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The discovery of the pea












In August we flew to Italy to visit
good friends, on the southern Adriatic
Ferragosto made.
In a supermarket, we have a pack
Cicerchia bought without knowing what kind of
legumes. We found the statement
at Wickipedia. The pea grows in
Umbria and tastes so good that in Conti
is a whole festival.
Here is the recipe:
(4 persons)
300g thin noodles
200g Cicerchia (see picture)
½ onion
4 dried tomatoes
8 scampi tails
olive oil, salt, pepper

Cicerchia über Nacht einweichen, dann weich-
kochen. Inzwischen Olivenöl in Pfanne
erhitzen, die kleingeschnittenen Tomaten und
geschnittene Zwiebeln zugeben und
5 Minuten schmoren lassen. Salzen und pfeffern.
Platterbsen mit dem Mixstab pürieren, eventuell
Kochwasser hinzufügen, es soll eine Creme
entstehen. In einer Pfanne die Platterbsencreme
mit den al dente gekochten Bandnudeln
erwärmen, dazu die Scampi mit den
getrockneten Tomaten geben. Jetzt noch ein
wenig Olivenöl, Salz und Pfeffer nach Bedarf.
Fertig

Damit Ihr einen kleinen Eindruck von unserer
Kurzreise nach Italien bekommt. Hier geht es
zu mare und monti und auf einen mercato

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Laksa Coconut Curry Noodles

Laksa Zutaten 250 g Hühnerschenkel 440 ml (2 Tassen) Wasser 330 ml Kokosmilch 2 tablespoons oil 125 g rice noodles, cooked 100 g bean sprouts 1 bag Laksa from the Thai store quantities are for 3 people

preparation first Enter the Hühnerschenlel in boiling water. Cover and cook for 20 minutes . Solve the meat from the bones and fragile- or resize it. Set aside the broth . second Heat the oil in a saucepan, add the paste und braten Sie diese. Geben Sie die Kokosmilch und die Brühe hinzu, gut rühren und das ganze zum Kochen bringen. Dann 10 Minuten schmoren lassen. 3.Giessen Sie die heisse Sauce über die Nudeln und garnieren Sie das ganze mit Sojasprossen und Hühnerfleisch

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Thai dips



Scharfe Chilisauce

2 Knoblauchzehen hacken und in einer Pfanne ohne Fett mit 2 feingehackten Zitronengrasstengeln, 6 gehackten Shallots, 2-4 tablespoons chopped red chili peppers and two chopped coriander roots stirring for 5 minutes over low heat. Allow to cool. With type 2 tsp shrimp paste and 2 tablespoons brown sugar in a food processor. Turn the power on 20 seconds, then scrape the ingredients from the walls; continue until a smooth paste is formed. 2 tablespoons fish sauce and 3 tablespoons cold water to mix. If a thinner consistency is desired, add another 3-4 tablespoons of water .
Keeps for a month in the refrigerator.

Quick Chili Sauce
stalks from 6 fresh large red chillies, cut (for a flavor mideres remove the seeds) and soak for 15 minutes in hot water. glattpürieren with 1 tablespoon chopped red chili pepper, 3 tablespoons vinegar, 80 g sugar, 1 teaspoon of salt and four minced garlic cloves in the blender. Place in a small saucepan and cook over medium heat for 15 minutes until the paste is thick, stirring frequently. Allow to cool, then stir in 2 tsp fish sauce. Note: for a sweet Chilsauce increase the amount of sugar to 250g.
Spicy Mango Sauce
2 cloves garlic, chopped, 3 finely chopped Shallots, 1 Pise freshly ground black pepper, 1 teaspoon dried shrimp and 1 teaspoon shrimp paste in a mortar or small food processor chop very fine. 1 tablespoon brown sugar, 1 / 2 grated green mango and add 2 tablespoons cold water. The sauce is consumed within hours of 12.
Sour Dip
In a mixing bowl 3 tablespoons fish sauce, 2 tablespoons vinegar and 3 tablespoons lime juice mix. If desired add chopped fresh coriander leaves. leaves add.

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Miang Gai

Hühnerbust on lettuce ingredients 400 g raw chicken breast filet 3 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons sugar two thumb-sized pieces of fresh young ginger 10 shallots 5 fresh Thai chili peppers 2 limes 50 g of roasted salted peanuts an iceberg lettuce

preparation first Chicken chop very fine, in a bowl and with fish sauce, lime juice and sugar verühren, knead and about 20 minutes covered in the refrigerator to marinate . second Peel the ginger and shallots and cm in about 1 / 2 cubes cut. Chili peppers and remove stems washed, cut into thin rings . Then wash hands thoroughly not come with the hands in the eye, Chili for burns like fire! Limes with a sharp knife so thoroughly Peel that the white skin is removed. Who would not peel , they must thoroughly wash hot . Lime in about 1 / 2 cm cubes. Remove cores . Ginger, shallots. chili rings, cubes and lime peanuts in bowls or on a large plate separately align . third Iceberg lettuce into 6 x 6 cm sized pieces wash tear, shake dry and arrange on a large plate . 4th Chicken breast fillet in ein Tuch geben und ausdrücken. Saft dabei auffangen. Diesen Saft in einem Topf kurz aufkochen, gehacktes Hühnerbrustfilet einrühren und bei mittlerer Hitze in etwa 2 Minuten garen lassen. 5. Mit den Händen haselnußgroße Portionen formen, das Wasser dabei ausdrücken und die Kugeln auf den vorbereiteten Salatblättern verteilen. Am Tisch nimmt jeder mit den Händen von den bereit- gestellten Zutaten und gibt sie zu den Hühnchenkugeln.

