Caramelized Kimchi & Sriracha Stir-fry Ramen with Char Siu Aubergine

The other day I was so busy with meetings that I didn’t have time to have lunch. So I quickly stopped by my Asian store on my way home to grab an instant ramen soup. They sold some with with kimchi so I thought of making something similar but in stir-fry form. I love Chinese BBQ pork but I wanted to make a vegetarian version of it, so I made it with aubergine instead. I caramelized the kimchi for extra depth of flavor and added some sriracha for some heat.

This recipe serves 2.

Ingredients:

For the aubergines:

2 medium aubergines, chopped into small cubes

1/4 cup of char siu sauce (Chinese bbq sauce)

2 tablespoons of soy sauce

2 tablespoon of sesame oil

1 teaspoon of Chinese five spice powder

1 tablespoon of white vinegar

For the ramen:

2 tablespoons of sesame oil

½ a red onion, finely chopped

1/2 cup of kimchi, finely chopped

2 tablespoons of finely chopped ginger

2 cloves of garlic, minced

2 tablespoons of hoisin

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of sriracha (or more to taste)

Extras:

300grs of ramen noodles

2 eggs

Sesame seeds

Chopped chives

 

For the Char siu aubergine: Mix the chopped aubergine with the char siu sauce, soy sauce, sesame oil, Chinese five spice powder and vinegar. Place it on a large pan (preferably non-stick pan) over medium heat. Cook for about 14 minutes. Stirring from time to time. You want it to caramelize, so flatten it with a spatula to get them in a single layer. This way they will get nicely browned. Set it aside.

For the 7 minute eggs: Place the eggs in a saucepan over medium heat and add boiling water. Boil them for 7 minutes. Remove the shells and slice them in half.

For the ramen: Place the sesame oil, onion, kimchi and ginger in a large pan over medium-low heat. Let it caramelize for about 6 minutes, stir constantly so it doesn’t burn. Then add the garlic cloves and stir-fry for another minute. Remove it from the heat.

Boil the ramen noodles as instructed on the package. Drain them.

Once the noodles are cooked; add the hoisin, soy sauce, oyster sauce and sriracha to the pan with the kimchi. Mix well over medium heat. Then add the noodles and mix until they are coated in the sauce.

Serve the ramen with the char siu aubergine and soft boiled egg. Sprinkle some chives and sesame seeds.

I also served them with some pickled daikon that I made the night before (I juts pickled it in white vinegar with salt, sugar and chopped chili).

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Potato Cakes Stuffed with Lentil Coconut Curry (served with mango chutney)

These potato cakes are very easy to make. You can even make them with leftover mashed potatoes. For the filling I used beluga lentils since they hold their shape but you can use other kinds instead. I flavored them with curry spices and coconut milk. And because curry goes so well with mango chutney, I also made some to accompany these potato cakes. You can also make them smaller as an appetizer. They are great for a dinner party since they can be made in advance.

This recipe makes about 14 potato cakes.

Ingredients:

For the lentil coconut curry:

1 tablespoon of coconut oil

1 red onion, finely chopped

2 cloves of garlic, minced

1 tablespoon of finely chopped ginger

1/2 teaspoon of turmeric

2 teaspoons of hot curry powder

½ teaspoon of ground coriander seeds

1 cup of tomato puree

400ml of coconut milk

750ml of vegetable stock

Pinch of salt

1 cup of beluga lentils

For the potato dough:

1 1/2 kilos of potatoes (the mashing kind)

Salt to taste

1 egg white

¼ cup of all-purpose flour

For the coating:

1 1/2 cups of flour

1 ½ cups of panko

3 eggs, beaten

Pinch of salt

1 1/2 teaspoon of onion powder

1 teaspoon of garlic powder

1 cup of vegetable oil for pan-frying

For the Mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

 

To make the curried lentils: Place the coconut oil in a medium pot over medium heat. Once the coconut oil has melted; add the onion, garlic, ginger, turmeric, curry powder and ground coriander seeds. Cook while stirring for about 2 minutes. Then add the lentils. Give it a good stir and then add the tomato puree, coconut milk, vegetable stock and a pinch of salt. Let it cook over medium-low heat for about 30 minutes till it becomes a creamy stew. Don’t forget to stir every couple of minutes so that it doesn’t burn in the bottom. Taste for salt and set it aside to cool down.

To make the mango chutney: Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Midway through the cooking time, I like to mash the mango using a potato masher or a fork. Then transfer it to a bowl and allow it to cool down.

