rMeal

Inspiration

The recipes under Inspiration in rMeal. They're adapted from the Wikibooks Cookbook: converted to grams and degrees Celsius, translated and edited by rMeal. Like the originals, these texts are shared under CC BY-SA 4.0: you may share and adapt them, crediting the source and under the same licence.

American pancakes

Thick, fluffy pancakes thanks to whipped egg white. With butter and maple syrup, or fruit.
2 servings · 25 min

Ingredients

Method

  1. Mix the dry ingredients in a large bowl.
  2. Add the milk and stir until smooth.
  3. Mix the egg yolk into the batter.
  4. Whip the egg white until stiff and gently fold it in. Skip this for heavier pancakes, or if you use buttermilk.
  5. Ladle the batter into a non-stick pan, one pancake at a time.
  6. Cook until the edges are dry and bubbles appear. Flip and cook until golden.
  7. Serve with butter and maple syrup, fruit, jam or chocolate. Or put banana or apple slices on the batter before flipping.

Adapted from “Pancakes (North American)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Brandon Martin-Anderson, CC BY-SA 2.0.

Apple pie

A double crust with a juicy filling of apple, cinnamon and nutmeg. Warm with ice cream or custard.
8 servings · 90 min

Ingredients

Method

  1. Rub the flour, butter, lard and salt together to fine crumbs.
  2. Add 2 tbsp water to make a soft but firm dough.
  3. Roll out two crusts on a floured surface and line a pie dish with the first.
  4. Slice the apples about 5 mm thick and toss with the lemon juice.
  5. Mix the apples with 50 g of the sugar and some cinnamon. Put them in the dish without their juice, so the pie doesn't boil over.
  6. Mix the rest of the sugar with cinnamon, nutmeg, flour and cornflour and pour it over the apples.
  7. Dot with butter and cover with the second crust. Press the edges with a fork.
  8. Cut a few vents in the top, brush with milk and sprinkle with sugar and cinnamon.
  9. Bake at 180 °C for about 60 minutes until golden.
  10. Let it cool a little: the filling is extremely hot. Serve warm with ice cream or custard.

Adapted from “Apple Pie I” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Dan Parsons, CC BY-SA 2.0.

Basic risotto

The base of every risotto: rice, white wine, stock and butter at the end. Vary as you like.
4 servings · 35 min

Ingredients

Method

  1. Sweat the onion very gently in some butter or olive oil without letting it colour.
  2. Add the rice and cook until it looks translucent. Season with salt and pepper.
  3. Pour in the wine and let it evaporate. Don't let the rice catch.
  4. When the wine is almost gone, add a ladle of stock. The rice should never be submerged. Keep stirring and adding stock as it's absorbed, 15–20 minutes.
  5. Taste: the rice should be soft but still have bite. On a plate it should spread out slowly. If it sits still, add a little more stock.
  6. Let the risotto rest for a minute.
  7. Beat in the butter in small pieces and season. Serve at once, with Parmesan.

Adapted from “Risotto (Basic)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: frank wouters from antwerpen, belgium, CC BY 2.0.

Caesar salad

Romaine with olive oil, Worcestershire, soft egg and garlic croutons, tossed at the table.
2 servings · 10 min

Ingredients

Method

  1. Drizzle the lettuce with 2 tbsp olive oil and toss.
  2. Add salt and pepper and toss.
  3. Add the vinegar and toss.
  4. Sprinkle with the Worcestershire sauce and toss.
  5. Crack the eggs over the salad and toss.
  6. Top with the croutons and serve.

Adapted from “Caesar Salad” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: User Novellina on en.wikipedia, Public domain.

Carrot and coriander soup

A smooth carrot soup with ground and fresh coriander. Ready in half an hour.
4 servings · 30 min

Ingredients

Method

  1. Heat the oil in a pan over medium heat.
  2. Cook the onion and carrots for about 5 minutes until they start to soften.
  3. Add the ground coriander, salt and pepper and cook for another minute.
  4. Pour in the stock and bring to the boil. Simmer for 10–15 minutes until the carrots are very soft.
  5. Blend the soup until smooth.
  6. Stir in the fresh coriander and serve.

