Monday, June 29, 2015

Thai Beef and Mango Salad by Reyndert Coppelmans

Bean sprouts
2 mango`s
1 cucumber
1 red pepper
Romaine lettuce
Steak (one per person)
Cashew nuts
Butter or oil for frying
2 cloves garlic
2 cm piece ginger
1 small onion
1 brown sugar
2 limes
Dash of dark soy sauce
For the dressing, cut the garlic, ginger and the onion as fine as possible. Fry in oil for a minute or two. Squeeze the limes over the pan and add a dash of soy sauce and sugar. Stir this mixture well and let simmer for about 5 minutes and then allow to cool.
Cut the mango into pieces. Remove the stem and seeds from the red pepper and chop finely. Half the cucumber lengthwise and scrape through with a spoon out the watery part and cut into pieces. Pour half of the dressing over the bean sprouts, cucumber, red pepper and mango. 
Divide the lettuce leaves in a flower form. Spoon some of the fruit mango mixture on it and sprinkle with cashews.
Heat a little butter or oil in a frying pan and fry the steaks for about 3 minutes on each side (depending on thickness and desired outcome). Remove the meat from the pan and cut into thin slices. Serve the meat on the salad and toss a little dressing on it.

Sunday, June 14, 2015

Pasta Zucchini e Salsiccia By Cenk Dileme and Francesca Torelli

Recipe for 2 Persons

200 grams of pasta
1 unit big zucchini
2 unit raw sausages
30 ml milk
100 ml white wine
Half onion
Olive oil
Herbs. Pepperoncini, parsley, salt

Start Cooking

Put olive oil into a pan with herbs such as pepperoncini, parsley, garlic and salt. As herbs we used an Italian secret herb combination which contains mainly 50% pepperoncini, 25% parsley, 20% garlic and 5% salt. 

Once the olive oil is hot you add the raw sausage that you have previously prepared by cutting into little pieces and removing the skin. Now you cook the sausages on both sides until they are roasted and then you add the wine.
After the wine has evaporated you add the zucchini and the onion that you have prepared previously. We used the grater to prepare the zucchini and onion into small pieces, it simple and fast. Let it cook around 10-15 minutes while mixing it to avoid burning. 

When the cooking is done you add the milk and you let it cook 3 minutes more. Now it comes the most important step, mixing the sauce and pasta at the right time. The pasta should not be cooked completely when adding it into the pan with the sauce. Add the pasta around 3 minutes BEFORE it is cooked into the pan with the sauce and add if necessary a little pasta water into the pan to ensure that the pasta absorbs the sauce optimally. 

After that you let the entire mix including the past and sauce cook around 3 minutes more and your Pasta Zucchini e Salsiccia is ready to enjoy. To make it look more gourmet style you can use put a little more grated zucchini, a little tomato or parmigiana. 

Why we decided for this meal?

It was a Sunday lunch time and we were very hungry, but the fridge was empty The only remaining things were: a package of hidden pasta in the cupboard, 1 zucchini waiting to get cut and an open package of sausages. The result, Pasta Zucchini e Salsiccia, simple fast and delicious!

Tuesday, June 9, 2015

Vietnamese Summer Rolls by Annika Ribeiro

Peanut Dipping Sauce:
2 tablespoons creamy peanut butter

2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon sweet chilly sauce
Water to soften it

Ingredients for the roles:

8-10 rice papers
Thin rice noodles
Cooked king prawns
Peeled carrot
Bell pepper
½ tablespoon rice vinegar
½ teaspoon sugar
1 teaspoon fish sauce
1 tablespoon lime juice
Fresh coriander and mint leaves

Grate the cucumber, carrots and radishes and cut the bell pepper into very small pieces. Mix everything with the rice vinegar, sugar, fish sauce and lime juice.

Cook the noodles for 2 to 3 minutes. Drain thoroughly and set aside.

To prepare the rice paper wraps, put them for 30 seconds in a big bowl with hot water. Take out the wraps with two fingers and place on a plate.

Now you add all ingredients and roll the wraps. You start with the coriander and mint leaves, then with the noodles and place the Prawns and vegetable mix on top.

To close the wraps you just roll them like a burrito. 

