Lentils à la marocaine - International Kitchen

Today in our International Kitchen we fly for the first time to...

MOROCCO

The typical recipe we will have from there today can be done anywhere with no extra effort and it tastes really delicious :P

The main ingredient for today's dish will be the lentils; we know lentils appear in different recipes from different countries but this one taste pretty different as the ones we had before!

The lentils we are going to use today are the "beluga lentils" or "caviar lentils" that are smaller and darker as the normal lentils we use to eat. Click here to know a bit more about this lentils.

We hope you enjoy and try them :)

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RECIPE

Lentils à la marocaine

INGREDIENTS:

• 250gr of lentils
• 1 onion
• 1 tomato
• 3 pieces of garlic
• 1 teaspoon of paprika 
• 1 teaspoon of cumin
• Pepper
• A little bit of ginger
• One tablespoon of parsley finely chopped
• Salt
• Two tablespoon of olive oil

DIRECTIONS:

First of all clean (a lot) the lentils directly under the tap water for a while. Once you see the water starts to appear more clearer put the lentils in a bowl with water and let them rest there at least 30 minutes.

Meanwhile you can start with the rest of the ingredients. Cut into small pieces the onion and tomato and in half the garlic. Put the olive oil in a pot and slowly cook the onion and the garlic. Once the onion gets a bit softer we will add the tomato.

Slowly cook it until the tomato separates from its peel. Then add 1,5L of water.

Once it starts boiling add all the condiments and the lentils. Let it cook with slow heat until the lentils are soft and the water have gone down.

Now you are ready to taste the delicious flavors of the Sahara :P

استمتع بوجبتك

Your cool team :)

Chuzo desgranado - International Kitchen

In this international kitchen post we fly back to the lovely country Colombia!

As the last recipe was really successful our Colombian friend decided to make us a new recipe: Chuzo desgranado.

This plate is typical in the coast where he is from. At first when he told us the recipe we thought it was really complicated but at the end it was easy to make and really tasty :)

Here we share his knowledge he left us with this delicious plate.

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RECIPE

Chuzo desgranado

INGREDIENTS:

• A couple of chicken breasts
• Lettuce
• 4 potatoes
• Tartar sauce, pineapple sauce or cocktail sauce (depends on each one)
• 2 cups of cornflour and 2 cups of hot water (for making the "bollo limpio")
• 2 cups of corn
• Sunflower oil for frying the chips
• Grated cheese 

DIRECTIONS:

First of all we will have to make the "bollo limpio" that is made by mixing two cups of cornflour and two cups of hot water. We mix this two ingredients in a bowl and we gently mass it until it gets all well mixed.

Now we will grab foil paper and make large tubes of this "bollo" mix. We will wrap them with the foil paper and put them into a boiling pot. We will left them in there until we can feel that the dough is harder and one good sign is to see that the foil paper is getting burned (like burned color, don't call the firefighters yet!).

We let them cool a little bit and we cut them into small pieces.

Meanwhile the bollo is being done we can prepare the rest of the ingredients!

We will cut the lettuce into large pieces but in vertical not horizontal as we would do it with the normal salad.

try to do them as long as you can so it looks prettier

Fry the chicken with a bit of olive oil and a pinch of salt and pepper; once done we separate it.

For making the chips it's another world, we will have to peel the potatoes and then grate them so we will end up with small thin pieces of the chips. Then we will fry them into sunflower oil as we would do for any other fried chip.

this is how will the grated potatoes

Once we have everything done it's time to make the plate :P

At the first place we will place the bollo and the lettuce in the bottom of the plate like if it was a bed for the rest of the food.

Then we will put the chicken over it and then the corn and chips we have fried.

Once everything is in the plate we will add some grated cheese and the sauce.

cocktail sauce...

... and parmesan cheese were our election

It looks like it's a lot of work but it's really tasty!!!

Let us know if you liked this new delightful Colombian plate :)

BUEN PROVECHO

Your cool team :)

Empanadas Colombianas - International Kitchen

Today in the international kitchen we fly for the first to....

COLOMBIA

One of our neighbors, best friend and collaborator in this blog comes from the South-American country; and he loves so much his culture and food that he showed us some of their typical dishes. 

This time we tried to make together one of the typical Colombian meat pasties that came to be one of the best appetizers I ever had!

