ROTI

CHICKENROTI

1 kg chicken breast
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp ajinomoto (monosodium glutamate)
3 bouillon cubes
1 tbsp tomato paste
10 peeled hard boiled eggs
Half pepper (madame jeanette)
2 tbsp oil
black pepper

Cut chicken into pieces, and season with black pepper.
Put oil in a large pan and fry the onion, pepper and garlic herein.
Add the chicken and fry gently.
Then add the tomatoes, curry, tomatopaste and aji-no-moto let bake a few minutes, stir well.
Add water and bouillon cubes and let shimmer.

Fry the cooked eggs lightly in oil and drain. After 15 minutes add the chicken and simmer until the sauce has the desired thickness.

VEGETARIAN ROTI
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp aji no moto (or monosodium glutamate)
3 bouillon cubes
1 kg of potatoes
500g kousenband (snap beens)
1 tbsp tomato paste
1 small pepper (madame jeanette)

2 tbsp oil

Peel potatoes and cut into pieces, cut snap beens into pieces about four 4 cm cut.
Put oil in a large pan and fry the onion, pepper and garlic here in.
Then add the tomatoes, curry, tomatopaste  and aji-no-moto  and bake a few minutes.
Add the beans and potatoes and stir well.
Pour water and bouillon cubes simmer over this until the sauce has the desired thickness

Serve both dishes with roti

SURINAM BEET-CHICKENSALAD

500 g potatoes
2 boiled beets
1 sour apple
8 tablespoons mayonnaise
1 small can of corn
1 tablespoon margarine

1 piece of chicken breast
Salt
8 sweet-sour pickles
3 tblsp sweet-sour onions (dutch onions= zilveruitjes)
2 bouillon cubes
1 clove garlic
3 hard boiled eggs for garnish

Peel the potatoes and boil until tender with salt. Boil the chicken afterwards in a little water with the bouillon cubes and garlic clove until tender. Mash the potatoes.
Slice pickles, onions and apple finely. Grate or puree beets in food processor.
Make a smooth puree of beet, margarine, mayonnaise and potato.
For intense colour, add some beetjuice. AddtThe other ingredients and stir well, season with salt. Garnish with sliced hard boiled egg.

JAPANESE NOODLES

350 g Japanese noodles
250 g chicken breasts,cubed and seasoned with salt, pepper or chickenherbs
2 sliced garlic cloves
1 red and 1 green sliced paprika
100 gr mushrooms, cut in half
1 thin sliced red pepper
3 tablespoons japanese soysauce
1 tablespoon ketjap asin (Indonesian salt soysauce)
1 tbsp sunflower oil
1 tbsp sesame oil

Cook noodles according to package directions, drain and set aside.
Heat a large wok/frying pan, add some oil and bake chicken.
Remove from pan and set aside.
Heat oil in a wokpan,bake garlic, pepper and chicken. Add soysauce, ketjap asin, sauté 10 minutes.

Add paprika and mushrooms and stir good through mixture. Add noodles and serve hot.

CHICKENSOUP

1.5 l water
1 whole onion
chicken pieces
chopped vegetables (peas, carrots, celery, beans, leeks)
vermicelli
chilipepper
mace
Salt

Wash the chicken pieces and place in a pan with water, along with the onion. Let 2 hours slow cooking.
Get the stock through a sieve and remove the meat from the chicken.
Add the chicken, chillipepper, salt, mace, vegetables and vermicelli in the soup broth and let boil until everything is tender.

SPRING ROLLS

1 package spring roll wrappers

tofu or chicken
1 clove garlic
bamboo shoots
baby corns
chinese cabbage
carrots
bean sprouts
paprika
soy sauce
salt and pepper
mace

Finely chop the cabbage, baby corns, carrots, bamboo shoots, garlic and chicken or tofu.
Add some oil in a pan and bake garlic light, add chicken or tofu and let bake good. Then add all the vegetables and stir for 5 minutes. Season with salt, pepper, mace, sambal and soy sauce .
Let drain for a minute and let cool.

Wait till the stuffing is cooled and then put on each wrapper some filling, slamming the sides and roll up as an egg roll, firmly pressing .

Bake in hot oil or in oven with a little bit of oil on top.
Serve with redpeppersauce

PARTY SANDWICH LOAF

Ooops a recipe from the 1950's ..Looks like its from a candyshop but the taste is very different.
I was ispired by an American recipe and made my own green loaf! But with less calories.... Where's the party:-))
Here we go!!!

1 bread sliced in length in 4 layers

CHOOSE 3 SALADS FOR FILLING:

CELERYSALAD: 1 grated celery root, 2 tablespoons mayonnaise, 1 tablespoon yogurt, 1 diced apple, lemon juice, salt and pepper 1 tbs sugar)

EGGSALAD: 150 gr cheese 4 hard boiled diced eggs, 3 tblsp mayonnaise , 1 tbsp yogurt, salt and pepper, dill or parsley.

