tag:blogger.com,1999:blog-49326369584570703032024-02-19T05:35:35.493+01:00Angélica's food cornerAngelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-4932636958457070303.post-58746043814573991172012-11-15T21:56:00.001+01:002012-12-03T17:37:39.068+01:00Roast pork shoulder with fresh pineapple salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oe3LagPt47mPOGeiNT7KDDy4rInaTjqFmP-8CdYnVg3KQF0AT67uxo1rMeBJt2CjTD2nIMcQ_WbCsK65UTl2BWUhJpEAbLpzKsoXWXE28EQ9UiXBO-H_vfcI1kGrXkaqYpXpccPEwoNo/s1600/DSC_0398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oe3LagPt47mPOGeiNT7KDDy4rInaTjqFmP-8CdYnVg3KQF0AT67uxo1rMeBJt2CjTD2nIMcQ_WbCsK65UTl2BWUhJpEAbLpzKsoXWXE28EQ9UiXBO-H_vfcI1kGrXkaqYpXpccPEwoNo/s400/DSC_0398.jpg" width="400" /></a></div>
To make a long story short, I have found myself with a lot of time on my hands this autumn, so, I've spent a lot of this time cooking. <br />
<br />
Tonight's dinner was great, although I wish I'd let the pork marinade in the spice rub for a couple of hours as the inside of the roast didn't taste of much other than pork. <br />
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The spice rub is made from cinnamon, cloves, coriander seeds, pepper corns, ground ginger and salt (pounded in a pestle and mortar or ground in a spice grinder). The pork shoulder is rubbed with the spice mix (preferably left to marinade for a couple of hours), then seared on all sides in a hot pan. Glazed with honey and then placed in a 200C oven to roast. <br />
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The salsa is just chopped pineapple, chilli, tomatoes, banana shallot, lime zest and juice, and coriander.<br />
<br />Yum! <br />
<br />Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-20767585112821469092012-01-30T01:08:00.000+01:002012-01-30T01:08:33.683+01:00So, as you can tell I haven't updated this blogg in about a year's time. What can I say, I think getting a job working with food killed my inspiration. I know that probably sounds really weird, but that's what happened. I started working at the deli counter at the local supermarket and all of a sudden my cooking mojo left the building. I think it's working around all that pre-packed crap that we get at the store that killed it for me. You'd think working around that all day, I'd be inspired to cook healthy food from scratch when I got home, but unfortunately that wasn't the case for me. <br />
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I will try and update this blogg more often. I do want to keep it going.<br />
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AngélicaAngelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-87965863471014033592010-12-01T18:47:00.002+01:002011-03-12T16:33:24.188+01:00Norwegian Almond Cake - Suksess TerteLong time no blogging. And as always I really don't have a good excuse as to why I have not been blogging lately. I do have a theory though: I work with food all day, at the deli at the local supermarket, so when I get home from work the last thing on my mind is more food. So, not only has the work at the deli killed my joy for blogging about food, it has also managed to kill most of the joy I get from actually cooking good food. Very sad!<br />
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Anyway, here I am, back in the saddle. Or so I hope. I have a few recipes to share with you, some that I have made during my absence.<br />
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I'd like to start you off with a delicious Norwegian almond cake. I baked it for church a couple of weeks ago, and lo and behold, I sold out! That has not happened in I don't know how long. <br />
<span style="font-size: large;"><b></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6-O6Vwc9iaJsEOGMH2ovhEp2Qoo67GBx_xFR6aUiFUjRR28dOAsXPBkB1fIHHavanM99ne8hjonqfN1x2jFGJmAbcsEYWmEC6rI4YYqVGKjpYszmYDtISAPcQBrPvOogLyzgMNuN1b68/s1600/Suksessterte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6-O6Vwc9iaJsEOGMH2ovhEp2Qoo67GBx_xFR6aUiFUjRR28dOAsXPBkB1fIHHavanM99ne8hjonqfN1x2jFGJmAbcsEYWmEC6rI4YYqVGKjpYszmYDtISAPcQBrPvOogLyzgMNuN1b68/s400/Suksessterte.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydRP24WG_wKqJQdKU5sPZ8i_IBPO_54_JnLkYIZl1Ycy2yaxoXhu_XLGLFP1tmx-SEprSbHBVO8gw6oizML4lZW9Ng2Q2xxGX2jEkLmpu0b0AAM0wZXs8mYksPM0XelZkXmiQhNJMfwFF/s1600/Suksessterte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydRP24WG_wKqJQdKU5sPZ8i_IBPO_54_JnLkYIZl1Ycy2yaxoXhu_XLGLFP1tmx-SEprSbHBVO8gw6oizML4lZW9Ng2Q2xxGX2jEkLmpu0b0AAM0wZXs8mYksPM0XelZkXmiQhNJMfwFF/s400/Suksessterte2.jpg" width="400" /></a></div><span style="font-size: large;"><b>Norwegian Almond Cake <span style="font-size: small;">"Suksess terte"</span><br />
<span style="font-size: small;"><br />
Base</span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">250 g almonds<br />
250 g icing sugar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">5 egg whites<br />
1 tsp baking powder<br />
<b><br />
Chocolate spread</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">100 g dark cooking chocolate<br />
2 tsp instant coffee powder<br />
2 tbsp water<br />
<b><br />
Custard</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">5 egg yolks<br />
100 g icing sugar<br />
1 dl (100 ml) heavy cream<br />
4 tsp vanilla sugar<br />
<b></b>100 g butter<br />
<br />
Heat the oven to 180 C.<br />
<br />
1. Start off by grounding the almonds. Leave the skins on as this will make the base a lovely dark colour. Mix the icing sugar and the baking powder into the ground almonds and set aside. Whisk the egg whites until fluffy and fold in the almonds. Stir to combine. <br />
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2. Line a 9 inch/23 cm cake pan and pour in the base mixture. Bake on the bottom rack for 30-35 minutes. Allow the cake to cool off still in the pan.<br />
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3. Chocolate spread: Melt the chocolate using a bain marie (water bath). Pour the water into a small glass and stir in the instant coffee powder. Add the coffee to the melted chocolate, and spread the chocolate/coffee spread onto the cake. Allow the chocolate to set a little before applying the custard.<br />
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4. Custard: Add egg yolks, icing sugar, heavy cream and vanilla sugar to a sauce pan. Stir to combine and keep stirring and heat on a low heat until the mixture thickens. Do not up the heat as the custard will go from not thick to THICK in a matter of seconds. Allow the custard to cool off a little before adding the butter. Keep stirring while the butter is melting. Spread the custard on top of the chocolate spread. <br />
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Sprinkle some sliced almonds on top and serve.<br />
<b> </b></span></span>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-72284442186059946132010-10-18T12:49:00.000+02:002010-10-18T12:49:04.357+02:00Egyptian foodCheck out the recipes for these flavoursome and delicious Egyptian dishes over at <a href="http://theworldonourplates.blogspot.com/">The World On Our Plates</a>.<b><span style="font-size: large;"> <br />
</span></b><br />
