Category Archives: Main Courses

Pork & Cabbage Dumplings

pork dumplings

For 4 Person (ca. 60 dumplings)

1kg   ground pork
640g flour
400-500ml water
1    large white cabbage
8    cloves of garlic
1    large egg
3    tablespoon soy sauce
1    teaspoon sesame oil
1    teaspoon salt
1    teaspoon pepper
1    teaspoon corn starch

1. For the dough combine flour and water in a bowl. You have to knead the dough around 5 minutes until it’s very smooth and free of air bubbles. Roll into a ball and set aside.

dumpling dough
2. Clean white cabbage under running water and cut in pieces, then use a food processor to get it very fine. Set aside in a bowl. Chop garlic very finely and give it into a bowl with the ground pork.

filling

3. Press all the liquid out of the chopped cabbage (you can use your hands or a cheese fabric). It has to be as dry as possible; otherwise the dumplings get too soft. Mix it together with the ground pork and garlic and add salt, pepper, egg, soy sauce, sesame oil and corn starch until well combined and set aside in the fridge.

4. Now to the fun part: Roll the dumpling skins! Cut a piece out from the dough and roll I into a finger thick roll. Cut the roll into small pieces (0,5cm x1cm). Then roll the pieces into small balls and flatten them with a bottle or pastry roller. They should be thin like a paper sheet and about the size of your palm.

Steps to make dumpling skins

hand made dumpling skins

5. When you’re done with the skins gibe a tablespoon of the pork filling in the middle and fold the skin end on end. Start with the folding from one side, in one direction. The dumpling will get the fort of a half moon or U.

dumplings

6. Give dumplings into a large saucepan with hot oil and roast until the bottom is browned well. Then add one cup water or chicken broth and let it simmer with closed lid until the liquid is boiled away.

gyoza-pan

7. Serve hot with dumpling sauce*. Enjoy!

Crispy pork dumpling

gyoza-carryer

• For 1 portion mix 3 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon freshly chopped chili, 1 teaspoon black vinegar (or rice vinegar) and ½ teaspoon chopped fresh garlic. Add a few drops sesame oil!

Crispy pork dumpling

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One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1carrot
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai

Lasagna with spinach and feta

vegetarian lasagna with spinach and feta

For 2 people

10       lasagna plates
500g fresh spinach
100g feta cheese
150g mozzarella
400ml tomato sauce
1        small red onion
2        cloves of garlic
10     leaves fresh basil
1        chili

Salt and black pepper to taste

1. Cut onion, garlic and chili very finely; clean the spinach under running water and remove the stalks. Heat up a pan with a piece of butter and roast garlic, chili and onion for 1 minute before adding the spinach. Sauté for 2 minutes; then season to taste with salt and pepper and put aside.

2. Use an oven dish that fits 2 lasagna plates next to each other. The ground layer is tomato sauce, use enough to cover the whole bottom. Then put 1 layer pasta plates on top. Use spinach and 3 tablespoon tomato sauce for the next layer, sprinkle with feta cheese. Continue until you reach the last layer, pasta covered with tomato sauce; then sprinkle with mozzarella until fully covered.

3. Bake lasagna in the oven for 25-30 minutes (180°) until the cheese is lightly browned. Remove from the oven and let it stand for 5-10 minutes before serving. Enjoy!

Spinach-feta lasagna

vegetarian lasagna with spinach and feta cheese

Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven

 

Red chicken curry

Red chicken curry

For 4 people

400g chicken breast (or drumsticks if you prefer)
250ml coconut milk
250 ml chicken broth
100g mushrooms
50g snow peas
1 package red thai curry
2 cloves of garlic
1 broccoli
1 cauliflower
1 zucchini
1 large carrot
1 eggplant
2 small red onions
Salt and pepper to taste

1. Cut carrot, eggplant cauliflower and broccoli in bite sized pieces and put them aside in a bowl. Chop garlic and slice onions in stripes, put them aside. Cut zucchini and mushrooms in bite sized pieces and cut off the ends of the snow peas. But all aside in a separate bowl (these veggies have the shortest cooking time).

Veggies for red chicken curry

2. Cut the chicken breast in bite sized pieces. Heat up a large pot with oil (I used coconut oil) and add chicken breast and ½ of the red curry paste. Roast for 2-3 minutes until the breast begins to get brown, and add garlic and onion.

currypaste

Chicken breast roasted with red curry paste

After another minute add chicken broth and coconut milk. Let it simmer for 5 minutes before adding eggplant, cauliflower, broccoli and carrot. Mix it well, so all veggies are surrounded by liquid and let it simmer for 3-4 minutes.

Red chicken curry

Then add the remaining vegetables. Cook curry with the lid closed for 10 minutes until the veggies are done.
3. Season to taste with salt and pepper; if necessary add more curry paste. Arrange in bowls and enjoy! I usually serve the curry with boiled potatoes, rice or fresh bread.

Red chicken curry

Red chicken curry

Summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

For 2 people

250g penne
¼        pumpkin
1        small broccoli
1        onion
2        cloves of garlic
1        red chili
100g snow peas
50g   feta cheese
4        tablespoon full fat yoghurt
Freshly ground black pepper and salt to taste

1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses; put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!

