Cajun chicken pasta

serves 4 - 5

Ingredients:

* 500g pasta
* 500g chickenbreast
* Cajun herbs
* 1 red paprika
* 1 green paprika
* 1 yellow paprika

* 250 g mushrooms

* 1 red onion
* 3 garlic cloves
* 2 tomatoes
* 1 cup of chicken stock
* 1/3 cup milk
* 1 spoon of flour
* 3 spoons of cream cheese

* Pepper
* Spring onion

Preparation:

Cut the chicken in strips and the vegetables in slices and the tomato in cubes. Finely cut the garlic. Mix the flour, milk and cream cheese in a blender and set aside. Mix the chicken with the Cajun herbs to taste and set aside too. Boil the pasta according to the package.

Heat up a wok or saute pan and stir fry the chicken until golden. Add the garlic, paprika and onion and stir fry for 3 minutes more. Add the mushrooms and tomatoes and stir fry for 2 minutes more. Add pepper to taste.

Now add the chicken stock and the milk-cheese mixture and blend well. Add some Cajun herbs to taste and bring to the boil while stirring well to mix. Now add the pasta and blend well again.
Serve while still hot and add some pepper if you like. Decorate with spring onion and you have yourself a nice meal.

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike

Köttbular

serves 3 - 4

Ingredients:

* 500g half minced pork and half minced beef

* 250g milk
* 100g breadcrumbs

* 1 egg

* 1 onion

* Salt
* Pepper
* Piment

For the sauce:

* 250ml cream
* 250ml water

* 1 beef stock cube

* A dash of soy sauce

* 1 spoon of flour
* Salt
* Pepper

Preparation:

Mix the breadcrumbs with the milk. Finely chop the onion and stir fry it in a saute pan until glassy. Take it out and put it in a large bowl along with the rest of the ingredients.
Make your hands wet so the meat won't stick, and make balls the size of a ping pong ball. Roast the balls on medium heat in the saute pan. You can use butter or oil. Carefully turn them around or they will fall apart. 

Now in a separate pot we will make the sauce. 

Start by preparing the beef stock with the water and the stock cube. Once the cube dissolved, add the cream and blend well. Now add the soy sauce. Carefully add a spoon of flour, and mix well. Best to use a whisk, or else the sauce will have lumps in it. Bring to taste with salt and pepper and pour over the meatballs.

This dish tastes great with baked/fried potatoes and boiled veggies.

I hope you like this recipe and hopefully until soon again.

Yours truly,

Mike

Tiramisu

serves 8

Ingredients:

* Cacao

* 2 packs of sponge fingers 

* 1 cup of extra strong coffee

* 1 bottle of amaretto

* 6 eggs

* 6 spoons of castor sugar

* 500g mascarpone

Preparation:

Seperate the egg's protein and yolk and beat the protein with a whisk until stiff. Mix the yolk with the sugar until it looks foamy.
Now add the mascarpone to the yolk/sugar mix and blend well. Now add the protein and stir well with a spoon. Don't beat it, you want the mixture to be light.

Now mix the coffee with as much amaretto as you like. My advice is to put it in Tupperware so you can dip the sponge fingers better.

Take a tray and cover the bottom with the mascarpone mix. Now shortly dip the sponge fingers in the coffee and add them on top of the mascarpone mix. Now use a sieve to sprinkle cacao on top of this.
Keep repeating. The top layer should be the mascarpone mix with cacao on top.

Put in the fridge for 4 hours, even better if you do this a day in advance.

If you would like to take out the tiramisu without breaking it, you could use a baking sheet or aluminium foil to cover the bottom of the tray first.

I guarantee you that this dessert is a success!
I hope you enjoy it and see you again soon.

Yours truly,

Mike

Sambal

serves a party

Ingredients:

* 250g peppers. ( I used a mix of spanish pepper, madame jeanette and rahwit)

* 1 small red onion

* 4 garlic cloves

* 1 spoon of castor sugar
* 1 spoon of vinegar
* 3 spoons of lemon juice (or half a lemon, squeezed)
* A dash of sunflower oil
* A dash of sweet soy sauce

Preparation:

Cut everything is small pieces and put in the blender. Mix until small. Now add the sugar, lemonjuice, and vinegar. Mix again, and put in the oil. Blend once more until you have a smooth mixture.

Now heat up a skillet and pour the mix in. Put it on high heat and bring to the boil. Stir thoroughly. Lower the heat and let it simmer until most liquid is gone. Add a dash of soy sauce and stir well again. Once you are satisfied, turn off the heat and put it in a jar.

