Surf & Turf Diabolique

Shoppinglist :  big shrimps, irish beef, garlic, tomatoes, onions, chilli powder, pili-pili, coriandre, cream, chicken stock.

Start with cutting the tomatoes into cubes, crush the garlic, cut the onions and put everything in a pot, low fire. After some time, add some chicken stock & the cream and season it to your liking with salt, pepper, chilli and pili-pili. Leave it boiling for some time.

In meantime season the big shrimps with rocksalt & pepper and fry them with a frying pan (don't use anything like butter or olive oil, just burn them shrimps!) Usually when they are almost not sticking anymore you can turn them easily without having to scratch them of the pan. Don't try to rotate them constantly, just 1 turn burning both sides is enough.

Add them to the sauce + some coriandre leaves.

Now take some butter (the real stuff, not the synthetic margarine or light stuff), put some into the frying pan, when the butter slightly gets browner, put the steak on the frying pan. Same goes as with the shrimps, don't turn around the steak constantly, If you want those typical burnt squares on your meat, 4 times turning around does the trick (and rotating 90° while you turn).

Now it's time to eat, for presentation, put the steak on a plate, place scampi's + sauce and put some fresh coriandre leaves on top of it. 

Bon Appetit !

Chicken creamy provençale & best mashed eggs ever

Sunday lazy times so I went out to something I could reuse for midday & evening dinner.


Shopping list:  roasted chicken, red paprika, sliced tomato cubes in can, garlic, onions, mushrooms, cream, eggs, mackerel (canned in olive oil)


So for the midday lunch : Roasted chicken (allready prepared, only heat it up in the microwave) + creamy sauce provençale. So basically you only have to prepare the sauce.

So clean & slice the mushrooms, bake them in butter together with the sliced onions, sliced paprikas and mashed garlic. When the mushrooms are squeeshy & nicely brown, add the tomato cubes, when slightly boiling, add the cream. Now spice it up with som rock salt, lots of black pepper, oregano and a touch of basilicum. Done. (make enough of this, the leftovers will be used tonight)

That's it for midday !  Bon Appetit !


Now for the evening dinner:  break some eggs in a pan, slowly stir them. While stirring, add the mackerel. A bit later add the leftover from this afternoon.

That's it for evening dinner ! Bon Appetit !

Simple, fast & tastefull

Here's an easy, fast and tastefull recipe, you should be done cooking within 10 minutes, dishes included.

Shoppinglist: a nice piece of ribeye, real butter, green asperagus.

Start with rinsing the asperagus under running water, getting the dirt a bit off.
Then put a kettle on with water and a fair amount of rocksalt. When boiling, put the asperagus in it for about 5 minutes (less or more, depending on the thickness of them, you want them "al dente" not too soft, not too hard.) Now remove the water, leave the asperagus in there and add a lump of butter to fry them a little, if you got a grillpan, you can grill them as well.

In meantime put another pan on the fire, heat it up really well, throw in a large lump of butter, when the butter is melted, throw in the ribeye and burn it. Season it well with rocksalt & sechuan pepper.

A little trick to know how to perfectly cook a steak the way you prefer is don't switch sides too much and watch the sides change colour. I prefer my steaks on the raw side so for me it's usually very hot pan, burn, turn, burn and done.

Now present the steak on a plate, asperagus on top and bon appetit.
Pure tastes with no compromises I'd say. Do use quality products doh.


Just for the fun of it, when you have guests, here's a way of showcooking a steak (preferably as thick as possible): First season it well, then blowtorch (yup, the one you can buy in a hardware store, very manly !) the steak untill the outside is burnt and closed, then put the steak in the oven at 60° C covered in alluminium foil for about an hour. (forget about the title above :))  
The torching makes the fluids stay inside when you're heating the meat in the oven and the burned flavour is a bbq alike bonus !

Fish & shrimp cream soup

Next in line: a fat fish shrimp scampi cream soup !

Shopping list : salmon filet, bag of frozen scampis, fresh grey northsea shrimps, 40%fat cream, real butter, lemongrass, onions, leek, dill, rock salt, pepper, fish stock (when you buy it premade don't buy cubes but liquid stock, cubes contain way to much carbs)

To start, slice up the salmon filet into cubes and rinse the frozen scampis under roomtemperature water.
Put the salmon, scampis and shrimps into a deep baking pan or wok and bake them in a good clump of butter. Spice up everything with rock salt & pepper. Near the end, add some sliced up dill.
Now suffuse with fish stock & cream, leave it boiling for a minute or 2.

In meantime, slice up the onions and leek and stew them in a larger pot. Once they're kinda glazed, add the baked fish & shrimps contents. Take the lemongrass and break the fibers so it can release the flavour. (make a cut, put your knife flat on it and put your (over)weight :) on it so the fibers break). Put the lemongrass in the mix.

Add some water to get the desired soup volume and leave it boiling for a couple of minutes.
According to your preferences you can remove the lemongrass once you're satisfied with the taste.

A variation on this is to use coconut cream instead of the normal cream.

Bon appetit !

Chicken cream soup

I like soups a lot, and I need them to be made quickly and tastefull. So here is the first one of many to follow...  I am someone who cooks by feeling & tasting so if you expect precise volumes you better look further on the net. But then again, just experiment in your kitchen, chances you're screwing up a soup is pretty small.

Bake some sliced up chickenfilet with lards & lots of onions in real butter (don't use margarines or other diet 0-fat stuff). Spice it with rock salt, pepper, some pili-pili & kurkuma. Suffuse with chicken stock & 40%fat cream. In meantime, take 2 eggs, break them over a pot of boiling water and add them to the boiling water while stirring mildly to break up the egg and have a mashed up pouched egg. Add the contents to the previous mix. (no need to get the pouched egg out since you'll be adding water anyhow)

Add more water to get to the desired soup volume. Leave it boiling for a couple of minutes, taste and adjust spicing to your liking.