Summer Slaw

Once again we have made a slaw experiment šŸ™‚ This time wanted to make a summer version and decided to replace the apple cider vinegar with lemon juice and then add sesame seeds and cilantro. It turned out to perfect when combined with pulled porkĀ in a home made corn tortilla. If you’re not a fan of cilantro (either you hate it or love it), you can use basil instead šŸ™‚

 

Ingredients (4 servings)

1/4 cabbage

1 red onion

1/2 lemon, zest and juice

1/4 cup confectioners sugar

1 tsp. mayo

1 cup sour cream

1 tsp. white sesame seeds

1 tsp. black sesame seeds

1/8 cup cilantro, chopped

 

Place lemon juice, confectioners sugar, mayo and sour cream in a mixing bowl and stir to combine. Set aside while slicing the cabbage and onion.

Slice both cabbage and onion finely and combine with lemon zest, chopped cilantro and both white and black sesame seeds. Pour the dressing over cabbage mix and combine well. Fridge for at least 30 minutes before serving.

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Bon AppƩtit!

Ingredients (4 servings)

1/4 cabbage

1 red onion

1/2 lemon, zest and juice

0.8 dl confectioners sugar

1 tsp. mayo

2.5 dl sour cream

1 tsp. white sesame seeds

1 tsp. black sesame seeds

3. tbsp. cilantro, chopped

 

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Biscuits with a Bite

This id our third post on biscuits and we can assure you that it won’t be the last šŸ˜€ The basic recipe is a Southern biscuitĀ to which we all all kind of ingredients like e.g. cheddar, rosemary,Ā thyme or as this time jalapeƱos.

These were made because we had forgotten to by a baguettes for last nights dinner and we wanted to use the remaining jalapeƱos we had in our pantry. They turned out to be really good and the chili flavor from the jalapeƱos makes it a bit spicy but not hot. If you are a afraid that the biscuits gets to hot, you can remove the seeds from one of the jalapeƱos, when you make them the first time (cause we know that you will make them again)! Hope that you will like them as much as we do šŸ™‚

Enjoy!

 

Ingredients (12 biscuits)

2 1/2 cups + 2 tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/2 cup cold butter, cut into small pieces

3/4 cup milk

3 large eggs

2 jalapeƱos, chopped

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut the butter into the dry ingredients and whisk until the mixture resembles coarse crumbs. Add the chopped jalapeƱos and whisk again.

Beat 2 of the eggs slightly and add to the mixture together with milk. Knead until just combined and it has a sticky and moist texture.

Place the dough on a slightly floured surface. Knead until smooth.

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Roll out the dough to about 1/2 inch thickness. Fold the dough halfway over and roll again. Do this 4-5 times. Be careful not to roll all the air out of the dough. Cut the biscuits with a 2 1/2 inch cookie cutter.

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Place the biscuits close together on a piece of baking paper. Beat the last egg slightly and brush the top of the biscuits.

Bake at 400F for about 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Let cool for a few minutes before serving. These were served with baby back ribs and a leek and tomato salad, but you can serve them with all sorts of meat or saladsĀ :-)

IMG_6630Bon AppƩtit!

Ingredients (12 biscuits)

312 g flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

113 cold butter, cut into small pieces

1.8 dl milk

3 large eggs

2 jalapeƱos, chopped

 

Cheddar Biscuits

Biscuits, biscuits and more biscuits…. We both love biscuits and we make then quite often. Sometimes because they are the best choice for the food served and other times, because we have forgotten to by/bake some bread and don’t have the time to wait for the dough to Ā raise.

You can add all kind of things to your biscuits. Leaving out the cheddar cheese from this recipe, and you will get some plain and simple (but incredible delicious) Southern biscuits or you can add chilies, thyme or something else of your choice. In time we will make a whole range of different biscuits with the same basic recipe, and you are welcome to come with suggestions šŸ™‚

 

Ingredients (12 biscuits)

2 1/2 cups + 2 tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/2 cup cold butter, cut into small pieces

3/4 cup milk

3 large eggs

1/2 cup mild cheddar cheese, shredded

1/2 cup aged cheddar cheese, shredded

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut the butter into the dry ingredients and whisk until the mixture resembles coarse crumbs. Add shredded cheddar and whisk again.

Beat 2 of the eggs slightly and add to the mixture together with milk. Knead until just combined and it has a sticky and moist texture.

Place the dough on a slightly floured surface. Knead until smooth.

Roll out the dough to about 1/2 inch thickness. Fold the dough halfway over and roll again. Do this 4-5 times. Be careful not to roll all the air out of the dough. Cut the biscuits with a 2 1/2 inch cookie cutter.

Place the biscuits close together on a piece of baking paper. Beat the last egg slightly and brush the top of the biscuits.

Bake at 400F for about 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Let cool for a few minutes before serving. These were served with baby back ribs and wasabi coleslaw, but you can serve them with all sorts of meat or even as a breakfast bun šŸ™‚

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Bon AppƩtit!

Ingredients (12 biscuits)

312 g flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

113 g cold butter, cut into small pieces

1.8 dl milk

3 large eggs

1.25 dl mild cheddar cheese, shredded

1.25 dl aged cheddar cheese, shredded

 

Savoy and Zucchini Salad

Cabbage, cabbage, cabbage and more cabbage! Many people think that cabbage (of any kind) is boring and tasteless. Well, we believe that cabbage (of any kind) is great and tasted fabulous – especially in its raw form. And what’s even better is, that it saturates more than green salad.

So once again we have made a salad with cabbage as the main ingredient.

