Kookjegek.nl » Hoofdgerecht

Wales meets France

Dennis — Fri, 04 Dec 2009 17:41:10 +0000

Had to make some food for a couple of days at the beginning of this week. A quiche is always a good dish for these kind of days. Made a leek quiche, inspired by my last Kookjegek quiche recipe.

What I like about this recipe is it’s simplicity, especially the preparation. When I saw the leeks at the grocery store I instantly knew what to make and which ingredients I needed to get. The taste is also simple but good enough for your average day. A day where Wales meets France.

Ingredients (serves 4)

2 leeks
500 grams ham
6 sheets of puff pastry
3 eggs
250 ml whipping cream
200 grams old gouda cheese
100 grams gouda cheese
butter
olive oil

Preparation

Grease a ovenproof dish with some butter. Cover the dish with the sheets of puff pastry. Chop up the leeks and dice the ham. Put the ham and leeks in a frying pan with some olive oil. Heat it until the leeks have shrunk a bit. In the meanwhile you can grate the cheese. Create a mixture of the egg, whipping cream and the grated cheese.

Spread the leeks & ham around the pastry shell. Pour the egg mixture over the ingredients in the pastry shell. Bake the quiche for about 30 minutes in a oven of 200 degrees or until golden brown.

Recipe source: Kookjegek

Going on the local tour

Dennis — Thu, 22 Oct 2009 13:14:09 +0000

Kind of lost the NY spirit. You get that with this kind of weather in combination with the fact I was ill the past week. But a man has got to eat, I went for a typical Dutch stew called HachÃ©e, inspired by Wikipedia.

This stew is known for is simplicity. The preparation only takes about 10 minutes. But it’s also famous for it’s huge amount of onions. I wanted to give it a sweet spin.

I used red onions and also added blueberries to the mix. In the end I also served it with red cabbage and apples. A whole lot of sweetness for a stew, but the result was good. It did not dominate the entire dish.

Ingredients (serves 4)

750 grams chuck steak
500 grams red onions
130 grams blueberries
3 bay leaves
3 cloves
beef fond
Sauvignon blanc white wine
butter
salt
pepper

Preparation

Cut the steak into cubes. Season & flour the cubes. Fry them in small batches in butter until they are brown.

Remove the steak and add the sliced red onions to the remaining steak fat. Fry them until they are a bit softer. After that you can add the steak, bay leaves, cloves, blueberries, fond and water. Use the amount of ingredients & flavours you like. I added some white wine to the mix.

Bring it to the boil, turn down the heat and simmer the hachee for about 1,5 hours. I served it with potato mash & red cabbage & apples.

Recipe source: Wikipedia

New York style quiche

Dennis — Thu, 15 Oct 2009 19:28:09 +0000

Last few weeks I was in New York. I have been to a lot of nice food places, one of them was a tapas restaurant called Boqueria. Inspired by their Coles de Bruselas y Chorizo dish I made a quiche, also inspired by a previous Kookjegek recipe.

It was a nice restaurant on Spring street New York. But I dedicate more attention on that in a central New York post, which will be posted later on. Like I said, I tried one of their dishes called Coles de Bruselas y Chorizo. It was a simple dish which combined chorizo & brussel sprouts. I like the flavor and decided to give it a spin. Why not combine it with some nice cheese in a quiche?

It turned out very good. Even better than expected. The cheese adds a nice touch to the chorizo and I always like Brussel sprouts if prepared well. Definitely a dish to repeat.

Ingredients (serves 4)

500 grams Brussel sprouts
150 grams Chorizo
6 sheets of puff pastry
3 eggs
250 ml whipping cream
200 grams old gouda cheese
100 grams gouda cheese
butter

Preparation

Grease a ovenproof dish with some butter. Cover the dish with the sheets of puff pastry. Clean the sprouts by removing the hard stem ends and rinse in water. After that you can blanch them in boiling water. In the meanwhile you can grate the cheese and cut the chorizo in pieces. Create a mixture of the egg, whipping cream and the grated cheese.

Spread the sprouts & chorizo around the pastry shell. Pour the egg mixture over the ingredients in the pastry shell. Bake the quiche for about 30 minutes in a oven of 200 degrees or until golden brown.

Recipe sources: Boqueria & Kookjegek

Larb kai

Dennis — Sun, 30 Aug 2009 11:28:36 +0000

Because the tom kha kai soup of last week tasted that good I was eager to try another Thai dish. This time it was larb kai, inspired by a recipe from HubPages.

