Shrimp curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g middle sized shrimp
* 1 small can of bamboo shoots
* 1 spoon of tom yum paste
* 1 spoon of lemon juice

* 2 spring onion

* 1 thumb sized ginger

* 3 garlic cloves

* 200ml coconut milk

* 2 cups of rice, pre-boiled
* Curry powder
* Turmeric powder

* 1 red paprika

* 1 small can of pineapple (or 2 slices)
* 200g small sized shrimp

Preparation:

This is my Christmas special this year; I once ate this dish at a Thai restaurant, and this is my interpretation of the recipe. I might be a little off, but the taste comes close to what I've had, and I sure loved it! Here goes:

Be sure to have boiled rice ready for this dish, as you need it cold, because it is better to stir fry then.

Peel the garlic and ginger and use a rasp to grate them. Finely cut the paprika and cut the spring onion in rings. Finally cut the pineapple as small as possible.

Heat up a wok and a saute pan with 2 spoons of oil both. In the wok we're going to make the stir fried rice, in the saute pan the shrimp curry. Once they both reached temperature, turn the heat of the saute pan to low and add the ginger and garlic. Softly let them fry, while stirring.

Meanwhile add the paprika to the wok, and stir fry for about 5 minutes. 

Back to the saute pan, add the bamboo shoots and mix well. Let it cook for a couple of minutes more on low heat. 

Now add the small shrimps to the wok and stir-fry for about 1 minute. Add the curry powder and turmeric and mix well. Turn the heat low. Now add the pineapple and mix. 

Let's go back to the saute pan, turn the heat high there and add the large shrimps. Stir fry for about one minute and add the spring onion and tom yum paste. Mix well, and add the coconut milk. Blend again and bring to the boil. Once it boils turn the heat low.

In the wok pan, add the rice and use two spatula's to blend everything well. Make sure no single grain of rice is left white, and the ingredients are blended together nicely.

Let both pans on low heat for 2 - 3 minutes more and serve on a plate separately from each other.

I hope you like this recipe, because I certainly did. This is my Christmas dish, and I ate this as a treat to myself.

I hope to see you soon again!

Yours truly,

Mike

German Currywurst

serves 1 - 2

Ingredients:

* 2 bratwurst

* 1 medium sized onion

* 35g tomato puree

* 100g tomato ketchup
* 1 spoon balsamic vinegar

* 1 spoon honey
* 0,5 spoon soy sauce
* 1 teaspoon chili powder

* 2 spoons cury powder

Preparation:

Finely cut the onion and fry the sausages until brown, remove from the pan, and cut in slices.
Keep the heat on and now add the onion. Fry until they go soft, and add the tomato puree. Mix well, and add some water, not too much. Now add everything else and mix well. If the sauce is too thick, add some more water. Be sure to keep tasting in between to alter the sauce to your liking.
When the sauce is done, add the sausages, blend well and serve. Sprinkle some more curry powder on top, and serve with a salad, and fries or a sandwich.

I hope you like the recipe and hopefully I'll see you soon again!

Yours truly,

Mike

Dad's cauliflower

serves 1 - 2

Ingredients:

* 1 small cauliflower
* 1 egg
* Salt and pepper to taste

* lemon juice to taste

Preparation:

This is a recipe how my dad used to make cauliflower.

Separate the cauliflower in big parts. Bring water to the boil, and boil the cauliflower until they just start to go soft ( use a fork to check). Meanwhile beat the egg and add salt and pepper. Throw away the water and remove the cauliflower. Now heat up a frying pan, and when the oil is hot enough,  dip the cauliflower in the egg mixture and fry until brown. Add lemon juice on top for added flavour.

Can be served as a tapas, or with boiled potatoes and any meat to your liking.

Have a good meal and see you soon!

Egg foo young

serves 3 - 4

Ingredients:

For the eggs:

* 6 eggs, beaten

* 250g mushrooms

* 200g beansprout

* 2 garlic cloves

* 3 carrot, julienne cut

* 1 leek

* 1 spoon of Chinese 5 spices
* 1 teaspoon of soy sauce

* Pepper and salt to taste

For the sauce:

* 400g water

* 1 vegetable stock cube 

* 3 spoons of tomato ketchup

* 3 spoons of ginger syrup
* 1 spoon of vinegar
* 1 spoon of brown caster sugar

* 1 teaspoon of sriracha sauce, or chili pepper powder

* Corn starch to thicken the sauce to taste.

Preparation:

This recipe is 100% vegetarian. If you want you can change the stock cube to a chicken stock cube. You can add ham, chicken or shrimp for a more meaty dish.

Cut the leek in rings, and the the mushroom in slices. Finely chop the garlic. Beat the eggs and add the soy sauce, and the pepper and salt.

Heat up a saute pan and stir fry the leek and garlic for 2 minutes. Add the mushrooms. Stir fry until the mushrooms gain colour. Now add the carrots, and finally the 5 spices. Mix well!

Stir fry for about one minute more, and then add the eggs. Stir until the eggs cover everything, then turn the heat to low and let the eggs solidify.

