Ingrediënten
Bereidingswijze
- Tortellini naar keuze
- Erwten (diepvries)
- 4 kazen saus
- Peper
- Kook de pasta.
- Doe de laatste 3 minuten van de kooktijd de erwten erbij
- Afgieten en saus eroverheen.
- Peperen
Bronvermelding:
Tom Vens
Ovenschotel met krieltjes en broccoli
Ingrediënten
Bereidingswijze
- 600 g broccoli
- 800 g voorgekookte krieltjes
- 250 g cherrytomaten
- 225 g koelverse formaggi pastasaus
- 150 g geraspte belegen kaas
- Verwarm de oven voor op 200 °C. Snijd de broccoli in roosjes en kook in 6 min. beetgaar. Giet af.
- Verdeel de broccoli, krieltjes en cherrytomaten over de ovenschaal. Giet de pastasaus er overheen. Schep om. Bestrooi met de geraspte kaas en bak in het midden van de oven in ca. 25 min. gaar.
Bronvermelding:
Plaattaart met zoete aardappel, jalapeño en geitenkaas
Ingrediënten
Bereidingswijze
- 400 g zoete aardappelen
- 360 g semi-gedroogde tomaten
- 2 tl Ketoembar gemalen koriander
- 4 tl gedroogde oregano
- 270 g vers bladerdeeg
- 250 g geitenkaas 55+
- 1 jalapeñopeper
- 15 g verse koriander
- Verwarm de oven voor op 200 °C. Schil de zoete aardappelen en snijd in dunne plakjes van een ½ cm. Laat de tomaatjes uitlekken en vang 1 el olie op (per 4 personen). Meng de zoete aardappel met de tomaatjes, opgevangen olie, koriander, oregano, peper en eventueel zout.
- Rol het bladerdeeg uit op het meegeleverde bakpapier en leg op een bakplaat. Verdeel de zoete-aardappelplakjes dakpansgewijs over het bladerdeeg. Verdeel de tomaatjes erover en verkruimel de geitenkaas erover.
- Bak ca. 15 min. onder het midden van de oven. Snijd ondertussen de jalapeñopeper in dunne ringetjes en snijd de koriander grof. Strooi over de plaattaart en serveer.
Bronvermelding:
Indian Butter Chicken
Ingrediënten
Bereidingswijze
- 8 large boneless skinless chicken thighs cut into bite sized pieces
- 3 tbsp butter
- 3 tbsp peanut oil
- 3 tsp + 4 tbsp garam masala
- Salt and pepper to season
- 6 + 1 cloves minced garlic
- 1 large white onion diced
- 6 large ripe tomatoes, diced (about 4 cups or use 3 cups canned tomatoes)
- 4 seeded green chilies chopped, if green chilies are not available, substitute crushed red chili paste or cayenne pepper to taste
- ½ cup plain, unsweetened yogurt
- 1 tsp ground cardamom
- 1 tsp freshly ground nutmeg
- 1 tsp ground cumin
- 2 tbsp chili powder
- 2 tbsp lemon juice
- 4 tbsp finely grated fresh ginger
- ¼ cup melted butter
- 1 cup chicken stock
- 2 tbsp honey, more or less to taste
- ½ cup cream
- I use boneless skinless chicken thighs in this recipe, which I cut into bite-sized pieces because it’s faster than using whole chicken pieces and because I like to simmer the chicken in the sauce for a while before serving. You can use chicken breast pieces if you like, but simmering chicken breast for any length of time will dry it out considerably, so you may just want to add it back to the sauce for only a minute or two to reheat it before serving.
- The chicken for this recipe can simply be sautéed as in the recipe but when I have access to the backyard grill, I like to gill it for extra smoky flavor.
- To a large covered Dutch oven over medium heat add the 3 tbsp butter and peanut oil. Season the chicken thighs with salt and pepper as well as the 3 tsp garam masala. Add to the pot and brown the pieces for 4 to 5 minutes. Remove chicken from pan and set aside. Add 6 cloves of minced garlic and the diced white onion.
- Sauté the onions and garlic in the butter and oil until softened. Increase the heat to medium high and add the diced tomatoes.
- Sauté the tomatoes until they break down and form a chunky sauce. Add the sautéed tomatoes and onions to a large blender or food processor along with the chopped green chilies, yogurt, 4 tbsp garam masala, cardamom, nutmeg, cumin, chili powder, lemon juice, ginger, 1 clove minced garlic, and ¼ cup melted butter.
- Puree all ingredients together and return to the pot along with the chicken stock. Simmer together until the sauce is reduced in volume by about 1/4.
- Add the chicken back to the pot and simmer slowly for 10 to 15 minutes. Finish the dish by adding the honey (more or less to taste) and cream.
- Simmer for an additional minute or two before serving over rice or with naan.
Bronvermelding:
Easiest broccoli quiche
Ingrediënten
Bereidingswijze
- 1 head of broccoli (375g)
- 6 large free-range eggs
- 1 heaped teaspoon English mustard
- 300 g cottage cheese
- 50 g Cheddar cheese
- 3 tablespoons red pesto
- 270 g filo pastry
Preheat the oven to 180°C/350°F/gas 4. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together.
Loosen the pesto with 3 tablespoons of water. Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle. Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets. Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.
Bronvermelding:
https://www.jamieoliver.com/recipes/broccoli-recipes/easiest-broccoli-quiche/
Chicken Ramen I
Ingrediënten
Bereidingswijze
- 2 chicken breasts (boneless, skin-on)*
- kosher salt and freshly-ground black pepper, to season
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño slices, for serving
- Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Bronvermelding:
Chicken & mushroom risotto
Ingrediënten
Bereidingswijze
- 50g butter
- 85g smoked bacon lardons
- 1 large onion, halved and finely chopped
- 250g chestnut mushrooms, thickly sliced
- 300g arborio risotto rice
- 150ml dry white wine
- 1.4l hot chicken stock
- 140g cooked chicken, chopped
- 50g grated parmesan, plus extra to serve (optional)
- ½ small pack of flat-leaf parsley, chopped
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Bronvermelding:
https://www.bbcgoodfood.com/recipes/chicken-mushroom-risotto
Spaghetti carbonara recipe
Ingrediënten
Bereidingswijze
- 100g pancetta
- 50g pecorino cheese
- 50g parmesan
- 3 large eggs
- 350g spaghetti
- 2 plump garlic cloves, peeled and left whole
- 50g unsalted butter
- sea salt and freshly ground black pepper
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Bronvermelding:
https://www.bbcgoodfood.com/recipes/ultimate-spaghetti-carbonara-recipe
Simple Homemade Chicken Ramen
Ingrediënten
Bereidingswijze
- 2 chicken breasts (boneless, skin-on)*
- kosher salt and freshly-ground black pepper, to season
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 4 cups rich chicken stock
- 1 oz dried shitake mushrooms (or 1/2 cup fresh)
- 1–2 tsp sea salt, to taste
- 2 large eggs
- 1/2 cup scallions, sliced
- 2 (3 oz) packs dried ramen noodles
- optional: fresh jalapeño slices, for serving
- Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Bronvermelding:
Supersimpel naanbrood
Ingrediënten
Bereidingswijze
- Griekse yoghurt
- Zelfrijzend bakmeel
- Peper en zout
Yoghurt met het bakmeel mengen totdat je een consistentie hebt die je kan kneden en daarna plat kan maken zonder dat alles aan je vingers blijft kleven. Beetje meel eronder zodat niet alles aan je werkblad blijft hangen. Eventueel knoflook of een ander dingetje toevoegen. Bakken in (olijf)olie.
Bronvermelding: