Chicken Udon Soup Japanese style

This is s recipe from

YT Aaron&Claire. Very fast and very tasty.

On a stormy and rainy Sunday a pot of soup is comfort food. While I was busy baking my Halloween cookies, I wanted something quick.

4 chicken thighs were in my fridge. I cut out the bone and some of the fat and tossed it together with some veggies in a pot and cooked chicken broth. Waste not!

Recipe for 2:

4 boneless chicken thighs

2 packs of soft Udon

4 large green onions

1 tsp grapeseed oil

2 tbsp Sake

2 tbsp Mirin

2 tbsp light soy sauce

1 sachet Hondashi powder

500 ml chicken broth - fresh or stock powder

Salt, pepper, shimishi togarashi

The large green onions are seperated in 1 inch white parts for cooking and chopped green parts for later garnish. The chicken thighs are cut in bigger size chunks. In a wok heat up a little oil and place the chicken skinside down. Let it sit for 4 min to get some color, then flip.

Add the chunky white parts of the onions. Cook for 3 min. Now in with the chicken stock and all the condiments and the Dashi powder. 

Check for salt and add some pepper. Cook for 5 min. In this time cook the Udon. They are ready in 2 to 3 minutes. Place them in a bowl and pour chicken soup over them. Finish with a generous helping of chopped green onions.

Halloween Butter Tonka Cookies

It's the season to be haunted.

I bought some cookie cutters on Amazon and was surprised how good they were. No flimsy plastic, but sturdy metal.

I used my usual butter cookie recipe, but exchanged the vanilla for grated tonka bean. Now the cookie taste in between vanilla and almond flavour.

It works best with fridge cold butter and the dough should sit in the cold for a while. Off cuts until further use should go back in the fridge. That prevents that the cookies spread out while baking.

Recipe:

250 g AP flour

125 g cold butter

90 g sugar

Pinch of salt

1/4  grated tonka bean

1 medium egg

Cut the butter in slices. I've used my Thermomix for the dough. Toss everything in and set the timer to 20 seconds, speed 6

Bring it together on some baking paper, wrap it in it and put it in the fridge for 30 min. Cut in 2 dough balls and get one back in the fridge.

Preheat the oven 175 C.

Roll it out on baking paper 0,5 cm and use the Halloween cutters. Transfer to a baking sheet with more baking paper. Use the second dough.

Bake for 11 min and cool them out completely.

Use Icing sugar and lemon juice to make a thin paste. Liquid food coloring next, then have fun with it

 

Foodtruck at the Hyundai Road Show

Spending a Saturday morning with 2 different electric performance cars is a good way to start the weekend.

We had a storm last night mixed with some rain. Lots of leaves and twigs on the road. But all of us wanted to test the performance of the HYUNDAI IONIC 5 N and 6N.

During a break and a drivers change we had some sweets, but got hungry when we came back.

The foodtruck offered 2 kinds of burritos, one with chicken and the other with beef. French fries on the side and as an appertizer some chicken tacos.

Italian Fennel Salsiccia with Barley Stew

I love barley in soups or stews. Many people don't like them, because they say that the barley is slimy.

When you start this dish early, you can make it a One Pot stew.

I have large barley this time, not the crushed one I usually use. The big one needs 40 minutes in salted water or veg stock to cook. Plan ahead an cook it first, then clean the pot and start the stew.

The fennel salsiccia was peeled out of the casing and cut in small pieces. All the veggies were chopped. I used up the parts I had left over from my winter season veg stock paste.  

I found an opened jar of organic red pesto and added some of that too.

Recipe for 3:

100 g large barley

300 g fennel salsiccia

1 tsp oil

2 green onions

Chunk of leek

Thick slice of celeriac

3 carrots

1 parsley root

3 tsp red pesto

500 ml water

Veg stock from paste

Salt and pepper

2 bay leaves

I cooked the barley  first in some vegstock paste. In a big pan I started the salsiccia in very little oil and it took a 10 minutes until that had reached the point to add the veggies.

But first with some kitchen paper I soaked up some grease. The veggies needed an other 5 minutes, then water and vegstock paste followed. Seasoned with some pepper, a little salt and the red pesto.

The barley was done and still a bit al dente. It went in the pan to cook for 5 more minutes. Some chives for garnish.

Danube Wave Cake or Donauwelle

I haven't seen or eaten this cake in years. A former coworker was famous for hers and the pieces were gone in a very short time.

The amount of cherries is important. The one I've bought at a bakery on a trip today was lacking.

The ones I was used to had a double amount of cherries. That made the cake more juicy and less heavy from the buttercream.

When the coworker anounced that she was bringing Danube wave cake, I always requested double cherries.

The bottom is a marble cake with cherries. Then a topping of buttercream and a thick layer of dark chocolate ganache.

This one from the bakery was missing some cherries, the buttercream tasted too industrial for my taste (butter?). The chocolate top was like a thicker mousse than a ganache.

Porkneck Steaks on Onion Bed Oven baked

It is always a surprise what kind of recipes you will find on the Internet. One ingredient on the search list and then you have most of the time a plethora of choices. The difficult time is to choose one.

This one caught my eye. It was from " schmackhaft.tv". A short video clip. The listed ingredients sounded as if someone was stacking a burger.

Normally I would pan fry the pork neck steaks, but this is a lot easier. Only a bit of work to peel an amount of onions and garlic. Everything is cut in strips.

Spray some oil on the baking sheet and put the strips on top. Pat the porkneck steaks dry and season them with salt and pepper. Place them on the onions.

With a teaspoon spread whole grain mustard on the top of the meat. Cut some cornichons or small dill gherkins and lay some on each one.

Use grated Emmenthal to top that and as a final some mayo.

Bake at 180 C fan for 30 min.

Ingredients:

4 medium red onions

3 shallots

3 garlic cloves

Oil for the pan

4 porkneck steaks

3 gherkins

80 g Emmenthal cheese

Mayo for topping

Salt and pepper

4 tsp wholegrain mustard

 

Sweet Potatoes with Lemon Butter Japanese style

This is an adaptation of a Japanese recipe. The type of sweet potato used there is not available here.

The recipe is by "Kantan Food by Satoshi". He is a part of the YT channel TabiEats = travel & food.

Fall season is the reason for this dish. It is easy, but a little time consuming. 

His recipe used a 400 g purple outside and white inside sweet potato. I went for 2 smaller orange ones. They are the classic you can get here in every supermarket.

Scrub them, top and tail them and cut them in 2,5 cm or 1 inch pieces. Let them sit in a bowl of water for 10 minutes to get out some starch. Rinse them.

Use a pot or a pan wide enough that all pieces can sit there side by side, without overlapping. Pour 250 ml water with 2 tbsp Sake, 2 tbsp Mirin, 2 tsp sugar, 1/3 tsp salt in. Bring to a boil, cover and cook until forktender. About 10 mintes.

Drain and rest them on a wire rack to dry. 

In a wide pan melt 15 g butter and place the sweet potato chunks in. Let them take color on medium high heat from both sides.

While they are cooking make the sauce. Warm 1 1/2 tbsp of water with 1 tsp lemon juice and 2 tsp honey. That way the honey easy dissolves. Pour it over the now baked sweet potatoes and reduce the heat and let that coat them. Season with some pepper.

Get them on a plate and sprinkle sesame seeds on top.