TasteThat

My Astoria soup
Supplies for 6 people

75 grams of bulgur
1 red onion, peeled and finely chopped
1 red pepper, seeded, finely chopped
1 green pepper, seeded, finely chopped
1 yellow pepper, seeded, finely chopped
4 cloves garlic, peeled and finely chopped
Olive oil
Sea salt and black pepper from the mill
2 tbsp sumac (available at Turkish stores)
2 tbsp zahtar (available at Turkish shops)
1 tsp ground cumin
1 tsp smoked paprika powder
12 cherry tomatoes, halved
1 block of 400 g chopped tomatoes
1/3 liter chicken stock from a cube
2 handfuls of fresh mint, leaves only

Prepare

Cook the bulgur according to the instructions on the package, drain and set aside.

Place the finely chopped onion, peppers and garlic in a large pan with a few glugs of olive oil and a good pinch of salt and pepper and fry for about 3 minutes over a high heat, stirring. Add the spices and leave the pan on the heat for another minute. Then add the cooked bulgur, fresh tomatoes, canned tomatoes and stock and bring to the boil. Turn the heat down and let the soup simmer for 10 minutes. Then taste it to see if it is seasoned properly.

To serve

You can serve the soup with tortillas. Brush the tortillas with a little olive oil and sprinkle with some sumac and zahtar. Place them on the baking tray and place in the oven for a few minutes to warm up until the edges start to crisp. Serve them with the soup.

Garnish the soup with fresh mint, a little sumac and zahtar and serve.
Nederlandse recept : https://www.tastethat.nl/recepten/soepen/mijn-astoriasoep/

Mexican Shakshuka with Feta and Jalepeno (vegetarian)
Supplies for 4 people

1 can black beans (drained)
1 can kidney beans (drained)
1 can of diced tomatoes
4 eggs
one and a half tablespoons of cumin seeds
1 red pepper in cubes
1 green pepper in cubes
1 red onion chopped
3 cloves of garlic, thinly sliced
1 tablespoon pickled jalapeño peppers, finely chopped
2 teaspoons smoked paprika powder
feta, to taste and crumbled
Coriander to taste and coarsely chopped
olive oil
pepper
salt

Preparation

Roast the cumin in a dry wok until fragrant. Now add the olive oil. Let it warm up thoroughly and then fry the red onion for 2 minutes.

When the red onion becomes translucent, add the garlic, peppers, jalepeño peppers, smoked paprika powder and half of the finely chopped coriander. Fry this mixture briefly over high heat.

Then add the tomatoes, black beans, kidney beans, salt and pepper. Bring to the boil and let simmer for 15 minutes. Pour some water into the pan if the sauce becomes too thick and dry.

Now add the eggs. Depending on the number of eggs you use, make small wells in the sauce and break the eggs into the sauce. Let the eggs coagulate over a low-medium heat with the lid halfway on the pan. How long this takes depends on how hard or soft you want the eggs. After 20 – 30 minutes the eggs will have set, but are still soft. The egg white is then completely hard. When the eggs are perfect for you, sprinkle the remaining coriander and feta over them.

Nederlandse recept: https://www.tastethat.nl/recepten/vegetarisch/mexicaanse-shakshuka-met-feta-en-jalepeno/

Bombay Eggs.

Supplies for 4 people

1 teaspoon cumin seeds
2 teaspoons coriander seeds
4 tablespoons rapeseed oil
1.5 large onions, thinly sliced
4 cloves garlic, finely chopped
3 cm fresh ginger finely chopped or grated
1 kg good quality tomatoes finely chopped
1 tablespoon tomato puree
salt to taste
1/2 teaspoon chili powder
1 teaspoon turmeric
250 grams of fresh spinach
4 eggs at room temperature
black pepper
a bunch of fresh coriander finely chopped

Preparation

Roast the cumin - coriander seeds in a large pan with a lid over medium to high heat. Shake the pan lightly until the seed is lightly browned. It takes 2-3 minutes. Roughly rub the seeds in a mortar with a pestle. Pour the oil into the pan and place it over medium heat. When the oil is hot, return the spices to the pan. Stir-fry for 1 minute and add the onions. Fry them for 6-8 minutes until they turn brown and add the garlic and ginger. Fry everything for a few more minutes before adding the tomatoes to the pan. Let the tomatoes simmer for about 15 minutes, stirring occasionally, until you have a rich sauce. Stir in the tomato puree, salt, chili powder and turmeric and let it stand for another 1 minute. Add the spinach in portions. Stir again and let the spinach shrink. Keep the eggs on hand so you can break them in quick succession. Make a hole in the tomato sauce where an egg fits and crack it in. Quickly repeat this with the remaining eggs and put the lid on the pan. Turn the heat very low and let the eggs cook for 10 minutes.

Delicious with bread.

Nederlandse recept: https://www.tastethat.nl/recepten/azie/india/bombay-eieren/

Pilaf with wild mushrooms

Supplies for 4 people

300 grams basmati rice
250 grams of wild mushrooms (chanterelles, oyster mushrooms, etc.)
250 grams of mushrooms
5 tablespoons rapeseed oil
30 grams of butter
salty
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 bay leaf
1 cinnamon stick
2 large onions, cut into rings
6 cloves of garlic, sliced
½ teaspoon fresh pepper
1 ½ teaspoons garam masala
½ teaspoon chili powder
6 dl hot vegetable stock
25 grams of fresh dill
2 lemons, cut into wedges

Preparation:

Cut the wild mushrooms and mushrooms into thick slices. Place 1 tablespoon of oil and 10 grams of butter in a large frying pan with a lid and place over high heat. When the oil is hot and the butter is foaming, add a third of the mushrooms. Don't overfill it, otherwise the mushrooms will be steamed and not fried. Let them fry for 1 minute without stirring and then stir them. When they are nicely colored, sprinkle them with salt and pepper and place them on a plate. For the next two portions of mushrooms, use the same amount of oil and butter. Set aside.

Add 2 tablespoons of oil to the same pan and place over medium heat. When the oil is hot, add the cumin seeds, fennel seeds, bay leaf and cinnamon stick. Stir for 1 minute and add the onion. Fry them for about 15 minutes until they are done and caramelized.

Now add garlic, black pepper, garam masala, chili powder and 1 ½ teaspoon salt and stir well. Stir the rice into the pan with the spices. Pour in the stock, bring to the boil, close the pan and reduce the heat to low.

Cook the rice for about 20 minutes. Add the mushrooms and stir them into the rice. Close the pan and let it cook for another 10 minutes.

Remove the dill needles from the sprigs and sprinkle them over the dish. Add lemon wedges to squeeze over the rice.

Nederlandse recept: https://www.tastethat.nl/recepten/azie/india/pilaf-met-wilde-paddenstoelen/

Mother's Chicken Curry.... SO GOOD!!

Supplies for 4 people

2 tablespoons of butter
1 tablespoon rapeseed oil
1 teaspoon cumin seeds
2 cinnamon sticks of 4 cm
2 large onions, finely chopped
6 cm fresh ginger peeled and grated
6 cloves garlic, finely chopped
2 fresh chilies (or 1 teaspoon chili powder)
salty
200 grams of passata
2 tablespoons tomato paste
1.5 teaspoon cumin powder
1/2 teaspoon turmeric powder
3 tablespoons full-fat yogurt
3 to 4 chicken fillets cut into pieces
3 tablespoons ground almonds
1 teaspoon garam masala

Preparation:

Place the butter and oil in a sauté pan and place over medium heat. When the oil is hot, add the cumin seeds and cinnamon sticks. Let them soak in the oil for a minute and then add the onions. Fry them, stirring occasionally, until golden brown. In the meantime, rub the ginger, garlic and peppers with a pinch of salt in a mortar and pestle until you get a coarse puree. Put the puree in the pan and fry everything gently for 2 minutes, then stir in the passata. Let the passata reduce to a thick puree for a few minutes. Stir in the tomato puree, ground cumin, turmeric powder and half a teaspoon of salt (to taste). Beat the yoghurt and gradually stir it into the curry. Heat it until it starts to bubble and stir in the chicken. Place the lid on the pan and simmer over high heat for 30 minutes. Stir the ground almonds and gram masala into the curry and let it simmer for another 5 minutes. Server with rice.

