The Innovate Everywhere Recipe Book

Slice the garlic, zest the lemon and press the juices out, cut the parsley and grate the cheese

Put a few glugs of olive oil into a pan and sweat/fry the garlic, lemon zest and freshly grated pepper in it.

Cook the pasta so that it is nearly done before the garlic starts turning brown (fresh pasta only takes a few minutes, home made one 60-120 seconds). Once the pasta is ready, transfer it with prongs into the pan and add some pasta water as well.

Add the cheese, parsley and lemon juice, stir it well and optionally add a bit more pasta water for the sauce to emulsify.

Season to taste and serve immediately!

Rub the butter into the flour with a large pinch of salt until completely combined.

Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed.

Knead for a minute so it completely comes together, then chill for 1 hr.

Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging.

Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie.

Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it.

Trim the edge, then press with a fork to seal. Chill until you’re ready to cook. Will keep chilled for up to 24 hrs.

Heat olive oil in large saucepan or dutch oven over med-high heat. Add onion and next 5 ingredients (onions through garlic) and saute 2 minutes.

Add cauliflower and tomato; saute 1 minute.

Stir in water and lentils; bring to a boil.

Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Stir in lime juice, cilantro, and salt.

Serve with or over rice.

Roast gently the minced meat with olive oil until the water is almost gone.

Chop the onions and add them, continue to roast. Add crushed garlic and some thyme.

Chop carrots and celery and add them, still roast until it starts stick to the bottom or is too browned. Reduce heat.

Add chopped tomatoes, a dash of ketchup and Tabasco, season well with enough oregano and basil. Taste with broth and/or salt.

Add tomato paste if runny, or along with water to add more volume.

Finally add leek cut into slices and let it gently boil 15 minutes.

Add butter to a pot, heat strongly until it melts and the water is gone.

Add the wheat flour and permanently stir with a whisk, never stop!.

If there’s not enough butter to bind the flour add some more. Stir!

Slowly add the cold milk until the flour sets, continue to add milk and continuously stir to not get it storched.

Once all milk is in and all is set remove heat. The sauce should be pasty but way less than pudding. If it’s still too gooey continue to add milk.

Season with salt, pepper and a bit of nutmeg.

Fill a rectangle form, start with the Béchamel to cover the ground.

Lay lasagne noodles with some overlap, to cover all the surface. Cut them with a sharp knife to fit if the overlay is too big.

Continue with Bolognaise to cover the noodles, then some Béchamel until you’re out of sauces. The top layer should be Béchamel.

Add the grounded cheese and put it in the pre-heated oven at 170°C/340F, in the center.

In a bowl mix up the seasonings (salt, pepper, garlic powder, paprika, chili powder).

Cut chicken breast pieces in half length wise.

Sprinkle seasoning to coat all the chicken.

Add olive oil to coat bottom of dutch oven.

Heat dutch oven over high heat.

When the oil starts smoking add the chicken breasts in a single layer.

Cook uncovered for 1 minute.

Turn the heat to low, flip the chicken and put a lid on the dutch oven.

Cook for 10 minutes.

Turn off the heat and cook for another 10 minutes.

Chicken will be cooked through juicy and tender.

Stir together the water, honey, and sugar in a saucepan till boil. Then add the walnuts and boil for another 5 minutes. Drain and place the walnuts on a baking sheet.

Preheat the oven to 375F, and bake the walnuts for 10 minutes to make sure they are sweet and crunchy.

Whisk egg whites and flour together in a bowl till silky smooth, the same consistency as pancake batter.

Heat up the vegetable oil in a frying pan. Dip the shrimp into the batter and fry them in hot oil till golden brown. Remove the fried shrimp with either chopsticks or slotted spoon and drain the oil on paper towels.

Stir together the maynonnaise and sweetened condensed milk in a bowl till they are fully mixed. Then coat the shrimp with the mixture.

Serve the coated shrimp on a plate with the baked walnuts on the side.

Dry the schnitzels with a paper towel, put them on a wooden cutting board and pound them out with a meat tenderizer, as thin as you like them. Or as big as your pan is.

Prepare three plates or bowls, first with with starch flour, for the second scramble the eggs and add a good amount of salt and pepper, the third gets the breadcrumbs.

Pull the schnitzels first through the starch so they are covered and the egg will stick better.

Pull the schnitzels through the eggs, they must be fully covered, no dry spots.

Pull the schnitzels through the breadcrumbs and press on, cover them completely.

