COOKING
RECIPE BOOK
Lorna Alvarado
TABLE OF
CONTENTS
Winter Grunkhol 1
Soup Boiled Dumplings 2
Potatoes With Garlic & Herbs 3
Rustic Green Beands & Egg 4
Spaghetti Basil & Eggplant Cheese 5
Mushroom, Tomato & Cheese 6
Omelette 7
Chicken Parmesan 8
Winter
Grunkohl
Ingredients : Serving Suggestions :
500 grams of fresh kale Serve Grünkohl with the
250 grams of smoked sausage traditional smoked sausages
1 large onion, finely chopped used in the recipe. The
2 tablespoons vegetable oil or bacon fat smoky and savory flavors of
2 cloves garlic, minced the sausages complement
1-liter vegetable or chicken broth the hearty kale dish
1 bay leaf perfectly.
1 teaspoon caraway seeds
1 teaspoon ground paprika
Salt and pepper to taste
4 medium-sized potatoes, peeled and
diced
4 tablespoons heavy cream
How To Make :
Heat the vegetable oil or bacon fat over medium heat in a large pot or Dutch
oven. Add the chopped onions and sauté until they become translucent.
Add the minced garlic to the pot and continue sautéing for another minute until
the garlic becomes fragrant.
Stir in the sliced smoked sausage and cook for a few minutes until they start
to brown slightly.
Add the chopped kale to the pot and mix it well with the sausages and onions.
Allow the kale to wilt down slightly.
Add the chopped kale to the pot and mix it well with the sausages and onions.
Allow the kale to wilt down slightly.
Soup Boiled
Dumplings
Ingredients : Serving Suggestions :
250 grams of ground pork or chicken Serve the dumplings with a
1 cup Chinese cabbage, finely chopped small bowl of dipping sauce
1/2 cup green onions, finely chopped made from a mixture of soy
2 cloves garlic, minced sauce and rice vinegar. Add
1-inch piece of fresh ginger, grated some minced garlic and a
1 tablespoon soy sauce splash of sesame oil for
1 tablespoon oyster sauce extra flavor.
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package of round dumpling wrappers
How To Make :
Combine the ground pork or chicken, chopped Chinese cabbage, green
onions, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil,
salt, and black pepper in a large mixing bowl. Mix everything thoroughly until
well combined.
To assemble the dumplings, place a small spoonful of the filling in the center
of a dumpling wrapper. Moisten the edges of the wrapper with water using
your finger.
In a large pot, bring the chicken or vegetable broth and water to a boil over
medium-high heat. Add the soy sauce, rice vinegar, sesame oil, grated ginger,
minced garlic, and ground white pepper to the broth. Stir to combine.
Gently add the sliced Chinese cabbage and sliced shiitake mushrooms (if
using) to the broth.
Carefully drop the dumplings into the boiling broth one by one. Stir gently to
prevent sticking.
Potatoes with
Garlic and Herbs
Ingredients : Serving Suggestions :
Baby Potatoes Serve the Potatoes with
3 tablespoons olive oil Garlic and Herbs alongside
4-5 cloves of garlic, minced herb-roasted or grilled
1 teaspoon dried thyme chicken. The combination
1 teaspoon dried rosemary of roasted potatoes and
1 teaspoon dried oregano flavorful chicken creates a
Salt and pepper to taste delicious and well-rounded
Fresh parsley, chopped (for meal.
garnish)
How To Make :
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the halved baby potatoes with olive oil,
minced garlic, dried thyme, dried rosemary, dried oregano, salt, and
pepper.
Spread the potatoes in a single layer on a baking sheet or a large roasting
pan.
Roast the potatoes in the preheated oven for about 25-30 minutes or until
they are golden brown and crispy on the outside and tender on the inside.
Once the potatoes are done, remove them from the oven and transfer
them to a serving dish.
Rustic Green Beans &
Egg and Tuna
Ingredients : Serving Suggestions :
250 grams of green beans, trimmed and Serve the salad with some
halved crusty bread or a baguette
2 large eggs on the side. The bread is
1 can (5 ounces) tuna in water, drained perfect for soaking up the
1/4 cup red onion, thinly sliced delicious dressing and
1/4 cup cherry tomatoes, halved adds a bit of heartiness to
2 tablespoons extra-virgin olive oil the meal.
