Lemon Risotto - Basic Recipe

Ingredients for 4

400 g Arborio rice

80 g Chopped onions or shallots

120 g Butter

0,125 l White wine

Juice of 1 lemon

1,25 l Vegetable soup

120 g Grated parmesan

Salt

Pepper

Preparation

Put half of the butter into a pot and add the onions. Stir until the onions start to turn slightly brown. Add the rice and stir. Add the white wine and ensure that it fully evaporates before adding the lemon juice. Start adding a bit of the soup so that the rice is always slightly covered. Simmer the rice and stir often until it is done - creamy, still a bit sticky and not entirely soft. Add salt and freshly grounded pepper to taste. Lastly add and stir in the rest of the butter in smaller pieces one by one, and finally the grated parmesan.

Serving suggestion

Coat prawns in a marinade of dark soy sauce, honey or sirup, hon mirin, lemon juice, dried ginger, sumac, salvia and a bit of olive oil and fish sauce. Heat a pan until really hot and add prawns. Fry until done. Add the prawns on top of the risotto.

Squid and Veg Noodles

Ingredients

Paste

0.5 Teaspoon of cumin seeds

7 Coriander seeds

6 Gloves of garlic

3 Slices of fresh ginger

2 Dried chillies

Stir-fry

3 Slices of cured streaky bacon

1 Onion

2 Pieces of cellery

2 Carrots

1 Green pepper

200 g Squid

5 Keffir lime leaves

3 Pieces of lemon grass

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Soak the dried chillis in luke-warm water. Dry-roast the cumin and coriander seeds. Open the red chillies, take most of the seeds out, and chop what's left with a sharp knife. Put the dry-roasted seeds, the chopped chilli skin and some of the chilli seeds into a mortar. Chop the garlic and fresh ginger with a sharp knife and add to the mortar. Make a paste.

Bring water to the boil. Meanwhile, cut the bacon and vegetables into bite-size pieces and the squid into 5 mm thick rings. Add the keffir lime leaves and lemon grass to the boiling water, and wait until you can smell them in the vapour. Add the squid and simmer for 20 seconds. Pour the squid into a sieve and refresh with cold water.

Stir-fry the bacon and onion in a wok, add and stir-fry the cellery and carrots. Add the paste. Add and stir-fry the squid and the green pepper. Add fishsauce, oystersauce, soysauce and sesame oil to taste.

Add and stir-fry noodles last.

Sweet Shrimp Noodles

Ingredients

6 Gloves of garlic

3 Slices of fresh ginger

0.5 Onion

1 Red chilli

Freshly squeezed lemon

200 g Shrimps

8 Cocktail tomatoes

1 Avocado (cut into bite-size pieces)

1 Teaspoon of Honey

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Cut the garlic, ginger and chillies into small pieces. Cut the onion and avocado into bite-size pieces. Pour lemon juice on top of the shrimps. Stir-fry the garlic and ginger first, then add the onion and stir-fry, add the chillies and shrimps and stir-fry. Add the tomotoes and the avocado and stir-fry really briefly. Add honey, fishsauce, oystersauce, soysauce and sesame oil to taste. Add and stir-fry noodles last.

Masman Curry (from Pavel)

Ingredients

Paste
2-3 Dried chilllies, soaked and seeded
1t Galancal, chopped
1/2t Turmeric, chopped
1/2t White pepper corns
3 Shallots, chopped
2 Garlic cloves, chopped
1T Coriander seeds (dry roast)
1t Cumin seeds (dry roast)

Preparation of paste
Grind and blend everything in a mortar to a paste.

Rest
300-400 g Chicken or beef for 50 g of paste
Half a cup of coconut cream
Half a cup of coconut milk
4-5 Small cooked potatoes
1 Onion
Peanuts, dryroasted
Fish sauce

Dry-roast for pan
2-3 Anis stars
2 Bay leaves
1 Cinnamon stick
5-6 Cardamom seeds

Preparation
Put oil into a wog, add paste and fry. Add half a cup of coconut cream. Add meat and fry until done. Add half a cup of coconut milk, potatoes, onion and peanuts as well as the dry-roasted spices. Bring to boil. Simmer for 5-7 minutes or till sauce thickens. Add fish sauce to taste.

Serve with plain, boiled rice.