To make the potato cakes: Boil the potatoes till they are tender. Check with a knife. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps.

Take about 1/2 cup of the potato dough and flatten it with your hands, add about 1 tablespoon of the curried lentils in the middle and then shape it into a patty. Make sure the filling is not sticking out. Repeat for all.

Once all the potato cakes are done, have the coating ready. For the coating; mix the salt, onion and garlic powder with the panko. Coat each potato cake in the flour, then egg and finally in the seasoned panko. Set them aside.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potato cakes in batches. Be careful when flipping them so they don’t break. Since they are already cooked, you just have to pan-fry them till they are evenly golden. This goes fast so keep an eye on them. Place them on a plate lined with paper towels.

Serve them warm with the mango chutney.

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Apple Butter Galette

The time of the year when I start to crave pies has come. My apartment has been smelling of apples and cinnamon since yesterday night, when I made the apple butter. The smell was killing me because I just wanted to eat it and not wait to make this recipe. If you have never made apple butter before, don’t get discourage about the time it takes to make it. Yes, it needs to bake for 3 hours (and be stirred every 30 minutes) but it takes minimal effort. I made it while watching TV in the evening and just set my alarm. I made the pie crust with gin but you can use vodka if you like. The alcohol will evaporate so don’t worry. If you don’t want to use liquor, you can always switch it for cold water. The liquor makes the dough a bit more flaky. Pieter is working from home today so we already finished one of the small galettes for lunch. I gave one to our sweet neighbors who always give us produce from their dad’s farm. Happy world animal day! Mandu and Nip are getting extra treats and cuddles today.

This recipe is for 3 galettes. I made one big one and two small ones.

Ingredients:

For the apple butter:

2 1/2 kilos of apple, I used royal gala (peeled, cored and chopped into chunks)

1 cup of apple cider vinegar

1 1/2 cup of packed brown sugar

Pinch of salt

2 tablespoons of vanilla essence

1 tablespoon of cinnamon powder

1 teaspoon of cardamom powder

Juice of half a lime

For the pie crust:

340gr of cold unsalted butter, chopped into pieces

3 ¾ cups of all-purpose flour

2 tablespoons of granulated sugar

¾ teaspoon of salt

1 teaspoon of cardamom powder

1 teaspoon of cinnamon powder

8 tablespoons of cold gin (or vodka)

Extras:

7 apples for the topping

1 egg, beaten

2 tablespoons of melted butter

3 tablespoons of granulated sugar

½ teaspoon of cinnamon powder

1/3 cup of fig jam (optional)

100grs of pistachios, chopped

Vanilla ice cream for serving (optional)

 

To make the apple butter:

This apple butter is not overly sweet. If you want it a bit sweeter, use 3/4 cup of apple cider vinegar instead of 1 cup. Since the pie already has a sugary crust, I prefer the apple butter to be a bit more tart to balance it out. Preheat your oven to 120C/250F. Place the apples, apple cider vinegar, brown sugar and salt in an oven proof pot or Dutch oven. Bring to a simmer over medium heat and let it cook for about 20 minutes, until the apples are soft. Remove from the heat. Add the lime juice, cinnamon, vanilla and cardamom. Then blend the apples until smooth, I used an immersion blender.

Bake uncovered for 3 hours, stirring every 30 minutes.

Once the apple butter is done, allow it to cool down completely before transferring it to an airtight container. You can keep it in the fridge for up to 5 days.

To make the pie crust: You can make it in the food processor, by hand or in the stand mixer.  I used my stand mixer fitted with the flat beater. Place the flour, sugar, salt, cinnamon and cardamom in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold gin and mix on low speed for a couple of minutes until you have an even dough.

You have enough dough to make 2 large galettes. I decided to make 1 large one and two smaller ones. So I divided the dough into 3 parts (I also separated a small piece of dough to make cut outs to decorate the galette). Pat each piece down with your hands, forming a circle. Cover each piece in plastic wrap and keep them in the fridge for 1 hour.

After the hour has passed, remove one piece of dough from the fridge and preheat the oven to 180C/350F. Mix 3 tablespoons of sugar and 1/2 teaspoon of cinnamon and set it aside.

Dust your working area with flour and roll out the piece of dough, trying to form a circle. Don’t worry about giving it a perfect shape since it is supposed to be rustic. Place the dough in a piece of parchment paper and place it in the fridge. Roll out the other pieces of dough and keep them in the fridge. If you saved a small piece to decorate, then roll it and cut it into the shapes that you want.

