tag:blogger.com,1999:blog-67853994811280191162024-02-19T06:55:14.521+01:00Copenhagen Food FolliesThe real life food follies of a young family of four.Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-6785399481128019116.post-5073366305565119152014-10-14T18:34:00.001+02:002014-10-14T18:34:52.013+02:00Double Up on Lemony Goodness<div class="separator" style="clear: both; text-align: center;">
*Taps mic*</div>
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So nice to see you again! Admittedly, it's a bit rich to celebrate the anniversary of a blog you hardly update, but 5 years is 5 years all the same - hooray! It's been 5 years since I stopped my food column at the Copenhagen Post for the reasons anybody else who's ever worked for them will easily understand, and started sharing my culinary adventures here. And also so people reading my regular blog wouldn't get sick of all the food pics. Alas, as time has shown, I had naught to worry. :)</div>
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So, in light of this joyous occasion, I have two, count 'em two, lemon cake recipes to share with you that will both delight and tickle your tastebuds. There's just something special about lemony sweets, isn't there?</div>
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The first lemon cake recipe is somewhat of a Danish joke. Not because it's a bad cake, it's just a cake that most people never make themselves, rather preferring to buy it vacuum packed at the local discount supermarket. And the Danish police are supposed to have a certain weak spot for this very cake, to be enjoyed during breaks with a cup of institutional coffee served in plastic cups. You get the gist. Bit of a shame, really, since the real deal is easy to make, and so delicious and satisfying. </div>
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I give you - <i><b>Citronmåne (Lemon Moon)</b> </i></div>
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You'll need:</div>
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Zest of 1.5 lemons (preferably organic)</div>
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1 generous tbsp lemon juice</div>
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200 grams butter, cut in smaller pieces</div>
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200 grams sugar</div>
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100 grams marcipan, grated</div>
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5 eggs</div>
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150 grams flour</div>
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1 tsp baking powder</div>
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3-4 dl. powdered sugar</div>
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Preheat the oven to 175 C. Whisk the butter and sugar together, preferably with an electric handmixer, adding the marcipan when they're mixed well. Now add the eggs, one at a time. Add the zest of one lemon. Mix the flour and baking powder well in <i>a separate bowl before</i> folding it into the butter/sugar/egg mix. </div>
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Grease a round 24 cm. cake pan, and sprinkle with flour or breadcrumbs before pouring in the dough. Smooth the top of the cake before placing it in the middle of the oven for a good 40 minutes bake time. When the cake is done, let it cool completely down before taking it out of the pan and placing it on the dish you'll be serving it on. </div>
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For the icing, mix the powdered sugar into the tbsp of lemon juice, a little at a time until you've got a thick, smooth mixture. Smooth over your cake, and sprinkle with the rest of the zest. </div>
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If this were to pass as a real Danish citronmåne, as described above, with vacuum wrap, bad coffee and cops, you'd serve the cake by the half. Like a half moon. Whatevs. Just eat the damn thing, and try to share as much of it as possible, or you <i>will</i> eat it all by yourself.<br />
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For my next lemon cake trick, I present to you the Swedish version of a mud cake. With lemons instead of chocolate. So not really a mud cake, but with the same gooey denseness going on. Even if you overbake it. Which we did. No matter. It is GOOD. It is TART. It tastes like MOAR. You'll have to forego a pic on this one, we ate it too fast, but you can <a href="http://www.kokaihop.se/recept/syrlig-citronkladdkaka" target="_blank">check out the Swedish recipe for one if you like, and enjoy the readers' own pictures. </a></div>
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<i><b>Syrlig citronkladdkaka (Tart lemon sticky cake)</b></i></div>
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You'll need: </div>
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1 large lemon</div>
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150 grams of butter</div>
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2 large eggs</div>
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2.5 dl sugar</div>
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1 tsp vanilla sugar</div>
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1.5 dl flour</div>
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Preheat the oven to 150 C. Grease and flour a 20 cm. cake pan. Melt the butter and let cool. Grate and juice the lemon. Mix the egg and sugar together until white, light, and fluffy. Turn the handmixer on low and add the vanilla sugar, the lemon zest and juice. Add the butter and flour, mix well, and pour the mixture into the pan. </div>
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Bake 30-40 minutes in the center of the oven. </div>
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That's it. Super easy. Super good. And <i>super</i> tart, so don't be timid, and serve this with a helping of fat, either sour cream or whipped cream. </div>
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For people with gluten intolerance, without having tried it, I'm pretty confident that almond flour would do really well with these two recipes, so have at it!</div>
Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-12678503213376081972013-05-17T12:13:00.000+02:002013-05-17T12:13:00.872+02:00Eat Your Weeds aka Ground Elder Fritters (Danish: Skvalderkålfrikadeller)<div class="separator" style="clear: both; text-align: center;">
The high beds in my coop's yard are a mess. But as it turns out - an edible mess.</div>
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My own small squares I've spent years weeding, adding the odd perennial and ground cover, but the plots furthest from mine haven't been tended to in ages. Not a bad deal actually. </div>
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Yesterday, I fell over <a href="http://www.classicroses.co.uk/forum/showthread.php?t=2080" target="_blank">this recipe</a> while googleing "ground elder recipes". It sounded easy, delicious, and the fact that <a href="http://noma.dk/" target="_blank">Noma</a> was mentioned didn't repel me, to say the least. </div>
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I ran up to our apartment to grab my trusty foraging basket, and went to town on the neighbor's weeds. I figured they didn't need them anyway. </div>
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Do please note that the basket is placed among my own ineble geraniums. I'd suggest google imaging ground elder yourself until you feel comfortable identifying them in the wild...</div>
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A whole basket took about 15 minutes to gather. And I only took the youngest, shiniest leaves, leaving as much stem as possible behind. A basketful like the one shown here is about 100 grams. The perfect amount for this particular dish. I forgot outright to put shallots in it, and I was feeding a gluten intolerant guest last night, so I left out the breadcrumbs and wheat flour, opting for cauliflower and cornmeal instead. Worked like a charm. </div>
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The list of ingredients, in full:</div>
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100 g. (or a basketful) young ground elder leaves</div>
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2 eggs</div>
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1 cup cauliflower florets</div>
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3 heaping tablespoons cornmeal</div>
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50 grams of feta cheese</div>
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1 small handful shredded mozzarella</div>
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salt </div>
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Blend all the ingredients BUT the mozzarella in a food processor. </div>
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Stir the mozzarella in with a spoon just before frying.</div>
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Fry in batches of 5-6 on a skillet in veggie oil. </div>
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I used a tablespoon to measure my dollops, I was afraid they'd fall apart if they were bigger. </div>
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It worked out pretty well as you can see!</div>
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They were really tasty, even (some of) the kids liked it! :)</div>
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I will be out foraging for more soon, hoping to use them in lieu of spinach on a pizza or something - I'll let y'all know!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ecg4nOVv2FcowtcckJOETMe5ekgi4cxsTxYO1krQ9jqCuAN1h6_Mb-QcK3GdTFMVg5WLA5YiPKmfxqcqxJzySsKscv_5bCuJJqQSLQhiq1is0QhlKdHFO02dXHG-VhScb7KmkkGuaGk7/s1600/Skvalderka%CC%8Alfrikadelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ecg4nOVv2FcowtcckJOETMe5ekgi4cxsTxYO1krQ9jqCuAN1h6_Mb-QcK3GdTFMVg5WLA5YiPKmfxqcqxJzySsKscv_5bCuJJqQSLQhiq1is0QhlKdHFO02dXHG-VhScb7KmkkGuaGk7/s400/Skvalderka%CC%8Alfrikadelle.jpg" width="300" /></a></div>
<br />Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com1tag:blogger.com,1999:blog-6785399481128019116.post-63430311590980372652013-04-30T08:20:00.000+02:002013-04-30T08:37:53.681+02:00Norwegian Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