Nederlandse recept:

Moeders Kipcurry | Tastethat Moeders Kipcurry Benodigdheden voor 4 personen 2 eetlepels boter 1 eetlepel raapzaadolie 1 theelepel komijnzaad 2 kaneelstokjes van 4 cm 2 grote uien, fijngesneden 6 cm verse gember geschild en geraspt 6 tenen knoflook, fijngehakt 2 verse pepers (of 1 theelepel chilipoeder) zout 200 gram passata 2 e...

Scallops with potato cream and fish pearls

Supplies for 4 people

200 grams of slightly floury potatoes
100 ml semi-skimmed milk
1 clove garlic
50 grams of butter
50 ml whipped cream
300 grams of fresh scallops
½ tsp sea salt flakes
20 grams of mild sprouts
4 teaspoon black fish pearls

Peel the potatoes and cut into equal pieces. Cook for 20 minutes. Drain and let it steam dry without the lid. In the meantime, bring the milk and garlic to the boil and let it stand off the heat for 5 minutes. Place the potatoes in the blender with ⅘ of butter and the milk and blend until smooth for 2 minutes. Season with salt if necessary. Beat the whipped cream until stiff. Fold some of the potato cream into the cream and then gently mix everything together with a spatula, making sure the mixture remains airy. Heat the rest of the butter in a frying pan over high heat. Fry three scallops per person for 2 minutes, turning halfway through. They should be light brown and just cooked through, but still glassy on the inside. Spoon the potato cream onto the plates. Divide the scallops over it and sprinkle with pepper and sea salt flakes. Divide the green sprouts and the black fish pearls in the center of each plate.

Nederlandse recept: https://www.tastethat.nl/recepten/voorgerechten-3/coquilles-met-aardappelcreme-en-vispareltjes/

Bo kho from Vietnam

Supplies for 4 people

450 grams of beef (cubed)
3 tablespoons Thai fish sauce or 3 tablespoons soy sauce
5 cloves garlic (pressed)
1 fresh ginger (finely chopped, peeled, approx. 2 cm)
1 teaspoon five-spice powder
2 tablespoons sunflower oil
2 stalks lemongrass (finely chopped)
1 onion (in thin half rings)
2 tablespoons tomato paste
500 milliliters of coconut water
2 star anise
250 grams of rice or 250 grams of noodles
4 carrots (in pieces)
2 tablespoons soy sauce
1 tablespoon chili oil or
1 tablespoon oil
0.5 bunch of mint (coarsely chopped)
0.5 bunch coriander (coarsely chopped)

Preparation

Marinate the beef for at least 30 minutes in the fish sauce or soy sauce, half the garlic,(2) ginger, five-spice powder.

Heat the oil in a saucepan on a high setting. Add the lemongrass and fry for about 1 minute. Add the remaining garlic and fry for another 1 minute. Add the onion and fry until translucent. Add the beef and fry the cubes until golden brown on all sides. Then add the tomato puree and fry for about 5 minutes. Add the coconut water and star anise. Bring to the boil and let simmer covered for about 1 hour. Prepare the rice or noodles. Add the carrots, soy sauce and 1-2 tablespoons of chili oil to the stew and cook until the carrots are done. Remove the star anise. Spoon the rice or noodles onto a plate and serve with the stew. Sprinkle with the mint and coriander.