Adapted from “Carrot and Coriander Soup” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Carrot cake

A moist cake with carrot, cinnamon and brown sugar, topped with cream cheese frosting.
10 servings · 70 min

Ingredients

Method

  1. Heat the oven to 180 °C and grease a cake tin. Line the bottom with baking paper.
  2. Melt the butter with the sugar, then mix in the flour, baking powder, cinnamon, carrot and lemon juice.
  3. Beat the egg and stir it into the batter.
  4. Stir in raisins and nuts if using.
  5. Bake for about 50 minutes.
  6. Mix the frosting ingredients and spread over the cooled cake.

Adapted from “Carrot Cake I” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Silar, CC BY-SA 3.0.

Chickpea curry (masaledaar chole)

Chickpeas in a spicy sauce of onion, tomato, ginger and curry. Start soaking the night before.
4 servings · 60 min

Ingredients

Method

  1. Soak the chickpeas in water overnight.
  2. Cook them until done, in a pressure cooker or for about an hour in an ordinary pan.
  3. Heat the oil in a pot and fry the onion until golden brown.
  4. Add the turmeric, chilli powder, garam masala and curry powder.
  5. Add the tomato and the ginger and garlic pastes and stir for about a minute.
  6. Add the cooked chickpeas and a little water and season with salt.
  7. Cook for about 10 minutes over medium heat.
  8. Garnish with coriander and serve with chapatis or paratha.

Adapted from “Chickpea Curry (Masaledaar Chole)” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Creamy mushroom pasta

On the table in twenty minutes: mushrooms in a sauce of white wine, cream and Parmesan.
1 servings · 20 min

Ingredients

Method

  1. Cook the pasta in salted boiling water until al dente (8–9 minutes, or as on the packet) and drain.
  2. Meanwhile, melt the butter in a large frying pan over medium-high heat. Fry the garlic for 30 seconds until fragrant.
  3. Put the mushrooms in the pan, hollow side up, and cook for 3–5 minutes until they shrink, moving them around now and then.
  4. Add the wine and let the liquid evaporate, about 3 minutes.
  5. Pour in the cream and stock, add a generous pinch of salt and cook over medium heat until slightly thickened. Turn the mushrooms a few times.
  6. Sprinkle the Parmesan over and stir until melted. Taste and add salt if needed.
  7. Toss the pasta through the sauce and put it on a plate.
  8. Finish with black pepper, parsley and more cheese if you like.

Adapted from “Creamy Mushroom Pasta” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Originally by Sharon Chen on Foodista (CC BY). Photo in the app: Sharon Chen, CC BY 3.0.

French onion soup

Slowly cooked onions in beef stock, with a dash of port and Gruyère melted over bread.
6 servings · 60 min

Ingredients

Method

  1. Melt the butter in a large pan and cook the onions over medium heat until light gold and translucent. Don't let them get too dark.
  2. Sprinkle in the flour and stir for 3–4 minutes. Scrape up the browned bits from the bottom: they add flavour.
  3. Pour in two thirds of the stock, add the bouquet garni and bring to the boil, stirring.
  4. Season with salt, pepper and a little nutmeg. Add the rest of the stock and simmer gently for 10–15 minutes.
  5. Toast fresh bread now; stale bread can go in as it is.
  6. Take the pan off the heat, remove the bouquet garni and stir in the port.
  7. Divide the soup between 6 ovenproof bowls. Put a slice of bread on each and cover generously with cheese.
  8. Grill for 10 minutes until the cheese is melted and browned. Serve piping hot.

Adapted from “French Onion Soup” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Ludovic Péron, CC BY-SA 3.0.

French toast

Stale bread soaked in egg and milk, fried golden. With cinnamon, sugar or fresh fruit.
1 servings · 15 min

Ingredients

Method

  1. Whisk the egg, milk and any flavourings in a bowl until no streaks of white remain.
  2. Heat a frying pan over medium-low heat and grease it.
  3. Soak each side of the bread briefly until it has absorbed a little of the mixture. Dip soft bread quickly; sturdier bread can soak a little longer.
  4. Fry, turning once, until both sides are browned and the inside is cooked. Too much heat scorches the outside before the inside is done.
  5. Serve with whatever you like: fruit, maple syrup, icing sugar or jam.

Adapted from “French Toast” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: jspatchwork, CC BY 2.0.