Peel, core and slice the 7 remaining apples. Take one of the rolled out pieces of dough from the fridge.

Spread some of the apple butter in the dough, leaving a border of about 5 centimeters. Then arrange about 1/3 of the sliced apples on top of the apple butter. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go. Press firmly. If you have cut out pieces of dough for decoration, place them on the dough now. Brush the dough with the egg wash. Brush the sliced apples with the melted butter. Sprinkle some of the cinnamon sugar over the apples and the crust. Bake it for 50 minutes or till golden. I finished assembling the other galettes and kept them in the fridge till my oven was free again.

Once the galettes are baked. Make the glazing. This is optional, I wanted the apple to shine a bit. Place the fig jam and 3 tablespoons of water in a small pan over medium heat. Stir for about 2 minutes until it is sort of a glaze. Brush the apples with a bit of the diluted fig jam. Sprinkle some chopped pistachio nuts. I like to serve it with some vanilla ice cream.

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Tamarind Roasted Aubergine

I love how versatile aubergines are, and how they don’t have to be just a side dish. In this recipe, they are the stars. I like to eat these over a bed of rice and snow peas sauteed in sesame oil. They add some crunch and I love their flavor too. Since the past year, I’ve been kind of obsessed with tamarind. And it goes so well with the aubergine. It adds a bit of sourness which is then balanced out with the brown sugar and honey.

This recipe is for 4 small aubergines.

Ingredients:

4 small aubergines

For the sauce:

1 tablespoon of finely chopped red chili, you can add more if you like it spicy

2 cloves of garlic, minced

4 tablespoons of tamarind paste

2 tablespoons of brown sugar

2 tablespoons of honey

3 tablespoons of sesame oil

2 tablespoons of fish sauce

1 tablespoon of apple cider vinegar

Pinch of salt

Pinch of black pepper

Extras:

Chopped chives

Fried onions (store-bought)

Chili flakes

 

Preheat your oven to 200C/390F and line a baking tray with parchment paper.

Slice each aubergine in half, lengthwise. Then grab a sharp paring knife and make long cuts down the length of the aubergine without slicing through the skin. Repeat with perpendicular cuts to form cubes. It’s the same way that you would slice a mango. If you need visuals on how to do it, check out these instructions with pictures from the kitchn. Do this for all the aubergines.

To make the sauce, just mix all of the ingredients in a bowl.

Then place the aubergines in the prepared baking dish, skin side down. Brush generously with the sauce. Make sure it gets in between the cuts. Roast them for 40 minutes.

You will probably have a little bit of sauce left. Once the 40 minutes are done, I like to brush them with the little bit of sauce that was left over. Then broil it in the oven for 5 minutes, so that the top caramelizes a bit.

Remove the aubergines from the oven. Serve them with a sprinkle of fried onions, chopped chives and chili flakes. I like to eat them with some rice and sautéed vegetables.

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Turmeric, Ginger & Lemon Loaf

This sweat bread is so delicious. The ginger, lemon and cinnamon filling becomes sticky, creating a wonderful crust on top. And these flavors go so well with the turmeric bread. Filled with warm flavors, this is perfect for the cold months that are ahead of us. Plus just look at the amazing color that the turmeric gives! Pieter and I already finished half of it for lunch. This loaf also works very well as French toast.

This recipe is for one large loaf (25cm loaf pan).

Ingredients:

For the dough:

3/4 cup of warm water

7grs of dry yeast

4 cups of all-purpose flour

2 eggs

4 tablespoons of melted butter

½ teaspoon of salt

½ cup of granulated sugar

1 teaspoon of ginger powder

½ teaspoon of cinnamon powder

2 tablespoons of turmeric powder

For the filling:

Zest of 2 lemons

1 tablespoon of cinnamon powder

2 tablespoons of very finely chopped ginger

1 1/4 cup of sugar

Juice of 1 lemon

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and 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, make the filling. Mix the lemon zest, lemon juice, sugar, cinnamon and the chopped ginger in a small bowl. Set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the filling all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough. If you prefer to have visuals on how to form the dough, check this older post of mine.

Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Do the same thing with the other log. Then twist the two logs together. Slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath.

Place the babka in a loaf pan lined with parchment paper. Do it carefully, so that you don’t stretch the dough too much and that the filling doesn’t spill out. 

