Rice Noodles with Asian style Chicken Thighs

I had a half package of rice noodles sitting in my storage box. They needed to go.

The vegetables I used were not exactly Asian, but they could be found in many dishes you can buy from an Asian place.

I used red long pepper, celery, green onion and some mushrooms. They were in my vegetable drawer in my fridge. A bunch of garlic cloves for more taste and some chili paste.

The wide rice noodles only need a bowl and a kettle with boiling water. Press them down and let them soak 15 min. Drain.

The Asian style was build with the different sauces. Some Mirin, soy sauce, oyster sauce and chicken stock.

Season the chicken thighs and brown them in a wok on both sides for 5 min. Take them out. Get the chopped veggies in the pan, season them with salt and pepper and cook them 5 min.

Add the chicken stock and the Asian sauces. Put the chicken pieces back in. Bring to a boil, cover and reduce the heat. Cook for 18 min.

Now add the rice noodles and cook for 2 more minutes.

Ingredients:

200 g wide rice noodles

6 chicken thighs

1 tbsp oil

1 red long pepper

6 large button mushrooms

1 green onion

1 celery stalk

5 cloves of garlic

200 ml chicken stock

3 tbsp soy sauce

3 tbsp Mirin

2 tbsp Oyster sauce

1 tsp chili paste

Pastry filled with Chocolate Foam Kisses

Schaumküsse is the exact name of the Marshmallow Fluff like filled treats. 

I grew up with these treats and they were named Negerkuss, since they are chocolate covered. But today that is no longer political correct.

Watching several content creators baking this treat, I decided the next time I find the regional Schaumküsse from Köhler factory I will give this bake a try.

The first reel I saw showed the use of an enriched yeasty dough that was filled. Others used puff pastry. 

But the use of an enriched dough is the right choice. There are often available in larger supermarkets when making and proofing a yeasty dough is too much work. I bought a very good one that used butter.

Recipe for 4 pastries:

1 rectangular sweet yeast dough with butter

4 to 7 chocolate covered marshmallow foam treats 

1 egg

Unroll the dough and preheat the oven 180 C.

Cut off the bottom wafers from the treats and eat them. Since Shrinkflation has happend here in the box too, it will take a lot more of the smaller ones to spread around.

Measure the middle of the dough and draw a line with a pizza cutter.

Use a pallet knife and crush and spread the marshmallow chocolatd paste all over one side. Fold the dough over and pat the edges down. Use the pizza cutter and make 4 strips. Roll them up and place on a baking sheet. Brush with egg wash.

Bake for 30 to 35 min.

 

 

Pea Pasta for St.Patrick's Day

Usually for a sissors cut dough most people use spinach. But I did not have any.

But a big bag of frozen peas. I defrosted the amount I needed for the dough, added salt, water, egg and olive oil together with the peas to a blender. 

Manitoba flour and the green stuff with a tiny bit of more water kneaded to a dough ball. Wrapped in clingfilm to rest for 30 minutes.

In a huge pot of boiling salted water the pasta is cut in. Cooking time when they are swimming on top is 3 minutes. Cut and boil them in two batches, otherwise they will stick in the pot.

The sauce is with more peas. Bacon, onion, chicken stock and peas. Some seasoning and some chili paste. Done. 

The stracciatella di Burrata and the Parmesan chunks as a finish. Lovely cheese pull.

Pasta:

300 g Manitoba flour

1 egg

130 g defrosted peas

1/2 tsp salt

Nutmeg

1 tbsp olive oil

40 - 60 ml water

Sauce:

100 g bacon bits

2 green onions

200 g peas

100 ml chicken stock

Salt, pepper, herbes de Provence

Chili paste

Topping:

Stracciatella di Burrata, Parmesan

Skrei with Jaroma Cabbage

Norwegian Skrei is in season now. But it is a very expensive type of fish.

But worth its price. I bought 250 g for 12€. Luckily less you do with it, more its special flavour and structure comes out to play.

I only seasoned it and cooked it in a pan with butter and garlic. 

I bought a jar of Organic fish stock at the fishmonger. I used the stock to cook the jaroma cabbage in. Then drained it and saved the stock for a roue.

As a side I microwaved some small potatoes and the garlic butter from the pan went over them.

Ingredients:

250 g Skrei

Fish seasoning

4 tbsp butter

3 cloves of garlic

400 ml organic fish stock

250 g Jaroma cabbage

1 tbsp flour

75 ml milk

2 tsp mustard cream

2 tsp horseradish

3 tbsp creme fraiche

Salt and pepper

Chives, dill

4 potatoes

Cut the cabbage in 1 cm strips. Heat up the stock and put it in to cook 3 to 4 min. Drain and keep the stock.

