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Oriental Tea Eggs

This simple prepared food is well known among Chinese communities throughout the world, and can be served either hot or cold. You can replace the Kikkoman Teriyaki Marinade & Sauce in the recipe with any kind of soy source sold in supermarkets (except reduced salt varieties), and reduce the number of teabags used if you are boiling fewer eggs (usually one teabag to one egg). Yield: 8 eggs.

Ingredients

8 teabags or 3 tablespoons loose tea (any black tea)1/2 cup Kikkoman Teriyaki Marinade & Sauce 8 eggs (at room temperature)

1. Combine the teabags, teriyaki sauce and 3 cups of cold water in a medium- size saucepan and then add the eggs. Bring to full boil over a high heat.
2. Remove from the heat, cover tightly and allow to stand for 10 minutes.
3. Remove the eggs and save the liquid. Place the eggs under cold running water until cool enough to handle. Gently tap each eggshell with the back of a metal spoon until the eggs are covered with fine cracks. (Do not peel the shells though.)
4. Return the eggs to the liquid. Bring to the boil, reduce heat, cover and simmer for 25 minutes.
5. Drain off the liquid and refrigerate until the eggs are chilled (about 1 hour).
6. 6. Peel carefully and serve.

Food archive

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More of our favourite recipes from around the world

La Taiedda

This delicious dish is a speciality from Southern Italy.

Ingredients

Mussels: 2 kg
Rice: 400 g
Potatoes: 1 kg
1 white onion
1 glass of olive oil
2 garlic cloves
Parsley, salt and pepper
Red tomatoes (preferred)

How to get there

Carefully wash about 30/40 mussels. Open the mussels and dispose of one of the valves. Filter the liquid that is contained in the mussels and store it.

Peel the potatoes and cut them in thin slices, about 1 or 2 mm thick. Wash the potatoes and place them in a baking-pan where you have already placed some thinly cut white onion. Place the single-valve mussels on top of the potato slices and sprinkle with a mix of breadcrumbs and pepper (not much pepper), some thinly cut parsley and some very thinly cut garlic. Add a layer of rice, after having soaked it previously.

At the end, add a very conservative amount of olive oil. Add the filtered liquid you kept from the mussels. Use the same process to add another layer of potatoes, mussels, rice and breadcrumbs. Cover with a final layer of potatoes, mussels and breadcrumbs. (If you wish, you can add some chopped tomatoes close to or in the mussels.) Add some water in the baking-pan (less than 1 cm) and cook in a hot oven (180 degrees). Cook until the potatoes are well cooked and the breadcrumbs appear au gratin.

Elderberry Soup

When we were kids, we used to cross the inner German border to spend our summer holidays at my grandparents' house in what was then the German Democratic Republic. One of my favourite treats was this sweet soup, which was to be eaten well refrigerated, after you came back from a long afternoon of all kinds of adventures in the fields, and which was very refreshing.

Ingredients

1 kg of elderberries, 1 to 2 tablespoons of potato starch,
5 tablespoons of sugar, 1 pinch of salt, 125 ml of applejuice (wine is also an option), Cinnamon, Lemon juice

After the berries have been washed and stripped off, boil in 1 l of water, crushing the berries in the pot. Pour through a sieve and return to the saucepan. Dissolve the potato starch in water and add to elderberry soup, before bringing to the boil while stirring well.
Then add the sugar, cinnamon and lemon juice. Refrigerate well.
When serving add almond biscuits (optional).

Trübelichueche (Redcurrant Tart)

This quick, easy and delicious recipe hails from Switzerland.

For the dough:
210 g flour, 140 g unsalted butter, 4 tbl.spoons of sugar, 1 egg, A pinch of salt

Sift the flour into a large bowl. Cut the cold butter into small pieces and work it into the flour quickly. Add the egg and salt. Mix just enough to integrate it all, but do not overmix it. Do not allow the dough to get warm. Allow to rest in the fridge for 1 hour.

