Monday, June 11, 2012
Friday, June 8, 2012
White Chocolate And Caramel Sauce
A rich, smooth sauce that is perfect with ice-cream and/or fresh fruits and berries. You can of course easily skip the cognac.
1 1/2dl cream
4tbl unsalted butter, cut into small pieces
3tbl sugar
175g white chocolate, broken into chunks
2tbl cognac
Pour the cream into a heat resistant bowl and place over a pan of barely simmering water.
Add the butter and sugar and stir until smooth.
Remove the bowl from the pan.
Mix in a few pieces of chocolate at a time and wait until they have melted before adding more.
Pour in the cognac once the chocolate is all mixed in stir the sauce smooth.
Let cool off until it's at room temperature.
Serve with ice-cream, fresh fruits and berries or with a sweet pie or crumble.
Enjoy!
1 1/2dl cream
4tbl unsalted butter, cut into small pieces
3tbl sugar
175g white chocolate, broken into chunks
2tbl cognac
Pour the cream into a heat resistant bowl and place over a pan of barely simmering water.
Add the butter and sugar and stir until smooth.
Remove the bowl from the pan.
Mix in a few pieces of chocolate at a time and wait until they have melted before adding more.
Pour in the cognac once the chocolate is all mixed in stir the sauce smooth.
Let cool off until it's at room temperature.
Serve with ice-cream, fresh fruits and berries or with a sweet pie or crumble.
Enjoy!
Thursday, June 7, 2012
Tortellini Salad
A nice hefty salad that makes for a great party dish. Fresh fruit works very well as a dessert afterwards as it complements the salty and savory flavors of the salad.
1 bag of cheese filled tortellini (ca, 250g)
ca, 1dl Italian dressing
2 bell peppers, cut into strips (one red and one yellow looks best)
8-10 cocktail tomatoes, cut in half
ca, 20 olives, mixed and seedless
2-3dl cheese, in small cubes
1/2-1dl fresh basil, finely chopped
ca, 12 salami slices
Cook the tortellini according to its own instructions.
Drain the pasta and mix it with the dressing while still warm in a bowl and set aside a let cool.
Prepare the vegetables and mix them into the cooled off pasta together with the cheese and basil.
Roll the salami slices into cones and push them into the salad so that they stick upwards like tasty flowers.
Serve with some nice bread to soak up the dressing afterwards.
Enjoy!
1 bag of cheese filled tortellini (ca, 250g)
ca, 1dl Italian dressing
2 bell peppers, cut into strips (one red and one yellow looks best)
8-10 cocktail tomatoes, cut in half
ca, 20 olives, mixed and seedless
2-3dl cheese, in small cubes
1/2-1dl fresh basil, finely chopped
ca, 12 salami slices
Cook the tortellini according to its own instructions.
Drain the pasta and mix it with the dressing while still warm in a bowl and set aside a let cool.
Prepare the vegetables and mix them into the cooled off pasta together with the cheese and basil.
Roll the salami slices into cones and push them into the salad so that they stick upwards like tasty flowers.
Serve with some nice bread to soak up the dressing afterwards.
Enjoy!
Wednesday, June 6, 2012
Russian Mincemeat Pan
While not genuinely Russian this pan uses red beats and is served with sour cream for that faux Russian experience.
400g mince meat
2 yellow onions, finely chopped
1/2 salt
1 pinch of black pepper
2tbl soy
2dl pickled red beat, finely chopped
1dl pickled cucumber, finely chopped
Fry the onion and then add the meat.
Once the meat is done flavor with salt, pepper and soy.
Mix in the red beats and cucumber and let simmer for a few minutes.
If the pan seems a bit dry add a little water to it.
Serve with boiled rice and sour cream.
Enjoy!
400g mince meat
2 yellow onions, finely chopped
1/2 salt
1 pinch of black pepper
2tbl soy
2dl pickled red beat, finely chopped
1dl pickled cucumber, finely chopped
Fry the onion and then add the meat.
Once the meat is done flavor with salt, pepper and soy.
Mix in the red beats and cucumber and let simmer for a few minutes.