Nederlandse recept:https://www.tastethat.nl/recepten/azie/vietnam/bo-kho-uit-vietnam/

Orzo with sage, mushrooms and gorgonzola

Supplies for 4 people

2 tablespoons of olive oil
0.5 bunch of fresh sage
1 tablespoon butter
1 clove garlic (pressed)
2 shallots (chopped)
500 grams chestnut mushrooms (sliced, wiped clean)
300 grams of orzo
750 milliliters of mushroom stock
100 grams of gorgonzola (crumbled)

Preparation

Heat the oil in a frying pan and fry the sage leaves until lightly crispy, about 1 minute. Remove from the pan and drain on kitchen paper. Fry the butter, garlic and shallots in the shortening for about 2 minutes. Add the mushrooms and stir-fry for about 5 minutes on a high setting. Add the orzo to the pan and cook for 1 minute. Then add the stock and cook the orzo for about 12 minutes. Stir regularly and add a dash of water if necessary if it boils dry. Stir half of the gorgonzola into the orzo and season with salt and pepper. Sprinkle with the remaining gorgonzola and garnish with the crispy sage. Spoon into bowls. Delicious with a green salad.

Nederlandse recept: https://www.tastethat.nl/recepten/vegetarisch/orzo-met-salie-paddenstoelen-en-gorgonzola/

Quinoa with black beans,corn and chicken

Supplies for 4 people

3 tbsp olive oil
500 grams of chicken fillet
1 onion, chopped
3 cloves garlic, sliced
300 grams of quinoa
300 ml chicken stock (homemade)
2 tsp cumin powder
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
Small can of corn kernels
1 can 400 g black beans, drained and rinsed
A handful of finely chopped fresh coriander

Preparation

Place the 300 ml water in a pan with the chicken fillet and 1 stock tablet. Bring to the boil and let it simmer for an hour. Remove the chicken from the stock and let it cool. Heat the oil in a saucepan and fry the onion and garlic until light brown, stirring constantly. Add the quinoa to the onion and garlic and pour the chicken stock over it. Season with cumin, cayenne pepper, salt and black pepper. Cut the chicken into cubes and add it to the quinoa. Bring the mixture to the boil, then put the lid on the pan and let it simmer for 20 minutes.

Stir in the corn kernels and let it simmer for another 5 minutes so that everything is heated through. Finally, mix in the black beans and coriander. Let everything heat through.

Nederlandse recept:https://www.tastethat.nl/recepten/hoofdgerechten/kip/quinoa-met-zwarte-bonen-en-kip/

Grilled Tuna with Lime Coriander Mayonnaise

Supplies for 4 people

4 pieces of tuna of approximately 125 grams each
3 limes
2 cm ginger, grated
3 cloves of garlic from the squeezer
2 ½ dl olive oil
2 full tbsp mayonnaise
1 cup fresh coriander
Pepper and salt

Preparation

Make a marinade from the juice of 2 limes, 1.5 dl olive oil, the ginger and the garlic. Place the tuna steaks in this for two hours (not longer!).

Mix two heaped tablespoons of mayonnaise with the juice of half a lime and 1 dl of oil to make a dressing. Stir in the chopped coriander.

Pat the tuna steaks dry and season with salt and pepper. Fry the tuna steaks in a red-hot grill pan. Count on 3 minutes per side, the tuna may remain red on the inside. Place the tuna slices on the plates and spoon a spoonful of the lime/cilantro dressing over them.

Serve immediately. Delicious with risotto with peas, small green asparagus and mint.

Nederlandse recept
https://www.tastethat.nl/recepten/hoofdgerechten/vis/gegrilde-tonijn-met-limoen-koriander-mayonaise/

Easy piecy and yummy yummy!!

Panzanella with sardines and olives
Ingredients for 2 people

1/4 ciabatta bread (diced)
4 tablespoons of olive oil
1 clove garlic (crushed)
1 tablespoon of red wine vinegar
1 small red onion (chopped)
250 grams tomatoes (halved, small)
1 red bell pepper (diced)
100 grams green olives (pitless)
2 cans sardines (drained, in oil)
1 bunch basil (leaves only)

Preparation

Mix the ciabatta with 2 tablespoons of olive oil, the garlic, salt and pepper. Heat a frying pan and fry the bread on all sides until golden brown and crispy. Mix the tomatoes, peppers, olives and croutons in a bowl. Pour over the dressing with red onion and stir. Divide the sardines on top and sprinkle with the basil.

