FOOD

🌏NOODLE a la YAKISOMEN FOR BRUNCH BEFORE GOING TO WORK & FRIED SPRAT FOR DINNER AFTER WORK

👩‍🍳Today the Asian cuisine inspires me again and again. The great composition of different flavours and the fresh lightness of this dish will make you a fan in no time at all. Noodle a la Yakisomen with Portobello seasoned with Worcestershire and Soy sauce. And Turkey Sausages with eggs for today’s brunch before going to work For dinner after work I got fried Sprat or Sprotten in german, vegetables and juices.

YOU NEED…….

RECIPE YIELDS FOR TWO PERSONS

200g Noodles

34ml Ketchup

8ml Worcester Sauce

50ml Soy Sauce

1 small Bunch Pechay or Pak Choi even Bok Choi is ok

5 pieces Portobello-Mushroom, Small

1/2 Red Bell Pepper

1/2 Red Onion

some Water

some Olive Oil

Salt and Pepper to adjust the taste

FOR SPRAT

1kg Sprat

1/2 a cup of White Almond Flour

Salt

Vegetable Oil

Vinegar, Garlic and Chili for Dipping

FOR JUICING

4 pieces Green Apples

1 Orange

Ginger, thumb-Sized

1kg Carrot

FOR VEGETABLES

1 Bitter Melon (Ampalaya)

String Beans

1/4 head Squash

Okra

1 Onion

2pieces small Tomatoes

Anchovy Sauce to taste

HOW TO…….

FOOD

🇪🇺LENTILS AND CHICKEN BREAST / SAUTEED PECHAY IN TOMATO PASTE AND SAUCE

Lentils are a typical ingredient for winter dishes such as hot stews and hearty soups. They fill you up, have a lot of fibre and are ideal for storage. This means that they can be used for delicious dishes all year round. In addition for today’s cooking video my sauteed pechay in tomato paste and sauce. No meat added.

YOU NEED…….

Olive Oil

Half Chicken Breast

Chili Flakes

4 cloves Garlic

1 bunch Pechay

400g Lentils, boiled

1tbsp. Tomato Paste

1Liter Vegetable Broth

Salt and Pepper to taste.

HOW TO…….