The coming of Autumn always hits me hardest when the rainy weather and the first temperature drop keeps me inside on the weekend. Nothing left to do but dig out the biggest pot I can find and cook the first hearty soup of the season. This year the first pumpkins were ready and so it was time for a pumpkin chicken soup.
Sometimes my Greek roots call to me and I feel the sudden urge to cook some Greek specialty. This weekend for instance the glorious sunshine begged for some Souvlaki on the grill and so I willingly obliged. Souvlaki sounds like a very simple dish, but like Bolognese in Italy, each region in Greece has it’s own variation. The trick to this dish is marinading the meat properly. The basic marinade usually involves olive oil, lemon and garlic, mine is a little more refined than that: Ingredients Pork loin 2 Onions Chilli peppers (use as many as you like depending on how spicy you want your Souvlaki to be) Red bell pepper Garlic Olive oil Lemon juice Pistachios Greek yogurt Salt, Pepper, thyme and oregano Method Peel and chop the garlic, onions, bell pepper and pepperoni. Mix them to a marinade with the lemon juice and olive oil using food processor. Add salt Pepper and oregano to taste. Cut and dice the meat into bite-sized chunks and marinade in the fridge overnight (or at least a couple of hours) Thread pork chunks and separated by onions onto skewers. Cook the skewers for 10 to 15 minutes on the grill, turning […]
Although fish is extremely healthy and easy to cook, we make it much too seldom. Not anymore! Iglo has been kind enough to send us a package of different deep frozen fish from their 100% sustainable Marine Stewardship Council (MSC) program, thus guaranteeing good food and a good conscience.
I love pasta in all it's variations, but recently I've become slightly bored cooking the same 5 pasta dishes I always make. Plus the first few days of sunshine have graced us and I was looking to make something nice and light for dinner. That's when I stumbled across this really easy and delicious pasta dish.
There are few vegetables that I truly like, leek happens to be one of them. Unfortunately I don’t know many dishes that call for leek as a prime ingredient so I went on the hunt for a main dish that would change that. The result is a wonderful creamy chicken recipe. Enjoy: Ingredients 1 tablespoon olive oil skinless chicken breasts bacon, cut into 5mm thick strips 1 leek 1 onion 2 cloves garlic 1 teaspoon plain flour ¼ cup white wine Dijon mustard ½ cup cream Salt and pepper to taste Method Heat the olive oil in a pan and cook the chicken breasts until golden on the outside. You can either cook them as a whole or as I prefer cut into bite-sized chunks. Remove the chicken from the pan and set aside. In the same hot pan saute the bacon until the fat turns golden brown, then add the chopped onion, leek and garlic. Cook for a couple of minutes until the leek has collapsed and the deglaze with the wine. Add the flour then stir in the mustard and the cream. Use as much or as little mustard as you like, feel free to taste. Bring the dish to boil and then […]
A sandwich can be a plain and simple affair or it can be a piece of art. In the best case it is both and delicious as well. Inspired by a great sandwich we had at the Venice Ale House we set about to recreate a holiday feeling and spoil ourselves a little: Ingredients 50 gram Camembert cheese 2 thick slices of white bread 1 tablespoon cranberry sauce 1 grilled chicken breast Method Pound the chicken, season with salt and pepper, and cook in a pan with a little butter or oil. Spread the bread with the cranberry sauce and place the thinly sliced chicken on top. Add the Camembert and bake open faced in the oven for a couple of minutes untill the cheese is melted and the bread slightly crispy. Eat hot and steaming! Tips & Tricks Choose any bread you like but a ciabatta or foccaia work best (ideally homemade). Brie is a great alternative to Camembert, but any soft runny cheese will work fine. If cranberry isn’t your thing, try a few slices of pear and a tablespoon of honey instead. For the unhealthy version fry the sandwich with a little butter in a pan until golden […]
Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk and spiced, among others, with galangal (Kha), lemongrass, and kaffir lime leaves. It’s quick, easy and delicious and therefore ranks as one of my favourite dishes for a quick dinner during the week. Added bonus it’s light enough for even the hottest summer nights and it will impress the hell out of your friends, so let’s get started: Ingredients 2 cups of chicken stock 2 cups of coconut milk 2 boneless, skinless chicken breasts diced into bite sized bits 1 cup of (straw) mushrooms 1 whole stalk of lemongrass 1 to 5 Thai chili, depending on how much heat you can take 4-5 fresh kaffir lime leaves 1/4 cup thinly sliced galangal fish sauce lime juice fresh cilantro leaves Method Prepare the kaffir lime leaves by removing their stems, the lemongrass stalk by cutting it in half lengthwise and diagonally and the chilis by cutting them in small thin slices. In a pot mix the coconut milk, chicken stock, kaffir lime leaves, lemongrass and galangal slices. Gently raise the heat and bring to simmer, stiring occasionally. You don’t want the mix to boil. Add Mushrooms and […]
Awesome taste combinations and totaly addictive. A perfect easy summer dish. Great on its own or to a grilled chicken breast: Ingredients 1/2 cup fresh strawberries 1 cup fresh spinach leaves 2 small spring onions 5 tbs balsamic vinegar 5 tbs olive oil 2 tbs lemon juice 3 tbs honey Method In a large salad bowl, add the spinach, finely chopped onion and the strawberries. Toss together. To make the dressing, mix the lemon juice, vinegar, honey and oil. Shake or whisk to combine. Dress the salad right before serving. Enjoy! Tips & Tricks Add Poppy Seeds to the dressing for an extra kick.
