Side Dishes

Summer Slaw

~ Ann & Chris Demant ~ Leave a comment

Once again we have made a slaw experiment 🙂 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 pork 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 🙂

 

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 Appétit!

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

~ Ann & Chris Demant ~ 1 Comment

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

These were made because we had forgotten to by a baguettes for last nights dinner and we wanted to use the remaining jalapeños we had in our pantry. They turned out to be really good and the chili flavor from the jalapeños 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 jalapeños, 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 🙂

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 jalapeños, 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 jalapeños 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 salads :-)

IMG_6630Bon Appétit!

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 jalapeños, chopped

 

Cheddar Biscuits

~ Ann & Chris Demant ~ Leave a comment

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  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 🙂

 

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 🙂

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Bon Appétit!

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

~ Ann & Chris Demant ~ Leave a comment

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 🙂

 

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. 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 Appétit!

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

~ Ann & Chris Demant ~ Leave a comment

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  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 🙂

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Bon Appétit!

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

~ Ann & Chris Demant ~ 1 Comment

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 🙂

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 🙂

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Bon Appétit!

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

~ Ann & Chris Demant ~ Leave a comment

After an almost vegetable-free weekend we were both craving for a good salad. To get some 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 🙂

 

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 Appétit!

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

 

Italian Tomato and Mozzarella Salad

~ Ann & Chris Demant ~ Leave a comment

Do you need it to be quick, easy and delicious, all at the same time? Then make this incredibly quick and easy Italian tomato and mozzarella salad. It takes less than 5 minutes to make and it tastes delicious and fresh.

We often make it as an “Ups, we forgot to make a salad” salad on a busy or tired day! But it is also great to serve as a side dish for steaks, fish, tapas, as a starter or just as a light lunch salad. If served as a starter or a lunch salad, try and add a few slices of bresaola and some good Italian bread 🙂

 

Ingredients (2 servings)

4 tomatoes

1 ball fresh mozzarella cheese

1 tbsp. basil leaves

1 tbsp. quality olive oil

1/2 lemon, juice

Salt

Pepper

 

Cut the tomatoes and mozzarella into 1/2-inch slices and arrange on a beautiful plate. Pour over the olive oil and lemon juice and season with salt and pepper. Decorate with basil leaves.

Serve as a side dish for your favorite Italian dinner 🙂

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Bon Appétit!

Southern Biscuits

~ Ann & Chris Demant ~ Leave a comment

Are you a fan of biscuits too? We just looooooove them, and make them at every given opportunity 😀

They are quick and easy to make, and tastes delicious – what’s not to love about that? Furthermore, they can be served as a side dish for almost any kind of meat, but our favorite is definitely to serve the biscuits with sausage gravy – the perfect comfort food on a tired and lazy sunday 🙂

Another great thing about these biscuits is, that you don’t need a knife to cut them in half – you just place one hand on the bottom and the other hand on top of the biscuit and twist it – nice and easy!

 

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

2 large eggs

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.

Beat 1 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 15 minutes or until the tops are golden brown and a toothpick comes out clean.

Serve warm with cold butter, or even better, with our country style sausage gravy 🙂

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Bon Appétit!

Ingredients (12 biscuits)

6 dl 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

2 large eggs

 

Crunchy Salad

~ Ann & Chris Demant ~ Leave a comment

This salad is nothing less than fabulous, fresh and worth trying 🙂 The combination of the crispy cabbage, the fat roasted almonds, the juicy and crispy apple the creamy feta cheese and the sour raspberries is  great in more than one way.

We served it with a great medium rare steak and oven roasted potatoes, but it goes well with kinds of meat or fish as well.

You should really give yourself the joy of trying this lovely, fresh and crunchy salad. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1/2 cup feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Whisk together white wine vinegar, honey, lime juice, olive oil and chili flakes and season with salt and pepper. Set aside while preparing the rest.

Cut the cabbage into fine thin pieces and the apple into small cubes. Add the marinade and the sesame seeds and mix well.  Refrigerate for 10-15 minutes. Break the feta cheese into small pieces mix with the cooled cabbage.

Chop the roasted almonds roughly, and cut the raspberries into half.

Arrange the cabbage on a beautiful plate and sprinkle with chopped almonds and raspberries.

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Bon Appétit!

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1.25 dl feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper