This is my comfort food of comfort foods! I could eat this every day of the week (and gain 100 pounds a week). It’s made in under an hour and just about makes itself.
3 medium size onions
1,5-2 lbs casserole meat, chopped into bitesize chunks
4-5dl beef stock
4-6dl heavy cream
Chop the onions into larger size chunks and the meat into bitesize chunks. This can be done in the morning, and it’s ready for dinner time,
Mix a little all purpose flour with lots of madras curry and a little salt & pepper. Cover the meat with the mix and make sure you have it well covered. (The flour will thicken the “sauce”).
Add a generous amount of butter into a large casserole and sweat the onions a few minutes. Add the meat and cook it until seared.
Add the beef stock and about half the cream, bring to almost boil and add more cream if needed. Turn down heat to medium low, and cover with lid. Set a timer for 30-40 minutes and cook rice as you normally would (I use a rice cooker).
Serve casserole with rice and enjoy a very savory dish!
If you Google: Tamagoyaki, you’ll find loads of cool omelettes. I did so a while back and was intrigued enough to buy a “square” frying pan.
It was a bit smaller than I anticipated but now that I’ve used it, I think that’s a good thing. I’ve been a bit guarded waiting to try this, as it’s looked “hard” to flip this thing in the pan. Today was the day I figured I’d attempt it, as a bit of a challenge and distance from Christmas food.
Whisk together 5 eggs, salt & pepper and a couple of tablespoons of heavy cream. Let sit for a few minutes while getting everything ready.
I use a gas stove to have the best control over the heat. Heat the pan on high heat, then turn the heat to medium and add oil. I have a bit of oil in a small bowl, and use a wad of kitchen paper to oil the half of the pan without omelette, before adding more egg mix.
Cook the first “layer”, but don’t overcook it, then flip half the omelette onto itself. Use the oiled paper and coat the free half. Add more egg mix and quickly lift the omelette so that some of the egg “fastens” under the now half omelette.
Continue to do this until you’ve used all the eggs, and then it’s ready to serve.
NB! Another thing you can do, that I didn’t, is to add something in each layer. Example: Spinach, bacon (cooked), ham, broccoli (tiny florets), anything that won’t overpower the taste.
I wish you all a very Merry Christmas ? and hope everyone has a splendid time with family and friends! I am celebrating the Holliday with my mother this year, and we are soon starting on the traditional Christmas rib.
I happen to know what one of the presents ? is, and in a couple of days I’ll post a review here as it’s very food related.
Now; Go enjoy the Hollidays and have a wonderful Christmas ?
Quick and easy recipe for tonight; oven grilled salmon teriyaki with salad and dressing. You’ll get the best result using fresh salmon, but I used frozen here, to see how it differs.
4 portions salmon filet, deboned
1 large spring onion
1 large tomato
Dressing of your choosing
Salt & Pepper to taste
Preheat oven to 200°C, hot air. Salt and pepper the filets to taste and add finely chopped spring onions on top. Either using homemade, or store bought, teriyaki sauce; sparingly drizzle filets with sauce.
When oven is ready insert the salmon and put the timer on ~15 minutes (time varies, but somewhere around there).
While salmon is cooking, plate the salad and slice the tomato. Add as much dressing as you like, I use very low fat versions of Thousand Island or any vinaigrette.
Once cooked, plate the salmon and add a tad more teriyaki sauce, to taste.
This will take you less than 30 minutes and is soo tasty ? Enjoy!
A few weeks ago, I searched online for a quality cleaver and happened upon an eBay seller with this excellent looking version. I did end up ordering one and set out on the waiting game. It’s always a risk buying a product based on images alone, but I was so excited by the looks I risked it.
Three and a half weeks of waiting and there waiting for me in the mail, was a very well packaged goodie.
I haven’t got to use it extensively, but what use it has seen is incredible. It came razor sharp and the feel of the whole thing is just great. Here in Norway I find it very hard to find “thick” knives and certainly cleavers, which is a criteria for me as I can be a bit heavy handed. I like to feel the knife/cleaver when I use it so thicker is better. There’s also the fact that you get help from the heft.
I have used it as a cleaver, to really get the job done and also to finely chop any number of ingredients. Onions, potatoes, carrots, you name it.
I am, as with my knives, super particular about frying pans. I can never find ones that I really like, but this time I think I’m on to something. Found by chance and ordered within minutes, four days and it’s in my hands.
I am one of those not sold on non stick frying pans (though some can be good). I don’t know why, it’s just one of those things.
I am a huge fan of gas cooking, and I use gas any time I can. For now, the only option I have is a couple of the ones pictured below. It uses gas canisters and fits easily into a carrying case when not in use.
Now… Comment on what I should get next and also what I should attempt to make. Either a comment here or tag me in social media ?
So; This recipe is very basic and you can make it as hot as you want, at the same time as you can make the filling any way you like.
3dl all purpose flour
~1dl just boiled water (if you add too much water, add more flour)
In a mixer with the hook attachment, add all the flour and mix in the water. Note: Don’t add all the water at once, but make sure you add just enough to make the dough come together, and is a bit “sticky” without leaving dough on your fingers/hand. Put the dough in some clingfilm or a bag, and let rest for at least 20 minutes. (The dough is best if you make it the same day as you’re going to use it.)
While the dough is resting, it’s time to make the filling. I personally like it with medium chili heat, but you can make it as hot as you want.
Start by making a paste in a mortar and pestle (if you have one) or you can make it in a food processor. I use the following ingredients:
2 tsp fresh ginger
3 cloves garlic
lemongrass to taste
1 medium hot chili with seeds
Mash this together to make a paste and add the paste to your desired meat. In this version I used a base of ground chicken, adding the paste and very finely chopped spring onions.
