28.10.2023

Lohikeitto

salmon tail (with skin)

1 carrot

2-3 potatoes

2 stalks of celery

1 big onion

1 large leek

200ml 10% cream

>salt, pepper, allspice and fresh dill

Cut an onion in half, break one of the celery stalks apart so it fits in the pot, and make a fish broth with onion, celery and salmon tail (bring to a boil, let simmer gently for around 20 minutes)

Cut leek, sauté in oil for about 10 minutes

Peel and dice potatoes and carrots, as well as the other celery stalk.

Strain the broth (set the salmon tail aside, throw away onion and celery), add in your vegetables, season with salt, pepper and allspice (to your taste) and cook until potatoes are tender and soft.

In the meantime remove the skin and bones from the salmon tail, cut the fish meat into large-ish chunks

Add the salmon to the soup, cook for about 5 more minutes

Stir in the cream, let cook for 3-5 more minutes. Serve topped with fresh dill (I also like adding celery leaves on top)

As you can tell I really like celery, but u can ommit the second stalk (the one u dice in the soup) and just use it for broth. Also Ive been told smoked salmon also goes great in this

#Lis Favorite #Meat (Fish) #Dairy (Cream) #Vegetables #Gluten-Free #Pot

French Onion Soup

4 yellow onions

1/2 cup of red wine

4 cups of beef broth

2 tbsp flour

1 tbsp olive oil

1 tsp garlic powder

1 tsp black pepper

1/2 tsp oregano

salt and thyme to taste

Gruyere cheese and toasted baguette for seving

Chop the onions, caramelize in olive oil with salt and thyme

Add the flour, mix until dissolved, then pour in red wine and beef broth. Add your seasonings

Let simmer for 30 minutes

Serve with grated Gruyere and toasted baguette piece on top

Much cheaper to make if ur beef broth is made with just those boullion cubes and ur gruyere cheese is just whatever hard cheese was on sale

#Meet (Beef) #Dairy (Cheese) #Pot

Curry Carrot Soup

1kg carrots (can also add other vegetables of choice, i go for a zucchini, 2 bell peppers and 2-3 small potatoes)

vegetable broth

200ml plant-based milk

3 tsp curry spices mix

paprika, turmeric, red chili pepper flakes, garlic powder, ground ginger (just go wild with this and trust ur heart re: spices. add whatever you want to live free)

Chop up all the vegetables and put in a pot. Pour in broth until it covers all the vegetables

Add all your spices, boil until carrots are soft when forked

Blend the vegetables using a blender (immersion blender is the most convenient tbh), add milk for creaminess and mix it in

If you dont care about making it vegan, use whatever broth you have (i recommend chicken broth) and cow milk / 10% cream

Goes great served with roasted chickpeas, bacon, chicken and probably a bunch of other things i have not tried before

#Vegetables #Vegetarian #Dairy-Free #Pot

Pumpkin Soup

500g pumpkin

2 potatoes

1 carrot

1 onion

200ml 10% cream

3 cloves of garlic

Cut pumpkin, potatoes and a carrot into medium sized pieces. Chop the onion and garlic

Add oil into a pot, fry up onions and garlic for 1-2 minutes

Put the vegetables into the pot and add water to cover the vegetables

Boil on medium heat for 40-45 minutes

Blend the vegetables in the soup, add cream and boil for 5 more minutes

Notes

#Vegetables #Dairy (Cream) #Pot

Lasagna Soup

500g minced meat (beef is the best option)

2 cups diced/crushed canned tomatoes. Or tomato sauce of your choosing

3 cups chicken broth

1/2 cup 10% cream

half a box of lasagna noodles (broken into pieces)

1 onion

4 cloves of garlic

1/2 cup shredded parmesan

1 cup shredded mozzarella

salt, pepper, italian herbs

Heat up olive oil in a pan and sauté diced onion until it starts turning transparent (about 7 minutes)

Add minced garlic, cook for 2 more minutes

Add meat and season it with salt, pepper and whatever italian herbs seasonings you have. Cook until browned

Pour in tomatoes and broth, then stir in cream. Bring to a boil

Add broken up lasagna noodles. Lower heat and let simmer until pasta is fully cooked (should take around 12 minutes? check up on it from time to time and mix to prevent pasta sticking)

Turn off heat, add shredded cheese and stir it in until the cheese is melted

I am poor TM so i dont get parmesan i just use whatever cheese is the cheapest at the time and its always great so feel free to make cheaper substitutions where u can

#Lis Favorite #Pasta #Dairy (Cheese, Cream) #Meat #Vegetables #Pot

Tomato Soup

1kg tomatoes

2 shallot onions

1 head of garlic

fresh basil (half a bundle)

1/2 tsp dried oregano

2-3 tbsp olive oil

salt, pepper

Peel and cut tomatoes, dont worry about them not being too even

Dice onions and garlic, sauté in olive oil (same pot you will be cooking in)

Add tomatoes and basil, cook for 25 minutes on medium heat

Add salt, pepper and dried oregano. If the soup appears too thick, add some warm water. Cook under closed lid for 10 more minutes on low heat.

