Description:
Here's a recipe for people who are clumsy at baking (and are lack of access to a decent oven), like me. I forgot where I got this recipe from and the cake seems to be different everytime I make it, but it never fails to entertain anyone who tastes it :D

Suggestions for improvements are welcome!

Ingredients:
For the base:
1 pack digestive cookies (I like the volkoren variation)
1 pack butter (250 gr?)
1-2 tablespoons of brown sugar, if wished

For the cake:
grated peel from 1 lemon
juice from 3 lemons
2 tablespoons (vanilla) sugar
6 sheets gelatine (I usually use Dr. Oetker's), immersed for a few minutes in warm water until tender

4 x 100 gr-pack cream cheese (I usually use Mon Chou), at room temperature
Filling and/or topping, if you wish. I usually add canned mandarine pieces inside the cake and peach pieces for the topping. But if it's the right season, I like using berries as well.

Directions:
1. Make the base
- Melt the butter and crush the cookies, while adding the sugar
- Mix the melted butter into the cookie crumbs evenly
- Press the mix at the bottom (and sides) of a dish
- Leave in the fridge to cool for (at least) two hours

2. Make the cake
- Heat the lemon juice and grated peel, adding the sugar and the 'weakened' gelatine sheets, mix thoroughly
- Whip the cream cheese in a big bowl
- Add the warm gelatine-juice into the bowl bit by bit, enough only until it forms a thick mass
- Add any filling if you wish. I usually add the mandarine pieces to add texture and taste

3. Complete the whole thing
- Take the cooled base out of the fridge
- Pour the cream cheese mix into the dish
- Arrange any topping, if any, and pour over the leftover gelatine-juice, if there's some left
- Put the dish back into the fridge and wait until the gelatine is set (I usually leave it overnight)
- Done!

Photo: no-bake cheesecake from http://sunnypie.bloggerism.com/ - mine is usually messy and doesn't look this neat, but the texture seems similar.

Description:
Another recipe without exact measurements (you're free to modify), because I've been cooking this by heart since the first time I found the recipe in my mother-in-law's kitchen pantry.

Ingredients:
fettucine or tagliattele (other forms of pasta are applicable as well, but these are my favourites for this dish)
1 clove garlic, minced
4 small shallots, finely chopped
2 average sized courgettes (or zucchinis), sliced into blocks
1 pack MonChou Pan & Oven (cream cheese for warm dishes) - perhaps cooking cream is also applicable
1 block chicken stock, dilluted in 150 ml water
dash of dried Italian herbs
salt and freshly milled pepper to taste

You will also need a kitchen processor, or - even more practical - a hand processor (staafmixer).

Directions:
1. Prepare pasta according to the directions at the package

2. Heat oil or butter and glaze the chopped shallots and garlic in a deep pan, then put in the courgette blocks. Stir evenly, put the lid on the pan and leave for about 5 minutes.

3. Pour in the dilluted chicken stock and herbs, cook until the courgette becomes tender.

4. Lift the pan from the heat, purée the cooked courgette mix in the pan with a staafmixer until it becomes an even mass.

5. Put the pan back to the heat, then mix in the MonChou and stir until it dissolves evenly into the courgette mass. The sauce should be rather thick. Season with salt and pepper.

6. Serve immediately with the warm pasta. For a more filling meal, serve with grilled chicken fillet.

(Image: from pirkka.fi)

Description:
Here's an 'official' Krabby Patty recipe from Nick.com.
(Thanks, Mand!)

Ingredients:
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
4-6 tbsp. vegetable oil
1 tsp. thyme
1 lb. frozen imitation crabmeat, (defrosted and finely chopped in a food processor)
3/4 cup seasoned bread crumbs
1 tbsp. Dijon mustard
2 tbsp. mayonnaise (plus 1 cup for dipping sauce)
2 eggs, lightly beaten
Salt and pepper (to taste)
3 tbsp. ketchup (for dipping sauce)

Directions:
Step 1 - Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.

Step 2 - In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise, egg, salt and pepper to taste. Stir to combine.

