The most delicious food is the simplest to cook.
A few years ago we were in a Korean BBQ restaurant in Tianjin, China. The owner came to our table and showed us how to BBQ champignon mushrooms: she took off the champignon’s stem, and placed the cap upside down onto the barbecue. 1 Or 2 minutes later, the champignon’s cap filled up with water. The owner said: “Add a little bit of salt, drink it’s water first, then eat it”. We did, and never forgot it!
Even though now is not the BBQ season, we still can cook these champignon mushrooms in a simple way.
What we need:
- Some champignon (or common) mushrooms
- Some salt
- Some black pepper
How to do it:
First clean the mushrooms and take off their stems.
Heat some butter in a frying pan, and wait for it to melt. Then, place the champignon hats upside down into the pan and cook on small fire. After about 1 minute, the champignon’s water begins to come, two more minutes as water almost fills the “champignon’s bowl”, turn off fire, sprinkle salt and black pepper.
Tip: you also can use a cover to cover the pan after you put all champignons in it, 1 or 2 minutes. This way is more fast, and champignons will become more softer.
Inspired by Japanese Sushi dishes, I’ve made the following recipe of white rice with avocado (avocado is very healthy!) Do not be fooled by its simplicity, it tastes delicious! Japanese Sushi dishes often contain the same ingredients as used below, and this dish tastes just like that! This recipe is vegetarian
- 1 large and ripe avocado
- Boiled white rice (2 bowls for 2 people)
- Mayonnaise (5 or 6 tablespoons, depending on your taste)
- Wasabi (has a sharp taste! – choose the right amount for your taste)
- Japanese soy sauce (4 tablespoons – or more if you like)
If you don’t have any Japanese soy sauce, then just use normal soy sauce mixed with some sugar
- Boil the rice in a rice cooker
- Mix the mayonnaise with the Wasabi, SEE HERE
- Peel the avocado and discard the seed, then cut into small cubes, SEE HERE
- Then mix the avocado and mayonnaise with the hot rice. Add some soy sauce, mix it all up, then eat!
Wait… does this taste familiar? Well, it taste just like sushi doesn’t it?
TIP: make sure that the avocado you use is ripe and soft! If needed, let it ripen (outside the fridge) for a few days
TIP: I have used mayonnaise without vinegar, if yours has vinegar in it, then add 2 teaspoons of sugar to the sauce
Last summer we have been on an unforgettable camping holiday in Croatia. With a group of 13 people we went trekking for 15 days through the beautiful Mediterranean landscape. Cooking was of course one of the most important things for me, and every night I cooked up a wonderful dinner for our hungry travelers. It was quite a challenge to cook on wood fire and without any kitchen equipment on hand, so I had to keep it simple. One of the favourite dishes of our group were my “Chinese fries”.
- 5 Potatoes
- 1 fresh red chili
- 1 fresh green chili
- 1 tablespoon of herbs for grill
These fries are stir fried, not deep fried, so they are more healthy than regular fries!
- Peel the potatoes and cut them in as thin strips as possible (thinner than normal fries). Place the fries in a bowl of cold water and wash off the starch, then throw away the water and fill the bowl again. Keep the fries under water, so that they don’t dry out and change colour
- Cut the red and green chilies into strips, same as the potatoes
- Heat a good amount of oil in a wok and stir fry the fries on high fire 1 minute. Then add the chili and grill herbs. Keep stirring
- When the fries change to a more golden colour and become transparent, after 2 or 3 minutes, the dish is ready!
TIP: Chinese fries can also be eaten cold, and will keep in the fridge for about 2-3 days
TIP: Chinese fries are part of a 3-dish dinner, together with Fried dumplings and Noodle soup with beef and radish