Monday, 31 July 2017
Wednesday, 3 May 2017
1 whole leek, sliced
4-5 potatoes, dices
2-3 tbsp cream fraiche
1 tsp cumin, ginger and nutmeg
1 small onion
1. Slice the leek and onion and put in a deep non stick pot. Add few tbsp of oil and fry on medium heat. Peeland dice the potatoes and add them in the pot. Mix and season with the spices and salt aswell as pepper to to taste.
2. Add few cups of boiling water and the cream fraiche, then let it simmer for good 20-30 min.
3. Blend it with food blender until the soup becomes smooth and silky. If to thick, add more boiled water until you have the desired consistency. Serve with a nice fresh baguette.
1 cups bulgur with vermicelli
1 tbsp tomato puree
400g can of chickpeas
1 tsp cumin, garam masala, paprika powder
0,5 tsp ground ginger, garlic
4-5 chicken tenders cut to bite size
3-4 tbsp oil to fry in
1 tsp curry, paprika, cumin, parsley, ginger and garlic
1. Begin with cutting the chicken tenders in bite size pieces and marrinate in all the spices. Let sit for ten min. Then fry in an non-stick pan with few tbsp of oil on high heat. Turn ocassionaly and set aside once golden brown.
2. On a pot add few tbsp oil and the bulgur with vermicelli on medium heat. Add all the spices and the pure as well. Add the drained chickpeas. Salt and pepper to taste. Then add 2,5 cup of boiled water and let it come to a boil on high heat. Then turn the heat to the lowest setting and let it simmer for 20-30 min until the bulgur is soft and fluffy.
3. In a big serving dish, mix the bulgur pilaf with the chicken pieces. Serve with a nice tangy salad and maybe minty yoghurt.
Friday, 14 April 2017
Friday, 7 April 2017
3-4 pieces of salmon
Egg noodles cooked according to the package
Pack of frozen wok vegetables, 500 grams
1/2 dl soy sauce
1 tsp sweet chilli sauce
3 tbsp brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp curry powder
few tbsp oil
2 tsp cornstarch
1 tsp sesame oil
1. Start by putting the frozen wok vegetables in a deep pan and fry it in a few tbsp of oil on high heat. Add 1 tsp sweet chilli sauce and curry powder. Once it is golden brown, put aside.
2. Make the teriyaki sauce by adding soy sauce, 1 tsp sweet chilli sauce, brown sugar, ginger and garlic powder to a sauce pan on medium heat. Stir it and add the cornstarch so that it starts to thicken. Taste it and add whatever you feel is missing. Lastly, add the sesame oil and sesame seeds.
3. Take have of the sauce and brush it onto the salmon pieces. Bake them in the open until golden brown for about 20-30 minutes in 200 degrees.
4. Once the salmon pieces are done, it is time to assemble the dish. Start with the noodles, then the wok vegetables and put on top a piece of the salmon. Brush more of the teriyaki sauce of the salmon.
Wednesday, 15 March 2017
Tuesday, 14 March 2017
Monday, 13 March 2017
1 glass oil, 1 glass semolina, 1 glass natural yogurt, 1 glass coconut, 1 glass sugar,
1-2 tsp vanilla,
1 tsp baking powder,
1. Break the eggs on a bowl and add the sugar and mix well. Add the rest of the ingredients and mix slowly so that everything is incorporated well. You can also add few drops of orange flower water to add more flavour if you want, but I don't add it.
2. Coate the cake form well in oil and coconut flakes, so that it prevents the cake from sticking to the form, once it is done.
3. Add the dough to the oven form and put almonds on top. You should think of squares, where each should have one almond in it, to measure the distant between the almonds.
4. Bake it in the oven (180 degrees) for roughly 30-40 minutes until golden brown.
5. Once it has cooled down put a kitchen paper under so that all excess oil is removed from cake, when you cut it. It is a very light and fluffy cake, that just melts in your mouth.
Wednesday, 8 March 2017
Monday, 27 February 2017
2 dl oats
50- 75 g butter
3 tbsp cacao powder
2 tsp vanilla powder
2 tbsp water or instant coffee
1 dl sugar
Sugar pearls or shredded coconut or nuts of your choice
Sunday, 23 October 2016
Sunday, 9 October 2016
Saturday, 8 October 2016
A nice and easy recipe of brownie muffins that are soft inside. Excellent activity to do with children when it's cold and rainy outside.
1 dl liquid margerine or butter (100g melted butter)
2,5 dl sugar
2 dl flour
1 tsp baking powder
2 tsp vanilla sugar
3 tbsp cacao powder
1. Mix the eggs and sugar well until it is well mixed and fluffy. Add the rest of ingrediens and lastly fold in the flour. Add a tbsp in each muffin form. I got 20 muffins.
2. Preheat the oven 180 degrees and bake them for 8-10 min. They will start to rise and sink in the middle. That is when you should take them out. Also the less time you keep them in the oven means they will be more gooy and soft inside. They should cool covered by a tea towel or muslin cloth to stay soft.
They have a rich chocolate taste and soft, fudgy texture. They are best served with some whipped cream on top. This is perfect to bake with children.