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.