It was one of the other Thai dishes I found on Wikipedia. It looked like something which was pretty easy to make. One of the problems was that I didn’t have rice powder. I decided to make some of my own. Simply by putting risotto rice in a dry frying pan. When the rice was brown I put it in a food processor. The result was a great rice powder.

Larb kai by the way is also great. Besides the powder it only took my about 10 minutes tops to prepare it, real easy. I also like the spicy and sour combination. Again a great dish, I’m beginning to like this Thai cuisine!

Ingredients (serves 2)

450 grams chicken breast
2 tbsp toasted grounded rice
3 shallots
1 red chili pepper
fresh mint
1 lime
3 tbsp fish sauce

Preparation

Put the chicken in a food processor and grind it into small pieces. Fry this chicken with some olive oil in a pan. In the meanwhile you chop the shallots and chili pepper.

Add the shallots, chili & rice powder and a few tablespoons of water to the chicken. When the chicken is cooked you can use the mint, lime and fish sauce to give this the taste that you want.

Recipe source: HubPages

Valencian paella

Dennis — Thu, 13 Aug 2009 06:21:21 +0000

Last night I had a planned monthly diner with some friends. The bad weather didn’t hold us back to prepare some summer style food so we decided to make a paella. A paella inspired by the Valencian one on Wikipedia.

The original dish contains rabbit & snails, but unfortunately my friends aren’t big fans of these ingredients. So we decided to give this classic dish a twist. We used chicken, shrimp & tilapia.

Together with a refreshing beer this was a good meal. Only next time I really want to stick more to the original recipe and try snails. And of course get my hands on an original paella pan!

Ingredients (serves 6)

500 grams risotto rice
500 grams sieved tomatoes
200 grams shrimp
200 grams tilapiafilet
500 grams chickenfilet
250 grams peas
250 grams white beans
saffron
1 liter chicken stock
2 lemons

Preparation

Cut the chicken into peaces and heat them in a frying pan with some olive oil until golden brown. Add the sieved tomatoes, peas, beans, rice, saffron & chicken stock. Let the stock reduce. After a while the rice should suck up most of it. In our case it was after a minute or 10. At that point we added the shrimp & tilapia. Turn down the heat and keep the pan on the heat until the fish is cooked. We served the paella in the pan together with some parts of lemon.

Recipe source: Wikipedia

HHDD #27 Cauliflower & feta revisited

Dennis — Mon, 10 Aug 2009 06:17:50 +0000

Time to enter some foodblogevents again, I always find them very inspiring. First up, Hay Hay its Donna Day #27, hosted by Priya from Akshayapaatram & facilitated by Chez Us. This time the theme was summer salads and I picked a cauliflower & feta salad recipe from Donna Hay as inspiration.

The original recipe of course was a salad. I gave it a little spin. I added some couscous to the mix and created a kind of mash together with the cauliflower & bread. It turned out to be a simple but tasty dish.

Ingredients (serves 4)

500 grams cauliflower
200 grams couscous
100 grams feta
vegetable stock
30 grams green olives
3 slices of white bread

Preparation

First cut the cauliflower into peaches and blanche it in a cooking pot with boiling water. When finished blanching drain them and put the peaces of cauliflower in a baking dish with some olive oil. Put this dish for 15 minutes in a preheated oven of 180 degrees celcius. After that add the peaces of bread and keep it in the oven for about 10 minutes. Put the cauliflower & bread in a foodprocessor which will turn it into kind of a mash.

In the meantime prepare the couscous instantly, I used vegetable stock for this. I mixed the couscous together with the cauliflower mash. At the end I served it with the olives & feta.

Recipe source: Donna Hay

GYO #9 Endive & chicken quiche

Dennis — Fri, 04 Apr 2008 19:06:57 +0000

Yesterday I came across the foodblogevent Grow Your Own on Andrea’s Recipes. Grow Your Own is about creating dishes out of homegrown products. I created a endive & chicken quiche and I also added some homegrown chives to it. Inspired by a recipe from C1000.

I was already planning on making something with curly endives, when I came across a endive quiche recipe from C1000. I decided to make a quiche with my own kind of filling. This included endive, chicken, gouda cheese & homegrown chives.

Ingredients (serves 4)

6 sheets of puff pastry
3 eggs
150 ml whipping cream
150 grams old gouda cheese
200 grams curly endive
150 grams chickenfilet
50 grams homegrown chives

Preparation

Grease a ovenproof dish with some butter. Cover the dish with the sheets of puff pastry. Chop up the endive, chickenfilet and chives. Fry the chickenfilet in a pan with some olive oil until the pieces are slightly brown. Also fry the endive until it’s a bit reduced in size.