<b><span style="font-size: large;">Tagin samak bi-al-kuzbara</span></b><span style="font-size: large;"><span style="font-size: small;"> (White fish in garlic tomato sauce)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQEBqHHJxmNdeuCeNb6ax2YXzD6SAWfh8yEsiuOyENLGNAMcI_LhwanvfrKUSOBhHvLjggfhvsP6UB_ho8uGsuTqAkFOFcmxLJd5dvjl-qHDeRGZXrixAhQilUj4UknYnaMlgUDXif9TA/s1600/Tagin+samak+bi-al-kuzbara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQEBqHHJxmNdeuCeNb6ax2YXzD6SAWfh8yEsiuOyENLGNAMcI_LhwanvfrKUSOBhHvLjggfhvsP6UB_ho8uGsuTqAkFOFcmxLJd5dvjl-qHDeRGZXrixAhQilUj4UknYnaMlgUDXif9TA/s400/Tagin+samak+bi-al-kuzbara.jpg" width="400" /></a></div><span style="font-size: large;"><b>Michoteta </b><span style="font-size: small;">(Feta cheese salad with cucumber and red onion)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvrUNxvgdl1QBw6Il9hXMvUsd2Af9VSwYEYzPosDWefw0_jgNmhybHze9oQB1rGIQULT8XLwfBkyv4IJYBwVDSYPfr05TjKuvjB8ZtJgGXGEcGNbqce_rQGuqwt6e0P_1O7xHKCvJX6TI/s1600/Michoteta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvrUNxvgdl1QBw6Il9hXMvUsd2Af9VSwYEYzPosDWefw0_jgNmhybHze9oQB1rGIQULT8XLwfBkyv4IJYBwVDSYPfr05TjKuvjB8ZtJgGXGEcGNbqce_rQGuqwt6e0P_1O7xHKCvJX6TI/s400/Michoteta.jpg" width="400" /></a></div>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-695600528427509732010-10-06T15:56:00.000+02:002010-10-06T15:56:38.116+02:00Homemade butterBreak didn't last very long. I guess the act of saying to myself that I don't have time to blog, made me realize that, actually, I do have time to blog. I've just been lazy- shame on me!<br />
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Anyway, I was browsing the net the other day and came across a video made by the people over at showmethecurry.com where they demonstrated how to make homemade butter. Honestly, I can't believe I haven't made my own butter before. I mean, it's dead easy and it requires a whooping 1-2 ingredients; whipping cream and salt. <br />
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The more I thought about making my own homemade butter the more I realized that I have known all along how to make it. A push from the smtc should not have been necessary. I heard it as a mantra every time I whipped cream as a kid: "don't whip the cream too much, or it'll turn into butter". Sound familiar? I guess I never thought it was true. But, lo and behold, it is true. <br />
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That is really how you make homemade butter. It's as simple as that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT8-vgFTLDDOwH5zrurOKQR8-aLEuS_ewSz9wzV1Tpsf56YwJG_OWPLgNt36OTV7GxxKZO40epnETK4nl_Jnw6DASZluiKLPbEeUDVT76z6N8C7J7QXXCNE_SJCoFdNka4nI518kqXVQM/s1600/DSC_0137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT8-vgFTLDDOwH5zrurOKQR8-aLEuS_ewSz9wzV1Tpsf56YwJG_OWPLgNt36OTV7GxxKZO40epnETK4nl_Jnw6DASZluiKLPbEeUDVT76z6N8C7J7QXXCNE_SJCoFdNka4nI518kqXVQM/s400/DSC_0137.jpg" width="400" /></a></div><span style="font-size: large;">Homemade butter</span><br />
Adapted from showmethecurry.com<br />
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<br />
3 dl whipping cream<br />
salt, to taste (optional)<br />
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1. Pour the whipping cream into a bowl. Using electric beaters, beat until you have made whipped cream. Continue to beat until the creams gets kind of heavy. Keep on beating 'til the liquid separates, and voilá, you have now made butter. <br />
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2. Take the butter out of the bowl and mix with salt. At this stage you can also go on and add herbs, spices or garlic to make flavoured butter. <br />
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Store the butter in an airtight container in the fridge. <br />
The flavoured butter will keep for about a week in the fridge.<br />
Butter with no flavours, except salt (optional), will keep in the fridge for a good couple of months. <br />
Both flavoured and plain butter freezes really well.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-23590187785810716102010-10-06T10:30:00.000+02:002010-10-06T10:30:37.384+02:00I'll be back shortly...I hate when blogging becomes a must instead of a want... therefore I am on a little bit of a blogging-vacation.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-58710370170151595882010-09-22T19:19:00.000+02:002010-09-22T19:19:13.971+02:00Onion TartWith no meat in sight in the fridge or the in freezer, but about a ton of onions in the pantry, I set out to make an onion tart for dinner. Having never made an onion tart before I was pleasantly surprised with how easy it was to make, and with how absolutely tasty the finished tart was. <br />
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Next time I'm going to try and use a mild blue cheese instead of just normal cheese, to give it a little more flavour. <br />
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Can't wait to make this again!<br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf-hlCS9YF7oYK_7gRY9CL2AbMz3-EdPMu1fID1T1r1na1gQuQ7g0pSZHE_t5ROKB5EEg3izP0bRSwSRQHVBZud82o-pdscJhfNfJCFD9ydjOwO8lHiSBTkh_f-xJqZ1AJ_gg0NKjqeHA/s1600/L%C3%B6kpaj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf-hlCS9YF7oYK_7gRY9CL2AbMz3-EdPMu1fID1T1r1na1gQuQ7g0pSZHE_t5ROKB5EEg3izP0bRSwSRQHVBZud82o-pdscJhfNfJCFD9ydjOwO8lHiSBTkh_f-xJqZ1AJ_gg0NKjqeHA/s400/L%C3%B6kpaj.jpg" width="400" /></a></div><span style="font-size: x-large;">Onion tart</span><br />
Adapted from <a href="http://annicaoeva.blogspot.com/">Bärbloggen</a><br />
Serves 4<br />
<br />
<span style="font-size: large;">Pie crust</span><br />
3 ½ dl flour<br />
150 g cold butter, cut into pieces<br />
a pinch salt<br />
about 2 tbsp ice cold water<br />
<br />
<span style="font-size: large;">Filling</span><br />
4 medium onions<br />
3 eggs<br />
2 ½ dl milk<br />
3 dl grated cheese<br />
salt and pepper<br />
a little paprika powder<br />
<br />
Preheat the oven to 200° C.<br />
1. Start by making the pie crust, as this needs to rest in the fridge for at least 30 minutes. Place the flour, butter and salt in a food processor. Mix/pulse until you have a crumbly mix, then add in 1 tbsp of water and pulse. The dough might come together at this point, but if it doesn't, add in a little bit more water until the dough comes together. Place the dough in a plastic bag, flatten it out and place in the fridge to chill for at least 30 minutes. <br />
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2. Meanwhile, start on the filling. Cut the onions using a mandolin, or a sharp knife, into really thin rings. Heat some butter or oil in a pan, and fry the onions on a medium to high heat until translucent. Set aside to cool off.<br />
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3. Take the pie crust dough out of the fridge and roll it out onto a floured surface. Lift up the dough and fit into a tart pan. Make sure the edges are covered all the way up if you are using a pan with low edges. Prick the pie crust and line it with some parchment paper, and fill with ceramic baking beans or rice. Blind bake for 15 minutes. <br />
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4. While the crust is blind baking in the oven, combine the eggs, milk, cheese and spices in a bowl. Whisk to combine. <br />
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5. Take out the pie crust from the oven and remove baking beans and parchment paper. Add the, now chilled, onions to the crust. Pour the egg and cheese mix on top, and place the whole thing back into the oven for 30 minutes or until the eggs have set. <br />
