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

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

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

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

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

Shrimp curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g middle sized shrimp
* 1 small can of bamboo shoots
* 1 spoon of tom yum paste
* 1 spoon of lemon juice

* 2 spring onion

* 1 thumb sized ginger

* 3 garlic cloves

* 200ml coconut milk

* 2 cups of rice, pre-boiled
* Curry powder
* Turmeric powder

* 1 red paprika

* 1 small can of pineapple (or 2 slices)
* 200g small sized shrimp

Preparation:

This is my Christmas special this year; I once ate this dish at a Thai restaurant, and this is my interpretation of the recipe. I might be a little off, but the taste comes close to what I've had, and I sure loved it! Here goes:

Be sure to have boiled rice ready for this dish, as you need it cold, because it is better to stir fry then.

Peel the garlic and ginger and use a rasp to grate them. Finely cut the paprika and cut the spring onion in rings. Finally cut the pineapple as small as possible.

Heat up a wok and a saute pan with 2 spoons of oil both. In the wok we're going to make the stir fried rice, in the saute pan the shrimp curry. Once they both reached temperature, turn the heat of the saute pan to low and add the ginger and garlic. Softly let them fry, while stirring.

Meanwhile add the paprika to the wok, and stir fry for about 5 minutes. 

Back to the saute pan, add the bamboo shoots and mix well. Let it cook for a couple of minutes more on low heat. 

Now add the small shrimps to the wok and stir-fry for about 1 minute. Add the curry powder and turmeric and mix well. Turn the heat low. Now add the pineapple and mix. 

Let's go back to the saute pan, turn the heat high there and add the large shrimps. Stir fry for about one minute and add the spring onion and tom yum paste. Mix well, and add the coconut milk. Blend again and bring to the boil. Once it boils turn the heat low.

In the wok pan, add the rice and use two spatula's to blend everything well. Make sure no single grain of rice is left white, and the ingredients are blended together nicely.

Let both pans on low heat for 2 - 3 minutes more and serve on a plate separately from each other.

I hope you like this recipe, because I certainly did. This is my Christmas dish, and I ate this as a treat to myself.

I hope to see you soon again!

Yours truly,

Mike

Egg foo young

serves 3 - 4

Ingredients:

For the eggs:

* 6 eggs, beaten

* 250g mushrooms

* 200g beansprout

* 2 garlic cloves

* 3 carrot, julienne cut

* 1 leek

* 1 spoon of Chinese 5 spices
* 1 teaspoon of soy sauce

* Pepper and salt to taste

For the sauce:

* 400g water

* 1 vegetable stock cube 

* 3 spoons of tomato ketchup

* 3 spoons of ginger syrup
* 1 spoon of vinegar
* 1 spoon of brown caster sugar

* 1 teaspoon of sriracha sauce, or chili pepper powder

* Corn starch to thicken the sauce to taste.

Preparation:

This recipe is 100% vegetarian. If you want you can change the stock cube to a chicken stock cube. You can add ham, chicken or shrimp for a more meaty dish.

Cut the leek in rings, and the the mushroom in slices. Finely chop the garlic. Beat the eggs and add the soy sauce, and the pepper and salt.

Heat up a saute pan and stir fry the leek and garlic for 2 minutes. Add the mushrooms. Stir fry until the mushrooms gain colour. Now add the carrots, and finally the 5 spices. Mix well!

Stir fry for about one minute more, and then add the eggs. Stir until the eggs cover everything, then turn the heat to low and let the eggs solidify.

Meanwhile heat up 400g water and add a vegetable stock cube. Bring to the boil and turn the heat on medium. Add the rest of the ingredients except the corn starch. Blend well together. Add the corn starch to thicken the sauce to your liking and turn the heat to low. Wait until the eggs are done then turn off the heat.

Serve the eggs with (stir fried) rice and pour the sauce on top of the eggs.

Bon apetit!

I hope you like the recipe and until soon!

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

Orange chicken

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 egg

* All purpose flour

* Salt & pepper to taste

* Oil
* Boiled rice, cooled down
* 100g ham in cubes

* 1 omelette in strips

* Fried rice herbs ( or make your own as I did in: this recipe )

* 1 leek

* Spring onion for decoration

* Sesame seeds for decoration

* 250ml chicken stock
* 1 spoon sriracha sauce
* 1 spoon sugar

* 1 spoon orange zest

* Juice of one large orange
* 2 spoons of vinegar
* 2 spoons of soy sauce
* 1 spoon of ginger powder

* 1 spoon of garlic powder

* 0,5 spoon of white pepper

* 1 spoon of caster sugar

* 1 middle sized onion

* 2 garlic cloves

* 1 spoon of water

Preparation:

Finely cut the onion and garlic. Cut the leek in half rings. Cut the chicken in cubes of 2 - 3 cm.

Beat the egg in a large bowl, Add a spoon of oil and a spoon of water. Add salt and pepper to taste.

