Spring Breakfast Eggs and Good News

Followers, I apologize for the lack of blog post the past month – time is running and unfortunately someone decided only to give the day 24 hours. We are in the process of packing down our entire life to move, and not just a few miles but from one continent to another 😀

As I’ve probably mentioned in other posts, I fell in love with the States when Chris brought me to Atlanta back in 2009. We had only been outside the airport for a moment we I said: “this feels like home”, and now  4.5 year later it is going to be my home 😀
I am overwhelmed with happiness that a year long dream became a plan, and that plan finally seems to be reality within the next 5 weeks.

Relocating from one continent to another also means that we are trying to sell as many as our things as possible, so that only few things will have to be shipped. As we also sell our kitchen tools, we will run into some trouble when cooking, so for the next month or two (until we have found something to live in, and bought some kitchen tools) the blog post will be rather simple, contain restaurant review from Atlanta, New York and Austin (TX), and so on….

For those of our followers that live in the US, we would be happy to receive restaurant recommendations, good advice on where to go and where not go – actually we’ll take any good advice at the moment, and will probably also ask many many questions 🙂

And now to the actual content of this post – my favorite breakfast Spring Breakfast Eggs. I make these eggs quite often as they are quick and easy, contain few ingredients and tastes delicious – what more can one ask for?

 

Ingredients (4 servings)

8 large eggs

1/4 cup cream

1/4 cup aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Whisk the eggs together in a mixing bowl. Melt the butter at medium heat in a frying pan. Add the eggs and stir once in a while to mix. Add cream and shredded cheddar just before you think that your eggs are done, mix to combine and season with salt and pepper.
Turn off the heat and stir until the cheese is melted and the cream is incorporated into the eggs.

Transfer the scrambled egg to a plate and garnish with lots of fresh herbs – I prefer to use seasonal herbs, but choose your favorite (my own favorites are chives, cilantro and pee shoots) 🙂

Serve for sunday brunch with your loved once or make it after a trip to the gym (if you’re like me – “I believe in Fitness” – you can bring the eggs to the gym, to eat within the first 30 minutes after finishing workout).

These eggs is perfect for brunch together with these orange pancakes  and a glass of sweet and colorful carrot and clementine juice.

Spring Eggs

Bon Appétit!

Ingredients (4 servings)

8 large eggs

0.6 dl cream

0.6 dl aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Green Vitamin Bomb

It seems to be juice week in our household this week! The past weekend I made apple/carrot juice and ginger/kale juice and yesterday I made a ginger/cranberry juice. Today I have made vitamin bomb with pineapple and kale that taste so wonderful that I’m sorry that I only made one portion (4 glasses) 🙂

When I tell people that I add kale to my juice, they look at me like I’m crazy! But take a moment a think about it… Kale a one of the healthiest vegetables to can spoil you body with. It contains, both protein, fibers, vitamins and minerals and studies have shown that kale contains substances that can help smother cancer cells!

If you want the juice to more clear in color and thin in consistency, you can just pour the juice into the towel and let it drip off – it takes from 2-6 hour and you will only get half the amount of juice + you will leave many of the healthy ingredients in the waste product. I therefore recommend that squeeze it as much as possible so that almost nothing is left for the trash can!

Hope the you will try one of my own favorite juices and you are welcome to leave a commend with your thoughts and/or suggestions for other juices 🙂

 

Ingredients (4 cups)

3 large apples, chopped

2 cup pineapples, chopped

2 tbsp. ginger, chopped

2 lemons, juice

2 large handfuls kale, rinsed

1 cup water

 

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Place chopped apples, pineapple and ginger in a blender with lemon juice and water.

Blend for 1 minute or until the ingredients begin to form a smooth consistency. Add 1/2 of the rinsed kale (remember to rinse the kale very carefully as it often contains a lot of dirt) and blend again. Add the remaining kale and blend for a few minutes until the juice has a beautiful green color.

Cover a mixing bowl with a tea towel and pour half of the juice into the towel. Twist the towel and squeeze all the juice into the bowl. Do the same with the other half of the juice. Squeeze as much as you can – the waste product should be dry.

Serve the juice immediately with a few ice cubes in each glass or fridge for up to 24 hour.

Pineapple and Kale Juice 2_Fotor_Collage Pineapple and Kale Juice 11Bon Appétit!

Ingredients (1 liter)

3 large apples, chopped

5 dl pineapples, chopped

2 tbsp. ginger, chopped

2 lemons, juice

2 large handfuls kale, rinsed

2.5 dl water

 

 

Demant’s Cranberry Energizer

Processed juice or fresh home made juice?? Well, I definitely know what I prefer but until a few weeks ago I had never made a single juice myself! I insisted on buying a juice maker before make my own juices, but then suddenly I realized that that I didn’t need a juicer – all I needed was my fantasy, some extra tea towels and a washing machine 🙂

During that that week I have made several different juices using all sorts of fruits and vegetables and they have all been a success when served for breakfast or as today, after 2 hours in the gym.

Try this recipe which is filled with vitamins, minerals and antioxidants or make your own version with whatever fruits and vegetables you have in the kitchen (I can reveal that kale gives a beautiful green color and is one of the best vegetables you can serve, if you want to spoil your body).

Ingredients (2 cups)

4 apples

2 carrots

2 inches ginger

1/2 cup cranberries, fresh

1 lemon, juice

1 cup water, cold

 

Cut the apple into quarters and remove the core. Cut off the top of the carrot and peel the ginger. Cut apples, carrots and ginger into smaller pieces and place it all in a blender together with lemon juice, cranberries and water.

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Blend until completely combined and you can begin to se all the juices from the fruits and vegetables being released.
Cover a mixing bowl with a clean tea towel (I a few that are only used for juices or other similar processes) and pour the blended mixture into the tea towel.
Assemble the tea towel so that you can twist it and squeeze all the juice into the bowl. Keep squeezing into to only have a handful of dry vegetable/fruit leftovers in the towel. Pour the juice into a decanter and serve immediately with a few ice cubes or fridge to cool. Fridge for up to two days and remember to stir a few times before serving.Cranberry Energizer 2_Fotor_Collage

Pour the juice into a decanter and serve immediately with a few ice cubes or fridge to cool. Fridge for up to two days and remember to stir a few times before serving.

Serve for breakfast with warm honey buns or together with a handful of almonds and raisins after a couple of high intensive training 🙂

FOOD ON DEMANT (35 of 35)Bon Appétit!

Ingredients (0.5 liter)

4 apples

2 carrots

2 inches ginger

1.25 dl cranberries, fresh

1 lemon, juice

2.5 dl water, cold

 

 

 

White Chocolate, Chili and Liquorice Truffles

Truffles is one of my favorite christmas treats and I make them in several different variations each year.

This version is with home grown dried chilies from my parents garden and the chocolate is of cause Amedei Toscano White which is my favorite chocolate brand and never use anything else. It is bit more expensive than other chocolate brands but I promise that it all worth it!! Having guest over, they alway get an extra big smile on their lips when I bring a small bowl of these delicious and creamy chocolate chip to the table. If you ever get the change to taste it, I will highly recommend that you use the extra few $ and buy this brand instead of your usual choice.

 

Ingredients (40 truffles)

10 oz. white chocolate chips (I prefer Amedei)

4 oz. heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

 

Melt the chocolate in a heat prof bowl over a pan of simmering water. Remove form heat when chocolate is melted.

Add orange zest and cream to a frying pan and bring to a boil. Pour 1/3 of the hot cream into the melted chocolate and stir to combine. Add the remaining cream and chili flakes and stir until evenly combined.

Leave the truffle mixture to cool in the fridge for at least 4-5 hours or preferably over night.

Use a teaspoon to make 30 small pieces (1/2 oz. each) and use your hands to roll it into balls. Fridge again.