Heat a big enough pan with plenty resolidified butter, fry the schnitzels at medium heat (not too hot) a few minutes until they are well done and nicely browned, turn them and repeat.

Keep all ingredients for the Wallenbergare really cold, if they are not very cold they could separate and you wouldn’t be able to form patties. Put minced veal in a bowl (also chilled) with the egg yolks and the spices and mix it with an electric mixer. Carefully add the cream, in a fine stream while the mixer is still running. Keep mixing until all cream is added, but don’t over mix it, it might get to warm and separate if you do.

Put half of the breadcrumbs on a plate, dip your hands in cold water and form for patties of the loose minced veal mixture. Sprinkle the remaining breadcrumbs over the patties. Let them rest for a couple of minutes (until you warm up the frying pan)

Fry the patties in butter on low to medium heat until you have a light golden color, they might need to finish of in the oven. The patties should be fluffy and "light".

Heat the soy milk to 75-80 degrees Celsius. The hotter the liquid the more solid the resulting tofu.

Prepare the Nigari following the instructions on the packaging. Alternatively prepare the Nigari replacement (instructions to follow, once I figured out a good mixture).

Stir the hot soy milk with a wooden spoon to create a vortex. Add the coagulant and stop the vortex with the spoon. More vigorous stirring will result in a firmer tofu. The liquid should start to separate shortly after adding the coagulant.

Let the mixture sit for 15 minutes.

Prepare the tofu press by putting the cheese cloth in it and putting the press either in the sink or a large pot. Separate the curds from the liquid with a ladle and put them in the press. If you want, you can collect the remaining liquid and use it like whey.

Put the lid on the press and add weight to it. Let the press do its job. I had my best results with 2kg for about 15 minutes, which yields a spongy tofu (see picture).

Store the tofu in brine and consume within 2-3 days. I usually use a container that fits the tofu without many gaps and fill it up with a brine consisting of at least 2 tsp of salt. You can also use soy milk in the brine for a brown colouring and additional flavour.

Consider freezing the Velveeta for 2-4 hours before shredding. Longer freeze times may make it too hard, but at fridge temps its a mess to shred

Pre-heat oven to 350F (180C)

Cook the macaroni noodles according to directions on box, drain

Combine warm noodles, shredded Velveeta and all other ingredients in a large bowl and mix thoroughly

Place mixture into 13x9 or similar baking pan (or 8x8 for half recipe)

Sprinkle topping (steps below) on top

Bake for 30 minutes

Melt butter

Combine melted butter with breadcrumps, stir thoroughly with fork

Sprinkle over top of noodle mixture per instructions above

Multiply amount of ingedients with number of persons and procure suffient amounts.

Heat water in a pot and add ingredients in the listed order while it keeps cooking. Cut potatoes, sausage and paprika in pieces of 1-2 cm. Dice onions to approx 5 mm.

Add cream cheese last and take the pot off the heat. Stirr until it dissolved.

Serve (optional: with a slice of bread)

Mix together ingredients in a bowl until slightly doughy and still damp

Roll mixture separate mixture into two halves

Wrap each half in plastic or in a ziplock bag

Refrigerate overnight

Pre-heat over to 350F/180C

Remove pie crust from fridge

Roll out one pie crust on a floured rolling mat to size of baking pan

Place rolled crust in pie pan

Roll out second pie crust, leave on rolling mat for now

Start water in double boiler

Unwrap caramel candies and set aside in bowl

Add butter and caramel candies to double boiler, stir occasionally while performing other prep work

Peel, core, and slice apples. This is done most easily with a hand cranked apple peeler. Put apple slices into bowl.

Mix brown sugar and cinnamon into apples. Thoroughly mix with clean hands or spoon.

Layer apple slices into pie pan on to of bottom crust

Once caramel is fully melted, drizzle over apple slices

Apply top crust to pie, crimping edges with fingers or fork

Bake pie in oven for 1 hour

Remove pie and let sit for at least 1 hour before serving

Put eggs to a mixing bowl, add sugar and stir them well

Melt the bitter chocolate with the butter in a bain-marie and fold in the sugar-egg mass

Add flour and cacoa powder and stir it with the hand mixer.

Lube a muffin form or use paper forms, fill it with the mass

Bake it max. 15 minutes at 200°C/390F (pre-heated, normal mode), in the center

Optionally add some icing sugar on top

Thoroughly mix together Cool-Whip, crushed pineapple, jello mix, and cottage cheese

Top with pineapple rings and maraschino cherries

Peel and cut the potatoes into small chunks, put them into salted water and bring to a boil. Measure the amount of water that you put into your pot, so that you can remove all but ~150ml.