Step 3 - Shape into rounds by using a small ice cream scoop, then gently pat flat.

Step 4 - Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for the second and third batches.

Step 5 - Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time. Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup.

Description:
The other day, Dhanu made a request for dinner, "I wanna eat Krabby Patty!" (or Krabburger, in Dutch version). That's what you get from watching too much SpongeBob Squarepants. Anyway, I thought I'd just make a normal cheese (beef)burger. But then a friend sent us a *real* Krabby Patty recipe (I'll post that later), which, to my surprise, is made of crab meat instead of beef (*duh*). And the next day, while doing a Google search, I found this one. I'm keeping the recipe here for later use.

Ingredients:
2 x 170 g (6oz) cod or coley fillets, fresh or defrosted, skinned and finely cubed
340 g (12oz) potatoes, cooked and mashed
4 spring onions, finely chopped
2 x 5ml (2 teaspoons) fresh chopped parsley
flour, for dusting
115 g (4oz) garlic and herb soft cheese or Cheddar cheese
1 egg, beaten
115 g (4oz) breadcrumbs
2 x 15 ml spoon (2 tablespoons) sunflower oil

Directions:
1. In a large bowl mix the fish, potatoes, onions and parsley together.
2. Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into rounds and then flatten into a burger shape.
3. Place a spoonful of cheese in the middle of 6 of the burgers, top with another burger, shape and mould both burgers to form one burger.
4. Coat the fish burgers in the egg and breadcrumb mixture.
5. Cook under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil.
6. Garnish and serve with pita bread or buns. SpongeBob likes his Krabby Patties with peanut butter, but sounds yucky to me.

Recipe and photo source: Mommyguide.com

Description:
A recipe from Keurslager (a chain butcher in The Netherlands) that has been a success ever since I made it for the first time. Easy, quick and - most importantly - loved by my kids. If served with (white) rice; pour and mix a bit from the cooking juice into the rice for a thorough taste. Fresh green salad is also a good companiment.

Ingredients:
2 big paprika (1 red and 1 yellow)
1 tablespoon vegetable oil
250 g minced beef
75 g feta cheese
1/2 pack of minced meat spice*
salt and freshly milled pepper
8 slices bacon

*) I usually use the readily-mixed one from Silvo, which is made of nutmeg, curry, paprika powder, coriander seed, cayenne pepper, etc.

Materials:
Oven dish
Bowl

Directions:
1. Halve the paprika in length and remove the seeds and their threads. Smear the outer side of the paprika with oil. Smear a flat oven dish, that fits all the halved paprika, with oil. Warm the oven up to 200 Centigrade.

2. Put together in a bowl: the minced beef with crumbled feta, the spice and some salt and pepper in a bowl and mix well. Distribute the minced meat into the halved paprika and put them in the oven dish. Lay 2 slices of bacon on top of each stuffed paprika.

3. Set the dish for 30 minutes in the preheated oven and cover with a layer of aluminium foil when the bacon is coloured too fast. Serve warm with mashed potatoes, french fries, rice, pasta or bread. Salad is a perfect side dish.

Notes:
I don't have a real oven, so what I do is usually cook the whole dish (without the bacon strips) in microwave, to make sure the center part of the minced meat is also well-cooked. Then I put the dish, this time topped with bacon strips, under my old oven grill to get the crunchiness out of the bacon.

Description:
Another recipe from the newest AllerHande that I keep for cold rainy days.

Ingredients:
3 tablespoon oil
2 onions, finely sliced
1 clove garlic, minced
1 pack broccoli rosettes (300 g)
200 g potatoes, in cubes
3 tablespoon crème fraîche
1 liter vegetable stock (from instant stock block)
2 tomatoes
1 spring onion, sliced in rings
50 g hazelnuts, crushed
4 slices of thick bread (self sliced)

Materials
kitchen processor or staafmixer (hand mixer/processor?)

