Friday, March 20, 2015

CousCous With Lamb Sausage And Mint Yogurt


1 cup couscous
4-6 lamb meat sausages
100 g canned chickpea
8 dried dates, sliced
Bunch of fresh baby spinach leaves
1 cup white yogurt
bunch of fresh mint leaves, chopped finely
bunch of fresh parsley leaves, chopped finely
pinch of dried out chicken bouillon
pinch of nutmeg
pinch of chili powder
pinch of curry powder
cumin seeds, grounded

Such a great couscous alternative. Put couscous into a bowl with the sliced dates, pinch of nutmeg, chili and curry powder, grounded cumin seeds, salt, pepper and dried out chicken bouillon. Pour over boiling hot water, cover with a lid and let rise and soften. Meanwhile start to fry the lamb sausages. No need to use any oil for frying. At the end throw in chickpeas and  heat it up on the oil from the lamb sausages with a pinch of nutmeg. Prepare yogurt sauce by simply mixing finely chopped mint leaves and parsley leaves with the yogurt and season with salt and pepper. Place sausages on a plate, put couscous on a bed of fresh baby spinach leaves, top with chickpeas. Serve with the yogurt sauce..
Bon Appetit!

Wednesday, March 11, 2015

Udon Noodles With Asparagus and Beef Strips


250 g lean beef fillet
1 small pack fresh asparagus
8 radishes 
1/2 pack udon noodles 

60 ml soy sauce
1 tbsp fresh lime juice
1 tbsp sesame oil 
1 teaspoon fresh ginger, rasped 
1 teaspoon sesame seeds, plain or smoked 

For those who like to experiment with Asian cuisine, this may be a simple and tasty meal to try out.
Start out by cooking the asparagus al dente. Cut the radish and cooked asparagus and put into a bowl. Put the udon noodles into sauce pan with salted boiling water and cook until soft, this should take about 8-10 minutes. Drain the water and let cool off. Prepare the sauce by mixing all ingredients together. Put noodles into the bowl with prepared vegetables and add the sauce. Stir together.
Now the main focus is on the beef meat that should be tender and a bit pink inside. To ensure the best result, take the steak out of the fridge a minimum of 15 minutes before cooking. Brush both sides of the steak with olive oil, season the steak with sea salt & black pepper to taste, place the steak into the pan, try to avoid turning the steak too much. Ideally, you should only flip it once. Don't poke it with a fork or knife as it will put holes in it and allow the juices to seep out. When your steak is cooked, take it from the pan and place on a warmed plate or wrap in aluminium foil, allow the steak to rest for about 4 minutes. Cut into slices and place onto noodles. Sprinkle with sesame seeds.
Bon Appetit!

Monday, March 9, 2015

Quinoa Salad With Grapefruit, Goat's Cheese And Wasabi Mayonnaise


2 cups cooked quinoa, cooked
1/2 grapefruit, peeled and cut into small pieces
1 pear, cut into cubes
75 g semi-soft goat's cheese eg. Chavroux Tendre BĂ»che 
Handful fresh rocket 
Bunch of fresh mint leaves, finely chopped

1 tbsp yogurt mayonnaise
1 teaspoon wasabi paste
1 tbsp maple syrup 
dash of fresh lemon juice 

Trying new things and experimenting is always fun. She found this recipe in Allerhande magazine and couldn't wait to cook it. This salad was easy and fast to make, surprising in combination of ingredients and very tasty. Cook quinoa as per instructions on the packaging. Set aside and let cool off. Prepare wasabi mayonnaise simply by mixing and whisking all ingredients together, It should not be runny. Peel and cut grapefruit and pear. Mix together with fresh rocket and finely chopped mint leaves along with quinoa. Top up with the goat's cheese and garnish with wasabi mayonnaise. 
Bon Appetit!