Remember, that whenever you use cabbage (or other vegetables grown near the soil) it is extremely important to rinse it thoroughly in water, as it often contains dirt. Not only does it taste bad, but it is also unhealthy for you.

Hope that you will enjoy the recipe šŸ™‚

 

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1/2 cup almonds, roasted

2-3 tbsp. cilantro

1 cup sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Mix together vinegar, oil, honey, sugar, salt and pepper and stir to combine. Chop the onion into small cubes and add to the dressing. Stir to make sure that all the onion cubes gets marinated. Let rest while preparing the rest of the salad.

Slice the cabbage thinly, rinse in cold water and set a side to let the water drip off. You can help the dripping process, using a colander.Ā Cut the zucchini in half lengthways and remove the core. Slice thinly (use a mandolin iron if you have one).

Place sour cream, lemon juice and minced garlic in a bowl and stir to combine. Taste and season with pepper.

Mix cabbage, zucchini slices and dressing in a bowl and stir well to make sure that it is well combined. Let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

Arrange on a plate just before serving and sprinkle the marinated onions on top, followed by the roasted almonds and cilantro.

Serve as a side dish for your favorite meat or as a lunch salad alone.

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Bon AppƩtit!

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1.25 dl almonds, roasted

2-3 tbsp. cilantro

2.5 dl sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Oven Roasted Potatoes with a Twist of Summer

Potatoes are one of those basic ingredients in the kitchen that can be translated into a huge range of different things: roasted, cook, mashed, grilled etc.

Throughout the summer, we will make a range of our favorite Ā potato recipes beginning with these delicious oven roasted potatoes with onions marinated in blackcurrant vinegar and topped with feta cheese and basil.

If you have trouble finding blackcurrant vinegar anywhere, you can replace it with raspberry vinegar, but remember that the taste will be a bit different.

 

Ingredients (4 servings)

2 pound small potatoes

1 red onion, chopped

3 oz. feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

Place vinegar, olive oil, sugar and honey in a small mixing bowl and stir to combine. Taste and season with salt and pepper. Add the chopped onion and stir a few times, so all the onion pieces touches the marinade. Set a side and let rest for at least 1 hour (preferably 2).

Clean the potatoes and cut them in half. Bake in the oven at 400F for 30-35 minutes or until just tender.

Place the roasted potatoes on a plate and sprinkle the marinated onions on top, followed by the crumbled feta cheese and chopped basil.

Serve on a hot summer day with good piece of meat and a glass of wine šŸ™‚

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Bon AppƩtit!

Ingredients (4 servings)

450 g small potatoes

1 red onion, chopped

1 dl feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

Bacon, Bean and Blue Cheese Salad

Throughout the last few weeks we have tried out a range of different salads – some better than others. In the next week or two we will blog about those recipes that we liked the most šŸ™‚

The salad for todays blogging is a salad filled with proteins and great taste. If you can’t get edamame bean in your local super market, you can try to look in one of the many Asian grocery store. If they fail to deliver too, you can replace the edamame beans with horse bean or peas, but remember that the taste of the salad will change, as the beans are the main ingredient.

 

Ingredients (3-4 servings)

5-6 leafs romaine salad

1 cup edamame beans

5-6 slices bacon

1 red onion, sliced

1 tsp. blue cheese

1/8 cup pine nuts, roasted

1 tbsp. grainy mustard

1 tbsp. apple cider vinegar

1/2 tsp. sugar

2 tbsp. olive oil

Salt

Pepper

 

Shred the romaine leafs and arrange on a plate, followed by the edamame beans and the sliced onions.

Combine the mustard, vinegar, sugar and olive oil in a bowl. Stir for a few seconds and season with salt and pepper. Pour the dressing slowly over the salad.

Cut the bacon into thin slices and fry on a pan. Transfer the fried bacon to some paper towel to let the fat drip off. When all the fat has dripped off and the bacon is crisp, sprinkle it over the salad. Finish up the salad by crumbling the blue cheese over the salad followed by the roasted pine nuts.

Serve with a steak and a good French baguette šŸ™‚

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Bon AppƩtit!

Ingredients (3-4 servings)

5-6 leafs romaine salad

2.5 dl edamame beans

5-6 slices bacon

1 red onion, sliced

1 tsp. blue cheese

0.3 dl pine nuts, roasted

1 tbsp. grainy mustard

1 tbsp. apple cider vinegar

1/2 tsp. sugar

2 tbsp. olive oil

Salt

Pepper

 

Roasted Cauliflower Salad

After an almost vegetable-free weekend we were both craving for a good salad. To get someĀ roughage we decided to make a salad of roasted cauliflowers with cashew nuts and peas. It was much better than expected and we can definitely recommend it for a good large steak or a lemon marinated chicken šŸ™‚

 

Ingredients (4 servings)

1 cauliflower head

2 tbsp. olive oil

1 cup peas

1/2 cup cashew nuts

2 lemons, zest

1/4 cup chives, chopped

Salt

Parmesan flakes

 

Begin by cleaning and cutting the cauliflower into bite-sized bouquets. Roast in olive oil at medium heat for about 15 minutes. Place in a bowl together with peas, lemon zest and chopped chives.

Roast the cashew nuts on a dry pan and add to the rest of the salad. Toss the bowl to mix all ingredients and season with salt.

Arrange on a plate and sprinkle with parmesan flakes. Serve with good slice of bread.

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Bon AppƩtit!

Ingredients (4 servings)

1 cauliflower head

2 tbsp. olive oil

2.5 dl peas

1.25 dl cashew nuts

2 lemons, zest

0.8 dl chives, chopped

Salt

Parmesan flakes