Recipe

Description A creamy Japanese-style pumpkin salad with kewpie mayonnaise, cream cheese, and red onion. Based on a US-based recipe using Kabocha - in Australia this recipe works perfectly with Kent pumpkin. Or just choose your favourite winter squash! Stats ⏱️ Prep time: 20 minutes ✦ Cook time: 40 minutes ✦ Chilling time: 1 hour ✦ Total time: 2 hours ✦ 🍽️ Serves: 4 Ingredients 800g Kent pumpkin (or kabocha, or your favourite winter squash ): peeled, deseeded and cubed (3-4cm) 1 tablespoon olive oil ½ red onion (1e 1about 160g) 2 tablespoons Japanese Kewpie mayonnaise 2 tablespoons cream cheese Ground black pepper Instructions Preheat the oven to 180°C. ...

Description This is a simple chicken tagine featuring warm Moroccan spices - cumin, allspice, and cinnamon - along with sweet vegetables and dates. The long, slow cooking creates tender chicken and beautifully melded flavors. Stats ⏱️ Prep time: 15 minutes ✦ Cook time: 2+ hours ✦ Total time: 2 hours 15 minutes 🍽️ Serves: 4 people Ingredients 2-3 tablespoons olive oil 1 tablespoon ground cumin 0.5-0.7 tablespoon ground allspice 0.5-0.7 tablespoon ground cinnamon 1 brown onion 0.5 sweet potato 0.5 zucchini Chicken pieces (maryland recommended) 4-6 dates Instructions Heat base over very low heat and add olive oil and spices (cumin, allspice and cinnamon). Stir and cook spices for a minute or two. Finely dice the onion, increase to low-medium heat, add onion, and cook briefly. Roughly dice the sweet potato and zucchini and add to the pan. Place chicken pieces into pan. Mix all ingredients and cook five minutes to distribute heat. Halve and de-seed the dates, add around the top of the mixture in the pan. Move to very low heat and cover. Cook for at least two hours. Try to avoid lifting the lid to check as moisture will be lost. Notes Based on this recipe from my old wiki. This recipe uses stacked steel pots as a Dutch oven substitute rather than a traditional tagine vessel. The key to this dish is the long, slow cooking with minimal disturbance - this allows the flavors to develop and the chicken to become incredibly tender. Serve with couscous or rice.

Description This is a simple and quick spread that’s very tasty on toast. The chia seeds thicken the mixture and add nutritional value. Refrigerate after making to allow the chia seeds to properly gel. Stats ⏱️ Prep time: 5 minutes ✦ Misc time: 30 minutes (refrigeration) ✦ Total time: 35 minutes 🍽️ Serves: Makes approximately 1 cup Ingredients 2 bananas 1/2 cup chia seeds 1 tablespoon cacao powder Instructions Mash or blend the bananas until smooth. Add chia seeds and cacao powder. Mix until fully combined. Refrigerate to allow chia seeds to thicken the mixture. Notes Based on this recipe from my old wiki. The chia seeds will absorb moisture and thicken the spread as it sits in the refrigerator. This spread is best consumed within a few days. Great on toast, crackers, or as a dip for fruit.

Description This Turkish-inspired dish features finely diced lamb and beef cooked with warm spices, sweetened with sultanas, and enriched with pine nuts. It’s served over creamy mashed potato and finished with a generous sprinkle of sumach for a tangy, vibrant finish. Stats ⏱️ Prep time: 20 minutes ✦ Cook time: 30 minutes ✦ Total time: 50 minutes 🍽️ Serves: 4 people Ingredients Lamb and beef, diced into small (½cm) cubes Sultanas or similar dried fruit Pine nuts Olive oil Sumach Paprika Rice (approximately ½ cup) Potatoes (a mix of sweet and white varieties suggested) Instructions Prepare approximately half a cup of rice and let it cool slightly. Boil potatoes until tender (10-15 minutes), then mash. Cook the diced meat with paprika and olive oil, maintaining moisture. Incorporate sultanas and pine nuts, cooking until nuts are lightly browned. Mix in rice, using about one quarter rice relative to meat. Plate mashed potato, create an indent in the center, and fill with the meat mixture. Finish with generous sprinkles of sumach. Notes Based on this recipe from my old wiki. The combination of sweet sultanas, nutty pine nuts, and tangy sumach creates a wonderful balance of flavors characteristic of Turkish cuisine.