For some reason, I only make these about once every two years or so, when I invite a few folks over for a brunch - usually folks with small children who don't get out that much. Remind me to make them more often! </div>
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They look fabulous as part of a brunch buffet - take a look below! And they're easier to make than you'd think. They're also not quite as sweet and sticky as they look. Not to mean they're not good, no no, it's just that they can double as a breakfast roll any day, instead of being relegated to being "weekend only". Yay, right?</div>
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Nigella's Norwegian Cinnamon Rolls, from <i>How to Be a Domestic Goddess</i><br />
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Dough:<br />
600 g. flour<br />
100. g. sugar (I use raw cane)<br />
.5 tsp salt<br />
45 g. yeast.<br />
100 g. butter<br />
4 dl. milk<br />
2 eggs<br />
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Filling:<br />
150 g. soft, butter (unsalted, if you have)<br />
150 g. sugar<br />
1.5 tsk cinnamon<br />
1 egg for brushing<br />
1 baking tin, 33 x 24 cm or thereabouts, lined with baking paper.<br />
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Pre-heat your oven to 230 Celsius.<br />
Mix your flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it with the milk and eggs, before adding to the dry ingredients.<br />
Knead the dough until it's smooth and elastic (I had to add a lot of flour during this part). Form the dough to a big ball and let it raise in an oil coated bowl for about 25 minutes. Cover the bowl with cling film.<br />
Take about one third of the raised dough, and roll it out to a rectangle the same size as the bottom of your pan. Now, take the remaining 2/3 of your dough and roll it out to a rectangle of roughly 50 x 25 cm. This is where you mix the filling ingredients well, and spread the mixture out evenly, covering the whole of the dough rectangle. Roll the dough to one long "snake", starting from the long side. Slice 20 pieces, about 2 cm each. Place them cut side up on top of the dough covered bottom of the tin - don't worry about appearances. Brush the beaten egg on top, and let these sit for about 15 minutes, to raise a bit more before baking.<br />
Bake for 20-25 minutes, until they're all big and fluffy, and smooshed together, just like in the picture. They might be a bit brown on the top - no matter! Let them cook just a tad before serving. Keep away from 7 yr. old boys if you want more than 1 for yourself. I'm speaking from experience.Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com1tag:blogger.com,1999:blog-6785399481128019116.post-49692832816131211722013-04-16T08:58:00.001+02:002013-04-16T08:59:37.445+02:00Gluten Free Bread - the best and easiest recipe yet!My mom visits us twice a year or so, and for the past few years, she's been getting more and more gluten-intolerant. She used to eat clean at home and then splurge a little when she came here - she is a Dane by birth, and loves her some <i>rugbrød</i>, but as she quickly discovered, that sent her health for a whirl so...clean it is, home or not.<br />
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She usually schleps a small larder of gluten-free müsli, crackers, and whatnot, but when I tried this recipe myself at some friends', I knew that gluten-free baking was totally doable, so I get to add a little variety to my mom's fare when she's here - yay!<br />
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This recipe does require a few different ingredients, but when you have them in your pantry, they should last a few rounds. These rolls, I guess you could call them, are really delicious and filling, crispy on the outside, soft and slightly chewy on the inside. They are quite the health bomb (ok, there's a bit of oil here too, but no refined anything to make up for it!), and they really dress up a breakfast or lunch table. Just look at these beauts!<br />
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<u>Gluten Free Bread Rolls</u></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g fresh yeast<br />8 dl lukewarm water</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp raw cane sugar<br />1 tsp salt</span></div>
<span style="font-family: Times, Times New Roman, serif;">8 tsp psyllium husks</span><br />
<div class="im" style="color: #500050;">
<span style="font-family: Times, Times New Roman, serif;">1 dl sunflower oil<br />2 dl sunflower seeds<br />2 dl flax seeds<br />2 dl sesame seeds<br />2 dl oatmeal or millet<br />circa 2 dl corn/buckwheat/millet flour (pick one, it doesn't have to be a mix)</span></div>
<span style="font-family: Times, Times New Roman, serif;">circa 3 dl rice flour (I use fullgrain)</span><br />
<div class="im" style="color: #500050;">
<span style="font-family: Times, Times New Roman, serif;"><br />-Dissolve the yeast in the lukewarm water, and add the oil, sugar, and salt, as you stir.</span></div>
<div class="im" style="color: #500050;">
<span style="font-family: Times, Times New Roman, serif;">-Add the other ingredients one by one, stirring all the while. It looks a lot like porridge. The psyllium husks do absorb a lot of the water, so only add enough of the rice flour to keep it porridgy, not too solid. </span></div>
<div class="im" style="color: #500050;">
<span style="font-family: Times, Times New Roman, serif;">-Let the mixture (calling it dough proper would be a bit much) raise for about 30 minutes, preferably in a warm spot.</span><span style="font-family: Times, Times New Roman, serif;">-"Spoon" the mixture onto a baking sheet, and bake for about 25 minutes at 200 Celsius. </span></div>
</div>
<div class="HOEnZb adL" style="background-color: white; color: #222222;">
<div class="adm" style="margin: 5px 0px;">
</div>
<div class="im" style="color: #500050;">
<div class="gmail_quote">
<span style="font-family: Times, Times New Roman, serif;">Enjoy warm, with buttah!</span></div>
<div class="gmail_quote">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="gmail_quote">
<span style="font-family: Times, Times New Roman, serif;"><b>Notes: </b></span></div>
<div class="gmail_quote">
<span style="font-family: Times, Times New Roman, serif;">You can <b>easily </b>replace one of the seed types if you don't have any on hand - I used pumpkin seeds once, in lieu of the sesame, and I added chia seeds instead of flaxseed. This recipe is really versatile that way. I even used <b>chickpea flour</b> when I was a little low on corn flour - tasted just as great. An added bonus was using these rolls for some<b> gluten-free French toast </b>for my mom, so she didn't have to miss out. Just slice these up thinly, and dip in egg as per usual. Really good, and filling!</span></div>
</div>
</div>
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Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-43145036418558252012013-01-05T17:03:00.000+01:002013-01-05T17:06:21.544+01:00A Split-Pea Soup to End All Split-Pea Soups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmf3vBuGTrqm9leomi9r3Z0bF89fpQeQhUYnFcShI0JTF2andUlVphZ3glNzkSormusd7zvO487Oi7H7pe4GaXyyhO56mxBUGOUv3ajWPNDHhzyaUP2syLzDkVdy8V8yl_dwA8DcPMCBR/s1600/IMG_6895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmf3vBuGTrqm9leomi9r3Z0bF89fpQeQhUYnFcShI0JTF2andUlVphZ3glNzkSormusd7zvO487Oi7H7pe4GaXyyhO56mxBUGOUv3ajWPNDHhzyaUP2syLzDkVdy8V8yl_dwA8DcPMCBR/s400/IMG_6895.JPG" width="400" /></a></div>
<br />
<br />
One of my New Year's projects was to (is still to) get rid of old stuff. I had a whole stack of old foodie magazines hogging precious cookbook shelf space, and decided once and for all to peruse them for the good recipes to cut out and save, and chuck the rest. My eyes fell (and feasted) on an otherwise inconspicuous recipe for split-pea soup. Split-peas in any form aren't something I grew up with, in fact I can't recall my mom ever making them. Scandinavia on the other hand, has a <i>thing </i>for split-pea soup. Yellow split-pea soup. They call it simply, pea soup (ærtesuppe). I first got real close and personal with it in Finland, when I lived there for that dark, cold semester. <i>Hernekeitto </i>is the national dish every Thursday. Thursday is simply pea soup day, and every Finnish restaurant and cafeteria with any self-respect serves just that on that day. I admit, I liked it, but it's also a notorious dish that people love to hate, indluding my mother-in-law! And I can understand why. The soup is normally heavy on the peas, making it really thick, almost pasty, and this is especially how it turns when people by the packages of "just add water" pea soup. Paste is not, and will never be soup, so folks who like that kind of thing can keep it for themselves. Yuck!<br />
<br />
But this recipe will change that. I'm convinced that this soup can make a split-pea soup lover out of anyone. I think the winning aspects of this soup are the "hiddenness" of the peas, and the mighty fine chunks of yummy veg (and bacon, if you add that). I tried it on my husband and kids yesterday. Kids ate everything (under pressure, admittedly), husband loved it. Will serve it to my MIL and get back to you on that one :)<br />
<br />
Ingredients:<br />
<br />
250 g. split-peas, preferably yellow<br />
2 bay leaves<br />
3 carrots, in small cubes<br />
2 parsnip, or parsley root, in small cubes<br />
3 large potatoes, in small cubes<br />
3 medium onions, diced or sliced as you like<br />
3 sprigs of thyme, or 2 tsp dried<br />
apple cider vinegar to taste<br />
salt and pepper ditto<br />
<br />
First off, boil your peas and bay leaves in ample water to cover them, roughly 45 min. Drain afterward, discard the bay leaves, and set aside for the time being.<br />
Now, sauter you onions in some butter and oil, when they're soft, add all your cubed veggies, and 1 liter of water on top of that. Bring to a boil and simmer for about 10 minutes. When you've done that, drain the veggie water on top of you peas, and blitz away until it's all smooth and soupy, mine was pretty watery too, which is fine, because you won't get that characteristic pea-pastyness. Add your veggies to your peas, and put your thyme in as well. Let bubble for a bit, and when you're about ready to eat, season with apple cider vinegar, and salt and pepper. Note that you might need quite a bit of salt, I did in any case.<br />
<br />
Notes: this recipe serves 4.<br />