Nederlandse recept: https://www.tastethat.nl/recepten/salades/panzanella-met-sardientjes-en-olijven/

Chicken tagine with pickled lemon

Ingredients for 4 people

2 chicken fillets cut into cubes
1 onion (chopped)
4 cloves garlic (sliced)
1 fresh ginger (peeled, grated, approx. 5 cm)
1 teaspoon curry powder
1 teaspoon of turmeric
250 milliliters chicken stock
2 tablespoons coriander (chopped)
2 sliced ​​pickled lemons (Turkish shop)
100 grams olives (without pit)

Preparation

Heat the olive oil and fry the chicken on all sides until light brown. Fry the onion and garlic for 2-3 minutes. Sprinkle with the ginger, curry, turmeric salt and pepper. Pour in the stock and stir in 1 tablespoon of coriander. Stew covered for about 25 minutes. Add the slices to the stew for the last 5 minutes and sprinkle with the rest of the coriander. Serve with bread, cucumber salad or with couscous.

Nederlandse recept: https://www.tastethat.nl/recepten/hoofdgerechten/kip/kiptajine-met-gepekelde-citroen/

Fish curry with paprika and ginger
Ingredients for 4 people

2 tablespoons of olive oil
6 scallions finely chopped
2 tablespoons finely chopped coriander leaves
3 garlic cloves sliced
1 yellow pepper without seeds finely chopped
2 cm fresh ginger peeled and finely chopped
3 teaspoons curry powder
1/2 teaspoon chili flakes
2 tablespoons of soy sauce
1/2 tablespoon caster sugar
4 dl coconut milk
3 large tomatoes cut into wedges
225 grams halibut pieces of 5 cm
225 grams medium shrimp
1 tablespoon of fresh lime juice

Preparation

Heat the oil in a pan over a medium heat and fry the spring onions, garlic, bell pepper and ginger for 5 minutes. Add the curry powder and chilli flakes and fry the vegetables for another 2 minutes. Add the soy sauce, sugar, coconut milk and tomatoes. Let the sauce simmer uncovered for 15 minutes. Add the halibut and shrimp and simmer uncovered for 5 to 8 minutes until cooked through. Spoon the coriander and lime juice on top.

Nederlandse recept : https://www.tastethat.nl/recepten/hoofdgerechten/vis/viscurry-met-paprika-en-gember/

Tuna steak with sesame and vegetables from the wok

Ingredients for 2 people

6 tbsp sesame seeds
tuna steaks of 180 g
2 tbsp olive oil
1/2 large onion, thinly sliced
3 cloves of garlic thinly sliced
8 green asparagus, stiff bottom cut off, cut into 5 cm pieces
200 g fresh spinach
juice of 1/2 lemon
1 small red bird's eye chilli (or rawit), very finely chopped (use the seeds if you want to make it extra hot)
1 tbsp sesame oil
sea ​​salt
freshly ground black pepper
4 spring onions, thinly sliced
handful of fresh coriander

Preparation

Spread the sesame seeds on a large plate and press the tuna steaks in firmly one at a time, using both sides, so that the seeds stick to them. Heat 1 tablespoon olive oil in a large non-stick skillet and when the olive oil is hot, cook the tuna steaks for 1-2 minutes on each side. Remove the tuna from the pan and set aside. Heat the rest of the olive oil in a large wok and fry the onions and garlic for 2 minutes, add the asparagus and stir-fry for a few more minutes. Now add the spinach and stir until the leaves wilt. Add the lemon juice and remove the pan from the heat. Stir in the chilli and sesame oil and season with sea salt and pepper. Spoon the vegetables from the wok onto 4 plates. Top with tuna steaks and sprinkle with spring onions and coriander.

