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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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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Salmon Coconut Chowder

Chilly temperatures are upon us (at least here in NL). I’ve already started switching my closet as summer jackets will no longer cut it for me. And with that, hearty and comforting dishes will be on our house’s menu more often. This is a bit of an Asian take on chowder. I used coconut milk, ginger, lemongrass and chili (this soup is not spicy but you can always add more chili). For some crunch and extra flavor, I topped it with fried onions. I also used beer in this soup. Pieter thought that the combo was a bit weird, until he tasted it. It works, so now it is here on the blog.

This recipe serves 2-3 people.

Ingredients:

3 tablespoons of vegetable oil

2 leeks, finely chopped

3 tablespoons of finely chopped ginger

2 lemongrass stalks, finely chopped (white part only)

3 garlic cloves, minced

1 bird’s eye chili, finely chopped

1 cup of pilsner beer

1 big head of salmon

1.5 litters of vegetable stock (1 cube of vegetable stock mixed with 1.5 litters of boiling water)

4 small potatoes, peeled and chopped into cubes (I used the kind for mashing because it will thicken the soup)

400ml of coconut milk

Salt

Kernels of one corn

200grs of skinless salmon filler, sliced into cubes

Extras:

Fried onions (store bought)

Coriander leaves for serving

Lime wedges

Crusty bread

 

In a large pot, place the vegetable oil over medium heat. Once the oil is hot add the leeks, ginger, lemongrass, garlic and chili. Cook for about 2 minutes while stirring. Then add the beer and let it simmer till half of it evaporates. Then add the head of salmon and the vegetable stock. Let it simmer for 1/2 hour.

Once the 30 minutes have passed, remove the salmon head. Carefully remove as much salmon meat as you can from the head. Be careful to discard of any bones. Shred the meat with a fork and keep it in the fridge until ready to use.

Add the coconut milk and potatoes. Give it a good stir and let it simmer for another 30 minutes over medium heat.

Once the soup has reduced, add the shredded salmon (head) meat and the corn kernels. You can now also add the salmon fillet cubes, so that they cook in the soup. This will only take a couple of minutes. For presentation purposes, I cooked the salmon cubes in a pan with a bit of vegetable oil and a sprinkle of celery salt. This will only take a couple of minutes till the salmon is golden on all sides.

Serve the soup with a sprinkle of crispy fried onions and chopped coriander. And some crusty bread & lime wedges on the side. 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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Cajun-style Shrimp Tacos with Greek Yogurt Cabbage Slaw

Can’t go too long without tacos and this time I opted for shrimp. I just made a spiced flour coating for the shrimp which adds flavor but not crunch. If you would like crunchy shrimp, just go an extra step. After coating the shrimp in the spiced flour, coat it in beaten eggs and then panko. For the slaw, I wanted to keep it light. So I used Greek yogurt for the dressing.

Ingredients:

For the slaw:

1 medium green cabbage, shredded

1 small red cabbage, shredded

For the dressing:

1 cup of Greek yogurt

1 tablespoon of mustard

1/3 cup of white vinegar

2 tablespoons of sugar

1 teaspoon of onion powder

½ a teaspoon of garlic powder

2 teaspoons of salt

For the shrimp:

1 cup of vegetable oil

500grs of peeled raw shrimp, make sure that the shrimp is dry (use paper towels)

For the seasoning:

1 tablespoon of dried oregano

1 tablespoon of dried coriander

1 teaspoon of celery powder

1 1/2 teaspoons of garlic powder

1 tablespoon of onion powder

2 teaspoons of cayenne powder

2 teaspoons of salt

1 teaspoon of smoked paprika

1 cup of all-purpose flour

If you want a crunchy coating:

2 eggs

2 cups of panko

Salt

Extras:

Hot sauce

Tortillas

 

First shred the cabbages. To make the dressing, just place all of the ingredients in a bowl and whisk until everything is well combined. Add the dressing to the cabbage and mix well. Leave it in the fridge to rest until ready to serve.

If your shrimp is a bit moist, make sure to pad it dry with paper towels.

Mix all the spices and flour for the seasoning. Coat the shrimp in the spiced flour mixture.

