In our home we will start the day with some sort of cinnamon roll, then followed by Chrisstollen or Bundt cake and coffee.
For dinner we love a Shrimp cocktail as a first course followed by The Duck breast in cherry sauce, it’s easy and everyone goes crazy over it. Served with Dauphinoise potatoes and some veggies.
We usually serve a few desserts and one of them will be the Tiramisu profiteroles Christmas tree. I hope you wiil find some inspiration for a fantastic Christmas feast.
This is such a fun Halloween dinner, I know it’s a bit creepy, but isn’t that the point? Kids love it, especially the lucky one who get’s to stick the knife in the brain.
The great thing about this recipe is that it’s so easy to make, it’s basically just a shaped meatloaf and everyone will love it.
Combine ground beef, and the remaining ingredients for the brain in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large baking tray lined with parchment paper, press it down and shape into a brain. With the handle of a spoon go alongside the entire brain to make a ridge in the middle, then make indentations with your fingers tips all over the brain to create an uneven surface.
Mix ketjap manis with ketchup and baste brain with half the basting sauce. Baste again after an hour.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes, put 1/4 cup of Ketchup in a pastry bag fitted with the No. 6 tip, and pipe the motive (see picture) onto the brain.
A quick Summer Salad that is made all in one pot. It can be served straight away (aka warm), at room temperature, or cold. We like it best cold, but that’s completely up to you of course. I mean, what’s not to love about a salad that can be made all in one pot right? You start by heating some olive oil in a large pot and cook some onion, garlic and veggies. Then you add the Quinoa, add the rest of the ingredients and like magic, 15 minutes later you have the best Summer Quinoa salad of your life. Perfect for lunch or dinner over a bed of some greens, or as a side. The Tahini Orange dressing takes the recipe to a whole new level Before you know it, you’ll be making this one pot Summer Quinoa Salad, all Summer long.
INGREDIENTS:
2 tablespoons olive oil 1 medium chopped onion 1 medium carrot, peeled and chopped 1 cellery stalk, chopped 1 garlic clove, peeled and chopped 1 medium red bell pepper, chopped 1 medium tomato, green top removed, chopped 1 cup uncooked quinoa 2 cups hot vegetable or chicken stock 1/2 cup chickpeas from can, drained 1/2 cup frozen peas 1/2 cup fresh corn, removed from ear or frozen
Tahini Orange Dressing: ¼ cup olive oil ¼ cup orange juice, about one Juice from half a lemon 1 heaped tablespoon tahini 1 cloves garlic, pressed or minced 1 tablespoon maple syrup or honey 2 teaspoons Coconut aminos ½ teaspoon fine sea salt Freshly ground black pepper A dash or two of franks hot sauce
1/2 cup flat-leaf parsley, chopped 1/2 cup basil leafs, torn or chopped 1/2 cup chopped pistachios Chili flakes Extra orange or lemon wedges for serving
INSTRUCTIONS:
Place a medium pot over medium heat. Add two tablespoons of olive oil, add onion and cook until glossy, about 4 minutes. Add the remaining vegetables in the order mentioned above stirring while doing so. Carrot, cellery, garlic, bell pepper and the tomato. Season with salt and pepper. Stir for two minutes and then add the quinoa, give it a stir and combine well with all the vegetables in the pan. Now add the hot stock, bring to a simmer. Lower the heat to medium-low, cover and cook for 13 minutes. Turn off the heat and let rest uncovered for 5 minutes. Tip the Quinoa into a large serving dish. Add the fresh herbs and carefully spoon thru to combine. Sprinkle with the chopped pistachios and decorate with orange or lemon wedges if desired. Serve with the Tahini Orange dressing . To make the Tahini orange dressing, simply combine all the ingredients in a small jar and shake to mix. This dressing is delicious on all sorts of salads, so I advise you to bookmark it. Enjoy!
Crispy Nori Summer rolls with an amazing lime soy peanut dipping sauce. We love Summer rolls, but this time I added a little extra Nori (seaweed sheet) and shallow fried them until crispy! And I can tell you that Summer rolls just got even better. They’re so easy to make too. All you do is prep your veggies and shrimp, soak your rice sheets, place a nice piece of nori in the middle of the rice paper and layer your filling on top, roll ’em up and set aside. Then fry them for a few minutes and voilá. So even when you are craving sushi, this is the way to go. If you find rolling sushi hard then adding a rice paper sheet is an easy trick to keep it all together. The frying is optional, but so delicious and crispy.
Serves 4
INGREDIENTS:
16 rice paper sheets
2 Nori sheets, each cut into 4 pieces
32 small cooked shrimp
50g. / 1.5 oz dried thin (rice) noodles
2 cup finely shredded cabbage
1 cup carrot sticks, or (bag) of shredded
1/2 cucumber cut into stick, seeds removed
Fresh basil and chopped cilantro
2 tbsp. neutral oil for frying
DIPPING SAUCE;
3 tbsp. peanut butter,
2 tbsp. soy Sauce
1 tbsp. Sesame seed oil
2 tsp. fish sauce (nam pla)
Fresh ground pepper
1 1/2 tbsp lime juice
1/3 cup water or more
1 tsp. garlic powder*
1/2 tsp crispy chili (in oil) or sambal oelek
INSTRUCTIONS:
Cook or soak your noodles according to package directions and set aside. Cut your veggies unless you are using store bought pre-shredded which is a great idea if you are in a hurry. Make the dipping sauce by mixing all the ingredients and set aside. Place a large pan over medium heat and add the cabbage with half a cup of water, place a lid on the pan and bring to a boil. Cook for one minute, drain a place cabbage on a plate. Do the same with the carrots. The quickly fry the shrimp for a minute or two until just cooked. The basil leaves and koriander are also in the line up. Get a deep plate and fill with water, have a working board ready to place the soaked rice sheets on.
Now soak a rice sheet for 10 seconds in water, place on board. Place nori sheet in the middle and slightly at the bottom of the circle. Layer your ingredients in your favorite order, finish with koriander and basil leafs. To roll, flip one side towards the middle, then the other, start rolling from the part nearest to you, all the way up until you have a tight roll. Lightly grease a plate a place roll on it. Continue with the remaining rolls. To fry, add one tablespoon of vegetable oil to a large frying pan**, and fry rolls on all sides for about 7 minutes or until light golden and crispy. Repeat with the remaining rolls.
**you can also use two frying pans to cook all the rolls in one go.
TCS 