Sambal is lovely to add to stir fried rice, or noodles, if you want to spice it up.

I hope you like the recipe.
Yours truly,

Mike

Millionaire's shortbread

serves a party

Ingredients:

For the biscuit:

* 180g flour

* 70g sugar

* 1 teaspoon vanilla extract

* 100g cream butter

* 1 pinch of salt

For the caramel:

* 50g cream butter

* 400g sweet condensed milk

* 4 spoons of brown castor sugar


For the top layer:

* 100g milk chocolate

* 100g pure chocolate

* 25g white chocolate

Preparation:

Preheat the oven on 180C.

We will start with the biscuit. Cut the butter in small cubes, and knead it together with the rest of the ingredients until you have a equally distributed dough. 

Take a rectangle shaped oven dish, cover it with a baking sheet and push the dough on the bottom, distributing equally over the bottom. Put in the oven and leave alone for 15 - 20 minutes, until the dough turns gold brown.

Take out of the oven and let it cool down completely.

Now we will prepare the caramel. This part is a bit tricky.

Take a saucepan and melt the butter. Now add the condensed milk and the sugar, and stir with a whisk on low heat until the sugar melted. Turn the heat higher and beat with the whisk while the mix starts to cook. Make sure you don't put the heat too high, or you will get crispy bits in your caramel, or it might burn. The caramel is done when you stir and you can see the bottom of the pan.

Take of the heat and pour the mixture over the cooled down biscuit. Let it cool for at least one hour before going to the next step. If you don't wait, the chocolate will mix with the caramel and we don't want that to happen.

Melt the pure and milk chocolate together in a pan by using the au bain marie method.

Pour the molten chocolate over the cooled down caramel. Now make sure the pan is clean so you can melt the white chocolate the same way.
Take a spoon and pour the white chocolate on the milk/pure mix in strips. Now take a cocktail pick and make wave movements on the white chocolate so you will get a nice looking marble effect.

Now put the oven dish in the fridge and let it cool down until the chocolate has harden a bit.

You can easily take it out by lifting the baking sheet.

Cut in pieces and serve.

I hope you like this recipe

Yours truly,

Mike

Couscous with merguez sausage

serves 3 - 6

Ingredients:

* 500g merguez sausages

* 275g couscous
* 1 red paprika

* 1 yellow paprika

* 1 green paprika

* 400g carrots

* 1 jar of black olives 

* 1 courgette

* Olive oil
* Lemon juice

* 2 garlic cloves

* 1 red pepper
* Provencal herbs

* Feta cheese
* Salt to taste

Preparations:

Finely cut the pepper and the garlic, or use a garlic press. Prepare a dressing from equal amounts of olive oil and lemon juice. Add the garlic and pepper and the Provencal herbs, mix well and leave alone for a few hours so that the garlic and pepper spread their taste.

Heat up a frying pan without oil and add the merguez sausages. Don't worry about the oil, the sausages produce enough fat for them to fry. Turn around every now and then. Repeat until done.

Meanwhile cut the vegetables in thick slices. and heat up a saute pan. Stir fry the carrot first until soft, then add the rest. Saute the vegetables, stirring every now and then. Meanwhile cut some Feta cheese in cubes. Not too much, it's for the taste only.

Prepare the couscous like on the package.
What I did was boil 500ml water, put it in a pot, and add the couscous, stir, close the lid and leave it for 5 minutes. After that stir again and it's ready for use.

The vegetables should be soft by now. Add the olives and stir fry for about 1 - 2 minutes more. Now add the couscous and blend well. After that take the pan from the heat and mix the Feta cheese in the couscous.

Serve while still warm, with a sausage, and pour some of the dressing on the couscous mix.

I hope you like the recipe and hopefully until soon.

Yours truly,

Mike

Smoked salmon lasagna

serves 2 - 3

Ingredients:

* 250g ricotta

* 600g spinach

* 6 big tomatoes

* 300g smoked salmon
* 100g grated cheese

* Lasagna sheets (preferable fresh)

* 2 garlic cloves

* Nutmeg
* Salt
* Pepper

Preparation:

Use some oil or butter to cover the oven dish.
Preheat the oven on 180 C.

Meanwhile finely cut the garlic. Heat up a large pan and softly simmer the garlic. Now add the spinach bit by bit and wait until it shrinks. Keep adding and stirring until everything is shrunken. Now remove from the heat and let the water leak from the spinach. Blend the ricotta with the spinach-garlic mix, and use the pepper, salt and nutmeg to taste.

