Dean is cooking ! – Everyone’s kitchen

Veggie stir-fried noodles

Plum crumble with homemade custard

Veggie stir-fried noodles

(serves 2)

– 150g egg noodles
– 1 tsp vegetable oil
– 2.5cm piece ginger, finely chopped
– 1 large carrot, cut into matchsticks.
– 1 yellow peppers, thinly sliced
– 100g peas
– 2 spring onions
– 1 tsp white wine vinegar
– Soy sauce


  1. Cook the noodles according to pack instructions.
  2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger,
    garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high
    heat for 2-3 mins.
  3. Drain the noodles thoroughly, add to the pan with the onions and
    beansprouts, if using, then stir-fry for 2 mins.
  4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2
    mins. Divide between individual plates or bowls and serve immediately.

Plum crumble

(serves 4-6)
– 800g ripe plums
– 50g light brown sugar
– Finely grated zest 1 orange
– 1 tsp ground cinnamon
– 1 tsp plain flour

For crumble
– 250g plain flour
– 150g butter cubed
– 80g caster sugar
– 80g demerara sugar
– 50g ground almonds


  1. Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a
    shallow gratin dish about 28cm long. Mix together the sugar, orange zest,
    cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
  2. Put all the crumble ingredients into a food processor, and using the pulse
    button, whizz until the mixture just starts to clump together. Take care not to
    over process at this stage. Alternatively, rub the butter into the flour using
    your hands and then stir in the other ingredients.
  3. Scatter the crumble over the plums and bake in the oven for 30–40 mins until
    golden brown. Leave for about 15 mins before serving with custard or cream.

Homemade custard

(serves 8)
– 200ml double cream
– 700ml whole milk
4 egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

  1. Put the cream and milk into a large pan and gently bring to just below
    boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour,
    sugar, and vanilla. Gradually pour the hot milk mixture onto the sugar
    mixture, whisking constantly.
  2. Wipe out the saucepan and pour the mixture back into it. Heat gently,
    stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the
    custard is thickened, but before any lumps form. Eat hot or cold.

Italian stew & almond, chocolate and apple cake – Everyone’s kitchen

Italian bean and lentil stew

Quick bruschetta 

Apple and almond cake

Harvest of the day: rosemary, parsley, celery, kale

Italian bean and lentil stew (4 servings)

Leon – Happy one-pot vegetarian


  • 2 tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 1 carrot, finely diced
  • 200ml good-quality passata
  • 125 ml water
  • 400g tin cannellini beans, drained 
  • 400g tin brown lentils, drained
  • ¼ tsp salt
  • Rosemary, parsley
  • Ground black pepper


Add the olive oil to a large saucepan set over a medium heat. When hot, add the onion and celery and carrot, and sauté gently, stirring often, for about 15 min, or until the onion is soft and translucent but don’t allow to brown. Add the garlic and cook for a couple of minutes, until it smells sweet rather than pungent, then add the passata, water, cannellini beans and lentils, plus the salt and some pepper. Leave to simmer for 15 minutes or so (partially cover with a lid if the bubbles are splashing your hob), or until the vegetables are completely tender. If the stew looks at all dry, or starts to stick, add a dash more water as it cooks. 

Serve with focaccia, lots of cheese, parsley, focaccia and a drizzle of olive oil.

Quick bruschetta or grilled bread 

Apple and almond cake (8 servings)

Carolinerecipes (Instagram)


  • 3 eggs
  • 100g almond powder 
  • 120g plain flour
  • 50g sugar
  • 1 tsp baking powder
  • 50ml olive oil
  • 40g apple compote few apples
  • Chocolate and chopped almond (to your liking)


Preheat the oven at 180C

In a mixing bowl, combine your dried ingredients. Mix and add our eggs, compote and olive oil.

Add some chocolate and almond in the batter. 

Pour half of the batter in a mould and cover with chopped apples. Pour the second half of the cake. 

Decorate your cake with sliced apples, almonds and chocolate. 

Place in the oven and cook for 40-45min

Lentil Shepherd’s Pie & Pancakes – Everyone’s kitchen

Lentil Shepherd’s Pie with Sweet Potato Mash


Harvest of the day: Thyme, rosemary

Lentil Shepherd’s Pie with Sweet Potato Mash

Ingredients (x6-8)

Sweet Potato Mash

  • 1.25kg (about 5) sweet potatoes
  • 120ml milk
  • 1 heaped tbsp butter
  • 150g cheddar cheese 
  • Salt and pepper


  • 1 red onion
  • 4 garlic cloves
  • 1 stick of celery
  • 200g chestnut mushrooms
  • 250g (1.5 cups) dried red lentils
  • 2 tins (800g) chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tsp marmite
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper


Preheat the oven to 180C.

Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmer for about 20 minutes.

Finely dice the onions and celery, crush the garlic and roughly chop the mushrooms. Heat some oil on medium heat in a large frying pan or saucepan and put the onion in.

Next add the garlic, celery and then the mushrooms. Cook for about 5 minutes until the liquid from the mushrooms is absorbed.

Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.

Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.

Add the milk and whisk using a hand mixer until soft. Add the butter and cheese and mix again. Taste and season with salt and pepper. Leave to one side.

Stir the lentil mixture to make sure none is stuck to the bottom. The sauce should have thickened and darkened in colour and the lentils will be soft. Taste and season with salt and pepper.

Place the lentil filling into a large dish or individual ramekins. Place dollops of the sweet potato mash on top and spoon to the edges. With the back of a fork gently make lines/peaks in the mash (this will help it to crisp).

Pop in the oven for 25 minutes, you may want to place the dish on a baking tray in case of any spillages.

Serve and top with some fresh herbs! I like to serve with some sauteed green veg or a leafy salad.


Ingredients (4 servings)

  • 135g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking


Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Serve with lashings of real maple syrup and extra butter, if you like.

Farzana’s pilau rice & Nut cookies – Everyone’s kitchen

Farzana’s rice (20 servings)


  • Frozen cauliflower
  • Frozen peas
  • 500g Red onions
  • 700g Brown onion
  • Large tomatoes
  • 1kg Potatoes
  • Plain yoghourt
  • Lemon juice
  • Small  bottle of mint sauce
  • 1.5 tsp chilli flakes
  • Cumin, cardamom
  • 1kg of rice (3 large cups)
  • 4.5 cups of water
  • 4.5 tsp salt
  1. Slice the onions and and brown them on low heat with some oil, cumin seed and cardamom seeds
  2. Rinse your rice 3 times and cover with lukewarm water.
  3. Mix together 5 garlic cloves and 1 inch of peeled ginger
  4. Once your onions are brown, add a bit of water, half a tin of chopped tomatoes and your garlic/ginger.
  5. Add your rice with boiling water, salt and chilli flakes. Cover and cook for 10 minutes
  6. Boil the peas and add them to the rice once it’s cooked.
  7. In another pan, stir fry your cauliflower
  8. In another pan boil your peeled and chopped potatoes with some turmeric.
  9. In another pan, fry your red onions and tomatoes
  10. Layer your rice, followed by cauliflower and potatoes, then rice and so on. Use the tomato and red onion to decorate your dish.



  • 250g Greek yogurt
  • 1 garlic clove
  • thumb-sized piece ginger, finely grated
  • ½ small pack coriander, chopped
  • 0.25 small pack mint, leaves chopped
  • juice 0.5 lime
  • ½ tsp garam masala, plus a little extra to serve
  • ¼ cucumber, grated and lightly squeezed


Mix all the ingredients and season. Serve sprinkled with extra garam masala.

Nut cookies (x8)


  • 80g sugar
  • 150g peanut butter
  • 50ml almond milk
  • 120g plain flour 
  • 50g nuts
  • 40g chocolate chocolate chip
  • 1 tsp vanilla extract
  • 1tsp baking powder
  • ½ tsp bicarbonate sodium


Pre-heat your oven at 180*

In a large bowl, mix the milk, the sugar, vanilla and peanut butter

Add the flour, baking powder and bicarbonate. Mix with a large spoon or spatula

Break the nuts and chocolate and add to your mix. 

Put in the fridge for 20 minutes and form balls of the same size and flatten with a fork

Bake in the oven for 10 minutes.

Dean’s delish – Everyone’s kitchen

Kale burger 

served with coleslaw and roast potatoes

Bread and butter pudding

Harvest of the day: kale, rosemary, jerusalem artichoke, fennel, parsley


Nosh Vegetarian recipe book (4 servings)

3 tablespoons olive oil
1 onion, roughly chopped
2 cloves garlic, sliced
100g kale, chopped
250g ready-cooked quinoa
2 slices bread
6 sun-dried tomatoes
1 egg yolk
1 red onion, sliced
25g butter, measure using packet
1 tablespoon olive oil
4 brioche burger buns
100g cottage cheese bag rocket salad leaves

