Thursday, January 18, 2007

Broccoli and onions

A nice recipe for your broccoli as a side dish. The soy sauce gives it a fine asian touch.

[serves two persons]
• lb fresh broccoli
• 1 onion
• 2 tablesp of oil
• 2 tablesp of soy sauce

1. Cut broccoli into florets and cook in water until almost done.
2. Meanwhile cut union small parts.
3. Heat oil in wok or large pot. Fry union for 2 minutes.
Add broccoli and soy sauce. Cook (stirring) for another 3 minutes.

Make sure to cook over a well heated wok. You can also use a saucepan.

Friday, January 12, 2007

Garlic sauce [so easy!]

This is the easiest way to make a delicious garlic sauce. Once you've made it you will never forget this recipe (not to mention the taste...).

• 2 cups yogurt
• 2 cups mayonnaise
• 2 garlic cloves
• 2 teasp finely chopped fresh chives
• 2 teasp finely chopped fresh tarragon
• 2 teasp of sugar (or a few drops of sweetener)
• salt and pepper

1. Crush garlic cloves and putt in bowl.
2. Add yogurt, mayonnaise, chives, tarragon, salt and pepper.
3. Mix well.

What should I add to this....

Wednesday, January 10, 2007

Mushroom kaviar

This recipe is ideal to serve an easy starter. Simple yet impressing. You guests will be amazed with the refined taste of mushrooms and fresh dill. It also makes a splendid companion to a nice wine on late sunday afternoon.

[serves four persons]
• 9 oz (250 g) mushrooms
• 1 big onion
• 1 tablesp chopped fresh dill
• 2 tablesp olive oil (use butter if you prefer)
• 1,5 cup sour cream
• 4 slices white bread
• salt and pepper

1. Clean mushrooms (with a brush) and cut in slices. Fry mushsrooms in 1 tablesp olive oil until slightly brown and tender. Put on carving board. Leave to cool off.
2. Chop onion finely and fry in rest of olive oil until brown and tender. Put in bowl.
3. Chop mushrooms finely and add to onions.
4. Roast bread and cut in halfs (slantwise).
5. Mix mushrooms, onions with sour cream and dill. Season with salt (generously) and pepper.
6. Serve with bread and and a wisp of dill on top of mixture.

If you need all your time for the main dish prepare this starter. It can be served on room temperature.

Monday, January 8, 2007

Mussels [new style!]

In every mussels recipe there is liquid; stock, wine, water, coconut milk, whatever. But, you don't need any of them. No? No. The recipe is very easy. And delicious... of course.

[serves two persons]
• 4 lbs (500 g) mussels (pre-washed preferably)
• fresh ginger
• 1 small chili pepper
• 2 tablesp olive oil
• 3 garlic cloves
• 2 tablesp chopped fresh ginger
• 1,5 cup 'fresh cream' (in french crème fraîche) or sour cream as a substitute

For pre-washed mussels skip 1.
1. Scrub mussels. You might need to remove little strings that you see on them. It's called de-bearding the mussels. Pull strings back towards the hinge and the strings will come out.
2. Wash mussels in water, changing water 2 times (3 times if you have the non pre-washed). Set aside.
3. Heat oilve oil in a wok or large pot. Add crushed carlic cloves, ginger and chopped chili pepper. Fry for a minute.
4. Add mussels ands cook (with a lid) for a few minutes (stir once) until mussels are open.
4. Remove from heat. Add cream and stir well till mussels are coated.

Serve with a nice Chablis or Muscadet. You don't need sauce or vinegar to accompany, just like that.
Try to get pre washed mussels. It saves you some time.

