For a collection of East-Asian dishes look here. For South-American and Spanish dishes look here.

European and Northern American cooking

Tarte flambois

tarte flambois

Ingredients:

Preparation:

  1. Dissolve the sugar and the yeast in a big cup of water. Put it at a warm place for 10min
  2. Mix the flour and some salt in a bowl. Make a hole and add the yeast with the remaining water. Mix all ingredients to a smooth dough. Cover the dough and put it at a warm place for 30–40min.
  3. Peel and cut the onion into small cubes and boil it for 30s in boiling water. Rinse with cold water.
  4. Cut the bacon into small cubes.
  5. Mix the sour cream with the egg yolk and add megnut, salt, and pepper to taste.
  6. Spread the dough thinly on a metal plate. Add a layer of the mix and add onions and bacon.
  7. Put everything in the pre-heated oven at 280oC (550oF) for 10min. The bacon, onion and dough should look slightly dark.
  8. Serve hot with some white wine.

Stuffed Turkey

Turkey

Ingredients:

Preparation

  1. 2 to 3 days before roasting:
    Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  2. Early on the day or the night before you'd like to eat:
    Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  3. 4h before dinner:
    Preheat the oven to 500oF. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  4. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  5. Roast the turkey on lowest level of the oven at 500oF for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350oF. Set the thermometer alarm (if available) to 161oF. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Pizza

self-made pizza

Ingredients:

Preparation

  1. put the yeast in a small bowl with milk and sugar at a warm place for 15min. Make sure to leave enough room in the bowl for the yeast to grow.
  2. Mix the flour, oil, yeast and salt in a big bowl, cover with a towel and leave at a warm place for 40min (the dough grows as well).
  3. Cut the remaining ingredients in small pieces, defreeze the ground meat
  4. Spread the dough evenly on a baking tray, add the ground tomato, and then the igredients except the cheese.
  5. Put in an oven at 160ºC with fan or 180ºC without a fan and bake for 45min.
  6. When the ingredients begin to become brown add the grated cheese and bake at 200ºC for another 10min.
  7. Server with juice or red wine.

Plum cake with crumbles

Plum cake with crumbles

Ingredients:

Preparation:

  1. Put the yeast together with 2 tea spoons of sugar in warm milk in a medium sized pot and let it rest for 10min (until the yeast starts to grow).
  2. Put the remaining ingredients for the dough in a big bowl and cover the egg with some flour. Add the milk with yeast and knead everything to a smooth dough (10min).
  3. Put the dough at rest in a warm place and cover it with a towel for 1h.
  4. Put the ingredients for the crumbles in another bowl and mix them (with fingers) such that it crumbles, but the fat is completely covered with flour and sugar. Put the crumbles in the fridge for 15min.
  5. Cut the plums in halves and remove the stones. Slit the corners such that you can spread them easier.
  6. Spread the dough on an baking tray (a rolling pin might be helpful) and lay the plums densely on top. All dough should be covered with plums (or it might get burned). Scatter the crumbles on top. Throw sliced almonds on top.
  7. Put everything in an oven at 175oC (160oC if the oven has a fan) and bake for 75min in the second lowest slot (60min and lowest slot with fan and lower heat).
  8. Put the cinnamon powder on top. The cake can be eaten warm or cold - bon apetit.

Red Currant Cake

Igredients

  1. The dough:
  2. Filling:

Directions

  1. Mix flour, 150g sugar, butter, 3 eggs and the baking powder to a shortcrust and have it rest in the fridge.
  2. Separate the eggs (into yolk and white), add the almonds to the yolks and whip creamy.
  3. Whip the egg whites stiff together with the sugar and mix carefully with the egg yolk (such that the egg white does not collapse). Add the cleaned berries.
  4. Roll out 2/3 of the dough on a baking tray. Form a border wall with the rest. Add the filling on top and bake at 150ºC for 40min.
  5. When the cake is cold, add some powdered sugar on top.

Rhubarb Cake

Ingredients

Directions

  1. Dissolve the yeast in 100ml warm milk with 2 tsp of sugar and put in a bigger cup on a warm place for 10-15min;
  2. Mix the flour with 50g sugar and the yeast;
  3. Add the egg, oil and salt. Put in a bowl on a warm place for 1h;
  4. Wash the rhubarb and cut into pieces of 1in size. Remove stringy threads as they peel off; rinse in boiling water, but remove the water with a sieve;
  5. dissolve the pudding powder in milk and add 50g sugar;
  6. put the curd in a small bowl and mix with the dissolved pudding powder and vanilla such that it becomes a smooth soft cream;
  7. spread the dough on a baking tray and put the rhubarb pieces evenly on top;
  8. spread the curd-cream on top such that all rhubarb is covered (otherwise it may get burned);
  9. bake for 60min in an oven with fan at 150ºC (300ºF). When the curd becomes brown, turn to bottom heat only;
  10. Let it cool down for 2h, then put some powdered sugar on top.