Directions:
- Heat half of the oil and let the onion and garlic turn golden brown in a soup pan.
- Stir in the broccoli and the potato cubes, cook for 1 minute.
- Pour in the créme fraïche and the stock, leave until boiled.
- Put the lid on the pan and let the soup cook in average heat for 15-20 minutes.
- Slice the tomatoes in small blocks (let the liquid and seeds cook in the soup, to give extra flavour).
- Purée the soup with the staafmixer or food processor and season with salt and pepper.
- Spread the tomatoes, spring onion and hazelnuts in the soup. Distribute the soup into four plates and serve with self-sliced bread.

Description:
I saw the recipe today in the new AllerHande (a free magazine from Albert Heijn supermarket) and was tempted to try it out one day. When I have a proper oven :D In the meantime, I'm giving a chance for people with better baking skills, experience and facilities to try this recipe first *winking at Chica*

p.s. The recipe is freely translated from Dutch. Please forgive my mistakes - especially on baking terms (corrections are welcome!)

Ingredients:
2 oranges, cleanly scrubbed
200 g flour, sieved
50 g cacao
200 g cold butter, in blocks
200 g white sugar
6 eggs
1 lemon

Materials
food processor, plastic foil, baking paper, cake form (diameter about 24 cm), filling (i.e. dried pods)


Directions:
- Grate finely the skin (peel) of 1 orange.
- Mix in the food processor: flour, cacao and grated orange peel with 125 gr butter, 100 gr sugar and 1 egg until becoming a (sticky) dough. Pack in the plastic foil and leave in the fridge for 30 minutes.
- Heat the oven for 200 ºC.
- Roll out the dough with flour
- Cover the greased cake form with the dough. Spread baking paper over the dough and pour over the filling (to prevent the base of the cake from raising).
- Bake the cake base until lightbrown for 25 minutes.
- Squeeze out 1 orange and the lemon.
- Slice the grated orange into six pieces, halve and throw away the peel and seeds.
- Melt the rest of the butter in a pan.
- Whip in the food processor: 5 eggs and the citrus juice with 100 gr sugar and 1 knifepoint salt until frothy. Pour in the melted butter while the machine is turning.
- Take the cake form out of the oven, toss away the filling and baking paper. Pour the egg mix in the cake form and arrange the orange pieces over the mix.
- Bake the cake for 25-30 minutes until done.

Description:
Syb said this dish used to be his staple food during his university days: cheap, quick and easy. He doesn't remember where he got the recipe from, moreover what its name is, but he knows how to do it perfectly. Again, no measurement for the ingredients.

Ingredients:
- Spaghetti (or any other pasta)
- 1 pack Boursin (cream cheese with garlic & herbs)
- Spekreepjes or bacon bits, about 150 gr
- Onion, if desired
- Parsley, finely chopped

Directions:
1. Cook spaghetti.

2. Heat a bit of butter in a pan, pour bacon bits and cook until coloured. Add finely chopped onion if desired.

3. Mix Boursin into the pan, keep stirring quickly until it blends evenly.

4. Pour the already-drained spaghetti into the pan, stir until everything is mixed. Spread the finely chopped parsley before serving.

Green salad is a perfect companion for this dish. Bacon bits can be substituted with sliced mushrooms.


The photo is actually a portion of spaghetti carbonara (which has a similar appearance), taken from this site.

Description:
Urusan bikin kentang tumbuk ini biasanya kuserahkan ke Syb, sebab emang dia jagonya. Saudara2 yg pernah nginep sini pasti pernah ngerasain stamppot Syb dan selalu ingin lagi dan lagi..
Sekarang ini saya coba tulis resepnya, tapi takarannya dikira2 sendiri ya (sebab dia bikinnya jg nggak pernah pake takaran). Untuk Chica dan TeNiek, selamat mencoba! :)

Ingredients:
- Kentang, sekitar 1 kg bisa utk 3-4 orang. Di sini kita bisa pilih yg jenisnya creamy (jangan tanya spesiesnya), atau yg memang disediakan utk ditumbuk.
- Butter - biasanya pakai roomboter
- Susu - susu sapi segar, half-fat, kemasan kotak
- Garam

Directions:
1. Masukkan kentang yg sudah dipotong jadi 2 atau 4 (tergantung besarnya) ke dalam panci berair (nggak usah banyak2, cukup sampai seluruh kentang terendam), taruh di atas kompor, api besar.