Use the same pot and melt 2 tbsp butter and add the flour. Stir very well and add milk, stir to prevent lumps. Add stock - about 250 ml.

Then put in mustard, horseradish and creme fraiche. Put the cabbage back in with some fresh chives and dill.

Cut the Skrei in 1 inch pieces and removing it from the skin. Season with fish seasoning.  Heat up a pan with the butter and fry the garlic, then put the fish in and let it get color 3 min on each side.

Serve with butter garlic potatoes.

Banana Chocolate Pancake

This pancake recipe I found on FB by HasanElifTas - Turkish cooking.

The ingredients list is easy and it only take some minutes to stir it together. But you will need patience to cook it in a covered pan.

Recipe for 1 pancake:

1 very ripe banana

2 eggs

2 tbsp Nutella

2 tbsp flour

2 tbsp cornstarch

1 tsp baking powder

Tiny pinch of salt

Chocolate chips to sprinkle on top

1 knob of butter and a little oil for the pan

In a bowl mash the banana. Crack the eggs in and mix well. Add the dry ingredients snd mix well. The Nutella goes in last. Mix well.

Heat up butter and oil in a nonstick pan. Pour the batter in. Get as much chocolate chips on top as you like. Set the heat on medium low and cover and start to cook it. I started with 4,5 out of 9, then went on 5,5 out of 9 heat. Bake for around 20 min.

Pasta with Tuna, Celery and Sweet Corn

Tuna fish from a can is so versatile. 

I had some celery and spring onion in my fridge that needed to go. A can of tuna is the protein source here, together with some cream cheese and sour cream.

A good amount of seasoning and lots of starchy pasta water made that a great pasta sauce. Don't be shy to season. Add a lot more than you think you need and that will turn out right.

I did not need much salt, pasta water was heavily salted. I used long wavey Mafaldine pasta.

Ingredients:

175 g Mafaldine pasta

1 medium can tuna fish

1 tbsp oil

1 green onion

3 cloves of garlic

2 celery stalks

1 small can sweet corn

100 g cream cheese

50 g sour cream

Parmesan

Smoked paprika, salt, pepper, Piment d'Espelette, Italian herbs, dried chives

Start with the pasta, you will need the water for the sauce.

Chop onion, garlic and celery. Heat up the oil and sautee that. Drain the tuna and add it. Season. Next follows the sweet corn and 1 ladle of pasta water. Let it cook 2 min.

Cream cheese and sour cream next and more pasta water.

Drain the pasta ( keep some water) and add it to the pan. Stir well and check for more seasoning.

I topped it with some Parmesan. That makes 2 good portions.

Gochujang Garlic Butter Prawns

This is a recipe from YT Aaron&Claire. But I changed it a little due to my preferences.

I love green onions, as Aaron does. But I am leaving on Friday and only 2 tiny ones were left. But a small yellow onion helped me out.

First priority is the rice. The prawns are ready so quickly that the rice to be cooked halfway before you start.

The sauce has a whole lot of ingredients. Best to put them in a row on the counter to use them all. I discovered that my Gochujang was nearly empty, I used up all of it and a little more Gochugaru chili flakes.

This morning I discovered a new shrinkflation package. The prawns normally came in a big plastic bag with lots of air. Now the new package is earthfriendly and a lot smaller with a huge sign to tell people about.

But the new package containes 50 g less of prawns. 230 g instead of 280g. But the price was high still.

No longer a chance for 2 meals with 140 g each, but use the whole package at once.

Recipe:

230 g cooked defrosted prawns

1 tbsp cooking oil

50 g butter

6 cloves of garlic

2 green onions seperated in green and white

1 small yellow onion

1/4 lemon wedge

Bell pepper

Sesame seeds

Sauce:

1 tbsp Gochjang

1 tbsp Gochugaru

1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey

1 tbsp lemon juice

1/2 tbsp potato starch

2 tbsp Mirin

1/2 tbsp Sesame oil

1/2 cup water

1 tsp vegetable stock paste

Heat up the oil and cook the prawns on either side for 1 minute. Do not overcrowd the pan. Set them on a plate aside.

Add butter to the pan and put in chopped garlic, onion and white from the green onion and cook for a couple of minutes.

Add the sauce and let it thicken. If it is too gloopy add more water. Get the prawns in and reheat them.

Serve over rice and garnish with bell pepper and lemon wedge, the onion greens and sesame seeds.