Description This Turkish-inspired dish combines crispy fried bread with savory meat, tangy yogurt, and melted cheese, all topped with a generous sprinkle of sumach. It’s a layered dish with contrasting textures and flavors that come together beautifully. Stats ⏱️ Prep time: 15 minutes ✦ Cook time: 25 minutes ✦ Total time: 40 minutes 🍽️ Serves: 4 people Ingredients Lamb chunks, sausages, or preferred meat chunks Bacon strips (optional) Canned diced tomato Diced bread Olive oil Plain or Greek yoghurt (1 cup) Grated cheese (1 cup) Sumach (to taste) Instructions Fry sausages and optional bacon until cooked. Coat diced bread with olive oil and add to pan. Stir gently without breaking the bread pieces. Once bread browns slightly, add diced tomato and stir gently. Simmer on low heat for 5-10 minutes until reduced. Add dollops of yoghurt over the top of the mix (do not stir in). Spread grated cheese over mix (do not stir in). Melt and brown cheese using a grill or cooking torch. Generously sprinkle sumach over the top. Serve with salad. Notes Based on this recipe from my old wiki. The key to this dish is maintaining the layers - don’t stir in the yogurt or cheese. The contrast between the crispy bread, creamy yogurt, and melted cheese creates wonderful texture. The sumach adds a tangy, slightly lemony finish that’s characteristic of Turkish cuisine.

Description This experimental soup features earthy mushroom flavors that come through beautifully. The vegetables are first caramelized on the stovetop, then slow-roasted in the oven for enhanced depth. Select mushrooms with robust earthy characteristics for best results. Stats ⏱️ Prep time: 15 minutes ✦ Cook time: 45 minutes - 2.5 hours ✦ Total time: 1 hour - 2 hours 45 minutes 🍽️ Serves: 4 people Ingredients 2-3 tablespoons coconut oil (or lard/butter) 2 brown onions 2 potatoes 1 carrot 2 large tasty mushrooms Hot water Instructions Cut onions, potatoes, and carrots into 3-5mm cubes. Cut mushrooms into slightly larger 5-10mm pieces. Heat oil in an oven-safe saucepan to medium temperature. Add all ingredients simultaneously and mix thoroughly. Preheat oven to approximately 160°C. Stir occasionally over 15-30 minutes to prevent bottom burning and ensure even cooking. Pour hot water until ingredients are covered by roughly 1cm. Transfer pan to oven for minimum 30 minutes. Longer cooking enhances flavor - 2 hours is recommended for superior results. Notes Based on this recipe from my old wiki. The longer you cook this soup in the oven, the better the flavors develop. The earthy mushroom notes are the star of this dish, so choose your mushrooms carefully. This is a great soup to make when you have time to let it develop slowly in the oven.

Description This recipe adapts Stephanie Alexander’s excellent carrot cake recipe from The Cook’s Companion by incorporating a sourdough-style Herman the German Friendship Cake starter. The starter adds depth and a subtle tang to the classic carrot cake. Stats ⏱️ Prep time: As per original recipe ✦ Cook time: As per original recipe 🍽️ Serves: As per original recipe Ingredients All ingredients from Stephanie Alexander’s carrot cake recipe Self-raising flour: 175g (increased from 125g in original) Eggs: 1 (reduced from 2 in original) Herman starter: 350-400g (one quantity) Instructions Follow Stephanie Alexander’s carrot cake recipe for the initial instructions. When combining wet ingredients, incorporate the Herman starter along with the other wet ingredients. Use the adjusted quantities for self-raising flour (175g) and eggs (1). Follow the same cooking time as specified in the original recipe. Notes Based on this recipe from my old wiki. This variation uses the Herman the German Friendship Cake starter, which is a sourdough-style starter that gets passed between friends.