TIP: There's nothing worse than overcooked tuna. That's a real waste of the expensive, good fish, so I always recommend keeping the steaks fairly raw inside.

Nederlandse recept : https://www.tastethat.nl/recepten/hoofdgerechten/vis/tonijnsteak-met-sesam-en-groente-uit-de-wok/

Ayam Rica
What is Ayam Rica Rica? In Dutch “chicken with lots of peppers”, but officially chicken stewed in a fresh-spicy sauce of peppers. A dish that will bring tears to your eyes.

Ingredients for 3 people

3 cm fresh ginger (peeled, chopped)
2 teaspoons Kemiri paste
2 teaspoons of turmeric
1 red pepper (chopped)
2 tablespoons of sunflower oil
100 grams shallots (chopped)
3 cloves garlic (minced)
450 grams chicken (thigh) fillet (in pieces)
1 stalk sereh (halved, bruised)
5 lime leaves
1 lime (grate and juice)
2 tablespoons of cornstarch
4 spring/spring onions (cut into 2 cm pieces)
1/8 liter coconut milk
1 bouillon cube (chicken)

Preparation

Grind the ginger, Kemiri paste , turmeric and red pepper in a mortar or blender. Heat the sunflower oil in a frying pan and fry the shallot and garlic for 2-3 minutes.

Add the chicken with the stock cube, sereh, lime leaves and lime zest and juice, 200 ml water and the pureed ingredients. Stew covered on a low setting for about 30 minutes. Stir the cornstarch with a dash of water and thicken the sauce while stirring. Finally, add the coconut milk and warm up.

Toss in the spring onion before serving. Delicious with rice, sweet and sour cucumber and fried onions.

Nederlandse recept: https://www.tastethat.nl/recepten/azie/indonesisch/ayam-rica/

Shrimp laksa bowl
Ingredients for 2 people

2 tablespoons yellow curry paste
200 milliliters of coconut milk
1 tablespoon Thai fish sauce
500 milliliters of vegetable stock
2 bunches of bok choy (in strips)
100 grams of rice noodles or 100 grams of noodles
1 lime (in wedges)
150 grams cocktail shrimp
2 sprigs of mint (finely chopped)
2 spring/spring onions (in rings)
1 red pepper (in rings)

Preparation

Mix the curry paste, coconut milk, fish sauce and stock in a soup pot and simmer for 5 minutes. Add the bok choy to the soup and let it simmer for another 5 minutes.

Meanwhile, prepare the noodles. Spoon the noodles into 2 bowls. Season the broth with the juice of ½ lime and pour the soup over the noodles.

Stir in the shrimp just before serving

Garnish with the , mint, spring onion and red pepper to taste. Serve with the remaining lime wedges.

Nederlandse recept https://www.tastethat.nl/recepten/bowls/garnalen-laksa-bowl/

Lentil stew with zucchini

Ingredients for 2 people

1.5 Zucchini
1 tablespoon dried rosemary
1.5 red onions
2 cloves of garlic (finely sliced)
5 sun-dried tomatoes (chopped in pieces)
2 tbsp olive oil
1 tbsp dried oregano
1 can of 400 g canned Pomodorini tomatoes (each)
100 g canned lentils
87.5 g canned cannellini beans
15 g pitted green olives
pepper and salt

Preparation

Cut the courgettes lengthwise into thick slices about 1 centimeter thick and then into strips about 1 centimeter thick. Peel the onions and cut into wedges. Chop the sun-dried tomatoes into pieces.

Heat a dash of olive oil (2 tablespoons) in a saucepan. Fry the zucchini on high heat for about 3 minutes until browned all over, sprinkle with oregano and fry for another 1 minute. Remove them from the pan and place them on a plate. (You may need to do this in 2-3 stages because your pan is too small to do everything in 1 go)

Heat 2 tablespoons of olive oil in the casserole again, reduce the heat and fry the onion together with the rosemary for 2-3 minutes until browned all over. Return the zucchini to the pan. Stir in the canned tomatoes and pieces of sun-dried, season with salt and pepper and leave to stew for 20 minutes with the lid on the pan over medium heat. Stir occasionally. Remove the lid from the pan during the last 5 minutes to allow the stew to reduce slightly.