Meanwhile heat up 400g water and add a vegetable stock cube. Bring to the boil and turn the heat on medium. Add the rest of the ingredients except the corn starch. Blend well together. Add the corn starch to thicken the sauce to your liking and turn the heat to low. Wait until the eggs are done then turn off the heat.

Serve the eggs with (stir fried) rice and pour the sauce on top of the eggs.

Bon apetit!

I hope you like the recipe and until soon!

Yours truly,

Mike

Healthy sandwich

serves 1

Ingredients:

* 2 slices of whole wheat bread
* 1 slice of cheese

* 1 slice of chicken filet (or ham)

* 4 slices of tomato

* 6 slices of cucumber

* 1 lettuce leaf
* Butter

Preparation:

Butter the bread on both sides. Put the cheese and chicken on it. Symmetrically place the  cucumber and tomato on the sandwich and cover with lettuce. Additional you can also add an boiled egg in slices if you like, but I left it out.

Serve as lunch or breakfast, or just if you have a craving!

Until next time!

Yours truly,

Mike

Beef hash

serves 2 - 3 people

Ingredients:

* 500g braising steak

* 25g butter

* 3 large onions

* 1 beef stock cube

* 3 bay leaves

* 4 cloves

* 1 tablespoon vinegar

* Salt and pepper to taste

* Water

Preparation:

A traditional Dutch recipe again!

Cut the meat in cubes and sprinkle with salt and pepper. Cut the onion in rings. Heat the butter in a saute pan and brown the meat. Add the onion and fry 2 - 3 minutes. Now add the stock cube, bay leaves and cloves. Pour (pre-boiled) water in the pan until the meat is half underwater. Stir well, bring to the boil and lower the heat to simmer. Leave the meat to simmer for 2 - 3 hours. If the sauce is too watery, you can add some corn starch to thicken the sauce.

Once the dish is done you can serve it with red cabbage and potato puree.

Hope you enjoy the recipe and hopefully until soon!

Yours truly,

Mike

Dad's chicken soup

serves 5 - 6

Ingredients:

* 500g drumsticks

* 2 liters water

* 700g soup vegetables

* 150g vermicelli

* 1 chicken stock cube

* 1 package of chicken soup herbs

* Salt and pepper to taste.

Preparations:

This is the soup my dad used to make when I still lived at home. Here is the recipe for you!

Bring water to the boil in a large pot. When it boils add the chicken. Let it boil for 30 - 45 minutes.

Remove the chicken from the pot, but keep the water, add the chicken stock cube and the herbs, and stir well. Add the vegetables, bring to the boil on medium heat.

Meanwhile strip the chicken off the bone and add to the soup. Once you're done, add the vermicelli, stir well and let it boil for another 5 - 10 minutes.

I hope you like the recipe and hopefully until soon!

Yours truly,

Mike

Round steak with avocado salad

serves 1

Ingredients:

* 1 avocado

* 12 cherry tomatoes

* Jalapeño sauce

* Potato slices

* 1 steak

* 25g butter

* Seasalt

* Pepper
* Garlic powder

* Thyme

Preparations:

Half an hour before preparation take the steak out of the fridge and let it rest.

Cut the cherry tomatoes in halves. Cut the avocado in half, remove the pit and cut in cubes inside the skin.  Now grab a spoon to scoop them out. Mix with the tomatoes, and add jalapeño sauce and salt to taste. Mix again, let it rest.

Heat up a frying pan and fry the potato slices on high heat for 5 minutes, scooping them over occasionally. Meanwhile season the steak with the salt, pepper, garlic powder and thyme on both sides, or use your own seasoning of choice.

Heat up a skillet and melt the butter. Wait until the bubbles disappear before adding the steak.
Meanwhile turn the heat of the potatoes on medium and do the same as before.
While frying the steak be sure to keep it in motion at all times. I like my steak medium so set a timer for 2,5 minutes a side. Again: it's important to keep the steak in motion!

After 2,5 minutes on each side, the steak is done, and so should the potatoes.
Serve with the salad, and enjoy your meal!

I hope you like it and see you soon again.
Yours truly,

Mike

Garbanzos en salsa

serves 3 - 4

Ingredients:

* 600g canned chickpeas 

* 1 package of tomato frito (passata)
* 125ml sweet white wine
* 3 middle sized onions

* 250g smoked bacon cubes
* Parsley
* Hot sauce to taste

Preparation:

Heat up a saute pan and stir fry the bacon until they start to colour. Add the onions and stir fry until the onion goes soft. Now add the chickpeas and stir well. Fry for about 2 - 3 minutes more and then add a handful of parsley.

Now add the tomato passata, and blend. Add the wine. Mix well and let it cook for about 7 - 10 minutes more, or until you are satisfied with the thickness of the sauce. At this point you may also add the hot sauce if you like it.

Serve with bread, or rice, or like I did, without.
I hope you like this recipe and I'll see you again soon!

