Simple Supper Asian Prawn Omelette

 

‘Although I cannot lay an egg, I am a very good judge of omelettes’ – George Bernard Shaw

It is funny what can make you feel happy. I just found myself thinking: finally, finally it is cold, grey and rainy again – how fabulous that the weather is so dismal and I am so tired, that I want to stay inside, sit behind my laptop and finally write a post again. 🙂

The summer has been filled with long sunny days that were just too short for cooking extensive meals. Therefore the last weeks have been all about quick and easy dinners fixes. This dish has been one of my favourite discoveries: a simple silky omelette with plump and juicy prawns. The flavours are a combination of the saltiness of soy sauce and the delicate garlic of chives. It makes a lovely lunch dish or a light dinner with some fried rice and steamed paksoi.

I came across this Asian dish in the most roundabout way. It all started with a visit to Spain earlier this year and a day trip to Gibraltar. On a lunch menu full of rich and heavy dishes, the “Prawn Omelette” caught my eye.  The combination made so much sense. There I was looking forward to a delicate fluffy omelette, when my plate arrived piled high with these odd crispy fritters. Unfortunately they were greasy and lacked favour, but they had caught my imagination.

I discovered that Tortitas de Camarones, shrimp pancakes, are a specialty of Andalucía. They are made from an egg-less batter of (part) chickpea flour and of course shrimp.  Once home I almost became obsessed with turning, what sounded like a winning combination of ingredients, into a tasty dish. Obstinate as I am, I tried (and failed) over and over again. When I was mean with the oil the results was rubbery, almost slimy. When I gave in and cooked the fritters in generous amounts of oil, the texture was lovely, but the fritters were sickly greasy.

As I was about to make another experimental batch when my eye fell on the beautiful plump prawns I had bought (a variation on the tiny shrimp I had been using until then, in the hope it would improe things). And I realized I just didn’t have the heart to waste these beauties on another failed dish. So instead I decided to make the omelette that I would have wanted to have been served that day. Simple and plain but so satisfyingly delicate. 

The thing I like best about the island of Gibraltar …….is that it inspired me to make Asian Prawn Omelettes….and how it looks in the distance

Ingredients
(based on ‘Wokking Mum‘)
Serves 1

Marinated prawns
1 tsp shaoxing rice wine (or dry pale sherry or at a pinch some vermouth or sake, use a little less)
1/4 tsp tapioca- or corn starch
salt
pepper
6 large prawns

Omelette
1 small tomato
1 spring onion
optional: oil
1/2 tbsp tapioca- or corn starch
2 tbsp milk or chicken stock or water
1 tsp soy sauce
optional: a few drops of sesame oil
2 eggs
salt
pepper
chives
optional: oyster sauce

 

Recipe

1. Combine the rice wine with the starch and mix until smooth.
2. Add the salt, pepper and prawns. Refrigerate until ready to use. .
3. Skin the tomatoes (bring a small pot of water to the boil. Cut a cross into the skin of the tomato. Briefly drop into the hot water. Remove and skin.)
4. Dice the tomato. If it is very juicy you might want to discard the seeds.
5. Chop the spring onion.
6. If using, heat a little oil small pan. Fry the prawns until 80% cooked. Remove from the pan.
7. Combine the starch with the milk, stock or water and mix until smooth.
8. Whisk in the two eggs.
9. Season with soy sauce, sesame oil (optional), salt and pepper.
10. Add the tomato, spring onion and prawns to the egg mix.
11. Pour the mixture back into the pan.
12. Reduce the heat and cook until the egg is 90% set.
13. Chop the chives.
14. Plate and sprinkle with chives and oyster sauce, if using. 

Tips & Variations
After you have cooked the prawns add some thinly sliced onions and/or bean sprouts to your pan

Serve with
Fried rice and paksoi or sugar snaps

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No-noodle Lasagna – La dolce vita

Enjoying the good life with abandon but without any of the guilt.

I’ve really been slacking on posting vegetable recipes regularly. It has been ages since my last Veg of the Week post.  But this discovery is so fabulous it really deserves the special honour of being vegetable dish of the month. Actually this is my most exciting discovery this year.