We leave you down below the recipe he used and some pics of the process. We hope you enjoy the taste of the land of the coffee :)

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RECEIP

Meat and potatoes Colombian Pastry

INGREDIENTS:

For the pastry dough:

• 2 cups of corn flour (we used "Harina PAN")
• 2 cups of warm water
• A pinch of salt depending on you

For the filling:

• 250 grams of ground meat (can be pork meat but we used here beef meat)
• 2 potatoes middle size
• 1 onion
• 2 tomatoes
• 3-4 leafs of cilantro (not mandatory)
• one tablespoon of meat condiments (we used "Triguisar")
• Salt and pepper

DIRECTIONS:

For the dough, we mix the flour and the water in a bowl and we mix it a bit and then add the salt. Once we feel every ingredient is well mixed and integrated with the other, we let it settle at least for 3 minutes. Now the dough is ready!

For making the filling we will cut in small dices the onion and the potato and we will start frying it with olive oil in a medium heat .

Meanwhile the potato and the onion gets softer we will cut into small pieces the tomato.

Once the potato and the onion are done we will integrate the ground meat and when this gets done we will put the tomato.

When everything get well mixed we will add the condiments (the amount depends on each person).

We let it cook for a bit more and the filling is ready!

For frying we will take a big pan and fill it with sunflower oil.

Meanwhile the oil gets heated, we will do the pasties.

We will grab a ball of the dough and put it between two sheets of plastic paper. We will press it with a plate and then with a roll we will try to make it larger but not thiner or the pastry will break.

Then we put inside the filling (be aware of not putting in any kind of liquid from the mix, it does the pastry look weird).

Then we close the pastry and try to put together the borders of the "middle moon" we have created.

We keep doing it for the rest of the pastries.

When all are done, we put them into the boiling oil at medium heat and once they turn brown we can take the off.

We will let them cool in a plate covered with kitchen paper so it can absorb the extra oil.

Enjoy it with some guacamole, jalapeños or chili pepper sauce.

They were deliciosas!! 

BUEN PROVECHO!

You will find the colombian ingredients down below in case you don't know where to buy them:










Your cool team :) 

The Miso Soup - international kitchen

College has started again in Germany and so does eating badly and repeating the same dinner every night (leftovers from weeks ago, boxed pizza, pasta...). Last week we came up with an idea with some of the integrants of the blog, let's share our recipes and easy ways to eat properly and different every day without losing lots of money and try to get us back to our hometown flavors (as almost we come from several different countries).

Today I wanted to share with you one of the easiest way to drink a miso soup without spending much time in the kitchen and introduce it to you as a "new packet soup/dinner" to you. 

As many of you might now, miso soup is one of the most famous soups in the Japanese diet. You will be able to find this soup in every Japanese and asiatic restaurant.

This soup is made by:

• "miso paste" ,which consist of dough of smashed soja beans and kôji 
• dashi broth
• fresh tofu
• wakame seaweeds 
• spring onions

This would be the basic ingredients for this delicious soup but you can find it with a lot of variety including to it seafood, meat, omelette, etc.

Doing the miso soup takes a long time and can sometimes (depending on you cooking skills and PATIENCE) be impossible or really hard to made.

That's where we came into the game ;) 

For those who would like to enjoy one miso soup without spending 3€ in a small bowl or not wanting to leave home to get one, we recommend you to give it a try to the "packed" version that you will be able to find at the asiatic food shops.

Last week we went to visit a huge asian market in Berlin and we came up with some instant miso soups and we decided to give it a try... well it became our favorite soup for sure! The flavor is almost the same as you can get in a restaurant and the seaweeds were amazing!! The only bad thing was that you could feel that the tofu was not fresh but apart from that we have to recognize it taste pretty amazing :)

The pack we bought it was the "tofu flavor" as we were not sure about the prawn or meat - but we will definitely give them a try as soon as we finish this pack! - 

It looks so cute ^^

It's really easy to make, you just unpack to miso paste and the mix of seaweeds, tofu, and broth, and then you add boiling water.

one pack for miso paste and one for the mix

And voilà! You will have this amazing soup for a light dinner or as an appetizer for the following dishes!

Yummy!!

If you live far from an asiatic food shop here we attach you a link from amazon where you can buy a similar one :)

どうもありがとう 

Your cool team :)