Category Archives: fast

Cold Cucumber Kim Chee

A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.

Continue reading Cold Cucumber Kim Chee

marsala chicken

A classic Italian dish, fast, easy and very satisfying.

2 chicken breasts
a handful of mushrooms (optional)
150 ml marsala (sicilian desert wine)
100 ml full fat cream
butter for frying
salt & white pepper
a few sage leaves for garnishing

Butterfly the chicken, wrap in cling-film, flatten with a meat mallet or rolling pin. Salt and dust with flour. In a non-stick pan, heat a large knob of butter, fry the chicken breasts for 2-3 minutes on each side, set aside on a warm plate. (If using the mushrooms, slice them and fry with the chicken.) Tip most of the butter out of the pan, deglaze with the marsala and simmer until reduced to half of the original amount. Add cream, let thicken a little bit more and season with salt and white pepper. Fry sage leaves in a bit of olive oil, drain on kitchen paper. Serve with fettuccine, rice, new potatoes or mash, garnish with the fried sage leaves.

mung daal with spinach

Another mung daal variation. The black cardamom gives this  a great and very distinct aroma.

300 grs mung daal (shelled mung beans)

4 tbsp  ghee or butter

8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 pods of black cardamom
1 tsp ginger powder
1/2 tsp tumeric
1 green chili or cayenne pepper
a big bunch of fresh or frozen leaf spinach
a dash of cream
lemon & fresh coriander to serve

Thoroughly wash and soak the lentils for 30 minutes. Blend the garlic and ginger into a mush in a food processor. Gently fry this together with chopped green chili in ghee or butter for a minute, add the black cardamom, fry for another couple of minutes, add drained lentils and 400ml of water as well as tumeric, ginger powder and cayenne (if not using chili). Leave to simmer until daal is soft but not too mushy. Add fresh (wilted) or frozen spinach and a dash of cream, mix, cook for a few minutes more. Garnish with fresh chopped coriander and lemon.