Aug 222012
 

You can buy teriyaki marinade in the supermarket or you make it yourself
60 ml Japanese soy sauce
2 tbsp mirin
2 tbsp Sake
1.5 tbsp sugar

For the chicken skewers:
2 chicken breasts cut into long thin strands
skewers

Mix the ingredients for the teriyaki and stir until the sugar is dissolved.
Thread the chicken strands to the sticks and put them in a bowl, pour over the teriyaki and let marinate 10 minutes or longer.
Grill the skewers in a grill pan or on a griddle until done, pour some teriyaki over it and let it caramelize.

Aug 212012
 

Edamame

Edamame are a type of soybean. You can buy them frozen in the oriental supermarket.
Boil them in salted water with a little star anise powder or 1 dried star anise.
They are ready in about 8 minutes.
Drain, put them in a bowl and sprinkle with ground coarse sea salt.
You only eat the beans inside, not the pod. Scrape with your teeth the beans from the pod and throw the pod away.

This can be served as appetizer or as a side dish.

Shiitakes (mushrooms) in soy sauce

8 large shiitake mushrooms (fresh or dried)
375 ml dashi
2 tbsp mirin
2 tbsp Sake
2 tbsp Japanese soy sauce
1 tbsp dark brown sugar

If you use dried shiitake mushrooms, put them for 30 minutes in hot water and then drain well. Remove the stems.

Dashi is a Japanese stock available at Oriental supermarkets as a powder, you mix with boiling water. (see information on the pack).
Put 375 ml dashi in a saucepan together with mirin, sake, soy sauce and sugar. Put the pan on high heat and stir until sugar is dissolved. Bring the mixture to a boil. Add the shiitake mushrooms, bring everything to a boil, turn the heat to low and let the sauce simmer until the liquid is almost evaporated and you get a thick sauce. This may take from a half hour to an hour, depending on the quantity.
Serve the shiitake mushrooms in a bowl as part of several courses or with some rice as a snack.

Miso-noodles

2 tsp chopped dried pieces wakame (seaweed)
500g noodles fresh or dried
200 g firm tofu, cut into 1.5 cm
2 spring onions, sliced ​​diagonally
1.5 l dashi
2 tbsp red miso
1 tbsp white miso (or 3 tablespoons of one sort of miso)
1 tbsp mirin
3 tsp Japanese soy sauce

Put the wakame in cold water for 5 minutes, or until it has absorbed enough moisture and is shiny but not mushy. Drain well and set aside.

Bring a large pot of lightly salted water to a boil and add the noodles, stir them loose with chopsticks. Boil them according to the package. Drain the noodles and rinse with cold water. Divide the noodles into 4 large heated bowls. Put the diced tofu and spring onion on top.

Meanwhile, bring the dashi to a boil and let simmer: use dried dashi powder mixed with water according to package instructions.

Stir in a bowl the red and white miso and 250 ml dashi together. Stir until smooth. Add it to the rest of the dashi in the pan and stir. Bring to the boil and add mirin, soy sauce and wakame and cook for 1 minute. Stir briefly and pour the soup into the bowls of noodles and serve immediately.

Aug 192012
 

Berrie-time. Take a toothpick and thread a blackberry, raspberry and blueberry on it. Put in the freezer. At the next opportunity for bubbles get them out, put them in a champagne glass and pour over the bubbles. Always successful!

Aug 192012
 

8 San Marzano tomatoes
2 slices white bread without crust
1 green pepper (paprika)
1 red pepper (paprika)
1 cucumber
3 cloves garlic, crushed
1 handful of chopped coriander
juice of 1/2 lime
olive oil
salt and pepper to taste

Peel the tomatoes and cut into chunks.
Peel the peppers and cucumber and cut 3/4 in chunks and 1 quarter into fine pieces.
Take a blender and fill with the tomatoes, roughly chopped peppers and cucumbers, garlic, bread into pieces, coriander, lime juice, olive oil and salt and pepper to taste. Blend until you get a thick soup.
Put 1 hour in the refrigerator.
Serve the soup into bowls and garnish with small pieces of pepper and cucumber.

Aug 192012
 

300 g minced beef
300 gr minced tofu
2 onions chopped
2 large carrots chopped
2 red paprika (peppers) chopped
4 stalks celery, chopped
6 cloves garlic crushed
2 cans diced peeled tomatoes
or fresh tomatenpassata (see above recipe)
2 teaspoons chili powder
2 tsp cumin powder
2 tsp dried cilantro (or fresh)
2 fresh chillies finely chopped
1 cinnamon stick (cut in half)
2 boxes of chili beans 400g
salt and pepper to taste
divide all ingredients for both dishes, veggie and meat.

Take 2 pots, one for the veggie dish and one for the meat dish.
Divide all vegetables and chili peppers over the 2 pots and fry in some olive oil.
Add chili powder.
Fry the minced meat briefly in a pan and add to the vegetables, do the same with the veggie mince.
Add passata or peeled tomatoes and stir.
Add cumin, cinnamon and coriander.
Cook at least half an hour over low heat. Just before the end add the chili beans and let simmer for a while.

Serve with wraps, guacamole, lettuce, philadelphia with herbs or sour cream and some green jalapeno-peppers.

Warm up the wraps in oven or microwave, spread with philadelphia or sour cream, guacamole, lettuce, chili, jalapeno peppers, roll or fold up.

Aug 192012
 

In Berlin we ate really good at the Vietnamese restaurant Si An. The name of the dish I can not remember, but I would like to try something similar.