Drain and rinse the lentils and cannellini beans in a colander. Drain well. Stir them into the stew together with the olives and warm them for 3-4 minutes. Divide the lentil stew over the plates and serve immediately.

Tip: Delicious with crispy baked bread, such as ciabatta or rice.
Nederlandse recept https://www.tastethat.nl/recepten/vegetarisch/linzenstoof-met-courgette/

Banana bread with oatmeal
Supplies

3 eggs
1 tsp cinnamon
pinch of salt
150 gr oatmeal
1 tsp baking powder
75 g raisins
neutral oil, for greasing

Preparation

Preheat the oven to 180 °C. Grease a 25 cm cake tin with oil and line the bottom and two sides with baking paper.

Place the eggs, bananas, cinnamon and salt in a blender or food processor with blades. Blend this until a smooth mass is created. Add the oatmeal and baking powder and mix everything again, until all the oatmeal flakes are fine. The batter does not have to be completely smooth, you may still see small pieces of the oatmeal flakes. Finally, stir the raisins through the batter. Don't put this in the blender, because you want the raisins to stay whole.

Tip: You can replace part of the oatmeal with almond flour.

Nederlandse recept : https://www.tastethat.nl/recepten/ontbijt-lunch/bananenbrood-met-havermout/

Quiche with peppers and mushrooms
Ingredients for 2 people

150 gr sliced ​​mushrooms
125 g smoked bacon cubes (lean)
2 garlic cloves chopped
1 onion chopped
1 bell pepper in small cubes
1 tablespoon of parsley
4 eggs
125 ml of cream
Pinch of pepper
Pinch of salt
5 sheets of puff pastry
75 gr grated cheese
Butter or margarine for greasing
2 tablespoon breadcrumbs
Spring form of 18 – 20 cm

Preparation

Heat the oven to 200 degrees. Bake the bacon cubes together with the onion and garlic in a pan. Add the bell pepper and mushrooms. Fry for 5 minutes and add the parsley. If necessary, drain the vegetables and bacon if a lot of moisture or fat has been released.

Grease the spring form. Cover the spring form with puff pastry and poke some holes in the bottom. Sprinkle the bottom with a thin layer of breadcrumbs. Beat the eggs with cream and season with a pinch of salt and pepper. Add the grated cheese and mix with the fried bacon and vegetables.

Pour the mixture into the lined springform pan. Bake the quiche with mushrooms in the oven for 35 minutes until cooked through. Serve the quiche warm. For dinner, possibly with a cup of soup or a salad.

Nederlandse recept: https://www.tastethat.nl/recepten/hoofdgerechten/vlees/quiche-met-paprika-en-champigions/

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Tastethat | A taste of life

Fillet of sole in a bath of cappuccino.
Ingredients for 2 people

For the cappuccino

1 tablespoon of olive oil
1 onion, finely chopped
The white of a spring onion, finely chopped
12 scampis
1 teaspoon tomato paste
5 dl fish stock
2 tablespoons of white wine
2 tablespoons brandy
60 ml of cream
salt

Preparation

Peel the scampi and set aside (the shells will be used). Heat the oil in a pan. Add the spring onion, onion and scampi shells and fry for 1 minute. Stir in the tomato puree and fry briefly. Deglaze the mixture with stock, wine and cognac and let everything steep for 15 minutes on low heat. Make the mixture fine with the food processor or hand blender and pass it through a sieve twice. Stir in the cream and heat everything again. Season the cappuccino with salt.

