Honkman

Quick red lentil chili/curry with red peppers, onions, garlic, carrots, kidney beans, chickpeas, tomatoes, red lentils and curry powder

Shrimp, black bean and avocado salad with red onions, jalapeño, oregano, cumin, cilantro and lime juice

Asparagus Manchego Clafoutis - “dough” was made with AP flour, eggs, cream, milk, manchego and cayenne pepper. Topped with mushrooms, asparagus, tarragon and toasted almonds

Frikadellen with cream spinach and polenta - simple frikadellen with ground pork, onions and mustard. Spinach just cooked in some heavy cream with nutmeg and polenta cooked in milk, vegetable broth and with bay leaf and finished with parmesan

Simple potato salad with Dijon mustard, shallots, honey, olive oil and cider vinegar - Finished with crumbled bacon and chives. Served with the obligatory “Wiener Wuerstchen”

Penne with Brussels Sprouts, Bacon and Parmesan from “Dinner” by Melissa Clark - You start by sautéing bacon and rosemary, then add crushed garlic and jalapeños and cook until you get nice browning. Add sliced brussels sprouts and cook until well browned, add butter and penne pasta. Finish with lemon juice, olive oil and parmesan

Meze Salad Bowl from ATK - Diced eggplant, red bell pepper and radicchio get pan seared until nicely browned. Mixed with raw zucchini cut into thin ribbons and quartered roasted and marinated artichoke hearts and pan seared halloumi cheese. Vinaigrette made with olive oil, honey, thyme, lemon zest and juice. Topped with crispy chickpeas coated in a spice mix of sirarakhong chili, paprika, coriander, turmeric, allspice, cumin and sugar.

Risotto Minestrone from “Urban Italian” by Andrew Carmellini - made with arborio rice, carrots, celery, snap peas, green beans, zucchini, onion, white wine and chicken broth. Finished with basil pesto and parmesan.

Lasagna with lentils and mushrooms - You make first a red lentil bolognese - cooking the red lentils for a few minutes and in parallel sauté carrots, celery root, onions and garlic and cook it with diced tomatoes, tomato paste, smoked paprika and harissa. At the end you combine red lentils with the cooked vegetables. In addition, you cook a classic béchamel sauce and add parmesan at the end to it. Assemble lasagne and bake for 25 minutes. In parallel you slice king oyster mushrooms and sauté them with some parsley. You add the sautéed king oyster mushrooms on top of the lasagne with some parmesan and bake for an additional 10 minutes.

Pan-asian inspired ground beef and vegetables stir-fry - Using a mortar you make a paste out of ginger, fresno chili, garlic and brown sugar and afterwards add some rice vinegar and fish sauce. Sautéed some broccoli, onion, scallions and tomatoes. In a second pan sautéed ground beef and added the vegetables and paste before adding sake and reduce it first a few minutes. Finished with some mint and served either jasmine rice.

Eggplants with hummus, crispy chickpeas and salad. A few different components - Halved eggplants were roasted in the oven with a mixture of parsley, garlic, cumin seeds and olive oil. Hummus made from chickpeas, tahini, garlic, olive oil, ground cumin and lemon juice. Chickpeas were sautéed until crispy. Mixed greens salad with cherry tomatoes (the planned purslane was unfortunately nowhere near available) with a dressing made from olive oil, apple cider vinegar, lemon zest and juice, ginger and sugar

Chicken Ragu with Fettuccine from “RecipeTin eats Dinner” - bone-in chicken thighs braised in a sauce made from bacon, onions, carrots, celery, garlic, tomato paste, tomato passata, red wine, beef broth, bay leaf and thyme. After they get shredded the sauce is thickened with flour and butter before adding fettuccine and parmesan

Fusili with ‘Nduja and Vegetables - you cook the pasta and blanch asparagus and sugar snap peas. In parallel, you make the sauce by briefly frying pearl onions and ‘nduja and cooking it with some heavy cream. Mix with pasta, vegetables and some pasta water and finish with some tarragon.

Corn Salad with Shrimp from “Colu Cooks”- shrimps, poblanos, green peppers, scallions, fresh corn and zucchini are all sautéed at different times and then mixed with feta and basil

Cheddar Soufflé with Prosciutto and Arugula from Melissa Clark’s “Dinner in One” - You more or less mix eggs, grated cheddar, baby arugula, sun-dried tomatoes, prosciutto, scallions, garlic, nutmeg and tabasco and bake it for 45 minutes in the oven

Roasted Cauliflower, Paneer, and mixed Lentil Salad from Nik Sharma’s Season - you cook green and black lentils and in parallel roast cauliflower and paneer in the oven. Mix both together with scallions and finish with a cilantro oil dressing made by mixing olive oil, cilantro, fresno chili, lime juice and coriander seeds in a blender.

Braised Short Ribs (from “Simple to Spectacular” by Vongerichten) with Eggplant Mull (from “Full of Flavor” by Elia) and Mashed Potatoes - Short ribs were braised in the oven in red wine with onions, carrots, celery, garlic, thyme, parsley and bay leaf. Strained before thickening the sauce with cold butter. For the mull the eggplants were cooked to really dark brown before sautéed with peeled and quartered tomatoes, garlic, paprika, cumin and cayenne. Finished with lemon juice, parsley and cilantro. The mashed potatoes were relatively standard but from a Blais recipe were he recommends using ice cold butter to get better emulsification

Quick “chicken curry” with diced chicken breast, red pepper, snow peas, mushrooms, cilantro, curry powder, coconut milk, chicken broth and served with freshly made cauliflower “rice”

Not much to see but a tasty shrimp quesadilla with diced shrimps, roasted red peppers, scallions, monterey jacks cheese, lime zest and juice, cilantro and Old Bay seasoning in a pan-fried flour tortilla

Lentil Salad - Beluga lentils cooked in water and in parallel sautéed some onions, carrots, green asparagus and parsley. Dressing made with olive oil, orange juice and zest, apple cider and mustard.

Rigatoni with Ricotta-Pistachio Pesto - Pesto made with ricotta, parmesan, pistachios, basil, chives and pasta water

Swiss chard-sweet potato lasagna with different layers made from 1) lasagna pasta 2) sautéed Swiss chard stems, shallots and garlic 3) blanched Swiss chard leaves 4) thinly sliced sweet potatoes 5) bechamel sauce made with bay leaves, cloves, nutmeg and a bit of sugar 6) goat gouda

We haven’t used the spiralizer for some time - zucchini noodles (briefly sautéed with garam masala) and chicken breast (cooked with garlic, ginger and garam masala). Served with diced mango, cilantro, lemon juice and a herb-yoghurt sauce (made with lemon zest and juice, cilantro, mint and garlic)

Burger (mix of pork and beef, scallions, ginger, soy sauce, roasted sesame oil) topped with sautéed baby spinach (cooked with roasted sesame oil, sriracha and toasted sesame seeds). Ketchup mixed with sriracha)

Pasta alla Gricia with Slivered Sugar Snap Peas from Joshua McFadden’s “Six Season”. Crisp up some pancetta. Cook linguine and add very thinly sliced sugar snap peas in the last 1-2 minutes. Make some cacio e pepe butter (compound butter made with freshly toasted and ground black pepper, pecorino and parmesan). Mix everything together with a little bit of pasta water to emulsify.