Spring Tempura

Directions

1.Make the batter: Stir egg, yolk, and ice water together in a large bowl. Add the flour and stir using a fork until just combined. Batter should have the consistency of heavy cream and will have many lumps. Do not overmix.
2.Fry the vegetables: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375 degrees F. Place a baking pan, fitted with a wire rack, in oven and preheat oven to 300 degrees F.
3.Dip the vegetables into the batter, one at a time, wipe excess batter off against the side of the bowl, and place into the hot oil.
4.Repeat, adding as many dipped vegetables as comfortably fit in the pan, and fry until batter is crisp and pale golden and vegetables are tender -- 2 to 4 minutes, depending on the size and thickness of the vegetables.
5.Remove using a slotted spoon, drain on a wire rack, and transfer to the prepared baking pan to keep warm. Repeat with remaining vegetables. Serve immediately with Spicy Lime Dipping Sauce.




Ingredients

1 large egg
1 (large) egg yolk
1 1/2 cup(s) ice water
2 cup(s) self-rising cake flour
3 cup(s) canola oil, for frying
3 pound(s) assorted vegetables, such as asparagus, sugar snap peas, yellow wax beans, green string beans, baby carrots, shiitake mushrooms, or shiso leaves
Spicy Lime Dipping Sauce




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Chilean Empanadas - Empanadas de Pino

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Preparation:

1.Prepare empanada dough and chill.

2.Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.

3.Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.

4.Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

5.Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.

6.Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

7.Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

8.Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.

9.Bake at 350 for 25-30 minutes, or until golden brown.

Ingredients:
•Empanada dough (see recipe link below)
•3 large onions, chopped
•1 pound ground beef
•2 teaspoons cumin
•1 teaspoon chile powder
•1 tablespoon paprika
•1 beef bouillon cube, dissolved in 1/4 cup hot water
•2 tablespoons flour
•1/2 cup raisins
•1/2 cup chopped olives
•2 hard boiled eggs, sliced
•1 egg yolk
•2 tablespoons milk


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Dutch Brown Bean Soup "Bruine bonen soep"

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.


Preparation:

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.
Bring the soup to the boil and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

Ingredients:

5 oz. smoked bacon, cubed (145 g)
1 tbsp butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tbsp ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
12 oz. tomato puree (375 ml)
3 cups beef stock (500 ml)
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 cup chopped celery leaves
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

If you feel discriminated? here is the recipe for "White" bean soup




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Dutch Stamppot With smoked sausage

1 Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.

2 Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
3 Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
4 Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
5 Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!


Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)


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How old folks get screwed in the Netherlands

It’s well known that, the elderly are prey for thieves.
Obvious was the stealing of jewellery and money in the special care facility’s, homes for the elderly and hospitals.


Now the robbers found another method, they put you inquarters that have no kitchens, so you can’t prepare a meal and charge $12.60 for badly prepared one.

These meals are prepared in huge kitchens, they buy in bulk so they can get cheap prices and a lot of the time they buy the second rate goods.

Soup from a packet is added and an ordinary custard.
In the local supermarket you can find a good quality meal for $5.60 witch you only need to put in a microwave.

We take good care of you, as long as we can steal your money.http://www.telegraaf.nl/binnenland/10167040/__Alleenstaande_ouder_de_dupe__.html?p=24,2
That is the state of care in the Netherlands.






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Katz's delicatessen, the best place for food in the world

Katz's delicatessen, the best place for food in the world.




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