Burrata on basil and sweet pea puree

(Per 2 pers) Boil 300 gr frozen peas for 3 minutes. Cool down under the tap. Keep 2 tbsp apart. Mix the rest in the blender with 4 tbsp olive oil, 1/2 bunch of basil, 1 garlic clove, tsp sea salt  and a tbsp lemon juice.
Serve with half a good quality buffalo burrata, some extra olive oil, basil leaves, the rest of the peas, fresh pepper and crispy bread.

(Recept Dosia Brewer)

10 mins work, perfect for an alfresco lunch in the sun:

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Chicken shawarma on homemade yoghurt flatbread

Normally this is a guilty pleasure on days I don't want to cook and buy readymade pita bread and marinated kebab meat. But homemade always tastes better, reason enough to do some more work

I started with the spicemix: 2 tsp cumin, 1 tsp paprika, 1 tsp coriander, 1 tsp parsley, 1/2 tsp curcuma, 1/2 tsp ginger, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp celery salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, 1/4 tsp cayenne pepper and 1/4 tsp nutmeg mixed into 3 tbsp olive oil (as advised by Ellen Bannink of The Red Kitchen blog).

Then I cut 300 gr chicken filets in strips and marinated them overnight in the spice mix.

The next day I made Ottolenghi's           yoghurt flatbread to use instead  of
pita bread by mixing 140 g wholemeal flour with 1 and 1/2 tsp baking powder, 1/2 tsp salt, 140 g Greek yoghurt and
3 tbsp chopped coriander.
Then left the mix, wrapped in kitchen foil, 
in the fridge for an hour.

After that it was time to cut the ball of dough into 6 portions. Two I rolled out till 2 mm thick and panfried them in clarified butter, each side for about 2 mins and kept them warm. (The other 4 portions went into the freezer for a next craving)

Then stirfried the marinated chicken.

To serve I covered each flatbread with some shredded iceberg salad, cucumber matchsticks, roasted paprikastrips, finely sliced red onion and the chicken. Added a spoonful of Greek yoghurt and fresh coriander.

So far the healthy version

But in the end I can't resist to take the store bought bottles of Turkish shoarma sauce and garlic sauce from the fridge:

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Yellow salmon curry.

Ready in 15 minutes. Per 2 persons:

Finely cut an onion and 2 garlic cloves. Grate 2 cm of ginger. Sweat in a tbsp olive oil. Add a heaped tbsp yellow curry paste. Cook for another minute or two. Add 200 cc coconut milk. 

Cut 300 grs salmon (skin removed) into bitesized cubes. Add to the curry mix and cook for3-5 minutes.

Serve in a bowl with basmati rice, sugar snaps, courgette and beansprouts.

Or with broccoli 'rice' instead of Basmati:

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Beefstew, whole grain mustard, cloves.

Cut 800 grs of chuck (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 40 grs butter till brown. Take out and keep warm

Cut an big Autumn King carrot into 5x5 mm cubes. Fry 2 sliced onions and the carrot cubes in the butter for a couple of minutes.

De-glace with 500 ml red wine and 380 ml beef stock. Bring to the boil and add 2 tins of peeled tomatoes.

Cover the meat with 6 tbsp whole grain mustard and add to the pan.

Crumble 3 slices of spiced ginger bread over the stew and add 2 leaves of laurel, 5 sprigs of thyme and 6 cloves

Cover and slowly stew on a low heat for at least 5 hours.

Before serving add 6 celery stalks, finely cut, for colour and a bite.

Serve with Gratin Dauphinois and spring onions

(recipe Yvette van Boven)                           

PS In Corona times make  some extra.
To bring to the grandparents or elderly neighbours? 

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Gado gado smoked mackerel

(per 2 pers)

Start making a peanut sauce from 2 tbsp peanut butter, 1 grated clove of garlic, 1/4 tsp sambal, glug of sweet soy sauce, 50 cl milk, some lime juice and some sea salt. Mix all ingredients and warm.

Then take the meat of 1 smoked mackerel.

Boil 2 eggs for 6 mins

Cut 1 clove of garlic and 1/2 red onion (in half rings) finely
Fry softly in olive oil, the add 100 gr snow peas
Cut 1/2 paksoi and add to the veggies till soft
Add 60 gr bean sprouts and fry for another minute or so.

Finely slice 1/4 cucumber.

Serve as shown, with the sauce and some cashew nuts on top.

Recipe from Paulines Keuken

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Salad of entrecote and basil

Make a  pesto from 25 gr basil leaves, 35 cc olive oil and 1/4 tsp salt.

Pan fry 200 gr steak. I like mine rare as you can see.

Fry some flatbread till gold en crispy.

Make a salad of red chicory, rucola, basil leaves, lemon juice, parmesan flakes and the basil pesto. Tear the bread.

Slice the meat and serve as shown

(Recipe Ottolenghi)

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Squid carbonara

(Per 2 persons) Cut the sacs of 2 squid into strips, like pasta. Bring 200 gr creme fraiche or cream to the boil and add 100 grated parmesan and a finely cut clove of garlic,  to make a thick, creamy sauce.

Fry some Serano ham crispy in a dry pan.

Wok the squid 'pasta' and the tentacles 1 min.

Add sauce and some parsley

Serve as shown, with an egg yolk on top.

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