Asian noodles

This was my photo for January 8. We had a delicious home-cooked asian meal.

As I got some comments and mails on this post I decided to post the recipe. Ingredients are for 4 persons.

You’ll need:

  • 400 g chinese egg noodles
  • 250 g mushrooms
  • 1 TS lemon juice
  • 2 leeks
  • 200 g carrots
  • 2 cups of bean sprouts
  • Soy sauce
  • 4 eggs

What to do:

  1. Bring salt water to boil in a pot and cook the noodles according to the instructions on the package
  2. Wash the mushrooms, cut them into 1/2 inch pieces and drizzle the lemon juice over the pieces
  3. Wash the leek and carrots and cut into pieces about the same size as the mushrooms
  4. Put some oil into a pan or wok and broil the mushrooms, leek and carrots for about 15 minutes
  5. Season with the soy sauce (we used about 100 ml) and add the noodles mix it thouroughly.
  6. Take another pan and make 4 fried eggs, sunny side up.
  7. Serve in chinese bowls and enjoy.

This is really an easy to go recipe, done within half an hour.

 

Making Spaetzle

This post was originally written in March 2010. It’s part of the series of posts I wish more people had read and which I will repost during my absence…

Spaetzle is a typical food for Bavaria. I can’t think of much else and I just LOVE them. They are quite simple to prepare, you just need eggs, flour, tap water and salt. And the recipe is also really quick!

You need about 100 g flour per egg. So for two eggs you’d take about 200 g flour and about 80 ml water. The amount differs depending on what you use to make the spaetzle. I used a spaetzle planer which you can see on the picture. You can also just grate them using a tray and a knife (this is quite tricky). If you grate them you’ll need rather less water because you need the dough to be quite sticky. Using a planer, like I did, it’s more useful to make the dough a bit more fluid.

You start mixing the flour, salt and eggs together and then add the water bit by bit. It’s quite a sticky dough a bit like a muffin dough.

Then put water in a big pot and heat it until it’s boiling. When the water’s boiling, you can start making the spaetzle:

Put some of the dough in the planer and start moving it up and down. If you grate them take the knife and grate small parts of the dough directly from the tray into the boiling water. When the top of the water is covered with spaetzle stop grating/planing for a moment. Keep the water boiling for 2-5 mins. and then remove them from the water. Put the on a tray to drain. Repeat this process until there is no dough left.

I used about 7 eggs and got 1.5 kg of spaetzle… Quite a lot, I know, but you can freeze them without any problems. If you don’t want to eat them right away, you can freeze them now. Or you continue to eat them immediately. You can use them as side dish or eat them with mushrooms and cream sauce or cabbage.

Put a pan on the stove and heat it with a bit of butter. Then put the amount you want to eat into the pan and fry them until they get a golden touch (about 10 mins). I had them with cabbage and that tastes just delicious!

Pioneer Woman would be proud

I’ve ventured a bit with cooking these last few weeks, trying a whole bunch of new recipes. One of them included Jamie Oliver’s Mountain Meatballs. It’s from his latest recipe book: Jamie’s America.

Here are the basics: For 8 servings you’ll need…

  • 2 onions (Jamie says to take red onions, but I suppose any onion is good as well)
  • 1.2 kg grated meat
  • 1 TSP mustard
  • a handful breadcrumbs
  • 2 eggs
  • 100g freshly grated Cheddar
  • seasoning, like caraway, cilantro, pepper, oregano

For the meatballs, cut the onions into small dice and roast in a big pan (about 10 mins). Mix the meat, mustard, oregano, cilantro and caraway. Add the breadcrumbs and the eggs. Season to your liking and make balls, about the size of a golf ball.

Make a hole into each ball and add a bit of the cheese. Close the ball again, so that the cheese cannot slip away.

Put all the balls into a roasting tin and add some oil, so the balls won’t stick to the tin while baking. Then put the tin into the oven and bake for 25-30 mins until golden brown.

While you’re waiting for the balls, you’ll have time to prepare the sauce.

For the sauce you’ll need:

  • 1 onion (red again or any other onion)
  • 2 sweet peppers
  • 1 or 2 chili
  • 6 TSP Worcestersauce or another spicy barbecue sauce
  • 6 TSP ketchup
  • 6 TSP white vine vinegar (the sauce will be red, so you’ll also be able to take any other vinegar)
  • 6 TSP molasses or sugar
  • 2 TSP mustard
  • 400 ml hot coffee (yes, coffee…)
  • 3 tomatoes
  • 1 bunch of parsley
  • seasoning, like sweet pepper, salt, pepper, garlic

Take the pan you used to roast the onions. Cut the onion, sweet peppers and chili into dice and put them into the pan. Add some seasoning, like the sweet pepper  and garlic. Sweat for about 15 mins.

Add the mustard, ketchup, vinegar, melasse/sugar, the sauce, tomatoes and the coffee. Be careful with the coffee. Try the sauce until it tastes to your liking. Bring to boil and cook for 20 mins.

