Minced lamb soup

We could eat this soup everyday. It is easy to make and taste really, really good. The original recipe comes from the Swedish chef Marcus Aujaulay, we have made some minor changes.

It works just as well with minced beef.

Minced lamb soup

• 500 g minced lamb (minced beef or pork, soy meat)
• 3-4 Potatoes
• 1-2 Carrots
• Red or white cabbage
• 1 Onion
• 2 Garlic cloves
• 2 tbsp Tomato paste
• 1-2 teaspoons cumin
• 1-2 Bay leaves
• 1 l Beef stock
• Salt and pepper
• Parsley
• Horse radish
• Youghurt

Cut the onion and the garlic, fry them in oil and butter. Add the minced meat, the potatoes and carrots cut in pieces.

Add tomato paste, cumin, bay leaves and the beef stock. Let it all boil until the potatoes and carrots are almost done. The last minutes of boiling add the finely sliced cabbage.

Season with salt and black pepper and serve together with yoghurt, chopped parsley and grated horse radish.

Movie: Eaten while watching The Messenger

Birdie, birdie nam nam

Quail is probably not the first bird most of you would prepare. It´s hard to find but it is rather easy to cook so give it a try. If you serve it as one course in a menu one quail is enough for each person.

Rosted quail with beluga lentils and fig vinegar sauce

• 4 drawn Quails (vaktel, Wachtel)
• fresh Thyme
• 4 Garlic cloves
• 3 dl Beluga lentils
• 2 Onion
• 1 Carrot
• 1 green Apple
• 3+5 dl Chicken stock
• 1 dl Fig vinegar
• 2 tbsp Sugar
• Salt, pepper

Start with cooking the lentils in 5 dl chicken stock, thyme, chopped garlic (1 clove), onion and carrot. When they are done, pour away the broth.

Roast the quails in a pan with 2 garlic gloves, butter and 3 thyme sprigs until it gets colour. Cook in 100⁰ C until it reaches 57⁰. Let it rest 5 min before serving.

Fig sauce. Braise an onion and a garlic clove in butter and sugar. Add the fig vinegar and stock. Let it simmer til you have reduced it with 50%. If it is to thin add some butter and even some thickening. Finish it off with salt and pepper.

Warm the cooked lentils in a pan with butter and thyme. Add chopped apple. Serve the lentils with the roasted quail and the fig vinegar sauce.

Music: Listened to the extraordinary album by Movits!

Weekend special

Starter – Artichoke and mozzarella salad

• Mozzarella
• Artichoke hearts
• Lamb’s lettuce
• Olive oil
• Vinegar
• Chilli, finely chopped
• Lemon zest
• Garlic, grated

Buy a really nice mozzarella and tear it to pieces, half the artichoke hearts and place it on a plate together with lamb’s lettuce. Splash olive oil and vinegar over the plate and finally add chopped chilli, lemon zest and grated garlic.

Main course – Veal with beluga lentils and sun-dried tomatoes

• 400-500 g fillet of Veal
• Butter
• 1 Lemon, zest
• 1/2 Lemon, juice
• Salt
• Pepper
• 4 dl Beluga lentils
• 1 Garlic clove
• twig of fresh Thyme
• 100 g salted Pork belly/Bacon
• Chicken broth
• 300 g Cherry tomatoes, dried

Start with the tomatoes, half them and put them on baking paper with salt, pepper, fresh thyme, slices of garlic and a bit of sugar in the oven for 1 hour on 150 degrees Celsius.

Fry the veal with butter in a pan until it gets a bit of a colour. Place aluminium foil with baking paper on top, place the meat and squeeze the lemon juice over it and the lemon zest. Wrap the meat and bake it in the oven (150 degrees Celsius) until the meat has a temperature of 55 degrees Celsius.

Add salt and pepper and cut the meat in four pieces, for serving.

Boil the lentils in chicken broth with a crushed garlic clove, a twig of fresh Thyme and salt. Cut the salted pork belly into small pieces and fry them in a pan. Remove the garlic clove and the Thyme twig from the lentils and add the fried salted pork.

Jerusalem artichoke sauce

• 200 g Jerusalem artichokes
• 2 dl Milk
• 1 dl Cream
• 0,5 dl Water
• Chicken broth
• Salt
• White pepper
• 1 Lemon, the juice

Peel and cut the artichokes in small pieces. Boil them with milk, cream, water and chicken broth until the artichokes are done. Mix and strain. Shortly before serving bring the sauce to boil and add the lemon juice. Is the sauce to thick, add more milk. When warm mix to get a nice foam.