I love Pasta in all variations! One of the quickest and most delightful pasta dishes to cook is Spaghetti alla Carbonara. One important thing to note before we start: In the classical recipe for Carbonara there is NO cream! Ingredients Spaghetti 2 tbs olive oil 150 g pancetta (or smoked bacon) 2 garlic cloves 3 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Salt, pepper and Parsley for seasoning Serves: 4 Method Cook the Spaghetti as per instructions or until tender yet firm (“al dente”). Drain the pasta, saving 1/2 cup of the cooking water to use in the sauce (if needed). In the mean time heat the olive oil in a large pan over medium heat. Add the diced pancetta and saute for about 3 minutes, untill the bacon is crisp and golden. Add the chopped garlic and saute for around a minute until the garlic is soft. Add the hot, drained spaghetti to the pan and toss well to cover all the pasta with the bacon and garlic mix. Beat the eggs ans Parmesan together in a mixing bowl. Stir well you don’t want any lumps. Remove the pan from the heat and stir in the egg/cheese mixture into the pasta, […]
While we recently went through a low- to no-carb phase I was constantly on the lookout for new and interesting recipes for meat and veggies. One of the more interesting ones I found is this mediterranean Burger, the pesto pole beans on the side add some great healthy flavour. Easily and quickly prepared it’s the ideal dish for warm summer nights. Ingredients 800g pole beans 1 bunch of spring onions 8 sun-dried tomatoes (in oil) 500g ground beef 1 egg 4 tablespoon breadcrumbs 2 teaspoon spicy paprika powder 4 tablespoon cooking oil 1 tablespoon olive oil 150ml vegetable soup 100g basil pesto Serves: 4 Method Clean the pole beans and cook them for 10 minutes in saltwater until they are al dente. Drain them in a sieve and rinse with cold water. Clean and chop spring onions (separating green and white parts) and the sundried tomatoes. Mix the ground beef with the egg, the breadcrumbs, the diced tomatoes and green onions, paprika powder and some salt. Knead well and form 8 patties. Heat the cooking oil in a pan and roast the patties 5 minutes a side at medium heat. Heat the olive oil and glaze the onion whites. Add the pole beans, […]
When we think of pasta, we think of Italy. However as with so many dishes, pasta was originally imported from the Arabs. There are hundreds of different types of pasta, but they are all based on pretty much the same basic recipe for dough. We usually buy ready made pasta at the shops because it is so convenient and quick. Homemade pasta takes a little longer but it is incredibly satisfying and tastes fantastic! Ingredients 2 cups of all-purpose flour, plus some extra for dusting 1 teaspoon salt 3 large eggs 2 tablespoons extra-virgin olive oil Serves: 4 Method The easiest way to make pasta is in a food processor if you happen have one. Add all the ingredients in the food processor and using the dough hook mix it all together well. If you don’t have one you’ll just have to mix everything together manually and get your fingers all dirty. Now there are many theories about how to mix the ingredients by hand, building flour “wells”, adding an egg at a time, gradually drawing the flour in, etc., but in reality it really doesn’t matter. Dump everything in a mixing bowl and mix away until you have a […]
Gratin is a original French dish but meanwhile also common in other European countries. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. There are many different types of gratin but one of our favourites is made with potatoes. This recipe is easy to make but takes some time for preparation. If you have enough time it is definitely worth the effort. Ingredients 1500 g potatoes 100 g butter 1 glove of garlic 1 l milk 200 ml cream Ham or bacon Spices (rosemary, thyme,…) Grated cheese (Emmentaler, Gouda, Mozzarella) 2 eggs Salt Pepper Method Preheat the oven to 180° Celsius. Peel the potatoes and cut them into thin slices (2 -3 mm). Take a big casserole and grease it with butter. Mix milk, cream, spices and eggs in a bowl and add salt and pepper. Cover the bottom of the casserole with a layer of potatoes; sprinkle it with ham and cheese. Repeat this and finish with a layer of cheese. Cover everything with the milk mixture. Put the casserole in the oven and let it bake for 1 hour until […]