CHINESE SAUTEED BEEF

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Serves 6

I love this dish but in most restaurants they add sugar which does not add anything.

This recipe is simple and very fast to make.

You only need 30 minutes to marinate, but I recommand 1 hour it enhance the flavor of the spices .

3 BEEF STEAKS (ABOUT 1 KG)

4 TBSP SOYA SAUCE

4 TBSP NUOC MAM

1 TBSP OF WINE OR

BALSAMIC VINEGAR

6 TBSP SUNFLOWER OIL

50 G FRESH GINGER

6 LARGE ONIONS

SALT, PEPPER

Marinade:

Peel and grate the ginger.

To have fresh ginger at all time, peel and store in the freezer. whenever you need just use at is.

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Peel and slice onions. Mix the ginger, onions, Soya sauce, and nuoc mam together, season with pepper.

Slice the steaks into strips, place in a plastic bag as seen on the recipe

“ chicken tandoori http://wp.me/p3pMRs-4D ” ,

with the marinade for 30 min. or plus.

Drain the meat; dab with kitchen paper to remove all excess liquid. Heat the oil in a sauté pan on very high. Add the meat and onions, fry for 10 minutes and stir continuously.

Then add vinegar and continue cooking for 5 minutes.

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Any longer and the beef may be tough.

Serve hot with white or pilaf rice.

 

Add some Fresh chopped coriander.

You can easily subsitute fresh ginger with ginger powder.

I you want to add color to your dish why not add green and red pepper sliced.

 

 

Publicités

THE SALAD I LOVE!

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A simple and delicious recipe what are you waiting for?

Ideal for this summer as well!

Serves 4

200 GR TIGER PRAWNS OR REGULAR PRAWNS

250 GR MUSHROOMS

2 RIPE AVOCADOS

SUNFLOWER SEEDS (qs)

CORIANDER

CHIVES

1 TBSP TOASTED SESAME OIL

1 TBSP CHILLI INFUSED EXTRA VIRGIN OLIVE OIL

1 TBSP EXTRA VIRGIN OLIVE OIL

JUICE TWO LEMONS

Salt / pepper

Cook shrimp in boiling salted water.

After 5 minutes, cool them immediately in a stream of fresh water.

Peel and wash. Set aside.

Meanwhile toast the sunflower seeds in a dry pan over high heat. Remain cautious, after 1 minute it is done therefore stay near your pan and watch carefully that it is does not burn.

Peel mushrooms, it will remove easily (see picture below).

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This vegetable is very porous hence I do not want to wash them as you may lose its flavor.

It also keeps them fresh longer, nearly 5 days in the refrigerator. Slice the mushrooms and set aside.

Wash the herbs and chop.

In a large bowl add all the ingredients apart from the sesame seeds and mix well, remain gentle as you do not want mashed avocados. Let this salad marinate minimum 1 hour to enhance all the flavors or the various oil and herbs.

Just before serving, mix gently and add the sesame seeds.

This salad is really delicious thanks to its aromatic oils and fresh herbs.

Try it once it will become one of your homemade favorite recipes.

EGG SANDWICH

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In the United States, They love boiled eggs sandwiches.

 For this recipe I used  mini pita bread, but you can easily substitute with any kind of bread. Never the less I find Pita bread lighter as the egg mixture is quite filling.

Serves 4 

 

8 BOILED EGGS

4 TBSP MAYONNAISE (you can use low fat mayonnaise that you find in the supermarket.)

2 PRING ONIONS

CORIANDER (according to your taste)

1 TBSP CURRY POWDER

Salt

 

Once you have boiled your eggs immediately peel them, crumble and mix with curry powder. It might be quite hot but you will enhance the flavor of the spice.

Mix with mayonnaise, coriander, and onions.

Fill you pita bread or spread on your bread.

Delicious!

Cheesy Bacon Oven Chips

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I found this lovely recipe on that blog below

I really did not change the recipe that much. I think it is a great idea, easy and can be done in advance. Can be easily reheated.

http://vittlesandbits.blogspot.com/2012/02/cheesy-bacon-oven-chips-with-chipotle.html

Serves 6

6 LARGE POTATOES,

3/4 CUP SHREDED CHEDDAR CHEESE

SALT & PEPPER TO TASTE

2 T. CRUMBLED BACON (ABOUT 2 SLICES) – I USED REAL BACON BITS

CHOPPED PARSLEY OR CHIVES, FOR GARNISH (OPTIONAL)

SALT, PEPPER AND PAPRIKA

Preheat oven to 375 degrees.

Scrub well and sliced potatoes into 1/8″ rounds.

Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes or until tender, stick with a knife it should come out easily.

Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board.  Pat to dry, avoiding any humidity to enhance the crunchiness of the potatoes.

Use a baking sheet preferably silicon or grease with butter. Lay out potato slices so they are slightly overlapping on it. Sprinkle lightly with olive oil, paprika, salt & pepper to taste.

Then add evenly precooked bacon & shredded cheese.

Bake 20  minutes in preheated oven until cheese is melted & bubbly.