Meanwhile cut the tomatoes in slices, and cover the bottom of the oven dish with the lasagna sheets. On top of the sheets, add the tomatoes, the spinach mix, and the smoked salmon slices. Repeat the same pattern until you run out. Sprinkle grated cheese on top and put in the oven for 30 minutes.

I hope you liked this dish and hopefully until soon.

Yours truly,

Mike

Pasta a la creme

serves 3 - 4

Ingredients:

* Pasta
* 125ml Creme fraiche

* Red pesto
* 400g mushrooms

* 1 leek
* 300g turkey breast

Preparation:

Cut the turkey in strips and the mushroom and the leek in slices.
Heat up a saute pan and stir fry the turkey until it stars to colour. Add the vegetables and stir fry until soft. Now add as many spoons of pesto as you like, and add the creme fraiche. Mix well and serve with the pasta once done.

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

Mike

Brie sandwich

serves 1

Ingredients:

* Brie

* Coburger Ham
* Curly lettuce
* Cucumber
* Honey
* (Honey) mustard
* Butter (if desired)
* Bread of choice

Preparation:

But butter on one side of the bread, followed by cucumber, lettuce, ham, brie, a few drops of honey and put some mustard on the other side of the bread. Close the bread to finish.
I hope you enjoy your sandwich!

Yours truly,

Mike

Pasta carbonara

serves 1

Ingredients:

* 100 gram spaghetti

* 100 gram smoked bacon cubes (for the authenticate recipe, use pancetta)
* 2 eggs
* 40 gram grated Parmesan 

* 4 season pepper to taste

Preparation:

In a bowl, beat the eggs, and add the Parmesan. Add pepper to taste.

Bring water to the boil. When it boils, add the spaghetti, and immediately fry the bacon cubes with 1 spoon of olive oil in a skillet. Let them simmer, they shouldn't be too crisp.  Boil the spaghetti al dente, and pour the water out. Lower the heat of the bacon and put the spaghetti in. Mix well so that the flavour gets blended evenly. Now add the egg and mix that through the spaghetti, the egg should not become hard! Take it off the heat and serve immediately. Decorate with some parmesan and pepper.

I hope you like the recipe and hopefully until soon.

Yours truly,

Mike

Grilled chicken sandwich

Serves 3 - 4

Ingredients:

* 500g chicken breast
* 8 bread rolls
* Cheddar

* Jalapeño slices
* Canned tomato cubes

* 1 green paprika

* 1 onion
* 3 garlic cloves

* Coriander

* Salt
* Chili powder

* Paprika powder

* Tomato ketchup

* Lime juice

       

Preparations:

We start by making the salsa sauce.
Finely cut the garlic, onion and paprika and heat up some oil in a pot. Softly cook the vegetables and let it simmer. Now add the tomato cubes and stir. Immediately add the coriander, salt, and the powders to taste. Add a dash of lime juice and add 1 to 2 spoons of tomato ketchup. Stir well and remove from heat. Leave it alone to cool.

Now we take a grill pan and grill the chicken on both sides. Be sure to grill it through, in case of bacteria. Now cut, or pull the chicken in strips.

On the rolls; put the cheddar and let it melt (I used the microwave to do this) then add the chicken, salsa sauce and decorate with jalapeño.

I hope you like the recipe and hopefully until soon!

Yours truly,

Mike

Strawberry cheesecake trifle

serves 1

Ingredients:

* 2 Dutch shortbread

* 5g butter

* Ice cream (vanilla)
* Strawberry jam

* Half a strawberry

Preparations:

Squash the shortbread into crumbs, melt the butter and mix.
Microwave the icecream for 20 seconds so it softens a bit, or let it stand out of the freezer for a while.

Take a glass and add from bottom to top in this order:

- Shortbread crumbs
- Ice cream
- Shortbread crumbs
- 2 dessert spoons of jam
- Ice cream
- Shortbread crumbs
- Half a strawberry as decoration

Enjoy your dessert!
Yours truly,

Mike

Hotdogs

2 buns a person

Ingredients:

* Frankfurter sausages

* Buns
* Sauerkraut

* Crispy fried onions

* Cheddar 

* Mustard

* Tomato ketchup

Preparation:

Heat up the sausages following the instructions on the can.
Slice the buns open and put a slice of cheddar on it. Microwave for 30 seconds, and put the onion on the cheese, followed by the raw sauerkraut, the sausage, ketchup, and spread some mustard on bottom of the top bun.

Enjoy your meal!

