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.
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 shrimps
First 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.