It’s that time of the year again…SOUP SEASON! Yey! 🙂
I love the cool autumn/winter days where you just throw on your fluffy bathrobe and your cozy socks, sitting with your family and enjoying a bowl of soup while watching a great TV show.
This is also the flu season again, where a great Chicken Noodle Soup comes in handy. It’s amazing how a bowl of hot soup can easily make you feel calm and relaxed.
My brothers love going out and having a bowl of Ramen soup every once in a while. I must admit, I like Ramen soup but find it really expensive at most of the restaurants. It’s way much cheaper and easier to make a whole pot of soup at home where I’m sure there will be lots of leftovers for the next cool morning.
I use Asian egg noodles for this soup. You could actually use any kind of Asian noodles but this type of egg noodles have the perfect texture and I love that they’re also thin. The Miso paste gives this soup the something “special” taste therefore I wouldn’t leave this out. You can fine both of these ingredients at almost all Asian stores. These are the noodles I always have in my pantry.
I guarantee you that this soup will make your family and friends happy and satisfied especially when someone has the flu or simply to warm you on cold days like now.
Meliann’s Chicken Noodle Soup
Yield: 4 Servings
Ingredients: 6 cm Piece of ginger 2 Red chili pepper 2 Carrots 200 g Pak-Choi 2 Pieces Chicken breast, boiled and shredded 600 ml Chicken broth 500 ml Water 250 g Thin Egg noodles 40 g Miso paste 2 Tbsp Soy sauce 4 Hard boiled eggs Spring onions for garnishing
Directions: Boil chicken breast until cooked and shred with fork and knife.
Peel the ginger and carrots then cut into stripes (julienne). Cut the red chili pepper and pak-choi roughly.
In a large pot, bring chicken broth and water to a boil. Add the Miso paste and let cook for 2 minutes.
Add the carrots, ginger, pak-choi, egg noodles and shredded chicken breast into the broth and let cook for 4-5 minutes.
Season with soy sauce and garnish with chopped spring onions, boiled eggs and red chili peppers.
The Oktoberfest has already started and I wanted to make something simple to celebrate the great German folk festival. Of course, pretzels and large glasses of beer is what immediately pop into my head every time I think about the Oktoberfest.
“Obatzda” is is a Bavarian cheese delicacy which you usually spread on pretzels or rustic dark bread. It’s a classic example of Bavarian “Biergarten” food. Some people add a small amount of beer into their “Obatzda”.
I like mine real simple with crisp rye bread and a glass of cold apple juice. I’m not much of a beer drinker but my brother couldn’t resist indulging these with a glass of cold German beer.
It’s such a great explosion of flavors, biting into the “Obatzda” slathered bread topped with fresh radishes and red onion. It feels like being at the Oktoberfest without leaving the house! These make good appetizers for game nights or other get-together.
Cheers to a great Oktoberfest and a fantastic German Appetizer. 🙂
Yield: 8 – 10 Servings
Ingredients: 500 g Camembert Cheese 200 g Butter (softened) 1 tsp Ground cumin 1 tsp Ground paprika (sweet) Salt Pepper 1 bunch Chives 8 pieces Radish 1 Red Onion 2 Tbsp Olive oil 8 – 10 slices of rye bread (you can also slice Baguettes)
Directions: In a medium bowl, mix Camembert cheese and butter together, using a dough hook attachment.
Add cumin, paprika, salt and pepper and mix for another 1 -2 minutes until well combined and creamy.
Chop chives roughly and slice radish and red onion thinly.
Heat olive oil in pan and add the slices of bread; heat both sides of the bread for about 2-3 minutes until slightly brown and crisp.
Spread the crisp slices of bread with the “Obatzda” cheese and add the sliced radish and red onion on top.