 

Cut off a piece of plastic wrap (large enough that so that it covers the loaf pan). Brush one side with a bit of vegetable oil. Cover the top of the loaf with the plastic wrap, greased side down.

Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Once the loaf is done rising, bake it for 35 minutes.

Carefully remove the loaf from the pan. Enjoy!

If you have some left over the next day, you can make it into French toast.

 

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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Cold Noodle Salad with Miso & Sesame Dressing

A super easy salad that can be easily adapted to what you have in your fridge or any other toppings you feel like having. I love vinegar and I have been eating a lot of pickled veggies lately. So for this, I pickled some radish in red wine vinegar to add a pop of color. You can also use pickled ginger instead. To keep it simple I just added avocado, a 6 minute egg, cucumber and edamame. This is great to take to lunch the next day too.

This recipe serves 2.

Ingredients:

For the miso & sesame dressing:

1 teaspoon of red miso

1 tablespoon of minced ginger

4 tablespoons of sesame oil

3 tablespoons of soy sauce

1 1/2 tablespoons of agave syrup or honey

1 clove of garlic, minced

Juice of 1 lime

1 teaspoon of chili oil

For the salad:

200grs of noodles of your choice (I used a gluten free variety, made with brown rice & amaranth)

½ a cucumber, thinly sliced

A bit of pickled radish (I pickled my own in red wine vinegar, hence the color , with a bit of salt, sugar and chili), you can also use pickled ginger.

150gr of cooked edamame beans

1 egg

1 avocado, thinly sliced

1 tablespoon of Togarashi

1 tablespoon of black sesame seeds

 

To make the dressing, just place all of the ingredients in a bowl and whisk until it emulsifies. Set it aside.

For the soft boiled egg, place it in a saucepan and add boiling water. Let it cook for 6 minutes over medium heat. Then rinse it under cold water to stop the cooking. Peel it and set it aside until serving.

Cook the noodles as instructed on the package. Then rinse them under cold water to stop the cooking. Drizzle a little bit of sesame oil so that they don’t stick.

Divide the noodles over two bowls. Add the avocado, edamame, cucumber, radish and egg. Sprinkle some togarashi and black sesame seeds on top. Serve with the miso & sesame dressing. Enjoy!

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Sichuan Cauliflower Tacos with Chive Flatbread (Vegan)

You guys know I like to experiment with my taco recipes as they are often non-traditional. This recipe had been on my to-test list for a while. I started making the cauliflower last week, but it wasn’t the texture that I had in mind. It ended up either being too coarse, or way too mushy (too small). The latter ended up looking not appetizing at all. So I started to do some research and I stumbled across Pinch of Yum’s Cauliflower walnut taco meat. This was genius! By adding walnut to the cauliflower, the mince had more texture. Resembling more minced meat and exactly what I was looking for. I made mine in a pan though. And because I wanted to keep the Asian vibes going, I made chive & sesame oil flatbreads which I shaped into taco shells. This recipe is not only delicious, it also happens to be vegan.

This recipe makes 16 small tacos.

Ingredients:

For the chive flatbread:

2 1/2 cups of self-rising flour

1 cup of boiling water

Pinch of salt

2 tablespoons of sesame oil

2 tablespoons of chopped chives

For the cauliflower:

2 cups of cauliflower

1 ½ cups of walnuts

1 teaspoon of Chinese five spice powder

1 tablespoon of fresh ginger

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 tablespoon of sesame oil

1 1/2 teaspoon of Sichuan pepper powder

1 tablespoon of chili bean sauce

1 tablespoon of soy sauce

1 tablespoon of hoisin

For the sauce:

Juice of half a lime

1 tablespoon of sesame oil

1 teaspoon of agave syrup

3 tablespoons of soy sauce

Extras:

1 cucumber, thinly sliced

5 radishes, thinly sliced

Garden cress, for decoration

Sesame seeds

Sesame oil for cooking the bread

 

Start by making the chive flat bread to use as tortillas. Place the flour, sesame oil, salt and boiling water in the bowl of the stand mixer. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes. Then add the chopped chives and knead until it is just mixed through.

If you do it by hand, slowly pour the boiling water into the bowl with the flour. You can use chopsticks or a fork to mix it. Once the dough has cooled down enough to handle with your hands, knead it for about 5 minutes. Finally add the chives and knead it until it is mixed through the dough.

Once the dough has been kneaded, form it into a ball. Grease a clean bowl with a bit of sesame oil. Put the dough in the greased bowl. Cover it with plastic wrap and let it rest for 30 minutes.

