gwendolen

Thaise viskoekjes voor Bianca

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Thaise viskoekjes van kabeljauw

Personen: 2

Bereidingstijd: 20 minuten

Benodigdheden: staafmixer of keukenmachine.

Ingrediënten 

  • 300 gram kabeljauwfilet, 
  • 1 limoen 
  • 2 eetlepels rode currysaus 
  • 5 eetlepels bloem en een groot ei. 
  • 1 eetlepel vissaus 
  • verse koriander 
  • 2 bosuitjes 
  • 1 deciliter olie om in te bakken. 
  • Zoete Thaise chilisaus om mee te dippen 

Bereidingswijze 

  • In de keukenmachine de rauwe vis, bosuitjes en koriander grof hakken. Limoenschil raspen. Currypasta, bloem, ei, limoenrasp en vissaus toevoegen en mengen. 
  • Met vochtige schone handen ca. 12 bolletjes vormen. Bolletjes iets platdrukken. 
  • In koekenpan de olie verhitten. De viskoekjes in circa 6 minuten aan twee zijden bruin bakken. 
  • Warm of koud serveren met chilisaus.
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Weekendje met de Wichter

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A Vegetarian Road Trip Across America. What I’m Seeing, Doing and Eating Part 1 | Veggie Belly | Vegetarian Recipe

Salad Wrap – On the Road Snack Recipe

makes 1 wrap

We were driving in Ohio and stopped at a rest area where I quickly made a few of these wraps for a snack. We ate this along with some carrot and celery sticks, cheese cubes and pretzels

Ingredients
1 stone ground wheat wrap or tortilla
1-2 tablespoons hummus
1 tablespoon pesto
A few olives
2 hand fulls of salad leaves

Method
Spread the hummus and pesto on the wrap. Scatter some olives on top. Then add the salad leaves. Roll it up.

via veggiebelly.com

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BUNK sandwiches

A Brief History of Bunk

Why Bunk Sandwiches you may ask? Well, why the heck not? Aren’t you sick and tired of everybody bragging about “the greatest burger in the universe” or “the country’s best cup of coffee” or “the world’s best blah blah blah”? Here at Bunk Sandwiches, we”ve decided to level the playing field. We didn’t think it was very nice to brag about how incredibly awesome our sandwiches are. We figured we would let your tongues do the talking. You be the judge. I bet if you come on down and buy a Bunk Sandwich today, it will be virtually impossible for you to go away disappointed.

With a name like Bunk, things are only bound to get better.

The Bunk Breakfast

Photos By: Shawn Khoury

Bunk Sandwiches is owned and operated by good friends and sandwich aficionados, Tommy Habetz and Nick Wood.

via bunksandwiches.com

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Lunch

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Broccoli & Cheese Quiche

Broccoli_kaas_quiche

 

 

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Hollandse Nieuwe mét een korenwijntje

Hollandse_nieuwe
Olé.

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Foody Friday Challenge | Zest

Chicken (and leek) pie

This is an adaption of a Allerhande recipe. The original has about twice as much chicken in it. I left out the roasted chicken wings. Next time I'm going to leave out the fish sauce and use fresh tarragon, not the dried stuff. I didn't really appreciate those particular aromas in this recipe.

Citroen_rasp

 

  • ready-made puff pastry
  • 400 g organic chicken breasts in chunks
  • 2 leeks, sliced
  • 2 tbsp dried tarragon or 5 tbsp chopped fresh tarragon
  • 1 organic lemon, zest
  • 25 g unsalted butter 
  • 2 tbsp plain flour
  • 125 ml double cream, warmed
  • 100 ml white wine, warmed
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • salt and freshly ground black pepper
  • 1 egg, beaten
  1. Preheat the oven to 225C. Fry the chicken in a large frying pan with some oil for 5-6 minutes, then add the leeks, zest, fish sauce and soy sauce and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside.
  2. Melt the butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the cream and wine. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil).
  3. Stir in the chicken mixture and tarragon. 
  4. Roll half of the pastry thinly and use it to line a 25cm pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg.
  5. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg.
  6. Bake in the oven for 20 minutes.

Foodyfridaybadge150

Foody Friday

 

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What did you eat today?

P100

My dinner. Must be some country's national colours in there.
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Foody Friday Challenge | Yoghurt

Not Greek yoghurt with honey & nuts, but an easy-peasy Chicken Madras.

  • organic drumsticks (500g)
  • 75 butter or olive oil
  • 2 onions, diced
  • 2 red paprikas, diced
  • 3 tomatoes, in quarters
  • 3 tbsp curry paste
  • 250 ml Greek yoghurt
  • yellow rice

Season the chicken with pepper & salt, heat the butter or oil and fry the chicken till it's nice and brown. Add the onion and fry for another 5 minutes. Add the paprika, tomato, curry paste & 150 ml water. Simmer for 15 - 30 minutes. Our organic drumsticks were quite large, and needed about 30 minutes. Meanwhile cook the rice according to packet instructions. Add the yoghurt and warm for 2 minutes. (Mine curdled :-S )

Serve with rice and cucumber salad.

Reading tip: How to prevent yogurt from curdling when making curries

 

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