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.

Sunday, April 19, 2015

Raw Strawberry Cake by Janina Knihtilä

Raw food strawberry cake with natural ingredients. Delicious and healthy sweet. No heating needed.

5dl dry grapes
5dl roasted coconut pieces
spoon of water and spoon of vanilla flavor
5dl almond flour
Mix everything in blender together
7dl cashew nuts
500g fresh strawberries
fresh juice of lemon and 2dl lemon peal
2,5 dl coconut oil
Mix everything and add latest the coconut oil
Put the base first and add the mousse kind of topping over the base.
Leave in fridge over night and enjoy!!

Monday, April 6, 2015

Lachs Ceviche von Lianne Eilers

(english below)

Frischer Lachs
Fisch Sauce and Worcestersauce

Schalotte oder zwei je nach Geschmach in Ringe schneiden, eine Knoblauchzehe dazu. Dazu gibt es einen Schuss Fischsauce und Worchestersauce und ganz wichtig den Saft einer oder zwei Limetten( je nach Geschmack), frischer Koriander und etwas Ingwer. Ich persönlich mag es gerne scharf also auch noch zwei Chilli zerdrückt dazu. In diese Vinaigrette den (ganz wichtig ) wirklich frischen Lachs wie auch immer klein geschnittenen Lachs dazu geben und ca. eine Dreiviertelstunde einwirken lassen. Man kann dann gerne noch Rucola oder Feldsalat dazu geben.

English Version:

Salmon Ceviche
Fresh salmon
Clove garlic
Fish Sauce and Worcestersauce
Fresh lime
Cut one or two shallots (depending on taste) in small rings and add one clove of garlic. Now you add a shot of fish sauce and worcestersauce and (very important) the juice of one or two lime, coriander and a bit of ginger. I personally like this dish spicy, so I also add two crushed chilies. Now you add the thinly sliced salmon to the Vinaigrette and leave it in there for about 45 minutes. To ensure the quality and good taste of this recipes it is very important that you use very fresh salmon!!!
As a side dish I recommend rocket salad or corn salad!

Jamaican Banana Bread by Liane Brenner

Jamaican Banana Bread: perfect use of expiring bananas, quick & easy and simply mouthwatering!

3 bananas (brown spotted ones are recommended, adds natural sweetness!)
300 gr. flour
50 - 100 gr. sugar (Choose amount according to desired sweetness; less can be more & allows better taste for bananas. Tipp: use brown sugar with 2-3 tablespoons vanilla sugar added)
1 egg
Splash of salt
3 tablespoons baking powder
4 tablespoons margarine or butter
4cl Rum (I used honey flavored rum)
(Optional: raisins)
Crush bananas to mouse
Add rest of ingredients - the order does not matter
Grease baking pan & fill in dough.
Preheat oven to 180 degrees, bake for 45min until golden.

Perfect finish: glaze cold(!) cake with powdered sugar/lemon juice glaze

Add powdered sugar into bowl and add a squirt of lemon juice to it. Stir it. Keep repeating. You aim for a thick mass of glaze, not too liquid. Therefore easy on the juice! :)
If you want to add some kick to it, don't only use lemon juice but perhaps leftover white wine or splash of sangria! Whatever you find in your kitchen! Tasty!!

Argentinian Steak by Ilka Cuenca


Argentinian Steak
Coarse salt
Salt, pepper and sweet paprika to season
Sprinkle the coarse salt on the steak and cook in a pan. When some liquid comes out of the meat, it is ready to be cooked from the other side. Also here, when the liquid comes out, it is ready to be served. 

For the side dish, you can use oven potatoes. Just cut the potatoes into small cubes and sprinkle them with oil, salt, pepper and sweet paprika powder. Now put them in the oven for about 30 minutes (depending on the size of the cubes).

Thursday, March 26, 2015

Salmon Quiche with spinach and sour cream by Ilka Cuenca


spinach leaves
schmand (sour cream)
pine nuts
quiche dough or shortcrust
First salt the salmon.  Then add the salt also to the spinach and season as well with nutmeg.
Press the dough into a baking dish and spread with sour cream. After that you add the spinach and finally put the salmon on top. In the end you add a few teaspoons of sour cream and pine nuts.
Now everything in the preheated oven at 180 degrees and in 30 minutes it is ready to be enjoyed!!