Turn off the heat, purée the soup with an immersion blender.

Tomato soup + grilled cheese sandwich are a classic combo for a reason. They are like food yuri try them together.

#Vegetables #Vegetarian #Dairy Free #Gluten Free #Pot

Portobello Mushroom Steak

4 large portobello mushrooms

200g cherry tomatoes

170g feta cheese

2 tbsp balsamic vinegar

2 1/2 tbsp extra virgin olive oil

2 tbsp soy sauce

3 garlic cloves (minced)

1 tsp onion powder

1 tsp paprika

1/3 tsp cumin

1/3 tsp smoked paprika

black pepper to taste

In a baking dish whisk together balsamic vinegar, oil, soy sauce, garlic, and all spices to get your marinade.

Remove the stems from the mushrooms and wipe them clean - but dont wash them under water, mushrooms are like sponges and will absorb the water. Cut cherry tomatoes in quarters

Add portobello mushrooms and tomatoes to the marinade, use a brush to brush with the marinade on all sides.

Marinate for at least 25 minutes (the longer the better, you can leave them overnight)

Heat a gpan over medium-high heat and add some oil.

Cook the portobello mushrooms (with tomatoes) on each side for about 4-5 minutes or until deep golden brown. Brush with the remaining marinade while cooking.

Serve with feta cheese cut into cubes

Haven't tried it myself but want to try making those with cauliflower/potato puree as a sidedish hmmm

#Lis Favorite #Vegetarian #Gluten Free #Mushrooms #Dairy (Feta Cheese) #Vegetables #Pan

Creamy Cheese Pasta

50g cherry tomatoes

200g sausage

100g 10% cream

150g penne pasta

100g tomato sauce

125g mozzarella cheese

40g butter

80g onions

10g garlic

parsley

1/2 tsp sugar

2 tsp salt

black pepper

Fry up chopped garlic and onion in butter for about 3 minutes on medium heat.

Cut sausages and cherry tomatoes, add them to the pan and cook for 3 more minutes

Pour in cream, season with salt, sugar and pepper, then add tomato sauce and cook for. 3 more minutes. again yeah.

In the meanwhile cook your pasta too (8-10 minutes on medium heat in preboiled water)

Drain pasta, add into the sauce in the pan, cook together for about 2 minutes.

Add parsley and shredded mozzarella, cook until mozzarella is melted

If you are feeling fancy/dont mind doing the dishes afterwards, instead of just melting mozzarella in a pan with everything, put ur pasta in the oven for 8-10 minutes at 200C

#Quick and Easy #Pasta #Dairy (Cream, Cheese, Butter) #Meat (Meat Products) #Vegetables #Pan

Egg Fried Rice

lefover rice

2-3 egss

literally whatever fryable vegetables you have (bell peppers, onions, green beans, corn, etc. The ones that dont take too long to cook). or none of them if its one of those weeks

1 tbsp soy sauce

half of the flavor packet from ramen 👍 (yes really. this one is important)

Put oil in the pan, heat up a bit and fry your vegetables for a bit.

Crack in the eggs and scramble them.

Before your eggs are fully cooked (but are close to), add your rice, soy sauce and flavor packet, mix everything. I usually also add a bit of extra oil

Fry until eggs are fully cooked while constantly mixing and tossing.

You are telling me an egg fried this rice……..? You can get frozen vegetable mixes for this, those r usually cheap ang go great with the rice and eggs. This is also very customizable. You can add chicken, bacon, literally any sauce you want, etc. Not authentic in any way but it kept me going during one of those weeks

#Lis Favorite #Quick and Easy #Grains (Rice) #Vegetables #Eggs #Pan #Dairy Free

Korean Braised Chicken

1 carrot

3 potatoes

500g chicken (i recommend legs/thighs)

50g glass noodles

~500ml water

1 tbsp chili flakes

1 tbsp brown sugar

2 tbsp garlic

1 tsp ginger

1 tbsp sesame oil

6 tbsp soy sauce

1/4 tsp black pepper

half an onion

scallions

Cut your vegetables into pieces (i usually go for ~2.5cm thick but do as ur heart tells you to)

Mix all the spices/condiments (chili flakes soy sauce etc) for a sauce and leave aside

Fry up your chicken in a pan in cooking oil until slightly golden on surface on each side (about 4 minutes)

Put your glass noodles in a bowl of water (so they are fully submerged), leave for 20 minutes

Put your chicken and vegetables in a pot, add sauce, pour in water so it covers everything (should be around 500-700ml)

Boil on medium heat for 15 minutes

Chop up half an onion in big chunks, add to the pot. Continue cooking for ~10 more minutes. Remember to stir constantly

Remove glass noodles from the bowl and add to the pot. Cook on low heat for 2 more minutes.

