REAPER RECIPES

All Recipes
Side
   
    tomato tartare
    pickled chilli
    spicy granola  

Main
   
    Pasta
       
        arrabbiata
        short rib ravioli x
        hokkaido agnolotti 
        bangers, mash, rarebit x
        root lasagna
        cheese x
    Rice
       
        habanero 
        seasoned
        jerk
        mushroom risotto
    General
       
        lager pie
        plato tìpico
        spice tray
        homo saltado  

Sandwich
   
    pesto train

Sweet
   
    lemon cake x
    dulce de leche ice cream x
    choco cookie

Snack 
   
    crisps 
    tostada con tomate

Wet
   
    stock
    deep mushroom broth
    versatile herb sauce
    terragon pesto

Libations
   
    michelada x
    savory water

Brød
   

* everything is vegan unless marked with an ‘x’ 


info / michaq.com

tomato tartare

A stew-like dish I like to serve alongside hummus  or on it’s own as a hearty snack. Use homemade bread from a few days ago as toast for dipping.

   
   * 2-3 red paprika, diced
   * 1 small onion, diced
   * 5 cloves garlic, crushed and minced
   * 1 can Mutti crushed tomatoes
   * 1 can butter bean
   * 2 tbsp tomato paste
   * 1 tbsp smoked Spanish paprika
   * 1 tsp za’atar
   * 1 tsp sumac
   * 1 tsp Aleppo
   * 1 tsp Turkish mint
   * Oil and salt
   * Parsley (garnish)
   
1. Heat an enamel coated pot (~20-26cm diameter will do) with oil on medium heat. Add diced paprika, onions, and garlic. Salt the mix.

2. When the onions start to be translucent and the paprika has released much of its water (5-7 min), add all seasonings.

3. Stir frequently for 5 min. Add tomato paste and stir frequently for 5 min. Don’t let the tomato paste burn. The kitchen should be quite fragrant at this point.

4. Add the butter beans and Mutti can. Mix everything well, lower the heat to a very mild simmer. Add more salt to taste. Cover completely and let it cook for 1-2 hours.

Notes:
I would serve it slightly warm or at room temperature.