01.10.2014 – Okonomiyaki

As a second course I made this unusual omelette from eggs (Markus loved it) and some vegetables. I made a huge one for each of us and David was quite thrilled when he found out that he didn’t need to share with me. 

But after half of this Japanese omelette he can’t make it, it’s too big for his small stomach, yet he doesn’t give up. That’s not like him. To give up. Especially not with the food. He hates to leave the rests. He hates to leave something on his plate (whatever it might cost him). So he finishes it and then he has this happy smile on his face. Something like: “Now I’m completely satisfied.” But when I ask him about this dish he just inhales deeply and comments: “I totally overdid it.”

Well, David. 

Recipe for Okonomiyaki omelet (adapted from Jamie Oliver´s book)

1 onion

6 – 8 champignons

½ chinese cabbage

100 g radish

7 big eggs

150 g flour

Olive oil

Cut all the vegetables into pieces.

Break the eggs, add the flour, some salt and pepper (if you like it that way), add the vegetables into the mixture and stir properly. 

Heat the olive oil on the pan and then add half of the mixture and fry for 4-5 minutes. Turn the omelet to the other side. (Jamie says that if it´s not working to turn it, you can just slip it to the plate and from the plate put it carefully back to the pan, I did it this way, it´s pretty clever)

When the omelet is brown and seems to be cooked properly, immediately serve with some salad and dressing. Or fresh natural yogurt.

Enjoy and don´t overdo it!

 

30.09.2014 - God och glad Minestrone

„Delicious, Daví. So tell me what did you do differently?“

“Well, I didn’t put the celery into it… and one tin of beans… and we should have eaten it with these toasted slices of bread...”

“Wow and there are various types of pasta. Have you made it up yourself? Because of me?”

“No, that was in the recipe. So what’s it like?”

“Delicious!”

My first recipe from my brand new cook book by Jamie. Simon has bought it to me as a gift. Just like that. And David has become very enthusiastic about it, because he loves when I cook for him. (And even more he loves to eat.)

We ate the Minestrone on the porch and he had about three small bowls more. His new way of eating. He puts his food into small bowls and this way he tries to eat less. However this trick doesn’t work on him because the only thing he actually achieves is that he has some more at least three times.

This soup will last at least for a week, I say. David hates this. When I say that some food will last for a long time, that I’ve made a lot of it, he has the feeling that A) he can’t have some more and B) if he has some more and everything’s eaten right away he looks too greedy because according to my judgement the food should have lasted till the next day.

Still I can’t leave those comments out. I have always have the feeling that I have literally cooked for the whole army but in the end all guys throw on it and nothing’s left.

David weighs about fifty kilograms and recently he decided to lose weight into the trousers size S so I don’t understand why he started this fitness programme under the control of Daniel. Running, doing exercise, healthy eating, small bowls with food, no sweets. The last one mentioned he can’t keep.

Minestrone was a success, we had it for dinner as well. And even for dinner David had a second dish. 

Recipe for the Minestrone (adapted from Jamie Oliver cookbook Laga Smart med Jamie)

1 onion

2 carrots

1/2 butternut squash

olive oil

1 cube vegetable broth 

1 can of chopped tomatoes

1 can of beans 

some pasta (you can choose how much you want to and the shapes you like to)

200 g frozen spinach

parmesan cheese

Cut the onion, carrot and squash into small pieces and fry on the olive oil few minutes (let´s say 10) until it gets little bit of fried structure. Then add broth cube and can of tomatoes, beans and 2 litres of boiling water. Let the soup boil and then reduce the heat and cook 30 minutes. 

Add spinach and pasta then and cook 10 minutes more or until the pasta is done.

Serve with bread and spread some parmesan cheese and olive oil over it. And maybe some basil leaves just to look good. 

It´s delicious!