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.
At the end of May, we finished everything in Maastricht and moved to Nijmegen, where is the hometown of Bram, my husband.
Then we flew to China with his parents for one a month holiday. After traveling to a few beautiful towns and visiting my family, Annelies and J.W, my parents-in-law, flew back to Europe. Bram and I started our second time exploring in Thailand.
After a long holiday, we started our new life in Nijmegen, kind of sweet beginning.
- One large sweet potato (370g)
- 50g Sugar
- 20 ml Water
- Cooking oil
- 2 ts Sesame seeds
- 1 Pinch of salt
Peel the sweet potato, then cut it into blocks of 3×3 cm.
Heat some oil in a frying pan over a low fire, add the blocks of sweet potato. I have cut the sweet potato into small blocks so that they cook faster. You don’t need so much oil, just cover half of the blocks. After about 1 minute, stir so that the other side gets cooked too, and the salt. Fry 1 or 2 minutes more and check with chopsticks or a fork if the potato is cooked well, they should be soft when done. Turn off the fire.
Use another clean pot, add the sugar and water, stir and heat over a slow fire. Cook for around 4-5 minutes until golden bubbles start to appear, then add the fried sweet potato blocks and stir very well until each block is covered by caramel. Serve them on a plate and cover with sesame seeds. Done!
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