Kitchen Sessions

Instructions

Crispy Chicken Trick:
Salt your chicken thighs and place them skin-side down in a cold pan lined with parchment paper. Add another layer of parchment on top, then press down with a second (smaller) pan. This mimics a kebab skewer — but stovetop style.
Sizzle Time:
Turn on the heat and let the chicken crisp up and sizzle. While it cooks, move on to your sauce.

Make the Sauce:
Mix sour cream with salt, pepper, lemon juice, and a big handful of chopped chives.

Flip & Add Bacon:
After about 5–10 minutes, remove the top pan and parchment. Flip the chicken and toss in the bacon cubes to get crispy in that flavorful chicken fat.

Assemble Your Alpenkebap:
Slice the Turkish bread halfway to make a pocket. Smear a generous spoon of your chive sour cream inside. Layer in red cabbage, pointed cabbage, and lamb’s lettuce.
Slice the chicken into 0.5 cm strips and pile it in. Sprinkle with paprika powder.
Add one more scoop of sour cream sauce for max juiciness.

Instructions

Prepping the ribs:
Rub each rack of ribs with approx. 200g of marinade or vacuum seal them with the marinade. Marinate for at least 6 hours, ideally overnight. Place the ribs in a roasting dish or deep tray with a lid and cook in a convection oven at 85°C for approx. 6 hours – ideally the day before grilling.

Make the Coleslaw:
Finely shred the cabbage and carrots. Add salt, pepper, and massage it all together to soften. Mix in shallots, lime juice, ras el hanout, chopped green onions, crème fraîche, and Greek yoghurt. Taste and adjust seasoning, add soy sauce if you want extra umami.

Prepare the Ribs:
Use the remaining marinade for glazing during grilling. Remove the ribs from the BBQ and cut or pull the meat off the bones. Shred it finely and mix with coleslaw with a splash of Teriyaki sauce and a little lime zest.

Roll It Up:
Place a spring roll sheet on your surface. Add 1 heaping tablespoon of the filling to the lower third. Brush the edges with beaten egg. Fold the bottom up over the filling, fold in the sides, and roll tightly.

Fry to Golden Perfection:
Heat oil to about 170°C (340°F). Fry the rolls until golden brown and crispy (about 2–3 minutes). Drain on paper towels.

Prep the Potatoes:
Wash the potatoes well (leave the skin on for extra crunch). Insert a wooden skewer lengthwise through the center of each potato.

Cut the Tornado Spiral:
Hold a sharp knife at an angle and start cutting into the potato while slowly rotating it. You’re aiming to create a long spiral around the skewer.

Fry to Golden Perfection:
Fry at 170°C (340°F) for about 3–5 minutes until golden brown. Then salt them as much as wanted.

Instructions

Marinate the Chicken:
In a bowl, mix chicken with salt, paprika, cumin, garlic, soy sauce, sour cream, and egg. Let it marinate for at least 15 minutes (longer = better flavor).

Cook the Chicken:
Sear the marinated chicken in a hot pan until golden and fully cooked.

Quick-Pickle the Cabbage:
While the chicken cooks, toss the red cabbage with a splash of apple cider vinegar and a pinch of salt. Let it sit and soften a bit.

Build Your Wrap:

• Start with a layer of arugula
• Add a handful of bean sprouts and julienned carrots
• Toss in some of your marinated red cabbage
• Add a spoonful of mayonnaise
• Drizzle with mango purée for that sweet contrast
• Sprinkle on crispy fried onions for crunch
• Top it off with a generous portion of the chicken

Wrap it Up:
Fold it tight like a pro burrito, bottom first, then sides, and roll it up.

Instructions

Sear the Vegan Steak:
Fry your vegan steak in a hot pan with a bit of oil until it’s cooked through and golden on both sides. Set aside, but don’t toss the packaging if there’s leftover marinade in it!

Tomato Marinade Magic:
While the steak is sizzling, cut your cherry tomatoes in half. Toss them into the empty marinade packaging (yes, reuse the flavor!). Add lemon zest and juice, plus a handful of chopped chives or green onions. Mix and let it marinate.

Plate It Like a Pro:

• Spread a generous layer of hummus on the base of your plate.
• Sprinkle over a handful of crispy fried chickpeas for that crunch factor.
• Slice the cooked “steak” and layer it on top.
• Spoon over the marinated tomato mix.

Finish with Popcorn Parm:
Take some fine-grated popcorn and sprinkle it over the top like a parmesan substitute. Light, fun, and totally unexpected.

Instructions

Prep the Base:
Cut your watermelon into juicy cubes and toss them into a big bowl.

Add the Berry Pop:
Throw in a handful of fresh raspberries for color and a tart twist.

Pour & Spike:
Pour Red Bull over the mix until the fruit is just swimming. Then add a shot of vodka to balance out tomorrow’s hangover (or maybe make it worse, who knows).

Torch the Mallows:
Add a few marshmallows on top. Use a lighter to lightly toast them – just enough to soften and give that golden campfire vibe.

Finish with Sherbet Powder:
Sprinkle sherbet powder all over for a fizzy, sour-sweet finale.

Instructions

Mix the Dough:
In a large bowl, combine flour and salt. Add eggs and half the water, then stir until smooth. Gradually add the rest of the water until the dough is thick but elastic and a bit sticky — it should stretch, not pour.

Coloring:
Separate dough into three equal parts. Add the beet powder to one bowl and the red cabbage powder to the other. Then mix until you have a smooth dough.

Form the Spätzle:

• Bring a large pot of salted water to a boil.
• Push the dough through a Spätzle press
• Cook until the Spätzle float to the top

Repeat this process until all three colors are cooked.

Drain & add cheese:
Scoop them out, let them drain briefly. Meanwhile let butter melt in a pan, saute onions and garlic, then add the Spätzle and then the cheese and stir until you have a cheesy pan full of Käsespätzle glory.

Instructions

Start the dough:
Bring water, butter, and salt to a boil in a saucepan. Take it off the heat, add the flour all at once, and stir quickly with a wooden spoon.

Burn off the dough:
Put the pan back on low heat and keep stirring until the dough pulls away from the sides and a white film forms on the bottom. This means the dough is just right.

Cool & add eggs:
Transfer the hot dough into a bowl and let it cool a bit. Then beat in the eggs one at a time. The dough should be thick enough to hold its shape when piped — too soft and your churros will spread out.

Pipe & fry:
Heat oil until hot, then pipe the dough directly into the oil. Fry until golden brown and crispy.

Coat & top:
Drain excess oil, then toss churros in cinnamon sugar. Finish by drizzling with chocolate sauce and sprinkling crushed M&Ms for that perfect sweet crunch.