1 tablespoon red wine vinegar
How To Make :
Bring a pot of salted water to a boil. Add the green beans and blanch them for
about 3-4 minutes until they are tender-crisp.
In the same pot, add the eggs and cover them with water. Bring the water to a
gentle boil, then reduce the heat to a simmer and cook the eggs for about 9-10
minutes for hard-boiled eggs.
In a large mixing bowl, combine the blanched green beans, sliced hard-boiled
eggs, drained tuna, red onion, and halved cherry tomatoes.
In a separate small bowl, whisk together the extra-virgin olive oil, red wine
vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make
the dressing.
Spaghetti Basil &
Eggplant Cheese
Ingredients : Serving Suggestions :
8 ounces spaghetti Serve the spaghetti with
1 large eggplant, diced into small some garlic bread on the
cubes side. The crispy and buttery
3 tablespoons olive oil, divided garlic bread complements
3 cloves garlic, minced the pasta dish and is perfect
1 can (14 ounces) diced tomatoes (or for soaking up the flavorful
use fresh tomatoes, chopped) sauce.
1/2 cup fresh basil leaves, chopped
1/4 teaspoon red pepper flakes
(optional, for a hint of spiciness)
1/2 cup grated Parmesan cheese
How To Make :
Cook the spaghetti according to the package instructions until al dente.
Drain the cooked spaghetti and set it aside.
While the spaghetti cooks heat 2 tablespoons of olive oil in a large skillet
over medium heat.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced
garlic. Sauté the garlic for a minute or until it becomes fragrant.
Stir in the chopped basil and red pepper flakes (if using) into the tomato
sauce. Season with salt and pepper to taste.
Return the sautéed eggplant to the skillet and mix it with the tomato sauce.
Mushroom, Tomato &
Cheese Omelette
Ingredients : Serving Suggestions :
3 large eggs Serve the omelet with some
1 tablespoon milk or water toasted bread or a crusty
1/4 cup sliced mushrooms baguette on the side. The
1/4 cup cherry tomatoes, halved bread is perfect for
1/4 cup shredded cheese (such as mopping up any extra juices
cheddar, mozzarella, or Swiss) from the omelet.
1 tablespoon butter or cooking oil
Salt and pepper to taste
Fresh herbs (such as parsley or chives)
for garnish (optional)
How To Make :
In a medium-sized bowl, whisk the eggs together with the milk or water until
well combined. Season with a pinch of salt and pepper.
Heat the butter or cooking oil in a non-stick skillet over medium heat. Make
sure the skillet is well coated with the oil or butter.
Add the sliced mushrooms to the skillet and sauté them for 2-3 minutes until
they become tender and slightly golden.
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes,
just until they soften slightly.
Pour the whisked eggs over the mushrooms and tomatoes in the skillet,
making sure they are evenly distributed.
Chicken
Parmesan
Ingredients : Serving Suggestions :
4 boneless, skinless chicken breasts Serve the Chicken
Salt and pepper to taste Parmesan over a bed of
1 cup all-purpose flour cooked spaghetti or
2 large eggs, beaten fettuccine. The pasta will
1 cup breadcrumbs soak up the delicious
1/2 cup grated Parmesan cheese marinara sauce and
1 cup marinara sauce complement the chicken
1 cup shredded mozzarella cheese perfectly.
Fresh basil or parsley, chopped, for
garnish
How To Make :
Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough
to hold the chicken breasts in a single layer.
Place each chicken breast between plastic wrap or parchment paper and
pound them to an even thickness of about 1/2 inch.
Season the chicken breasts with salt and pepper on both sides.
Set up a breading station with three shallow dishes: one with flour, one with
beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan
cheese.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it
into the beaten eggs, allowing any excess to drip off.
Cooking
Recipe Book
Lorna Alvarado
Chefs usually undergo +123-456-7890
formal culinary training at
culinary schools, institutes, @reallygreatsite
or apprenticeships. They www.reallygreatsite.com
learn various cooking
techniques, food safety, hello@reallygreatsite.com
kitchen management, and
menu planning.