Gazpacho

A cold Spanish soup of tomato, pepper and cucumber. For hot summer days.
4 servings · 45 min

Ingredients

Method

  1. If using the bread, soak it in water for 30 minutes and squeeze it dry.
  2. Pulse the bread, tomatoes, peppers, cucumber, garlic, onion, vinegar, oil, chilli, coriander and water in a blender until roughly chopped. Leave some texture.
  3. Pour the soup into a large bowl with some ice and season with salt and pepper.
  4. For the garnish, fry bread cubes in a little olive oil until brown and finely dice the other vegetables.
  5. Serve the gazpacho well chilled, with the garnishes in little bowls on the table.

Adapted from “Gazpacho” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

German potato salad

A warm, tangy potato salad with bacon, onion and a vinegar and mustard dressing.
4 servings · 45 min

Ingredients

Method

  1. Peel the potatoes, slice them thinly and boil for about 17 minutes until done but still firm. Drain and let cool.
  2. Fry the bacon until crisp and crumble it.
  3. Mix a little of the bacon fat with the flour until there are no lumps. Cook briefly without browning.
  4. Add the bacon and all the other ingredients and mix.
  5. Cook gently for 20 minutes on low heat until smooth.
  6. Pour the sauce over the potatoes and stir gently. Serve warm, at room temperature or cold.

Adapted from “German Potato Salad” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Ghormeh sabzi (Iranian herb stew)

A Persian stew of beef, kidney beans and lots of herbs, with dried limes. Even better the next day.
8 servings · 270 min

Ingredients

Method

  1. Boil the beans for 1 hour.
  2. Trim excess fat from the meat and cut it into smaller pieces.
  3. Heat the oil in a large pot with a lid. Fry the onions over high heat for 1–2 minutes.
  4. Stir in the meat and cook for another 1–2 minutes.
  5. Turn the heat to the lowest setting. The meat will release plenty of juice, which adds flavour.
  6. Stir in the parsley, spinach, coriander and the ghormeh sabzi herbs.
  7. Stir in about 500 ml boiling water, or until the consistency is right.
  8. Add the drained beans and simmer over low heat for ½ to 3 hours. The longer the better.
  9. Soak the dried limes in hot water for 15 minutes and prick each with a fork.
  10. Add the limes, turmeric, salt and pepper and simmer for another ½–1 hour.
  11. If you like, let the stew cool and keep it in the fridge: it tastes even better over the next two days.
  12. Steam the rice. Grind the saffron with a little sugar in a mortar, add 1 tbsp boiling water and toss some of the rice with it.
  13. Serve the stew hot, with the plain rice in a separate bowl topped with the saffron rice.

Adapted from “Ghormeh Sabzi (Iranian Herb Stew)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Ckling, CC0.

Goulash

Hungarian beef stew with onion, peppers and sweet paprika, with potatoes cooked in it.
4 servings · 150 min

Ingredients

Method

  1. Fry half the onions in olive oil in a casserole.
  2. Add a layer of meat, then a layer of raw onion, peppers, tomato, whole garlic, spices and salt. Repeat until everything is used except the potatoes.
  3. Just cover the meat with water, put the lid on and simmer gently. Add water only if needed; it hardly needs stirring.
  4. When the meat is tender, add the potatoes, with a little water if needed, and cook for another 15 minutes until done.
  5. An extra spoonful of paprika in the last 10 minutes gives a nicer colour. A pinch of caraway is nice too.

Adapted from “Goulash” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: gran, CC BY 3.0.

Hachee (Dutch beef and onion stew)

A classic Dutch stew of beef and plenty of onions, with cloves, bay and dark beer.
4 servings · 210 min

Ingredients

Method

  1. Mix the flour with salt and pepper and toss the meat in it.
  2. Melt the butter in a heavy pan and brown the meat lightly all over.
  3. Add the onions, cloves and bay leaves and cook, stirring, until the onions turn translucent.
  4. Dissolve the stock cube in the warm water. Add it to the meat with the vinegar and the beer.
  5. Bring to the boil, then simmer gently for about 3 hours, until the meat is tender. Stir now and then so nothing catches.
  6. Taste and season with salt and pepper. Serve with rice or potatoes.

