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

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

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