How well off am I to be working with a houseful of foodies? It is not rare that we share recipes and admiring each others’ lunch boxes is already a routine.
One of the real conoisseurs, gourmands and a real chef shared this duck recipe that I tried last Sunday. The beauty of it is that it is ready made canned food except for the vegetables.
Go to a grocery store with a good selection and find a large can of duck legs, confit de canard, approx. 1250 g and 4-5 in a can.
You will also need red cabbage (600 g) and a red onion or other vegetables. Chop the onion and shred the cabbage. Sauté lightly in duck lard (5 min). You can add a star anise in the pan. Pour the cabbage in an oven pan and cook for 15 min in 180 C. Take out the pan and place the duck legs on the cabbage. Bake for 10-15 minutes and voila, dinner is ready!
Enjoy in good company and with good wine. You might serve caramelised apples, black currant jelly and Brussels sprouts with the confit.
Filed under Dinner, Recipes
Tried a new recipe for gnocchi this Saturday – the gnocchi was actually with the same recipe as earlier but the company was new.
For a four small portions of gnocchi you need 300 g floury potatoes, 100 g flour and 1 egg. Peel and cook the potatoes. Mash them and let cool. Add the flour and egg. Knead until smooth and let rest. Bake into finger thick sticks and cut into 3 cm long pieces. Roll and press with a fork. Let rest until you are ready to cook them.
I baked the gnocchi in oven with cheese and spinach, and for this I needed a packet of Ricotta, 200 g baby spinach, nutmeg, salt and pepper, 2 tbsp sun flower seeds, 40 g Parmesan and 100 g Gorgonzola.
Mix a packet of ricotta and 100 g of baby spinach. Add some freshly grated nutmeg and 40 g Parmesan. Take an oven form and brush it with oil. Place a bed of spinach leaves on the bottom. Add a layer of cheese mix and them baked gnocchi. Add another layer of cheese mix and gnocchi. Sprinkle on 2 tbsp sun flower seeds, add salt and pepper and 100 g Gorgonzola. Bake in 180 C for 20 minutes.
We have had a pasta machine for a couple of years but it was only recently I have started using it. My husband seems like a pro with tagliatelle already. Who would have thought of the emotions with the first turnings of the pasta machine wheel? I was moved and bop very happy over my self-made tagliatelle ever. This week it was time to try making ravioli. It was Monday and freezing, we had no winter tyres in the car and had to create a what’s-in-the-fridge-n-pantry dinner. Not much fuzz though and rather quick to make.
Vittoria, my dear Italian friend, has given me many recipes and the basic pasta recipe for two is one of them.
You need 100 g durum flour and one egg for the pasta. The filling is my invention and you need 100 g Mozarella, fresh oregano, 50 g butter and truffle oil.
Put the flour on a baking surface and make a well in the middle. Crack the egg in the well, and turn mix it first with a fork. Then work in the flour with fingers. Knead until smooth and fine. Let the dough rest for 10 minutes and voila!
Prepare the filling and mince 100 g of Mozzarella and 10 leaves of oregano. Add some olive oil.
Cut the pasta dough into two and flatten it first by hand. Then work it through the machine twice or three times making it thinner and thinner. Place the rectangular pasta sheets on a floured baking surface. Take half of the sheets, and place 2 tsp of the filling on each circle and brush the dough with water. Place the rest of the sheets on, press the dough together with fingers and cut with a roller or a glass. Press the creases tight.
Cook in boiling water with lots of salt for 3-5 minutes. Melt 50 g of butter and place some more oregano in it. Dish the ravioli on plates. Pour on some melted butter and spray with truffle oil.
This is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.
First you need a pie crust. Make your own or get one in the store. My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.
Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.
Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top. Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.
Enjoy with salad.
Mushrooms and autumn go hand in hand. I’ve not yet found the perfect spots for chantrelles, porcini and all other sorts in the woods near my newish hometown. Hence I headed to the grocery store for them. To my disappointment there were no first class chanterelles and I settled for a package of lightly salted mix of forest mushroom. Now I could make my cannelloni.This is what you need for a panfull (3-4 portions)
9 lasagne sheets, 1 tbsp 1 cup of chopped salted mushroom, an onion, a clove of garlic, 1 tbsp oregano, 1 tbsp tomato pure in a tube
Bechamel: 2 tbsp butter, 1 tbsp flour, 2 cups of milk, 1/2 cup grated pecorino
50-100g of Grated cheese to top the dish (this can be a mix of Parmesan, Pecorino, Mozzarella or Emmenthal).
