GINGER CHICKEN

For this dish you need:

500 g chicken/ leg is best
cut into bite size.

Marinade:

1 1/2 tbsp. Sake
1 tbsp Soya
1 piece Ginger/ cut very fine
1 tsp. cornstarch
----------------------------------

Oil for deep frying

1/2 cup Water
1 tbsp.Sugar
1 1/2 tbsp. Soya
1 piece Ginger/ cut in fine stripes
1 tsp. Oil
Step 1
Cut chicken meat place in a bowl/ or container
cut ginger very fine and add with sake,soya and
cornstarch to the meat.
Mix well till the meat is coated, close
bowl/ or container and keep cool for 1-2
hours.
Step 2
Heat oil in a deep frying pan and deep fry chicken
in small amounts golden brown.
Place on paper towels to take oil off.

Step 3
Heat 1 tsp. oil in a wok and fry ginger for 1-2 min.
add the chicken, water, sugar and soya, stirring
constantly over high heat until the soupe is almost
gone.
Remove from heat and serve on a plate with some salad.
This chicken taste good warm or cold. Very useful for
O-Bentos.

BURDOCK-CARROTS-CHICKEN COOKED IN SESAME-PASTE

You need:
For soupe cooking
2 1/2 cup dashi
3 tbsp. sugar
2 tsp. soya
60 g miso paste
2 tbsp. sesame paste ( goma-paste)
2 tbsp. Sake

350 g chicken meat / cut in bite size peaces
2 carrots / peeled and cut
1 burdock/  peeled and cut and placed in cold vinegar water
1 pack konjaku/ sprinkled with salt and pre-boiled
150 g green beans/ washed and tailed/ pre-boiled in salted water
( For cutting see photos)

Step 1
Prepare Konjaku,sprinkle salt on and wipe all over,
then boil in water for 5 min. and cool down in cold water.
Cut and set aside.
Step 2
Prepare carrots and burdock. Place burdock in cold vinegar water
and set aside.
Prepare green beans and boil for 5 min. in salted water and refresh
in cold water. Set aside.
Prepare chicken meat, wash, dry with paper towel and cut.
Step 3
Prepare dashi soupe 2 1/2 cup in a sauce pan big enough to hold
all ingredients.
Let dashi boil for 1-2 min. and place chicken in it.Bring back to a
boil and remove the foam with a spoon.Cook for 3 min.on medium temperature.
Step 4
Remove burdock from vinegar water and rinse with water.
Place with carrots and konjaku into the pan and bring back to a boil.
Remove from heat.
Step 5
In a small bowl mix miso,soya, sake, sugar and sesame paste,spoon some
of the hot soup on to it.Blend well together and pour into the pan from
the center.

Stirring once and bring back to a boil.
Cook open till the vegetable and meat is soft.Add the green beans towards the
end of cooking time just to heat them up.
Serve with rice and a clear soupe and some vinegar-ed vegetable.

A quick healthy Japanese dish

Salmon,onion, potatoes,carrots and shimeji
a 20 min. quick healthy dish
Japanese recipe for 4
( plus side dish)
You need:
4 pieces unsalted salmon/ cut into 4 pieces each
3 potatoes/ peeled and cut, placed in water
1 1/2 big carrots/ peeled and cut
1 onion/ peeled and cut
1 pack shimeji
( how to cut see photo)

Cooking soup
( first for fish )
*1 cup water/ fish (plus
 2 cup water/ vegetable)
*4 1/2 tbsp. Soya
*1 1/2 tbsp. Sugar
*2 tbsp.Sake
*2 tbsp. Mirin
Bring 1 cup water and all * ingredients in a saucepan
to a boil.
Place fish in to the soup and cook on medium heat for
5-7 min.
Remove from pan and set aside.
Remove potatoes from water and
place with all vegetables in to the saucepan and add
2 cups of water.
Bring back to the boil, place a in-lid on the vegetables
and cook for 10 min.
Add the fish again and cook 2 more min.
Do not overcook! Vegetable should be soft but not mushy.

Serve with rice, Miso-soupe and two side dishes

ALMOND ,ORANGE AND SEMOLINA CAKE

ALMOND,ORANGE AND SEMOLINA CAKE

For cake with lemon syrup

You need:

grated rind and juice of 2 unwaxed oranges

200 g icing sugar
250 g unsalted butter
115 g self raising flour
115 g semolina
50 g ground almonds
1 tsp baking powder
4 eggs M size
115 sultanas
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Lemon syrup
You need:
200 g granulated sugar
125 ml boiling water
rind and juice of 2 unwaxed lemons,
( thinly peeled with a potato peeler)
6 cardamon pods, shelled and crushed

---------------------------------------------------------

1

Pre- heat oven to 160 C
line a 20 cm cake tin with non-stick paper
( base and side)
2
Place the butter, sugar and orange peel in a
bowl and whisk until smooth.
3
Mix separately, flour, baking powder,almonds and
semolina together.
Add to the bowl with the eggs.
Whisk until smooth and increased in volume.
( I use handheld electric whisk )
4
Add sultanas and the fresh orange juice
70 ml minimum.Whisk and pour into the
baking tin.
( make a depression on top of the cake,
this will help your cake not to develop
a domed appearance.)
5
Bake in oven for 40-50 min./ or until
the sides have shrunk slightly.
After baking wait a bit to unmold the
cake on to a large plate.
6
Prepare the lemon sirup.
Place sugar in a small saucepan and
cover with boiling water.( 125 ml)
Stir and add lemon peel,and cardamon.
Simmer for 5 min. until slightly thick.
Add lemon juice, mix well and bring to
a boil.
Pour hot over the cake.
Decorate cake with some dry ed orange/or almond flakes.
Serve with Greek yogurt and fresh fruits.

