Keep cool & have a great week ahead !!!
Archive for the ‘Food’ Category
It’s my comfort food and get well food, an absolute favorite. This simple yet sophisticated in flavor soup is rich and enough as a complete meal thanks to the rice noodles. For me it’s the best way to have a broth, as the spices and condiments make it more festive and Asian. Hope you can try it for yourself, you’ll find the recipe below. Enjoy!
1 l fresh stock (beef/chicken) cooked with spices: 2 anise stars, 1 cinamon stick, 3 cloves, 1 onion, 2cm ginger, 2 cardamon seeds.
to prepare the bowl you need to fill them with cooked rice (bahn pho) noodles, ready broth and
garnish with bean sprouts, spring onion, coriander leaves, fresh chilli and sprinkle with 1/4 lime juice.
Doesn’t it sound easy? Believe me it is and it tastes just amazing!
Yes, it’s been ages since my last post but hey this year passes by way toooo fast somehow. Lots has been happening around my table but slowly, I’ll try to catch up and fill you in.
Here a quick one today, a recipe for a super easy and super yummy salmon bruschetta that my sis-in-law has prepared last weekend. It’s a perfect party food! Thanks B. for the idea!
Smoked Salmon Bruschetta
3 small baguettes
3 packs of smoked salmon
1 red bell pepper
pack of shredded cheese
3 teaspoon of cappers
all you need to do is to finely chop salmon, bell pepper, dill and mix with cheese, lemon juice, cappers,
add a bit of salt and black&white pepper,
spread butter on a slice of baguette and add a spoonful of the salmon mix and into the oven for 10 min at 180C.
Once ready sprinkle with lemon juice and fresh dill and VOILA!
I love dinners without an effort that are ready in a flash. This time, a super easy pasta with minimal ingredients. Recipe provided below. But in case you need more info feel free to write. Hope you find it nice and easy as well.
The how-to of the sauce:
fry spinach with garlic on olive oil
add walnuts, fresh basil, nutmeg, pepper and salt, a bit of white wine
mix with pasta
sprinkle with parmesan
French Onion Soup Recipe
6 large red or yellow onions, peeled and thinly sliced.
Spoon of butter
2 cloves garlic, minced
8 cups of beef or chicken stock
1 cup of dry or semi dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, sauté the onions in the butter on medium high heat until well browned, but not burned, about 20 min.
2 Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
For a good start of the day I treated myself with cottage cheese and self-made raspberry preserve (recipe below). Yummy & so simple!
small pack of frozen rasberries
3 tablespoons of brown sugar
vanilla & carmel essence to taste
3 tablespoons of rum
boil it until soft and sticky
I keep it in a jar and it last for some days.