Paul Köber

The secret to the best roasted potatoes 🥔🔥 ⠀ This is the only recipe for roasted potatoes you’ll ever need! Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness 🔥 Full credits for the method go to Kenji Lopez who has an in-depth article about the science behind this recipe on his blog serious eats! ⠀ RECIPE - about 2 kg potatoes - salt - 1/2 tsp baking soda - 4 tbsp oil (neutral vegetable oil or olive oil) - 1 sprig rosemary - 3 garlic cloves ⠀ ❶ Preheat oven to 230°C/450°F. ❷ To a large pot add 3 liters of water, salt and baking soda and bring to a boil. ❸ Peel and chop potatoes, then boil for 10-15 minutes until fork tender. ❹ Strain the potatoes, then shake to roughen the surface. ❺ Infuse the oil with garlic and rosemary. Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside, so it doesn’t burn in the oven. ❻ Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake for 50-60 minutes, turning them 2-3 times, every 20 minutes. ❼ Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat. ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #EasyRecipes #tiktokfood #potatoes #homecook

Everybody needs a recipe for the perfect roasted potatoes and this mine. 🥔 I will share the full recipe tomorrow! Here is what you’ll need: ⠀ - starchy potatoes - salt - baking soda - neutral oil - garlic - rosemary ⠀ #EasyRecipes #homecook #tiktokfood #potatoes

Indian Onion Bhaji 🧅🇮🇳 ⠀ Onions, deep-fried in a fragrantly spiced batter served with a refreshing cilantro yogurt dip 🤤 I don’t often deep-fry, but this was absolutely delicious! ⠀ RECIPE For the Bhaji: - 2 large onions - 1-2 jalapeños - small bunch cilantro - small piece ginger - 1/2 tsp garam masala - 1/2 tsp ground coriander - 1/2 tsp ground cumin - 1/4 tsp ground turmeric - 1/4 tsp red chilli powder - 3/4 cup (100 g) gram flour (chickpea flour) - 1 tsp salt - splash of water, if needed - 2 liters neutral oil for frying - salt, to dust after frying ⠀ For the dip: - 1/4 cup vegan yogurt - Small bunch cilantro - 1 jalapeño - 1 small garlic clove - Small piece ginger - 1/2 lemon, juiced - Pinch of salt ⠀ ❶ Slice the onion lengthwise, then add them to a large bowl and combine with the ingredients for the batter. Set aside. ❷ Blend all ingredients for the yogurt dip. Set aside. ❸ In a medium pot heat the oil to 160°C. ❹ With slightly wet hands, form small clusters of the onion batter mixture and carefully add them to the hot oil. Fry until deeply golden brown. ❺ Place the bhaji on a paper towel or wire rack, season with salt, then repeat with the remaining batter. ❻ Serve with the yogurt dip and enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #EasyRecipes #indianfood #veganfood #tiktokfood

Creamy caramelized onion butter beans 🤤🔥 ⠀ RECIPE (2 portions) - 500 g butter beans (+ liquid) - 1 tbsp olive oil - 2 tbsp vegan butter - 2-3 onions, finely sliced - 3 garlic cloves - 100 g sun-dried tomatoes - small bunch parsley - 1 tsp smoked paprika - 4 tbsp vegan cream cheese - 100 ml vegan cream - 2 tbsp nutritional yeast - lemon juice - salt - pepper ⠀ ❶ Start by cooking the onions on medium heat for 15-20 minutes until well caramelized. ❷ Add the garlic, parsley stems, sun-dried tomatoes and smoked paprika, cook for another 2-3 minutes, then add in the beans with some of their cooking liquid. ❸ Stir in parsley, lemon juice, cream cheese and cream. Season to taste. ❹ Serve with some toasted bread and enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #EasyRecipes #healthyfood #vegan #comfortfood

Roasted Pumpkin Soup 🎃 ⠀ As the air turns crisp and days grow shorter, there is nothing like coming home to a bowl of warming soup. This pumpkin soup is an annual classic and the perfect way to start cozy season! 🤤 ⠀ RECIPE (6 portions) - 1 small pumpkin (I used “Hokkaido“) - 1 garlic bulb - 1 large onion - 1 tsp ground coriander - 1 tsp paprika - 1 tsp cumin - 1/2 tsp allspice - 2 tbsp olive oil - lemon juice - 1 l vegetable broth - 1 can coconut milk (or cream) ⠀ ❶ Remove the seeds of the pumpkin and cut into pieces. Roughly chop the onion and cut off the top of the garlic bulb. ❷ Place everything on a baking tray, add the spices and oil, then bake at 200°C until well browned. Be careful not to burn the garlic. ❸ Transfer to a blender or pot, squeeze the garlic, add broth and blend until smooth. ❹ Add coconut milk or cream, season with lemon juice and salt to taste. ❺ Bring to a simmer and serve with some fresh garlic bread or however you like. Enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #veganrecipes #EasyRecipes #healthyfood #soup #cookingtiktok #pumpkinseason

