100 g (3 1/3 oz) butter
300 g (10 1/2 oz) sugar
1 1/2 dl (10 tbsp) whipping cream
2 eggs
125 - 150 g (5 oz) flour
1 tsp baking powder
100 g (3 1/3 oz) coarsely ground/chopped hazelnuts
Thursday, December 10, 2009
Loki's Great Aunt's biscuits
Sift together
- 2 cups flour
- pinch of soda
- 2 tsp baking powder
- 1 tsp salt
Thursday, November 5, 2009
Lentil Soup with Sausage and Kale
Ingredients
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 pound bulk hot Italian sausage
- 1 cup lentils
- 1 medium onion, chopped
- 3 to 4 cloves of garlic, grated or chopped
- 1/2 pound cremini mushrooms, wiped clean and thinly sliced
- 1 baking potato, peeled and diced
- 2 sprigs rosemary, leaves removed and chopped
- 3 to 4 sprigs thyme, leaves removed
- Salt and ground black pepper
- 1/4 cup tomato paste
- 4 cups chicken stock
- 1 bunch kale, thick stems removed and discarded, leaves shredded
Preparation
Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.
While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.
Taken from Rachel Ray's site .
Friday, October 9, 2009
Just for fun: The Omnivore's Hundred
The Omnivore's Hundred is an eclectic and entirely subjective list of 100 items that Andrew Wheeler, co-author of the British food blog Very Good Taste, thinks every omnivore should try at least once in his life. He offered this list as the starting point for a game, along the following rules:
1. Copy this list into your blog or journal, including these instructions.
2. Bold all the items you’ve eaten
3. Cross out any items that you would never consider eating.
4. Optional extra: post a comment on Very Good Taste, linking to your results.
1. Venison
In a restaurant in Poland, for the first time. I hated it. With friends, in Paris, for the second time. A better experience, I might try it again.
2. Nettle tea
Usually have them for breakfast at least once when we drive down to Mexico.
Surprisingly not, as much as I have a weak spot for raw meat.
5. Crocodile
But why not ...
6. Black pudding
At least my home country's variety. Don't really care for it.
7. Cheese fondue
Mais bien sûr!
8. Carp
I believe I did, although I'm not a hundred percent positive. When I eat out, I'm always tempted by fish names I didn't try before, so I've covered quite a lot of species ...
9. Borscht
In Poland, of course, I did not like it at all. I love beets, however.
10. Baba ghanoush
I did. I even made them myself at home, for a theme cuisine party. Usually love everything Middle Eastern too.
That's a given. Calamari is a standard appetizer in these parts, and we typically have some if we're hungry after a stroll down by the harbor on a Sunday afternoon.
12. Pho
Love it! Had it EVERY SINGLE DAY for breakfast when I was in Vietnam, and sometimes twice a day. It's a brilliant meal!
13. PB&J sandwich
One of those things I do not understand about American food. I ate it only once in my life, and that was only because I was 1) too polite to say no to it, when it was offered to me by my hosts, and 2) ferociously hungry, and a little bit cold, after a long hike in the Colorado mountains. Under any other circumstances I would not have touched it. It is brilliant hiking food however, and I admire people who can live on it.
14. Aloo gobi
Love it! Love everything Indian and everything potatoes ...
15. Hot dog from a street cart
Of course. Grew up on them. The best one is the one you have after swimming, as you get out of the pool.
16. Epoisses
I believe I did. It's the stinky cheese that 'foreigners' are not allowed to eat in France, because it will make them sick. Once you've lived in France for a given many years however, like I had, you may try it. I do not have a leaning towards particularly stinky cheeses, but I can usually handle them in moderation.
17. Black truffle
18. Fruit wine made from something other than grapes
Such as an Austrian pear wine?
19. Steamed pork buns
I gather this is referring to pork buns like in Dim Sum?
20. Pistachio ice cream
Oh, yeah. That's a great flavor. I wish it was more common here ...
They're the best, organic or home grown. Makes you not want to eat other tomatoes again ...
22. Fresh wild berries
Especially blueberries.
23. Foie gras
Mmmm, and with brioche and Sauterne wine ...
24. Rice and beans
Not sure, is that a dish? Or does it just refer to eating rice and beans together. Like you do all the time, in Mexico, for instance?
I love the one from my home country (made from lamb heads). It's also considerably better than the French version (one that is, I believe, made from pork).
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
Can you ever get enough of oysters? Have eaten myself full on nothing but oysters. The best are to be found in Brittany, France, of course.
29. Baklava
Sure, was not aware it was a rarity.
30. Bagna cauda
31. Wasabi peas
Haha, we sometimes buy them in bulk.
32. Clam chowder in a sourdough bowl
Sure.
No, not salted, but we often get the sweet one, if we eat Indian ...
Don't particularly care for it, but it's okay. Usually got it in France.
35. Root beer float
That's a surprisingly good one!
36. Cognac with a fat cigar
I believe we did, in the most unexpected place once, the village of Idyllwild in the San Jacinto mountains. We got scones, clotted cream and lemon custard however, not jam.
38. Vodka jelly/Jell-O
As a grad student, obviously. I think the idea is pretty gross, but they are treacherous, you wouldn't necessarily realize you were having alcohol ...
39. Gumbo
Would really like to try it. Is it very different from paella?
40. Oxtail
Only in soup.
41. Curried goat
42. Whole insects
I think I'll pass on this one.
43. Phaal
44. Goat’s milk
No. But love goat cheese!!!
45. Malt whisky from a bottle worth £60/$120 or more
The only way I would drink whisky, as part of a degustation.
46. Fugu
I don't need that in my life.
Like it.
48. Eel
Smoked, fresh and in sushi.
49. Krispy Kreme original glazed doughnut
It's disgusting.
50. Sea urchin
Actually not. Had a friend once who fished them though.
51. Prickly pear
52. Umeboshi
I might have, but I'm not sure. Had a lot of strange pickled fruits and veggies in Japan, and didn't know their names. Might just have had one in a Bento box.
53. Abalone
These used to be very common here in San Diego, but I think they are near extinct now.
54. Paneer
In vegetarian stews, but not by itself.
55. McDonald’s Big Mac Meal
Does this need commenting on?
56. Spaetzle
They're a type of dumplings that we had in the Czech Republic.
57. Dirty gin martini
The martini, yes, but dirty? No.
58. Beer above 8% ABV
Hooray, for the Czech Republic again.
59. Poutine
I actually find the idea of this quite revolting. But, maybe one should give it a try ...
60. Carob chips
61. S’mores
What's the big deal? Americans are weird ...
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
In France, yes, but unexpectedly it was in a Vietnamese restaurant that I first had them.
67. Beignets, churros, elephant ears or funnel cake
Had beignets, churros, funnel cake. Nothing to write home about. Actually, I would tend to avoid them.
68. Haggis
Never imagined I would say this, but the haggis I had in Scotland was actually delicious!
African friend made them for me a few times. Not bad.
Disgusting. By the way, they also smell like a barn.
71. Gazpacho
Don't know what I'm waiting for.
And I find them okay, nothing more. I'd gladly have blini however with creme fraiche and tarama.
I think I overate on it as a kid. Thus, could not eat it for a long time afterwards. It's kinda too sweet for my taste.
75. Roadkill
76. Baijiu
I think I got a bottle of this from Japan once. But I gave most of it away, didn't really care for it myself, no more than I usually like strong liqueur.
77. Hostess Fruit Pie
Nor did I try the twinkies, and I'm not tempted. Americans have a weird fascination for this food however, they must all have been deprived of it when they were children ...
78. Snail
In Angouleme, in the culinary region of Dordogne, France. Remember eating these with my brother for the first time.
79. Lapsang souchong
I think I just might have, with my colleague at work, but I can't be quite sure. It's smoky.
80. Bellini
81. Tom yum
Sure.
82. Eggs Benedict
83. Pocky
But I could not care less.
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
Several different versions.
88. Flowers
Does violet ice cream count?
89. Horse
Grew up on it, more or less.
90. Criollo chocolate
91. Spam
Disgusting.
92. Soft shell crab
Mmm, love crab.
93. Rose harissa
In what way is that different from regular harissa?
94. Catfish
Of course.
Tried this and other moles, they can be quite good.
Well, this is very common where I come from ...
98. Polenta
Like it.
Yeah, so?
100. Snake
Does snake wine count?
Tuesday, September 29, 2009
Applepie... oh so simple!!!;))))
Bolli af smjöri... bolli af sykri... bolli af hveiti (væri ekki verra ef það væri spelt)... hnoðað saman með fingrunum. Þegar þessi bolti er farinn að loða saman... má fara að skræla eins og fimm falleg epli.... og skera í eins og 2x2 cm bita... en það bakast best þannig... skella því í fat... strá yfir það kanilsykri... taka svo smjördeigsboltann og mylja hann yfir eplin, jafnt og með kúnst!!;))) ...baka svo í ofni við svona 175 grad í svona 30-45 mín. Og vuellaahhh.... besta applepie vestan Íslandsstrandar....
Saturday, September 26, 2009
Fljótlegt pasta með kirsuberjatómötum
2 lúkur af sætum kirsuberjatómötum, helminguðum
1 rauðlaukur, saxaður
1 hnefi sólþurrkaðir tómatar í olíu, saxaðir
2 hnefar basilíka, söxuð eða rifin
2-3 msk ólífuolía
2 msk balsamedik
salt og nýmalaður svartur pipar
parmesanostur
Steikið laukinn við hægan hita í ólífuolíunni, þar til hann er mjúkur. Sjóðið pastað "al dente". Hendið sólþurrkuðu tómötunum á pönnuna með lauknum og hellið balsamedikinu yfir. Setjið að síðustu fersku tómatana á pönnuna, í um tvær mínútur, rétt nóg til að þeir hitni, en soðni ekki. Blandið þessu saman við pastað, ásamt basílikunni, saltið og piprið. Berið fram með rifnum parmesanosti.
