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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Tamarind Roasted Chickpea Tacos with Apple & Cabbage Slaw

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It’s taco Tuesday again and I have a thing for vegetarian tacos. This time I made an apple and cabbage slaw with buttermilk dressing. And for protein, I made my tamarind roasted chickpeas again. It’s such a delicious combination. Tangy, sweet and spicy!

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

For the tamarind roasted chickpeas:

260grs of canned chickpeas, drained

2 tablespoons of tamarind paste

4 tablespoons of brown sugar

2 tablespoons of olive oil

2 tablespoons of honey

Pinch of salt

Pinch of Pepper

Pinch of cayenne

For the Slaw:

4 cups of finely chopped cabbage

1 apple, shredded or julienned (I used Royal Gala)

For the slaw dressing:

1/3 cup of buttermilk

1 teaspoon of mustard

1 tablespoon of finely chopped parsley

¼ cup of apple cider vinegar

¼ cup of Greek yogurt

3 tablespoons of honey

1 tablespoon of sugar

Celery salt to taste (I used about 1 teaspoon)

Pinch of chili flakes

Extras:

1 avocado, thinly sliced

Coriander leaves

Chili flakes to taste (optional)

1 chopped red chili (optional)

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Whisk the tamarind paste, brown sugar, olive oil, honey, cayenne, salt and pepper. Then add the drained chickpeas and mix well. Spread the chickpeas on the prepared baking sheet. Roast them for 15 minutes. Then stir and increase the temperature to 180C/350F. Roast them for an extra 20 minutes. Turn off the oven and keep the chickpeas in the oven until ready to serve.

To make the slaw, whisk all of the ingredients for the dressing in a medium bowl. In another bowl, mix the cabbage with the apple. Then pour in the dressing and mix well. Let it rest in the fridge for about 30 minutes.

Once the slaw has rested in the fridge and you are ready to serve, warm up the tortillas in a pan and remove the roasted chickpeas from the oven. Place some of the slaw on each tortilla. Add the roasted chickpeas, a few coriander leaves and avocado slices. Top with chili flakes and chopped red chili to taste. Enjoy!

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Chanterelle Quinoa “Risotto” Stuffed Cabbage with Butternut Squash Puree

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The chanterelles were calling my name at the market so I got some and made a quinoa risotto with them. In the spirit of fall, I stuffed savoy cabbage leaves with it and served the rolls over a butternut squash puree.

This recipe makes 8 rolls.

Ingredients:

For the quinoa risotto:

1 ½ cups of cooked quinoa

300grs of chanterelles, brushed clean and chopped

2 tablespoons of butter

1/3 teaspoon of garlic powder

1/3 teaspoon of onion powder

Salt

½ cup of white wine

200gr of crème fraiche

1 bunch of parsley, chopped

40gr of grated Parmesan

Zest of 1 lemon

For the butternut squash puree:

1 medium butternut squash

1/3 cup of cream

Salt

Garlic powder

Onion powder

Celery salt

Extras:

8 savoy cabbage leaves

2 litters of vegetable stock to boil the cabbage

 

Boil the cabbage leaves in the vegetable stock for 20 minutes. Then drain them and trim off the tough part of the outer spines of the leaves. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks in a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it in medium bowl. Add the cream, a pinch of garlic powder, onion powder, celery salt and salt. Blend it until smooth using an immersion blender. Taste for seasoning and set aside.

To make the quinoa risotto, melt the butter in a pan over medium heat. Add the chanterelles, garlic powder, onion powder and a pinch of salt. Cook until the mushrooms are lightly golden, about 4 minutes.  You can set a bit of the mushrooms aside for garnishing the plate later.

Add the wine, quinoa and stir until most of the wine evaporates. Then add the crème fraiche, parmesan and parsley. Stir for about 5 minutes, until the parmesan has melted and most of the liquid has evaporated.  Add the lemon zest and mix it. Taste for salt and pepper. Set aside.

Warm the butternut puree in the microwave or in a pan.

Warm the cabbage leaves in the microwave only for a few seconds. Pat them dry with paper towels.

Stuff each leave with about 6 tablespoons of the quinoa. Roll it, tucking in the ends. Repeat for the remaining leaves.

To serve, spread some of the butternut squash puree on each plate. Place a cabbage roll in the middle and garnish with some sautéed chanterelles.

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Okonomiyaki (Japanese Pancake)

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Japanese pancakes have been on my to-do list for a long time now. I finally made them today for dinner. This is my version of the savory cabbage pancake. I decided to make it vegetarian but you can also add meat if you want. I kept it simple with just cabbage, carrot and spring onion. Instead of using kewpie mayo as one of the toppings, I just mixed Greek yogurt with wasabi paste.

This recipe makes 3 large pancakes.

Ingredients:

For the pancake:

6 cups of thinly sliced cabbage

1 ½ cups of shredded carrot

3 spring onion, finely chopped

2 cups of rice flour

½ cup of all-purpose flour

½ cup of panko

5 eggs

5gr of dashi powder

1 cup of water

2 tablespoons of soy sauce

Vegetable oil for frying

For the Okonomiyaki sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Toppings:

5 tablespoons of Greek yogurt

1 tablespoon of wasabi paste

Sesame seeds

Pickled ginger

Spring onion, thinly sliced

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside.

Whisk the Greek yogurt with the wasabi paste and set it aside.

In a large bowl, whisk the water with the dashi powder. Then add the rice flour, all-purpose flour, panko, eggs and soy sauce. Whisk until everything is combined. Finally add the cabbage, carrot and spring onions. Mix well.

I used a small 20cm pan, and cooked it like a frittata. Add 2 tablespoons of vegetable oil to a pan, over medium heat. Once the oil is hot, add 1/3 of the pancake batter. Make sure to spread it evenly and press firmly with the spatula.  Cook until golden on both sides, this will take about 4 minutes per side.  I find it easier to flip the pancake using a plate to prevent it from breaking.

Repeat for the remaining batter.

To plate it, I drizzled some of the Okonomiyaki sauce and the Greek yogurt with wasabi. Then sprinkled some sesame seeds and sliced spring onions. Finally garnish it with some pickled ginger.

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