8 August 2017

Lentil and carrot soup


Not one of the best looking dishes on this blog, but very, very simple and very tasty. Stir fry 300 gr shredded carrots for a minute or 2. Add 1 tsp cumin powder and half a tsp coriander powder.  Then 400 gr of red lentils (from a can), 750 cl vegetable stock and 125 cl coconut milk. Bring gently to the boil

After 15 minutes you can use a stick blender to puree the soup.
Roast 2 tsp fennel seeds in a dey pan.

Serve with fresh coriander, Turkish yoghurt and the toasted seeds. Plus some warm naan or pita bread.

(A Janny van der Heijden recipe)

3 August 2017

Prawns, noodles, red curry

Most of the work is to put 3 tomatoes in boiling water for 30 seconds, then peel them, remove the seeds and cut the rest into small cubes. The rest is simple.

Slice 3 garlic cloves very thinly.
Heat 2 tbsp oil in a wok and first fry the garlic for 40 sec.
Add the tomatoes for another minute.
Add 200 cl coconut milk and 1 tbsp fish sauce and bring to the boil.
Then 12 big prawns (peeled). They'll be cooked in a minute or 3.
In the meantime slice 2 spring onions.
Add them to the mix and 200 gr pre-cooked noodles.

Now all you have to do is cut a lime and take 2 thin slices from each side
Grate the rest and add, finally, the juice

Serve with coriander

2 August 2017

Sea trout, quinoa, mascarpone/green curry creme


Mix 50 gr mascarpone with 10 gr green Thai curry.

Slice a radish very, very thinly.

Finely cut 2 celery stalks, 1 shallot and 1 green apple into a brunoise. Gently sweat the mix.

In the meantime boil 150 gr quinoa in 225 cl chicken stock, for 8 minutes, lid on the pan. Then take off the lid. Kill the heat and leave for another 10 minutes till all the liquid is absorbed.

Boil some young asparagus tips for 3 minutes

Lightly oil the fillets of salmon trout and fry them, skin side down, in a DRY pan.
5 minutes should do it to give them a crispy skin.

In the meantime mix the quinoa with the veggies. Add a tbsp roasted sesame seeds and a tsp sesame oil

Turn off the heat under the fish and turn the fillets. The other side will be done when you've started plating.            
                                                      

(Recipe from Anne-Sophie Breysem)