Red Cabbage Salad with Peanut Butter and Blackberries

A while ago my cousin Connie send me the recipe for the fabulous salad with red cabbage, peanut butter dressing and blackberries. She know how we love all kinds of food and she often recommends recipes she have tried herself.

Red cabbage is one of those cabbage types which the Danes eat a lot in the autumn and winter periods – especially around Christmas where we serve it with oven roasted duck, cooked potatoes, potato chips and gravy (hopefully I will get the opportunity to take some pictures of the food this Christmas).

Red cabbage tends to be quite bitter when eaten raw, but combined with both sweetness (e.g. peanut butter), freshness (e.g. pomegranate seeds, apple- or orange slices) and crispiness (e.g. roasted nuts) it can be the perfect side dish for all kinds of flavorful meat types like duck, venison, bison or wild boar.

 

Ingredients (4 servings)

1 handful parsley

1 red chili

1/2 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

1/4 red cabbage

1/5 cup pumpkin seeds, salted

1/2 cup blackberries

Red Cabbage Salad with Peanut Butter Sauce 1_Fotor_Collage

Chop the parsley and chili finely. Combine peanut butter, honey and lemon juice in a small mixing bowl and stir to combine. Add the chopped parsley and chili.

Remove the stem from the cabbage and slice it into thin small pieces. Combine with peanut butter dressing and let rest in the fridge for at least 30 minutes before serving.

While the salad is resting you can roast the salted pumpkin seeds on a hot pan for 5-6 minutes or until they begin to get golden. Stir once in a while to avoid burning.

Arrange the rested salad in a beautiful white plate and decorate with roasted pumpkin seeds and blackberries. The perfect salad for duck, venison or other very flavorful meat types 🙂
Red Cabbage Salad with Peanut Butter Sauce 4

Bon Appétit!

Ingredients (4 servings)

1 handful parsley

1 red chili

0.5 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

0.25 red cabbage

0.5 dl pumpkin seeds, salted

1.25 dl blackberries

 

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Raw Brussels Sprout Salad

Many people have the idea that brussels sprouts taste bad and we could not disagree more with that statement!! We just love the little green ball vitamin bomb and we serve it in many different variations for all kinds of meat and seafood 🙂 Actually we believe that any vegetable tastes great if you make it the right way – so don’t reject it if you have had one or two bad experiences with a vegetable. Keep trying and find your own favorite 🙂

Among our favorite recipes containing brussels sprouts is our honey glazed version together with this raw salad with honey/mustard dressing and roasted cashew nut. This salad does not in any way taste like brussels sprouts as most remember them from their childhood (cooked to death), so there is no excuse for not trying it….

If you have a great recipe containing brussels sprouts you are welcome to leave a comment or mail it to us (foodondemant@gmail.com).

 

Ingredients (4 servings)

1 pound brussels sprouts

1 red onion

3.5 oz. feta cheese

1/2 cup cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

 

Clean the brussels sprout by removing the outer layer of leaves. Cut the brussels sprouts in thin slices, chop the onions, feta cheese and roasted nuts and combine it all in a mixing bowl.

Brussel Sprouts Salad 5_Fotor_Collage

Combine honey, mustard, olive oil and lemon juice in another mixing and season with pepper. Stir until evenly combined. Pour the dressing over the salad, stir to mix and let rest for 10-15 minutes before serving.

Serve as a side dish for all sorts of meat, seafood, pies or whatever you have for dinner – and we promise you, that your kids will love it 😉  Brussel Sprouts Salad 6

Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 red onion

100 g feta cheese

1.25 dl cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

Caramelized Onion Pie

This pie is nothing less than delicious…. The combination of the crisp pie dough and the perfectly seasoned creamy caramelized onions is indescribably good!! It is so good that we eat almost all of it alone and went to bed with a terrible stomach pain!

