INGREDIENTS:

• 2 large beef steak slices
• 1/2 onion
• 1 big clove of garlic
• 4 medium tomatoes (or 2 large, or 1/2 cup tomato paste)
• 1/2 red paprika
• 1/2 tsp Worcestershire sauce
• 2tbsp Egri Bikavér (red wine)
• Salt and pepper
• 1tsp sesame seeds
• 1tsp pickled jalapenos
• 1cup water
• 2tbsp olive oil
• 1tsp basil sauce
• Coriander powder to season

PREPARATION:

1. Heat the oil, add the beef slices, cook both sides until brown.
2. Add garlic and onion, cook until softened.
3. Add Worcestershire sauce, wine, sesame seeds, jalapenos, basil sauce, tomatoes and paprika, cover with lid, cook on low fire for 10 minutes. Add water, cook on low fire for about 30 minutes, stirring occasionally. If the water disappears too fast then add some more.

INGREDIENTS:

• 250g conchiglie rigate pasta
• 1/2 red onion
• 1/2 zucchini
• 8 champion mushrooms
• 1 glove of garlic
• 50g butter
• 2tbsp olive oil
• 1/4 cup of cream
• 3tbsp milk
• 50g gorgonzola cheese
• 1tsp basil sauce
• 1tbsp pine nuts
• Salt and pepper for seasoning

PREPARATION:

1. Heat olive oil in a large fry pan, saute the red onion, pine nuts and garlic for 3 minutes until softened.
2. Add basil sauce, mix well and set aside the mixture.
3. Heat the fry pan again, melt the butter, gently cook the mushrooms for 5 minutes.
4. Stir in the zucchini and cook for 3 minutes.
5. Add gorgonzola and when melted, add cream and milk.
6. Add salt and pepper and cook for 5 more minutes.
7. Add cooked pasta and the onion mixture and mix all well.
8. Serve with a salad.

Приятного аппетита!

INGREDIENTS:

• 3 tomatoes
• 2 tbsp of cilantro leaves (coriander), chopped
• 1 large lime
• 1 small jalapeno, seeded and minced
• 1 small red onion, finely chopped
• salt and pepper to taste

DIRECTIONS:

1. Add plenty of salt into hot water (~2 tbsp)
2. Using a small knife, cut an X in the bottom of each tomato. Boil the water, add tomatoes for about 20 secs, until skin splits. Remove tomatoes from the water with a strainer and immediately place them into an ice bath. Ouch! When cooled carefully remove the skin.
3. Cut the tomatoes in half. Gently squeeze out the seeds and any liquid and then chop the tomatoes.
4. Grate a half teaspoonful of lime skin. Roll lime on the table and squeeze the juice on the tomatoes.
5. Add jalapeno, onion and cilantro.
6. Mix all ingredients well, season with salt and pepper.
7. Cover and refrigerate the salsa for at least 1 hour to let the flavors blend together. It can stay refrigerated for up to 2 days.
8. Serve with Mexican taco chips. Done!

Tip:

1. Use fresh, quality ingredients.

INGREDIENTS:

• Handful of cilantro leaves (coriander)
• 1/2 cup of pickled sliced jalapenos (from Yamaya)
• 1 tbsp of courtois salt (iodized)
• 3 whole garlic cloves
• 1 lime
• 1/2 onion
• 1 bottle tomato sauce (from Yamaya)

DIRECTIONS:

1. Switch on a salsa music.
2. Soak cilantro in cool water.
3. Put tomatoes in a food processor or blender. Add onion, cilantro, garlic and jalapenos.
4. To make it a little bit spicier you can add 3 sorano peppers along with jalapenos.
5. Squeeze the lime over the dish, add salt and process it.
6. Serve with Mexican taco chips. Done!