In the meanwhile, start preparing the cauliflower. Place the cauliflower, walnuts, ginger, Chinese five spice powder, onion powder, garlic powder, Sichuan pepper powder and sesame oil in the food processor. Pulse until you have an even mince (Just till everything is mixed though).

Add the cauliflower mince to a large pan with no oil. Cook on medium heat while constantly stirring so it doesn’t burned and it gets a light brown color. This will take about 10 minutes. Once the 10 minutes have passed, add the chili bean sauce, soy sauce and hoisin. Stir for about 3 to 5 minutes till it is all mixed through and has an even darker color. Set it aside.

To make the sauce, just mix all of the ingredients in a small bowl. Set it aside.

Thinly slice the cucumber and radishes. Set them aside.

Going back to the dough: Once the 30 minutes have passed, place the dough on your floured working area. Divide it into 16 equal pieces. Roll each piece into a ball. Then grab one piece and roll it into a circle, so you have a tortilla shape. Repeat for all.

Place 1 1/2 tablespoons of sesame oil in a large pan over medium heat. Once the oil is hot, cook the flat bread in batches. It takes about 2 minutes per side, till they are golden. Once your first batch is cooked, quickly fold each into a taco shell shape. I just put two glasses in between them to keep the shape. They are easier to shape if they just come out of the pan, so be quick. If you don’t feel like it, you can also just leave them flat and serve them like that.

Once all the flatbread is cooked. Just give the cauliflower a quick reheat in the same pan.

To serve, place a few slices of cucumber on the flatbread. Then add the cauliflower. Top with a few slices of radish, sesame seeds and garden cress. Pour some of the sauce on each taco just before eating. Enjoy!

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Mexican-style Rice, Black beans & Spinach Enchiladas with Red Pepper Sauce

It’s been a long time since I’ve made enchiladas. I don’t know why, because I love them. I wasn’t sure yesterday of what to make for dinner and then this popped into my head. I love roasted red pepper sauce and buying the peppers already roasted saves time and at least here, it tends to be cheaper too. The sauce couldn’t be simpler, just blend all of the ingredients and you are done. No cooking since it will thicken in the oven. I went veggie for the filling, and used Mexican-style rice, black beans and spinach. This is a very filling meal and any leftovers make a great packed lunch. Weather hasn’t been great here. It’s cold for being summer, so this was the perfect meal to warm up.

Ingredients:

For the filling:

100gr of fresh spinach

1 cup of shredded cheese, I used Gouda

1 cup of canned black beans (drained)

For the Mexican-style rice:

1 tablespoon of vegetable oil

1 teaspoon of cayenne

1 teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of cumin

1 teaspoon of salt

2 cups of white rice

3 3/4 cups of boiling vegetable stock

½ cup of tomato puree

For the red pepper sauce:

350grs of roasted peppers, about 5 large bell peppers if you want to roast them yourself

250ml of cream

1 teaspoon of celery salt

1 teaspoon of onion powder

½ teaspoon of garlic powder

Extras:

6 tortillas

1 cup of shredded cheese, I used Gouda

1 jalapeño, thinly sliced

Fresh coriander for serving

1 lime, sliced into wedges for serving

 

Start by making the rice. Place the vegetable oil in a medium saucepan over the lowest heat. Once the oil is hot, add all the spices and rice. Stir for about a minute. Then add the boiling vegetable stock and tomato puree. Cover it with a lid and let it simmer for about 15 minutes.

In the meanwhile, make the red pepper sauce. Just blend all of the ingredients until smooth. Place it in a big bowl and set it aside.

Preheat your oven to 180C/350F.

Once the rice is cooked and while it is still hot, transfer it to a large bowl. Add the fresh spinach, black beans and cheese for the filing. Stir until everything is mixed and the spinach has wilted.

Spoon a thin layer of the red pepper sauce on the bottom of your baking dish

Dip one tortilla into the red pepper sauce, shake off the excess sauce. Then place the wet tortilla on a cutting board. Stuff it with the rice and then roll it tight. Place it in the prepared baking dish. Repeat for the rest.

Add the remaining sauce on top of the stuffed tortillas. Sprinkle the remaining cup of cheese. Bake for 20 minutes.

Then broil for an extra 5 minutes.

Serve with some chopped coriander, sliced jalapeños and lime wedges. Enjoy!

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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!

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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!

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