salami onion burrito

this burrito is really similar to the last one i had the other day...i'm doing a kind of double post because i have been eating these soft tortilla shells and well if you are by yourself than your gonna need another recipe so you don't get bored from the same old stuff...but the essentials are basically the same

i had the same ingredients as the last time, except the beans. so i had and layered in this order
  • soft tortilla shell
  • lettuce
  • corn
  • brown rice
  • salsa
  • buffalo mozzarella
  • salami/onion mixture
instead of the beans i used some salami and onion. I started by
  • dicing the salami and onion.
  • adding the salami to a pan at high temp
  • stirring for a couple minutes
  • adding the onion
  • stirring till its cooked (couple minutes)
and than created my burrito and put it on the pan so that it becomes a little crisp on the outside.

so create your own and enjoy it with some friends.


how i make a burrito...

now this isnt the best burrito recipe out there, that is for sure. however i will tell you that it was utterly delicious. I ate two pretty big burritos for lunch today cause i was starving and this is how i made them.

i started by heating up some chili beans (i think red kidney beans) and making some brown rice.

i then layered the following on top of a tortilla
  1. lettuce
  2. corn
  3. beans
  4. brown rice
  5. salsa
  6. mozzarella cheese (italian boccocini style)

i folded it up and put it in a none stick pan, first folded side up with smaller lid putting pressure on top of burritos keeping them closed. then flipping and cooking for a couple more min before slicing in half and eating them.

i know other people would add other things, but this is what i had in the kitchen, so i hope you can create more. if you do make any great combos...please tell me.


sauteed Jerusalem artichoke

Jerusalem artichoke can cause major problems in your gastric track, however if you can manage to make it through that...they are delicious. So make sure to get high quality ones. I had some organic ones in my box, and had no problem, but don't know why i didn't have any problems.

I tried another simple recipe.

Start up by washing and slicing up the the Jerusalem artichoke and some salami.

turn a large pan to med-high temp and add
  • salami
  • Jerusalem artichoke
  • tsp of olive oil
  • 2 bay leaves
  • 2 cloves of garlic (smashed/diced)
  • tsp of water
now keep cooking that with the lid on. Let it cook for 20ish minutes. Than take the lid off and cook it a little more so that it crisps on the bottom. Add a handful of walnuts if you want and Enjoy!


300th post...a simple tasty substance

I seriously just made this, and though it might not look delicious...it really was a late night snack that i needed to eat. I got the veggies from sam, through an organic farm outside of copenhagen. I didnt need to add much, and honestly im not even sure exactly what i ate, as im not sure if it is cabbage...it seemed too loose and leafy...but what ever a good cabbage would be good with it too....just not the super tightly knit one...i dont like that one much.

I started by slicing up some italian salami and threw it into a saucepan at a high temp.

Once it was hot and the fat was melting into oil, i added a big handful of sliced cabbage.

I then splashed a little bit of
  • lius sugar syrup (like maple syrup)
  • balsamic vinegar
  • chili oil
and than put a smaller lid on it so that it had more pressure. after a minute i used tongs to move it all around and flip leaves. Put lid back on, and than cooked it for a few minutes and continued to stir/flip it. Cook for a total of 8ish minutes and than eat it up.



lamb chops

I'm not sure who knows it, but with two parents from Australia i sometimes just crave good lamb chops. I like to marinade them with my favorite spices for lamb.

The classic flavours for lamb are
  • olive oil
  • rosemary
  • maple syrup
  • garlic
  • touch of mustard
  • salt/pepper
Let it marinade in a plastic bag over night.

Now to cook the steak i would not suggest the way i did it. But get a griddle or something that can get nice and hot.

Once the pan/griddle is hot,
  • throw it in
  • let it sear for a 4 minutes
  • flip it and let sear for another 4 minutes
  • flip it once more and cook for another
It should be a little rare inside, but it should be fine. Serve it with fennel salad and also some beets.


asian stir fry

how i love asian foods. LIke they are just DELICIOUS. So after craving some the other night i used what was left in my fridge to make this stir fry. Plus some rice noodles (or that is what i think they are).