(Vegan) Moussaka 🍆🇬🇷 ⠀ This was hands down one of the best things I’ve ever cooked 🤤 the perfect meal to feed the entire family (or make leftovers 😌)! ⠀ RECIPE (about 6 servings) - 1 kg potatoes - 1 kg eggplant - 2 zucchinis (optional) - salt - oil - breadcrumbs (optional) ⠀ Lentil walnut ”meat” sauce: - 250 dry lentils - olive oil - 1 large onion - 4 garlic cloves - 3 bay leaves - 3 tbsp dried mushrooms - 4 tbsp tomato paste - 250 g ground walnuts - 1/2 tsp cinnamon - 1/2 tsp allspice - 150 ml red wine (optional) - 400 g peeled tomatoes - 1 sprig rosemary - thyme - 2 tsp dried oregano - salt - black pepper ⠀ For the thick béchamel: - 80 g vegan butter (or 60 g olive oil) - 8 tbsp (80 g) flour - 600 ml plant milk - salt - pepper - nutmeg - nutritional yeast ⠀ ❶ For the meaty sauce, start by boiling the lentils until tender, but not mushy. ❷ In a large pot fry the onion, garlic, bay leaves, dried mushrooms, tomato paste, walnuts and spices. Deglaze the pan with red wine or tomatoes, add the herbs, season with salt & pepper and let it simmer for roughly 1 hour. ❸ In the meantime prep the veggies. Start by peeling and slicing the potatoes, then bake in the preheated oven at 200°C for about 40 minutes. Slice and salt the eggplants, then pat-dry and bake with a bit of oil for about 30 minutes. Slice the zucchini and bake for 25-30 minutes. ❹ To make the thick béchamel, melt the butter in a pot, then stir in the flour and let it cook for 30 seconds. Then, bit by bit, add the milk, stirring constantly to prevent lumps. Once the milk is fully incorporated, bring to a light boil and cook until thickened. Season to taste. ❺ Add 1/3 of the béchamel to the “meat“ sauce, to thicken. ❻ To assemble, make a layer of each vegetable, then add the “meat“ sauce, optionally another layer of eggplant and top it with the béchamel. Optionally you can top it with breadcrumbs, for a bit of a crunch. ❼ Bake at 180°C for 35-45 minutes. If you can, let it set a bit, but you can also serve it right away. Enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #veganrecipes #EasyRecipes #healthyfood #healthycooking #plantbased #greekfood #eggplant

Portobello Steaks 👨🏼‍🍳🍄‍🟫 ⠀ After going completely plant based, mushrooms have become an indispensable ingredient for me. Their deep umami flavor and ‚meaty‘ consistency make them a great natural and sustainable meat alternative. For example, the beautiful large portobello mushrooms can be used to conjure up a super juicy „steak“ 🤤 you should give it a try! ⠀ RECIPE (1-2 portions) - 2 large portobello mushrooms - neutral oil - salt - pepper - 2 tbsp vegan butter - 3 garlic cloves - 2 sprigs of rosemary - A few sprigs of thyme - 1/4 lemon ⠀ For the pepper sauce: - 2 tbsp vegan butter (or olive oil) - 2 shallots - 2 cloves of garlic - 2 tbsp capers - 1 tbsp flour - 200 ml vegetable stock - 100 ml vegan cream - 1 tbsp black peppercorns ⠀ ❶ Score the mushrooms in a grid pattern. ❷ Then rub with a little oil, salt and pepper. ❸ Sear the mushrooms on both sides in a hot pan, infusing with aromatic butter until both sides are well browned. Finish with a squeeze of lemon juice. ❹ Braise the mushrooms with the aromatic butter in the oven at 200°C for 20-30 minutes. ❺ In the meantime, prepare the pepper sauce. In the same pan, fry the shallots, garlic and capers until translucent. Stir in a little flour then deglaze with vegetable stock. Reduce the stock, then add the cream and ground peppercorns. ❻ Serve with roasted potatoes or however you prefer. ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #vegan #tiktokfood #plantbased #mushrooms

Simple but perfect garlic bread 🧄🔥 ⠀ For me, a good garlic bread doesn’t need a lot of special ingredients. A good homemade ciabatta will, however, take it to the next level 😉 this goes perfect with my pumpkin soup! ⠀ RECIPE For the garlic butter: - 150 g softened (vegan) butter - 4 cloves garlic - a few sprigs parsley - 2 tbsp nutritional yeast - salt ⠀ - ciabatta (or bread of choice) - fresh parsley or cilantro ⠀ ❶ In a bowl mix all ingredients for the garlic butter. ❷ Cut the bread in half and spread with plenty of garlic butter. Any leftover garlic butter can be stored in the fridge for up to a week. ❸ Place on a baking tray and bake at 200°C for 20-30 minutes until golden and crispy. ❹ Enjoy with some soup or however you like! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #veganrecipes #EasyRecipes #quickmeals #garlic #cookingtiktok