Gazpacho (Spanish soup)

• ▢- 4 to 5 slices stale bread, crust removed
• ▢- Water
• ▢- 5 large ripe tomatoes, about 2 pounds
• ▢- ½ cucumber, peeled, chopped
• ▢- 1 celery stalk, chopped
• ▢- 1 green or red pepper, cored, seeded, roughly chopped
• ▢- 2 green onions, trimmed, roughly chopped, more for garnish
• ▢- 2 garlic cloves, peeled, roughly chopped
• ▢- Extra Virgin Olive Oil
• ▢- 2 tablespoon sherry vinegar
• ▢- Salt and pepper
• ▢- ½ teaspoon cumin
• ▢- ½ teaspoon cayenne pepper, optional if you like spicy
• ▢- Pinch sugar
• ▢- Small handful fresh mint leaves, torn or chopped
  
  1. Place the bread slices in a bowl with ½ cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water.
  
  2. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  
  3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  
  4. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
  
  5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
  
  6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.
  
  
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Bigos (National Polish Dish)

This is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage. Like most stews this tastes better left overnight and reheated the next day making it a great dish to prepare in advance for an evening with friends.

- 50g/1¾oz butter

- 1 onion, sliced

- 1 tsp juniper berries, crushed

- ½ tsp caraway seeds

- 300g/10½oz lean pork belly, cubed

- 1 tbsp brown sugar

- 500g/1lb 2oz sauerkraut

- half a white cabbage, shredded

- 200g/7oz fresh chopped tomatoes or 400g tin tomatoes

- 500ml/18fl oz chicken or beef stock

- 10g/¼oz dried mushroom

- 300g/10½oz smoked Polish sausage, such as kabanas, chopped

- 1 apple, grated

- salt

1. Melt the butter in a large casserole. Add the onion and sauté over a medium heat until the onion is softened and translucent. Sprinkle over the juniper berries and caraway, then add the pork. Sprinkle over the brown sugar. Turn the heat up high for a couple of minutes, turning the meat so it browns well.

2. Drain the sauerkraut well and give it a rinse if you want to reduce the vinegar flavour. The easiest thing to do is squeeze it out with your hands. Add to the casserole with the white cabbage and chopped tomatoes, then pour over the stock. Simmer for about 30 minutes.

3. Soak the dried mushrooms in warm water. When they have softened, drain, adding their soaking liquor to the casserole. Chop the mushrooms finely and add these to the casserole, along with the sausage and apple.

4. Simmer for a further hour and a half and serve or cover overnight and reheat the following day.

Freshly ground black pepper

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Senegalese Peanut Stew

Creamy and delicious peanut soup is very commonly eaten across West Africa with starchy food. It is easy to prepare with store cupboard staples and is very versatile.

Peanut soup is traditionally prepared with ground peanut, but this recipe uses peanut butter for convenience.

• • 2 lbs (1kg) chuck beef (see notes)
  • 1/2 cup peanut butter (see notes)
  • 1 red bell pepper
  • 2 carrots, cut on the size of the beef
  • 2 tbsp tomato paste or 3 fresh chopped tomatoes
  • 1 onion
  • 1 tbsp bouillon powder
  • 1 tsp cayenne pepper
  • 1/4 cup any vegetable oil (see notes)
  • 1 tsp salt to taste
  • 1 tsp black pepper
  • 1 cup water
  • 2 cups stock/broth

  Instructions

  • Cut the beef into small pieces.
    
    
  • Pour oil into a pan on medium heat.
    
    
  • Add beef, 1/2 tsp of black pepper, and a pinch of salt, and saute for 8-10 minutes.
    
    
  • Chop the onions and bell pepper.
    
    
  • Add onions and red bell pepper and saute for 3 minutes.
    
    
  • Add tomato paste and stir.
    
    
  • Cook for about 5 minutes.
    
    
  • Add water, stock, and bouillon, cayenne pepper and salt to taste.
    
    
  • Combine carrots and bring to a boil and cook for 15 more minutes.
    
    
  • Add peanut butter and stir till it is dissolved.
    
    
  • Let it cook till it thickens, roughly 2-5 minutes.
    
    
  • Serve with rice and enjoy!

  Notes

  This recipe serves 6 and contains 6 net carbs per serving.
  
  - You can substitute the beef for lamb, chicken or goat.
  
  - You can substitute the vegetable oil for coconut or palm tree oil. 
  
  - Usually in africa it is made with crunched peanuts. Using a food processor mix 1/2 cup of peanuts if you would like a more authenthic peanut stew.
  
