tip: Risottatura pasta

For ➋
100 g pasta
20 cl hot water or chicken broth
2 tbs olive oil

Heat 2 tbs oil in pan, fry pasta for 1 m.
Add hot water or chicken broth, cover and cook for 10 m. (Or let liquid evaporate, when stirring the pasta for 7 m).
If there is some liquid left in the pan, stir and let evaporate.

https://www.youtube.com/watch?v=SSHIagz6f0Q

https://www.lacucinaitaliana.com/italian-food/hacks/pasta-risottata-an-alternative-cooking-method

Easy green pesto

For ➍
60 g pine nuts
80 g Parmigiano (freshly grated)
60 g basil
1 clove garlic
15 cl olive oil
½ lemon
salt & pepper

Put pine nuts, bits of Parmigiano, garlic and basil into a blender. When well blended, add olive oil and mix at full speed until a smooth pesto. Add the lemon juice.
Season the pesto with a pinch of salt and freshly ground pepper.

Basil, named after 'basileus', Greek for 'king' because it was believed to grow on the place where supposed remains of the Holy Cross were discovered. It is originally found in Iran, India and other Asian tropical regions and has been used for 5,000 years. The 'holy basil' and Thai basil, used in Asian cuisine, differ from the sweet basil, used in Italy and Europe.
Tip: To keep home made pesto longe, use a clean jar, add some oil on top of the paste and keep refrigerated. Might last a few weeks. Fresh Pesto can also be frozen in small quantities. Omit the Parmigiano, and add when used. Might last a year.

tip: cooking lamb fillet in the oven

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don't cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2 cm intervals. Repeat with remaining lamb and anchovy mixture.
Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1½ m each side. Transfer to the prepared tray. Bake for 10 m for medium or until cooked to your liking. Cover with foil and set aside for 5 m to rest.
Remove the string from the lamb and thickly slice to serve.

tip: endives @ microwave

For ➍
4 medium endives, ends removed
2-4 ts mirin

Put the whole endives in a glass tray. Sprinkle with the mirin.
Cook for 10 m at 800W.
Cut endives in 2, lengthwise.
To serve as a luke-warm salad, let cool for 20 m. Serve for instance with pheasant.

Read the braising endives without water tip.
More tips

tip: salting fresh cod

A good way to drain excessive water from white fish, cod fillets especially, is to rub the fish with salt. Let it rest on a sheet of kitchen paper for 2 h. Remove from the fridge 30 m before cooking.
You might rinse the salt away with a little water and pat the fish dry immediately.
Don't salt cod when cooking in a microwave.

tip: adapting recipes for microwave cooking

Adapting cooking times for:
Oven recipes
Cook ¼ of the conventional time. Be sure to allow for stand time.
Meat, fruit, vegetables, & poultry. Cook 6 m per 500 g.
Seafood cook 3 m per 500 g.
Hard-boiled eggs. After cracking the egg open and putting it in the bowl prick the yellow 2-3 times with a toothpick. Cook at 50% power for 45 s.
Blended eggs should be steamed at 100% power.
Reduce the amount of liquid in the conventional recipe by about ¼ because there is less evaporation in microwave cooking. Cut back on spices and sauces by ¼.
Use no salt, or less salt. The microwave oven emphasizes the salt content in food, so recipes containing a conventional amount of salt will taste twice as salty.
Reduce the amount of other seasonings too. Microwave cooking enhances other herbs and spices. Reduce by half the amount used, and then add more after cooking.
Use deeper dishes than conventional cooking for more liquid based recipes like soups, cakes and sauces because these items increase in volume temporarily when microwave cooking.
Foods containing liquid, sugar and fat cook faster. So reduce the cooking time by ¼ of conventional cooking and then gradually increase until you obtain the desired result.
Anything with leavening (such as baking powder, baking soda, etc.) needs to rest for a few m after mixing. 
Cut back on the least rich liquid ingredient by 20-25% (usually this is the water). This is because there is no dry hot air in the microwave to evaporate the extra liquid.
Keep food uniform in size or keep level.
Temperature equivalents: (@ 700 W)

