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

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

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

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

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

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

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

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

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

Tortilla de patatas (with mustard honey salad)

serves 1 to 2

Ingredients:

* 4 medium sized eggs
* 4 medium sized potatoes
* 1 medium sized onion
* A handful of parsley, fresh or dried
* Salt to taste
* Pepper to taste

Additional:
* Garlic powder

For the mustard-honey dressing:
* 1 spoon of mustard
* 1 spoon of honey
* 2 spoons of lemon
* 1 spoon of dill

Preparations:

Cut the salad like you want to, or use a prepared salad like I did because I was lazy. Mix every ingredient for the dressing and pour 1 or 2 spoons over the salad.

This recipe is how my dear father makes the tortillas. It is one of my favorite dishes from his (the Spanish) cuisine. The recipe is very special to me as I never quite knew how to make them myself until my dad taught me. Ever since this is a very dear recipe to me and I am sure to continue the legacy.

Peel the skin of the potatoes and cut them in slices as thin as possible. Cut the onion in half rings. Whip the eggs with the herbs and salt. Fry the potatoes until they start to color and soften. Add to the egg mixture. Fry the onions, but keep them half raw, and add to the mixture too. Stir well and make sure everything has egg over it. Leave alone for a bout 5 to 15 minutes. Heat up a skillet with less than a spoon oil. Make sure the skillet is hot and the oil is spread throughout the whole skillet.
Pour the mixture in and make sure the potatoes are covered over the whole skillet. Fry at maximum heat for about one minute. Now turn the heat to medium and leave alone for 3 minutes. Now put a plate on the skillet and hold well. For this part it is important that you use little oil as I burned my wrist once using too much oil! Now this is tricky, but if you do it right it is well worth it. Turn the skillet upside down, it is best to do this over the sink so if something falls out, the stove will be unharmed.
Put the skillet back on the stove and slowly slide the tortilla back in the skillet with the undone side down. Use a fork to help it slide back in. Fry for about 2 minutes if you want the tortilla to be a bit moist, fry for 3-4 minutes if you want the eggs to be well done.
Now slide back on the plate, and cut in parts if you want to use it as tapas. Eat the whole if you are hungry, but if you are like me and have enough with half and one salad, cut them half!
I hope you enjoy this recipe and have a good meal!

Yours truly,

Mike

Hot chicken

serves 4

Ingredients:

* 500g chickenbreast

* 1 red paprika

* 2 medium sized onions
* Powder of cayenne pepper to taste

* 5 spoons of sweet chilisauce

* Noodles or rice

* 3 spoons of oil

Additional:

* 250g mushrooms
* 1 yellow paprika

* 1 green paprika

* Soy sauce or ketjap manis

* Turmeric powder

* Curry powder

* Black pepper

* Garlic or garlic powder to taste

Preparation:

This is a recipe which I have "invented" when I just started cooking. When I lived with my parents I used to go to a take away Chinese restaurant which also served Antillian and Surinamese food, including Surinamese sandwiches. One of the sandwiches was called hot chicken. I based this recipe on that sandwich.
There is no absolute recipe for this, as I change it every time I make this dish. The basis of this recipe can be prepared by following the list of the ingredients only; under additional I have listed some things you can add if you are with more people, or just want extra taste. Now on to preparing this meal!

Chop the onion and paprika in cubes. Clean the chicken of any fat and cut in 1 cm cubes. Drop one spoon of oil in a bowl or something else you can use to marinade the chicken. Now put all the herbs and spices in the bowl and mix well. Add the chicken and stir until everything is covered. Leave for about 10 minutes. Meanwhile cook the rice or the noodles. Heat up a saute pan or wok with the rest of the oil and stir fry the paprika and onion until the onion looks glassy. Now add the chicken and stir fry until golden. If you are using mushrooms add them now and stir fry for about one minute more. Now add the chili sauce. and reduce the heat to low and let it simmer for a couple of minutes then turn the heat off and the meal is ready to eat!
Good appetite and see you next time!

Yours truly,

Mike

Pork Jambalaya

serves 6

Ingredients:

* 500g boneless pork shoulder
* 50 ml olive oil
* 1 onion, finely chopped
* 1 cup finely chopped celery ( I used dried celery)
* 1 finely chopped red or green paprika
* 250g hamcubes
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon salt
* 1 garlic clove, finely chopped
* 250g chopped tomatoes (fresh or canned)
* 1 bay leave
* 1 tablespoon dried thyme
* hot pepper sauce or tabasco
* 250ml dry white wine
* 2 cups of rice
* 075 liter chicken stock, heated

Preparation:

Remove any visible fat or gristle from the pork and cut the meat into 1cm cubes. Heat the oil in a large casserole or pan. Brown the cubes of pork, in batches if necessary, stirring to color evenly. Remove the pork with a slotted spoon and set aside. Add the onions, celery and paprika to the casserole and cook, stirring for 3-4 minutes. Add the ham, black and white peppers, cayenne and salt. Cook over a medium heat, stirring frequantly, until the onions are soft and golden, about 12 minutes. Add the garlic, tomatoes, herbs and hot pepper sauce to taste. Cook for 5 minutes more. Add the pork and wine and mix well, then cover the casserole and cook gently over a low heat for about 45 minutes. Add the rice and stir well. Cook for 3-4 minutes. Pour 750ml of the chicken stock and stir to blend. Bring to the boil. Cover, reduce heat to low and simmer until the rice is tender, about 15 minutes. Stir the mixture occasionally and add more chicken stock if necessary. The rice should be moist, not dry and fluffy. Serve straight from the casserole or in a large heated serving dish.

Source: American Regional Cooking by: Carole Clements, Laura Washburn & Patricia Lousada

I hope you enjoy the recipe and have a good meal!

Yours truly,

Mike

Stir-fried Fish Wraps

serves 4 to 6

Ingredients:

* 500g fish (I used salmon, but any fish will do)
* 250g mushrooms
* Lettuce
* 1 sweet paprika
* 1 onion
* 2 gloves of garlic
* dill
* salt
* 1 spoon lemon juice
* Herb cheese
* Wraps
* Any sauce to your taste (I used BBQ honey sauce)

Preparations:

Finely cut the garlic and the onion. Slice the paprika and salmon in cubes, the mushrooms in slices and the lettuce in strips. Start by heating up a saute pan, and stir fry the onion, paprika and garlic until the onion looks glassy. Now add the mushrooms and stir-fry until they start to color. Add the fish and stir fry until half done. Now add the herbs and the lemon juice to your taste. Keep stirring until the fish is done. Turn off the heat and close the lid, leave alone for a minute or two.
Heat the wraps in the microwave. This is what I do: 20 sec on the highest setting. When done, spread the herb cheese lightly on the wrap. Add the fish mixture, lettuce, cover with your favourite sauce ( I recommend a sauce with a sweet taste to it), roll the wrap, and enjoy! I hope you like this recipe!

Yours truly,

Mike

Shawarma Stroganoff

serves 4 to 6

Ingredients:

* 500g (pork) shawarma meat
* 1 green paprika
* 1 red paprika
* 1 yellow paprika
* 1 large onion
* 1 small can of tomato purée
* 125 ml cream

Preparation;

This is really easy to prepare, and pretty cheap too, but that doesn't go under for the taste!
Clean the paprika and cut them in slices. Cut the onion in half rings. Heat a pan and fry the meat for about 3 minutes. Add all the vegetables. Stir fry for about 3 minutes again. Now add the purée, and the cream. Mix well and let it cook until everything is done. Serve with bread, or fried potato wedges and/or (iceberg) lettuce. I really hope you enjoy your meal!

Yours truly,

Mike