Easy Oven Roasted Potatoes

These oven roasted potatoes is both easy, delicious and goes well with almost any kind of meat. If you’re not a big fan of chili, you can leave it out, but remember that the end result will miss some of the original taste šŸ™‚

Tonight we have had them with a large medium rare steak and a salad of pointed cabbage (recipes will follow soon).

 

Ingredients (2-3 servings)

1 pound small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

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Cut the potatoes into small cubes and add all the other ingredients. Mix well and let rest in the fridge for at least 30 minutes.

Add the marinated potatoes to an ovenproof dish and roast at 390F for 50-60 minutes or until they get a pretty golden color.

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Bon AppƩtit!

Ingredients (2-3 servings)

450 g small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

 

 

Salad with Cauliflowers and Roasted Almonds

Are you a fan of cauliflowers too? Not many are and most people associate cauliflowers with a vegetable that is easily over cooked and boring. But that does not have to be the case. Actually, we rarely cook the cauliflower, as we think that the crispiness and fresh taste of the raw version is much better.

Later on we will add other versions of cauliflower salad, so if you have a an idea that you want to see realized, please write it in a comment, and we will take it in to consideration šŸ™‚

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Ingredients (4 servings)

1 cauliflower, bouquets

1 red onion

1 handful basil leafs

1/4 cup almonds

1/2 cup sour cream

1 tbsp. mayo

1 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Begin with whisking together sour cream, mayo, vinegar and confectioners sugar. Whisk until the dressing is smooth and creamy. Set aside while prepping the rest of the ingredients.

Chop the onion and basil leafs and mix with the cauliflower bouquets. Then pour the dressing over the vegetable mix and mix well. Let rest in the fridge for at least 10-15 minutes, preferably 1 hour.

While the salad is resting, you have time to roast the almonds. Heat up a frying pan and add the almonds. Roast at medium heat for 4-6 minutes. Stir occasionally to avoid the almonds from burning. Remove from the heat, when the almonds begin to release their nutty and delicious aroma. Chop when cooled.

Add 2/3 of the chopped almonds to the salad just before serving. Mix well and arrange the salad on a beautiful plate and sprinkle the remaining almonds on the top.

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Bon AppƩtit!

Ingredients (4 servings)

1 cauliflower, bouquets

1 red onion

1 handful basil leafs

0.6 dl almonds

1.25 dl sour cream

1 tbsp. mayo

1 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Crispy Broccoli Salad

What did you have for sinner last night? We had juicy steaks with oven roasted potatoes and a crispy broccoli salad. It is easy to make, has a crispy texture and tastes delicious.

Broccoli is one of those vegetables that most people like in one way or the other. Our favorite is this broccoli salad with crispy home made bacon and roasted sun flower seeds. Some other good ideas for broccoli recipes is broccoli with melted cheddar cheese and broccoli soup with chunks of creamy blue cheese (recipes will follow soon).

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Ingredients (4 servings)

1 broccoli, bouquets

1 red onion

10 slices bacon

1/8 cup sunflower seeds

1/3 cup sour cream

1 tbsp. mayo (we use Hellmann’s)

2 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Parboil the broccoli set a side while prepping the rest of the ingredients or until they reach room temperature.

While waiting for the parboiled broccoli to cool, fry the bacon until crisp and light brown. Transfer to paper towels to soak the remaining fat when finished.

Cut the inions into small cubes and roast the sunflower seeds, until they begin to get a bit of color. Stir to avoid that the seeds get burned.

In a separate bowl whisk together sour cream, mayo, vinegar and confectioners sugar. Whisk until smooth.

Combine broccoli bouquets, onions and dressing in a bowl and combine well. Let rest for at least 5 to 10 minutes (preferably for an hour) in the fridge. Just before serving, add the roasted sun flower seeds and crispy bacon and serve as a side dish for a delicious steak, pork chops or stuffed chicken breast.

IMG_5765Bon AppƩtit!

Ingredients (4 servings)

1 broccoli, bouquets

1 red onion

10 slices bacon

0.3 dl sunflower seeds

0.8 dl sour cream

1 tbsp. mayo (we use Hellmann’s)

2 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Black Bean Salad

What are you serving for your family tonight? We are having delicious spicy drumsticks and this colorful, fresh and tasty black bean salad.

 

Ingredients (2 servings)

1 cup black beans, soaked and cooked

1/2 cup sweet corn

10 small tomatoes

2 avocados

1 red onion

1 jalapeƱo (optional)

1 handful basil leafs

1/2 handful cilantro

1 lime, juice and zest

1 tbs. good olive oil

Salt

Pepper

 

Chop tomatoes, jalapeƱos and onion in to small pieces (same size as corn and beans) and combine beans, corn, tomatoes and onions in a mixing bowl. Chop basil and cilantro leafs finely and add to the bean mix together with juice and zest from the lime, olive olie and salt and pepper.

Cover with plastic wrap and and let rest in the fridge for at least an hour before serving. Just before serving chop the avocado and combine it with the rest of the salad.

Try serving it with spicy drumsticks – a fabulous combination!

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Bon AppƩtit!

Ingredients (2 servings)

2.5 dl black beans, soaked and cooked

1.25 dl sweet corn

10 small tomatoes

2 avocados

1 red onion

1 jalapeƱo (optional)

1 handful basil leafs

1/2 handful cilantro

1 lime, juice and zest

1 tbs. good olive oil

Salt

Pepper

 

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeƱos and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

Coleslaw 1_Fotor_Collage

I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

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Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat šŸ™‚

Pulled Pork Burger 4

Bon AppƩtit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo

Honey Glazed Crispy Bacon Brussels Sprouts

Often when you say that you are having brussels sprouts for dinner, people associate it with something boring. But this recipe is nothing like that – we’ll guarantee that even your kids are going eat them like candy, so make sure that you have cooked enough for everyone.

 

Ingredients (4 servings)

1 pound brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

1/4 cup chicken stock

1 tsp. honey

5 bacon slices, crisp

 

Clean the brussels sprouts and toss them with garlic, lemon slices, bay leafs, salt and olive olie. Wrap all the mixed ingredients in tin foil and bake in the oven at 350 degrees fahrenheit for about 30 minutes.

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After 30 minutes in the oven, take the foil wrapped brussels sprouts out the oven and separate the brussels sprouts from the rest of the ingredients.

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Heat up a frying pan and add brussels sprouts, butter, chicken stock and honey. Let caramelize for a few minutes before adding bacon. Toss around and remove from heat. Let rest for a few minutes before serving.

Serve as a side dish for red meat, pork, burgers or as we had it today, with aĀ pork fried steak sandwich.

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Bon AppƩtit!

Ā 

Ingredients (4 servings)

450 g brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

0.6 dl chicken stock

1 tsp. honey

5 bacon slices, crisp