220-250°C             100%

180°C                      70%

150°C                      50%

110°C                 25-30%

65°C                        10%

Stove top recipes
Determine the heat setting for the stovetop by finding it in your recipe. Convert it to a microwave power setting by using the following standards: 100 % microwave power for high heat, 70 % power for medium-high stove heat, 50 % power for medium heat, 25 to 30 % for low heat and 10 % for a simmer.
Decrease the added liquids in stovetop recipes by ¼. For instance, a recipe made on the stove requiring 1 cup of water would only need ¾ cup of water in the microwave.
Put the food into round, microwave-safe cookware, and cover with a lid or plastic wrap so that the wrap does not touch the food. Prick any whole foods, such as potatoes, eggs or sausages, with a fork to release steam built up in the food.
Set the food in the microwave, and set the appropriate power setting based off the stovetop heat level.
Program the microwave for a cooking time that is  ¼ of the total cooking time on the stove. For example, a dish cooked for 20 m on the stove at medium heat would cook in the microwave on 50% power for 5 m.
Let the dish sit in the microwave after cooking for an additional 3 to 5 m so that the food finishes cooking.

Temperature equivalents: (@ 700 W)

220-250°C               high/deep fry         

180°C                      medium high

150°C                      medium

110°C                      low

65°C                        simmer

tip: steaming rice on stove-top.

For ➋-➍
Use same volume of rice and liquid (like 1½ cup (250 g) for 2-4 persons. 1½ cup uncooked rice will make 4½ cup steamed rice).

[optional]: rinse the rice in 2 or 3 changes of water until it runs clear and not milky. It will make the rice less sticky.
[optional]: soak the rice for at least 30 m to give it a softer texture.
Add the rice to the pan.
Either use your hand or gently shake the pan to make sure the rice level is even.
Start by adding the same volume of water/liquid. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger.
Bring the water to a boil, uncovered, over medium heat. You want to see bubbles gently forming around the edges of the pot.
Cover, turn the heat down to low, and let the rice simmer for about 20-22 m, until all the water is absorbed and the grains are soft.
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 m.
Fluff and serve.

tip: steaming vegetables

spinach, arugula: 3 m
peas: 3 m
broccoli & cauliflower florets, green beans: 5 to 7 m
carrots, potatoes, turnips, squash: 8 to 20 m
kale, collard: 10 m

tip: cooking chicken breasts in the oven

For ➊-➑
butter or olive oil
1 or more boneless, skinless chicken breasts
salt & pepper
other spices or seasonings
parchment paper

Heat the oven to 200°C with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil. to prevent the chicken from sticking.
Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.
Transfer the chicken to the oven and bake for 30 to 40 m, until the chicken is completely opaque all the way through and registers 75°C on an instant-read thermometer.
Serve the chicken immediately, or let it cool and refrigerate for up to a week.

More tips.

tip: cooking Brussels sprouts

To avoid the smell of boiled sprouts, do not let them boil for more than 5 m. After 5 m, sulfides are developing, releasing an unpleasant smell.

Read more tips.
Read more Brussels_sprouts recipes.

tip: game cooking times

wild boar steak             skillet           10 m
boar leg                         oven              30 m /500 g
fawn roast                     oven              20 m /500 g
doe leg                           oven              30 m /500 g
doe cutlet                      skillet            20 m (low-medium fire)
wild rabbit                    pot                30 m /500 g
hare                               pot                30 m /500 g
young partridge           skillet           15 m
pheasant                       pot                30 m /500 g
pheasant cutlet            oven              15 m (180°C)
wood pigeon fillet        skillet            10 m (high fire)

tip: cooking chicken in a skillet

For ➋
500 g boneless chicken breasts
2 ts olive oil
salt & pepper

Rub the chicken with a little olive oil (1 ts), salt and pepper.
Heat another ts of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 m.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 m.
Let the chicken rest for at least 5 m before you cut to avoid the juices running out.

tip: braising witloof (endives) without water

For ➍
6 firm endives (avoid hydroculture endives).
salt
nutmeg
butter

Preheat the oven at 200°C. Rinse the endives. Cross-cut the base of each endive.
Butter the bottom of a pan. Put the endives in one layer on the butter. Add some salt and nutmeg. Cover with a sheet of buttered baking paper. Cover with a few reversed plates.