Innblásið af uppskrift frá Jamie Oliver. Mér finnst hins vegar svo gott að hafa ferska tómata að ég bætti þeim í og breytti hlutföllum. Við eldum þetta mikið á sumrin, sér í lagi í hallæri, þegar við höfum ekki planað neitt sérstakt í matinn, því við eigum alltaf ferska tómata og basílíku af plöntunum okkar. Jamie talar um spaghetti í sinni uppskrift, en mér finnst betra að nota ferskt pasta, og þá jafnvel allt eins fyllt pasta, svo sem tortellini eða ravioli.
Chicken Tikka
1 1/2 boneless, skinless chicken, cubed
1 tsp grated fresh ginger
1 Tbsp grated onion
1 tsp crushed garlic
1 tsp chili powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1/2 tsp black pepper
2/3 cup plain yogurt
1/4 cup lemon juice
1 Tbsp white vinegar
1 1/2 Tbsp vegetable oil
1 Tbsp chopped fresh cilantro
1. Mix all the ingredients in a bowl, except the chicken. Add the chicken, mix, cover and let marinate at least two hours (or overnight).
2. Skewer the chicken.
3. Preheat the grill or broiler. Grill chicken 15-20 minutes until cooked, turning the skewers to cook evenly.
4. Serve with Basmati rice, lime wedges and cilantro.
Another recipe from the Iranian family cookbook!
We love this marinade, it's pretty quick and easy, and very tasty. We have left it for only an hour in the marinade and it was still great. If pressed for time, it's also quite fine to use chicken tenders and just thread them upon the skewers without dicing. Other substitutes we've made: olive oil, and while I LOVE fresh, grated ginger, we've used powdered when we were out. I recommend also doing vegetable skewers along with these, for example onions and bell peppers.
1 tsp grated fresh ginger
1 Tbsp grated onion
1 tsp crushed garlic
1 tsp chili powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1/2 tsp black pepper
2/3 cup plain yogurt
1/4 cup lemon juice
1 Tbsp white vinegar
1 1/2 Tbsp vegetable oil
1 Tbsp chopped fresh cilantro
1. Mix all the ingredients in a bowl, except the chicken. Add the chicken, mix, cover and let marinate at least two hours (or overnight).
2. Skewer the chicken.
3. Preheat the grill or broiler. Grill chicken 15-20 minutes until cooked, turning the skewers to cook evenly.
4. Serve with Basmati rice, lime wedges and cilantro.
Another recipe from the Iranian family cookbook!
We love this marinade, it's pretty quick and easy, and very tasty. We have left it for only an hour in the marinade and it was still great. If pressed for time, it's also quite fine to use chicken tenders and just thread them upon the skewers without dicing. Other substitutes we've made: olive oil, and while I LOVE fresh, grated ginger, we've used powdered when we were out. I recommend also doing vegetable skewers along with these, for example onions and bell peppers.
Chicken Parmesan
1 lb chicken breast
1 tsp salt
1/2 tsp pepper
1 1/2 cup bread crumbs
1/3 cup Parmesan cheese
2 eggs, slightly beaten
2 Tbsp butter
2 Tbsp olive oil
1 lb Mozzarella cheese, sliced
3 cups marinara sauce
1/3 cup Parmesan cheese (again), for topping
1. Split chicken breasts in half and pound them thin to 1/4 inch thickness. Season with salt and pepper
2. Mix bread crumbs and grated Parmesan in a shallow dish. Dip them in beaten eggs, then coat with bread crumb mixture. Let dry on a rack.
3. Prepare marinara sauce or use a store bought sauce.
4. Fry chicken pieces in butter and olive oil, for 1 - 1/2 minutes per side, until crust turns golden.
5. Spoon a few tablespoons of marinara sauce on the bottom of a baking dish. Layer the fried chicken and mozzarella. Top with sauce again. Sprinkle with the remaining Parmesan.
6. Bake for 20-30 minutes until cheese melts and the sauce starts bubbling.
This recipe is from an Iranian woman's family cookbook. I got a copy of it from my mother-in-law. It's a great collection of recipes, ranging from standard American family dishes, to international fare and middle eastern cooking.
The recipe recommends serving this with pasta and cooked vegetables. We've been using polenta. We then slice it and layer at the bottom of the pan, and I think it goes great with the dish.
1 tsp salt
1/2 tsp pepper
1 1/2 cup bread crumbs
1/3 cup Parmesan cheese
2 eggs, slightly beaten
2 Tbsp butter
2 Tbsp olive oil
1 lb Mozzarella cheese, sliced
3 cups marinara sauce
1/3 cup Parmesan cheese (again), for topping
1. Split chicken breasts in half and pound them thin to 1/4 inch thickness. Season with salt and pepper
2. Mix bread crumbs and grated Parmesan in a shallow dish. Dip them in beaten eggs, then coat with bread crumb mixture. Let dry on a rack.
