20 Feb 2011

day off

As long you are working in a setting where the time of the work is not adjusted it's up to you to organise a break.
I have too admit that in the beginning it is quite hard to ignore all the paper work around you that you haven't completed during the last days.
But we all need some recreation and time for dissipation. If you realise that you use this extra time for anything with the awareness, no matter what you doing, to use this bonus is it still wasting something? I do not think so.
Sunday, day off.
Woke up without an alarm clock in the middle of the day. Short walk with dog. Extended coffee in front of the tv with some cookies, breads and cheese. Used the afternoon sun for walking the dog again along the channel and through the park. Throw the ball accidently into the channel unreachable for both.
Coming back having another coffee and realising that there is always a reason to waste some time. At least it makes you feel good.
Have a nice sunday evening.

19 Feb 2011

how to spend a saturday afternoon

Cream Soup of Rocket Leaves with Mushroom strudel

For the soup

Onions, chopped     500    g                .
Potatoes, chopped  200    g
White Wine            150    ml
Stock                          2   litres
Cream                      0,5   litre
Rocket leaves           40    g

Sautee onions and potatoes. Pour in wine, reduce.
Add stock and reduce to 2/3 and pour in the cream.
Boil until everything is cooked.
Blend and pass through a chinois.

Mushroom strudel

The dough

Flour     250   g
Oil           15  ml
Egg           1   no
Water    150  ml

Mix all ingredients until you get a soft dough.

The Filling

Mushroom, sliced      2   kg
Onion                     240    g
Egg                             3
Parsley, chopped      10   g
White Wine            100  ml

Sautee mushrooms. Sautee onions, add white wine and reduce. Mix with mushrooms and eggs. If the mixture is to wet add some breadcrumbs. Check seasoning.
After pulling the dough brush with melted butter. Add some breadcrumbs and spread on the mushroom mixture.
Roll, butter the top and back at 180ºC for approx. 10 min.
You might get more than you really need. If you make small strudel you can keep them in the freezer.

In the meanwhile heat up the cream soup. Give the rocket (min. 40 g)  leaves in a blender and add half of the boiling soup to it.
Blend and pour back into the soup. Boil up again.
Check seasoning and pour the soup in to a bowl after placing the strudel in the middle.

18 Feb 2011

heart and soul warming

A few sunny days in the past gave us the feeling that spring is comming soon. But all in a sudden the wheather changed again. Temperature below zero degree and icy winds.
Who cares as long as we have enough cream, chili and chocolate.


Dark chocolate   100         g
Milk                    500         ml
Chilli                       1       piece
Sugar                     50         g
Vanilla pod            1/2     piece
Cream                 150         ml


- Whisk cream and keep in the fridge
- Cut chilli lengthwise, remove seeds and finely chop
- Chop chocolate


Caramelise the sugar and add the chopped chilli. Pour in the milk. Cut the pod lengthwise, remove the pulp and add both (pod and pulp) to the milk and boil up this mixture.
Remove the pod and add the chocolate stirring consistently.
When the chocolate is dissolved pour into heat resistant glasses and top with the cream.

16 Feb 2011

i haven't been lazy

Because it was recommended by somebody I know very well I spent just a few minutes labeling my blogs and tried to find some nice titles, hopefully. To find the right labels I read most of them and consistently ignorded the mistakes I found. Shame on me that I do  not write frequently and although I cannot even remember that wrote them ... I like them all.
Good news for you, I have to do some kitchen work. 

14 Feb 2011

raw marinated tuna with cucumber ginger salad

Ingredients (four servings as a starter)

    2        cucumber
  20   g   ginger
              balsamic vinegar, white - to taste
              mirin (japanese sweet vinegar) - to taste
              salt, pepper
350   g   tuna
    1 tsp  sesame seeds, roasted
              soy sauce - to taste
              sesame oil - to taste
    1        lime, peel (juice to taste)
              pepper, salt
              salad leaves for garnish


Peel the cucumber and use the peeler to slice it lengthwise thinly. Do not add the core.
Keep the slices in a bowl.
Peel the ginger and grate into the cucummber. Add balsamic vinegar, mirin, salt and pepper to taste. Leave the cucumber for at least 30 minutes to marinate.
Before serving add some vegetable oil to get a nice dressing which can use for the salad leaves.

Mix soy sauce, sesame oil, sesame seeds, lime peel, salt and pepper well. Add lime juice to taste.
Slice the tuna and keep in the marination for 30 minutes. Keep the fish in the fridge.