Vegetarian Shepherd's Pie with Cheddar Cheese Crust

Student budget getting you down? Well, I'm sure you've got some change to spare for some lentils, onions and potatoes. Bring your textbook while the lentils and potatoes are cooking.

What you'll need:

5-7 potatoes

Some milk


3 onions

1 1/2 cups of brown lentils

1/2 stock of celery

1/2 tsp of cumin, coriander, savoury, basil

1 tsp of salt (additional to taste)

2 tbsp of red wine vinegar (other types of vinegar work as well not nearly as well)

Optional: Cheddar for crust

Running water out of a tap



1. Peel potatoes, quarter, and boil in water until soft

2. Add lentils to 4 1/2 cups of water in a saucepan and boil, at first without lid, and then when some of the water has evaporated, add lid and turn down to low heat

3. While potatoes and lentils are boiling, add chopped onions to a large pan on medium heat. Fry until see-through and then add chopped celery, spices, red wine vinegar. When lentils are ready, add them to the pan.

4. Preheat oven to 425F.

5. Mash potatoes once they are done (about 30 minutes usually) with some milk, and nutmeg (to taste)

6. Add lentil mix to a large casserole dish, spread it out.

7. Add mashed potatoes.

8. Sprinkle with cheddar cheese if that's your thing.

8. Bake at 425F for 40 minutes or until golden crust forms




Caramelized Onion and Mushroom Grilled Cheese

Simple, delicious, and doesn't require you to turn your kitchen upside down. A great example of recipes combining sweet and savoury, with stringy cheese and greasy, crusty bread to fill you up almost immediately.

What you need:

  • 8 slices of bread (Pro tip: rye bread, or a different kind of dark/black bread)
  • A stick of cheese
  • 3 onions
  • Mushrooms
  • Margarine or butter
  • Optional: Balsamico

1. Fry the onions in a pan at low to medium heat with some butter or margarine, until brown (takes a while, about half an hour, so turn on the TV in the mean time)

2. Butter four slices of toast and arrange on a baking dish, buttered side down.

3. Preheat oven to 450F (230C).

4. Cover slices with caramelized onions.

5. Chop up the mushrooms and fry them at high heat in the same pan as the onions.

6. Add them on top of the onions.

7. Add slices of cheese on the top.

Pro tip: sprinkle some brown sugar over the cheese.

8. Cover it up with the other 4 slices of bread, and butter them on the top.

9. Bake at 450F for about 6-7 minutes on each side.


Quark Käsekuchen

This German cheesecake is sure to please with its  rich, fresh flavour. The texture is much more on the lighter side, compared to a cream cheese based New York cheesecake; it uses 'Quark' -- a type of soft cheese that is made by warming soured milk, and straining. So basically a semi-liquid close cousin of the cheese curd.

The ingredients are easily and quickly added together and your kitchen will be filled with a great smell before you know it.

What you'll need for the crust (adapted from

  • 1 1/4 cup of flour
  • 1/3 cup of butter
  • 1/2 cup of sugar
  • 1 egg
  • a bit of salt
  • 1 packet of vanilla sugar or a tbsp of extract

1. Add the above together in a bowl and whisk together, until crumble-like.

2. Press together into a ball.

3. Wrap in Saran wrap, place in fridge, cool for 30 min.

What you'll need for the filling:

  • 1 1/2 pounds of Quark (substitutable with plain yogurt, mascarpone)
  • 3/4 cup of sugar
  • 5 tbsp of lemon juice
  • 4 egg yolks
  • 4 egg whites (beaten)
  • 1 packet of vanilla sugar (or 1tbsp of extract)
  • 1 cup of cream (optional)
  • Peel of 1 lime (optional)
4. Beat the egg whites until fluffy.
5. Preheat oven to 320F (160C).
5. Mix rest of ingredients in a large bowl, gently stir in egg whites.

6. Roll out dough in a round cake dish (sprayed with cooking spray, or buttered)
7. Cover with tin foil. Bake crust for 10 minutes
8. Remove tin foil, add filling.


9. Bake for 1 hour 30 minutes.

Hell's Kitchen: Cheese-Stuffed Jalapenos in Beer batter

This is a little crazy, but if you carefully pick jalapenos that won't scab your hands as soon as you touch them or turn your evening into sweaty milk-chugging hell (sounds oh so inappropriate) then you should be in the clear.

Mine ended up burning just one too many taste buds off my tongue (and I add hot sauce to everything).
WARNING: Capsaicin, the stuff that makes chilis hot, is OIL SOLUBLE. Which doesn't really help when you're deep frying them.