Heat the pan on a medium fire until the liquid from the endives start to cook.

Put the pan in a preheated oven (200°C) for 30 m.

This way, the endives stay firm and don't desintegrate.

Use in classic dishes as guinea fowl with endives.

Read more tips.
Read more witloof recipes.

tip: steaming eggs

For ➋ eggs
2 eggs

To steam eggs, just add about 2.5 cm of water to the bottom of a pot. Insert a steamer, cover the pot and put it on the heat.
Once the water has heated enough to start steaming, gently add the eggs using tongs and recover. Cook for about 6 m for soft eggs and 11-12 m for hard eggs. (Times will vary depending on how many eggs you have in the pot.) Then plunge them in cold water to stop them from cooking further.
Adjust cooking times to suit the amount and/or size of eggs.

tip: cooking frozen fish

Always rinse seafood under cold water to remove any ice glaze. Pat dry with paper towel
Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Sauté/ pan-searing
Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.
Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 m, until browned.
Turn the fish over and season it with your favorite seafood seasoning.
Cover the skillet tightly and reduce the heat to medium;
Continue to cook an additional 6 to 8 m.
Finish thick portions in an oven preheated to 200°C (use an ovenproof pan).
Remove from heat just as soon as seafood is opaque throughout.

Roasting
Preheat oven to medium-high heat (230°C).
Place seafood on spray-coated pan or foil-lined baking sheet
Cook 12 to 15 m. Flip only very thick portions.
For best results with frozen fish, cook 4 m before seasoning with butter or spices.
Remove from heat just as soon as seafood is opaque throughout.

Broiling
Preheat broiler to medium-high heat (230°C)
Place seafood on spray-coated broiling pan or foil-lined baking sheet.
Cook 12 to 15 m.
For best results with frozen fish, cook 4 m before seasoning with butter or spices.
Flip only very thick portions.
Remove from heat just as soon as seafood is opaque throughout.

Grilling
Heat grill to 200°C.
Tear an 45 cm wide sheet of foil so it is 10 cm longer than the seafood.
Spray-coat the dull side of foil and place seafood on foil, skin side down
Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
Bring sides of foil together and fold over several times to seal. Roll up ends to form a packet.
Place packet on grill, seam side down, and cook for 8 to 10 m.
Remove packet from grill. Open and add seasoning.
Crimp foil loosely to close and return packet to grill, seam side up.
Cook an additional 8 to 10 m.
Remove from heat just as soon as seafood is opaque throughout.

Poaching
Add water/court bouillon to a large pan and simmer.
Turn off the heat and add seafood to liquid, skin side down.
Return heat to a simmer. Liquid should simmer, not boil.
Once simmering, cover pan tightly and cook 4 to 5 m.
Turn off the heat and let the seafood rest 5 minutesRemove from heat just as soon as seafood is opaque throughout.

Steaming
Bring about 2.5 cm of water/seasoned liquid to a boil.
Line the steamer with lettuce, onion, herbs or citrus (without covering all the holes) to keep seafood from sticking.
Add seafood to steamer and cover loosely.
Return liquid to a boil and steam 5 to 7 m.
Remove from heat just as soon as seafood is opaque throughout

tip: cups converter

Cups into ml
1 ts           5 ml
1 tbsp     15 ml
1 cup     240 ml
¾ cup    180 ml
⅔ cup    160 ml
½ cup    120 ml
⅓ cup      80 ml
1/4 cup    60 ml