Create a mixture of the eggs, grated cheese, chives and cream. Spread the chicken and endive around the pastry shell. Pour the egg mixture over the ingredients in the pastry shell. Bake the quiche for about 30 minutes in a oven of 200 degrees or until golden brown.

Source recipe: C1000

WCC #25 Lemon risotto

Dennis — Wed, 20 Feb 2008 21:06:11 +0000

A while ago I came across a post about a foodblogevent called Weekend Cookbook Challenge, it was published on Foodie Chickie. This round of WCC is all about recipes from the famous Nigella Lawson. I also gave it a try, I made a lemon risotto, inspired of course by Nigella Lawson.

Instead of exactly following the recipe of Nigella Lawson I used less ingredients. I didn’t use the double cream and rosemary leaves. I also used a local cheese called Gouda.

Ingredients (serves 2)

200 grams risotto rice
1 lemon
1 liter vegetable stock
2 celery sticks
1 egg
1 onion
100 grams Gouda cheese
olive oil

Preparation

Chop the celery and onion. Put it with some olive oil in a cooking pot and heat it for a few minutes. After that add the risotto rice and toast it until evenly coated. Add the vegetable stock one ladle at a time. When you add one ladle at a time this will benefit the flavor because of the Maillard reaction.

In the meanwhile mix a egg yolk, some grated Gouda cheese with the juice and zest of half a lemon. You can add this to the risotto rice just before serving.

Source recipe: Nigella Lawson

Walnoot-kip

Dennis — Fri, 08 Feb 2008 21:50:31 +0000

Gisteren is het Chinese nieuwjaar ingeluid, het jaar van de Rat. Ik kon het niet laten om eens Chinees te koken. Het werd een simpel recept van walnoot & kip, naar recept van het boek Aziatisch koken.

Het enige dat ik helaas niet had was de rijstwijn, dus heb maar wat water voor de marinade gebruikt. Gelukkig geeft de sojasaus nog genoeg smaak aan dit gerecht.

IngrediÃ«nten (2 personen)

300 gram kipfilet in blokjes
100 gram walnoten
100 gram prei
30 gram gember
3 el sojasaus
3 tl maÃ¯zena
olijfolie

Bereiding

Maak een marinade van wat water en de maÃ¯zena. Marineer de blokjes kipfilet hierin. Bak de kipfilet een minuut of 2 in een pan met olijfolie. Snij de prei in ringen en de gember in dunne plakjes. Voeg die aan de kip toe en bak nog even mee. Blus dan af met sojasaus en voeg de walnoten toe. Laat het een paar minuten sudderen tot de kipfilet gaar is.

Receptbron: Aziatisch koken

Aubergine-kikkererwtencurry

Dennis — Thu, 10 Jan 2008 14:12:19 +0000

Na mijn probeersel vorige week met de hummus zonder tahin was ik nog steeds in de ban van de kikkererwten. Deze keer heb ik er een Indiase curry van gemaakt, naar recept van het boek Aziatisch koken.

Deze curry was makkelijk om te maken en ook erg smakelijk. Het voordeel is ook dat je hem naar eigen wens kan kruiden. Ik vond deze verhoudingen zelf iets aan de flauwe kant. Volgende keer zal ik dus iets meer chilipeper en andere kruiden gebruiken.

IngrediÃ«nten (2 personen)

300 gram kikkererwten
300 gram aubergine
200 ml Griekse yoghurt
1 sjalot
2 tenen knoflook
1 stukje gember
1 rode chilipeper
1 groene chilipeper
3 tl korianderblad
2 tl kurkumapoeder
2 tl komijn
1 tl kaneel
olijfolie

Bereiding

Voor dit gerecht heb ik kikkererwten uit blik gebruikt, dat is het makkelijkst. Mocht je gedroogde gebruiken dan moet je ze uiteraard even een nacht laten weken. Snij de aubergine in blokjes en bak deze even kort aan in een pan in olijfolie. Haal de aubergine dan uit de pan. Snij de knoflook, sjalot, gember en chilipepers in kleine stukjes. Bak deze samen met de kruiden in de pan met wat olie. Blus het af met een half glas water. Voeg de kikkererwten, aubergines en de yoghurt toe. Laat het geheel op een laag vuur ongeveer 30 minuten zacht koken. Natuurlijk tussendoor even kijken, ruiken, roeren en proeven.

Uiteindelijk geserveerd met wat basmati rijst, maar het schijnt ook erg lekker te zijn met chapati’s.

Receptbron: Aziatisch koken