Manonamora's
Cookbook

Instructions

1. Slice the Tomato and Avocado.
   Optionally: mash the avocado to spread, and mix in seasoning
2. Fry the Egg (or cook it however you prefer).
3. Toast the Bread.
4. Stack as follow: Bread, Avocado, Tomato, Egg, Seasoning.
   Optionally:Add seasoning on bread or avocado or tomato.
5. Serve.

Instructions

1. Add and Mix in a bowl: Flour, Eggs, Oil, Salt.
2. Add little by little and Mix in the Milk, then the Water.
3. Add optional flavouring.
4. Adjust mixture if needed: consistency must be liquid but with some weight to it. Add water if too heavy, flour if too liquid. Add an egg if you added both water/flour.
5. Rest for at least 1h in a cool spot, out of the light, with a cover.
6. Stir and adjust mixture if needed.
7. In a hot pan on medium-heat with a swab of grease*, Pour a ladle of the mixture. The liquid should cover the bottom of the pan, and then some. Avoid pouring too much or the texture will be too dough-y.
*Dab a paper towel in the oil/melted butter, then swipe the pan. Repeat between 2-3 crêpes to avoid sticking.
8. When the bottom is a light golden brown (or the edge is golden), Flip the crêpe.
   The top should not be completely cooked, but not liquid anymore. Reduce the fire if the bottom browns faster than the top cooks.
9. Cook until brown too.
   
Poke the bubbles if you're bored.
10. Stack the crêpes on a separate plate or add toping of your choices.

Recommended toppings:
Sweet: Lemon juice and Sugar, Hazelnut spread, Berry jams, Banana and Dark chocolate, Strawberries and Whipped Cream, Honey and Nuts, etc...
Salty: Tuna and Cream, Smoked Salmon and Chives Cream Cheese, Ham and Grated Cheese*, Mushrooms and Bechamel*, Goat Cheese and Honey, Spinach and Feta, Grilled Bell Pepper/Paprika and Feta, Roquefort and Nuts, etc...
* and also Egg :P

Instructions

1. In a hot oiled pan, Build the croque: Bread, Ham, Cheese, Bread.
2. Cook at medium heat until golden. Flip and remove when bread is crispy.
3. Fry an Egg sunny-side-up.
4. Plate the croque with the fried Egg on top and Salad on the side.

Alternatives:
- Without the Egg (also known as a Croque-Monsieur)
- Adding Tomato slices between the Ham and Cheese
- Switching the Ham for Tomato, adding Chives, and serving with additional Cucumber (also known as Croque-Mademoiselle)
- Deep frying in batter instead of grilling on a pan (also known as a Monte-Cristo)
- Switching the Ham for Salami, adding a Tomato slice between Salami and Cheese (with or without the Egg)
- Switching the Ham for Pineapple, adding some Spicy Sauce of choice on the Cheese (with or without the Egg)

Instructions

1. Drain one of the Chickpeas can.
We keep the liquid of the other to blend it all, and replace most of the required oil.
2. Add both Cans to a container, with a bit of Olive Oil.
3. Mix in wanted toppings and seasoning.
Can also be added after the blending, depending on how you want it in the spread.
4. Blend until wanted consistency.
I like a bit of texture, with a couple of unblended chickpeas.
5. Serve on toast, with chips, with pita, in wraps/sandwiches, through salad, etc...

Instructions

1. Slice Onions, finger-thick and Chop Garlic.
2. Sweat Onions in a pan with Oil on medium fire until it starts softening.
3. Add Garlic, Herbs and Salt.
If you like Anchovies, you can add some here, but don't add salt.
4. Cook on a low fire until Onions are translucent (might be a bit green-ish). The longer on a low fire, the more fragrant it gets.
There should be a bunch of oily liquid in the pan then.
5. Pre-Heat over at 200°C (or recommended on pizza package).
6. Place dough in an oven dish (thin ones are best!) and Spread the Onion mixture.
Here, you can add your Anchovies filets and Olives.
7. Bake for 25-30min, or until dough is cooked. Reduce temperature or cook longer if needed.
8. Serve lukewarm or cold.

Leftover Cooked Onions? Make Grilled Cheeses with it. Or eat as spread with crackers/toasts.

Instructions

1. Chop and Slice the Aubergine (chunks), Courgettes (chunks), Bell Peppers (slices, then ½ or ⅓), Onions (slices) and Garlic (minced).
I'd recommend you salt the Aubergine and Courgettes, so they lose some of their water before cooking them.
2. In a hot pan with oil, Cook Onions until starting to soft.
3. Add Garlic and Herbs. Cook until fragrant or Garlic is golden.
4. Add and Cook in the following order: Aubergine, Courgettes, Bell Peppers. Wait until previous is mostly soft.
5. Add the Tomatoes, Salt & Pepper to taste, and Herbs if needed.
6. Bring to Simmer. Reduce fire and cover. Let it stew for a few hours.
Check on it a couple of times and mix through, so the vegetables don't burn at the bottom.
7. Serve warm either: as is, on rice, on couscous, on grits/polenta, with bread/toast, as filling for Grilled Cheese.
Because it's essentially a stew, it's always better reheated.

For a fancier version: cook in the same pan each vegetable separately, but in the oil of the previous, then mix them together at the Tomato stage. Add oil and more seasoning each time.