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dip variations


Spicy Chili Sauce
chop 2 garlic cloves in a frying pan with 2 finely chopped lemon grass stalks, 6 chopped shallots, 2-4 tablespoons chopped red chili peppers and two chopped coriander roots 5 minutes at low heat, stirring. Allow to cool. With type 2 tsp shrimp paste and 2 tablespoons brown sugar in a food processor. Turn the power on 20 seconds, then scrape the ingredients from the walls; continue until a smooth paste is formed. 2 tablespoons fish sauce and 3 tablespoons cold water to mix. If a thinner consistency is desired, a further 3-4 Add tablespoons of water .
Keeps for a month in the refrigerator.

Quick Chili Sauce
stalks from 6 fresh large red chillies, cut (for a flavor mideres remove the seeds) and soak for 15 minutes in hot water. glattpürieren with 1 tablespoon chopped red chili pepper, 3 tablespoons vinegar, 80 g sugar, 1 teaspoon of salt and four minced garlic cloves in the blender. Place in a small saucepan and cook over medium heat for 15 minutes until the paste is thick, stirring frequently. Allow to cool, then Stir in 2 tsp fish sauce. Note: for a sweet Chilsauce increase the amount of sugar to 250g.
Spicy Mango Sauce
2 chopped garlic cloves, 3 chopped shallots, 1 Pise freshly ground black pepper, 1 teaspoon dried shrimp and 1 teaspoon shrimp paste in a mortar or small food processor chop very fine. 1 tablespoon brown sugar, 1 / 2 grated green mango and add 2 tablespoons cold water. The sauce is consumed within hours of 12.
Sour Dip
In a mixing bowl 3 tablespoons fish sauce, 2 tablespoons vinegar and mix 3 tablespoons lime juice. If desired add chopped fresh coriander leaves.

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Oranges in Cointreau

Pickled oranges Ingredients 4 large oranges.

100 g brown sugar

1/8l Orangenlikör

Zubereitung 1. Orangen mit einem Messer schälen, auch die weiße Haut gründlich entfernen. Fruchtfleisch in etwa 1 cm dicke Scheiben schneiden, eventuell vorhandene remove the seeds. second Sugar with about 1/2l water in a small saucepan over medium heat and without cover about 20 minutes, stirring occasionally cook until a thick syrup arose. Remove the pan from the heat and the syrup to cool. third Orange slices and put in the orange liqueur syrup, mix ales, decant into a bowl and set overnight in the refrigerator. 4th The dessert should take at least 12 hours. Before serving may add a little orange liqueur .

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wok vegetables

Mixed Vegetable ingredients 800 g vegetable choice (Mohr practice, pea pods bamboo shoots shallots, leeks, bean sprouts 1 clove garlic 1 piece of ginger 3 cm.

200 g Tof cut resistant 2 tablespoons peanut oil 80 ml chicken broth 3 RL light soy sauce 4 sprigs cilantro or Thai basil

2 tablespoons oyster sauce 1 tsp sesame oil 1 teaspoon palm sugar or brown sugar pepper

Zubereitung 1. Das Gemüse je nach Sorte waschen oder schälen und putzen. Je nach Eignung Gemüse in Streifen schneiden oder längs schneiden. 2. Schalotten und Knoblauch abziehen, Ingwer schälen, alles kleinwürfeln. 3. Tofu in schmale Streifen schneiden. Den Wok erhitzen. Das Öl hineingeben und den Tofu darin etwa 5 Minuten goldbraun braten. Herausheben und beiseite stellen. 4. Schalotten, Knoblauch, Ingwer im Bratöl bei high heat fry briefly. Add the remaining vegetables fry, stirring constantly 4 minutes.

