Portobello's, avocado chimichurri

Cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Quickly brown thick slices of 2 portobello mushrooms in butter

Serve as shown with some red onion and coriander on top.

(My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com)

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Low carb burger avocado chimichurri

Use a thick slice of beef tomato instead of a bun, with mayo and ketchup on top.

The chimichurri is made from 1 avocado, a tbsp of green jalapeño relish, a diced shallot, the juice of half a lemon, 2 cloves of garlic, 1 tbsp of chopped parsley, some salt and a tbsp of olive oil. 

Serve as shown with red onion on top

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Keto Tex-Mex casserole

Preheat the oven at 200C. Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink.

Add 1,5 tbsp Tex-Mex seasoning, 100 gr crushed tomatoes and a tbsp green jalapeño relish. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

For keto low-carb tortilla's:

Beat 1 egg and 1 egg white until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth.

Mix 1/4 tsp salt, 3/4 tsp psyllium husk and 1/2 tbsp coconut or almond flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.

Add a small amount of butter or oil to a nonstick  pan and place it over medium heat. Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Serve with iceberg salad, taco salsa and guacamole

Recipe: Anne Aobadia on dietdoctor.com

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Soto Ajam

Er zijn heel veel recepten voor deze Indonesische kippensoep, zoals deze: https://milliesindischekeuken.nl/recepten/recept-soto-ayam/

Maar ik was op een koolhydraten-arm dieet en had alle genoemde ingrediënten niet in huis. Dus kocht ik bij AH de kant-en-klare boemboe van Lonny Gerungan en voegde 800 cl zelfgetrokken bouillon toe, 2 kippenborsten, 2 hardgekookte eieren, een handje taugé, lente uitjes, selderijblaadjes en glass noodles.

Easy does it, soms...

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Burrata, mini broccoli, peas, anchovies butter

Fry  a finely cut garlic clove in some olive oil, add 4 anchovies and stir till they have fallen apart, then add some butter.

Boil the mini broccoli for 4 mins, add the frozen peas after 2 mins.

Serve as shown, with half a burrata in the middle and the anchovies butter spooned over the cheese

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Scallop, avocado, aguachile verde

Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance

Take the top of the thickest side of an avocado and carefully remove the stone. Peel and cut into thick round slices.

Wash and dry scallops and brush with olive oil. Roast in a dry pan, 1 min per side.

Serve as shown. Or like this:      

                                  

(Inspired by Nud Dudhia on Great Britisch Chefs)

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Pasta vongole

For 2 pers we need 500 gr vongole, 150 gr fresh pasta, parsley, a red chilipepper, 2 cloves of garlic and 120 ml white wine.

Wash the vongole. Finely cut the the garlic and the stems of the parsley. Remove the seeds of the pepper and cut into matchsticks. Sweat garlic, parsley stems and pepper for 5 mins in some olive oil.

Boil the pasta till al dente.

Add the vongole to the garlic mix and add the white wine. Cover and boil for 4 mins.
Cut the parsley leaves.

Add the drained pasta and parsley leaves to the shells, stir and serve (with a glug of good quality olive oil).

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Egg Benedict

Ham, baby spinach, poached egg and sauce Hollandaise (click on 'sauce' label)

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Asparagus, baby potatoes, smoked salmon, sauce Hollandaise

See my post of May 11 for the sauce recipe

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Hollandaise sauce

Here served with asparagus (al dente, cooked for 9 mins) and fillets of flatfish)

Step 1: melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm. 

Step 2: put 3 egg yolks, 1½ tbsp white wine, 1 tbsp tarragon vinegar, a pinch of salt and in a metal or glass bowl that will fit over a small pan with barely simmering hot water.
Whisk for a few mins,  whisk continuously until pale and thick, about 3-5 mins.

Step 3: kill  the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. 

(If it gets too thick, add a splash of water.)

Step 4: season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Tip from John Ash: No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. If this happens, you can try to correct it by whisking in a teaspoon or two of boiling water, a drop at a time. If that doesn’t work, put another egg yolk in a bowl and very slowly whisk in the broken sauce. Usually, the sauce will come back together with one of these methods.

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Asparagus, Serano ham, poached egg

Start with the dressing: 50 ml olive oil, one and a half tsp honey, 10 ml white wine vinegar and 25 gr wholegrain mustard.

Boil 4 asparagus spears pp, for 4 minutes
Poach 1 egg pp (I'm not very good at it)
Serve as shown with thinly slices Serano ham

(Recipe by Matthew Tomkinson on Great British Chefs)

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Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

Lightly flour the pieces of an oxtail. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent kitchen towel.

Add 200 ml red wine and allow to reduce by half. Add 800 ml beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours

Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a thick, gravy like consistency 

Reduce the heat slightly to medium and add a dash of fresh olive oil.  Cut 2 large carrots into small cubes, slice 1/2 a celery stick, 1/2 an onion, 1 leek , 1/2 a bulb of garlic. Add 4 sprigs of thyme. and the vegetables to the pan. Cook gently until soft and then stir through a tbsp tomato purée and some flour

Pick the meat from the bones and moisten in the reduced sauce. Season to taste.

Thinly slice half a celeriac into 12 thin sheets, using a mandoline, cut into large circles and blanch in boiling, salted water for 2 minutes. Refresh in ice water

Dice the remaining celeriac and boil in salted water until tender, place in a food processor with 100 ml double cream and 1/2 tsp nutmeg and blend into a smooth purée. 

In a pan over a medium heat, sauté 500 g baby spinach in a knob of  butter until tender, season and keep warm

In a large bowl, mix 100 ml double cream with 2 tbsp  grated horseradish and add a pinch of salt and sugar. Use a hand whisk to whip until thick.

In a small bowl layer up like a lasagna:

chopped chives

*

horseradish cream

*

celerica disc

*

braised oxtail 

*

celeriac disc

*

celeriac purée

*

celeriac disc

* 

spinach

Serve immediately

Next time i'll make a better picture,

Recipe from Matthew Tomkinson on Great British Chefs

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Brill fillets, asparagus

                                    Just a presentation suggestion

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Scallops, ginger, seaweed

Bring 400 ml cream to the boil. Add 1 tbsp grated ginger, one and a half tsp garlic, 5 tbsp white wine and 1 tbsp oyster sauce. Reduce till the sauce thickens
Panfry 2 scallops. 1 min on each side. Serve with some sweet peas for color and a crumbled crunchy nori sheet.

My friend Haro was in Acre (Israel) and brought me chef Uri Buri's book. First I made this very different seafood recipe.

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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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