3. Prepare marinara sauce or use a store bought sauce.
4. Fry chicken pieces in butter and olive oil, for 1 - 1/2 minutes per side, until crust turns golden.
5. Spoon a few tablespoons of marinara sauce on the bottom of a baking dish. Layer the fried chicken and mozzarella. Top with sauce again. Sprinkle with the remaining Parmesan.
6. Bake for 20-30 minutes until cheese melts and the sauce starts bubbling.
This recipe is from an Iranian woman's family cookbook. I got a copy of it from my mother-in-law. It's a great collection of recipes, ranging from standard American family dishes, to international fare and middle eastern cooking.
The recipe recommends serving this with pasta and cooked vegetables. We've been using polenta. We then slice it and layer at the bottom of the pan, and I think it goes great with the dish.
Guacamole
2 lárperur (avokadó), vel þroskaðar og mjúkar
1/2 laukur (saxaður smátt)
1 - 2 litlir tómatar, skornir í smáa tenginga
safi úr 1/2 - 1 súraldini (lime)
salt
skvetta af tabasco og/eða broddur af chilli dufti
hnefi af kóríander laufum (cilantro), saxað
Skerið lárperurnar í bita og stappið svo í mauk. Þess vegna með gaffli, og best er að stappa ekki of mikið. Blandið lauknum, tómötum og kóríander saman við, og kryddið með súraldininu, salti og chilli pipar, eftir smekk. Einnig má gjarnan nota ferskan piparávöxt.
Þetta er mjög vinsæl ídýfa hjá okkur á sumareftirmiðdögum, með kornflögum, og jafnvel Margarita drykk þegar þannig ber við. Ég stóð lengi í þeirri trú að það væri svo mikið mál að gera þennan smárétt, nema vera með matvinnsluvél, en það er mesti misskilningur því ídýfan er best þegar það er svolítið gróf áferð á henni. En það er svolítið atriði að vera með góðar lárperur, og þær þurfa að vera þroskaðar, en ekki of þroskaðar því þá missa þær bragðgæði.
Þegar við fyrst byrjuðum að gera það að vana að skella í guacamole, þá var maðurinn minn vanur að tuða alltaf svolítið um að faðir hans, James Lee, hefði verið þekktur fyrir bestu guacamole ídýfuna í sýslunni (og þó víðar væri leitað). Uppskriftin hans var hins vegar hernarðarleyndarmál og fór því miður með honum í gröfina. Þannig var nú það!
En þessi er ekki slæm ...
1/2 laukur (saxaður smátt)
1 - 2 litlir tómatar, skornir í smáa tenginga
safi úr 1/2 - 1 súraldini (lime)
salt
skvetta af tabasco og/eða broddur af chilli dufti
hnefi af kóríander laufum (cilantro), saxað
Skerið lárperurnar í bita og stappið svo í mauk. Þess vegna með gaffli, og best er að stappa ekki of mikið. Blandið lauknum, tómötum og kóríander saman við, og kryddið með súraldininu, salti og chilli pipar, eftir smekk. Einnig má gjarnan nota ferskan piparávöxt.
Þetta er mjög vinsæl ídýfa hjá okkur á sumareftirmiðdögum, með kornflögum, og jafnvel Margarita drykk þegar þannig ber við. Ég stóð lengi í þeirri trú að það væri svo mikið mál að gera þennan smárétt, nema vera með matvinnsluvél, en það er mesti misskilningur því ídýfan er best þegar það er svolítið gróf áferð á henni. En það er svolítið atriði að vera með góðar lárperur, og þær þurfa að vera þroskaðar, en ekki of þroskaðar því þá missa þær bragðgæði.
Þegar við fyrst byrjuðum að gera það að vana að skella í guacamole, þá var maðurinn minn vanur að tuða alltaf svolítið um að faðir hans, James Lee, hefði verið þekktur fyrir bestu guacamole ídýfuna í sýslunni (og þó víðar væri leitað). Uppskriftin hans var hins vegar hernarðarleyndarmál og fór því miður með honum í gröfina. Þannig var nú það!
En þessi er ekki slæm ...
Friday, September 25, 2009
Honey-Ginger Chicken
Honey-Ginger Chicken - 4 Servings
The pungent aroma and pronounced flavor of Chinese five-spice powder (a blend of star anise, cloves, cinnamon, fennel, and Szechwan peppercorns) lends a distinctive taste to this poultry dish.
Ingredients
• 12 ounces skinless, boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon five-spice powder
• 1 tablespoon cooking oil
• 2 teaspoons grated fresh ginger
• 4 cloves garlic, thinly sliced
• 2 medium onions, cut into thin wedges
• 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups)
• 2 cups hot cooked rice
Directions
1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together soy sauce, honey, sherry, cornstarch, and five-spice powder. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions; stir-fry for 3 to 4 minutes or until crisp-tender. Remove onion mixture from the wok. Add zucchini to the hot wok; stir-fry for 3 to 4 minutes or until crisp-tender. Remove zucchini from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return onion mixture and zucchini to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with carrots strips, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.
