Jerusalem Artichoke Soup with Crispy Sage Leaves - Untested

https://cooking.nytimes.com/recipes/1015365-jerusalem-artichoke-soup-with-crispy-sage-leaves

¼ cup extra-virgin olive oil

1 leek, white and pale green parts,

rinsed and finely chopped

½ cup finely chopped white onion

2 lbs. Jerusalem artichokes,

peeled and rinsed

5 cups water or vegetable stock

1 tsp sea salt

CRISPY SAGE LEAVES

1 Tbsp. olive oil

8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. 
2. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
3. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
4. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. 
5. Garnish each serving with a couple of the sage leaves.

Hummus Pasta - Untested

https://feelgoodfoodie.net/recipe/hummus-pasta/

2 Tbsps. olive oil

1 medium onion (6oz/170gr) sliced

2 garlic cloves sliced

1 cup spinach

1 cup plain hummus

1 lb. spaghetti

1 lemon, juiced and zested

¼ cup fresh basil chopped, plus more for serving

Pinch crushed red pepper

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
3. Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
4. Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
5. Serve immediately with parmesan cheese or basil, if desired.

NOTES

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you’d like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you’d like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!

Jerusalem Artichoke Sauce with Crumbled Bacon - Untested

https://www.instagram.com/natsnourishments/reel/C018JBJqZpp/?hl=en

200g jerusalem artichokes
1 shallot
3 cloves of garlic
150ml heavy cream
200g lardons 
250g pasta (I used ditalini rigate)

1. Peel the artichokes and chop them roughly, drizzle with olive oil and salt, roast at 200C for 25-30 minutes.
2. Meanwhile, fry the lardons until crisp and then set aside. Dice the shallot and fry this in the same bacon pan for 5 minutes before adding minced garlic. Turn off the heat whilst you wait for the artichokes to be ready.
3. Pop your pasta on to boil and then remove the artichokes and blend them until smooth the the cream and some water to loosen.
4. Pour this into the pan along with the drained pasta, some pasta water and 2/3 of the crispy bacon bits. Stir well and serve with the remaining bacon bits on top

Bobotie - Untested

https://www.allrecipes.com/recipe/157881/best-bobotie/

Tarte Flambée Alsacienne - Untested

https://www.seriouseats.com/classic-tarte-flambee-alsatian-pizza-recipe

It's a franco-german pizza! What's a baking steel?

1 cup fromage blanc (see notes)

1/2 cup crème fraîche (see notes)

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg

1 recipe basic New York pizza dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top

Flour, for dusting

1 medium white or yellow onion, very thinly sliced

1/4 pound sliced bacon, cut crosswise into thin strips

1. Set baking steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.
2. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
3. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
4. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute the fromage blanc- and crème fraîche-mixture below with either 1 1/2 cups quark, or 3/4 cup buttermilk blended with 3/4 cup cream cheese.

Queen's Pudding - Untested

https://www.deliaonline.com/recipes/collections/delia-online-cookery-school/queen-of-puddings?fbclid=IwY2xjawI69XVleHRuA2FlbQIxMAABHb7Boszz61n_qXn0rHpE7VPAAW2HPXg_F3klhX6imXcxhzjB5X43Ba1Idg_aem_XbKaRLYk2dcA6AxwdVfRIQ

570ml milk

110g white breadcrumbs (made in a mini chopper using slightly stale bread)

25g golden caster sugar

grated zest of 1 small lemon

1 rounded teaspoon butter

3 large eggs, separated

6 rounded dessertspoons raspberry jam (about 175g)

40g caster sugar, plus a heaped teaspoon

First, pour the milk into a saucepan and bring to the boil.

Remove from the heat and stir in the breadcrumbs, sugar, lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Pre-heat the oven to 180°C, gas mark 4. Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish. Bake in the centre of the oven for 30 – 35 minutes, or until set. 

Meanwhile, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.

Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in the 40g of caster sugar and spoon this meringue mixture over the pudding, going around the edge of the dish first, then filling in the centre. 

Use the back of the spoon to spread out the mixture and fill any gaps. 

Finally, sprinkle the heaped teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.

Serve warm from the oven with some chilled pouring cream, but it’s still good when it’s cold.

Semmelknödel (German Bread Dumplings) - Untested

https://www.daringgourmet.com/semmel-knoedel-german-bread-dumplings/?fbclid=IwY2xjawI698pleHRuA2FlbQIxMAABHVrR2ljF3OiU9aMng2cfFNZN1mzGIKMWl0Jf-JPL3j5D3yKvd4eBfIapgw_aem_TqG0XebsMnBrLzbM6EAErw

11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes

Note:  It’s more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer.  (I do not advise using croutons though as they’re too hard.)

1 cup hot milk

1 tablespoon butter

3/4 cup very finely diced yellow onion

4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)

2 large eggs , lightly beaten with a fork

3 tablespoons finely chopped fresh parsley

1 teaspoon salt (you can use less if using bacon)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg

breadcrumbs, as needed

1. Chop the hardened bread into small cubes and place them in a large bowl.  Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
2. Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg.  Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency.  If the dough is too wet, add breadcrumbs (not flour).
3. Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with tiny fizzy bubbles floating up.  Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart.  Carefully lift them out with a slotted spoon.   
4. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.

To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.

Makes 6-7 Semmelknödel, depending on the size.