Lasagna
Ragu:
1 large onion
2 large cloves of garlic
1 large carrot
500g ground meat
750ml crushed tomatos
1 teaspoon basil
1 teaspoon oregano
salt
pepper
1 teaspoon msg
1 teaspoon lemon juice
heat a pan on high and add some oil
add salt and pepper to the meat and brown it
remove the meat from the pan
Add the onions and cook until soft
Add garlic and ground carrot cook for a bit
Add the crushed tomatos
and let it cook for 20 minutes
add the seasonings and lemon juice
Bechamele sauce:
100g butter
80g flour
1L milk
salt
pepper
nutmeg
melt butter in a pan
when most of the water has evaporated add flour and stirr it in
cook for a minute
Add milk slowly
season with salt, pepper and nutmeg
shred parmesan and mozarella
build your lasagna (Bechamele,cheese,lasagna sheet,rague,…)
end with lasagna sheet, bechamele, cheese
bake at 200°C with a lid for 20 minutes
bake for 20 minutes without a lid
let rest for 10 minutes before serving
Carbonara
500g Spaghetti
2 eggs
2 yolks
175g parmesan
150g pancetta
salt
pepper
cook the spaghetti in salt water (not too much salt and not too much water, we want it starchy)
save some of the cooking water
add the pancetta to a pan and let it render on medium heat
shred the parmesan and mix it with the eggs
Add the pasta to the pan and mix it with the rendered fat from the pancetta
Take the pan from the heat and add the egg-cheese-mixture
Add some of the pasta water and mix until a creamy sauce forms
serve with pepper
Empanadas
Dough:
500g flour
100g butter
200g water
1 teaspoon salt
2 eggs
sieve the flour and mix in the butter with your fingers
add eggs and mix them in
add salt to the water and add it
Knead it all together
Let it rest for 30 minutes
Knead it again
roll it out to about 3mm
cut out circles with about 11cm diameter
Filling:
oliveoil
1 onion
2 cloves of garlic
1 pinch of cumin
1 pinch of cinnamon
1 teaspoon paprika powder
300g ground beef
4 tablespoons diced olives
1 tablespoon oregano
0.5 teaspoons chili flakes
1 pinch of sugar
2 hard boiled eggs chopped up
add olive oil to a pan and heat it on medium
add onion and garlic and cook until soft
add cumin, cinnamon and paprika powder
add beef and fry until browned
Add olives, oregano, chili flakes, sugar and eggs
add salt to taste
let it cool
Fill your dough discs with about 1 tablespoon of the filling
crimp the edges
brush with beaten eggs
bake for 20 minutes at 180°C
This recipe was very much inspired by Gordon Ramsay,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found in his book
Roast chicken with chorizo beans
1 chicken
1 lemon
oliveoil
paprika powder
white wine
water
oliveoil
chorizo (225g)
1 onion
2 cloves of garlic
some thyme
800g white beans
200g sundried tomatos
salt
pepper
dice the chorizo and let it render in a pan with some oil on medium heat
dice the onion and garlic and add them to the pan
add thyme
add the beans and cook untill warmed through
add sundried tomatoes
season to taste and set aside
Stuff the chicken with the filling and plug with a lemon
season the chicken with paprika powder, salt and pepper
rub with oil
Put it into an oversave dish with some wine and water
roast at 200°C with a lid for 50 minutes
roast without the lid until the internal temperature reaches 80°C
Remove the stuffing and add it to the rest in the pan
let the chicken rest for 15 minutes
This recipe was very much inspired by Gordon Ramsay,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found in his book
Chili con carne
500g onions
500g ground beef
oil
1 teaspoon paprika powder
2 bellpeppers
one can of tomatoes (400g)
2 tablespoons of tomatopaste
6 cloves of garlic
2 stock cubes
0.25 teaspoons of cumin
1 teaspoon chili powder
2 cans of kidbey beans (800g)
1 small can of corn
pepper
parsley
Dice onion and garlic and cook until soft
add beef and roast until brown
add paprika powder and roast for a few seconds
Add tomato paste and roast for a few seconds
Add tomatoes, diced bell peppers, stock cubes, and seasonings
Add corn and cook for 10 minutes
Add beans and cook for 10 minutes
Season to taste
Gulasch
1kg Gulasch meat
1L beef stock
750g diced onions
20g clarified butter
2 tablespoons tomato paste
3 tablespoons paprika powder
salt
pepper
2 bayleafs
1 teaspoon cumin
2 cloves of garlic
chili powder
Season the meat with salt and pepper and sear on high heat and then set aside
dice onions and garlic and cook until soft
add tomato paste and roast for a few seconds
add paprika powder and roast for a few seconds
Add the beef stock
cook for 30 minutes
add seasonings to taste
Add the meat and cook for 2 hours on low heat
Tiroler Knödel
250g Knödel-bread (dried white bread)
150g bacon
20g butter
1 onion
parsley
4 tablespoons milk
2 eggs
salt, pepper, nutmeg
roast bacon and onions in butter
add the bread
put it into a bowl
Add the rest of the ingredients
let it sit for 30 minutes
form dumplings
cook in stock on low for 30 minutes
Manuel Ganahl 