Honkman

We wrapped them in foil

Farfalle with roasted cauliflower (at high heat in the oven to get a nice golden/brown surface), walnuts, parmesan and a garlic sauce (made by roasting two garlic heads at high heat in the oven and mixing it afterwards with olive oil and lemon juice)

In Germany the big xmas celebration day is always 12/24 and so we had Beef Bourguignon (with a nice sauce made from salt pork, beef scraps, flour, bottle of red wine, gelatin, tomato paste, anchovy paste, onions, carrots, garlic head, dried porcini mushrooms, parsley and thyme sprigs and bay leaves cooked for 3.5 hours in the oven before strained) and finished with cremini mushrooms and pearl onions. Served with braised red cabbage (made with cloves, red wine vinegar and red currant jelly) and homemade spaetzle

Thai-inspired fish curry with cod in a sauce made from yellow curry paste, ginger, garlic, chili, some cumin, coriander and turmeric, tomato paste, tomato passata, vegetable broth and coconut milk. Served with peas, carrots and sugar snap peas and rice

German-style dinner - Frikadellen (pork and beef mix) with green beans and crispy bacon mashed potatoes

Risi e bisi - arborio rice, pancetta, peas, onion, garlic, parmesan, parsley, chicken broth and lemon juice

Fusili with Swiss chard (leaves and stems), pinto and cannellini beans, garlic, rosemary, pancetta, parmesan, red wine vinegar

Very nice beef stew from Nik Sharma’s Season cookbook with red wine, verjus, pomegranate molasses, tomato paste, cinnamon and bay leaves. The briefly braised pearl onions were nice bursts of balancing flavors. Served with savoy cabbage braised with duck fat and over rice.

Simple potato salad with green beans, hard boiled eggs, garlic, olive oil and red wine vinegar.

The recipe was named that way - I am not an expert on regional Chinese cuisine but would be curious to get your input what characterizes Hunan cuisine

Hunan-inspired soup noodles with rice noodles, chicken broth, ground pork, ginger, bamboo shoots, scallions, cilantro, szechuan peppercorn, Shaoxing rice wine, soy sauce, roasted chili oil and Chinkiang vinegar

Classical Austrian/southern Germany food - veal stew (with mushrooms, onions, veal stock, heavy cream, butter) with broccoli (briefly sauteed and finished with butter) and served over spaetzle (made from flour and eggs and finished with butter)

Quinoa (with cilantro and lime zest) with seared shrimps (with ancho chili) in a tomato, scallion and garlic mixture and topped with diced avocado and olive oil

Fusili with radicchio (sautéed and then a bit caramelized/browned), oven-roasted walnuts and ricotta

Casserole with mashed potatoes, quick bolognese (made with ground beef, Suppengemuese (onion, carrots, celery root, leek), tomato paste, diced tomatoes), brussels sprouts and comte cheese

Roasted Vegetable Bibimbap - butternut squash, shiitake mushrooms, broccoli rabe were roasted in the oven in a mixture of gochujang, oil, soy sauce and brown sugar. Served over rice with fried egg, mung bean sprouts and some quick pickled cucumbers

Pork burgers spiced with parsley, fennel seeds, paprika, oregano, red pepper flakes and garlic, topped with sautéed green peppers and onion on a brioche bun with roasted garlic aioli

Pasta with chicken breast, napa cabbage, mushrooms, peas, garlic, ginger, chili and sauce made from soy sauce and lime juice

Sweet potato salad made by roasting sweet potatoes, red pepper and chickpeas in the oven with seasoned oil (with paprika and cinnamon) and finished with a dressing made from garden-vegetable cream cheese, milk and white wine vinegar

Soba noodles with shiitake and oyster mushrooms, asparagus, baby corn, red onions, chili and garlic in a quick sauce made from soy sauce, oyster sauce, lime juice and a little bit brown sugar.

Stir-Fried Sesame Chicken with Green Beans and Shiitake - sauce was a mix of chicken broth, Shaoxing wine, sriracha, soy sauce, toasted sesame seeds, toasted sesame oil, garlic and cornstarch

Vegetarian paella with green beans, cauliflower, great northern beans, red peppers, bomba rice, saffron and smoked paprika

Something of a quick mix between a chili and bolognese with fresh pork sausage, diced tomatoes, garlic, onion, red wine and white beans. Served over rice and topped with some shredded fresh mozzarella mixed with basil and lemon zest.

Asparagus-potato salad with a scallions, olive oil, white vinegar and mustard vinaigrette. Served with an avocado-creme fraiche dip and sausages

Mexican Pork Tinga Rice and Zucchini with Cream - Pork tinga was made by braising diced pork butt with onion, garlic, chipotle in adobo, oregano and thyme in a mixture of chicken broth and tomato sauce in the oven and for the last 30 minutes you add and cook rice so that it nicely soaks up the flavors. As the side vegetable dish we used a Diana Kennedy recipe where you throw together diced zucchini, tomatoes, peppercorn, cilantro, mint, cinnamon stick, cloves, chili and creme fraiche and simply cook it for 30 minutes.