Now I thought I would lure you in by describing this as a no-noodle lasagna. If I had been more forthcoming in my description, I am sure I would have scared you off. But now I have got you reading, I will reveal what the best replacement is for regular lasagna sheets. It is not zucchini (too moist), nor aubergine (too chewy) it is…. white cabbage.

Crazy I know! But believe me, it works!!

I will own up that I really do not like white cabbage. I am still haunted by childhood memories of limp, grey, funky smelling cabbage leaves wrapped around greasy, tasteless rice and mince. Couldn’t stand the stuff.

Never thought I would ever post a white cabbage recipe, but here I am raving about the stuff. Once you briefly blanch the leaves in boiling water and layer them with a Bolognese sauce and cheese, you have the most amazing carb-free lasagna. The cabbage leaves have a comforting bite that is similar to al dente pasta sheets; lightly chewy but soft at the same time.

You can stick to your regular recipe for traditional Bolognese sauce. Just make sure you meat sauce is on the dry side as the cabbage sheets will not soak up moisture as lasagna sheets do. For this dish I added plenty of mushrooms to bulk up the sauce with some extra fiber and minerals. As you are being unconventional already, I suggest you skip the effort of making a béchamel and give the below combination of ricotta, cottage and cream cheese a whirl. I really enjoyed both the texture and flavour it added to the dish.

The result is an amazing lasagna that has the same comfort as a regular lasagna but is just that little bit healthier. And like a regular lasagna I feel that this one tastes even better reheated the next day. So, make sure you make a double portion…. at least.

Ingredients
(inspired by the blog ‘Simple Roots Wellness‘)
Serves 3-4

500g mushrooms
2 onions
2-3 garlic cloves
(300g-) 500g mince
1 can of peeled and chopped tomatoes
a pinch of chili flakes
1/2 tbsp honey
optional: a dash of Worcestershire sauce
salt, pepper
about 1/2 head of white cabbage (the outer leaves are a little handier then the ones closer to the core)
optional: 10g of chives
2 eggs
200g cottage cheese
100g ricotta cheese
100g (light) cream cheese
1 tsp mustard
100g cheese for grating

 

Recipe

Make the sauce

1. Bring a very large pot of water to the boil (I use the largest pot I have.)
2. Slice the mushrooms and fry them in a wide pot or large deep fry pan until just tender. Remove from the pan and set aside.
3. Chop the onion and fry in the same pan.
4. When the onions are translucent, mince the garlic and add it. Stir until fragrant.
5. Add the mince meat and stir, breaking it up, until the meat has just coloured.
6. Add the tinned tomato.
7. Season the sauce with chili, honey, Worcestershire sauce, salt and pepper.
8. Allow the sauce to simmer whilst preparing the rest of the dish. Stir once in a while and add a little water if it starts to get too dry. (When you assemble the lasagna the sauce should be quite thick as the cabbage leaves do not soak up liquid as regular lasagna sheets do.)

Prepare the cabbage

9. Carefully peel the leaves off the head of cabbage. Cut out the thick ribs. You are looking for looking for the amount of leaves that will comfortably cover a teatowel when placed next to each other.
10. Place the leaves into the boiling water until they turn opaque (about 2-3 min, but can vary depending on the amount of water). Using a slotted spoon remove the leaves and lay them on a kitchen towel to dry. Depending on the size of your pot you might have to do this in a few batches.

Make the sauce

1. If using, chop the chives.
2. Whisk together the two eggs.
3. Add the ricotta, cottage and cream cheese and blend.
4. Season with mustard, salt, pepper and add the chives.

Assemble the lasagna

5. Heat the oven to 175C.
6. Place 1/4 of the meat sauce in the bottom of a dish (about 20x35cm).
7. Top with 1/3 of cabbage “noodles”.
8. Add 1/4 meat sauce and 1/2 the cheese mix.
9. Another layer using 1/3 of the “noodles”.
10. 1/4 meat and the rest of the cheese mix.
11. The rest of the “noodles”.
12. The remainder of the meat.
13. Bake in the oven for 20 min. The dish can be prepared until this step and then refrigerated to be finished another day.
14. Grate the cheese and sprinkle on top.
15. Bake for another 20 min.
16. Allow to rest before 5-10 min before serving.

