Spicy

Super Delicious Spring Rolls

Let’s rock and spring roll!… hihi

It surprised me a lot how easy it is to make your own home-made spring rolls. I have always thought it was too demanding, but it actually pretty simple. Besides, it taste delicious and it wakes up the good  memories I have from our trips to Asian, especially Thailand, where all the food are very tasty and often quit spicy too…

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What you’ll need:

  • 1 pack Spring Roll Pasty (Can be bought in Asian stores)
  • 400 g minced beef
  • 2 carrots
  • ½ sliced pointed cabbage
  • 2 unions
  • Glass Noodles (Shirataki/udon Noodles)
  • 2 red chilies
  • Oil to frying
  • Chilisauce to deep in

First, take the spring roll pasty out the freezer to defrost. Grate carrots, slice union into thin boats and red chili into small pieces. Boil noodles soft and add salt. Fry the mince dry and well-done. Then add the vegetables, salt, pepper and other spices if you like. Fry the glass noodles separated. Mix the noodles and the meat-vegetarien in a big bowl.

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Now, let’s rock and ROLL!: Take a piece of the very thin spring roll pasty, and put suitable amount in the middle. Flip a corner over the mix, roll a bit, flip the sides up, and roll done! (Often there would be a instruction at the spring roll pasty pack, with picture’s that you can easily follow)…

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When the rolling job is done, head up plenty of oil on a pan, and fry the spring rolls on both sides in about 5 minutes, or until they have the have the right color on both sides. Well done, eat them while they’re still warm and served them white a freeze salad and chili sauce.
Enjoy 🙂

 Post by Vibe

Spicy Curry Wok with Chicken

Folks! Here comes a delicious and spicy recipe on Chicken Wok with a lot vegetables. Tastes really good and is full of vitamins.
jip
Ingrediens (4 persons):

  • 2 chilis (depends on how strong you like your food – I think two is perfect)
  • 3 tablespoons curry powder
  • 3 dl sunflower oil (1.27 cups)
  • 250 g chicken (8.8 oz)
  • A handful carrots
  • 5 big bouquets of broccoli
  • 5 big bouquets of cauliflower
  • 1 can coconut milk (1.5 cups)
  • 2.5 dl cream (1 cup)
  • 1 red pepper
  • Handful water chesnuts
  • A tiny squeeze Lemon
  • About 250 g Rice (preferably coarsed) (8.8 oz)

Boil the rice after the reference on the packet. Slice chicken and vegetables in pieces, and pour boiling water over the vegetables (except the water chesnuts and the pepper) that you place in a sieve, so the vegetables won’t get too soft. Slice chili in small pieces. Heat up oil and add chili, salt, pepper and two tablespoons curry in a wok-pot. When it sizzles add the chicken and fry it until it’s well-done and not raw inside anymore – We don’t want anyone to get sick, do we? 😉 ! When the chicken is done, put it on a clean plate. Next, you fry the vegetables in the pot, and add 1 tablespoon curry and a little salt. Add coconut Milk and cream and let it boil slowly at low temperature. At last – add the pepper, the water chesnuts and a little lemon. Rice should be ready now and dinner is done. Well done, food is ready!

Post by Vibe

Hokkaido Pumpkin Soup

As of yesterday we officially started our “Dinner at…” with seven of our friends. Inspired by the Danish television show by the same name, we decided that each one of us has to host once and cook a three course dinner for us all. I was the first one to host, but thankfully I had the help from my cooking (and blogging) partner! Cause wow – it takes a lot of time to cook for nine people. Still the question of how the menu should sound, was the worst. I decided to go with the theme: THE BEST OF THE SEASON.

First of we were going to have a glass of sweet champagne and some homemade salted almonds. As our appetizer, I decided to serve a fresh and creamy hokkaido pumpkin soup with roasted pumpkin seeds and cayenne pepper. This is also what I will be blogging about today – all the other recipes, you will get in the following days.

As the main course we had roasted salmon on a base of spinach pasta, cream cooked leeks and with a sauce made of apple, horseradish and lemon.

For dessert I served small apple cakes with homemade cinnamon ice cream and caramel ornaments.

So lets go back to the soup. Of course pumpkin was kinda obvious, when talking about the vegetables of the season – I mean it’s almost October and Halloween. I love soups – dont get me wrong, but a lot of times I think they look messy and just not classic and beautiful. So this time I just wanted the colors to explode and collide at the same time.

Soup for 10 persons
What you need:

  • 1 1/2 kg Hokkaido pumpkin (3.3 lbs)
  • 800 g of chopped onion (28.2 oz)
  • 3 cloves of garlic
  • 1 dl of olive oil for sautéing (0.42 cups)
  • 1 liter water (0.25 gallons)
  • 1/2 liter Greek Yoghurt (0.13 gallons)
  • Salt and pepper
  • Sugar
  • Lemon juice

Soup:

Sauté the onions and garlic for 15 minutes with salt and pepper. Let them get golden and caramelized.

Cut the pumpkin into tiny pieces. Mix it with the onions and sauté for about 5 minutes. Add the water and let it boil until the pumpkin pieces are tender. Then blend for a smooth consistency. Season with salt, pepper, lemon juice and maybe sugar.

The seeds:

Take the seeds out of the pumpkin. Turn them in olive oil and salt – maybe paprika if you like it spicy. Bake them in a preheated oven at 200°C ( 395°F). The seeds will pop when done and golden. Let them cool and keep them covered.

Heat the soup – sprinkle with seeds and serve fresh!

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I will be posting the other courses soon!Until next time – have fun!

Post by Nicoline