Ginger miso noodle soup

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You might noticed that I am a fan of a good Asian soup. The key is always to have a good and flavourful stock. If you have a look on my prevous post you will see a great and quick recipe for your own chicken stock. Give it a go and try this warm miso soup.

 

Ingredients:

For the broth

  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1/2 cup onion chopped
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp low-sodium soy sauce
  • 4 cups chicken stock
  • 2 tbsp miso paste

For the soup

  • small pack of your favorite noodles
  • 1/2 cup fresh mushrooms
  • 1 cup chopped tofu
  • 1/2 cup spring onion
  • few radishes
  • coriander for serving

Preparation

Start with the broth. Heat the oil in a large pan, add onion, garlic and ginger and cook until soft. Add soy sauce and stir. Cook another minute. Add the stock and bring to a boil. Ladle half a cup of the broth into a small bowl. Stir the miso until dissolved. Pour back into the pot. Assemble the soup, by adding the cooked noodles and top with spring onion, radishes, tofu, coriander and mushrooms.

Top Chef Dubai or how I perfected a Ratatouille Part I

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Dubai`s cooking competitions are in their pick obviously . And for this one I decided to write a post as it was so much fun. Top Chef Dubai (www.topchefdubai.com) is a culinary school located on Jumeirah Road (opposite Mercato Mall) and this year they started the first of its kind competition- Top Chef. Selected by their executive chef Hadrien Villedieu the 8 finalists gathered together for a secret cook off challenge.

We were ready to go and Chef presented us the secret till now  dish- Ratatouille. Our mission was to cook our version of it and get creative with the presentation.

All the ingredients were fresh and some of them even organic, imported from France. Studuos` kitchen is every foodies` dream and it was easy to get familiar with the stoves and ovens. We had 5 mins in the pantry room and 90 mins to execute the dish. Me and another foodie are going to the final next week. Pictures of 8 of us and my winning plate are below. You can also find the recipe for this summer Ratatouille. Fingers crossed for the Final!

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My winning plate

Ingredients (for 6 servings)

– 3 eggpants

– 2 red bell peppers

– 2 yellow bell peppers

– 2 green bell peppers

– 5 small courgettes

– 2 red onions

– basil

– thyme

– 1 kg of ripe tomatoes

– garlic cloves

– salt, pepper and 1 tbsp of sugar

– 1 tbsp raisins

– 1 tbsp balsamic vinegar

– olive oil

– Parmesan shavings

Preparation:

1. Cut the peppers (keep 1/3 of them aside), eggplant, 1 onion and courgettes into slices with the same size. Place them into baking tray put some crushed garlic cloves, thyme, basil and drizzle with oilive oil and sea salt flakes. Bake on 200 degrees for 40 mins.

2. For the tomato sauce chop the tomatoes, onion, garlic, basil and raisins into big chunks. Saute with olive oil until the veggies are soft. Cook for 20 mins and season with salt and pepper plus a spoon of sugar. Take the sauce out and strain it to get smooth and velvety tomato puree.

3. Grill the remain peppers. Cut them into small chunks add one clove garlic, basil, olive oil, salt, pepper and balsamic vinegar.

4. Assembly your plate by starting with a spoon of the tomato puree. Make a small tower form the grilled veggies. Add a spoon of the peppers salsa on a side. Decorate your plate with extra tomato puree and finish it with two shavings Parmesan cheese.

Easy cauliflower mash

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In addition to my previous post here it is the recipe for this super easy cauliflower mash. Instead of the standard recipe with cheese, I used this lighter and more healthy version (totally made on spot in my kitchen).

You can even go vegan if you substitute some of the ingredients. See how:

Ingredients:

– 1 big cauliflower

– 300 ml milk (for vegan version use a can of coconut cream)

– 100 g butter (skip if you go for the vegan option)

– 2 tbsp yogurt

– salt and pepper

Preparation:

Boil water and add salt. Cut the cauliflower into big chunks and boil for no more than 10 minutes. Drain the water and add the rest of the ingredients. Mash well using fork or food process.

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Spring rolls with peanut and lime dip and Miso soup with lemon grass

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After the Easter feast last Sunday I have decided to prepare a veggie dinner. No meat, no dairy just good amount of veggies, nice fresh dip and warm miso soup. Simple, yet delicious! The key to this recipe is to have everything fresh and even organic if you can find it. The rest is just the flavors of the coriander, lime, ginger and lemon grass.