Place the liquorice powder in a small bowl and remove the truffles from the fridge just before serving. Toss gently in liquorice powder and serve 🙂

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Chili and Liquorice Truffles 5

Bon Appétit!

 

Ingredients (30 truffles)

280 g white chocolate chips (I prefer Amedei)

113 g heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

Meatball and Gorgonzola Lasagna Pie

A few days ago we made this stunning meatball and gorgonzola lasagna pie. Chris has been dreaming about it for month and insisted to make it now! As everything is made from scratch it take a few hours to make, but we promise that it is all worth it.

Using meatballs instead of meat sauce in a lasagna makes each bite more flavor intensive and tasty as ingredients (meat, tomato sauce and gorgonzola sauce) are separated in each bite. Another great thing with this lasagna, and our meatballs in general, is that the use of home made croutons seem to make the meatball texture more light than without the croutons.

The third thing that makes this lasagna different from other lasagna is, that it is made as a pie with dough on the sites too.

We make several different kinds of lasagna, but this id definitely one of our favorites which we look forward to make again 😀

 

Ingredients (8-10 servings)

Pasta dough

11 oz. pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

26 oz. pork chops

26 oz. steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

2 inches ginger (peeled)

1 lemon, zest

2 cups croutons, preferably home made

1 cup parmesan cheese, grated

3 eggs

1/2 cup cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Tomato Sauce:

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

1 cup white wine

1 3/5 cup canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Filling

18 oz. mushrooms, fried

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

3 cups whole milk

1 tsp. fresh thyme leaves

1/2 cup aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1/2 cup aged cheddar, shredded

Basil

 

 

Pasta dough

Combine all ingredients in a mixing bowl and mix until combined. Pour the combined dough onto a slightly floured surface and knead for at least 5 minutes.

Cover the pasta dough in plastic wrap and fridge for 1 hour before rolling it through your pasta machine. When all other ingredients (meatballs, tomato sauce and gorgonzola sauce) are ready you can take the dough out of the fridge and roll it. Some people hang their pasta dough on a stick to dry, but when making lasagna I don’t think that that is necessary. If you choose not to let the pasta plates dry (like me), it is a good idea to roll the dough as you work on, so that it is put into the lasagna immediately after it is rolled.

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Meatballs

Chop the meat into 1 inch cubes and run it through a meat mincer together with onions, garlic cloves, ginger and chilies. Add parmesan cheese, lemon zest, croutons, cilantro and eggs and season with salt and pepper and mix until just combined. If you keep mixing you will get a very dense meatball instead of a light and fluffy one.

Take a teaspoon of the of the meat mixture and fry it in a bit of vegetable oil. Taste and season meat mixture again if necessary.

Divide the into 10 pieces and form like balls (the size of a baseball). Place in an oven safe tray, pour the two tbsp. olive oil over the meatballs and bake at 400F for 40 minutes. Let rest for 5-10 minutes before slicing.

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Tomato sauce

Heat butter and oil in a sauce pan and sauce onions and garlic clove for 4-5 minutes. Add dried herbs and white wine and let cook a medium-low heat for 10-15 minutes before adding canned tomatoes and tomato paste. Stir and season with salt and pepper and let cook for further 5-10 minutes.

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Gorgonzola sauce

Melt the butter in a sauce pan and add the flour and thyme leaves. Whisk constantly to make a silky smooth roux. Slowly pour in 1/4 cup milk at a time. Make sure that the milk is incorporated into the sauce before adding more. Let cook at low heat until thickened (whisk constantly to avoid burning), it takes 4-6 minutes. Add redcurrant jelly, shredded aged cheddar and gorgonzola and stir until dissolved. Taste and season with salt and pepper.

Grease an ovensafe baking tray with vegetable oil and sprinkle it with flour. Roll 2/5 of the pasta dough on a pasta machine and cover both bottom and sides of the tray. Slice half of the meatballs and place the slices on the tray. Pour half of the tomato sauce and 1/2 cup of gorgonzola sauce on top of the sliced meatballs.

