Spaghetti Alle Vongole

This is one of my favorite pasta dishes and an Italian classic. I hardly ever order it at a restaurant just because it takes no effort to make at home. It is prepared in about 15 minutes. By the time the pasta is cooked, the vongole is ready and you just have to combine it all.

As cravings go with me, most of the times they don’t disappear like they do for my hubby. They keep hunting me until I satisfy them. A couple of years ago, we were in Italy on holiday. On our last dinner there, I saw this dish on the menu and all of the sudden I had to have it. Unluckily for me, they were sold out! As soon as we were back home, I went to get some vongole and made the dish at home.

I’ve been craving vongole lately so I have made this dish 3 times in the past month. If you are not familiar with cooking vongole, make sure that the shells are not open when you buy it. You’ll discard of the ones that are open, so you want to get your money’s worth. I like to squeeze some lemon juice in the end, even though it is traditionally not added. I made it last on a Saturday in which after running errands all day, I didn’t feel like spending much time cooking. It was gone in less than 5 minutes. Yes, I eat very fast!

This recipe serves 2.

Ingredients:

500gr of Vongole

2 cloves of garlic, minced

14 cherry tomatoes, cut in half

½ bunch of parsley, chopped

250ml white wine

2 tablespoons of extra virgin olive oil

260gr of spaghetti

Chili flakes to taste

Salt to taste

Pepper to taste

Juice of 1 lemon (optional)

 

Rinse the vongole under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

Mince the garlic, cut the cherry tomatoes in half and chop the parsley.

Cook the pasta as instructed on the package.

While the pasta is cooking, add the olive oil to a large pan with a lid. Over medium heat, add the garlic and tomatoes. Cook for about 2 minutes. Then add the vongole and the white wine. Cover with the lid and let it cook till the vongole start to open, about 4 minutes. Stir. Discard of any that haven’t opened. Turn the heat off.

By this time the pasta should already be done. Add the drained pasta to the pan with the vongole. Add salt, pepper and chili flakes to taste. Then add the lemon juice and parsley. Stir until everything is combined. Serve right away.

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Ricotta Red Velvet Pancakes with Greek yogurt frosting (made with natural food coloring using beet powder)

There is something about red velvet desserts, so make your breakfast extra especial with these ricotta red velvet pancakes made with natural food coloring. Beet powder gives these their pretty color without artificial additives. They are super easy and perfect to treat your mom on Mother’s Day. Make them for brunch or just to make a normal day feel a little more especial.

When we were in Vienna, I bought some beet powder at the market. The color was just gorgeous and I had to get it. I wasn’t sure what to make with it but I thought it is always good to have some natural coloring in my pantry. And then I remembered that while we were in New York, we went to a donut shop and tried a donut stuffed with ricotta and covered in a beet glaze. It was so delicious. The ricotta and beet combination clicked in my head and I thought of making these ricotta red velvet pancakes with natural beet coloring.

You can always use artificial coloring if you cannot find beet powder, or you could also try buying some beet juice (if you don’t have a juicer). Then reducing it in a pan over medium heat until most of the liquid is gone and you are left with a thick syrup. I’ve done this with carrot juice to naturally dye some cream cheese frosting and it worked out great. Just remember that you’ll need about 1 litter of juice, because it reduces quite a lot. You need it to be thick because you don’t want to add too much liquid into the batter.

The amount of frosting for this recipe is just for drizzling the pancakes. If you want more, you can always double the recipe. I personally prefer mine not overly sweet.

This recipe makes 2 servings.

Ingredients:

For the pancakes:

2 eggs

2 tablespoons sugar

1 cup ricotta cheese

1 cup of self-rising flour

1 teaspoon baking powder

3/4 cup milk

2 teaspoons vanilla extract

3 tablespoons of beet powder

2 tablespoons Cacao powder

Pinch of salt

For the Greek yogurt frosting:

2 tablespoons of Greek yogurt

5 tablespoons of icing sugar, sifted

½ teaspoon of vanilla essence

 

Start by making the pancake batter. Separate the eggs into whites and yolks. Place the yolks in a large bowl. Add the ricotta, flour, baking powder, milk, vanilla extract, beet powder, cacao powder and salt. Whisk until everything is combined.

In another bowl, whisk the egg whites till they begin to foam. Then add the sugar and whisk until stiff peaks form. Carefully fold in the egg whites into the pancake batter.

To make the frosting, just whisk the Greek yogurt with the icing sugar and vanilla. If you like it sweeter, you can always add more sugar.