Yours truly,

Mike

Orange chicken

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 egg

* All purpose flour

* Salt & pepper to taste

* Oil
* Boiled rice, cooled down
* 100g ham in cubes

* 1 omelette in strips

* Fried rice herbs ( or make your own as I did in: this recipe )

* 1 leek

* Spring onion for decoration

* Sesame seeds for decoration

* 250ml chicken stock
* 1 spoon sriracha sauce
* 1 spoon sugar

* 1 spoon orange zest

* Juice of one large orange
* 2 spoons of vinegar
* 2 spoons of soy sauce
* 1 spoon of ginger powder

* 1 spoon of garlic powder

* 0,5 spoon of white pepper

* 1 spoon of caster sugar

* 1 middle sized onion

* 2 garlic cloves

* 1 spoon of water

Preparation:

Finely cut the onion and garlic. Cut the leek in half rings. Cut the chicken in cubes of 2 - 3 cm.

Beat the egg in a large bowl, Add a spoon of oil and a spoon of water. Add salt and pepper to taste.

Now add flour, and beat until you get a smooth batter. It should not be too wet, or too dry. Mix the chicken cubes in the batter and make sure you covered them all. They should not stick together, if so, add more flour. Leave alone.

We will prepare the orange sauce now. Start by putting 250ml of chicken stock in a sauce pan. Add the soy sauce, the vinegar, the garlic powder, the white pepper, the ginger powder, the sriracha sauce, and the sugar. Mix well with a whisk. Use a rasp to get the orange zest, and add this too.
Now get the juice from the orange, and put it in the sauce pan as well. Softly bring to the boil, stirring occasionally so the sugar won't burn. Make sure you get a nice syrupy substance. Take off the heat, keep stirring for 2 - 3 minutes and let it rest.

Heat up a wok and stir fry the onion and garlic until soft. Add the leek, omelette and ham and stir fry for about 2 - 3 minutes. Meanwhile heat up a frying pan and deep fry the chicken until crispy.
Now add the fried rice herbs to the vegetable mix, and blend well. Add the rice, and scoop over until everything is blended perfectly.

When the chicken is done, let it rest on a plate with a paper towel underneath so the fat can drip off, making it crispier. Now take a bowl, add the chicken and the sauce and mix well. You should use as much sauce that it covers everything perfectly, as we don't need leftovers. Blend well.

Put the fried rice on a plate, with the chicken on top. Decorate with sesame and spring onion.
Congratulations, you've just made orange chicken!

I hope you like this recipe, and I'll see you again next time!
Yours truly,

Mike

Dad's calamares fritos con patatas bravas

serves 3 - 4

Ingredients:

* 4 large potatoes

* 500g squid

* 1 cup all purpose flour
* Salad of choice
* 2 spoons of mayonaise

* 1 spoon of paprika powder

* 0,5 spoon of garlic powder

* 0,5 spoon of water

* 0,5 spoon of hot sauce

* Salt and pepper to taste

* Lemon (juice) to taste

* Oil to deep fry

Preparation:

Peel the skin of the potatoes and cut in cubes. Let them rest in a bowl with water to get rid off the starch. Clean the squid if necessary and cut in rings of 1 cm. Make sure the squid is dry by using a sieve and/or dab with a paper towel. 

Meanwhile prepare the salad of choice, if you want one with the dish. I used lettuce,cucumber and tomato with a dressing of salt, pepper, vinegar, olive oil and basil.

Now prepare the bravas sauce by combining the mayonaise, paprika powder, garlic powder, water, hot sauce, and salt to taste. Mix well and taste, you can always add more ingredients if necessary.

Mix the flour with 1 teaspoon salt and pepper, and put it in a large bow, or plastic bag. Now put in the squid and mix until everything is covered in flour completely. 

Heat up a saute pan, or deep frying pan and deep fry the squid until golden. Do the same for the potatoes.

Once everything is done, cover the potatoes with the bravas sauce, and the squid with a dash of lemon juice. Serve the dish with a nice salad for maximum pleasure.

I hope you like the recipe and see you again next time.
Yours truly,

Mike

Bop's spaghetti stroganoff

serves 3 - 4

Ingredients:

* 2 red paprika's

* 1 spoons of paprika powder

* 200g ham cubes

* 1 middle sized onion

* 250g mushrooms

* 2 spoons of (fresh) parsley

* 250ml cream

* 150ml water

* 1 beef stock cube

* 4 garlic cloves

* 1 spoon tomato puree

* salt & pepper to taste

Preparation:

Finely cut the garlic and onion. Cut the paprika in strips and the mushroom in 4 slices. Heat up a saute pan and stir fry the vegetables for about 1 - 2 minute, then add the paprika powder. Stir fry for about 2 minutes more and add the ham. Mix well until everything is covered with the paprika powder. Now add the stock cube, the tomato puree, the cream and the water. Mix well and let it boil. Now put the parsley in and mix well again. Turn down the heat and let it simmer until the spaghetti is done.

Add salt and pepper to taste, mix well again and serve hot.

I hope you like the recipe, and hopefully see you soon!

Yours truly,

Mike

Homemade Whopper

serves 1 - 2

Ingredients:

* A handful of lettuce

* 1 tomato
* 1 onion

* 2 buns

* 350g minced beef

* Pickle slices

* Tomato ketchup

* Mayonnaise

* 0,5 teaspoon salt
* 1 teaspoon Worcester sauce

* 1 spoon tomato ketchup

Additional:

* Cheddar cheese

* Breadcrumbs

Preparation:

Cut the onion in rings, the lettuce in strips and the tomato in slices. Cut the buns in half.