Cups into g 

	1 cup	¾ cup	⅔ cup	½ cup	⅓ cup	¼ cup	1 tbsp
Flour	130 gr	96 gr	86 gr	65 gr	43 gr	32 gr	8 gr
Sugar	200 gr	150 gr	130 gr	100 gr	65 gr	50 gr	12,5 gr
Brown sugar	180 gr	135 gr	120 gr	90 gr	60 gr	45 gr	11,5 gr
Cornstarch	120 gr	90 gr	80 gr	60 gr	40 gr	30 gr	7 gr
Rice	190 gr	140 gr	125 gr	95 gr	65 gr	48 gr	12 gr
Macaroni	140 gr	100 gr	90 gr	70 gr	45 gr	35 gr	9    gr
Couscous	180 gr	135 gr	120 gr	90 gr	60 gr	45 gr	11 gr
Oats	90 gr	65 gr	60 gr	45 gr	30 gr	22 gr	6    gr
Butter	240 gr	180 gr	160 gr	120 gr	80 gr	60 gr	15 gr
Chopped fruit	150 gr	110 gr	100 gr	75 gr	50 gr	40 gr	10 gr
Nuts, chopped	150 gr	110 gr	100 gr	75 gr	50 gr	40 gr	10 gr
Nuts, grinded	120 gr	90 gr	80 gr	60 gr	40 gr	30 gr	7,5 gr
Panko	150 gr	110 gr	100 gr	75 gr	50 gr	40 gr	20 gr
Parmigiano	90 gr	65 gr	60 gr	45 gr	30 gr	22 gr	11 gr
Honey	340 gr	255 gr	227 gr	170 gr	113 gr	22 gr	21 gr
Cocoa	100 gr	75 gr	66 gr	50 gr	33 gr	25 gr	6 gr
Chocolate tears	160 gr	120 gr	106 gr	80 gr	53 gr	40 gr	10 gr

tip: peeling oranges

For ➊ orange

Get a knife. This is a kind of requirement for this orange-peeling method. A fork isn’t going to work.
Slice off a little bit from the bottom and the top of the orange. Don’t cut too close to the middle—you’ll lose too much of the fruit that way.
Align your knife so that you are cutting between the natural separation between two orange slices instead of cutting right through one of the slices, mangling it.
Cut through the orange until you reach the opposite side of the peel. You don’t have to cut through it and slice the orange in half.
Unroll the orange.
Starting from where you cut the orange vertically, pull the two halves of the orange away from each other. You should now see a strip of orange slices waiting for you to eat them.

tip: grilling swordfish

Just as tuna, swordfish is more like meat than fish. It is a sturdy fish, light pink in color. Do not bake too long for him to keep it moist.
A few minutes suffice to bake in a grill pan. To have a diamond pattern on the grilled swordfish, you fry it first 2 m on one side, then 2 m on the other side. Then turn the fish a quarter turn and cook it on each side for another minute. So you get a nice diamond pattern.
Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.

tip: basic mushroom & meat blend

For ➑
225 g white button mushrooms, cleaned, stemmed & coarsely chopped
1½ tbs vegetable oil
½ tbs kosher salt
225 g pound ground turkey, chicken, pork or lean ground beef
½ ts freshly ground black pepper
1 ts Worcestershire sauce
water (optional)

Place the chopped mushrooms in a food processor. Pulse until almost pureed. The consistency will resemble that of tapenade.
Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, stir in the mushrooms and half of the salt. Cook, stirring often, for 8 to 10 m. Some, but not all, of the mushrooms' moisture will have evaporated.
Add the ground meat, pepper, the Worcestershire sauce and the remaining salt, stirring to incorporate. Cook, stirring often to break up the meat, for 10 to 12 m (depending on which meat you've chosen) until cooked through. Add water by the tbs during that time if the mixture seems dry before the meat is done.

If you're using the blend right away, drain any remaining liquid from the skillet. For cold storage, retain the liquid; drain before using.

*A batch of this mixture, whether it's made with ground beef, ground pork, ground turkey or ground chicken, is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and more.
The mushrooms add moisture and flavor. They won't chop so well in a blender, so if you don't have a food processor, take the time to chop them finely by hand to enable them to cook down quickly.
Make ahead: the cooked mixture can be refrigerated for up to 3 days or frozen for up to 6 months.

tip: healthier salad toppings

Replace traditional salad toppings with healthier, lower-calories alternatives.

cucumbers >>> chopped raw zucchini

croutons >>> slivered almonds or chopped walnuts

iceberg lettuce >>> raw spinach

onions >>> spring onions or scallions

cheese >>> sliced avocado

green beans >>> raw broccoli

alfalfa sprouts >>> bean sprouts

chow mein noodles >>> toasted sesame seeds

bacon >>> pumpkin seeds

corn >>> beets, canned or grated raw or dried cranberries or grape halves

Read more tips.