Sunday, March 22, 2015

Zanzibar Curry with fried fish and spicy rice by Annika Ribeiro

On our trip to Zanzibar we visited the Big Body with Tatata Spice Farm and got to know the friendly community. We went to cook with the local women and want to share with you their most traditional and common dish!

For the Curry Sauce:
- 2 Carrots
- 4 small Potatos
- 3 garlic gloves
- 3 Tomatoes
- 2 Aubergine
- 1 small green pepper
- 1 package tomatoe paste
- 1 can coconut milk
- coarse sea salt
- spices: cinamon powder, ginger and cummin seeds

Peel the carrots, potatoes and aubergine and onion. Now you cut them and the tomatoes and pepper in small pieces. First you start cooking the tomatoes in a bit of water. After a few minutes you add the other vegetables.

After that you peel the garlic cloves and mix together with the salt. Traditionally, you make the mixture with a mortar. Of course you can also do this with a blender or even with a spoon.

Once you added this to the vegetables, you cook everything for around 30 minutes (depending on the size of your vegetables). The vegetables need to be cooked very well.

Once everything is cooked until very soft you can add the coconut sauce, tomato paste and spices and simmer a bit more.

For the rice:
- Coconut oil
- 2 Cinamon sticks
- Cumin seeds
- Cardamon seeds cup rice

In a pan you heat the oil and add the spices. You let it cook for three minutes. Now you add the garlic salt mixture you prepared for the curry sauce and add two cups of water. Once it is boiling you add the cup
of rice. Mix everything well. When the water is absorbed the rice should rest a bit more with a lit on top.

- 4 sardines
- coconut oil to fry

First you clean the fish a bit and cut it into stripes. No need to remove the skin.

Now you add a lot of oil to fry the fish. We recommend you to use coconut oil. Once the oil is hot you add the fish and fry it for 5-10 minutes.

Serve everythig on a plate and enjoy!

Buttermilk Pancakes sent by Liana Brenner

The best about weekends is having lots of time on your hands. This morning we whipped some pancakes together & simply enjoyed a hearty breakfast :)

Here is the recipe. I think this recipe is great, as due to buttermilk the pancakes are ultra soft. Flavor is so unique - technically no further sugar needs to be added.

- 3 tablespoons butter
- 400 ml buttermilk; (or 250 buttermilk 150 far free milk)
- 2 eggs
- 250 gr. flour
- 3 tablespoons baking powder
Optional: 50 gr. sugar
Optional: vanilla sugar

Warm up butter & milk in pot, so butter is melted.
Quirl eggs in.
Add all other ingredients in separate bowl, stir together.
Now slowly add all ingredients.

Heat pan, fry pancakes till golden
Portion: roughly 10 pancakes

Top off with fruits on hand, maple syrup is required ;)

Saturday, March 21, 2015

Pudding Brezeln by Carolin Knoth

For 10-14 Brezeln.

These Are Not as Sweet and Sugar loaded as the storebought, but still pretty yummy

- 400 gr Flour
- 1 dash of Salt
- 1 egg and 1 eggwhite (You will Need the yolk to Brush them on the prezels)
- 180 ml warm milk
- 3-5 tbl Sugar
- 1 tsp oil
- 15-20 gr fresh yeast

A Little bit of butter melted to brush on

Also you need some apricot jam or sugar coating and some slivered almonds for decorating

1 kg pudding powder vanilla flavor plus 390 ml milk for making the Pudding

Disolve yeast and sugar in the warm milk. Mix up with the rest of the ingredients for the dough. Mix for about 4-5 min until you have a soft slightly sticky dough.

Flour your surface and roll out the dough and divide in 5 portions. Make little balls out of it, roll these out to a size of a small plate. Layer the discs on top of each other, brushing them with the melted butter. Press the stacked discs flat with your hands and than roll them out into a rectangle about 40x30 cm.

Cut stripes about 1,5 cm wide, twist these stripes and shape brezels out of them. Put them on a piece of parchment paper on a baking sheet. Let them rest for about 30 min.

Meanwhile cook the Pudding with the milk and up to 3 tbl of Sugar. Fill about 1 tbl between the "Arms" of the brezels. Brush the egg yolk (thinned out with 2 Tsp of milk) on the brezels and let Rest again for about 15 min.

Bake in preheated oven on 200 grad for about 15-20 min.

Brush apricot jam or sugar on the still warm brezels