Mix the minced beef with the salt, Worcester sauce and the spoon of tomato ketchup. If the beef is too moist, add some breadcrumbs. Make 2 burgers from the beef.

Heat up a grillpan, and grill the buns on the flat sides for 2 - 4 minutes. Now remove and add the beef. Leave for 2 - 3 minutes and change the side. Now add the onions on the sides of the pan.

After another 2 - 3 minutes the burgers are done. Remove from the heat and place the burgers on the bottom of the buns. If you have cheese, put the cheese on top of the burger. Now add the pickles, tomato ketchup, onion rings, tomato, lettuce, mayonnaise and finally the top of the bun, in this order.

Serve with (homemade) fries and a soda.

I'm sure you will never visit Burger King anymore!

Yours truly,

Mike

Chicken Siam

serves 2 - 3

Ingredients:

* Rice

* 1 zucchini

* 2 red paprika's

* 2 garlic cloves

* 1 onion

* 100g cashew nuts

* 200ml coconut milk

* 400g chicken

* 4 spoons salted soy sauce
* 1 teaspoon white pepper

* 1 teaspoon cayennepepper

* 1 spoon lemon juice

* Salt to taste

Preparation:

Cut the paprika in strips and the zucchini in cubes. Finely cut the onion and garlic. Cut the chicken in strips, or cubes, whatever you prefer. Meanwhile boil the rice.

Heat up oil in a saute pan or wok, and add the onion, garlic and chicken. Stir-fry until the chicken is gold-brown. Now add the zucchini and paprika and stir fry for about 5 minutes. Add the cashew nuts and stir-fry for about one minute. Now add the coconut milk, soy sauce, peppers, lemon juice and the salt. Mix until blended and turn the heat on low. Let it simmer for about 5 minutes, or until the sauce has the thickness you prefer. By now the rice should be done too.

Serve immediately with rice.

I hope you like this recipe, and see you again next time.

Yours truly,

Mike

Curly kale mash with smoked sausage

serves 1 - 2

Ingredients:

* 500g potatoes

* 150g curly kale

* 1 smoked sausage ( or 2 small ones)

* 1 spoon of butter

* 50ml milk
* salt and pepper to taste

Preparation:

Yet another typical Dutch dish. As winter approaches I tend to fall back to the old traditional dishes, like mash, and since this is one of my favourite mash, I'm sharing it with you.

Peel the potatoes and cut in 4 pieces. Place in a pan, and add water until the potatoes are just a bit under water. Start to boil and once it boils lower the heat to medium and add the kale. Place the sausage on top, close the lid, and let it boil for 20 minutes.

When everything is boiled, removed the sausage and keep apart. Remove the plastic from the sausage. Now pour all the water out of the pan. Add the milk, butter and pepper and salt if you like and mix well by using a masher.

Serve with the sausage cut in slices, or like I did, right next to it.

I hope you like the recipe, and hopefully until soon!

Yours truly,

Mike

Ras El Hanout chicken wraps

serves 2 - 3

Ingredients:

* Wraps
* Salad
* 400g chicken breast
* Ras El Hanout spice mix
* Oil
* 1 small red onion

* 2 garlic cloves

Preparation:

Mix 3 - 4 spoons of oil with the spice mix in a bowl. Cut the onion in half rings and finely chop the garlic. Cut the chicken in small cubes. Mix with the marinade and leave alone for 5 minutes. Heat up a saute pan with 1 spoon of oil and stir fry the chicken until half done. Add the garlic and onion and stir fry until the chicken is done.

Heat up the wraps, and put 1 to 1,5 scoops of chicken on the wrap. Finish the wrap with a bit of salad to your liking. I used lettuce, tomato, feta cheese, and alittle bit of garlic sauce for the taste.

It's a very simple recipe, but so delicious!
I hope you enjoy it as much as I do.

Yours truly,

Mike

Raw endive mash

serves 2

Ingredients:

* 500g potatoes

* 500g endive

* 300g smoked bacon cubes

* Milk

* Pepper to taste
* Salt to taste

Additional:

* Butter

Preparation:

Finally a traditional Dutch dish! One of my personal favourites too. Never knew how to make it exactly without having a dull taste, up until this day! And this day I will share it with you.

Peel the potatoes and cut in quarters. Put in a boiling pan and fill with water until the potatoes are just under water. Add some salt to taste. Boil until they are soft, checking every now and then by using a fork. Meanwhile heat up a skillet without oil and fry the bacon cubes until they start to get crispy. Too crispy isn't good, but too soft isn't either, you should get them just right. A good indicator is looking at how they colour. Once they are done, turn off the heat and leave them. Don't throw the fat away.

Once the potatoes are done add some milk and mash the potatoes with a masher. Add more milk if necessary. Now add the bacon with the fat and mash until mixed. You could also add butter to make it  jucier, but I didn't do this because I added the fat from the bacon. Add pepper and salt to taste if you like. I recommend not to use too much salt as the bacon is salty enough. Add the endive in batches and keep mashing until mixed evenly.