Healthy summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

Elbow macaroni with pesto, pepperoni and yellow zucchini

Elbow macaroni with pesto, peperoni and yellow zucchini
For 2 people

250g elbow macaronis
3-4    tablespoon pesto
1         large yellow zucchini
1        peperoni
2        cloves of garlic
1       small red onion
1       tablespoon olive oil
½      tablespoon freshly ground black pepper
50g pecorino cheese (grated)
Salt to taste

1. Cut zucchini in small cubes and pepperoni in rings and put aside. Chop onion and garlic and also put aside. Bring a pot of water to a boil and cook pasta until aldente.
2. Meanwhile heat up a pan with olive oil and add garlic and onion. Roast for 1-2 minutes before adding the pepperoni and zucchini cubes. Roast for 2-3 minutes until the zucchini softened a little bit. Turn off heat and add the black pepper, then season to taste with salt.

Homemade pesto with chickpeas and sundried tomatoes
3. When the macaronis are done, drain water and mix the pasta with veggie mix and pesto in the pan. Arrange on plates and sprinkle with pecorino cheese. Enjoy!

Elbow macaroni with pesto, peperoni and yellow zucchini

Enchiladas with veggies and tofu

Enchiladas with veggies and tofu

For 5 enchiladas

1kg   tomotoes
5        tortilla wraps
1        onion
1        zucchini
3        cloves of garlic
1/4   pumpkin
1        can kidney beans
1        red chili
1       small salad (iceberg or romana)
1      soybeancake (or any other kind of tofu)
250g grated cheese (cheddar or mozzarella)

Salt and pepper to taste

1. For the tomato sauce: slice chili and garlic very finely and put aside. Cut tomatoes in small cubes. Heat up a pot with 1 tablespoon olive oil and add garlic and chili. Roast for 1 minute before adding tomato cubes and 150ml water. Let it simmer for 30 minutes, then season to taste with salt and pepper. If you want it very creamy, add sauce in a blender and puree for 1 minute.

2. While the sauce is cooking, cut onion and pumpkin in bite sized pieces and put them aside together. Slice zucchini in small pieces and chop the soybean cake. Heat up a pan with olive oil and add onion and pumpkin. Roast for 2-3 minutes before adding zucchini. Roast for another 2 minutes and remove from the pan, put aside in a bowl.

3. Heat up the pan again with very little oil and add the chopped soybean cake (you roast it separated from the veggies, so it gets crispy). Roast it for 2-3 minutes until crunchy and light brown, and then add to the veggies in the bowl. Clean salad and kidney beans under running water. Add beans to the veggies and slice salad; mix everything well in the bowl and season with salt and pepper.

4. Prepare an oven dish with ½ of the tomato sauce (the bottom should be covered completely). Now you need one tortilla wrap (I used a big plate as surface to fill the wraps). Cover 1/3 with the veggie filling and roll the wrap, then add it in the oven dish gently. Repeat with the rest of the wraps.

Veggie enchiladas step by step

If there is filling left, add it into the oven dish before covering the rolled wraps with the remaining sauce. Sprinkle everything with grated cheese and add into the oven for 20 minutes.

Enchiladas with veggies and tofu
5. If the enchiladas done and the cheese is melted, let it cool down for 5 minutes before arranging on plates. I usually serve them with rice or salad. Enjoy!

Enchiladas with veggies and tofu

 

Classic – Spaghetti Carbonara

Spaghetti Carbonara with bacon, egg and parmesan

For 4 people

500g   spaghetti
4            egg yolk
1            whole egg
200g    bacon or pancetta
100g   grated parmesan
150ml pasta water

Salt and freshly ground black pepper to taste

1. Cut bacon in small cubes and put aside. Heat up a pot with salted water and cook pasta until aldente for 8-9 minutes. Mix egg and egg yolks very well in a bowl with half of the grated parmesan.

Egg and parmesan mix for Carbonara sauce

2. Heat up a pan and add bacon cubes, then roast them for several minutes until they are a little bit crispy. Turn out the heat and wait until the pasta is done.

bacon for Carbonara sauce
3. When the pasta is ready, save 100ml of the cooking water and put aside. Drain pasta and add to the bacon in the pan. Add egg-parmesan mixture while stirring on very low heat, and add as much pasta water as you need to make a creamy sauce. Season to taste with salt and black pepper (I use a lot pepper for this sauce, because I love the combination between the creamy sauce and crunchy pepper pieces). Be careful with the heat, if it’s getting too hot, the egg will curdle and the sauce will not look smooth and creamy. Arrange on plates and add the remaining cheese. Enjoy!

Spaghetti Carbonara

 

Stuffed mushrooms

stuffed mushrooms

For 2 people

10    mushrooms (medium size)
1       small zucchini
1       small onion
2       cloves of garlic
3       tablespoon cream cheese (or cottage cheese)
1       small branch of rosemary
2       slices cooked ham
25g feta cheese

Salt and freshly ground black pepper to taste

1. Chop onion, garlic, chili and rosemary and put aside. Cut zucchini and ham very finely (very small cubes) and put aside. Clean mushrooms with a paper towel and remove the stalks.

Zucchini and ham filling for stuffed mushrooms

2. Heat up a pan with olive oil and add onion, garlic, chili and rosemary. Roast for 1-2 minutes before adding zucchini and ham, then roast for another 2 minutes. Turn off the heat and mix with cream cheese and crumbled feta cheese and season to taste with salt and black pepper.

3. Add filling I the mushrooms and bake in the oven for 25 minutes (180°). Arrange on plates (I like them most with mashed potatoes, green salad or potato salad) and enjoy!

Mushrooms stuffed with zucchini, hamand feta
Mushrooms stuffed with zucchini, hamand feta served with pink potato salad