APPLE TRIANGLE

  

INGREDIENTS
1 puff pastry sheet
1 apple
1 tbsp sugar
Lemon juice and lemon zest
20 gr melted butter
Powdered sugar
1 tbsp apricot jam

METHOD
Peel and grate apple. 

Add sugar lemon zest and lemon juice and mix. 

Cut puff pastry into medium rectangles. Make cuts in one half of the rectangle. 

Smear melted butter on the uncut end. Fold and  add a tablespoon of apple mixture, add apricot jam. 

Fold both corners to the center, forming a triangle.

Place on a baking tray. Butter on top and sprinkle with powdered sugar. Bake 15 minutes at 200°C.

Serve with icing sugar on top.

TUTUP AJAM PIE

Coincidentally today I saw this recipe on tv, all the ingredients that I like were used. And it was surprisingly a very tasty pie, its a nice mixture of Dutch and Indonesian food.

Talented cook Francis Kuijk said that the Indonesian word tutup means 'close it'. The puree seals the pie, so that all flavors blend very good.

I started immediately to make this dish,,,because I had chicken fillet with mashed potatoes with green beans. So if you have any leftovers you can make this "stack" dish easily. I have added a few ingredients to my own taste (such as ketjap , ginger, parsley and sambal).

INGREDIENTS:

MASHED POTATOES:

500 grams potatoes

6 cloves of garlic

1 stock cube

50 grams grated cheese

butter

100 ml  warm milk

Nutmeg, pepper, salt, chili

FILLING:

1 winter carrot

100 grams of green beans

50 grams of soe-oen (glass vermicelli)

1 onion

2 cloves of garlic

Pinch of ginger

Parsley

150 grams chicken breast fillet

100 grams mushrooms

75 milliliters hot water

1 stock cube
Parsley

Pinch of nutmeg

1 teaspoon of sugar

pepper and salt, chili

soy sauce

sambal

sunflower oil

1 egg mixed with some salt and water (for topping)

3 eggs (for intermediate layer) boiled and cut into slices

Peel and cut the potatoes. Peel the garlic cloves. Boil the potatoes and the garlic and a stock cube until they are tender.

Mash to puree with cheese, butter, milk and nutmeg. Season with salt and pepper.

Put the soe-oen in a bowl and pour boiling water over it. Allow to heat for approximately 3 minutes. Drain and cut the strings shorter with scissors or knife.

Peel the carrot and cut into cubes. Cut the green beans into pieces. Cook the carrot and green beans for a few minutes, drain and rinse cold. 

Peel and chop the onion and garlic, fry 2 minutes in a wok with some oil.

Cut the chicken into cubes and add this too. Cut the mushrooms, Stir fry a few minutes. 
Pour water with crumbled stock cube Season with nutmeg, sugar, salt, pepper, chili,  sambal and soy sauce. Add the vegetables and soe-oen and cook a few minutes. (Mixture must not be too moist)

Grease the baking dish and divide the chicken-vegetable mixture over the dish. Divide the egg slices on this top. Then divide the puree on top of the eggs. 
Cover with beaten egg.

Bake the pie about 25 minutes at 200 degrees C until golden brown and done.

Selamat makan!

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.

PASTA WITH AUBERGINE

Fusilli pasta

2 aubergine

2 cloves garlic

5 peeled and diced tomatoes

salt, chili flakes, oregano, basil

white or yellow cheese.  

Cut aubergine into thin slices and fry in oil …let drain.

Cut garlic and fry in oil. Add tomato juice and season with herbs and salt. Allow to simmer.

Add the aubergine and grated cheese.

Boil pasta, drain and stir the sauce. Garnish with eggplant slices and grated cheese.

 

Vegetarian lasagna with spinach

Tomatosauce 

Basil

vegetable stock cube

cottage cheese, mozzarella, grated parmesan cheese

big bag of fresh spinach

2 cloves of garlic

1 onion

lasagnasheets 

Fry garlic in oil .. add onion and fry until soft. Stir-fry the spinach with bouillon cube, salt and pepper. Cut mozzarella into slices. 

Put a layer of tomatosauce in an oven pan and add layers.

1 -lasagne sheets with layer of spinach and cottage cheese

2 -lasagne sheets with tomato sauce , mozzarella and basil,

3 -lasagne sheets with layer of spinach and cottage cheese

4 -lasagna sheets with layer of tomato sauce and grated cheese. 

Cover with aluminum foil and bake (200°C) until lasagna is cooked. At last let brown the crust

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.

PASTASAUCE

6 tomatoes peeled and cubed
2 tbs tomato paste
1 big onion
2 cloves garlic
2 tbs parsley
1 chillipeper
Basil, thyme, pepper and salt
1 dl bouillon
Olive oil
Pasta

Chop onion and garlic very fine and bake together with parsly in olive oil.
Add tomatocubes and tomato paste.
Season with basil, thyme, salt, black pepper and diced chilli pepper.
Add bouillon, and let simmer at least ½ hour at low fire.
Cook pasta and add sauce, sprinkle some (if possible vegan cheese) parmezan cheese over the dish.

PASTASALAD A LA FAGIOLI

In Sicily and across Italy, lower income workers were still able to afford a tasty pasta known as “pasta e fagioli” which translates to “Pasta and Beans” these ingredients were also both easily available in Italy.
The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it.

1 carrot
1 onion
2 cloves garlic
Small pot brown beans (or cooked dried beans)
100 grams of pasta (small size)
Chilli Pepper
Salt Oregano
Basil
Parsley
Olive Oil
½ stock cube
grated parmesan cheese

Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender.
Rinse and drain in colander.

Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire.

Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad.

FARFALLE - BUTTERFLY PASTA WITH TOMATOSAUCE

Farfalle pasta
3 tomatoes peeled and cubed
Tomato paste
Butter

Cook pasta and set aside.
Bake tomatoes in the butter and add tomatopaste. Season with salt, black pepper and chilli pepper.

Garnish with some bell pepper slices

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