When you don’t have much in the fridge, you can still make interesting Ramen noodles. Replace any of the ingredients I have with your own. Mix and match until you have the right soup for you:)
For two servings:
2 packs of Ramen noodle (egg, rice or sweet potato noodles)
1 Pack Imitation Crab Meat (500g or 1lb)
1 portion of Watercress
2 Green Onions
1 Onion
Handful of Cilantro
1 Lime
Boil water.
Wash and cut the watercress, cilantro and green onions.
Cut the onion into thin slices.
In two separate bowls, put the ramen noodles, spices, crab meat and watercress and add the boiling water.
Cover for three minutes
Add green onions, onions and cilantro before serving.
Marinades break down the meat making it tender and tasty. An effective marinade requires acid (vinegar, citrus, etc) and spices (salt, pepper, herbs, spices, etc). You can easily create your own marinade with your favorite flavors.
With pork, sweet and fruity marinades are really good.
With beef, salty/spicy/tangny is the way to go.
With chicken, there are no rules!!!
Here’s one of my successful experiments:
Ingredients:
3 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon Triple Sec Liqueur
2 tablespoons balsamic vinegar
1 cup orange juice
1 teaspoon salt
1/2 teaspoon pepper
1 lime (zest and juice)
1 or 2 cloves of garlic
hanful of minced mint
1 tablespoon Dijon mustard
Mix liquid ingredients in bowl. Add salt, pepper, lime zest and juice. Add fresh miced mint. Mix in mustard.
To turbo-marinate, poke holes in meat with a fork and leave on the counter for 1 to 4 hours. For more than 4 hours, put covered marinated meat in the fridge. The longer it marinates, the tastier the meat gets !
Another marination trick… instead of putting the meat and marinade in a bowl, you can put it all in a big Ziploc-type bag. Using a bad allows you to marinate more meat with less marinade (greater coverage).
It’s actually faster to cook fresh vegetables in the microwave than frozen vegetables!
All you need for this recipe is:
1 Broccoli
Grated Cheese (old cheddar is the bomb!)
Pepper to taste
Wash broccoli and cut head off. Rip into bite-size pieces. Put into ceramic bowl with a tablespoon of water. Cover with ceramic plate and put into microvame high-power for 3 minutes.
Be careful, the ceramic bowl will be very hot! You can cook the broccoli longer if you like it softer or if you have a smaller microwave.
Pour left-over water out of the bowl. Add cheese and pepper. Mix and serve.
It’s actually faster to cook fresh vegetables in the microwave than frozen vegetables!
All you need for this recipe is:
1 lb of Green Beans (500g)
1/2 cup of nuts (sunflower seed, walnuts, cashews)
1 Tablespoon Butter
1 or 2 cloves of Garlic
Salt and Pepper to taste
Wash green beans and cut ends off. Put into ceramic bowl with a tablespoon of water. Cover with ceramic plate and put into microvame high-power for 4 to 5 minutes.
Be careful, the ceramic bowl will be very hot! You can cook the beans longer if you like them softer or if you have a smaller microwave.
Pour left-over water out of the bowl. Add butter, nuts and garlic. Mix and serve.
The simple and delicious oatmeal cookies can be customised to reflect your taste in sweets!
The basic recipe:
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup oats
Addtional Ingredients:
1/3 cup chocolate chips
1/3 cup unsweetened coconut
1/3 cup chopped walnuts
Preheat oven to 350. Soften butter and mix in together sugar, egg, vanilla and milk. Mix together flour, baking soda, baking power and salt. Mix wet and dry ingredients. Add oats and additional ingredients.
Alternative additional ingredients include (but not limited to): orange zest and raisins, peanut butter and peanuts, marzipan and chocolate chips, the possibilities are endless!!
Cook for 11 minutes (5:30 min alternating between top and bottom oven trays)
This easy dish is great to make with leftover rice and whatever you have in the fridge.