Adapted from “Hachee (Dutch Beef Stew)” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Hutspot (Dutch mash with carrots and onions)

Potatoes, carrots and onions mashed together, with diced ham. A real winter dish.
4 servings · 35 min

Ingredients

Method

  1. Boil the potatoes in salted water until done, then drain.
  2. Meanwhile, cook the carrots, onions and ham with a little salt until the carrots are done. Drain, keeping some of the cooking water.
  3. Mash everything together with the butter, adding cooking water until it's smooth like mashed potatoes.
  4. Season with salt, pepper and cheese if you like.

Adapted from “Hutspot (Dutch Mashed Vegetables)” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Italian white bean soup

A velvety soup of dried white beans, finished with egg yolk and cream. Start the night before.
6 servings · 150 min

Ingredients

Method

  1. Soak the beans in water for 12 hours, then drain.
  2. Put the beans in a stock pot with a little salt, the butter, carrot, onion, leeks and celery.
  3. Cover with water and simmer until everything is well cooked.
  4. Drain and discard the vegetables.
  5. Purée the beans with enough stock to make it smooth.
  6. Put the purée in a pan, add stock until the soup is as thick as you like and bring to the boil.
  7. Whisk the egg yolks with the cream and stir it into the soup.
  8. Serve with the peas in the soup and croutons on the side.

Adapted from “Italian White Bean Soup” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Kaiserschmarrn (Austrian shredded pancake)

Austria's 'emperor's mess': a fluffy pancake with raisins, torn into pieces, with icing sugar.
4 servings · 30 min

Ingredients

Method

  1. Separate the eggs.
  2. Whisk the yolks, milk, sugar and salt well.
  3. Stir in the flour until you have a thick batter.
  4. Add the raisins.
  5. Whisk the whites until stiff and fold them into the batter.
  6. Melt the butter in a frying pan and pour in the batter.
  7. Cook until the bottom has set.
  8. Divide the pancake into quarters with a spatula and turn them over. After a while, tear them into pieces.
  9. Keep turning until everything is cooked.
  10. Dust with icing sugar and serve with stewed plums or apple sauce.

Adapted from “Kaiserschmarrn (Austrian Shredded Pancake)” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Kari ayam (Indonesian chicken curry)

Indonesian chicken in coconut milk: spicy and a little sweet, with lemongrass, lime leaves and candlenuts.
4 servings · 30 min

Ingredients

Method

  1. Grind the garlic, ginger, candlenuts, turmeric, galangal, chillies and terasi into a paste (bumbu) in a mortar or food processor.
  2. Heat the oil in a wok and cook the paste over medium heat for 1 minute.
  3. Add the chicken and brown it all over.
  4. Add the shallots, lemongrass, lime leaves and salam leaves and cook for another minute.
  5. Add the coconut milk, palm sugar and salt and bring to a gentle boil.
  6. Simmer on low heat for 10 minutes. Serve with white rice and fried shallots.

Adapted from “Kari Ayam (Indonesian Chicken Curry)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Midori, CC BY 3.0.

Koshari (Egyptian rice, lentils and pasta)

Egyptian street food: rice, lentils and macaroni with a spiced tomato sauce and crispy onions. Vegetarian.
4 servings · 50 min

Ingredients

Method

  1. Cook the rice as on the packet until tender and fluffy.
  2. In another pan, cook the lentils until tender but not mushy and drain.
  3. Cook the macaroni in salted boiling water until al dente and drain.
  4. Heat the oil in a frying pan and fry the onion until golden and crisp. Drain on kitchen paper.
  5. Fry the garlic in the same pan for a minute.
  6. Add the tomatoes, tomato paste, cumin, cinnamon, salt, pepper and chilli powder if using, and stir well.
  7. Simmer the sauce for 10–15 minutes until slightly thickened.
  8. Layer the rice, lentils and pasta in a dish and pour the sauce over.
  9. Top with the crispy onions and fresh herbs. Serve hot.

Adapted from “Koshari (Egyptian Rice with Pasta and Lentils)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Dina Said, CC BY-SA 4.0.

Nasi goreng (Indonesian fried rice)

Fried rice with shallot, chilli, chicken or prawns and sweet soy sauce. Best with yesterday's rice.
2 servings · 20 min

Ingredients

Method

  1. Slice the shallots and the chilli thinly.
  2. Peel the garlic and mince it well.
  3. Halve the green beans.
  4. Heat the oil in a wok and stir-fry the chicken or prawns until done.
  5. Add the shallot, chilli, garlic and beans. Stir-fry until the garlic turns golden.
  6. Crack in the eggs and stir-fry until half set.
  7. Add the rice and stir until everything is mixed.
  8. Season with the fish sauce, kecap manis, soy sauce or salt, and pepper.
  9. Serve with cucumber or tomato slices. Nice with a fried egg and prawn crackers.

