Today I tried to make dumplings for the first time and it went really well. If you can get hold of dumpling paper I would advise you to buy. I've heard it's easy to make it yourself but it will save you a lot of time to buy! Can be found in Chinese shops at the FREEZER department.
Dumplings is small little packages often filled with some sort of meaty content, I made mine with chicken MINCE. They are either steamed, boiled, fried or Both. I prefer to fry them as they get a nice crispiness and then steamed so they cook through .

YOU NEED THIS:

DUMPLING PAPER
CHICKEN MINCE
SPRING ONION
FRESH GINGER (1cm)
1 CLOVE OF GARLIC
1/2 TABLESPOON FISH SAUCE
2 TABLESPOONS JAPANESE SOYA SAUCE
2 TEASPOONS OF SESAME OIL

DIPPING SAUCE
4 TABLESPOONS OF SOYA SAUCE
1 TEASPOON SESAME OIL
4 TABLESPOONS RICE VINEGAR
ROASTED SESAME SEEDS
THINLY SLICED SPRING ONION

EGG NOODLES
OYSTER SAUCE
MUSHROOMS
SUGAR SNAPS

DO THIS:

Mix together then MINCE with all the ingredients.
Put the rice papers in a wet towel.
Add about one Teaspoon OF MINCE in the middle of each paper. Use your finger and wet the edge of half the dumpling. Fold it over and press the edges together making sure it is sealed. Create the shape by folding the top.

Boil the noodles.

ROAST the SESAME seeds on a high heat in a dry pan

Add some neutral oil to a pan and fry the dumplings for about one minute until they have received color. Add about 100 ml of water to the pan and put on a lid and lower the temperature. Leave it for 5 minutes. Take off the lid and let the remaining water boil away.

While the dumplings are cooking. Fry the mushrooms and SUGAR SNAPS. Add some garlic.
Add some oyster and SOYA SAUCE to the noodles. Mix together with THE vegetables. Sprinkle some SESAME seeds on top

Mix together the ingredients for the sauce. Add the SPRING ONION and roasted SESAME seeds on top.

SERVE AND ENJOY!

S O D E L I C I O U S
๐Ÿ˜‹

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THIS DISH makes me think of my grandma as she often used to make it for me when I came over for lunch. It's a simple dish but really delicious!

YOU NEED THIS:

HAKE PORTIONS
2 EGGS
BREADCRUMBS
FLOUR
POTATOES
CREAM
LEMONS
DILL
BUTTER


DO THIS:

BOIL THE POTATOES

DIPP THE FISH FILLETS FIRST IN FLOUR, then whisked egg and LASTLY in the bread crumbs. I USED homemade BREADCRUMBS mixed with Panko to get them extra crispy. Mix some salt in with the crumbs as well. Fry the fish in butter until nice and golden. Can be finished off in the oven on 200 degrees.

Take out the fish from the pan and add the cream. ABOUT 250 ml for two people. Add about 2 TABLESPOONS OF breadcrumbs and season with salt.


SERVE WITH DILL and lemon
๐Ÿ‹

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DELICIOUS MARINATED CHICKEN WITH BASMATI RICE AND PEANUT SAUCE...


YOU NEED THIS:


CHICKEN FILLETS

MARINADE:

ABOUT 2 TABLESPOONS OF SESAME OIL

2 CLOVES GARLIC

1 SMALL CHILI

ABOUT 1 CM PIECE OF FRESH GINGER

1 TABLESPOON HONEY

SOME LEMON ZEST

1 TABLESPOON THIN SOYA SAUCE (KIKKOMAN)

CORIANDER

1 TABLESPOON TURMERIC POWDER


SAUCE:

400 ML COCONUT MILK

100 ML PEANUT BUTTER

1 ONION

2 CLOVES GARLIC

FRESH GINGER (1 cm)

1 TEASPOON SAMBAL OELEK OR RED CURRY

A LITTLE HONEY

OIL FOR FRYING


DO THIS:

Mix together all the ingredients for the marinade. Cut the chicken within length (about 3 pieces) add to the marinade. Leave for minimum an hour, the longer the better of course:)

Boil the rice.

SAUCE: chop the onion. HEAT UP A small pot and add some OIL. Fry the onion and add the CRUSHED GARLIC. Then add the sambal oelek and the PEANUT butter.

Take aside and mix it with a hand mixer. Put it back on the stove and add the coconut milk. Add the SOYA salt and season with salt.