Now add flour, and beat until you get a smooth batter. It should not be too wet, or too dry. Mix the chicken cubes in the batter and make sure you covered them all. They should not stick together, if so, add more flour. Leave alone.

We will prepare the orange sauce now. Start by putting 250ml of chicken stock in a sauce pan. Add the soy sauce, the vinegar, the garlic powder, the white pepper, the ginger powder, the sriracha sauce, and the sugar. Mix well with a whisk. Use a rasp to get the orange zest, and add this too.
Now get the juice from the orange, and put it in the sauce pan as well. Softly bring to the boil, stirring occasionally so the sugar won't burn. Make sure you get a nice syrupy substance. Take off the heat, keep stirring for 2 - 3 minutes and let it rest.

Heat up a wok and stir fry the onion and garlic until soft. Add the leek, omelette and ham and stir fry for about 2 - 3 minutes. Meanwhile heat up a frying pan and deep fry the chicken until crispy.
Now add the fried rice herbs to the vegetable mix, and blend well. Add the rice, and scoop over until everything is blended perfectly.

When the chicken is done, let it rest on a plate with a paper towel underneath so the fat can drip off, making it crispier. Now take a bowl, add the chicken and the sauce and mix well. You should use as much sauce that it covers everything perfectly, as we don't need leftovers. Blend well.

Put the fried rice on a plate, with the chicken on top. Decorate with sesame and spring onion.
Congratulations, you've just made orange chicken!

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

Chicken Siam

serves 2 - 3

Ingredients:

* Rice

* 1 zucchini

* 2 red paprika's

* 2 garlic cloves

* 1 onion

* 100g cashew nuts

* 200ml coconut milk

* 400g chicken

* 4 spoons salted soy sauce
* 1 teaspoon white pepper

* 1 teaspoon cayennepepper

* 1 spoon lemon juice

* Salt to taste

Preparation:

Cut the paprika in strips and the zucchini in cubes. Finely cut the onion and garlic. Cut the chicken in strips, or cubes, whatever you prefer. Meanwhile boil the rice.

Heat up oil in a saute pan or wok, and add the onion, garlic and chicken. Stir-fry until the chicken is gold-brown. Now add the zucchini and paprika and stir fry for about 5 minutes. Add the cashew nuts and stir-fry for about one minute. Now add the coconut milk, soy sauce, peppers, lemon juice and the salt. Mix until blended and turn the heat on low. Let it simmer for about 5 minutes, or until the sauce has the thickness you prefer. By now the rice should be done too.

Serve immediately with rice.

I hope you like this recipe, and see you again next time.

Yours truly,

Mike

Raw endive mash

serves 2

Ingredients:

* 500g potatoes

* 500g endive

* 300g smoked bacon cubes

* Milk

* Pepper to taste
* Salt to taste

Additional:

* Butter

Preparation:

Finally a traditional Dutch dish! One of my personal favourites too. Never knew how to make it exactly without having a dull taste, up until this day! And this day I will share it with you.

Peel the potatoes and cut in quarters. Put in a boiling pan and fill with water until the potatoes are just under water. Add some salt to taste. Boil until they are soft, checking every now and then by using a fork. Meanwhile heat up a skillet without oil and fry the bacon cubes until they start to get crispy. Too crispy isn't good, but too soft isn't either, you should get them just right. A good indicator is looking at how they colour. Once they are done, turn off the heat and leave them. Don't throw the fat away.

Once the potatoes are done add some milk and mash the potatoes with a masher. Add more milk if necessary. Now add the bacon with the fat and mash until mixed. You could also add butter to make it  jucier, but I didn't do this because I added the fat from the bacon. Add pepper and salt to taste if you like. I recommend not to use too much salt as the bacon is salty enough. Add the endive in batches and keep mashing until mixed evenly.

Serve with a meatball, sausage, or any other juicy piece of meat that you like.
I hope you like this recipe and hopefully until 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

Grilled blade chop

serves 2

Ingredients:

* Salad of choice

* Vinegar 

* Basil

* 2 blade chops

* 4 garlic cloves
* 1 big onion

* Oregano

* Salt

* Pepper

* Oil

Preparation:

This is a dish my mom taught me. I tried it today and it tastes fabulous!

Finely cut the garlic. Chop the onion in large pieces. Take an oven dish and smear with oil. 

Now marinade the blade chops with salt, pepper, oregano and garlic to taste on both sides. Place in the oven dish. Put the onion in the open spaces between the meat and cover everything with a bit of oil.

Now put the ovendish in the oven on the grill stand for about 30 minutes. Flip the blade chops halfway.

For the salad, use anything you like. I used a mixed salad and added tomatoes to them. Make a dressing out of vinegar, (olive) oil, salt, pepper, and basil to taste.
Serve with bread or fried potatoes.

I hope you enjoy this simple, but absolutely stunning recipe. It's definitely worth a try!

Bon apetite!

Yours truly,

Mike