Brush a large non-stick pan with a bit of vegetable oil. You can also use cooking spray or butter if you want. Place it over medium-low heat. Once the pan is hot, pour some of the batter into it to make the pancakes. I prefer to make them small, but do it as you wish. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

Serve the pancakes with some of the yogurt frosting and fruit of your choice. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

 

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Van Dobben Croquetten and Biterballen for the Oven

cravingsininamsterdam vandobben stopmotion for blog

I’ve been a fan on Van Dobben ever since I moved to the Netherlands. It was one of the first things Pieter introduced me to. And what’s not to love? Beef ragout with a crunchy coating, served steaming hot with a side of mustard. Yum!

They have a small restaurant called Van Dobben Eetsalon close to Rembrandtplein. It has this old school, kinda diner feeling which I love. Their staff wear long white coats and they are super friendly. I always bring family and friends who come visit from abroad here.

Van Dobben just came out with a beef croquete and bitterballen variety which is made for the oven. We don’t own a fryer so this is perfect for us. Still has a great crunch and it is ready in about 15 minutes. Just preheat your oven to 220C. Once it is hot, pop them in and set your timer. And you can also cook them in an airfryer.

These are perfect for when you don’t feel like doing a lot of cooking. Or for when you want to invite friends over and just have an easy night in.

You can find the croquettes and bitterballen for the oven in the supermarket.

Vandobben.nl 

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Sriracha Cauliflower Tacos with Avocado Crema & Plantain Chips (Vegan)

Happy International Women’s day to all you lovely ladies!

Finally, I have time to start making new recipes again. Between my holiday and some styling projects, I didn’t have time to cook for the blog. It has been a while since I made a new taco recipe and this one happens to be vegan. I pan roasted the cauliflower in a sriracha sauce. Made the avocado crema with soya plain yogurt and topped the tacos with crumbled plantain chips for extra crunch. And you can scoop the leftover avocado crema with the plantain chips too. I used enough sriracha for it to have a kick. If you like it spicier, you can always add a bit more to taste.

This recipe makes about 12 tacos.

Ingredients:

For the Sriracha cauliflower:

1 cauliflower, chopped into small florets

5 tablespoons of sriracha (you add a bit more if you like it spicier)

4 tablespoons of agave syrup (you can also use honey)

2 tablespoon of olive oil

Pinch of salt

Pinch of onion powder

Pinch of celery salt

For the avocado crema:

2 avocados

1/3 cup of soya plain yogurt (or any plain yogurt that you like)

Juice of 1 lime

Pinch of celery salt

Pinch of onion powder

Salt to taste

For the red cabbage salad:

2 cups of shredded red cabbage

1 tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Pepper to taste

Extras:

About 12 tortillas

1 or 2 jalapenos, thinly sliced

Fresh coriander, thinly sliced

1 medium bag of plantain chips

 

To make the avocado cream: just blend the avocados with the yogurt, lime juice, a pinch of celery salt and onion powder. Then add salt to taste. Place it in a Tupperware and cover it. Keep it in the fridge until ready to serve.

To make the red cabbage salad: just mix the shredded cabbage with the olive oil, vinegar, salt and pepper. Set it aside.

To make the sriracha cauliflower: Mix the sriracha with the agave syrup, olive oil, onion powder, celery salt and salt in a big bowl. Add the sliced cauliflower and mix well.

In a large pan over medium heat, cook half of the cauliflower for about 12 minutes. Till it starts to get charred, stirring from time to time. Be careful towards the end, so that it doesn’t burn because of the agave.

When you are ready to serve, warm up the tortillas in a pan. Serve a bit of the red cabbage on each tortilla. Then add the sriracha cauliflower. Top with a few slices of jalapeno, crumbled plantain chips, chopped coriander and a drizzle of the avocado crema.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Vietnamese Noodle Salad with Grilled Chicken & Peanut Sauce

I love these kinds off noddle salads. I often order it when I go out for Vietnamese but it so easy to make at home. This time I served it with grilled chicken, but you can also use tofu. Or keep the salad plain for a quick lunch. It’s great to take to work too. This dish comes together pretty quickly. I buy my carrot already shredded to save time.

This recipe serves 3.

