Yakisoba Chicken Noodles

serves 5 - 6

Ingredients:

* 250g broccoli

* 1 red paprika
* 1 big onion
* 150g beansprouts
* Spring onion
* 400g chicken
* 250g mushrooms
* 500g (udon) noodles
* 4 spoons soy sauce
* 4 spoons mirin
* 4 garlic cloves
* 1 thumbsize ginger
* 4 spoons yakisoba sauce
* Salt
* Pepper

Preparation:

Cut the chicken in strips and mince the ginger and garlic. Mix the soy, mirin, and the yakisoba sauce with the ginger and garlic in a bowl.
Season the chicken with salt and pepper and put in a seperate bowl. Now mix 1 spoon of the yakisoba mix with the chicken and blend well. Set aside.

Cut the vegetables in big pieces. Boil the broccoli for 5 minutes and set aside. Meanwhile cook the noodles and let it rinse after they are done. Now throw some boiled water on the beansprouts in a sieve so they cook for a short while and set aside.

Heat up a wok and stir fry the chicken until brown. Add the vegetables and mix well, stir frying for 3 - 5 minutes. Now add the noodles and mix well again. Finally we will add the rest of the sauce and mix well blending everything. Make sure everything is covered with the sauce.
Serve in a bowl and decorate with spring onion.

Enjoy!

Yours truly,

Mike & Leda

Ranch Salad

serves 2 - 3

Ingredients:

Salad:

* 1 can of corn

* (iceberg) lettuce

* 1 pointy paprika

* cucumber

* carrots

Ranch Dressing:

* Mayonnaise
* 150g of sour cream
* Butter milk to taste
* Onion powder
* Garlic powder
* Black pepper
* Salt
* Dill
* Chives
* Parsley
* Vinegar

Preparation:

Mix the ingredients for the dressing. Use the mayonnaise and sour cream as your base, and add everything else to taste. Use the buttermilk to make the dressing more liquid if you need to.

Cut the lettuce in strips, the paprika and cucumber in cubes, and the carrot julienne. Add everything in a bow, and add the dressing to taste.

Serve as a side dish.

Enjoy!

Yours truly,

Mike & Leda

Mushroom Soup

serves 6-8

Ingredients:

* 500g white mushrooms

* 6 spring onions

* 1 lettuce

* 1 bunch of parsley

* 1 bunch of dill

* 1/2 cup of rice

* 3 lemons

* 2 eggs

* water
* salt

* black pepper

Preparation:

1. Clean the mushrooms with dry paper and cut them in 4 pieces.

2. Finely chop the parsley, dill and spring onions.

3. Chop the lettuce around 1cm thick strips.

4. Put the mushrooms, parsley, dill, spring onions, lettuce, rice and salt& black pepper in a big pan, fill with water and let it boil on high temperature.

5. When the rice is cooked turn off the stew and  take some of the soup's liquid in a bowl and let it cool down a bit.

6. Wisp the eggs with the juice of the lemons.

7. Slowly add the soup's liquid in the egg and lemon sauce while still steering.

8. Finally pure the egg and lemon sauce with the soup's juice in the rest of the soup and steer a bit more.

*Tip:

Don't rush in mixing the egg and lemon with the soup, you don't want the eggs to be cooked fast!

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike & Leda  

Cajun chicken pasta

serves 4 - 5

Ingredients:

* 500g pasta
* 500g chickenbreast
* Cajun herbs
* 1 red paprika
* 1 green paprika
* 1 yellow paprika

* 250 g mushrooms

* 1 red onion
* 3 garlic cloves
* 2 tomatoes
* 1 cup of chicken stock
* 1/3 cup milk
* 1 spoon of flour
* 3 spoons of cream cheese

* Pepper
* Spring onion

Preparation:

Cut the chicken in strips and the vegetables in slices and the tomato in cubes. Finely cut the garlic. Mix the flour, milk and cream cheese in a blender and set aside. Mix the chicken with the Cajun herbs to taste and set aside too. Boil the pasta according to the package.