Roll half of the remaining pasta dough on the pasta machine and make another lasagna layer. Place the fried mushrooms in in the bottom of the sec on layer. Slice the remaining meatballs and place slices on top of mushrooms followed by the remaining tomato sauce and 1/2 cup gorgonzola sauce.

Roll the remaining pasta dough and use it as a lid for the lasagna. Pour 1/4 cup gorgonzola sauce on top and use a brush to spread it onto the entire lasagna lid. Cover with tim foil and bake at 400F for 45 minutes. Remove the tin foil after 30 minutes and sprinkle the shredded cheddar on top for the remaining baking time.Meatball Lasagna 6_Fotor_Collage

Let the lasagna rest for 20-30 minutes before serving. Decorate with teaspoons of the remaining of the warm gorgonzola sauce and basil leaves and serve with a good strong red wine 🙂

Meatball Lasagna 31Bon Appétit!

 

Ingredients (8-10 servings)

Pasta dough

300 g pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

750 g pork chops

750 steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

5 cm ginger (peeled)

1 lemon, zest

5 dl croutons, preferably home made

2.5 dl parmesan cheese, grated

3 eggs

1.25 dl cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Filling

18 oz. mushrooms, fried

 

Tomato Sauce

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

2.5 white wine

4 dl canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

7.5 dl whole milk

1 tsp. fresh thyme leaves

1.25 dl aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1.25 dl cup aged cheddar, shredded

Basil

Potted Pheasant Paté

It is the second time we make this delicious pheasant paté and it is just so damn good that we are going to make yet another portion tomorrow or the day after tomorrow, so that we can serve it for appetizers on New Years Eve before heading to the restaurant where we are going to eat this year.

We made it for the first time last winter and ate it in days, but never got time to make another portion as Christmas was coming. This year we have bought three pheasants and until now we have only used one, so there is plenty of pheasant meat to make another two portions so that we can spoil friend and family when they come over for a glass of red wine and a pheasant crostini 🙂

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

1 cup celeriac, diced

1/2 cup carrots, diced

1 cup onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

1 cup red wine

2 cups pheasant stock

2/3 cup bacon, diced

1/2 tsp. nutmeg, ground

1/2 tsp. black peppercorns

1/2 tsp. star anise

4 bay leaves

 

Stock

Skin and debone the pheasant – only the breast and leg meat is required for this recipe. Make sure that you have cleaned it thoroughly for feathers. Put away the pheasant meat while you make the stock.

Place the carcass and drumsticks in a sauce pan and cover it with water. Bring it to a boil while keeping an eye on it. Just before it begins to boil, all the impurities will come to surface – remove the impurities with a spoon so that your stock gets clear and pretty.

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Add all the vegetables, peppercorns and herbs and let cook for one hour.
Strain the stock from the vegetables after an hour and continue to cook until the stock has reduced to the needed 2 cups (approximately 2 hours at medium-low heat).

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Paté

Roughly chop onion and garlic cloves. Melt half of the duck fat and soften onion and garlic until the onions get a clear and shiny surface. Add the red wine and reduce until almost all the wine has evaporated. Add the stock and reduce again. You should end up with a approximately 1 cup of onion/stock.

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While you reduce the stock you can prepare the meat. Mince the pheasant meat, diced bacon and the remaining duck fat on a coarse mince setting. Grind the peppercorns together with nutmeg and anise using a pestle and mortar. Add to the minced meat together with the stock reduction and pass it through the mincer again.
Season with salt and pepper and stir to combine all ingredients evenly.

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Take a small amount of the mixture, fry if and taste. Season more if required.

Divide the mixture into two sterilized pots – be careful not to over fill the pots, otherwise the mixture will bubble over. Place two bay leaves in the top of each pot before putting the pots a bain-marie (water bath). Place the jar lids in a position where they can be closed quickly as soon as the come out of the oven.

Pheasant Paté 21
Cook in the oven at 320F for 60 minutes. Remove from the oven, seal the jar immediately and leave to cool. Unopened the paté can be stored at room temperature for up to 4 weeks – this, of cause. depends on weather you have used sterilized pots or not. Fridge when opened.

Pheasant Paté 23

Serve on a piece of toast as an appetizer for new years eve, birthday dinner or just for you and loved once on a cozy winter night with a glass of good red wine 🙂Pheasant Paté 24

Bon Appétit!

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

2.5 dl celeriac, diced

1.25 dl carrots, diced

2.5 dl onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

2.5 dl red wine

5 dl pheasant stock

1.6 dl cup bacon, diced

0.5 tsp. nutmeg, ground

0.5 tsp. black peppercorns

0.5 tsp. star anise

4 bay leaves

Creamy Beet Soup

Soup, soup, soup and more soup… I have experimented with soups this December and I must admit that I have made some pretty awesome variation with the vegetables in season.
Years ago we never thought about using what was in season – we just bought whatever ingredients was necessary to make what we wanted for dinner. Today we most often pick our vegetables at the local farmers market where we can get fresh seasonal vegetables, which makes it a lot more fun than buying them in the local super market where it have been lying for days. What would be even better is to grow the vegetables our selves, but as we live in an apartment it is quite difficult for us to grow anything else than herbs, tomatoes, cucumbers and chilies. To our luck, my parents have a garden where we can grow potatoes, beets, celeriac, zucchinis, onions, brussels sprouts, carrots, strawberries, raspberries, black currant and apples 🙂 Or to be honest, my parents grow it and we eat it!

The beets and onions for this soup is bought while the celeriac and jalapeños is home grown and the vegetables stock home made from vegetables residues.

Hope that you will enjoy the soup 🙂

 

Ingredients (4 serving)

26 oz. celeriac, peeled

26 oz. beet roots, peeled

8 oz. onions

1 jalapeño

 

1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

5 cups vegetable stock

1/3 cup sour cream

1/4 cup bacon, fried

1/4 cup cashew nuts, roasted

Salt & pepper

 

Chop celeriac, beets and onions in 1/2-inch pieces and the jalapeños in slices.
Warm the oil in a sauce pan and add all the vegetables. Sauté for 4-5 minutes until all vegetables has adapted the beautiful color from the beets.

Add cayenne pepper, dried coriander and lemon juice and stir to combine.

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Add vegetable stock and bring to a boil, then turn down the heat and let simmer for 30 minutes.

Transfer to a stand blender and blend until smooth. Taste and season with salt and pepper. Add more vegetables stock or water for a thinner consistency.

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Pour the soup in small soup bowls and garnish with sour cream, fried bacon and roasted chopped cashew nuts.
Serve on a busy and cold week night or as a starter when having friend or family over for a three course dinner 🙂

Beet Soup 8

Bon Appétit!

Ingredients (4 serving)

750 celeriac, peeled

750 beet roots, peeled

225 g onions

1 jalapeño

1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

1.25 liter vegetable stock

0.8 dl sour cream

0.6 dl bacon, fried

0.6 dl cashew nuts, roasted

Salt & pepper

Stewed Kale – a modern interpretation

Stewed kale is yet another nordic traditional dish which is served around christmas. It can be prepared in many variations but the most common is a regular white roux with minced kale and seasoned with salt and pepper and is served with a variation of pork. In my childhood (the 1980s) it was a popular, easy and cheap dish, but I (Ann) don’t remember that we had it that often, but I definitely remember that I hated it 🙂 Chris on the other hand, grew up in Atlanta GA so when I talked about renewing an old enemy into something delicious and fresh, he did not know who the enemy was 😉

This modern interpretation of an old and boring enemy from my childhood have ended up being one of my own winter favorites and both Chris, the remaining family and our friend has giving it thumbs up, and several people have asked for the recipe – so friend, here it is 🙂

Hope that you will try it and leave a comment with your thoughts about it 🙂

Ingredients (4 servings)

