Sunday, 22 January 2017
for her, for me and for two others
- fish fumet (click here)
- vegetables as shown in the picture: 3 garlic cloves, 1 big onion, 1 big shallots, 3-4 carrots, 5-10 cherry tomatoes, 1 small kohlrabi, 1 broccoli, 1 bell pepper
- 2 lemon grass sticks
- 5 cm galangal ginger
- 4 eggs (for the non-vegan option)
- quinoa (see picture)
- olive oil
- 4 baguette toasts
We won’t need salt, pepper or spices. The fumet will already be salted, peppered and spiced.
Add some olive oil to a saucepan. Fry the garlic and the onions until golden. Turn the heat down to a medium level. Now add the vegetables one by one and let each kind of vegetables cook for 3-5 min(carrots and kohlrabi first, then the bell pepper and broccoli). Cover and let cook for 5-10 min. In another saucepan defrost the fumet and add the lemon grass and the galangal ginger and let everything simmer for about 20 min. Add the quinoa and the defrosted fumet to the vegetables. Then add the cherry tomatoes and poach the eggs [click here]. Toast a slice of baguette and present everything as shown in the picture.
Sunday, 18 December 2016
For 4 her, for me, and for two others:
- 2 kg of beef
- salt & pepper
- 1 onion and 1 garlic clove
- 4 dl red wine
- tomato purée
- gingerbread spice (preferably German Lebkuchengewürz) - or just a piece of gingerbread (Lebkuchen)
Season all sides of the meat with a fair amount of mustard, salt and pepper, Then brown it on both sides in hot butter. Add the chopped onion and the garlic and fry everything for another minute. Add the tomato purée and deglaze it with the red wine. Put everything into a heavy pot, cover it, and braise for about 2 hrs.
When finished, take out the meat and prepare the sauce. Add the "Lebkuchengewürz" and a bit of beef stock to the sauce and blend it. Then cut the meat into slices and put it back into the sauce. Add more butter if needed.
For the German Rotkohl (red cabbage):
Grate the red cabbage. Heat some butter in a sauce pan and add 1 chopped onion and 2 chopped apples. Then add the cabbage and season it with some salt and pepper, sugar, vinegar, cloves, juniper berries and 2 or 3 bay leaves (if you put them into a tea bag, it's easier to take them out again). Add a bit of water and let it simmer. Pay attention not to burn it! When the liquid is gone, add more water. Cook for 1,5 hrs.
For her and for me (two persons)
- 350-400 gr. fresh or desalted cod (filet)
- olive oil
- 2 garlic cloves
- 2 small red chili peppers
- salt and black pepper
Salt and pepper the cod. Pre-heat a frying pan with a generous amount of olive oil (must be enough to cover half of the cod filet. When the oil is hot, fry the garlic cloves (must turn brown) and the chili peppers. Take them out of the frying pan when ready (you will use them again when presenting the plate), and let the oil cool down.
After about 10 min., add the cod to the frying pan and let it cook at a medium-low temperature (the filet should be cooked, not fried). The cod will start exuding the fat (a kind of white gelatine that will float on the oil). When it starts to simmer, turn the heat a bit lower. Cook both sides (5-10 min. per side). Then take the cod filets out and let the oil cool down.
Now comes the tricky part: After 5 min., make an emulsion of the cod gelatine and the oil by whisking both ingredients together with a strainer. It's going to take a bit, so be patient. Add some matcha tea powder and continue whisking. Serve it on top of a slice of baguette as shown in the picture.
Thursday, 15 December 2016
For her and for me (2 persons)
- 300 gr baby clams
- 2x mini calamari (whole)
- 2x scallops
- 150 gr prawns
- 400 gr fresh tagliatelle
- 2 dl sake | 1 tequila shot
- 1/2 tsp cayenne pepper
- 1 tbsp Japanese herbs
- pepper | salt| garlic
- olive and sesame oil
Put olive oil and just a tiny bit of sesame oil into a frying pan. Fry the chopped garlic and when golden, add the baby clams, the sake, the cayenne pepper, the pepper and the salt (a pinch). Cover it. In the meantime, cook the tagliatelle (must be al dente). When all the scallops have opened, add the mini calamari (already cleaned and cut in slices) and the prawns. Flambé the mix with the tequila shot. Grill the scallops and present it as shown in the picture.