While you’re waiting for the sauce and the meatballs to get ready, you can cook the rice.

If the balls are ready take them out of the oven. Drain the leftover oil and then add the sauce to the tin. Put the tin back into the oven for another 5 mins.

Voilà and bon apetit!

Basic Breakfast Potatoes a la PW

This week while I was “hunting” for lunch my eyes happened to come across PW’s cooking-book. I remembered having read just some days ago a recipe about Potatoes I took the book and scrolled through it. Originally this was registered as “Breakfast” recipe, but I suppose it works for lunch as well. So here’s my version of Pioneer Women’s Basic Breakfast Lunch Potatoes. You’ll get to the original recipe klicking on the link before.

I forgot to cook the potatoes before so in a lack of time I just diced them and put them directly into the skillet.

Have I ever told you about this great slicing/dicing machine at my mom’s house? It’s just great. If you ever start working with this, you’ll never want anything else. It got this cutting square with a transparent little plastic lid/box on top. You simply cut the veggie/fruit you want to dice into halves or quarters (depending on the size), put it into the machine and push down the upper shell. And tada! You get perfectly sized dices.

So, bow back to the potatoes. After slicing them I put some oil into the skillet and afterwards the potatoes. As I said, I hadn’t cooked them before so I had to wait a little longer for them to get ready.

As reccomendated I put some flour over the potatoes to make them nice and crispy on the outside. Turned out it was true. They tasted like heaven! Just five minutes before they were ready I put some butter into the skillet which also added to the flavor. Then I put some flavor on the potatoes with seasoned salt, pepper and some caraway.

Here’s the result. PW’s original and my version:

Pasta with Gorgonzola

This is one of my all time favorite recipes: Pasta with Gorgonzola, it’s not only quick, it also tastes heavenly. I could eat it every day, but caution, it’s also one of those stick-to-your-ribs dishes…

For 4 persons you’ll need:

  • 400 g of pasta – either Spaghetti or any other. I prefer whole grain pasta, but that also depends on what you like best
  • about 250 g of ripe Gorgonzola cheese – you can also use any other kind of blue mold cheese, but Gorgonzola is the best
  • about 250 ml cream or milk – the low fat version is with milk, or you can also use any low fat cream. The original recipe is with cream
  • one medium sized onion

Steps to follow:

1. Cut the onion into small dice, heat a casserole with oil and add the onions

2. Heat water in a second pot for the pasta, when the water is boiling, add the pasta, cook according to the time indicated on the packing

3. Cut the cheese into small dice to make the melting afterwards easier

4. Add the cream or milk and then the cheese and reduce to low heat. Watch the cheese melting slowly

5. Season according to your liking, but be careful the cheese is really tasty and quite salty on its own, so don’t overseason the sauce!

6. When the pasta’s ready get it off the oven. Put it onto a nice plate (mine wasn’t so nice hence no close-up ;-)) and put the sauce on top. Enjoy!

Lunchtime

I’m skipping this week’s Ten on Tuesday. Instead I’m going to talk about this today:

It’s spring here still and spring means: Asparagus

I love asparagus. I wouldn’t eat it as a child, but now I just LOVE it.

While I was on the hunt for something to eat today, I found some leftovers from this weekend. It wasn’t enough to make a full meal, but enough to get my creativity started. This is what I had

Asparagus, fried potatoes and pasta with gorgonzola sauce, garnished with parsley. It was delicious, just plain delicious!

Making Spaetzle

Spaetzle are a typical food for Bavaria. I can’t think of much else. I just LOVE them. They are quite simple to prepare, you just need eggs, flour, tap water and salt. And the recipe is also really quick!

You need about 100 g flour per egg. So for two eggs you’d take about 200 g flour and about 80 ml water. The amount differs depending on what you use to make the spaetzle. I used a spaetzle planer which you can see on the picture. You can also just grate them using a tray and a knife (this is quite tricky). If you grate them you’ll need rather less water because you need the dough to be quite sticky. Using a planer, like I did, it’s more useful to make the dough a bit more fluid.

You start mixing the flour, salt and eggs together and then add the water bit by bit. It’s quite a sticky dough a bit like a muffin dough.

Then put water in a big pot and heat it until it’s boiling. When the water’s boiling, you can start making the spaetzle:

Put some of the dough in the planer and start moving it up and down. If you grate them take the knife and grate small parts of the dough directly from the tray into the boiling water. When the top of the water is covered with spaetzle stop grating/planing for a moment. Keep the water boiling for 2-5 mins. and then remove them from the water. Put the on a tray to drain. Repeat this process until there is no dough left.

I used about 7 eggs and got 1.5 kg of spaetzle… Quite a lot, I know, but you can freeze them without any problems. If you don’t want to eat them right away, you can freeze them now. Or you continue to eat them immediately. You can use them as side dish or eat them with mushrooms and cream sauce or cabbage.

Put a pan on the stove and heat it with a bit of butter. Then put the amount you want to eat into the pan and fry them until they get a golden touch (about 10 mins). I had them with cabbage and that tastes just delicious!