tag:blogger.com,1999:blog-81347774388287893942024-03-19T00:52:03.783-07:00Foodoptions and FlavoursFoodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.comBlogger2613125tag:blogger.com,1999:blog-8134777438828789394.post-66006871228969631972024-03-19T00:51:00.000-07:002024-03-19T00:51:31.904-07:00Garlic Preparation for longer shelf life<p>I was so happy when I found a bag of garlic bulbs that were grown in France.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NpXMfCRBONX9dNP8x0qtkRZDLoLoaFGNZu_4F-XlSJkDvWSkJ_OlsPp-SLrrpN-WmQxzwP3xZqQxscCBy524HVsi3DkeZSQdkBaWIT3PIkTNQgi1Sei5ftUebMTVtgNJ13PZl1AErFJB8qDdwvOmyvhddDf6N7VEZZ5c4TsfqSS-xdWzaKb-rDlW0Vw/s4000/20240318_121950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NpXMfCRBONX9dNP8x0qtkRZDLoLoaFGNZu_4F-XlSJkDvWSkJ_OlsPp-SLrrpN-WmQxzwP3xZqQxscCBy524HVsi3DkeZSQdkBaWIT3PIkTNQgi1Sei5ftUebMTVtgNJ13PZl1AErFJB8qDdwvOmyvhddDf6N7VEZZ5c4TsfqSS-xdWzaKb-rDlW0Vw/s320/20240318_121950.jpg" width="240" /></a></div><br /><p><br /></p><p>Our supermarkets and discounters only sell China garlic. Either the very white larger bulbs or the small single garlic cloves in a basket.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXu52FhdTFPzmCn3O_95kwsXnZyoYk5A6suM34H94q7qxTtJXo7kpP-llqi3oIO7d27BwoRMmMwttiomhOfX5s9HM_48qaD7X6-_NP1S_sKK1wjtx4-DkTuS_Gd2v9WHI6gvbVlfXOyWR-DZvq7k585Ws1qX4CKgw_qG5MPT2CmTWvKZ7Ok5ifn25HJkI/s4000/20240318_110220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXu52FhdTFPzmCn3O_95kwsXnZyoYk5A6suM34H94q7qxTtJXo7kpP-llqi3oIO7d27BwoRMmMwttiomhOfX5s9HM_48qaD7X6-_NP1S_sKK1wjtx4-DkTuS_Gd2v9WHI6gvbVlfXOyWR-DZvq7k585Ws1qX4CKgw_qG5MPT2CmTWvKZ7Ok5ifn25HJkI/s320/20240318_110220.jpg" width="240" /></a></div><br /><p><br /></p><p>On my grocery shopping trip to France I spotted pink garlic bulbs. The amount of it did not made any impact on me, I just picked them up and went away smiling. It is great to be happy about small things - even stinky ones.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjGtuA6TQEsITWPMjLmXNAO_pia_Ondkm1C3AUriQkjZjhGY9GC55XDRAifGT1X-TgedSlSS2uQor1UkBRvIbQDxXfEmFx9XuOaFijoX8Dms4f4nYFiFj2lHd4IaHPRZz7pMF2qjBo4g4mg2FbYu0Jf6CraBjBL_1XilHdTjefvT60yTvbXB29E3HHBo/s4000/20240318_111334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjGtuA6TQEsITWPMjLmXNAO_pia_Ondkm1C3AUriQkjZjhGY9GC55XDRAifGT1X-TgedSlSS2uQor1UkBRvIbQDxXfEmFx9XuOaFijoX8Dms4f4nYFiFj2lHd4IaHPRZz7pMF2qjBo4g4mg2FbYu0Jf6CraBjBL_1XilHdTjefvT60yTvbXB29E3HHBo/s320/20240318_111334.jpg" width="240" /></a></div><br /><p><br /></p><p>This morning I looked at them in my onion basket and asked myself how to eat all of them before they get bad. I took the bag out to check it, but there was no weight anywhere on the sign. On my kitchen scale, they came up to 600 g.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4U9JOGh-0YhbogXl0yEF6Wy9grT2hsk-GpL7jbcHJ2SuTHh_UsNA6_dii1CCJPiwYz_cGZ9jHMFrh7__wWklWH9Xxbdw_ra8vgps5mntjLYWdP5mTlqYi_OIP0AAYj-Z8hl3ZnWonc2elIUPaF0aq3lNLlG6wz-jr8LHo36hxMtH9Anc1UzmIFJnSKKE/s4000/20240318_112023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4U9JOGh-0YhbogXl0yEF6Wy9grT2hsk-GpL7jbcHJ2SuTHh_UsNA6_dii1CCJPiwYz_cGZ9jHMFrh7__wWklWH9Xxbdw_ra8vgps5mntjLYWdP5mTlqYi_OIP0AAYj-Z8hl3ZnWonc2elIUPaF0aq3lNLlG6wz-jr8LHo36hxMtH9Anc1UzmIFJnSKKE/s320/20240318_112023.jpg" width="240" /></a></div><br /><p><br /></p><p>In many Korean or Asian recipes, teaspoons or tablespoons of garlic pastes are used in recipes. Lets make my own and store it in the fridge.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaAQQJAq-CIsdMSPSK9a7-tpV3Hgj5ytc6bswTzIitEi2M_Cm2LvWlomKJ940CJRt-ArESAByOW7_qRktpyXfDAeMKA8NUo3OryYjqBLPnxCSmrmRSi3dmlwqlhQkktiPxsVMDtTmcJDu_cWb2uKkPmvTGOo2T2pNhnhfU5QGz2-c-juQfwPu2CilTkY/s4000/20240318_120553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaAQQJAq-CIsdMSPSK9a7-tpV3Hgj5ytc6bswTzIitEi2M_Cm2LvWlomKJ940CJRt-ArESAByOW7_qRktpyXfDAeMKA8NUo3OryYjqBLPnxCSmrmRSi3dmlwqlhQkktiPxsVMDtTmcJDu_cWb2uKkPmvTGOo2T2pNhnhfU5QGz2-c-juQfwPu2CilTkY/s320/20240318_120553.jpg" width="240" /></a></div><br /><p><br /></p><p>Most recipes on the Internet are using olive oil. But for my more Asian recipes I looked for a neutral oil and went with grapeseed oil.</p><p>You will need 250 g peeled garlic cloves. Now the fun starts. Get the bulb open and break out the single cloves. Use a small knife to cut off the top and the tail of each clove. I have tried the method of getting them in a box and shaking them for a couple of minutes. But the skin stayed on. Then I just used my knife. The bigger ones got a tap with the knife on top, that helped with the skin.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUrFrmsl4hyy9g_D9gWq2zBI2gTtMWoYvrRM6Pa26PA9yFmrPEi1aBIFbcdU3BXBUGUVqKE-SPF6r_TRkEdb6hxXt3VH5JXPcLfV7bZRD-FXSdooTVNOlqAJHAo1gSq0GLKP9h_ai_bmKKMDVEyDdO869Y2o91CvXQmFk-hZiAwkd4lSNwbmJSvILuwA/s4000/20240318_121119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUrFrmsl4hyy9g_D9gWq2zBI2gTtMWoYvrRM6Pa26PA9yFmrPEi1aBIFbcdU3BXBUGUVqKE-SPF6r_TRkEdb6hxXt3VH5JXPcLfV7bZRD-FXSdooTVNOlqAJHAo1gSq0GLKP9h_ai_bmKKMDVEyDdO869Y2o91CvXQmFk-hZiAwkd4lSNwbmJSvILuwA/s320/20240318_121119.jpg" width="240" /></a></div><br /><p><br /></p><p>Add them to a chopper and add 50 ml grapeseed oil. After you reach the consistency you like, put them in a sterilized glass jar. Add 2 more tbsp of oil on top. Store in the fridge and allways use a clean spoon to get some out. This way the garlic has a much longer time to stay useable.</p><p>Clean your stinky fingers either with lemon juice or a bar of steal soap.</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-32652045795706341552024-03-18T02:33:00.000-07:002024-03-18T02:33:02.211-07:00Green sweet Dessert Drink<p>St.Patrick's Day Dessert!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFv8Pg5cq8Lpn5VezgTlQ5DpYl7s_5rEc3RuPnXS1fiIDKz0Jnirmsud3AXddm-7AfgkdzLzGbLckyqXeyIWyZeaMaF8KcNY1BcafoBUGhfAoa67v2ksRXFoyi3stKKkhOm3HeI50j7PInB4jEzx94UGobSO8qV4Vq_-iRfCYRNCAwQrnV-Cr2B7VDzbU/s4000/20240317_144308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFv8Pg5cq8Lpn5VezgTlQ5DpYl7s_5rEc3RuPnXS1fiIDKz0Jnirmsud3AXddm-7AfgkdzLzGbLckyqXeyIWyZeaMaF8KcNY1BcafoBUGhfAoa67v2ksRXFoyi3stKKkhOm3HeI50j7PInB4jEzx94UGobSO8qV4Vq_-iRfCYRNCAwQrnV-Cr2B7VDzbU/s320/20240317_144308.jpg" width="240" /></a></div><br /><p><br /></p><p>It is only light green. I did not use enough green foodcoloring. </p><p>But the taste is amazing. I wanted a bit more food to celebrate and looked though my freezer. The ice cream was made some weeks ago and needed to be eaten. Combining that with milk was fine, but a bit more substance was needed. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DQjIm9rmnvgcxRBUN-OWHnZ2lELNWKvcVaRCVO5xMfTAFJEPoBEsRk2Ock1BxAvljiiRbsUuFwJFg7QxinGEJc6Xr9LqQjwxPzuF86Xd27cNVsxTOdtFVr_Q7Lby0lTeynPJllMX0OGTWF4jspgwVn-X39LZa3W4l3_4tdIr8YErgdZBa68TRpuvJ3k/s4000/20240317_143426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DQjIm9rmnvgcxRBUN-OWHnZ2lELNWKvcVaRCVO5xMfTAFJEPoBEsRk2Ock1BxAvljiiRbsUuFwJFg7QxinGEJc6Xr9LqQjwxPzuF86Xd27cNVsxTOdtFVr_Q7Lby0lTeynPJllMX0OGTWF4jspgwVn-X39LZa3W4l3_4tdIr8YErgdZBa68TRpuvJ3k/s320/20240317_143426.jpg" width="240" /></a></div><br /><p><br /></p><p>1 green kiwi and some French yogurt with syrup from sugar cane came in handy.</p><p>All of that stuffed in a high container and with a stick blender made in to a creamy thick dessert. Do not call it a smoothie!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiYbbFay9oks68ItRnlctbCD0rGOkQs2tNalRawWw2qcJ-IWSDlgFA41Ad6_xUH7-GycbYFGcvyX53BMavif5Vhd9-jYHEl8jaFzjmnoz6VmNiOSlDQ0uOGC4sToHuubFpnvc58k4gWMXK9STPtR2TQ9SmHC6q4omeoeIJqMZYH-o09TNxDsXrFfzbb0/s4000/20240317_143804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiYbbFay9oks68ItRnlctbCD0rGOkQs2tNalRawWw2qcJ-IWSDlgFA41Ad6_xUH7-GycbYFGcvyX53BMavif5Vhd9-jYHEl8jaFzjmnoz6VmNiOSlDQ0uOGC4sToHuubFpnvc58k4gWMXK9STPtR2TQ9SmHC6q4omeoeIJqMZYH-o09TNxDsXrFfzbb0/s320/20240317_143804.jpg" width="240" /></a></div><br /><p><br /></p><p>Whipped cream from a can and some sprinkles, voila!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg233Hv0vHLS_f-7wT69_p7n2OItURElJe-uuxMXnG2ehKBFmCKB1h8FzWwP03MHtHIKYwSPXpX-dtO_vD-ZetQaovTqM5wq7LD2ANmF86e2u00rgEXC75uytAdF2kIelEVsewfrPBWnATQxUjRaAPhwzZX7cvIlL6_9AZzL09nT7uQfpGDfrCxGyv4YTA/s4000/20240317_144609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg233Hv0vHLS_f-7wT69_p7n2OItURElJe-uuxMXnG2ehKBFmCKB1h8FzWwP03MHtHIKYwSPXpX-dtO_vD-ZetQaovTqM5wq7LD2ANmF86e2u00rgEXC75uytAdF2kIelEVsewfrPBWnATQxUjRaAPhwzZX7cvIlL6_9AZzL09nT7uQfpGDfrCxGyv4YTA/s320/20240317_144609.jpg" width="240" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>150 ml milk</p><p>125 g plain yogurt with sugar cane syrup</p><p>50 g homemade coconut lime ice cream</p><p>1 kiwi</p><p>3 drops Pandan extract</p><p>Whipped cream, sprinkles</p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-24267652174364318472024-03-17T07:14:00.000-07:002024-03-17T07:14:42.168-07:00Leprechaun Hats for St. Patrick's Day<p>Today is March 17th - the Irish holiday.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvlYp_wugzcfRR3M15_9SvL5cClpRrNm9GRFtsx7v8cwRKBRmpCTdXbFeYQAWxdnR8Y4XDMsBKRC65irobhE0481x0TqgB43Cbsbv7gVOePbnonMCqoW_39_whNByg9GkyNMdcEo5pcAVbbZ7ug2I1aYshI5gdoZn8cz8DHeuPWiz_DGsVZCF-82m86o/s4000/20240317_102220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvlYp_wugzcfRR3M15_9SvL5cClpRrNm9GRFtsx7v8cwRKBRmpCTdXbFeYQAWxdnR8Y4XDMsBKRC65irobhE0481x0TqgB43Cbsbv7gVOePbnonMCqoW_39_whNByg9GkyNMdcEo5pcAVbbZ7ug2I1aYshI5gdoZn8cz8DHeuPWiz_DGsVZCF-82m86o/s320/20240317_102220.jpg" width="240" /></a></div><br /><p><br /></p><p>Green is the main color on this day. Food and drinks are beeing served in green.</p><p>Usually I prepare a green Jell-O and serve that with custard. Over years I brought lots of it to the office.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7q-d11iXtmcRPk7CzXOIfJeNEIXVQGpeUoqDMKxdSo8iuCvK14rR9RXyDCqrtRgtxM7GAUBDxx1oY8IbRa2WdiMB0AMRQevQCDYze65yUiuLCyxta7azzuepKoHjSK8vgudUnPZSmqojkde5PzjPJ6RuAbokorr3gFhuHi4HUSITApZGP_d4Y-ebt7r0/s4000/20240317_101108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7q-d11iXtmcRPk7CzXOIfJeNEIXVQGpeUoqDMKxdSo8iuCvK14rR9RXyDCqrtRgtxM7GAUBDxx1oY8IbRa2WdiMB0AMRQevQCDYze65yUiuLCyxta7azzuepKoHjSK8vgudUnPZSmqojkde5PzjPJ6RuAbokorr3gFhuHi4HUSITApZGP_d4Y-ebt7r0/s320/20240317_101108.jpg" width="320" /></a></div><br /><p><br /></p><p>Today in Sunday and I was looking for something else. </p><p>On Pinterest are many pictures and I saw these cucumber based Leprechaun hats.</p><p>Ingredients:</p><p>Cucumber</p><p>Yellow bell pepper</p><p>Slice of cheese, I used goat cheese slices</p><p>Agave syrup as glue</p><p>Cut a 1 inch piece of cucumber and cut it down the middle. Shape the sides. Cut some batonettes and glue them with syrup to the bottom.</p><p>Cut small strips off a yellow bell pepper and make cubes. Trimm the insides and make them slimmer. A slice of cheese gets cut in small strips and glued on top of the lower part of the hat. Set a yellow cube in the middle.