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Serve with a green salad.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-67501765352632128972010-09-20T19:58:00.002+02:002010-09-20T20:01:15.621+02:00Apple cakeIn preparation for making the apple butter I went to my bf's parents' house to pick apples from some trees they have growing in their garden. I picked, and picked, and picked, really without paying too much attention to how many apples I picked. I left their house with 2 grocery bags worth of apples. To say the least, I've had my work cut out for me trying to figure out what to do with all the apples.<br />
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Last week I made apple sauce, I've used apples in salads and in my cooking, and I am thinking about maybe having a go at making apple chutney. On Saturday, of last week, I made an apple cake. Yum! It wasn't for me though, I made it for the café at church. And as I have previously said here on the blog, baking cakes for the café requires demographics. You have to know who will show up (as in what age-group. Older people= stuff smothered in whipped cream, younger people= modern cakes, such as cheesecakes or things made of chocolate). I thought I'd play it safe this week, since Irene was making a cake made out of meringue and whipped cream (not a pavlova, but a cake called "Verdens beste"- "The world's best"), I decided to make an apple cake. Old, as well as young people love apple cakes, don't they?<br />
<br />
I can tell you, they do. But do you know what they love more than apple cake, or "Verdens beste" for that matter? They love apple cake baked by the new volunteers at church. There I was, selling my cake, when the new volunteers showed up, German and Austrian apple cake in hand, and they barely had the chance to put the cake down before people were fighting over the pieces. <br />
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Needless to say, I returned home with half the cake...<span style="font-size: large;"><b> </b></span><br />
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<span style="font-size: large;"><b>Apple cake</b></span><br />
Adapted from <a href="http://www.alltommat.se/">Allt om mat</a><br />
<i>Makes about 30 slices</i><br />
<br />
7 dl plain flour<br />
4 tsp baking powder<br />
2 tsp powdered vanilla sugar<br />
2 eggs<br />
4 dl sugar<br />
3 dl milk<br />
4 tbsp (50 g) melted butter<br />
2 tbsp apple butter, optional<br />
<br />
1 kg apples, peeled, cored and cut into wedges<br />
2 tbsp cinnamon<br />
0,75 dl sugar<br />
<br />
1. Pre-heat the oven to 200° C. Mix flour, baking powder, powdered vanilla sugar, normal sugar in a large bowl. Crack the eggs in a different bowl, whisk in the milk and the melted butter, and the apple butter, if using. Make a well in the centre of the flour and pour in a little of the egg mixture. Stir to combine using a wooden spoon. Pour in a little more of the egg mixture and stir again, keep doing this until you have incorporated all the of the egg mixture into the flour,and you are left with a smooth batter. Do not use an electric beater for this.<br />
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2. Place the peeled, cored and wedged apples in a large plastic freezer bag. Pour in the sugar and the cinnamon. Close the bag and shake it to ensure each wedge of apple is coated. <br />
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3. Line a baking tray (30 x 40 cm) with baking parchment. Spread the batter onto the parchment. Press the apple wedges down into the batter one after another in neat rows until you have covered the entire cake with apples. Discard any left over apples, or eat them with some ice cream or some yoghurt. <br />
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4. Place the cake on the middle shelf of the oven for 25 minutes or until a skewer inserted into the cake-bit of the bake comes out try and free of crumbs. <br />
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Serve the cake with ice cream or pour over some vanilla custard.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-30813762213212581722010-09-13T23:08:00.009+02:002011-06-17T12:33:20.459+02:00Spicy chicken & bulgur one-potI only just recently discovered the wonderful world of one-pots. A one-pot is a dish where everything is basically cooked in ONE POT. However, if you go to Wikipedia and search for one-pot, you get <i>One-pot synthesis</i>, which I guess after having read only the first couple of line, isn't too far from the truth. In a way....<br />
<br />
Back to the subject of one-pots. When I say I only just recently discovered one-pots, what I really mean is that I earlier today discovered and realized the wonderful world of one-pots. I was browsing through some cooking sites and, as always, stumbled across a recipe for the, said, one-pot. Not only did the recipe seem quick and simple to make, I also knew I had "all" but one ingredient already at home, which is a big plus in my book since my pantry and fridge/freezer are literally begging me to fill them. What I mean by "all" is that I actually did not have chicken thighs or couscous at home, as the original recipe called for. But I had chicken breast fillets and bulgur, so I simply substituted the couscous with bulgur and the thighs with breast fillets.And because I had some green lentils and some raisins in the cupboard I decided to add them to the recipe. <br />
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When I cooked this dish I feared it'd get too dry, and that I would have to have some kind of sauce or raita to go with it, but the lemon juice at the end really brightened the flavour and somehow made the dish moist. But by all means, go ahead and serve this dish with a raita or some other yoghurt-based sauce of your choice. <br />
This one-pot is definitely a dish I'll be making again, soon. All the flavours worked really well together, it remind me a little bit of Middle-Eastern or North African flavours, and it was yummie!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO2jjGqNiiMbjdeYDIu_r8ySlSFp61iJ7Lprg_LT3sBe4zTKaaaq5LeMlrQQKeVufjGqlI14kO7vDYwpxcXlPfhYkkvVl8VTsgjXkV0ZfK5mQujMPfpTNbV_ooudZtTQ8XVpWRW63HkSb/s1600/Spicy+chicken+and+bulgur1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO2jjGqNiiMbjdeYDIu_r8ySlSFp61iJ7Lprg_LT3sBe4zTKaaaq5LeMlrQQKeVufjGqlI14kO7vDYwpxcXlPfhYkkvVl8VTsgjXkV0ZfK5mQujMPfpTNbV_ooudZtTQ8XVpWRW63HkSb/s400/Spicy+chicken+and+bulgur1.jpg" width="400" /></a></div><br />
<b>Spicy chicken & bulgur one-pot</b><br />
Adapted from <a href="http://www.bbcgoodfood.com/">BBCGoodFood</a><br />
<i>Serves 4</i><br />
<br />
4 chicken breast fillets<br />
2 tsp turmeric powder<br />
1 tbsp garam masala<br />
2 tbsp vegetable oil<br />
2 onions, finely sliced<br />
3 cloves of garlic, sliced<br />
500 ml chicken stock (I used stock from a cube)<br />
10 black or green olives<br />
1 dl raisins<br />
1- 1½ dl cooked green lentils<br />
zest and juice of 1 lemon<br />
2 dl bulgur <br />
parsley<br />
<br />