Ingredients:

300gr of rice vermicelli noodles

For the salad dressing:

1 bird’s eye chili, minced

½ cup of fish sauce

½ cup of white vinegar

4 tablespoons of granulated sugar

Pinch of garlic powder

For the chicken:

400grs of deboned chicken legs (excess fat trimmed off)

Pinch of salt

Pinch of pepper

Pinch of lemongrass powder

Wooden skewers

2 tablespoons of vegetable oil

For the peanut sauce:

1 ½ teaspoons of lemongrass powder

1 cup of coconut milk

1 cup of peanut butter

2 tablespoons of brown sugar

3 tablespoons of soy sauce

juice of half a lime

pinch of garlic powder

1 bird’s eye chili, chopped

Toppings:

Fried onions (I used store-bought)

1 cup of unsalted peanuts, chopped and toasted

1 cucumber, thinly sliced

100grs of bean sprouts

1 cup of shredded carrots

Coriander, chopped

Lime wedges for serving

 

To make the salad dressing: place the chili, vinegar, fish sauce, garlic powder and sugar in a medium pot over medium-low heat. Stir for a couple of minutes till the sugar has dissolved. Then transfer it to a bowl to cool down.

To make the peanut sauce: just blend all of the ingredients together until smooth. Set it aside.

To make the chicken: If you are using wooden skewers for the chicken, make sure to soak them in water a few minutes before. Trim off the excess fat from the thighs. Then slice them into bitesize pieces. Season them with lemongrass powder, salt and pepper.

Arrange some of the chicken pieces in each skewer. Add 2 tablespoons of vegetable oil to a large pan over medium heat. Once the pan is hot, add the chicken skewers. Cook for about 10 minutes, turning occasionally until they become golden and the chicken is completely cooked.

Cook the noodles as instructed on the package. They need to be tender but not mushy. I cooked mine for 4 minutes. Then quickly rinse them under cold water to stop the cooking.

Drain them. I like to pat them dry with some paper towels to remove the extra water otherwise it will water down the salad dressing.

To serve: Divide the noodles into 3 bowls. Add some cucumber, bean sprouts and carrots. Add the chicken skewers. Drizzle some of the peanut sauce over each skewer. Sprinkle with some toasted peanuts and fried onions. I also like to sprinkle some chopped coriander and chili flakes over the chicken. Serve with the dressing on the side and some lime wedges.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Crab & Quinoa Sliders with Wasabi Mayo, Sesame Cucumber and Potato Chips

These sliders come together fairly quick since I buy the crab meat already prepared. If you want to save even more time, you can cook the quinoa in advance and have it in the fridge.

When I make sliders, I normally make my own buns. I have only been able to find one kind of slider buns here and even though they taste just fine, I don’t love the way they look. They are quite pale and a bit boring. So for when I am pressed for time, I buy them but I pimp them up a little bit. This is my 10 minute bun hack: I brush them with some egg wash. Then sprinkle them with sesame seeds (or poppy seeds) and then I bake them in a 180C/350F preheated oven for 10 minutes. You can see the before and after below:

This recipe makes about 8 sliders.

Ingredients:

For the patties:

1/3 cup of white quinoa

360grs Crab meat (I used canned crab), make sure to press off any excess water.

1/2 teaspoon of garlic powder

1 ½ teaspoon of onion powder

½ teaspoon of celery salt

½ teaspoon of cayenne pepper

Pinch of salt

2 eggs

1 egg white

¼ cup of breadcrumbs

1/3 cup of panko

For the wasabi mayo:

½ cup of mayonnaise

1 ½ teaspoon of wasabi (more or less to taste)

Juice of half a lime

For the sesame cucumber:

½ a cucumber, thinly sliced (I used a mandoline)

1 tablespoon of sesame oil

1 tablespoon of white vinegar

1 teaspoon of honey

1 teaspoon of soy sauce

Extras:

Slider buns

Potato chips

Vegetable oil for cooking the patties

Garden cress for decoration (optional)

 

To make the sesame cucumber: To make the dressing, just whisk together in a small bowl the sesame oil, vinegar, honey and soy sauce. Set it aside.

Thinly slice the cucumber, I used a mandoline to be faster. Place a few paper towels in a medium bowl and place the sliced cucumber on top. You want to get rid of extra moisture. When you are ready to serve, then mix the cucumber with the dressing.

To make the wasabi mayo, just whisk the mayo with the wasabi and lime juice. Set it aside.

To make the patties:

First cook the quinoa. I use white quinoa because it binds better with the rest of the ingredients. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside to cool down. Once it is cold, start making the patties.