For 2 people
2 chicken breasts cut into strips
0.5 onion chopped
1 red pepper chopped
150 g dry jasmine rice
150 g bean sprouts
0.5 packet chinese wok vegetables
2 dl coconut milk
juice of 1/2 lime
2 stalks lemongrass
ginger grated (= piece of an inch wide)
2 handfuls of chopped fresh coriander
1 handful of chopped mint leaves
1 tbsp fish sauce
1 tsp palm sugar
1 tsp spicy salt
2 tsp curry paste
wok-oil

Cook the rice in water with half a stalk lemongrass crushed (or some lime leaves).
Fry the chicken strips in a wok with wok-oil with the onion, peppers and a little garlic, some lemongrass finely chopped, add spicy salt, 1 tsp palm sugar, lime juice and a dash of fish sauce.
Add coriander and mint.
When it is cooked, set aside.
Wash the bean sprouts in cold water and set aside.
Add curry paste in a wok and pour in coconut milk, a little fish sauce and a little lime juice. Add the rice, some cilantro and mint and stir. Set aside.
Stir-fry the Chinese wok vegetables in a wok, add a little fish sauce and palm sugar.
Possibly some pepper.
In a bowl put first some of the rice with coconut milk, some stir fried vegetables on top, then some chicken strips and on top of that the raw bean sprouts. Garnish with coriander and a slice of lime.

Aug 072012
 

A recipe that I borrowed from the magazine ‘Libelle’ from my mother-in-law.

10 San marzano tomatoes or roma tomatoes
0.5l olive oil
6 leaves of basil
2 sprigs rosemary
3 peeled garlic cloves
3 sprigs thyme
pinch of sugar
freshly ground black pepper
sea ​​salt

Preheat the oven to 90°C
Cut the tomatoes in half and remove the seeds.
Place the tomatoes with the cut side up on a baking tray with baking-paper. They may not touch each other.
Season the tomatoes with salt, pepper and a pinch of sugar. Let them dry for about 2.5 to 3 hours in the oven, occasionally open the door to let steam out. The tomatoes are sufficiently dried when they are dark red. Allow to cool.
Sterilize a jar with lid 10 minutes in boiling water. Drain and dry on a clean towel.
Rinse the herbs well and pat dry. Put the dried tomatoes in the bowl, add the spices and cover with olive oil.
Put the lid on and place at least 1 week in a cool, dark place.
You can keep the preserved tomatoes for about 4 months.

Aug 072012
 

4 large or 8 small tomatoes
600g minced chicken
handful of ground parmiggiano
1 egg
bread-crumbs
2 cloves garlic crushed
1 teaspoon dried oregano
50 g tomato tapenade
salt and pepper
olive oil

Cut the cap off of the tomatoes and remove the seeds, let them drain upside down.
Mix the chicken-mince with the egg, parmiggiano, oregano, tomato tapenade, breadcrumbs, salt and pepper. Fill the tomatoes with the chicken-mince and put the cap back on.
Preheat the oven to 180°C. Brush a baking dish with olive oil and arrange the tomatoes in it. Sprinkle with a little parmiggiano and drizzle with olive oil. Put in the oven for about 30 min.
Serve with mashed potatoes and salad.

Aug 072012
 

Every summer, when we come back from vacation, and visit my parents, I am sent into the greenhouse to pick tomatoes. For daddy dear plants a lot of tomatoes each year, with emphasis on ‘a lot’. So I came home last week with about 20 kg of tomatoes. What do you do with it, I only have a small freezer, so it won’t fit in it. But I have many friends and those I saw first were treated with a bag of tomatoes. Don’t worry, there’s more where they came from. With the rest I made ​​sauce and I dried some tomatoes in the oven.

For the sauce, I usually make a spicy tomato sauce that I later can easily finish off with meat or fish or vegetables.

Quantities is difficult to estimate, I had two big bowls of peeled tomatoes.

4 onions chopped
8 cloves garlic, pressed
2 tbsp passata di Peperoncini piccanti
peeled Italian tomatoes
salt and pepper to taste
balsamic vinegar
olive oil

Place the tomatoes in boiling water for a few seconds and then immediately into cold water.
Peel the tomatoes and cut into pieces
Fry the onion in olive oil and add the garlic and passata di Peperoncini piccanti at.
Add the tomatoes and let it cook.
Reduce heat and simmer the sauce for about 1 to 1.5 hours uncovered.
Add salt and pepper to taste and a dash of balsamic vinegar.

Pour in plastic jars, cool and put in the freezer.

Aug 072012
 

For 2 people
2 veggieburgers
2 mini-ciabatta
lettuce
tomatoes
parmiggiano flakes
sundried tomatoes cut into strips
sundried tomato tapenade
mayonnaise
curry ketchup
2 sliced ​​cornichons
roasted pine nuts
potatoes baked in the oven
red onion, sliced
olive oil
balsamic vinegar
butter
coarse sea salt
rosemary
salt and pepper

Bake a part of the red onion gently in some butter in a pan, put aside.
Cut the potatoes into thick chips, put them in an ovenproof dish, pour over some olive oil, some coarse sea salt and a few sprigs of rosemary. Toss together well and place in a preheated oven at 180°C for 20 min

When the potatoes are almost done you fry the veggie-burgers in a pan in butter or olive oil. At the end you put the fried red onion in the same pan to return to heat.
Make a salad with lettuce, the rest of the red onion, sundried tomatoes, tomatoes, pine nuts and season with salt, pepper, olive oil and balsamic vinegar.
Arrange the salad on a plate.
Cut the ciabatta open, spread on both sides some tapenade, mayonnaise, ketchup.
Place a few lettuce leaves on the lower half, pickles slices, a few rings red onion (raw) a slice of tomato, sun dried tomatoes into strips, parmiggiano chips, veggie-burger, some parmiggiano, fried red onion and place the top half of the ciabatta on top.
Place next to the salad with some baked potatoes.
Et voila, a rich tasty dish.