2. Begitu air mendidih, kecilkan api, rebus selama ±15 menit. O iya, tambahkan garam ke dalam panci.

3. Setelah kentang matang, empuk ditusuk garpu, tiriskan. Segera hancurkan (dengan alat penumbuk kentang, kalau nggak ada bisa pakai garpu) sambil masukkan butter, sedikit demi sedikit. Ada juga yg biasanya suka mencampurkan olive oil sebagai ganti butter, lalu dicampuri sedikit bawang putih.

4. Tuang susu, juga sedikit demi sedikit. Hanya sampai membuat tekstur kentang tumbuk lembut. Selain susu murni, bisa juga pakai coffee creamer atau cooking cream.

Selesai! :D

Ada variasi lain, spt mencampurkan dengan irisan wortel dan bw bombay (dimasukkan bareng rebusan kentang di 10-5 menit terakhir), irisan buncis, andijvie, brusselsprouts, dll. Biasanya ditemani rookworst (susis asap), spek (bacon), meatball (bola daging cincang), dan berbagai jenis daging lain, beserta jus-nya.


Foto dari Delia Online

Description:
One of the recipes in Keurslager magazine (monthly free magazine from a chain butcher) that I have prepared a lot of times since I found it years ago. I don't know the English word for vaarkenshaas but it's a slab of lean pork meat, and kastanjechampignons are brownish (not chalk-white) button mushrooms.
Sometimes I substitute the varkenshaas with veal and use mixed (seasonal) mushrooms. I usually serve it with mashed potatoes and sugarsnaps. A dish that is always loved by my family! :D

Ingredients:
- 2 varkenshaasjes (total about 500 gram)
- 60 gram butter for frying
- salt and freshly-milled pepper
- 250 gram kastanjechampignons
- 1 small onion
- 1 dl cooking cream
- 1/2 block of chicken bouillon, solved in a bit of hot water
- if desired, 1/2 teaspoon curry powder and a splash of lemon juice

Directions:
1. Leave the meat within room temperature. Heat half of the butter in a frying pan and brown the meat all over on high heat. Season with salt and pepper.
2. Lower the heat, leave the meat in the pan with the lid on for about 20 minutes until thoroughly cooked. Turn the meat once during the cooking time.
3. Clean the champignons and slice the onion. Take the meat out of the pan and cover with aluminium foil to keep warm. Heat the rest of the butter in the pan and stir fry the onion and the champignon on a middle heat until the champignon begins to colour.
4. Pour in the cream and the bouillon in the pan and let the sauce boil shortly. If necessary, season the sauce with salt and pepper and, if desired, with the curry and the lemon juice.
5. Put the meat back in the sauce and leave about 5 minutes until it is warmed through.
6. Slice the meat about 1,5 cm thick and serve with the champignon sauce.
7. Potato 'kroket' or mashed potatoes, and green veggies such as string beans, broccoli and peas are classic accompaniments.

Description:
Bumbu Bamboe Ayam Goreng ini selalu tersedia di rumah, sebab ayam gorengnya sudah jadi favorit anak2. Air sisa rebusan ayam, ditambah tepung, bisa dibuat jadi kremesnya a la Ayam Suharti.

Ingredients:
Utk ayam goreng:
- Sekitar 500 gr potongan ayam bertulang & berkulit. Utk anak2 biasanya drumstick, meskipun 'karbonade' (paha atas?) atau sayap sebenernya lebih enak utk digoreng.
- Minyak goreng (utk deep-fry)

Utk kremes:
Dari beberapa variasi resep hasil browsing, sepertinya ini yg paling pas (modifikasi dari resep di DetikFood)
- 3 sdm tepung kanji
- 75 gr tepung beras

Directions:
Ayam gorengnya mudah dibikin, sebelnya cuma pas nggoreng, minyaknya meletup2.
- Rebus potongan ayam bersama bumbu Bamboe, sesuai petunjuk.
- Bila sudah empuk, tiriskan. Goreng dalam minyak panas hingga kulit ayam kering.