 

picture of the dish before putting it in the oven

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TIAN or VEGETABLE GRATIN

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Let me give youA little history to explain to you how this dish took its name
In 1803 it was as « tion » in a technical sense foundry is borrowing an Occitan word already attested in Old Provençal (1391) to designate a bowl, a pool of pottery, a clay pot. It comes from the Greek « têganon » variant « tagênon » (etymological form) « frying pan » no known technical word etymology.
This dish took it name as it was attested in 1940 in central and French
The French used to describe the Provencal clay pot, and metonymy, the dish (vegetable pie) baked in a Tian.

SERVING 6

2 EGGPLANTS
4 ZUCCHINIS
6 TOMATOES
2 BRANCHES OF THYME
4 TBSP OLIVE OIL
3 ONIONS
1 GARLIC CLOVE
SALT &PEPPER TO TASTE

Preheat the oven gas mark 6 (180 ° C).
Peel and slice the onions finely.
Sauté in olive oil get a golden color without burning them.
Set in the Tian dish or gratin dish.
I used the crushed garlic that I keep pot in olive oil.
Wash all the vegetables.
Cut the ends of the eggplant and zucchini.
Remove the stems of tomatoes.
(You can remove the skin by immersing in boiling water for a few seconds and then immediately into ice water to remove the skin easily.
Cut the zucchini, tomatoes and eggplant into slices of equal thickness.
Place all the vegetables in the dish vertically, alternating.
Make sure you tighten your vegetables as during cooking they will shrink. I put as many vegetables as possible to a maximum.
Sprinkle vegetables with thyme, salt and pepper.
Drizzle with olive oil and Bake.
Cook covered with aluminum foil for about 1h30 After 30 minutes I use a spatula and press on the vegetables to bring out all the juice from the vegetables that will give a good evenly cooking process
Remove from oven and serve immediately.

If you receive guests for dinner, you can easily bake in advance in the oven, and then add an additional 15 min it will only get better.
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Bruschetta English version

Bruschetta

2 SPRING ONIONS

4 LARGE TOMATOES

1 OR 2 SMALL CHILI (S) RED (optional)

1 PINCH OF SALT

1 TBSP VINEGAR Balsamic

A HANDFUL OF FRESH CORIANDER

2 TBSP OLIVE OIL SOUP

1 OR 2 GARLIC CLOVES

MOZZARELLA GRATED

BAGUETTE OR FOCACCIA AS SEEN IN THE PICTURE

(Http://wp.me/s3pMRs-focaccia)

Peel, seed and dice the tomatoes.

Peel and slice the onions finely.

To prepare the chilies, it is very important to use gloves or fingers to brush the oil.

In fact, they are extremely hot therefore you need to protect yourself.

YES, indeed it happened to me and believe me when you rub your eyes with your fingers it is very painful for quite a long time.

I also suggest to remove seeds inside. Those little things despite their size are extremely spicy, no need to increase their effect, or you will take the risk to catch your mouth on fire!!!!

Slice chilies bias shape

Wash and chop coriander.

Mix everything. Add vinegar and olive oil.

Chill for at least 1 hour.

Meanwhile, take the French baguette and cut pieces Bias wise in order the get a larger spread area.

Brush with olive oil. Turn on the grill and bake for  few minutes, checking that it does not burn and especially it stays crispy and golden but soft on the inside

Remove from the oven and with half of a garlic clove rub the bread.

Remove salad from the refrigerator. season with salt, and adjust if necessary.

If you add the salt too early you will see your tomatoes lose its water

As seen on the recipe salad Raita.

Using a spoon, spread on the bread.

Sprinkle with cheese and place under the grill.

Serve immediately

SHRIMPS INDIAN CURRY




½ CUP OF CREAM AND COCONUT MILK 1 TBSP GINGER SOUP POWDER 1 TBSP CHILI POWDER 1 A 2 SMALL HOT PEPPERS 2 TBSP CURRY 1 HANDLE CORIANDER TOMATO CONCENTRATE 500 G SHRIMPS 4 GARLIC PODS3 TBSP VEGETABLE OIL 4 TOMATOES 2 ONIONS

In a sauté pan, add 3 tablespoons of vegetable oil. When the oil is hot, put the curry and ginger and fry. Turn constantly for 5 minutes. Add ginger and chilli powder. Once the mixture is homogeneous, add the sliced ​​onions and garlic. 

Fry for few minutes until the onions turn brown mixing spices. Add tomato concentrate, tomatoes, peeled, seeded and chopped, and chili(s) cut on the bias. Add 1 cup water, cover and cook for 20 minutes. If you are hosting guests, this dish magic because the main time consuming of the dish is done. When you are ready to dine, warm this preparation, once hot, add the shrimp. After 5 minutes it is ready. When cooked, mix with coconut milk or cream. Serve warm. 




In the picture above I have neither added nor concentrated tomato tomatoes. You decide what you prefer.
My advice: you can replace the shrimp with vegetables, beef, lamb or chicken. This dish freezes well and warms up easily.

Serve with chutney and grated coconut, accompanied with rice is not mandatory, it may well serve with mashed lentils.

IF you like to feel the tomato confit tomatoes add a big box full of canned tomatoes instead of 4. I do confire a little longer. see photo above