SpaghettiLord1010

Cooking and Experimenting

Sesame-Miso-Noodles

This dish has a lovely sesame-miso flavor, not too strong but just right!
The ingredients that are in parts, you would have e.g. 1 tablespoon of Miso, 1 tablespoon of Soysauce, etc. Depending on how much you need and how many people there are, you need to vary. Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - 1 part White Miso-Paste
  • - 1 part Soysauce
  • - 1/2 part Sesame Oil
  • - 1 part Tahini-Paste
  • - 1 can (400ml) Coconut-Milk
  • - 1/2 Head of Garlic
  • - 2 cm Ginger
  • - 1 small piece of old Bread
  • - 100-150 grams of Glassnoodles per person
  • - a bit of freshly cut Chili if you like it hot!

  • If you want:

  • - some Broccoli
  • - 1-2 Carrots
  • - some Tofu
  • - Soysauce

Cooking Instructions

Mix the soysauce, tahini, sesame oil and coconut-milk until you get a nice, brown color, if the sauce is too light, add a bit more soysauce. Taste and add spices if needed. Mince the garlic and fry in some sesame oil until it starts to brown. If you like it spicy, now is the moment to add chilis. Pour the sauce into a large pan and add a small chunk of old bread to bind the sauce. Cook the glass noodles for a short while until they start to feel soft, then add them into the pan and mix well. Cook until the noodles are done to your liking. Top with black sesame-seeds and serve with e.g. blanched broccoli and or carrots briefly fried in a pan with tofu and soysauce.


Debreciner Dumplings with Tomato-Coconut Sauce

Inspired by a traditional Semmelknödel, this dish is similar but still so different! It got a lovely flavor and is quite yummy!
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - Mungbeans
  • - Sweetcorn
  • - Eggs
  • - Bread Cubes
  • - Debreciner-Sausages (or other)
  • - Leek
  • - Tomato Paste
  • - Coconut-Milk
  • - Soysauce
  • - Milk
  • - Rice
  • Spices

  • - Oregano
  • - Cumin
  • - Chili
  • - Pepper
  • - Sugar

Cooking Instructions

Cut the sausages into bite-sized pieces (the smaller, the easier it will be to make them into a real ball shape), cut the leek(s) in half and wash, then cut it in tiny pieces. Wash the mungbeans. Wash the rice and cook it either in a rice cooker or a pot in salted water. Crack some eggs and combine them in a big bowl with the bread cubes. Add a big sip of milk, add peper and salt, mix in some soysauce, the oregano, cumin and chili. Preheat the oven to 220°C or 428°F circulating air.
Mix the dough very well and add some more bread cubes. Press the dough into balls and place on the backing sheet. It will take about 30 minutes until the egg is cooked through and the balls have a nice color.
In the meanwhile you want to mix the tomato paste and the coconut-milk in a big pan with some soysauce. Season with oregano, cumin, chili, pepper and a pinch of sugar. Bring to a boil and serve on a plate with the rice and the fully cooked dumplings!


Garlic-Rice

This is the perfect weeknight dinner if you got some leftover-rice and you just don't wanna make some fried rice, it is super easy to make and really yummy!
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - Leftover-Rice
  • - Garlic-Powder (or Freshly Minced Garlic)
  • - Good Quality Roasted Sesame Oil
  • Optional:

  • - Freshly Cut Chives or the Green Parts of Spring Onions
  • - Chili-flakes
  • - Leftover Soup/Leftover Sauce from other Dishes like Roasted Chicken
  • - Soy-Sauce
  • - Salt/Pepper

Cooking Instructions

If you are using fresh garlic, peel and mince it finely. If you got leftover soup (e.g. chick-stock) or sauces from roasted chicken or turkey for example, then don't fear to put some in there, you don't want to put too much or else the rice will be soupy, just a bit helps the rice to heat up and gives additional flavors! Next step is to add garlic powder, if you got fresh garlic, you can add it now or what you can also do is to keep it until it is warm and mix it in, that way it doesn't lose too much flavor. (For a small bowl full I typically use about a tablespoon of crushed, dried garlic or 1-2 minced garlic cloves, but adjust to taste!) Now add a drizzle of the roasted sesame oil, it'll make it all come together. At it's most basic level, you are finished, but I really like to add a bit of fresh chives or cut sptring onions on top. Additionally you could season it with some salt and pepper but the beauty of this is that you don't really need the salt because of the garlic. If you do want it a bit more salty, you can add a bit of soy sauce too. This is one of my favorite really quick leftover recipes and it tastes really great! Hope you enjoy!