Ingredients:
4 cups of Left-Over Rice
1 pack of frozen Shrimps
1 Onion
1 Stick of Celeri
1 cup of Green peas
1/2 Red Pepper
2 to 3 Bulbs of Garlic
100 grams of sliced cooked ham
1 egg
2 sticks of green onion
handful of cilantro
Oil
Salt & pepper
Dark mushroom soy sauce
Oil a pan or wok at high heat. Sprinkle salt and add onions, red peppers, garlic, green peas and celery. Mix for two to three minutes then take it off the heat and place in a plate.
Oil the pan/wok again and cook the shrimp at high heat for two to three minutes, then take it off the heat and put aside.
Put rice in pan/wok at high heat and add the vegetables, shrimp, cooked ham, green onions, cilantro and raw egg. Add salt, pepper and dark soy to taste. Mix and serve
We finally decided to shoot an introductory video to show our viewers what inspired us to make our blogs. Watch out for our next videos The Italian Christmas Special. Featuring a suprise guest…
A delicious italian classic prepared by our first guest appearance on the show: Nikolai Petronzio.
Serves 8 people.
Ingredients:
1 package of risotto (500 grams)
1 package of button mushrooms
1 Onion
200 grams of Shitake mushrooms ( you can also use Porcinis, Chanterelles, Morels or other)
50-100 grams of dried wild mushrooms (Porcinis, Chanterelles, Morels, etc…)
100 grams of butter
2 to 3 Bulbs of Garlic
1 cup Parmesano Reggiano
1 cup of Parmesano Romano
6-10 cups of chicken broth (or beef broth, vegetable broth
Oil
Salt & pepper
Heat broth in a small pot and keep warm.
Oil a big pot at high heat. Sprinkle salt and sauté the onions, mushrooms and garlic until brown. Add the rice and stir fast to avoid burning the bottom.
After a minute or two, bring down the heat to low and add the chicken broth by the ladle and stir every four minutes or so. A good rule of thumb is to add broth each time the bottom starts to brown.
Keep stirring and adding broth for another fifteen to twenty minutes, until the rice is aldente. The rice should be velvety and smooth yet firm without being crunchy. Add the butter and parmesan and stir.
Forget about ready-mix…
Crèpes and pancakes are easy to make!
Makes about 5 crepes or 8 pancakes.
Ingredients:
- 3/4 cups of flour (1 1/4 cups for pancakes)
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 medium eggs
- 3/4 cups milk
- 1/4 cup water
- 1 teaspoon vanilla
- cinnamon or lemon zest to taste (optional)
Mix dry ingredients in bowl. Make a well. Pour wet ingredients. Mix until smooth mixture. If making crepes, be careful not to mix too much air into the mixture. For pancakes, mixing a bit of air into the mixture helps with the texture.
Cook on 3/4 heat on lightly oiled non-stick pan.
You can put all kinds of stuff on crepes:
- Butter and maple syrup
- Jam and cheese
- Ham and melted cheese
- Lemon juice and sugar
This delicious italian desert requires no oven and very little preparation.
Serves 8-12
Ingredients:
1 Lbs Mascarpone soft cheese
6 eggs yolks
2 Cups strong expresso coffee
3 Tablespoons of sugar
2 packages of lady fingers
2 Tablespoons cocao powder
Brew two cups of Expresso coffee and let it cool down. Make it as strong as you can. It will make for a better flavour.
In one bowl, mix egg yolks and sugar, beat until the mixture gets lighter in color.
In another bowl, put the mascarpone and fold in the egg mixture.
In a glass bowl or oven casserole, start soaking the lady fingers and laying them in the bottom of the dish. Add a layer of Mascarpone mixture, then another layer of lady fingers, so on and so forth. There is no conventional way of building the cake, you can get creative as long as you finish off with a last layer of mascarpone mixture.
Sprinkle Cocao Powder on top of cake for decoration and taste. You can also sprinkle cacao powder in between the layers as you build the cake if you really like chocolate.
You can add coffee beans or grains as well for a final decorative touch.
Cover and put in fridge for at least an hour before serving. Note that the flavour will get better the longer it sits in the fridge so the ideal amount of chill time is 6 hours. Enjoy