Nah bagian bikin kremesnya ini yg agak tricky - saya sendiri nggak selalu berhasil bikinnya.. hehehe... Sebab, selain panasnya minyak yg harus dijaga stabil, campuran tepung juga harus pas (tapi ini biasanya saya kira2, nggak pakai takaran tepat).
- Tinggalkan sekitar 2 gelas air rebusan ayam + bumbu
- Masukkan bahan kremes ke dalam air rebusan tsb., aduk rata
- Tuang sesendok demi sesendok ke dalam minyak panas
- Tunggu hingga mengambang dan mengering, dulang dan tiriskan
- Taburkan di atas ayam goreng, saat menyajikan

Description:
I wanted to make my own Bouillabaisse and, browsing the Internet, I mostly found complicated recipes- the ones that I know I won't follow diligently, considering time and efforts. So I added "easy" as the keyword in Google, where finally I found this version.

I only changed several things:
- I used frozen fish mix (consists of cod fillet, prawns, mussels, crab sticks)
- I don't have pressure cooker, so I cooked it in a 'normal' soup pan. Add the fish mix into the pan at the latest part of the process.
- I might have added fish stock somewhere in the process.

Recipe source: Let's Cook French
Image source: One Season at a Thyme

Ingredients:
- 6 potatoes
- 1 leek or some onions
- one can of tomatoe pulp
- garlic, saffron, salt, pepper, olive oil, white wine
- 4 white fish fillets
- 1 lb of mussels
- some large prawns (if you like)

Directions:
Put some olive oil in the bottom of a pressure cooker, a layer of potatoes cut into flat thins strips, a layer of leeks or onions cut into rounds, then tomatoes and relayer with the rest of ingredients.
Cover with 3 quarts of white wine, some crushed garlic, and put in the amount of saffron you desire.
Place the fish fillets on top, the mussels without the shells, the prawns, and some salt and pepper.
Close the pressure cooker.
When it begins to steam, lower the burner and let it cook for 10-15 min.

Open and it's ready!!

Description:
Curangnya kenapa? Karena pake 'bumbu malas', yaitu Tepung KOBE utk Bakwan & Perkedel.. hehe.. Lagi2 ini resep tanpa takaran pas, dan campuran isinya pun bisa bervariasi, terserah yg buat. Berikut ini resep bakwan andalan saya, yg telah terbukti sukses di acara2 makan malam multi-nasional.

Ingredients:
- 1 blok tahu (kira2 200 gr), potong dadu
- segenggam taoge, cuci dan tiriskan
- 2-3 wortel ukuran sedang, bersihkan dan iris tipis2 sekali (biasanya saya pakai vegetable peeler)
- 2-3 batang daun bawang, iris tipis memanjang
- tepung KOBE utk bakwan & perkedel
- 1 butir telur



Directions:
- Buat adonan bakwan sesuai petunjuk dengan tepung KOBE, telur dan air.
- Masukkan irisan wortel dan daun bawang terlebih dahulu, aduk rata
- Masukkan kotak2 tahu, aduk rata
- Terakhir, bila minyak utk menggoreng sudah siap, baru masukkan taoge, aduk rata
- Sendok adonan sayuran satu persatu, masukkan ke minyak panas
- Tunggu hingga matang (tahu berubah kecoklatan dan kelihatan crispy di luar), angkat dan tiriskan
- Bisa dihidangkan dengan sambal botolan
- Untuk variasi, bisa ditambahkan udang pada adonan bila mau lebih gurih

