Clean out the fridge salad

 

I enjoy almost the most cooking with leftovers. Then you need to think about what to use and what goes along with each other. Yesterday I made a quick and tasty salad with spinach and ricotta tortellini, pesto, lettuce, yellow and red cherry tomatoes, a little red onion, crispy bacon, avocado, feta and pine seeds. Throw everything together and enjoy!

 

An other dish that consisted of leftovers from a dinner party was cauliflower puré, coriander meatballs and fried pak choi and zucchini. 

 

 

For the meatballs I used 400g of beef mince, 1 egg, 1 spring onion, a large hand full of chopped coriander, 2 tbsp of Sriracha and salt. Then just mix together and form into balls and bake in the oven (200 degrees) for 10-15 minutes.

 

The pak choi I cut into strips, and sliced the zucchini with a cheese slicer. Then I fried them together with spring onion in a little olive oil and seasoned with lemon, salt and pepper.  

Advertisements

Quick Pho Ga

 

Sorry guys for being absent, I have been super busy with my thesis and othet school related stuff! You can follow me on Instagram ( @froidethumide or @breakfastbrunchdinner) where I update more often pictures.

A couple of weeks ago I had a flu, and what’s a better way of curing a flu than eating a large amount of chili, garlic and ginger? I made a delicious Pho Ga, which is a Vietnamese noodle and chicken soup. I did a fast version, as I didn’t want to start boiling a broth for several hour. 

Start with marinating some chicken drum sticks (500g) in 4-5 tbsp of soy sauce and 2-3 tbsp of hot chili-garlic sauce. Combine everything in a plastic bag and rub around, let sit in the fridge for 1 hour, then bake in a 180 degree oven for 30-35 minutes until cooked. Then just pull apart the meat with two forks. 

  

Meanwhile the chicken is cooking, start making the broth. As I made this for two persons, I used 1 liter of water, 1 vegetable and 1 chicken stock cube, 1 large chili, 3-4 cloves of garlic, 2 spring onions, 1 thumb sized piece of ginger, 1 lime and 2 tbsp of fish sauce. Just chop everything roughly, add water to a pot and squeeze in the lime.  Let come up to a simmer and let simmer for about 5-10 minutes. Check for seasoning and add more fish sauce if it needs saltyness. 

  

Then you can start assembling your soup, I added some thick rice noodles and pak choi that I boiled in the broth, then the chicken. I topped the soup off with coriander, chopped chili and spring onion, sesame seeds and Sriracha sauce. You could add also roasted onion and thai basil. 

Enjoy!

  

Asian meatballs in coconut-lime sauce and noodles

IMG_6070

I have been extremely lazy with grocery shopping during the past week. I have been extracting every little corner from the fridge! So, I came up with this dish as I found; a carrot, a chili, garlic, half a red onion, two limes, some coriander, noodles and ginger. All I needed from the store was then coconut milk and minced meat.
Lamb and beef mince is quite a common sight in the meat counter in Estonia, and it costs 5-6€/kg, which is a bit more expensive than beef-pork mince, but I like the flavour of the lamb.

Asian spiced meatballs:
– 400g of lamb-beef or beef-pork mince
– 2 cloves of garlic
– 1 thumb sized piece of ginger
– 1/2 red onion ( you can also use spring onion, I just wanted to get rid off it)
– handfull of coriander
– cest from 1 lime
– 1 tbsp of sriracha sauce/ or 1 chili
– 2 tbsp of sesame seeds
– 1 egg
– salt

Coconut lime sauce
– 1 can of coconut milk
– 1 chili
– 2 tbsp of soy sauce
– thumb-sized piece of ginger
– juice of one lime

Start with chopping the red onion and coriander as small as you can, add to the bowl with the meat. Grate the lime cest (try not to grate any white parts), ginger and garlic. Add the sesame seeds, salt, sriracha and egg and stirr well. Let sit in the fridge for about 10-15 minutes.

IMG_6078

Meanwhile you can do the noodle salad. For the salad you need: rice noodles, 1 carrot, 1 tbsp of soy sauce, 1 tbsp of fish sauce, juice from 1 lime, 1/2 chili and 1 tbsp of water, top off with coriander and spring onion.Put on some water and let boil, add noodles. Boil according to instructions on package and drain. To a bowl, add soy sauce, lime juice, fish sauce, chopped chili and water. Stirr, and add noodles. Peel the carrot, and slice thin strips of the carrot with the vegetable peeler. Add carrot to noodles and toss.

Form the meat into small balls, if it sticks to your hand, wet your hands a bit with water. Fry the meat balls quickly just to get some color on every side, because they will cook through in the sauce. When fried on every side, remove meatballs from the pan, and add the coconutmilk to the pan and the chili, lime juice, soy and ginger. Let simmer 2-3 minutes before adding the meatballs. Let simmer on a low heat for about 6-8 minutes (depending on how big your meatballs are) and serve with the rice noodles.

IMG_6079

Gotsu Kyuho’s kitchen

Last week, I took a break from reading and met up with Annina for some catching up and lunch in Gotsu Kyuho’s kitchen, which is a Korean restaurant. Typical bloggers taking 50 pictures before eating, haha!

2015/01/img_5111.jpg

You might remember that I’ve been there before last autumn ( read here). It’s a small and cosy place which is open from monday to friday. The place is more suitable for lunch than dinner, but I love the food! This time I ate crispy chili and garlic chicken which was reaally good.

2015/01/img_4870.jpg

Gotsu Kyuho’s Kitchen, Pärnu mnt 62A

My very own cookbook!!

/home/wpcom/public_html/wp-content/blogs.dir/ef8/71598122/files/2014/12/img_4001.jpg

/home/wpcom/public_html/wp-content/blogs.dir/ef8/71598122/files/2014/12/img_4002.jpg

My very first and very own cookbook! I decided to write a cookbook as Christmas present! So, I madr two different versions, one with everyday grub and an other with Asian and more complex recipes. The format is A5, with 26 pages and plenty of pictures and recipes. So excited that they turned out so nice, I did them in iFolors editing program.

Sunday Asian dinner

IMG_2844.JPG

IMG_2846.JPG

For the dumpling filling :

– 500 g of pork and beef minced meat (beef mince has too little fat) or chicken mince
– 2 spring onions
– 1 dl of kale chopped
– 2 tbsp of fish sauce
– 1 thumb size of ginger, peeled
– 2 garlic cloves
– 1-2 chili

Start with chopping spring onions, kale and chili, grate ginger and garlic cloves into a large bowl. Add minced meat and the fish sauce and stir well. Set in fridge to rest.

You can buy gyoza wrappers ready made from the store, it’ll save you a lot of time. But they’re super easy to make if you have patience!

You’ll need:

– 2 cups (used a normal coffee mug) of all purpose flour
– 1,3 dl off boiling water
– 0,5 tbsp of salt

Boil up some water. In a large bowl combine flour and salt, pour the water on top. Stir with a fork, and when combined start kneading into a dough ball. This is quite a dry dough, so you have to knead it for a couple of minutes. Let it rest for 10-20 minutes covered with a damp kitchen towel. If you need further instructions read here!
Then just roll the dough into a long sausage, cut into pieces and with a rolling pin roll it thin and cut into circles with some kind of mold, I used a smaller bowl.

IMG_2845.JPG

Then just put a generous tablespoon of the filling in the middle of the gyoza wrapper, then moisten with a little bit of water one half of the wrapper and fold and press down tightly. Hard to explain, but there’s some Youtube videos of  different folding technique, e.g. HERE s 🙂

IMG_2848.JPG

Then just fry dumplings until golden in a pan for a few minutes (in some sunflower oil or sesame oil) and finish off by adding a small amount of water and a cover, and let them steam for a couple of minutes.
Serve with a soy dipping sauce;
– 1/3 of soy sauce
– 1/3 of white wine vinegar/lime juice
– 1/3 water
– 2 cloves of garlic
– 1/2 chili

Slice chili and garlic, then add rest ingredients in a small bowl. Stir and taste if you need to add anything, if there is a balance of salty and sour.

IMG_2850.JPG

Salad wraps

Here’s the key to simply prepare everything in advance. Chop everything up and put into small cups so it is easy to assemble.

– 1 carrot
– 1 spring onion
– rice noodles (2 portions is plenty than enough)
– salad leaves (best if shaped like “cups”, I used iceberg lettuce)
– 1/2 chili sliced
– coriander leaves
– 2 tbsp toasted sesame seeds
– lime
– beef mice/ salmon/ chicken
– Teriyaki sauce
– white wine vinegar
– sesame oil

Start with chopping the carrot into thin sticks, then scallions and chili. Toast sesame seeds on a dry pan until golden. Bring up some water to boil(for the noodles) and start frying the minced meat (you can also use salmon or chicken, then marinate beforehand in Teriyaki sauce and cook in the oven). Separate salad leaves. Boil noodles according to instructions, drain from water and add 1 teaspoon of sesame oil and 1 teaspoon of whitewine vinegar and stir (so they don’t form one big lump). When the minced meat is cooked, drain excess water from pan and add 0,5dl of Teriyaki sauce. Fry until the sauce has reduced and is starting to become caramelized.  Then just add noodles, carrots and Teriyaki beef to “salad cups” and top off with coriander, chili and sesame seeds. Serve with lime.