Also, I added about 4-5 slices of <b>thick</b>, diced<b> </b>bacon. I sautered it with the onions, until the onions were soft, and the bacon was glistening. So, leave out the bacon, you have a very tasty vegan dinner.<br />
The original recipe called for a fennel bulb, diced, which I didn't have, so had to make do without. I can only imagine it will be tastier with, if you're into that sort of thing.<br />
<br />
Enjoy with fresh bread like we did!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-12321533375150193122012-12-10T10:29:00.001+01:002012-12-10T10:30:37.972+01:00White Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITNlW1QvZKtc0j71pupPlEyvQLIvhOcr7-bb5_Al6-d-c1oiW1-WXyp0ThGq2PkalWqpQTwoN7cxbe6cpS80N7XTqZJKszH-SRmZMaaM_RDrCCM0lsLOca0SLnKhHJvn8T5L8OWcKuhZK/s1600/IMG_6698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITNlW1QvZKtc0j71pupPlEyvQLIvhOcr7-bb5_Al6-d-c1oiW1-WXyp0ThGq2PkalWqpQTwoN7cxbe6cpS80N7XTqZJKszH-SRmZMaaM_RDrCCM0lsLOca0SLnKhHJvn8T5L8OWcKuhZK/s400/IMG_6698.JPG" width="400" /></a></div>
<br />
One could ask why a "white" chili never occured to one before. Alas I'm afraid the answer is simply - "convention". Chili has simply never been "white". It's been beefy, beef-less, beany, bean-less, groundbeefed, cubed beefed, with or without chocolate, but always always with that dark tomato-ey base to set off the other ingredients.<br />
<br />
Recently, perusing teh interwebs, I landed <a href="http://www.tasteofhome.com/Recipes/Creamy-White-Chili#.UHy6gKNQUfQ.pinterest" target="_blank">on this recipe</a>, which opened my eyes to the possibility of something different, something unchartered (in my kitchen at least!) in the ways of chili. It had to be tried. And it was good! Really really good, in fact!<br />
<br />
I did wing it a bit - for example I didn't use chicken broth, and I only had one can of green chillies, which didn't turn out to be a problem. Try this soon, you'll really enjoy it. Next time, I'll be using quorn instead, to make this vegetarian.<br />
<br />
<span class="ingredient" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;"></span><br />
<ul class="ingredients" style="line-height: 1.22em; list-style: none; margin: 0px 0px 26px; padding: 0px;">
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">500 g. </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">boneless chicken breasts, cubed</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 medium onion, chopped</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">2 teaspoons </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">garlic powder</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">2 cups white beans, soaked overnight</span></i></li>
<li class="ingredient" style="line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;">veggie broth - however much you need to cover everything up. </li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 can chopped green chilies</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">salt and pepper to taste</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">ground cumin</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">dried oregano</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/4 tsp </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">cayenne</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 cup</span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;"> sour cream</span></i></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup</span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;"> cream</span></i></li>
</ul>
<span class="instructions" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;"></span><br />
<ul class="directions" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 7px 17px; padding: 0px;"><span class="instructions" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;">
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. I used a pressure cooker, because I hadn't had time to pre-soak the beans. It took a little longer, but I think it lifted the overall dish. The chicken seemed extra tender because of it. Or maybe I'm imagining things!</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Remove from the heat; stir in sour cream and cream.<b style="line-height: 1.22em; margin: 0px; padding: 0px;"> </b><span style="line-height: 1.22em; margin: 0px; padding: 0px;">Serve with rice for an extra hearty meal. </span></span></li>
</span></ul>
Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-62262658642060484452012-12-07T10:21:00.002+01:002012-12-10T10:31:25.250+01:00Zesty Borscht with Sour Cream and Veggie "Bacon"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMSHclbEYLsGbToNU2B61zIqB-uVsjrJjzyk2el6bI2jvm8BW43iUKLLefWfF-y1wZydFXOcA2uJJ5n0aCgRqopTWvhUQMDCMvs2iylBxcx_m2Hfag0QjnJVUAzo-LmUXGllJbxGwDz86/s1600/IMG_6690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMSHclbEYLsGbToNU2B61zIqB-uVsjrJjzyk2el6bI2jvm8BW43iUKLLefWfF-y1wZydFXOcA2uJJ5n0aCgRqopTWvhUQMDCMvs2iylBxcx_m2Hfag0QjnJVUAzo-LmUXGllJbxGwDz86/s400/IMG_6690.JPG" width="400" /></a></div>
<br />
Looking back at my last post - this one is right on time. :)<br />
<br />
This is a recipe I used to make about twice a month. For some reason, it fell out of rotation - time to make amends!<br />
<br />
This traditionally Russian red beet soup is made for this very season. Not so much the holiday season, more like the season where long lasting root vegetables abound. The selleriac, carrots, and beets all lend such a welcome sweet flavour that's balanced out by the tartness of the vinegar and the subtle smokiness of the veggie "bacon" - that is, dehydrated kale with a sprinkling of salt and smoked paprika (or chipotle powder, whatevs). I made it a day ahead for some strange reason (I'm usually never that prepared), and the flavors were even better for it. We had an unexpected dinner guest yesterday, who love-love-loved this soup, so you don't just have my word for it.<br />
<br />
<u>Borscht with Sour Cream and Veggie "Bacon"</u><br />
<u><br /></u>
2 medium onions, peeled and chopped<br />
5 cloves of garlic, peeled and chopped<br />
1/4 selleriac, peeled and grated<br />
5 medium-large carrots, grated<br />
1 lb. beets, peeled and grated<br />
3 bay leaves<br />
1 tsp whole caraway ground<br />
2 tsp fennel seeds, ground<br />
pinch cayenne<br />
2 tbsp veggie boullion powder<br />
1+ liter water<br />
2 tbsp sugar<br />
2 tbsp wine vinegar<br />
salt, pepper to taste<br />
<br />
Sauter the onion and garlic until soft, add the grated veggies until they start to go soft. Add your spices, boullion, water, and sugar. Let bubble gently on the stove for about 45 minutes. Add the vinegar, and season more to taste (this is the part where I admit that it was a bit on the bland side, so I added a bit of say sauce, worcestershire sauce, miso, and a darker, thicker balsamico before I was ready to serve this puppy).<br />
<br />
<u>Veggie "Bacon" </u><br />
<u><br /></u>
Wash and thoroughly dry a bunch of kale. Separate the thick stalks from the leaves and discard. Roughly chop the leaves, and massage them with a few tbsp of olive oil. Spread out on a baking tray, and sprinkle liberally with smoked paprika (or chipotle powder), and salt. Dry/bake anywhere from 15-30 minutes in a low-medium heat oven. The higher the temp, the more vigilant you must be. The kale is done when it's bright green, crisp, and crunchy. The sooner it's eaten the better, it gets a little tough after a while.<br />
<br />
Serve your delicious beet soup piping hot with a dollop of sour cream (to make this vegan, use a dollop of soy yogurt instead) and a liberal sprinkling of you smoky veggie bacon.<br />
<br />
* This version of red beet soup is inspired by the Borsjtj in <a href="http://www.saxo.com/dk/geniale-gryderetter-og-superbe-supper_sonja-bock_haeftet_9788763815840" target="_blank">Geniale Gryderetter</a>, with a few amends, not in the least my veggie "bacon".<br />
<br />Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-20240050282038323122012-07-09T19:49:00.000+02:002012-07-22T20:22:36.883+02:00A Soup and a Shake<br />
Helloooooo people!<br />
So by now you're not holding your breath waiting for me to update, I gather. Just taking what you get, right? My kind of people.<br />
<br />
So, the summer in Denmark has been a bit like summer in Denmark. Everyone's bitching and moaning about it, but one is that it's often like this, and I think the globalized Dane is just starting to demand some southern European style sun or they're off to Crete as fast as you can say "airline bankruptcy", and two, at least the crops here aren't failing miserably like in the States right now because of global warming. So, yeah, count your blessings.<br />
<br />
So - where was I? We're all going to die. Oh, that wasn't it, sorry. Yes! So, the other day, when it was miserably grey and wet (and by the way, I thank the weather gods for coordinating with the thesis writing gods, because staring at a blank Word document just isn't as fun when it's glaring outside), I thought soup would be nice. In July, yes. I'd also just found an Irish Country House Cooking cookbook on the freecycling shelf by my building's dumpsters. With a soup recipe that sounded really good. Not in the least Irish, but still really good. I decided to give it a whirl. Very pleased, very pleased indeed. Creamy, healthy even, and with a nice subtle flavor that made it a great starter on the day it was made, but also a great main course with some buttered bread for leftovers day. Enjoy.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME5l8krfQKexZT_f9vhH7OVczJs8T8SlBTqEoots6yopEZuJGlCO0MVGowHX2IH5KXamP3RSNhbVeQMwXllVU6JIq7RbH0p-FQAM5m8Q_GlZNjoXPQLrwlondYAz446WmY5slKvXM59Df/s1600/IMG_6220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME5l8krfQKexZT_f9vhH7OVczJs8T8SlBTqEoots6yopEZuJGlCO0MVGowHX2IH5KXamP3RSNhbVeQMwXllVU6JIq7RbH0p-FQAM5m8Q_GlZNjoXPQLrwlondYAz446WmY5slKvXM59Df/s400/IMG_6220.JPG" width="400" /></a></div>
<br />
Broad bean and coriander soup<br />
<br />
2 tbsp butter<br />
1 medium onion, sliced<br />
250 g. shelled broad beans aka fava beans (I used dried lima beans, soaked overnight)<br />
600 ml vegetable stock<br />
2 tbsp dry sherry (didn't have this, so I used a nice sweet balsamico)<br />
4 tbsp Greek yoghurt<br />
3 tbsp fresh coriander, chopped<br />
salt and pepper<br />
<br />
Melt the butter and sauté the onions gently.<br />
Add beans and stock, simmer until beans are soft.<br />
