I don’t wonna boast, but this are the best cookies I’ve ever tasted. They are just like I think, the perfect cookies should taste, and they are even ridiculous easy to bake!
Tomorrow my family and I are gonna leave little, boring and very cold Denmark and drive to the awesome, exciting but also cold Italy! We are going to indulge ourselves with a weeklong vacation on ski! So I’m finally going to try my grand new pink snowboard! I’m so much looking forward to this!!!
Well, the drive to Val Gardena take about 13 boring hours in car, so I thought, what can make this drive more exciting?? Cookies of cause! So I search the internet I found this amazing recipe on this really nice blog (madenimitliv.dk ). I tasted a little sample (or 3 actually…) and they are great. Just like a basic chocolate cookie should taste! Soon I’m gonna eat many more while seeing an episode of Game of Thrones on our way (enjoying life!)
250 g butter
240 g sugar
160 brown sugar
100 g oatmeal
300 g wheat flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
200 g hazelnuts
200 g dark chocolate
Well, this is easy: Melt the butter and mix it with the other ingredients but the nuts and the chocolate. Chop the nuts and chocolate and add it to the rest. Divide the dough in small balls on the baking sheet and squeeze them a little flatter. Bake the cookies in a preheated oven at 200 degrease Celsius in 16 minutes. Cool down on a baking rack. Done! Enjoy with a glass of cold milk!
We can all be longing for those late nights out in the heat, heating a delicious restaurants and having a glass of cooled white or red wine. Well sometimes its not so hard to create an illusion. At least thats what I did in the weekend along with three of my Spanish classmates. We had decided to cook Paella, but since seafood is pretty expensive and takes longer time to prepare, we sticked with chicken and chorizo sausage. Chicken isn’t exactly plain Spanish, but it goes well with the rice and the sausage. Chorizo on the other hand is basically the essence of Spanish sausage, and it tastes wonderfully.
What you need:
A bit of butter for frying
2-4 roughly minced shallots
About a 100 grams chorizo in edible pieces (3.5 oz) – add more if you want to!
4 dl parboiled rice (1.7 cups)
6 dl vegetable bouillion (2.5 cups) – I would take 1 cube of bouillon and 6 dl hot water, but it depends on how you make the bouillon.
½ tsp saffron (or just as theres a little bit sprinkled over the dish – you can exchange it with paprika if you want, since saffron is terribly expensive)
Salt and pepper
300 grams of chopped chicken (10.5 oz)
2 red peppers, nicely chopped
200 gram defrosted peas (7 oz)
Feta or another white cheese
Heat up a big (almost enormous) pan by melting some butter without burning it. Start by grilling the chicken and then putting it aside in a bowl. Then you sauté the onions together with the chorizo for about 2 minutes. Add the rice and sauté for another minute or so. Then add the bouillon along with saffron (or paprika), pepper, and salt. Boil the dish for 10-15 minutes. Then add the chicken, pepper fruit, and peas and let it boil for another 5 minutes at low heat. Turn it over once in a while. Add the feta and taste to see if the rice is cooked. End by placing slices of lemon on top of it.
Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.
Yesterday I read this article about how a lot of women – single and married – don’t know how to make a simple scrambled egg. That is a total disaster to me. Eggs are one of the easiest things to make as soon as you get a hold of it.
What you need for about 3 people:
5 normal size eggs
Preferably milk – this is only if you’re on a saving plan or if you want to have a creamier and softer result.
Preferably meat and vegetables – I love smoked salmon or small pieces of cooked ham – Of vegetables I would use red pepper, green onion and maybe spinach, but you can use whatever you want.
Spices – salt and pepper, maybe paprika (adding paprika makes the egg look dirty, so if you want it to have that egg white/yellow color, don’t add paprika).
You start by heating up a pan with a bit of fat – I would use a nonstick oil spray, but you can use butter as well – just be careful so it won’t burn. Also DO NOT use olive oil as it doesn’t go well with high temperatures on a pan.
While heating the pan get a bowl ready and crack the eggs into the bowl – NOT the pan. Cracking them on the pan will make them fry rather than cook. Whisk the egg together in the bowl and add your spices – only add salt if you’re not adding meat, as it will add plenty of salt. When whisking the spices into the bowl – add sliced meat and vegetables. I prefer small pieces, so it will be mouth fit rather than having to cut out the pieces on the plate.
When you’ve mixed all ingredients, pour the mixture onto the pan and let it heat for just a little while. Start by scrambling the eggs, but stop as soon as it starts taking form. Now you need to fold it rather than scrambling, as it keeps the egg fluffy and delicious.
Finish result: For me it was along with bread with cheese and grapes (strange mix, but its actually quite good, if you don’t want bacon or sausage).
Folks! Here comes a delicious and spicy recipe on Chicken Wok with a lot vegetables. Tastes really good and is full of vitamins. Ingrediens (4 persons):
2 chilis (depends on how strong you like your food – I think two is perfect)
3 tablespoons curry powder
3 dl sunflower oil (1.27 cups)
250 g chicken (8.8 oz)
A handful carrots
5 big bouquets of broccoli
5 big bouquets of cauliflower
1 can coconut milk (1.5 cups)
2.5 dl cream (1 cup)
1 red pepper
Handful water chesnuts
A tiny squeeze Lemon
About 250 g Rice (preferably coarsed) (8.8 oz)
Boil the rice after the reference on the packet. Slice chicken and vegetables in pieces, and pour boiling water over the vegetables (except the water chesnuts and the pepper) that you place in a sieve, so the vegetables won’t get too soft. Slice chili in small pieces. Heat up oil and add chili, salt, pepper and two tablespoons curry in a wok-pot. When it sizzles add the chicken and fry it until it’s well-done and not raw inside anymore – We don’t want anyone to get sick, do we? 😉 ! When the chicken is done, put it on a clean plate. Next, you fry the vegetables in the pot, and add 1 tablespoon curry and a little salt. Add coconut Milk and cream and let it boil slowly at low temperature. At last – add the pepper, the water chesnuts and a little lemon. Rice should be ready now and dinner is done. Well done, food is ready!
First of all – Happy New Years everyone! Cant believe that we’ve turned the page to another year (I feel like it surprises me every time). As you probably know, it is almost a must to make resolutions for the new year, and I have to admit that I am one of the people, who follow this must. Therefor I have made two resolutions – 1: Be happy and cook your way through a bunch of recipes without worrying about dieting. 2: We must post at least 5 recipes every month. So whats the problem, I tell myself? This sounds easier than any other resolutions I’ve had in the past years. Hopefully there will be no problem, because (come on Nicole) this really is pretty simple.
The resolution was made only yesterday, when I found myself craving French food after watching the movie Julie & Julia, and I have to say that I felt sort of guilty seeing how Julie made her way through 524 French recipes in only 365 days. If she can do it, I should be able to as well…. someday. Right now I’m only 17 (turning 18 in less than 4 weeks YAY) and I should probably focus much more on life than cooking. But don’t worry, I won’t 😉 Get ready to see plenty of wonderful recipes on the site soon!