  
• - You can adjust the cayenne pepper to your desired preference. To increase the heat, add a whole habanero pepper after adding the stock.
  
  
• - After adding the peanut butter, you can add a little water if the stew is too thickIf you use beef for your peanut stew, cut it into smaller pieces before sautéing, to cut down on your cooking time.
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Pao de queijo (Brazilian cheese bread)

Ingredients for 12 cheese balls:

-1 1/3 cups (170g) Tapioca flour or starch (See notes) -2/3 cup (160ml) Milk -1/3 cup (80ml) Oil -1 Egg, large -1/2 teaspoon Salt -2/3 cup (85g) Grated mozzarella cheese or any other cheese (see notes) -1/4 cup (25g) Parmesan cheese, grated Directions: 1. Preheat oven to 400°F (200°C). 2. In a large bowl place tapioca flour/starch. Set aside. 3. In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms. Add one exra tbsp tapica flour if necessary. 4. Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed. 5. Eat warm or let cool. Notes: - This is a gluten free bread. - Which cheese to use for the Brazilian cheese bread: you can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like. - Whats the diffecence between the tapioca starch and tapioca flour? In short, there is no difference between tapioca flour and tapioca starch. The name on packaging depends on the producers' choices. - You can store Pão De Queijo at room temperature up to 3 days. But they taste the best fresh. - To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.

Afghan Chicken (Lawang)

Very mild and flavourful yoghurt based curry. 
This recipe serves six

- 1 1/2 cups full-fat Greek yogurt
- 3 pounds skinless, bone-in chicken legs and/or thighs
- 2 green chilies (remove the seeds if you like), finely chopped, or any other chili to taste
- 5 tablespoons butter or ghee (Clarified butter)
- 2 medium yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons ground coriander
- 1 cup roughly chopped fresh cilantro
- 3 lemons
- Steamed basmati rice for serving.

1. Remove the yogurt from the refrigerator while you prepare the chicken.

2. Heat 2 tablespoons of the butter over medium-high heat in a large, heavy-bottomed pot with a lid. Add the onions and ginger and saute until soft and nicely browned, about 10 minutes. Add the garlic and saute another minute or so.

3. Add the remaining 3 tablespoons of butter to the onions. Add the chicken and sprinkle the salt over everything. Stir well and drop the heat to low. Cover with a lid and simmer for 25 minutes, stirring occasionally to keep the chicken from sticking. Add the black pepper, turmeric and coriander, and stir. Cover and continue to cook on low until the chicken is very tender, another 25 minutes. If the pan begins to go dry during cooking, add water, a couple of tablespoons at a time, as needed.

4. Remove the pan from the heat and let it rest for 10 minutes.

5. To add the yogurt to the chicken, do as follows.

6. Spoon about 1/2 cup of the onion mixture/sauce from the chicken into a small bowl. Spoon half the yogurt into the bowl and stir. Add the remaining yogurt and stir again. Then, add the yogurt mixture to the chicken and slowly stir it until it looks like a uniform, creamy sauce. This process will help prevent the yogurt from separating when added to the chicken. If it does separate after all, not to worry, it will still be delicious (just not quite as pretty).

7.Stir in the chopped cilantro and serve with steamed basmati rice with lemon juice on the top.

Alfajores (Argentinian cookies recipe)

These cookies are so soft, that they will melt in your mouth! I learned to make these when I was just 19 while living in beautiful and friendly Buenos Aires. They are easy to make and usually served with a nice cup of coffee or mate tea and with a company. 

Recipe for the Alfajores (Argentinian cookies recipe)

-2 sticks (230g) butter – soft

- 1¼ (150g) powdered sugar

- 1 3/4 cups (245g) all-purpose flour

- 2 cups (240g) cornstarch

- 2 tsp baking powder

- 5 egg yolks

- 1 tsp vanilla extract

- 10.6oz (300g) dolce de leche

- 1/4 cup desiccated coconut (optional)

1. Place flour, cornstarch and baking powder in a bowl. Whisk and set aside.

2.  In a mixing bowl beat butter and powdered sugar until fluffy. Add egg yolks, one at the time, add vanilla extract, beat until incorporated. Gradually add the flour mixture and beat until smooth dough is formed. shape the dough into a smooth disk, Wrap it and Place in the refrigerator for a minimum of 1 hour.

3. Line two baking trays with baking parchment, set aside.

4. Roll out the dough on a lightly floured surface to 1/4-inch (1/2cm) thickness. Cut out the alfajores with a 2-inch (5cm) round or fluted cutter. Reroll leftover dough and cut more alfajores.

