish with oven roasted cod (not hilsa) in a coconut milk, chili, turmeric, mustard, honey sauce with asparagus, cherry tomatoes, lime juice and cilantro

Pasta with a mix of mushrooms (button, shiitake, oyster, maitake) in a tomato-cream sauce with pancetta

Pan)-Asian inspired curry/ragu with diced chicken breast, garlic, ginger, onion, curry powder, cumin, tomato paste and puree, vegetable broth, coconut milk, kimchi, cherry tomatoes served with red rice and finished with cashew nuts, cilantro and lemon zest