 

Serve with

• A green salad made from lettuce leaves or green beans

Some of the health benefits of cabbage

• White cabbage are a Good source of vitamin C and folate and potassium
• Cabbage is filled with antioxidant power. This enables our systems to fight free radicals and clear up toxins, including potential carcinogens.
• The fiber in cabbage keeps your blood sugar levels from fluctuating and also regularizes bowel movements. Cabbage is anti – inflammatory vegetable
• Eating cabbage may also reduce the risks of heart disease, stroke and cancer, specifically colon cancer.
• It speeds healing of ulcers and improves digestive health.
• Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.
  (Source: tarladalal.com)

 

More recipes replacing carb with veg

Zucchini Noodle Pad Thai

Tuna Zucchini Pasta

Cauliflower ‘couscous‘

Cauliflower Tabbouleh

Cauliflower ‘pasta’

Zucchini Pea Fritters

Pea Quenelles

Cauliflower Mash

 

Baid Mutajjan – Middle Eastern Fried Hard Boiled Eggs a Guest Post by Vanya

I have mentioned before, that I started blogging because I wanted to keep a record of what I cook (just for myself) and wanted to find a way of sharing my recipe with friends and family (without bombarding them with endless emails). Little did I know that blogging would introduce me to a whole new world of blogging friends that share my passion for food. I have met so many lovely new people, like Vanya who I have really been enjoying to get to know through her stories,  recipes and the comments she leave on my posts.

And then one day Vanya took me by surprise by invting me for a visit – blogger style. A few weeks back she hosted me as a guest on her blog and I brought some Beet Muffins to celebrate the occasion. Of course I immidiately wanted to return the honour, by inviting her to do a guest post on my blog. She had a few suggestions for recipes of which one immidiately caught my eye: Arabian Fried Eggs. I was mystified and curious. But let me make way for Vanya to explain this magnificent recipe further:

 

Fried hard boiled eggs are a common feature in many Middle Eastern households but you will find this most commonly in Egypt. I first came across this recipe in the Middle Eastern cookbook, Traditional Arabic Cooking by Miriam Al Hashimi. According to the author, if you take a walk through the markets of Cairo, you can find traders selling tiny packets or conesof blended spices which are used for flavouring the fried eggs.

There are several different variations based on the blend of spices. The one I decided to try was the sumac-sesame seed blend.

Sumac is a flowering shrub and the dried fruit drupes of this plant is ground to get a crimson red tangy spice that is used extensively in Middle Eastern cooking. This spice has a tangy, lemony, citrusy flavour that goes well in salad dressings and with grilled meats. Sumac is easily available these days at most supermarkets or in specialty Middle Eastern food stores.

This dish makes a delicious and pretty accompaniment or starter to any meal. So here’s the recipe for Baid Mutajjan or fried hard boiled eggs rolled in sumac-sesame seed spice blend.

Ingredients

5 fresh eggs
2-3 tbsp vegetable oil
3 tbsp sumac
2 tbsp sesame seeds
salt – to season
fresh coriander leaves – finely chopped, for garnish

Recipe

1. Hard boil the eggs, remove shell and cut into halves. Season lightly with salt.
2. Dry roast the sesame seeds till light golden; make sure not to burn.
3. Coarsely grind the sumac and sesame seeds in a mortar and pestle and keep aside.
4. In a flat pan, heat oil (on medium heat) and place the eggs yolk side down. A bit of splutter is expected. (You can fry the eggs whole too without cutting into halves but ensure that you prick a couple of holes with a fork to avoid the eggs from exploding.)
5. After a minute or two, turn the eggs over and fry another minute. Remove from flame.
6. Roll or dust the eggs with the sumac-sesame seed blend. Garnish with chopped coriander leaves just before serving.

 For more of Vanya’s amazing recipes visit her site Skinny Chef de Cuisine.

 

Zucchini-noodle Pad Thai

 

ผัดไทย (Pad Thai) – bringing authentic Thai street food to your table – with a twist.

 

“Tick, tick, tick”-  that sound was my first encounter with Pad Thai.

