Turkey breast with sun dried tomatoes and chili

This absolutely improvised turkey breast "stew" was made together with the above detailed rustic rosemary bread. I can't figure out why these dishes are always the best, the ones that you didn't even plan on making... Well, all the more reason to just cook all the time :)

Ingredients, serves 2

• 40 dkgs of turkey breast fillet
• 1 can of chopped tomatoes
• 5-6 sun dried tomatoes
• half a can of sweet corn
• 1 teaspoon of chili powder
• 2 teaspoons of ground cumin
• 1 onion chopped fine
• 3 cloves of garlic
• a bit of mexican seasoning

Chop the onions fine and start frying them in a bit of oil, they have to be brown. Meanwhile you can cut the turkey breast in smaller pieces, and then if the onions are done, add the meat. Cover it with a lid for 15 minutes and then remove the lid. Fry it until there isn't any water left under it. Add the seasoning and keep cooking it. Then you can add the tomatoes and the sweet corn, cook for another 5 minutes. If it's too sour, you can add a tiny bit of sweetener or sugar.

Salmon patties with spicy mashed potatoes and spinach

I have wanted to try out fish patties for a long time, and I still had two pieces of salmon left in the freezer from Christmas so I thought why not cook an Easter Monday celebratory lunch? I think it was a wise decision, surely I will make fish patties in the future too because it was absolutely delicious. To be honest the potatoes started out as the recipe from this month's Good Food magazine's recipe, where you have to make a spicy mixture and then fry the pieces of potato in this mixture but I overcooked them and in the end it became a mashed potato dish, but at least now I can call this recipe my own :)) I won't write down a recipe for the spinach, it's very easy, you just need some fresh of frozen spinach leaves, cook them in a pan until the water disappears and then season it with salt, some ground nutmeg and garlic.

 Ingredients for the fish patties:

• approx. 20-30 dkgs of fresh salmon
• a handful of chives
• juice of half a lemon
• 1 smaller cooked potato
• 1 egg
• 1 teaspoon of fish seasoning
• a little bit of grates parmesan cheese 
• salt, pepper
• 3 tablespoons of flour

In a saucer pan start steaming the fish in a bit of water and oil, don't forget to cover the pan. You only have to cook it until it cooks on the inside too, don't dry it out. Then get a fork and cut the fish in a couple of bigger parts, so that it can cool down and take the bones out, if there are any. Then let it cool down completely. Meanwhile chop the chives fine and put it into a bowl together with the fish, which you have to mince with a fork until it completely falls apart. Add the potatoes too, smash the pieces with a fork, then add the lemon juice, the cheese,  the seasoning, some salt and pepper and mix it until it becomes a completely solid mixture. Taste it, add more salt or anything that it needs and then add the egg too and give it a good stir again. Then form little patties from the mixture, roll them into the flour and on a bit of oil fry them (not deep frying, just on a bit of oil), until both sides are golden. 

Ingredients for the mashed potatoes:

• 4-5 bigger potatoes
• 1 bigger onion
• 3 cloves of garlic
• 1 tablespoon of caraway seeds
• half a tablespoon of chilli powder
• half a tablespoon of smoked paprika
• salt and pepper

Cut the potatoes in pieces and cook them in salted water. Meanwhile chop the onions and the garlic fine and start frying them in a pan. When the potato is cooked, pour off the water and add the potatoes to the onion mixture. Start giving it a stir, the potatoes will fall apart but that's good. Let it fry on the bottom for a while, then give it a good stir and again let it fry for a little while, so that there will be soft and crunchy parts in the end. At some point add the chili and the paprika powder too, and salt, if neccessary. 

Chicken curry with sweet corn and bamboo slices

I'm not always the biggest fan of curry flavoured things but sometimes I'm just in the mood, like today, plus I had this jar of bamboo slices for ages that I wanted to use. The secret to a good curry is the impressive amounts of spices that you put in it, possibly in the beginning when you can roast them a little bit in the pan, that's when all the flavours come out. You can do a curry with basically any vegetables, I had carrots, sweet corn and these bamboo slices at home right now.

Ingredients for a bigger batch:

• 1 chicken breast sliced
• 2 carrots
• 1 can of sweet corn
• 1 jar of sliced bamboo
• 1 can of coconut milk
• 2 tablespoons of sour cream
• cumin
• chili powder
• curry powder
•  ginger (fresh)
• coriander seeds
• 2 smaller onions
• 4 cloves of garlic

Chop the onions fine and start cooking them in a bit of oil. When it's almost done, add the cumin and the corander seeds. Fry them a litle bit and then you can add the chicken and the rest of the spices (add as much as you like according to your taste but I think at least a teaspoon of every spice is neccessary). Add the carrot too and give it a good stir. Then cover the pan and wait until the carrot is cooked. Then you can add the sweet corn, the bamboo, the coconut milk and the sour cream. Give it another good stir and let it boil for another 15 minutes. Cooked rice is perfect with it.

Mustard and chili chicken wings with roasted red beet

This dish is not very complicated but rather slow because of the red beets, it takes at least an hour and a half to cook and roast. The chicken wings cook quickly, 30-45 minutes in the oven. This is a square meal but but not very heavy, it's perfect for a weekday lunch that you can easily  put together if you have chicken wings in the freezer and some red beets.

Ingredients for 2 servings:

• 10 chicken wings
• 2 tbl spoons of mustard
• 2 tbl spoons of chili sauce
• 2 teaspoons of honey
• 2 teaspoons of barbecue sauce
• 4 red beets
• 2 big tbl spoons of sour cream 
• 4 cloves of garlic
• oil, salt, freshly ground pepper

Peel the beets ( I suggest using rubber gloves ) and dice them. Sprinkle some salt on them and put them in a pan with some oil. Cover the pan and let the beet become soft, stir it from time to time. Meanwhile chop the garlic fine and add to the beets at some point. 

Lay the chickens into a fireproof dish, add salt and pepper. Mix the ingredients of the marinade together and pour it onto the chicken. Stir it well so that all the pieces are covered in the marinade. Cover the dish with aluminium foil and put it in the oven at 200 deg Celsius for 30-45 minutes, then remove the cover and roast the chickens until the skin becomes golden and crispy. 

When the beets are done, pour them into another fireproof dish, add the sour cream, stir it well, add some salt if neccessary, then put this into the oven too. Roast them until the sour cream becomes creamy, stir it from time to time. And it's done! :)