Adapted from “Nasi Goreng (Indonesian Fried Rice)” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Oliebollen (Dutch apple fritters)

Fried balls of yeast dough with apple and raisins, rolled in cinnamon sugar. For New Year's Eve.
30 pieces · 120 min

Ingredients

Method

  1. Dissolve 2 tbsp sugar in 250 ml lukewarm water and sprinkle the yeast on top. Leave for 10 minutes.
  2. Beat the eggs in a large bowl. Add the milk, the water, the yeast mixture and the butter and beat well.
  3. Add the flour, sugar and salt and mix well. Fold in the apple and the raisins.
  4. Leave the dough to rise somewhere warm until doubled in size.
  5. Mix the sugar for rolling with cinnamon to taste.
  6. Heat the oil in a deep fryer to 190 °C.
  7. Drop spoonfuls of dough into the oil with two spoons. Dip the spoons in the hot oil first so the dough sticks less.
  8. Fry the oliebollen golden brown, turning them halfway.
  9. Drain on kitchen paper and roll them in the cinnamon sugar. Best served warm.

Adapted from “Dutch Apple Fritters (Oliebollen)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Wikimedia Commons, CC BY-SA 3.0.

Pad thai

Stir-fried rice noodles with tamarind, fish sauce, egg, bean sprouts and peanuts. A family recipe.
4 servings · 40 min

Ingredients

Method

  1. Soak the noodles in warm water for about 20 minutes and drain. Or pour boiling water over them and leave for 7 minutes.
  2. Mix the fish sauce, vinegar, sugar and tamarind in a small bowl.
  3. Heat the oil in a wok over high heat and fry the garlic and chilli flakes for a minute.
  4. Brown the meat, prawns or tofu (6–8 minutes).
  5. Add the vegetables and cook until tender.
  6. Add the noodles. Crack the eggs over them, let them set, then mix everything up.
  7. Pour in the fish sauce mixture, mix well and turn the heat to medium.
  8. Add the spring onions and bean sprouts and stir-fry for 2 more minutes.
  9. Serve topped with the peanuts, and coriander and a lime wedge if you like. No tamarind? A squirt of ketchup works too.

Adapted from “Pad Thai” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Tuxta, CC BY-SA 3.0.

Potato and leek soup

A light, creamy soup without cream: potato, leek and a handful of lettuce. Freezes well.
6 servings · 80 min

Ingredients

Method

  1. Heat the oil in a large soup pot over medium heat and cook the onion and leek for about 5 minutes until soft.
  2. Add ½ tsp salt and the garlic and cook for 1 minute, until fragrant.
  3. Add the potatoes, stock, leek leaf, bay leaf and herbs. Bring to a simmer and season with salt.
  4. Cover and cook gently for 45 minutes.
  5. Add the lettuce and cook for another 15 minutes. The potatoes should fall apart.
  6. Take out the leek leaf, bay leaf and herbs and blend the soup until smooth. Strain it for an extra silky soup.
  7. Bring the soup back to the boil and season with salt and pepper.

Adapted from “Potato and Leek Soup” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Pumpkin soup with curry

A thick, creamy pumpkin soup with a hint of curry and nutmeg.
4 servings · 35 min

Ingredients

Method

  1. Fry the onion in the olive oil until translucent.
  2. Add the pumpkin and the stock and mix well.
  3. Add the spices and simmer for at least 15 minutes. Remove the bay leaf.
  4. Let the soup cool a little and blend it smooth.
  5. Return it to the pan, stir in the cream and reheat gently.
  6. For more kick, double the curry powder and add a little coriander. Too thick? Add some stock.

Adapted from “Pumpkin Soup with Curry” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Red lentil soup

A simple, filling soup of red lentils, carrot and onion. Vegan.
4 servings · 40 min

Ingredients

Method

  1. Rinse the lentils well.
  2. Heat the oil in a large pan over medium heat. Fry the onion and carrot for a few minutes until they start to soften, then add the garlic.
  3. Add the lentils, the bay leaf and the water. Simmer for 20–30 minutes until the lentils are soft.
  4. Serve hot. Nice with cumin, thyme or chilli flakes, and a squeeze of lemon just before serving.