Cook the lasagne plates if you are not using fresh pasta. Chop the garlic and onion. Sauté them in butter. Rinse the mushroom in cold water to remove excess salt. Add the mushroom and tomato paste, cook for 10 minutes. Add the oregano and pepper. You will not need salt if the mushroom was in salt brine.
Make the bechamel. Melt the butter and add the flour. Cook for a couple of minutes. Add the milk whisking vigorously, you do not want clumps of flour. Add the cheese and cook for 5 minutes of so. Taste and add salt and pepper. You can even use a bit of nutmeg.
Turn the oven to 180 C. Grease an oven pan. Take a lasagne sheet and place 1 -2 tbsp of the mushroom mix on it. Roll into a cannelloni looking roll, and place in the pan. Pour the bechamel over your cannelloni rolls and put on the cheese. Bake for 20 minutes.
We tried chicken on our charcoal grill for the first time the other Friday. I’d never thought of grilling chicken drumsticks on our tiny little grill. The outcome was charred drumsticks but the taste was good! Served the bits with a fresh salad of tomatoes, herbs and lettuce, and parcels of potatoes (thinly sliced potatoes, onion, olive oil and salt wrapped in aluminium foil and cooked on the grill).
I started with mixing a marinade of salt, lemon, cilantro and parsley, rash el hanout spice mix, 1 garlic clove, salt and black pepper. Then i placed the chicken bits in a plastic bag and poured in the marinade. The chicken then rested in the fridge for an hour.
Start the grilling with wiping the excess marinade off and place the chicken bits on the grill. Place the potato parcels on after 5 minutes. Then grill for 25-30 minutes until done. The drumsticks are done when the meat loosens from the bone. Add some fresh parsley, lemon slices and garlic in to the serving bowl.
Filed under Dinner, Recipes
We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines.
For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.
Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold.
This was my second attempt to make Vietnamese spring rolls. The taste was wonderful but the looks need improvement.
I used a package of rice paper with 12 round sheets and for the filling I had: 1/2 shredded carrot, 10 cm cucumber chopped, a handful of chopped coriander, 200 g shrimp and some lettuce. Then I made a sauce with 4 tbsp unsweetened peanut butter, 2 tbsp hoi shin sauce and 1/2 dl water
Soak one rice paper at a time in hot water. Place it on parchment paper and place on some filling, and roll. Enjoy with the sauce.
Easy and delicious meal is what I had in mind today when getting a kilo of chicken clubs at the grocery. Turned to my tagine pot and ras el hanout spice and lemon. Added some herbs and onion and voila. Tried the newest household appliance when preparing couscous with tomato and garlic. My husband is an appliance geek and the cupboards are filling up with all sorts of gadgets. The mini-chopper and cream whipper being one of the latest ones.
Back to the dinner.
The tagine pot – a kilo of chicken clubs, 1 tbsp olive oil, 1 onions, 2 garlic cloves, 2 dl water, 2 tsp ras-el-hanout, 2 tsp coriander, salt and white pepper, 1 lemon and four dried figs
Chop the onion and garlic and sauté in oil. Add the spices and pour in the water. Add the chicken, lemon and figs. Cook on slow heat under lock for 40 min.
Couscous and Brussels sprouts: 2 dl Brussels sprouts. Rinse and cut in two the sprouts. Roast in oven. Chop 2 tomatoes and one garlic clove in a mixer. Add 2 dl of couscous prepared according to the instructions on the package. Place the couscous and the Brussels sprouts on a platter. Sprinkle with olive oil.
Enjoy! Have a wonderful weekend!
Filed under Dinner, Recipes
This lovely recipe is a modification of one shared on one of the blogs I follow on Instagram.
It is the Crushing Cancer Kitchen who shares delicious and healthy recipes. My dish is based on the recipe on the Roasted Garlic and Miso Butter.
I skipped the miso simply because I did not have it in the pantry. I had never thought of garlic and butter but only olive oil and balsamic vinegar when roasting pumpkin. The butter and crushed garlic worked wonders and brought a lovely smell in the kitchen.
The day I baked this was the day of the first blizzard of the year – this dish was quick and easy, and oh so tasty! The dish is also a pleasure for the eye, look at the colours!
For four portions you will need
1 medium-sized pumpkin (butternut, Hokkaido or any other sort)
2 garlic cloves, 2 – 4 tbsp melted butter
Pre-heat the oven to 175 C. Line a baking sheet and chop the pumpkin into largish chunks. Leave the seeds on. Melt the butter and put the garlic in. Brush the pumpkin with half of the butter and roast for about 20 minutes (until done). Place the pieces in a serving dish and pour over the remaining butter.