Camarones al ajillo

Ingredients for 3 persons:

- 100 gr boter zonder zout
- 1 y media cabeza de ajo
- 1 ají picado
- 600 gr camarones congelados crudos.
- 150 ml witte wijn
- Olive oil
- Koriander
- Sal
- Pimienta
- Zumo de limón

Empanadas de Pino (chilean)

Ingredients:

Runderbloemstuk



Source:
https://www.enmicocinahoy.cl/empanadas-de-pino-al-horno/

Würst with Bacon and Apple Sauerkraut [draft]

INGREDIENTS

• 1/4 cup vegetable oil
• 5 ounces thick-cut bacon, cut into 1/2-inch pieces
• 1 very large onion, coarsely chopped
• 2 tablespoons off-dry white wine, such as Riesling
• 1 large sweet apple, such as Gala or Fuji peeled, cored and cut into 1/2-inch pieces
• 12 juniper berries
• 4 bay leaves
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1 cup water
• 2 1/2 pounds sauerkraut drained, rinsed and squeezed dry (4 packed cups)
• 12 German-style sausages, such as weisswurst or bratwurst
• Grainy mustard, for serving

INSTRUCTIONS

1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. 
2. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. 
3. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
4. Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. 
5. Increase the heat to moderately high. 
6. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. 
7. Add the water and the sauerkraut. 
8. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
9. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. 
10. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
11. Spoon the sauerkraut onto a platter and arrange the sausages on top. 
12. Sprinkle the reserved bacon over the sausages and serve with mustard.

Reference: http://www.foodandwine.com/recipes/sauteed-german-sausages-with-bacon-and-apple-sauerkraut

Biersauce Würst [draft]

Ingredients

• 660 ml of beer 
• 1/2 large onion, diced
• 4 bratwurst 
• 1 teaspoons red pepper flakes 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat oven for medium-high heat.
2. Combine the beer and onions in a large pot; bring to a boil. 
3. Submerge the bratwurst in the beer; 
4. add the red pepper flakes, garlic powder, salt, and pepper. 
5. Reduce heat to medium and cook another 10 to 12 minutes. 
6. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
7. Cook the bratwurst on the preheated oven, turning once, 5 to 10 minutes. 
8. Serve with the beer mixture as a topping or side.

Source: http://allrecipes.com/recipe/149975/beer-brats/

Sushi Vinegar

This amount of sushi vinegar is enough for 2 small cups of rice (2 people), as it is described in the sushi rice recipe.

Ingredients

• 1 small cup (80 ml) rice vinegar
• 3 Tbsp. sugar
• 1 ½ Tsp. sea salt

Instructions

1. Mix the rice vinegar, sugar and salt in a cup.
2. Heat in a microwave or in a stove and stir in order to dissolve.

Reference: http://www.justonecookbook.com

Seared Sugar Snap Peas [draft]

Prep time: 15 minutesCook time: 10 minutesYield: Serves 4-6

Ingredients
2 tbsp olive oil
1 pound sugar snap peas, strings removed
3-4 scallions or green onions, sliced on the diagonal
Salt
A pinch of sugar
Zest of a lemon
3 Tbsp chopped fresh mint
Black pepper to taste
Lemon juice to taste

Method
1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.

from: http://www.simplyrecipes.com/

Japanese Rice and Sushi Rice

Diners: 2

Ingredients

• 2 small cups of Japanese rice
• 3 small cups of water
• 1 small cup of sushi vinegar

Instructions

1. Wash the rice in watter 3-5 times.
2. Add the rice and water to a sauce pan and put on the stove at maximum heat until the water boils. Once the water boils, turn down the heat to minimum and let the rice simmer for about 15 minutes. (Keep the lid on the sauce pan at all times).
3. Once it has simmered, turn off the stove and leave the rice to steam for 10 minutes.
4. Mix well, now the rice is ready to serve it or to turn it into sushi rice.
5. Mix the sushi vinegar with the rice while it is still warm.
6. Let cool at ambient temperature covered with a kitchen towel.

Reference: http://www.japancentre.com