Sweet Potato Fries With Truffle Mayo

Ingredients:

Truffle Mayo 👇 

125 ml Vegetable oil

10 g Egg yolk

3 g Mustard

5 ml White vinegar

10 g Truffle Salsa

Baked Sweet Potato Fries 👇

500 g Sweet potato

5 g Corn starch 

1 tbsp Olive oil

Parmesan cheese for topping

Method:

For the sweet potato fries, peel the potatoes and slice them into strips. Coat them with corn starch and olive oil. Transfer them to a baking tray lined with parchment paper and roast them in a preheated oven at 185°C for 12-15 minutes.

To make the truffle mayo, combine egg yolk, mustard, and vinegar in a bowl, then start whisking. Add a few drops of oil at a time and continue whisking until it starts to thicken. Gradually add more oil, whisking until all the oil is incorporated. Add truffle salsa and season it with salt to your taste.

Serve your fries with grated Parmesan cheese and truffle mayo.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/nppNhEomEk0

Enjoy.

Ingredients:

400 g Puff pastry

Filling 👇

500 g Butternut squash 

200 g Baby spinach 

7 Eggs

50 ml Heavy cream

80 g Shallot

10 g Garlic

80 g Sun-dried tomatoes 

120g Goat cheese

150 g Grated gruyere or gouda cheese

20 ml Olive oil

1g Dried oregano

5 g Salt

½ g Ground black pepper

1.5 g Ground nutmeg

Method:

Check out my homemade Puff Pastry👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Peel and cut the butternut squash into bite-sized pieces. Drizzle olive oil and roast them at 180°C for 20 minutes. Dice shallots finely and mince the garlic. Drizzle some olive oil in a hot skillet, sauté the shallots, add garlic, and cook for 2 minutes. Add spinach and cook on high speed for 20 seconds. Transfer them into a sieve to drain the excess liquid.

Roll out the puff pastry and place it into a 28cm round mold. Prick the bottom with a fork. 

In a bowl, whisk together eggs, heavy cream, dried oregano, salt, nutmeg, and black pepper. Add grated cheese and mix together. Now, add the roasted butternut squash into the mold, which has been lined with puff pastry. Add sun-dried tomatoes, the spinach mixture, pieces of goat cheese, the egg mixture, more goat cheese, tomatoes, and spinach. Bake it at 180°C for 40 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/YkkpIoOKa88

Enjoy.

Ingredients:

350 g Broccoli 

50 g Spring onion

5 g Dried dill

150 g Egg

15 ml Heavy cream

60 g Flour

Salt and Pepper to taste

Method:

Chop broccoli into small pieces. Add them to a food processor along with chopped spring onions, blend them until super fine, then transfer the mixture into a bowl. Add dried dill, eggs, heavy cream, flour, salt, and black pepper. Mix the ingredients with a spatula. Drizzle olive oil in a non-stick skillet and form small patties. Fry them on both sides. Serve the patties with yogurt.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/pJ0y5FmkthQ

Enjoy.

Ingredients:

300 g Couscous

400 ml Boiled water

20 ml Olive oil

125 g Cucumber

250 g Tomatoes

100 g Sweet paprika

150 g Olives

80 g Feta cheese

15 g Coriander

10 g Mint

50 g Pomegranate 

Vinaigrette Dressing👇

20 ml Lemon juice

30 ml Olive oil

5 g Mustard

Method:

Begin by adding boiling water to the couscous, along with olive oil. Cover it with a lid and let it sit on the countertop for 10 minutes. Meanwhile, cut the vegetables into small pieces, finely chop mint and coriander, and halve the olives. In a large bowl, combine the couscous with all the vegetables and herbs.

For the dressing, opt for a simple mustard dressing. Whisk together lemon juice and mustard, gradually adding olive oil. Season it to taste with salt and ground black pepper. Drizzle the dressing over the couscous mixture and thoroughly mix them together. Finish by topping it off with feta, additional coriander, and pomegranate.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/tt_BoaLDI34

Enjoy.