Remove from heat, allow to cool a bit.<br />
Purée in a blender or with a hand held blender, in the pot.<br />
Add sherry, yoghurt, coriander, salt and pepper.<br />
Blend again until completely smooth.<br />
Reheat gently, and serve with bread if that's your thing.<br />
<br />
Next up, and slightly more summery than soup - the date shake. Anyone who's been to southern California has surely had one at Hadley's, yes? It's a rich tasting concoction, a small is more than enough, but make it at home, and you can tweak it to be a little less...<i>cloying</i>. Here's my take on it, with a twist. Pardon the photo fuzzies, it's been awhile, mkay?<br />
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Date Shake<br />
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1 banana<br />
4-5 dates, pitted<br />
milk to cover<br />
5 fresh basil leaves<br />
a few tsp flaxseed oil - need those omega 3s!<br />
1 tbsp crushed chia seeds<br />
(those last two are optional btw, I just like to disguise the yuckiest of the healthy stuff in yummy stuff for the kids)<br />
Optional - ice cubes, for those extra hot summer days, this might be a good idea.<br />
<br />
BLEND.<br />
It doesn't taste like basil really, the basil just helps cut through the extreme richness of the dates. I added an extra splash of milk at the end too, when I saw it was really thick. Super delicious flavor, really.<br />
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See y'all later - around Christmas? ;)<br />
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<br />Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-51107202815113160752012-04-10T20:57:00.002+02:002012-04-10T21:24:06.760+02:00Gluten Free PizzaHi! Now, let's completely ignore the fact that I haven't updated since November, shall we? Thank you. Ahem.<br /><br />So, my mom's here for a visit. For the past few years, she's been on a gluten free diet, owing to some health issues. I'm not sure she suffers from coeliac disease proper, but under this new diet regime, with a bunch of intense exercises, she's feeling much healthier in general. She comes around for a few weeks every six months or so, and while I don't go overboard to accommodate her diet (she doesn't mind splurging on traditional Danish fare while she's here, gluten or not), I do prepare a few dishes I know fall into a yummy, healthy, gluten free category, with no extra wear or tear on the chef of the day. This one's a particular favorite that I fell over, and tried out the last time around. Mom loved it, and has since given the recipe on to several friends. <br /><br />So - how exactly does one make a gluten free pizza? And at that, one that doesn't require going out to acquire a special gluten free flour? <br /><br />C a u l i f l o w e r<br /><br />I know, right?<br /><br />It's really too easy. All you'll need for the "crust" is - <br />1 cauliflower<br />2 eggs<br />1 handful shredded mozzarella<br /><br />And toppings for your pizza of course, which may or may not include -<br />tomato sauce, mozzarella, olives, zucchini, chorizo, etc. etc.<br /><br />You'll need to "rice" the cauliflower first, which basically means breaking the florets off, throwing them in your blender/food preocessor, and giving them a whirl until they're minced, not too big, not too small. Throw in the eggs and cheese and whirl around some more until well integrated. Now all you have to do is press it firmly on a sheet of baking paper until it has the shape you want, and isn't too thick or thin. Juuuust right. Right. Like this!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyM_hNPvYuumc1nede1RO2gV4EWgYtlWkh69QG0hbXDXzLUfHuBwyjU6sJvTM775fJ9LSwim4Zt8hJhcbK729V-yTIXAxMDunDNkGSii6GRRcL0LTN5Atu8o92Qb0gGSIjx6wUYVyoB-LX/s1600/IMG_6081.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyM_hNPvYuumc1nede1RO2gV4EWgYtlWkh69QG0hbXDXzLUfHuBwyjU6sJvTM775fJ9LSwim4Zt8hJhcbK729V-yTIXAxMDunDNkGSii6GRRcL0LTN5Atu8o92Qb0gGSIjx6wUYVyoB-LX/s320/IMG_6081.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5729848938394256546" /></a><br /><br />Now pre-bake. Kind of important, since if you just throw everything on, the "crust" will still be raw while the toppings will be toast. Depending on the heat, 10-15 minutes. Looks like this.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oE5p6I8nL7XJY1phvds-ZvXUjIKcsh38j5-i6hHLpILeWyJ459qHzrxXtsbuw7IYN86fzevT_nH2LHXwto17iWPXyivAcDAEpVUfkFEOkEiy0WSR5L75-UL8nD-j2vpkBCASGNxfgyi5/s1600/IMG_6082.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oE5p6I8nL7XJY1phvds-ZvXUjIKcsh38j5-i6hHLpILeWyJ459qHzrxXtsbuw7IYN86fzevT_nH2LHXwto17iWPXyivAcDAEpVUfkFEOkEiy0WSR5L75-UL8nD-j2vpkBCASGNxfgyi5/s320/IMG_6082.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5729848934049408130" /></a><br /><br />Now the toppings - and admittedly, I made a mistake here as well. I should've put the sauce on the "crust" during the pre-bake. But, it slipped and everything got put on together for the final bake. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jubviWAmMKHMNmdUTea5NfO-hTXu-5h7UB2wfGXYrO_1hPzSLtT4cE0y6Ww6jdsQQlhV6HPoCcmyz4X_vzADUKLPhCpxiVluhMaA2vOG97Iz8qiZp1pQXFBs3Ab5IayZTmr0soYzptkU/s1600/IMG_6083.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jubviWAmMKHMNmdUTea5NfO-hTXu-5h7UB2wfGXYrO_1hPzSLtT4cE0y6Ww6jdsQQlhV6HPoCcmyz4X_vzADUKLPhCpxiVluhMaA2vOG97Iz8qiZp1pQXFBs3Ab5IayZTmr0soYzptkU/s320/IMG_6083.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5729848926928633794" /></a><br /><br />As you can see, it turned out fine, albeit a little runny. If you just remember to slather the sauce on for the pre-bake it'll be perfect. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa5MXodc7V7LZ_XbBF8_YfcUnJdI0vOGjmJ-G-XCxod-3Rbz0C9FxvNBRD1i7vPtNa_x2emibJD488cgayVabDscfBYPss2sGzFAmGxW-u0m10X5Y3clfoqwbq6fyaz86jYFxDGRcrOZs/s1600/IMG_6084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa5MXodc7V7LZ_XbBF8_YfcUnJdI0vOGjmJ-G-XCxod-3Rbz0C9FxvNBRD1i7vPtNa_x2emibJD488cgayVabDscfBYPss2sGzFAmGxW-u0m10X5Y3clfoqwbq6fyaz86jYFxDGRcrOZs/s320/IMG_6084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5729848917612542866" /></a><br /><br />The "crust" isn't crusty, and this pizza needs a knife and fork to eat, but it's really delicious, nobody will ever guess it's <span style="font-style:italic;">cauliflower</span> of all things, and that much healthier! Win.Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com4tag:blogger.com,1999:blog-6785399481128019116.post-8714443389922202762011-11-20T18:18:00.004+01:002012-01-22T11:43:01.426+01:00The Vegetarian ReubenThis one's been a long time coming guys. <br /><br />The Reuben is my all-time favorite sandwich. Oh yes. I have a weakness for sauerkraut. Just typing the word here is getting my glands going. It's a dee-licious ingredient that is only better in a hot sandwich with melted cheese all over it, and you know it.<br /><br />But. The pastrami. Yeah, right? The pastrami just isn't the star of this sandwich, so why keep propagating doomed animals just to be the supporting role here? I found an excellent substitute, found easily at the local health food store and remedied in a few minutes with a few drops of tamari to give this sandwich just the tasty protein punch it deserves. You're welcome.<br /><br />You'll need:<br />Rye sourdough slices (I used Danish rye <span style="font-style:italic;">bondebrød</span>)<br />Sauerkraut, warmed through<br />Emmenthaler slices<br />Smoked tofu, sliced, and gently warmed on a pan with a few drops of tamari on each slice<br />"Russian dressing" - basically mayo and ketchup mixed well with a dollop of mustard too, if that's your thing<br /><br />To just explain the smoked tofu, I found that it was still too bland, to I tried the method described above, and it did really turn out perfectly. As I said before, the sauerkraut is what makes this sandwich for me personally, but obviously, if you're a meat fan, I won't hold that against you, and this probably won't do it for you. We can still be friends regardless. But see? It looks pretty good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwyxbB9RlVuGjnQ3MVn026ZymxFuhuGtb1O2b79-5IsHjqvP2VYCXhBr9TLoKxrkkfDGAhHDdINmDprksZpSayhU7CbxutvhnbtUEGULSsLQ-WFKryVTFpnGPj7Q9o39E2bmK86krOTPI/s1600/IMG_5532.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwyxbB9RlVuGjnQ3MVn026ZymxFuhuGtb1O2b79-5IsHjqvP2VYCXhBr9TLoKxrkkfDGAhHDdINmDprksZpSayhU7CbxutvhnbtUEGULSsLQ-WFKryVTFpnGPj7Q9o39E2bmK86krOTPI/s320/IMG_5532.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677129293780948914" /></a><br /><br />Now, slather those slices with the sauce, layer your sandwich as you like, but may I suggest tofu on the bottom, sauerkraut, and then the cheese on top? The melting of the cheese works well this way I find, seeping more downward than outward.<br /><br />Butter up your griddle and give that sandwich some heat on both sides, until the cheese is melted and the bread is perfectly browned. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1MGDLZXGTyUtocb7VXO4rIJYyVWtsHdoNNPUgwwFeWkwCH9eWdF9kHwNtAJwL22ELvfIfiFKs57mOU2D3xjz3Skd_khrxxprPM44fwO7sDS_zGTA3tQXzEzgIeL5SH3BZq8zeCXetWvZ/s1600/IMG_5534.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1MGDLZXGTyUtocb7VXO4rIJYyVWtsHdoNNPUgwwFeWkwCH9eWdF9kHwNtAJwL22ELvfIfiFKs57mOU2D3xjz3Skd_khrxxprPM44fwO7sDS_zGTA3tQXzEzgIeL5SH3BZq8zeCXetWvZ/s320/IMG_5534.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677129281274864402" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGXWqbPEyv7k7JeNJTnzQe8w7Ww9aPEzZIMT4jyGVp9PcCE0_B3YIuKfZyHYJXIPC6ucXzgQ6NXCefgg6o8Mny2SRw1kaguRnsNk9QAfZqgORSv_6tk8K2khzTc4FwXwtYb5PTCn8np3s/s1600/IMG_5536.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGXWqbPEyv7k7JeNJTnzQe8w7Ww9aPEzZIMT4jyGVp9PcCE0_B3YIuKfZyHYJXIPC6ucXzgQ6NXCefgg6o8Mny2SRw1kaguRnsNk9QAfZqgORSv_6tk8K2khzTc4FwXwtYb5PTCn8np3s/s320/IMG_5536.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677129277527872338" /></a><br /><br />Really nice. <br />I invited my friend Jakob over to test it, he'd never had this particular sandwich before - he had thirds. <br />Go!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-40524750791140506682011-11-06T13:51:00.003+01:002011-11-06T14:46:52.645+01:00Colorful and Spicy Potato SaladWhen an ex-boyfriend and I split, the thing I missed the most was <a href="http://www.amazon.com/Sandeep-Chatterjees-Indian-Vegetarian-Cookery/dp/0563363258">this Indian vegetarian cookbook</a>. I later brought it back into my life via Amazon, and to be honest, I've only ever made this lovely potato salad from it. <br /><br />I don't make it slavishly anymore, following instruction to the t, but the idea is the same, and creamy potato salad with a spicy punch, and loads of color from the additions of pomegranate seeds and coriander. I adore fresh coriander!