Recipes By Country

Scrambled omelet in case you’re tired of the usual one

Tonight I had the house to myself, and that called for a late dinner. Lately I’ve been writing down ideas for recipes that I want to try. This time I decided to make what I call a scrambled potato and apple omelet topped with sautéed spinach, orange zest and licorice powder, and it was really good. I had intended to “sprinkle” feta cheese over it, when it was finished cooking, but I forgot to buy it, so yeah… It was good anyway.

What you need for 1:

  • 2 big handful of fresh spinach (You can use frozen too, but I prefer my fresh vegetables)
  • 1-2 clove of garlic depending on the size
  • 2 potatoes
  • 1/2 apple
  • A bit of orange zest to sprinkle
  • Licorice powder (can be left out, but it’s wonderful)
  • 1 big egg
  • 1/4 cup of milk
  • Salt and pepper
  • Butter for the pan

Start by peeling both potatoes and apple and thinly slice it afterwards. Butter and heat up a pan and roast the potatoes for about 5 minutes or until golden (take off when done). While roasting, wash spinach and heat up a saucepan with butter and garlic and then sauté the spinach. Mix egg, milk, salt and pepper in a bowl on the side. Then place both apples and potatoes in the pan and pour over the egg batter. Fry on high heat for 2-3 minutes before lowering the heat, so the egg won’t burn. Then you start “scrambling” – turn the omelet in several pieces, so it all mixed. When it’s done cooking place the omelet on a place and top with the spinach, orange zest and just a little bit of licorice powder as well as feta cheese, if you remembered it at the store haha 🙂

Skærmbillede 2014-09-27 kl. 20.48.01Hope you’ll enjoy this alternative omelet as much as I did!
Until next time

A view of paradise

I’m so sorry for the months with no posts – Summer has been a bit of a ride, and I could probably say the same thing about school start. It’s kind of crazy how, when it’s summer you’re living a completely different life in a different world than anything you’re used to in the everyday life. Now my vacation was spent in Europe – Denmark, Spain, and the Czech Republic, which are all beautiful places – not exotic beautiful like Thailand or Australia, but Europe definitely has it’s charm. Now though I love all the places, what I remember as incredible was the food market Mercat de la Boqueria in the center of Barcelona. I know that in big cities all around the world, food markets have established themselves, but yet I’ve never been to a real big one. So for this comeback, I just wanted to show some pictures of what I would call “A View of Paradise”.

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Vegan cauliflower risotto with mushrooms and spinach

Lately I’ve been reading a bit about vegan, and I must say – I’m intrigued. Vegan dishes does not only look delicious, they taste it too. When I was googling around for some new blog alternatives, I found one I especially liked. I saw this vegan cauliflower risotto, and it looked amazing. I’m a sucker for a killer risotto, but since I’m trying to keep the sweets and fats on the down low, I guess this would be a great alternative, and it certainly was. I wouldn’t say that it tastes like the Italian risotto filled with butter (that I love), but it sure was good.

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For a look at the recipe go to

http://www.lucytravers.com/oldrecipes/2013/10/17/rice-free-cauliflower-risotto-with-roasted-mushrooms

All I did was that I added some fresh spinach. You could also add butter, if you’re not into the vegan thing – I bet it would be even better!

Until next time, enjoy the summer – more posts will be up soon!

Post by Nicoline

Homemade ravioli with spinach and ricotta cheese

Thank God it’s easter!!! We’re out of school – which means…………COOKING!!! I should probably be cooking for an easter lunch with all the traditional food that goes with it, but I’m more for trying new things. Not necessarily things I don’t know, just things I want to try. This time it was homemade ravioli. I can’t say that it’s difficult – because it’s really not, but I sure does take a long time, if you don’t have a fix idea to make it all real simple. Well, you can look at that easy idea at the bottom of this post.

I served my ravioli with a carbonara sauce, fresh sautéed asparagus and carrots and a home baked baguette with beets and feta.

What you need

For the pasta: about 30-35 raviolis.

  • 5 dl durum wheat (2.10 cup)
  • 4 organic eggs

For the filling:

  • 1 clove of garlic
  • 80 grams fresh spinach (2.8 oz)
  • 250 grams ricotta cheese (8.8 oz)
  • Salt, pepper, and nutmeg as preferred
  • Butter for sautéing

For the carbonara sauce:

  • Pancetta (or smoked bacon) as preferred
  • 3 organic egg yolks
  • 1 dl whole milk (half a cup)
  • 2 dl milk (almost a cup)
  • 1 clove of garlic
  • 1 dl grated parmesan (fresh – half a cup)
  • Salt, pepper

So here’s how to make the pasta dough. Clean your kitchen table with lots of soap, because you’ll be making the dough there. So, you create a “mountain” of flour on the table and then you dig a hole on top – big enough for the four eggs that you crack in there. Once thats done you use a fork to mix together the flour and eggs a bit before kneading the dough. My dough didn’t have fluid enough to combine the ingredients, so I added a tiny bit of buttermilk. Knead the dough and form a ball, which you refrigerate for at least half an hour.