Ingredients:

800 g Diced tomatoes

125 g Onion

30 g Garlic

200 g Red bell pepper

50 ml Olive oil

2 g Dried tarragon 

6 g Cumin powder

2 g Smoked paprika powder

5 g Salt

7 g Sugar

3-5 Eggs

Coriander for garnish

Method:

Roast the bell pepper and place it in a plastic bag to facilitate easy removal of the skin later on. After 5 minutes, peel the skin and remove the seeds, then dice the pepper. Finely dice the onions and garlic. Sauté the onions, add the garlic, bell pepper, and tomatoes, along with all the spices and dried herb. Cover with a lid and cook on low heat for 20 minutes. Afterward, add the eggs to the sauce and let them cook on low heat.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/5DQLWpc4ki0

Enjoy.

Ingredients:

Pita Bread

100 g All purpose flour

4 g Instant yeast

2 g Salt

5 g Sugar

45 ml Water (45C)

Hummus

250 g Canned Chickpeas, drained

80 g Tahini

8 g Garlic, minced

40 ml Lemon juice

40 ml Extra virgin olive oil

50 ml Water

4 g Cumin powder

Black pepper and salt to taste

Grilled vegetables

250 g Eggplant

300 g Courgette

100 g Sweet pointed pepper

50 ml Olive oil

Black pepper and salt to taste

Garnish

Dash Paprika powder or Sumac

Extra virgin olive oil

Cilantro leaves

Method:

To make pita bread add salt, sugar, and yeast to flour and mix them together.

Add water and olive oil and bring the dough together, cover the dough with plastic wrap, and let it rest for 10 minutes.

After letting it rest, transfer the dough onto your work surface and knead it for 2 minutes.

Shape it into a ball and put it back into the bowl, cover the bowl with plastic wrap and let the dough rise for an hour at room temperature.

After one hour, deflate the dough and divide it into 4 pieces, shape each piece into a ball and cover them with plastic and let them rest for 10 minutes.

Roll out each ball into a circle about 15cm wide. Cover them with plastic and let them rest for 10 minutes.

Heat a crepe pan over high heat, Place the first pita bread on it. wait until bubbles appear all over the dough, flip it and bake it for about 20 seconds.

To make hummus, add chickpeas, lemon juice, olive oil, water, and minced garlic into the food processor and blend them finely.

Once the chickpea mixture is smooth and creamy add the tahini and cumin powder, and continue blending until the hummus is silky and soft.

Season it to your taste.

Transfer it to a bowl and keep it refrigerated.

To make grilled vegetables, cut them into small chunks and toss them with olive oil, salt and pepper.

Preheat a grill pan over high heat and grill the vegetables until they are tender and charred.

To Plate hummus, start by spreading it in a circular or oval pattern on a flat plate. Use the back of a spoon to make a well in the center of the hummus.

Add grilled vegetables to the other side of the plate and place the pita bread in the corner.

Drizzle the hummus with olive oil and sprinkle with paprika powder or sumac.

garnish the grilled vegetables with cilantro leaves.

Enjoy.

Ingredients:  

500 g Waxy potatoes

8 Eggs

200 g White onion

60 ml + 10 ml Olive oil 

80 ml Water

Salt and back pepper to taste

Method:

Peel and slice potatoes and onions into chunks.

Add 60 ml olive oil to a pan and sweat the onions. Add potatoes and mix them with the onion.

Cook them on low heat for 10 minutes with the lid on.

Mix them after 10 minutes, add the water, and continue cooking for another 10 minutes with the lid on.

Season with salt and black pepper and continue cooking for 5 more minutes without the lid.

Whisk eggs in a bowl and add the potato mixture to it.

Add 10 ml of olive oil to a pan and add the tortilla mixture. Put the lid on and cook it on low heat until set. 

Place a big plate on top of the pan and flip it over. Push the tortilla back into the pan and cook the other side for 2 minutes.

