Ingredients: 4 tomatoes, 2 garlic cloves, thyme, bay leaf, caster sugar, balsamic vinegar, olive oil,
Getting the green ‘crown’ of 4 firm tomatoes and cut the tomato in the convex side cross until almost at the bottom. Put the tomatoes in a ovenproof dish. Cut 2 garlic cloves into thin slices and put it in each tomato. Put in each tomato also 1 sprig fresh thyme and 1/2 bay leaf. Sprinkle some caster sugar over the tomatoes and sprinkle with balsamic vinegar and olive oil. Put the ovenproof dish in the preheated oven at 175 degrees for about 20 to 25 minutes. Serve the tomatoes without the bay leaf and thyme. Serve with a mixed salad and baked potatoes. Enjoy!
Today we had ‘Zuur Vlees’ it’s adish from the region Zuid-Limburg were they call it ‘Zoervleisj’
Ingredients: 300 ml vinegar, 150 ml water, 2 onions, 3 bay leaves, 1 chilli pepper, 1 teaspoon ground cloves, pepper, salt, 700 grams beef, 2 tablespoons apple spread, 2 slices bread,
Make a marinade of 300 ml vinegar, 150 ml of water, 2 chopped onions, 3 bay leaves, chopped 1 chilli pepper, 1 teaspoon freshly ground pepper and ground cloves. Marinate 700 grams diced beef (seasoned with saly) for at least 1 day in it. Let the meat and onions leak (keep the marinade). Bake the meat with the onions brown in hot butter. Add the marinade again with 2 tablespoons apple spread. Leave it on low heat to stove. If the meat is almost cooked, add 2 slices bread. Stir it carefully so you no longer see the bread. Serve the beef with fried potatoes and a fresh salad. 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: 300 grams minced beef, dried Italian herbs, salt, peper, flour, stock, 1 onion, 1 shallot, 1 carrot, 7 tomatoes, 1 tin tomato puree, 1 can diced tomatoes, thyme, 2 bay leaves,
Season 300 grams of minced beef with dried Italian herbs, salt and pepper. Make balls, about the size of a large marble. Roll the meatballs in the flour. Poach the meatballs into boiling stock.
Meanwhile heat oil in the pan and cook 1 chopped onion, 1 chopped shallot and 1 grated carrot to soft. Add 7 peeled and diced tomatoes, (eg roma tomatoes), 1 tin tomato puree and 1 can diced tomatoes. Heat well. Season with thyme. Add 2 bay leaves. If the sauce is too thick, add a little water if necessary. Add the meatballs to the tomato sauce. Heat a bit more. Enjoy!
Ingredients: 500 grams veal, 2 onions, 1 carrot, 1/2 tablespoon cloves powder, 1 cube chicken stock, 300 ml water, parsley, thyme, 2 bay leaves, 250 grams mushrooms, 2 tablespoons cream, 1 tablespoon cornflour, 2 tablespoons cold water,
Bake 500 grams cubed veal brown in hot butter. Add 2 sliced onions, 1 sliced carrot and 1/2 tablespoon cloves powder. Stir well and let it gently simmer for 10 minutes. Add 1 cube chicken stock and 300 ml of water. Bring all to the boil. Lower the heat. Add parsley and thyme to tast. Add 2 bay leaves in the stew. Let it gently simmer for 1 1/2 hour. Add 250 grams sliced in fourths mushrooms and just simmer it for another 15 minutes. Add 2 tablespoons cream last. If the sauce remains too thin, add 1 tablespoon of cornflour and 2 tablespoons cold water. Serve with baked potatoes. Enjoy!
Ingredients: rice, 1 garlic clove, 1 teaspoon sambal, 1 teaspoon brown sugar, 1 teaspoon galangal, 1 teaspoon salt, 1 jar marrow fat peas, 1 tablespoon coconut cream, 1/2 tablespoon lemon juice, 1 bay leaf,
Cook the rice according pack instructions.
Peel an onion and 1 garlic clove and put it in a food processor along with 1 teaspoon sambal, 1 teaspoon brown sugar, 1 teaspoon galangal and 1 teaspoon salt to a paste.
Stir fry in hot oil the paste about 2 minutes. Add 100 ml of fluid from the jar marrow fat peas. Add the young marrow fat peas and stir fry brief. Lower the heat add 1 tablespoon cocounut cream and 1/2 tablespoon lemon juice. Add 1 bay leaf. Put a lid on the pan and cook the marrow fat peas until done. Get the bay leaf of the mixture.
Serve with the rice. Enjoy!
Ingredients: 400 grams beef, salt, pepper, 1 onion, 250 grams chesnut mushrooms, 100 ml red wie, 1 tablespoon brown sugarm 400 ml beef consomme, thyme, 2 bay leaves,
Cut 400 grams of beef in 3 or 4 equal pieces. Season it with salt and pepper. Bake the meat brown in the hot butter. Remove them from the pan and sed aside. Bake in the remaining fat 1 chopped onion, when the onion is soft, add 250 grams chesnut mushrooms cut in fourths. Stir it 1 or 2 times, and than add 100 ml of red wine and 1 tablespoon dark sugar. Bring all to the boil so that the wine evaporates. Stir in 400 ml beef consomme and to taste thyme. Als add 2 bay leaves. Leave it on a low heat and let it simmer for about 1 1/2 hour. Take the lid of the pan and allow the sauce to reduce on medium heat. Serve with a salad and potatoes for example. Enjoy your meal!