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uxFHlmBdGwvA7xEArFSCa6yyoEsGh95PJXaRksRHxJWOf7f-P9M4N0RF2ce3-qcUgGRSiF7MyBkIl9JehqAaD3Y81hx-Zw4YES8pIMsKiyJUWziJbKep7BNO_-KW9Ls_aVbUbL4WmpYN/s1600/IMG_5415.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uxFHlmBdGwvA7xEArFSCa6yyoEsGh95PJXaRksRHxJWOf7f-P9M4N0RF2ce3-qcUgGRSiF7MyBkIl9JehqAaD3Y81hx-Zw4YES8pIMsKiyJUWziJbKep7BNO_-KW9Ls_aVbUbL4WmpYN/s320/IMG_5415.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5671864965793592306" /></a><br /><br />The gist is simple, precook and quarter medium potatoes. Let cool. <br />Mix some low fat yoghurt with a bit of mayonnaise.<br />I then personally seasoned it with salt, pepper, a dash of garlic powder and piri piri. <br />I also added finely chopped red onion, but really, I think this can do without.<br />Give it all a good mix, and top with the pomegranate seeds and fresh, chopped coriander. <br /><br />So simple, but it looks so daring on the table. <br />Delicious.Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-56075904380328838452011-10-30T21:08:00.009+01:002012-01-22T11:43:41.734+01:00Mummi Hukka's Karelian Pasties or Karjalan PiirakatAs some of you know, I have a Finnish connection. For over half my life, I've had a rather odd obsession with the country, its quirky inhabitants and even quirkier language. I lived there for half a year, going to the university in Helsinki. This quintessential Finnish dish is a comfort food for Finns and foreign exchange students like me alike. I'd often duck into Stockmann's bakery on the way to school and pick up one or two of these as a quick lunch. <br /><br />Mummi Hukka is a good Finnish friend's grandmother, and the origin of this recipe. It's been made time and time again for years, so it's absolutely perfect!<br /><br />These pasties are truly delicious any which way you eat them. Fresh, warm, or cold, for breakfast, lunch, or dinner, with <span style="font-style:italic;">munavoi</span> (chopped hardboiled eggs in melted butter), butter, or a slice of cheese.<br /><br />They can also be made with mashed potato filling, but I happened to have leftover rice after dinner today (I added milk, and boiled, simmered, added more milk, until I got a porridge out of it) .<br /><br />Crust:<br />2 dl cold water<br />1 tsp salt<br />2 dl wheat flour<br />3 dl rye flour<br /><br />Mix well, and roll out, thinly and evenly, atop a floured surface<br /><br />Filling:<br />3 dl water<br />2 dl rice<br />8 dl milk<br />half a tsp salt<br /><br />Bring to a boil, then simmer until you've got a good rice porridge<br /><br />Check out the pictures for the next steps.<br /><br />Heat the oven to 300 degrees Celsius.<br />Bake for about 15 minutes.<br />Moisten them with milk just after you take them out of the oven. <br />Enjoy!<br /> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIUcQXLydhFAIZUoe9g6UgdZ38PJ3MBLqRNEDMkT3eR7nvNVOXie6Ap32lgDPO1zf7QDSC6s847RC3vnfQ7bBmP5qUXOWH0xEQUKPCNkej7Bb7Dcy1khO2rkkYfI60hTte5vLFGZ2sgOU/s1600/IMG_5356.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIUcQXLydhFAIZUoe9g6UgdZ38PJ3MBLqRNEDMkT3eR7nvNVOXie6Ap32lgDPO1zf7QDSC6s847RC3vnfQ7bBmP5qUXOWH0xEQUKPCNkej7Bb7Dcy1khO2rkkYfI60hTte5vLFGZ2sgOU/s320/IMG_5356.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5669380466432860290" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81jZvzZQFig_JyonTScjTFi3o-raGun_6cI9yvxyPzaJin-RKI8GUGQIK1fp0uadz1ctZRGoCb_Z_eZH9gluLZp_7m4deliufoxwx7flavIxi8qwmdt1UzOFJHgdwBOXktrxqAN4c31ok/s1600/IMG_5361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81jZvzZQFig_JyonTScjTFi3o-raGun_6cI9yvxyPzaJin-RKI8GUGQIK1fp0uadz1ctZRGoCb_Z_eZH9gluLZp_7m4deliufoxwx7flavIxi8qwmdt1UzOFJHgdwBOXktrxqAN4c31ok/s320/IMG_5361.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5669380462396768066" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiigeg4fH-PyBNHSMidNTI7GbIr-4a3zaWv1CgefxHsm0Pme886msjqbx6C6cre6iVOKWUm-2738Cu3wEEoLSC3hu2MumlOBpz-RX-_WOASSh7zoT-4cxNfR6M2MW8POYNG9NQY-W6IvOT/s1600/IMG_5363.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiigeg4fH-PyBNHSMidNTI7GbIr-4a3zaWv1CgefxHsm0Pme886msjqbx6C6cre6iVOKWUm-2738Cu3wEEoLSC3hu2MumlOBpz-RX-_WOASSh7zoT-4cxNfR6M2MW8POYNG9NQY-W6IvOT/s320/IMG_5363.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5669380455835779762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6tEyZr_gkxsLU2J9p4hc26QM_hGa0kPoYYlv846CJpBZQJCc22mv48WrbeoRJgVJezShgwftl9lp_aow2DGNdkLmUUgt1I9B1SxRInHXnvcuh1T4ZQQyUV_mojkKOf6i08qshZulnD3V/s1600/IMG_5381.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6tEyZr_gkxsLU2J9p4hc26QM_hGa0kPoYYlv846CJpBZQJCc22mv48WrbeoRJgVJezShgwftl9lp_aow2DGNdkLmUUgt1I9B1SxRInHXnvcuh1T4ZQQyUV_mojkKOf6i08qshZulnD3V/s320/IMG_5381.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5669380451184632082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeaslHDRC_wyDJnJ6I4R40iFYVJQM-yyV7Mg-P_9ZRF4aYVjeuDd1I1aD0nmEhX0g-RLE7LGxPJSL0elPRhcidIsBk1Zus12s0HUyicz4ltgKmYmGb3x1QYFhUXet-6B8mTmZ7n_V8OBH/s1600/IMG_5383.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeaslHDRC_wyDJnJ6I4R40iFYVJQM-yyV7Mg-P_9ZRF4aYVjeuDd1I1aD0nmEhX0g-RLE7LGxPJSL0elPRhcidIsBk1Zus12s0HUyicz4ltgKmYmGb3x1QYFhUXet-6B8mTmZ7n_V8OBH/s320/IMG_5383.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5669380447965350002" /></a>Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com2tag:blogger.com,1999:blog-6785399481128019116.post-54911868755067165552011-10-24T21:24:00.005+02:002012-01-22T11:44:47.848+01:00Sloe (Slow) GinJust across the street from us is the Copenhagen version of Central Park. I've plucked my elderflowers there for over ten years now, but only just last year did I stumble across a patch of sloe bushes (trees?). <br /><br />I put my boys to work the other day, and held the branches low so their nimble little fingers could grab as many ripening berries as possible. I say ripening, since sloe berries are only truly "done" after the first good frost. I dare not wait for it, since I'm certainly not the only good woman in this burrough looking forward to her own sloe brew. <br /><br />So, you pluck them as late in the season as you dare. then freeze them yourself overnight. This breaks down their bitterness, and gets them ready to languish in the spirits of your choice for three months. I use gin. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnwmOMvNCVcx0eXLl1FVZiAX0kK8uuyAoO_1EhPp-jwftoUYp_TeLPJdRjvhBfGmC_OwcS6iBSUk2OGRmJ4RRKl3p7_szoL6OVbg7gYzHEo4Eq8kAA6I8YXwPM1bT9hilHmSge7pZHHvK/s1600/IMAG0810.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnwmOMvNCVcx0eXLl1FVZiAX0kK8uuyAoO_1EhPp-jwftoUYp_TeLPJdRjvhBfGmC_OwcS6iBSUk2OGRmJ4RRKl3p7_szoL6OVbg7gYzHEo4Eq8kAA6I8YXwPM1bT9hilHmSge7pZHHvK/s320/IMAG0810.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5667142210181093682" /></a><br /><br />This recipe is an idea gleaned from several sources. <br />400-500 grams of sloe berries, washed, frozen overnight, and thawed.<br />100 grams of sugar. <br /> 1 bottle of gin. <br /><br />Shake daily until the sugar is dissolved.<br />Store a dark place for 3 (THREE!) whole months. <br />Strain through a sieve, then a cheesecloth.<br />Enjoy. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dQ_cxTCaz60CTo9bG9YZbqQdXv2QNWGhisJpkN0ZqhVWa9CQPv28GiJhvAALbFACwMuWYjkUvJXzrh7B1GzTuwQpBmS3IgjlrgrHtvlKdmhSUoElvj5XyY4GE9Yw5Opcm_8IA8_YaE-G/s1600/IMG_5336.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dQ_cxTCaz60CTo9bG9YZbqQdXv2QNWGhisJpkN0ZqhVWa9CQPv28GiJhvAALbFACwMuWYjkUvJXzrh7B1GzTuwQpBmS3IgjlrgrHtvlKdmhSUoElvj5XyY4GE9Yw5Opcm_8IA8_YaE-G/s320/IMG_5336.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5667142212658972210" /></a><br /><br />I've yet to taste this, it's my very first try with the sloe. I'll probably just enjoy it straight up, but if you have any suggestions for use in a cocktail, do pipe up!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com1tag:blogger.com,1999:blog-6785399481128019116.post-34013061756059506452011-09-30T08:46:00.004+02:002012-01-22T11:44:20.069+01:00Gingery, Crunchy Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYjGJNVF_q6JnyjSGSQ0KbaWuriGCD2g6SnZ5JLYmq8Ifgp7WPOafpfRzQFNzDub-JIFmZi4p71jpVssF98Urj94WAnP_FkHm1JUVznrH57w3RgSmgJ6xlp47wf_63c69jZkGzlZyLiRk/s1600/IMG_5128.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYjGJNVF_q6JnyjSGSQ0KbaWuriGCD2g6SnZ5JLYmq8Ifgp7WPOafpfRzQFNzDub-JIFmZi4p71jpVssF98Urj94WAnP_FkHm1JUVznrH57w3RgSmgJ6xlp47wf_63c69jZkGzlZyLiRk/s320/IMG_5128.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5658040544297441970" /></a><br /><br />I love this salad. I've loved it since the first time I tasted it at <a href="http://atlasbar.dk/">Atlas Bar</a> way back. It's a crunchy mix of finely shredded white cabbage, red cabbage, and carrots (actually julienned). I added finely shredded sushi nori for a little more color, flavor and nutrients. <br /><br />Then, warm some almonds on a hot pan, add honey and soy and gently warm through and mix. <br /><br />Then, you make the dressing. The dressing's key.<br />Finely grate ginger and a clove of garlic (garlic's optional). Add a drop of sesame oil, a dollop of soy, a pour of vegetable oil, a bit of apple cider vinegar (or acidic whatever) and honey. A good squeeze of honey. And mix well, and pour over, and toss, and...yum.Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com2tag:blogger.com,1999:blog-6785399481128019116.post-86267807155041742592011-08-25T13:12:00.005+02:002011-08-25T13:29:28.261+02:00Rye Bread Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPg9YvQ5V5Uol3JXlWoVuRTwezNa_F2s588jHtFNY_PrIkqYOTxLLTslQfVR41iqrP7mxsYEGZfJFKHJgdI6mO6FChiPFqk3-vv35pLCRJDaxL6Qa3_0kYXljCLgk5Gq5QaTxfZIU6JS6/s1600/IMG_4930.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPg9YvQ5V5Uol3JXlWoVuRTwezNa_F2s588jHtFNY_PrIkqYOTxLLTslQfVR41iqrP7mxsYEGZfJFKHJgdI6mO6FChiPFqk3-vv35pLCRJDaxL6Qa3_0kYXljCLgk5Gq5QaTxfZIU6JS6/s320/IMG_4930.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5644750203460639426" /></a>
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<br />Was out diving with <a href="http://atherosclerosis.blogspot.com">Mina</a> again. I like going with other people best, it's kind of dark and lonely out there!
