Friendship Potluck Schedule

Pot Luck Luncheon @Gabriele from Germany (Sept 18, 2012)

Fish Potatoes Soup

100 g       leek
1              carrot
80 g         celery
250 g       potatoes
1              onion
30 g         oil
                salt and pepper
1              tablespoon flour
125 ml     white wine!
800 ml     vegetable or chicken stock
1              lemon
 250 g       fillet of fish
120 g       shrimps
2              egg yolk
100 g       heavy cream



Trim and chop the leek. Drain the carrot, celery and the potatoes, peel and cube them.
Chop the onion and stir in the hot oil. Add the vegetables and season with salt and pepper.
Dust the flour over the vegetables and roast it for a short time. Deglaze with the white wine
and fill with stock. Cook with low temperature 10 to 15 minutes.
In the meantime drain, salt and adcidify the fish with lemon juice and dice in pieces. Stir
the fish cubes and the shrimps into the soup and cook with low temperature for 4 minutes.
Mix the egg yolk with the heavy cream and add it to the soup. Not cooking!

 

recipe by Gabriele

 

 

Phad Thai

(Fried Noodles Thai Style)

 Ingredients

300 grams narrow rice noodles

1/2 cup Vegetable oil

3 tbsp. Fish sauce

3 Eggs                                    

50 grams Chopped preserved tepid                                         

1 tsp. Ground dried chilies pepper

1 cup sliced Extra firm tofu

1/2 kg Bean sprouts                     

1 Lime

50 grams  Shrimp or sliced chicken breast

50 grams Chinese chives             

4 tbsp. Sugar

1/2 cup Dried shrimp                                                           

4 tbsp Tamarind sauce

Preparation

1. Heat 3 tbsp. oil in a frying pan. When hot, fry the sliced Extra firm tofu and dried shrimp.   Then remove from pan.
2. Put 2 tbsp. oil into pan, fry sliced chicken breast or shrimp until cook. Then remove from pan.
3. Put 2 tbsp. oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer over the pan. When set, remove from pan.
4. Put 3 tbsp. oil into pan. Add chopped preserved tepid, then season with tamarind sauce, fish sauce and sugar. Add noodles with just enough water to soften them and fry, turning with spatula to prevent sticking.  Add fried tofu, fried dried shrimp, scramble egg and meat, mix thoroughly. Add half of Chinese chives and bean sprouts, then turn to mix together
5. Spoon onto plates and sprinkle with ground dried chillies pepper. Serve with bean sprout and Chinese chives.

Chickpea, Fennel and Parsley Salad

Debby (USA)