If the pan seems a bit dry add a little water to it.
Serve with boiled rice and sour cream.
Enjoy!
Tuesday, June 5, 2012
Sponge Cake
This simple sponge cake is delicious on its own but can easily be flavored with vanilla or lemon, and just as easily be turned into a Victoria sponge or used as the base for a cake. To make a Victoria sponge simply slice the cake in half, so you have a top and bottom, and fill it with any jam that you like and let stand for a while so that the jam can soak in a bit.
200g butter or margarine, room temperature
2dl flour
2dl sugar
4 eggs
1tsp baking powder
Place all the ingredients in a large bowl.
Beat everything together using an electric whisk until creamy.
Pour into a greased or non-stick cake tin.
Bake in the oven at 180ºC for 15-25min until it is a light golden brown.
Let it cool off on a wire rack.
Serve slices of it plain with tea or coffee or with some fresh berries and whipped cream.
Enjoy!
200g butter or margarine, room temperature
2dl flour
2dl sugar
4 eggs
1tsp baking powder
Place all the ingredients in a large bowl.
Beat everything together using an electric whisk until creamy.
Pour into a greased or non-stick cake tin.
Bake in the oven at 180ºC for 15-25min until it is a light golden brown.
Let it cool off on a wire rack.
Serve slices of it plain with tea or coffee or with some fresh berries and whipped cream.
Enjoy!
Monday, June 4, 2012
Prince Bertils Filled Minute Steaks
It took me a while to find a translation for the Swedish "lövbiff" (leaf beef) but I finally found out that it was usually called minute or cube steak.
8-10 slices of minute steak (ca. 500g)
1 red onion, finely chopped
3-4tbl blue cheese, grated
2-3tbl unsweetened mustard
salt
pepper
Fry the onion in a little bit of butter for a few minutes and then let it get cool.
Mix together the onion, cheese and mustard.
Spread the mixture evenly between the steak slices.
Fold the steak slices in half and fasten each one with a toothpick so they don't come apart when you fry them.
Fry the steaks for about 1 1/2 minute on each side. Season with salt and pepper.
Serve with boiled or fried potatoes, green peas and blackcurrant jelly.
Enjoy!
8-10 slices of minute steak (ca. 500g)
1 red onion, finely chopped
3-4tbl blue cheese, grated
2-3tbl unsweetened mustard
salt
pepper
Fry the onion in a little bit of butter for a few minutes and then let it get cool.
Mix together the onion, cheese and mustard.
Spread the mixture evenly between the steak slices.
Fold the steak slices in half and fasten each one with a toothpick so they don't come apart when you fry them.
Fry the steaks for about 1 1/2 minute on each side. Season with salt and pepper.
Serve with boiled or fried potatoes, green peas and blackcurrant jelly.
Enjoy!
Friday, June 1, 2012
Sesame Salmon With Lemon And Cucumber Sallad
A very easy and uncomplicated recipe for when you have the urge to eat a nice fish dish.
600g salmon fillet (if frozen thaw before using)
1dl sesame seeds
1 cucumber, grated
2dl crème fraîche (sour cream works but you wont want as much because it will make the salad runnier)
juice from 1 lemon
zest from about 1/2 lemon
Roll the salmon in the sesame seeds so that it is as covered by the seeds as you can get it.
Bake the salmon in the oven for about 15min at 175ºC.
Mix the cucumber with the crème fraîche.
Add the lemon juice to the salad and top of with the lemon zest.
Serve together.
Enjoy!
600g salmon fillet (if frozen thaw before using)
1dl sesame seeds
1 cucumber, grated
2dl crème fraîche (sour cream works but you wont want as much because it will make the salad runnier)
juice from 1 lemon
zest from about 1/2 lemon
Roll the salmon in the sesame seeds so that it is as covered by the seeds as you can get it.
Bake the salmon in the oven for about 15min at 175ºC.
Mix the cucumber with the crème fraîche.
Add the lemon juice to the salad and top of with the lemon zest.
Serve together.
Enjoy!
Subscribe to:
Posts (Atom)