1. Start off by putting the chicken fillets into a plastic bag. Add in 1 tsp turmeric and ½ tbsp garam masala, also add in a pinch of salt. Close the bag and massage it so that the chicken fillets gets coated with the spices. Allow to marinade for at least 30 minutes.<br />
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2. Heat 1 tbsp of the oil in a saucepan or a saute pan. Add in the chicken fillets and fry for 2 minutes on each side. Take the fillets out of the pan and place them on a plate. Add the rest of the oil to the pan and tip in the onion and garlic, and fry until golden, about 8-10 minutes on low-medium heat. Stir in the remaining 1 tsp turmeric and ½ tbsp garam masala. Allow the spices to fry for 1 minute. Pour over the stock and add the olives and the raisins. Bring to the boil. Place the chicken fillets back into the pan and cover the pan with a lid, or some aluminium foil. Over medium heat, simmer until the chicken is done. This can take anywhere from 10-20 minutes, depending on how large/thick your fillets are. <br />
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3. When the chicken is done, take them out of the pan and place on a clean plate, cover with some aluminium foil to keep them warm. Add the bulgur and the lentils to the pan and stir. Cover and allow the bulgur to cook, check every now and then to ensure there's enough water in the pan. You can always add in a bit more stock or some water if the pan gets dry. Taste to check if the bulgur is done after about 10-15 minutes. Depending on the size of the bulgur used, the time may vary. <br />
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3. Place the cooked chicken back into the pan. Squeeze over the lemon juice, and sprinkle the lemon zest and parsley on top. <br />
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I had some sliced almonds in the cupboard that I roasted in a pan until golden. I then scattered them on top of the dish together with the lemon zest and the parsley.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com1tag:blogger.com,1999:blog-4932636958457070303.post-12219991110024329212010-09-11T19:06:00.000+02:002010-09-11T19:06:15.224+02:00Food Network CanadaI'm, like, famous in Canada!!!<br />
<br />
A few days ago, when I made the apple butter, I decided to post the photo I took on the site where I'd found the recipe (Food Network Canada). Little did I know that not many days after posting the photo it would be selected <span style="font-size: large;">pic of the week</span>. I feel so honoured, and it's great being famous, even if it's all the way over in Canada. <br />
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Check out the photo <a href="http://community.foodnetwork.ca/blogs/foodnews/archive/2010/09/11/pic-of-the-week-apple-butter.aspx">HERE</a>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-30773392068779155012010-09-08T15:42:00.002+02:002010-09-08T15:42:57.953+02:00Homemade apple butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcaWcFK8rXjqZgnXVGUUd44uE236G3P3fkdKNanSYyEkcj46cchx1MDYM9ipWpMUrDbbcLEu4wquONLeF7mgv4E7cuPzotK7UjJlK4MFdCfwA7R5RBa-APKXFmrlHiIHycTR5gIch_vKO/s1600/Apple+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcaWcFK8rXjqZgnXVGUUd44uE236G3P3fkdKNanSYyEkcj46cchx1MDYM9ipWpMUrDbbcLEu4wquONLeF7mgv4E7cuPzotK7UjJlK4MFdCfwA7R5RBa-APKXFmrlHiIHycTR5gIch_vKO/s400/Apple+butter.jpg" width="326" /></a></div><br />
<div style="text-align: center;"><i>Canadian apple butter</i><br />
<div style="text-align: left;"><br />
It is Canada week over at <a href="http://theworldonourplates.blogspot.com/">The World On Out Plates</a>, and I decided to make Canadian apple butter. <br />
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Apple butter, for those of you who are not in the know, is a really thick apple sauce. It tastes like the best apple sauce you have ever tried. I promise, you'll love it. <br />
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<b>Apple Butter</b><br />
<i>Makes about 1 large jar</i><br />
Recipe by Michael Smith from <a href="http://www.foodnetwork.ca/recipes/Side/Fruit/recipe.html?dishid=6796">Food Network Canada</a><br />
<br />
10 apples, peeled, cored and quartered<br />
1 cup brown sugar<br />
½ cup apple juice<br />
1/4 tsp each of ground nutmeg, cardamom, cloves and allspice<br />
1 tsp vanilla extract<br />
<br />
1. Place all the ingredients in a large sauce pan, stir to combine. Over medium to high heat, cook the apples until they become very soft. Let the mixture cook until the liquid had reduced with about 80% and you have a thick, dark brown sauce. <br />
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2. Remove from heat, and using an immersion hand blender, purée the apple butter. Pour the apple butter into <a href="http://angelicasfoodcorner.blogspot.com/2009/04/sterilizing-jars.html">sterilized jars</a>.</div></div>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com3tag:blogger.com,1999:blog-4932636958457070303.post-7544746462177073112010-08-31T18:59:00.000+02:002010-08-31T18:59:38.593+02:00Zucchini fritters<div class="separator" style="clear: both; text-align: center;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkirCO747PPG7zFGWRES-1VXQ8vaM3Q9-X0LkL5kfbs3hzQfqJvJPSMm8V4NF4Vfpis54shpUyD6zBd2idVyv58aYxBh2RT8TLoIfaeGVtvfh9qRwaw7-6QIRBTASojQ17fA_2wtx3-wF/s400/Zucchini+fritters.jpg" width="400" /><br />
Tonight's dinner- Zucchini fritters</div><br />
<span style="font-size: large;">Zucchini fritters</span><br />
Makes 4<br />
<br />
1 rather large zucchini, about 30 cm long<br />
½ red chilli, de-seeded and finely chopped<br />
2 spring onions, finely chopped<br />
1 egg, beaten<br />
½-1 dl flour<br />
salt and pepper<br />
<br />
1. Grate the zucchini in the coarse side and place the grated zucchini in a bowl. Sprinkle with some salt, mix and set to rest for about 20 minutes. After 20 minutes, place the zucchini in a colander and press down to squeeze out any zucchini juices.<br />
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2. Place the zucchini back in the bowl and mix with the rest of the ingredients. The fritter "batter" should be quite loose. <br />
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3. Heat some oil in a frying pan and fry as large or small fritters as you want. Flip over when the bottom has turned golden and crisp.<br />
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Serve with a dollop of yoghurt and your favourite topping, such as sliced chicken, bacon, prawns or eat them as they are.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-89682612718471614492010-08-30T18:02:00.004+02:002010-09-06T14:52:03.023+02:00Light Chicken Korma<div class="separator" style="clear: both; text-align: center;"></div>I made a deal with myself a while ago not to eat too many carbohydrates in an attempt to loose some weight. So far I have more or less managed to stay clear of potatoes, rice and pasta, but the tricky part is really to stay clear of bread... And since I'm not much of a pulse person, I'd pretty much rather be fat than to eat beans and lentils. So, so far I have tried to make tasty dishes and have simply left out the high carb side-dishes . I don't know if that's how one does it, and I can't tell a significant weightloss as of yet, but I'm hanging in there. <br />