Put the lentils on to a plate, lean the veal on to the lentils, place the dried tomatoes on top and add your Jerusalem artichoke foam.

Dessert – Mint mud cake and cherry sorbet

Mint mud cake

• 2 Eggs
• 3 dl Sugar
• 150 g Butter
• 1,5 dl Wheat flour
• 3 tbsp Cacao
• 1 Mint chocolate bar ( 100 g)

Set the oven on 175 degrees Celsius. Melt the butter and the chocolate. Blend everything together, butter a baking tin with a detachable brim and sprinkle it with coconut.

Bake it for approximately 30 minutes, it should still be “muddy” in the middle.

Cheery sorbet

• 400 g Cherries
• 1 dl dry White wine
• 2 dl Water
• 1 dl Sugar
• 1/2 Lemon, the juice

Remove the pips from the cherries and mix them. Blend the mixture with the rest of the ingredients in a casserole. Bring it to boil and simmer shortly to make the sugar melt. Let it cool off and use an ice-cream maker for 20-40 minutes.

Enjoy!

Risotto with mussels and shrimps

We made Moule marinés the other day and had some sea mussels left over. We saved them together with the broth from cooking the mussels and made a leftover-risotto.

Risotto with mussel and shrimps

• 250 g Risotto rice
• 1 Shallot, chopped
• 2 Garlic cloves, chopped
• Olive oil
• 1-2 dl White wine
• 5 dl Mussel or fish broth
• 10 cm Leak, sliced
• Sea mussels (without shell)
• Shrimps
• Parmesan
• Lemon zest
• Parsley
• Chili powder
• Salt
• Pepper

Note that the fluid depends on the risotto rice you use, read the instructions for your rice brand.

Heat olive oil in a casserole, fry the shallot, the garlic and the rice until it is transparent. Add the fluid, little by little. Stir the risotto the entire time.

When you feel that the rice is almost done, add leak, mussels and shrimps. Spice the risotto with salt and pepper. Grate Parmesan cheese over the risotto and stir.

Before you serve, preferable on heated plates, decorate with cut parsley, lemon zest and chili powder.

Movie: Eaten while watching the Swedish thriller Johan Falk – National Target.

Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

• 2 kg Sea mussels
• 2 Shallot
• fresh Thyme
• 3-4 dl White wine
• 1 dl Cream
• 1 Carrot, sliced
• 2 Celery stems, sliced
• Olive oil
• 1-2 Bay leaves
• Salt
• Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

• 4-5 Potatoes
• Deep-fry oil
• Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

• 3 Egg yolks
• 1 teaspoon Mustard
• 1 teaspoon Vinegar
• 2-3 dl Rape oil
• 1 teaspoon Sambal Olek
• Salt
• Pepper
• 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz

Something for the weekend!?

Prime rib with parsnip and lemon marinated red onions

Prime rib (högrev/Hochrippe)

• 1 kg Prime rib
• 1 Carrot
• 1 Onion
• 2-3 Garlic cloves
• 1-2 tbsp Tomato paste
• 4-5 dl Red wine
• 1 l Beef stock
• 2-3 Bay leaves
• fresh Estragon
• Salt
• White pepper

Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.

Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.

Cut the meat in 4 pieces and heat them up in the sauce.

Lemon marinated red onion

• 1 Red onion
• 1 Lemon, the juice

Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.

Parsnip

Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.

Serve together with kalamata olives and fresh estragon.

Korean beef with udon nudles

It is getting colder and colder outside and the need for something warm to eat increases. Why not add spicy as well…

• 400 g fresh Udon nudles
• 600 g Beef
• 1 large Choi cabbage
• 4 Spring onions
• 1 Red Onion
• 1 Carrot
• 4 Eggs
• 1 Lime fruit
• fresh Coriander

Broth

• 1 l Chicken broth
• 2 Chili fruits
• 2 Lemon grass
• fresh Ginger
• 1-2 Garlic cloves
• 2-3 Kaffir lime leaves
• 33 cl Japanese beer

Start with the broth. Boil water with chicken broth and beer, add pieces of chilifruit, lemon grass, ginger, garlic and kaffir lime leaves. Let it simmer for 10-15 minutes. Strain away the spices. Cut and shred the vegetables.

Fry the meat shortly in oil so that it gets a nice colour. Cook the udon nudles according to the manufacturer.

Put the udon nudles in 4 bowls, pour the reheated broth over them and crack an egg in each bowl. Add the vegetables, slice the meat in thin slices and put them on top. Decorate with coriander, chopped cashew nuts and lime.

Serve together with Kimchi salad.