3 pounds fresh kale

2 large red onions

1 lemon, zest and juice

2 tbsp. butter

2 tbsp. flour

1 cup vegetable stock

2 cups whole milk

1/3 cup parmesan cheese, grated

Salt & pepper

1/3 cup cashew nuts, roasted

Rinse the kale carefully in cold water and remove the stem. Bring a large sauce pan to a broil, turn the heat down to the lowest point and add 1/3 of the rinsed kale. Let steam for 4-5 minutes in the hot water before transferring to a bowl with cold water. This step will ensures that the kale keeps the beautiful green color. Repeat process with the remaining 2/3 of the kale.
Twist all the water out of the kale when cooled and place on a chopping board and chop it roughly (bite-sized – not to large, not to small)

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Divide the onions in two and chop them in thin slices.
Melt the butter in a large sauce pan and sauté the onions and lemon zest for 3-4 minutes or until the onion slices begin to get transparent. Add flour and stir to combine. Add 1/5 cup vegetable stock, stir until combined and thickened and repeat with the remaining stock and all the milk. Make sure that the liquid is incorporated into the roux before adding more – otherwise you will end up with a thin and indifferent sauce.

Add parmesan cheese and season with salt and pepper – taste and season more if necessary. Add the steamed and chopped kale, stir and let cook at low heat for 10-15 minutes.Stewed Kale 2_Fotor_Collage

Arrange on a plate or in a dish and garnish with roasted chopped cashew nuts. On the picture for this post it was served with pulled pork in whisky bbq sauce, but we also served it for this years family christmas dinner together with turkey, mashed potatoes, roasted sweet potatoes, stuffing and cranberry sauce 🙂

Stewed Kale 7

Bon Appétit friends!

Ingredients (4 servings)

1400 g fresh kale

2 large red onions

1 lemon, zest and juice

25 g butter

2 tbsp. flour

2.5 dl vegetable stock

5 dl whole milk

0.8 dl parmesan cheese, grated

Salt & pepper

0.8 dl cashew nuts, roasted

Butternut Squash Soup

Flavorful food doesn’t have to contain a lot of spices or ingredients and this delicious butternut squash soup is a perfect example! It only contains a few ingredients and is only seasoned with salt and pepper and it tastes so fabulous and simple. The sweetness form both the sautéed shallots and the roasted butternut squash combined with stock, sour cream and fried kale is just perfect – and then it is healthy 😉
In the recipe we have written “chicken/vegetable” stock but we alway use home made chicken stock ourselves, but are you a vegetarian or are you serving the soup for vegetarians, you can replace the chicken stock with vegetable stock.

We have made many soup this spring and the first two weeks of the winter and we will try to upload as many soup recipes as possible during the remaining winter season.

Hope that you will enjoy the soup as much as we have done and please leave a comment with your honest opinion 🙂

 

Ingredients (4 servings)

Soup

1 butternut squash

4 banana shallots

1/2 tbsp. butter

2 cups chicken or vegetable stock

1 cup water

1 cup sour cream

Salt & pepper

 

Garnish

2 cups kale, chopped

1 cup canola oil

 

 

 

Slice the butternut squash in two and remove the seeds. Place on a piece of baking paper and bake at 400F for approximately 1 hour or until tender.

Peel the baked butternut squash and chop the squash meat into 1 inch cubes. Slice the shallots. Melt the butter in a sauce pan and sauté the sliced shallots for a few minutes. Add the chopped baked squash pieces and sauté for a further 5 minutes. Then add stock and water, season with salt and pepper and stir to combine and bring to a boil. Put the lid on and let cook at medium/low heat for 45-50 minutes.

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Transfer the soup to a blender and blend until smooth. Taste and season again if necessary. Pour the blended soup through a strainer and back into the sauce pan. Add sour cream and stir to combine. Remove the soup from the heat and let rest while making the garnish.

