http://gingerandchili.com/ Traumhafte Rezepte aus aller Welt en-us Nucleus CMS v3.22 © Weblog http://backend.userland.com/rss http://gingerandchili.com//nucleus/nucleus2.gif http://gingerandchili.com/ http://gingerandchili.com/index.php?itemid=10 In the last years I spent some time dealing with the peruvian cuisine. I asked my grandmother and my uncle for recipes. I also bought a cookbook with wonderful Peruvian recipes.

I won't you to bore you more with my stories. Today I cooked a Peruvian meal. Lomo Saltado (jumped filet ) and now the recipe:Lomo Saltado for 4 persons:

350 gr Scotch Filet cut into strips
5 big tomatoes, julienne
5 big onions, julienne
5 spoons ketchup
7 spoons soy sauce
a fistful chopped coriander
Salt and pepper for seasoning
oil

Lomo Saltado

Heat up some oil in a fry pan and as soon as it gets very hot, add the filet cut into strips. Fried it during 1-2 minutes and take it out from the fry pan. In the same fry pan add more oil and roast gently the onions. As soon as the onions are glassy add the tomatoes and stir-fry them with the onions during 6-8 minutes. After this time, add the fried filet strips, the ketchup and the soy sauce to the tomatoes and onions and mix all this. Now switch-off the kitchen stove and add in the fry pan the coriander and season the meal with salt and pepper according to your taste. Enjoy your meal!

PS: You can eat to this meal French fries

]]> English http://gingerandchili.com/index.php?itemid=10 Mon, 14 Aug 2006 15:02:49 +0200 http://gingerandchili.com/index.php?itemid=9
First of all I have to apologize, that it took me so long till I release my first recipe online. I have a very tough term behind me, which I really understimated. But now here I am! Especially for you Pia! Second, I have to apologize my English, especially my terrible grammar, but I promise you, I will try to do my best to improve it

At the moment I'm writting my thesis by the Swiss company ABB. There I met some new people in my age, withwhom I really have fun. Last weekend we decided to have dinner together, of course, "chez moi". Christian's (one of the ABB guys) girlfriend Michaela proposed me to cook together. An irresistible offer, which I couldn't denied.
Michaela arrived 2 hours before the guys (Christian and Hagen). We really enjoyed the time cooking and chatting about female staff. As I already mentioned in my first article, cooking is my passion, just a wonderful action. Cooking with sisters is funny. Cooking with friends is interesting. And cooking with the person you love... well it's better if you figure this out your self .

Anyway, Michaela and me, we decided to cook Bruschettas al Pomodoro and Lasagna. And so, voilà our recipes for 6 people:

Bruschettas al Pomodoro:
1 Baguette bread in 1 cm slices
6 Tomatoes, chopped
3-4 Cloves of garlic, chopped
A bunch of basil leaves in slices
Salt and pepper for seasoning

Mixe the chopped tomatoes and garlic with eachother. Thereafter add the basil and season the mixture with salt and pepper. 10 Minutes before you eat the bruschettas slide the slices of bread in the oven with 220°C. When you take the slices of bread out from the oven, put some of the tomato garlic mixture on them and right after serve them on a plate.

Lasagna:
For the Pasta:
1 Pack Pasta for Lasagna

For the Bolognese Sauce:
500 gr ground meat
3 Stipes of celery, chopped
3 Carrots, chopped
2 Onions, chopped
2 Cloves of garlic, chopped
2 Cans Pelatti (chopped tomatoes)
1 Glass red wine
2-3 Bouillon cubes (instead of salt)
Pepper, Italian herbs and paprika for seasoning
Olive Oil
Fry the meat on the olive oil. As soon at the meat is getting crunchy, add the chopped vegetables without the tomatoes and stir-fry the mixture during 6 minutes. After the 6 minutes are over, down the Pelatti and also add the wine and the bouillon cubes and let the sauce cooking during 45 minutes. Season the sauce with the spices and let it cook other 5 minutes. Now taste the sauce and check if there is enough salt in it. In case it is unsavory add more bouillon cubes or salt in the sauce till you like its taste.

For the Bechamel Sauce:
1 Liter milk
150 gr butter
6 Spoons of flour
Salt, pepper and nutmeg for seasoning
Melt the butter in a non-stick frying pan. As soon as the butter is melted, add the flour and start to stir up very quickly. Afterwards down the milk very slowly and continue to stir up the mixture. After about 7-8 minutes stiring up and cooking the sauce, it becomes viscous, then you can season it with the above mentioned spices.

And now to the lasagna:
You need a quadrangular oven resistant container. First you put some Bechamel Sauce on the ground of the container. Afterwards you cover the Bechamel Sauce with Lasagna pasta. Subsequently you cover the pasta with Bolognese Sauce. Thereafter you put again a layer of pasta and cover it with a layer of Bolognese Sauce. Please repeat this last step again. After having put the last layer of Bolognese Sauce, you cover it with pasta. Finally you down over the pasta the rest of the Bechamel Sauce and cover the sauce with grated parmigiano cheese and some flakes of butter. Slide the lasagna in the oven for about 60 minutes under 210°C. You notice that the lasagna is ready if you insert a knife in the lasagna and this goes very easily.

I hope you will enjoy this meal. Hagen, Christian, Michaela and me, we loved it.

Well, have fun by cooking!

ps: unfortunately I'm not able to upload the pictures. I hope I will find out the reason ]]> English http://gingerandchili.com/index.php?itemid=9 Mon, 7 Aug 2006 15:35:03 +0200 http://gingerandchili.com/index.php?itemid=8

Chilis

Kochen ist meine Leidenschaft und das Internet gehört zu meinem Alltag, deshalb möchte ich diese beiden Bereiche miteinander verbinden und etwas kreieren, wovon nicht nur ich profitiere.

Anregungen sind jederzeit willkommen. Ich würde mich auch darüber freuen, wenn ihr ein Rezept ausprobiert habt und danach einen Kommentar dazu schreibt.

Viel Spass mit meinem Blog und "än guätä!"]]> Deutsch http://gingerandchili.com/index.php?itemid=8 Sat, 28 Jan 2006 07:01:30 +0100