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Tonight's light chicken korma was low in carbs, if one left out the bread. But seeing since I didn't have anything even close to a lettuce leaf in my house at the moment I decided to serve the korma with a side of homemade naan-breads. I did however substitute half the flour with a store bought mixed rye- and wheat flour, which I guess made it a little bit more healthy...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM48UyQyk0KviGbQFultkYQiPap0IY-FI0d96bSwVGLUxEVk2KVLQrAN0V7OhKsfK9hLwV4bfK0Q8lf2wYMGkZya7RU7vJ9pk70B30xpyYKwPa98LkcUyQ6R-FGH9JrbA_grIlN0KUjRk6/s1600/Chicken+Korma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM48UyQyk0KviGbQFultkYQiPap0IY-FI0d96bSwVGLUxEVk2KVLQrAN0V7OhKsfK9hLwV4bfK0Q8lf2wYMGkZya7RU7vJ9pk70B30xpyYKwPa98LkcUyQ6R-FGH9JrbA_grIlN0KUjRk6/s400/Chicken+Korma.jpg" width="400" /></a></div><span style="font-size: small;"><b>Light Chicken Korma</b></span><br />
<i>Serves 4</i><br />
Adapted from BBC Good Food<br />
<br />
4 skinless chicken breasts, cut into bite-size pieces<br />
a small knob of fresh ginger, finely chopped<br />
1 clove of garlic, chopped<br />
1 onion, sliced<br />
1 ½ tsp garam masala<br />
150 ml chicken stock<br />
3 tbsp fromage frais (I used quark)<br />
2 tbsp ground cashew nuts<br />
handful of baby spinach leaves, roughly chopped<br />
2 spring onions, the green bits only, cut into 1 cm pieces<br />
corinader/cilantro leaves<br />
1 tbsp sultanas<br />
<br />
1. Fry the ginger, garlic and onion in the oil until softened. Add in the chicken and allow the chicken to brown, this takes about 5 minutes. Stir in the garam masala and fry for an additional minute.<br />
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2. Pour over the stock and simmer for 10 minutes or until the chicken is cooked through. 5 minutes into the 10 minutes of simmering the chicken in the stock, add in the spinach leaves and the green bits for from the spring onions.<br />
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3. In a small bowl, mix the fromage frais/quark and the ground cashews. Take the pan off the heat and stir in the fromage frais/quark- and cashew mixture. Do not return it to the heat or it will split. Garnish with the sultanas and sprinkle over some leftover cashews. <br />
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Serve with homemade <a href="http://angelicasfoodcorner.blogspot.com/2010/01/golden-spicy-fish-soup-served-with.html">naan-bread</a> or rice.<br />
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You can add in more stock and fromage frais at the appropriate times if you feel there isn't enough gravy.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-46505230245070735062010-08-29T19:04:00.000+02:002010-08-29T19:04:48.296+02:00Ethiopian food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p4Mc5pDO-xcxBZDqg-yPhjJVQtn-F6AyoEDG1D1qFVY8nOfmif851hROJ7dcb19JeSH8NVfH14Ewd9C14BMqyZv-M6fkAKJuaNfz5NXxvi1xFPLz-T_4s7EfSjQ1xUZAnSgjIZ2dzTh2/s1600/ETHP0001.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p4Mc5pDO-xcxBZDqg-yPhjJVQtn-F6AyoEDG1D1qFVY8nOfmif851hROJ7dcb19JeSH8NVfH14Ewd9C14BMqyZv-M6fkAKJuaNfz5NXxvi1xFPLz-T_4s7EfSjQ1xUZAnSgjIZ2dzTh2/s200/ETHP0001.GIF" width="200" /></a></div><br />
I made <span style="font-size: large;">Niter Kebbeh</span>, <span style="font-size: small;"><span style="font-size: large;">Doro Wat</span> </span>and <span style="font-size: large;">Injera</span> bread on Wednesday for week 4 in "The World On Our Plates"-project.<br />
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</div>Check out how it went + recipes <span style="font-size: x-large;"><a href="http://theworldonourplates.blogspot.com/2010/08/ethiopian-food.html">HERE</a></span>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-56935143400328554102010-08-22T22:00:00.009+02:002010-08-24T18:00:12.502+02:00Malaysian Chicken CurryI came across a recipe for Black Beef Cry Curry over at <a href="http://www.fussfreecooking.com/">Fuss Free Cooking</a>, and I immediately knew that this was a dish I really wanted to make one day. As I am a bit low on cash at the moment, I'm pretty much in-between jobs, I figured if I could make some minor adjustments to the original recipe I would be able to make it with the stuff I had in my pantry/fridge.<br />
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So, instead of the beef I used chicken, and I did not know exactly what kind of Malaysian curry powder she was referring to so I used the Malaysian meat curry powder I made a while ago. Also, I had never heard of Ketjap Manis, nor did I have money to buy it from the shop were I to come across it, so I decided to make my own from a recipe I found online. This did not turn out all that good, I think I just let the "sauce" reduce way too much, so instead of a syrup kind of liquid it turned out like thick, thick, thick syrup. I had to dilute it with hot water to even get the spoon into it. The moral of this story is; buy the Ketjap Manis at the shop!<br />
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Here's my version of Fuss Free Cooking's Black Beef Dry Curry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH7cwUAQvJh_PLkmXbX1RTOEqHNJEtZ8UvxXk_33IeiumM6Y1hhxvuKKai1r_JqCCkDBiQpRgBE7ToNPCGikWoJrKRGTWXj-cZNhdLLqBf0YPjrq295TKqVDQ8rn-AT-lA7oz3mqvRjUI/s1600/Chicken+curry.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508330614833781234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH7cwUAQvJh_PLkmXbX1RTOEqHNJEtZ8UvxXk_33IeiumM6Y1hhxvuKKai1r_JqCCkDBiQpRgBE7ToNPCGikWoJrKRGTWXj-cZNhdLLqBf0YPjrq295TKqVDQ8rn-AT-lA7oz3mqvRjUI/s400/Chicken+curry.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a><span style="font-weight: bold;">Malaysian Chicken Curry</span><br />
<span style="font-style: italic;">Serves 2</span><br />
Adapted from <a href="http://www.fussfreecooking.com/">Fuss Free Cooking</a><br />
<br />
3 small chicken breasts, or 2 medium, diced<br />
1 ½ tbsp <a href="http://angelicasfoodcorner.blogspot.com/2009/10/malaysian-meat-curry-powder.html">Malaysian meat curry powder</a><br />
water<br />
2-3 tbsp Ketjap Manis<br />
about 5 curry leaves<br />
1 onion, sliced thinly<br />
2 ½ garlic cloves, chopped roughly<br />
½ inch ginger, peeled and roughly chopped<br />
1 small green chilli, de seeded and halved<br />
1 tomato, quartered<br />
salt and sugar, to taste<br />
<br />
1. Start by soaking the curry powder in the water for 30 minutes. <br />
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2. Heat some oil in a pan and fry the curry leaves. Add the onion, garlic, ginger and green chilli. Fry until fragrant.<br />
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3. Add in the curry and water mix and stir to combine. Fry for 10-15 minutes until the oil starts to separate.<br />
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4. Add in tomatoes, chicken, ketjap manis, and some salt and sugar. Also add in enough water to just cover the chicken and cook until the liquid has just about halved and the chicken is cooked through.<br />
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5. Serve with spiced rice or with a side of fresh salad.<br />
