Recipes that end the scroll
The five dishes from the demo, full recipes included.
Tonight's five
The five dishes from the swipe demo, with their full recipes.
Classic cheeseburger with fries
Loves: melted cheddar, hot fries. Dealbreaker: waiting.
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- 400 g ground beef (20% fat), in 2 loose balls
- 4 slices cheddar
- 2 soft buns · butter for toasting
- Lettuce, tomato, pickles, red onion
- 2 large potatoes for fries · oil for frying
- Cut the potatoes into fries, rinse the starch off and dry them completely. Wet fries steam instead of crisping.
- Fry them twice: 6 minutes at 160°C to cook through, rest, then 3 minutes at 190°C for the crust. Salt while hot.
- Toast the buns in butter. Get a heavy pan properly hot.
- Smash a beef ball flat, salt hard, 2 minutes untouched. Flip, cheese on, one more minute under a lid.
- Stack while the cheese is still moving. Fries alongside, never inside. Eat standing up.
Greek chickpea salad
Loves: cold cucumber, feta, fifteen minutes. Dealbreaker: the oven.
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- 1 can chickpeas, drained and rinsed
- 1 cucumber, in thick half-moons
- 300 g ripe tomatoes, in wedges
- 150 g feta · a handful of kalamata olives
- Olive oil, red wine vinegar, dried oregano, red onion
- Salt the tomato wedges and leave them ten minutes. The juice they give up is half the dressing.
- Slice the onion paper-thin and soak it in cold water while you work, so it stops shouting.
- Cut the cucumber thick, not thin. It has to stay crunchy under the dressing.
- Whisk three parts oil to one part vinegar with the oregano and plenty of pepper.
- Toss everything but the feta. Break the feta over the top in slabs, not crumbs. Serve cold.
Spaetzle in creamy mushroom sauce
Loves: forest mushrooms, a thick cream sauce. Dealbreaker: rushing.
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- 250 g spaetzle (shop-bought is fine)
- 400 g mixed mushrooms, torn rather than sliced
- 1 shallot, finely chopped · 2 garlic cloves
- 200 ml cream · 1 tbsp butter
- Thyme, nutmeg, parsley
- Get the pan properly hot and cook the mushrooms in batches. Crowd them and they boil instead of browning.
- Take them out, drop the heat, sweat the shallot and garlic in the butter for two minutes.
- Mushrooms back in, cream in, thyme and a scrape of nutmeg. Simmer until it coats a spoon.
- Boil the spaetzle two to three minutes and lift them straight into the sauce with some of their water.
- Toss hard so the sauce clings. Parsley, black pepper, straight to the table.
Deruny with sour cream
Loves: a screaming pan, cold sour cream. Dealbreaker: delicate.
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- 1 kg potatoes, peeled
- 1 onion
- 1 egg
- 2 tbsp flour · salt, black pepper
- Oil for frying · sour cream to serve
- Grate the potatoes and the onion together on the coarse side. The onion is what keeps them from going grey.
- Squeeze the mixture hard in a cloth. The drier it goes in, the crisper it comes out.
- Stir in the egg, flour, plenty of salt and pepper, and do not let it stand around.
- Spoon into hot oil, flatten each one, and leave it alone until the edge is properly brown.
- Drain briefly, salt again, and eat them while the sour cream is still cold against them.
Portuguese tomato rice with cod
Loves: sweet tomatoes, garlic. Dealbreaker: overcooked fish.
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- 400 g cod fillet, in large pieces
- 200 g rice
- 400 g tinned tomatoes
- 1 onion, 3 garlic cloves, 1 red pepper
- Olive oil, bay leaf, coriander
- Soften the onion, pepper and garlic in olive oil until sweet, about eight minutes. Do not let them brown.
- Tomatoes and bay in, then cook it down hard for five minutes until it stops tasting raw.
- Rice in with 600 ml water. Simmer fifteen minutes; this rice is meant to stay loose, not dry.
- Season the cod and lay it on top. Lid on, six to eight minutes, no stirring. The steam does it.
- Coriander over the top. Serve it soupy, in bowls, with a spoon.
