Pasta funghi e pomodori secchi

Serves 4 - 6

Ingredients:

* 750g mushrooms

* 3 cloves of garlic

* 3 spoons of fresh basil

* 200 to 250 g sun dried tomatoes

* 150 g stock (I used chicken, but mushroom stock tastes better).

* 250g creme fraiche

* 100g grated Parmesan

* Pepper and salt to taste

Preparations:

Cut the mushroom and tomatoes in slices. Finely chop the garlic and the basil and boil the water for the stock. When the water is boiling, add the stock cube and let it dissolve under occasional stirring. Set aside.

Cook the pasta according to the package.

Heat up a saute pan and add some olive oil. Stir fry the mushrooms on medium heat for 1 minute and add the garlic. Cook for 2 - 3 minutes more and add the tomatoes. Put the heat on low.

Now add the stock to the mushrooms and stir to blend. Let it cook slowly until the stock dissolves a little. Now add the creme fraiche and bring to boil, but immediately put the heat on low when it boils.

Add the Parmesan and stir until dissolved.
Now it is time to add the basil. Stir to blend and taste. Add salt and/or pepper if you prefer.

The pasta should be done by now. Rinse with cold water to cool it down a bit and add it to the saucemix.

Stir to blend and serve.

We hope you like this recipe, we definitely enjoyed this dish.
See you soon!

Mike & Leda

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

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

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