CHICKENSALAD: 4 chicken breasts cooked and cut into small pieces, 2 tablespoons mayonnaise, grated ½ sellerieknol, salt and pepper

CHEESE NUT SALAD 1 package cream cheese, finely chopped 100 gr pecanuts, 4 drained sliced pineapple rings.

TUNA SALAD: 1 can of tuna from leaking, 1 tablespoon mayonnaise, 3 tablespoons ketchup, 5 chopped pickles, salt and pepper

Glaze: 2 packages cream cheese, 100 ml crème fraise, foodcolouring.

Stir everything together.

Mix all ingredients together. Spread each layer with a bread salad. And work off the loaf with glaze, decorate with egg, olives, parsley and carrot.

If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. :

• Pink = berryjuice, beet juice,
• Reddish pink = juice of boiled raspberry (remove pulp)
• Orange = orange syrup, or
• Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water
• Violet blue - boiled juice of blueberries (remove pulp)
• Green - spinach juice with turmeric powder.
• Brown sifted cocoa, coffee powder or carob powder.

my inspiration a 1950's recipe of party sandwich loaf

CHICKEN PAPRIKA WRAP

4 whole wheat tortillas (with tomatoflavour)

1 cooked chicken breast

1 red and 1 green paprika

1 small onion

Some brocolli

1 clove garlic

Some grated yellow cheese

Cut chicken in cubes and chop the other ingredients fine.

Bake garlic and onion, then add the chicken, and later the vegetables.

Add portion of this mixture on a tortilla and rollup.

Grease in an ovenpan with oil or use bakingpaper (then you don’t need oil). And add the wraps in in it. cover with cheese and bake 10 minutes in oven at 180 degrees Celcius

CHICKEN –BROCOLLI-PAPRIKA WITH RICE

2 chicken breast
1 red and 1 green paprika 1
1 courgette
1 onion
brocolli

1 clove garlic

Green beans

5 tomatoes (peeled)

Pepper and salt

Chillipepper

1 tbsp cornstarch

1 glass water

1 cube of bouillon (1 teasp bouillonpowder)

Cut chicken in cubes and chop the other ingredients.
Season chicken with chickensalt (= salt, pepper, paprikapowder, nutmeg, oregano, thyme, basil, garlic, chilli, curry).

Bake chicken in oil and set aside.
In a skillet bake garlic and onion, then add the chicken, and later the vegetables. Add the tomatoes and season with pepper and salt and add the bouilloncube and make a smooth mixture of cornstarch with water and add this also to the chicken.

Make rice and eat together with the chickenmixture

POTATO CROQUETTES

I always make my own croquettes, most I like them with dutch cheese. I make a lot and then freeze them.

4 cooked, mashed potatoes
1 egg, beaten
Some milk
Salt and pepper
A mixture of herbs.. wich you prefer (it can be aromat from Knorr)
For the taste you can use whatever you like:yellow cheese (grated) or cooked chicken /fish/meat (finely chopped) or vegetables
Breadcrumbs + 2 eggs beaten with some milk

Cook the potatoes and mash them. Add some butter to the mixture. Let cool.
Combine all ingredients (except bread crumbs and 2 eggs) mix well.
Divide mixture into small portions and shape into croquettes.

Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.
Place on a plate cover and refrigerate up to 24 hours.
Bake the croquettes at high heat in a fryingpan until golden brown.

CHICKEN POTATO CASSEROLE

1 chicken 
5 potatoes
4 tomatoes
1 bell pepper
2 onions
salt and pepper

Wash the chicken and cut in small pieces, remove all the skin! and season chicken with paprikapowder, slat and pepper (or chickensalt)
Cut potatoe, bell pepper and 2 tomatoes in slices and chop onions and the other 2 tomatoes.
Add some skin in a pan and bake this good, you have now fat to bake the chicken light brown.
After baking all the chicken, bake the onions and bell pepper and 3 tomatoes in the same pan. Remove some of the fat and add the rest with onions and pepper mixture in an ovenpan with water and salt and pepper.
Put 3 slices of potatoe and 1 piece of chicken, now keep on going till pan is full. Add some tomato-rings at the top.
Cover pan with aluminiumfoil and bake in oven 180 degrees.after 2 hours remove foil and let bake till Brown.

