dinsdag 25 februari 2014

Chicken in Sweet Soy Sauce with Pinapple

This recipe is going to hit all the spots! Sweet, sour, salty and spicy! It has lovely textures, is really easy to make and also supercheap.


- 1 chicken breast chopped in dime sized pieces
- Sweet soy sauce(ketjap manis)
- Tinned pineapple(not sweetened)
- 1 onion chopped(preferably in rings)
- 3 cloves of garlic chopped finely
- 1-2 chilipeppers chopped
- Some coriander chopped
- 1 heaped tablespoon of flower

Marinade the chicken in some sweet soy sauce(enough to cover it) onions and garlic. Preheat a big sauce pan. Add some oil and fry off your  chicken onions garlic and chilipeppers first. Turn up the heat and bake the chicken until golden on the outside. Now add the tablespoon of flower. Bake for one minute and then add half a cup of soy sauce and stirr well. Add your pineapple and the juice, then add the coriander and cook this mixture for about five minutes or untill your chicken is cooked through. Add salt to taste(or salty soy sauce). Serve with rice. Enjoy (:

maandag 24 februari 2014

Salmon filo pie

Are you sick of your leftovers? Here's a nice recipe for a salmon filo pie, to cook up the day after you've made salmon. Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle.

  • 3 leeks
  • 2 large courgettes
  • olive oil
  • 2 sprigs of fresh thyme
  • 200 g leftover cooked salmon
  • 100 g feta cheese
  • 1 lemon
  • 3 large free-range eggs
  • 1 x 250 g pack of filo pastry
  • 15 g Parmesan cheese
  • 1 romaine lettuce
  • 3 tablespoons extra virgin olive oil
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a bit of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

Preheat the oven. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go. Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.
Serve with lemon wedges and a green salad.

maandag 10 februari 2014

Super easy chicken korma with courgette

This is super easy, for the Asian Foodies. A lovely Indian spiced curry, that's healthy, but tastes super creamy and comforting!
1.kg Chicken breast or mini breast fillets
3 cloves of garlic, finely sliced
½ chilli, chopped
2 finely chopped onions
1 tablespoon ground coriander
1 tablespoon curry masala
1 tablespoon garam masala
cup of chicken stock
1 soy cream (Alpro Soya)
soy sauce( salty and sweet) seasalt, to taste
2 heaped tablespoon ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lime


·         Cut the chicken breasts into bite sized chunks, turn up the heat and bake until they are golden, but not quite cooked all the way through. Now put them in a bowl, covered with aluminium foil.

·         Add the courgette, onions and chilli to the oil. When they are covered in the oil, throw in the garam masala, curry masala and the ground coriander, stir fry for about 10-minute over a low heat. Then add the garlic on a low heat. Stir fry for about 1-minute.

·         Then add some chicken stock, to keep all the spices from sticking to the pan. Then add your soy cream and let it come to the boil.

·         Reduce the heat to low, cover the pan and simmer until you’re happy with the taste.

·         Now add the chicken and the finely chopped coriander leaves. For about 2-minutes.

·         Remove from heat, add lime juice and sweet and salty soy sauce and seasalt to taste. Mix well.

Serve with rice and poppadum’s. Great tip for the poppadum’s; put them in a microwave for 30 seconds and you won’t need to fry them up! Healthy (:

donderdag 23 januari 2014

Spaghetti with prawns & rocket (Spaghetti con gamberetti e rucola)

You can try this dish the hard way (the one made by Jamie Oliver) or the easy (and cheaper way, changed by us), but we'd like to show you both of them.

The ingredients of the more difficult one:
Cook your spaghetti in a large pan of salted boiling water . Meanwhile, heat 3 large tbsp of extra virgin olive oil in a large frying pan and add the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it. add the spaghetti to the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
  • 455 g dried spaghetti
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1-2 dried red chillies, crumbled
  • 400 g peeled raw prawns, fromsustainable sources, ask your fishmonger
  • 1 small wineglass white wine
  • 2 heaped tablespoons sun-sried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
  • juice and zest of 1 lemon
  • 2 handfuls rocket, roughly chopped

    The ingredients:
    • 455 g dried spaghetti
    • sea salt, and onions
    • freshly ground black pepper
    • extra virgin olive oil
    • 2 cloves garlic, peeled and finely chopped
    • 400 g peeled raw prawns, fromsustainable sources, ask your fishmonger 
    • a bottle of tomato sauce 
    • juice and zest of 1 lemon
    • As much of rocket as you want,
    Follow the recipe of Jamie but Cook your spagetti, meanwhile heat 3 large tbsp of extra virgin olive oil and add the garlic and onions. Add the whole bottle of tomato sauce. Add the rocket and the tomatoes and mix it with the spagetti. Ready!

