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!
Friday, 30 July 2010
Danish Red Hot Dog
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!
Lunch at Wagamama
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.
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
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.Sushi
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.The Nigiri is topped with avocado and salmon. The Maki is filled with cucumber, avocado and prawns.
Tuesday, 13 July 2010
Grilled marinated shrimp
Prawns + garlic + lemon juice + olive oil + grill= drop dead combination!
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.
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.
Grilled marinated shrimps
Serves 4
Adapted from Maison Mat & Vin 3/2010
0,5 dl olive oil
3 cloves garlic, grated
2 tbsp lemon juice
1 tsp salt
600 g pre-cooked shrimp with the shell on
you can also use raw shrimps
1. Combine the olive oil, the grated garlic, the lemon juice and the salt in a bowl.
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.
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.
Serve with mayo, warm baguettes and a glass of white wine.
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.
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.
Grilled marinated shrimpsServes 4
Adapted from Maison Mat & Vin 3/2010
0,5 dl olive oil
3 cloves garlic, grated
2 tbsp lemon juice
1 tsp salt
600 g pre-cooked shrimp with the shell on
you can also use raw shrimps
1. Combine the olive oil, the grated garlic, the lemon juice and the salt in a bowl.
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.
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.
Serve with mayo, warm baguettes and a glass of white wine.
Thursday, 8 July 2010
Focaccia bread
There 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.
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.
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.
Focaccia bread
Makes 12 squares
Adapted from BBC Good Food
500 g plain flour
7 g fast action fry yeast
300 ml hand-warm water
1 tsp salt
2 tbsp olive oil
1 tbsp runny honey
Topping of your choice.
I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese
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.
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.
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.
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.
Enjoy!
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.
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.
Focaccia breadMakes 12 squares
Adapted from BBC Good Food
500 g plain flour
7 g fast action fry yeast
300 ml hand-warm water
1 tsp salt
2 tbsp olive oil
1 tbsp runny honey
Topping of your choice.
I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese
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.
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.
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.
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.
Enjoy!
Wednesday, 30 June 2010
Lemony chicken wings
I saw this recipe a while back and I immediately knew I had to try it. I have been enjoying chicken wings quite a lot lately but have only ever made Spicy, honey glazed chicken wings and it felt like I needed a change of scenery, if you will.
And boy, the recipe for Lemony chicken wings was just the change of scenery that I needed. They were just delicious, just incredibly juicy and lemony!
YOU need to make these, YOU need to try them for yourself. They're really that good, I promise!
Lemony chicken wings
Serves 6
Adopted from Leila på landet
1 kg chicken wings
2 cloves garlic, grated
2,5 cm (1 inch) ginger, grated
2-3 lemongrass stalks
the zest from 2 lemons
3 tbsp tomato purée
3 tbsp Japanese soy sauce
2 tbsp light muscovado sugar
1 tbsp sesame seed oil
1. Place the grated garlic and ginger in a bowl.
2. Peel off the outer layers of the lemongrass, discard. Smash the lemongrass with the back of your knife. Finely chop the white part of the lemongrass and discard the more green and woody part. Add the chopped lemongrass to the bowl with ginger and garlic.
3. Add the rest of the ingredients and stir to mix.
4. Place the chicken wings in a large Ziploc bag or in a 5 litre plastic bag (you might want to put one bag into another bag to ensure that if the bag rips the marinade won't cause a mess). Pour the marinade into the bag with the chicken. Close the bag, pressing out as much air as you can while you close the bag. Massage the chicken wings to ensure each wing is coated with the marinade. Place in the fridge to marinade, preferably overnight.
5. Fire up the barbecue and grill the marinated chicken wings until done. To check if the wings are done, pierce the thickest part of the wing with a knife, if the juices run clear, then the wing is done. If the juice is a little bloody, keep grilling the wing until the juice runs clear. If you use small wings, like I did, you can place a double layer of aluminium foil on top of the grid/grate to keep the wings from falling onto the charcoal.
6. Serve as finger food at a party or as part of a BBQ-meal.
Enjoy!
And boy, the recipe for Lemony chicken wings was just the change of scenery that I needed. They were just delicious, just incredibly juicy and lemony!
YOU need to make these, YOU need to try them for yourself. They're really that good, I promise!
Lemony chicken wings
Serves 6
Adopted from Leila på landet
1 kg chicken wings
2 cloves garlic, grated
2,5 cm (1 inch) ginger, grated
2-3 lemongrass stalks
the zest from 2 lemons
3 tbsp tomato purée
3 tbsp Japanese soy sauce
2 tbsp light muscovado sugar
1 tbsp sesame seed oil
1. Place the grated garlic and ginger in a bowl.
2. Peel off the outer layers of the lemongrass, discard. Smash the lemongrass with the back of your knife. Finely chop the white part of the lemongrass and discard the more green and woody part. Add the chopped lemongrass to the bowl with ginger and garlic.
3. Add the rest of the ingredients and stir to mix.
4. Place the chicken wings in a large Ziploc bag or in a 5 litre plastic bag (you might want to put one bag into another bag to ensure that if the bag rips the marinade won't cause a mess). Pour the marinade into the bag with the chicken. Close the bag, pressing out as much air as you can while you close the bag. Massage the chicken wings to ensure each wing is coated with the marinade. Place in the fridge to marinade, preferably overnight.
5. Fire up the barbecue and grill the marinated chicken wings until done. To check if the wings are done, pierce the thickest part of the wing with a knife, if the juices run clear, then the wing is done. If the juice is a little bloody, keep grilling the wing until the juice runs clear. If you use small wings, like I did, you can place a double layer of aluminium foil on top of the grid/grate to keep the wings from falling onto the charcoal.
6. Serve as finger food at a party or as part of a BBQ-meal.
Enjoy!
Last day at work...
Today was my last day as an intern at the International Office at Telemark University College. It's been a blast working there, I have had wonderful colleagues and I have learnt so much about internationalisation and student exchanges. It's been so much fun.
As a farewell gift I was given this HUGE tomato plant! There's also some parsley, coriander/cilantro and rosemary in the pot. It's awesome and I am so thankful. Can't wait to try some new and exciting tomato dishes this summer.
Takk alle sammen på FA for en fantastisk tid sammen med dere, og takk for den fantastiske tomatplanten som jeg fikk av dere. Gleder meg til å lage masse spennende tomat retter i sommer. Håper vi ses igjen til høsten!
As a farewell gift I was given this HUGE tomato plant! There's also some parsley, coriander/cilantro and rosemary in the pot. It's awesome and I am so thankful. Can't wait to try some new and exciting tomato dishes this summer.
Takk alle sammen på FA for en fantastisk tid sammen med dere, og takk for den fantastiske tomatplanten som jeg fikk av dere. Gleder meg til å lage masse spennende tomat retter i sommer. Håper vi ses igjen til høsten!Quiz-gruppen, denne er for dere: hva er den laveste temperaturen som noen gang blitt målt på sydpolen?
Subscribe to:
Posts (Atom)