Rinse the chopped kale in cold water and squeeze it in a tea towel to remove as much water as possible.

Heat up the canola oil to 320F and fry the kale 1/2 a cup at a time. Transfer the fried kale to a plate with paper towel.Butternut Squash Soup 2_Fotor_Collage

 

Pour the soup into four soup bowls and garnish with the fried kale. Enjoy the soup with family and friend – promise that everyone will love it 🙂Butternut Squash Soup 8

Bon Appétit!

 

Ingredients (4 servings)

Soup

1 butternut squash

4 banana shallots

5 g butter

5 dl chicken or vegetable stock

2.5 dl water

2.5 sour cream

Salt & pepper

 

Garnish

5 dl kale, chopped

2.5 dl canola oil

 

 

Our Growing Edge: Chili and Liquorice Caramel Truffles

Last month we were invited to participate in Our Growing Edge which is a monthly blogging event where bloggers from all over the world add recipes or ideas that new to them. The event is hosted by Leah from Melbourne who has the blog Sharing the Food We Love – take a look at her site and be inspired 🙂

This month we have decided to participate with these delicious truffles as it is out first attempt to make, but definitely not the last 🙂

our-growing-edge-badge

Yesterday we blogged about the most amazing sea salt caramel truffles that we have ever tasted – and made. The combination of the sweet and soft caramel, the sea salt and the powerful Amedei chocolate 🙂

During the process with the sea salt caramels, I came to think of our passion for chili (actually I prepared dinner, touched a chili and rubbed my eye) and decided that I would try a more spicy version with chili and liquorice and they turned out to be the most wonderful combination of flavors that we wish for everyone to try 🙂

The basics is the same as for the sea salt caramels, so it is only the sprinkling and chocolate that differs. If you want to make these delicious petit fours, I’ll recommend that you choose a good quality chocolate like Valrhona or Amedei as we used here, but a cheaper but still good brand is also okay.

Hope that you and your family will enjoy the caramel truffles just as much as we have done 🙂

Chili:liquorice Caramel 12Ingredients (70 caramels)

1 cup sugar

1 cup light corn syrup

1 stick butter

1 cup heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

10 oz. white quality chocolate (70%), I prefer Amedei Toscano White

In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a simmer, stirring constantly, and then cook, stirring, until a candy thermometer registers 240°F, about 10-15 minutes. Remove from the heat and drizzle in the remaining 1/2 cup cream, stirring to mix well. The mixture will bubble up slightly.

Sea Salt Caramels 1_Fotor_Collage

Return the pan to the heat and continue to cook until the thermometer registers 244°F, about 10 minutes more. Remove from the heat and pour the mixture into a prepared pan.

Sea Salt Caramels 2_Fotor_Collage

Let stand for 1 1/2 to 2 hours. The mixture should be firm to the touch but not hard. Using a teaspoon, scoop out and form balls of caramel and place them on a sheet of baking paper. If you want the caramels to be exactly the same size, you can weight the caramels – to get 70 caramels, they should weight 0.35 oz each. The caramel scraps can be gathered and shaped into balls by hand. Sprinkle each ball with a few grains of sea salt. Let stand for 1 hour before dipping.

Chili liquorice Caramel 1_Fotor_Collage

Chop the chocolate roughly and melt 2/3 in a heat proof bowl over a pan of simmering water. Pour the melted chocolate over the remaining chocolate and wait for 30 seconds before you begin to stir.
Line 2 baking sheets with baking paper.

Chili liquorice Caramel 2_Fotor_Collage

Dip the caramel balls one at a time into the chocolate, turning to coat. Transfer to the baking paper to cool. Add a sprinkle of raw liquorice powder to the top of each truffle and let stand until the chocolate is firm and set.
Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 week.

Chili:liquorice Caramel 13

Bon Appétit!

Ingredients (70 caramels)

2.5 dl sugar

2.5 dl light corn syrup

113 g butter

2.5 dl heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

285 g white quality chocolate (70%), I prefer Amedei Toscano White