Grilled red tub gurnard (rode Poon) with couscous and saffron

A recipe for 2!
In for a light delicious meal that takes hardly any time to prepare? Ask for a filleted gurnard without the fish bones and skin. Grill the fish on each side (not necessarily on a real grill, a pan is ok), mix white vinegar, soja and oil and marinade the fish.  
skin the tomatoes and remove the seeds, then cut them in pieces. Meanwhile cook the couscous. Drain the couscous and mix it with the saffron, basil and tomatoes. Add the marinade to the couscous. Serve with a bit of basil oil.

-> add a bit of salad


  • 1 tbsp basil oil
  • 1 tbsp sojasauce
  • 1 tbsp balsamico
  • 2 tbsp white vinegar
  • 2 red tub gurnards
  • 200 g couscous
  • 2 tomatoes
  • 2 tbsp olive oil
  • 2 dreads of saffron
  • 2 tbsp basil

    or try to grill it more refined to make it look warm and professional->

Long time no see! 

We have been very busy (again) with our test week at school, so we have saved our recipes for now!

Each 1st january, the whole family shows up at our home to celebrate the new year and every single person brings his own dish. (And that means a LOT of food, since our family counts 50 persons at the moment). My father and I really like to make pesto, and these three different recipes are the best we ever tasted. Despite the accident we had with the garlic (we put 8 cloves of garlic in one pesto), all three of them tasted delicious. 

Corianderpesto with walnuts 

Throw the coriander, garlic, walnuts, pine nuts and Amsterdamer Cheese into a food processor. For a good roasted taste, roast the walnuts and pine nuts first. 
(extra) If you like you can grate the rind of the lemon into the food processor. Cut the lemon in half, and squeeze the juice into the food processor. 
Process the ingredients until well-blended, adding it the olive oil a little at a time while blending. Add more coriander to get a good green colour if necessary. Season with salt and pepper to taste.
  • 4 cloves of garlic, peeled
  • salt
  • black pepper
  • 50 g Amsterdamer Cheese
    • 50 g Coriander leaves
    • 50 g pine nuts (pijnboompitten;) )
  • 30 g walnuts
  • 3 tbsp extra virgin olive oil
  • tabasco (for extra spicy flavour) /lemon
Fry an onion in a pan with oil, and add the tomato puree, add pepper and salt and Roast the pine nuts, slice the garlic and blend it with everything.  
  • 1 clove of garlic, peeled
  • salt
  • black pepper
  • 1 small can of tomato puree
    • 75 g dried tomatoes
    • 50 g pine nuts (pijnboompitten;) )
  • the leaves of 10 branches of basil
  • 3 tbsp extra virgin olive oil
  • 50 g Parmesan, grated

This easy, beautiful basil pesto recipe is absolutely bursting with fresh herby flavor:

Roast the pine nuts, slice the garlic and blend it with all the other ingredients. It's that easy!
  • 1 clove of garlic, peeled
  • salt
  • black pepper
  • a large bunch of fresh basil, leaves picked (50 g)
  • 50 g pine nuts (pijnboompitten;) )
  • 3 tbsp extra virgin olive oil
  • 50 g Parmesan, grated

dinsdag 17 december 2013

It's almost Christmas Time, that means enjoying great food with your friends and family. We will help you to make easy yet delicious food at the best time of the year! Enjoy!
This is a mini recipe, supereasy flavoured butter or oil. You could use it with bread, fish, chicken, lamb, basically your typical Christmas roast. Or use it to bake your greens in, like cabbage or spinach, potatoes, carrots, parsnips etc! Play around with different flavours, they keep in the fridge for weeks!
Flavoured butter or oil
  • Herbs, you could use thyme, rosemary, parsley, chive or basil.
  • Butter or olive oil
  • Garlic
  • Pinch of salt and pepper(you could use chilli, for a nice kick)
  • Use spices if you want, like curry madras, paprika powder, old spice, cumin etc.
Mix the herbs, the garlic and the salt and pepper first, then add your cold butter or olive oil and mix that as well.

Really easy!

With a spoon or spatula, scrape the butter out of your food processor and lay it on some baking paper and roll it. This way, you’ll end up with a lovely role of flavoured butter. You could use it with bread, fish, chicken, lamb. Or use it to bake your greens in, like cabbage or spinach.