Pumpkin Soup

Quite probably the best pumpkin soup I've ever eaten to date, incredibly creamy and filling!
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - 2 Small to Medium Hokaido Pumpinks
  • - 1 Can of Cocunut Milk (full-fat works best but it's not nessessary)
  • - Olive Oil (extra-virgin is best for this use)
  • - Red Curry Paste
  • - if you have it: Chili-Bean-Paste
  • - if you want: 1-2 small Onions
  • Spices

  • - Curry-Powder-Mix (Masala works just as well)
  • - Cumin
  • - Chili-powder
  • - Pepper
  • - Salt
  • - very very little Soy-Sauce or none

Cooking Instructions

First thing to do is to wash the pumpkins, then cut them into slices (they don't have to be super thin), lay them down on a baking tray, drizzle with olive oil and salt and pepper them a bit. Bake them in the oven at around 200° Celsius until they are really soft and extremely yummy. Snag a few pieces for you to eat if you want. Peel and cut the onions if you want them, the soup won't taste like onions but it just gives a bit of flavor. Mince it finely. For this much soup, I used a heaping teaspoon full of both the chili-bean-paste and the red curry paste (you can use about 1 1/2 teaspoons of red curry paste if you don't have this chili-bean-paste, the curry paste is normally hotter than the chili-bean-paste). You start by putting just a little bit of cooking oil (any should do, just pay attention it can be heated, I used peanut oil because I like peanuts, obviously don't use it if you're allergic to peanuts, it'll taste just as good with any other oil.) and then put the pastes in there, wait a second or two until you see some juices flowing, then add the onion and cook them until they get translucent if you have it, if you don't want the onion, just add the well-shaked coconut-milk and bring it to a boil. Now put in a part of the pumpkins and use a hand blender to blend the pieces (pay very close attention, it is extremely hot and sticky). When the pumpkins are completely blended, add the rest and blend again. You should end up with a very thick paste already. Add the spices to your liking, just pay close attention if you wanna use soy-sauce, I just used a few drops both for color and taste. The spice you should use most is the curry powder, just don't overdo it or you'll risk loosing the pumpkin taste! You could make some beautiful croutons but this soup is already reaaaally hearty and I think you don't really need them (while they are of course extremely tasty). And that is it! Probably the best pumpkin soup I'll ever eat, enjoy!


Onion Ketchup

Very quick and easy, it just makes the ketchup better!
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - Ketchup
  • - Onions
  • - Garlic
  • - Spring Onions
  • - Basil

Cooking Instructions

This is dead-easy, peel and cut the onions and spring onions and mince the garlic and the basil, put ketchup in a bowl and combine everything, presto, Onion-Ketchup!


Chili-Peanut-Sauce

Simple Chili-Peanut-Sauce.
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - Sriracha
  • - Peanut-Cream or Peanut Butter
  • - Hoisin-Sauce
  • Optional: a bit of roasted Sesame Oil
  • Side-Note: Peanut-Cream tends to have less oil in it, if you use Peanut-Cream, add a bit of peanut oil until smooth.

Cooking Instructions

Just mix the ingredients in a small bowl :D


Chocolate Mug-Cake

You can make this within 10 minutes, a valuable life-skill to know and perfect.
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - 1/2 Mug Milk
  • - 1/2 Mug Flour
  • - Cocoa-Powder (for hot coco)
  • Optional: Everything you want, raisins work really well!

Cooking Instructions

Firstly: Put the milk into the mug, then add cocoa-powder, it should taste much stronger than normal because the flour will make it less intense. Add the flour and mix super-well, you want as few lumps as possible. This is the perfect time to add pieces of chocolat, fruit or literally anthing you want, I love raisins in the cake, it's seriously underrated, raisins in chocolate cake! Now you gotta pop that mug (without spoon ofc.) into the microwave and pay very close attention to it, if it is not right it can and will bubble up and make a mess, so stay at it at ALL TIMES! Stop it whenever the mix raises too far for your liking, remember that it will go up very slightly after you turn it off! My usual is about a minute plus minus 30 seconds at 900 W - it's quick and easy and sometimes you'll just love it!