</p><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-83766648996542185752024-03-16T06:01:00.000-07:002024-03-16T06:01:40.905-07:00Cauliflower Rice with brown Garlic Butter and Merlan Filet<p>My grocery shopping trip to France brought me a head of cauliflower and a piece of fish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UI2nLt6_1LaGuYT2knonvJ6-OpXWeE4BQ5zCIy-_3DNg9mpw4yRbN1rq78sEvxLq4epDkNx8CyLI_W3xAclPDjPb4ueExk9yMwfUZTM5sWdzk1t6u0fiw2e7aa5gnKRee99GdZNZZ1HL_xnoJQEA4dOkFK0k-bNRye5HoFXZJnix2Ax42mAqmSH_6iU/s4000/20240316_131755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UI2nLt6_1LaGuYT2knonvJ6-OpXWeE4BQ5zCIy-_3DNg9mpw4yRbN1rq78sEvxLq4epDkNx8CyLI_W3xAclPDjPb4ueExk9yMwfUZTM5sWdzk1t6u0fiw2e7aa5gnKRee99GdZNZZ1HL_xnoJQEA4dOkFK0k-bNRye5HoFXZJnix2Ax42mAqmSH_6iU/s320/20240316_131755.jpg" width="320" /></a></div><br /><p><br /></p><p>The huge head of cauliflower was on sale and I could not walk past it. €1,99 was a steal. I had no idea what to prepare with it, but I am seldom lost for ways to cook veggies.</p><p>Just take off a couple of florets and wash them and chuck them in a blender. Make it to rice consistency and put it in the Microwave with a lid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6Vf5gs0iLg3ZCH0pt6c-NSQazcJN4KVETGOTnryL_9yBh7V4a9drYoIkaBgAD6PNp4knajJ839xx_kV-XDJ5M8jp34_CKtUD4T11BGYM0sdKqHcqYfEYUJXd3Oov6eY2TqHIyzzPe2QV6eYAe46v7z_TPJTrLtTOTsfBzfbj3QCpoxP1wMJhKagYj5Y/s4000/20240316_125052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6Vf5gs0iLg3ZCH0pt6c-NSQazcJN4KVETGOTnryL_9yBh7V4a9drYoIkaBgAD6PNp4knajJ839xx_kV-XDJ5M8jp34_CKtUD4T11BGYM0sdKqHcqYfEYUJXd3Oov6eY2TqHIyzzPe2QV6eYAe46v7z_TPJTrLtTOTsfBzfbj3QCpoxP1wMJhKagYj5Y/s320/20240316_125052.jpg" width="320" /></a></div><br /><p><br /></p><p>The Merlan filet was on 30% off, because it expired the next day. Since I planned on eating fish anyway today, it came in handy. Merlan is a part of the cod family. The meat is firm and best way to eat it, is not doing a lot to it. Just seasoning and a bit of flour and a jump start in the pan with some oil and a finish with a little flake of butter. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJm_brJK6rKnTolIQ6PXHpQN6uoW-Px3YDGb6p8MGrUDFwRAf8bCrRver_28USrWxSvsGJ_fbgiQRsHX0XR7htzNHjte1oToJStGwbcmcWulsIenX8mDALFYPQ2ac1GaVlrE785PbWphvvyZbzIRmmWEA0z7kwl7fyfYdcmgrruf3MnS51Avcw9xqHFI/s4000/20240316_125628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJm_brJK6rKnTolIQ6PXHpQN6uoW-Px3YDGb6p8MGrUDFwRAf8bCrRver_28USrWxSvsGJ_fbgiQRsHX0XR7htzNHjte1oToJStGwbcmcWulsIenX8mDALFYPQ2ac1GaVlrE785PbWphvvyZbzIRmmWEA0z7kwl7fyfYdcmgrruf3MnS51Avcw9xqHFI/s320/20240316_125628.jpg" width="240" /></a></div><br /><p><br /></p><p>It took me cooking the fish just the time the cauliflower rice needed 5 min in the microwave.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8Wtofi2lpUe-LhMAK-ETa3mchgExL0g-bd7vdLAbJU8fmCudv4lGxuRcwzqs2I3Yi10gsd-0nj7Vzc7JJFEo_xYnwUqYJfKERqhhJPcWv6kMBBhRN2D6xLhvxGupGrX1YJMxcAFpyoa9By_Xbmnnl33ca34N18QYOo7qqksjP_gSf4S3fhP87d09WrU/s4000/20240316_125726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8Wtofi2lpUe-LhMAK-ETa3mchgExL0g-bd7vdLAbJU8fmCudv4lGxuRcwzqs2I3Yi10gsd-0nj7Vzc7JJFEo_xYnwUqYJfKERqhhJPcWv6kMBBhRN2D6xLhvxGupGrX1YJMxcAFpyoa9By_Xbmnnl33ca34N18QYOo7qqksjP_gSf4S3fhP87d09WrU/s320/20240316_125726.jpg" width="240" /></a></div><br /><p><br /></p><p>The brown butter or Beurre noisette with lots of garlic was made earlier this morning. Just let the butter melt on medium high heat and add the chopped garlic. Stir constantly until the milk solids sink to the bottom of the pan and butter and garlic get darker. Pour in a little bowl to cool down. I added some dried chives and some salt and pepper to it later. Mixed in the hot cauliflower rice it was a treat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkivxiJDfSArOB5mf2lu8axvJmTLcsRv3XzaVVsPqbZfLoqpTExZug0rzGFzE_vY7X6YnvSgSzUkSpIFXqNeOuFMjTmxWdZXYJ8wkuTtJfFGy3IkZbpaEOEFi2gHpsEQ8EWlw3fyL2mK5lT-QASSNEuNjjv5ypEQzQImCr91VeNEaV324iiG0gHN7bJc/s4000/20240316_131017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkivxiJDfSArOB5mf2lu8axvJmTLcsRv3XzaVVsPqbZfLoqpTExZug0rzGFzE_vY7X6YnvSgSzUkSpIFXqNeOuFMjTmxWdZXYJ8wkuTtJfFGy3IkZbpaEOEFi2gHpsEQ8EWlw3fyL2mK5lT-QASSNEuNjjv5ypEQzQImCr91VeNEaV324iiG0gHN7bJc/s320/20240316_131017.jpg" width="240" /></a></div><br /><p><br /></p><p>I finish with fresh chives that already is going strong on my balcony again for 4th season.</p><p>Ingredients:</p><p>1/2 head of cauliflower</p><p>Fresh chives</p><p>1 1/2 tbsp butter and 5 cloves of garlic, 1 tsp dried chives, salt and pepper</p><p>1 Merlan filet, fish seasoning, pepper, 1 tbsp grapeseed oil, 1 /2 tsp butter</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-10873445606071891032024-03-15T12:34:00.000-07:002024-03-15T12:34:02.487-07:00Mussels in Ras al Hanout and Wine Sauce<p>I was grocery shopping in France today. I huge package of mussels went in my shopping cart together with seasfood for tomorrow and pork for Sunday.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBr41XxNVM44n_mcCGtY00D7T7Eg6W2TyFoptzEPS5vrRv2ddGOhw87ETIcEKZWcTEZgBn59oVvEKZYSv28vT5iI5m-RlpHZ-3tlUZT272XUMouLCASmkbtIsntanipySEsX_oxdZjfMe3NmfGAfoa3hQ2huYEg4Se16EFkHPh4shXHASXgJH-iiPx4o/s3000/IMG_20240315_134229_018.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBr41XxNVM44n_mcCGtY00D7T7Eg6W2TyFoptzEPS5vrRv2ddGOhw87ETIcEKZWcTEZgBn59oVvEKZYSv28vT5iI5m-RlpHZ-3tlUZT272XUMouLCASmkbtIsntanipySEsX_oxdZjfMe3NmfGAfoa3hQ2huYEg4Se16EFkHPh4shXHASXgJH-iiPx4o/s320/IMG_20240315_134229_018.webp" width="320" /></a></div><br /><p><br /></p><p>I already bought the meat for the Easter holidays. This year rabbit and lamb. I know, I know: the poor rabbit, the poor lambs!</p><p>But everything is better than poor Tofu.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmXJX5LoUUc9naCS-FdHUmrkKQCdQkVgZ6o8rt_aFSGkdvXHlm2IrTs0y1HuiNyXevdVZbDNu6fkGlhhgm-NEmhbQWWOHwGf47_2JU6OIbGwHUqtdm-I6ZBElDxnMrnvbgCP17Tkbds2wcjjAnwlfaJmOKl3zyE_1ORNqMMS9UKC7QTtVx-uWldunpvA/s4000/20240315_123748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmXJX5LoUUc9naCS-FdHUmrkKQCdQkVgZ6o8rt_aFSGkdvXHlm2IrTs0y1HuiNyXevdVZbDNu6fkGlhhgm-NEmhbQWWOHwGf47_2JU6OIbGwHUqtdm-I6ZBElDxnMrnvbgCP17Tkbds2wcjjAnwlfaJmOKl3zyE_1ORNqMMS9UKC7QTtVx-uWldunpvA/s320/20240315_123748.jpg" width="320" /></a></div><br /><p><br /></p><p>After a long drive I had to get two ice boxes and lots if shopping bags inside in pouring rain, no fun! After sorting through everything and packing the groceries I purchased for 2 friends to be picked up later the day, I was hangry.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHw3ii_U_Yr2M83n86rXkJfqEFW0Hg8ZS5INSksB869wtrjp-xheTVhYkucvePJIcUzyH9kCcgUtdXJBs9sC9ybOA7fPXQcaC-fe3hfVrTElLUTC0qPEmIHJrSWhZwEPahvgDgOI0v65ilUqMPkIaH1-OUlRrPEASVMftQWUWCmXZrr4Q0SQiWI4PuRg/s4000/20240315_124527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHw3ii_U_Yr2M83n86rXkJfqEFW0Hg8ZS5INSksB869wtrjp-xheTVhYkucvePJIcUzyH9kCcgUtdXJBs9sC9ybOA7fPXQcaC-fe3hfVrTElLUTC0qPEmIHJrSWhZwEPahvgDgOI0v65ilUqMPkIaH1-OUlRrPEASVMftQWUWCmXZrr4Q0SQiWI4PuRg/s320/20240315_124527.jpg" width="240" /></a></div><br /><p><br /></p><p>I washed the mussels and checked for damaged or open ones to discard. I only took most of a bulb of garlic and an onion to throw in a large pot with some olive oil. </p><p>Ingredients:</p><p>2 kg mussels</p><p>1 yellow onion, 6 garlic cloves</p><p>2 tbsp olive oil</p><p>2 tsp Ras al Hanout</p><p>1 cup white wine</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgxA7tUnAlCAGGtImFUFwXCpgAmWZ00C_td3KPbf0ZnA1LF61Jgi6Y6oc9mCUnPHlnpMOkxl3iv9bIvh4Z23-YQN1gSEwftkL6gYibBL1jfCKH1GYX66mwUFxnduU_6uTEkORp6n5CJKqZOftVsqm79qqPF3peevTGT5pR0bjrRGUiw7SlhO61kuFXWY/s4000/20240315_125103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgxA7tUnAlCAGGtImFUFwXCpgAmWZ00C_td3KPbf0ZnA1LF61Jgi6Y6oc9mCUnPHlnpMOkxl3iv9bIvh4Z23-YQN1gSEwftkL6gYibBL1jfCKH1GYX66mwUFxnduU_6uTEkORp6n5CJKqZOftVsqm79qqPF3peevTGT5pR0bjrRGUiw7SlhO61kuFXWY/s320/20240315_125103.jpg" width="240" /></a></div><br /><p><br /></p><p>After steaming the mussels, check if there are closed ones. Throw them in the trash. When you have some cooked mussel left over in the pot, take the mussel meat out of their shells and put them in the fridge.</p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-21773899690026265982024-03-14T02:25:00.000-07:002024-03-14T02:25:57.075-07:00One Pot Lentil Soup with Pasta and Sausages<p>The pasta I used were Spaetzle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMXAIcdrwuwQsBeFHevthu0Am7SYhc3WKcmzndJyn__iQMUmxGJhdCQVom533rIFD_lkR3uPEr_3GsLd4kx5pq8KqgeGvh4CGHNWN4e70S6hb2QcNsIxjSmjwE2KCeLweDs2Zpj4jv-9UW6LrczXDC9GYKfjshj6ppjdr6lCfKwTknkeTuGka0_tsSPg/s3000/IMG_20240313_145038_102.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMXAIcdrwuwQsBeFHevthu0Am7SYhc3WKcmzndJyn__iQMUmxGJhdCQVom533rIFD_lkR3uPEr_3GsLd4kx5pq8KqgeGvh4CGHNWN4e70S6hb2QcNsIxjSmjwE2KCeLweDs2Zpj4jv-9UW6LrczXDC9GYKfjshj6ppjdr6lCfKwTknkeTuGka0_tsSPg/s320/IMG_20240313_145038_102.webp" width="320" /></a></div><br /><p><br /></p><p>Thick dough that is pressed in boiling water through tiny holes. But I used Swabian shop bought ones. Cook them first and set aside or use up leftovers from your fridge. But any other kind of short pasta will work too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DEo1m9WlTqEYNlikEvwOhSfdEjHK21IZe1h-DwKBH2AeYXwYUItv_g2tEMpu92hmXQr9eDtaDyDXuDWAOLYGGXsIbGImd3trdf6-u9mhh_LZ9FyngOwren_7pSAsqhGONvSqVnNPTgdOSgRU2VBME66NgxdaIDLoDIIjsBD5ImYEsUNyGyiLZsigo1s/s4000/20240313_131012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DEo1m9WlTqEYNlikEvwOhSfdEjHK21IZe1h-DwKBH2AeYXwYUItv_g2tEMpu92hmXQr9eDtaDyDXuDWAOLYGGXsIbGImd3trdf6-u9mhh_LZ9FyngOwren_7pSAsqhGONvSqVnNPTgdOSgRU2VBME66NgxdaIDLoDIIjsBD5ImYEsUNyGyiLZsigo1s/s320/20240313_131012.jpg" width="320" /></a></div><br /><p><br /></p><p>I found a small can of brown lentils in water in my supermarket a while ago. The can came back to my mind when I had to restock my pantry after cleaning it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE8Mf7Dqe7yZdvOajb1fQHKBvGviLp-kP7rGkyxd0WuQWwwcgpHSWjiCWRzhZ36TVFx3sRAEgr5fL-0N500BSMefOQxPzui7P4OQf4XOjf6pbIZekER7z8RdKDadeXdJ7gEHkyvWEcYhEmOMl9DqA7IyaOwf28tVmzRcINLYF2gCmzI4unKaOS21ROt4/s4000/20240313_124815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE8Mf7Dqe7yZdvOajb1fQHKBvGviLp-kP7rGkyxd0WuQWwwcgpHSWjiCWRzhZ36TVFx3sRAEgr5fL-0N500BSMefOQxPzui7P4OQf4XOjf6pbIZekER7z8RdKDadeXdJ7gEHkyvWEcYhEmOMl9DqA7IyaOwf28tVmzRcINLYF2gCmzI4unKaOS21ROt4/s320/20240313_124815.jpg" width="320" /></a></div><br /><p><br /></p><p>Now was the time to use it. Lentil stew with brown lentils is a very common dish here in Germany. Many buy it in large cans ready made. But I do not like these cans. Too many cheap ingredients and not enough lentils.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzgxjoftgkAcpLTe4rq7iq9uSOuqQaDIy5lgl2K78YzE0hyphenhyphennOqR97F5wukgbkHQ_9vLqZirGHVfS8WsdoT-EPn8PcjUBmHzhMftzBMVfuo7mjCmD4t5raB1CbUEWSCobL_LZacIBS03yzh4bc-RR51_JUrOjIg4k8UYvcysRxLcWWQWN7ZIsDW-gJ9OU/s4000/20240313_125713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzgxjoftgkAcpLTe4rq7iq9uSOuqQaDIy5lgl2K78YzE0hyphenhyphennOqR97F5wukgbkHQ_9vLqZirGHVfS8WsdoT-EPn8PcjUBmHzhMftzBMVfuo7mjCmD4t5raB1CbUEWSCobL_LZacIBS03yzh4bc-RR51_JUrOjIg4k8UYvcysRxLcWWQWN7ZIsDW-gJ9OU/s320/20240313_125713.jpg" width="240" /></a></div><br /><p><br /></p><p>Recipe for 2:</p><p>60 g dry spaetzle or other short pasta</p><p>1 small can brown lentils in water</p><p>2 yellow onions, 3 garlic cloves, 1 carrot</p><p>1 tbsp olive oil</p><p>225 ml veg stock homemade</p><p>2 tsp agave syrup</p><p>50 g raw ham cubes, 3 small Wieners</p><p>Bunch of chives</p><p>Salt, pepper, herbes de Provence</p><p>2 tbsp white balsamic vinegar</p><p>Cut the onions in strips and the carrot in small cubes, press or cut the garlic. Put that in some olive oil in a pot or wok. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yiPiSLEayv43sA0q_egVjEzofgs47ArP1d3nEopsEqDC_W9OVVBzRzmMnovPpr9A-nvycpoeUMem69o3BuZzicuWG9z9dTz7JYysJZQmvm3d5UelrCt40xBGksq_-czmatRhc3eks7KbBb4HMQIYjSHfLpc8p7MgnWcZn5GBIJ7YpyUS7dzOV-BJzug/s4000/20240313_130406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yiPiSLEayv43sA0q_egVjEzofgs47ArP1d3nEopsEqDC_W9OVVBzRzmMnovPpr9A-nvycpoeUMem69o3BuZzicuWG9z9dTz7JYysJZQmvm3d5UelrCt40xBGksq_-czmatRhc3eks7KbBb4HMQIYjSHfLpc8p7MgnWcZn5GBIJ7YpyUS7dzOV-BJzug/s320/20240313_130406.jpg" width="240" /></a></div><br /><p><br /></p><p>If you have day old pasta, wait until the end. But if you have to cook some, do it first in the same pot and drain it and set aside.</p><p>The veggies need 5 to 8 min on medium heat. Season in the beginning, then add the agave syrup and the raw ham. It does not have a much fat, so it does not need a lot of time.</p><p>Pour in the drained lentils and the veg stock and bring back to a boil. Cut up the sausages and put them in the pot.</p><p>Finish with chives and some vinegar.</p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-52613614062241456512024-03-13T03:54:00.000-07:002024-03-13T03:54:00.605-07:00Mini Romain Lettuce with oven baked Chicken Thighs<p>I used boneless chicken thighs fir this dish. They cook much faster.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhhvyuPiCWHlwNxJDxKTTXPEEI55gxdShTRKzx3-KpnvA6yBOvRr8Ohq3jXJrIHkLcLxQodpPCbGBSrFKWS6URyP0zG7xLJmnrvBXcnZamhc75WtnpVgGQ6EnC0OkY7JFL0Vzj3yZC54WeMHfllGHU5qIWupXzo_LhtcAx2oqneHBPqd9N4SG0pBAnmY/s4000/20240310_174409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhhvyuPiCWHlwNxJDxKTTXPEEI55gxdShTRKzx3-KpnvA6yBOvRr8Ohq3jXJrIHkLcLxQodpPCbGBSrFKWS6URyP0zG7xLJmnrvBXcnZamhc75WtnpVgGQ6EnC0OkY7JFL0Vzj3yZC54WeMHfllGHU5qIWupXzo_LhtcAx2oqneHBPqd9N4SG0pBAnmY/s320/20240310_174409.jpg" width="320" /></a></div><br /><p><br /></p><p>Thry render a lot of fat on the baking paper. To get rid of it, I pulled the skin off after baking and discarded it with the fat. With this method, the seasoning and the moisture stayed with the meat.</p><p>The mini romain lettuce was just pulled apart. I drizzled some rose balsamic vinegar on top and used my olive oil spray bottle for a light touch of oil. Freshly ground pepper and very little salt followed. Some mustard cream with veggies was in the fridge. A few teaspoons of it were the topping on the lettuce and went very well with the chicken. </p><p>Ingredients:</p><p>240 g boneless chicken thighs with chicken seasoning</p><p>1 head mini romain lettuce</p><p>1 tbsp rose balsamic vinegar, spray olive oil, salt, pepper</p><p>3 tsp Bautz'ner mustard cream with veggies</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-90705794197227001322024-03-12T00:32:00.000-07:002024-03-12T00:32:49.333-07:00Feta and Spinach filled Puff Pastry<p>That is one good looking pie and great to share between two people.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVHN1ItUo30OLdlGy5fFBmozt-HCwKlguyvSSu3VuHk4OBvXCU4WjjP8iVZ9K32WR9vY-z98kt6B6qmOfljIBqvVM7px5RW5YdS-qWJjTOGqjRMWZaYy3c70en55M3YqeMAN0a0vuJnjU0zhZv_UJht4_xF5z005PrYzxI5LwC6zrzeEtiHlJLNDhY0o/s1440/IMG_20240310_161334_718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVHN1ItUo30OLdlGy5fFBmozt-HCwKlguyvSSu3VuHk4OBvXCU4WjjP8iVZ9K32WR9vY-z98kt6B6qmOfljIBqvVM7px5RW5YdS-qWJjTOGqjRMWZaYy3c70en55M3YqeMAN0a0vuJnjU0zhZv_UJht4_xF5z005PrYzxI5LwC6zrzeEtiHlJLNDhY0o/s320/IMG_20240310_161334_718.jpg" width="320" /></a></div><br /><p><br /></p><p>Instead of fresh baby spinach you can use frozen ones, but it is important to squeeze out as much water as possible to prevent the pastry from getting soggy. But you have more amount of mix, by using fresh leaves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1LvbeLIddaz6Eso4KHV7lyXkejpEeOE0WvOj2TrJ_pmB778zAEF1FR4OehNXpWFfCkISq9iuSbsOE7KdUffq_QEAHsne2T9n27B1m8Bj7n3CkAGKP_cZxpAg-kW_Yt0Wa7JvxxNtMoZszpw8JxL6OLMmHxSHtcPBMyhL1zxLF0ZU6t8YbvfaVz3W7c8/s1440/IMG_20240310_161334_739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1LvbeLIddaz6Eso4KHV7lyXkejpEeOE0WvOj2TrJ_pmB778zAEF1FR4OehNXpWFfCkISq9iuSbsOE7KdUffq_QEAHsne2T9n27B1m8Bj7n3CkAGKP_cZxpAg-kW_Yt0Wa7JvxxNtMoZszpw8JxL6OLMmHxSHtcPBMyhL1zxLF0ZU6t8YbvfaVz3W7c8/s320/IMG_20240310_161334_739.jpg" width="320" /></a></div><br /><p><br /></p><p>If you have enough puff pastry, make two individual pies. I just had enough for one.</p><p>Ingredients:</p><p>80 g Baby spinach</p><p>150 g feta</p><p>25 g shredded gouda</p><p>1 egg</p><p>2 tsp pesto </p><p>5 chive strands, 2 garlic cloves</p><p>1 rectangular piece fresh puff pastry</p><p>White and black sesame seeds</p><p>Pepper, herbes de Provence</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjQ-Mff9XGGrT_RDzYrbGzyUIvCTych3yI-zE9_QDM_5GkLABFLsPYdVbNwFA01X6ElomGq4rDlDozzd-ik7zMlBBnF8vqqiVDy7LxEsxHZ8rT0pgHzR_Gj67yNPcKtM9Sby2xyuq6ZE3RYzapUnMiqV3rK9kqf1H6VUr__OYw19BzJhKOa6XEtYWKWU/s4000/20240310_113441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjQ-Mff9XGGrT_RDzYrbGzyUIvCTych3yI-zE9_QDM_5GkLABFLsPYdVbNwFA01X6ElomGq4rDlDozzd-ik7zMlBBnF8vqqiVDy7LxEsxHZ8rT0pgHzR_Gj67yNPcKtM9Sby2xyuq6ZE3RYzapUnMiqV3rK9kqf1H6VUr__OYw19BzJhKOa6XEtYWKWU/s320/20240310_113441.jpg" width="320" /></a></div><br /><p><br /></p><p>The shrinkflation hasn't stopped at the fresh produce counter. The bags with baby spinach always contained 100 g, now they only contain 80 g. The feta shrunk from 200 g to 150 g. But the prices have gone up.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5rp2Vbg_mNOYjkXu-9kJ6SaGu8SgXuMbkvW4nJL3i9fnijfaZBXGkJMay9ZiuN3adbOOTvmX4EgnGSgPA8bID92y7ORrc5Q91X5opkLfUNnpwp8WOAZEJOrlNkTeMFDS6DHTGpeWg5WuYl91RnK6bkDplTc_uB_FXhC1TUx82AmsK3CTGG8E-WM8ADk/s4000/20240310_114448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5rp2Vbg_mNOYjkXu-9kJ6SaGu8SgXuMbkvW4nJL3i9fnijfaZBXGkJMay9ZiuN3adbOOTvmX4EgnGSgPA8bID92y7ORrc5Q91X5opkLfUNnpwp8WOAZEJOrlNkTeMFDS6DHTGpeWg5WuYl91RnK6bkDplTc_uB_FXhC1TUx82AmsK3CTGG8E-WM8ADk/s320/20240310_114448.jpg" width="240" /></a></div><br /><p><br /></p><p>Wash and chop the spinach and chives and put that in a bowl, crush the garlic anf the feta and add the shredded cheese.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-yfCHD4rg1NL1T1US51kTBB8JzPy6fIIXouJYzaFyYU-oFUQNp901wDEL0jqzFbH-ETuxevuRwisWXSmoct_uj7fjxUGfYHD231k-BOryJ5X_MCx27IS2Bhzqgi7TRqvKHGylOc2qiroROw7DhbJH2Bikq2k4g1zJpxlm5jrhijtC_r2zeCJh5S-yo8/s4000/20240310_114936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-yfCHD4rg1NL1T1US51kTBB8JzPy6fIIXouJYzaFyYU-oFUQNp901wDEL0jqzFbH-ETuxevuRwisWXSmoct_uj7fjxUGfYHD231k-BOryJ5X_MCx27IS2Bhzqgi7TRqvKHGylOc2qiroROw7DhbJH2Bikq2k4g1zJpxlm5jrhijtC_r2zeCJh5S-yo8/s320/20240310_114936.jpg" width="240" /></a></div><br /><p><br /></p><p>Season with pesto, pepper and herbes de Provence. You wont need salt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2NA6VSAXKkjXbTBFxZHoyat1BuH-ezNjNCjFyrg0Fp-Rj63BQxVsHE0oy9VuY9ffT-DjR6PPrF4aVFZmf1MILjJhYCG6Ez0sldhQE3DPbj4Colqgofv3jTbhh4KUnsCIw5zkIYrBADxSQQng3Vp6kxkM2jZaeyit-uSDjSJl8JLekB55_9zZOkIQar8/s4000/20240310_115211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2NA6VSAXKkjXbTBFxZHoyat1BuH-ezNjNCjFyrg0Fp-Rj63BQxVsHE0oy9VuY9ffT-DjR6PPrF4aVFZmf1MILjJhYCG6Ez0sldhQE3DPbj4Colqgofv3jTbhh4KUnsCIw5zkIYrBADxSQQng3Vp6kxkM2jZaeyit-uSDjSJl8JLekB55_9zZOkIQar8/s320/20240310_115211.jpg" width="240" /></a></div><br /><p><br /></p><p>Crack the egg and take the yolk out for later. Dump the egg white in the mix. Ungold the puff pastry and look for the middle. Spoon the green cheese mix on the pastry and fold it over. Close the sides and brush with egg yolk, cut a cross on top of the pastry. Sprinkle wuth seasame seeds.</p><p>Bake at 200 C fan for 15 min </p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-54598022122492437972024-03-10T21:37:00.000-07:002024-03-10T21:37:41.786-07:00Salmon Trout on Spinach and Potatoes<p>A side of Scottish salmon trout was my find in the morning at the fishmonger. I put it on a bed of spinach and potatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L9c6BGz_YFhVQ5L8zK4oe5BcGFnZJkW3BibePan4ykS1IH_gVmQDxMQaI8W1yJOMKe3MP8k3jhAvpV7iAnwpW2VWBezU0Z9nOrj-roSM-_jHM7BLyil0cD04f5YXRvuJfoV76bGdf8cgYK39B9i6MC-Rc6sM6VSJWFIszTmMlmaOSMD1UhxRMl5FKko/s4000/20240309_123130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0L9c6BGz_YFhVQ5L8zK4oe5BcGFnZJkW3BibePan4ykS1IH_gVmQDxMQaI8W1yJOMKe3MP8k3jhAvpV7iAnwpW2VWBezU0Z9nOrj-roSM-_jHM7BLyil0cD04f5YXRvuJfoV76bGdf8cgYK39B9i6MC-Rc6sM6VSJWFIszTmMlmaOSMD1UhxRMl5FKko/s320/20240309_123130.jpg" width="320" /></a></div><br /><p><br /></p><p>To make my life easy, I put the 4 small potatoes in the microwave for 5 min. Then I just cut them in 4 pieces and put them in an oven proof baking dish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bUrz3wxLm1hLzYI1rHy78ckBinxolpPjxpM7ytzqRENxjLpdZxSy4wYw8g4xDDcdaFbeWpYfkN3o_KDXnyoxuIMrjI244DFtLxTYw75-dvzIXzU7xx-HQIJbKnjzj_C140WVQiUcmsaR8wQf43MtYIm-WVEofnU-mTvirAzjv4ZifunPCDkwOTK3ARI/s4000/20240309_120517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bUrz3wxLm1hLzYI1rHy78ckBinxolpPjxpM7ytzqRENxjLpdZxSy4wYw8g4xDDcdaFbeWpYfkN3o_KDXnyoxuIMrjI244DFtLxTYw75-dvzIXzU7xx-HQIJbKnjzj_C140WVQiUcmsaR8wQf43MtYIm-WVEofnU-mTvirAzjv4ZifunPCDkwOTK3ARI/s320/20240309_120517.jpg" width="320" /></a></div><br /><p><br /></p><p>Chopped garlic and green onions on top and a good helping of Patatas bravas seasoning.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSipYkwOeRwRKRHG8FumfQiENOwPc2pFSe4hDlnrZgaXXFYyyMAXGsklhtlUBmPamX0T0_u1zQUWFw4zxN0sIcMIifNRx0QO76tSCqBNLF06su3Ug-eRFilIlyeSdt6gnrVNH028EbX4CGuZdLs7YrEOjaqnmFWwpmBKgina6Li69UN2uBR3L7RsKVIRA/s4000/20240309_121129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSipYkwOeRwRKRHG8FumfQiENOwPc2pFSe4hDlnrZgaXXFYyyMAXGsklhtlUBmPamX0T0_u1zQUWFw4zxN0sIcMIifNRx0QO76tSCqBNLF06su3Ug-eRFilIlyeSdt6gnrVNH028EbX4CGuZdLs7YrEOjaqnmFWwpmBKgina6Li69UN2uBR3L7RsKVIRA/s320/20240309_121129.jpg" width="240" /></a></div><br /><p><br /></p><p>I put the frozen cream spinach in the microwave and later added a little more sour cream, nutmeg and pepper. Then I put it on top of the potatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4WwobOtmJ0H-hL4nyuioNlDMZ7Kk8BPDQHs1jJI3CRo2jPnxbx2RsP3-lHZ2rja9cBJPREuu6FYbfGj6YWGbvzjmmLqunTZhWEJCGzFPlNskGTsBNMvLbW8v81ox4dHKGOgE_5SmurX-qQFemu1ZqIO8BLdf6kzKPnP01gViBSPvE99sdVvBsTx3UM0/s4000/20240309_121412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4WwobOtmJ0H-hL4nyuioNlDMZ7Kk8BPDQHs1jJI3CRo2jPnxbx2RsP3-lHZ2rja9cBJPREuu6FYbfGj6YWGbvzjmmLqunTZhWEJCGzFPlNskGTsBNMvLbW8v81ox4dHKGOgE_5SmurX-qQFemu1ZqIO8BLdf6kzKPnP01gViBSPvE99sdVvBsTx3UM0/s320/20240309_121412.jpg" width="240" /></a></div><br /><p><br /></p><p>Next came the salmon trout. I found a lot of tiny bones in the filet. They needed to get out. About 30 fish bones later, I was able to season it with fish seasoning. I cut it 3 pieces and place it on top of the spinach.