This recipe for Honey-Ginger Chicken is from the MSN
House & Home recipe database. (See
this).
The pungent aroma and pronounced flavor of Chinese five-spice powder (a blend of star anise, cloves, cinnamon, fennel, and Szechwan peppercorns) lends a distinctive taste to this poultry dish.
Ingredients
• 12 ounces skinless, boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon five-spice powder
• 1 tablespoon cooking oil
• 2 teaspoons grated fresh ginger
• 4 cloves garlic, thinly sliced
• 2 medium onions, cut into thin wedges
• 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups)
• 2 cups hot cooked rice
Directions
1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together soy sauce, honey, sherry, cornstarch, and five-spice powder. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions; stir-fry for 3 to 4 minutes or until crisp-tender. Remove onion mixture from the wok. Add zucchini to the hot wok; stir-fry for 3 to 4 minutes or until crisp-tender. Remove zucchini from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return onion mixture and zucchini to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with carrots strips, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.
This recipe for Honey-Ginger Chicken is from the MSN
House & Home recipe database. (See
this).
Gráðostasósa
70-100 g gráðaostur
2-3 msk sítrónusafi
3/4 dl olífuolía
5-6 msk rjómi
salt, steinselja fersk (helst),fínt klippt
gráðaostur rifinn,
sítr.safa og rjóma bætt við og þynnt út með olífuolíu og kryddað.
Gott með afgöngum af kalkún.
2-3 msk sítrónusafi
3/4 dl olífuolía
5-6 msk rjómi
salt, steinselja fersk (helst),fínt klippt
gráðaostur rifinn,
sítr.safa og rjóma bætt við og þynnt út með olífuolíu og kryddað.
Gott með afgöngum af kalkún.
Thursday, September 24, 2009
Franska súkkulaðikakan frá ömmu Olivier
6 egg,
200/250 g dökkt súkkulaði,
250 g sykur,
100 g hveiti,
125 g smjör (eða smjörlíki, en þetta á ekki að vera nein "kreppu" kaka ...)
Bræða súkkulaðið með smjöri og sykri í vatnsbaði, bæta svo út í þeyttum eggjarauðum, hveiti og hvítunum stífþeyttum (með hnífsbroddi af salti). Setja deigið í form (smelluform virkar best) sem búið er að smyrja og sáldra með hveiti. Baka við 180 í 35 mín.
Kakan verður alltaf svolítið blaut og þarf helst að standa svolítið. Ekki síðri daginn eftir.
Ef vill, má setja súkkulaði yfir hana líka, brætt með smjöri.
200/250 g dökkt súkkulaði,
250 g sykur,
100 g hveiti,
125 g smjör (eða smjörlíki, en þetta á ekki að vera nein "kreppu" kaka ...)
Bræða súkkulaðið með smjöri og sykri í vatnsbaði, bæta svo út í þeyttum eggjarauðum, hveiti og hvítunum stífþeyttum (með hnífsbroddi af salti). Setja deigið í form (smelluform virkar best) sem búið er að smyrja og sáldra með hveiti. Baka við 180 í 35 mín.
Kakan verður alltaf svolítið blaut og þarf helst að standa svolítið. Ekki síðri daginn eftir.
Ef vill, má setja súkkulaði yfir hana líka, brætt með smjöri.
Blaðsalat með kjúklingi að hætti Stjána
Við höfum mjög óformlegan hátt á því hvernig við gerum þetta salat. Oft fer í það einfaldlega það sem til er í ísskápnum ...
Innihald:
. salat (ég nota oftast Iceberg til að hafa eitthvað stökkt á móti kjúklingnum, en Stjána finnst gott spínat eða annað, stundum blöndum við saman tegundum ... )
. kjúklingabringur (áætla eina á mann, nema um sé að ræða amríska hormónakjúklinga, þá þarf minna :-D ) grillaðar á pönnu og skornar í strimla, krydda með salt og pipar og/eða season-all
. eitthvað af eftirtöldu ferskmeti, brytjuðu niður í munnbitastærð: paprika, kirsuberjatómatar, gulrætur, sveppir, lárpera, spergilkál (man ekki fleira ...)
. eitthvað af ávöxtum, helst (súr/sæt) epli og/eða vínber (hef líka notað appelsínur)
. eitthvað salt og kryddað: fetaostur, sólþurrkaðir tómatar, ólívur, legin þistilhjörtu ...
. fá svo smá brodd með lauk (rauðlauk, skallott) í hringjum eða smátt saxað, einnig má hugsanlega bæta í súrsuðum pipar eins og jalapeno eða ferskum chili pipar ...