Yours truly,

Mike

Chicken tandoori wrap

serves 3 - 4

Ingredients:

* 500g chicken breast
* 1 mango

* 1 small red onion
* Cucumber

* 1 sweet paprika
* Vinegar
* Sweet chili sauce
* Wraps
* 1 teaspoon black pepper

* 2 teaspoons of coriander powder

* 4 cloves (or use 2 teaspoons of clove powder)
* 1 teaspoon of chili flakes
* 0,5 teaspoon nutmeg
* 0,5 teaspoon of ginger powder

* 2 spoons of paprika powder
* 1 teaspoon of salt
* 3 spoons of oil
* Greek yogurt or creme fraiche

Preparation:

Cut the chicken in the smallest cubes possible, and finely cut the onion. Mix all the herbs with the oil, and add the chicken and onion. Blend well and let it marinade for at least 2 hours. Cut the paprika in strips and the mango in cubes. Meanwhile cut the cucumber in small strips and add them to a bowl with a mixture of water, 1 spoon of vinegar and 1 spoon of chili sauce. Mix well and let it rest along with the chicken.

Now heat up a skillet and stir fry the chicken until brown. Add the paprika and stir fry for about 2 - 3 minutes before adding the mango. Stir fry for 1 - 2 minutes more.

Serve on a wrap with a spoon of yogurt (sour) or creme fraiche (sweet).

I hope you like the recipe and hopefully until soon.

Yours truly,

Mike

Chicken Saagwala

serves 3 - 4

Ingredients:

* 1 onion
* 2 garlic cloves

* 1 thumb sized ginger

* 500g chicken breast

* 35g tomato puree

* 1 teaspoon coriander powder

* 2 teaspoons cinnamon
* 1 teaspoon turmeric

* 1 teaspoon garam masala
* 1 teaspoon cayenne pepper

* 1 bay leaf

* 450g raw spinach
* 2 spoons of Greek yoghurt

Preparation:

Finely cut the garlic, chicken and ginger, and cut the chicken in cubes.
Heat up a saute pan or wok and softly simmer the onion until soft. It takes about 5 - 8 minutes. Add the chicken and stir fry until brown on all sides. Now add the garlic, the ginger, and all the herbs. Stir fry for 5 minutes more and gradually add the spinach. When all the spinach has shrunk add the yogurt and blend well. Turn the heat to low and let it simmer for 10 minutes more. If the sauce is too thick you can add some milk.

Server with rice, or naan bread.

I hope you like the recipe and hopefully until soon.
Yours truly,

Mike

Orak Arik + Ayam Rica

  Serves 3 - 4

Ingredients:

Orak Arik:

* 1 Chinese cabbage

* 3 carrots 

* 2 eggs, beaten

* 1 small onion

* 3 garlic cloves

* Pepper and salt to taste

* 1 spoon of soy 

Ayam Rica:

* 500g chickenbreast
* 3 red chilis/peppers

* 1 small onion
* 1 thumb sized piece of ginger

* Juice from 1 lime
* 1 spoon of trassi (shrimp paste)
* 1 spoon of tamarind paste 

* 4 garlic cloves

* 1 spoon of lemon grass powder
* 35g tomato puree

* 150ml chicken stock

Preparation:

I love Indonesian food, and I'd love to cook it myself every once in a while. Of course this is not authentic, but I did my very best to achieve that special taste that you'll only find in the Indonesian kitchen. For me, this turned out pretty well!

Orak Arik:

Cut the cabbage in strips, and slice the carrot in julienne. Finely cut the onion, and peel the garlic to put in the garlic press. Heat up a wok or saute and put some oil in it. When the wok is hot enough, turn the heat to low and fry the onion and garlic until soft. Put all the cabbage in and stir fry until it becomes soft. Now add the carrot, the pepper and salt and the soy. Mix well. Turn the heat to low and add the eggs, stir frying until the eggs solidify, mix well once more and keep warm.

Ayam Rica:

Finely cut the onion, and put the garlic in a garlic press. Peel the ginger and cut in pieces, cut the stem off the chili's. Place everything in the blender except the chicken and the chicken stock. Blend well. Now cut the chicken in small pieces. Heat up a wok or saute, and stir fry the chicken until it starts to colour. Now add the blended mixture and turn the heat to low, mix well. Immediately pour in the chicken stock and blend well once more. Bring to boil, and turn the heat to low again and let it simmer for about 30 - 45 minutes.

Serve with stir fried rice, or noodles.
For a recipe of stir fried rice, look here.

