Pasta with mushrooms and wild garlic pesto

Every spring ever since I discovered wild garlic some years back I’m looking forward to eating this particular dish. (Yes, you can make it with other greens and ordinary garlic but that’s somehow not the same as proper fresh wild garlic 😅)

You can easily forgo the extra time needed to make your own pesto if you have a good store bought green pesto and only mix in fresh wild garlic with the mushrooms. I also like to keep some for garnish. It will still taste great and is ready in 30 minutes.

I used oyster mushrooms, king and normal, out of the two I think I prefer the normal ones in this dish.

https://www.copymethat.com/r/758EwYNFp/pasta-with-mushrooms-and-wild-garlic-pes/

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“Bavarian rice” with roasted beets and carrots

Last weekend we had this interesting dish from the Fork Ranger website. It was lovely, featuring beet root, carrot, mushrooms, brown lentils, walnuts and yogurt. The one thing I found a bit weird at first was the fresh mint in the yogurt but after a while I got used to it. I’ve eaten minty yogurt many times before but usually with dried mint, that’s apparently somehow different to my palate 🤨

We used pearled spelt instead of bulgur but the rest was pretty much as per the recipe. Pearled spelt is something I came across in my life in the UK and I was trying for quite a while to find something like that here. Eventually I did, and to my surprise it’s marketed as Bavarian rice. Yes, it’s spelt - but polished -, and it really is quite a bit like rice. You can even cook it just like rice.

https://recipe.forkranger.com/roasted-beets-and-carrots

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Unagi Kabayaki don style

Several weeks ago I bought frozen Unagi Kabayaki sushi slices. I decided to have them don style: everything in a big bowl with rice, rather than proper sushi. I decided to make some extra Unagi sauce, and also added chopped spring onion and toasted sesame seeds. I gently heated the eel slices up in the oven, they were absolutely delicious!

All of this was served with some quick pickled daikon slices and an easy Napa cabbage salad. So good! 😊

https://www.justonecookbook.com/homemade-unagi-sauce/
https://www.copymethat.com/r/celxlydq0v/quick-pickled-daikon-slices/
https://www.copymethat.com/r/NojicTP3s/lillians-cabbage-salad/

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Rice with tinned fish and three kinds of vegetable dishes

Today’s Japanese/East Asian style meal was so easy to prepare that I was really surprised at how quickly it was ready to eat. I’ve also tried something I never had before.

On social media I had seen a Japanese person (living in Germany) try “Dorschleber” from a tin and recommend it - but I had never tried it unlike many other kinds of tinned fish. I’m not sure I would have bought it if I had known it’s cod liver in English as that makes me think of the much loathed cod liver oil which in German is known as Lebertran.

When I just looked up the translation I realised that Dorsch must be the same fish as Kabeljau which is what the word cod so far meant to me. Both translations are right: in principle Dorsch is a cod that lives in the Baltic Sea and Kabeljau is a cod from the Northern Atlantic Ocean. However, sometimes young Kabeljau is also called Dorsch, which obviously can be confusing. And I never knew that the hated Lebertran comes from this fish. We learn something new every day!

In any case, the cod liver was very mild, soft and somehow buttery. I liked it!

We had:
🥢 Mackarel in XO sauce from a tin (for the guys)
🥢 Cod liver from a tin (for me)
🥢 Okra with ginger soy sauce
🥢 Chinese broccoli with mushrooms and oyster sauce
🥢 Kimchi (from a tin)
🥢 Japanese rice

Recipes used:
https://www.justonecookbook.com/okra-with-ginger-soy-sauce/
https://thewoksoflife.com/chinese-broccoli-with-oyster-sauce/

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Vegetable Chickpea Potato Soup

We don’t eat this mild creamy vegetable soup from Vegan Richa’s website too often but when we do, we really like it: for once nobody reaches for any spicy condiments. The only extra was the fresh wild garlic that I picked a few days ago and some rolls.

