Saturday, January 20, 2018

Sardines, Anchovis and Capers Spaghetti

A short time to prepare a plate of food and no time to go grocery shopping. Cupboard ingredients and two jars out of the fridge and just a tiny bit fresh stuff.
A while ago I bought some small cans of sardines. The one I opened today was with lemon and basil in oil. To intensify the flavour a couple of anchovis.

The only problem about this dish comes later after you have enjoyed your food. You will need a lot of water to counteract the salty taste of the fish.
I use some 3 minutes rapid spaghetti in the moment, chuck them  into heavily salted water and after 4 minutes they are done the way I like them. That means you have to prepare the mis en place before you start the pasta water.
This dish is on the table in 10 minutes.

120 g fast cooking pasta
1 can sardines in lemon and basil oil or any other flavour
3 anchovis filets - washed
1 tbsp capers-that salt washed off
spring onions
extra vergine olive oil

Cook the pasta.
In some oil start to soften the garlic and onion, add the rest and cook until tender.
Add some pasta water and then the drained pasta.
Finish with pepper and a good drizzle of olive oil

Freekeh with Eggplant and Bell Peppers- vegan

I have some organic Freekeh from Lebanon and it tastes so nutty and delicious. I seldom use it, I have problems to get the ingredient. The grain is roasted and that gives the flavour.

I pressed the juice of an orange into the pan, the touch of sweetness goes great with the tomato sauce and purple curry. This curry has a very dark colour and the main herb is dried hibiscus flower. The curry has a fruity taste and is not too hot.

My yellow bag of bell peppers was an offer at the supermarket and I had to take them. They are so juicy and I ate some while chopping them up. From the bag of Japanese eggplants were 2 still in the veg compartment of my fridge.

recipe for 2:
2 yellow long bell peppers
2 Japanese eggplant
2 spring onions
2 cloves of garlic
2 tbsp tomato paste
1 orange
100 ml red wine
2 heaped tsp purple curry
salt and pepper
1 tbsp olive oil
100 g Freekeh
2/1/2 times the amount of veg stock

Cut the eggplant into rings and salt it and let it rest 20 min, wash and drain.
Chop everything else.
Boil the veg stock and add the washed Freekeh, cook for 30 min, drain and place on a platter to steam off for 5 min.
Heat up the oil, start with onions and garlic and add the tomato paste and then after 2 minutes the orange juice and the curry powder.

Add the veggies and give them a good stir and cook them for 3 min. Add red wine and cook until everything is tender. Season to taste.
Put in the Freekeh and serve.

Thursday, January 18, 2018

Soba with Beef Soboro

A warm soup is great on a cold winter day. I am a fan of all kinds of noodle or pasta soups. On my way home I stopped at the butcher shop and bought 200 g lean beef mince.

Here in Germany you cook beef mince with onions and brown it to coarse bits. A while ago I saw on YT someone cook beef soboro and egg soboro. One thing is for sure, you need a good while to make a fine crumb ouf of the beef mince.  The best equipment for that are 4 wooden chopsticks.

Recipe for 2:
200 g lean beef mince
180 g organic soba noodles
1  yellow long pepper
1 spring onion
600 ml water
1 beef stock cube
1/2 tsp Instant dashi
1 tbsp soy sauce
1 tbsp sake
1 tsp light sesame oil
Japanese pepper and salt
1 boiled egg

Bring the soup to a boil.
Cook the Soba for 4 minutes, wash under cold water.
In a high pan heat up the sesame oil and put the beef mince in. Take 4 chopsticks in one hand and start to swirl the beef until it becomes a very fine crumb and is cooked through.

Add peppers and onions to the soup for 2 minutes.
Bring everything together.

Wednesday, January 17, 2018

Potato Radiccio Pan

I have a lot of ingredients left from the dinneon Saturday. The biggest amount were 250 g cooked potatoes and a small head of radiccio.
Both are good when you roast them in a pan
More ingredients went on the counter top. A bit like cleaning out the fridge.

I´ve got 3 different spice blends from a friend on Saturday and I was surprised to see Baharat seasoning. I´ve used the one I allready have it on hash browns and was looking for a side by side testing of this seasoning. The new one was finely grounded, the other one is coarse. The smell of the new one is a lot on the nutmeg and macis side. It is quiet different from the other.