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dZHt27eG3iNo4_lFNed4YrLBImVNeRJQb_2QiqN1xLUC1b8Z46N8N_p4V8yeGGSmIZKgNkZuJrQCct7K-RRzrc7JPKGM67a2AI65xoci6ng81eTVC8c5mmEH_Yx0iktFPGp_lTHuYih85PBXsus_9F7sck37MMsymRhKDh9EkrtFkKzXg3iBkAPIyOY/s4000/20240309_122820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dZHt27eG3iNo4_lFNed4YrLBImVNeRJQb_2QiqN1xLUC1b8Z46N8N_p4V8yeGGSmIZKgNkZuJrQCct7K-RRzrc7JPKGM67a2AI65xoci6ng81eTVC8c5mmEH_Yx0iktFPGp_lTHuYih85PBXsus_9F7sck37MMsymRhKDh9EkrtFkKzXg3iBkAPIyOY/s320/20240309_122820.jpg" width="240" /></a></div><br /><p><br /></p><p>It went in the oven at 180C fan for 12 min.</p><p>Ingredients:</p><p>400 g cream spinach</p><p>Nutmeg, 1 tbsp sour cream, pepper</p><p>3 green onions, 1 clove of garlic</p><p>4 small potatoes</p><p>Patatas bravas seasoning</p><p>1 salmon trout filet, fish seasoning</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-86185550272125021832024-03-10T01:06:00.000-08:002024-03-10T01:06:59.223-08:00Gigantes Plaki with Maccaroni or Greek white Beans<p>A very interesting dish, but tasty.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYystTySeUkTYYSALR0bHlWV5ftZdti66eU9njQFlNdQ55nsW3yXsXpZWGOrPde2ZzCDMmzWsFU9jC2PwNXfmrRkB5xVDFgnZIqyVlrUx3AwGQUc2LFVwC4U5qxJN_dx0biictLCBD8vtmsJoSYxebFxAONbl1br-HOZVGHss_4d3-io6pPBPoSfc-pc/s4000/20240308_120827.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYystTySeUkTYYSALR0bHlWV5ftZdti66eU9njQFlNdQ55nsW3yXsXpZWGOrPde2ZzCDMmzWsFU9jC2PwNXfmrRkB5xVDFgnZIqyVlrUx3AwGQUc2LFVwC4U5qxJN_dx0biictLCBD8vtmsJoSYxebFxAONbl1br-HOZVGHss_4d3-io6pPBPoSfc-pc/s320/20240308_120827.jpg" width="320" /></a></div><br /><p><br /></p><p>I needed a quick dish because I was invited to help at a birthday party later. Pasta is always fast, but I needed a sauce.</p><p>I saw a video a couple of weeks ago from Greece and they had these huge white beans in a tomato sauce. I while later LIDL had a Greek week and sold these canned white beans in tomato sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkYrzUyvw3a1k3zwdomlzTpYW2KLzf07_uXwrTRNKk7TufMVfTJNg0BrpAXa3nNCeaNiWuoCOqhYACpzVXtA5k-FeJfPRzmdlOpe2ff_r-WIR1w0q87DlMKUq4JxPwi__KFvOoAYmgFUwb9bPjCKBARLsdf5gJj_38aszrl-cZVO0X6usaPy0lZjihzI/s4000/20240308_115752.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkYrzUyvw3a1k3zwdomlzTpYW2KLzf07_uXwrTRNKk7TufMVfTJNg0BrpAXa3nNCeaNiWuoCOqhYACpzVXtA5k-FeJfPRzmdlOpe2ff_r-WIR1w0q87DlMKUq4JxPwi__KFvOoAYmgFUwb9bPjCKBARLsdf5gJj_38aszrl-cZVO0X6usaPy0lZjihzI/s320/20240308_115752.jpg" width="240" /></a></div><br /><p><br /></p><p>Now or never. I had them before an knew that they were tasty. I remembered the video were the beans were mashed and eaten with rice. Why not with pasta?</p><p>To get a little more taste in, I fried some garlic in a little olive oil and added the beans with sauce. Be careful, it splatters a lot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Eg0KksbeSjaswa-LkfzmhPuI70Fv-EDT2-RvPof_bn4WWohcxUT6263mLbI64Rl-rpiKjDX1rmW5y0GI7vd5XVt-sznfGOB2Qd4Tgnk2eWtCmIpKfyVSYZDlST1LuVsDBmfL9GSzh38GI4CPQ_zVdPO1kWUf2p6TvCY_wzB0QzoTE-jXbqfakyzYTo4/s4000/20240308_114949.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Eg0KksbeSjaswa-LkfzmhPuI70Fv-EDT2-RvPof_bn4WWohcxUT6263mLbI64Rl-rpiKjDX1rmW5y0GI7vd5XVt-sznfGOB2Qd4Tgnk2eWtCmIpKfyVSYZDlST1LuVsDBmfL9GSzh38GI4CPQ_zVdPO1kWUf2p6TvCY_wzB0QzoTE-jXbqfakyzYTo4/s320/20240308_114949.jpg" width="320" /></a></div><br /><p><br /></p><p>I mashed them with a fork, added the juice of 1/2 lemon and fresh parsley and ground pepper.</p><p>Some pasta water went on with the maccaroni.</p><p>Do try it, if you can get these huge creamy white Greek beans.</p><p>Ingredients:</p><p>85 g maccaroni pasta</p><p>2 garlic cloves, 1 tbsp olive oil</p><p>1 can Greek plaki gigante beans in tomato sauce</p><p>1/2 lemon juiced, parsley</p><p>Salt, pepper</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-74515511117760005972024-03-09T01:34:00.000-08:002024-03-09T01:34:31.185-08:00Carrot Salad with hot oil popped Mustard Seeds<p>This is an Indian recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAPZ19k1vyGoPVjC2tIof0S3YYQV9UuHI64mHp_xcidqoUX5lUsO37K8OHGItsDBgEU07LyP845MEFx-iVX9cDywwKOU_Rw_KHbAPkFMSeRp_hhy0L5LqRPcEYWGaCfzWPBLPFISGEg3EFvM9MywWxoPe8K5MFHJh27QqXIG7MgseWWq3zFgT4N7U290/s4000/20240306_130123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAPZ19k1vyGoPVjC2tIof0S3YYQV9UuHI64mHp_xcidqoUX5lUsO37K8OHGItsDBgEU07LyP845MEFx-iVX9cDywwKOU_Rw_KHbAPkFMSeRp_hhy0L5LqRPcEYWGaCfzWPBLPFISGEg3EFvM9MywWxoPe8K5MFHJh27QqXIG7MgseWWq3zFgT4N7U290/s320/20240306_130123.jpg" width="320" /></a></div><br /><p><br /></p><p>I was looking for a different way to prepare a carrot salad to my ususal Thermomix one. But Korean style and Indian style had to battle it out. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHff01lsxh9AhsHHXtB_UehOm0M0TymPXIjTPe8GbCZbkxOiLdv5ph0WqRIPpcBIViD2H0fXNZn5QsKmSg5iVc46rdo07_ceBQ5yqlI9fT2cZqTpdsv8619g070svpyRAzOKSXCjrckEbDv1S1DLh7GHCTqoJOi4tKB2l0IdTxQD1A5xu53bDnVFOfLXc/s4000/20240306_111145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHff01lsxh9AhsHHXtB_UehOm0M0TymPXIjTPe8GbCZbkxOiLdv5ph0WqRIPpcBIViD2H0fXNZn5QsKmSg5iVc46rdo07_ceBQ5yqlI9fT2cZqTpdsv8619g070svpyRAzOKSXCjrckEbDv1S1DLh7GHCTqoJOi4tKB2l0IdTxQD1A5xu53bDnVFOfLXc/s320/20240306_111145.jpg" width="240" /></a></div><br /><p><br /></p><p>This time my vote went for Indian style. But both are finished with hot oil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHDPWrX6cqyMPQHQC0LyOHuR5KpRLbyPAt1Hie-4q-SNkj8oB1R2LlbAsu3QZdlzpKDWO4eTq0g3V_Ak-im-ML21T4u-iBz4rBbBidxqARujFINfbXziKh0cnGqRv9zTJEvo9hXtufaFNYH7XWznmHB_iDHgKRdYjHRIW8B__pnEyyUAE2fl2QevFkkI/s4000/20240306_104532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHDPWrX6cqyMPQHQC0LyOHuR5KpRLbyPAt1Hie-4q-SNkj8oB1R2LlbAsu3QZdlzpKDWO4eTq0g3V_Ak-im-ML21T4u-iBz4rBbBidxqARujFINfbXziKh0cnGqRv9zTJEvo9hXtufaFNYH7XWznmHB_iDHgKRdYjHRIW8B__pnEyyUAE2fl2QevFkkI/s320/20240306_104532.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZRNIjPfBh74wjqopDZMvy_SQVJiGz1yOXj__sbpkKQQjsRvHRuae0bLuTrr0ZQlcMLBdoheuJFjZJNRv6ul9O1mifQwBv5XeIL1e8GAIqi7Z3D_XhlBfB09wd8GnPXU_pux6vjemgPQGnefKvLEWEyRsulUQC8RuvzClgBsuBPNBaepKUgiBw6H2k-s/s4000/20240306_105028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZRNIjPfBh74wjqopDZMvy_SQVJiGz1yOXj__sbpkKQQjsRvHRuae0bLuTrr0ZQlcMLBdoheuJFjZJNRv6ul9O1mifQwBv5XeIL1e8GAIqi7Z3D_XhlBfB09wd8GnPXU_pux6vjemgPQGnefKvLEWEyRsulUQC8RuvzClgBsuBPNBaepKUgiBw6H2k-s/s320/20240306_105028.jpg" width="320" /></a></div><br /><p><br /></p><p>The Indian one exists in 2 different dressings. Either use lemon juice to finish or add yogurt. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cu-yhjiWRUUU7OmwlQWX8fudlTgcXc-RjafJqAZAJDc0DRtl4_xJXn-7HzLLRHW1I2cNoZ5nQP2-tBMxzAIqLZIi1AWnur29DYUw2R_p9PWA8YZfp1QjuI7_xQaryUB8va3mJ3_vxQGVIwmmdoAgyg1g8dvZxEG9xexS_lNnSrF0xrlGvXWANu15gKE/s4000/20240306_110148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cu-yhjiWRUUU7OmwlQWX8fudlTgcXc-RjafJqAZAJDc0DRtl4_xJXn-7HzLLRHW1I2cNoZ5nQP2-tBMxzAIqLZIi1AWnur29DYUw2R_p9PWA8YZfp1QjuI7_xQaryUB8va3mJ3_vxQGVIwmmdoAgyg1g8dvZxEG9xexS_lNnSrF0xrlGvXWANu15gKE/s320/20240306_110148.jpg" width="240" /></a></div><br /><p><br /></p><p>Recipe:</p><p>3 carrots</p><p>Cilantro or parsley</p><p>1 lemon</p><p>1 tsp agave syrup</p><p>3 tbsp hazelnuts or peanuts roasted</p><p>3 tbsp grapeseed oil</p><p>1 1/2 tsp brown mustard seeds, 1 tsp tumeric</p><p>Salt and pepper</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2nK7RVdvbInnAMsLdhx3nZsvWfwA7DestXREbrzZCSAaq5f7Un3lUe0V2Ori6jqQRwAwj9kqbQh-AZ0Lt5qc_0_oQ2vWGUUFdOm3MrklphMjn7sTO-vswYLJnGNi-SCK7UDilDu0MB4x9UhnwX1tYE1o5qUGPVIVpdyt5zB7KRCG2VK3v4_Hf7GHMVY/s4000/20240306_111018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2nK7RVdvbInnAMsLdhx3nZsvWfwA7DestXREbrzZCSAaq5f7Un3lUe0V2Ori6jqQRwAwj9kqbQh-AZ0Lt5qc_0_oQ2vWGUUFdOm3MrklphMjn7sTO-vswYLJnGNi-SCK7UDilDu0MB4x9UhnwX1tYE1o5qUGPVIVpdyt5zB7KRCG2VK3v4_Hf7GHMVY/s320/20240306_111018.jpg" width="240" /></a></div><br /><p><br /></p><p>1 used my Mandoline to grate the carrot pieces in fine strips. I covered the bowl and put that in the microwave for 90 seconds at 800 W.</p><p>Chopping hazelnuts and parsleya add agave syrup and seasoning the carrots.</p><p>In a small casserole I heated up the oil and added mustard seeds first. When they started to pop, the tumeric went in. The hot oil was poured over parsley and nuts. Then the fresh squeezed lemon juice was added.</p><p>Let it cool down before serving.</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-27906535746190778422024-03-08T00:07:00.000-08:002024-03-08T00:07:20.285-08:00Schiacciata di Patate<p>This is a potato flatbread from Tuscany.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDmjLYnIX8ewBg95MHc4BEdQuW5eLaYAM8UHofmI_o8j5uJ3hfCJ1irJsBqXQEPTl3dH8Ez6QJ1vRL_A3lhDq2wz6ytjHPKzGaqRQjNOo23uI50kAtcUYV_xk4m4oASOyOzHjiapcuiy6XJoK_cADwRVkYc5gpx_P9is7SHleyhPaR9vg3YdwoF94Qnw/s4000/20240306_130102_01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDmjLYnIX8ewBg95MHc4BEdQuW5eLaYAM8UHofmI_o8j5uJ3hfCJ1irJsBqXQEPTl3dH8Ez6QJ1vRL_A3lhDq2wz6ytjHPKzGaqRQjNOo23uI50kAtcUYV_xk4m4oASOyOzHjiapcuiy6XJoK_cADwRVkYc5gpx_P9is7SHleyhPaR9vg3YdwoF94Qnw/s320/20240306_130102_01.jpg" width="320" /></a></div><br /><p><br /></p><p>It does not have yeast in it, it does not need time to rest and it is the answer to Foccacia.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C_dtIWWmKEmbePEtD4P6KtU2hZD_c6uGR_h-ZkqztV5tI-tNvQi-WkwbZN58NHqDV4SLRHbj90eTWSPD2WHOItZPJQbX1XtnADoGubevkiuHlwWAabqXwKTvFjuI_HHClhZzi-otX6mItDePbhnCLcy15EHdlmxkQ3Y6GDNRVG8XNqSC64t9y3PERP8/s4000/20240306_121212.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C_dtIWWmKEmbePEtD4P6KtU2hZD_c6uGR_h-ZkqztV5tI-tNvQi-WkwbZN58NHqDV4SLRHbj90eTWSPD2WHOItZPJQbX1XtnADoGubevkiuHlwWAabqXwKTvFjuI_HHClhZzi-otX6mItDePbhnCLcy15EHdlmxkQ3Y6GDNRVG8XNqSC64t9y3PERP8/s320/20240306_121212.jpg" width="320" /></a></div><br /><p><br /></p><p>This one is pretty easy and very basic. Upgrading the recipe should not be difficult.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunRk_p1aUNufi23eB9x6rv11OTREPuAqt4SAAPDumMBTMBpsypuZ1J3psmkdrZjEIEDxwO2EkmxqybdhYRe2CT07HFQR3If9HRa9PHh8A4ZN_MmZrxcbWblZTqZhmv0i5xBU4SM1uwtv3Xo52R08vUVfvSi8gZN3MHPdKphxVwrDKydltKj-4_bP0-J8/s4000/20240306_123101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunRk_p1aUNufi23eB9x6rv11OTREPuAqt4SAAPDumMBTMBpsypuZ1J3psmkdrZjEIEDxwO2EkmxqybdhYRe2CT07HFQR3If9HRa9PHh8A4ZN_MmZrxcbWblZTqZhmv0i5xBU4SM1uwtv3Xo52R08vUVfvSi8gZN3MHPdKphxVwrDKydltKj-4_bP0-J8/s320/20240306_123101.jpg" width="320" /></a></div><br /><p><br /></p><p>I found it as a Reel on Insta. Gianos kitchen does easy recipes from his mother or Nonna.</p><p>Peel and grate the potatoes on a box grater. Add flour, water, oil, salt, pepper, Parmigiano and dry Italian herbs. A little overseasoning is good!</p><p>Spread it on baking paper and top with more seasoning and Parmesan.</p><p>Preheat the oven 200 C and bake for 20 to 25 min.