Description This is a set-and-forget slow cooker stew that combines chicken thighs, sausages, and hearty vegetables with dried lemons for a unique citrus note. The long cooking time melds all the flavors together beautifully. Stats ⏱️ Prep time: 20 minutes ✦ Cook time: 6-8 hours ✦ Total time: 6-8 hours 20 minutes 🍽️ Serves: 6-8 people Ingredients Eggplant Pumpkin Beetroot Onion 4 Chicken thighs 6 Sausages 3 Dried lemons Mixed herbs (to taste) Passata Water Instructions Chop eggplant, pumpkin, beetroot, and onion into large chunks and add to slow cooker. Add whole chicken thighs to the slow cooker. Slice sausages and add to the mixture. Distribute dried lemons throughout the mixture for flavor. Sprinkle mixed herbs over everything. Pour passata over the mixture. Add water until it reaches the top of the ingredients. Cook on high heat for 4 hours. Reduce to low setting and cook for an additional 2-4 hours until everything is tender and well-blended. Notes Based on this recipe from my old wiki. The finished stew pairs well when served over couscous. The dried lemons add a distinctive Middle Eastern flavor to this hearty stew. You can substitute the dried lemons with fresh lemon zest if needed, though the flavor will be different.

Description This is a hearty multi-meat ragù-style bolognese that combines beef, pork, and chicken for a complex, layered flavor. The sauce develops deep flavor through long simmering with aromatic vegetables and herbs. Stats ⏱️ Prep time: 20 minutes ✦ Cook time: 2 hours ✦ Total time: 2 hours 20 minutes 🍽️ Serves: 6-8 people Ingredients Ground beef Ground pork Ground chicken Brown onions, diced Garlic cloves Carrot, diced Celery, diced Fresh sage Fresh rosemary Nutmeg Cumin Mustard seeds Canned diced tomatoes Tomato paste Olive oil Water Instructions Dice and sauté the onions in olive oil until browned. Finely chop or blend the garlic with sage and rosemary, then add to the pan. Add ground spices (nutmeg, cumin, and mustard seeds) along with diced carrot and celery. Cook until the vegetables begin to soften. Set the vegetable-spice mixture aside temporarily. Add more oil to the pan and brown all three types of ground meat. Return the vegetable-spice mixture to the pan with the meat and combine thoroughly. Add canned tomatoes and tomato paste, then top up with water until just covering the mixture. Bring to a boil, then reduce heat and simmer for approximately two hours, stirring occasionally. Notes Based on this recipe from my old wiki. This sauce benefits from the long simmer time, which allows the flavors to meld and develop. Serve over pasta with grated parmesan cheese.

Description This is an expanded herbal tea blend with eight ingredients, building on the simpler version with additional lemon-scented herbs and mint. The blend has specific proportions for a well-balanced cup with sweet licorice notes, warming spices, and refreshing citrus and mint flavors. Stats ⏱️ Prep time: 10-15 minutes 🍽️ Makes: Variable, depending on batch size Ingredients Mix in the following proportions (in relative units): 1.5 units licorice root 1 unit cinnamon quills, roughly crushed 0.5 units lemon myrtle 0.5 units lemon grass 0.5 units lemon verbena 0.5 units spearmint 0.5 units elderflower Cloves (small quantity, to taste), roughly ground Instructions Using a mortar and pestle, roughly grind cinnamon and licorice together. Combine and lightly grind all remaining ingredients except elderflower. Mix in elderflower. To brew, steep 1-2 teaspoons of the blend in hot water for 5-10 minutes. Notes Based on this recipe from my old wiki. The elderflower is added last to preserve its delicate floral notes. Store in an airtight container away from light to maintain freshness and potency.

