Mushroom Porridge - Pyogobeoseot Juk

Warm and comforting! Korean breakfast, the hearty kind.

Aaron & Clare on YT made this dish. I was looking for something warm on this stormy day. My lunch will be a cold salad. A warm breakfast is the best way to start the day.

Shiitake mushrooms are very meaty and have lots of Umami. The other veggies are just rounding this dish up. And a little orange and green make every dish look prettier. If you leave the egg out at the end, it is even a vegan porridge. The sesame oil with its nutty taste is best, when it has a deep flavour. Look for something with good quality. 

Recipe for 2:

200 of cold short grain rice, 2 1 /2 cups of water

6-8 shiitake mushrooms, 1 1/2 tsp sesame oil, pinch of salt

2 tsp Dashida Korean beef stock powder, 4 tbsp light soy sauce

40 g carrot, 40 g zucchini, 1 large spring onion, 1 tbsp toasted sesame seeds, 1 /4 tsp Ao Noori

1 large free range egg, pepper

In a wok heat up the sesame oil and toss the mushroom slices in with a little salt. Cook for 5 min. Add water and beef stock powder snf the cold rice. 

Chop spring onion whites, carrot and zucchini very fine and toss them in. 

Pour some soy sauce in. I used the soup version of soy sauce. It is not so dark. Cook for 10 min. Beat the egg and add it to the porridge. It needs 2 min.

Ground some sesame seeds and chop the green part of the onion. Pour the porridge in a bowl and place some of the mushrooms on top. Finish with seeds, greens and some Ao Noori

 

Lamb Vindaloo

The sauce of this dish is a 10 out of 10! But the meat is so tender and tasty too! It is difficult to say what I like the best.

It is important to buy young lamb meat. That reduces the cooking time a lot and the meat melts in your mouth. Do not skimp on the time the meat needs to marinate. A minimum of 2 hours is important. Use Ghee if you have it. But a neutral oil is good too.

Recipe for 3:

500 g lamb schoulder, 2 red onions, 2 shallots

250 ml tomato juice, 200 ml lamb stock, 1 tbsp Ghee, 10 curry leaves, 1 tsp brown sugar

Marinate:

1 tsp cumin seeds, 1 tsp poppy seeds, 1/2 tsp cinnamon, 3- 5 dried chilis

20 g fresh ginger, 4 cloves of garlic, 1 tsp tamarinde paste, 1 tbsp apple cider vinegar

Cut the shoulder in bite size pieces or buy lamb goulash at the butcher shop. Prepare the marinate in a mini chopper and coat the chunks with it. Cover and place in the fridge to rest. Take it out 20 min before you put it in the pot.

Melt the ghee and saute the rough chopped onions first. Add the lamb and give it 5 min on all sides. Add the other ingredients and bring to a boil. Cover with a lid and reduce the heat and cook for 35 - 40 min.

Serve with Naan or rice.

Naan

I was cooking a new Indian recipe today. The dish should be eaten with Naan or rice.

Since I had Korean rice porredge for breakfast, an other serving of rice was not on my agenda for the day. Sourdough bread was on the counter. That sounded like the choice of side dish. But then I remembered a tiny pack of 20 g of fresh yeast sitting in the door of my fridge.

Naan was the answer to my problem. I chucked the ingredients in my Thermomix and made the dough. It rested for 50 min. I cut it in 6 pieces and made dough balls. They rested 20 min. 3 of them went in the freezer.

I spread the dough out with my hands and heated some Ghee in a pan. On medium high heat they puffed up and were ready in good 5 min. I stored them in a towel to keep them warm.

Ingredients for 6 naan:

250 g flour, 20 g fresh yeast

130 ml tepid water, 1 tsp salt, 1 tsp sugar

6 tsp Ghee

 

 

Gyeranjuk -Korean Porridge

I watched Aaron&Claire on YT again. This time breakfast options.

I mixed and matched some of the recipes and can tell you: very tasty.

