No skiing this weekend, instead a lot of sleep, winter Olympics, nice food (sushi, Chinese dim sum brunch, home-made lasagna) and a new nutty version of my killer chocolate cake.
Or to be precise, of my Swedish kladdkaka (I make 2 different chocolate cakes, one could possibly be considered as a 'moelleux' and the other, the kladdkada, as a 'fondant').
As my N loves coco nut, we decided to try adding some to the chocolate cake, and as the experiment was anyways on, I decided to also add some pecan nuts as they are very yummy in brownies - so why not in a kladdkaka?
So about 2.5 tablespoons of grated coco nut (yep, we bought it already grated), and perhaps 4 tablespoons of chopped pecan nuts were added to the batter, while I limited partly the sugar and flour (4 dl of sugar instead of 4.5, and a bit less than 2 of flour instead of 2.25). All the other ingredients stayed the same.
The result? Not so nuts after all :)
Next time I think I'll put in fresh raspberries and perhaps almonds... Change is fun!
Showing posts with label yummy food recipes. Show all posts
Showing posts with label yummy food recipes. Show all posts
Monday, 1 March 2010
Wednesday, 27 January 2010
Delicious 'daal'
One of my favorite recipes for a nice winter meal, as much comfort as a nice big portion of my mum's mashed potatoes, but a bit healthier - my own version of a red lentil daal:
Ingredients for 4-5 portions:
- 2 onions (I prefer red ones)
- 1-2 chili
- 2 carrots
- 1 zucchini
- 2 tomatoes
- Half a package of red lentils (about 250g)
- water
- salt, pepper
- paprika powder
- cumin
- other spices after taste: cinnamon, cardamom, chili...
- optional: 2 sweet potatoes, previously baked in the oven for 20 min, to be added towards the end together with the additional spices.
Fry the chopped onions and chili in some olive oil in a pan until transparent. Add the chopped carrots and zucchini to fry for a while. Add the chopped tomatoes and the lentils. Add water so that it just about covers all ingredients. Add some salt, black pepper, paprika and cumin (about 1 tsp). Let cook until most of the water is absorbed - the lentils should be slightly 'overcooked'. Taste, and add some cinnamon and cardamom for extra taste, and/or chili for extra spiciness. Serve with some natural yoghurt. Enjoy :)
Ingredients for 4-5 portions:
- 2 onions (I prefer red ones)
- 1-2 chili
- 2 carrots
- 1 zucchini
- 2 tomatoes
- Half a package of red lentils (about 250g)
- water
- salt, pepper
- paprika powder
- cumin
- other spices after taste: cinnamon, cardamom, chili...
- optional: 2 sweet potatoes, previously baked in the oven for 20 min, to be added towards the end together with the additional spices.
Fry the chopped onions and chili in some olive oil in a pan until transparent. Add the chopped carrots and zucchini to fry for a while. Add the chopped tomatoes and the lentils. Add water so that it just about covers all ingredients. Add some salt, black pepper, paprika and cumin (about 1 tsp). Let cook until most of the water is absorbed - the lentils should be slightly 'overcooked'. Taste, and add some cinnamon and cardamom for extra taste, and/or chili for extra spiciness. Serve with some natural yoghurt. Enjoy :)
Monday, 23 March 2009
lovely lasagne
something warm, slightly spicy, were the different layers enhances the taste of each other - a lovely lasagne!
For your information the taste is nothing like the ones you buy already made, nothing like the ones you sometimes get in a restaurant with a layer of fat floating on top, no need for tomato sauce to cover the whole thing up - but just lovely yummy tastes. Perfect on a cold day or for inviting people over as it is almost tastier even the day after.
For 4-5 people, you need:
- the bolognese sauce from the previous recepy (approx. 2/3 will be used, the rest is great to freeze in for a fast spag bol another day)
- lasagne sheets - I use the green ones from Barilla
- cottage cheese, 300-400g
- grated parmesan cheese
and
- béchamel sauce
Béchamel sauce is best to make your own - it's quite easy, and the good thing is that even if you mess it up a bit and don't manage to get it completely even it won't be noticeable in the lasagne ;)
The recepy is usually mentioned on the box of lasagne, but includes approx:
- 40g butter (I use a bit less, perhaps 25-30g)
- 40 g of flour
- 9 dl of milk
- salt, pepper
- muscat (if you like it, I don't so I skip it)
You melt the butter, add the flour and whip it together (crumbles is the right consistency), add a little bit of milk and whip into a paste, then add the rest of the milk and stir together. Put back on the stove, quite low temperature, and let it heat up again but not boil over. The heat will make it thicken. Make sure to stir very regularly to ensure that it doesn't burn in the bottom!! Finished.
Lasagne - the making:
You need a pan for the oven, approx. 40 cm long, 25 cm wide (or something of the same size) and at least 5 cm high.
Layer 1:
- a thin layer of bolognese (spread directly on the bottom of the pan, no butter needed)
- a thin layer of cottage cheese
- a thin layer of béchamel
- cover with sheets of lasagne
Layers 2 and 3:
- a thin layer of bolognese
- a thin layer of cottage cheese
- a thin layer of béchamel
- spread grated parmesan thinly all over
- cover with sheets of lasagne
Layer 4:
- cover with béchamel - make sure that everything is thinly covered
- spread parmesan all over, a bit thicker than on the other layers
Put in oven at 220° for 20 min (or whatever time is written on the pack of lasagne).
YUM!!