For the sole fillet

2 sole fillets of 100 grams each
50 grams samphire
1 tablespoon of olive oil
12 peeled scampis
salt
pepper

Preparation

Heat the olive oil and fry the scampi briefly. Brush the sole fillets with olive oil and grill them nicely in a grill pan. Divide the fish over 4 deep plates and spoon the cappuccino over it. Garnish with the peeled shrimps and samphire.

TIP

Substitute sole fillet if you can't get it for plaice fillet.

Nederlandse recept https://www.tastethat.nl/recepten/voorgerechten-3/tongfilet-in-een-bad-van-cappuccino/

Brood is duur en ik weet dat bakkers het moeilijk hebben met energie maar dit vind ik te ver gaan.😂🙃😉

"Thaise kip Laksa" Lot's of work but the end result is worth every minute.

Supplies for 4 people

Chicken

400 gr chicken fillet
1 full tsp five spice powder
1 tbsp liquid honey
1 tbsp sesame seeds
1 fresh red chili pepper

Laksa

1 stock cube (chicken or vegetable)
1 butternut squash, only the thin part
2 cloves of garlic
1 thumb-sized piece of fresh ginger root
1 fresh red chili pepper
1 tsp turmeric
½ bunch of spring onion
1 full tsp peanut butter
4 lime leaves (optionally dried)
½ bunch of coriander
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
300 gr wide rice noodles
1 bundle of green asparagus
1 can of 400 gr coconut milk
3 limes

Preparation

Season the chicken breast with salt, pepper and the five-spice powder. If necessary, flatten them with a rolling pin and bake them in a hot grill pan until they are cooked and have nice black stripes on them.

Pour about 8 dl of water into a large saucepan, crumble the stock cube into the water and bring to the boil.

Cut the stem of the pumpkin, chop the narrow part into coarse pieces (don't use the rest of the pumpkin). Grate the pulp in the food processor and add it to the boiling stock.

Make a paste in the food processor from the peeled garlic cloves, peeled ginger, chili, turmeric, cleaned spring onion, peanut butter, lime leaves, coriander stalks (reserve the leaves), sesame oil, soy sauce and fish sauce. Spoon the spice paste into the boiling stock and add the noodles.

Clean the asparagus and cut them in half. Put the pieces in the pan, pour in the coconut milk, once the laksa comes to a boil, season the laksa with soy sauce and lime juice and turn off the heat.

Drizzle the honey over the fried chicken, squeeze over 1 lime, sprinkle over the sesame seeds and toss until the chicken is coated on all sides.

Serve the chicken with the laksa and lime wedges and sprinkle with coriander leaves and sliced ​​fresh chilli peppers.

Nederlandse recept: https://www.tastethat.nl/recepten/azie/thailand/thaise-kip-laksa/

Pakistani chicken jalfrezi

Supplies for 4 people

3 red peppers, 1 with seeds and 2 without seeds, chopped
500 grams chicken breast in cubes
2 tablespoons sunflower oil
3 cloves of garlic chopped
5 tomatoes, 3 of which roughly chopped and 2 in quarters
1 tablespoon cumin powder
1 tablespoon garam masala
1 teaspoon turmeric
1/2 tablespoon caster sugar
1 teaspoon sea salt
200 ml cold water
2 tablespoons low-fat yogurt
1 medium onion cut into 12 wedges
1 green bell pepper deseeded and roughly chopped

Preparation:

Heat 1 tablespoon of the oil in a frying pan over low heat and stir fry garlic, chopped red peppers, chopped tomatoes, cumin, garam masala, turmeric, sugar and salt until vegetables are soft. Add the chicken and fry until golden brown all over. Add water and yogurt and let the sauce simmer for 8 minutes until the chicken is cooked through and the sauce has reduced by about a third. The yogurt may curdle, but that will mix with the sauce later.

Heat the remaining oil in another pan and fry the onion and bell pepper over a low heat. Add tomato quarters and stir-fry until vegetables are soft but not mushy.

Add the paprika mixture to the chicken. Warm through and serve.

Nederlandse recept: https://www.tastethat.nl/recepten/azie/india/pakistaanse-kip-jalfrezi/