Monday, January 23, 2012
Nothings like a homemade pita bread with all the accessories you´d like!
This is a great dish that´ll last for day or two if you are lucky. Being students, this is a great way to spare money.
Sunday, January 22, 2012
Wednesday, January 18, 2012
- Guacamole and Crab Verrines
- Beet and Crème Fraîche Verrines
- Roast Venison with chocolate and wine sauce
- Potatoes Purée
- Carrot Purée with cumin
Friday, January 13, 2012
Today my girlfriend felt like eating Indian food! I therefore made her a Tikka Masala. I used chicken, 1 big onion, some chili, ginger, garlic, fresh lime juice, a box of peeled and conserved tomatoes and a lot of different spices. This is a hot dish, and is great with sweet nan bread or yoghurt drink. For my dish i chose to prepare a fresh lime and mint drink that works as a mouth cooler.
First, throw the Onion in a frying pan with 4, 2 cm slices of ginger, half a red chili, 1 pressed garlic, Olive oil and 1 pressed lime juice. Cook till it´s soft and add the following spices:
- chili flakes
- gara masala
You only need about 1,5 teaspoon of each spice and 2-3 tablespoons of sugar. After a minute or two, add the conserved peeled tomatoes and cook for another 2-3 minutes before blending it in the mixer. This will create a great tikka paste. I added a tablespoon of crème fraiche to lighten it up, but you can use natural yoghurt or nothing at all if you don´t want to. Begin frying the chicken and add the paste when it´s ready. Let the tikka cook for 10 minutes before serving with great rice and nan bread. How to make nan and great rice will come in a later recipe.
This dish is great on cold winter evenings with a light beer or a mango/lime yoghurt drink. I hope you enjoy this post, because there´s more to come!!
Thursday, January 12, 2012
I´ve always wanted to prepare a perfect risotto dish, and after a few attempts I finally made it! for this recipe you need:
- Risotto (I use organic because of the rice quality)
- Olive oil
- Onion or 2 garlic sticks
- Chicken stock
- Mushroom (but you can use a large number of fresh vegetables or plants)
- Crème fraiche
- Salt and Pepper
- Chives if you want...
First of all get the ingredients and tools ready. Mix 1/4 of an onion and olive oil in a sauce pan and add some heat to it. You do not want to color the onions, just make them softer and heat them up. For my dish, I used 2 fine chopped garlic sticks in stead of onion. This gives the risotto a little garlic taste and a beautiful appearance.
When the chopped onion is ready, add the risotto. Immediately add blended chicken stock so that it covers the risotto and mix. Cook at moderate heat (if you see that it begins to boil, turn the heat down). When the risotto is creamy, add some more stock and continue turning the risotto. To be more specific, I used more or less 50g of risotto and 160 ml of blended stock. But for this dish I used my eyes and food knowledge: there´s a little secret. After 10 minutes, if you pick out a risotto corn, you can see that it´s white in the middle and transparent on the outside. If you serve a risotto that is very white in the middle, it´s undercooked, and the opposite is doomed to be thrown away! The secret is then to always watch the core!
When you clearly see the white middle of the risotto, add 40-45g of parmesan (this is also a matter of taste... if you like distinct parmesan taste you can add another 5 g). Mix it together and add the mushrooms. The mushrooms will give the risotto a great and pure wild mushroom taste. While the corn still has a white core, take it of the heat, season it and blend in a teaspoon of crème fraiche and 2 small pieces of butter: serve at once!! Personally, i like to add a little bit of mushrooms on top to enhance the wild taste, but again it´s a personal preference.
If you have any questions about this recipe, do not hesitate to ask! I know it´s a bit difficult to prepare, but it´s very possible!!
My friend, I´ve prepared a few plates now, and for your challenge i choose to present a great risotto. To obtain a perfect risotto, you have to be awake! You have to be careful not to boil it to death, and at the same time not fry it to the underworld. Add stock little by little so you know when it´s almost ready. Never let it stick to the saucepan sides, and always keep it moving. I choose not to describe my risotto making in this presentation, because I´m presenting it in another recipe.
I have to say that I think the challenge was a bit hard. Creating a creative dish with fish and mushroom as a main ingredient (the mushroom season ended a long time ago) is hard. But since I got challenged, I did my best and made something great anyway!
I used Organic risotto, chicken stock, parmesan, mushrooms, crème fraiche and butter to create a perfect risotto. For the fish I used skate-fish wings that I covered with a little flour and fried in a pan with olive oil, lime juice and garlic at high heat. Cook the fish for about 3 minutes and leave it to rest before you serve. The Risotto recipe will be posted in a few moments.
If anyone wonders what the the black edge is, I can answer that. The black edge you see on the photo is concentrated balsamic. This sharpens the taste and gives the risotto an even better taste. This wasn´t allowed in the challenge, and isn´t needed for the recipe.
I hope your satisfied with my creation, and that you´ll try to make a perfect risotto too :)
Tuesday, January 10, 2012
Based on the ingredients list you gave me, I decided to make a Wok. First, I heated up some olive oil with garlic and red chili. Then, I added onions to the wok and as soon as they took a brown colour, I placed the cubes I made from chicken filets and in the same time, few small bits of ginger. After few minutes, I put some soy sauce and oyster sauce in the preparation and let it cook for few minutes at med temp control. I cut the mango in small cubes and placed it in the Wok only 5 minutes before the end, so the fruit doesn't loose its sweet taste.
I advice to be careful with the ginger as it will easily become the only taste in your Wok if you add too much of it.
Challenge made on time, a tasty Chili Chicken Wok with Mango and Ginger.
By the way, this is Alex's turn now!