Roll out the dough into a sausage and cut into equal pieces and roll them into thin circles with enough flour to not stick. I used a large rolling pin, but you can easily use any rolling pin you want. I actually think it would have been easier if I used a smaller pin.
Form small pouches, add a tablespoon or so of the filling and crimp the crescent shaped dumplings. Make sure they are sealed shut. If you used more flour, wet the end of the dough so that it sticks together nicely.
When you are done making the dumplings, it’s time to cook. These almost make themselves, after they’re browned on “both sides”.
In a frying pan, add a couple of tablespoons of oil and over high heat fry the dumplings before adding a half a cup of hot water (makes the water heat up quicker). Reduce to a simmer and let it cook for about 13-15 minutes or until the filling is cooked through.
I hope this quick recipe helps you cook these wonderful bite size goodies. Let me know here, send me an email or post to social media (remember to tag me).
This recipe is super simple to make, and the result is so tasty you can’t stop eating them. It’s perfect for dinner, tapas, snacks and more.
Potatoes you like (I prefer almond) about 1,5 lbs
Good quality olive oil to roast
Salt & Pepper, to taste
Grana Padano parmesan, about 100g
Use smaller potatoes and cut them in half, skin left on. In a large saucepan, add salt and water then the potatoes. Bring to a boil then reduce heat and let simmer for about 10 minutes. The potatoes should have a lightly gentle outer, but a hard center still.
Drain water and add potatoes to an oven safe dish. Add a good quality olive oil over the potatoes and remember; the better quality oil, the better the dish will taste.
In a preheated oven, 200°C using hot air, set the timer for 30 minutes and put the dish in about the middle of the oven.
Now is the time to finely grate the parmesan, if you didn’t buy it ready grated. Again, remember that quality of the produce shows up in the finished dish.
After 30 minutes, take the potatoes out of the oven and add a very generous serving of parmesan over all the potatoes. 100gr is a guidance, but it depends on what type of potatoes and their size.
Return the potatoes to the oven and set the timer for 8-10 minutes. If the parmesan is melted and has a nice golden crust, the dish is done!
Here is the dish served with a nice breaded pork chop. No gravy, but a very light coating of cooking liquid.
I sort of forgot to add the parsley on this serving, but don’t add too much as that will cover the taste of the parmesan. Exchange the parsley with dill, but use even less as dill is powerful.
Let me know via social media if you make this, and how it was. Enjoy!
Having home made sweet chili sauce is so much hotter than buying, don’t you think? This version isn’t very hot, but it’s got just enough kick to work.
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tbsp finely chopped chili (as hot as you like)
1 tbsp ketchup
1-2 tsp cornstarch mixed with a dab of water
1,5dl (~2/3 cup) rice vinegar
1,5dl (~2/3 cup) water
1,5dl (~2/3 cup) sugar
This is a no-fuss, no-muss recipe, practically makes itself. Pour water and rice vinegar into a saucepan (I personally like using saucepans with a thick bottom) and, over high heat, bring to a boil.
Stir in sugar and add chopped ingredients with ketchup. Reduce heat to medium-low and let it simmer for a good five minutes. Mix cornstarch and water and, after removing saucepan from heat, stir in the mix. This will thicken the sauce and give it the well known consistency.
Let the sweet chili sauce cool completely to room temperature and pour it into a fitting container. I use glass jars of this kind.
Ét voila! It’ll take you no time at all and this keeps for a long time in the fridge ?
Savory soup that’s easy and quick to make. Simple ingredients, easy to get.
About 150gr of your favorite noodles
Pak choi 4-5 leaves
Shitake mushrooms, fresh, 5-6 depending on size
Spring onions, finely sliced, 2-3
1,5 litre (~6 cups) chicken broth
Finely sliced lemongrass, to taste
1,5 tbsp oyster sauce
1,5 tbsp light soy sauce
1,5 tbsp dark soy sauce
Preparations make this a simple and easy, light dinner. I like to start preparations in the morning, when I can, so the dinner almost makes itself.
Slice the greens and for easy cleanup, put all the greens in one bowl.
I like to use a standalone gas cooker, so I have full and quick control of the heat. Put a larger saucepan on the heat and add the chicken broth. Bring to a rolling boil, then add the mix of oyster and soy sauce, and let it start rolling again.
Add the noodles to the liquid and wait about 30 seconds and stir them “free”.
Add the greens and again give it a quick stir.
Reduce heat and cover with a lid. Let cook for 4-6 minutes, follow the instructions on the noodles. Normally right around this time for egg noodles.
Use a zester or any tool (I actually use a cheese slicer) to cut two lemon zest sections. Finely slice the zest and set aside for garnishing.
With preparations and cooking, this takes all of 15 to 20 minutes and tastes great. If you’re not a big fan of citrus, leave out the lemongrass and lemon zest, and use your favorite herbs instead.
Note! If you want a bit of heat, you can add a good tablespoon of homemade sweet chili sauce to the broth. This isn’t blisteringly hot, but gives a nice taste. You can also garnish with finely sliced, seedless chili of the not-so-hot kind.
So, what is on this site? Well, this site will be dedicated to my endeavors in food. Cooking, technology, taste, restaurants, and so much more.
First post, some images (I’m not a big photographer). These were shot on my iPhone…
I am waiting on a couple of packages, that are on their way to me from China (yes, China). Did a bit of spending on eBay and these packages can’t get here fast enough. For now I’m using some cheap knives and cleaver, but they get the job done nice enough.
Want to contribute with photos, posts, articles, reviews?? Get in touch either here or on social media (links at the bottom).
PS! When I get a bit better at setting up and taking photos, I’ll make them clickable ?(they sort of are already though).