Crispy Sesame Chicken with Carrots

The ingredients:

250g Joghurt, 2 Tbsp Soy Sauce, 1 Tbsp Curry Powder, 2 Chicken breast fillets, 30g grated Parmesan, 30g Sesame Seeds, 250g Carrots, 1 Tbsp butter

 

Make marinade from the joghurt, soy sauce and curry powder and cut the chicken breast into strips about 1 inch thick. Marinade the chicken strips for at least 3 hours.

Preheat oven to 200°C  (390°F).

Bread chicken in the Parmesan-Sesame breading and place on a baking sheet. Bake for 20-25 min.

Meanwhile peel  the carrots and quarter lengthwise. Boil in water for about 7 minutes, drain. Add 1Tbsp of butter and let the carrots “caramelize”.

Pumpkin Ginger Soup

The ingredients:

1 Hokkaido pumpkin, 2 onions, 2 carrots, 2 potatoes, 3 garlic cloves, 1 walnut sized piece of ginger, 1 1/2 L vegetable broth, 150ml cream, 1 tsp Maggi, 2 Tbsp Olive oil,

Cut the potatoes, carrots and onions into same sized pieces and roast in the olive oil. Slice the pumpkin. Roast slowly. Add the garlic and vegetable broth. Grate the ginger and add as well.

Leave to simmer for 25-30 minutes.

Puree with immersion blender, season with salt, pepper, chili powder. Add cream to taste. Puree again et voila! Bon appétit.

Thai Red Chicken Curry

The ingredients: Red Curry Paste, Coconutmilk, two onions, Basmati Rice, Peas and Carrots, Cauliflower

Cut the onions into big slices

Cut the chicken into cubes about the same size

in the meantime heat oil and add four teaspoons of curry paste

stir fry for about two minutes

add the sliced onion

pour in a can of coconut milk and stir until blended

add the chicken cubes once the coconut milk is simmering

simmer for about 15 minutes and make sure the chicken is thoroughly cooked. Then add the cauliflower. I used frozen veggies here for convenience.


stir in peas and carrots

and simmer for another five minutes. Serve with basmati rice

Goulash

Dice and brown the meat one small portion at a time.

Add the diced onions and the garlic as well as the dried mushrooms and brown with the meat.

Stir in some red wine and add the hot stock.

Bring the whole thing to a boil then reduce the heat to a simmer. Cover the pot and cook slowly for 1 1/2 hour or until tender. Always make sure to check on the Goulash occasionally so it doesn't burn. Add some more stock if needed.

Season with paprika towards the end only or else the entire dish will taste bitter. Add some cornstarch if you prefer your stew/ sauce not to be too thin. Add some sour cream to refine. Serve with boiled potatos, penne or wild rice

Duck with dumplings and red cabbage

Still in its wrapping Nacked and not ashamed
Simple ingredients are the key: salt, pepper and herbs. Here I used one twig of dried mugwort.
After the first 45 minutes in the oven
I quickly added one onion, peeled and cut into chunks.
then the bird was turned and put back into the oven for another 45 minutes



Done...mmmmh yummy. I made a redwine-sauteed onion sauce, which is not in the pic. It was delicious