Foto: Tepung Bakwan & Perkedel merk KOBE dari situs Toko Indonesia di Jerman

Description:
Ini bikinnya rada ngarang2 dan nggak pakai takaran, tapi toh hasilnya selalu beres. Yang penting cepat jadi dan pasti enak :D Kalau mau resep versi seriusnya, silakan cek di situsnya Kokkieblanda, Keluarga Nugraha, Melrose Flowers atau Cooks Recipes. Sekarang, siap2 lihat versi ngasalnya ini:

Ingredients:
- 1 blok tahu segar (sekitar 200 gr), iris dan deep fry, lalu potong2 berbentuk kubus
- 2 butir telur, kocok, bubuhkan garam dan merica
- daun seledri, iris kasar
- ketimun, iris tipis
- taoge, cuci & tiriskan
- bumbu kacang instan (bisa yg utk gado2 atau utk sate) - yg tinggal dicampur dengan air panas
- kecap manis
- brambang goreng

Directions:
Campurkan kotak2 tahu ke dalam kocokan telur, lalu buat dadar.
Buat bumbu kacang sesuai petunjuk, tambahkan kecap manis
Hidangkan tahu telor dengan taoge, taburan irisan ketimun dan daun seledri. Siram dengan bumbu kacang-kecap, taburi brambang goreng. Siap dimakan.

(Foto: dari Melrose Flowers)

Description:
I was actually looking for the "official" recipe of the quail eggs coated in tofu-shrimp mix, but found this one instead. My version is much simpler: the quail eggs are coated in mince together tofu + shrimp + spring onion + flat-leaf celery ("seledri") + egg, then fried.

Ingredients:
For the balls:
500 gr minced chicken
30 quail eggs, boiled and peeled
3 Tbsp fried shallot, crushed
3 cloves garlic, sliced thinly and fried
1 tsp pepper
1/2 tsp nutmeg
75 gr bread crumbs
1 tsp salt
1 Tbsp flour
2 eggs, whipped
1 Tbsp butter, melted

For frying: butter and frying oil

For the sauce:
500 cc water or chicken stock
1 block of stock, disolve
1 can of green peas, drain
1 clove garlic, crushed
1 onion, halved and sliced about 1/2 cm wide
1 Tbsp butter to stir fry
3 Tbsp sweet soya sauce
1 Tbsp salty soya sauce
2 Tbsp Worchestershire sauce
1 Tbsp sesame oil
5 Tbsp tomato sauce
3 tsp maizena to thicken the sauce


Directions:
Coated Quail Eggs
Mix minced chicken, crushed fried shallot, garlic and the rest of the ingredients, except the quail eggs. Divide into 30 portions. Fill one portion with one quail egg and cover the egg, shape the ball a bit oval like an egg.
Fry the balls in the butter + oil mix until golden brown, drain.

The Sauce
Sautée the garlic and onion until tender. Pour water and other ingredients, except the maizena, sesame oil and green peas.
Add the fried coated quail eggs into the sauce. Reduce the heat and cover the pan for about 10 minutes.
Thicken the sauce with maizena and add the peas. Pour the sesame oil right before turning the heat off.

source: Ayahbunda series for mother & baby care (no kidding!)

Description:
There is an endless list of topping materials for a pizza. Not only that, pizza 'bread' nowadays come from a variety of pita bread, tortilla, and such. This one is a unique option, one of my favorites.

Ingredients:
4 pita bread (18 cm diameter)
125 ml tomato ketchup
250 gr shred pizza cheese (a mix of mozarella, cheddar and Parmesan cheese)
75 gr young spinach
1 middle-sized red paprika (200 gr), in thin stripes
100 gr feta, crumbled


Directions:
1. Warm the oven until 240-250 C.
2. Spread the pita bread with tomato ketchup and put them on a baking tray.
3. Spread half of the pizza cheese over the bread. Garnish with spinach, paprika and feta. Spread the rest of the pizza cheese.
4. Bake the pizza for about 10 minutes or until they turn brownish.


Source: Smakelijk & Gezond: 15-minuten recepten

Description:
A nice variation of a meal-sandwich.