5. Place the alfajores on the baking sheets and Put back in the fridge for 30 min.

6. Preheat oven to 350F (180C)

7. Bake 1 sheet at a time for 8-9 min, the cookies should stay pale on top. cool completely.

8. With a pastry bag or a spoon spread dolce de leche over one alfajor, gently close and make sandwich. For decoration roll the cookies in desiccated coconut or dust with powdered sugar.

Easy Brazilian chicken pie

For the dough:

4 eggs
2 cups milk
1/2 cup parmesan or any hard cheese, grated
1 cup olive oil or canola oil
1 tea spoon salt
3 cups flour
1 tbsp oregano
1 tbsp baking powder

Mix all these ingredients using a blender or a mixer and reserve.

For the filing:

1 cooked and pulled chicken breast or other parts of the chicken
3 cloves garlic, chopped
1 onion, chopped
1 1/2 cup of sweet corn
3 tomatoes, chopped
1 cup olives, chopped
 Fresh cilantro
1 lime
1 cup of cream cheese
Olive oil
Salt & Pepper

Start frying the garlic and onion together. Add the chicken, then the tomatoes and corn and let cook for five minutes. Add olives and squeeze the lime on the mixture. Let cook for one minute. Turn off the heat and combine the fresh cilantro and cream cheese. Salt & pepper to taste. You can also make it spicy.


Making the pie:

Pour a half of the dough mixture in a baking tray. Then put all the filling on top and pour the other part of the dough on top of the chicken. Bake for about 40 minutes.

Fresh Pasta

Pasta dough (Traditional)

Pasta Shapes

Pear Ravioli served with Parma ham and Prosecco sauce

Beets Pasta dough

Beet Ravioli stuffed with Goat cheese and mint

Beet Ravioli (Casunziei)

Buckwheat pasta

Carrot pasta dough

Chitarra Pasta

Garganelli

Squid Ink Pasta

Spicy pasta dough

Spinach Pasta dough

Pumpkin Fagotini 

Wholemeal Pasta

Beet Ravioli stuffed with minty goat cheese and lemon sauce

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  For the beet ravioli and filling
• 2 large beets
  2 1/2 teaspoons olive oil
  2 eggs
  3 1/4 cups flour (plus more for dusting)
  1 teaspoon salt
  1 cup ricotta cheese
  3/4 cup goat cheese
  1 tablespoon chopped parsley
  1 tablespoon chopped mint
  1/4 teaspoon salt
  1/2 teaspoon black pepper
  1/4 cup grated parmesan cheese, plus more for serving

• For the brown butter sauce
  8 tablespoons butter
  3 1/2 tablespoons lemon juice
  zest of one lemon
  10 chopped mint leaves
  
  
• Preheat oven to 400° F.
• 1. Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
• 2. Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
• 3. Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
• 4. Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
• 5. Cover and let rest for 2 hours.
• 6. Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
• 7. When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough.
• 8. Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2" from the edge. Continue to place spoonfuls of filling along the dough about 1" from each other.
• 9. Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
• 10. Use a sharp knife to cut out the ravioli into individual squares.
• 11. Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
• 12. Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
• 13. Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.
1. For the brown butter sauce
2. 1. Melt butter in a pan. Cook over medium heat until the butter is completely
   melted and brown bits start to form.
3. 2. Add lemon juice, zest and mint, remove from heat.
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The Hobbit Seed Cake

• 1 cup butter, softened
• 1 cup extra fine sugar
• 4 large eggs
• 1 1/3 cup self-rising flour, sifted
• 4-6 tbsp milk
• 2 tbsp brown sugar
• 4 tsp caraway seeds
• 3 tbsp brandy
• 1/2 tsp ground mace
• 1/2 tsp fresh ground nutmeg

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  Pre-heat the oven to 350F
• Beat the eggs in a medium-sized bowl
• In another larger bowl cream the butter and sugar together until the mixture is pale and fluffy
• Gradually whisk in the beaten eggs a little at a time
• When all the egg, sugar, and butter has been mixed, stir in the caraway seeds, ground mace and fresh ground nutmeg
• Lightly fold in the flour
• Add the brandy, stirring it in
• Add just enough milk to loosen the mixture and give the cake batter a good ‘dropping’ consistency
• Pour into cake pans and bake for 30-40 minutes, or until a metal skewer comes out clean
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  Cool in the pan for 10 minutes, then turn out onto a wire rack to cool further.

Gnocchi

Gnocchi dough

Gnocchi alla Sorrentina

Gnocchi alla Bolognese

Gnocchi with four cheeses sauce

Gnocchi with cheese and almonds sauce

Gnocchi alla Vodka

Chestnut gnocchi