</p><p>Ingredients:</p><p>360 g peeled and grated potatoes</p><p>200 g 00 flour</p><p>30 g olive oil</p><p>265 g water</p><p>Salt pepper Italian herbs Parmesan cheese</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeGNUVVlsDAjCZF9PYlyN_Dypt3zZ8gXpNg-nJlhxe3EzaoVVrb6jW1wlQZ8Z5ImrU4lzLQV1j7io0etXKbHfUgFMfXFmCnfmeTFC9i0_aM0Mi3TKT09tZYssTlmuROQAjGuwHV8bXBLDJkE1z7CZCfi2yaeFw39x9cW_0fP5OQWmYtcRFAXTwzN3e0Y/s4000/20240306_122055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeGNUVVlsDAjCZF9PYlyN_Dypt3zZ8gXpNg-nJlhxe3EzaoVVrb6jW1wlQZ8Z5ImrU4lzLQV1j7io0etXKbHfUgFMfXFmCnfmeTFC9i0_aM0Mi3TKT09tZYssTlmuROQAjGuwHV8bXBLDJkE1z7CZCfi2yaeFw39x9cW_0fP5OQWmYtcRFAXTwzN3e0Y/s320/20240306_122055.jpg" width="240" /></a></div><br />Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-41270509442810400502024-03-07T02:03:00.000-08:002024-03-07T02:03:12.099-08:00Mixed Mushroom Sauce with Pasta<p>A big pile of oyster mushrooms and half a punnet of brown button mushrooms were waiting for a purpose. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IKycdGZLmVsEcFJZvLkWob5W-3Th2wroHiXU_HaWas2X31evFMQRokvN3TWOva411RyU1XmOTA3mA-5iyZHza9chypmJQmh82fiwpEekNuS7I6v3VhpJ6WG8jL9baguJBsDqAx-XUZWEppObnfRfegW_O0jJOZWUhVpykrlVD3zH7taXx6JOxOIOdYg/s4000/20240302_124356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IKycdGZLmVsEcFJZvLkWob5W-3Th2wroHiXU_HaWas2X31evFMQRokvN3TWOva411RyU1XmOTA3mA-5iyZHza9chypmJQmh82fiwpEekNuS7I6v3VhpJ6WG8jL9baguJBsDqAx-XUZWEppObnfRfegW_O0jJOZWUhVpykrlVD3zH7taXx6JOxOIOdYg/s320/20240302_124356.jpg" width="320" /></a></div><br /><p><br /></p><p>A low fat mushroom sauce sounded good to me. Just a teespoon of Chipotle oil, 150 ml homemade stock and 1 tbsp sour cream were enough for a tasty veggie sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRwy8yXtJarVXCzt2BNJLtWYwKkTVRCDBDhi_wapX17onkPBjOc5AmsUaUTUbDIxa9qPuCityhX8wgN7duOTbzTkA70DFEPQ6l1VqJRzXRGmTDLJ_mdIoeIEV0ei-6aTRxR5v6rCz_Dk5rOAiSyl3ktRFXZtuItFgMtXjwdlueG4gXX-wAPPM1hsMPZQ/s4000/20240302_121723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRwy8yXtJarVXCzt2BNJLtWYwKkTVRCDBDhi_wapX17onkPBjOc5AmsUaUTUbDIxa9qPuCityhX8wgN7duOTbzTkA70DFEPQ6l1VqJRzXRGmTDLJ_mdIoeIEV0ei-6aTRxR5v6rCz_Dk5rOAiSyl3ktRFXZtuItFgMtXjwdlueG4gXX-wAPPM1hsMPZQ/s320/20240302_121723.jpg" width="320" /></a></div><br /><p><br /></p><p>Mushrooms contain lots of water. To reduce that high heat at the beginning is important. That helps to evaporate the liquid. The moment salt hits the mushrooms, they get soft and let more moisture out. I always try to add salt last to the pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIAwREnQ15dz0_6AvXBHhEt1DM8RoZ2qU7DnowlmmR14As6haiuTg2d-TKNBKAli9hCQZYotc9jHeqLF9WVlZ-ZNN37Lqbrrwq80ajhcQbRGySFa36e5j_YPjGzXnI3E1xIvzpAQ-5jTUsk0JPQlXB96STSxy9aSquqT-2_JWIDAvr0kzEN3mhO02Rn8/s4000/20240302_122728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIAwREnQ15dz0_6AvXBHhEt1DM8RoZ2qU7DnowlmmR14As6haiuTg2d-TKNBKAli9hCQZYotc9jHeqLF9WVlZ-ZNN37Lqbrrwq80ajhcQbRGySFa36e5j_YPjGzXnI3E1xIvzpAQ-5jTUsk0JPQlXB96STSxy9aSquqT-2_JWIDAvr0kzEN3mhO02Rn8/s320/20240302_122728.jpg" width="240" /></a></div><br /><p><br /></p><p>I used homemade stock as a base for the sauce and reduced it while cooking the mushrooms. Then the pasta went in to be finished in the pan and soak up some of the stock. Sour cream in and a little fresh parsley and the dish was ready to serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIPiCJFDSnN9S95Og0yBCE7eCxD1Dh2Qf148b31ct0txdsPO7-EeDkvoNbZP5L61-8GBwuYIJxnv4pQHvswt9PKU7bvmg-dnurq1WiXlB-C5NtP0XdBWo0jlbpfQ3_9N4WVWXvpWsA1NY7jxqo8FzZFbBvVAK9wETACe-WDhNlYF_DIeZk0F_0hD7k04/s4000/20240302_124218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIPiCJFDSnN9S95Og0yBCE7eCxD1Dh2Qf148b31ct0txdsPO7-EeDkvoNbZP5L61-8GBwuYIJxnv4pQHvswt9PKU7bvmg-dnurq1WiXlB-C5NtP0XdBWo0jlbpfQ3_9N4WVWXvpWsA1NY7jxqo8FzZFbBvVAK9wETACe-WDhNlYF_DIeZk0F_0hD7k04/s320/20240302_124218.jpg" width="240" /></a></div><br /><p><br /></p><p>No cheese this time!</p><p>Ingredients:</p><p>100 g wide long pasta</p><p>100 g oyster mushrooms, 200 g brown button mushrooms</p><p>1 tsp Chipotle seasoned oil</p><p>3 green onions, 4 garlic cloves</p><p>150 ml veg/chicken stock, 2 tsp sour cream</p><p>Paraley</p><p>Salt, thyme, pepper</p><p> </p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-64305802696711256562024-03-06T00:02:00.000-08:002024-03-06T00:02:12.080-08:00Lean Chicken and Vermicelli Soup<p>A warming soup with veggies and lean chicken breast.</p><p>The noodles in this soup are mung bean vermicelli. I have a couple of small packs sitting around. Now is a great time to use some of them. Not a lot of work to do with it, just drop them in a bowl and pour hot water on top. Let them sit for 10 minutes. I take my Korean sissors and cut through the vermicelli.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEwqxKZuVOGmRbR1iROY0vDmMmI_uoYTFg55mPbWJEQv6BSVl6w0qdmwRjmpFBUng-ZBAVlkCdyEAvkexJup0JRSViippAEt64cgStWC4bfjY1OZ5tVIIebRtfRQdTl7O_iynmTI2YOn6OSN024cWqazbImppd4AgyWb-3FKI5xwgsnQGMbOxHH_1S9w/s3000/IMG_20240305_140600_500.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEwqxKZuVOGmRbR1iROY0vDmMmI_uoYTFg55mPbWJEQv6BSVl6w0qdmwRjmpFBUng-ZBAVlkCdyEAvkexJup0JRSViippAEt64cgStWC4bfjY1OZ5tVIIebRtfRQdTl7O_iynmTI2YOn6OSN024cWqazbImppd4AgyWb-3FKI5xwgsnQGMbOxHH_1S9w/s320/IMG_20240305_140600_500.webp" width="320" /></a></div><br /><p><br /></p><p>The chicken breast was used to prepare a lot of stock. A piece is now ripped to shreds and used in the soup.</p><p>From my punnet of brown button mushrooms I took out half of it. I cleaned them and cut them in the middle and placed them cut side down in a hot clean pan. No oil or butter. After 5 min I turned them and put a tiny bit of oil in the pan and some pepper. They went in the soup and still retained their shape.</p><p>A handfull of fresh herbs, a boiled egg and some carrot and celery were assambled. </p><p>A dash of light Korean soup soy sauce finished the bowl.</p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-5733335978226545762024-03-05T00:08:00.000-08:002024-03-05T12:52:28.143-08:00Chicken Salad with Sweet Corn<p>Something to use up a cooked chicken breast.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeW2B90c7EEyMMFBwyDDC8v2nvrEm-_-wljortC58FcTpeKN9-j4qK_66l0DEWWz1Ey5J4_HFk7bTqupz0GtM4MYXdgkgVQ6JtNGnE6b8PFjxQ3Q9KZ_opfghOTD65X6ZlJvGWsjprOMThlUUM7Vke6M_tWS6AGbnW5626sIgT79DdBNC-WwT7aD54Y/s4000/20240301_184554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeW2B90c7EEyMMFBwyDDC8v2nvrEm-_-wljortC58FcTpeKN9-j4qK_66l0DEWWz1Ey5J4_HFk7bTqupz0GtM4MYXdgkgVQ6JtNGnE6b8PFjxQ3Q9KZ_opfghOTD65X6ZlJvGWsjprOMThlUUM7Vke6M_tWS6AGbnW5626sIgT79DdBNC-WwT7aD54Y/s320/20240301_184554.jpg" width="320" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgflJO0_cfCwVx1Xsjx2m5LwCr6giKBWwA-lOK9aGONVa0omURzLsmcpMNKB8m-50qENxJFQatOv6_M9FT717OalUKcQy4qmamBjpqeqi67QoKkC_RXAxM2BP16NGLJdMgFFMHRp0Ls0X8XOAkhEQ2fByJpKR-wNbMErohFVLdkV-jYQNWvEdp5H0oIA/s4000/20240301_183314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgflJO0_cfCwVx1Xsjx2m5LwCr6giKBWwA-lOK9aGONVa0omURzLsmcpMNKB8m-50qENxJFQatOv6_M9FT717OalUKcQy4qmamBjpqeqi67QoKkC_RXAxM2BP16NGLJdMgFFMHRp0Ls0X8XOAkhEQ2fByJpKR-wNbMErohFVLdkV-jYQNWvEdp5H0oIA/s320/20240301_183314.jpg" width="320" /></a></div><br /><p><br /></p><p>From my homemade stock I had some chicken breast sitting in the fridge. I am not a huge fan of boiled chicken breast because it is often on the dry side. But I needed a bit of lean stock.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNC5w5KRvpzRbbtaNiL2PMyJPNFstDhSPgR0RuBLa-VF2Khl_ym0BY7cOaQ_fkHuHW8Bqr9mY0X71-HpuZFfT_9hriaeH0I1R7hxDbUOO1sTpvkG4Thc1tfDWD6sIrXnvkOMwnCTSJUxBxYnZTGQQ-YX69AjcopYHvt_2krqwrJ157lrM9jXNGUDj2-Y/s4000/20240301_184059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNC5w5KRvpzRbbtaNiL2PMyJPNFstDhSPgR0RuBLa-VF2Khl_ym0BY7cOaQ_fkHuHW8Bqr9mY0X71-HpuZFfT_9hriaeH0I1R7hxDbUOO1sTpvkG4Thc1tfDWD6sIrXnvkOMwnCTSJUxBxYnZTGQQ-YX69AjcopYHvt_2krqwrJ157lrM9jXNGUDj2-Y/s320/20240301_184059.jpg" width="240" /></a></div><br /><p><br /></p><p>Chicken salad is sold here in small containers in the supermarkets. But when you check the ingredients lists, the amount of chicken is often less than 50 %. The veggie part is minor too. Meat is expensive and all kinds of sauces are not. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uh-fFuUKwkS5eSP9DvBn8jeJMyE3JG3F8hsH8uHxg5jjqhmBQySzCygXqtpCm_Kmx_-RSe_63kb9wLwwkaqvSYpljeCApcEWl2IQ-N33_jA3wDGuY93s03qrk4BRP2YGhqqcnHtQ9HiFzYJ2BgQtL3yfTGfKJZEDE34qMfw5MmCG0GrCZEjI6pxLZuA/s4000/20240301_184554.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uh-fFuUKwkS5eSP9DvBn8jeJMyE3JG3F8hsH8uHxg5jjqhmBQySzCygXqtpCm_Kmx_-RSe_63kb9wLwwkaqvSYpljeCApcEWl2IQ-N33_jA3wDGuY93s03qrk4BRP2YGhqqcnHtQ9HiFzYJ2BgQtL3yfTGfKJZEDE34qMfw5MmCG0GrCZEjI6pxLZuA/s320/20240301_184554.jpg" width="320" /></a></div><br /><p><br /></p><p>That is the reason I do not buy any of those. I used a small can of sweet corn, 1/2 of a huge red bell pepper and lots of fresh chives. The base of the sauce was a mustard veggie mix and a little bit of sour cream and some tasty fruity vinegar. Just enough sauce to bind the ingredients together.</p><p>Recipe for 4:</p><p>1 1/2 cooked chicken breasts</p><p>1/2 to 1 red bell pepper</p><p>1 small can sweet corn</p><p>Bunch of chives</p><p>3 tbsp Bautz'ner mustard veggie cream, 3 tsp sour cream, 1 tbsp mild vinegar</p><p>Salt, pepper</p><p>Serve it with bread or eat it as a salad.</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-60623484892154493962024-03-04T01:25:00.000-08:002024-03-04T01:25:19.932-08:00Dates and Peanutbutter covered in Chocolate<p>Date Bark went viral.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtghe786gxVrePNcJHtQj76edYanRlgrgoGU2fkJLClG3CCIYpHZrZqbQxwx5sTPWC2DeEqToSwCD8i68X7OFlK-sFrRL-AoGMx9RmczuvncM463ZtgFJrFI5xt73kMPT1mdAVPqjg-onKh0rxs3Pa9AugAhnOl8OKvnzaNdInQtH3-GJ9RbbSixb9q0/s4000/20240301_165855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtghe786gxVrePNcJHtQj76edYanRlgrgoGU2fkJLClG3CCIYpHZrZqbQxwx5sTPWC2DeEqToSwCD8i68X7OFlK-sFrRL-AoGMx9RmczuvncM463ZtgFJrFI5xt73kMPT1mdAVPqjg-onKh0rxs3Pa9AugAhnOl8OKvnzaNdInQtH3-GJ9RbbSixb9q0/s320/20240301_165855.jpg" width="320" /></a></div><br /><p><br /></p><p>I watched a Reel on Insta - my downfall :-)</p><p>A fridge dessert when you crave something sweet and a little salty. But I did not top it with flakey salt. Too much is too much.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yCNjrKdx3aguonjrU2cEWMy5U07KfoyXjtBjWrlhls48F_Y7PMaOivnQg-B2wfti3iUr871xcQMYII6vvDCzmpkYgKZEdH3Vmi8uKtxC-hnPvpUGrUAm0Aeu1CGi74yIUG37z5LDfm9G7b3vIF8WbNi32jysPdML0IQCz7QTrEDEjt96qTbe5iU5TvE/s4000/20240301_153351.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yCNjrKdx3aguonjrU2cEWMy5U07KfoyXjtBjWrlhls48F_Y7PMaOivnQg-B2wfti3iUr871xcQMYII6vvDCzmpkYgKZEdH3Vmi8uKtxC-hnPvpUGrUAm0Aeu1CGi74yIUG37z5LDfm9G7b3vIF8WbNi32jysPdML0IQCz7QTrEDEjt96qTbe5iU5TvE/s320/20240301_153351.jpg" width="320" /></a></div><br /><p><br /></p><p>I was in the large supercenter this morning. There you will get everything, most of the time - but not today. I was looking for Medjul dates, the super soft ones. I only got the basic kind. But that went well in the recipe. I love dates more on the firm side.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfDIrvGqx40qh7Tkhk7SnmodTN_HL4L1ziYBsN4AkXeHd-MMVLYfDe9S0MHtzEf7nL0miaN6p6GibBsDeEpEpg771j88eHbEMcf-C2mftn71Ki4h2hDDk2G9s8_Id8OhLSciNGgf42ohUpwDkq_oKmhyphenhyphen9R2GXskTQMDe2me8KN3KEUkDxF2C457UmzPc/s4000/20240301_155239.