Serve with a meatball, sausage, or any other juicy piece of meat that you like.
I hope you like this recipe and hopefully until next time.

Yours truly,

Mike

Pasta Martain

serves 2 - 3

Ingredients:

* 450g frozen spinach
* 400g chicken breast
* 125ml creme fraiche
* 2 hands of cashew nuts
* 1 large onion
* 4 garlic cloves
* Salt to taste
* Pepper to taste
* Pasta

Preparation:

This is a recipe of a colleague and good friend of mine.
Finely cut the garlic and cut the onion in any size you prefer. Cut the chicken in cubes. Heat up a saute pan and stir fry the garlic and onion until soft. Meanwhile boil the pasta. Now add the chicken and season with pepper and salt. Stir fry until golden. Turn the heat to medium and add the nuts, stir fry for about 1 - 2 minutes. Now turn the heat to low and add the spinach until it melts. Once that's happened add the creme fraiche and stir well. Your dish is done! Serve with any pasta of your preference.

I hope you like this recipe, because I sure did! Simple but great taste!
See you next time!

Yours truly,

Mike

Japanese curry and chicken katsu

serves 2

Ingredients:

* 1 cup of rice

* 200 g chicken breast 

* 1 large carrot

* 3 small red onions

* 5 garlic cloves

* 1 egg

* 4 spoons of flour

* 2 spoons of panko breadcrumbs

* Salt to taste

* Pepper to taste

* 600ml chicken stock 

* 1 spoon of curry powder

* 1 teaspoon of garam massala

* 1 bayleaf

* 1 spoon of honey

* 6 teaspoons of soy sauce
* 1 teaspoon ketchup

* 1 teaspoon Worcester sauce

* 25g butter

Preparation:

Prepare the chicken stock if you need to. I used 1 stock cube and boiled water.

Cut the onion in halves and finely cut the garlic. Cut the carrot in half and cut in 0,5 cm slices.

Heat up a saute pan with oil and stir fry the onion and garlic until soft. Meanwhile add the butter and stir until dissolved. Add the carrot and turn the heat to low. Cook for about 10 minutes.

Now add 2 spoons of flour and the curry powder. Mix well and cook for one minute. Now gradually stir in the chicken stock until everything is combined. Stir well and add the honey, the bay leaf and 5 teaspoons of soy sauce. Mix well and close the lid. Let it boil for about 20 minutes.

After 10 minutes you can cook the rice

Meanwhile we're going to work on the chicken. Clean the chicken breast and cut in halves. Seperate the eggyolk from the protein and beat up the protein with a whisk until stiff. Add the eggyolk and beat until mixed. Prepare two plates, one with the rest of the flour, and one with the breadcrumbs.

Heat up a skillet with enough oil to fry the chicken with. Turn to medium heat.

Cover the chicken with salt and peper to taste on both sides. Now place the chicken in the flour, cover both sides, then dip in the egg, make sure to cover both sides as well and finally dip them in the breadcrumbs, also covering both sides. The skillet should be hot by now. Place the chicken in the skillet and stir fry both sides until brown.

For the sauce, mix the ketchup with the Worcester sauce and the soy, adding pepper to taste and mix well.

Place the chicken on the plate, cut in small pieces, add the red sauce.
Add the rice, and the curry and you got yourself a fabulous dish!
I hope you like the recipe, and I hope to see you soon again.

Yours truly,

Mike

Grilled blade chop

serves 2

Ingredients:

* Salad of choice

* Vinegar 

* Basil

* 2 blade chops

* 4 garlic cloves
* 1 big onion

* Oregano

* Salt

* Pepper

* Oil

Preparation:

This is a dish my mom taught me. I tried it today and it tastes fabulous!

Finely cut the garlic. Chop the onion in large pieces. Take an oven dish and smear with oil. 

Now marinade the blade chops with salt, pepper, oregano and garlic to taste on both sides. Place in the oven dish. Put the onion in the open spaces between the meat and cover everything with a bit of oil.

Now put the ovendish in the oven on the grill stand for about 30 minutes. Flip the blade chops halfway.

For the salad, use anything you like. I used a mixed salad and added tomatoes to them. Make a dressing out of vinegar, (olive) oil, salt, pepper, and basil to taste.
Serve with bread or fried potatoes.

I hope you enjoy this simple, but absolutely stunning recipe. It's definitely worth a try!

Bon apetite!

Yours truly,

Mike

Smoked salmon pasta

serves 2 - 3

Ingredients:

* 200g smoked salmon

* Spring onion

* Mix of vegetables ( I used a mix of mushroom, onion and paprika)

* Your pasta of choice

* Cream cheese with herbs

* Tomato puree

Preparation:

Boil the pasta, meanwhile cut the salmon in small flakes. Cut the vegetables if needed ( since I used a pre cut package, I didn't have to). Heat up a saute pan and stir-fry the vegetables until they start to colour. Add some spring onion, in rings. Now turn the heat to low and add the salmon. Mix well. When the salmon starts to colour add the cream cheese. Blend well until they cheese melts. Now add the tomato puree and mix well.
Once the pasta is done serve the dish with the salmon mixture on top of the pasta. If you'd like you can also cut some rings of spring onion to decorate the dish.
I hope you like the recipe and hopefully I'll see you soon again. Bon apetite!

