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

Tortellini with spinach

serves 2 - 3

Ingredients:

* 500g tortellini

* 250g smoked sausage

* 300g fresh spinach ( or frozen, adjust amount to your liking)

Additional:

* Jalapeño sauce
* Lemon juice

Preparation:

Boil the tortellini for 12 - 17 minutes.
Cut the smoked sausage in cubes. Heat up a saute or wok and add the sausage. Stir fry for 5 - 7 minutes. Add the fresh spinach and wait until it shrinks. Now add the tortellini and mix well.
If you use frozen spinach, make sure you precooked it.

It is a very simply dish, but it is really tasty!
Spinach is known for their oxalic acid, which gives you a weird taste. To make that a little less, use the lemon juice to sprinkle over the dish. For extra spice, add the jalapeño sauce.

I hope you like this dish and see you again 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

Crispy chicken wraps

serves 4 - 6

Ingredients:

* 500g chicken breast
* 2 eggs
* breadcrumbs
* flour
* 250g creme fraiche
* 2 spoons yogurt mayonnaise

* 1 spoon of cajun herbs

* 1 spoon of chives
* 1 middle sized onion
* Cherry tomatoes
* Lettuce
* Grated cheese

* Wraps

Preparation:

Mix the creme fraiche, mayonnaise, cajun herbs and chives for the sauce.

Cut the onion in rings. Clean the chicken and cut in small strips. Beat up the two eggs in a small (square) ovendish.

Heat up a frying pan and put on medium-high fire (or 180C) Put the chicken in the flour, egg, breadcrumbs, in this order, and immediately in the frying pan. Repeat until all the chicken is done.

This is also how I make my Schnitzel, but then I use a whole chicken breast, flattened.

Fry the onion for about 1 minute and remove from the pan.

Serve on a wrap with the sauce, lettuce, tomatoes, onion and cheese.

I hope you like this recipe and hopefully until soon!

Yours truly,

Mike

Surimi crab salad

serves 4 - 6

Ingredients:

* 10 Surimi sticks

* 1 small can of corn
* 1/4 cucumber
* 200g carrots, julienne cut

* 1 iceberg lettuce 

* 4 spoons cocktail sauce
* 2 spoons lemon juice
* 1 spoon vinegar

* 2 teaspoons dill

Preparations:

Here is a salad I prepared for new year's eve.
I guessed the recipe from my favourite restaurant, and altered it a bit to my liking.

Rinse the cucumber and lettuce and cut in parts to your liking. Pour the water out of the can of corn.

Cut the surimi sticks in strips, or how you prefer.
Mix the lettuce, carrot, cucumber corn and 6 surimi sticks in a salad bow. Make a dressing out of the cocktail sauce, lemon juice, vinegar and dill, and pour over the salad.
Serve with the leftover surimi on top.

I hope you enjoy and hopefully until 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