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfDIrvGqx40qh7Tkhk7SnmodTN_HL4L1ziYBsN4AkXeHd-MMVLYfDe9S0MHtzEf7nL0miaN6p6GibBsDeEpEpg771j88eHbEMcf-C2mftn71Ki4h2hDDk2G9s8_Id8OhLSciNGgf42ohUpwDkq_oKmhyphenhyphen9R2GXskTQMDe2me8KN3KEUkDxF2C457UmzPc/s320/20240301_155239.jpg" width="240" /></a></div><br /><p><br /></p><p>And I bought some decent peanut butter, without palm oil and lots of added sugar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfw7ay57lCkBO3TIqQ7vkyfMEOeFUXOL-scB2uyQkhD6c_BbSF_nBP5dDQkPMPmBIQz0DtWFWdya1GQDAbPwY-f-OzEZ7lEbZnq3-aAfJsRqq-H-tkx8AMi1XxKENKaSrw7cpgPmfkvETfRVkhIBo2bms2z9Cvp7bUMk-zxHU7Izy8WyviI0NTNGrzO4/s4000/20240301_155241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfw7ay57lCkBO3TIqQ7vkyfMEOeFUXOL-scB2uyQkhD6c_BbSF_nBP5dDQkPMPmBIQz0DtWFWdya1GQDAbPwY-f-OzEZ7lEbZnq3-aAfJsRqq-H-tkx8AMi1XxKENKaSrw7cpgPmfkvETfRVkhIBo2bms2z9Cvp7bUMk-zxHU7Izy8WyviI0NTNGrzO4/s320/20240301_155241.jpg" width="240" /></a></div><br /><p><br /></p><p>I mixed 30 g of high quality milk chocolate with 100 g 80% dark chocolate and added some coconut oil to make it glossy. Melt it in the microwave in 30 sec blasts, stir in between.</p><p>A small piece broken off is enough to satisfy my craving. Back in the fridge with the stuff. It will last a longer period of time this way.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd94fCX53ZpfYg9UWKrnoFOyUxfvY1HwsThiWRkk5hVz3DpJUeBsQGDpcXywlDJQMjT_7OBi80QXPBkYCadUfVcCYLP9lA0L8fDY4_iwfjY6Qq-NuGge1-2cIHVptm8QotSvHcXB5Q5upn9SN5gVGaziBFo2-VwhNjscg0sQb0YFI4Cu5sBIvj4kLBKTg/s4000/20240301_160210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd94fCX53ZpfYg9UWKrnoFOyUxfvY1HwsThiWRkk5hVz3DpJUeBsQGDpcXywlDJQMjT_7OBi80QXPBkYCadUfVcCYLP9lA0L8fDY4_iwfjY6Qq-NuGge1-2cIHVptm8QotSvHcXB5Q5upn9SN5gVGaziBFo2-VwhNjscg0sQb0YFI4Cu5sBIvj4kLBKTg/s320/20240301_160210.jpg" width="320" /></a></div><br /><p><br /></p><p>200 g dates destoned</p><p>50 g good quality creamy peanut butter</p><p>130 g chocolate</p><p>1 tsp coconut oil</p><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-24916935892218673992024-03-02T22:11:00.000-08:002024-03-02T22:11:01.995-08:00Atlantic Catfish with Caper and Mustard Sauce<p>Use homemade stock as the poaching liquid for the fish and as the base for the sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-HzLRDNvgqi3xNc9J8EzXaHHcn7BzMQsj7WhF-8C3gbjmwnVCfHvAbbseveQ74Ufo95zyNFLrnetfC6hMlJrahcdl2wxTnlQGK7C0MYz4VMHmCA0qvpU0_kj5u9byKQYbrtsTiSkWOTAY2rZ240vVtsBfkC3Mr77wHcjzUcIyq3RfsC14abfJARJ48g/s3000/IMG_20240301_142215_458.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-HzLRDNvgqi3xNc9J8EzXaHHcn7BzMQsj7WhF-8C3gbjmwnVCfHvAbbseveQ74Ufo95zyNFLrnetfC6hMlJrahcdl2wxTnlQGK7C0MYz4VMHmCA0qvpU0_kj5u9byKQYbrtsTiSkWOTAY2rZ240vVtsBfkC3Mr77wHcjzUcIyq3RfsC14abfJARJ48g/s320/IMG_20240301_142215_458.webp" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><p>Poaching fish is one of the best methods for a healthy meal. The stock was low on salt and that helped too. The same stock went in the sauce. No flour needed, just a good bit of time to reduce the liquid until only 1/4 remained.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2um48asbNmyeoLjVttdu6lduQ30XKlLqXwerHU67rH3dAGn3eMPKYj2ZpPy0FVkvAgUd9FPWj3rUr4uVjEDDbvJ7u1_3ONFQyYYueVz06MYqmE8KWgvjuASadez-SYf27vAkRoQ0jA4UMf7AS1nHiIx2NZH8T_C1vJNUkJyiaVtXGLfa9IlvGP2vRU60/s4000/20240301_114620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2um48asbNmyeoLjVttdu6lduQ30XKlLqXwerHU67rH3dAGn3eMPKYj2ZpPy0FVkvAgUd9FPWj3rUr4uVjEDDbvJ7u1_3ONFQyYYueVz06MYqmE8KWgvjuASadez-SYf27vAkRoQ0jA4UMf7AS1nHiIx2NZH8T_C1vJNUkJyiaVtXGLfa9IlvGP2vRU60/s320/20240301_114620.jpg" width="320" /></a></div><br /><p><br /></p><p>A little bit of butter and oil to sauté the green onions and then the stock went in the pan. On high heat I reduced it. The mustard and sour cream went in together with the roughly chopped capers. Just a bit of pepper and the sauce was done.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8E9KcuCRQVX8ow46kX4G3_1MGp6NrlSHbsgjos0OAew5ugjhe_LxjCdt0MhHGEya4mF3ZdkRfAd_VwHas03Xna_lBwE6uPFebYnyvsPcxka0vRFb9tvi1uekhq61vw7hFKROK65a_hmOp8bmRVNlzTS7Sc5d11wPgp7ymta9DFVzHDRrXyr8xJaMHSU/s4000/20240301_115203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8E9KcuCRQVX8ow46kX4G3_1MGp6NrlSHbsgjos0OAew5ugjhe_LxjCdt0MhHGEya4mF3ZdkRfAd_VwHas03Xna_lBwE6uPFebYnyvsPcxka0vRFb9tvi1uekhq61vw7hFKROK65a_hmOp8bmRVNlzTS7Sc5d11wPgp7ymta9DFVzHDRrXyr8xJaMHSU/s320/20240301_115203.jpg" width="240" /></a></div><br /><p><br /></p><p>I served it with reheated rice and broccoli.</p><p>Recipe:</p><p>220 g Atlantic catfish</p><p>500 ml homemade veg/chicken stock</p><p>2 green onions</p><p>1 tsp butter, 1 tsp oil</p><p>2 tsp Dijon mustard, 2 tsp sour cream, </p><p>3 tbsp capers</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_YaskDGmfzXg9Yd0RuJlDbngt1byBPyfNgktjewXgBM9Uv4oeC2zcO2GaqMgiFdxKqJhoA07rccnlROIkdVhovxPuxlY05WXfTzu4affdaR07uprdkI4fxF0gk5TDSTOEPn0QaaoXM3dbKYw_1WEHIiPq10ULfBRM8NmHHumajVLYFfzfprdmEWqfV8/s4000/20240301_115406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_YaskDGmfzXg9Yd0RuJlDbngt1byBPyfNgktjewXgBM9Uv4oeC2zcO2GaqMgiFdxKqJhoA07rccnlROIkdVhovxPuxlY05WXfTzu4affdaR07uprdkI4fxF0gk5TDSTOEPn0QaaoXM3dbKYw_1WEHIiPq10ULfBRM8NmHHumajVLYFfzfprdmEWqfV8/s320/20240301_115406.jpg" width="240" /></a></div><br /><p><br /></p><p>Divide the stock 400/100 ml. Heat up the 400 ml and poach the fish on low heat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAquSrOP_RIrzH-Q9f6_uNRtRMe8TdnOUbJ7IGUvodawlGDmXt6v4RHpB83qSx0rbfP-PyvZLH4vz2MBzYQaAvVSzq9qicXtXUm5Gv6ARemRPzv5mOmgf1VPC63K4HPLvafleY2PI8Uq2_rvo1j4EdCMzy0QaqCVqlT2CM-grV4rCuaOgkQ5LrAupbO8/s4000/20240301_120558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAquSrOP_RIrzH-Q9f6_uNRtRMe8TdnOUbJ7IGUvodawlGDmXt6v4RHpB83qSx0rbfP-PyvZLH4vz2MBzYQaAvVSzq9qicXtXUm5Gv6ARemRPzv5mOmgf1VPC63K4HPLvafleY2PI8Uq2_rvo1j4EdCMzy0QaqCVqlT2CM-grV4rCuaOgkQ5LrAupbO8/s320/20240301_120558.jpg" width="320" /></a></div><br /><p><br /></p><p>Sauté onions in butter and oil. Pour in the stock and reduce it on high heat. Add the other ingredients.</p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-10365684775612337132024-03-02T00:03:00.000-08:002024-03-02T00:03:15.431-08:00Smashed Broccoli with Cottage Cheese Low Carb High Protein<p>There is no need to heat up the oven for a single portion of smashed broccoli. Just use the Air Fryer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFXA5ygEZDjOpKKdiz-pajvfNLcjMcjYpdfHENnupTh3VDyAeZ2SQLL2jse12GAZFe2q_ohydTYVmN5sT_b7fKZDA0_wOJOZY8W1LHNuUnrYCZwfwHcJHosEdLkaBSrMB4UzHrlVgn-q1-b45QMg4pOCo01rXwFdd-OUo83r2xHbGu4I0RVNeUdAJgQk/s4000/20240229_122554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFXA5ygEZDjOpKKdiz-pajvfNLcjMcjYpdfHENnupTh3VDyAeZ2SQLL2jse12GAZFe2q_ohydTYVmN5sT_b7fKZDA0_wOJOZY8W1LHNuUnrYCZwfwHcJHosEdLkaBSrMB4UzHrlVgn-q1-b45QMg4pOCo01rXwFdd-OUo83r2xHbGu4I0RVNeUdAJgQk/s320/20240229_122554.jpg" width="240" /></a></div><br /><p><br /></p><p>The florets get cooked in salted water for 5 minutes, then drained and smashed with the bottom of a glass. But use whatever you have on hand to smash them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQNIp0oW83WKLGgZ8jeH7_iU9CPAsJnRazA5csaBcR2kO5TrJzpz2MachR_YGK_PE2PqorITZF0Rd6ADbFp2IgoaA4Ee_oY3r7eTrQuXJbJwMt6QB2BA_d6Tvyn-R9jLZ1y2AiPfFVyYSU-s0n_qp6AWeGNg_HOqvDj2TqWMKqm_CiOVANaHVpIoJf4o/s4000/20240229_115931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQNIp0oW83WKLGgZ8jeH7_iU9CPAsJnRazA5csaBcR2kO5TrJzpz2MachR_YGK_PE2PqorITZF0Rd6ADbFp2IgoaA4Ee_oY3r7eTrQuXJbJwMt6QB2BA_d6Tvyn-R9jLZ1y2AiPfFVyYSU-s0n_qp6AWeGNg_HOqvDj2TqWMKqm_CiOVANaHVpIoJf4o/s320/20240229_115931.jpg" width="320" /></a></div><br /><p><br /></p><p>I made a little seasoning paste to brush the florets with. Just a teaspoon of olive oil, some lemon juice, 1 tbsp grated grana padano, some garlic and onion powder and salt and pepper. A light coating is enough.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_HEmn5x8xbb96xAf7uedGrAM3xATMC3KASSzxwbSpwrDzajFWF-_DMWB4Xj9HZGLsM-SYUkk7ZsM-jcprkk8p4YN2wlLVgTEA6EEIPSY4h5bAzh9H5PXXR2qw4Yodi7osJJ6exNy982WvD61QpzCZNVPP-aphDWE9nCR6e1z3zUN9EETEkAp-HNSKGk/s4000/20240229_120815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_HEmn5x8xbb96xAf7uedGrAM3xATMC3KASSzxwbSpwrDzajFWF-_DMWB4Xj9HZGLsM-SYUkk7ZsM-jcprkk8p4YN2wlLVgTEA6EEIPSY4h5bAzh9H5PXXR2qw4Yodi7osJJ6exNy982WvD61QpzCZNVPP-aphDWE9nCR6e1z3zUN9EETEkAp-HNSKGk/s320/20240229_120815.jpg" width="240" /></a></div><br /><p><br /></p><p>My air fryer does not need preheating. I put the smashed and brushed broccoli in and cooked it at 180 C for 10 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1e703ENcaeKph194IgB2i8RqP3u0CxkkaApRUpp1fTJBwsMRSz8sQxb6LZvdsJbcB1GYUSUfHsNYnouzw414mT6ig45aRpOSR9wz4XhA0NXWjEUbBW6d1V49Nu3Xuo_g_J_caFBGE9x9T4aKcwBAfSwAj0E4g70b_zbX2TzTjU0pc7fw4Q7oHg7QgSg/s4000/20240229_121008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1e703ENcaeKph194IgB2i8RqP3u0CxkkaApRUpp1fTJBwsMRSz8sQxb6LZvdsJbcB1GYUSUfHsNYnouzw414mT6ig45aRpOSR9wz4XhA0NXWjEUbBW6d1V49Nu3Xuo_g_J_caFBGE9x9T4aKcwBAfSwAj0E4g70b_zbX2TzTjU0pc7fw4Q7oHg7QgSg/s320/20240229_121008.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJeTcaFZtDQXflSPe20ykQhYFz90_XfILugTOt-hRUsZ8QHVWnLi1ZLu3rHMgf_DJRapV7al06Ki1WFB8kUSPphyphenhyphenD-DzipzuOfplvyB-Q-JR3P2-yeTHa_PUKMY2GlTTFlijDhdZxvWDiI5dCUYrpfsWpatpbed5bDIUEKj5DhDLL9tuwL20i4CPkY3I/s4000/20240229_122206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJeTcaFZtDQXflSPe20ykQhYFz90_XfILugTOt-hRUsZ8QHVWnLi1ZLu3rHMgf_DJRapV7al06Ki1WFB8kUSPphyphenhyphenD-DzipzuOfplvyB-Q-JR3P2-yeTHa_PUKMY2GlTTFlijDhdZxvWDiI5dCUYrpfsWpatpbed5bDIUEKj5DhDLL9tuwL20i4CPkY3I/s320/20240229_122206.jpg" width="240" /></a></div><br /><p><br /></p><p>Cottage Cheese half fat was mixed with fresh chives and herb salt. A very tasty kind of spread to go with the broccoli.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh30ur-wTBkiAa2IX8ddEwaTloty_9EJs51lo7RnSEkL1SzdtnywDvKwaZICZUkHpmN-BsS8jVppLO42Z8qA5lht63MggRJY3Zide5AjJ4moaM75y1lsbqREObuRVxYz77n9XP_DMGTSPoiU5HeavItZKNUjAzGHmMu81UhrVIC59nTt5QVIPnyY1r10/s4000/20240229_122302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh30ur-wTBkiAa2IX8ddEwaTloty_9EJs51lo7RnSEkL1SzdtnywDvKwaZICZUkHpmN-BsS8jVppLO42Z8qA5lht63MggRJY3Zide5AjJ4moaM75y1lsbqREObuRVxYz77n9XP_DMGTSPoiU5HeavItZKNUjAzGHmMu81UhrVIC59nTt5QVIPnyY1r10/s320/20240229_122302.jpg" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-21904371527082163072024-02-29T23:19:00.000-08:002024-02-29T23:19:30.231-08:00Adjusting the Amount of Blogs after 8 1/2 Years<p>After mostly more than 300 blogs per year (2023 = 342), I need to recalibrate my way of doing. I still love what I do. But there are other things to keep track off.</p><p>All the planning, the grocery shopping and the preparation took a good amount of my daily time. It is a very intense hobby. Since October 1., I did not miss a day posting a blog.</p><p>That does not change the way I look at food, but only one or two blogs a week will now be enough for me. I even bought a new plate! All these new and exciting tastes from different countries will still be explored. When I am dining out or eat with friends there will be blogs about it. The same goes for holiday trips. </p><p>Just simple foods and a bit of fasting are the new lines I will follow. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4t1ZJD-MkFDIDkQUuxeU_qxpKimyIF11PRgGkedNQ-n4VigAcpunHvyFgnPgIwXL3A6vM4lKLLwVeHp-RaXZYTcfB0K9zvqlEr_w5Zry4qV7-MboXTIxvwY72EB7pcK2NKZ_TbH0LMf2g8wtU_SSnDnNS9axXfGVPQsQXi9MnQEYfKxLbjQJRGadlgqI/s4000/20240227_105537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4t1ZJD-MkFDIDkQUuxeU_qxpKimyIF11PRgGkedNQ-n4VigAcpunHvyFgnPgIwXL3A6vM4lKLLwVeHp-RaXZYTcfB0K9zvqlEr_w5Zry4qV7-MboXTIxvwY72EB7pcK2NKZ_TbH0LMf2g8wtU_SSnDnNS9axXfGVPQsQXi9MnQEYfKxLbjQJRGadlgqI/s320/20240227_105537.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-34417004327854346212024-02-28T22:01:00.000-08:002024-02-28T22:01:56.071-08:00Marinara Sauce with Linguine<p>I watched YT Vinzenso's Plate again. He is showing traditional Italian recipes. I cooked some of them already and they were good. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjWjLrCFpfO2cuHv8pvXEJ1jJLe1ofKEqwTIEk8iXkqqx-HLpm69j0SES3lH9_ZUARKfUfQH_xeUmPyIJmbuwv-q2SEGj7-gKM-nR9IS9hNnBYDkQX4PsX0474sQgoJGNfPfN1jNK-MZ_M-VkiLrNinzSFHUm1MOYp6heYUOzGxqc0G4QzBcT7IRsu7A/s4000/20240225_122724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjWjLrCFpfO2cuHv8pvXEJ1jJLe1ofKEqwTIEk8iXkqqx-HLpm69j0SES3lH9_ZUARKfUfQH_xeUmPyIJmbuwv-q2SEGj7-gKM-nR9IS9hNnBYDkQX4PsX0474sQgoJGNfPfN1jNK-MZ_M-VkiLrNinzSFHUm1MOYp6heYUOzGxqc0G4QzBcT7IRsu7A/s320/20240225_122724.jpg" width="320" /></a></div><br /><p><br /></p><p>Marinara sauce is not as common here in Germany as it is in the USA. You wont get it in large jars here either. Since I am no fan of ready made pasta sauces, the basic recipe is more to my liking.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdHRQTYPa5GZqG6QPf9pbvP1xgWF2E2MiuA2t1gtwDDy5jCtLNfHmscJDwJ9IghH6NbvPf7CojaIGJMNPt-rkjwOzm7GWWazR4T3UAc59xLMkdZFxVJRWrGMXYjdYg_mfWVw5OXAvx0toY05EJ616XDMRx2WIfgayeLF6BUu0ep1z5wnU31dM7kT41NA/s4000/20240225_122508.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdHRQTYPa5GZqG6QPf9pbvP1xgWF2E2MiuA2t1gtwDDy5jCtLNfHmscJDwJ9IghH6NbvPf7CojaIGJMNPt-rkjwOzm7GWWazR4T3UAc59xLMkdZFxVJRWrGMXYjdYg_mfWVw5OXAvx0toY05EJ616XDMRx2WIfgayeLF6BUu0ep1z5wnU31dM7kT41NA/s320/20240225_122508.jpg" width="240" /></a></p><br /><p><br /></p><p>The only thing I did not have this time of the year is the fresh Oregano. My plant on the balcony is still dormant in winter. I used the dried stuff. Fresh basil is widely available in all supermarkets and I have a pot on the windowsill.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXnKimpmc1K1LAbtT5IRkkDHNAdbdkp2j1lxFOlvZtHo7n9Zii37oxIn_lBheJu407X2Yz-HDpk8NJaQvqASB7LaBK2u5zZhHYAYw-Z7CZlePgueyfYCPIBlbdlBss2EtMgl6ZtKbFQJO2LR81C1aBjPjCVRcfHVNVd3J6piKR6AW4_eUWaLi2Vu7CI/s4000/20240225_121446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXnKimpmc1K1LAbtT5IRkkDHNAdbdkp2j1lxFOlvZtHo7n9Zii37oxIn_lBheJu407X2Yz-HDpk8NJaQvqASB7LaBK2u5zZhHYAYw-Z7CZlePgueyfYCPIBlbdlBss2EtMgl6ZtKbFQJO2LR81C1aBjPjCVRcfHVNVd3J6piKR6AW4_eUWaLi2Vu7CI/s320/20240225_121446.jpg" width="240" /></a></div><br /><p><br /></p><p>There are no onions in this sauce, just a good amount of garlic. Good quality date tomatoes from a can were used as the main component of this sauce. Just a bit crushed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDML3rbcARKm6wHV3Xy37iC7coZNV5tgjY5Fpwi10jRCqn68R64kHNU0d1ZLkw9cDBxXrpp_5p68vd1uoOQRq11gX8fZoTp96-aBi4s2RYkxs5bUj0eFfWBZfV5JEfKvIAwqkSm4ObpkS65PNzIBLS8SOUy4TWCDC5qEg4zK9BM2b1-rhHxofmpcp26k/s4000/20240225_121443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDML3rbcARKm6wHV3Xy37iC7coZNV5tgjY5Fpwi10jRCqn68R64kHNU0d1ZLkw9cDBxXrpp_5p68vd1uoOQRq11gX8fZoTp96-aBi4s2RYkxs5bUj0eFfWBZfV5JEfKvIAwqkSm4ObpkS65PNzIBLS8SOUy4TWCDC5qEg4zK9BM2b1-rhHxofmpcp26k/s320/20240225_121443.jpg" width="240" /></a></div><br /><p><br /></p><p>Recipe for 1:</p><p>120 g linguine or spaghetti</p><p>1 can of date tomatoes or others</p><p>3 tbsp olive oil</p><p>3 garlic cloves minced</p><p>Salt and pepper</p><p>Dried or fresh oregano, fresh basil</p><p>Some chili flakes (optional)</p><p>Grana Padano cheese</p><p>Peel the garlic and use a garlic press to get it in the medium hot oil. Fry until fragrant. Use a little water (clean out the tomato can) to prevent the garlic from burning. Crush the tomatoes a bit and pour them in the pan. Season with salt, pepper and lots of oregano.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7CkCpnnZ-fWYLHaEmWPehpA0q450qNRkbN9lRPGcSuno6sVUx6HlWkC0onCRn26xFpcB9hzuIhdf1ibOjGhwRQiwhD3QZnFmF4O0w06Je2Pl0EfkRV560uh7TQj9rs_gxOkLgKWN4X3hBFTuYsHQKjHBuy1YZWilaQSEd5KMsSeLRRiULA3PnVRIQ6w/s4000/20240225_120312.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7CkCpnnZ-fWYLHaEmWPehpA0q450qNRkbN9lRPGcSuno6sVUx6HlWkC0onCRn26xFpcB9hzuIhdf1ibOjGhwRQiwhD3QZnFmF4O0w06Je2Pl0EfkRV560uh7TQj9rs_gxOkLgKWN4X3hBFTuYsHQKjHBuy1YZWilaQSEd5KMsSeLRRiULA3PnVRIQ6w/s320/20240225_120312.jpg" width="320" /></a></div><br /><p><br /></p><p>Start the pasta and during this time cook the sauce. Drain the pasta and save some pasta water. Put the pasta in the Marinara sauce and add a bit more oregano and fresh basil.</p><p>Add enough pasta water to finish the dish. Serve with Grana Padano.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-28207037425721422982024-02-27T23:38:00.000-08:002024-02-27T23:38:19.666-08:00Hash Browns with Peas, Beef and Feta<p>Day old potatoes cooked brown to perfection in a pan and then upscaled with cooked seasoned ground meat and defrosted peas should sound good to anyone. A finish with feta must be even better. And it is! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC4uGqXGaGoECBs6Ox35TG3_7ww11ThokuFIfWs9ZWZifXKa12-UUVv9LDSjU2-M04s-GbVw2n8Aa8ikek2u8z3odB67iwCkxXytOE6H6B_5ecNCbAqVXu0mkFiP9-EGNpPl7UQYATBVYvL0Oz2CO92IXvD9JBEDVnDg4xrLutqG3QPz0JRxSSr3IfQE/s4000/20240224_121720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC4uGqXGaGoECBs6Ox35TG3_7ww11ThokuFIfWs9ZWZifXKa12-UUVv9LDSjU2-M04s-GbVw2n8Aa8ikek2u8z3odB67iwCkxXytOE6H6B_5ecNCbAqVXu0mkFiP9-EGNpPl7UQYATBVYvL0Oz2CO92IXvD9JBEDVnDg4xrLutqG3QPz0JRxSSr3IfQE/s320/20240224_121720.jpg" width="320" /></a></div><br /><p><br /></p><p>It is always a challenge to bring ingredients together that will match in the end. Fridge raids are a good way to learn to combine sertan things. Create something new and stop food waste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIp99QEPOUe1SyLsLtoWHayLspleKdj95ETcANfK6FgmLwfCTDMSqVehZaY2CFgLhG0p0pbh1V6Wh2MzvuTy5Ua53sGsO2zlP_r3E5lHKCNg_c1W5_nzZfBlXlor9H8NU5Rg4KySQEgUIVBplxoG6_t0VEpxBZ749Imxzb-BkgxCpMc5P7Wga1o994Q4/s4000/20240224_120613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIp99QEPOUe1SyLsLtoWHayLspleKdj95ETcANfK6FgmLwfCTDMSqVehZaY2CFgLhG0p0pbh1V6Wh2MzvuTy5Ua53sGsO2zlP_r3E5lHKCNg_c1W5_nzZfBlXlor9H8NU5Rg4KySQEgUIVBplxoG6_t0VEpxBZ749Imxzb-BkgxCpMc5P7Wga1o994Q4/s320/20240224_120613.jpg" width="320" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>3 cooked cold potatoes, 5mm slices</p><p>3 tbsp rapeseed oil</p><p>50 g defrosted peas</p><p>1 spring onion, 2 garlic cloves, 1/4 red chili</p><p>100 g cooked ground pork/beef </p><p>50 g feta cheese</p><p>Salt, pepper, Patatas Bravas seasoning</p><p>Chives</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX-2Z0lSg6WWinS3FYUZJFjku8i1qvRwOexKmk8njn3OpwYjCgaqJVki1BpYU-3Pn2dTEOT5_fBJm1j1RJfnqMwni8m5VZUlJmN_AQn6PVjPXGCGvRRwsQDM-iYwpnwYL4cGTyAq5etVxUHNXrfn94u0jlDIyvQwUYEGaksmNoQ-nlsWIH8HeT-sUOVo/s4000/20240224_121224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX-2Z0lSg6WWinS3FYUZJFjku8i1qvRwOexKmk8njn3OpwYjCgaqJVki1BpYU-3Pn2dTEOT5_fBJm1j1RJfnqMwni8m5VZUlJmN_AQn6PVjPXGCGvRRwsQDM-iYwpnwYL4cGTyAq5etVxUHNXrfn94u0jlDIyvQwUYEGaksmNoQ-nlsWIH8HeT-sUOVo/s320/20240224_121224.jpg" width="240" /></a></div><br /><p><br /></p><p>Heat up the oil in a large pan and put the potato slices in. Do not let them sit on top of each other. Fry them for 4 to 5 min without stirring, then turn them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh211ZMuV6YXGNOBG_5xvglOIciz6n6klopw6V3GvVyOl-dvzYqzx0iskGzh0F1rY_GCat3CAo1jm9qeWup_txS8JM65tzK8atcOw8V60yA78z-ALaclXiIyLl4fY1KauS4eGYcftevs8MlOpmPKszSVNMo7EnBYVqwpx8aQd6AnBJ6Ln0OPxN7rYfdPsY/s4000/20240224_121454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh211ZMuV6YXGNOBG_5xvglOIciz6n6klopw6V3GvVyOl-dvzYqzx0iskGzh0F1rY_GCat3CAo1jm9qeWup_txS8JM65tzK8atcOw8V60yA78z-ALaclXiIyLl4fY1KauS4eGYcftevs8MlOpmPKszSVNMo7EnBYVqwpx8aQd6AnBJ6Ln0OPxN7rYfdPsY/s320/20240224_121454.jpg" width="240" /></a></div><br /><p><br /></p><p>Season.</p><p>Chop onion, garlic and chili and add to the pan. Stir carefully, not to break the potato slices. After 3 min, add meat and peas. Give them enough time to heat through. </p><p>Now it is time for broken chunks of feta cheese. Check the seasoning and add chives.</p><p><br /></p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-84834365593407297952024-02-27T02:03:00.000-08:002024-02-27T02:03:14.392-08:00Pasta Bake<p>This is easy. The base of this bake is a very old recipe from my Grandma. She made it for her family and tought my Mom, her daughter-in-law.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94LNgqUYXZBrmpgiO5GWCwI1uKywngP4buEeKzRNYSqo7m8zLIm0lrU04plV0kKBKIt4sgU66eW6DwpR1ZN0boFyvvBx2hHzqZYPD1038VJ-RSQ3uoobSyQ8VoCe5yii8caoi3wk5zFHsbf8nOelJn8-FtBX50J6BRbqAKKtV3Jd5xBgbckyWjzmTO_4/s4000/20240222_123533_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94LNgqUYXZBrmpgiO5GWCwI1uKywngP4buEeKzRNYSqo7m8zLIm0lrU04plV0kKBKIt4sgU66eW6DwpR1ZN0boFyvvBx2hHzqZYPD1038VJ-RSQ3uoobSyQ8VoCe5yii8caoi3wk5zFHsbf8nOelJn8-FtBX50J6BRbqAKKtV3Jd5xBgbckyWjzmTO_4/s320/20240222_123533_01.jpg" width="320" /></a></div><br /><p><br /></p><p>The very strange name of the base recipe still exists in our family: Nudeln mit Hund as is Pasta with Dog.</p><p>Do not fear, it is mixed pork and beef mince. My Dad as a small child asked his Mom what she had in the pan cooking. Maybe she was stressed. She told him it was dog meat. That was nearly 90 years ago.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gu9Lf16Rvi4kuvKNjqLp4xrcSswIu_J7WgCv1kKwMgYxC03Ker_DOR3sQi8Ug1psd8mGoOYwz_grbrIJKWms3_yrXFuwqR9dbkUHFxW9mfABY8LIBjvjcBaj0ca46kABQLovWWVnIlMbwV1jRQB-1-ooR4x1erZ1ycOMWV-Ii46xEHQXyXU6PaZu8rM/s4000/20240222_122626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gu9Lf16Rvi4kuvKNjqLp4xrcSswIu_J7WgCv1kKwMgYxC03Ker_DOR3sQi8Ug1psd8mGoOYwz_grbrIJKWms3_yrXFuwqR9dbkUHFxW9mfABY8LIBjvjcBaj0ca46kABQLovWWVnIlMbwV1jRQB-1-ooR4x1erZ1ycOMWV-Ii46xEHQXyXU6PaZu8rM/s320/20240222_122626.jpg" width="320" /></a></div><br /><p><br /></p><p>I basically used the same base recipe, just added garlic, chili and some fancy modern spices.