Steamed fennel, parsley potatoes and smoked trout

Ingredients for 2

8 Baby potatoes

Parsley

1 Fennel

Smoked trout

Salt

Pepper

Sauce
Yoghurt
Mild mustard
Half a red pepper
Ground ginger
Salt
Pepper

Preparation
Boil the potatoes until cooked. Cut the fennel into disks and put salt and pepper on them. Steam disks in a bamboo set. Leave cut fennel leaves to the side.

Cut the potatoes in half. Put butter in a pot and add parsley once the butter is hot. Add the potato halves and roast them facing down.

Cut the red pepper into small pieces. Mix the yoghurt with some mustard, ground ginger, salt and pepper and add the red pepper pieces.

Put the smoked trout on a plate, sprinkle the fennel leaves on top , add the potatoes, the fennel and the sauce.

Chicken Breast in Fennel-Mandarine Curry

Ingredients for 2
2 Chicken Breasts
1 Large fennel or leek
1 Mandarines or Oranges (fresh or canned)
Curry powder
Ground ginger
Ground coriander
Grated Nutmeg
Salvia
Salt
2 Teaspoons of ground almonds or almond flakes
1 Teaspoon of whole flour
2 Spoons of sour cream or creme fraiche

Preparation
Cut fennel/leek into smaller pieces. Shortly stir-fry fennel/leek in a pan and add some curry powder. Salt chicken breasts and coat them with curry powder. Shortly fry chicken breast in the pan until golden. Add spices and herbs to taste.
You can either cook the meat in a steam cooker for not more than 10 minutes and continue stir-frying the fennel/leek in the pan. Or, you can use the oven. Be sure to add water to the meat so that it won't dry out.
Once the meat is well down, add ground almonds or almond flakes and mandarines. Add some more water if necessary. Add flour as needed as well as sour cream or creme fraiche.

Potatoes - hot and spicy

Ingredients for 2
2 Onions
Garlic to taste
1 Fresh red chilli
3 slices of rasher or streaky bacon
1 Green pepper
Hot paprika
6 Potatoes
Tomato paste
1 Teaspoon of whole wheat flour
2 Teaspoons of arrowroot
Salt
Pepper

Preparation
Chop onions, garlic and red chilli. Fry in a (steam) pot. Cut ham into small pieces. Add to pot, stir and fry. Cut green peppers into stripes and add to pot. Stir and fry. Cut potatoes into larger pieces. Turn back heat. Add paprika and stir. Add potatoes and stir again. Add salt and water. Cook until potatoes are soft. Mix tomato paste, flour, arrowroot and some water. Add to pot and stir. Add pepper to taste.

Veg Spiral Noodles

Ingredients for 2
Spiral noodles
1 Onion
1 Carrot
1 Courgette
Pepper
Emmental

Preparation
Cook noodles. Chop onion, carrot and courgette. Fry in pan. Add pepper. Add noodles when ready and mix. Grate emmental. Serve hot with emmental on top.

Pasta with Broccoli Sauce

Ingredients for 2
1 Onion
Garlic to taste
3 slices of rasher/ham/streaky bacon
1 Broccoli
Sourcreme
1 Teaspoon of whole wheat flour
2 Teaspoons of arrowroot
Salt
Pepper
Dried red chilli
Mint
Sage
Parsley

Preparation
Chop onion and garlic, and cut rasher. Fry in pot. Cut broccoli and boil until soft in a separate pot. Add broccoli to onion, garlic and rasher. Add some water and sour creme. Mix flour, arrowroot and some water. Add to pot and stir. Add salt, pepper, dried red chilli, mint, sage and parsley. Serve with spaghetti.

Rice with Coconut Curry Veg

Ingredients for 2
1 Onion
Garlic to taste
1 Fresh green chilli
1 Carrot
1/2 Green pepper
1 Courgette
Medium-spiced or hot yellow curry
1 Tin of coconut milk
Salt
Mint
Parsley

Preparation
Chop onion, garlic and green chilli. Fry in pot. Cut carrot into small pieces. Add carrot and stir. Add curry. Cut green pepper into stripes and add. Stir veg. Cut courgette into larger pieces. Add courgette and stir. Add tin of coconut milk. Bring to boil. Add salt, mint and parsley to taste. Serve with plain rice or fruit rice.