Ingredients: spaghetti, salt, pepper, sage, 1 leek, 250 grams mushrooms, 150 grams oyster mushrooms, 250 ml cream,
Cook the spaghetti in boiling water with salt. Bake in hot oil 1 sliced leek. Season with finely chopped sage, salt and pepper. Add 250 grams sliced mushrooms and 150 grams shredded oyster mushrooms. Stir fry until the mushrooms are tender. Add 250 ml cream. Leave it at medium heat so the cream thickness. Serve the spaghetti with mushroom mixture. Enjoy!
Ingredients: 3 pita breads, 1 tin tomato puree, dried Italian herbs, 3 tomatoes, 100 grams mushrooms, mozzarella, oregano, salt, pepper,
Preheat the oven at 200 C (fan). Cut 3 pita bread in half and place them on a baking tray. Season 1 tin of tomato puree with dried Italian herbs. Spread the spicy tomato puree on the pita breads. Cut 3 tomatoes and 100 grams of mushrooms into slices. Put it on the pita breads. Then put the mozzarella slices on top and sprinkle with chopped oregano and season with salt and pepper. Put the baking tray about 10 minutes in the preheated oven. Enjoy!
Ingredients: pasta, salt, 1 garlic clove, 4 sundried tomatoes, 1 can artichoke hearts, 1 tablespoon basil, grated cheese,
Cook the pasta al dente in boiling water with salt. Fruit in hot oil 1 finely chopped garlic clove. Add 4 chopped sundried tomatoes. Stir fry about a minute or 5. Cut artichoke hearts in 1 in parts. Add the artichoke hearts, 1 tablespoon finely chopped basil and pasta. Heat a bit more. On your plate you can possibly add some grated cheese to it. Enjoy!
Ingredients: tagliatelle, salt, pepper, 1 red pepper, 1 chilli pepper, 1 red onion, tabasco, 250 grams cherry tomatoes, 1 can diced tomatoes,
Boil the Tagliatelle in boiling water with salt. Stir fry in hot oil 1 sliced red onion, 1 red sliced pepper and 1 chopped chilli pepper (remove seeds if you want it to be less spicy). Stir fry about 3 minutes. Add 250 grams chopped cherry tomatoes and 1 diced can dced tomatoes. Bring to taste with some drops of tabasco and salt & pepper. Allow to simmer for about 10 minutes. Serve the spicy tomato sauce with the tagliatelle. Sprinkle a little grated cheese over it. Enjoy!
Two recipes this time, a meat recipe and a vegetarian recipe from the Indonesian cuisine.
Daging Smoor:
Ingredients: 2 garlic cloves, 1 teaspoon nutmeg, 2 teaspoons ginger powder, 1 cube stock, 1 tomato, 2 tablespoons sweet soy sauce, 700 grams boneless pork chops,
Make a marinade of 2 finely chopped garlic cloves, 1 teaspoon nutmeg, 2 teaspoons ginger powder, 1 crumbed cube stock, 1 diced tomato and 2 tablespoons sweet soy sauce. Marinate in this 700 grams diced boneless pork chops. Allow to marinate overnight. Cook the marinated boneless pork chops brown in hot butter. Then lower the heat and let it braise for about 1 1/2 hour. If it’s a bit dry, add some water.
Sajoer Beans
Ingredients: 300 grams beans, 1 onion, 1 teaspoon sambal, 1 red pepper, 1 tomato, 1 cube stock, 400 ml coconut milk, dash of sweet soy sauce,
Cook 300 grams beans in boiling water until al dente. Bake in hot oil 1 chopped onion golden brown. Add 1 teaspoon sambal, 1chopped red pepper, 1 diced tomato and 1 crumbled cube stock.. Stir fry a few minutes. Then add the beans. Stir fry this about minute. Then pour in 400 ml coconut milk and season with a dash of sweet soy sauce. Bring to the boil Let tit simmer on medium heat for about 10 minutes.
Serve the sajoer beans and daging smoor with rice. Enjoy!
Ingredients: rice, 1 onion, 1 garlic clove, 150 ml white wine, 1 bay leaf, 1 sprig thyme, 1 teaspoon ground coriander , 1 dash lemon juice, 1 can diced tomatoes, 1 tin tomato puree, 1 teaspoon sugar, salt, pepper, 50 grams raisins,
Boil the rice according pack instructions. Bake on medium heat 1 chopped onion with 1 finely chopped garlic clove. Let this simmer for about 5 minutes. Add 150 ml white wine, 1 bay leaf, 1 sprig thyme and 1 teaspoon ground coriander. Let it cook for about 5 minutes to reduce. Then add 400 grams sliced mushrooms and a dash of lemon juice. Stir fry about 5 minutes. Add 1 can diced tomatoes, 1 tin tomato puree and 1 teaspoon sugar. Season with salt and pepper. Let it simmer for 10 minutes on low heat. Finally, add 50 grams of raisins. Serve the Greek mushrooms with rice. Bon appetit!
Ingredients: penne, 300 grams cauliflower, 50 grams butter, 50 grams flour, 500 ml milk, 1 tablespoon mustard, 150 grated cheese, 3 tomatoes, thyme, breadcrumbs,
Preheat the oven at 180 degrees. Boil penne and 300 grams cauliflower al dente. Meanwhile make a cheese sauce. Melt 50 grams butter. Add 50 grams flour and fry briefly. Then add gradually 500 ml milk, while stirring. Cook briefly and then remove the sauce from the heat. Stir in 1 tablespoon mustard and 150 grams grated cheese. Drain the cauliflower and penne and place in a ovenproof dish. Pour the cheese sauce over it. Cut 3 tomatoes into slices and top it on the dish. Sprinkle a little thyme leaves, breadcrumbs and grated cheese. Put the ovenproof dish approximately 25 minutes in the preheated oven. Enjoy!