If you want a vegetarian dish simply exchange the beef for tofu and the chicken broth with vegetable broth.

Music: An old classic with Spice Girls – Spice up your world

Mary’nate a little lamb

This dish is done in 30 minutes but the aftertaste will stay much longer. A bottle of Chianti and your Friday night is home free.

• 700 g Lamb fillet or other tender pieces from the lamb
• 4 large Potatoes
• 200 g goat or Feta cheese
• 1 Zucchini
• 2 handful of Peas
• a bunch of Basil
• Parsley (half as much as the basil)
• Mint (half as much as the basil)
• Olive oil
• 4 Garlic cloves
• 3 tbsp Capers
• 2 Lemons

Marinate the lamb

Marinate the lamb for 15 min in 1/2 dl olive oil, 2 chopped garlic cloves, juice and skin from a lemon, pepper.

Salsa Verde

When finishing the marinate mix1/2 dl olive oil, 1/2 dl water, 1 garlic glove, the fresh herbs, capers, juice from a lemon, salt and pepper in a blender. You can use any fresh herbs you have at home.

Vegetables

Cut the potatoes in 3 mm thin slices and slice the zucchini in sticks. Fry in a pan with olive oil and a cloves of garlic. Cook the peas for 1 min.

Lamb

Roast the lamb shortly on each side in a pan. Put in oven on low temp 100-125⁰ C until the temperature reaches 63⁰. Don´t forget salt and pepper

Serve with balsamic glaze.

Music: The Breeders – Last splash

Asian Tasting Menu

The menu was seven courses in the following order: (recipes and pictures below)

1. Edame beans with homemade garlic oil and salt (Fleur de Sel)
2. Tuna tartar with  wasabi cream and soy sauce
3. Steamed sugar peas with walnut dressing and scallops fried in walnut butter
4. Dumpling filled with shiitake mushroom, spring onions, garlic and lemon grass on a bed of marinated red onions and shiitake mushrooms
5. Filet of beef tataki style
6. Asian ribs with Kimchi
7. Ginger granite with ginger cream and fruits

Edame beans with homemade garlic oil and salt

• Peal the beans and steam them for about 5-10 minutes
• Pour 0,5 decilitre olive oil together with 2 cloves of garlic in a saucepan – warm up the oil until you feel the garlic scent – let it cool of a bit
• Dish up the beans on a plate, add as much garlic oil as you want and sprinkle salt over the beans

Tuna tartar with wasabi cream and soy sauce

Tuna tartar with wasabi cream

• 200 g Fresh tuna (sashimi quality), chopped fine
• 1 decilitre Crème fraîche
• 1 tablespoon Wasabi
• 1 tablespoon Icing sugar

Whisk crème fraîche together with wasabi and icing sugar. Put the finely minced tuna in four (4 portions) steel cooking rings and flatten the tuna with a spoon. Add the wasabi cream on top. Place the steel cooking rings on plates and carefully remove the cooking rings.

Soy sauce

• 2 decilitre Japanese soy sauce
• 1 piece of Ginger, peeled
• 1 Lemon grass
• 1 Tomato
• 1 Celery stem
• 3 tbsp Lemon juice or Ponzu
• 1 Orange, the juice
• 3 tbsp Mirin (sweet vinegar)
• 1/4 Cucumber, peeled

Mix all ingredients together with a mixer or in a blender. Strain the mix and you have your soy sauce.

Steamed sugar peas with walnut dressing and scallops fried in walnut butter

Walnut dressing

• 50 g Walnuts
• 1 tbsp Sugar
• 1 tbsp Japanese soy sauce
• 1 tbsp Saké
• 2 tbsp Water
• Salt
• Ground black pepper

Steam the sugar peas for a few minutes or boil them for half a minute. Rinse them in cold water so that the cooking process ends.

Mix all the other ingredients to a dressing, use a mixer or a blender.

Use a mortar and a pestle to pulp 3-4 walnuts and add them together with butter in a frying pan. Fry the scallops briefly in the walnut butter. Use frozen or fresh scallops, one for each guest, depending on their size.

Dumpling filled with shiitake mushroom, spring onions, garlic and lemon grass on a bed of marinated red onions and shiitake mushrooms

Dumplings

• 4 Wonton wrappers
• 6 Shiitake mushrooms
• 1 Spring onion
• 1 clove of Garlic
• 1/2 Lemon grass

Chop mushrooms, spring onions, garlic and lemon grass. Put it in a frying pan together with butter and fry shortly. Add approximately 1 – 1 1/2 teaspoon to each wonton wrapper. Use an egg yolk as glue on the wonton wrapper, gather the corners together and make a little swirl.