This cake is more of a dessert cake and not as

dry as a sponge cake.
Serves 6-8

CRAB CAKE WITH TARRAGON MUSTARD MAYONNAISE

CRAB CAKE WITH TARRAGON MUSTARD MAYONNAISE
Serves 4




You need:                      

You need:

500 g fresh spinach

40 g butter/ unsalted is best
75 g shallots/ peeled and finely chopped
2-3 cloves of garlic/ peeled and finely schopped
2 can of crab meat in brine
75 g fresh white breadcrumbs
175 g mozzarella cheese, grated
1 egg yolk/ M size
1tbsp flour
freshly ground pepper/
2 tbsp oil for frying

For the Mayonnaise

200 ml mayonnaise

1 tbsp English mustard
1 tbsp wholegrain mustard
20g fresh tarragon/ finely chopped
salt and pepper a bit to taste

Preheat oven to 200 C

Prepare the mayonnaise, mixing all ingredients in a small bowl
keep cool.

Crab cake

Wash spinach and remove the stalks.

Over medium heat, melt the butter and gently

fry the shallots and garlic without letting
them colour./ 2-3 min only.

Add the spinach slowly, stirring frequently,

when spinach is wilted remove from heat and
drain of excess liquid.
Then squeeze by hand to remove more liquid.

Cut up spinach roughly and set aside.

Drain and rinse the crab meat.

Place breadcrumbs,cheese and flour in a bowl
with the crab meat and the cooked spinach.
Bind together with the egg yolk and season to taste
with black pepper.
Shape the mixture into 8 patties.
Heat oil in a frying pan and seal the patties for 2-3
min each side until browned lightly.

Remove from pan and place on a non stick baking tray

and bake in the oven for 15-20 min.

Serve with the mayonnaise and potato salad

Serves 4

Eat yourself slim

MINI FRUIT CRUMBLES

Serves 4
210 Cals per person
0,50 g fat per person


For a good start I like it for breakfast

You need:
2 bananas, chopped
400 g canned peaches in natural juice, drained and chopped
250 g strawberries, halved

Toping
200 g natural muesli
1 tbsp honey/ per person
3 tbsp low-fat yogurt/ per person
2 tsp finely grated orange rind

Place all the fruits in a bowl and mix.
Divide between four small bowls.

For the topping
Heat a non-stick fry pan and toast the muesli until golden brown,
Sprinkel over the fruit mixture, top with the yogurt and drip honey over.
Sprinkle orange rind on yogurt und serve.

Easter Sunday Lunch

Baked Lamb with Red Wine and Vegetables by Doris Suzuki

Easter in Germany - 
Germans enjoy a very long Easter weekend: Good Friday and Easter Monday are public holidays; shops, banks, and offices are closed

Good Friday:
The Easter weekend in Germany begins with a quiet Good Friday (Karfreitag). Many families eat fish as their traditional Good Friday lunch.

Easter Saturday:
Easter Saturday is a great day to visit an open-air Easter market, where you can browse for artistically handcrafted Easter eggs, carved Easter decoration, and local arts and crafts.
Stop by a German bakery for a special Easter treat: a sweet bread in the shape of a lamb.

On Saturday evening, regions in the north of Germany will light Easter bonfires, chasing away the dark spirits of winter and welcoming the warm season.

Easter Sunday:
Easter Sunday is the highlight of the holiday weekend. In the early morning, parents hide baskets filled with colored, hardboiled eggs, chocolate bunnies, sweets, and little presents for the kids. Many families attend an Easter sunday service, followed by a traditional Easter lunch, lamb, potatoes, and fresh vegetables.

This is my Easter Sunday lunch

Serves 4

You need:

1 kg loin of lamb, boned, rolled and well trimmed

4 tbsp redcurrant jelly

180 ml red wine

150 ml lamb stock/from a cube

2 tbsp finely chopped fresh rosemary

250 g courgettes, sliced

250 g green beans, tailed and topped

1 broccoli, broken into florets

salt and pepper/ to taste

1 onion, cut into 4 pieces

2 pieces garlic/ one cut into half, one crushed

3 tbsp chopped fresh parsley

3 tbsp toasted pine nuts to garnish

1 tbsp each/ butter and oil

1

Prepare lamb/ wipe the lamb with a bit of oil and the garlic half all over, taste with salt and pepper,

roll it up tightly and secure with string.

Heat the butter and oil in a ovenproof casserole dish and brown the lamb all over for 10 min.

Add the garlic and brown for 2 more min.

2

Pre-heat oven to 180 C

3

In a small saucepan, combine the red wine, lamb stock, redcurrant jelly and the rosemary over

moderate heat and bring to a boil.

Taste with a bit of salt and pepper.

4

Pour half of the sauce mixture over the lamb and place the onion half on each side.

Place the closed casserole in to the oven and cook for 75 min.

After 40 min. check and turn the meat.If to dry give a bit water/stock /red wine,to the dish.

5

Remove lamb and let it rest before you slice it.

( 10 min resting time)

Meanwhile , bring a large saucepan of salted water to the boil, add the 

courgettes, green beans and the broccoli and cook for 2-3 min.

Remove vegetables with a slotted spoon and refresh under cold water.

Place on a warm serving plate/ keep it warm

 6

Remove the cooking juice/with the onion and blend it in a blender with the remaining half of the red wine

sauce.

Pour it back to the saucepan and bring it to a boil and simmer until it thickens.

(Taste with salt and pepper if necessary )

7

Cut the meat and arrange with the vegetables. Pour the sauce over, sprinkle with parsley and the

pine nuts.

Serve with new baby potatoes at once