While the dough refrigerates take out all the ingredients for the filling. Start by melting the butter in a pan and then sautéing the squeezed garlic and spinach. When done, chop the spinach in small pieces and mix it with the ricotta. Season the filling with salt, pepper, and nutmeg.

Once again, clean your table and then take out the pasta dough. Cover the table in a bit of flour, so the dough won’t stick – this is really important, because trust me – It will otherwise. Now I’m sadly not the owner of a pasta maker, which could have made this whole thing a little bit easier. Also as I said before, I didn’t think the whole pasta thing through before making it, but now that I have, I’m gonna teach you the easy way. Divide the dough into 2 or 4 pieces, so its easier working with. Use a roller pin to roll out the dough into one long plate, and place small teaspoons of the filling onto it like you see it below. (Photo from http://www.miraakin.dk)

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Brush the dough with just a tiny bit of water, but be careful – too much water, and the dough dissolves. You then cut straight lines right between every bit of filling and then you fold it over. Mine (in the pictures below) were cut in circles instead of squares, but that only makes it all more complicated. Make sure to seal the ravioli by using a fork to create a pattern on the edge.

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If you’re not boiling them right away, place them carefully in the fridge. If not heat up a big pot of water and boil them for 3 to 4 minutes depending on the size.

To make the carbonara sauce – start by heating up the oven to about 180 degrees Celsius (350 F) and bake the pancetta.

Go ahead and mix the egg, milk, whole milk, Parmesan, salt and pepper. Pour it in a sauce pan and start heating. If you want it to thicken more, go ahead and stir in a bit more cheese. When done, put tiny pieces of pancetta in the sauce.

Serve the pasta covered in sauce. As already mentioned I served mine with fresh sautéed asparagus and carrots, as well as beets and feta bread.

Until next time – enjoy!

Super Delicious Spring Rolls

Let’s rock and spring roll!… hihi

It surprised me a lot how easy it is to make your own home-made spring rolls. I have always thought it was too demanding, but it actually pretty simple. Besides, it taste delicious and it wakes up the good  memories I have from our trips to Asian, especially Thailand, where all the food are very tasty and often quit spicy too…

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What you’ll need:

  • 1 pack Spring Roll Pasty (Can be bought in Asian stores)
  • 400 g minced beef
  • 2 carrots
  • ½ sliced pointed cabbage
  • 2 unions
  • Glass Noodles (Shirataki/udon Noodles)
  • 2 red chilies
  • Oil to frying
  • Chilisauce to deep in

First, take the spring roll pasty out the freezer to defrost. Grate carrots, slice union into thin boats and red chili into small pieces. Boil noodles soft and add salt. Fry the mince dry and well-done. Then add the vegetables, salt, pepper and other spices if you like. Fry the glass noodles separated. Mix the noodles and the meat-vegetarien in a big bowl.

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Now, let’s rock and ROLL!: Take a piece of the very thin spring roll pasty, and put suitable amount in the middle. Flip a corner over the mix, roll a bit, flip the sides up, and roll done! (Often there would be a instruction at the spring roll pasty pack, with picture’s that you can easily follow)…

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When the rolling job is done, head up plenty of oil on a pan, and fry the spring rolls on both sides in about 5 minutes, or until they have the have the right color on both sides. Well done, eat them while they’re still warm and served them white a freeze salad and chili sauce.
Enjoy 🙂

 Post by Vibe

Spain en mi casa

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
  • 1-2 lemons

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.

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Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.

Enjoy!

Post by Nicoline

Eggs for a good morning

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). 

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Spicy Curry Wok with Chicken

Folks! Here comes a delicious and spicy recipe on Chicken Wok with a lot vegetables. Tastes really good and is full of vitamins.
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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!

Post by Vibe

Salmon on creamcooked leeks and a sauce of apple/horse radish

Dear foodlovers,
I am so sorry that we haven’t had time to post in the past month or so. But as I promised earlier on, I was gonna give you the full course recipe for my dinner party. The last course missing is also the main course, so here we go. I decided to make a sort of comfort plate of fish and spinach pasta. It turned out great and everyone loved it.