Enjoy.

Ingredients:

1 kg Tomato

200 g Carrot

800 g Peeled Tomato

80 g Tomato paste

250 g Onion

20 g Garlic

20 g Basil

2 g Paprika powder 

30 ml olive oil

3 g fresh Italian herbs (oregano, rosemary, and thyme)

800 ml Vegetable stock 

70ml Cooking cream 

Salt and black pepper to taste

Garnish:

400 g Mix tomatoes

Dried oregano

Salt and black pepper

Olive oil

Optional:

Rice paper 

Frying oil

Crème fraîche

Method:

Cut carrots, onions, tomatoes, and garlic into pieces and place them in a baking tray.

Season them with salt and black pepper, drizzle olive oil over the top and add your fresh herbs. Grill them at 250C for 20 minutes.

Add some olive oil and fry the tomato paste over low heat.

Add roasted vegetables along with peeled tomatoes and basil. Season it with black pepper and salt.

Add vegetable stock and bring it to a boil and let it simmer for half an hour.

Use an immersion blender and blend the soup until it becomes smooth and creamy.

Season it to your taste and add the cream and mix it.

For the garnish which is totally optional, I am going to roast some tomatoes.

Just cut them into different sizes, so they look nicer on the plate.

Sprinkle some salt, pepper, and oregano along with a drizzle of olive oil and grill them at 250C for 5 minutes.

I also deep-fried some rice paper and used them as a garnish, you can also use croutons if you want to.

Adding a few dots of crème fraîche makes it more elegant and tasty.

Enjoy.

Ingredients:

150 g Leek

350 g Celery

150 g Onion

400 g Carrots

300 g Fennel

30 g Parsley

500 g Celeriac

3 L Water 

4 pcs Bay leaves 

20 g Garlic

10 pcs Black peppercorn

2 g Coriander seeds

Method:

Peel the vegetables if necessary, then cut and wash them.  

Cut onions into quarters, and keep the skins. They give some color to the stock.

Smash the garlic under your chef's knife.

Add vegetables along with bay leaves, coriander seeds, and black peppercorn into a pot.

Do not add any salt. You can always add salt when making a dish using this stock.  

Add water and bring it to a boil. 

Bring down the heat as soon as it comes to a boil. 

Let it simmer for one and a half hours. 

Turn off the heat and pour the broth through a sieve.

Store it in the refrigerator for 4-5 days and in the freezer for up to 3 months.

Enjoy.

Ingredients:

Mirza ghasemi

4 pcs Eggplant (280g flesh)

25g Garlic (Minced)

250g Tomato puree

50g Tomato paste 

2 Eggs

1g Turmeric powder

Black pepper and salt to taste

Oil for frying

Sweet and sour radish

150ml Water

150ml Vinegar

10g Salt

25g Sugar

2g Mustard

2g Coriander

10 Black peppercorn

5g Parsely

Cracker 

20g Pumpkin seed 

20g Sunflower seed 

10g White sesame 

35g Ground flaxseed

10g Flour 

50ml Olive oil 

Salt and black pepper

50ml Water

Method:

If you want to grill the eggplants in an oven, Cut them in half lengthwise, place them skin side up on a baking tray, and prick them with a fork.

Use a blow torch and torch the skins for 2 minutes. Transfer them to a preheated oven at 250C for 10 minutes.

After 10 minutes switch the oven to 180 C, place them in a baking pan and cover it with foil, put it back in the oven for 30 minutes.

You will notice that they are cooked completely. To give them a rich and smokey aroma use the blow torch again and torch the skins one more time.

Cover it with the foil Immediately and leave it at room temperature for an hour.

Take the flesh using a spoon.

Put them in a food processor and puls them a few times.

Add a generous amount of olive oil in a skillet, add minced garlic along with turmeric powder and fry them for a few seconds, it’s done if you can smell the garlic aroma.

Add eggs and continue cooking. We are making a scrambled egg, let it set a little bit, and then start mixing until the eggs are thickened.

