BEAR-LEEK PASTA WITH CHERRY TOMOATOES

bärlauch pasta

I just love the taste of fresh bear-leek. Try this easy 15 minute recipe.

 

BEAR-LEEK PASTA WITH CHERRY TOMOATOES

For 2

250 g pasta (orichetti)

100 g cherry tomatoes, quartered

4 Tbsp self made bear-leek pesto (see http://www.thenicifarm.com/bears-leek-pesto-with-cashew-nuts-barlauch-pesto-mit-cashew-nussen/)

Salt

Freshly grated parmesan

Cook pasta in salt water until al dente. In a large bowl mix al ingredients and serve with fresh parmesan.

NICI’S HONEY-WHISKEY BBQ SAUCE (FOR BBQ CHICKEN OR RIBS)

IMG_20160415_230122

Spring time is on and so is BBQ season! Here is my special secret recipe for my spicy-sweet BBQ sauce that will make you lick your fingers twice…

 

NICI’S HONEY-WHISKEY BBQ SAUCE (FOR BBQ CHICKEN OR RIBS)

 

2 Tbsp olive oil

1 small onion, very finely chopped

1 garlic clove, crushed

2 Tbsp honey

10 Tbsp ketchup

1 Tbsp apple vinegar

1 Tbsp Worchester sauce or soy sauce

¼ Tsp cumin

¼ Tsp cayenne

(optional: ¼ Tsp liquid smoke)

1Tsp Whiskey

For BBQ CHICKEN:

1 chicken in pieces

In a sauce pan heat olive oil and cook onion until soft but not browned. Add all ingredients and cook for 5 minutes until thickened. Use right away or store in jar glass for a few weeks.

For BBQ chicken:

Marinate chicken pieces in refrigerator for at least 1 hour. Place on BBQ for 30-45 minutes over medium heat or bake on baking paper lined baking pan at 180 °C for 30-45 minutes turning chicken parts every 15 minutes.
Serve on sweet potatoes and asparagus which you add to the oven 20 minutes before the end.

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

bärlauchpesto

 

It is spring!! Sun, birds and bears leek are back! I just love the spring time! This is one of the first light spring recipes you should definitely try. Let the sun in!

 

BEARS LEEK PESTO WITH CASHEW NUTS (BÄRLAUCH PESTO MIT CASHEW NÜSSEN)

100 g bears leek (Bärlauch)

100 g cashew nuts

50 ml good quality olive oil

1 Tsp salt

Freshly ground pepper

 

In a blender blend together ingredients until it forms a smooth paste. Either directly use it or put it the pesto into a jar and cover with extra olive oil. The pesto will be good for a few weeks when refrigerated. Use to make delicious pasta with cocktail tomatoes or as a wonderful bread spread on chiabatta.

RUCOLA SPAGHETTI WITH A TOMATO DUO

rucola spagetti

 

This is a light and pasta variant that awakens your summer feelings.

 

RUCOLA SPAGHETTI WITH A TOMATO DUO

 

200 g rucola

200 g cherry tomatoes, quartered

50 g dried tomatoes, cut in small cubes

2 garlic cloves, in slices

1 medium hot dried chili (optional)

250 g Spaghetti

50 ml olive oil

Salt, pepper

 

Bring water to a boil and cook pasta al dente. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!

STIFADO

stifado

 

Greece is a beautiful country with beautiful people, a beautiful landscape and delicious food! I can remember a Greek restaurant that I was at when I was young where there was no menu. Instead you went into the kitchen and the lady of the house would open different pots on the stove for you to choose your diner. It was sooo wonderful. Since then I have never forgotten this wonderful greek dish Stifado.

STIFADO

800 g calf meat in cubes

3/8 red wine

2 bay leaves

1 stick cinnamon

2 cloves

800 g shallots, peeled and not cut

4 garlic cloves in slices

1 can whole tomatoes

6 Tbsp olive oil

½ Tsp sugar

Salt and pepper

In a large pot heat olive oil and fry the meat until browned from all sides. Take out and set aside. In the same oil fry the onions and garlic for 2-3 minutes. Then add tomatoes and simmer for further 2-3 minutes. Put meat with the good juice back into the pot and add rest of the ingredients. Simmer for 1-1 ½ hours over low heat. Carefully stir once in a while. I served it with Nockerln, small noodles or pita.

ROASTED CHICKEN ON A BEER CAN (Bierdosen Huhn)

Bierhuhn

 

The juiciest and tender chicken I have ever eaten!

CHICKEN ON A BEER CAN

Chicken

Olive oil

Herbs (rosemary, thyme…)

3 Garlic cloves, crushed

Veggies (potatoes, carrots, broccoli…), cut in pieces

Salt pepper

1 beer can

 

Preheat oven to 180°C and place wire rack on lowest level. Rub Chicken from inside and out with olive oil, herbs, salt and pepper. Pour out ¼ of the beer from the beer can (by drinking it ;-)) and put the garlic cloves and herbs inside. On a deep baking pan arrange veggies and mix with olive oil, herbs, pepper and salt. In the middle place the can and sit the can on top with the opening facing down. Bake for 1 hour. No watering needed. In the end take the chicken off the can and pour a bit of the liquid from the can on the veggies. YUMMIE!!!