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

Mike

Ratatouille

serves 3 - 4

Ingredients:

* 1 red paprika

* 1 yellow paprika
* 1 green paprika

* 1 zucchini

* 1 big carrot
* 1 eggplant
* 1 large red onion
* 2 garlic cloves
* 1 spoon of thyme
* 1 spoon of rosemary
* 35g tomato puree
* 250g tomato cubes, canned
* Olive oil

* Salt and pepper to taste

Preparation:

Cut all vegetables in large parts. Heat up a saute pan with some olive oil.

Meanwhile use a garlic press to press the garlic into the pan. Stir fry, and quickly add all vegetables.
Stir fry for about 5 minutes, then add the herbs, salt and peper and blend. Stir fry for about 2 minutes more.

Now add the tomato puree and blend well. After that add the can of tomato cubes along with the tomato juice that is in it. Make sure it covers the whole bottom of the pan. If not, add a little bit of water. Blend well again, turn the heat to low, close the lid and let it simmer for about 30 - 40 minutes.

Once done, serve with fish, or chicken.

I hope you like this recipe, and hopefully until soon again!

Yours truly,

Mike

Fish ragout

serves  3  - 4

Ingredients:

* 500g white fish
* 1 winter carrot

* 2 leeks
* 250g peas
* 1 spoon of curry
* 1 bay leaf

* 25g flour
* 40g butter

* 300ml milk
* Salt and Pepper to taste

Preparation:

Cut the carrot in slices and the leek in rings. Heat up a saute pan and melt the butter. When the butter is hot, add the leek and carrot. Stir fry for about 5 minutes, along with the curry and bay leaf.

Turn the heat to medium and add the flour. Keep stirring until the flour starts to colour. Now slowly add the milk while you keep stirring. Bring to the boil and turn down the heat to low. Let it simmer for about 15 minutes.

Meanwhile cut the fish in cubes, add after 15 minutes has passed along with the peas.
Cook until the fish is done.

Serve with rice.

I hope you like this recipe and hopefully until soon!

Yours truly,

Mike

Stieri sandwich

serves 2 - 6

Ingredients:

* 350g beef

* 1 zucchini, in slices

* Sun-dried tomatoes

* Greek yogurt

* Rucola

* Mozzarella, in slices

* 2 spoons lemonjuice
* 2 spoons oregano
* 1 teaspoon dill
* 1 small red onion, finely cut
* 4 garlic cloves, minced

* 1 red pepper, finely cut

* 3 spoons olive oil

* Pepper and salt to taste

* Kaiser rolls

Preparation:

Cut the beef as small as possible. Mix the olive oil with the lemon juice, oregano, dill, onion, pepper and the garlic. Mix the beef in it and let it marinade for at least one hour, I let it marinade for 24 hours.

Meanwhile bake the kaiser rolls, and cover the zucchini with pepper and salt.
Grill the zucchini, of fry them until soft. Leave alone.

Now when the meat is marinaded, heat up a skillet and stir fry until the beef is done. It shouldn't take too long! Slice the kaiser rolls in two and cover with the yoghurt, followed by the rucola, 1 or 2 sun-dried tomatoes, mozzarella, beef and the zucchini on top. Cover with the top of the roll and eat while the meat is still warm.

Serve immediately!

I was positively surprised by the amazing taste of this sandwich, and this has to be one of my best recipes! I hope you like it as much as I do, and hopefully I'll see you next time.

Yours truly,


Mike

Mojito fish wraps

serves 2 - 4

Ingredients:

* Wraps

* White firm fish ( cod, panga, tilapia )
* Cabbage
* 1 tomato
* 1 avocado
* 1 red onion
* 2 limes
* 100ml olive oil
* 2 teaspoons of sugar
* 1 handful of mint

* Pepper and salt to taste

* Coriander

* Chili powder

* Garlic powder

Preparation:

Cut the cabbage in strips, the tomato and avocado in cubes, and the finely cut the onion. Mix together in a bowl.

Now prepare the mojito dressing: Add the  olive oil, the juice of the limes, and the sugar and mix. Add pepper and salt to taste. Now use a teaspoon or a mortar and pestle to bruise the mint leaves. Add them to the mix and blend well. Leave in the fridge.

Cut the fish in cubes and cover with the chili powder, the garlic powder and salt to taste. Heat up a skillet and stir fry the fish until it almost falls apart. Remove from the heat, and warm up your wraps in any way you like. Personally I used the microwave. Meanwhile mix the dressing (except the mint leaves!) with your salad and blend well. Cover the wrap with the fish, and the salad, decorate with coriander and roll up.