On Sunday I had a dish with needed rice as a side dish. I cooked more then the amount I usually eat and made 3 klingfilm wrapped balls with cold rice. They are sitting in my fridge to wait for a new dish. This is a hack, some of the Asian YouTubers use.

Recipe for 1:

140 g cold short grain rice

400 ml water, 1 chicken stock cube

1 small carrot, 1 spring onion, 

2 eggs, pinch of salt and pepper

1 tbsp toasted sesame seeds grinded

1 tsp sesame oil

Cut the carrot in very small cubes. Chop the white part of the spring onion very fine, the green part in rings for garnish.

Heat up the water with the carrot and onion and chicken stock cube. Cook for 3 min. Drop in the rice ball and press it apart with a spoon. Let that cook for 6 min.

Beat the eggs with the seasoning and pour them in the soup. Let the eggs cook for 2 min

Place in a bowl, set onion greens and sesame seeds on top. Sprinkle with sesame oil

Valentine's Day Brownie

Today I took the easy route and used a baking mix I found at the Discounter.

Only butter and 2 eggs were needed. There was a paper baking dish in the package, but I used my round loose bottom one. That is thw one that I was sure to get the brownie out without any hassle.

31 minute baking time sounded strange, but it worked

The decorative hearts had been on the package too, together with the icing sugar.

I only used some pink icing dust on top.

Ham wrapped Chicory

Winter time is chicory time here. The fresh white heads are everywhere available. 

This is a great way to enjoy this veg. It is a light lunch option. If you find large pieces of chicory, one piece per person is enough, when you serve it with some rice. Use a large oven proof dish to pack them all in. If you want it a bit fancy and you have some smaller round dishes, make one for every guest.

I used very thin slices of cooked ham. That way the chicory is still the star of the show. It is not overpowered by the ham. But if you love a good piece of ham, you can steal the show with it. 

Recipe for 2:

2 large pieces of chicory, 6 thin slices of cooked ham

Sauce:

30 g butter, 30 g flour, 250 ml milk

Salt, pepper, nutmeg, 1 bay leaf

2 tbsp Noilly Prat, 1 tsp lime juice

Mixed grated Cheddar

Start with the Bechamel sauce. Melt the butter and add the flour. After 2 min add s little milk, then a little more until all milk is gone and you have no lumps.

Pour in Noilly Prat and lime juice, adf bay leaf and season. Cook until creamy. Discard the bay leaf.

Preheat the oven to 180 C fan.

Cut the chicory down the middle and season the insides. Wrap in ham.

Spread some sauce on the bottom of the baking dish and set the chicory with the cut side in. Spread the sauce on top and sprinkle the cheese over them. A fresh round of black pepper on top.

Bake for 30 min and serve with some rice.

Meatball Soup with Pasta

This could be one of my new favourite soups! Very comforting, especially when it is - 3 C outside. 

It is a one-pot dish and after some chopping work at the start, very easy to cook.

Eat the leftovers the next day. But it freezes well too.

Recipe for 3:

Meatballs:

300 g minced pork and beef, 1 shallot, 1 clove of garlic, 1 egg, 4 tbsp bread crumbs

salt, pepper , nutmeg, herbes de Provence

Soup:

2 carrots, 60 g leek, 1 shallot, 1 clove of garlic, 60 g celeriac, 2 stalks parsley, 1 egg,

75 g small soup pasta, 2 small potatoes, 2 tbsp rapeseed oil

2 veg or beef stock cubes

salt and pepper, 4 stalks dill

Make the meatballs first. Shape them walnut size.

Chop all other veggies and heat up the oil in a larg pot. Use your kettle and bring 1 liter water to the boil.

Toss all veggies in the hot oil and stir them a couple of minutes. Season witz salt and pepper. Pour in the water and toss in the stock cubes. Stir and reduce the heat and cover with a lid and cook for 10 min.

Drop in the pasta and the meatballs, take it back to heat and stir well, reduce the heat and let that cook for 8- 10  min depending on the pasta you use.

Finish wirh an beaten egg, stir in well and garnish with dill.