Honkman

Potato Salad with Pears and Radicchio - potatoes, peas, shallots, pears, radicchio and manchego are mixed with vegetable broth, olive oil, white wine vinegar, dijon mustard and lemon juice. Served with the obligatory wiener wuerstchen

Cottage Pie - ground beef, onion, garlic, carrots, mushrooms, Worcestershire sauce, tomato paste, marsala wine, thyme, bay leaf, flour, cornstarch are cooked in beef broth and get topped with mashed potatoes (made with butter, milk, egg, scallions) and heated under the broiler.

Pasta with Gorgonzola Sauce - Fusilli with a sauce made from ground beef, shallots, garlic, gorgonzola dolce, white wine, heavy cream and vegetable broth.

Spanish Tortilla with Chorizo and Scallions - Rather classic preparation with thinly sliced potatoes, chorizo, scallions, onion and eggs. Served with some japanese kewpie mayo for the extra umami kick

Cheesy Beans and Kale - kale and beans (cannellini and great northern) are braised with garlic, rosemary and red pepper flakes in diluted aquafaba. After cooking, parmesan is added and some beans are mashed to get some creaminess. Finished with more parmesan and served with wiener wuerstchen.

Red Lentil Curry - red lentils are cooked with diced red kuri squash, shallots, garlic, fresno chili, ginger and curry powder. Quarter of it gets pureed before finished with lime zest, honey and cilantro. Served with lime-yoghurt.

Variation on Stifado - Cubed leg of lamb stewed with romano beans, potatoes, tomatoes, onions, garlic, thyme, tomato paste and finished with some feta.

Sausage and Lentils with Mustard Sour Creme - First recipe from Ottolenghi’s new book “Comfort”. Sear a few sausages. Sauté some celery, green pepper, onion, swiss chard stalks, garlic, thyme, bay leaf, cumin and tomato paste before cooking it with puy lentils in chicken broth. Once the lentils are cooked, puree a small amount to add some body and briefly warm up swiss chard leaves and sausages. Finish with some parsley and serve with mustard (dijon and whole grain) sour creme and crispy onions.

Cantonese Pork Belly Fried Rice from The Woks of Life - pork belly gets marinated with shaoxing wine, rice vinegar, sugar and five-spice powder and stir-fried jasmine rice, napa cabbage, scallions and dark soy sauce

Arroz con Pollo - Braised chicken thighs with calrose rice, green peppers, onion, garlic, olives, capers, pimentos, cilantro, white wine vinegar, red pepper flakes, tomato sauce and chicken broth

It’s the time for cheap chanterelles- Pasta Salad with Chanterelles and Poppy Seeds - First you cook diced bacon until slightly crispy. Afterwards cook chanterelles and shallots in the bacon fat, add some vermouth and cook it down before finishing with some pasta water and lemon juice. Mix everything with fettuccine, bacon and toasted poppy seeds. Give it 15 minutes to soak up flavors and finish with some basil and parmesan.

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.