QUICHE WITH SPINACH, CHEESE AND SALMON

6 pcs puff pastry

sunflower- or olive oil

2 onions, cut in in half slices

2 cloves garlic, minced

250 grams of young spinach

4 spring onions

250 grams of smoked salmon

4 small eggs

50 ml of milk

200 ml whipped cream or creme fraiche

100 grams of grated spicy cheese

100 grams of feta white cheese

1/2 pointed pepper

1/2 pepper 

Line the greased baking dish (24 cm) with the puff pastry slices or roll out the dough.        Prick holes in the dough with a fork, and let it bake for 10 minutes in the oven at 200 C degrees, so that the bottom is already cooked.

Heat olive/sunflower oil and fry the onion and spring onion in a frying pan. Then add the paprika, garlic and pepper for a few minutes.

Add a stock cube and spinach and cook briefly. Season with nutmeg salt and chilli pepper.

Drain this mixture in a sieve (otherwise dough will be very soggy).

In a bowl, stir the eggs together with the whipped cream, milk, sliced ​​salmon and half of the cheese, salt and pepper.

Add the drained vegetable mix to the egg mixture. Pour this on the quiche base and divide cheese over it. Cover with aluminum foil

Bake the quiche for 40 minutes in the center of a preheated (200 degrees) oven until golden brown.

HOT TUNA SUSHI

Nori sheets

Canned tuna
Piri piri sauce
Avocado cut into strips
Red bell pepper
Cucumber (without seed lists)
Carrot
Finely chopped spring onion
(Japanese) mayonnaise
Sesame
Soy Sauce
Pickled ginger


First cook the sushi rice

500 gr sushi rice
6 tbsp rice vinegar
4 teaspoons of sugar
2 teaspoons of salt
Wash and cook the rice according to the instructions or in the rice cooker (500 g rice with 500 ml water).
After cooking, cover sushi rice with a cloth to absorb excess moisture.
Heat rice vinegar, sugar and salt in a pan. And stir this into the rice. Keep scooping with a wooden spoon (Use a fan if necessary) until the rice has cooled.

Make sushi mayonnaise
5 tablespoons mayonnaise
2 teaspoon soy sauce
1 teaspoon sesame oil
Wasabi
Put soy sauce in a small dish and add wasabi to taste. Stir well until the wasabi is dissolved.
Mix in the sesame oil and the mayonnaise. Stir until uniform in color.
(You can also make a sauce with 5 tablespoons of mayonnaise and 3 teaspoons of Piri piri sauce.)

Cut all vegetables in strips.
Make a mixture of tuna, spring onion, piri piri sauce and mayonnaise.

Now you can make sushi
Place a bowl of water with some rice vinegar in it next to your roll mat so that you can wet your hands every time.
Place a sheet of nori on your roll mat and fill it with rice. Now put in a string of tuna mixture and the rest of the filling (avocado, bell pepper, carrot, cucumber, spring onion, pickled ginger, sesame and Japanese mayonnaise).
Roll the sushi and cut into 8 pieces.

 Eat with soy sauce, wasabi and pickled ginger.

TUNA CROQUETTE WITH LEMON MAYONNAISE

4 potatoes
1 can tuna
finely chopped parsley
pepper and salt
aromat (paprika, onion, herbs of your taste)
lemon juice
flour, breadcrumbs and 1 egg  

Mash the cooked potatoes, add little butter and the other ingredients (exept flour, breadcrumbs and egg).

Make croquettes shapes. Cover with flour, then egg and last in breadcrumbs. Fry them in hot oil.

Lemon Mayonnaise: Stir 5 tablespoons of mayonnaise with 2 teaspoons fresh lemon zest and a few drops of lemon juice.

Chop the capers and mix them with the mayonnaise

SPELT PASTA WITH TUNA

Speltpasta

Can of tuna on oilbase

1 onion

1 clove garlic

1 courgette

1 paprika

Basil, parsly, oregano, salt and pepper

2 tblspoon creme fraiche

sifted tomatoes 

Chop the paprika, courgette, onion and garlic.

Let tuna drain and  collect the oil in a bowl.

use 2 tblspoons of oil to bake the garlic and onion in a pan.

Add the paprika and courgette and let it bake.

Now add the tomatoes and let the sauce boil down.

Scoop the tuna to the sauce, add the creme fraiche, and season with herbs, salt and pepper.

Kook pasta and let drain and stir through the sauce.

SUSHI

200 g round grain rice
rice vinegar
1 tablespoon granulated sugar
Salt and pepper
Nori (seaweed) sheets

Cook the rice according to instructions until al dente and leave after boiling for about 10 minutes covered stand.

Mix rice vinegar, sugar and 1 teaspoon salt. Let rice cool slightly and stir the vinegar mixture through. Use a fan to blow away warm air of the rice. Always use some plastic foil to protect your sushi rolling mat. Use water and vinegar to moisten your hands so the rice will not stick on your hands. Cut ingredients and you can start making sushi.

MAKI SUSHI is the general term for rolled sushi consisting of nori, rice, and a center filling:
Moisten hands with vinegar and water and make nori sheets with different fillings:

- cucumber, spring onion, carrot / red ginger, tuna, wasabi

- Spring onion, cucumber , tuna, avocado, wasabi, mayonnaise

- Cucumber, spring onion, carrot, smoked salmon, wasabi

- carrot, lettuce, avocado, spring onion, salmon, wasabi

- omelette, cucumber, salmon, mayonnaise

SAKAMAKI SUSHI is an inside out rolled sushi

Coat the whole sheet of nori with rice. Then sprinkle some roasted sesameseed or crumbled eggyolk over the rice. Cover the top with plastic, its helpful in keeping the rice from sticking all over the rolling mat.

Flip the nori and rice over. Add your desired ingredients (see above). Roll the sushi and cut in pieces.

NIGIRI SUSHI: is hand-pressed sushi. It's a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish, omelet, or stalky vegetables. You can also use a mold. But by hand is also easy. Take a small amount of rice and form it into a rounded-off oval. Add some wasabi across the rice and place the fish on top of the rice.Squeeze a couple of times so the fish is firmly attached to the rice.Cut a small strip of nori and wrap it around the whole finished nigiri to hold it together.

TAMAGO YAKI: Is omelette sushi: Make 6 omelettes of 6 eggs, use for red colour chili-tomato ketchup , for brown: Japanese soy sauce, or plain yellow salt and pepper.

Make of 2 omelettes 1 roll. First roll one and then roll the other. So you have a big roll.

Cut in pieces, wrap a small nori strip to hold the roll together and garnish with thin strips of ginger or salmon.

Serve the sushi with wasabi soy sauce , pickled ginger and extra wasabi… and Itadakimasu thats Japanese for good apetite!!

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

SANDWICH TUNASALAD

1 can of tuna (leaked out and without fish bones)
1 tblsp (light) mayonaise
3 tblsp ketchup
5 cornichons (sweet-sour gherkins) cut in small pieces
Pepper & salt

1 turkish pide (bread or whatever you like)
Tomatoslices, Salad and gherkins

Mix all the ingredients together and season with pepper and salt
Put a piece of bread in the oven for 5 min so its crispy and warm.
Add salad then the mixture of tuna and on top tomato and gherkins