Honkman

Stew with ground beef, butternut squash, onion, garlic, ginger, curry powder, diced tomatoes, dried apricots, berf broth and cilantro. Served over basmati rice and with some raita (cucumber, yoghurt)

Pan-Asian stew with zucchini, fresh wood-ear and enoki mushrooms, kimchi, silken tofu and scallions in a broth made from vegetable broth, gochujang, roasted sesame oil and soy sauce

Orecchiette with Sugo Bianco - made with ground beef and veal, carrots, celery, onion, garlic, rosemary, bay leaves, juniper berries, parsley, white wine and beef broth

Stir-fried soba noodles with onion, scallions, chicken breast, shrimps, red and green pepper, eggs, light and dark soy sauce. Topped with some sesame seeds, gari and fried shallots

Sausages with carrots and kohlrabi in a sauce made from water, cream, parsley and mustard

Fusili with Spinach and Ricotta - sauce made with fresh ricotta, parmesan, lemon zest and juice, milk and nutmeg

Cubano Chicken Legs with Peppers, Tomatoes, and Citrus - chicken legs marinated overnight in a mixture of orange and lime juice and zest and plenty of garlic and oregano. Next day braised with onion, red, green and piquillo peppers, chickpeas and tomatoes in the marinade. Served with a salad of cucumber, jicama and avocado From the rarely mentioned cookbook “Braise” from Daniel Boulud (and Melissa Clark) - which we like quite a lot

Cauliflower soup with lemongrass and ginger, topped with some crab - cauliflower cooked with shallots, ginger and lemongrass in milk. A little bit of cream added at the end and afterwards blended.

Quick Curry Beef from the “The Woks of Life” - flank steak marinated in oyster sauce, light soy sauce, oil, water, cornstarch and baking soda. Afterwards stir fried with red and green bell peppers and onions. Sauce made from chicken stock, curry powder, turmeric, sugar and cornstarch.

Fettuccine with turkey meatballs (made with pistachios, parmesan, onion, garlic, egg) in a gorgonzola cream sauce with cherry tomatoes and basil

Green bean salad with sausages - green beans cooked with fresh savory (in German also known as “bean herb”) than mixed with crispy pancetta, red onions, tomatoes and parsley. Simple vinaigrette from oil, white wine vine, hot and mild paprika

Beef bourguignon with spaetzle - beef chuck marinated for 24 hours in red wine with onion, carrots, garlic and bouquet garni. Afterwards braised for 3.5 hours with salt pork and some flour to thicken and some mushrooms added at the end.

Red lentil soup with onion, garlic, ginger, curry powder, tomato, vegetable broth and cilantro. Served with some yoghurt.

Tagine flatbread with eggplant and minted spinach from Tal Ronnen’ s Crossroads cookbook - really good and the tagine sauce was particular good. Tagine sauce was made from shallots, dried apricots, garlic, cinnamon, ginger, paprika, turmeric, harissa spice mix, cumin, tomatoes and vegetable stock and cooked down for the right consistency. Topped with oven-roasted eggplant. Once the flatbread was finished in the oven it was topped with baby spinach tossed in a mint vinaigrette.

(Root) Vegetable Bowl - sweet potato, fennel, red beets, carrots, shallots and sage roasted in the oven. Swiss chard leaves and stems briefly blanched. Vinaigrette made by blending evoo, tarragon, garlic, lemon juice, honey and dijon mustard. Served over hulled barley and with feta and roasted almonds

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)