It was a few lifetimes ago, on one of my first holidays outside Europe. I had been in the country only a few hours and was waking up from a jet lagged coma in a tiny Bangkok hotel room.

At first I wasn’t sure whether the “tick, tick, tick” belonged to the world of my dreams or this exotic foreign land. I lifted a dream heavy hand to pull back the curtains (not too hard to do, as the room was only a few centimetres wider than the bed). The world outside had changed whilst I had been napping:  night had fallen and the day’s desolate street had tuned into a bright and buzzing stage.

There was a crowd in a circle on the street below.  At the heart of all, there was a little aluminium cart. Blue flames licking a wok. A man industriously working a stir-fry.

“Tick, tick, tick” and moments later I was holding a little square plastic tub. At first I was a little disappointed, that all this anticipation delivered no more than a few noodles, some bits of chicken and a few diced veg. But then I used my flimsy chopsticks to slide a bite into my mouth; an amazing flavour explosion hit me: sweet first, followed by spicy- salty and then the lightest touch of sour.

I experimented for a while with different recipes to get as close as I could to the memory of that taste. This time I combined the traditional flavours of Pad Thai with one of my newer discoveries: zucchini noodles. I was amazed how well they worked in this dish. If you do not feel inclined to take a julienne cutter – even better a spiral cutter – to a zucchini, this recipe works just as well with the customary rice noodles.

A plate of Pad Thai always takes me down memory lane for a few moments. But then it mainly makes me smile at all those new discoveries and adventures that lie ahead.

Tamarind, fish sauce and brown sugar are a must, but the shrimp are optional

 

Ingredients
Serves 2

1-2 zucchini (or rice noodles)
150g raw prawns
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp tamarind sauce
1 tsp brown sugar
pinch of dried chilli
optional: 2 level tbsp dried shrimp
spring onion
coriander
1/2 red onion or 1 shallot
2 garlic cloves
1 red chilli
black pepper
100g bean sprouts
2 eggs
peanuts
1 lime

 

Recipe

1. If making zucchini noodles: Use a spiral- or julienne cutter to cut the zucchini into noodles. When using a spiral cutter, break the strands about three times as they are too hard to eat when they are too long.
2. If using rice noodles: bring water to the boil and prepare the noodles according to packet instruction.
3. Peel and devein the prawns.
4. In a small pan combine the lime juice, fish sauce and tamarind sauce and brown sugar. Heat gently to dissolve the sugar and taste – add more of any of the ingredients as you wish. Season with dried chilli to taste. Set aside.
5. If using dried shrimp: Pour some of the boiling water on the shrimp. Allow to sit 10 minutes.
6. Thinly slice the spring onion.
7. Chop the coriander.
8. Slice onion into very thin half moon slices.
9. Deseed and chop the chilli.
10. Fry onion, chilli, garlic on a high heat until just soft.
11. Drain the dried pawns and add, keeping the heat high.
12. Add the noodles to the hot pan. Heat until the zucchini wilts (You are looking for the texture of al dente pasta.)
13. Add the sauce.
14. Push the noodles to the side. Add the prawns and black pepper. Cook until the prawns are just pink.
15. Toss in the bean sprouts. Move all to the side again.
16. Add the eggs. Pierce the yolks and, when they start to set on the bottom, scramble. Stir vigorously until almost set and then mix into the noodles.
17. Add half spring onion and coriander (and peanuts).
18. Arrange on a serving plate and sprinkle with remaining spring onion and coriander (and peanuts).
19. Cut the lime in the wedges and serve on the side.

Serve with

•  this is a dish of its own right, but you can add
•  steamed bok choy
•  Thai fish cakes

 

Variations
Replace the prawns with a combination of chicken and tofu

Some of the health benefits
Click on the links to discover some of the health benefits of bean sprouts or zucchini

Asian Chicken Drumsticks with Eggs

Xin Nian Kuai Le! Happy Lunar New Year and welcome to the Year of the Wooden Horse!