Tips:

1. Use fresh, quality ingredients.

Historically avocados had a long-standing stigma as a sexual stimulant and were not purchased or consumed by any person wishing to preserve a chaste image. Avocados were known by the Aztecs as “the fertility fruit”…

INGREDIENTS:

• 3 ripe avocados (soft to touch and the short little tail thingy easy to remove)
• 1 Roma tomato
• Handful of fresh cilantro leaves (coriander), cut roughly
• 4 sliced green onions
• 1 tbsp pickled jalapenos (from Yamaya), minced
• 1 fresh lime
• salt and pepper to taste

DIRECTIONS:

1. Switch on salsa music.
2. Slice and dice the tomatoes.
3. Cut avocados in half, remove the pits. Remove the avocado flesh from the skin and put it in a bowl.
4. Add the rest of the ingredients.
5. Juice limes: cut limes in half and squeeze them into the bowl.
6. Using a fork mash the mixture and mix well.
7. Season with salt and pepper.
8. Place the mixture into a serving pot, decorate with Mexican taco chips and coriander. Done!

Tips:

1. Roll limes back and forward on a table using your hand before juicing.
2. You can add 1tsp of jalapeno brine for more flavor.
3. Add guacamole pit to the serving pot to help prevent browning.

Don’t let the stupid name discourage you. This is a very tasty dish, and as an extra bonus (for making it), it also helps you lose weight (a scientific fact), and reduce heat stress in the summer.

INGREDIENTS:

• 1 goya (250g)
• 1 tsp salt (to remove bitterness of goya)
• 1/2 onion (150g)
• 100g sliced pork (upper shoulder)
• 2 eggs
• 1 pinch of salt
• 1 pinch of black pepper
• 1/2 tofu (200g)
• 1 tbsp cooking oil
• Seasoning for sliced pork:
  • 1/2 tsp soy sauce
  • 1/2 tbsp sake
• Condiments for goya chanpuru:
  • 2 tbsp miso
  • 1 tbsp sake
  • 1/2 tbsp sugar
  • 1 tsp soy sauce

DIRECTIONS:

1. Cut the goya lengthwise in half. Remove the seeds and the white stuff from the middle with a spoon. Thoroughly scrape off the white part.
2. Chop the goya into thin slices (2-3mm wide), put it in a bowl, and rub the salt into the goya slices well to reduce bitterness. Leave it for about 10 minutes, then wash it well in cold water to let the bitterness out. Dry it well on paper towel.
3. Chop the onion into thin wedges.
4. Wrap the tofu in paper towel to remove excess water. Put the wrapped tofu into the microwave oven for 1 minute. Let the tofu cool down, then wrap it in a new paper towel and leave it for a while to remove excess water. Remove the paper towel and chop the tofu into 1-1.5cm slices.
5. Let’s make egg mixture. Crack two eggs in a bowl and beat them well. Add salt and pepper and beat the egg some more.
6. Cut the sliced pork into 4-5cm pieces. Add sake and soy sauce. Rub the seasoning into the pork well.
7. Let’s make the condiment. Add sake, soy sauce and sugar into miso. Mix it well until it becomes a smooth paste.
8. Heat cooking oil in a sauce-pan, make sure it’s hot enough and pour in the egg mixture. Quickly stir the mixture and transfer to a bowl while it’s still half-done.
9. Heat cooking oil in a sauce-pan again, add the sliced tofu and burn the surface. Turn over, bake until golden brown, and transfer to a bowl.
10. Heat cooking oil in a sauce-pan again, add the sliced pork and stir-fry. When the pork is almost done, add the onions, add the sliced goya and mix well.
11. Add the sliced tofu, uniformly pour the mixed the condiments, keep mixing.
12. Finally, add the eggs and mix well.
13. Serve it with rice. The Japanese usually garnish with bonito flakes (”katsuobushi”), but why would you?

See also: http://jp.youtube.com/watch?v=bp-a5y8rY28

INGREDIENTS:

• 500g catfish fillets
• 1/4 cup lime or lemon juice (preferably lime)
  
• 1/2 cup beer (any type)
• 1/4 cup melted butter
• salt and pepper, to taste
• 1 medium onion, finely chopped or sliced
  
• 1/2 cup tomato sauce (Passata Rustica from Yamaya)
• 1 tsp basil sauce (from Seibu)
  
• 2 tsp garlic, chopped
• 1/2 柚子香一味　（ゆずこういちみ）* Japanese spice from

DIRECTIONS:

1. Marinate fillets in the mixture of lemon juice and beer for about 30 min.
2. Preheat the oven to 200ºC. Lightly grease a baking dish. Place catfish fillets into the dish and brush with the remaining butter. Spread the onion over the fillets and season with salt and pepper, and bake 30min in the preheated oven.
3. Meanwhile, mix tomato, basil, garlic and Japanese spice in a small bowl.
4. Top the baked fillets with the tomato mixture, and continue baking for 10 minutes, until the fish is easily pricked with a fork.
5. Serve with potatoes or rice. Done!