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I added some sweet corn at step 4 because I found an open box of sweet corn in the fridge that needed to be used up.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com3tag:blogger.com,1999:blog-4932636958457070303.post-80528459764100454562010-08-19T17:09:00.007+02:002010-08-20T12:54:22.556+02:00Chicken and Sweet Corn SoupI picked sweet corn at a farm not too far from where I live yesterday. I paid 25 NOK/kg, about $ 4/kg. It might sound horribly expensive to some of you, but stuff, especially food, is really expensive in Norway.<br /><br />Yesterday we boiled some corn on the cob and served them with butter and salt as an evening snack. We had the same for lunch today. I am trying to eat them all before they go bad as last year I had a rather bad experience with freezing fresh sweet corn.<br /><br />Tonight I made chicken and sweet corn soup. I didn't have any dairy products at home, so I had to come up with a soup without milk or cream... It turned out great, I just threw together some ingredients that I had in the fridge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuSij_VNlFD2yz9RiDyJbtYTj4TCFoWSxtXGT9Y_L7BPhjEtcFAI1o3BZir33Y7cnMZYvhXK4QwSdHisXWT-RZ4G8nEXMAXdabEipM1IeEdPL_rE3H2g0vOjy4-rPu2jNB9hZFHtoH7Va/s1600/DSC_0091.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 268px; display: block; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5507144010374710114" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuSij_VNlFD2yz9RiDyJbtYTj4TCFoWSxtXGT9Y_L7BPhjEtcFAI1o3BZir33Y7cnMZYvhXK4QwSdHisXWT-RZ4G8nEXMAXdabEipM1IeEdPL_rE3H2g0vOjy4-rPu2jNB9hZFHtoH7Va/s400/DSC_0091.jpg" border="0" /></a><span style="font-weight: bold;">Chicken and Sweet Corn Soup</span><br /><span style="font-style: italic;">Serves 3-4</span><br /><br />vegetable oil<br />1 onion, chopped<br />1 clove garlic, grated<br />1 bay leaf<br />1 tsp Sriracha Hot Chili Sauce<br />1 ½-2 tbsp Heinz ketchup<br />1 chicken breast, cut into bite-size pieces<br />1½-2 cubes chicken stock<br />1 litre water<br />kernels from 2 corn on the cob<br />1-2 tsp garam masala<br />salt & pepper<br />some flat leaf parsley<br /><br />1. Heat about 2 tbsp of vegetable oil in a large sauce pan. Add in the onion, garlic and bay leaf and sauté for a couple of minutes. Stir in the chili sauce, ketchup and crushed stock cubes. Add in the pieces of chicken breast, water, corn kernels and half the garam masala.<br /><br />2. Bring soup to the boil, turn down to medium heat and allow the soup to simmer for 10 minutes or until the chicken is cooked. Add salt and pepper, and more garam masala, to taste. Chop some parsley and add it to the soup, right before you serve it.<br /><br />Serve the soup in individual bowls, drizzle over some olive oil and sprinkle some more parsley.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com2tag:blogger.com,1999:blog-4932636958457070303.post-68387214747456029422010-08-11T00:45:00.005+02:002010-08-13T00:14:21.228+02:00Chicken Roulade With A Fresh Bulgur Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWlhn1EKaJ2UnJqlP4TwME5Zw8Gwb5VgZ2Ig3lpqc86mxo5VEwTY_1Drm6il11dTCBr_05Pyzwadk3h3P8jRU_v2GL4CTNV10dVtHQeKcIBfP4WXRPWsvPRGVUrZEobWVDRz8ZVYCjyNP/s1600/Kyckling+roulade.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWlhn1EKaJ2UnJqlP4TwME5Zw8Gwb5VgZ2Ig3lpqc86mxo5VEwTY_1Drm6il11dTCBr_05Pyzwadk3h3P8jRU_v2GL4CTNV10dVtHQeKcIBfP4WXRPWsvPRGVUrZEobWVDRz8ZVYCjyNP/s400/Kyckling+roulade.JPG" alt="" id="BLOGGER_PHOTO_ID_5504649803793938482" border="0" /></a>Yesterday's dinner was a quick chicken breast roulade filled with homemade sun-dried tomato pesto served on a bed of a cucumber, red pepper, leek, raisin, carrot and parsley bulgur salad. The bulgur salad was dressed with a splash of lemon juice and olive oil to keep it moist. The rather disgusting looking brown/black bits scattered around and on top of the bulgur are fried mushrooms. They added nothing to the dish, and if I could take them out of the picture I would.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com1tag:blogger.com,1999:blog-4932636958457070303.post-2146741272167355672010-08-10T02:20:00.003+02:002010-08-11T00:41:02.914+02:00The World On Our Plates<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6Zg7SVNJN9VnhUr-H8GcMCd4v2KTmeQLaivzkhjsNI3xKbk_QXlzfZy6unCGJAWsHJZCdKmRgWGalfP7ZmuNkOCq-n4jIdL73cYuAfd0I-wSMvmRGUXjCJtuR83KusTOLsyXJTa5FEtj/s1600/Logo01_smaller02.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6Zg7SVNJN9VnhUr-H8GcMCd4v2KTmeQLaivzkhjsNI3xKbk_QXlzfZy6unCGJAWsHJZCdKmRgWGalfP7ZmuNkOCq-n4jIdL73cYuAfd0I-wSMvmRGUXjCJtuR83KusTOLsyXJTa5FEtj/s400/Logo01_smaller02.jpg" alt="" id="BLOGGER_PHOTO_ID_5503773408596364066" border="0" /></a>Me and my friend Josefin are launching a new blog. The blog's called "<a href="http://www.blogger.com/theworldonourplates.blogspot.com">The World On Our Plates</a>". To explain the concept of the blog to you, I have to explain the entire story, so here it goes...<br /><div><br />Me, Josefin and Susanne (the girl I went to Copenhagen with, and the girl who has designed the awesome logo for out new website) met up one Wednesday at Susanne's apartment for some food and boardgames, and we got to talking about one thing or the other which led Josefin into mentioning a film she had recently seen: Julie&Julia. She said that after watching the film she was inspired and wanted to do something similar, but instead of cooking from a Julia Child's cookbook (which has obviously been done before) she wanted to cook food from around the world. As an eager foodie I couldn't resist to invite myself along on her project and that's how "<a href="http://www.blogger.com/theworldonourplates.blogspot.com">The World On Our Plates</a>" came about. We decided we wanted to cook ourselves around the world and came up with the idea of cooking one dish per week each, from one country each, for an entire year. </div><br /><div> </div>104 countries in 52 weeks.<br /><div> </div><br /><div>I don't think it's overly ambitious, but I might have chosen some rather difficult countries, such as Kiribati, The Solomon Islands and Micronesia. But I'm sure I'll find recipes, eventually.<br /><br />My first country is Israel; I made bagels, and Josefin's first country is Paraguay.<br /><br />So, please do come check us out at "<a href="http://www.blogger.com/theworldonourplates.blogspot.com">The World On Our Plates</a>"</div>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com2tag:blogger.com,1999:blog-4932636958457070303.post-78600488638866389102010-08-04T20:20:00.002+02:002010-08-04T20:23:39.901+02:00Sushi, take 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo_fB_Ct0j-mPFbGeb0W1e1540EmvOddmxfhGviCeN1dfNymEWsI4CzJ1a2buYa4h8Mo81arBClzVN7huOS1nbmmlFkTa4HEY58VvW1Y2Ar7gTWwyfRweipXqN77quCSw2eCx2-0YRq2q/s1600/Sushi2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo_fB_Ct0j-mPFbGeb0W1e1540EmvOddmxfhGviCeN1dfNymEWsI4CzJ1a2buYa4h8Mo81arBClzVN7huOS1nbmmlFkTa4HEY58VvW1Y2Ar7gTWwyfRweipXqN77quCSw2eCx2-0YRq2q/s400/Sushi2.JPG" alt="" id="BLOGGER_PHOTO_ID_5501621544873495778" border="0" /></a>Today's dinner was homemade sushi filled with cucumber, leeks, red pepper, baby corn and smoked mackerel or salmon. Served with wasabi and soy sauce.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-37109201946577779072010-08-01T22:33:00.005+02:002010-08-01T22:58:50.043+02:00CupcakesWhen my friend asked me the other day if I wanted to hang out and watch a movie, I said yes on one condition: that she would let me teach her how to make cupcakes from scratch. You see, I had a couple of weeks earlier been gobsmacked when said friend told me that she did a little bit of baking, but that she always used the "just add water"-cake mixes. I really couldn't believe what I was hearing, and vowed to give her a lesson in baking when I had time.