General Tsao Chicken
This Recipe I got from a friend. It was a life saver after a long day outside the house and was
done quick. And soooooo yum. Give it a try. You will never buy this processed sauce again. (I didn't like it at all) I made double portion for mine but I will write the normal portion recipe here.
It's up to you to prepare it upfront and freeze the half for later use.
This is what you need:
- 1/3 cup Rice Vinegar
- 3/4 cup Brown Sugar
- 2/3 cup Water
- 1/4 cup Soy Sauce
- 1 TBSP Ketchup
- 2 TBSP Corn Starch
- 1/3 TSP Ground Ginger
- 1/4 TSP Chili Flakes
-
around 6 Chicken Drums
This is how you do it:
Put all Ingredients in a big bowl and let simmer until it thickens.
Dust the chicken drums with flour and pan fry it brown from both sides. Add the Sauce to it and let simmer on low heat for around 1/2 hrs..
Serve with Rice, Sesame seeds and spring Onions.
My friend made them in the slow cooker. She added the sauce after browning the Chicken and turned it on high for 2 1/2 hrs.. But I couldn't wait , soooo ;-)
Guten Appetit
Farfalle with bell peppers and Eggplant
Farfalle al ragu d'estate
This dish is super easy, healthy and light. I substituted the Eggplant with Zuccini since my Husband doesn't like Eggplant. Feel free to use both if you like it.
This is what you need:
- 350 gr Farfalle Pasta
- 1 Eggplant and or 1/2 Zuccini
- 150 gr Mozzarella
-
1/2 yellow Bell Pepper
-
1/2 red Bell Pepper
-
one small bunch of Basil
-
1 Small bunch of Parsley
- 3 hard ripe Tomatoes
- 5 TBSP Olive Oil
- Oregano, Salt and Pepper
This is how you do it:
Cook the Pasta like Package says.
Cut the Eggplant in stripes and put them in a Colander with salt. The eggplant will start "sweating" and you can wipe off the water. It's the bitterness you remove this way.
Cut the Mozzarella in little cubes.
Cut all the vegetables into little stripes. Cut little crosses on top and bottom of the Tomatoes. Put them in a bowl and add boiling water over them. Let sit for around 30 sec.. Now get them out of the hot water and shock them with ice cold water. The skin will come off easy now. Once you peeled the
Tomatoes, cut them into halves and remove the seeds. Now cut them into stripes as well.
Add 3 Tbsp of the Olive oil and fry the Eggplant in it with a bit salt and pepper. Remove from the pan. If you don't use Eggplant, skip this step.
Now add the rest of the Olive Oil and the Bell Peppers and Zuccini (if you use it) and brown it for 3-4 minutes. Now add the Eggplant and the Tomatoes back into the pan. Season with Salt and Pepper and simmer on low heat for 5-6 minutes. Stir ocessionaly. At the end, add the Oregano, Parsley and Basil.
Add the cooked Pasta straight into the Sauce and mix it well. Serve on a plate and add the Mozzarella cheese at the very end. (if you don't want a hot mess like on my picture because I added it into the cooking sauce lol)
Guten Appetit
Tagliatelle with Salmon and shallots
Tagliatelle con scalogno e salmone
This dish is a from the Tuscany area in Italy. It's very sophisticated yet easy and fast to make.
If you like smoked Salmon, you will love this dish.
This is what you need:
- 350 gr Tagliatelle
- 2 Shallots
- 100 g smoked Salmon
- 30 gr Butter
- 1 TBSP Cognac
- 200 ml Heavy Cream
- 1 TBSP Tomato Paste
- Salt and Pepper
This is how you make it:
Cook the Tagliatelle like Package says. I used green ones for the look but you can use the regular ones.
Peel the Shallots and cut them into thin slices. Cut the Salmon into stripes.
Heat the Butter in a pan and caramelize the Onions on medium heat until soft. Add the Cognac and let it reduce for a minute. Now add the heavy cream and the Tomato Paste and stir good. Season with Salt and Pepper and let simmer for 2 minutes. At the end, add the smoked Salmon.
When the Pasta is done, add it straight to the sauce and mix it. Serve
Guten Appetit