What you need:

  • Lemon juice
  • Parsley
  • 1 red onion
  • 2 dl heavy cream (0.9 cups)
  • Salt and pepper
  • 2-3 leeks
  • 2 apples
  • Oil or butter for frying
  • 1 dl chicken stock (possibly water and bouillon cube) (0.45 cup)
  • Freshly scraped horse radish
  • 4 pieces of salmon – you decide the size, but I would say approximately 600 grams/21.2 oz

Fish preparations:
Spice the pieces of fish with salt and pepper and fry them in half oil/half butter on the skin side for 5-7 minutes. Then fry them shortly on the other side. If unsure that its finished, maybe cut up one piece to make sure.

Creamcooked leeks with a sauce of apples and horse radish:
Cut the leeks into pieces and blanch them for one minute in lightly salted water. Peel the onion and apples, cut them into pieces and fry them in a bit of oil for two minutes. The cream and chicken stock is then poured over and the leeks are put down in the sauce. Spice it up with horse radish, lemon juice as well as salt and pepper.

Sprinkle a bit of parsley over the finished result and serve with pasta of any kind – I used spinach pasta.

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Thats it for now, but we have a great snack and NY food pictures coming up 🙂
Until next time – enjoy November as its not there much longer (YAY christmas!!!!)

Modern Apple Pie with Cinnamon Ice Cream

First of all I would like to apologize for not posting for a while. We have both been so busy that we almost forgot about it all. But theres no need for worry! We’re back and everything is great. I think that I promised to post the three course dinner recipe that I talked about last time.. Normally I would be posting the main course now, since we had the appetizer last week……………BUT you’ve waited so long that you deserve a dessert! So here we go.

I’ve always been the biggest fan of apples, and to be more specific: Apple pies. I cant think of anything better than that. So for my dinner party a couple of weeks ago, I wanted to make an apple pie with a twist. Therefore I found this AMAZING recipe served with homemade Cinnamon Ice Cream. That is why, you need to go to your kitchen right now and start following this recipe.

Recipe for 4 persons
What you need:

Cinnamon Ice Cream

  • 30 g pasturized egg yolks (1 oz)
  • 40 g sugar (1.4 oz)
  • 2 dl heavy cream (0.85 cups)
  • About 2 tsp. cinnamon

Apple Pie

  • 1/2 vanilla pod
  • 75 g sugar (2.65 oz)
  • 50 g flour (1.75 oz)
  • 1/2 tsp cinnamon
  • 1 large egg
  • 50 g butter (1.75 oz)
  • 1 big apple
  • Oil to spray the forms

Caramel fantasies

  • 75 g icing sugar (2.65 oz)
  • 5-7 unsalted pistachio nuts

Cinnamon Ice Cream:
Start by whipping egg yolk and sugar together to form a thick egg schnapps – be sure that its not to thin, because then it wont blend well with the other ingredients. Now whip the heavy cream to light foam and turn those two thing together carefully – DO NOT mix or stir!! When done, find your ice cream forms – They need to be around 4 cm (1.6 inches) high and wide. Fill only a little and then sprinkle with cinnamon – Continue to do so with every form until you’ve used the entire mix. Finish with cinnamon sprinkles on top of them all as well. But them in the freezer for at least 3 hours and preferably more.
I dont have all those fancy things at home such as forms, so I used small plastic cups. When you need to get the ice cream out, boil some water, put the cup in (making sure the water wont touch the ice) for a couple of second and then whip it out on a cutting board.

Apple Pies:
Cut the vanilla pod in two halves the long way down and scrape out the grains with a tiny knife. Mash them with a bit of sugar, so that they separate easily. Mix together vanilla, sugar, flour and cinnamon. Whip the egg in and mix it well. Add melted (and properly cool) butter and whip so that the batter is homogenous. Peel the apple and cut it in tiny squares – Then mix it with the other ingredients. Fill the batter in small muffin forms. Be sure not to overfill them – bake an extra if theres too much, because that you wont regret.

Bake them at 180° Celsius (355° F) until they’re golden – about 20 minutes.

Caramel fantasies:
Start by chopping the pistachio nuts. Melt the icing sugar into golden caramel. This is really, really hard – make sure to keep stirring, so it wont burn. When its done, take out a baking sheet and drawn caramel ornaments on it. Now dont make them too thick or too thin – they easily break. Draw around six, so that you have enough if it goes wrong. Sprinkle them with nuts as soon as you made one or the caramel might harden.

Okay so that was it 🙂 Its a very long recipe and it might sound hard, but it really is simple and doesn’t take much time. Its incredibly delicious and looks like it too.

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Until next time… Don’t give up, because we know you can do it!

Post by Nicoline