Description This is a simple five-ingredient herbal tea blend combining warming spices with floral and citrus notes. The licorice root provides natural sweetness, while the cinnamon and cloves add warmth. Stats ⏱️ Prep time: 5-10 minutes 🍽️ Makes: Variable, depending on batch size Ingredients Mix in roughly equal proportions (or to taste): Cinnamon quills Cloves Elderflower Lemon myrtle Licorice root Instructions Blend all ingredients together in approximately equal amounts, adjusting proportions to your preference. For enhanced flavor, grind the mixture using a mortar and pestle. To brew, steep 1-2 teaspoons of the blend in hot water for 5-10 minutes. Notes Based on this recipe from my old wiki. Adjust the proportions based on your taste preferences. Grinding the ingredients helps release more flavor when steeping. Store in an airtight container to maintain freshness.

Description A couple of tasty dipping sauces for rice paper rolls, or anything really. These simple sauces come together quickly and add great flavor to fresh spring rolls. Stats ⏱️ Prep time: 5 minutes 🍽️ Makes: Approximately 1/2 cup per sauce Hoisin-Based Sauce Ingredients Hoisin sauce Sesame oil Honey Crushed peanuts Instructions Combine all ingredients together to taste. The hoisin provides the base, sesame oil adds depth, honey balances the flavors, and crushed peanuts add texture. ...

Description This gnocchi recipe uses roasted vegetables instead of plain potatoes, creating a flavorful base with natural sweetness from the caramelized vegetables. The gnocchi is tasty enough on its own that it requires only a simple sauce. Stats ⏱️ Prep time: 20 minutes ✦ Cook time: 45 minutes (roasting) + 5-10 minutes (boiling) ✦ Total time: 1 hour 15 minutes 🍽️ Serves: 4-6 people Ingredients 1 quarter of a Kent Pumpkin 1 medium Sweet Potato 3-4 medium Potatoes (white variety) 1 White Onion Several Garlic cloves (to taste) Olive Oil Plain flour (as needed for dough) Instructions Peel the potatoes and the pumpkin. Chop the pumpkin and potatoes into chunks. Halve the onion and separate the garlic cloves. Roast all vegetables in olive oil at 190°C until caramelized. After roasting, puree all ingredients together. Gradually incorporate plain flour while kneading until the mixture is just beyond being sticky to the touch. Boil water in a medium pot. Shape gnocchi into pieces approximately 2cm in length. Cook gnocchi in batches, avoiding overcrowding the pot. The gnocchi is cooked when it rises to the surface. Notes Based on this recipe from my old wiki. The gnocchi is plenty tasty on its own, so not much of a sauce is required. A simple garlic and butter sauce accompanies this dish well. The roasting process adds significant flavor compared to traditional boiled potato gnocchi.

Description This is a one-dish meal that combines aromatic arborio rice with caramelized celeriac, chicken seasoned with paprika and herbs, and mushrooms cooked in butter. The plum sauce adds a sweet-savory dimension to the dish. Stats ⏱️ Prep time: 15 minutes ✦ Cook time: 30-40 minutes ✦ Misc time: 30 minutes resting ✦ Total time: 1 hour 25 minutes 🍽️ Serves: 4 people Ingredients Arborio rice Garlic (optional) Celeriac, cubed into 1cm pieces Olive oil Chicken breast, chunked Paprika Mixed herbs Plum sauce Large white (button) mushrooms, roughly chopped Butter Instructions Start the arborio rice by boiling in water, with optional garlic. Cube the celeriac into approximately 1cm pieces and shallow-fry in olive oil for 10-15 minutes until browned with darkened edges. Transfer the celeriac to the partially cooked rice using a slotted spoon and combine. Chunk the chicken and cook in the same oil, adding paprika and mixed herbs. When the chicken is nearly done, pour in some plum sauce and mix through. Cook until slightly reduced. Mix the chicken into the rice. Roughly chop the mushrooms and cook in the pan with added butter. Once cooked, combine the mushrooms with the rice mixture. Cover the rice and leave to sit for at least 30 minutes before serving. Notes Based on this recipe from my old wiki. This recipe yields a complete one-dish meal. The resting time allows the flavors to meld together and the rice to finish cooking through residual heat.