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.

INDIAN EGG CURRY

2 onions, chopped
2 tomatoes, cut into small pieces.
1 tsp grated fresh ginger
5 cloves of garlic
1 tsp ground coriander seed
1/2 teaspoon cumin
1/2 tsp turmeric powder
1 tsp cayenne pepper
1 tsp paprika powder
2 tsp garam masala (curry powder)
4 tbsp yogurt
350 ml vegetable broth
120 ml of cream *
1 green pepper and a piece of red (hot) pepper
1 tbsp chopped coriander or parsley
8 hard-boiled eggs
oil for frying

Heat the oil in a large pan. Bake the onions until brown. Add the pepers, ginger and garlic and stir-fry for a few minutes.
Now add all the spices (except curry) and let it stir-fry 1 minute. Add the yogurt per spoon.

Then add the tomatoes and cook for 5 minutes.
Pour in the water, broth and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes. Until the sauce has thickened.

Add the cream, garam masala, pepper and chopped fresh coriander.
Cut the hard-boiled eggs in four and place in the sauce.



* Use instead of full cream culinary cream is lighter and less heavy. Or you can use a milk paste with cornflour. Or replace some of the cream with broth.

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.

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!!

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