BAMI GORENG

350 g bami noodles)
3 tablespoons oil
250 g chicken breasts,cubed and seasoned with salt, pepper or chickenherbs
1/3 Chinese cabbage, sliced into thin wedges
200 gram taugeh
2 garlic cloves, minced
1/2 cup vegetable broth
1 red pepper, sliced thin
1/2 tablespoon sambal oelek (Indonesian red chilipaste)
4-6 tablespoons ketjap manis (Indonesian sweet soyasauce)
2 tablespoons ketjap asin (Indonesian salt soyasauce
1 package boemboe-herbs, drained in a little bit water (Boemboe herb mixture = 7 sjalots, 3 cloves of garlic,1 slice of ginger, 1 slice of kunyit, 1 slice of galangal, 3 tsp ground koriander , 1 tsp gr. Cumin, 7 kemirinuts , 1 tsp sugar, salt)

Cook noodles according to package directions, drain and set aside.
Heat a large wok/frying pan, add some oil and bake chicken.
Remove from pan and set aside.
Heat oil in a wokpan,bake garlic, pepper and chicken, boemboe (with water) ketjap manis and asin, sambal oelek , sauté 10 minutes.
Add chinese cabbage and stir good through mixture.
Now add noodles, stir again and add taugeh. Don’t cook too long otherwise taugeh and cabbage is not crispy anymore.

Bake an omlet: with 2 eggs, beaten with 2 tbsp milk , seasoned with salt and pepper.
And cut in slices

Serve Bami with sliced omlet, atjar taugeh and if you wish satehsauce!
Selamat makan

CHICKEN-VEGETABLE-GRATIN WITH BULGUR

300 grams chickenbreastfilet
3 tomatoes
1 aubergine(eggplant)
1 onion
Broccolli
1 green pepper
1 red paprika
Salt,pepper, parsley, paprikapowder, chillipowder
Oil
100 ml Water (and if you wish 1 cube of bouillonpowder)
150 ml sourcream
100 gram grated yellow (Dutch) cheese

Peel tomatoes and cut in small parts. Cut all vegeta bles small and chickenfilet in small cubes.
Season chicken with salt, pepper and paprikapowder. Bake on high fire in 1 tbsp oil until brown.
Set apart. Now bake onion in oil and add aubergine, green pepper and paprika. Then Later broccolli and tomatoes at last add the chicken.
Add water and season with salt, pepper, chillipowder, bouillonpowder and parsley.
Oil a glass ovenpan with 1 tbsp oil and add the mixture in it.

Mix in a bowl 150 grams sourcream and 50 grams grated cheese. Pour this over the mixture and at the top sprinkle the rest of the cheese
Bake 30 minutes in oven at 220 degrees covered with aluminiumfoil lid. Remove this and let grill for 15 minutes.

Eat it with bulgur and baked tomatoes and peppers.

How to make bulgur with onion and tomatoes:
1 onion chopped
2 tomatoes peeled and chopped
1 glass of bulgur

Bake onion in 1 tbsp olive oilor butter, add tomatoes and let simmer.
Wash bulgur and add in the pan together with 2 glasses water, salt and preferable 1 cube bouillonpowder.
Let cook and then put lid on pan and let cook on small fire about 30minutes or till bulgur is soft and ready.

MASHED POTATOES WITH SPROUTS & CHICKENSAUCE

Mashed potatoes:
8 potatoes
100 ml
salt, pepper and nutmeg
small amount of butter
Cook and mash the potatoes. then add the warm milk and butter and mix all with a handmixer in the pan (it looks strange but its the easiests way to make mashed potatoes).
Season with nugmegg, salt and pepper
You can serve direct or put in a ovenpan with butterpieces on top and breadcrumbs and cook in oven to keep it warm and you have a crusty top also.

Sprouts:
300 grams sprouts ugly edges cut away and cleaned
1 liter water
Cut off the ugly edges of sprouts and clean
Put in water with some salt, cook sprout 1,5 hour and strain off the water. Serve warm

Chickensauce
2 chickenfilets
1 paprika
5 tomatoes (or tomatosauce)
1 onion
salt and pepper
1 pepper

Cut filets in small pieces and bake in little bit oil.
chop onion and pepper fine and bake in oil.
Peel tomatoes and cut in pieces, add to the onionmixture and cook a few minutes.
Add chicken and cooked water. Season with salt and pepper and let it 30 minutes cook.

Arange mashed potatoes, sprouts and chicken on a plate and use the sauce on top of the potatoes

CHICKEN IN SAUCE

10 drumsticks or other pieces of chicken
1 onion
4 tomatoes
chickenspices, salt pepper and paprika
200 ml water (just add more or less)
1 little pepper
oil for baking

Season chicken pieces with salt, pepper, paprika and/or chickenspices
Bake the pieces in some oil. Take out of pan and place beside.

Cut onion and pepper fine and bake in oil, peel tomatoes and cut in small pieces and add that with the onions.
Put the drumsticks at this mixture and let bake few minutes with water.
Then put this all in a ovenscale and let it bake in oven about 1,5 hours at 220 degrees C