Sopa de Fideos Recipe [Nudelsuppe Rezept] Noodle Soup Recipe

This soup is not one of my all time favourites. But I've made it for a lots of people, who actually liked it a lot, so I guess it's just me.
In this recipe I'm using chorizo - a Spanisch sausage. You can use salami oder speck or other sausages with distinctive taste. But since every sausage is different, you have to be very carefully with seasoning.

Sopa de Fideos for 4 (90 kcal / serving)

100g chicken breast (with skin or without)
20 chorizo
20g thin noodles or actual soup noodles
1l chicken broth
salt
pepper
chopped parsley for the finishing touch

1. Put chicken breast, chorizo and broth together in one pot. Bring to a boil and then reduce heat. Let slightly cook for ca. 5 minutes and then take the pot from the stove.
2.Remove chicken and chorizo from the pot, but keep the broth!
3. Let the meet cool. Remove the chicken skin and tear it into stripes.
4. Cut the chicken skin into fine stripes. If chicken was skinless, skip this step.
5. Cut the chorizo into fine stripes.

6. Bring the soup to a boil. Break the noodles into 3cm pieces and add them to the soup. Let everything boil for ca. 3 minutes or until the noodles get soft.
7. Add meat, skin and chorizo back to the broth, so they warm up.
8. Add salt and pepper to taste. Arrange in a bowl and sprinkle with parsley.

Buen Provecho!

Spaghetti alla Siracusana Recipe

I haven't been blogging for over half a year now. Not because I'm not cooking anymore - I still am several times a week - but because posting recipes is kinda hard work. The bigger was my surprise, when I saw, that this blog is still visited by people, looking for recipes.  I would have never expected it. I hope, I can blog recipes more often from now on. Maybe every friday... I'll try my best.

Spaghetti alla Siracusana for 4 (610kcal / serving):

400g spaghetti (or other noodles if you like)
100g egg plant
1 red bell pepper
1 yellow bell pepper
160g zucchini
700g tomatoes
black olives (I think that 10 are okay, but if you like them, you can add more and if you don't like them, you just leave them)
fresh basil leaves (ca. 8)
2 garlic gloves
3 filets of anchovies (Don't worry, it won't taste like fish in the end. But be careful, just take the ones in oil, not the salty ones.)
olive oil
salt and pepper to your taste
parmesan

1. Wash the zucchini and eggplant and cut them in 1 cm cubes. Sprinkle with a bit salt and let stand for ca. 20 minutes. It'll increase the aroma.
2. Meanwhile, remove the stem of the bell peppers. Wash and cut into 1 cm cubes.
3. In a pot, big enough to hold the tomatoes, bring enough water to boil. Scratch a cross in the bottom of each tomatoe, that'll help the peeling later. Now blanch the tomatoes in the boiling water.
4. When the skin starts bursting, get the tomatoes out, chill under cold water and then peel the skin.
5. Cut the tomatoes into 1cm cubes.
6. Cut the olives into half.
7. Peel the garlic and crush it with a wooden spoon.
8. Now you need a pan. Add like 4tbsp of olive oil into the pan and bring to medium heat. Add the garlic and let brown. Then take out.

9. Put zucchini and eggplant in the same pan. Fry until they're getting slightly brown.

10. Add the anchovy and while frying, squash them with a spoon.
11. Add tomatoes and bell pepper. Mix well an keep frying.

12. When everything's covered with oil, reduce to low heat and let simmer for 10 minutes.
13. In the meantime, cook the spaghetti.
14. When the time has passed, add basil leaves and olives to the sauce and bring to medium heat again.

15. Add the cooked spaghetti to the sauce and stir everything. Add salt and pepper to your taste.
16. Finally arrange the spaghetti on a plate and sprinkle with parmesan and you're done!

Buon Appetito!

Macaroni & Cheese Recipe (Makkaroni und Käse Rezept)

Mac'n'Cheese is one of the most popular dishes in the US - strangewise it has not reached Europe yet.

Well, I like it very much, cause it's easy, you don't need much and it's very tasty and filling. You should definitely try it out, especially when you have kids. They love it.

Macaroni & Cheese for 4 (610kcal per portion)

350g cooked macaroni (or other short noodles)
20g butter
2tbsp flour
200ml milk
300g cheddar cheese
salt, pepper and nutmeg to your taste (nutmeg is optional)

1. Cut cheese into 1cm cubes. Let milk stand for a while, so it gets room temperature.

2. Now we need to make a roux and you need a big pan or pot (everything has to fit in). Melt the butter over medium heat. While stirring (you gotta keep stirring!!) add the flour little by little. When it's all "sweating" (that's means the colour keeps white til cream coloured and small bubbles are developing) add the milk and stir. When you're getting clumps while stirring, take the pot of heat.
3. Reduce to very low heat and add the cheese. Stir well until there are no more cheese clumps.

4. Add the macaroni and mix well, so that everything's coated.

Enjoy your meal!

Linguine ai Pesto Recipe (Linguine mit Pesto Rezept)

I've never tried pesto before, because its green color always prevented me from wanting to eat it. But the recipe is in the cooking guide and it didn't need much ingredients, so I decided to cook it inspite of myself.

Although the recipe requires linguine, I was cooking for the whole family and my grandparents aren't good with the long noodles, so I went for penne.


Linguine ai Pesto for 5 (770kcal/potion):

500g Linguine
45 basil leafs
3 tbsp parmesan
3 tbsp pine nuts
3 garlic gloves
4 anchovies filets
150ml olive oil
salt and pepper to your taste
a food processor kitchen machine

1. Peel and ad squeeze the garlic.
2. Put basil leafs in the kitchen machine and mix. Add pine nuts and parmesan and mix. Add anchovies and garlic and mix. Add olive oil, a little salt and pepper and mix to a paste. Let stand aside in the machine. (Mine's in a bowl, because my food processor wasn't big enough. You can use the machine for mixing basil, nuts, garlic and anchovies. If it's too small for the oil, just put everything in a bowl and stir fast.)

3. Cook the linguine in a large pot with lots of water and a bit salt. Drain, then put back in the pot. Mix the pesto again, then add it to the noodles and stir well, so the noodles are coated. Taste with salt and pepper.
4. Arrange on a plate and grate a little parmesan over it.
5. Buon appetito!!

I've realized, I'm a little focused on the Italian cuisine ... hm...