Heat 1 tablespoon of the oil in a large frying pan and add the chopped onions and garlic. Fry until the onions begin to brown lightly. Transfer to a food processor.
Put the kale in the frying pan with 4 mug of water.Bring to the boil and then simmer, with a lid on the pan, for 2 minutes. Remove the lid and boil off any excess water.
Transfer to a food processor. Season well with salt and pepper and add the quinoa, bread, and tomatoes. Blitz and then add the egg yolk. Pulse a couple of times. Form the mixture into 4 burgers.
Put the 2 tablespoons of oil in the frying pan and fry the burgers, on a gentle heat, until lightly browned on both sides.
Put the sliced red onions, butter and oil in a small frying pan and fry the onions, on a medium heat, until caramelised. This may take 5-10 minutes.
Toast the burger buns. Construct the burgers by adding the burger, then a dollop of cottage cheese and then the onions. Serve with the rocket.

COLESLAW (8 side servings)

  • 1 small white cabbage 
  • 4 carrots peeled
  • 1 large red onion 
  • ½ small bunch dill, parsley
  • 1 tbsp mustard 
  • 100g mayonnaise 
  • 1-2 tbsp vinegar 
  • A few pinches of
  •  paprika 


  • 1 garlic bulb 
  • 1kg potatoes 
  • 5 tbsp of olive oil 
  • Pinch of Rosemary and thyme 
  • 2 tsp flour
  • Sprinkle with salt


  • 25g/1oz butter, plus extra for greasing
  • 8 thick slices white bread, (crusts removed if desired)
  • 50g/2oz sultanas
  • 2 tsp cinnamon powder
  • 350ml/12fl oz full-fat milk
  • 50ml/2fl oz double cream
  • 2 free-range eggs 
  • 25g/1oz granulated sugar
  • Custard to serve (optional)
  1. Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
  2. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
  3. Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
  4. Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.

Palentine’s meal – Everyone’s kitchen

Zucchini Flowers with Fresh Goat Cheese and Mint

Valentines Beet Soup

Lava cake

Harvest of the day: mint, parsley, bay leaf

Zucchini Flowers with Fresh Goat Cheese and Mint

Ingredients (x12 tartlets)

  • 2 rolls of puff pastry
  • 4 zucchini
  • 150 g fresh goat cheese
  • 4 sprigs mint
  • salt and pepper


Preheat your oven to 180°C and bring a large pot of salted water to a boil.

Wash the zucchini then cut them into thin slices using a mandolin. Blanch them for 1 minute in boiling water then stop the cooking by immersing them in cold water. Dry in absorbent paper.

Put the goat cheese in a bowl, add the chopped mint, salt and pepper and work with a fork to soften.

Cut the puff pastry into 6 strips and spread them with the goat cheese preparation.

Place the zucchini slices on the upper half of the strip, making them protrude from the dough and overlap. Fold the bottom part of the dough over the zucchini. Gently roll the band on itself, squeezing well. Immediately place in a muffin tin or paper cups. Repeat the process until the dough is used up.

Bake for 30 minutes.

Valentines Beet Soup (Brosch Variation)

Ingredients (x4)

  • 1 onion
  • 2 tbsp olive oil
  • 1 medium carrot
  • 3 small potatoes
  • 2 beets
  • 1 medium apple
  • 8 cups vegetable broth
  • ¼ head red cabbage
  • 6 tbsp cider vinegar
  • 1 bay leaf
  • Salt, pepper


Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.

Cut carrot, potatoes, beets, and apple into small cubes.

Add the cubes to the saucepan. Stir regularly with a wooden spoon.

Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.

While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.

Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.

Lava cake

Ingredients (x10)

  • 225 g beet puree (or sub unsweetened apple sauce)
  • 150 ml unsweetened almond milk
  • 1 tsp vinegar or lemon juice
  • 185 g organic cane sugar (or sub granulated sugar)
  • 75 ml melted coconut oil or vegan butter (like Earth Balance)
  • 1.25 tsp vanilla extract
  • 1.25 tsp baking powder
  • 5 pinch sea salt
  • 60 g unsweetened cocoa powder
  • 200 g all-purpose flour
  • 75 g chocolate chips (melted)
  • 10 squares quality vegan dark chocolate 


Preheat oven to 190 degrees C.

Add the almond milk and vinegar to a small mixing bowl and mix. Let sit for a few minutes to activate.

Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.

Lastly, add the melted chocolate and mix once more.

Divide the batter evenly between muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centre of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.

Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. 

Buddha bowl and baked donuts – Everyone’s kitchen

Buddha bowl 

Baked Donut

Harvest of the day: Claytonia, broccoli leaves, parsley, rosemary

Buddha bowl

A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. 