Adapted from “Red Lentil Soup” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Dmitry Bagrov, CC BY-SA 4.0.

Rhubarb crumble

A British classic: rhubarb under a crisp crumble topping. The rhubarb juice is the sauce.
4 servings · 55 min

Ingredients

Method

  1. Heat the oven to 200 °C (180 °C fan).
  2. Rinse and drain the rhubarb and put it in a deep ovenproof dish. Mix in the brown sugar.
  3. Put both flours in a bowl with the butter and rub it in with your fingertips until it looks like breadcrumbs.
  4. Mix in the sugar and cinnamon.
  5. Scatter the crumble evenly over the fruit. Don't press it down: keep it light.
  6. Bake uncovered for 35–45 minutes until crisp and lightly browned.
  7. Serve with custard.

Adapted from “Rhubarb Crumble I” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Myriam, CC BY-SA 3.0.

Risotto ai funghi

The best-known risotto, with porcini. Dried ones may give the most flavour of all.
2 servings · 45 min

Ingredients

Method

  1. If using dried mushrooms, soak them for at least 20 minutes in 200 ml warm water. Finely chop half and roughly chop the rest. Keep the soaking liquid.
  2. Melt half the butter in a medium pan over medium heat.
  3. Sweat the onion and garlic until the onion is translucent. Don't let them burn.
  4. Add the rice and stir until every grain is coated in butter. Leave for 30 seconds.
  5. Splash in the wine and let it evaporate.
  6. Add half the stock, a ladle at a time. Stir every 2 minutes and add more stock if the rice threatens to dry out.
  7. After about 5 minutes, add the mushrooms and their liquid. Leave behind any grit at the bottom of the bowl.
  8. Cook the rice until al dente, 15–20 minutes. Start tasting after 15.
  9. Take the pan off the heat. Stir in the parsley, the rest of the butter and 2 tbsp of the cheese, and season.
  10. Let it stand for 2 minutes and serve with the rest of the cheese.

Adapted from “Risotto ai Funghi” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Rainer Zenz, CC BY-SA 3.0.

Salade niçoise

The real one from Nice: raw vegetables, eggs, anchovies or tuna and olives. No potatoes or cooked vegetables.
6 servings · 30 min

Ingredients

Method

  1. Quarter the tomatoes and salt them lightly. Cut the eggs into wedges and the anchovies into 3–4 pieces (tuna into similar pieces). Peel the cucumber and slice it thinly. Cut the peppers and onions into thin rings.
  2. Halve the garlic and rub a large salad bowl with it. Put everything except the tomatoes in the bowl.
  3. Drain the tomatoes, salt them lightly again and add them.
  4. Mix the olive oil with the basil, salt and pepper, pour it over the salad and chill until serving.

Adapted from “Niçoise Salad” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Canterel, CC BY-SA 4.0.

Shakshuka

Eggs poached in a spiced tomato and pepper sauce, with feta and crusty bread. One pan.
3 servings · 35 min

Ingredients

Method

  1. Heat the oil in a large, deep frying pan over medium heat. Cook the onion and peppers for 8 minutes until soft.
  2. Add the garlic, cumin, both paprikas and cayenne and stir for a minute until fragrant.
  3. Add the tomatoes, season with salt and pepper and bring to a simmer.
  4. Turn the heat to medium-low and simmer the sauce for 10 minutes until slightly thickened.
  5. Make 6 small wells in the sauce with the back of a spoon and crack an egg into each.
  6. Cover and cook for 6–8 minutes, until the whites are set and the yolks still runny.
  7. Scatter the feta and herbs over and serve straight from the pan, with bread.

Adapted from “Shakshuka” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Shepherd's pie

A British bake of minced meat in gravy under a crisp layer of mashed potato.
4 servings · 105 min

Ingredients

Method

  1. Brown the mince in a little lard or oil. With lean meat you may not need extra fat.
  2. Finely chop the onion and fry it in a little butter with a pinch of salt until clear.
  3. Add the onion, herbs and some pepper to the mince.
  4. Sprinkle the flour over, stir and cook for 3–4 minutes.
  5. Cover with stock and simmer for 30 minutes. Taste and season.
  6. Meanwhile, peel and chop the potatoes and boil them for 20 minutes until done.
  7. Skim excess fat off the meat and reduce until the liquid is level with the mince. Stir in the vegetables if using.
  8. Drain the potatoes completely and mash until smooth. Add butter and salt, then milk a little at a time until soft and creamy.
  9. Put the mince in a shallow ovenproof dish, spread the mash over and brush with melted butter. Sprinkle with cheese, or rough up the top with a fork.
  10. Bake in a hot oven (200 °C) for 30–50 minutes until golden. Serve with peas or green beans.