Yours truly,

Mike

Jalapeño Poppers

serves 1 - 2

Ingredients:

* 8 jalapeño peppers

* Cheddar cheese

* 1 egg

* Flour

* Breadcrumbs

* Oil

Additional:

* Cream cheese

* Bacon

Preparation:

Preheat your oven on 180C. You can also use a grill(pan) for this step.

Lightly spread some oil over the peppers. When the oven is done preheating lay the peppers on an ovendish and let them bake until the skin starts to blacken. Be sure to turn them around  halfway.

Take out of the oven and let it rest.
Meanwhile prepare one plate with flour, one with breadcrumbs. Seperate the eggyolk from the egg. Beat up the protein with a whisk until stiff. Now add the yolk and beat until mixed. Leave alone.
The peppers should be cool by now. Use a paper towel to peel the skin off, simply by brushing over the peppers. Once you got rid off the skin make a cut lengthwise and remove the seeds. The easiest way to do this is to cut under the stem and use a spoon.
Now fill the peppers up with the cheddar cheese (and anything else you'd like). Make sure the peppers are able to close well.
Now heat up a frying pan and wait until the oil is hot enough to fry. Now lower the heat to medium.
Roll the peppers in the flour, egg and breadcrumbs in that order. Shake off all loose bits.
Immediately place in the frying pan. Turn around and fry the other half. Make sure not to let them lay on one side too long as the breadcrumbs burn easily. Repeat for every other pepper.

I had this dish for lunch today and I must say it was surprisingly tasty.

I hope you will enjoy as much as I did. Bon apetite, and hopefully until next time!

Yours truly,

Mike

Tom yum prawn soup

serves 6

Ingredients:

* 800g prawns (cleaned)

* 250g oyster mushrooms

* 250g cherry tomatoes

* Tom yum paste
* 1 liter of chicken stock

* 250ml coconut milk

* Coriander

* 2 garlic cloves

* Small chunk of ginger

Additional:

* Pre boiled noodles

Preparations:

Finely chop the garlic and ginger. Cut the mushroom is strips and the tomatoes in halves. Finely chop the coriander. Heat up a pot with a bottom of oil. Turn on lowest heat and stir fry the garlic and ginger until they start to color. Now add the tom yum paste. The more, the spicier. Stir fry until the paste is mixed well. Add the coconut milk and mix well. Now add the chicken stock and stir until blended. Let it cook on high heat.

When the soup is cooking, add the mushrooms and cook for about one minute. After that add the tomatoes. Cook for one minute more. Now add the prawns and stir well until everything is mixed. Be sure not to cook too long now, since the prawns will dry out.
Mix some coriander in the soup and stir until blended. If you like noodles with this soup, make sure the noodles are pre boiled. Now put them in a bowl and pour the soup over them. Leave alone so the noodles will heat up by the soup. For decoration add some coriander on top.

Bon apetite!

I hope you like this recipe and hopefully until next time!

Yours truly,

Mike

Babi panggang with fried rice

serves 2 - 3

Ingredients:

For the Babi Panggang:

* 500g lard cutlet 

* 1 teaspoon coriander powder

* 1 teaspoon of Chinese 5 spices

* 5 spoons of Ketjap Manis

* 0,5 spoon of oil

* A dash of lemon juice

* 1 Garlic clove finely cut

For the sauce:

* 125ml Tomato ketchup
* 1 spoon of sweet chili sauce

* 2 spoons of vinegar

* 4 spoons of ginger syrup

* 3 spoons of Ketjap Manis
* 2 spoons of dark caster sugar

For the fried rice:

* 2 cups of rice

* 1 leek

* 1 middle sized onion

* 2 garlic cloves
* 150g ham in cubes

* 1 spoon of Sambal Ulek

* 1 spoon of coriander powder

* 1 spoon of cinnamon

* 1 spoon of nutmeg

* 1 spoon of cloves powder

Additional:

* Atjar (pickled vegetables)

Preparation:

The following preparations are best done a night before cooking this dish:

Boil the rice with plenty of water, meanwhile make a marinade of everything for the Babi Panggang, except the lard cutlet. Cut the lard cutlet in strips and mix well with the marinade. Meanwhile, when the rice is done, pour all the water out and leave alone until the next day. Put the marinated meat in the frigde. Mix all ingredients for the sauce with a whisk and leave overnight as well.

Cut the leek in rings, and finely chop the onion and garlic. Heat up a wok pan and fry the lard cutlet while stirring occasionally until it gets crispy ( or use the oven to do this ). Meanwhile heat up another wok and stir fry the hamcubes, onion and garlic with the spoon of Sambal. Add the leek to this mixture and stir well. When the leek starts to shrink a little put in all the herbs, stir well. 

Meanwhile the lard cutlet should be getting crisp. Pour the sauce mix over it once you are satisfied, if not, wait until later, be sure to put on medium heat, and stir occasionally.

Now add the cold rice to the leek mixture and stir well. It is best if you use two spatulas for it. The rice should be loose, if not break it. Blend the rice well with the mixture, making sure it mixes well with the vegetables, ham and herbs. Stir fry for about 1 - 2 minutes more. 

