Tag: FoodAroundTheWorld

Sunday Brekkie

by principessa March 17, 2019
bread with Cashew spread topped with marinated salad and cocktail tomatoes
Tomato party.

(1) TAKE – preparation
– Cashew nuts 
soak over night in water, it’s enough water if all nuts are covered. 

(2) TAKE – dressing
– oil
– salt
– Dijon Mustard
– lemon (just a squeeze)
mix it in a bowl or take an espresso cup for measurement. Half of a filled espresso cup is enough for four breads.

Tipp: Add some honey if you are craving for some sweets this morning. 

(3) TAKE
– cocktail tomatoes
– lambs lettuce
cut in pieces and mix with the dressing 

(4) TAKE
– soaked cashews
drain the water and blend all of them in a food processor. Add some salt or oil, if you want it to. 

(2) TAKE – it’s topping time
– toasted bread (sourdough)
– cheese (the buttery kind :), vegan: take vegan cheese or simply go without, also awesome!) 
– avocado
spread everything on the bread. Layers will be
bread – cheese – cashew cream – avocado – lettuce – tomatoes

DONE.

WHAT TO SERVE IT WITH

– sprinkle some pomegranate seeds on top OR
– add some pepper, if you like pepper OR 
– replace the salad with some grilled veggies OR 
– sprinkle some chili flakes on top

FACTS.

Dijon Mustard is a french mustard type. It is primarily used for sauces or dressings and a fantastic companion in the kitchen! Try to used the version which is not fully ground, to get the extra taste. 

 

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India meets pumpkin | Food around the world

by principessa March 10, 2019
Soup or curry like dish? Pick one.

(1) TAKE – preparation
– Cashew nuts, soak them in water (water level: just cover them)
– rice, boil until tender (how to?) OR use left over rice from the day before

(2) TAKE
– onions
and fry them in a mix of an oil of your choice + coconut oil
little sweet tooth twist: add some agave syrup while frying to caramelise the onions

(3) TAKE
– garlic
– pumpkin (eg. Hokkaido)
– sweet potato
add everything cut into pieces into the pan and let it fry on high heat for a few minutes. Be careful and still a few times, you don’t want it burned. Add more coconut oil, if required.

(4) TAKE
– vegetable broth
– biryani masala spice mix (see Indian healthy spices for the recipe)
Alternatively you can also quickly combine fennel seeds, cardamon, bay leaf, pepper corn, coriander, nutmeg, star anise (if you don’t prefer one herb, don’t use it)
– safran
– chili paste (sambal brandal)
add to the pan and cook with a lid for 15-20 minutes until all ingredients are soft.
NOW, the most important part: Soup or curry like dish?!?
Choose your meal style!
For soup: blend all ingredients in the pan
For real pieces: don’t do anything with the pan

(5) TAKE – rice prep
– cooked rice
– oil of your choice (coconut oil mix strongly preferred)
– soy sauce
– sesame oil (as the taste can be very strong, carefully decide on the amount)

(6) TAKE – it’s topping time!
Want some greens? Add frozen peas and cashew at (4) after 15 minutes. They just need to heat up once. If you prepare a soup, add peas and cashew after everything got blended. (You don’t want to blend peas – the colour result is strictly against it.)
Other food friends: chives, parsley, cocktail tomatoes

DONE.
Take a plate or bowl to combine everything nicely.
ENJOY!

FACTS.
Biryani Masala is a spice mix typically used for fried rice. Masala refers to a “mixture of many spices” and Biryani is any mixed rice dish and means “fried before cooking”.

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Asia Phô Soup with Bread | Food around the world

by principessa March 8, 2019
some kind of pho bowl with noodles and crunchy bread cubes
asia meets german habits

Aren’t soups only for winter? – No, definitely no.

Bread, for breakfast and dinner, sometimes also lunch. Germans cannot get enough of their bread. So why not giving it a little tweak?!
The base is an authentic asian Phô soup, decorated with greens and roasted bread cubes. Don’t forget the garlic.

But stop the talking, let’s start!

(1) TAKE
– onion
– garlic
– ginger
– chili paste (“sambal brandal”, optional)
– honey (caramelise the phô base, vegan: agave syrup)
and fry it in a pan until crispy, starting from top to bottom.


(2) TAKE
– broth (vegetarian / vegan) + enough water
– star anise (optional, but when you want to add it, take really just a little)
– cinnamon
and add it to the pan, let simmer for 8-10 minutes.


(3) TAKE
– noodles (glas or rice noodles of any type are welcome here. Read the instruction on the package if it’s recommended to boil the noodles before. Glas noodles can be immediately put in the pan without pre cooking)
– broccoli
– snow peas
– peas
add to the pan and let it simmer 10-15 more minutes, depending on the preferred consistency of the veggies.

Meanwhile cut a few bread cubes and roast them in a frying pan with oil of your choice and a little salt. Optional: garlic and/or honey (vegan: agave syrup)


(4) TAKE – it’s topping time!
select one or multiple of the following:
– spring onion
– champignons (white or brown, all of them are welcome)
– roasted nuts (Cashew, Pignon, you name it…)
– caramelised Haselnut pieces
cut and decorate the prepared bowl for serving.


DONE.
30 Minutes and you are ready to eat a freshly prepared, home made Phô.


FACTS.
Phô soup is a traditional Vietnamese dish and around 100 years old. Most people assume it is a noodle dish, but actually it is the broth which should get all the attention when eating (rather drinking) it. While there are lot’s of existing recipes and variations (like my recipe interpretation) the original Phô soup is made of beef, onions, coriander and noodles. That’s it. Very simple but yet so complex when it comes to flavours.




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