meat

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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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

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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