Serve with chopped scallions

I made this in the multicooker before too and it turned out nice. Feel free to mess with the spices and vegetables u use. Ive ben told mushrooms and cabbage goes great in this one

#Meat (Chicken) #Vegetables #Pasta (Glass Noodles) (this categorization feels very wrong but. idk what else to tag it as) #Dairy Free #Pot

Chicken Hearts Curry

0.5kg chicken hearts

1 lemon

1 onion

garlic cloves to taste

2 tomatoes

200ml 10% cream

1tbsp curry powder

1tsp cumin seeds

1tsp coriander

1tsp ginger

17g chocolate

Wash chicken hearts in cold water, cut in half and marinate in juice of 1 lemon

Add oil to the pan, fry diced onion and garlic for 2-3 minutes. Add spices to the pan.

Add in chicken hearts (WITHOUT any liquid from the marinade). Cook on medium heat for 5 minutes

Dice tomatoes, pour cream, tomatoes and shredded/chopped chocolate to the pan with the hearts. Simmer for 15 minutes

Serve with rice :3c

I need to tastetest it first, but ppl say raisins in curry r also nice…

#Lis Original #Quick and Easy #Meat (Chicken) #Dairy (Cream) #Vegetables #Pan

Popcorn Tofu

1 block of firm/extra firm tofu

2 tbsp cornstarch

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked powder

salt, pepper

Break up tofu into small-ish pieces

Mix cornstarch and spices, coat tofu pieces with the mixture

Heat up neutral oil of your choice, deep-fry tofu until crispy. Put on a paper towel to drain oil

I recommend refreezing your tofu twice. And dont forget to pat it down to remove moisture before using it

#Quick and Easy #Tofu #Vegetarian #Dairy-Free #Gluten-Free #Deep-fried

Homemade Bagels

425g flour

8g sugar

30g olive oil

7g instant yeast

225g warm water

2 tsp salt

Eggwash, optional

1 large egg

1 tbsp water

Combine the water with the sugar and oil and set aside

Mix flour and yeast, stir. Pour in your hot water mixture while stirring and sprinkle in salt.

Knead the dough for about 6 minutes. By the end, dough should bounce back after being poked

Form the dough into a ball, cover and let the dough proof for 30 minutes or until it has doubled in size.

Divide the dough into 12 equal sized pieces. Shape each bagels into a ball and then poke a hole through the center. Stretch the hole ta bit and set the bagel aside to rest.

Bring 8 cups of water to a boil and add in 1 teaspoon of salt.

Preheat your oven to 220 C

Place bagels into the boiling water and cook for 30 seconds on each side then place onto the parchment paper.

Whisk together the egg and water. Brush all the bagels with egg wash using a pastry brush

Bake for 20-25 minutes

Bagels beloved

#Dough #Vegetarian #Dairy-Free #Oven

Oitty Chocolate Chip Cookies

375g flour

180g butter

2 eggs

125g sugar (I prefer brown sugar but white is fine too)

2 teaspoons baking powder

2 teaspoons vanilla sugar (<- or however much u want to add)

2 bars of chocolate (about 180g, any chocolate u want really)

Mix butter, sugar and vanilla sugar. Your butter should be softened, feel free to pop it in the microwave for like 20 sec

2.Add eggs to butter, mix until even

3.Add your flour and baking powder. And mix again. U can still use fork, but the batter will get pretty thick so it was much easier to use hands by the end. Once ur done with the batter, put it in the fridge.

Cut/break one bar into 15 (equal to total cookies count) squares, and chop the other one into small chocolate chips

Once u r done with cutting the chocolate, take ur batter out of the fridge.

U get a tablespoon of batter, flatten it up a bit, put a square of chocolate and cover with another table spoon of batter. So chocolate is inside. And then u roll it in ur hands a bit so its round! U can mold it to have kitty ears too which is what i like doing

Put ur cookies on a pan and stick ur chocolate chips (from the second bar of chocolate) on top, how many u like rly theres no rules with this part :3 And u get to eat whatever leftover chocolate u have

Bake for 15 minutes in a preheated oven at 180C

You can also make them into bunnies

#Lis Favorite #Dairy #Dough #Eggs #Oven

Name

Ingredience

Recipe

Notes

#Tags

My Go-to Pasta Sauce

2 red bell peppers

2 tomatoes

1 stick of celery

1 zucchini

Cut all the vegetables up, fry in a pan for 10? 15? minutes. Season with whatever you want (i go for salt, pepper and italian herbs)

Blend with an immersion blender. You will get a thick-ish nice sauce that goes good with pasta and chicken.

This one is adjustable in every direction possible, just go wild etc

#Quick and Easy #Vegetables #Vegetarian #Dairy-Free #GLuten-Free #Pan