Enjoy your meal!

I hope you like this recipe and hopefully until soon!

Yours truly,

Mike

Gnocchi ovendish

serves 4 - 6

Ingredients:

* 500g gnocchi

* 500g ground beef

* 1 pot of pasta sauce ( or make your own like I did)
* 35g tomato puree 

* 2 garlic cloves

* Italian herbs

* 10 cherry tomatoes

* Salt & pepper to taste
* 2 spoons of pesto

* 125g mozzarella

* 200g grated cheese
* 450 spinach leaves (frozen)

* 1 onion

Preparation:

Use butter or oil to fat your ovendish, and preheat the oven on 180C.

Cook the spinach until soft, and the gnocchi until done. 

Finely cut the onion, and fry it softly. Add the meat and use a garlic press to press the garlic in the meat. Stir fry until done. Add the tomato puree, the sauce and the herbs and mix well. Now add the spinach, and blend before butting it in the ovendish.

Once the gnocchi is done, mix the pesto with the gnocchi, and spread the gnocchi above the meat mixture. Now make slices of mozzarella and cover the dish. After that do the same with the grated cheese. Cut the tomatoes in half and decorate. Now put in the oven for about 20 - 30 minutes.

Let is cool before serving.
I hope you like the recipe and hopefully until soon!

Yours truly,

Mike

Hawaii burgers

serves 1 - 2

Ingredients:

* 300g tartar

* 2 slices ham

* 2 pineapple slices

* Lettuce

* Cheddar

* A sweet-sour sauce

* Mayonnaise

* Buns

* Chili flakes

* Pepper & Salt to taste

* Breadcrumbs

Preparation:

Mix the tartar with the pepper, salt and chiliflakes. Add more herbs to your liking, and add breadcrumbs until you are satisfied with the structure.

Meanwhile cut the lettuce to your liking, and slice the buns in two. Heat up a grill pan with minimum oil. Once heated, grill the burgers on each side for 3 minutes on high heat, after that turn around and add a slice of cheddar on top of the burgers and wait until the cheese starts to melt. The burgers are done. Add the buns too, inside down and grill for about 3 - 5 minutes until slightly crispy. Grill the ham, and pineapple too until you are satisfied. Now put the mayonnaise on the bottom of the buns, lettuce on top, followed by slices ham. Add the burger on top, and the pineapple on top of the cheese. Add some sweet-sour sauce, and finally the other half of the bun.

Serve with fries if you like.

I hope you like this recipe and see you again soon.

Yours truly,

Mike

Chop Suey

serves 4 - 5

Ingredients:

* 400g brocolli
* 4 carrots
* 1 red paprika
* 1 small can bamboo shoots
* 100 g beansprout
* 250g mushrooms
* 500g chicken
* 100 g cucumber
* 1 onion
* 1 pepper
* 3 garlic cloves
* 250ml chicken stock
* 2 spoons oyster (or fish) sauce
* 2 spoons soy sauce
* 2 teaspoons corn starch


(for the recipe of the stir fried noodles use the one here but use noodles instead of rice!)

Preparation:

Cut the broccoli in small parts. Boil for 3 - 4 minutes and remove them from the water. Leave to rinse.

Finely cut the garlic and pepper. Cut the rest of the vegetables in parts, and the chicken in cubes.
Heat up a saute pan and stir fry the chicken for 3 - 4 minutes ( or until golden). Remove from the pan. Now add the onion, garlic and pepper and stir fry for 2 - 3 minutes. Now add the carrot and paprika, and stir fry for about 5 minutes. Add the rest of the vegetables and stir fry for 5 minutes more. Now add the chicken. and stir well. Meanwhile mix the stock, the sauces and the corn starch and blend well. Pour it over the vegetable mix, and mix leaving the pan on low heat to blend. Now pour some boiling water over the beansprouts and add them to the vegetable mix. Stir well once again.

Serve with stir fried noodles, or rice

Quesadillas

serves 4 - 6 

Ingredients:

* 200g grated cheese (or more)
* 300g minced meat (beef)
* 1 jar of jalapeño slices
* 1 red pointy paprika
* 1 red onion
* 1 avocado
* 3 garlic cloves
* Creme Fraiche
* Wraps
* 1 teaspoon cumin powder
* 1 teaspoon paprika powder
* 0,5 teaspoon cayenne powder

Preparation:

Finely cut the vegetables, and cut the avocado in cubes.
Heat up a skillet or saute pan and fry the minced meat softly, breaking it apart in small pieces.
Add the onion, paprika and garlic and stir fry on high heat for 2 - 3 minutes. Add the herbs and mix well. Now add the jalapeño and the avocado and mix well. Remove from the heat.