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fish fillet in banana leaves

fish fillet ingredients 400 g cod fillet redfish or 4 tablespoons fish sauce 1 / 2 teaspoon freshly ground pepper 10 Kaffir unsweetened lemon leaves 200 g mixed minced

2 tablespoons of the self made red Thai curry paste 7 tablespoons coconut milk

2 eggs 2 large banana leaves , also toothpick

preparation first Rinse fish fillets cold, dry pat about 1 cm in width strips. With 1 tbsp fish sauce and pepper together and allow about 10 minutes to marinate in the refrigerator covered . second Meanwhile, wash lemon leaves, pat dry, roll up lengthwise and cut into strips hauchdünnne. Mix ground beef with red curry paste and thick coconut milk. 3 tablespoons fish sauce, eggs and lemon leaves strip add- and mix well. fish fillet stir gently . third Banana leaves gently clean with a damp cloth and cut in about 20 cm wide pieces . The two pieces of each set- , so that there are four portion covers. fish fillet to distribute mass- equal terms. 4th Barbecue anschüren. charcoal can glow through. oven or grill to 190 degrees preheat. width strips of banana leaves turn up so that the edges meet in the center and about 2-3 cm overlap. Possibly. fasten with a toothpick . The other two sides fold inward and pin with tooth Socher. 5th Stuffed banana leaves on the not put hot to grill, grill about 15 minutes, thereby to turn off and . The outer banana leaf may well be black .. Grill in the oven about 20 minutes on medium bar grill, every now and turn to . Everyone at the table opens his banana leaf itself

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death Man Pla

fish cakes ingredients 450 g firm white fleshy fish fillet 3 tablespoons cornstarch or rice flour 1 tbsp fish sauce 1 egg, beaten , 25 g fresh coriander leaves 1-2 TL gehackte rote Chilischote, nach Belieben (gibt Schärfe) 3 TL frische rote Currypaste 100 g grüne, Bohnen, in Scheiben geschnitten 2 Frühlingszwiebeln, feingehackt 125 ml Öl zum Braten frischer Dip

preparation first The fish in a food processor give glattpürieren and 20 seconds. The cornstarch, fish sauce, beaten egg , the coriander leaves, chopped chili pepper - If they wish - and the curry paste and add run the processor for 10 seconds leave until everything is mixed well . second The fish in a big bowl . The beans and fold in green onions thoroughly. heaped with wet hands, each with 2 tablespoons of ground to flat chickens shape. third Heat the oil in a heavy skillet over medium heat . The four fish cakes fry until dark on both sides golden. drain on Küchenpapieer and serve immediately with dipping sauce.

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Spareribs in bean sauce

Spareribs Ingredients 1.3 kg spareribs 150 g black bean sauce 4 tablespoons soy sauce		2 teaspoons palm or brown sugar 4-6 cloves garlic 3 tablespoons peanut oil 2 spring onions	meat must 2 hours marinate
		preparation first Spareribs wash, pat dry and cut into individual ribs. Bean sauce, soy sauce and sugar stir. Remove garlic, to push through the press. Brush ribs with marinade and covered in a bowl in the refrigerator 2 hours or overnight to marinate. second The wok. The oil inside pass. The spare ribs from marinade lift, a little oil in good fried. Remaining marinade and 150 ml of water to the meat. Bring to a boil, cover and heat in small simmer 50-60 minutes soft. The Sauchen at will degrease. third Spring onions clean, wash, quarter lengthwise and cut into pieces . Spare ribs with the sauce. The green onions over distribute.

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Thai Green Curry

Green Curry Ingredients 1 tablespoon coriander seeds 2 tsp cumin seeds 1 teaspoon black. Pfferkörner 2 tsp shrimp paste 2 tsp grated lime zest		large 8 fresh green chilli peppers, coarsely chopped 1 cup shallots chopped 1 piece (5 cm) fresh galangal root . chopped 2 tsp salt 2 tsp oil	kl 12th Garlic cloves chopped 50 g. fresh coriander, chopped 6 kaffir lime leaves gahackt 3 lemongrass stem, finely chopped
		Preparation first Toast coriander and cumin in a frying pan 2-3 minutes, shaking the pan constantly . second Toasted Spices and peppercorns in a mortar or a clean coffee grinder grind fine . The shrimp paste in a small piece of aluminum foil and place 2-3 minutes under the grill, turn the package between 2x . third Ground spices and shrimp paste in the kitchen machine mix. The remaining lichen add ingredients and leave for 20 Sec.laufen device, then scrape with a spatula from the walls- ; continue so until a smooth paste is formed . Makes about 250 ml paste can be frozen.

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Red Thai Curry

Red Curry ingredients 1 tablespoon coriander seeds 2 tsp cumin seeds 1 teaspoon black. peppercorns 2 teaspoons shrimp paste 12 dried or fresh chillies, roughly chopped		1 cup shallots, chopped 2 tablespoons oil 4 stalks lemongrass only the white parts, finely chopped. 12 small garlic cloves, chopped 2 tbsp coriander root, chopped	2 tbsp coriander stalks, gehact 6 kaffir lime leaves chopped 2 tsp grated lime zest 2 teaspoon salt 1 teaspoon turmeric 1 teaspoon paprika Makes 250 ml
		preparation first Coriander and cumin in a frying pan 2-3 minutes Roast, shaking the pan this time. second Roasted spices and peppercorns in a mortar or a clean coffee grinder, grind. The shrimp paste in a small piece of aluminum foil and place 2-3 minutes under the grill, turn the package between 2x . third Ground spices GE roasted shrimp paste, nutmeg and chili peppers in the kitchen machine mix 5 seconds. Add the remaining ingredients and the device 20 seconds to run, can scrape then the walls with a spatula ; continue so until a smooth paste is formed.