The night before i put a lamb chop in a plastic bag with
  • 1 clove of diced and smashed garlic
  • 2 tsp soy sauce
  • 2 tsp of honey
  • 1/2 tsp of sesame oil
  • 1 tsp of vegetable oil
i let that sit over night in the fridge.

start off my soaking rice noodles in water for 15-20 minutes. I used kind of warm water, but not too hot. While those were soaking i started to cook up the veggies and meat.

I started by cooking the veggies in a large pot by adding
  • 2 tsp of oil to a pan
  • 2 shallots peeled and sliced in half
  • a handful of broccoli florets (chopped into smaller pieces)
  • a handful of chopped up carrots
  • 2 tsp of soy sauce
  • 2 tsp of honey
  • 1 tsp of sesame oil
  • 1 tsp of white sesame seeds
  • 1 tsp of black sesame seeds
  • 1 tsp of hot sauce
cooking that up at med-high heat for 10 minutes so the flavours would be tramited into the veggies. Finally i took the veggies off and put onto a plate.

I than seared the lamb at a pretty high heat. Cooking for 2 minutes a side, but flipping three times, so that the inside was still juicy but still cooked properly.

i took the lamb off and let it cool for a second.

Finally i added a bit more oil to the pan (1 tbs) and added the
  • noodles
  • veggies
  • meat (diced up)
and cooked that up for another 5 -6 minutes at high heat, so that all the flavours would mix together.



Delicious Fennel Salad

This recipe comes from a family friend. And there is only need for 4 ingredients. Its great as a side if you dont have time, or attach it to your main and you wont be sorry.

start by
  • slicing up some fennel
  • adding some olive oil, lemon juice and touch of salt


brie balsamic pasta

yes i know how this sounds, but this pasta is actually very delicious. Interesting and i need to do some adjustments before i think of it as a complete recipe but i enjoy the idea of it.

I started up by cooking some chicken stuffed tortellini.

While the pasta was cooking i heated up a pan...that is big enough for all the pasta...and i added some onions (flat side down) that were peeled, than halfed. Drizzle some balsamic vinegar over top. about a tbs worth or more.

I chopped up a little bit of brie cheese. (small handful)

Once i cooked it up the pasta, i drained it and added some olive oil to lubricate it.

I then
  • added the pasta to the pan with the onion
  • threw in the handful of chopped brie cheese
  • another tbs of balsamic vinegar
  • fried it up for another couple minutes
Now enjoy. it doesnt always look too pretty so add some flowers to make it look nicer.


baked BÖRSENFIEBER things...

On thursday i went to the BÖRSENFIEBER and i loved it. they are on the new cookbook and they were just so much fun to dance and listen to. Once i got home i was starving and decided to make something delicious. so this is what i made.

so i sliced the following into chunks
  • broccoli
  • Jerusalem artichoke
than finally i made a sauce out of
  • 1 tsp of sesame oil
  • 1 tbs of olive oil
  • 1 tsp of black sesame seeds
  • 2 tsp of soy sauce
  • 1 tsp hot sauce
  • 1 tsp of sugar
i mixed that all up and added it to a pan with the Jerusalem artichoke and broccoli.

finally i put it into the oven at 400 F for 30 minutes. I also added some water to another pan so that it would cook and steam at the same time.

Enjoy any time of the Day...but if you wanna really experience, than put on some BÖRSENFIEBER and bake these up.


i cant call it a caesar salad...

The sauce and the romaine are similar to caesar but i would not really think they are too similar. This might be a caesar on acid, or something that just gives it an amazing flavour and more substance than just some lettuce.

I started by putting some diced romaine into cold water to crisp it up, and then drained it and dried it with one of those things...you know what they are, they are for salad and they spin.

I had some cooked beets in the fridge so i diced those up.

Then i got a handful of shrimp.

i then layered everything. so it went salad, beets and shrimp.

