Mashed potatoes

Mashed potatoes are the ultimate side dish and comfort food in one.
Perfect for Thanksgiving and Christmas or any family dinner when you feel
like something cozy.
INGREDIENTS EQUIPMENT
POTATOES
potato masher
MILK
old-style rotary vegetable
BUTTER
mill with a small holes disk
SALT
attachment is the best tool to
PARMESAN CHEESE
make fluffy, light, and lump-
NUTMEG
free mashed potatoes
 PROCEDURE

Peel the potatoes, chop them into equally sized large chunks, and put them in a pot
with cold water and salt.
Bring the water to a boil, then lower the heat and simmer for about 30 minutes or
until fork tender.

Drain the potatoes and let them cool down for 5 minutes in the sieve. This allows the
water vapor to escape, making your mashed potato less watery.
Next, mash the potatoes in a dutch oven (or large pot).
We used a rotary vegetable mill here, but you can also use a ricer or potato masher.

Add butter and milk at room temperature—season with salt and

grated nutmeg.
Turn the heat to medium and stir with a whisk until the ingredients are well
combined, and the mash is hot.
Taste and adjust for salt. Also, add more milk if you want thinner mashed potatoes.

When you are happy with the consistency and taste, turn the heat
off, and add the grated parmesan cheese.
Stir with a whisk for a couple of minutes or until the cheese has fully melted and your
mashed potatoes are perfectly creamy.
Transfer onto a serving bowl and optionally serve with a small
square of butter on top, finely chopped chives or parsley, and, if you
like it, a sprinkle of freshly ground black pepper.
 Cucumber Tomato Salad

This Cucumber Tomato Salad recipe is so fresh and simple. It’s filled with
cucumbers, cherry tomatoes, red onion, and feta, and tossed in a lemon
pepper olive oil dressing. It’s the perfect healthy summer salad for every
occasion!

INGREDIENTS
For the Salad
▢ 1 pint cherry tomatoes halved
▢ 1 English cucumber quartered and sliced
▢ 8 ounces feta cheese cubed
▢ 1 red onion halved and thinly sliced
▢ 2 tablespoons chopped fresh cilantro
For the Dressing
▢ 2 tablespoons olive oil
▢ 2 tablespoons freshly squeezed lemon
juice (from 1 lemon)
▢ ½ teaspoon freshly ground black pepper
▢ ¼ teaspoon kosher salt
 PROCEDURE
In a large bowl, mix together all the salad ingredients
1 pint cherry tomatoes,1 English cucumber,8 ounces feta cheese,1 red
onion,2 tablespoons chopped fresh cilantro
In a small bowl, combine all the ingredients to make the dressing
2 tablespoons olive oil,2 tablespoons freshly squeezed lemon juice,½
teaspoon freshly ground black pepper,¼ teaspoon kosher salt
When ready to serve, Pour dressing over salad and gently toss until
combined. Adjust seasonings to taste

Asian Cucumber Salad

Tangy and sweet, this Asian cucumber
salad is not shy in the flavor
department. Seasoned with rice
vinegar, sesame seeds, garlic and
honey, this refreshing salad is perfect
for any occasion.

INGREDIENTS
4 cups cucumbers thinly sliced
▢ 2 ¼ teaspoons kosher salt divided
▢ 3 tablespoons rice wine vinegar
▢1 tablespoon fresh ginger root minced
PROCEDURE
Thinly slice the cucumber and place them in a
colander set over a large bowl. Sprinkle with 2
teaspoons salt, then set aside to drain for 1 hour.
4 cups cucumbers,2 ¼ teaspoons kosher salt
Rinse remaining salt off cucumbers under cold
water, then pat dry.
In a small bowl, whisk together rice wine vinegar,
ginger, sesame oil, honey, garlic, and remaining
kosher salt.
3 tablespoons rice wine vinegar,1 tablespoon fresh

▢ 1 tablespoon sesame oil

ginger root,1 tablespoon sesame oil,2 teaspoons

▢ 2 teaspoons honey
honey,1 clove garlic

▢ 1 clove garlic minced

In a large bowl, place drained cucumbers, onion,

▢
½ cup red onion thinly sliced
▢ ¼ cup cilantro chopped
▢ ½ chile pepper finely chopped
▢ 2 scallions thinly sliced
▢ 1 tablespoon sesame seeds
cilantro, chile pepper, and scallions.
4 cups cucumbers,½ cup red onion,¼ cup
cilantro,½ chile pepper,2 scallions
Drizzle the dressing over the vegetables and toss
to coat. Garnish with sesame seeds and serve
immediately.
1 tablespoon sesame seeds
 Ratatouille

This vegetable stew from the South of France is a celebration of summer

vegetables at the height of their seasonality.
INGREDIENTS
2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)

3 ½ teaspoons fine sea salt (such as La Baleine), divided, plus more to taste

¾ cup mild extra-virgin olive oil, divided, plus more as needed

2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)

2 medium-size (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)

2 medium-size (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)

4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)

3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces
(about 2 1/2 cups)

6 to 8 (4-inch) basil sprigs, to taste

Pinch of crushed red pepper (optional)

¼ cup rosé

3 tablespoons premium extra-virgin olive oil (such as Laudemio), plus more if desired
 PROCEDURE
Place eggplant pieces in a colander. Sprinkle eggplant with 2 teaspoons salt,
and toss to combine. Let stand 20 minutes. Working in batches, pat eggplant
dry with paper towels. Heat 1/4 cup mild olive oil in a large, deep skillet over
medium. Add eggplant, and cook, stirring often, until eggplant is tender but
not falling apart, 12 to 15 minutes, adding 1 to 2 tablespoons additional oil as
needed if eggplant sticks to bottom of skillet. Remove from heat. Transfer
eggplant to a large bowl. Do not wipe skillet clean.

Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add
zucchini, and cook, stirring often, until zucchini is very tender and just turns
translucent, about 10 minutes. Stir in 1/8 teaspoon salt. Remove from heat,
and transfer zucchini to bowl with eggplant. Do not wipe skillet clean. Return
skillet to heat over medium, and add 2 tablespoons mild olive oil. Add onions,
and cook, stirring occasionally, until softened, 6 to 8 minutes. Add bell
peppers, 2 tablespoons mild olive oil, and 1/8 teaspoon salt, and cook,
stirring occasionally, until bell peppers are very tender, 10 to 15 minutes. Stir
in garlic, and cook, stirring often, 2 minutes. Remove from heat. Transfer bell
pepper mixture to bowl with eggplant mixture. Do not wipe skillet clean.

Return skillet to heat over medium. Add tomatoes, basil sprigs, crushed red
pepper (if using), remaining 1/4 teaspoon salt, and remaining 2 tablespoons
mild olive oil. Cook, stirring occasionally, until tomatoes break down and
most tomato juices evaporate, 10 to 15 minutes. Stir in rosé; cook, stirring
often, until rosé is absorbed, about 2 minutes. Return reserved eggplant
mixture to skillet; cook over medium, stirring often to prevent sticking, until
flavors meld and mixture is creamy but textured, 12 to 15 minutes. Remove
from heat. Drizzle ratatouille with premium olive oil. Let cool to room
temperature, about 30 minutes. Season with additional salt to taste. Remove
and discard basil sprigs. Serve warm or at room temperature with a drizzle of
premium olive oil over each serving, if desired.
Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage
With Fish Sauce and Garlic) Recipe

Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.
INGREDIENTS
1 tablespoon (15ml) vegetable oil
5 garlic cloves (20g), crushed and roughly chopped (see notes)
1/2 small head green cabbage, cored, leaves separated and cut into 2-inch pieces
(yielding about 7 ounces; 200g total)
1 tablespoon (15ml) fish sauce
Ground white pepper
Cooked jasmine rice, for serving

PRODECURE
In a wok or large carbon steel or stainless steel skillet, heat oil over high heat until
just smoking. Move wok off-heat, add the garlic, and cook, keeping the wok off-
heat and stirring constantly to prevent garlic from burning, until fragrant and lightly
golden, about 30 seconds.
Return wok to high heat, add the cabbage, and cook, stirring and tossing rapidly
to ensure garlic doesn’t burn and cabbage is evenly coated in oil. Continue to
cook, stirring frequently, and begin to carefully add a few drops of water, in 1/4-
teaspoon increments around the sides of the wok, making sure water has fully
evaporated between each addition, until cabbage is crisp-tender, 1 to 2 minutes.
Add fish sauce around the sides of the wok, and continue to cook, tossing and
stirring constantly, until fish sauce is fully absorbed into the cabbage, about 30
seconds. Season to taste with white pepper, transfer to a serving plate, and serve
immediately with cooked jasmine rice on the side.
 Spicy Stir-Fried Fennel, Celery, and Celery Root
With Chinese Sausage Recipe

INGREDIENTS PROCEDURE
STEP 1
1/2 pound Chinese
sausage, sliced on a bias Place sausage in a large wok or skillet over
into 1/4-inch thick slices high heat. Cook, stirring, until sausages
1 medium celery root, cut have released oil and a crisp, about 4
into 1/4 inch-thick minutes. Transfer sausage to a plate,
matchsticks
leaving the oil in the pan
8 cloves garlic, thinly
sliced STEP 2
1 small head fennel, sliced
thinly
Return to heat. Add celery root and cook,
3 stalks celery, cut into 1/4
inch-thick matchsticks stirring, until tender, about 3 minutes. Add
1/2 teaspoon salt garlic, fennel, celery, and salt and cook,
1 teaspoon soy sauce stirring, until vegetables are tender and
1 teaspoon nam prik pao
fragrant, about 2 minutes. Add soy sauce
2 teaspoons Shaoxing
wine
and nam prik pao. Stir well. Return sausage
to the skillet and add wine. Cook briefly until
wine evaporates, about 1 minute. Transfer
to a serving platter and serve immediately
 Quick Vegetable Saute

Add a little shallot and dried dill or tarragon to any mixture of frozen
vegetables and have a delicious side dish on the table fast. If you'd
like to make this recipe with fresh vegetables instead, cut them into
bite-size pieces and add a tablespoon or two of water to the skillet
when you add the vegetables; adjust the cooking time as needed

INGREDIENTS
tablespoon extra-virgin olive
oil
1 small shallot, minced
4 cups mixed frozen
vegetables, such as corn,
carrots and green beans
½ teaspoon dried dill or
tarragon
¼ teaspoon salt
¼ teaspoon freshly ground
pepper
PROCEDURE
Heat oil in a large skillet over
medium heat. Add shallot and
cook, stirring, until softened,
about 1 minute. Stir in frozen
vegetables. Cover and cook,
stirring occasionally, until the
vegetables are tender, 4 to 6
minutes. Stir in dill (or
tarragon), salt and pepper.
Serve
 Onion Rings Recipe

This perfect snack time dish uses the fresh and sweet
flavor of fresh onions, lightly coated in breading served
with garlic mayo dipping sauce

INGREDIENTS PROCEDURE
2 pcs large white In a bowl add Knorr Chinese Chilli Recipe
onions, sliced into 3/4- Mix, flour, turmeric powder, pepper
inch thick rings
powder, egg and salt to taste.
1 cup flour, seasoned
1 pc. egg, beaten
Mix gradually with water to make a thick
1 cup breadcrumbs batter.
oil, as needed for frying Dip onion rings in batter and coat with
For the Garlic-Soy Dip: bread crumbs.
1/2 cup Lady's Choice Deep fry in oil till golden brown and serve
Real Mayonnaise
hot.
1 tsp garlic, minced
Knorr Liquid Seasoning Easy recipes like these are quick to whip
to taste up and delicious serve!
honey (optional)
 Ampalaya Salad Recipe

INGREDIENTS PROCEDURE
▢1 medium bitter gourd
ampalaya, thinly sliced
▢1 medium red onion Rub the salt all over the sliced bitter gourd.
Let it stay for 30 minutes.
thinly sliced
▢1 medium Roma Remove the salt by quickly washing the
gourd with running water. Drain the excess
tomato diced and
liquid.
seeds removed
▢1/2 cup vinegar
Combine vinegar, ground black pepper,

▢ 1/2 teaspoon ground

sugar, and extra salt (if needed) in a bowl.
Stir.
black pepper
▢ 1 teaspoon
Put-in the bitter gourd, onion, and tomato in
a bowl. Mix well.
granulated white sugar
▢ 1 tablespoon salt for
Cover the bowl with a cling wrap and then
refrigerate for about 3 hours.
rubbing
▢ Extra salt to taste
Serve as a side dish for fried fish.
Share and enjoy!