Cook the potatoes for 10-12 min until fully cooked and soft.

Drain the water except for ~150ml and mash the potatoes.

Add the semolina or flour to the mashed potatoes and add a few tablespoons of sugar and poppy seeds to taste. If you serve this as a dessert, then you might want to add more sugar. If you don’t have ground poppy seeds, then add more unground ones. Mix everything well until you get a sticky mass.

Bring at least 2l of water to a rolling boil in a big pot. Use two spoons to form dumplings and throw them into the boiling water. Take them out of the water once they start to surface and continue to cook the rest.

Enjoy immediately (they will start sticking together). Optionally you can serve these with a powdered sugar & poppy seed mixture and melted butter.

Bring the water to a boil, crushed berries and add them with the sugar to the boiling water.

Whisk in the semolina and let simmer for about 15 minutes. Mix during the process to avoid the semolina & berries to burn.

Pour the semolina into a large bowl and whisk with mixer until fluffy and cooled off a bit. This can take 10 to 15 minutes.

Let it cool off completely in the fridge. Optionally, serve with milk.

Grease a 9 inch x 9 inch pan; glass or metal; with shortening ( Crisco )

Blend sugar into butter

Add in 2 eggs & stir

Add in remaining ingredients

Blend with a whisk to a smooth consistency.

Pour into the in 9 inch x 9 inch pan.

Bake 25 minutes @ 350 F

Pull from oven; let cool; while warm, cut into squares.

Serving suggestions

Put one egg aside. Chop the lemon and orange peel if you prefer smaller pieces.

Warm up milk and cream, not over 40°C/100F to support the yeast.

Create a yeast-dough out of flour, milk, cream, 2 eggs, butter, sugar, yeast. Last add the salt.

Add the lemon/orange peel, chopped almonds, raisins and knead the dough well.

Let the dough rise at a warm place for 60 minutes.

Form 2 breads out of it, cover and let it rise on the baking tray at a warm place for another hour.

Pre-heat the oven at 200°C/390F (normal mode).

Cut the breads crosswise with a knife.

Separate the egg yolk from the third egg, mix it with a bit of milk and coat the breads. Add the sliced almonds and sugar crystals on top.

Bake the breads in the center for 10 minutes.

Reduce heat to 175°C/350F, continue to bake for another 20 minutes. Cover them with aluminium foil if they brown too fast.

In a large glass combine the ingredients.

Stir well and set aside for 10-15 minutes.

Once the chia seeds are fully hydrated stir again.

Optionally the drink can be chilled.

Optionally you can blend the drink for a smoothy texture.

Optionally serve with a lemon/lime wedge and or sprig of mint.

Enjoy!

Bring about 300ml (10oz) water to a boil and let it cool down to about 80-90 degrees Celsius.

Put 100g (4oz) of dried soy beans in a bowl and pour the hot water over the beans.

After 15 minutes drain the beans in a sieve and wash them.

Optionally you can pull off the skin of the beans, but in my experiences this is not worth the effort.

Put the beans, together with about 400ml (13.5oz) of water, in a large bowl.

Cover the bowl with a lid and let the beans soak for about 10 hours.

Drain the beans in a sieve and wash them.

Put the beans, together with 330ml (11oz) of water, in a blender and blend them to a liquid. On a Blendtec Blender you can use the "Green Smoothie" program. In case you are preparing soy milk for drinking and not for tofu add a dash of salt.

Bring 660ml (22oz) of water to a boil in a large pot.

Add the soy bean mixture to the pot and let it simmer at medium heat for 15 minutes. Be cautious, as the mixture behaves very much like milk and easily boils over.

Turn off the heat and let it cool down a bit. In the meantime put a fine sieve on a big pitcher to drain the liquid into. Put a nut milk bag (or a kitchen towl or cheesecloth) in the sieve.

Pour the liquid in the nut milk bag.

Add up to 250ml (8oz) of cold water on top of the mixture in the nut milk bag. This will help cool down the mixture and stretches the milk a bit.

Wring out the bag. The remains in the bag are called Okara and can be used for patties and other recipes. Okara is rich in proteins and easily picks up flavours.

Now you can add additional flavouring to the soy milk. Either add 1/2 tsp of vanilla extract (or paste) or a packet (about 8g) of vanilla sugar for a vanilla flavoured soy milk.

Fill the liquid in a hot cleaned glass bottle and store it in a fridge. Consume within 2-3 days.