Put the wontons in a bamboo steamer and steam for 10-12 minutes.

Marinated red onions with shiitake mushrooms

• 1 Red onion, in thin slices
• 1-2 tbsp Water
• 1/2 Lemon, juice
• 1-2 tbsp Hoisin sauce

Put the red onion slices in the marinade for about 30 minutes. Fry the shiitake mushrooms in a pan with butter. Add the fried mushrooms to the red onions and let them soak for a couple of minutes.

Filet of beef tataki style

Rub

• 1 tbsp Lemon grass, dried
• 1 teaspoon Chili, dried
• 3 Kaffir lime leaves, dried
• 1 teaspoon Coriander seeds
• 2 teaspoons Coconut flakes
• 1 teaspoon Brown sugar
• 1 teaspoon Rose hip powder
• 1 tbsp Fruit tea

Mix all the ingredients to a powder.

Sesame sauce

• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Red wine vinegar
• 1 teaspoon Mustard powder
• 1 teaspoon Sesame oil
• 1 clove of Garlic
• 2 tbsp roasted Cashews or peanuts
• 1/2 teaspoon minced Ginger
• Tabasco
• 1 teaspoon Sesame seeds

Mix everything together except the sesame seeds to a smooth sauce. Stir the sesame seeds in to the sauce.

Soy sauce

• 1 decilitre Soy sauce
• 2 tbsp Ponzu or lime juice

Stir together.

Rub the filet of beef ( 200 gram) with the rub and fry it quickly in oil in a frying pan. Put the fried beef int the freezer for 30 minutes, then cut thin slices of the beef.

Add sesame sauce and soy sauce to the beef and decorate with Galia melon and spring onions.

Asian ribs with Kimchi

• 300 g Pork belly
• 2 Cinnamon sticks
• 5 Star anise
• 2 tbsp Sichuan pepper
• 3-4 Chili fruits, dried
• 30 g minced Ginger
• 1/2 decilitre light Soy sauce
• 1/2 decilitre Hoisin sauce
• 1/2 decilitre Soy sauce
• 1/2 decilitre dry Sherry
• 1-2 decilitre Water
• 1 decilitre brown Sugar
• 2 tbsp Red wine vinegar

Cut the pork belly into 3 centimeter dices, put everything in a pot and boil for 30 minutes under a lid, remove the lid and let it simmer for another 30 minutes. The meat shall be beautifully glaced from the sauce.

Serve together with Kimchi.

Ginger granite with ginger cream and autumn fruits

Fruit

1. 6 Plums
2. 2 Pears
3. 2 Blood oranges
4. 2 Nectarines

Cut the fruit in nice looking variable sizes.

Granite

• 2 cans of Root beer
• 1 Lime fruit, juice
• 1 decilitre Syrup (50/50 sugar – water)
• Fruit pulp, (“left overs” from the fruit cutting)

Mix the lime, the syrup and the fruit pulp in a blender, strain it and add the root beer. Freeze it, in a baking tin or a dish.

Ginger cream

• 5 Egg yolks
• 20 g Maizena flour
• 2 1/2 decilitre Milk
• 50 g Sugar
• 15 g Butter
• 1 centilitre juice from fresh Ginger
• 2 decilitre Whipped cream

Whisk the egg yolks, the sugar and the maizena flour until it’s white. Boil the milk and the butter and add it to the egg-mixture while stirring. Pour the mixture into a new casserole and boil it until it thickens (approximately 5 minutes), it’s very important to whisk the entire time so that the mixture don’t burn. Strain it and let it cool down.

Add the ginger juice and whip the egg cream together with the whipped cream so that it has a light, fluffy consistency.

When serving add a little fresh ground black pepper on top.

Vietnamese spring rolls

How to roll the spring rolls nicely, instruction video.

Unfortunately we failed a bit with ours, we have to give it another go now when we know how to do it. Note that we buy all our Asian ingredients in a local Asian store here in Berlin.

Anyhow we filled ours with;

• sliced cucumber
• sliced carrots
• sliced spring onions
• rice nudles
• shrimps
• sliced radish

I really recommend this dip sauce, it is very taste and you can decide for yourself how strong you prefer it.

• 1-3 tbs water
• juice from one lime
• 2-3 tbs fisch sauce
• 1-2 teaspons of sugar (honey works fine as well)
• 2 cloves of garlic (we prefer grated instead of squeezed)
• fresh chopped red chilifruit or Sambal Olek

Stir everything together or use a shaker. Done!

That was our dinner yesterday.