Indo Macaroni Schotel
Indonesian macaroni schotel is one of the Dutch-influenced foods that has now become common and popular in Indonesia and The Netherlands. It’s great for picnics or as a party appetizer. You can either eat it cold or warm.
Author: Arrisje
Olive Garden Fagioli soup
The Italian term “pasta e fagoili” translates in English to pasta and beans. It’s a hearty soup consisting of plenty of the two. This is as close I could get to the one they serve in Olive Garden.
Curry Mustard Cauliflower
I got this Curry Cauliflower recipe out of a cookbook from Ottolenghi named simpel. Made a few modifications and loved it. I am sure I will try a few other ones from his cookbook.
Ingredients
- 1 large cauliflower
- 2½ tbsp butter
- 1 sm onion
- 1½ tsp cumin
- 1 tsp curry
- 1 tsp mustard Dijon
- 2 green chili peppers (remove the seeds)
- 1 cup heavy cream
- 1 cup of shredded cheddar cheese
- 3 tbsp breadcrumbs
- parsley
Instructions
- Preheat oven to 350F. Since I don’t have a steamer I improvised. Next time I am just going to boil the cauliflower, imo it doesn’t make a lot of difference. in this case I steamed the cauliflower for about 10 min.
- Add butter to the skillet on medium high heat. Caramelize the onion in a bout 8 min. Add cumin, curry, mustard, and the chili peppers.
- Add 1/3 cup shredded cheddar cheese and ½ tsp salt and the heavy cream.
- Put the cauliflower in a baking dish. Pour the onion cheese mixture over the cauliflower. Add the remaining cheddar cheese in a bowl and add the breadcrumbs and chopped parsley. Sprinkle over the cauliflower. Wipe the sides down. Bake for 8 min till the sauce is bubbly. Put the oven on broil, broil for 4 min, the top should be slightly brown.
*Below my recipe card. Right Click picture and save to your hard drive. Print as a 4×6 picture*
Ingredients
- 1 large cauliflower
- 2 1/2 tbsp butter
- 1 sm onion
- 1 1/2 tsp cummin
- 1 tsp curry
- 1 tsp mustard dijon
- 2 green chili peppers remove the seeds
- 1 cup heavy cream
- 1 cup of shredded cheddar cheese
- 3 tbsp breadcrumbs
- parsley
Instructions
- Preheat oven to 350F. Since I don’t have a steamer I improvised. Next time I am just going to boil the cauliflower, imo it doesn’t make a lot of difference. in this case I steamed the cauliflower for about 10 min.
- Add butter to the skillet on medium high heat. Caramelize the onion in a bout 8 min. Add cumin, curry, mustard, and the chili peppers.
- Add 1/3 cup shredded cheddar cheese and ½ tsp salt and the heavy cream.
- Put the cauliflower in a baking dish. Pour the onion cheese mixture over the cauliflower. Add the remaining cheddar cheese in a bowl and add the breadcrumbs and chopped parsley. Sprinkle over the cauliflower. Wipe the sides down. Bake for 8 min till the sauce is bubbly. Put the oven on broil, broil for 4 min, the top should be slightly brown.
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Mongolian Beef
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking.
Bulgogi
Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households.