Put the chicken on skewers. HEAT UP A grillpan and fry the skewers on a high heat until it received color all around. Can be finished off in the oven at 200 degrees until cooked through. Sprinkle some SESAME seeds on top and SERVE WITH finely sliced SPRING onions.


Y U M !


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A SIMPLE AND QUICK SPRING DISH!

YOU NEED THIS:

HAKE
CARROTS
SUGAR SNAPS
RED ONION
LEAVES (rocket, SPINACH or water cress)
BUTTER
MAYONNAISE
FRESH DILL
LEMON
BABY POTATOES
SALT

DO THIS:

Prepare the HAKE by cutting it in FILLETS and lay it on a bed of salt.
Put the potatoes in a pot with salted water. Add some DILL and let it boil until cooked through for about 10 minutes
Cut the vegetables
Fry the fish in some oil and butter in a pan. Add it to a oven dish and put in the oven for about 15 minutes at 200 degrees (depending on the thickness of the fish)
Fry the onion and the carrots on a low heat.
Melt the butter
LASTLY ADD THE SUGAR SNAPS to the pan
Chop DILL and add to the MAYONNAISE and stir

Now assemble the plate with the potatoes, vegetables, The FILLET of HAKE, some melted butter on top and the DILL MAYONNAISE on the side. Garnish with lemon and green leaves.

yum!

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DELICIOUS WHITE CHOCOLATE CAKE!!

YOU NEED THIS:

2 EGGS
100 GRAMS GOOD QUALITY WHITE CHOCOLATE
2 DL SUGAR (200 ml)
100 GRAMS BUTTER
2,5 DL FLOUR (250 ml)
2 TEASPOONS VANILLA SUGAR

DO THIS:

Put the oven on 175 degrees.

Whisk together the EGGS and the SUGAR

Melt the butter and take off the pan. Add the chocolate in pieces and stir until it's all melted

Mix together with the egg mix and stir down the flour and the vanilla sugar

Put the mix into a round buttered (or with baking paper) form and bake in the oven for 20-25 minutes

Let THE CAKE cool down and then garnish with some ICING SUGAR on top. SERVE WITH cream (add some ICING SUGAR for flavour) and berries ๐Ÿ‡๐Ÿ“๐Ÿ˜‹


Simple + delicious

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FRESH AND DELICIOUS.. AND FUN TO MAKE! ๐Ÿ™‚

YOU NEED THIS:

RICE PAPERS
PRAWNS
CARROT
CUCUMBER
SALAD
SPRING ONION
CORIANDER

DIPPING SAUCE:

ABOUT 8 TABLESPOONS OF SOYA SAUCE
ABOUT 2 TEASPOONS SESAME SEED OIL
2 TEASPOONS OF RICE VINEGAR
ABOUT 1 CM FRESH GINGER
SESAME SEEDS
ABOUT 2 TABLESPOONS HONEY

DO THIS:

Cut all the vegetables in thin slices (they should be shorter than the rice paper so it fits into the roll)

Fry the PRAWNS lightly. Season with CRUSHED GARLIC, salt and lemon juice. Let them cool

Mix the ingredients together for the dripping sauce

Add medium warm water to a pan. Dip the rice paper in the water for a few seconds. Take it out of the water when you feel that it starts getting soft. Don't leave it for
Too long. The rice paper will continue to soften on "land" ๐Ÿ˜Š

Add some vegetables. A little of everything and then PRAWNS on top. Add a little sprinkle of the DIPPING sauce in top for seasoning.
Close the sides in and start rolling the roll. It should be pretty tight. Repeat with all rolls.

Sprinkle some SESAME seeds on top and SERVE and

E n j o y !

๐Ÿค๐Ÿด๐Ÿ™‚

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HEALTHY AND DELICIOUS!

YOU NEED THIS:

CHICKEN FILLETS
SPRING ONION
YELLOW CURRY POWDER
TURMERIC
SALT
OIL
BROWN BASMATI RICE
AVOCADO

SAUCE:
2-3 YELLOW PEPPERS
1-2 CLOVES OF GARLIC
SPRING ONION
1 TABLESPOON CREME FRAICHE
LEMON JUICE
SALT

DO THIS:

Boil the rice

Cut the CHICKEN FILLETS into small cubes
Cut the SPRING ONION into 3 cm long pieces. Use the white harder part of the SPRING ONION 

Mix together oil, curry powder, turmeric and salt. Marinate the chicken. 


