Rendang
- 2 lemon grass stalks
- 3 red onions
- 6 garlic cloves
Chimichurri
- ½ cup olive oil
- ½ cup parsley
- 2 ts red wine vinegar
Hummus
- 400g canned chickpeas
- 100g grilled pepper
- juice from 1 lime
Celery endive sauce
- 6 leaves endive
- 3 ribs of celery
- ⅓ grated nutmeg
Tomato salsa
- 4-6 medium tomatoes, peeled and finely chopped
- ½ red onion, very finely chopped
- 1 small garlic clove, chopped
Spinach lasagna
- 2 ts olive oil
- 1 big onion
- 400g mushrooms
Garlic soup
- 20g butter
- 1 big onion
- 1 ts thyme
Pumpkin soup
- 2 onions
- 3 cloves garlic
- 1 inch ginger root
Muscles
- 3 cloves garlic
- 3 celery stalks
Thai meatballs
- 500g minced beef meat
- 1 egg
Gazpacho
- 1 big onion
- 2 cloves garlic
- 350 ml water
Spanish dish with sausages
- 500g gnocchi
- 2 ts olive oil
Peanut burger
- 200g chickpeas
- 6 ts oatmeal
- 4 garlic cloves
Curry
- 50ml water
- 100ml olive oil
- 5 garlic cloves