. furuhnetur (ristaðar á pönnu)
. með þessu nota ég yfirleitt blöndu af eplaediki og olíu, salt og pipar, en einnig má nota sítrónusafa
Alls ekki henda í salatið ÖLLU því sem ég hef tínt til. Þetta eru bara valmöguleikar, svo fer eftir efni og aðstæðum hverju sinni hvað fer út í. Mér finnst oftast betra að það séu ekki of margar sortir með, heldur að hinar sem eru njóti sín. Ég reyni líka að passa að salatið verði ekki of blautt, en það kemur safi oft af kjötinu, eða tómötunum og öðru. Edikssósan fer því út á rétt áður en salatið er borið fram, og best er líka ef kjúklingurinn og furuhneturnar eru funheit beint af pönnunni.
Kallinn byrjaði að gera þetta salat, í einfaldari mynd, en ég verð að viðurkenna að mitt framlag var mikið innblásið af "gourmet" salötunum sem ég fékk svo oft hjá Naný vinkonu í París í gamla daga, sællar minningar ...
Innihald:
. salat (ég nota oftast Iceberg til að hafa eitthvað stökkt á móti kjúklingnum, en Stjána finnst gott spínat eða annað, stundum blöndum við saman tegundum ... )
. kjúklingabringur (áætla eina á mann, nema um sé að ræða amríska hormónakjúklinga, þá þarf minna :-D ) grillaðar á pönnu og skornar í strimla, krydda með salt og pipar og/eða season-all
. eitthvað af eftirtöldu ferskmeti, brytjuðu niður í munnbitastærð: paprika, kirsuberjatómatar, gulrætur, sveppir, lárpera, spergilkál (man ekki fleira ...)
. eitthvað af ávöxtum, helst (súr/sæt) epli og/eða vínber (hef líka notað appelsínur)
. eitthvað salt og kryddað: fetaostur, sólþurrkaðir tómatar, ólívur, legin þistilhjörtu ...
. fá svo smá brodd með lauk (rauðlauk, skallott) í hringjum eða smátt saxað, einnig má hugsanlega bæta í súrsuðum pipar eins og jalapeno eða ferskum chili pipar ...
. furuhnetur (ristaðar á pönnu)
. með þessu nota ég yfirleitt blöndu af eplaediki og olíu, salt og pipar, en einnig má nota sítrónusafa
Alls ekki henda í salatið ÖLLU því sem ég hef tínt til. Þetta eru bara valmöguleikar, svo fer eftir efni og aðstæðum hverju sinni hvað fer út í. Mér finnst oftast betra að það séu ekki of margar sortir með, heldur að hinar sem eru njóti sín. Ég reyni líka að passa að salatið verði ekki of blautt, en það kemur safi oft af kjötinu, eða tómötunum og öðru. Edikssósan fer því út á rétt áður en salatið er borið fram, og best er líka ef kjúklingurinn og furuhneturnar eru funheit beint af pönnunni.
Kallinn byrjaði að gera þetta salat, í einfaldari mynd, en ég verð að viðurkenna að mitt framlag var mikið innblásið af "gourmet" salötunum sem ég fékk svo oft hjá Naný vinkonu í París í gamla daga, sællar minningar ...
Mystery Salad Dip
A can of feta cheese and a bit of the oil it is in
Sour Cream 1 small box
mayonnaise same amount as sour cream
Dill (fresh preferably)
Olives (you decide how much)
Shrimps (you decide how much) sometimes I use ham instead of shrimps
Apples cut in small pieces
Mandarines (you decide how much)
Onion (chop)
Bananas (the last thing you add to the salat)
Grapes (cut in half if big, otherwise whole, you decide what kind)
Paprika (red, but you decide each time)
Salt and pepper
Salat Dressing Mix from Knorr (it's in powder form)
Nuts (pine nuts)
Pineapple (crushed or in pieces)
You mix all this together and serve with bread of your liking. Toasted bread is fine but you can have it the way you like
I tried this at my mom's, when she invited all my in-laws over for brunch just before we got married. You might not think all these ingredients went together, but it's delicious and it was a big hit!
Sour Cream 1 small box
mayonnaise same amount as sour cream
Dill (fresh preferably)
Olives (you decide how much)
Shrimps (you decide how much) sometimes I use ham instead of shrimps
Apples cut in small pieces
Mandarines (you decide how much)
Onion (chop)
Bananas (the last thing you add to the salat)
Grapes (cut in half if big, otherwise whole, you decide what kind)
Paprika (red, but you decide each time)
Salt and pepper
Salat Dressing Mix from Knorr (it's in powder form)
Nuts (pine nuts)
Pineapple (crushed or in pieces)
You mix all this together and serve with bread of your liking. Toasted bread is fine but you can have it the way you like
I tried this at my mom's, when she invited all my in-laws over for brunch just before we got married. You might not think all these ingredients went together, but it's delicious and it was a big hit!
Hrátt trönuberjameðlæti
l pakki trönuber fersk (trúlega má einnig nota frosin)
1 appelsína (með berki)
1 bolli sykur
Skera appelsínuna í frekar litla bita, þvo ber og mauka svo allt saman í blandara.