Start with the sauce. Cut the pepper in half and remove the seeds and the white. Put on an oven tray with the skin side up. Add some oil and grill in the oven on a high temperature until the skin starts going black. 

Take out from the oven and remove the skin. Chop the peppers and add to a bowl or food processor. Add the SPRING onion, CRUSHED GARLIC, lemon sauce, salt and a click of CREME FRAICHE.
Mix well! 
Make the chicken skewers. Add the chicken and then a piece of SPRING ONIOn and repeat. 
HEAT UP A grill pan and add some butter. Grill the chicken kebabs until cooked through. Start on a high temperature to get some nice color and then lower it.

SERVE WITH SOME AVOKADO AND GARNISH WITH CORIANDER! ๐Ÿ™‚


HAPPY MONDAY!

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DELICIOUS BRAAIED FILLET WITH MILD PEPPER SAUCE AND ROOT VEGETABLES 

YOU NEED THIS:

BEEF FILLET
BABY TURNIPS 
BABY PARSNIP
BABY POTATOES 
SPRING ONION
RED ONION 
SUGAR SNAPS  
BUTTER 
OLIVE OIL
SALT 
PEPPER 
GARLIC 
WATERCRESS 

SAUCE:
1/2 - 1 TABLESPOON OF WHOLE BLACK PEPPERCORNS
100 ML WHITE WINE
200 ML BEEF STOCK
250 ML CREAM
1 ONION


DO THIS:

1. Cut the vegetables in half and mix with olive oil in a bowl. Season with salt. Put it on an oven tray. bake in the oven at 225 degrees for about 20 minutes or until golden. Add the spring onion in the end. Just before serving BOIL the sugarsnaps in water just for a minute. 
2. Prepare the BEEF FILLET. Rub the meat with olive oil, CRUSHED garlic and salt and pepper. Fry or braai (preferably braai) this takes about 10 minutes for medium rare (depending on the thickness of the FILLET) leave it to rest for a couple of minutes.
3. Sauce:
Grain the PEPPER corns. Chop the onion finely and fry in some butter without it receiving any color. Add the pepper. Amount depends on how much pepper taste you want. I added about 2/3 TABLESPOON.
Add the pepper to the onion and fry for a minute or so. Then add the wine and the BEEF STOCK and let it reduce till half. Then add the cream and let it reduce further. Season with salt.
4. Now assemble the plate: add some sauce at the bottom. Cut the BEEF FILLET in 1,5 cm THICK pieces and put on the plate. Add the vegetables and garnish with watercress. 


E n j o y. H a p p i n e s s

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LANGOS IS FRIED BREAD, ORIGINALLY FROM HUNGARY. HERE SERVED WITH GARLIC CREME FRAICHE, RED ONION, MATURED CHEESE, PRAWNS AND DILL.

SO DELICIOUS!! ๐Ÿ˜‹

YOU CAN ALSO FREEZE THEM, JUST FRY THEM JUST A LITTLE BEFORE FREEZING. DEFROST WHEN YOU NEED THEM AND FRY! IT WORKS REALLY WELL.

Press the link below for recipe

#langos

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SO SIMPLE AND DELICIOUS.. AND QUICK TO MAKE. CAN BE DONE WITH ANY SEAFOOD OF CHOICE!

YOU NEED THIS:

PRAWNS OR ANY SEAFOOD OF CHOICE
2 CLOVES OF GARLIC
1 YELLOW ONION
400 GRAMS CRUSHED TOMATOES
CHERRY TOMATOES
FRESH PARSLEY
WHITE WINE
SALT
PASTA (penne)

DO THIS:

Fry the PRAWNS ๐Ÿค in some oil and butter. Season with salt and garlic
Take out the PRAWNS and put on a plate
Chop the onion finely and fry on a low heat in some oil. Add the CRUSHED GARLIC and LASTLY the white wine (I cover the pan, about 1-2 cm high)
Let IT COME TO A BOIL and let it reduce for a few minutes. Then add the CRUSHED TOMATOES.
Let it simmer. Season with salt
Add pasta OF CHOICE to boiling well salted water. Let IT cook until al dente.
Add the Cocktail tomatoes into the sauce a few minutes before serving. LASTLY ADD THE PRAWNS and the CHOPPED PARSLEY.
Add the pasta and mix!

SPRINKLE SOME FRESH PARSLEY ONTOP AND

ENJOY!

๐Ÿค๐Ÿ๐Ÿท๐Ÿ™‚

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