A feast for the eyes - a treat for the mouth. The pleasure is doubled in the NOMADHOME. Because the cuisine of the nomads has always been ingenious, simple and at the same time exquisitely creative. That has not changed until this day. Here you can find new, simply delicious DIY recipes every week. Experience the unlimited world of treats in the unique atmosphere of your NOMADHOME. Dishes which do not simply taste delicious but are also easy and fast to prepare. With ingredients which are only found by the modern nomads. Whilst browsing around in the woods and meadows, whilst being on the prowl at a farmer’s market or on the exotic shelves of foreign supermarkets.
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MASHAWA for cold & “cool” winter days
Here you find a delightful afghan stew, which warms us from inside during these cold days. Needless to say, it was first tested by our Nomadhome-Team, and we loved it.
First you need to visit your favorite organic food store to get the following:
per 250 g: dried green lentils, dried chickpeas, red lentils
2 - 3 onions, red and white mixed
3 - 4 garlic cloves
fresh ginger, ca 2 cm
4 fresh tomatoes (or ready made, peeled Tomatoes)
fresh Peppermint
250 g yoghurt
260 g mincemeat (lamp or beef)
1 tablespoon (TS) of turmeric
If you like, you may add grounded bay laurel and coriander seeds
chili pods as much you can stand (for a middle hot heat we suggest 2 -3 pods)
peanut oil.
On the day before: soak the chickpeas and Lentils in water separately (the chickpeas better a bit longer)
Chop the onions, garlic and ginger mid-fine, peal the tomatoes and cut them into small pieces.
First strain the chickpeas, bring them to a boil with water in a big pot at medium high heat for about10 min.
Then strain the green Lentils, add them and boil them together for 10 min, then add the strained red lentils boil all for another 10 min.
Meanwhile, skim the spume every now and then, the lentils and peas should always be covered with water, if necessary add some mild vegetable broth.
Don’t get boored with the stew! Heat a pan with oil, stir-fry the mincemeats for a few minutes, add the chilies, onions, ginger and garlic as well as the spices. Then put the tomatoes into the pan and cook for a about 5 min. Then mix it with the peas and lentils, boil it (mid heat) for 20 min until the legumes are soft. Only now, you can salt the stew, otherwise the legumes won´t get soft. Turn the heat down, fold in a TS chopped peppermint, crown it with a snowy white cap of yoghurt, garnish it with a mint leaf and serve. Yummi!
You can also prepare it without meat, as a vegetarian dish or as a side dish with fried meat.
MOQUECA DE PEIXE -brasilian stew
Summer - Sun - Fish-stew: You need 8 fish cutlets (cod, halibut...), 3 onions, 2 spoons of oil, 10 tomatoes, 1 bunch of fresh coriander, 500 ml coconut-milk, 500 g little calamaries, 300 g shrimpsFirst wash the fish, dry, salt and cut it into small portions. Blanch the tomatoes in hot water and peel them. Then cut the tomatoes and the onions into small dices. After that wash the calamaries (maybe ask your fish-tradesman how to do it properly!), cut and sauté them. Then sauté the shrimps and put the calamaries and the shrimps to the side.Roast the onions in oil, put in the tomatoes and stir-fry them. Then add half of the coconut-milk and cook it to a creamy sauce. Put in the fish and let it brew.Before serving the dish put in the rest of the coconut-milk, the calamaries and the shrimps. Refine the sauce with hacked coriander!Sates 4- 8 summerly "holiday-NOMADS" and brings up holidayfeeling - even on rainy days!
PEACH-CAIPIRINHA-PUNCH
Brasilian Feeling: for 8 persons (or 4 thirsty ones!) you need 700 g fresh peaches (or a can of peaches), 3 limes, 100 ml lemonjuice, 50 g brown sugar, 200 ml Cachaca (bras. sugar-can booze, or Bacardi), 750 ml dry Frizzante (very cold!), 750 ml mineralwater (very cold!)Dice the peaches (can: take out the peaches and seperate them from the juice, safe the juice), wash the limes in hot water and cut them. Mix the peachjuice, lemonjuice , sugar and Cachaca until the sugar is melt. Put that with the fruits in a punch-bowl. Before serving fill it up with the cold frizzante and mineralwater!A great alternative to the ordinary Caipirinha-Cocktail, perfect as aperitif - makes the holiday-feeling last!
JOE'S CHILI
Stew for the tough: 1 big onion and 2 cloves of garlic chopped and fried in oil until golden brown. Add 1/2 kg of minced meat which you brown lightly and add 1/4 litre of beer. The rest of the bottle is used to satisfy the cook’s thirst.
Add 1 big can of red beans, 1 small can of sweet corn, 1 green sweet pepper in strips, 1 can of pealed tomatoes and 3 small red chilli peppers which have been pitted and cut into fine strips. Let everything simmer for about 20 minutes, stir occasionally and add salt and pepper to taste.
For those of you who like it even hotter add some cayenne pepper! “Burns” up to 4 people. Brown bread and beer soothe the pain.