Minirecipes

Semur Ayam

16 November 2022

In a large pan, heat some oil and fry bone-in, skin-on chicken pieces for a few minutes. Crush a piece of ginger, but leave it whole and add. Add finely chopped garlic, ~ 1/2 clove pp. When garlic starts to brown, add a generous amount of kecap manis and an equal amount of (chicken) stock. Add finely ground pepper and optionally ground nutmeg or cinnamon. Cover, lower heat and simmer for 30-45 minutes until the chicken is tender. Serve with rice.

Pa amb tomaquet

15 November 2022

This is a great way to use up old bread and add more veggies to your menu. Slice some old bread, not too thin, and toast. Peel a clove of garlic and rub the toasted slices. Drip some good EV olive oil on the bread and add chopped tomatoes (if they have lots of seeds, deseed first or it’ll become too wet). Sprinkle with salt.

Often served as a starter. but I think these make a nice lunch too. In Italy they’re called bruschette.

Zucchini Soup

14 November 2022

Cube 1 medium-large zucchini and boil in 3/4-1 l chicken or vegetable stock. In the last 2-3 minutes, add a good handful of fresh mint leaves. Use an (immersion) blender to create a smooth soup. To finish: add some parmesan cheese and lemon juice to taste. And freshly ground pepper.

For a more interesting taste, first fry zucchini lightly in olive oil add 1/8 preserved lemon and/or a parmezan rind during the boil. Remove rind before blending.

Serve with good bread.

Preserved Lemons

11 November 2022

Make sure your hands, utensils and jars are absolutely clean. Almost quarter biological, unwaxed lemons lengthwise, keep bottom intact. Fill with generous amounts of coarse salt. Put in jar, press down firmly, but do not crush. Top with fresh lemon juice until fully submerged. Put on lid and wait a couple of weeks until they are soft.

Scoop out 1/4 lemon or more with a CLEAN spoon. Optionally rinse the salt and chop or use whole in soups, stews etc. Keeps forever.

Pasta aglio e olio

3 November 2022

Boil pasta in less water than usual that’s well-salted. In the meantime, slice garlic as fine as possible, 1/2-1 clove per person and fry with some crushed peperoncini to taste in a generous splash of olive oil, making sure it doesn’t burn. When the pasta is almost al dente, drain, keep the water! Add a few tbsp of the water to the oil/garlic for an almost creamy consistency. Add pasta and heat. Top with chopped parseley, grated parmesan, extra ev olive oil and s&p to taste.