Cheese Cake

Ingredients

Preparation

  1. Whip the butter with sugar and a pinch salt. Separate the eggs, put the white aside in a high jar.
  2. Mix the egg yolk into the butter cream. Add lime scoring, semolina, baking and pudding powder. Now add the curd and mix well until everything is homogeneous. Add raisins to taste. Finally, beat the egg white and fold in the mixture.
  3. Cover the bottom of a spring-form with parchment paper. Churn the boundary with butter and flour. Pour the curd mixture in the spring-form and smooth it out.
  4. Preheat the oven and bake at 170°C approx. 60 minutes until golden-yellow. Let it cool down, put the spring-form on a jar and remove the rim then the bottom and the parchment paper.

Pumpkin Pie

Ingredients

Directions

  1. Cut the pumpkin (or red kuri squash) into halves, remove the seeds, put head-over on a baking tray and add some oil. Bake for 1h at 175ºC (350ºF) such that the pieces get soft. Remove the remainders of the peel and put the rest in a pot.
  2. Prepare the shortcrust by mixing the flour and sugar with the oil (and egg if you like). Add water such that you get a soft dough. Put to rest in the fridge.
  3. Mix the pumpkin cream with cream/yoghurt, sugar and the spices. Add the eggs.
  4. Roll out the dough on a baking tray (with a rim such that the filling does not spill out). Put the pumpkin filling on top and bake in a pre-heated oven 15min at 220ºC (450ºF) and then 50min at 175ºC (350ºF). The pie is ready when the dough or the filling starts getting browner.

Gingerbread

Ingredients

Directions

  1. heat the treacle such that it becomes fluid. Mix flour and spices in a bowl. Dissolve the hartshorn salt in 100ml water and add it to the dough. Add the butter and treacle. Knead everything thoroughly and add flour or water such that you get a tough homogeneous dough. Put at a cold place to rest.
  2. On the second day knead again (add flour if too soft). Put back at the cold place.
  3. On the third day, knead thoroughly again. Roll out ¼in in thickness and cut Christmas shapes out of it.
  4. Bake in a pre-heated oven at 190ºC (375ºF) for 10-15min. The heavy stench comes from the hartshorn salt (ammonium gives ammoniak) so ventilate the kitchen during baking.
  5. You can decorate the gigner bread pieces with ice (lemon jiuce and powdered sugar), hundreds and thousands or chocolate.
  6. Put the fresh ginger bread in a jar together with some pices of fresh cut apple for some days (such that it becomes soft again). Make sure to remove the apple before serving.

Macaroons

Ingredients

  • 400g ground coconut,
  • 6 egg whites,
  • 75g sugar,
  • 1pkg vanilla sugar,
  • 1tsp rum,
  • 50g marian,
  • 50 oblates (1.5in).

Directions

  1. Beat the egg whites with sugar and vanilla. Add the ground coconut and rum. In the end mix with marian.
  2. Put the oblates on a baking tray and add one tea spoon cream onto each. Dry / bake at 160ºC (320ºF) for 20min.

Lid Cookies

Ingredients

  • 6 egg yolks,
  • 200g sugar,
  • 400g flour.

Directions

  1. mix the egg yolks with sugar and whip to a creamy mass. Add the flour spoonwise.
  2. Put the dough spoonwise on a large baking tray and put at a warm dry place for 1–2 days.
  3. Bake at 175ºC (350ºF) for 20min.
  4. Put the baked cookies in a jar together with some slices of apple for some days (such that they become soft). Make sure to remove the apple before serving.

Vanilla Kipferl

Ingredients

  • 250g flour,
  • 200ml oil/ butter,
  • 80g sugar,
  • 1pkg vanilla sugar.

Directions

  1. Mix the flour with butter and sugar to a tough dough.
  2. Put in curved shapes 1 tsp each on a baking tray and bake at 175ºC (350ºF) for 25min.
  3. Put the freshly baked cookies in sugar with vanilla.

Cocoa Corners

Ingredients

  • 250g flour,
  • 200ml oil/ butter,
  • 80g sugar,
  • 2 Tsp cocoa powder,
  • optional 1 egg yolk,
  • spices: ½ tsp ground coffee, salt, ¼ tsp cardamom.

Directions

  1. Mix the flour with the cocoa powder sugar and spices. Add the butter.
  2. Put in curved shapes 1 tsp each on a baking tray and bake at 175ºC (350ºF) for 25min.
  3. optional: Put the freshly baked cookies in sugar.

Cinnamon Stars

Ingredients

Directions

  1. Mix the ingredients (except the covering) to a homogeneous dough.
  2. Roll out ¼ inch thick and cut out stars. Put on a baking tray, add egg yolk and almonds on top and bake at 175ºC (350ºF) for 20min.

Potato salad

Ingredients:

Preparations:

  1. Peel the potatoes and boil 25min with salt and caraway (or boil washed with peel and peel after boiling);
  2. let the potatoes cool down and wash, clean, and cut the vegetables (pieces of about 1cm size);
  3. put everything together with the cut potatoes (0.3x1x2cm) in a big bowl;
  4. put yogurt in a small bowl, add the peeled and fine cut garlic cloves and a good portion pepper and salt. Mix everything together with a hand full of majoran into the salad;
  5. put the salad into the fridge for at least 2h. Mix well again before serving.

Hint: If the salad is too mild, add more spices. If the salad is too salty or spicy, add a fine cut apple.

Noodle salad

Ingredients: