u/Fresh-Dark6759

Roast half a kabocha squash, half a sweet pointed pepper with the seeds removed, a halved shallot, two garlic cloves, and cherry tomatoes. Drizzle everything with olive oil and roast at 200°C (400°F) until softened.

About 10 minutes before the vegetables are done, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions.

Once the vegetables are tender, scoop out the kabocha flesh and remove the skin from the pepper. Add them to a blender along with the shallot, garlic, a few fresh sage leaves, salt, pepper, about 3 ladles of pasta water, and a little Parmesan. Blend until smooth and creamy.

When the pasta is al dente, drain it and toss it with the sauce.

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I decided to make a quick pie with fresh cheese and feta.

Beat two eggs, then add 500 g of fresh cheese, sparkling water, oil, and a little salt. Gradually add the sparkling water and oil until you get a mixture with a consistency similar to pancake batter.

Grease a baking dish with oil and place four sheets of phyllo dough over the dish, letting the edges hang over the sides. Then add some of the mixture by the spoonful and spread it out, followed by feta cheese that you have torn into small pieces with your hands.

Take two sheets of phyllo dough, tear them into larger pieces, crumple them up, and arrange them over the mixture. It doesn't really matter how you arrange them—you can even just scatter them over the top 😁 (this makes the process much quicker).

Then add another layer of the mixture, followed by feta, and then another layer of torn phyllo dough. Repeat until you have used all of the mixture.

Once you have used up the mixture, fold the sheets of dough that were hanging over the edges of the dish over the top.

Pour a little sparkling water and oil over the pie and let it sit for at least 30 minutes so it can absorb the liquid.

Bake at 200°C (390°F), covered with damp parchment paper so the crust doesn't brown too quickly. After 20 minutes, remove the parchment paper and bake for another 10 minutes or so, until nicely golden.

Finally, drizzle with honey and sprinkle with pistachios.

Pat the chicken breasts dry, slice them horizontally almost all the way through, then open them up like a butterfly and gently flatten them. Season with coarse salt, black pepper, turmeric, paprika, chili flakes, and a pinch of cumin. Sear on both sides until golden brown, then set aside.

In the same pan, reduce the heat and add butter and minced garlic. Once the butter has melted, stir in a small teaspoon of flour. Pour in two ladles of pasta water and whisk until the sauce thickens.

Add the cooked pasta, then grate in some Pecorino and toss until everything is well coated. Finish with finely chopped parsley and serve with the sliced chicken on top.

Pat the chicken breasts dry, slice them horizontally almost all the way through, then open them up like a butterfly and gently flatten them. Season with coarse salt, black pepper, turmeric, paprika, chili flakes, and a pinch of cumin. Sear on both sides until golden brown, then set aside.

In the same pan, reduce the heat and add butter and minced garlic. Once the butter has melted, stir in a small teaspoon of flour. Pour in two ladles of pasta water and whisk until the sauce thickens.

Add the cooked pasta, then grate in some Pecorino and toss until everything is well coated. Finish with finely chopped parsley and serve with the sliced chicken on top.

Spaghetti is cooked in boiling water with a tablespoon of salt. Heat olive oil in a pan and add the crushed garlic. Once the garlic turns lightly golden, remove it from the pan.

Add the grated lemon zest and finely chopped pepper, then sauté for a few seconds. Add the spaghetti along with a blanched, peeled, and finely chopped tomato, followed by a little black pepper.

Pour in a small amount of the pasta water and stir. Once the pasta has absorbed most of the liquid, leaving just enough to create a sauce, remove the pan from the heat and add the grated Pecorino Romano. Toss the pasta until the cheese melts into a creamy sauce.

Finish with freshly chopped parsley and toss once more. Before serving, add a little more black pepper and salt if needed.

Butternut squash and sweet potato are cut in half and roasted for about 45 minutes until tender. The rice is cooked in chicken stock. Chicken thighs are cut into bite-sized pieces and pan-fried with paprika, chili powder, turmeric, salt, and black pepper.