Mix all of the ingredients in a bowl. Shape each burger using your hands. I used about 1/3 of a cup of the crab mixture per burger. Pour some vegetable oil (I used about ¼ of a cup) in a large pan over medium heat. Cook the patties until golden, about 3 minutes on each side.

To serve, just place a few slices of the sesame cucumber on the lower part of the bun, then add the burger. Top it with some wasabi mayo, crumbled potato chips and garden cress. Serve straight away.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Roasted Grape & Brie Crostini, with Honey Roasted Walnuts and Pumpkin Seeds

This is such an easy recipe for entertaining. You can make the roasted nuts in advance and just store them in an airtight container once they are completely cold. I also bought the baguette the night before and froze it. There is one really good French artisanal bakery here (it is called Le Fournil de Sebastien). Even though it is not very far from my home, it is out of my usual route and very often I just don’t have the time to go there. So now I just stock up when I am less busy, and keep it the freezer. I just sprinkle some water over the baguette. Then I bake it for about 15 minutes at 180C/350F and voilà, perfect baguette as it was just freshly made. For this recipe, I like the grapes to still keep their shape. So when you bite into them, they just burst open in your mouth. I roasted them in a bit of balsamic vinegar and port to add a bit more of a complex flavor to them. So good!

This recipe is for two medium baguettes.

Ingredients:
For the honey roasted walnuts & pumpkin seeds:
100grs of walnuts
60grs of pumpkin seeds
2 tablespoon of vegetable oil
3 tablespoons of honey
Pinch of salt
For the roasted grapes:
500grs of red seedless grapes
3 sprigs of fresh thyme
2 tablespoons of olive oil
2 tablespoons of port
1 tablespoon of balsamic vinegar
Sprinkle of salt
Extras:
2 baguettes, sliced
400grs of Brie
Fresh thyme leaves to decorate

Start by making the nuts. Preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Place the vegetable oil, a pinch of salt and honey in a bowl, mix well with a fork. Then add the walnuts and pumpkin seeds. Mix well until they are evenly coated.

Spread them in a single layer and bake them for about 15-18 minutes, stirring half way through. Check that they don’t burn. Once the nuts are done, set them aside to cool down.

Raise the oven temperature to 220C/420F and line your baking sheet with parchment paper.

Remove the grapes from the vine. Add the olive oil, port, balsamic vinegar, thyme and sprinkle of salt. Add the grapes and toss to coat them. Spread the grapes in a single layer on the prepared baking sheet. Don’t forget to also pour the sauce.

Roast the grapes for 20-25 minutes until they begin to burst. You want them to still keep their shape.

To serve, place a slice of brie over each slice of bread. Top with some roasted grapes and a bit of the juice. Then add some of the honey roasted nuts and a few thyme leaves. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Quinoa, Broccoli & Chicken Enchiladas with Cheddar Beer Sauce

Inspired by the classic broccoli cheese soup, I made this enchilada recipe. It is stuffed with quinoa, broccoli and chicken. If you are vegetarian (or want to skip on the chicken), substitute it for 2 extra cups of finely chopped broccoli. For the sauce, I made a simple roux, then added grated Cheddar and some pale beer. I also added some sour cream to make it silkier. This is a very filling dish, perfect for this time of the year. I should have bought some Coronas and pretend it is Friday already.

This recipe makes 8 enchiladas.

Ingredients:

For the Filling:
1 cup of white quinoa (I prefer this type for this recipe, as it is fluffier and absorbs the sauce better)
225grs of chicken breast
2 tablespoons of vegetable oil
1 medium red onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of celery salt
1 teaspoon of onion powder
1 teaspoon of ground coriander seeds
1 teaspoon of chipotle powder
12 cherry tomatoes, finely chopped
1 cup tomato puree
2 cups of finely chopped broccoli
Salt
1 cup shredded Gouda

For the Sauce:
2 tablespoons of butter
2 tablespoons of flour
2 cups of pale beer, I used Heineken
300grs of Cheddar cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon of mustard powder
125ml of sour cream
Salt to taste

For the tortillas:
8 large tortillas
1 cup of tomato puree
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon of celery salt

Toppings:
125ml of sour cream
Chili Flakes
Garden cress (optional) or Fresh coriander leaves
Lime wedges
1 avocado, thinly sliced
10 cherry tomatoes, finely chopped (I used red, yellow and orange)

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside.

While the quinoa is cooking, boil the chicken breast in another pot for about 10 minutes. I sliced it in half so that it cooks through quicker. Once the chicken is cooked, shred it with two forks. Set it aside.

