You can roast peanuts in microwave too. Just use any microwave proof bowl, preferably square.Take 2 cups of peanuts & put them in microwave for 3 minutes first. Take them out & stir them for few seconds. Then put them again in microwave for 2 minutes. Just watch it carefully otherwise they will burn. You will know from their color when they are completely roasted. Generally it will take around 7 minutes. Try it.

Ingredients:

4 cup steamed rice
3/4 lb. chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock (dashi)
7 tbsp. soy sauce
4 tbsp. mirin
3 tbsp. sugar
4 eggs

Procedure:

Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice. Makes 4 servings

Ingredients:

1 green pepper, cut in strips
1 onion, chopped
2 tablespoon salad oil
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 teaspoon dry mustard
1 tablespoon soy sauce
1/ cup fresh lemon juice
1 lb. fish fillets

Procedure:

Saute the green pepper and onion in salad oil for 5 minutes and set aside. Combine brown sugar, cornstarch and dry mustard. Slowly stir in soy sauce and lemon juice. Cook stirring constantly until mixture thickens and boil for 1 minute. Add green pepper and onion and cook 2 minutes. stirring frequently. Arrange fillets on hot, oiled, broiled pan, brush with salad oil, place about 6 inches from heat. Broil 6 to 8 minutes, depending on the size of fillet, brushing with oil occasionally. Pour the sweet and sour on the fillet and broil about 3 to 4 minutes longer. Serve at once. Makes 3 -4 servings.

Ingredients:

1 kg. piece of beef
1/4 liter vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leaves
2 tbsp whole black pepper
2 big onions
1 big carrot
200 grams potatoes
1/4 liter bouillon
2 tbsp sour cream
salt, pepper, oil

Procedure:

Place meat in a high saucepan, fill with vinegar (or mixture) until fully covered. Add bay leafs and pepper and place the saucepan in the refrigerator. Leave there for 2-3 days, turn the meat around a few times. Get the meat out of marinade and dry it. Spice meat with pepper all around. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until golden brown, too. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also some marinade (without leaves and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. Get the meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add sour cream, salt and pepper to your taste. Cut the meat into slices, serve with dumplings or vegetables.

Ingredients:

8 medium size tomatoes
150 gr [5 oz] fresh goat’s cheese (fresh or semi-fresh)
1 cup breadcrumbs
1 egg / 8 leaves of fresh basil (replace it with parsley if you can’t find basil)
2 tablespoons + a few drops of olive oil
salt & pepper.

Procedure:

Cut a round “hat” on top of each tomato and seed it. Chop the basil leaves (or parsley). Preheat oven at 200°C / 400°F. In a salad bowl put the goat’s cheese and crush it roughly with a fork; mix it with the breadcrumbs, egg, basil (or parsley), the tomato seeds, the 2 tablespoons olive oil and pepper, until well blended. Taste and adjust seasoning if needed (verify salt at this moment, don’t add any before). Display the empty tomatoes in an oven plate ; pour a drop of olive oil and a bit of salt in the bottom of each. Stuff them with the cheese preparation and put their “hat” back on top. Bake in oven for 20 minutes. Serve right away with a lettuce.

Hint : You can make this stuffing with zucchinis as well ; in this case, you will need to add a bit of milk in your stuffing to make it softer (the tomato seeds were doing that !).

Ingredients:

1/2 k. beef shank (bias)
1 k. soup bones
1 chicken (about 1 k.)
1/2 k. lean pork (pigue)
1 tsp. peppercorn
3 pc. tomatoes, quartered
3 stalks leeks (about 200 grams.)
3 onions, quartered
1 head garlic, crushed
3 tbsp. olive oil
200 grams. slab bacon, cut in chunks
3 pcs. chorizo de bilbao
1 morcilla or Spanish blood sausage
1/4 kg. potatoes
1/4 kg. cabbage
1/4 kg. Baguio pechay or Chinese cabbage
2 pcs. carrots
1/4 kg. strings beans

Procedure:

Boil beef and soup bones with, 1 stalk leek, 1 tsp. peppercorn, tomato and onion. When beef is tender, remove and cut into serving pieces. Set broth aside. Boil chicken and pork separately with the same ingredients. When tender, remove and set broth aside. Prepare Spanish Tomato Sauce. Heat olive oil. Brown bacon slightly. Pour Spanish Tomato Sauce, combined beef, chicken and pork broth. Let boil. In another pan, cook vagetables until half done in beef and chicken broth. Add to meats, cook until done. Arrange on a platter. Serve with broth and Spanish Tomato Sauce.

Spanish Tomato Sauce:

1/4 cup olive oil
3 cloves garlic, crush
4 large onions, chopped
1 cup tomatoes, chopped
1 cup tomato sauce
1 cup broth
Salt and pepper
Monosodium glutamate

Saute garlic, onions and tomatoes in olive oil. Cook till tender. Add tomato sauce and simmer for ten minutes. Add broth and seasonings. Cook slowly for one hour in a covered container.

Ingredients:

2 lb lean pork
1/4 cupsoy sauce
1 tbsp. sherry
1 tsp brown sugar
1 tsp ground ginger
1 liter water
4 oz bamboo shoots

Procedure:

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes. Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour. Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch mixed with a little cold water.