Wednesday, May 20, 2015

Coconut Chicken with a Brazilian-Japanese touch by Felipe


For 5-6 persons
6 chicken breasts
1 Broccoli (cut into small pieces)
1 package Shitake (most easy to find is deep frozen)
1 package dry bean sprouts
1 can coconut milk
fresh ginger and garlic
1 onion
salt and pepper to taste
1 cup rice
Start by cutting the chicken into bite size pieces.

Then you cut the onion, mushroom and broccoli. Also cut the ginger and garlic. As not everyone likes to actually bite on ginger, we didn't cut it in very small pieces bit rather big ones that are easy to pick out if wanted afterwards.

Now you heat a little oil in a pan and add first the onion. When they are slightly sautéed you add the chicken together with garlic and ginger.

Once the chicken is almost done you add the broccoli and let it cook for about 10 minutes.

Then you add the shitake and the bean sprouts.

Let it cook for a few more minutes before adding the coconut milk.

Now you just season everything with salt and pepper and let it cool for 5 more minutes. Meanwhile, you cook the rice.


Lomo Saltado by Julia Tiedemann

For 2 Persons

2 pieces of Rip-Eye or other Beef Steak
Rice (1 big coffee cup)
4 Tomatoes
4-5 celery
Parsley (one portion)
Coriander (one portion)
Garlic (1-2 gloves)
Soy Sauce (4-5 tbl. spoon)
White wine vinegar (2-3 table spoon)
Start with cooking the rice as it will take a until the water cooks. Cut the meat in little stripes. Make a mixture of the vinegar and the soy sauce and put the meat in it to marinate for 10 minutes. Meanwhile, chop the garlic, parsley and cilantro and cut the celery and tomato in chunks. (But take out the soft part of the tomatoes. Start to fry the garlic for 2 minutes, add the meat with sauce for 2-3 minutes, just to bake it a bit. Then put the meat on a plate to leave it rest while you fry the vegetables (in order we do not overcook the meat and it gets dry). Start to bake the celery for a few minutes, when it gets a bit soft add the tomatoes, meat, parsley and cilantro. You can add some soy sauce or vinegar depending on your taste.

To serve, put a portion of rice in a glass and press it down, then flip over and leave it rest for 1 minute. Add the vegetable-meat mixture and remove the glass from the rice, so you get a little rice hill. :)

Thursday, April 30, 2015

Italian Chocolate Cake with Nutella Glaze by Roberta


(English below)

                                                                       3 huevos
                                                           300 gr harina blanca fina
                                                               150 gr azúcar blanco
                                                              1 vaso de yogurt blanco 
                                                                    50 ml leche enter
                                                      60gr de chocolate en polvo amargo
                                                            Gotas de chocolate al 70%
                                                 16 gr de levadura con aroma de vainilla
                                                                Avellanas ( a gusto )
 Bater todo hasta que se forme una masa lisa y por ultimo añadir la levadura

 Juntar de mantequilla y azúcar una forma de horno (24 cm)

Cocinar en horno 180 grados durante 40 minutos

Decorar con Nutella y azúcar glass!

                                                           English Version: 
3 eggs
300 gr white flour
150 gr white sugar
1 cup of natural yogurt
50 ml whole milk
60 gr chocolate powder
Some pieces of dark chocolate ( 70%)
16 gr baking powder with vanilla flavour
Almonds ( according to taste)

Mix all ingredients together until you get a homogeneous dough, adding lastly the baking powder. Spread a mold of 24cm with butter and sugar. Bake the dough for 40 minutes at 180  degrees. Decorate with Nutella and powder sugar.

Thursday, April 23, 2015

Lemon Pasta by Julia Tiedemann

For 4 persons: 
150-200g Butter
rasps of 3 lemon
1 Package cooking cream (100ml) 

Cook Spaghetti. When the Pasta is almost ready, melt the butter and the lemon rasp in a pan on little fire until it cooks. When the pasta is ready, mix the butter-lemon mixture with the pasta and add the cooking cream to the pasta while stirring. Add salt and pepper and READY :)

PS: It's originally only a pasta dish, but I like to add Rucola and a peace of steak or Entrecote so you not only eat pasta.