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<br />Anyway, I got a whole untouched, still wrapped mind you, loaf of organic spelt rye bread. Expiration date was still a day away, they probably chucked it to make room for new wares.
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<br />This particular bread is not one I buy myself, since I find it quite dry, but I'd been wanting to try making some rye bread chips for a while, something I've tried at an international festival here in Copenhagen. I remember it as being thinly sliced, crispy strips of rye bread, very crunchy, with an oily, garlicky flavor. Should be a cinch to reproduce!
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<br />It turned out pretty good, I'd say, though I didn'e have fresh garlic, only garlic powder, and I should have oiled the bread more before baking it. but here's a break down:
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<br /> 1 loaf of rye bread, not too many visible kernels, thinly sliced and cut into smaller strips
<br />olive oil
<br />garlic, either crushed and mixed with the oil, or powdered
<br />salt
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<br />Arrange the strips on a piece of baking paper, coat liberally with garlicky oil, or add the garlic powder after oiling.
<br />Sprinkle with salt.
<br />Bake 15-20 minutes in a medium warm oven.
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<br />I took them out while they were piping hot and still a little soft, transferred them to a wire tray to cool, and they hardened up as they cooled. They turned out near perfect, and they kept well until the day after.
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<br />I happened to serve them as an hors d'oeuvres with Danish soft smoked cheese and chives.
<br />Oldest kid got the rest for his lunch box day after - loved them!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGCIHRZ-gpqZsfuZ6IH9ctQVe5T0g9hjqr2PvhkPmH0JOSxn2MXXLo0gV7a2kfYgFDw_7MB-FDqnyqVd-Dxl5Sal5DIf1J3tRX3LMnbA0uQoXoP7HX55U7nar5zJWbdFv0GKRwxhRP2C-/s1600/IMG_4934.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGCIHRZ-gpqZsfuZ6IH9ctQVe5T0g9hjqr2PvhkPmH0JOSxn2MXXLo0gV7a2kfYgFDw_7MB-FDqnyqVd-Dxl5Sal5DIf1J3tRX3LMnbA0uQoXoP7HX55U7nar5zJWbdFv0GKRwxhRP2C-/s320/IMG_4934.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5644750195660751378" /></a>
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<br />So for divers, or those who just have an old rye bread at home going stale - this is an excellent, tasty and easy snack!
<br />Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com4tag:blogger.com,1999:blog-6785399481128019116.post-82522396787313457692011-07-22T14:48:00.004+02:002011-09-17T08:07:07.777+02:00Isa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcrrSrrv_fYStY_I-exZomTvC8rFexHW2HCkDAQQyePYU8877iOGM1LWw1L3E7DAlU6_lDKq-_i4WQ3k1qsmvLCJol-B869GstwSqvH4tjh2l5aMipjWR3ml00DcGxea9GADQ9ivglwZb/s1600/Punk.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 197px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcrrSrrv_fYStY_I-exZomTvC8rFexHW2HCkDAQQyePYU8877iOGM1LWw1L3E7DAlU6_lDKq-_i4WQ3k1qsmvLCJol-B869GstwSqvH4tjh2l5aMipjWR3ml00DcGxea9GADQ9ivglwZb/s320/Punk.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632158753928845858" /></a><br /><br />I don't think I've actually recommended this book here before (for shame!), but it really opened my eyes to a larger repertoire of vegan cooking. It's called <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=pd_sim_b_1">Vegan with a Vengeance</a> by Isa Chandra Moskowitz, and it's fabulous really. I love her recipes, and her writing, she's funny, and pragmatic and spunky all at once. Recommended! In fact, her book was the first place I fell over seitan as a meat substitute, a package of which I've got languishing in the fridge passed its "due" date. But it's vacuum packed, so it should be okay still, right?!<br /><br />You can follow her on Twitter too, @IsaChandra. She makes me laugh there too!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com2tag:blogger.com,1999:blog-6785399481128019116.post-2151734733195416022011-07-07T12:14:00.004+02:002011-09-17T08:07:42.329+02:00Pointed Cabbage Entré<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtT0xX4ZE4nStw7yuQU58ix3hCrOA0CQrh0HhSbR17516rdtixe5N2ESI_9TElpQllhw5cFRz6XcPZw0Rg1lQvwNxtPRVKLvZk-U9SBmMFrb0ozK26So8-6f1ZP3m49SCSVv_KkjItKYo/s1600/IMG_4669.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtT0xX4ZE4nStw7yuQU58ix3hCrOA0CQrh0HhSbR17516rdtixe5N2ESI_9TElpQllhw5cFRz6XcPZw0Rg1lQvwNxtPRVKLvZk-U9SBmMFrb0ozK26So8-6f1ZP3m49SCSVv_KkjItKYo/s320/IMG_4669.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5626551919357146610" /></a><br /><br />This recipe is from Nikolaj Kirk's <span style="font-style:italic;">Hverdagsmad</span>, which is a pretty good basic cookbook, nothing special in my opinion ("hverdagsmad" means everyday food, which explains it!), but I came upon this recipe and was really surprised to see pointed cabbage used any other way that as a finely shredded coleslaw ingredient or in a thick sauce as an accompaniment to potatoes. I quite like it, you can prepare the cabbage so that it's softer or crunchier, as you like, and the dressing is a nice protein rich and tangy affair. This can as easily be your dinner entré as it can be the side dish to chicken or anything else for that matter. <br /><br />It was perfect as the main dish yesterday, with sides of corn and pan-fried halloumi cheese with tomatoes and avocado. A real summer meal. <br /><br />You'll need:<br /><br />2 eggs, boiled and chopped<br />2 tbsp capers, finely chopped<br />1/2 bunch of parsley, chopped (I used cilantro from my herb patch)<br />juice and zest of half a lemon (make it organic!), zest needs to be finely grated<br />1 dl olive oil (I used a mix of olive and flaxseed)<br />2 pointed cabbages<br />50 g. butter (I omitted this to save calories)<br />200 g. firm chèvre (I used a mix of feta and Danish rygeost - it's what I had!)<br />salt and pepper<br /><br />Remove the darkest leaves from the cabbage and slice them lengthwise. Cover the bottom of a pot with about 2 inches of water and add salt, butter and cabbage. Cover and steam until the cabbage are still a bit crunchy. <br /><br />Mix the eggs, capers, parsley and lemon zest with the lemon juice, oil and pepper.<br /><br />Arrange the cabbage on a serving dish, and crumble the cheese on top of it with your fingers. Drizzle the vinaigrette over it until thoroughly coated, and you're all set!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com1tag:blogger.com,1999:blog-6785399481128019116.post-10641294953111506632011-07-05T14:33:00.004+02:002011-07-07T12:14:39.005+02:00Best No Knead Bread Yet!Timewise, this bread takes a while. Effortwise, it's a cinch. <br /><br />I've made no knead bread many times before, usually a dough that's quicky thrown together in the evening with just a few stirs, and in the morning, dropped in small portions on to a bakesheet. After 25 minutes or so in a cold started oven, it's wonderful breakfast breadrolls. Nothing wrong with that, this recipe just takes it to the next level. It's Jim Laheys' of course. It's everywhere these days, and after, once again, having it presented to me in the paper, I thought, now is the time.<br /><br />Danish readers can check out the recipe <a href="http://politiken.dk/tjek/tjekmad/tjekopskrifter/ECE1310446/jims-laheys-perfekte-broed/">here</a>. <br /><br />For the Yanks, I shall translate below. Look what you've got to look forward to!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwZf5vJuyEUtsGP2ac5zHnqnq8pG0M3yrVc8GkCs6kRmmRcqfi-d6QgpubheqblWgU_rstOUQcItnfiXK8dt4xrgeNWU7TGkk55hNrvJx2dripLNWnOWQQwWeafcu2Wam4AcaVcb0n8rK/s1600/IMG_4654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwZf5vJuyEUtsGP2ac5zHnqnq8pG0M3yrVc8GkCs6kRmmRcqfi-d6QgpubheqblWgU_rstOUQcItnfiXK8dt4xrgeNWU7TGkk55hNrvJx2dripLNWnOWQQwWeafcu2Wam4AcaVcb0n8rK/s320/IMG_4654.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625845516907653666" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO5essnRrNgI2uSOlrWoUAMLKL-Pt3tdfhFOBj28Qrb-02xtu17K9pT9dfPRcEkUyr1uBI5wLN7RZ0OAjvTywyx7LobNZQ6PBrH5hOFgrYs-ZFGUqwvT1ZZOykJTwBe-17alDMOkw8hoc/s1600/IMG_4655.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO5essnRrNgI2uSOlrWoUAMLKL-Pt3tdfhFOBj28Qrb-02xtu17K9pT9dfPRcEkUyr1uBI5wLN7RZ0OAjvTywyx7LobNZQ6PBrH5hOFgrYs-ZFGUqwvT1ZZOykJTwBe-17alDMOkw8hoc/s320/IMG_4655.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625845521291034946" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpSZwKpR8uC-s8-6GJaTKdcFmm9IJDKlqOyiv8SIbwOqy-QT4VC5AK6SVkBVIasPXIoKgnUPdkHr9YS1tAOQV2H7z9zIhmPpa7oG3_tNDkwDLyb1DDLLB5HfCqbSCeTtzW0XXrbl0c78P/s1600/IMG_4658.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpSZwKpR8uC-s8-6GJaTKdcFmm9IJDKlqOyiv8SIbwOqy-QT4VC5AK6SVkBVIasPXIoKgnUPdkHr9YS1tAOQV2H7z9zIhmPpa7oG3_tNDkwDLyb1DDLLB5HfCqbSCeTtzW0XXrbl0c78P/s320/IMG_4658.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5625845523564817282" /></a><br /><br />You'll need:<br /><br />Yeast, the size of a pea (or 1 gram dry yeast)<br />8 grams of salt<br />300 grams of water (10.5 oz.)<br />400 grams of flour (14 oz.)<br />1 pot with lid that are oven-safe<br /><br />Here's what you do:<br /><br />Step 1. Dissolve the yeast in the water (I used room temperature water), and add the remaining ingredients. Stir around in the bowl only until all the flour is moist. Cover the bowl with household film and let it sit out for 12-18 hours. 