This recipe I got from my good friend Agathe. Waauw taste so good with so many things!!! Here it was served with some great pata negra and a nice glass of rosé! Viva el verano!!!
ingredients:
500 gr green beans
dressing:
– juice or 1 lime
– 2 tablespoons of tamari soy sauce or light soy sauce
– 2 tablespoons of extra virgin olive oil
– 1 onion, finely chopped
– 10 cherry tomatoes, finely diced
– pinch of ground chili pepper
– fresh coriander leaves
directions:
– wash the fresh green beans
– remove the woody stem end, this can be done by snapping it off or simple by using a knife
– steam the beans or cook them in salted water untill done for about 4 minutes, they have to be tender but still crunchy
– put alle the ingredients from the dressing together
– pour the dressing over the green beans and serve
This is an appetizer or a starter, I made it so many times this summer. It’s easy to make and the best thing is, you can prepare it ahead. If you have some soup left, you can easily freeze it!!!
ingredients:
– 3 red paprika (bell pepper, capsicum)
– water
– 1 vegetable stock cube (groentebouillon blokje)
– pernod (pastis, ricard,…)
– pinch of ground cayenne pepper (ground chili pepper)
– 1 teaspoon ground white pepper
– olive oil
directions:
– wash the paprika, remove the seeds and cut into pieces
– put some olive oil in a large pot together with the paprika and stew it for a couple of minutes
– cover the paprika completely with water
– add the stock cube and ground white pepper
– bring it to boil and leave it boiling for at least 30 minutes
– mix very well with immersion blender (staafmixer)
– pour it through a fine sieve
Now you can serve it as a nice warm soup topped with a pinch of cayenne pepper and some drops of extra virgin olive oil. But if you like something special:
– put it in the fridge to cool down
– just before serving add some pernod, a pinch of cayenne pepper and top with some olive oil.
serve it in a nice glass with a small straw. Yummie!!!
– 450 gr pork tenderloin ( filet de pork, varkenshaas, filete de cerdo)
– 120 gr korean sweet potato noodles (vermicelles patate douce, zoete aardappel noedels)
– 1 cucumber, cut in little dices
– 2 spring onions, thinly sliced
– 7 tablespoons nam pla (thai fish sauce, I prefer the one made of anchovies
– zest of 1 lime
– 6 tablespoons of fresh lime juice
– 1 tablespoon brown cane sugar
– 3 spicy chilli peppers, or to taste, if you don’t have it, use cayenne or chilli powder
– fresh cilantro (coriander)
– olive oil
– ground chilli pepper (cayenne)
– 50 gr chopped cashew nuts
– nice lettuce leaves
directions:
– mixture: mix 4 tablespoons of fish sauce with 4 tablespoons of lime juice, 1 chilli pepper with seeds chopped into little pieces, 1 tablespoon of brown cane sugar, coriander leaves, roughly chopped. Put aside, it should be salty, sweet, sour and hot.
– fill a large pot with water, bring it to boil. Once the water is boiling, put in the sweet potato noodles and take of the heat. Let it rest for about 5 minutes. The noodles have to be cooked through but still firm to bite.
Drain and rinse the noodles with cold water. They have to be cooled down completely.
Put them into a large bowl. Add 2 tablespoons of fish sauce, 2 tablespoons of lime juice and 1 finely chopped chilli pepper with seeds.
Add the sliced onions and the cucumber. Toss well.
– prepare the pork. Remove all the greasy parts from the pork tenderloin and shred it into very small pieces (like minced pork, but it taste better if you shred it yourself instead of buying it minced)
Heat the olive oil in a wok, put it the shredded pork. After 2 minutes add the remaining chili pepper , cut into little pieces with seeds again. Stir until the meat is well done. Season with 1 tablespoon of fish sauce.
– add the hot pork to the bowl and some extra coriander. Put the mixture on top. Toss well.
– top with chopped cashew nuts and some ground chilli pepper.
– serve on a lettuce leave!!!
so delicious!!!
spicy pork glass noodle salad on a lettuce leave! yummy!!!
NO NONSENSE CUISINE 