Adapted from “Shepherd's Pie I” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Samuel Engelking, CC BY 3.0.

Spaghetti and meatballs

The Italian-American classic: juicy meatballs in a quick tomato sauce.
6 servings · 75 min

Ingredients

Method

  1. Put your largest pot of water with the salt over high heat.
  2. Mix the minced meat, breadcrumbs, cheese, parsley and eggs (one at a time). Add the finely chopped garlic, 2 tbsp olive oil and the seasonings and mix well.
  3. Shape into meatballs. Press just enough for them to hold together, or they'll be tough.
  4. Heat a good layer of olive oil in a heavy frying pan over low heat. Brown the whole garlic cloves on all sides, then remove them.
  5. Fry the meatballs in batches with room between them. Turn them often until browned all over and drain on kitchen paper.
  6. Cook the spaghetti until al dente, about 12 minutes.
  7. In the same oil, soften the chilli flakes, garlic and onion for 5–7 minutes. Add the stock, tomatoes and herbs and simmer for 10 minutes.
  8. Toss the pasta with a few ladles of sauce and turn the meatballs in the rest of it.
  9. Plate the pasta and top with meatballs, sauce and extra cheese.

Adapted from “Spaghetti and Meatballs” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Shot_by_Cam, CC BY 2.0.

Spaghetti carbonara

The Roman classic: guanciale, egg yolk, pecorino and lots of black pepper. No cream.
4 servings · 25 min

Ingredients

Method

  1. Cut the guanciale into 2.5 cm pieces.
  2. Bring a large pot of water to the boil and add salt.
  3. Cook the spaghetti until al dente. Keep 250 ml of the cooking water.
  4. Meanwhile, heat the oil in a large frying pan and cook the guanciale over low heat for about 10 minutes, until most of the fat has rendered but it's barely browned.
  5. In a bowl, slowly whisk 125 ml of the cooking water into the egg yolks. Stir in the cheese.
  6. Drain the spaghetti, add it straight to the guanciale, toss and turn off the heat.
  7. Stir in the egg and cheese mixture with the rest of the cooking water until you have a creamy sauce.
  8. Add the pepper, toss well and serve at once.

Adapted from “Spaghetti alla Carbonara” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Tamorlan, CC BY-SA 3.0.

Spaghetti puttanesca

Spicy, salty and tangy: tomato, anchovies, olives and capers. Straight from the pantry.
6 servings · 30 min

Ingredients

Method

  1. Put the olive oil, garlic and anchovy paste in a frying pan over medium heat.
  2. Before the garlic browns, add the olives, capers, tomatoes and chillies.
  3. Add 2–3 pinches of salt and stir over high heat. Then lower the heat and simmer for 15–20 minutes.
  4. Meanwhile, cook the spaghetti in plenty of salted water until al dente and drain.
  5. Put the pasta in a large bowl, toss with the sauce and sprinkle with the parsley.
  6. Serve hot. Italians don't put cheese on this one.

Adapted from “Spaghetti alla Puttanesca” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: nishidaryuichi, CC BY 2.0.

Spaghetti with ragù bolognese

A northern Italian meat sauce that simmers gently for an hour, with ham, wine and a strip of lemon peel.
4 servings · 100 min

Ingredients

Method

  1. Finely chop the onion, celery, carrot and fennel together (a battuto).
  2. Fry the ham or bacon in a heavy pan. Add the butter and the battuto and cook until very lightly browned. Transfer to a large pot.
  3. Heat the oil in the same frying pan and brown the beef well, breaking up the lumps. Add it to the vegetables.
  4. Deglaze the frying pan with the wine, scraping up the browned bits. Stir in the tomato paste and stock and pour it into the pot.
  5. Drain the tomatoes, chop them roughly and add them with the bay leaf and lemon peel.
  6. Bring to the boil and simmer very gently for at least an hour, until thick. Stir now and then and season with salt and pepper.
  7. Cook the spaghetti in plenty of salted water until al dente (10–12 minutes) and drain. Don't rinse it.
  8. Remove the bay leaf and lemon peel. Spoon the sauce over the pasta and serve the Parmesan on the side.