I’ve used this recipe but I made the soup in a normal saucepan:
https://www.veganricha.com/2018/03/veggie-chickpea-potato-soup-in-instant-pot.html

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Linguine and King Prawns in a Lemon Cream Sauce with Fried Courgette

I dug out this old recipe as I need to use up some of my emergency storage supplies, in this particular case soy cream. I’m using soy cream as I can’t handle too much lactose at once (and cow milk cream seems to be a big offender). On top of that it has the advantage of not needing to be put into the fridge as long as it’s unopened, therefore being perfect for storage. I also find it perfectly inoffensive tastewise.

Whenever I made this dish in the past I would get complaints from my family members about king prawns being part of it (which I love), so it’s rare that I make it. Today I thought I’ll simply not give them as many king prawns and take most of them for myself - since I’m the only one who really appreciates them. Guess what, they complained! I can’t win 😅

Anyway, this is fast and easy and therefore a perfect meal for busy days:
https://www.copymethat.com/r/al1Fq72MN/linguine-and-king-prawns-in-a-lemon-crea/

I also pan fried some green asparagus and it complimented the pasta really well.

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Spicy cauliflower stir-fry

What I love about Chinese food is that it mostly seems to have just right kind of spiciness and in your face aromas that all three of us seem to be drawn to. I really should cook more Chinese dishes.

I’ve made this particular one before but more as a side dish. Today I doubled the quantities, used frozen cauliflower and leaves, added tofu slices and a small amount of Thai basil (because it needed to go) and we had a fantastic main dish, dominated by the aromas of Doubanjiang, garlic and ginger.

https://omnivorescookbook.com/recipes/spicy-cauliflower-stir-fry

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Achiote chicken

It’s been a whole year since we tried this dish for the first and second time and I’ve been thinking about it ever since but somehow never prepared it again. Why on earth did it take us so long?!

My husband made it this time and it really is so, so good with the Annatto aroma and copious amounts of lime juice 🤤 It looks spicy because of the vibrant red colour but that is misleading, any heat comes from black pepper (or any other hot spice you would add to your taste).

We used a ready made Achiote paste (contains Annatto seeds) but it’s probably worth it to go the extra mile of making your own Achiote paste as suggested on the recipe website.

If you can’t find Annatto seeds or ready made achiote paste in your local shops, try an international supermarket or look online for Mexican food items to order.

Recipes for reference:
https://thenovicechefblog.com/achiote-chicken-recipe-mexican-marinade/
https://thenovicechefblog.com/achiote-paste/

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Japanese style food Friday

The challenge with Japanese food for me is not really the cooking of each dish but to get everything to be ready around the same time without any of the warm items going too cold.
Nevertheless, this collection worked out very well even though one of the two sets of gyoza was a bit tardy:

🥢 Quick pickled daikon slices
🥢 Crispy fried lotus root
🥢 Enoki Mushrooms with Garlic & Spring Onion Sauce
🥢 Crunchy gyoza from frozen (with dipping sauce)
🥢 Japanese rice
🥢 Miso soup

https://www.copymethat.com/r/celxlydq0v/quick-pickled-daikon-slices/
https://www.copymethat.com/r/kBMO4nxqO/fried-lotus-root/
https://thewoksoflife.com/enoki-mushrooms-garlic-scallion-sauce/
https://www.copymethat.com/r/sezh1TxSY/crunchy-gyoza-from-frozen/

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Chickpea and broccoli curry with tofu on rice

The other day I stumbled across an old post about food I had eaten at a vegetarian restaurant some years ago. My companion’s food looked so good that I took a photo as inspiration to make something like that at home. I had forgotten all about it but finally the day had come! 😅

I remember the meal as aromatic but not overly spicy, very German. So I looked for a recipe for a chickpea curry that would fit that bill for me and opted for the linked one below. When I found the thick brick like tofu bars at the Asian supermarket I knew I had what I wanted to create some fat slices to be fried in some oil. There was also some guesswork involved because I have no idea what kind of brown sauce was used on the original dish. Since it looked very much like a glaze I opted for Crema di Balsamico.

I forgot to add salt, to both rice and the curry 🙄 but thankfully that was easy to fix on the plate and it was a good meal. The Crema di Balsamico worked superbly on this. My co-eaters decided to also add some hot sauce but that’s just them…

https://vegancocotte.com/broccoli-chickpea-curry/

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