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!

  

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Lemon and lime curd tart



Pastry:

– 125g of cold butter

– 3dl flour

– 2 tbsp of cold water

– 1 tsp of vanillasugar

Add all ingredients to a food processor  or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots. 



Lemon-lime curd: 

– 2 lemons

– 3 limes

– 2 dl of sugar 

– 2 eggs 

– 2 tbsp of Maizena

Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.



 Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.



When cooled down, spread the curd over the pastry.



Top the tart with some berries or fruit and serve with lightly whipped cream!





Asian meatballs in coconut-lime sauce and noodles

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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.

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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.

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Heavenly frozen cheesecake

Well, my boyfriend don’t like sweet desserts. I love baking. It is not an ideal situation, but occationally he craves something sweet. Yesterday he particulary craved whipped cream, but I made instead his favorite dessert, frozen cheesecake! A frozen cheesecake is lighter than a normal cheesecake and it is a little bit like a ice cream cake. Yum!

What you need:
– 2 x 200g Philadelphia cheese
– 3dl of whipping cream
– 2dl caster sugar
– 125g Digestive cookies
– 60g butter
– 1 vanillapod
– cest of 1 lime

1. Start with crushing the cookies in a food blender or smash them finely. Melt butter and stirr in with the cookie crumble. Press down into a spring pan (with parchement paper on the bottom).

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2. In a large bowl, add Philadelphia, sugar and lime cest. Cut the vanillapod in half and scrape out all the seeds. Work the cream cheese until it gets a bit more lose.

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3. Whip the cream until firm. Then start with adding one scoop of whipped cream to the cream cheese, fold it through, and then add the rest. Try not to beat out the air.

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4. Add the cream cheese filling on top of the crust, wipe edges clean and cover with tin foil. Let sit in the freezer over night.

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5. Before serving, take the cake out of the freezer and let sit in room temperature for about 15 minutes. Serve with passionfruit, raspberries or a coulis!

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