Archive for the ‘Culinary Recipes’ Category

Carbonara Supercharge

When you are dying of hunger you need to swallow something with a lot of calories of all sorts (just in case), and you need to do it fast. This is a ten minute recipe for delicious pasta with enough fat to give you a minor heart-attack.

Today we are cooking a spinoff of spaghetti (or whatever, all pasta tastes the same) carbonara.

Ingredients

You should always have these around in your house anyways, but maybe you will have to add 10 minutes for shopping

  1. Pasta (I use spaghetti or penne)
  2. Sliced bacon
  3. Liquid cream (or any other, actually)
  4. Parmesan cheese
  5. Emmental cheese
  6. Canned sliced mushrooms
  7. Egg
  8. Onion
  9. Bonus: White Wine

Preparation of ingredients

Nada. Well, open the can of mushrooms at least. Oh, and dice the onion.

Cooking

Depending on your pasta you will have to start cooking it at some random moment during the cooking of the sauce. Or you can just cook it after sauce is ready, it can wait, the pasta can not.

Start by frying the onions in a pan. Once they are ready put in the bacon. Cook until the bacon changes colour and add sliced mushrooms. Cook for like a minute and then add some cream. Afterwards add some cheese (either or both), not too much, and cook until it disolves. If you are rich enough add a spoonful or two of white wine into the mix now. Repeat the previous step until you think you have enough cheese in the mix. Cook for a bit. Now put in the egg and stirr furiously.

Voilà! Dinner is ready.

Beijing Soup

I’ve been searching for this recipe for quite a long time. Finally I got hold of it thanks to my brother. And due to popular demand here is the recipe complete for one of the best soups out there. So… without further delays.

Ingredients

  1. One whole chicken
  2. Shiitake mushrooms (dried)
  3. Black mushrooms (dried)
  4. A carrot
  5. Bamboo sprouts
  6. Two eggs
  7. Soy sauce
  8. Rice vinegar
  9. Sambala sauce
  10. Tapioca starch
  11. Salt
  12. Whole black pepper
  13. Chicken bouillon cube

Preparation of ingredients

Hint : I recommend reading the whole recipe first as some of the steps can be done at the same time.

It is best to begin by dipping the mushrooms in warm water (shiitake and black mushrooms separately) as it takes about 30 minutes for them to soak well. The longer the better. After they have soaked cut the shiitake to small pieces.

Cut off the legs and breasts of the chicken, put them aside we will not be needing them for this meal.

Clean the carrot and cut it to small pieces. Cut the bamboo sprouts as well.

Crack the two eggs into a bowl and scramble them.

Cooking

Heat about 1.5L of water, salt it, put in a dozen of grains of the whole pepper and put the chicken inside. Cook for about 45 minutes.

Take the chicken out and put the bouillon cube as well as the mushrooms (both), carrots and bamboo sprouts inside.

Cut off all of the meat from the bones of the chicken and put it back into the soup (the meat, not the bones).

Cook for about ten minutes, then add two table spoons of vinegar, three table spoons of soy sauce and two spoonfuls of Sambala sauce (or more, if you wish the soup to be more spicy).

Cook for another 10 minutes, afterwards add in the eggs and stir well. Finally prepare two spoons of tapioca starch in a bowl – add a bit of water and mix until all of the starch has diluted. Then add the mix to the soup. Cook for about 10 minutes and you are done.

Afterword

The soup is to be eaten very hot. If you do not have chicken you can use more bouillon cubes instead (still, it is much better with real meat).