OFFICE PARTY TUNA LASAGNA

tuna lasagne

 

I wanted to bring a nice warm lunch for my colleagues at work. The problem is we don’t have enough space for all of us to sit and use silverware. And I don’t have the time to prepare a meal at the office. So, what I did was layer lasagna the day before and just baked the lasagna the next day at work. For this dish you just need an oven and a plate and fork for each. Everybody really loved it!

 

OFFICE PARTY TUNA LASAGNA

 

For 12 people

 

10 Tbsp olive oil

4 onions, chopped

6 cans tuna in water

6 cans tomato sauce with herbs

6 garlic cloves

1 cup white wine

21 lasagna noodles, no-precook ones

2 Tbsp oregano and thyme

4 Tbsp olive oil

8 Tbsp flour

2 L milk

2 cups parmesan

Nutmeg

4 balls mozzarella, cut into slices

Salt, pepper

 

In a large pot heat oil and fry onions until browned. Add tuna, tomato, wine, pepper, herbs and crushed garlic. Boil for a few minutes. Season to taste. Meanwhile in a large pot heat 4 Tbsp Olive oil and let flour brown. While whisking add milk and cook for a few minutes until the sauce has thickened and is not lumpy. (If it is lumpy, no problem, just strain and put back into the pot. If it is too liquid sprinkle in 1 Tbsp flour at a time while whisking fast.) Add parmesan, nutmeg and salt to taste. In a large casserole (about start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, milk mix, lasagna noodles, tuna-tomato sauce, milk mix. Top with mozzarella, olive oil and pepper. Cover and keep cooled until you want to bake it the next day. The next day pre-heat oven to 180 °C. Bake for 30 minutes or until golden brown.

CHICKEN WITH CASHEW NUTS

Chicken with chashew

 

One of my favorite countries to travel is Thailand. I love the friendly people, the stunning and variable landscapes and the terrific food. In the north of Thailand, in Chiang Mai, I was fortunate to participate in a great cooking course held by a wonderful Thai cook. Today I would like to share one of my favorite Thai dishes with you because it is so easy to make, healthy and soooo good.

CHICKEN WITH CASHEW NUTS

For 2

400 g chicken breast, cut into bite size stripes

4 Tbsp sweet chili paste

1 small hot chili

1 large onion, cut into wedges

2 garlic cloves, finely chopped

4 Tbsp sesame oil

1 cup chicken soup

200 g green beans, frozen (optional)

2 green onions (scallops)

100 g cashew nuts

In a large wok heat the oil and fry onion, garlic and chili. Add the chicken and fry until half done. Add the chili paste and fry for a few minutes. Add soup (and green beans) and let simmer for about 5 minutes until chicken is done. If it gets too dry add more soup. Add cashew nuts and simmer for about 2 minutes. Nuts should still be crunchy in the middle. Add salt to taste. Serve with basmati rice. Done!

BROCCOLI-SHRIMP SPAGETTI WITH A TOMATO DUO

Broccoli spagetti

 

This is a light but heartwarming pasta variant.

BROCCOLI-SHRIMP SPAGETTI WITH A TOMATO DUO

200 g broccoli (frozen), broiled until al dente

200 g cherry tomatoes, quartered

50 g dried tomatoes, cut in small cubes

200 g shrimp, thawed

2 garlic cloves

1 medium hot dried chili (optional)

250 g Spaghetti

50 ml olive oil

Salt, pepper

Bring water to a boil and cook pasta al dente. Meanwhile heat half the oil in a skillet and add garlic and chili. Fry for a few seconds and then add shrimp, add salt and pepper. Sautee for about 5 minutes or until done. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!

My addictive SPAGHETTI FRUTTI DI MARE in 20 minutes

 spaghetti frutti di mare
My addictive SPAGHETTI FRUTTI DI MARE in 20 minutes:For 2

250 g frozen or fresh sea fruit (mussels, shrimp, calamari)
100 g king prawns
2 garlic cloves (in slices)
½ dried red chili
5 Tbsp olive oil
¼ Tsp saffron
1 glass white wine
250 g spaghetti
1 hand full fresh basil
250 g cherry tomatoes (quartered)
Salt, Pepper

Set up salted water for the noodles to cook. Heat 2 tbsp olive oil in a frying pan. Sauté garlic, chili and saffron (the taste and color of saffron is fat-soluble). Add the sea fruit and shrimp and sauté briefly. Add wine, herbs and tomatoes. Add salt and pepper to taste. Let simmer. Cook spaghetti and add to the fruitti di mare sauce. Add rest of olive oil and mix well. Salt and pepper to taste.

The best thing is this only takes 20 minutes! ENJOY!