The kitchen

Simple everyday recipes

Back to the living room

Quick ideas

For whenever you already have a base dish and you wanna add something to it; meant to work with things you may already have in the house, such as leftovers and staple foods. Pick and choose depending on your taste
Instant noodles
- spices: paprika, curry
- protein: scrambled eggs, chicken, bacon, cheddar
- veggies: soybean sprouts, sliced/cubed onions, (cherry/) tomatoes

Couscous
- spices: paprika, turmeric

- protein: chicken
- veggies (base): broccoli, cauliflowers, zucchini, carrots, chickpeas
- veggies (savory): onions, garlic
- veggies (sweet): (cherry/) tomatoes

Sandwiches

Follow the stacking order for better results

Club sandwich lite (easier to digest)
  • bread
  • sliced hard-boiled egg
  • ham
  • tomato
  • iceberg salad
  • bread
  • sliced hard-boiled egg
  • ham
  • tomato
  • iceberg salad
  • bread

Sweet 'n' savoury
  • bread
  • honey
  • soft cheese (Brie, Caprice, etc)
  • prosciutto
  • soft cheese
  • honey
  • bread

Artichokes
  • bread
  • tartar sauce
  • marinated artichokes
  • ham
  • tartar sauce
  • bread

Noodles

Condiments for plain rice/soy/konjac noodles. Prepare the noodles following the instructions on the package and unite them to the condiments in the pan unless specified otherwise

Pork and brussel sprouts
ingredients: Brussel sprouts; cured pork cheek/belly/bacon; salt; chili flakes; olive oil; nonstick frying pan
instructions:
  • clean the brussel sprouts and slice them in halves or quarters
  • heat up the pan on low heat; slice the pork in small chunks and add them to the pan once it's warm
  • once the pork is nearly cooked and enough fat has rendered, raise the heat to medium and add the brussel sprouts to the pan; if the fat is not enough to keep them from sticking, add olive oil
  • add salt and chili flakes to the sprouts and mix well; let them cook for about 2 minutes
  • add water to the pan (it should be enough to cover the entire bottom but not soak the food) and cover it; check on it regularly and add water if it evaporates
  • cook the noodles; if they're long, cut them in smaller pieces
  • once the sprouts are soft, unite the noodles to the pan; mix them until the flavours are all joined
  • you can add soy sauce before you take it out of the pan

Pasta

Note: salt the water in which you boil the pasta before you boil it
Tuna and onions
ingredients: pasta (short, rigata is preferable); olive oil; onions; canned tuna; (optional) olives
  • set the pasta water on the stove and put olive oil in a pan on low heat; while they heat up, cut the onions (if the oil starts bubbling before you're done, move the pan)
  • add onions to the pan (cover it if you prefer them to be softer); when the water boils, add pasta and set a timer following the instructions on the package
  • when the onions are almost cooked, add the canned tuna; if it's "natural" (i.e. without oil or salt), add salt to the pan to taste; this is also when you may add the olives
  • when the timer is done, drain the pasta and add it to the pan; mix it until it's even and you're done
  • NOTE: be careful not to let the onions burn: stir them frequently and move the pan away from the fire if necessary

Miscellaneous recipes

Sapasui

Samoan noodles
Ingredients
- rice vermicelli
- oil
- garlic, minced
- white onions, sliced
- meat (chicken, beef, or pork)
- ginger
- soy sauce

Instructions
- add oil (and water, if necessary) to the pan or pot

- add onion and garlic to pan
- cut meat into bite-sized cubes and add to pan (add earlier if the chunks are thicker and not chicken, later if they're thin and poultry)
- peel and crush ginger
- add ginger and enough soy sauce to cover the meat; leave it to cook
- soak vermicelli in cold water and cut it into smaller chunks with scissors
- add vermicelli and a cup of water per serving
- let it cook and occasionally stir (this depends on the cooking time of the noodles); add water if it gets too dry
- serve

Ginger-free adjustments
- prepare the meat first, and leave it in a bowl covered in tumeric

- proceed as per the previous instructions sans the ginger
- after adding the soy sauce, add tumeric to taste

Poi

Hawaiian staple dish
Ingredients and tools
- taro
- water
- a bowl
- a pot or steam cooker
- (recommended) a vegetable brush (or oyster brush)
- a food processor (recommended: an immersion blender)

Instructions
- thoroughly clean the taro from dirt, preferably with a brush
- boil or steam the taro until it's as soft as a boiled potato (the cooking time depends on the size of the taro; check it with a fork every 10 minutes)
- once it's soft, take it out and peel it (the peel should be coming off very easily now, but you can use a knife to grab the initial flap and gently pull it off for a tidier clean)
- mash the taro; you can use any tool
- once it's homogenous, add water while you keep mixing and/or stirring
- keep adding water to taste; poi is typically classified by how many fingers you need to pick it up (one, two, three)
- you've made fresh poi; eat it as-is or store it in the fridge covered by a thin layer of water to keep the flavour subtle and mild
- if you want sour poi (which goes well with fish), leave it at room temperature (covered by a thin layer of water and a napkin, cloth, etc) for a day, then check the flavour