Sunday, January 7, 2007

Sushi Saba (mackerel)

I guess we all once tried Sushi in a Japanese Sushi bar or restaurant. For those who like to make their own Nigiri Sushi, here is a simple recipe for mackerel to add to your dish. The color of the shiny 'metal' skin is a beautiful contrast to the standard fish like salmon and tuna. Some people don't like the 'fishy' taste of mackerel but marinating the mackerel will ease the prominent taste. Just give it a try. Your dish will get much more interesting!
This nice picture is from pengrin™ (

[serves four persons]
• 1 fresh mackerel - two fillets (don't bother to fillet the fish yourself, your fish shop could do that)
• 2,5 dl Japanese rice vinegar
• 2 tablesp sugar
• salt

1. Remove the little 'left over' bones from fillets with a pair of tweezers (or pincers). You will feel the bones when you stroke lengthwise along the middle of the fillet. It's a nasty little job but you have to do it.
2. Salt fillets on fleshy part. Leave it for 3 hours.
3. Mix vinegar and sugar till sugar is completely dissolved. Wash off salt from fillets.
4. Put vinegar in a flat dish and add the fillets. Make sure not to bend the parts (the delicate skin will get ruined later). Fish should be totally immersed.
5. Put in fridge to marinate for at least 36 hours.
6. Carefully dry fillets (take care, skin is now very vulnerable).
Put fillets with fleshy part on carving board and cut slices of 0,5 inch. The fish is ready for Sushi.
Add some finely chopped spring onion on top.

Use only fresh mackerel. If you're skilled enough to fillet yourself it would be even better. The recipe can also be used for Sashimi. In most Japanese restaurants the marinating is much shorter (till about four hours).

Saturday, January 6, 2007

Dutch Rice Table

If you want to serve something completely new, try this. It might be totally unknown to you but trust me, it's absolutely delicious!
The Dutch Rice Table is adapted from the Indonesian Rice Table but with Dutch ingredients. You serve meat and rice on a plate along with several side dishes (marrowfat peas, fried unions, fresh union, fried bacon, piccalilii, mustard, pearl onions and mini gherkins) in small bowls.
For a Rice Table (Dutch or Indonesian) you should take your time to enjoy. Try different combination of all dishes. Along with an Alsace wine (pinot gris) it's really a captains dinner!

[serves two persons (you don't need a starter!)]
• 2 pork cutlets
• 1,5 cups rice (pandan rice preferably)
• 5 oz (140 g) bacon chopped into 1/2 inch cube
• 9 oz (250 g) canned marrowfat peas (or brown beans as substitute)
• 2 onions
• 3 tablesp olive oil
• 2 tablesp soy sauce
• 3 tablesp piccalilli
• pearl onions
• mini gherkins
• mustard
• salt and pepper

1. Rub in pork cutlets for dry frying (see: Dry Frying - January 5th) with 1 tablesp olive oil, soy sauce, curry seasoning and pepper. Leave it for half an hour.
2. Cook rice. Meanwhile cut one onion finely and fry in rest of olive oil until soft and brown. Keep warm.
3. Fry bacon well done (you don't need butter) and keep warm.
4. Cook marrowfat peas until done. Meanwhile dry fry 'marinated' pork cutlets.
5. Putt rice and meat on plate. Arrange all side dishes in different bowls and small plates.

Try to find marrowfat peas (in the UK they use it to make pease porridge). Brown beans are actually to mealy. You can add some more side dishes like cut celery and little meat balls. Be generous with piccalilli.
In the Dutch Navy the 'Hollandse Rijsttafel' is very famous.

Friday, January 5, 2007

Dry Frying

There is a new way of frying your meat. Less fat, better taste!

1. Season meat with pepper (and if you like some other seasonings) but no salt!
Rub in meat with olive oil and leave to marinate for half an hour. Outside fridge! Meat should be on room temperature.
2. Heat 'non-stick' frying pan over high heat. No butter... nothing. Reduce heat before putting in meat. Now gently cook meat regularly sliding and turning (no matter what they say just do this)
3. Remove meat from pan and leave on carving board to ease. Season with salt.

cooking time for pork, veal and lamb: 4 minutes per 3,5 oz (100 g)
cooking time for steak and sirloin: 2 minutes per 3,5 oz (100 g)

It's important to leave meat half an hour after 'marinating'.
Never put meat on plate directly from pan. Give it a minute to ease.

For an Asian touch use besides olive oil also soy sauce and curry seasoning to rub in.