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

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

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

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.

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

Chicken gyros wraps

serves 4 to 5

Ingredients:

* 500g chicken breast
* 1 large onion
* Gyros herbs
* Lettuce
* Tomato
* 8 Wraps


Additional:
* Feta cheese
* Black olives
* Garlic sauce / Tzatziki
* Sweet paprika


Preparation:

Cut the chickenbreast in cubes, the onion in half rings, and the salad in small parts. Heat up a skillet or wok with some oil and fry the onions until glassy. (You can add the Paprika in this step too if you choose to add it). After that the chicken until golden. Now add the herbs, mix well.
Turn off the heat.

Now warm the wraps like the package suggests. Fill them with a scoop of the chicken, and add the salad, feta, olives and garlic sauce after your taste. Roll up the wrap so that nothing can fall out.
Good Apetite!

Yours truly,

Mike