Thai flavored stir fry with coriander garlic prawns

This is a very tasty, simple and yet delicious dish. It’s perfect for those nights where you want to make something special for a friend coming over but don’t have tons of time for cooking. A quick walk to your favorite supermarket for the fresh ingredients and a food lovers well equipped cupboard will offer all the sauces, spices and herbs you need. Once again: easy is right.

As usually in my recipes you can play with the vegetables as well as the noodles, instead of rice noodles soba or egg noodles would work too, so would brown rice, jasmin or basmati rice.

What you need:
Serves 2

6 fresh, large king prawns
1 zucchini
1 fennel
1/2 box of cherry tomatoes
Small bunch of spring onions
Garlic
Fresh coriander
Fresh ginger
1 lemon
1 lime

Rice noodles, soba noodles (already cooked) or rice

Sesame oil
Fish sauce
Tamari
Worcester sauce
Chilies

What to do:

Put on some nice music and pour yourself a glass of wine. This step is not mandatory but I promise you being relaxed and happy will improve the flavor of the dish 🙂
Take your time to prepare all vegetables, wash and cut them in thin, bite-sized pieces. I like to prepare them in little bowls. Chop ginger finely, press the garlic. Wen everything is prepared heat up a wok pan on very hight temperature. Start with the ginger and garlic and then add veg one after the other (the harder ones first). Now stir regularly for some minutes (important otherwise everything will burn!). In the meantime heat up a frying pan, add sesame oil, garlic and fry the prawns just for a couple of minutes to avoid dryness. Deglaze the vegetables with lemon and lime juice, add the sauces and add a splash of water. Add the rice noodles and mix everything thoroughly. Try a bit so you can add more if you like it more salty or sour. Add the fresh coriander to the prawns. Switch the hob off and prepare a bed of the veg-noodle mix (if you use rice don’t mix it and serve it separately instead). Put the king prawns to bed, sprinkle with coriander and enjoy!

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Herb salad – a flavor explosion

As many of my beloved ones know, I’m a big fan of three things when it comes to food.

First, I love nice flavors. To me bland food is like an insult. It makes me angry – why should I waste my calorie intake with shit food?!? Don’t people know the magic of herbs and spices?

Second, when I cook myself I like it simple. Everybody can create a fabulous me after spending hours and hours and euros and euros in complex declicaties. But for me personally, it’s the simple dishes that rock! The lovely flavors of a good dark farmer’s bread, a home made pasta in a small italian village or an unusual soup… yes, I’m quite easy to be pleased when it comes to that!

Today’s recipe I wanna share with you combines both of these important attributes perfectly I think… This herbal salad is boasting of flavors, super simple and on top of that – and that’s the third thing I love when it comes to food of my choice – it’s healthy!

Why not have it all and use the chance to cook with healthy ingredients and do something good for you (soul & body)?

So let’s give it a go….

What you need…..

• Different fresh herbs of the season (I took: basil, mint, coriander)
• Some rocket
• toasted seeds (I have a mix of pumpkin, flax and sunflower)
• Per person: 1 table spoon of capers, 1 table spoon of sun dried tomatoes (chopped), 1 tomato, 1 free range egg
• Best quality salt (I used pink Himalayan)

For the dressing mix the following ingredients:

• Olive oil
• Tamari sauce
• Organic agave sirup
• Dijon mustard
• Cloudy apple cider vinegar

Optional: dark farmer’s sourdough bread (which I always take from home or ask my family & friends from Austria & Germany to bring – thanks so much guys!!!)

What to do…

Take the same amount of each kind of herbs/ rocket. Clean all greens thoroughly (I like to soak them in cold water and then spin them in the salad spinner. Bit of extra work, but so worth it.) Slice the tomatoes , chop the sun dried tomatoes. Arrange them and the capers nicely on  pretty plates.

Boil some water, add the eggs and cook them very soft (depending on the size for about 6 min), so the inside will be nice and creamy (almost like a poached egg only easier).  Dip them in cold water and then peel them. Put one egg on top of each salad and only then open it up carefully – give them a bit of extra salt.

Sprinkle with toasted nuts and the dressing.

Hope you’ll like it as much as we did! Once again this is a salad with is so yummy that you’re tempted to lick the plates after – just use the bread for it if you have company haha!

Enjoy & happy summer!!!!!

Love,
Nadine xx

P.S. Btw if somebody is wondering wether eggs are good for you or not, I finally came to a conclusion but ONLY if you use really good quality eggs like free range or organic… – nobody wants antibiotic, hormone stuffed eggs, yuck!! But good quality eggs are actually a super-food, they are packed with nutrients vitamins and health benefits! If you wanna learn more, read on on this page….