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Asian vegetable rice with fried fish or a minute steak

650 ml water
400 g long grain rice
Half a bunch of parsley
Half a bunch of coriander
Half a bunch of mint
1 red onion
1 onion
2 garlic cloves
1 large carrot
1 small, red pepper
1 small, yellow pepper
1 medium fennel bulb
1 small zucchini
1 red chilli pepper
3 tbsp. olive oil
½ tsp. ground cumin
1 tsp. coriander powder
½ tsp. ground mace
1 pinch of cinnamon
6 vine-ripened tomatoes
1 tsp. turmeric
2 tbsp. butter
100 g fish or steak, as desired,
or serve the rice with a
pea-yoghurt purée

Asian vegetable rice with fried fish or a minute steak

A little creativity is all you need and you’ll be sure to have something for everyone: no matter if you use fish, meat or vegetables – this main dish is always a hit.

Put the rice into the mixing container with cold water and bring it to a boil with the lid closed. Immediately reduce the heat to finish cooking the rice at the lowest setting.
Tear the parsley, coriander and mint leaves from the stem. Chop the leaves in the mixing container and set them aside. Pulse 5x at the turbo level.
Peel and halve the onions and garlic.
Slice the carrots and cut the peppers and the fennel into thin strips. Quarter the zucchini, remove the seeds and then cut into pieces. Peel and coarsely chop the chilli pepper.
Put the vegetables into the mixing container with 3 tbsp. oil and the cumin, coriander, mace, cinnamon, salt and pepper; mix at level 3 for 30 sec.
Set the timer to 7 min., cooking level 100° C. Skin, quarter and core the tomatoes and put them into the mixing container.
When the vegetables are done, the rice is finished as well. It should still be firm to the bite.
Heat a pan that has a high edge, add the rice and brown it together with 2 tsp. turmeric. Add 2 tbsp. butter. Add the vegetable mixture, stir together thoroughly and then season everything to taste with salt and pepper. Stir in the chopped herbs, put a lid on the pan and keep the rice warm on the lowest heat setting. This allows the flavours of the spices and herbs to develop.
Sear both the fish and the meat briefly without seasoning. Simply salt them lightly after searing. The vegetable rice is so flavourful that you don’t need to use any other spices.
Put the vegetable rice onto a plate, place the fish or meat in the centre and spoon a dollop of puréed peas on top. As an alternative, you can also use a piping bag to create a crown of puréed peas.
10 min 15 min