8 small boiled salad potatoes
3 spring onions
2 cloves of garlic
1 tbsp bacon bits
1 small head of radiccio
5 slices of cheese
baharat seasonings
salt and pepper
Pul Bieber
1 tbsp olive oil
1 tbsp butter

Cut the potatoes in 1/2 cm slices and start in a wide pan with the bacon and olive oil. Season with baharat and salt and pepper and brown on one side. Do not move the potatoes around too soon.
Turn them and get chopped onions and garlic on.
Shred the radiccio into strips and wash it. drain.

Throw on top of the browned potatoes and let it wilt in a lot.
When the salad is no longer hard, mix it and let everything combine well.
Place the slices of cheese on top and wait until they meld.

Tuesday, January 16, 2018

Tomato and Onion Bread

To start a dinner it is nice to greet your guests with some aperitivo and some bread.

I served a Blue Lagoon as a drink as an hommage to my last vacation. The bread came with an avocado dip and a bowl of olive oil mixed with balsamic vinegar.
I only served 2 slices each to prevent the guests from getting full.
The raw onion in the mix stays prominent even after baking.

200 g bread flour
50 g semolina duro
25 g fresh yeast
12 g salt
10 g sugar
1 tbsp olive oil
30 g dried tomatoes not stored in oil
1 tsp paprika
6 fresh basil leaves
1 small onion
200 ml tepid water

In a blender ground the dried tomatoes with the parika powder.
Dice the onion very fine.
Bring everything together in a standmixer and make the dough.
Let it rest in a warm place for 1 hour.
On a floured surface, form the dough into a baguette and let it rest 30 more minutes. Cut it several times.

Heat up the oven 210 C.
Bake for 35 minutes, until the bottom sounds hollow.

Monday, January 15, 2018

Pickled Onions

A salad or a sandwich gets much better if you use some onions.
I often have problems with raw onions. I will taste them all night and that is why I look for methods to make them more digestible.
When I use them raw I often soak them in boiling water before I put them into a salad. That works with all kind of onions.

A bit of pink colour makes tasty food great
for the eyes and looks good on Instagram.

Pickled onions are often found in Mexican food. Put them on tacos. They look bright when you use red onions.

2 red onions
2-3 limes (depend on the amount of juice)
2 tsp salt
1 tsp sugar

Slice the onions into halve rings
Bring water to a boil and soak them for 30- 60 seconds. Drain.
Add the other ingredients and place in the fridge for 4 hours. Refrigirated they will keep a couple of days for other dishes to come.

Sunday, January 14, 2018

Roasted Chickpeas and Sweet Potato Salad - vegan

I was looking for a starter for my dinner with friends today. Sweet potatoes are now often found in German households, so I opted for some salad. A potato salad was too boring for me and I went to my pin board on Pinterest where I collected many ideas over the years.

After a lot of search time I found it and made the idea as the base to my own recipe.
Fresh onions in a salad are not to my liking and raw garlic in the evening falls into the same category.
I pickled the onions after they went into boiling water for less than a minute. Then added lime juice salt and sugar and put them on the balcony into the cold. You can put them in the fridge, if you do not have winter weather.
I love my Euro fridge - European winter time.

I used canned chickpeas. I rubbed off the paper thin skin off all the peas. That makes them a lot better to digest. Good Arabic households do that for their guests too. It is a boring kind of job but has to be done to serve great food.
The chickpeas were seasoned and sesame added and went with the peeled and bite size chopped sweet potatoes, seasoned too, into the oven.

400 g can of chickpeas
550 g sweet potato chunks
1/2 bunch of parsley
3 tbsp yuzu5 tbsp olive oil
2 large garlic cloves
1 tsp cumin
1 tsp paprika
1 tsp zaatar
1 tsp ancho chili
2 tbsp sesame seeds
1 tsp black sesame seeds
1/2 tsp herbes de Provence
1 tsp sugar
1 lemon
Salt and pepper
Olive oil

Take the roasted veg out of the oven and let them cool down.
Mix Yuzu, olive oil, zaatar and salt and pepper and pour the dressing over.
Chop parsley with the stalks and add it too.
Add black sesame seeds.
Take the pickled onions out of the fridge and add them without the liquid.

In a wide pan heat some oil and sprinkle some sugar in, place 5 single radiccio leaves in and add lemon juice, season. When the leaves are soft, get the on a plate and place the salad on top.