In a large pan, add 2 tablespoons of vegetable oil over medium-low heat. Add the red onion. Cook while stirring for about 3 minutes until the onion is translucent. Then add the garlic, spices and cherry tomatoes. Cook for another 2 minutes while stirring.

Then add the tomato puree, shredded chicken, broccoli and quinoa. Don’t worry about the raw broccoli, it will finish cooking in the oven. Add a pinch of salt, the cooked quinoa and the shredded Gouda. Mix well and set it aside.

Preheat your oven to 180C/350F.

Start making the Cheddar beer sauce. Melt the butter in a medium pot over medium heat. Once the butter has melted, add the flour. Stir for 2-3 minutes until it thickens and becomes a golden color. Then slowly add the beer while stirring. Stir for 3 minutes.

Then slowly add the grated cheddar while whisking. Keep whisking for about 6 minutes until it thickens.
Turn off the heat and add the Worcestershire sauce, mustard, sour cream and salt to taste. Whisk until everything is well combined. Then set it aside.

Pour about ½ a cup of the cheddar beer sauce in your oven dish.

To assemble the enchilada, first place 1 cup of tomato puree in a small bowl. Add the onion powder, garlic powder and celery salt. Mix well. Place one tortilla on a cutting board. Brush both sides of the tortilla with the tomato sauce. Then stuff it with the quinoa filling and roll it tight. Place it in the prepared baking dish. Repeat for the rest.

Pour the remaining Cheddar beer sauce over the stuffed tortillas. Bake it for 20 minutes. Then broil it for about 5 minutes, keep an eye on it so that it doesn’t burn.

To serve, spread some of the sour cream in the middle of the enchilada. Add the chopped cherry tomatoes in the middle, sprinkle some garden cress and chili flakes. Finally add the sliced avocado. Serve right away with lime wedges.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Onion Jam Stuffed Buns with Baked Camembert

I finally got a chance to post this recipe. It is another take on the flavor combination of onion soup. It is perfect for a dinner party and the holiday season coming up. Baked cheese is always a winner in our house and with our guests. You can make the onion jam a few days in advance and just keep it covered in the fridge.

Ingredients:

For the dough:
3 ½ cups of all-purpose flour
7grs of dry yeast
1 cup of milk (lukewarm)
1 tablespoon of sugar
1 teaspoon of salt
5 tablespoons of melted butter
1 egg
For the onion jam:
2 tablespoons of butter
2 tablespoon of olive oil
4 medium white onions, finely chopped
Pinch of salt
Pinch of pepper
4 tablespoons of balsamic vinegar
1/4 cup of port
2 tablespoons of sugar
3 sprigs of thyme, leaves only

Extras:

1 Camembert

Fresh thyme leaves

1 egg for the egg wash

 

Start by making the dough. Place the yeast, the lukewarm milk and the sugar in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place a pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the onion, salt and pepper. Cook for 10 minutes, stirring from time to time. You want the onions to become translucent.

After the 10 minutes have passed, turn down the heat to the lowest. Then add the port, balsamic vinegar, sugar and thyme. Keep stirring and let it cook until most of the liquid has evaporated. Taste for salt and blend it until smooth. Let it cool down.

Once the hour for the dough has passed, remove the dough from the bowl. Place it in your working area and punch it to remove the air. No need to use any extra flour. Divide the dough into 32 equal pieces.

Line a large baking tray with parchment paper. Remove the cheese from its round cardboard casing and place the cheese back in the fridge. You are going to use the casing as a mold.

Place the cheese casing in the middle of your prepared baking tray.

Grab a piece of the dough, shape it into a ball and then flatten it with the palm of your hands. Add about a teaspoon of the onion jam in the middle of the dough. Then carefully close it and shape it into a ball again. Place the stuffed ball by the rim of the cheese casing. Repeat for all of the dough. I ended up only using 24 of the balls for this, just for aesthetics as it looked more even. But you can use them all.

Cover the dough with plastic wrap and let it sit in a warm place for an extra hour to rise.

About 10 minutes before your bread is done rising, Preheat your oven to 180C/350F.

Once the hour is up, brush your stuffed rolls with egg wash. Remove the cheese casing from the tray and replace it with the camembert. Bake for 30 minutes till the rolls are golden and the cheese has melted.

Carefully slice off the top part of the rind to uncover the melted cheese. Sprinkle some fresh thyme leaves. Serve straight away and enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

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Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.

Ingredients:

For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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