If you want crunchy shrimp: After coating in the flour, coat it in the beaten eggs and finally the panko mixed with a bit of salt.

Pour half of the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the shrimp in batches. This will take about 2 minutes per side. Add more oil to the pan if needed for the next batches.

Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.

To serve, warm up the tortillas in a pan. Then serve each taco with some slaw, shrimp and hot sauce. 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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Spaghetti with Mussels in a Spicy Tomato Sauce

It’s mussel season over here in the Netherlands and I couldn’t resist getting some. I love their taste and the fact that they are cooked in no time. Add some pasta and this becomes a very filling meal. I used anchovies for the sauce and for me, that made it salty enough. So I didn’t add any extra salt, but you can always add salt later if you wish.

This recipe serves 2.

Ingredients:

2 kilos of mussels, scrubbed and beards removed

250grs of spaghetti

Chopped parsley for serving

For the sauce:

2 tablespoons of olive oil

1 small red onion, finely chopped

20grs of anchovy filets, finely chopped (use the oil too)

1 tablespoon of dried oregano

3 cloves of garlic, minced

2 tablespoons of freshly chopped red chili (you can add more or less, depending on your taste)

1 red onion, finely chopped

1 cup of white wine

500ml of tomato puree

1 cup of vegetable stock

 

Rinse and scrub the mussels under cold water, pulling off any beards. Discard of any mussels that are broken or that don’t clamp shut when tapped.

In a large pan with a lid, place the olive oil plus the anchovy oil over medium-low heat. Once it’s hot, add the red onion, anchovy, oregano and chili. Let it cook for about 4 to 5 minutes till the onion becomes translucent. Don’t forget to stir.

Then add the garlic and stir. Add the white wine and let it reduce to half. Then add the tomato puree and the vegetable stock. Let it reduce until you have a creamy sauce. About 12 minutes.

Then add the mussels, give it a good stir and cover with the lid. Let it cook over medium heat until the mussels open. This will only take a couple of minutes, so keep an eye on them.

One the mussels are cooked, remove them from the sauce and set them aside (discard of any that haven’t opened). Let the sauce reduce again over medium heat.

In the meanwhile cook the pasta as instructed on the package. By the time the pasta is cooked, the sauce should have reduced enough. Add the drained cooked pasta and toss to coat. Taste for salt. I didn’t add any because the anchovy made it salty enough for me.

Serve the pasta with the mussels. Sprinkle some chopped parsley. I also served them with roasted cherry tomatoes. To roast them, just place a few vines of cherry tomatoes in a baking sheet lined with parchment paper. Drizzle some olive oil, salt, onion and garlic powder. Roast for 20 minutes at 180C/350F. 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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Peruvian Shrimp Chowder (Chupe de Camarones)

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Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.

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This recipe serves 3.

Ingredients:

750g whole medium shrimp (peeled and deveined, reserve the shells and heads)

½ red onion, finely chopped

3 cloves of garlic, minced

½ cup tomato puree

2 teaspoons of tomato paste

3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)

Handful of rice

2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)

2 tablespoons of butter

½ cup of white wine or Pisco

Salt

Olive oil

¼ cup of peas

¼ cup of broad beans

½ cup of corn kernels

200ml cream

1 tablespoon of dried oregano

150gr feta, crumbled

½ bunch of fresh coriander, chopped

Extras:

3 eggs, fried

Lime wedges for serving

 

To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.

In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.

Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream.  Add the oregano, half of the chopped coriander and taste for salt.

Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Salmon Poke Sushi Tacos

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Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.

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This recipe makes 16 small tacos.

Ingredients:

For the sushi rice:

2 cups of sushi rice

2 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds

Extras:

16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad

 

Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Thai Red Curry Mussels

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It’s mussel season again. I love them so much that I will sometimes make them for just myself. My hubby will eat them but it’s not his favorite thing in the world. So if I crave them often, I will just make them for lunch. They take so little effort to cook that I don’t mind making them for just myself.

I usually make them the classic way with parsley, garlic and tomatoes. But this time, I made them with Thai red curry. Something my hubby is more likely to enjoy since he loves Thai curry, and so do I.  We both devoured them.

This recipe serves 2.

