Saturday, February 24, 2018

Thai Chicken Noddle Soup

This is a quick way to get a creamy and spicy soup. You need the basic ingredients for Thai food and a bit of veggies and some thin vermicelli from Mungo beans. The coconut cream makes it rich and velvety and the spices are not overpowering the taste of ginger and lemongrass.

450 g chicken breast
1 red bell pepper
1 green pepperoni
1 red onion
1 spring onion
5 cloves of garlic
2 knobs of ginger
2 lemon grass stems
1 tbsp coconut oil
400 ml coconut milk high grade
500 ml chicken stock
1 jar Thai red curry paste
3 stalks Chinese garlic
3 stalks coriander
130 g glass vermicelli
1 tbsp lime juice
1 tbsp Nuoc Mam
1 tbsp brown sugar

Chop the veggies and cut the chicken breast into bite size pieces.
Heat up the coconut oil and saute onions, garlic, ginger and lemon grass. Give it a couple of minutes then add the red curry paste

The chicken pieces are next. They just need to get white around. Add the peppers and stir though.

Now coconut cream and broth. Fish sauce, sugar. Cook for 10 min.
Put the vermicelli in a bowl and soak them with boiling water for 2 min.

Friday, February 23, 2018

Puff Pastry Party Snack

This is a great snack for lots of people at parties. It goes great with all kind of beverages.
You need fresh puff pastry rolls
 Baking these takes some planning. The spread has to rest for 8 hours or over night.

Two different versions are easy to prepare.

Make a spicy one and less spicy one.

500 g puff pastry
1 soup package dry stuff Onion Soup (Maggi)
200 g creme fraiche
200g sour cream

Spicy one:
1 package Maggi fix for Chili con Carne

Bake for 12-15 min at 200 C

Wednesday, February 21, 2018

Pastirma packages Turkish style

It is such a long time ago I had these packages. I can barely remember the circumstances, I came in contact with this recipe.

I prepared it afterwards several times, but getting the specific ingredients was a nuance that time. Long before you found Turkish ingredients in local supermarkets and Turkish markets were rare.
I remember that I had to drive out of the city into an other smaller town to find such a market.

How the times have changed! Our local supermarkets sell most products and Turkish large and small supermarkets are all over the place.

100 g pastirma slices
50 g Kashkaval cheese
spring onion
olive oil spray

Preheat the oven 170 C and bake for 6 min..
The moment I´ve pulled them out of the oven, I remembered the smell. All the memories of these times came back and it was just amazing to see what you store in your brain that was long forgotten.

Tuesday, February 20, 2018

Egg drop soup Asian style

Some of the ingredients of my Chinese new year Wan Tan dish were still in stock. A bit of them went into a soup. Since I am still in the Asian food mood, I used my chopsticks to Soboro style the pork mince.

A fast soup with some spiced pork mince made into a comforting dish. Just cook the noodles and blanched the bean sprouts in the same water you cooked the noodles in. Chop some Chinese cabbage and spring onions and the parsley.

I used a beef stock cube to cook the soup. 2 eggs beaten went into it.
Lots if Chinese garlic came on top.

Monday, February 19, 2018

Jamie Oliver´s Quick Portugese Custard Tarts

This Custard Tart has nothing in common with the Portugese classic of Pasteis de Nata or Pasteis de Bélem. He calls it that way but has earned so many negative comments from Portugese people, he should have changed the name of this YT video by now.

It does not matter to me how it is called. It sounded easy to prepare and a good thing to serve on an afternoon coffee time with a friend.
Now eating one of them, they taste good, sure. But I know the original ones from Lissbon and even the Egg Tartes from Hong Kong, sorry Jamie. They have just the name in common. There is even no custard in sight. He uses just a Royale cream to fill the puff pastry.

But lets look at the recipe for custard tarts without custard:

275 g puff pastry
2 tbsp cinnamon
1 egg
1 tbsp sugar
120 g Kaymak or creme fraiche
some grated orange peel
1 tsp vanilla paste

Preheat the oven 190 C. 
Dust the sheet of puff pastry with the cinnamon and use a brush to evenly spread it. Turn it over and roll it into a long sausage.
I cut that into 8 pieces. Put each piece upright and press down.
Use a muffin tin and spray it.
Place the discs in and with your fingers spread them around and up the sides.
Bake for 8 min.

Take a spoon and widen the hole in the middle again.
Make the filling and pour it in.
Bake for 8-10 min.

Sunday, February 18, 2018

Puy Lentils with Ginger and Turmeric- vegan

It is snowing again and I am fighting against the remains of a cold.  Eating ginger and turmeric should help.

Just having them in tea would be easy, but I am not for easy today. I need a hearty soup. This is vegan and with all the veggies and the lentils very satisfying.
I am using French Puy lentils, the green type of lentils. They are very firm and keep the consistency well after cooking. It is very important to cook them without any salt or salted stock. Salted, they will take much longer to cook that way.

What kinds of veggies you use is up to you. Just clean out your veggie basket and check if there is something in dire need to be cooked. DO not throw it away, get the blemishes out and cut it up and throw it into the pot.

I used a good bit of fresh ginger and chopped it finely. I do not have fresh turmeric roots, but I used organic turmeric powder, a whole teaspoon full.

recipe for 3:
160 g Puy lentils
1 bell pepper
1 green pepperoni
1 spring onion
1 large potato
1 red onion
3 cloves of garlic
30 g fresh ginger
1 tsp turmeric
1/2 tsp ground cumin
2 bay leaves
salt and peppper
fresh thyme
1 tbsp veg stock powder
a hand full leafy greens
2 tbsp olive oil

First start to saute the onions, garlic and ginger. Add the turmeric and cumin and give it a minute.
Add the veggies and stir, add the lentils and the water and bay leaves and thyme and a good amout of pepper -NO SALT or STOCK.

Cook for 30 min, add veg stock and salt and check for the firmness of the lentils. They will need up to 40 minutes to get soft.


Chinese New Year 2018

The year of the dog began on the 16th of February. Happy New Year to all Chinese people!

I love to celebrate all kinds of holidays from different nations. There is a lot to discover about their traditions and about food. The main thing on these days are mostly a get together with family and friends.
My turn is just a little bit of food to celebrate and I decided on some Wan Tans.

I bought fresh made raw spiced pork mince today. Usually it is eaten here raw on a roll with lots of fresh cut onions on top. It is often eaten for breakfast or second breakfast. You have to make sure that it is very fresh - bacteria and all! I am seldon eating it, because I am not a huge fan of raw pork. When I know the source, then I make an exception.
I decided to use some of it as a filling in my Wan Tans.

recipe for 9 pieces:
90 g spiced pork mince
1 china cabbage leaf
1 spring onion
1 tbsp parsley
1 tbsp hoisin sauce
wan tan wrappers
Oil for frying
sweet chili sauce for dipping

Mix the ingredients and tear one sheet of wan tan off the block. Wet the rim with a little water and press the dough together. Fold it over and you have a package.
Heat the oil to 170 C and fry until golden brown.