Use the same skillet, add some oil, add tomato paste and fry it on low heat for a minute, add eggplant and tomato puree and let them cook on medium heat for 10 minutes. 

Add scrambled egg and leave it on low heat for 10 minutes.

It’s done when you can see the excess oil on the bottom of the skillet.

To make the sweet and sour radishes cut them into 4 pieces and place them in a bowl filled with cold water.

Add water, vinegar, mustard and coriander seed, black peppercorn, sugar, and salt into a saucepan and bring it to a boil.

Let it cool and then add parsley and the radishes in it and place it in a fridge for at least 30 minutes.

To make the cracker, add ground flaxseed, sunflower, sesame, and pumpkin seed into a bowl, season it with salt and black pepper, add water, mix them and leave it for 15 minutes.

Add olive oil and flour and mix them.

Place them on parchment paper, fold the paper on top and roll it out with a rolling pin.

Bake it at 160C for 20 minutes.

To make a soft-boiled quail egg, bring water to a boil, add the eggs and boil them for 80 seconds.

Enjoy.

Ingredients:

Vegetable stock:

300g Carrot 

400g Parsnip 

120g Onion 

200g Leek 

350g Fennel 

10g Parsley 

10pcs Peppercorn 

4pcs Bay leaves

2.5 L Water

Porcini stock:

30g Porcini 

1L Cold water

Risotto:

140g Arborio 

200g Mushrooms( Mix of Shiitake, Brown cap boletus, Chestnut mushroom)

30g Soaked porcini mushrooms

2 Shallots

150ml White wine

350ml Vegetable stock

400ml Porcini stoc

50g Parmesan 

40g Butter

Tuille:

110g Water

15g Parmesan

45g Olive oil

15g Flour

Method:

Soak Porcini in water and leave it for at least half an hour, sieve it, and keep the mushrooms and stock separately.

For the vegetable stock, cut all of them into big chunks, Add them to a pot along with parsley, bay leaves, and peppercorn. Fill it with 2.5L of water, bring it to a boil and let it simmer for an hour and a half.

Sieve it when it's ready.

Dice shallots and slice up the mushrooms.

Saute mushrooms and add porcini to them, toss them, and set them aside.

Sweat the shallots, Add Arborio and toss them for 2 minutes. Add a few tablespoons of stock to help in bringing down the temperature. Cook it to dry.

Add wine and continue cooking for 2 minutes. From this point start cooking the rice by adding the stock of vegetables and porcini little by little. Keep stirring until the rice is cooked. It takes around 15 minutes.

Add sauteed mushroom and cook for another 2 minutes.

Add butter and parmesan and keep stirring. Done.

For the Tuille, Mix all the ingredients, pour into a pan, and cook until it becomes crispy.

Garnish Risotto with some sauteed mushroom and parmesan tuille.

Enjoy

Ingredients:

50 g Basil 

5 g Garlic

60 g Pine nuts

40 g Parmesan cheese

50 ml Extra virgin olive oil

Salt and black pepper to taste

Method:

Add basil into a food processor and pulse several times. Add garlic and toasted pine nuts into basil and pulse a few more times.

Add grated parmesan cheese into the food processor and pulse. Add the olive oil and pulse several times.

A the end season it with black pepper and salt.

Enjoy.

Ingredients:

1 kg Cherry or grape tomatoes

1 tbsp Dried oregano

Kosher salt

Black pepper

Olive oil (optional)

Method:

Slice the tomatoes in half lengthwise and place them skin side down in a baking tray that is already lined up with parchment paper.

Season them generously with dried oregano, kosher salt and freshly ground black pepper. Bake them on a preheated oven at 120C for 2.5 hours or until they reach yours desired level of dryness.

Let them cool completely and then store them in a small jar with the lid on in a refrigerator or you can submerge them in extra virgin olive oil.

Enjoy.

Ingredients:

45 g Basil

15 g Chives

4 g Garlic

40 g Capers

250 g Butter

Zest of a lemon

Salt and black pepper

Method:

Add basil, capers, chives and garlic into a food processor and blend them fine, then zest a lemon and add it into the mixture along with black pepper and salt.

Add a few cubes of butter at a time and blend them together until it's smooth and creamy.

To shape it into a cylinder try to use a silicone mate or an oven tray as your working surface and place your plastic wrap on top of it,  this way plastic wrap will stick to your work surface and makes it easier to roll.

Take half of the butter mixture and place it on the plastic wrap, roll it over, pull it back and then push it forward, this way your butter comes to a cylinder shape little by little. Be patient!!

It takes a few minutes, simply tie a knot on each side and do the same with the other half of the mixture. , put them in a freezer for about half an hour before slice them.

Enjoy.

Ingredients:

Makes 4 portions

Porcini Stock

15 g Dry porcini mushroom

500 ml Water

Vegetable Stock

150 g Fennel

250 g Leek (save the white part)

400 g Carrot

2 Shallot

1 Celery stalk

3 g Black peppercorns

3 Bay leaves

1 Spring of  thyme

30 g Parsley stem

Mushroom stems

Porcini stock

1L Water

Velouté Soup

350 g Chestnut mushroom

200 g Portobello mushroom

150 g  Leek 

2 g Rosemary

20 g Olive oil

50 g  Butter

50 ml  Bourbon OR Madeira

250 g Milk

1L Vegetable stock

Salt and black pepper

Sauteed Chanterelle mushroom (For garnish)

100 g  Chanterelle Mushroom 

1 Shallot

10 ml Olive oil

 20 g Parsley leaves

Black pepper and salt

Bread crumbs (For garnish)

2 Slices of bread

1 Garlic cloves

20 ml Olive oil

Black pepper

Kosher salt

Soak dry porcini overnight in cold water. 

Remove the stems of parsley from the leaves and set them aside.

Do the same with mushrooms and then slice the rest of the mushrooms.

cut fennel, leek (green part), celery stalk, carrots, and shallots and add them into a pot along with mushroom and parsley stems. Add thyme, bay leaves, and black peppercorn, Strain porcini stock over the rest of the vegetables.

Add water and bring to a boil and let it simmer for an hour.

Meanwhile, prepare the garnish, dice one shallot finely, and chop parsley leaves. Quickly wash chanterelle mushrooms under cold water, pat dries them, and set them aside.

Chop the white part of the leek,  sweat them with butter and olive oil, Add all the mushrooms, mix them well and put a lid on. let it cook for 10 minutes over high heat.

After 10 minutes, add rosemary, salt, and black pepper. Deglaze it with bourbon and reduce to dry. 

Add milk and vegetable stock, bring it to a boil and let it simmer for an hour.

For the garnish first cut the bread into cubes and coat them with olive oil, kosher salt, black pepper, and minced garlic, bake it at 200 C for about 6 minutes. at this stage, we have croutons that can be used on any salads or soups as a garnish. but for this recipe, we are going to blend it and savory bread crumbs out of it.

Let them cool completely, add them to a food processor, and blend them super fine.

sauté chantarelle with olive oil, salt, and black pepper in a very hot pan for a minute, add chopped parsley and take it off from the heat.

after an hour blend half of the soup to thicken it and add it to rest.

- If you like more fat on it add 100 ml heavy cream and 50 g butter while blending. If you want light still delicate soup keeps it the way it is.

Enjoy.

Ingredients:

70 g Grilled paprika

400 g Peeled tomato 

100 g Tomato paste 

5 g Fresh Basil 

3 g Dried oregano 

3 g Garlic powder 

3 g smoked paprika powder

Salt and black pepper to taste

Method:

Add fresh basil into a food processor along with grilled paprika and pulse a few times, Add peeled tomatoes and tomato paste and blend them together.

Add all the herbs and spices and pulse several times.

Keep it in a jar in a fridge.

Enjoy.