Note:

*see http://www.ajikou.com/shop02/yuzuichimi_shop02.html

INGREDIENTS:

• 1 pie sheet
• 2tbsp olive oil
• 2 medium onions, thinly sliced
• 3 medium potatoes, peeled and thickly sliced
• 4 big champion mushrooms, sliced
• 2 garlic gloves
• 2 tsp dried thyme or 2tbsp fresh
• 1 egg yolk
• 70g cream cheese
• 3tbsp fresh cream
• 3/4 cup of milk
• 2tbsp Dijon mustard
• salt & cayenne pepper to taste
• 1tbsp Parmesan cheese
• 2tbsp crumbled walnut

DIRECTIONS:

1. Preheat the oven to 220ºC. Place pie sheet into the form. Cover it with foil, and press the foil down on the sheet to prevent air coming inside and thus the pie to rise while baking. Bake it in oven for 5-8min.
2. Heat the oil in a large frying pan and saute the onions for 5-8 minutes, until just beginning to caramelize. Stir in the garlic and most of the thyme and cook for more 2 minutes. Remove from heat and set the onion aside. Add mushrooms to the pan and fry gently both sides for about 5 minutes, until golden.
3. Parboil the potatoes in salted boiling water for 4-5 minutes. Drain well.
4. In a middle size bowl mix cream cheese, fresh cream, yolk, milk and mustard, season with salt and pepper.
5. Remove the foil and rice from from the pie. Garnish it with 1/4 of the cream mix. Scatter half of the onions over the pie sheet. Arrange potatoes in the pan, scatter with remaining onions and mushrooms.
6. Pour the remaining cream mix over the vegetables. Scatter the rest of the thyme, Parmesan cheese and walnuts on top and bake the tart for 17 minutes, until the filling has settled down and is golden.
7. Serve with a salad. Done!
   

INGREDIENTS:

• 700g skinless, boneless chicken parts

Marinade

• 1tsp dried paprika
• 1tbsp sliced fresh garlic
• 1tsp basil sauce
• 1tbsp fresh lemon juice
• 2tbsp olive oil
• black pepper, dill and Italian parsley

Veggies

• 1/2 average onion, thinly sliced
• 1/2 red and 1/2 orange sweet paprika, cut into strips
• 1 green bell pepper, cut into strips
• 8 cherry tomatoes, cut in halves
• 2 medium zucchini or eggplant, cut in half and sliced into 1sm wide pieces
• 3tbsp chopped fresh parsley
• 2tbsp watercress
• salt

DIRECTIONS:

1. Mix all ingredients for the marinade in a bowl. Add in the chicken parts and marinade for 1 hour in the refrigerator.
2. Heat the oil in a non-stick frying pan. Saute the onion until softened and lightly browned, stirring occasionally. Add the chicken and saute for about 15 minutes. Add the eggplant and saute for about 10 minutes. Add 1/2 cup of water if needed. Season with salt.
   
3. Mix in the remaining veggies and spices and cook for another 10 minutes. Done!

Ingredients

• 2 potatoes, peeled and roughly cubed
• 2 big tomatoes, peeled
• 1/2 can of red beens
• 1/2 paprika
• celery
• 1tbsp mild curry paste (Indian or Malaysian)
• 1 bunch of spinach
• 2tbsp chopped fresh coriander
• sour cream to taste
• 2 cups of chicken stock

Directions

• Cook the potatoes in salted boiling water for about 10 min, until tender.
• Meanwhile, put the tomatoes, paprika, beans and curry paste in another bowl and cook gently for about 5 min, stirring all the time. Add stock.
• Drain the potatoes and add to the tomato mixture. Stir in spinach and celery and cook for 2 min. Stir in the coriander and season with salt to taste. Keep warm.
• Prepare rice or mashed potatoes to garnish. Serve with sour cream on top.