Strawberry cheesecake trifle

serves 1

Ingredients:

* 2 Dutch shortbread

* 5g butter

* Ice cream (vanilla)
* Strawberry jam

* Half a strawberry

Preparations:

Squash the shortbread into crumbs, melt the butter and mix.
Microwave the icecream for 20 seconds so it softens a bit, or let it stand out of the freezer for a while.

Take a glass and add from bottom to top in this order:

- Shortbread crumbs
- Ice cream
- Shortbread crumbs
- 2 dessert spoons of jam
- Ice cream
- Shortbread crumbs
- Half a strawberry as decoration

Enjoy your dessert!
Yours truly,

Mike

Hotdogs

2 buns a person

Ingredients:

* Frankfurter sausages

* Buns
* Sauerkraut

* Crispy fried onions

* Cheddar 

* Mustard

* Tomato ketchup

Preparation:

Heat up the sausages following the instructions on the can.
Slice the buns open and put a slice of cheddar on it. Microwave for 30 seconds, and put the onion on the cheese, followed by the raw sauerkraut, the sausage, ketchup, and spread some mustard on bottom of the top bun.

Enjoy your meal!

Yours truly,

Mike

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

Chicken Saagwala

serves 3 - 4

Ingredients:

* 1 onion
* 2 garlic cloves

* 1 thumb sized ginger

* 500g chicken breast

* 35g tomato puree

* 1 teaspoon coriander powder

* 2 teaspoons cinnamon
* 1 teaspoon turmeric

* 1 teaspoon garam masala
* 1 teaspoon cayenne pepper

* 1 bay leaf

* 450g raw spinach
* 2 spoons of Greek yoghurt

Preparation:

Finely cut the garlic, chicken and ginger, and cut the chicken in cubes.
Heat up a saute pan or wok and softly simmer the onion until soft. It takes about 5 - 8 minutes. Add the chicken and stir fry until brown on all sides. Now add the garlic, the ginger, and all the herbs. Stir fry for 5 minutes more and gradually add the spinach. When all the spinach has shrunk add the yogurt and blend well. Turn the heat to low and let it simmer for 10 minutes more. If the sauce is too thick you can add some milk.

Server with rice, or naan bread.

I hope you like the recipe and hopefully until soon.
Yours truly,

Mike

Orak Arik + Ayam Rica

  Serves 3 - 4

Ingredients:

Orak Arik:

* 1 Chinese cabbage

* 3 carrots 

* 2 eggs, beaten

* 1 small onion

* 3 garlic cloves

* Pepper and salt to taste

* 1 spoon of soy 

Ayam Rica:

* 500g chickenbreast
* 3 red chilis/peppers

* 1 small onion
* 1 thumb sized piece of ginger

* Juice from 1 lime
* 1 spoon of trassi (shrimp paste)
* 1 spoon of tamarind paste 

* 4 garlic cloves

* 1 spoon of lemon grass powder
* 35g tomato puree

* 150ml chicken stock

Preparation:

I love Indonesian food, and I'd love to cook it myself every once in a while. Of course this is not authentic, but I did my very best to achieve that special taste that you'll only find in the Indonesian kitchen. For me, this turned out pretty well!

Orak Arik:

Cut the cabbage in strips, and slice the carrot in julienne. Finely cut the onion, and peel the garlic to put in the garlic press. Heat up a wok or saute and put some oil in it. When the wok is hot enough, turn the heat to low and fry the onion and garlic until soft. Put all the cabbage in and stir fry until it becomes soft. Now add the carrot, the pepper and salt and the soy. Mix well. Turn the heat to low and add the eggs, stir frying until the eggs solidify, mix well once more and keep warm.

Ayam Rica:

Finely cut the onion, and put the garlic in a garlic press. Peel the ginger and cut in pieces, cut the stem off the chili's. Place everything in the blender except the chicken and the chicken stock. Blend well. Now cut the chicken in small pieces. Heat up a wok or saute, and stir fry the chicken until it starts to colour. Now add the blended mixture and turn the heat to low, mix well. Immediately pour in the chicken stock and blend well once more. Bring to boil, and turn the heat to low again and let it simmer for about 30 - 45 minutes.

Serve with stir fried rice, or noodles.
For a recipe of stir fried rice, look here.

I hope you like this recipe and hopefully I'll see you again!
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

Fish ragout

serves  3  - 4

Ingredients:

* 500g white fish
* 1 winter carrot

* 2 leeks
* 250g peas
* 1 spoon of curry
* 1 bay leaf

* 25g flour
* 40g butter

* 300ml milk
* Salt and Pepper to taste

Preparation:

Cut the carrot in slices and the leek in rings. Heat up a saute pan and melt the butter. When the butter is hot, add the leek and carrot. Stir fry for about 5 minutes, along with the curry and bay leaf.

Turn the heat to medium and add the flour. Keep stirring until the flour starts to colour. Now slowly add the milk while you keep stirring. Bring to the boil and turn down the heat to low. Let it simmer for about 15 minutes.

Meanwhile cut the fish in cubes, add after 15 minutes has passed along with the peas.
Cook until the fish is done.

Serve with rice.

I hope you like this recipe and hopefully until soon!

Yours truly,

Mike