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,
      tomatoes 
    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





Ingredients:

  • 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.
Ingredients:
  • 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
Tomatopesto!! 
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.  
Ingredients:
  • 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!
Ingredients:
  • 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