Don't forget to stir the sauce mixture occasionally as well. Be sure to put on low heat when you pour the sauce in. At this point you can add the pickled vegetables to the sauce mixture if you like.

Once the dish is done, serve the fried rice apart from the Babi Panggang.

I hope you enjoy this dish and hopefully until soon.

Yours truly,

Mike

Nacho Ovendish

serves 1 - 2

Ingredients:

* 300g minced beef
* 1 bag of tortilla crisps ( naturel or salted)
* 1 sweet pointy red paprika
* 1 middle sized onion
* 2 garlic cloves
* 1 handful of grated cheese
* 1 bag of Taco herbs

Additional:
* Salsa sauce ( or any dip sauce you prefer )
* Hot pepper sauce
* Jalapeño peppers
* Cheddar cheese

Preparation:

Finely cut all vegetables and garlic. Put the crisps in an oven dish and preheat the oven on 180 degrees Celsius. Heat up a skillet or saute pan and stir fry the vegetables until the onion looks golden. Lower the heat to the lowest and add the minced meat. Bake the minced meat in such a way it falls apart. Make sure you have small parts. Add the taco herbs while you are stirring and make sure everything gets blended well. At this step you can also add the pepper sauce if you like spicy. Once the meat is done, scoop the mixture over the crisps Add the Jalapeño if you use them. Cover with grated cheese and/or cheddar cheese to your liking and place in the oven. The dish is done when the cheese is molten. Serve with a dip sauce on top of it, if you like it. Tastes good with a nice salad too.
I hope you like the dish and hopefully I'll see you soon again!

Yours truly,

Mike

Tagliatelle Spinach-creamsauce

serves 2 - 3

Ingredients:

* 250g chickenbreast

* 1 can of tomato cubes

* 200g fresh spinach

* 100g feta cheese

* 100 to 125g tagliatelle per person

* 1 spoon of chicken herbs 

* 125ml creme fraiche 

* 2 spoons of barbecue sauce

Additional:

Change the chicken for smoked salmon, it will taste fabulous as well!

Preparation:

Cut the chicken in cubes and heat up a wok. Meanwhile cook the pasta. Stir fry the chicken while adding the chicken herbs until brown. Add the spinach batch by batch until it shrinks. Now add the tomato cubes and stir well. Be sure to blend everything before you add the creme fraiche. Stir until everything is blended once more. Now add the barbecue sauce. Stir until blended and add the feta. Turn to low heat so the feta doesn't melt (like it did for me unfortunately) and remove from the heat after 1 minute. Serve together with the tagliatelle. If you want extra bite, use a spoon of Parmesan cheese as topping. Bon apetit!
I hope you like the recipe and I hope to see you soon again.

Yours truly,

Mike

Omelette a la Hartje

serves 1 

Ingredients:

* 1 croissant

* 1 slice of cheddar cheese

* 2 eggs

* 1 tomato
* A handful of small mushrooms

* Pepper to taste

* Salt to taste

* 1 spoon of parsley

Preparation:

Cut the croissant open and put the cheese in the opening. Scramble the eggs in a bowl. Slice the mushrooms and cut the tomato in cubes. Heat up a skillet and stir fry the mushrooms until they start to color. Add the tomato and stir fry for about one minute. Add the herbs, and then the scrambled egg. One minute on maximum heat, and then 2 - 3 minutes on medium. Fold the omelette in half and turn around.
Now heat up the croissant in the oven or microwave, and serve with a red sauce if you like. I used barbecue sauce, but you could also use tomato ketchup or sweet chili sauce.
I ate this for lunch, I hope you like the recipe and I hope to see you again soon.

Chicken sweet-sour with pineapple

serves 3 to 4

Ingredients:

* 1,5 spoon of flour
* 3 spoons of milk or 1 protein ( I ran out of eggs so I used milk instead)
* 1 teaspoon of sea salt
* 1 teaspoon of pepper
* 0,5 teaspoon of chili flakes
* 250g chicken breast
* 1 can of pineapple in pieces
* 1 green paprika
* 1 yellow paprika
* 1 middlesized onion
* 1 garlic clove
* 3 to 5 spoons of tomato ketchup (depending on how thick you want the sauce)
* 1 spoon of ginger syrup
* 1 spoon of brown caster sugar
* 2 spoons of vinegar
* 1 spoon of soy sauce
* Pineapple syrup from the can ( if you have a big can use half of the syrup)

Preparation:

Cut the paprika and onion in slices and finely chop the garlic. Make a marinade out of the flour, milk ( it is better to use protein because it sticks better ), sea salt, pepper and chili flakes. Stir well until it becomes smooth. Cut the chicken breast in cubes of 1 cm. Put in the marinade, mix well and make sure every piece of chicken is covered. Leave along for about 30 to 60 min. Heat up a wok or saute pan with preferable wok oil. Use enough or else the chicken will stick to the pan because of the flour. Stir fry until the chicken is brown. Add the paprika, onion and garlic and stir-fry until the onion looks glassy. Now add the pineapple with the syrup, the tomato ketchup, the ginger syrup, the soy sauce, the sugar and the vinegar. Mix well until the sauce looks smooth. Cook for one minute more and turn off the heat. Serve with rice or noodles, I found that serving with macaroni tastes well too so be sure to consider that and give it a try!