  • Veggies: roasted vegetables like sweet potato, potato, broccoli, butternut squash, beetroot, Greens: spinach, beetroot leaves, broccoli leaves, chard, sauté
  • Raw veg: red cabbage, carrot, cucumber, radish …
  • Protein. Edamame, lentils, chickpeas, any kind of beans, tofu or tempeh.
  • Grain: Rice, quinoa,Bulgur.
  • Switch the sauce. Tahini or peanut butter sauce base
  • Something  pickled or similar: sauerkraut? Use pickled red onion or jalapeños instead!

Our buddha bowl will have:

  • Roasted sweet potato with rosemary
  • Home made hummus
  • Stir fry  broccoli  leaves with garlic
  • Claytonia 
  • Chopped red onions
  • Chopped red cabbage
  • Rice
  • Tahini sauce



  • 1 tin of chickpea (drained, keep aquafaba)
  • ½ lemon juice, 1 large lemon
  • 2 tbsp of tahini
  • 1-2 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2  tablespoons of aquafaba (depending on texture)
  • Dash ground paprika, cumin or sumac, for serving

Tahini sauce


  • 4 medium-to-large cloves garlic, pressed or minced
  • ¼ cup lemon juice
  • ½ cup tahini
  • ½ teaspoon fine sea salt
  • Pinch of ground cumin
  • 6 tablespoons water, more as needed


In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavour.

Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.

Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.

Add water 2 tablespoons at a time, whisking after each addition until smooth. After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.

Baked Donut

Ingredient (x9)

  • 150 g (¾ cup + 3 tbsp) plain (all purpose) flour
  • 65 g (¼ cup + 1 tbsp) soft light brown sugar
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 1 large egg
  • 80 ml (⅓ cup) milk
  • 4 tbsp melted unsalted butter, plus extra for your pan
  • 1 tsp vanilla
  • For decorating: Melted butter, Mix cinnamon and sugar


Brush your doughnut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your doughnut mixture.

Into a large mixing bowl, sift in the flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar. Whisk it all lightly to combine, then set aside.

In a separate bowl, or ideally a jug, tip in the milk, egg and vanilla and whisk together. Gradually add in 4 tbsp of melted butter, whisking as you go so your butter doesn’t solidify when it hits the cold ingredients in the jug. Pour your wet ingredients into the bowl with your dry ingredients and mix together until just combined.

Transfer your doughnut batter to a piping bag and fill your donut pan no more than ⅔ full. 

Bake in your preheated oven for 9-10 minutes until a skewer comes out clean and your doughnuts are springy to touch. 

For sugared doughnuts, brush your cooled doughnuts with some melted butter and and roll in your cinnamon sugar

Robert Burns Supper – Everyone’s kitchen

Cullen skink 

Veggie haggis with roasted vegetables

Apple Cranachan with berry coulis

Harvest of the day: rosemary, thyme, parsley

Cullen skink

Ingredients x4

  • 1 tbsp unsalted butter
  • 1 medium onion
  • 400g medium potatoes (about 2), peeled and cut into 1cm cubes
  • 250g smoked haddock
  • 250ml whole milk
  • ½ small bunch of parsley or chives, finely chopped


Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Roasted root vegetables


Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil, herbs and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden.

Apple Cranachan with berry coulis

Ingredients (x4)

  • 2 large apples
  • 1 mug of jumbo porridge oats
  • 2 tbsp demerara sugar
  • A pinch of cinnamon
  • A pinch of ground cloves
  • 250ml double cream
  • 2-3 tsp whisky (optional)
  • berries


1.Peel, core and dice the apples, then scoop them into a pan. Add 4 tbsp water and set the pan on a medium heat. Pop a lid on the pan and cook, stirring often, till the apples are soft and easily mashed with a fork. Check often as they cook and if the apples dry out before they have softened, add a few more tbsp water.

2.Meanwhile, warm a frying pan over medium heat. Add the oats, sugar and spices. Cook and stir for a couple of mins till toasted. Take off the heat and tip the oats into a bowl to stop them cooking.

3. Whip the cream till stiff. If you’re using the whisky, add it to the cream and stir well to mix.

4.Add a few spoonfuls of the oats to four nice serving glasses, then top with a little of the apples and the cream. Repeat the layers till you have used up all the ingredients. 

Chinese New Year Celebration – Everyone’s kitchen


Crunchy Asian chopped Salad

Fried rice with Kung Pao cauliflower 

Fortune Cookies

Chinese New Year is a lunar holiday, meaning it’s celebrated at the start of a new moon rather than the beginning of the Gregorian calendar.