Eggs for prosperity – the state of flourishing, thriving and good fortune

I do not know anything about Chinese astrology, but I read that “Horse energy is free spirited, wild, willful, and independent. Horse has a refined instinct that acts fast, on the spot. (….) The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded. Decisive action, not procrastination, brings victory. But you have to act fast in a Horse year. If you are not 100% secure about a decision, then don’t do it. Events move so quickly in a Horse year that you don’t want to gallop off in the wrong direction.” (Source: Susan Levitt)

Whilst I was googeling info on the Year of the Horse I (re)discovered that apparently I am a horse, and it is going to be quite a ride for me this year. (Actually the predictions vary from an excellent year, to dramatic ups and downs, to a down-right challenging year 🙂 ).

Whatever it may bring, to ring in this New Year a little Asian dish that I like to prepare ahead for a quick weeknight dinner. Although the recipe looks long, this meal is not a lot of work. The meat does need to marinade so I like to throw it together the day before. After a long days work, I just pop it in the oven and have a feast ready in just over half an hour.

If you are looking for a speedy dinner, just steam a little rice and stir-fry some (oyster) mushrooms with spinach as a side. This chicken is also lovely with vermicelli noodles mixed with a lot of fresh herbs. Or cold soba with mango and spring onion. The variations are endless; just keep in mind that the dish comes without sauce so it is important to serve it with something fresh and crunchy or something juicy.

By the way, I have made this dish with quail eggs (special), with regular eggs (nice) and without any eggs (fabulously fuss-free). Another festive variation is to serve the chicken with some Marbled Tea Eggs. They are not much more work but take a little more time to prepare.

Wishing you peace and good health in the Year of the Horse! (馬年安康)

Ingredients
(found on the blog ‘Cooking in Sense‘)
Serves 3-4

For the chicken

5 tbsp light soy sauce
3 tbsp sake (or Chinese rice wine or dry sherry)
2 tbsp mirin
1 tbsp sugar
4 garlic cloves
a piece of ginger as large as 2 garlic cloves
1 mild green chilli
8-9 chicken drumsticks (2-3 a person)
spring onion
sesame seeds

Optional: For the eggs
9-12 fresh quail eggs or 3-4 regular eggs
6 garlic cloves
1/2 red chilli
1/2 green chilli
3 tbsp dark soy sauce
2 tbsp mirin
1 tbsp sugar
 

Recipe

To prepare the chicken:

1. Make a marinade by combine the soy sauce, sake, mirin and sugar in a freezer bag or bowl.
2. Slice the garlic, ginger and chili into slices and add to the marinade.
3. You can leave the skin on the chicken, I prefer to remove it (loosen the skin with your fingers. Pull back over the leg. Grab the skin with a piece of kitchen paper to pull it off easily.)
4. Wash and dry the chicken and add to the marinade. Refrigerate overnight or at least 3 hours.

Optional: To prepare the egg:

1. Cook the eggs (quail: 4 min, regular: 10 min)
2. Remove the eggs from the water. Keep the water. Rinse the eggs under cold water and allow to cool until you can peel them.
3. Add soy sauce, mirin and sugar to the hot water.
4. Place the peeled eggs into the sauce. Simmer for 15 min.
5. Halve the garlic cloves and add to the water.
6. Slice the chili and add.
7. Simmer another 5 minutes.
8. The eggs can be served warm or at room temperature. They can be made the day before and stored in the liquid in the fridge.

To finish the dish:

1. Remove chicken and eggs from the fridge and allow to come to room temperature for 15 min.
2. Heat the oven to 200C (390F).
3. Line an oven dish with aluminum foil.
4. Place the chicken in the oven dish.
5. Roast for 20 min. Turn and roast another 15-25 min.
6. Cut the spring onion into thin rings.
7. Plate the chicken with the eggs (cut regular eggs in half) and sprinkle with spring onion and sesame seeds.

 

Tips & Variations

For a simpler meal leave out the eggs, for a more special dish make some Marbled Tea Eggs the day before

Serve with

• Stir-fried (oyster) mushrooms with spinach and steamed rice.
• Cold salad of vermicelli with chopped herbs and red capsicum (bell pepper, DE/ NL: paprika) with a dressing of fish sauce, lime and chili and a sprinkling of cashew.
• A cold salad of soba noodles with mango and spring onion and a dressing of sesame – and chili oil.