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

Gnocchi ovendish

serves 4 - 6

Ingredients:

* 500g gnocchi

* 500g ground beef

* 1 pot of pasta sauce ( or make your own like I did)
* 35g tomato puree 

* 2 garlic cloves

* Italian herbs

* 10 cherry tomatoes

* Salt & pepper to taste
* 2 spoons of pesto

* 125g mozzarella

* 200g grated cheese
* 450 spinach leaves (frozen)

* 1 onion

Preparation:

Use butter or oil to fat your ovendish, and preheat the oven on 180C.

Cook the spinach until soft, and the gnocchi until done. 

Finely cut the onion, and fry it softly. Add the meat and use a garlic press to press the garlic in the meat. Stir fry until done. Add the tomato puree, the sauce and the herbs and mix well. Now add the spinach, and blend before butting it in the ovendish.

Once the gnocchi is done, mix the pesto with the gnocchi, and spread the gnocchi above the meat mixture. Now make slices of mozzarella and cover the dish. After that do the same with the grated cheese. Cut the tomatoes in half and decorate. Now put in the oven for about 20 - 30 minutes.

Let is cool before serving.
I hope you like the 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