<br /><br />Since she didn't have any of the ingredients I had to bring flour, baking powder, sugar and eggs. The rest of the ingredients we picked up at the store on our way to her place, she came to pick me up in her car since it was raining and I don't have a car, nor do I drive.<br /><br />The cupcakes turned out great and I left my friend with the recipe, she even asked for it, and said, quite a few times, while we were baking that "this wasn't as difficult as I'd expected it to be". Yay, mission accomplished!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oOKDpGJEYvC3oVXwf0ytiJT7XeiMVpWqKZoZ0bbgQodna4Yfefwp8c6EXim8B_jw2-46TBax7AZbESjBknxLwXgNB5yuaDNTujbTk3Ilrzt351mXOflhHRAn6OF40tPQKq-fpDjgdR_q/s1600/Cupcakes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oOKDpGJEYvC3oVXwf0ytiJT7XeiMVpWqKZoZ0bbgQodna4Yfefwp8c6EXim8B_jw2-46TBax7AZbESjBknxLwXgNB5yuaDNTujbTk3Ilrzt351mXOflhHRAn6OF40tPQKq-fpDjgdR_q/s400/Cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5500544163230449138" border="0" /></a><span style="font-weight: bold;">Cupcakes</span><br /><span style="font-style: italic;">Makes about 20 cupcakes</span><br />Adopted from Laila bakar<br /><br /><span class="recipe-ingredient-amount">100</span> g butter, melted<br /> <span class="recipe-ingredient-amount-org" style="display: none;">2</span> <span class="recipe-ingredient-amount">2</span> eggs<br /> <span class="recipe-ingredient-amount-org" style="display: none;">1.5</span> <span class="recipe-ingredient-amount">1.5</span> dl caster sugar<br /> <span class="recipe-ingredient-amount-org" style="display: none;">1</span> <span class="recipe-ingredient-amount">1</span> tsk vanilla sugar<br /> <span class="recipe-ingredient-amount-org" style="display: none;">2</span> <span class="recipe-ingredient-amount">2</span> dl milk<br /> <span class="recipe-ingredient-amount-org" style="display: none;">1</span> <span class="recipe-ingredient-amount">1</span> lemon, the zest<br /> <span class="recipe-ingredient-amount-org" style="display: none;">4</span> <span class="recipe-ingredient-amount">4</span> dl flour<br /> <span class="recipe-ingredient-amount-org" style="display: none;">2</span> <span class="recipe-ingredient-amount">2</span> tsk baking powder<br /> <span class="recipe-ingredient-amount-org" style="display: none;">1</span> <span class="recipe-ingredient-amount">1</span> pinch salt<br /><br />Frosting:<br /><span class="recipe-ingredient-amount">100</span> g Philadelphia cheese<br /> <span class="recipe-ingredient-amount-org" style="display: none;">60</span> <span class="recipe-ingredient-amount">60</span> g soft butter<br /> <span class="recipe-ingredient-amount-org" style="display: none;">300</span> <span class="recipe-ingredient-amount">300</span> g chocolate/strawberry flavoured powdered sugar<br /> <span class="recipe-ingredient-amount-org" style="display: none;">0.5</span> <span class="recipe-ingredient-amount">the juice of ½ lemon</span><br /><br />1. Pre-heat your oven to 200 C fan, or 220 C if you use a normal oven.<br /><br />2. Start by beating the eggs and the sugars until you have a pale yellow, fluffy batter.<br /><br />3. Pour in the melted butter, milk and the lemon zest. Mix to combine.<br /><br />4. Using a wooden spoon or a spatula, fold in the flour, baking powder and salt.<br /><br />5. Line a cupcake tin with cupcake liners and fill each liner 3/4 of the way up. Place on the middle shelf of the oven for 10 minutes or until a wooden skewer inserted into the middle of a cupcake comes out dry and clean.<br /><br />6. Allow to cool some in the tin before tipping the cupcakes out to cool completely on a wire rack.<br /><br />7. Make the frosting:<br />Cream butter, powdered sugar and lemon juice. Mix in the cream cheese.<br />Spread or pipe onto the cupcakes and garnish with sprinkles or flowers.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-19299493535827891372010-07-30T17:00:00.000+02:002010-07-30T16:56:15.093+02:00Danish Red Hot Dog<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C7EvyAcaIbZad0EzmIAMitLsfOCeUCQVJm2khJezUIrRcvKcKNS0nTGdwzvORrT7SeBFQ15eR3jFWSiMt5kUJiobO6EZQIACxXtNdr9rJYFl8njKioLY_qeAgDvseqNfnVXO4KZsNOhp/s1600/DRHD.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C7EvyAcaIbZad0EzmIAMitLsfOCeUCQVJm2khJezUIrRcvKcKNS0nTGdwzvORrT7SeBFQ15eR3jFWSiMt5kUJiobO6EZQIACxXtNdr9rJYFl8njKioLY_qeAgDvseqNfnVXO4KZsNOhp/s400/DRHD.jpg" alt="" id="BLOGGER_PHOTO_ID_5499677972208502018" border="0" /></a>On Thursday of last week, me and my friend Susanne went to Copenhagen, Denmark for the day. And when in Denmark, do as the Danes, right? This we did, and went straight for the hot dog stand and bought ourselves a Danish red hot dog each. It was alright I guess, but I like the normal hot dogs better. But the mustard was surprisingly nice, rather tangy and more spicy than normal mustard. Yum!Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com1tag:blogger.com,1999:blog-4932636958457070303.post-24413252938761887952010-07-30T15:36:00.004+02:002010-07-30T16:54:17.855+02:00Lunch at Wagamama<div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;">My main reason for going to Copenhagen was to go eat at my favourite restaurant Wagamama. Wagamama only has one restaurant in the whole of Scandinavia, at the Tivoli amusement park in Copenhagen. I haven't decided if it's a good thing or a bad thing that there's only one Wagamama in Scandinavia. On the one hand it's good because you can't go there too often and risk getting tired of the delicious Japanese food, but on the other hand it's really not very good as you go there way too seldom, plus, even though I love Copenhagen, it would be good if I didn't have to go there to visit a Wagamama restaurant.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK17kJ65XjMkG53DzsUS4zn0Cddxshow3k5hQrO9KyzxCQvktgzL285QDUSyHp6s-biGO91oGwNKuHZvM4F3jhlTof_kdS-ulQRdxY3bBCtxTPYlfpt3BrLd3pwvFWL7Jv8kpm9wcOkpcM/s1600/EKL.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK17kJ65XjMkG53DzsUS4zn0Cddxshow3k5hQrO9KyzxCQvktgzL285QDUSyHp6s-biGO91oGwNKuHZvM4F3jhlTof_kdS-ulQRdxY3bBCtxTPYlfpt3BrLd3pwvFWL7Jv8kpm9wcOkpcM/s400/EKL.jpg" alt="" id="BLOGGER_PHOTO_ID_5499694025525491554" border="0" /></a><span style="font-style: italic;">Since going to Wagamama for the first time sometime in 2004 I have only ever had one other dish than the one featured above (Ebi kare Lomen). Ebi Kare Lomen is my absolute favourite though. It's ramen noodles in a spicy coconut and lemongrass soup topped with prawns or grilled chicken, beansprouts and cucumber, garnished with coriander and lime</span><br /></div><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRg7AMBWhKAtlFEXZhr8Y7xgeI1B12i_D1LvOQ6-LtjFhZJNtscpbl1r982-yxH1ckBSM_n96gCmjusBMw3dgBy_DgSo6d3hikA8EM4BtRbxhl0uxEq7YSvrwzg6IBX__UrLgBfz3bnLH/s1600/CCR.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRg7AMBWhKAtlFEXZhr8Y7xgeI1B12i_D1LvOQ6-LtjFhZJNtscpbl1r982-yxH1ckBSM_n96gCmjusBMw3dgBy_DgSo6d3hikA8EM4BtRbxhl0uxEq7YSvrwzg6IBX__UrLgBfz3bnLH/s400/CCR.jpg" alt="" id="BLOGGER_PHOTO_ID_5499693969470270514" border="0" /></a>Susanne had this dish, which I think is noodles in a spicy chicken soup topped with a marinated grilled and sliced chicken breast, fresh chillies, sliced red onions, bean sprouts, coriander, spring onions and a wedge of lime.