Breakfast
Mint Tea
Rinse about 10-12 fresh mint leaves per cup of tea under cold water to remove any dirt or debris. Bring water to a boil in a teapot or heatproof container. Bruise the mint leaves slightly by gently crushing them with your fingers or a spoon to release the flavor. Pour the boiling water over the bruised mint leaves in the teapot or container. Cover the teapot or container and let the mint steep in the hot water for about 5-7 minutes. Adjust the steeping time depending on how strong you want the mint flavor to be. After steeping, strain the tea to remove the mint leaves using a fine mesh strainer or a tea infuser. If desired, sweeten the tea with honey, sugar, or another sweetener of your choice, stirring until fully dissolved. Pour the mint tea into cups and serve hot.
0.25 l water 10 pc mint leaf 7 g honey 7g of honey is about 1 teaspoon. You can also use sugar.
Soup
Chicken Noodle Soup
In a medium pot with a lid, mix together vegetables and chicken broth. Cover and heat until it reaches a simmer. Allow it to cook for 10 minutes. Introduce noodles, chicken, and spices. Cover again and follow the noodle package instructions for cooking until the noodles are cooked. If the broth seems insufficient, incorporate 1/4 to 3/4 cup of filtered water. Season with salt and pepper to your liking. Serve and savor!
0.47 l chicken broth 470 militers or 2 cups of chicken broth
1 pc carrot one sliced medium carrot.
1 pc celery one sliced medium celery.
40 g onion 40 grams or 1/4 cup of diced onion
22 g noodles 55 grams or 3/4 cup of noodles
0.6 g poultry 0.6 grams or 1/8 cup of seasoning of poultry
0.6 g basil 0.6 grams or 1/8 cup of seasoning of basil
0.1 g salt add to taste
0.1 g pepper add to taste
Main course
Garlic Butter Shrimp Pasta
Indulge in a delicious garlic butter shrimp pasta. Begin by cooking 250g of pasta according to package instructions until al dente. While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté until fragrant. Stir in 300g of peeled and deveined shrimp, cooking until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. In the same skillet, add 100ml of white wine and let it simmer for 2 minutes. Add the cooked pasta to the skillet along with the shrimp. Toss everything together until well coated. Season with salt, pepper, and red pepper flakes to taste. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
250 g pasta 2 pc butter 3 pc garlic stoves
300 g shrimp 0.1 l white wine 10 g salt 25 g pepper 10 g chilli 2 pc parsley 100 g parmesan
Dessert
Wasp Nest
We will prepare a popular christmas cookies called wasp nests. For dough, you'll need a wasp nest form, approximately 160 g of crushed sponge biscuits, 160 g of icing sugar, 60 g of warmed up butter, 15 g of cocoa, 2 spoons of rum, eggwhite from 1 egg, and a bit of cinnamon and star anyse. You'll mix all of these together to make the dough. Then you'll make a small ball out of it and push it into the form. Then use either you finger or wooden spoon to make a hole into the dough so it's only on the sides. For filling, you'll need 80 g of butter, 10 g of vanilla sugar, 20 g of icing sugar, and 1 spoon of rum. Then you'll mix all of these together, and you'll put the mixed filling into the dough hole you've made in the form. For the whole completion you'll only need 1 piece of sponge biscuit for 1 wasp nest which you'll put on the down side of the form, and then you'll put it whole out of the form. Put it into the fridge for approximately 1 hour. After all this it's ready to serve. This receipe is for about 30 pieces of wasp nests.
160 g crushed sponge biscuits 180 g icing sugar 140 g butter 51 g cocoa 0.06 l rum 1 pc egg 1 pc cinnamon 1 pc star anyse 10 g vanilla sugar 51 g cocoa 1 pc sponge biscuit
Dinner
Sushi
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a sheet of nori, shiny side down, on the mat. Wet your hands with a mixture of water and rice vinegar to prevent sticking. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge of the nori sheet uncovered. Place a few thin slices of fresh salmon across the center of the rice. Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep the roll tight. Roll until the exposed edge of the nori seals the roll. Remove the bamboo mat and use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean lices.
10 pc nori 1 pc salmon 20 g rice 10 g wasabi 0.01 l soysauce