For the filling:
500 g redcurrants, 200 g sugar, 2 eggs, 5 tbl.spoons of ground almonds, 3 egg whites

Wash the redcurrants and allow to dry. Place them in a bowl and sprinkle with a little sugar. Mix the rest of the sugar with the 2 whole eggs until very pale and creamy. Mix in the almonds. Beat the egg-whites until very stiff. Carefully fold in the creamed egg mixture and the berries. Roll out the dough to about 3-4 mm thickness. Butter a cake form and place the dough into it (making an edge about 4 cm high). Pour in the berry mixture. Bake for 35-40 minutes at 200 degrees C. Make sure the mixture does not go dark - you may have to cover it with a sheet of aluminium foil about half-way through the baking time.

Kærnemælkskoldskål with Kammerjunkere

A classic Danish dessert, perfect for the warm summer months!

Ingredients

1 litre buttermilk, 2 eggs, 3-4 tbsp sugar (or to taste), 1 lemon, Vanilla (optional; about as many grains from a pod as will fit on the point of a small kitchen knife...)

1. Separate the eggs, and whisk the yolks with sugar for 5 minutes, or until almost white.
2. Add the juice and rind of the lemon, vanilla grains and buttermilk, and stir.
3. Whisk the egg whites and fold in the buttermilk mix.
4. Cool in the fridge before serving.

Kammerjunkere

This is like a small rusk or biscuit to be sprinkled on top of the Koldskål when served.

Ingredients

2 large eggs, 150 g sugar, 50 g butter - melted and cooled, 300 g flour, 1 tsp baking powder, half a tsp salt

1. Whisk the sugar and eggs for 5 minutes.
2. Add the melted, cooled butter.
3. Mix the flour, baking powder and salt and add to the dough.
4. Knead it a little and leave covered in the fridge for 1 hour to rest.
5. Cut the dough into 3 pieces and make 35 cm long rolls.
6. Place rolls on a baking tray, and pre-bake for 25 minutes in the middle of the oven at 175 degrees.
7. Remove the tray out, let it cool for about 2 minutes and then cut the rolls into slices of 0.5 cm each (take care not to cool them too much or they will crumble...).
8. Place the slices on another tray or sheet of baking paper, and finish baking at 175 degrees for another 15 minutes.

Note:

The Kammerjunkere can be stored in an airtight tin.

To serve:

Ladle the Kærnemælkskoldskål into soup plates and sprinkle a handful of Kammerjunkere on top.

Velbekomme!

Herring Salad

Ingredients

(serves around 8)

This is a fantastic Dutch recipe for Herring Salad - perfect for summer!

8 boiled potatoes (mash when still warm)
3 or 4 pickled herrings (not salted), diced
1 or 2 apples (sour or cooking apples), diced
2 or 3 boiled beetroots (can be pickled), diced
1 large onion, chopped
3 gherkins (sweet/sour), chopped
Pepper and salt to taste
Mayonnaise or salad cream

Mix everything together when the potatoes are still warm and decorate with chopped parsley.

Eet smakelijk!

Asparagus with Jersey Royal potatoes and Poached Egg

This is a combination of two of the best early summer vegetables - English asparagus and Jersey Royal new potatoes. It's simple, quick, and delicious.

Clean - do not peel or scrape - five or six Jersey Royals per person, and boil until tender. Meanwhile, take as much asparagus as you think sensible per person, break off the lower, woody part of the stems - breaking them is the easiest way off detecting where the edible bit ends and the woody bit starts - and cook, preferably in an asparagus pan, or in a steamer. Arrange the potatoes and asparagus nicely in a bowl, add a gentle vinaigrette, perhaps with a hint of mustard, and top with a lightly-poached egg. Add a little salt, season with black pepper, and eat. It's also good with shaved Parmesan or Grana instead of the egg - or even as well as the egg.

Asparagus Tarts

Arrange a few layers of filo pastry in 10cm tart tins, and bake until crisp. Meanwhile, cook about 6 stems of asparagus per tart. Cut off the tips and reserve, cook the rest a bit more in some chicken stock with a generous dash of dry sherry and a small amount of chopped chives. Blend, and add a litle cream. Season to taste, and fill the filo cases. Arrange the asparagus tips decoratively on the tarts, and a few chive stems for an artistic effect. Yum!