<br /><br /></span></div>Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com1tag:blogger.com,1999:blog-4932636958457070303.post-87841490715754634662010-07-30T13:35:00.007+02:002010-07-30T14:31:02.680+02:00Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWxvTDTjaq5ejUEzD80kmA43OL3VPP1NhchipDoF7LJtG9ukSGW8NCf2Zi6OAis9TEyLiDuGKnlyVFsmvp8Wyk2EBON3kpBYm-9-b_wL1FA20H8IRqEOWDATBhm0bxjmjg_9qudv9vDEZ/s1600/Sushi1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWxvTDTjaq5ejUEzD80kmA43OL3VPP1NhchipDoF7LJtG9ukSGW8NCf2Zi6OAis9TEyLiDuGKnlyVFsmvp8Wyk2EBON3kpBYm-9-b_wL1FA20H8IRqEOWDATBhm0bxjmjg_9qudv9vDEZ/s400/Sushi1.jpg" alt="" id="BLOGGER_PHOTO_ID_5499667189045214690" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VXVg45Mnj3svkIBpe2ZxFO43YsdKnJGHPC_9qXMSuAsOovuEEBUpZ_Bpwed3XECL-kD-wkhxmZcBUfuEcJx_wKjSKUr3dsBsQUclHGVtW0tid8HmPXz0ShALzKawDgTI5GZm_OnpkUkp/s1600/Sushi2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VXVg45Mnj3svkIBpe2ZxFO43YsdKnJGHPC_9qXMSuAsOovuEEBUpZ_Bpwed3XECL-kD-wkhxmZcBUfuEcJx_wKjSKUr3dsBsQUclHGVtW0tid8HmPXz0ShALzKawDgTI5GZm_OnpkUkp/s400/Sushi2.jpg" alt="" id="BLOGGER_PHOTO_ID_5499667037733519202" border="0" /></a>I went to Sweden last week and got to spend some time with my best friend Hanna in Gothenburg. We made homemade sushi. Neither of us had tried making sushi at home before, but we were very proud of how it turned out. We made some great tasting, and pretty good looking sushi, and served it with the normal condiments of miso soup, soy sauce, pickled ginger and wasabi.<br /><br />The Nigiri is topped with avocado and salmon. The Maki is filled with cucumber, avocado and prawns.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-79816582744847679092010-07-13T12:36:00.009+02:002010-07-13T18:58:28.383+02:00Grilled marinated shrimpPrawns + garlic + lemon juice + olive oil + grill= drop dead combination!<br /><br />I can't believe I didn't come up with this recipe myself, I guess I love the plain ol' prawn too much. But from now on I am going to be making this grilled version of my beloved prawn whenever the weather allows me to fire up my grill.<br /><br />We made this recipe this past weekend when my friend Hanna and her boyfriend Jamal came to visit. Hanna actually came across the recipe while looking through one of my many food magazines. We served the shrimps as a starter for our Saturday dinner, chicken grilled whole on the BBQ with a side of oven roasted potatoes and toum, my new favourite sauce. The recipe for toum will be added shortly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcH2yqM0PF7mZoxfoiScdKRWT2K2cO-Qzou4-nLOhxBkOOj5nLIWNShcPk-2n_F3IKjsxOdRJ8XeDv57QQx3-oLswJH4V8WTtHyqHwEBGoqGTTV4wRGxzfK8_xmbu2fWbfU9TUxeBu39G/s1600/Grillader%C3%A4kor1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcH2yqM0PF7mZoxfoiScdKRWT2K2cO-Qzou4-nLOhxBkOOj5nLIWNShcPk-2n_F3IKjsxOdRJ8XeDv57QQx3-oLswJH4V8WTtHyqHwEBGoqGTTV4wRGxzfK8_xmbu2fWbfU9TUxeBu39G/s400/Grillader%C3%A4kor1.jpg" alt="" id="BLOGGER_PHOTO_ID_5493349274290084866" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L0uWTFGhrO_KuNvi1zIjKiZjgKiI1yg3o7mpk4OHNJbehzE5gzRbUi8rkrWjzSu5lXoGqbvxj4wp-tbNW3cNfrjc68T3wD9I3aQXj6AlGQOjaMhus89sFHu2mlHjbxJStUkGdFLR27Ri/s1600/Grillader%C3%A4kor2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L0uWTFGhrO_KuNvi1zIjKiZjgKiI1yg3o7mpk4OHNJbehzE5gzRbUi8rkrWjzSu5lXoGqbvxj4wp-tbNW3cNfrjc68T3wD9I3aQXj6AlGQOjaMhus89sFHu2mlHjbxJStUkGdFLR27Ri/s400/Grillader%C3%A4kor2.jpg" alt="" id="BLOGGER_PHOTO_ID_5493349503625893074" border="0" /></a><span style="font-weight: bold;">Grilled marinated shrimps</span><br /><span style="font-style: italic;">Serves 4</span><br />Adapted from Maison Mat & Vin 3/2010<br /><br />0,5 dl olive oil<br />3 cloves garlic, grated<br />2 tbsp lemon juice<br />1 tsp salt<br />600 g pre-cooked shrimp with the shell on<br />you can also use raw shrimps<br /><br />1. Combine the olive oil, the grated garlic, the lemon juice and the salt in a bowl.<br /><br />2. Place the shrimps in a ziploc bag, and pour in the marinade. Close the bag and massage it gently to ensure that the marinade covers all the shrimps. Place the bag in the fridge for at least 30 minutes.<br /><br />3. Thread the shrimps onto wooden or steel skewers and grill the shrimps until the shell turns a little white or golden brown. It will take a little longer if you are using raw shrimps.<br /><br />Serve with mayo, warm baguettes and a glass of white wine.Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0tag:blogger.com,1999:blog-4932636958457070303.post-19127339686632520702010-07-08T11:55:00.002+02:002010-07-13T19:34:49.128+02:00Focaccia breadThere really isn't anything better than homemade bread, don't you agree? However, and unfortunately, I am not really a talented bread baker. I don't know what tends to go wrong but there's always something that goes wrong, and I end up with a just good enough bread. I would want my bread to be perfect, but never.<br /><br />The only bread I do seem to be successful at making, though, is focaccia bread. And it's not exactly rocket science making focaccia bread.<br /><br />I haven't made any in a while though, but talking to my friend Titta, who was making her own bread, the other day got me inspired.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC15onseeWY9ux70I6wbG_AdW8mAxLyKpwirZiJG8g462jnSAtbhpGIXYVgU6ZoQPTdAFy2VrygLFbK1YO60B-vzpGwJblE9q9_YUlY7CYGaIJFOckGNDAoeWcGTCEkSykPcjH3cP8B4A4/s1600/Focacciabread2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC15onseeWY9ux70I6wbG_AdW8mAxLyKpwirZiJG8g462jnSAtbhpGIXYVgU6ZoQPTdAFy2VrygLFbK1YO60B-vzpGwJblE9q9_YUlY7CYGaIJFOckGNDAoeWcGTCEkSykPcjH3cP8B4A4/s400/Focacciabread2.jpg" alt="" id="BLOGGER_PHOTO_ID_5491472064814886946" border="0" /></a><span style="font-weight: bold;">Focaccia bread</span><br /><span style="font-style: italic;">Makes 12 squares</span><br />Adapted from BBC Good Food<br /><br />500 g plain flour<br />7 g fast action fry yeast<br />300 ml hand-warm water<br />1 tsp salt<br />2 tbsp olive oil<br />1 tbsp runny honey<br /><br />Topping of your choice.<br />I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese<br /><br />1. Mix the flower, yeast and salt in a bowl. In a separate bowl or jug, pour in the water, the oil and the honey. Pour the liquid into the flour mix and and combine to make a soft dough.<br /><br />2. Tip the dough onto a floured surface, and knead for a good 5 minutes until the dough no longer feels sticky. Add a little more flour if you need it. Stretch the dough to fit a Swiss roll tin.<br /><br />3. Place the dough in the tin and sprinkle over your toppings. You might want to make little indentations on the dough to ensure that the filling won't fall off. Cover with a lightly oiled sheet of cling film and leave to rest in a warm place for 40 minutes.<br /><br />4. Heat the oven to 200C. Remove the cling film and bake the bread for30 minutes. When golden brown and risen, remove from the oven, allow to cool for 10 minutes and then cut into 12 squares.<br /><br />Enjoy!Angelicahttp://www.blogger.com/profile/13103931351686920327noreply@blogger.com0