Once the vegetables are roasted, the flesh is scooped out and blended with chicken stock, ground nutmeg, salt, and white pepper until smooth. The sauce is then added to the chicken and cooked for a few more minutes to bring everything together.

Served with rice cooked in chicken stock.

I found Chinese eggplant at the local farmers' market. It's incredibly tender, has fewer seeds than regular eggplant, and cooks very quickly.

Cut the tomatoes into quarters and simmer them in extra virgin olive oil with coarse salt, a bay leaf, and fresh thyme. Once most of the tomato juices have evaporated, add a splash of white wine. When the wine has reduced, stir in a can of San Marzano tomatoes, then season with a pinch of white pepper, granulated onion, and a little chili. Let the sauce simmer for about 45 minutes.

Cut the eggplant into roughly 2 cm (¾-inch) pieces, toss with a little olive oil, and set aside.

Bring a large pot of water to a boil. Add a generous teaspoon of salt and cook the rigatoni according to the package instructions.

Preheat the grill (or broiler) to its highest setting. Arrange the eggplant pieces in a single layer and grill for about 3 minutes, until lightly charred. Remove, season with a little salt, and add the eggplant to the tomato sauce. Stir to combine, then toss the cooked rigatoni with the sauce.

Serve with fresh basil, Parmesan, and a drizzle of extra virgin olive oil if desired.

The onion is sautéed over medium heat until it releases its moisture. A pinch of salt is added, followed by Arborio rice, which is toasted for a few minutes before gradually adding warm chicken stock.

Once the rice reaches an al dente texture, white pepper, butter, Parmesan cheese, and roasted red pepper cream are stirred in. The pepper cream is made by roasting a red Romano pepper in the oven for 25 minutes at 170°C (340°F) with olive oil and coarse sea salt. After roasting, the skin is removed and the pepper is blended with white pepper, a small amount of garlic, and a splash of chicken stock until smooth. The cream is folded into the risotto at the very end to preserve its fresh roasted flavor.

The eggplant is sliced lengthwise using the second setting of a mandoline (or approximately 2–3 mm thick). The slices are lightly brushed with lemon juice to prevent discoloration, then arranged inside soufflé molds lined with parchment paper brushed with olive oil. The cooled risotto is spooned into the molds.

Bake for about 10 minutes at 170°C (340°F), carefully unmold, turn the parcels over, and bake again at the same temperature until the eggplant is tender and lightly golden.

The marinara is prepared from blanched tomatoes with the seeds removed, fresh basil, thyme, salt, and a squeeze of lemon juice. Season with salt just before serving.

Ramstek napravljen po savjetima iz posta od u/anemalik

Ramstek odrezan od kosti, opran i osušen, kada je unutarnja temperatura došla do 20 stupnjeva, namazala sam ga rukama sa ghee maslacem i stavila na tavu na najjači broj na indukciji, svaki sa strane tri minute zapečen odnosno kada je temperatura došla do 52 stupnja. Narezak sam pritisla sa konzervom koju sam omotala folijom (hvala u/Demuxy). Zatim stavljena krupna sol i papar i stavljen da odmara 10 minuta.

Na istoj tavi sam stavila maslac, kada se maslac otopio stavila sam 4 narezane na tanko ljutike i pirjala na maslacu, kada je ljutika opustila stavila sam vinski ocat i kada se ocat u potpunosti reducirao stavila sam soka koji je pustilo meso i peršin lista.

https://youtu.be/YMmFrFdO7RM?is=A\_HwVm4u9cMnIL9f

Španjolski omlet sa jajima, lukom i krumpirom, soli i bijelim paprom. Krema je od pečene crvene paprike koju sam pekla nekih pola sata na 170 stupnjeva, kada se ohladila maknula sam kožu i blendala sa malo češnjaka, ulja od prženja luka, soli i bijelog papra.

Hvala u/anemalik na savjetima i videu, ispalo je savršeno 😁