Ingredients:

4 kilos of mussels, scrubbed and beards removed

2 tablespoons of minced ginger

1 lemongrass, finely chopped (hard outer part removed)

70grs of Thai red curry paste

400ml of coconut milk

1 tablespoon of vegetable oil

½ a bunch of coriander, chopped

2 tablespoons of chopped Thai basil

Extras:

Crusty bread for serving

Lime wedges

Extra Thai basil for decoration (optional)

 

Rinse and scrub the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.

Heat the vegetable oil in a Dutch oven over medium heat. Once the oil is hot, add the lemongrass, ginger and curry paste. Cook for 1 to 2 minutes while stirring. Then add the coconut milk and whisk till it is completely incorporated.

Then add the mussels and cover the pot. Let them steam until they open. This will only take a couple of minutes. Then remove the mussels using tongs. Discard of any mussels that haven’t opened. Let the sauce reduce for a couple of minutes.

Place the mussels on your serving bowls, pour the sauce over them and sprinkle with the chopped coriander and Thai basil. Decorate it with some whole Thai basil leaves if you wish. Serve it with lime wedges and crusty bread. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Octopus Tacos with Sweet Peppers & Kalamata Olives Salsa

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It’s been a while since I posted a new recipe for Taco Tuesday and I’ve had this one in mind for over a month now. Octopus is so delicious, and I definitely don’t eat it often enough.  I boiled it first. Then I pan-fried it in some olive oil with some garlic, parsley and lemon juice. A Mediterranean style kinda tacos. We are finally moving to our new apartment this weekend and I couldn’t be more excited.

This recipe makes 12 small tacos.

Ingredients:

12 small tortillas

50grs of lamb’s lettuce of watercress

For the octopus:

1 medium octopus (about 1.1 kilo) cleaned

For boiling:

1 bay leave

1 lemon cut in half

1 teaspoon of salt

For the pan:

2 cloves of garlic, minced

3 tablespoon of olive oil

Handful of chopped parsley

Juice of half a lemon

Salt

Pepper

For the salsa:

100grs of pitted Kalamata olives, finely chopped

2 sweet peppers, finely chopped

Juice of 1 lemon

1 tablespoon of olive oil

Salt

Pepper

 

Boil some water with 1 teaspoon of salt, the lemon cut in half and the bay leave. Once the water is boiling, submerge only the tentacles in the water for a few seconds. The tentacles will start to curl up. Do this 3 times. Then completely submerge the whole octopus in the water and cover it with a lid. Let it cook until it is tender. This octopus took 40 minutes. To check when it’s done, just pierce it with a knife (if it goes easily, it’s done) or slice off a piece and try it.

Remove the octopus from the pot and let it cool down.

In the meanwhile, make the salsa. Just mix the Kalamata olives, sweet peppers, lemon juice, olive oil, salt and pepper. Mix it well and set it aside.

Cut off the head and the beak from the octopus and pat it dry with some paper towels.

Chop it into bite size pieces.

Heat up the olive oil in a cast iron skillet over medium high heat. If your pan is small, fry the octopus in 2 batches. Fry it for 2 minutes and then add the garlic. Cook for 1 more minute will stirring to prevent the garlic from burning. Take it off the heat and add the lemon juice and parsley. Add salt and pepper to taste.

Warm up the tortilla in a pan.

Serve the octopus right away with the lamb’s lettuce and salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Mini Salmon Caesar Salad Cups

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Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!

This recipe makes about 17 mini cups.

Ingredients:

For the Salmon:

450grs of salmon, minced with a knife

2 tablespoons of chopped coriander

½ teaspoon of celery salt

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

1 ½ tablespoons of Greek yogurt

½ cup of breadcrumbs

Pinch of salt

1 egg yolk

1 egg

Zest of 1 lime

Pinch of black pepper

1 tablespoon of all-purpose flour

For the dressing:

½ cup of mayonnaise

Juice of 1 lime

5 anchovy fillets, minced

2 tablespoons of white vinegar

Small pinch of garlic powder

½ cup of Greek yogurt

Pinch of salt

Extras:

4 mini little gem lettuce (cleaned, dried and leaves separated)

½ cup of olive oil for pan-frying the salmon

9 quail eggs

 

Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.

To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.

In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.

Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.

To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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