Adapted from “Spaghetti with Bolognese Meat Sauce” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Chingon, Public domain.

Speculaas (Dutch spiced biscuits)

Crisp spiced biscuits from a wooden mould, for Sinterklaas and the rest of the year.
20 pieces · 50 min

Ingredients

Method

  1. Cream the butter, sugar, salt and spice into a soft mass.
  2. Add the egg and both flours and knead into a supple dough.
  3. If you like, let the dough rest in the fridge for 2 days: the spices get stronger.
  4. Dust the speculaas mould with flour so the dough doesn't stick.
  5. Press a piece of dough into the mould and cut off the excess with a knife held flat against the board.
  6. Turn the mould over and tap it firmly on the worktop so the biscuits fall out.
  7. Place them on a greased baking tray with room in between.
  8. Bake at 170 °C: small biscuits 20 minutes, large ones 30 minutes or more. Let one cool to check: crisp and fragrant means done.
  9. Let the speculaas cool completely.

Adapted from “Speculaas (Dutch Spiced Cookies)” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: DGH22, CC BY-SA 4.0.

Thai green curry with chicken

Chicken in coconut milk with green curry paste, lime leaves and coriander. With fragrant jasmine rice.
4 servings · 40 min

Ingredients

Method

  1. Heat the oil in a wok or large frying pan.
  2. Cook the curry paste and sugar over fairly high heat for about a minute, stirring with the lemongrass if using.
  3. Lower the heat slightly and stir in the chicken and lime leaves until coated in the paste.
  4. Add the coconut milk and fish sauce, bring to a simmer and cook for 25–30 minutes until slightly thickened.
  5. Stir in the coriander and lime juice and taste. Add more fish sauce if needed.
  6. Let the curry sit for a few minutes: the sauce gets creamier and the flavours come through. Serve with jasmine rice.

Adapted from “Thai Green Curry with Chicken” (Wikibooks Cookbook, authors), CC BY-SA 4.0. Photo in the app: Nesnad, CC BY-SA 3.0.

Traditional lasagne

Layers of beef and red wine ragù, pasta sheets and béchamel, golden from the oven.
6 servings · 105 min

Ingredients

Method

  1. Heat the oil in a casserole over medium-high heat. Soften the onion, carrots, celery and garlic. Add the beef and cook, breaking it up, until the liquid has evaporated and the meat sizzles (10–15 minutes).
  2. Pour in the wine, scrape up the browned bits and let the wine evaporate.
  3. Add the tomatoes, bring to a simmer and cook covered for 20 minutes.
  4. Meanwhile, make the béchamel: melt the butter, stir in the flour, then whisk in the warm milk a little at a time until smooth. Let it bubble briefly.
  5. Heat the oven to 190 °C.
  6. Stir the basil, oregano, sugar, salt and pepper into the ragù.
  7. Spread a thin layer of ragù in an ovenproof dish, cover with lasagne sheets and a layer of béchamel. Repeat until the meat is used up, finishing with sheets and béchamel.
  8. Sprinkle with Parmesan.
  9. Bake on the top shelf for about 45 minutes, until lightly browned and bubbling.

Adapted from “Traditional Lasagne” (Wikibooks Cookbook, authors), CC BY-SA 4.0.

Waldorf salad

Apple, celery, walnuts and raisins in a light mayonnaise. From the Waldorf-Astoria, 1896.
2 servings · 45 min

Ingredients

Method

  1. Cut the apples into wedges and put them in a bowl.
  2. Coat them with lemon juice so they don't brown.
  3. Soak the raisins in warm water for 5 minutes to plump them, then drain well.
  4. Mix the celery, raisins and walnuts into the apples.
  5. Mix the mayonnaise with the sugar and toss everything lightly in it.
  6. Chill for at least 30 minutes.
  7. Put 3 lettuce leaves on each of two plates, divide the salad over them and scatter the cherries on top.

Adapted from “Waldorf Salad” (Wikibooks Cookbook, authors), CC BY-SA 4.0.