Just made another kick-ass salad.
Fresh salad leaves
Spring onion
Cucumber
Dill
Parsley
Lemon juice
Rosemary
Pepper (lots)
Salt
Olive oil
They all sound the same but taste different.
Tuesday 3 July 2012
Sunday 17 June 2012
Grilled Tomato-Feta Sandwich
Slice a thick slice of bloomer or any other white bread of yer choice
Butter
Feta
Coarse grind pepper
Basil
Tomato paste. Not pasta. The sun-dried thingy.
--> Grill
Butter
Feta
Coarse grind pepper
Basil
Tomato paste. Not pasta. The sun-dried thingy.
--> Grill
Sunday 10 June 2012
Maple Bacon Chicken With Bacon-Mushroom Sauce and Asparagus and Other Stuff Too
So get this: some asparagus, some baby potatoes and other whatevers that's garnish.
Chicken breast. Omg it's all coming together. Yes half them breasts if you think they're too thick, season with rosemary and olive oil, wrap in smoked streaky bacon and splash it with a little of proper maple syrup. Oven it. Oven bag it if you think it's going to get too dry.
And now, the sauce: http://www.kayotic.nl/blog/bacon-onion-mushroom-sauce
BAM!
Some cherry tomatoes on the side. And parsley.
Le master chef.
•••
Hi again. Don't oven bag it, or any other kind of bag it for that matter.
How to asparagus: http://www.ehow.com/how_5076140_boil-asparagus.html
Arrange me a camera if you want pictures of what I make.
Sunday 13 May 2012
Oven-Baked Chicken with Caramelised Onions
Chicken breasts
Olive oil
Pepper
Salt
Rosemary
Onions (large, 1 per breast)
Garlic
Potatoes
Oven bags
Onions + garlic OR shallots. Slice it + leave garlic be
Everything but potatoes marinaded together
Potatoes cut and sprinkled with salt and pepper
The two go into separate oven bags
Potatoes go into the oven later than chicken
Olive oil
Pepper
Salt
Rosemary
Onions (large, 1 per breast)
Garlic
Potatoes
Oven bags
Onions + garlic OR shallots. Slice it + leave garlic be
Everything but potatoes marinaded together
Potatoes cut and sprinkled with salt and pepper
The two go into separate oven bags
Potatoes go into the oven later than chicken
Tuesday 10 April 2012
Wednesday 8 February 2012
The Best Soup I've Ever Made.
Chicken breast 400g
Vegetable stock 2 (not sure if necessary)
Red pepper 0,5 - 1
Sweet potato 1 large
Carrot 1 massive or an equivalent
Sweet potato 1 large
Carrot 1 massive or an equivalent
Celery sticks 3
Spinach more than you were planning
Onion 1
Leek they kind of turn into nothing anyway
Optional: Chilli or something that would make it taste sour.
Get your largest pot, and, obviously, start with the chicken. Dice it and into the pot of boiling water it goes. My dad's aunt goes a far as to boiling the chicken for a short period of time and then tossing away the 'bad water', but I just wash 'the death's juice' away under a tap of warm water before cutting it. Then the sweet potato, carrots have to be grated and fried on some oil, maybe even with the onion, but I just cut the onion in a half and in the pot it goes. Celery, pepper, spinach and leek. It cooks pretty fast, except for celery, I think. Uh. Yeah, so don't over-boil it. Better switch the heat off before tossing in spinach and leek. Then let it stay, ideally, for 40 minutes. God, don't you know how to boil a soup?
I really like it served with a spoonful of sour-cream or creme fraiche. I think soy sauce also works with it. What doesn't it work with?
Spinach more than you were planning
Onion 1
Leek they kind of turn into nothing anyway
Optional: Chilli or something that would make it taste sour.
Get your largest pot, and, obviously, start with the chicken. Dice it and into the pot of boiling water it goes. My dad's aunt goes a far as to boiling the chicken for a short period of time and then tossing away the 'bad water', but I just wash 'the death's juice' away under a tap of warm water before cutting it. Then the sweet potato, carrots have to be grated and fried on some oil, maybe even with the onion, but I just cut the onion in a half and in the pot it goes. Celery, pepper, spinach and leek. It cooks pretty fast, except for celery, I think. Uh. Yeah, so don't over-boil it. Better switch the heat off before tossing in spinach and leek. Then let it stay, ideally, for 40 minutes. God, don't you know how to boil a soup?
I really like it served with a spoonful of sour-cream or creme fraiche. I think soy sauce also works with it. What doesn't it work with?
Sunday 5 February 2012
Crepe rolls
Crepes filled with: ...
Some oil, a can of chopped tomatoes with herbs, plenty of spinach, 5-6 eggs and soy sauce. This has to go in a fry-pan and be stirred occasionally. Wen it's almost cooked, extract the excess water and make wraps with the product and some grated cheese (optional - wasabi). Fry the wraps on some butter until golden or crispy and serve, possibly with soured cream/creme fraiche or Japanese mayo 'Kewpie'.