Þessa trönuberjasósu fékk ég fyrst hjá tengdamömmu á Þakkargjörð. Hreifst af henni því hún er svo lystaukandi og skemmtileg tilbreyting við soðnu sultuna sem við gerum venjulega með kalkúninum. Hún er kannski ekki fyrir allra smekk, því trönuber eru mjög beisk og þessi beiskleiki heldur sér svolítið þegar berin eru borin fram svona ósoðin, ennfremur gefur appelsínubörkurinn svolítið bit.
Ég fékk uppskriftina hins vegar í gegnum mömmu, þá var hún búin að kría hana út úr tengdamömmu, en þetta er einfaldlega eitthvað sem stóð utan á berjapoka einhvern tíma ... Þegar við erum með kalkún, þá gerum við oft báðar gerðir af trönuberjameðlætinu, sum sé ósoðnu útgáfuna og soðnu útgáfuna. (Þannig er það líka yfirleitt hjá tengdamömmu.)
1 appelsína (með berki)
1 bolli sykur
Skera appelsínuna í frekar litla bita, þvo ber og mauka svo allt saman í blandara.
Þessa trönuberjasósu fékk ég fyrst hjá tengdamömmu á Þakkargjörð. Hreifst af henni því hún er svo lystaukandi og skemmtileg tilbreyting við soðnu sultuna sem við gerum venjulega með kalkúninum. Hún er kannski ekki fyrir allra smekk, því trönuber eru mjög beisk og þessi beiskleiki heldur sér svolítið þegar berin eru borin fram svona ósoðin, ennfremur gefur appelsínubörkurinn svolítið bit.
Ég fékk uppskriftina hins vegar í gegnum mömmu, þá var hún búin að kría hana út úr tengdamömmu, en þetta er einfaldlega eitthvað sem stóð utan á berjapoka einhvern tíma ... Þegar við erum með kalkún, þá gerum við oft báðar gerðir af trönuberjameðlætinu, sum sé ósoðnu útgáfuna og soðnu útgáfuna. (Þannig er það líka yfirleitt hjá tengdamömmu.)
Monday, September 21, 2009
Lemon Garlic Rosemary Chicken
1 small (1 kg) chicken
salt
pepper
olive oil
lots of garlic
rosemary
1 lemon
Preparation: Cover chicken inside and out with olive oil. Slice garlic cloves and put under skin. Cover chicken with salt, indside and out, using about 2 palm-fulls og salt. Do same with pepper, but use a bit more. Push rosemary branches inside chicken. Slice many deep cuts into lemon and push into the cavity of the chicken.
Cooking: Preheat oven to 260° C. Cook chicken, covered with foil, for 20-22 minutes. Reduce heat to 230° C. Cook for 35 minutes. Uncover for the last 5-10 minutes.
salt
pepper
olive oil
lots of garlic
rosemary
1 lemon
Preparation: Cover chicken inside and out with olive oil. Slice garlic cloves and put under skin. Cover chicken with salt, indside and out, using about 2 palm-fulls og salt. Do same with pepper, but use a bit more. Push rosemary branches inside chicken. Slice many deep cuts into lemon and push into the cavity of the chicken.
Cooking: Preheat oven to 260° C. Cook chicken, covered with foil, for 20-22 minutes. Reduce heat to 230° C. Cook for 35 minutes. Uncover for the last 5-10 minutes.
Ostakakan frá Goggu
Botn:
1 pakki Frón hafrakex
100 g smjör
Smjör brætt í potti og hafrakexið mulið út í smjörið, þessu þrýst í botninn á eldföstu móti og bakað í 10 mínútur við 200 C.
Fylling:
1 peli rjómi
1/3 - 1/2 dós hrinn rjómaostur
2 dl flórsykur
Rjómaosti og flórsykri hrært vel saman þangað til blandan verður mjúk, rjómi þeyttur, þessu blandað svo vel saman og sett ofan á kældan botninn.
Það er best að geyma ostakökuna í sólarhring áður en hún er borin fram.
1 pakki Frón hafrakex
100 g smjör
Smjör brætt í potti og hafrakexið mulið út í smjörið, þessu þrýst í botninn á eldföstu móti og bakað í 10 mínútur við 200 C.
Fylling:
1 peli rjómi
1/3 - 1/2 dós hrinn rjómaostur
2 dl flórsykur
Rjómaosti og flórsykri hrært vel saman þangað til blandan verður mjúk, rjómi þeyttur, þessu blandað svo vel saman og sett ofan á kældan botninn.
Það er best að geyma ostakökuna í sólarhring áður en hún er borin fram.
Frískandi brauðréttur frá Barbel
heilhveitibrauð
400 g majónes
1 dós sýrður rjómi
1/2 dós ananas kurl
skinka
1/2 agúrka
1/6 púrra
2 tómatar
1/2 paprika
Brauð í teningum er lagt í botn á fati.
