Soba Noodles with Perilla Oil or Deulgireum Makguksu

A Korean cold noodle salad, a recipe from YT Aaron&Claire.

I bought Perilla oil a while ago. It is high in Omega 3 and healthy. But I haven't used a lot of it yet. The recipe was last week on YT and I thought it the right one for New Years Eve. 

The usual Fondue or Raclette are so boring.     

The preparation is very simple and easy to do in advance.

Ingredients for 2:

200 g Soba noodles

4 hard boiled eggs

2 packages toasted Korean seaweed Sesam or BBQ flavour

2 tbsp toasted sesame seeds

green onion tops

parsley or microgreens

Sauce:

3 1/2 tbsp soy sauce

1 tbsp agave syrup or sugar

1 tbsp Perilla oil

1 tbsp balsamic vinegar

Cook the Soba, drain and wash out the starch, drain very good.

In a mini chopper add seaweed and sesame and blend it fine. Toss over the Soba.

In a jar mix the sauce and add it. Chop green onions very fine and add herbs or microgreens.

Mix well and set the halved eggs on top. Keep refrigerated until serving.

 

Bruschetta "Caprese"

Mozzarella and Cherry tomatoes on their last leg. 

What is a good idea to prepare them? Some bread went in a pan with olive oil and Herbes de Provence and was toasted.

The cherry tomatoes in halves went on top. Seasoned with Bruschetta seasoning and fresh ground pepper and topped with slices of Mozzarella de Buffalo. 

I still have fresh basil in a pot on my window sill that was on my balcony until October. Some of it went on the bread as well. More pepper and a helping of good quality balsamic vinegar de Modena.

Absolutely amazing to have this as dinner, with ingredients that were no longer in prime conditions.

Thai Beef Curry

My spice Advent calender gave me a package with Thai Curry Powder today. 

I bought some ground beef to cook a Bolognese, but I wanted to use some of my small spiceblend packages. I changed my flavour profile from Italian to Thai in one go. The veggies I used were the same as I would have used in the Bolo. I just added fresh ginger and some lemon juice.

A bag of coconut milk had taken residence on my kitchen counter for a while. This change of plans gave me the reason to use it finally.

For the right Thai flavour fish sauce and oyster sauce were a must. Some palm sugar and lemon juice for balance. The Thai curry flavour package pushed the beef and veggies in the right direction.

Recipe for 4:

500 g ground beef

1 Thai curry spiceblend 15 g

1 tbsp coconut oil

3 green onions, 3 garlic cloves, 1 Thai red chili

1 red bell pepper, 1 carrot, 2 celery stalks

200 ml coconut milk

1/2 lemon

2 tbsp fish sauce, 2 tbsp oyster sauce

1 tsp palm sugar

Pepper

1 hand full roasted cashews and some coconut chips

Heat up the coconut oil in a wok and brown the beef. Pour it through a fine mash sieve to get rid of too much moisture.

Add chopped onion, garlic and chili and give that 2 min. Now in with all the other finely chopped veggies and stir.

The Thai curry seasoning comes next, then fish sauce and oyster sauce. Give it 3 more minutes.

Add coconut milk and palm sugar and lemon juice (lime if you have).

Cook until the veggies have the right consistency. To finalize the dish and have some more crunch, toss in Cashews and coconut chips.

Serve with Basmati or rice vermicelli.