Ingredients:
8 thin beefsteak (800 gr)
4 big plum tomatoes (360 gr), halved
1 tablesp olive oil
75 gr mayonaise
1 teasp minced garlic
4 pieces ciabatta
1 tablesp finely-sliced basil
1 tablesp balsamico vinegar
100 gr mixed salad

Directions:
1. Cook the steaks on a hot, greased grill pan (or grill or barbeque) until brown on both sides and done according to preference.
2. Meanwhile, place the tomatoes with the cut part up on a baking tray. Put some drops of oil on them. Grill the tomatoes for about 10 minutes or until they are tender.
3. Mix the mayonaise and garlic in a small bowl.
4. Toast the bread and spread the aíoli on. Afterwards, put the steaks and the tomatoes. Spread the basil and some drops of balsamico. Serve with mixed salad.


Source: Smakelijk & Gezond: 15-minuten recepten

Description:
Another one for Cindy. Actually there are similar recipes for chicken wings, mostly grilled. But I can add those later.

Ingredients:
12 big chicken wings (1,5 kg)
2 teasp minced garlic
1 tablesp grated ginger
1 tablesp arachide oil
1 tablesp fish sauce
1 tablesp soya sauce
90 gr honey
2 spring onion, sliced thinly

Directions:
1. Remove the tip of the chicken wings. Cut the wings at the joints in two.
2. Mix the chicken with the garlic and ginger in a big bowl. Heat the oil in a wok or a big pan. Stir fry the chicken mix in portions, until the chicken turns light brown.
3. Pour the sauce and honey. Stir fry until the meat forms a nice crust. Put a lid on the wok and let it cook for about 10 minutes, until the chicken is done. Stir occassionally. Garnish with the slices of spring onion before serving.

Source: Smakelijk & Gezond: last-minute creatif combineren

Description:
Yesterday Cindy asked if I had some simple and quick (and preferrably cheap) recipe ideas. So here I am, about to upload some recipes I found in my cookbooks, starting with this one.

Ingredients:
2 tablesp olive oil
1 big brown onion (200 gr), halved and sliced thinly
5 slabs of bacon (350 gr), cut in blocks
2 teasp minced garlic
1 kg potatoes, peeled and cut in blocks
6 eggs
1 tablesp water

Directions:
1. Heat half of the oil in a non-stick pan (D 28 cm). Cook the onion, bacon and garlic until the onion becomes soft. Add the potatoes. Stir fry for about 10 minutes or until they are tender.
2. Pour the potato mix in a bowl and clean the pan. Smear the rest of the oil in the pan. Distribute the potato mix in the pan evenly.
3. Beat the eggs and water in a bowl until they are evenly mixed. Pour it over the potato mix. Cook the frittata for about 8 minutes on a low fire, losely covered with foil, until the base becomes brownish.
4. Place the frittata under a hot grill until it becomes firm and the surface browns. Serve, optionally, with mixed green salad.

Source: Smakelijk & Gezond: last-minute creatief combineren

Personal additions: Bacon can be exchanged with chorizo or other kinds of processed meat. To be more practical, instead of using pan and grill, I would use the method to make Boerenomelet: let the egg cook at the bottom of the pan with high heat, then cover the pan until everything sets, with low heat.

Description:
When studying in Eindhoven, I lived in a room at an apartment building, of which one floor is provided by the school for international students. Among my multi-cultural neighbors was a couple of Mexicans, who taught me this recipe. Thanks to Raul and Katy, the guacamole out of their recipe is still our party favorite!

Ingredients:
2 ripe avocados
2 tomatoes
1 onion
1-2 cloves garlic
salt
dried chilli
1 fresh coriander

Directions:
1. Mash the avocados, leave aside (with the pit burried in the mash). if preferred, squeeze a bit of lemon in the mash to retain the fresh green color.
2. Mince garlic and onion, stir into the avocado mash.
3. Cut the tomatoes into small cubes (throw the seeds and watery middle parts), stir into the guacamole.
4. Spread crushed dried chilli into the mix, add salt to season.
5. Add shred coriander leaves before serving.