It is definitely one of those recipes which we will make again and again and again…….. Maybe we’ll even have as a side dish for Thanksgiving together with turkey, mashed potatoes and gravy 🙂

 

Ingredients (6 servings)

Pie Dough

2 2/5 cup flour

2/3 cup butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

 

Caramelized Onions

5 large onion, sliced

2 tbsp. fresh thyme leaves

3 tbsp. butter

2 tbsp. flour

1/2 cup apple juice

1 cup cream

1/2 cup Gruyere cheese, shredded

 

Pie dough: Cut the butter in to small cubes and place it in a mixing bowl together with flour and salt. Use an electric hand mixer or stand mixer to mix until it looks like breadcrumbs.
Add the two beaten eggs and the lemon juice and mix until just combined. Pour the combined dough on to slightly floured surface and knead for a few minutes. Make sure that there are no lumps in the dough – it should be smooth. Wrap in plastic foil and fridge while making the caramelized onions.

 

Caramelized onions: Melt the butter in a sauce pan at medium heat and add onion slices and thyme leaves. Stir once in a while until onions begins to get soft and stick to the bottom of the pan. This takes about 15-20 minutes at medium/low heat. Then add about half of the apple juice and let simmer until evaporated before adding the other half of the apple juice.
Sprinkle the flour on top of the caramelized onions when the remaining apple juice has evaporated and stir to combined. Then slowly pour the cream into the onions while stirring to combine. Let simmer for a further 3-5 minutes before tasting and seasoning with salt and pepper. Set a side while rolling out the pie dough.

Cut the pie dough into two pieces – 2/3 and 1/3. Roll the largest piece out until it is large enough to cover a the bottom and sides of a 9 inch pie dish. Place the rolled dough in a greased and floured pie dish. Pour the caramelized onions into the pie and sprinkle with the shredded gruyere cheese. Grease the edges with beaten egg.
Roll out the remaining dough, cut a few holes in it so any remaining liquids can evaporate, and place on top of the caramelized onions. Press the dough together with your fingers or a fork. Brush the top of the pie with the beaten egg. Bake at 400F for 30-35 minutes and let rest on a wire rack for further 15-20 minutes before serving.

Onion Pie 1

Serve as a side dish for oven roasted chicken or on a larger buffet 🙂 Onion Pie 2

Bon Appétit!

Ingredients (6 servings)

Pie Dough

300 g flour

150 g butter, cold

2 small eggs, beaten

0.5 tsp. salt

0.5 lemon, juice

1 egg, beaten (for brushing)

Caramelized Onions

5 large onion, sliced

2 tbsp. fresh thyme leaves

3 tbsp. butter

2 tbsp. flour

1.25 dl cup apple juice

2.5 dl cream

1.25 dl Gruyere cheese

Classic Chicken Caesar Salad

A while ago we decided to make a classic chicken caesar salad and began to search the internet to find the ideal recipe. We found dozens of recipes but only court our attention and that was a recipe from Seattle Foodshed. It was a classic caesar salad with out the chicken, but as we were going to have the salad as a our main course we added grilled chicken.

The recipe is very easy and it doesn’t take long to make, but be careful when making the dressing. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

1/4 cup olive oil

1/2 cup parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Cut the ciabatta into 1-inch cubes and roast in medium-hot olive oil until crisp and slightly browned. Season with salt and pepper.

Season the chicken with salt, pepper and chili flakes and grill it on both sides until it is well done – approximately 10-12 minutes on each side depending on the size. Cover in tin foil when grilled and let rest while preparing the rest of the salad.

Rinse the lettuce in cold water and it drip off. Tear the dried lettuce into bite-sized pieces and place in a bowl.

Blend together egg, lemon juice, garlic clove and anchovies until smooth. If you use a food processor, pour the olive oil slowly into the mixture while the processing. If you use a hand blend, transfer the mixture to a bowl and slowly pour in the olive oil while whisking. Using the last of the two methods you will need to whisk a lot, but it is not impossible 🙂 Stop whisking when all the olive oil has been absorbed – over whisking will ruin the dressing!! When finished whisking add 1/8 cup of grated parmesan and season with salt and pepper.

Pour the dressing over the shredded lettuce and mix well. Place the lettuce mixture on two plates and sprinkle with the remaining parmesan cheese. Slice the chicken breast into thin slices and place on top of the salad together with the croutons.

Serve for lunch or as a light dinner 🙂

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Bon Appétit!

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

0.6 dl olive oil

50 g parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Summer Slaw

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

 

Biscuits with a Bite

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

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 🙂

IMG_6573

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