Some oil, a can of chopped tomatoes with herbs, plenty of spinach, 5-6 eggs and soy sauce. This has to go in a fry-pan and be stirred occasionally. Wen it's almost cooked, extract the excess water and make wraps with the product and some grated cheese (optional - wasabi). Fry the wraps on some butter until golden or crispy and serve, possibly with soured cream/creme fraiche or Japanese mayo 'Kewpie'.
Friday 13 January 2012
Rice meal.
I was in a pinch of having nothing to eat for breakfast, so, as always, I made something out of nothing.
I boiled 1 cup of rice (happened to be Thai fragrant) and, while the rice was cooling down, I made this:
Olive oil lots
Onion 1
Celery sticks 2
Paprika 0,5
Miso paste a big teaspoon
Wasabi paste 5cm :)
Cooked everything, seasoned the rice with I can't say what, sort of violet seaweed (really good) and then mixed in the vegetables. Yum! By the way, some sushi vinegar would have been nice in the vegetables.
I boiled 1 cup of rice (happened to be Thai fragrant) and, while the rice was cooling down, I made this:
Olive oil lots
Onion 1
Celery sticks 2
Paprika 0,5
Miso paste a big teaspoon
Wasabi paste 5cm :)
Cooked everything, seasoned the rice with I can't say what, sort of violet seaweed (really good) and then mixed in the vegetables. Yum! By the way, some sushi vinegar would have been nice in the vegetables.
Wednesday 4 January 2012
A Luxurious Pineaple & Goat's Cheese & Ham Pizza.
I guess it turned out to be a luxurious version of Pineapple-Ham pizza, but hey, who doesn't like luxuriousness? Well I love it!
I tried green olives at first but it wasn't good and when I replaced it with pineapple pieces, I loved it till the last bite, which is usually very hard because there's always lots of pizza.
Puff pastry
I tried green olives at first but it wasn't good and when I replaced it with pineapple pieces, I loved it till the last bite, which is usually very hard because there's always lots of pizza.
Puff pastry
Passata (or you should maybe dilute tomato pasta)
Herbs (Rosemary, Basil, Oregano)
Fresh Mozzarella
Ham
Herbs (Rosemary, Basil, Oregano)
Fresh Mozzarella
Ham
Canned pineapple
Soft goat's cheese
Even if you get a rolled sheet of puff pastry, place it on a much bigger piece of baking paper, rub it with flour and roll it some more. Look at it this way: the bigger the surface, the more delicious delicious toppings you will be able to fit on it. And you best believe, you'll want to put lots, because if you wanted to eat plain pastry, you'd have a slice of stupid British bread. So roll it some more, stab it with a fork across the surface (very important), spread lots of passata over it and sprinkle with herbs. I love rosemary. So, this is when I put this in the oven. I'm always worried the dough will not cook properly and the passata will be too watery. This is probably the wrong way, but it works for me every time, so. While the thing's in the oven until the corners turn orange, you are probably already peeling the mozzarella. I just realized peeling preserves water, which we don't need so you might as well cut it into thin slices. Same goes for ham (you bought a lump, right? not some cheap sliced ham, yes?) and pineapple. The chunks are always too big where I get it from. OK. So top the pizza in this order (what do you mean it's still in the oven??): mozarella, ham, pineapple, goat's cheese. Good. No other cheese is needed. No need to ruin the chef-d' oeuvre. Oven, between 200 and 250, I guess. 250oh-shiii200. Pineapple makes it watery so don't rush it or you'll be eating a wet pizza.
Soft goat's cheese
Even if you get a rolled sheet of puff pastry, place it on a much bigger piece of baking paper, rub it with flour and roll it some more. Look at it this way: the bigger the surface, the more delicious delicious toppings you will be able to fit on it. And you best believe, you'll want to put lots, because if you wanted to eat plain pastry, you'd have a slice of stupid British bread. So roll it some more, stab it with a fork across the surface (very important), spread lots of passata over it and sprinkle with herbs. I love rosemary. So, this is when I put this in the oven. I'm always worried the dough will not cook properly and the passata will be too watery. This is probably the wrong way, but it works for me every time, so. While the thing's in the oven until the corners turn orange, you are probably already peeling the mozzarella. I just realized peeling preserves water, which we don't need so you might as well cut it into thin slices. Same goes for ham (you bought a lump, right? not some cheap sliced ham, yes?) and pineapple. The chunks are always too big where I get it from. OK. So top the pizza in this order (what do you mean it's still in the oven??): mozarella, ham, pineapple, goat's cheese. Good. No other cheese is needed. No need to ruin the chef-d' oeuvre. Oven, between 200 and 250, I guess. 250oh-shiii200. Pineapple makes it watery so don't rush it or you'll be eating a wet pizza.
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