Ingredients:

For the rolls

– rice paper ( I made 14 spring rolls, but on the photo are 13 since I ate one in a making 😉 )

– 1 big carrot – cut into julienne

– 1 cucumber- cut into julienne

– handful coriander

For the dip:

– 50 g peanuts

– juice from 1 lime

– juice from 1 orange

– a pinch of brown sugar

– 1 tsp sesame oil

– 1 tbsp roasted sesame seeds

– 1 tsp ginger

For the miso soup:

– 1 l boiling water

– 3 tbsp miso paste

– nori seaweed

– 4 stalks lemon grass

– handful snow peas

– handful green beans

– handful baby corn

– 200g udon noodles (cooked)

– 1 tbsp ginger

– 3 tbsp oil (I used canola oil)

– 1 carrot cute into slices

– 100 g  tofu (optional)

– salt if it needs seasoning

Preparation:

Start with preparing your soup. Bring all the ingredients to boil (except the snow peas and noodles). Once it is ready add the peas and noodles- as easy as that!

For the rolls, soak each rice paper sheet for 10-15 seconds in warm water to soften and then roll the fresh cucumber, carrot and coriander. For the peanut dip, mix all the ingredients in a blender and mix well. You might also use a peanut butter, but I prefer to use less additives I can.

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Tabbouleh with couscous, mint and roasted pine nuts

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Tabbouleh is my favorite salad from all.  So many flavors mixed in it. I certainly miss the real ripe tomatoes from Bulgaria, where I can easily go and get as much as I want form my grandma`s garden. But I was lucky enough to find on our market very delicious local tomatoes and the result was almost the same 😉  Traditionally tabbouleh is made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic seasoned with olive oil, lemon juice and salt. Although there are various other variations such as using couscous instead of bulgur. And this is how I will present you the recipe today. The preparation is simple as you just need to  chop the ingredients and mix together in a serving bowl. I hope you will try it and enjoy it.

Ingredients:

– 4 tomatoes

– handful of parsley

– handful fresh mint

– one small red onion

– 1/2 cup couscous (or 1 cup if it is already cooked)

– the juice from two lemons

– 50 g roasted pine nuts

– olive oil and salt for seasoning

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Garden salad… or dinner for one

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In the mid days of the week, you will see me barely cooking. Or at least it will be something so simple that no one is interested to read about it. However I am a person that prefer to have home made food instead of some delivery. Cmon who like to wait for her/his food at the pick hours in the evening? 🙂 When I am alone for dinner I usually choose to have some quick but big salad. In my case I still felt that only a salad won`t be enough so I add two toasts with Italian salami and wood smoked ham. The recipe is simple and the result will satisfy you. Please note that the ingredients that I am mentioning below are enough for one salad, so feel free to multiply them as many times you want. The process of making it is simple as one, two, three… One- chop the ingredients. Two- Place in a bowl. Three mix with the dressing ingredients. Enjoy!

Ingredients:

– half lettuce

– handful beans sprouts

– spring onion

– one tomato

– 3 small fresh mushrooms

 

For the dressing:

– olive oil

– apple cider

– salt

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Winter pie with leeks, savory crust and potato topping

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Winter time always bring the feeling of coziness. In Dubai, where I live is around 25 + degrees during winter, but good festive recipes are always welcome. I started the pie with the idea of covering it with the savory dough, during the cooking I changed my mind and decided to make it topped with potatoes instead. The result was quite successful I would say. I hope you will try it and like it.

Ingredients:

– 250 g white flour

– 120 g slightly salted butter

– 1 tsp savory

– 1 egg

– 1 tsp salt

– 1 stalk leek

– 250 g mushrooms

– 250 g milk

– 1 tsp rice flour (or corn starch)

– salt and black pepper for seasoning

– 50 g butter

– 1 big potato

Preparation:

Boil the potato for few minutes. leave it almost cooked and cut it into nice slices. Make a dough from the flour, butter, egg-white, savory and salt. Leave it in the fridge for few minutes to cool. Chop the leeks and the mushrooms and saute them with the butter and the spices. Once they are cooked add the milk and the rice flour. Cook for a minute or two until the mixture become thick. Preheat the oven to gas 8. Roll out the dough in a small round baking tray and bake for 4-5 minutes. Take out from the oven and pour the leeks mixture. Top with the slices of potatoes and apply an egg yolk on it. Bake for additional 5-6 minutes.

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