I hope you like the recipe and I hope to see you soon again.
Yours truly,

Mike

Noodlesoup with chicken-satay stock

serves 2 - 4

Ingredients:

* 250g noodles

* 250g chicken breast

* 200g vegetable mix suitable to wok (preferable Eastern vegetables)

* 1 spoon of peanut butter

* 1 spoon of sambal badjak

* 1 cube of chicken stock

* 1,5 liter water
* 2 spoon of ketjap asin ( one for the vegetable mix, one for the stock )
* 1 spoon of chili flakes
* 1 spoon of coriander powder
* 2 spoons of ginger powder  ( one for the vegetable mix, one for the stock )

* 2 spoons of garlic powder ( one for the vegetable mix, one for the stock )

* 2 spoons of cumin powder ( one for the vegetable mix, one for the stock )

* 1 spoon of cinnamon

* Sea salt to taste

* 1 spoon of turmeric
* 1 spoon of lemongrass powder

Preparation:

Cook the noodles following the instruction on the package. Once done put in the bowl. Cut the chicken breast into cubes, and the vegetables small if you have to. Heat up a pan and stir fry the chicken until brown. Add the vegetables. Meanwhile cook the water and add the chicken stock cube, keep stirring. Now in the pan with the chicken add the following; 1 spoon of:  Ketjap, ginger powder, garlic powder, cumin powder, cinnamon, turmeric, lemongrass and salt to taste. Mix well and turn off the heat. Serve above the noodles.

Now back to the chicken stock. Let's add the rest of the herbs and spices. Add 1 spoon of peanut butter and a spoon of sambal. Do not use too much peanut butter or the soup will become thick. Once everything is blended, turn off the heat and pour over the noodle - vegetable mix. Bon apetit!
I hope you like the recipe and I hope to see you again soon!

Yours truly,

Mike

Sauerkraut with shawarma and yogurt garlicsauce

serves 3 to 4

Ingredients:

* 500g shawarma
* 500g sauerkraut
* 1 red paprika
* 1 small onion
* 1 spoon of curry powder
* 1 spoon of thyme
* 1 spoon of garlic powder
* Sea salt to taste

Yogurt garlicsauce:

* 500g Turkish Yogurt
* 5 garlic cloves
* Mint to taste
* 1 spoon lemon juice
* 1 teaspoon  cayenne powder
* Sea salt to taste
* Garlic powder to taste
* Sugar to taste

Preparation:

For the sauce:

Peel the garlic and use a garlic press to press the garlic into the yogurt. Add the mint, lemon juice, cayenne powder and stir well. Taste, if you don't like it add garlic powder, more salt, or sugar. Mix well and put in the fridge once you are satisfied.

For the sauerkraut:

A colleague of mine suggested me I tried shawarma in combination with sauerkraut. Sounds odd, but worked surprisingly well! Now on the the preparation!

Finely cut the onion and paprika. Stir-fry until the onion looks glassy. Add the shawarma. Stir fry until done. Now add the sauerkraut. Stir until the sauerkraut it mixed evenly. Now add the herbs and mix well. Make sure everything is blended well, and leave along on low heat for 1 to 2 minutes. Serve with fried potato parts, or wedges. I used ready to serve Tuscany potatoes, I only had to fry them.
I hope you like the dish and I hope to see you again soon.

Yours truly,

Mike

Albóndigas

serves 2

Ingredients:

* 300 g half and half minced meat
* 1 half teaspoon cayenne powder
* 2 medium sized eggs
* 4 garlic cloves
* Parsley
* Breadcrumbs
* 1 yellow paprika
* 1 green paprika
* 1 red paprika
* 1 middle sized onion
* 1 bay leaf
* 1 pack of Heinz tomato frito (or other brand)
* Water to make the sauce thinner if you want

Preparations:

This is also a recipe my father taught me. There are many ways to prepare this dish, but this is the way how my dad taught me.

Take a large bowl and put together the minced meat, eggs, parsley to taste and the cayenne powder. Use a garlic squeezer to squeeze the garlic in the bowl. Mix well. Add the breadcrumbs until the meat starts to gain structure. If you think it is strong enough to make a ball with, do so, if not add more breadcrumbs. Now put some breadcrumb on a kitchen towell. Roll the balls through the breadcrumb and let them rest on a plate or whatever you have.
Cut the onion in half rings, and the paprika in slices. Cut these slices in half.
Heat up a saute pan and fry the meatballs until brown at every side. Remove them. You should have some oil left. Now stir-fry the paprika and onion until the onion looks glassy. Add the tomato frito, with the bay leaf, and water (if you want). Mix well and add the meatballs. Put the heat on low and place the lid on the pan.
Leave alone for a while, stirring every now and then. After 15 - 30 minutes the meatballs should be thoroughly cooked. Turn of the heat and serve. This dish tastes well with boiled potatoes, rice, or bread. You could also use this dish as tapas or appetizer. I hope you enjoy this recipe as much as I do, and hopefully until soon!

Yours truly,

Mike