Spread the creme fraiche on the wraps and cover with cheese. Add the meat mixture on it. Cover with another creme fraiche - cheese wrap and place in the oven on the grill stand. After the wrap starts to colour brown, turn around and let the other side turn brown. The cheese should be molten by now too, and your quesadilla is ready to eat.

Cut in 4 parts and serve with a salad, and if you like it a dip sauce.

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

Yours truly,

Mike

Salted meat sandwich

serves 3 - 4

Ingredients:

* 500 - 700 g salted meat

* 2 tomatoes

* 3 middle sized onions

* 35g tomato puree

* 3 garlic cloves

* 1 herb stock cube
* 100 ml water
* White pepper
* 1 teaspoon soy sauce
* Bread rolls

Additional:

* Sambal

* Cucumber

Preparation:

Boil the salted meat for 15 minutes to get rid of the salt. Boil some more for it to have the proper hardness of meat up to your personal preference.

Once done, cut the meat in cubes, cut the tomato in parts, and finely cut the onion and garlic.
Heat up a saute pan and stir fry the onion and garlic until soft. Put the tomato puree in and blend well on soft heat. Add the meat and stir fry for about 5 minutes on medium heat. Add the soy and the tomatoes and stir fry for 2 - 3 minutes and add the stock cube and the water. Blend well and add the pepper. Mix thoroughly and serve on sandwiches.

Add sambal and cucumber for added effect.

Hope you like the recipe and hopefully until soon again!

Yours truly,

Mike

Chicken curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 small can of peas

* 1 spoon massala curry
* 1 spoon of curry powder

* 2 middle sized onions

* 5 garlic cloves
* 1 chicken stock cube
* 250ml water
* 1 madam jeanette
* 125 ml creme fraiche
* Stir fry vegetables of choice
* 500g boiled rice (cold)
* 1 spoon of sweet soy sauce
* 1 spoon of soy sauce
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon coriander powder
* 1 teaspoon ginger powder

Preparation:

Boil the rice before and let it cool.

Cut the chicken in cubes, finely cut the onion and 3 garlic cloves and the madam jeanette.
Cut the stir fried vegetables if you need to, and finely cut the last two garlic cloves.

Heat up a saute pan and a wok pan.
Stir fry the onion, madam jeanette and garlic in the saute pan until soft. Stir fry the vegetables and the last of the garlic in the wok.

Add the chicken to the saute pan and mix until half done. Now add the curry powders and mix well. Cook until the chicken is done. After that add the stock cube and the water, and bring to the boil. Let it simmer.

Meanwhile add the herbs and the soy sauce to the wok and blend well. Gradually add the rice and mix until the rice is brown, but keep stir frying for a couple of minutes more.

Now in the saute pan add the can of peas, but be sure the water is removed from the can. Mix well and add the creme fraiche. Blend until you get a nice sauce. If the sauce is too watery let it simmer for a couple of minutes more.

Serve the rice and curry seperate
I hope you enjoy this dish and hopefully until soon!

Yours truly,

Mike

Pasta piccante

serves 3 - 4

Ingredients:

* 300g broccoli

* 1 winter carrot

* 1 sweet pointy paprika

* 2 middle sized onions

* 1 zucchini

* 250g bacon cubes

* 125ml cream
* 2 spoons pesto piccante
* Pasta

Preparations:

Cut the carrot and zucchini in cubes, the broccoli in small florets. Finely cut the paprika and onion.

Heat up a saute pan and stir fry the bacon until done. Now add the carrot and broccoli. Stir fry for about  5-7 minutes. Add the rest of the vegetables and mix well. Cook for another 3 - 5 minutes.
Now add the pesto and the cream. Blend well, and cook for about 2 - 3 minutes more.
Serve with the pasta.

I hope you like the recipe, and I'll see you again next time!

Yours truly,

Mike

Tortellini with spinach

serves 2 - 3

Ingredients:

* 500g tortellini

* 250g smoked sausage

* 300g fresh spinach ( or frozen, adjust amount to your liking)

Additional:

* Jalapeño sauce
* Lemon juice

Preparation:

Boil the tortellini for 12 - 17 minutes.
Cut the smoked sausage in cubes. Heat up a saute or wok and add the sausage. Stir fry for 5 - 7 minutes. Add the fresh spinach and wait until it shrinks. Now add the tortellini and mix well.
If you use frozen spinach, make sure you precooked it.