IMG_2847-0.JPG

IMG_2849.JPG

Birthday dinner

As I feel a bit restless and bored of doing school assignments, I though I could upload some recipes. So, as I wrote earlier, Niklas turned 25 on Monday and as I take any opportunity to try out some of my ideas, I made him a 3 course dinner (the dessert was not that pretty so therefore not included, hah). When I cook, I go mostly by inspiration. I never look at a recipe and think “Yes, this I’m going to do”, except for when baking sweet pastries. I usually come up with a protein and theme I would like to do and on basis of what I’ve read/seen/tasted I come up with a dish. So basically I wanted to do something Asian and with salmon for main, and as I ate different bean sprouts in Restoran V last week I wanted to do a Asian take on a bean sprout salad and I’ve been dying to do something with toasted sesame oil for a while now so I came up with these:

IMG_1854

For starters, I made a  cucumber and carrot salad with edamame beans. This is a really quick dish and the salad is basically a quick pickle of vegetables.

Marinade for prawns:

  • coriander stalks
  • 1 tbsp of soy
  • 1 tbsp of fish sauce
  • fresh ginger
  • 2 cloves of garlic
  • 1 chili
  • drizzle of honey
  • lime cest

Basically what you need to do it simply just peel the prawns and take the intestine away from the tail. I like to leave the fin there just for presentation. Chop all ingredients and grate the lime cest in a bowl and add the prawns. Stir well and let sit in the fridge for an hour. The honey makes the shrimp caramelized when frying them and the soy gives them a darker deeper color. Fry prawns just before serving for 1 minute per side until cooked.

Pickle salad:

  • 1/3 of a cucumber
  • 1 medium sized carrot
  • 1/2 cup of edamame beans(soy beans)
  • coriander

Dressing:

  • 2 tbsp of rice wine vinegar/ white wine vinegar
  • drizzle of honey
  • 1 tbsp of soy sauce
  • 1/2 tsp of sesame oil
  • grated ginger
  • 1/2 chili chopped

Add all ingredients and chopped chili to a bowl. With a vegetable peeler or cheese slicer make long strips of the vegetables and add to a bowl. Add the edamame and chopped coriander. Toss the vegetables in the dressing and garnish with more coriander.

I also made and wasabi mayo with just adding a little wasabi paste to the mayo and a squeeze of lime. Serve with some avocado.

IMG_1861

Main course

Teriyaki salmon with toasted sesame rice and bean sprout salad.

Teriyaki salmon:

  • 350 g of free range salmon (enough for 2)
  • teriyaki sauce
  • ginger
  • chili

Cut the salmon into smaller pieces ( in order to make the marinade to penetrate deeper into the flesh), I cut the 350 g filet into 4 strips. In a plastic bag or bowl, add about 1,5 dl of teriyaki sauce and roughly chopped ginger and chili. Seal tightly and make sure that the teriyaki sauce is evenly distributed and the ginger and chili as well. Set in fridge and let sit for at least 1 hour and then either fry or cook in an 200 degree oven for 7-8 minutes depending of the size of the fillet.

Beansprout salad:

  • Beansprouts
  • spring onion
  • carrot
  • cucumber
  • coriander
  • chili
  • toasted sesame seeds

For the salad, combine in a bowl some bean sprouts, cut thinly cucumber, carrots and spring onion. Chop coriander and chili and add. Toast sesame seeds on a dry pan for a couple of minutes until they turn golden, add just before serving.

Dressing:

  • juice of 1 lime
  • 1 tsp of toasted sesame oil
  • grated ginger
  • 1 tbsp of soy sauce or fish sauce

Add all ingredients into a bowl and dress the salad just before serving.

Sesame rice:

Boil some basmati rice or jasmin rice according to instruction on package and drain well. With a fork, gently stir the rice so it is fluffy and the steam goes away and add 2 tbsp of toasted sesame seeds to it. Voilá!