18 hours is better than 12 hours. <br /><br />Step 2. Dump the dough onto a floured work surface. Fold it gently a few times. It's a bit runny, so make sure your hands are floured up. Oil the bowl and dump the dough back in for 2 hours of rising. <br /><br />Step 3. Turn the oven on to 250 Celsius (475 Fahrenheit?) and put your oven-safe pot in to heat through. 30 minutes of its a Creuset, less if it's metal (which I used). When the pot is hot enough, take it out, dump the dough in it, cover with the lid, and bake for 30 minutes. After 30 minutes, turn the oven down to 230 Celsius (450 Fahrenheit) and remove the lid. Give it another 15 minutes. <br /><br />When it's all done, take it out and let it cool off for 2 hours before tucking in.<br /><br />It's so much better than my old no knead bread, though I haven't tried it as rolls yet, will get back on that. It's chewy, reminiscent of sourdough, in a milder version. It's a very satisfying baking experience!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-73320758470428880232011-06-25T17:29:00.005+02:002011-06-26T10:30:29.822+02:00Red Beans and Yum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXqTr5Nd8AbRCL4yRdt4JXpKtLqiVQIgn72n2Zy1Po1aaFWSY_H-OO84WNyAz4iqrVBcMBp9aNdK2DZ14Efd-sUX17YSelnfkvbh9htRpKkM6l6mvuuZJW-gVxc8IAHrVdP2ZUNcXmFFl/s1600/1925a94aea266a1242f68ad0ce6e7689407c4b18_400r_00001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXqTr5Nd8AbRCL4yRdt4JXpKtLqiVQIgn72n2Zy1Po1aaFWSY_H-OO84WNyAz4iqrVBcMBp9aNdK2DZ14Efd-sUX17YSelnfkvbh9htRpKkM6l6mvuuZJW-gVxc8IAHrVdP2ZUNcXmFFl/s320/1925a94aea266a1242f68ad0ce6e7689407c4b18_400r_00001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5622180181607639154" /></a><br /><br />This just in!<br /><br />I've been clearing my cupboards for those half used bags of what not, and decided to put these year old kidney beans to good use in a little something inspired by the red beans and rice I've had on trips to N'awlins in years past. Not much in the mood for meat these days, as bad climate change news is keeping me on the straight and narrow as far as habits go. Cutting meat out of your diet is one of the big ones as far as carbon emissions go, and I was afraid the flavor would take a hit, but with a little help from my friends, and some yummy chipotle powder I got from a friend, it was just perfect! I also substituted rice with bulgur, as it was also laying around in the cupboard, as well as it being healthier.<br /><br />You'll need:<br />2 cups of kidney beans, soaked overnight<br />bulgur<br />1 can/box of crushed tomatoes<br />1 bell pepper, your choice of color, diced<br />1 yellow onion, sliced or diced how you want 'em<br />2 bay leaves<br />2 cloves of garlic, crushed and sliced or diced<br />1 tsp chipotle powder<br />1 tsp thyme<br />1 tsp oregano<br />salt and pepper<br />flour for thickening<br /><br />Start by sauteing the onion, garlic and bell pepper in some olive oil in a pot. When they're soft and glassy, throw in the spices for a good mix around. Add the beans, bay leaves, tomatos and a little salt. Fill your pot with water until the ingredients are covered, and let simmer for 20-30 min. I used my pressure cooker since the beans were old-ish, and probably needed a little help. When it's about done, get your bulgur going, as much as you need for as many people as you are, it's usually half bulgur/half water. Taste the beans and add salt and pepper as needed. If it's a little runny, mix som flour with a little water in a bowl and add the mixture slowly over heat until it thickens. <br /><br />That's it. Serve it up, pick out the bay leaves if you've got kids, and enjoy!<br /><br />ps - I happened to add some pimentos that I had in a jar, and I added that along with the pimento water. I like the pimento flavor, but the water made it too acidic. I rememdied this by throwing in a teaspoon of baking soda at the very end. It neutralized the flavor just fine, but if you want to make this addition as well, I'd recommend a little caution!Jennie http://www.blogger.com/profile/09973829287451825554noreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-23686423876909906752011-04-17T09:47:00.004+02:002011-09-17T08:08:13.728+02:00Kimchi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgpL74siX3pX4dFLZFwDkJcswfXp8uCKyi2o_ebEPTq__qnCT0c66PjF3wzpDLz8fjW-meSBfsfFvCKovi6V_FxxyM2MiP6RPsDaJtVAV6a6izdJEUNIaDluaj2YBQeBNMsLOlac6RVh7/s1600/IMG_2659.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgpL74siX3pX4dFLZFwDkJcswfXp8uCKyi2o_ebEPTq__qnCT0c66PjF3wzpDLz8fjW-meSBfsfFvCKovi6V_FxxyM2MiP6RPsDaJtVAV6a6izdJEUNIaDluaj2YBQeBNMsLOlac6RVh7/s320/IMG_2659.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5611009933664837410" /></a><br /><br /><br />One should only be so lucky to be invited to one of <a href="http://atherosclerosis.blogspot.com">Mina's</a> kimchi slave mines. It sounds ominous, but really, all it is is a bunch of folks standing around getting chili paste up to their elbows while they smother cabbage, daikon, carrots and spring onions in it before stuffing in a jar and calling it kimchi. Then, she makes yummy Asian delicacies for you to eat before heading home with your new acquisition. Kimchi is so photogenic. And it tastes great with scrambled eggs, among other things. You should be so lucky!Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-6785399481128019116.post-80279331033942432842011-04-11T18:09:00.005+02:002011-09-17T08:12:08.553+02:00Easy Hot Lunch - Udon Noodle SoupYeah so, culinary adventures are just not my thing these days. I'm into sandwiches, easy homemade pizzas and pasta dishes lately. The more time I spend thinking bigger, better thoughts about my master plan (which encompasses everything), the less time I have to thinking about dinner. <br /><br />I wanted a hot lunch the other day, despite my lack of creativity, and I luckily spied a package of forgotten udon noodles in the back of the fridge, hooray! So easy.<br /><br />Hot water. Add udon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKJAqewjuUIuFfl-OL0o0flPIbpPcsLrCKYiDpH1OvoKKVgMgP2pIqDMKV4du0y19SlvG3qFjd_8DlvY8KsIZmzYKdXU61ZXI26Rj5eiwWyYXnTmpQEJS_nKcQBwvnRQqBZOC9xCYxFhu/s1600/IMG_4039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKJAqewjuUIuFfl-OL0o0flPIbpPcsLrCKYiDpH1OvoKKVgMgP2pIqDMKV4du0y19SlvG3qFjd_8DlvY8KsIZmzYKdXU61ZXI26Rj5eiwWyYXnTmpQEJS_nKcQBwvnRQqBZOC9xCYxFhu/s320/IMG_4039.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653207107574215490" /></a><br /><br />Boil as the package instructs. Add miso (mine's vegan). Then I add a small handful of chopped spring onions and canned corn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPMN_MqMa2eRtoOrMr-mPvz7njRmQgyMQmvslluDE7NbWF1D9YzW3EF_9InGDMEoXM-oQPoo5QAfZJZcov5eulWqCbVzBqz5RwmS0C1qDwPDmbo871g2TVQ0kaowpTF5DYgo8TEDXmbzL/s1600/IMG_4040.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPMN_MqMa2eRtoOrMr-mPvz7njRmQgyMQmvslluDE7NbWF1D9YzW3EF_9InGDMEoXM-oQPoo5QAfZJZcov5eulWqCbVzBqz5RwmS0C1qDwPDmbo871g2TVQ0kaowpTF5DYgo8TEDXmbzL/s320/IMG_4040.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653207022365807266" /></a><br /><br />At the very end I add cubes of silky tofu. Don't heat them too much, or they'll disentegrate. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQm10xyXConfDeV7vXjvqn-vUoeIkubEJJZ01fusH0dwkW0t-7t3w2cI4MufgkKtCfFOFCa87Ida9BSTKRZFbh_NnU1fwDBTKhYkFO-BbsbqhZ7CB1SzYjbngNxUdLqHxnJHDLZ6rQcvF/s1600/IMG_4041.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQm10xyXConfDeV7vXjvqn-vUoeIkubEJJZ01fusH0dwkW0t-7t3w2cI4MufgkKtCfFOFCa87Ida9BSTKRZFbh_NnU1fwDBTKhYkFO-BbsbqhZ7CB1SzYjbngNxUdLqHxnJHDLZ6rQcvF/s320/IMG_4041.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653206937859143122" /></a><br /><br />Less than five minutes. Hot lunch. So good.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-38638635712679279942011-02-18T20:13:00.006+01:002011-09-17T08:13:08.476+02:00Soupe Marocaine - HariraAs followers of my other blog know, I am in Morocco! I'm two weeks in, in a month stay at our "old haunt" in Essaouira. It's absolute bliss. We've been adopted by some locals, who are kind, so kind. We've been in the country, treated to the hospitality of Moroccan farmers, and their daughter Latifa has continued spreading the love. Yesterday, by celebrating Mikael's birthday (a week late) with cake, Moroccan crêpes, and the traditional soup for breaking the fast of Ramadan, <span style="font-style:italic;">harira</span>. <br /><br />I love this soup. I could eat it every day without getting bored. This also because each Moroccan person/family/restaurant makes their own variation. It can be vegan, vegetarian or with lamb, chicken or beef. However which way you like it. The main points of reference in this soup are the spices, chickpeas, lentils, tomatos, herbs and vermicelli pasta. Beyond that, you can pretty much do what you like. And it'll still taste fabulous! <br /><br />Here's lovely Latifa, dishing it out for us and our friend the real estate agent here, Salah. I made sure to watch her closely, making mental and real notes. So here, I will first write out which ingredients you will be needing, and approximately how much, after that, there's a lot of gefühl going on. No matter, the outcome will be tasty. I promise. This particular version is vegetarian, but can be made vegan by using only olive oil, vegetable stock cubes and omitting the egg. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZD9LO5n6wdckv8qRSpCbcwqfLkIIQcwlpxghl0lRGivJdh9LgPwKtYCcDCngTf4Lu9seCTlX6rAOei6jnKOYGcK0Di3gtYtJDIA1Hz6R1WmZkYZmgpWmPSBb4qUUGzhWbuSC9NmUOudG/s1600/IMG_3334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZD9LO5n6wdckv8qRSpCbcwqfLkIIQcwlpxghl0lRGivJdh9LgPwKtYCcDCngTf4Lu9seCTlX6rAOei6jnKOYGcK0Di3gtYtJDIA1Hz6R1WmZkYZmgpWmPSBb4qUUGzhWbuSC9NmUOudG/s320/IMG_3334.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653207583524893298" /></a><br /><br />2 cups of chickpeas, soaked overnight<br />1 cup of small, dark green lentils, (pretty sure it was puy)<br />1 onion, finely chopped<br />2 tomatos, grated or finely diced<br />2 cups of finely chopped celery<br />1 cup of finely chopped coriander<br />2 eggs, whisked<br />a small handfull vermicelli pasta<br />3 tbsp spice mix: equal parts turmeric, powedered safran, powdered ginger<br />tsp pepper<br />salt to taste<br />3 tbsp tomato purée<br />1-2 tbsp <span style="font-style:italic;">smin</span> (Moroccan rancid butter), or ghee<br />olive oil<br />2 vegetable boullion cubes<br />1 bay leaf<br /><br />In a large pot (Latifa used a pressure cooker) mix the onion, tomato, chickpeas, lentils, celery, coriander and spices with a big dollop of the olive oil and heat up for a bit, stirring occasionally. After a few minutes, when the spices have released their flavor, and the vegetables and herbs are wilted a bit, add a cup of water and the tomato puree and bring to a boil. Add more water, until the pot is about 3/4 full. Now, this is where Latifa put the lit on the pressure cooker, and let it work its magic for half an hour. If you don't have a pressure cooker, I think you'll need to let this simmer for at least an hour, probably two. <br /><br />Fast forward. After 30 minutes of pressure cooking, or after your hour or two of regular cooking, mix the flour well with a cup of water. Add slowly, little by little, to the still simmering pot, stirring all the while. Let it bubble and thicken. It must thicken, so if you need to make more flour/water and add it, please do, this soup must be thick! Add your bay leaf and stock cubes, and a small handfull of vermicelli pasta. Also, add more water, if necessary. While the pasta are cooking, add the whisked egg, slowly and little by little, while stirring. You should have something that resembles the "egg drop" in Chinese Egg Drop soup. When your pasta are done, add the <span style="font-style:italic;">smin</span> (or ghee or olive oil), remove the bay leaf, and you should be done! Enjoy with bread if you like, but this is quite hearty by itself! <br /><br />I hope its everything and more. This soup is made for hangovers, cold nights, sickly children or just whenever. I shall amend the recipe as I continue my Harira making career! <span style="font-style:italic;">Bon Appetit!</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6785399481128019116.post-74936405020886218482010-12-02T14:21:00.004+01:002011-09-17T08:15:08.659+02:00Dumpster Diving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8-X4TqKat1PoOrbSdwZEHW3oXHewhM4aLmxYJRAljmB2O9fdyVp18OGHl0EXHArZq5Yk4pkc-xWPIjiAE0nSBswdRTRyMvNFMpBoPQ-6nvaYJ6xPZolznRuZY3tVRHb6qdf5sbf3-6B9/s1600/IMG_2637.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8-X4TqKat1PoOrbSdwZEHW3oXHewhM4aLmxYJRAljmB2O9fdyVp18OGHl0EXHArZq5Yk4pkc-xWPIjiAE0nSBswdRTRyMvNFMpBoPQ-6nvaYJ6xPZolznRuZY3tVRHb6qdf5sbf3-6B9/s320/IMG_2637.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653208160673917234" /></a><br /><br />A friend and fellow blogger I know has been doing some pretty successful dumpster diving in this town, and I asked if I could join. We met this week on an extremely cold night, and after unsuccessfully going one place, we hit a small jackpot in another. I got a couple of perfectly fine cauliflowers, some nice apples, asparagus, some beetroot salad and some flatbread. There were also some wok veggies, though I haven't used them, so they're going in the compost, and someone even got some vacuum packed smoked trout! A lot of the wares that are thrown out aren't past their actual usage limit, but there's is a date on them that shops have to adhere to, and some things are thrown out merely to make room for the new. I'm looking forward to relieving more dumpsters of unneccessary trash in the future. <br /><br />This was my first dumpster dived meal. And it was great!<br /><br />Spelt in lieu of rice. <br />Fried cauliflower with mild curry and nigella seeds in a tomato/soy cream sauce.<br />Asparagus fried in turmeric and mustard seeds.<br /><br />Sorry no recipe, it was made in a frenzy since I had some hungry boys waiting for grub! But it was delicious, and the boys ate their fair share.Anonymousnoreply@blogger.com8tag:blogger.com,1999:blog-6785399481128019116.post-60619293356848183562010-10-23T11:10:00.005+02:002011-09-17T08:16:20.252+02:00Fast and Easy Whole Grain sconesSorry no picture, the omputer ate it!<br /><br />These scones are a recipe that I've had lying around for ages, and never got around to baking. I used whole grain spelt flour, but I imagine regular spelt, or wheat flour will make them a bit moister. These were a bit dry and flaky, but nothing that can't be remedied by butter, jam and a mug of tea on the side. Delicious!<br /><br />220 g. flour (again, I used whole grain spelt)<br />2 heaping tsp baking powder<br />1 tsp vanilla sugar<br />dash nutmeg<br />60 g. sugar (I use organic raw cane)<br />60 g. of soft butter (I used half butter, half canola)<br /><br />Mix these in a bowl together. Then add:<br />1 egg, beaten. Now, put the egg in a measuring cup, and fill up with yogurt naturelle (or soy cream, like I did) until you hit the 1 dl mark. Set aside a few drops for later. Then add to the other ingredients. <br /><br />Mix everything well, and then roll it out until it's roughly one inch thick. Using a cup about 3 inches in diameter, stamp out your scones. Anywhere between 8-12 scones is the goal, depending on the size of your cup. <br /><br />Place them on a baking sheet, brush the tops with the remaider of the egg mixture, and bake at 200 degrees for about 12 minutes. If you're using convection oven, lower the temp a little!<br /><br />Enjoy! This was a nice change from our usual Saturday pancakes ritual, faster too!Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-6785399481128019116.post-41836824055573881042010-10-14T20:05:00.003+02:002011-09-17T08:17:50.474+02:00Vegan Hokkaido Heavy Fajitas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NW_Vrs4lC-SP8AVmQoszspSmLa4tlM85fzW0dNbbhKTo5U3St-XBQUGwy9wOzxnN2A3p-tWLPgGqZZZ_YyfuUKeVe0_cbAdc_Y4GDlLpwL17Ex8Aptjf7-_ZtVuKvsRpnxaX7CMHJYsc/s1600/IMG_2445.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NW_Vrs4lC-SP8AVmQoszspSmLa4tlM85fzW0dNbbhKTo5U3St-XBQUGwy9wOzxnN2A3p-tWLPgGqZZZ_YyfuUKeVe0_cbAdc_Y4GDlLpwL17Ex8Aptjf7-_ZtVuKvsRpnxaX7CMHJYsc/s320/IMG_2445.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5653208784842995154" /></a><br /><br />So I'm in this co-op. And I love it. But practically every single week includes a hokkaido pumpkin. I like a good hokkaido once in a while, but you know...pumpkins and versatility...not so much. Usually they get thrown into soups, puréed and used in cakes and pies. It's all good. But it's just not enough. They're still milling around my kitchen, piling up in a sort of gourdish/kitchen traffic jam. I was loathe to make a soup out of one. Again. So I ate myself to one less hokkaido the other day, and I was quite pleased with my creativity in doing so. I present: fajitas with beans, hokkaido guacamole and hokkaido/tomato salsa.<br /><br />Fillings:<br />- Admittedly, the beans are canned chili beans. I warm them on the stove with a bit of ground cumin and garlic. Still good, nonetheless.<br />- Peel the hokkaido with a good potato peeler. Cut in half, scoop out the seeds. <br />- Now, dice half of the hokkaido into smallish cubes, and blanche in a bowl for a few minutes. Drain, and leave to cool. When cool, mix them with diced tomato, diced onion, cilantro/coriander and a dash of vinegar. Tastes best when the flavors are allowed to mesh and mellow a bit. I also added canned corn to the mix, because the kids and I like to play with them at the table (!). <br />- Cut the other half of the hokkaido into chunks, and steam or boil them in just a tiny bit of water until soft. Let cool. When cool, mash them up with your regular old guacamole ingredients, you might want to go heavy on the avocado and lemon so the guac isn't too orange-y and pumpkin-y. Nothing wrong with it, but I know my kids would get suspicious!<br /><br />Warm up some nice whole wheat tortillas, and you've got yourself a meal. The guac is extra creamy, and the pumpkin bits in the salsa have a lovely bite that's really satisfying. Because of the pure vegan aspect of this meal, it's nice and light, and doesn't seem to bog you down with that really full feeling, even after you've had your share. Yummy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6jQ420XDf69mZkRz3O-9pSznbEGzZNgqoBce3rkJku1l2Ptk9zd4uXZGl4bo0o0wCI3-Mwha83F1HiS6z-YBOGdejasc50b7834fGV_TsOZ90qokzcmsHKlXhyGOViXbdMjyWXX3DO9J/s1600/IMG_2447.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6jQ420XDf69mZkRz3O-9pSznbEGzZNgqoBce3rkJku1l2Ptk9zd4uXZGl4bo0o0wCI3-Mwha83F1HiS6z-YBOGdejasc50b7834fGV_TsOZ90qokzcmsHKlXhyGOViXbdMjyWXX3DO9J/s320/IMG_2447.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5653208792427875282" /></a>Anonymousnoreply@blogger.com0