Category Archives: Vegetable

Vegetable main. I do not mean vegetarian.

Pasta with Broccoli and Parmesan

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  • 200 g (7 oz) dry pasta
  • 200 g (7 oz) broccoli
  • 2-3 tbsp parmesan cheese (shredd)
  • 1 tbsp olive oil

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Yaki Onigiri (Grilled Rice Ball)

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Hiyashi Chuka (Noodle Salad)

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  • 2-3 portions egg noodle
  • 2 chicken fillet
  • 500 ml (17 fl oz) boiled water
  • 1 cube bouillon

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Onigiri (Japanese Rice Ball)

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Fillings (Onigiri without filling is called Shio-Nigiri):
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Papas Arrugadas (Canarian Salt Wrinkled Potatoes)

Canarian Salt Wrinkled Potatoes

  • 1 kg (2 lb) small young potatoes
  • 1 L (34 fl oz) water
  • 250 g (9 oz) salt

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Suiton (Japanese Dumpling soup)

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  • 700 g (25 oz) vegetable (white radish, carrot, sweet potato, pumpkin, mushroom, onion, leaf of radish, leek, burdock, eggplant, potato, green beans, cabbage, napa cabbage. 5-7 of them)
  • 80 g (3 oz) flour
  • 50 ml (1.7 fl oz) warm water

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Corn Pie

corn_toast

  • 1 sheet frozen pie sheet
  • 2 tbsp corn
  • 1 tbsp mayonnaise
  • 1 pinch garlic powder

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Paella

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  • 2 cloves garlic (pressed)
  • 4 tbsp olive oil
  • 1 onion (chopped)
  • 1.5 cups rice (wash and drain, leave it until dry)
  • 1 tomato (sliced)
  • 1 red or/and paprika (sliced)

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Posted in All, Courses, Europe, Fish, Ingredients, Rice, Seafood, Shrimp/Prawn, Spain, Vegetable, Worldwide | Tagged , | Leave a comment

Banana and Chocolate Chip Cake

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  • 200 g (7 oz) bananas (chopped)
  • 50 g (1.7 oz) chocolate (crushed)
  • 1 tbsp rum
  • 140 g (5 oz) butter

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Yuzu Kosho (Japanese Citrus Fruit Pepper Seasoning)

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Yuzu Kosho is Japanese seasoning paste with citron and fresh chili pepper and very nice with chicken and Udon-noodle.

  • 3 Yuzu (Japanese citrus fruit) or lime or/and lemon
  • 1 tsp sea salt
  • 5 fresh green or red chili pepper (finely chopped without seeds)

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