The sauce (enough for 1 big salad) was made out of
  • 1 tbs grated parmesan cheese
  • 1/2 juice of lime
  • 2 tbs of olive oil
  • touch of hot sauce.
now add the sauce to the salad and enjoy!


tomato chicken w. green beans

i made this chicken the other day with a side of green beans. It was super simple, juicy and just plain tasty. TO make the green beans check out this.

turn the oven up to 375 C.

to start up making the chicken
  • slice an onion
  • add to pan with some olive oil
  • add a clove of garlic (chopped/smashed)
  • turn to med-high heat
  • add 1 tbs of tandoori powder
  • add 1 tsp sugar
  • finally add the chicken breast to the pan
cook that up for 5-6 minutes in pan and than add to a container that you can put into the oven. Then add a can of tomatoes and cover with some tin foil.

Now let it cook for 30-40 minutes. serve up with green beans and maybe some sweet potato latkas if your interested.


grapefruit shrimp salad

based off of the pomelo shrimp salad that i had in berlin with my ursula i decided to try to make it with some grapefruit. Use pomelo if you want a less bitter taste, but it was kind of nice with a sweeter sauce.

start by peeling and slicing up a couple grapefruits. Make sure to get all the pith (i think that is the word), the whiteish membrane in between the juicy part.

Than i made a sauce (for 4 people) out of
  • tbs of vegetable oil
  • 1/2 tsp of sesame oil
  • 2 tsp of rice vinegar
  • 1 tsp of sugar
  • 1 tsp of hot sauce
  • 1 tsp of mayonnaise

Than layer bowl with some
  • arugula
  • grapefruit
  • shrimp
  • sauce


my bolognese sauce

For those who dont know me, i love pasta. Its really simple and i personally believe should be a staple for a lot of people. yes it is full of carbs, which could potentially lead to some weight problems, however this is quite unlikely if you cook your pasta right and make proper sauces that dont contain 50% butter. My meat sauces has come a long way, but once you understand it...its ridiculously easy to whip up. If you want a vegetarian alternative just try the sauce without the meat.

i started by boiling a big pot of water and cooking pasta. the sauce was made by
  • putting a little olive oil in a medium sized saucepan at med heat
  • adding a white onion to pan, diced up
  • adding 2 cloves of garlic, crushed and diced
  • stirring it around for 4-5 min, or till onions are see through
I then added
  • 400 grams of organic ground beef (im not a fan of normal ground beef...it scares me)
  • 1 can of tomatoes
  • 1 tbs of tomato paste
  • a tsp of white sugar
  • 1 pepper diced up
  • 1 tsp of hot sauce
  • 1/2 c of red wine
  • a large pinch of salt
  • a decent pinch of pepper
I turned it to high till it started to boil, then back to simmering at med heat while it bubbles and thickens. Constantly stirring for 30ish min most likely, or till its thick enough for you to think its a sauce, with the lid half off...so some steam can come off.

If you let it sit without stirring it will look runny, but stirring it together will make it seem like a proper chunky sauce.

Enjoy guys with some spaghetti and a touch of parm, and make sure to add sauce to pasta in pot and put back on stove for a couple minutes so sauce gets soaked up into noodles....this is KEY!


carrot parsnip soup

Hey guys and gals. Im back, in the middle of my preperation of my one exam, but i decided that i need to get back on track and restart my blogging. So im starting up with a really simple, carrot parsnip soup.

now this soup is very very similar to my carrot curry soup but i have altered the recipe a bit because i had some other ingredients...ie parsnip.

To make the soup:
  • add a chopped onion to a pot with a tbs of olive oil
  • turn to med-high heat. add a clove of garlic. smashed and finely chopped.
  • stir for 5 min.
  • add 2 tsp of curry powder.
  • add 1 tsp of hot sauce.
  • add 2 carrots. chopped up.
  • add 2 parsnips. chopped up.
  • add tsp of salt/ pepper
  • stir. for 5 min.
  • add 3-4 cups of water. (the more the loner you will have to boil)
  • add a veggie bouillon cube
  • let it boil and then turn down to simmer.
  • let simmer for 40ish min.
Once it is all cooked through, soft enough for a fork to push through easily. Blend with a blender. You can let it simmer for another 10-15 min, if it is too thin. Or even longer.

i added some
  • Turkish yogurt
  • paprika
  • lime juice
to give a final flavour and for a little more enjoyment.