Skinka ásamt helming af hræru fer þar ofan á, svo brauðlag aftur, síðan hinn helmingurinn af hrærunni ásamt grænmetinu.
400 g majónes
1 dós sýrður rjómi
1/2 dós ananas kurl
skinka
1/2 agúrka
1/6 púrra
2 tómatar
1/2 paprika
Brauð í teningum er lagt í botn á fati.
Skinka ásamt helming af hræru fer þar ofan á, svo brauðlag aftur, síðan hinn helmingurinn af hrærunni ásamt grænmetinu.
Ostasalat
1 rauð paprika, söxuð
1 græn paprika, söxuð
1/2 púrrulaukur, fínt skorinn
1 mexíkó-ostur, í bitum
1 hvítlauksostur, í bitum
vínber að vild, græn og rauð, skorin í fjóra parta
1/2 dós ananaskurl án safa
1 dós sýrður rjómi
1 lítil dós majónes
Öllu blandað saman í skál og svo kælt.
Jafnvel betra daginn eftir. Berið fram með grófu brauði, kexi eða hverju því sem gæti passað.
Uppskrift úr Fréttablaðinu eða Mogganum.
1 græn paprika, söxuð
1/2 púrrulaukur, fínt skorinn
1 mexíkó-ostur, í bitum
1 hvítlauksostur, í bitum
vínber að vild, græn og rauð, skorin í fjóra parta
1/2 dós ananaskurl án safa
1 dós sýrður rjómi
1 lítil dós majónes
Öllu blandað saman í skál og svo kælt.
Jafnvel betra daginn eftir. Berið fram með grófu brauði, kexi eða hverju því sem gæti passað.
Uppskrift úr Fréttablaðinu eða Mogganum.
Russian Pickled Cabbage
1 - 1/2 head of cabbage
carrots
1 l water
3 tbsp salt
3/4 cups sugar
3/4 cups apple cider vinegar
1 whole garlic
1/2 cup sunflower oil
carrots
1 l water
3 tbsp salt
3/4 cups sugar
3/4 cups apple cider vinegar
1 whole garlic
1/2 cup sunflower oil
Bananabrauð
2 b hveiti
1 1/2 tsk lyftiduft
1 tsk kanill
1/2 tsk salt
1/4 b súrmjólk
2 egg
1 1/2 b bananar
1/2 b smjörlíki
2/3 b sykur
Bakað í 60 mínútur við 180° C.
1 1/2 tsk lyftiduft
1 tsk kanill
1/2 tsk salt
1/4 b súrmjólk
2 egg
1 1/2 b bananar
1/2 b smjörlíki
2/3 b sykur
Bakað í 60 mínútur við 180° C.
German Pancakes (from Jeff)
6 eggs
1 cup flour
1 cup milk
1 tsp salt
6 tbsp butter
Heat oven to 425º. Melt butter in oven in a 13'' x 9'' baking pan. Mix other ingredients and add batter to pan. Bake 20 minutes. Serve with sweetened strawberries.
This is a recipe from our dear Colorado friends, Jeff and Megan. Very easy, very tasty and fun to change from the regular pancakes.
1 cup flour
1 cup milk
1 tsp salt
6 tbsp butter
Heat oven to 425º. Melt butter in oven in a 13'' x 9'' baking pan. Mix other ingredients and add batter to pan. Bake 20 minutes. Serve with sweetened strawberries.
This is a recipe from our dear Colorado friends, Jeff and Megan. Very easy, very tasty and fun to change from the regular pancakes.
Thursday, September 17, 2009
Thai Pumpkin and Coconut Cream Soup
6 cups (1-1/2 pounds) peeled and cubed pumpkin
2 cups Vegetable Stock or water
1/2-inch piece fresh ginger, peeled
1 tablespoon chopped lemongrass
2 scallions, white parts only, finely sliced
2 cups coconut cream
salt and (white) pepper to taste
Freshly squeezed lime or lemon juice, to taste
2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime
In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.
Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
If using kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.
(Adapted from this recipe on Global Gourmet. See also, the CookbookWiki .)
Unfortunately, pumpkins are only in season for about six weeks, or through October possibly until mid November. I have not tried to make this soup with canned pumpkin, as to me that sort of defeats the purpose. Last year at Thanksgiving however, as I could not find fresh pumpkin, I made a variant using butternut squash and sweet potatoes (yams, for the colour) as substitutes for the pumpkin (in the ratios of 2:1). But, pumpkin's more fun, although labourious to cut up. Plus, you get the pumpkin seeds as a bonus ...
I tend to go a little heavy on the ginger, and that doesn't hurt at all! Also, I have used onion when I didn't have scallions, I use black pepper instead of white, and if you like it hot, why not throw in some fresh chili pepper. I have never found the fresh kaffir lime leaves but lime zest works fine. I use a whole, reasonably big lime for the juice and zest. And, since we're going "thai", why not sprinkle some cilantro on ...
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