Crunchy asian chopped salad (6 servings)


  • 2 cups iceberg or Romaine lettuce chopped
  • 2 cups red cabbage thinly sliced
  • 1 large red, yellow or orange bell pepper thinly sliced
  • 1 cup carrots shredded or julienned
  • 2 green onions chopped
  • 2 tbsp cilantro chopped
  • 1 1/2 cups edamame beans shelled

Asian Salad Dressing:

  • 1 tbsp soy sauce I used Bragg liquid aminos
  • 2 tbsp maple syrup or honey
  • 2 tbsp rice vinegar or lemon juice
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 1 garlic clove minced
  • 1 tsp ginger minced


In a small bowl, add soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic, ginger and whisk with a fork. Set aside.

In a medium bowl, add frozen edamame, cover with hot water and set aside.

In a large salad bowl, add lettuce, cabbage, bell pepper, carrots, onion and cilantro. Drain edamame beans and add to the bowl with other veggies. Pour dressing over salad and toss well.

Serve with baked chicken breast, healthy turkey burgers, or turkey meatballs.

Vegetarian Fried Rice


For the sauce

  • 2 tbsp soy sauce (dark)
  • 2 tsp vinegar (eg. white wine vinegar)
  • 2 tsp olive oil (or any other oil you have at hand)
  • 1 tsp maple syrup

For the fried rice

  • 2 medium eggs (2 medium eggs = 1 large egg. Beaten)
  • salt to taste
  • 2 tbsp sesame oil (or whatever you have available)
  • 3 cups rice (cooked)
  • 1 onion (or 2 spring onions, finely chopped)
  • 2 cups veggies of your choice (frozen vegetables are fine too, but make sure to thaw them before frying)


Prep time: In a small bowl mix together the ingredients for the sauce. Then chop your veggies into bite sized pieces.

Get a pan to high heat, add sesame oil and pour in the egg. While scrambling add a small dash of salt and vinegar. The egg should be done in about a minute, then set aside in a bowl.

Add another tbsp of oil into the pan on high heat and add the onion. Let it fry for about 30 seconds (NOTE: If you use spring onions, add them in the end instead!).

Now is the time to your veggies to the pan. Stir fry for 3-5 minutes.

Reduce the heat, add the rice, sauce and your eggs. Stir well. Now you can safely add your spring onions too.

Fortune Cookies (makes 10)


  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour 
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3 teaspoons water


Gather the ingredients.

Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide.

Preheat oven to 300 F (150C). Grease 2 9-X-13 inch baking sheets.

In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, and vegetable oil until frothy, but not stiff.

Sift the flour, cornstarch, salt, and sugar in a separate bowl. Stir the water into the flour mixture. Add the flour to the egg white mixture and stir until you have a smooth batter. The batter should not be runny but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

Bake until the outer 1/2-inch of each cookie turns golden brown, and they are easy to remove from the baking sheet with a spatula (14 to 15 minutes).

Working quickly, remove the cookie with a spatula and flip it over in your hand.

Place a fortune in the middle of a cookie.

To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Curry lentil soup and frangipane – Everyone’s kitchen

Harvest of the day: leek, brassica leaves, celery

Curry Lentil Soup (Thank you Ian!)

Ingredients (servings 8)

  • 4 tablespoons olive oil or coconut oil
  • 2 medium yellow onion, diced
  • 2 carrot, diced
  • 8 garlic cloves, finely chopped
  • 2 inches piece ginger, peeled and finely grated
  • 8 tablespoon yellow curry powder
  • 1/2 teaspoon crushed red pepper flakes
  • 300g red lentils
  • 5 cups vegetable broth
  • 2 tin (400g) chopped tomatoes
  • 0.75-1 tin coconut milk, shaken well
  • Chopped coriander
  • Salt and pepper, to taste
  • Garnish: extra cilantro, drizzle of coconut milk, lime wedges


In a large pot, heat the oil over medium-high heat. Add the onion, carrot and cook until tender, about 4 to 5 minutes.

Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.

Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.

Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.

King’s cake 

Ingredient (1 cake)

  • 2 puff pastry
  • 140g powdered almonds
  • 100g sugar
  • 2 eggs
  • 75g soft butter
  • 1 Egg yolk
  • 1 broad beans or trinket


Place a puff pastry in a pie pan, prick the pastry with a fork.

In a salad bowl, mix the ground almonds, the sugar, the 2 eggs and the soft butter.

Place the dough obtained in the pie mould and hide the bean inside.

Cover with the 2nd puff pastry, sticking the edges well.

Make designs on the lid and brush with the egg yolk.

Bake for 20 to 30 min at 200°C (thermostat 6-7); check regularly for doneness!