Greek gourmet meal!
1 onion
1 cucumber
500 grams of tomato (canned)
400 grams minced beef
1 egg
3 tablespoons breadcrumbs
1 teaspoon paprika
1 teaspoon oregano
1 thick slice ham
1 teaspoon mustard
3 tablespoons oil
1 teaspoon Worcestershire sauce 0.5 dl wine (dry)
1 tbsp potato flour
Chop the onion, Peel the cucumber and cut it lengthwise, remove the seeds from the cucumber with a spoon. Cut the cucumber into pieces about 1 cm. Peel the tomatoes and cut into pieces (drain the canned tomatoes), cut ham in small cubes.
Put the ground beef, egg, bread crumbs, mustard, salt, pepper and paprika in a bowl, and knead it well together. Turn balls of the minced meat mixture to the size of walnuts. Heat the oil in a casserole, Turn the Meatballs in 8 mins around, beautiful brown. Take with a slotted spoon the meatballs from the pan and put onto a plate. Add the cooking fat, onion, cucumber and ham and let this bake 5 minutes. Add the meatballs, tomatoes, oregano, salt, pepper and Worcestershire sauce to the baked meat and let everything, with the lid on the pan, gently simmer for 10 min. Meanwhile, mix in a cup the wine and potato flour to a smooth paste, Do this in the pan while stirring until the liquid thickens.
Serve the dish with rice or Quinoa.
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Pad Thai
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There are countless variants; one chef used chicken, shrimp, the other another tofu. Vary there themselves on los: think of it as a Dutch stew where the one used, and the other non-Bacon sausage.
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For 4 people:
250 to 300 grams rice noodles
Peanut oil or wok oil
2-4 tablespoons tamarind paste
60 ml fish sauce
80 ml honey
2 tablespoons rice vinegar
Red pepper flakes
to taste 3 spring onions
finely chopped 1 clove garlic,
finely chopped 2 eggs, losgeklutst
200 grams of bean sprouts
250 grams of peeled shrimp or tofu
100 g roasted peanuts,
grofgehakt Fresh coriander,
finely chopped 2 limes, quartered
Put the noodles in a large bowl and cover with boiling water. Check the packaging how long the noodles need to weeks, usually between 3 and 6 minutes. Drain, drizzle with 1 tablespoon of peanut oil to prevent them from going to paste. Toss well and put a little aside.
Place in a small saucepan NET the tamarind paste, fish sauce, honey and vinegar over low heat to the cooking. Stir in the red pepper flakes through and remove from heat.
Heat a wok over high heat (really high!) and add 3 tablespoons oil. Add the garlic and half of the spring onions, Cook for 1 minute.
Add the eggs and stir quickly with a large spatula, so you get a kind of scrambled eggs. Let the fire stand tall!
Add the shrimp (or tofu) and cook in a few minutes. Add the bean sprouts and the drained noodles.
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