It is a very simply dish, but it is really tasty!
Spinach is known for their oxalic acid, which gives you a weird taste. To make that a little less, use the lemon juice to sprinkle over the dish. For extra spice, add the jalapeño sauce.

I hope you like this dish and see you again soon!

Yours truly,

Mike

Tuna cream sauce spaghetti

serves 2 - 4

Ingredients:

* Spaghetti
* 2 cans of tuna
* 1 middle sized onion
* 2 garlic cloves
* 2 rawit peppers
* 125ml cream
* 1 can of tomato cubes
* 1 small pot of capers

* Italian herbs

* Salt to taste


Preparation:

Finely cut the onion, garlic and peppers and heat up a saute pan. Lower the heat to medium and stir fry the vegetables until the go soft. Now add the tuna and blend well.

Add the tomatoes, and stir until everything is covered with the tomato juice, and add the cream. Stir until blended. Add the capers, salt and herbs to your liking and make sure you blend it well.
Turn the heat to low and let it simmer until the sauce has the right thickness to your liking.

Serve with hot spaghetti.

This was a very simple recipe, but I enjoyed it so much!
I really hope you do like it, and try it out sometime! Thank you for reading, and enjoy your meal!

Yours truly,

Mike

Peasoup

serves 6 - 8

Ingredients:

* 2L water

* 500g split peas

* 1 winter carrot

* 2 leeks

* 1 smoked sausage
* 1 celeriac

* 2 teaspoons of pepper

* 1 teaspoon of salt

* 1 herbs stock cube
* 1 beef stock cube

* 2 middle sized onions

Preparation:

Cut the carrot and celariac in small cubes, and the leek in half rings. Finely cut the onion. 

Put all the vegetables in a large pot with the peas, stock cubes and the water. 

Add one  teaspoon of pepper and bring to the boil. Keep stirring occasionally.

When the soup boils, lower the heat and close the lid. Let it simmer until the peas have dissolved.  

This could take a few hours. Be sure to stir every now and then.

When the soup has the right thickness, meaning, if the peas are dissolved, add the smoked sausage, 

cut in slices. Add the rest of the pepper, and salt too.

Let it cook for another 10 minutes, stirring every now and then, until the soup is done.

Serve with rye bread and smoked bacon.

I hope you like this recipe, and I see you again soon!

Yours truly,

Mike

Crispy chicken wraps

serves 4 - 6

Ingredients:

* 500g chicken breast
* 2 eggs
* breadcrumbs
* flour
* 250g creme fraiche
* 2 spoons yogurt mayonnaise

* 1 spoon of cajun herbs

* 1 spoon of chives
* 1 middle sized onion
* Cherry tomatoes
* Lettuce
* Grated cheese

* Wraps

Preparation:

Mix the creme fraiche, mayonnaise, cajun herbs and chives for the sauce.

Cut the onion in rings. Clean the chicken and cut in small strips. Beat up the two eggs in a small (square) ovendish.

Heat up a frying pan and put on medium-high fire (or 180C) Put the chicken in the flour, egg, breadcrumbs, in this order, and immediately in the frying pan. Repeat until all the chicken is done.

This is also how I make my Schnitzel, but then I use a whole chicken breast, flattened.

Fry the onion for about 1 minute and remove from the pan.

Serve on a wrap with the sauce, lettuce, tomatoes, onion and cheese.

I hope you like this recipe and hopefully until soon!

Yours truly,

Mike

Surimi crab salad

serves 4 - 6

Ingredients:

* 10 Surimi sticks

* 1 small can of corn
* 1/4 cucumber
* 200g carrots, julienne cut

* 1 iceberg lettuce 

* 4 spoons cocktail sauce
* 2 spoons lemon juice
* 1 spoon vinegar

* 2 teaspoons dill

Preparations:

Here is a salad I prepared for new year's eve.
I guessed the recipe from my favourite restaurant, and altered it a bit to my liking.

Rinse the cucumber and lettuce and cut in parts to your liking. Pour the water out of the can of corn.

Cut the surimi sticks in strips, or how you prefer.
Mix the lettuce, carrot, cucumber corn and 6 surimi sticks in a salad bow. Make a dressing out of the cocktail sauce, lemon juice, vinegar and dill, and pour over the salad.
Serve with the leftover surimi on top.

I hope you enjoy and hopefully until soon!

Yours truly,

Mike