The batter is fantastic, in fact just deep fry some without anything and it still would make for a decent snack.
What you'll need:
  • 1. 1 cup all-purpose flour
  • 2. 1 teaspoon salt
  • 3. 1 teaspoon ground black pepper
  • 4. 1 teaspoon chili powder
  • 5. 1 teaspoon garlic powder
  • 6. 2 eggs
  • 7. 1 cup beer
  • 8. 1 cup of grated cheese
  • 9. 1/2 quart vegetable oil
  • 10. 2 cups sliced jalapeno peppers
  • 1. Beat together ingredients 1-7 in a bowl.
  • 2. Grate some cheese.
  • 3. Heat up some oil (around 375F)
  • 4. Wash peppers, cut a small slice into one of the sides and stick some cheese in it.
  • 5. One by one, dip the peppers into the batter and into the oil. Watch out!
  • 6. Fry until golden brown 'n' crispy. I just waited until some cheese started oozing out.
  • 7. Dry on a plate with some paper towels.



This is the quintessential post for a cooking blog.

So without much further ado,

What you'll need:
  • 2 cups of milk
  • 3/4 cups of granulated sugar
  • 1/4 cup of flour
  • 6 large egg yolks
  • 1/4 cup of dark rum (Captain Morgan seemed to do the trick)
  • 2 tsp vanilla
  • 1/4 cup of butter
  • 8 oz of mascarpone
  • 32 ladyfingers (works with 24 as well)
  • 1 1/2 cup of strong coffee or espersso
  • 1/3 cup of sugar
  • 1/4 cup of dark rum
  • rasberries (optional)
Ladyfingers can be found in any large local supermarket, mascarpone is a little pricey but oh-so-worth-it.
How it's done:
1. In a medium sized saucepan, heat 1 3/4 cups of milk and 1/2 cups of sugar.
2. Bring to a boil
3. Meanwhile whisk together 1/4 cup of milk and 1/4 cup of sugar and egg yolks in a heat proof bowl
4. Combine the two in the heatproof bowl
5. Whisk, whisk, whisk
6. Add to a new clean medium saucepan
7. Bring to a boil, and whisk until it thickens
8. Strain into a large bowl (remove lumps)
9. Whisk in 1/4 cup of rum and vanilla
10. Seal the bowl, you don't want a crust to form. Cling film and rubberband works great
11. Refrigerate (for at least 3 hours)
Coffee Soaking Syrup:
  1. In a large shallow bowl, combine rum, coffee, and sugar.
1.Line a 9 x 5 x 3 inch loaf pan with plastic wrap. Make sure it extends over the sides.
2. Dip one ladyfinger at a time in the coffee mixture, line the bottom of the loaf pan with about 8 ladyfingers side by side.
3. Cover completely with custard.
4. Repeat steps 2 and 3 until full, or custard is used up.
5. Cover air tight and efrigerate (over night or about 6 hours)
To serve, flip over carefully, and remove plastic. Serve with grated dark chocolate sprinkled on top and rasberries or strawberries
(PS the Custard and strawberries are fucking incredible)

Cheese Enchiladas with Red Mole

Adapted from "How to Cook Everything Vegetarian."

Guess who's back with a brand new wrap? It's the season, and I decided to devote a bit of my summer to my dear readers (and cooking).
I got a great amount of help from my house mates for this one, in fact they did most of the cooking, while I stood there taking pictures.
This is quite the meal, it will take a little while in preparation, but it is most certainly worth every minute you put into it. Also, note if you can get a helping hand for this, I recommend asking anybody for a little side-kicking, (what I was doing) while the maitre-d does her or his magic. Have some coffee at hand.
Judging by the cocoa powder and different kinds of chilies, it's quite the authentic Mexican dish. It has great flavour, quite unique, and the nuts give it a peanut-butter like consistency that goes really well with fresh herb garnishes and lime.
What you need for 8 servings:
For the red mole
  • 12 to 15 mild chilies - anything goes (New Mexico, mulatto, pasilla, guajillo, ancho)
  • 2 cups of nuts (peanuts, almonds, pecans, walnuts, pine nuts, hazelnuts - I used peanuts and it worked great)
  • 1/4 cup of tahini
  • 1/4 cup cocoa powder or unsweetened chocolate
  • 1 large onion
  • 1 head garlic
  • 4 plum tomatoes (you can use cans)
  • 2 thick slices of white bread (use that rock solid loaf in the pantry)
  • 1 quart vegetable stock or water
  • 1/4 cup of vegetable oil

Spices for the mole

  • 3 or 4 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons ground cumin
  • 1 tablespoon ground allspice (Jamaican works)
  • 2 teaspoons anise seeds
  • Generous portion of salt and pepper

