A really nice recipe for lemonade / juice. This recipe is at least in the top 2 of the most simple recipes I know with rhubarb. Fifteen minutes from start to finish. Including the 10 minutes where it just stands and simmer. If you have lots of rhubarb in the garden, and a large freezer, then this is the a really good way to use them. Or pour it on a nice bottle and give it away as a gift.
Chickpeas are cheap, healthy and can be used for a myriad of dishes. Unfortunately, they have to be soaked many hours before they can be cooked. Who of us remember to do that? So it usually ends with canned chickpeas, or with something else entirely. Fortunately, you can cook them in under an hour with a pressure cooker.
Pesto is one of the best ways to use herbs and you can make pesto of almost all the "fine" one-year herbs.
Wild garlic pesto is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it's in season. This is also the first video I make as a "vlog" where I get out of the kitchen and meet the world. I'm chasing rams in the forests around Wannsee near Berlin.
Rams are also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic.
When you do something often, it's important that it's easy to do, and if you are only to use a stock for soup, this is a good shortcut. The simplest stock you can make is this, and it contains only chicken and water. Usually, there are meat, bones, vegetables and herbs in a stock. But with soups, you will put vegetables and herbs in soup itself, so it does not have to be in the stock too.
I know I've got a lot of recipes and videos with stocks, but for me it's an essential element of the food I'm making. In the winter, I typically make a batch every week for soup and sauces, and I do not always want to peel and clean a lot of vegetables for it. Then I just use this recipe.
Crispy chicken is some of the best meat you can eat. I should know, as I do it often. Especially when there is a busy week ahead and I prepare food for several days for Asian dishes. Then it only takes 10 minutes to prepare the meat on the day itself.
When ordering an Asian dish with crispy chicken, it is usually the breast you get. But in fact, the thigh is even better to fry. You use almost the same technique for thighs and breasts, but there is still a slight difference, so I will make two different recipes.
One of the things we all have a bad conscience about, is eating too little vegetable. When you finally remember to buy the vegetables, you get overly optimistic and buy too much. Then they just lie in the fridge and become soggy. My way of solving that, is by preparing a lot of vegetables at the same time, for example, on Sundays, so I have enough for a whole week, or at least for several days. It makes it much easier to just take out a serving of vegetables and use in a soup, or in a stir fry or other Asian dishes. In this video I describe what I do and why.
When you know you have a busy week coming, it's a good idea to prepare in advance so that the individual dishes can be simple and quick. I usually cook chicken dishes in those weeks. Therefore, I prepare enough chicken for as many meals as I need.
I often make the same kind of food for a week at a time. Asian, Indian, French, etc. Chicken prepared in this way is especially suitable for Asian week.
There are 4 servings per chicken, so it's just a matter of multiplying how many meals you need. If you are four in the family then it is a chicken a day.
Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can fill the thigh with eg mince meat, chopped mushrooms or herbs. The bone can be cooked for a long time for a stock without destroying the meat. Making for a stronger stock. I myself use it mostly to make
crispy
Asian chicken thigh. It is also nice when chicken thigh sous vide, that you do not have to have the bone in the vacuum bag.
Vinaigrette is a very simple dressing. It is one of the recipes you must be able to make. It can be used for: tomato salad, lettuce salad, potato salad, pasta salad, bean salad and any salad you can think of. OK, maybe not fruit salad, but it can be varied indefinitely with spices, herbs and other condiments.
Garam Masala is a spice mix. Made up of a lot of regular spices mixed together. Actually it is Indian/Pakistani but it can easily be used in other cuisines as well. Many of the same spices are used in Arabic and Mexican cuisine as well. So it is a very practical thing to have in the cupboard as it goes well with a range from foods from Chicken Tikka Masala to tacos ans burritos.
Video recipe - The recipes I have seen on how to poach an egg makes it all to complicated. It really is a very easy process. And one of the best ways to cook an egg.
Video
Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.
ingredients
- 1 cuvette of about 1 kg (2 lbs)
- 2 teaspoons salt
- plenty of ground pepper
- other dried herbs you like
