Ingredients: tagliatelle, 1 carrot, 2 onions, 250 grams mushrooms, 3 tomatoes, 1 can peeled tomatoes, salt, pepper, oregano, basil, 1 cube vegetable stock, 250 grams minced beef, 1 garlic clove,
Boil the tagliatelle in boiling water with some salt.
The sauce: Bake in hot oil 2 chopped onions with 1 sliced carrot. Leave this on medium heat for 10 minutes until it has softened. Then add 3 diced tomatoes, 250 grams sliced mushrooms and 1 can peeled tomatoes. Season with salt, pepper, oregano and basil. Let it simmer on low heat for about 20 minutes. Add 1 cube vegetable stock. Stir well.
The balls: Mix 250 grams minced beef with 1 finely chopped garlic clove, salt and pepper. Turn small balls and bake the balls in a another frying pan with butter until brown.
If the sauce is ready, add the meatballs. Serve immediately with the tagliatelle. Sprinkle with some grated cheese if you like it. Enjoy!
Ingredients: rice, 150 grams diced ham, 250 grams mushrooms, 2 tablespoons sweet soy sauce, 2 tablespoons rice wine, 6 spring onions,
Boil the rice according pack instructions. Bake 150 grams diced ham with 250 grams sliced mushrooms until the mushrooms have softened. Add 2 tablespoons sweet soy sauce and 2 tablespoons rice wine. Lower the heat and let it 10 minutes gentle braise. Add the last 3 minutes 6 spring onions chopped into rings. Serve with the rice. Enjoy!
Ingredients: noodles, 250 grams beef, salt, pepper, 250 grams spinach , 1 garlic clove, 150 ml coconut milk, 1 tablespoon soy sauce, 1 tablespoon of peanut butter,
Boil the noodles according to the packinstructions. Cut 250 grams of beef in strips and season with salt and pepper. Bake the beef brown in hot oil. When the beef is brown scoop it from the pan. Then add 250 grams spinach and 1 chopped garlic clove in the pan. Stir fry until the spinach has shrunk. Add 200 ml coconut milk, 1 tablespoon soy sauce and 1 tablespoon peanut butter. Bring it, while stirring, short to boil. Add the beef and let it simmer on low heat until it is hot. Add the noodles to the spinach and serve. Enjoy!
It is difficult to translate ‘Boterkoek’, it can be buttercookie, butterpie but it sounds very strange. ‘Boterkoek’ is typically Dutch and easy to make.
Ingredients: 175 grams light brown sugar, 250 grams flour, 1 pinch of salt, 200 grams soft butter, 1 egg,
Preheat the oven at 155 degrees (fan). Mix 175 grams light brown sugar, 250 grams flour and 1 pinch of salt. Cut 200 grams butter into small cubes and beat 1 egg. Knead the butter, flour, light brown sugar and half of the beaten egg to a dough. Grease a round cake tin with a diameter of 24 centimeters. Press the dough in the cake tin. Spread the dough with the other half of the beaten egg. Cut with a knife a diamond pattern on the dough. Put the cake tin approximately 35 minutes in the preheated oven. Let the ‘boterkoek’ cool a bit in the cake tin. Enjoy!
Ingredients: 3 shallots, 3 garlic clove, 1/2 teaspoon galangal, 1 / 2 teaspoon ginger powder, 650 grams of beef, 1 tin tomato puree, 4 tablespoons sweet soy sauce, 2 tablespoons brown sugar, 500 ml chicken stock, 250 ml coconut milk, 2 bay leaves,
Make a paste of 3 shallots, 3 garlic cloves, 1/2 teaspoon galangal and 1/2 teaspoon ginger powder. Make it in the food processor. Bake in hot oil 650 grams diced beef until brown. Do this in parts, the soil must be exactly covered and no more. If the beef is brown you scoop the meat from the pan. Add 1 tablespoon oil. Bake in hot oil about 1 minute the paste you just made. Put the beef back into the pan, along with 1 tin tomato puree, 4 tablespoons sweet soy sauce, 2 tablespoons brown sugar, 500 ml chicken stock, 250 ml coconut milk and 2 bay leaves. Bring it to boil. Then lower the heat and let it simmer for about 2 hours on low heat. If neccesary season with salt, remove the bay leaves from the sauce. Serve with rice and beans, for example. Enjoy!
Ingredients: 1 jar of white asparagus, 600 ml chicken stock, 100 ml cream, 2 egg yolks, basil,
Boil 1 jar of white asparagus with 600 ml chicken stock until the asparagus are cooked. Remove from the heat and pureeing it with a blender. Beat 100 ml cream with 2 egg yolks and stir in at the asparagus soup. Put it back on the heat and let it gently simmer without cooking. Sprinkle some chopped basil over it. Serve with a baguette. Enjoy!
Ingredients: farfalle, salt, 1 chicken breast, 1 red pepper, 1 yellow pepper, 2 shallots, 1 garlic clove, 1 sprig rosemary, 100 ml chicken stock,
Boil the farfalle in boiling water with some salt. Bake 1 diced chicken breast golden brown in hot oil. Scoop the chicken breast from the pan. Bake in the remaining oil 1 sliced red pepper, 1 sliced yellow pepper, 2 sliced shallots, 1 finely chopped garlic clove and 1 sprig rosemary. Stir fry about 10 minutes. Add 100 ml chicken stock, bring to the boil. Add the chicken breast, turn the heat down and let it simmer for about 10 minutes. Serve with the farfalle. Enjoy!