Heat up a wok or saute pan and stir fry the chicken until golden. Add the garlic, paprika and onion and stir fry for 3 minutes more. Add the mushrooms and tomatoes and stir fry for 2 minutes more. Add pepper to taste.

Now add the chicken stock and the milk-cheese mixture and blend well. Add some Cajun herbs to taste and bring to the boil while stirring well to mix. Now add the pasta and blend well again.
Serve while still hot and add some pepper if you like. Decorate with spring onion and you have yourself a nice meal.

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike

Köttbular

serves 3 - 4

Ingredients:

* 500g half minced pork and half minced beef

* 250g milk
* 100g breadcrumbs

* 1 egg

* 1 onion

* Salt
* Pepper
* Piment

For the sauce:

* 250ml cream
* 250ml water

* 1 beef stock cube

* A dash of soy sauce

* 1 spoon of flour
* Salt
* Pepper

Preparation:

Mix the breadcrumbs with the milk. Finely chop the onion and stir fry it in a saute pan until glassy. Take it out and put it in a large bowl along with the rest of the ingredients.
Make your hands wet so the meat won't stick, and make balls the size of a ping pong ball. Roast the balls on medium heat in the saute pan. You can use butter or oil. Carefully turn them around or they will fall apart. 

Now in a separate pot we will make the sauce. 

Start by preparing the beef stock with the water and the stock cube. Once the cube dissolved, add the cream and blend well. Now add the soy sauce. Carefully add a spoon of flour, and mix well. Best to use a whisk, or else the sauce will have lumps in it. Bring to taste with salt and pepper and pour over the meatballs.

This dish tastes great with baked/fried potatoes and boiled veggies.

I hope you like this recipe and hopefully until soon again.

Yours truly,

Mike

Tiramisu

serves 8

Ingredients:

* Cacao

* 2 packs of sponge fingers 

* 1 cup of extra strong coffee

* 1 bottle of amaretto

* 6 eggs

* 6 spoons of castor sugar

* 500g mascarpone

Preparation:

Seperate the egg's protein and yolk and beat the protein with a whisk until stiff. Mix the yolk with the sugar until it looks foamy.
Now add the mascarpone to the yolk/sugar mix and blend well. Now add the protein and stir well with a spoon. Don't beat it, you want the mixture to be light.

Now mix the coffee with as much amaretto as you like. My advice is to put it in Tupperware so you can dip the sponge fingers better.

Take a tray and cover the bottom with the mascarpone mix. Now shortly dip the sponge fingers in the coffee and add them on top of the mascarpone mix. Now use a sieve to sprinkle cacao on top of this.
Keep repeating. The top layer should be the mascarpone mix with cacao on top.

Put in the fridge for 4 hours, even better if you do this a day in advance.

If you would like to take out the tiramisu without breaking it, you could use a baking sheet or aluminium foil to cover the bottom of the tray first.

I guarantee you that this dessert is a success!
I hope you enjoy it and see you again soon.

Yours truly,

Mike

Sambal

serves a party

Ingredients:

* 250g peppers. ( I used a mix of spanish pepper, madame jeanette and rahwit)

* 1 small red onion

* 4 garlic cloves

* 1 spoon of castor sugar
* 1 spoon of vinegar
* 3 spoons of lemon juice (or half a lemon, squeezed)
* A dash of sunflower oil
* A dash of sweet soy sauce

Preparation:

Cut everything is small pieces and put in the blender. Mix until small. Now add the sugar, lemonjuice, and vinegar. Mix again, and put in the oil. Blend once more until you have a smooth mixture.

Now heat up a skillet and pour the mix in. Put it on high heat and bring to the boil. Stir thoroughly. Lower the heat and let it simmer until most liquid is gone. Add a dash of soy sauce and stir well again. Once you are satisfied, turn off the heat and put it in a jar.

Sambal is lovely to add to stir fried rice, or noodles, if you want to spice it up.

I hope you like the recipe.
Yours truly,

Mike