Thai Soup Tom Khai

Tom Khai

From: toidutare

3 cm ginger

800 ml coconutmilk

2 sticks lemongrass

2 tk onions

6 tk lime leaves

2 tk chicken file

little bit mushrooms

0,5 l chicken stock

1/2 lime juice

1 Spl fish sauce

chili ( it depends how spicy you like your soup we see 1,5 )

Put ginger inside pot with coconut milk. Ad lemongrass (leave it as one or couple of big junks, it is for taste and you will be not eating it. Add onion, chili and half of the lime leaves. Wait till it boils. Add chicken pieces and mushrooms and let it boil 3 -5 min till chicken is ready. Then add chicken stock and let it start to boil again.

Turn off the heat and add lime juice and fish sauce, if the taste is to strong it is possible to add sugar. Now take out lemongrass and lime leaves. Decorate with coriander.

World's most expensive Latte

According to the news Coffee Latte in Copenhagen is the most expensive on the world ( 30-40 DKK average).

So Enjoy :)

Miso soup

Miso soup

Serves:3

Time : 10 min

2 tbsp miso paste

2 tbsp dashi

6 dl water

spring onion

according to your taste:

tofu, champions, chicken, shrimps

You boil the water add dashi and miso paste. wait till Paste has been de-solved.

before serving but cut spring onion on the bottom of bowls and ( chicken or etc) you would like to add according to your taste and pour the hot soup to the bowl.

enjoy.

Leek and goat's cheese tartlets

Leek and goat's cheese tartlets

Time: prep : 15 min + cooking 45-50 min

Serves: 4

From: Good Food

4 leeks , trimmed, halved and
finely sliced
large knob of butter
2 tbsp thyme leaves and 4 nice
sprigs
375g block puff pastry
4 slices goat's cheese (with a rind)
truffle oil or walnut oil (optional)

• Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted, adding a little more butter if needed. Set aside and allow to cool.

• Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

Creamy goat's cheese with chive and pomegranate

Creamy goat's cheese with chive and pomegranate

Serves 6

Time: 10 min

From: Good Food

Things you need:

• 250g tub ricotta
• 50g pomegranate seeds, from a tub
• ½ small bunch chives , snipped
• 1 tbsp clear honey
• 2 tsp red or white wine vinegar
• loaf of crusty bread , to serve i used rustico bread

Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.

Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.

6th of February Menu

The menu for 6th of February is published now.

Appetizers/ First courses:

• Creamy goat's cheese with chive and pomegranate
• Miso soup with tofu

Main courses:

• Leek and goat's cheese tartlets
• Nachos with toppings

Desserts:

• French chocolate cake
• Blueberry muffins

All the dishes were spiced with secret components ( nice friends ) Tak :)