For the enchiladas

  • 20 tortillas (small)
  • 3 cups shredded cheese (cheddar, monterey jack or other)
  • 1 can of dark red kidney beans (optional)
  • Creme freche, cilantro, lime for garnish
  • Scrambled egg (optional)
  • Guacamole (optional)
  • Tofu (optional)
The red mole
1.Soak the chilies in hot water
2. Add chilies, nuts, tahini, cocoa, onion, garlic, tomatoes and bread in a food processor, with enough stock to get things going.
3.Heat oil in a big, deep pot over medium heat. Add pureed mixture and spices.
4. Stir for 5 minutes on medium.
5.When steaming, put on low, and stir for 20 minutes.
6. Put back on medium, at rest of stock. Stir until thick and smooth (and shiny)
1. Preheat oven to 350F.
2. Spread thin layer of mole on bottom of casserole dish. (about 9 by 12 inch)
3. Wrap cheese and beans in tortillas, and tightly pack them together in dish
4. Cover in the rest of the mole, sprinkle cheese on top.
5. Bake for 25 minutes at 350F.
-With this recipe you end up with a lot of mole, but you can pretty much add it to anything, and keep it in the fridge for a couple of days.
-Of course you can also half this recipe. It is meant for 8 servings after all.
-The optional fillings for the enchiladas are recommended, although kidney beans and a bit of creme freche can do wonders.

Sweet Potato Quesadillas with Lemon and Cilantro

This is a wonderful little recipe, a subtle, but delicious taste. Prepared in a pan, the tortillas make for a wonderful crispy meal. The melted cheese will hang in strings from your plate.

I especially recommend adding a little avocado. It adds to the subtle varieties of tastes.
What you'll need for 5 quesadillas:
  • 3 pounds of grated cheese of your liking. Cheddar works like a charm.
  • 3 sweet potatoes
  • 1 avocado
  • 10 tortillas
  • Juice from 1 lemon or lime
  • Healthy amount of cilantro
  • Salt and pepper to taste
1. Peel and steam the sweet potatoes until they are soft.
2. Squeeze the lemon, chop the cilantro, put aside.
3. Add a little oil to the pan, add a tortilla.
4. Add cheese. Then, add chunks of sweet potato, generously top with lemon juice and chopped cilantro.
5. Add a little more cheese, top off with the second tortilla.
6. Flip when the underside turns slightly brown and crisp.
7. Cut into 4 equal parts and prepare on a plate. Garnish.

Beet('s your) Soup

Hello there folks,

It has been a while. 4 months and 2 days to be exact. I was in university.
Also, while you're here already, there's no link to my website on here. So here it is.
I'm excited for another season of Dangermann's kitchen, and I hope you are, too. The holidays are almost here, I'm finishing off exams at the moment and am just about ready to enter the food blog world once more, and prepare recipes for you, so you don't have to (do it wrong when you try it).
It is strange writing on a blog, it's kind of like being on a phone, without knowing who you are talking to and not hearing them either.
So here it is, it's your mother's favourite soup!
What you'll need:
some oil for frying
2 onions
2 cloves of garlic
6 beets
3 mid-size potatoes
3 1/2 cups of vegetable or beef stock
And guess what, that's it folks. When I made this soup, I was amazed to discover that the taste of the beets did not require any additional salt and pepper. Simply delicious.
These amounts make quite a few portions, so if you are a student, with a tupperware tendency, I recommend inviting your friends and showing off to them (your mom would love this, too).
It is very quick to prepare. The only downside is the fact that absolutely everything near you and the beets will turn a nice radioactive red wine red.

1. Scrub the beetroot. I had to google to find out what this means. I simply peeled them and that worked just fine. Chop them up to 1 inch thick cubes.

2. Prepare potatoes in the same way as above.
3. Fry chopped onions in a large pot with some oil. Add garlic later.

4. Fry for a minute, add potatoes and beets, and fry for another minute.
5. Add stock, and stand back for some steam action.
6. Cook for 30-35 minutes, until beets are soft.
7. Food process it with a magic stick (as we say in Germany) or dump in a food processor to make a nice baby-food-paste-like consistency.
Enjoy. You may season with salt and pepper, but I didn't have to.

Avocado Soup

Do you have ripe, soft avocados in the fridge, and don't feel like guacamole? Then this recipe is for you. It is very quick to prepare and easy to cook.
The main ingredient besides avocado is milk. It tastes great (some times even better) with soy milk. If you would like it a little creamier, you could add something heavier, like a bit of creme freche.
The vegetables are not a must, but add some nice texture to the soup.
What you need:
  • 2 ripe avocados
  • 2 cups of milk
  • Salt and pepper to taste
  • 1 tsp of cumin
Optional (but recommended):
  • Fresh basil, oregano
  • More cumin
  • 2/3 cup of zucchini
  • 2/3 cup of chopped green bell peppers
  • Fresh chives
1. Mash avocados and mix with the milk in a bowl.
2. Heat in saucepan, and add the rest of the ingredients.