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAA57BoMIWoR7nu7HkkYoMbS8sIthVG-OWVpay9eQRqRJEpwAEYVvFZcvXoI7Vx7PG9hJ8MRYGoyAG-JnGGgGBkGQNPA3gY8uDK4K26hYBvawmxseEbZrCpwkfizFLSkFyTy_-2GjwX97sbdoqXAxts9B9k2Z6uRlVzClK1n68-2Wpm_WGGZLQMDVtUxA/s4000/20240222_120602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAA57BoMIWoR7nu7HkkYoMbS8sIthVG-OWVpay9eQRqRJEpwAEYVvFZcvXoI7Vx7PG9hJ8MRYGoyAG-JnGGgGBkGQNPA3gY8uDK4K26hYBvawmxseEbZrCpwkfizFLSkFyTy_-2GjwX97sbdoqXAxts9B9k2Z6uRlVzClK1n68-2Wpm_WGGZLQMDVtUxA/s320/20240222_120602.jpg" width="240" /></a></div><br /><p><br /></p><p>Mixed with the pasta and a royal cream and egg sauce and topped with cheese, it went in the oven at 180 C fan for 18 min. Coming out of the oven I let the dish rest for 10 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFQV0YJuNLBrZz50zUN5VuxlIE4CyBNCFvRrknMbIMVWvf-ACsbjMdC-gK48rjSB1XXqwz73HVc_wa3YGY8QbCa9wuPFwgU2ugm9dd829akbTCK9mh1Tymzb4HL7Ex6Mfs6cvTWxnbnws38NqgtCYUirQODgry3H7oHgQu-ylRxBjTMYue7X-SSLvb4o/s4000/20240222_114731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFQV0YJuNLBrZz50zUN5VuxlIE4CyBNCFvRrknMbIMVWvf-ACsbjMdC-gK48rjSB1XXqwz73HVc_wa3YGY8QbCa9wuPFwgU2ugm9dd829akbTCK9mh1Tymzb4HL7Ex6Mfs6cvTWxnbnws38NqgtCYUirQODgry3H7oHgQu-ylRxBjTMYue7X-SSLvb4o/s320/20240222_114731.jpg" width="320" /></a></div><br /><p><br /></p><p>200 g short pasta</p><p>180 g ground pork and beef</p><p>1 tbsp oil</p><p>Onions, garlic, chili</p><p>Salt, pepper, smoked paprika, herbes de Provence, Toscana spiceblend</p><p>2 eggs, 100 ml double cream, 30 ml milk, Salt, pepper, chives</p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-2450358285608097772024-02-25T23:04:00.000-08:002024-02-25T23:04:21.215-08:00Skrei on red Pepper and Tomatoes<p>It is Winter Cod Time!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijC-djAZtTiGS_egoHLQjKPmlyReB2kZd4wQkiX3RpCzmLW0z6A-6T_UgpJzj8ZF_d0Zx8gS5cHDvK2-fOOHteEzSewmVjfJPoVuUR_Q9lFynnnI3VqhkEuBTyx-VHAb0JpybS8xM1ix3o6sRfyVZfOhu2yV2tOeGqJBUZZuC48GuKcP1Giv_LsIEDAk/s3971/20240221_124703_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3971" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijC-djAZtTiGS_egoHLQjKPmlyReB2kZd4wQkiX3RpCzmLW0z6A-6T_UgpJzj8ZF_d0Zx8gS5cHDvK2-fOOHteEzSewmVjfJPoVuUR_Q9lFynnnI3VqhkEuBTyx-VHAb0JpybS8xM1ix3o6sRfyVZfOhu2yV2tOeGqJBUZZuC48GuKcP1Giv_LsIEDAk/s320/20240221_124703_01.jpg" width="320" /></a></div><br /><p><br /></p><p>The fishmonger had nice pieces of Skrei on ice.</p><p>300 g went with me home. The best way to treat it do not much to it. Just season it and put it on high heat in a pan and sear it, then bast it with a knob of butter. Job done.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpNgXW4301IVQD9Bp-X46LELj5p1vCsJYtiMV2f8J0hoZaMNrCG9RpWlj2HVQ_5s3AmqEkNFiEfpbrNCopTptMMvuJh0PMo9wKWu9QjuDPKJbfvUYLMgrOivxeCZ8mkW_8pFsqaX2fnpJNA8ajDBY78Ifcz0UfRM-Vz_vwYMzj5RaqewQ7LYQqTlRnNU/s4000/20240221_121801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpNgXW4301IVQD9Bp-X46LELj5p1vCsJYtiMV2f8J0hoZaMNrCG9RpWlj2HVQ_5s3AmqEkNFiEfpbrNCopTptMMvuJh0PMo9wKWu9QjuDPKJbfvUYLMgrOivxeCZ8mkW_8pFsqaX2fnpJNA8ajDBY78Ifcz0UfRM-Vz_vwYMzj5RaqewQ7LYQqTlRnNU/s320/20240221_121801.jpg" width="320" /></a></div><br /><p><br /></p><p>A red bed of veggies is the best to let the Skrei shine. No thick sauces, just the juices of the veggies that still had some crunch to it.</p><p>Recipe for 1:</p><p>300 g Skrei, fish seasoning</p><p>2 tbsp rapeseed oil, 1 tbsp butter</p><p>1 red bell pepper</p><p>4 medium tomatoes, 1/2 red chili</p><p>1 large green onion, 3 garlic cloves</p><p>30 ml Noilly Prat, 30 ml water</p><p>1 tsp paprika, 1 tsp smoked paprika, salt, pepper</p><p>Chives, oil</p><p>Put all the veggies in a pan with hot oil, season and cook for 4 min, add Noilly Prat and water and reduce the heat and let it simmer for 4 min more. Finish with chives.</p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-58564736021922377982024-02-24T23:01:00.000-08:002024-02-24T23:01:19.612-08:00Caramelized Onions and Burrata Spaghetti<p>A huge Italian yellow onion and some Arrabiata spiceblend are the main components to serve with spaghetti.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0wGvxiWYNwAa9vigfZO7_EzHfPCxP1wTF-il2Buyq7qVwYF33KSUUVs9kb_20Awj9UxUsKj_AYWYamBkiv1y8DrrbFtLOA1jHTS1vMDVJsUgSRpQy7yxGUYLdeJEBFD6tJn47GhCOVI5MgeXCRf3nlsocPAcafHfsjvVD_cPVxvv5GA2tjeeGERyxcE/s4000/20240218_125625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0wGvxiWYNwAa9vigfZO7_EzHfPCxP1wTF-il2Buyq7qVwYF33KSUUVs9kb_20Awj9UxUsKj_AYWYamBkiv1y8DrrbFtLOA1jHTS1vMDVJsUgSRpQy7yxGUYLdeJEBFD6tJn47GhCOVI5MgeXCRf3nlsocPAcafHfsjvVD_cPVxvv5GA2tjeeGERyxcE/s320/20240218_125625.jpg" width="240" /></a></div><br /><p><br /></p><p>I had a Burrata sitting in the fridge to use up. Without it the dish would be vegan. The huge onion was from pack of three I had to buy for the Flying Dutchman Burger. It was time to use one of the others. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZmLN1h6JuE_ITILoyHWdLlq8LbImpa9B6E9NKMJFN-eW0CO3e8VfygJhHenTqGRbGwlDGRBPf7JMV4pLTjYCAXiIvzo-YnTqT28JC2pohQFUzN_gMovPpDBP9pkw0d0UQ2WKwS6ETl6p1KOG1YB9oe3DVMACaeMmMbCeRHLs89F6a1XF74O4ApT6TEk/s4000/20240218_125335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZmLN1h6JuE_ITILoyHWdLlq8LbImpa9B6E9NKMJFN-eW0CO3e8VfygJhHenTqGRbGwlDGRBPf7JMV4pLTjYCAXiIvzo-YnTqT28JC2pohQFUzN_gMovPpDBP9pkw0d0UQ2WKwS6ETl6p1KOG1YB9oe3DVMACaeMmMbCeRHLs89F6a1XF74O4ApT6TEk/s320/20240218_125335.jpg" width="240" /></a></div><br /><p><br /></p><p>This dish is not complicated, but it needs time.</p><p>Onions that need to soften and then caramelize have a very long cooking time. Best way is to start at medium high heat to seperate the onion strings, season with a little salt and pepper and put a lid on the pan. Now reduce the heat to medium and let them cook. Check every 5 min and give them a stir.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC553fHD32dL7xT1tCpQ91msSto8MAgCwiumbZ1VpV5pBlXIPBrizfegxARWG0aFpDtX8MS8Crld48I5lBQm6rhk61PHQFceZzxInmR4WckDYKfsbk5HiX4kA9mFPubSzhlDPiSMYQlfaWdYP_GRBZjTjuEWrnM_ifcgTXlsXQmqTse4hxTAp4YMVzgnc/s4000/20240218_125007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC553fHD32dL7xT1tCpQ91msSto8MAgCwiumbZ1VpV5pBlXIPBrizfegxARWG0aFpDtX8MS8Crld48I5lBQm6rhk61PHQFceZzxInmR4WckDYKfsbk5HiX4kA9mFPubSzhlDPiSMYQlfaWdYP_GRBZjTjuEWrnM_ifcgTXlsXQmqTse4hxTAp4YMVzgnc/s320/20240218_125007.jpg" width="240" /></a></div><br /><p><br /></p><p>I used some Arrabiata seasoning and let it come to life in a little hot water. After a couple of minutes I added olive oil and set it aside. When the onions started to take color, the seasoning went in, without all the liquid. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUO6WTXLSkfSNu0jeowjADFo-Je3KnpaLGweokMntH8oakoIvy5MHAeFSUuhcAejDryt6hWtSehI5o9GH-HNTgquh_-CKA95msG3ssb0eX9cnbcu-wO9Z5-6yCUCMNYyHzAdVBYbB3-0XARzHmKi7AyfXZS6ShrFWi7uZCOZg4KvRV-31U4OBkK26K2Y/s4000/20240218_123136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUO6WTXLSkfSNu0jeowjADFo-Je3KnpaLGweokMntH8oakoIvy5MHAeFSUuhcAejDryt6hWtSehI5o9GH-HNTgquh_-CKA95msG3ssb0eX9cnbcu-wO9Z5-6yCUCMNYyHzAdVBYbB3-0XARzHmKi7AyfXZS6ShrFWi7uZCOZg4KvRV-31U4OBkK26K2Y/s320/20240218_123136.jpg" width="320" /></a></div><br /><p><br /></p><p>The last 5 minutes, the honey and as a finish the vinegar was added. Lots of pasta water went in the pan together with the spaghetti I took directly out of the pot. The starchy water will make the sauce together with ripped to pieces Burrata.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37faUvFD2gYk3Vv1Itnd3cnIBpv6Sg1E0_Bglh21kG22QIn4_Z4Twpwr6FCX3DYm-zfB_6Dm2190ebHl8LUg7N1tsCovGM-4plDpt6V7JugPnSfwOLBHPc2ihcS5bKg7KklqXP7RC1l6GcJC0Vpgu4zNozXFveyRNbJrmO6Dx1zjm5yL-VwoVd-yVgKQ/s4000/20240218_122451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37faUvFD2gYk3Vv1Itnd3cnIBpv6Sg1E0_Bglh21kG22QIn4_Z4Twpwr6FCX3DYm-zfB_6Dm2190ebHl8LUg7N1tsCovGM-4plDpt6V7JugPnSfwOLBHPc2ihcS5bKg7KklqXP7RC1l6GcJC0Vpgu4zNozXFveyRNbJrmO6Dx1zjm5yL-VwoVd-yVgKQ/s320/20240218_122451.jpg" width="320" /></a></div><br /><p><br /></p><p>Finish with fresh parsley.</p><p>Recipe for 2:</p><p>1 very large onion, 3 cloves of garlic</p><p>2 tbsp olive oil, salt</p><p>1 tbsp Arrabiata seasoning, hot water, 1 tsp olive oil</p><p>1 tsp honey, 1 tbsp chives flower vinegar</p><p>1 Burrata</p><p>Parsley</p><p> </p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0tag:blogger.com,1999:blog-8134777438828789394.post-63721023336236711642024-02-24T01:02:00.000-08:002024-02-24T01:02:22.938-08:00Chicoree and Feta warm Salad<p>Cooked salad! Why not?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7-EitmqALFlVINpubnUPhKq7yAkLyNQ5BlIVFRpXzr8mz1lhUiPEeu7w3zkO3pwY2WqshNQu84OpHNrIgGe1EVQZj1bXxBoNF_Hkihy0v-k6mBd9qE8zuBEk8eGVKmInvac_X2M_WvOxk80HNFgA9PFqEMlE3wdll9eCDHug8DEFu6Gah9I4U_dyG5g/s4000/20240219_170256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7-EitmqALFlVINpubnUPhKq7yAkLyNQ5BlIVFRpXzr8mz1lhUiPEeu7w3zkO3pwY2WqshNQu84OpHNrIgGe1EVQZj1bXxBoNF_Hkihy0v-k6mBd9qE8zuBEk8eGVKmInvac_X2M_WvOxk80HNFgA9PFqEMlE3wdll9eCDHug8DEFu6Gah9I4U_dyG5g/s320/20240219_170256.jpg" width="320" /></a></div><br /><p><br /></p><p>Chicoree is a versatile winter salad. Crunchy, but no longer as bitter as it was 20 years ago. I still miss the bitter taste a bit. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccGw6rRD7Sfnxb4j4T2ChrU_uhzhaUKRseMxh0L0lg1zSyWmOoiPqvau41RdPoQb6VEvJv-gdUW_hiy9K_3pbGYLLHEZ7w0Z9YJZhfYHjrlIaOemyRlenqE6ZrCzaH0-XdH9_Jyt7VE6_smJMgttwurVcHkywDirHGHqv9HanObFnLk9N6Yp836-wnIM/s4000/20240219_164156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccGw6rRD7Sfnxb4j4T2ChrU_uhzhaUKRseMxh0L0lg1zSyWmOoiPqvau41RdPoQb6VEvJv-gdUW_hiy9K_3pbGYLLHEZ7w0Z9YJZhfYHjrlIaOemyRlenqE6ZrCzaH0-XdH9_Jyt7VE6_smJMgttwurVcHkywDirHGHqv9HanObFnLk9N6Yp836-wnIM/s320/20240219_164156.jpg" width="320" /></a></div><br /><p><br /></p><p>This is a quick lunch with not much work to do. Great to cook fresh during a lunch break. The feta gives it a salty vibe and enough protein. Combine it with some Baguette and enjoy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZw0s-TB8lZ5UjhBlxqQmEKwz4oiNbZ21VZ5AQJW7a2PvkZWanRHeH9Xw6q3Nepp1-fEp5efbWY6LZc88jjRgbtbaNnd5TtxiJPOQA94dUoj76_ymhxidiUVm6158kqH8cVDhz4vwMwwNXdlQ5IlsVo13ugRU3Q4WTVDDbk0EHX9ktJ9R3NGzL_u1hoY4/s4000/20240219_164926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZw0s-TB8lZ5UjhBlxqQmEKwz4oiNbZ21VZ5AQJW7a2PvkZWanRHeH9Xw6q3Nepp1-fEp5efbWY6LZc88jjRgbtbaNnd5TtxiJPOQA94dUoj76_ymhxidiUVm6158kqH8cVDhz4vwMwwNXdlQ5IlsVo13ugRU3Q4WTVDDbk0EHX9ktJ9R3NGzL_u1hoY4/s320/20240219_164926.jpg" width="240" /></a></div><br /><p><br /></p><p>Ingredients:</p><p>1 large chicoree</p><p>1 green onion, 1 garlic clove</p><p>1 tbsp herb butter</p><p>6 cherry tomatoes</p><p>60 g Feta</p><p>Parsley</p><p>Salt and pepper</p><p>Chop green onion and chicoree roughly. Quarter the tomatoes and melt the herb butter in a pan. Toss in the veggies and season them. Let them wilt and cook for 5 min.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0J43KzU-5rbi8L1iZulDxGwt_FM1lIkrxIloyi7XnB02O0eRUpmYUyVm-7tQYKKyKpLsWMWwoRi1p0AgRAQx2kGXLUzBg7OebleUUgIXOWOVAJjDB4PD-MJXr2r7DtO3xDnrvkDmMaizeZvbdYJfDl5SXMe1Fe2w2SUJvT56nZXIwIWq0ftwtOb8rlog/s4000/20240219_165348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0J43KzU-5rbi8L1iZulDxGwt_FM1lIkrxIloyi7XnB02O0eRUpmYUyVm-7tQYKKyKpLsWMWwoRi1p0AgRAQx2kGXLUzBg7OebleUUgIXOWOVAJjDB4PD-MJXr2r7DtO3xDnrvkDmMaizeZvbdYJfDl5SXMe1Fe2w2SUJvT56nZXIwIWq0ftwtOb8rlog/s320/20240219_165348.jpg" width="240" /></a></div><br /><p><br /></p><p>Break the feta in small chunks and add it to the pan. Finish with parsley.</p><p><br /></p>Foodoptionsandflavourshttp://www.blogger.com/profile/17446112579507817744noreply@blogger.com0