For your information the taste is nothing like the ones you buy already made, nothing like the ones you sometimes get in a restaurant with a layer of fat floating on top, no need for tomato sauce to cover the whole thing up - but just lovely yummy tastes. Perfect on a cold day or for inviting people over as it is almost tastier even the day after.
For 4-5 people, you need:
- the bolognese sauce from the previous recepy (approx. 2/3 will be used, the rest is great to freeze in for a fast spag bol another day)
- lasagne sheets - I use the green ones from Barilla
- cottage cheese, 300-400g
- grated parmesan cheese
and
- béchamel sauce
Béchamel sauce is best to make your own - it's quite easy, and the good thing is that even if you mess it up a bit and don't manage to get it completely even it won't be noticeable in the lasagne ;)
The recepy is usually mentioned on the box of lasagne, but includes approx:
- 40g butter (I use a bit less, perhaps 25-30g)
- 40 g of flour
- 9 dl of milk
- salt, pepper
- muscat (if you like it, I don't so I skip it)
You melt the butter, add the flour and whip it together (crumbles is the right consistency), add a little bit of milk and whip into a paste, then add the rest of the milk and stir together. Put back on the stove, quite low temperature, and let it heat up again but not boil over. The heat will make it thicken. Make sure to stir very regularly to ensure that it doesn't burn in the bottom!! Finished.
Lasagne - the making:
You need a pan for the oven, approx. 40 cm long, 25 cm wide (or something of the same size) and at least 5 cm high.
Layer 1:
- a thin layer of bolognese (spread directly on the bottom of the pan, no butter needed)
- a thin layer of cottage cheese
- a thin layer of béchamel
- cover with sheets of lasagne
Layers 2 and 3:
- a thin layer of bolognese
- a thin layer of cottage cheese
- a thin layer of béchamel
- spread grated parmesan thinly all over
- cover with sheets of lasagne
Layer 4:
- cover with béchamel - make sure that everything is thinly covered
- spread parmesan all over, a bit thicker than on the other layers
Put in oven at 220° for 20 min (or whatever time is written on the pack of lasagne).
YUM!!
beautiful bolognese
If I can say so myself I make a very yummy delicious bolognese and an even yummier lasagne :)
And it seems that most people agree with me, if I can brag like this that is ;)
So, bolognese sauce for approx. 5-6 servings
- 1 table spoon of olive oil (max)
- 2-3 onions (chopped up) - 1 garlic clove (chopped up in tiny pieces)
- 1 chilli (cleaned of seeds, chopped into small pieces) optional
- 500 g of nice minced meat (if you live in Switzerland, I can recommend against the one at Migros which I find awful - Coop or Manor's is better - and if you get it a half price at 9.90/kg it's even nicer)
- 2 big carrots (peeled and cut in small pieces)
- 300-500 g of button mushrooms champignons de Paris (cleaned and sliced)
- 2 squash (peeled and cut in small pieces)
- 1-2 dl of red wine
- 500 g can of peeled tomatoes
- some water
- salt
- pepper
- a handful of oregano (remember to crush them in your hand for more flavour)
- 2 teaspoons of ajvar (very nice Balkan mixture, if you can't find it use 1 teaspoon of tomato purée instead plus some extra paprika powder)
- paprika powder
- Optional: 1 teaspoon of chilli if fresh chilli wasn't used
Fry the onions and garlic plus chilli if used until they start to colour, add the minced meat. Stir it until it's cooked through. Add carrots, mushrooms, and squash - let cook for a little while and then add wine. Add the peeled tomatoes and cut them up roughly in the pan. Add some water, half the can approx. Add all the species and let the whole thing cook for 45 minutes. Stirring regularly and adding water as needed. Taste it off - note that for using as base in lasagne it's nice to have it really spicy, but for use directly with pasta, spare a bit on the spices.
Enjoy!!
And it seems that most people agree with me, if I can brag like this that is ;)
So, bolognese sauce for approx. 5-6 servings
- 1 table spoon of olive oil (max)
- 2-3 onions (chopped up) - 1 garlic clove (chopped up in tiny pieces)
- 1 chilli (cleaned of seeds, chopped into small pieces) optional
- 500 g of nice minced meat (if you live in Switzerland, I can recommend against the one at Migros which I find awful - Coop or Manor's is better - and if you get it a half price at 9.90/kg it's even nicer)
- 2 big carrots (peeled and cut in small pieces)
- 300-500 g of button mushrooms champignons de Paris (cleaned and sliced)
- 2 squash (peeled and cut in small pieces)
- 1-2 dl of red wine
- 500 g can of peeled tomatoes
- some water
- salt
- pepper
- a handful of oregano (remember to crush them in your hand for more flavour)
- 2 teaspoons of ajvar (very nice Balkan mixture, if you can't find it use 1 teaspoon of tomato purée instead plus some extra paprika powder)
- paprika powder
- Optional: 1 teaspoon of chilli if fresh chilli wasn't used
Fry the onions and garlic plus chilli if used until they start to colour, add the minced meat. Stir it until it's cooked through. Add carrots, mushrooms, and squash - let cook for a little while and then add wine. Add the peeled tomatoes and cut them up roughly in the pan. Add some water, half the can approx. Add all the species and let the whole thing cook for 45 minutes. Stirring regularly and adding water as needed. Taste it off - note that for using as base in lasagne it's nice to have it really spicy, but for use directly with pasta, spare a bit on the spices.
Enjoy!!
dreamy dessert
this weekend's yummy dessert was a very easy business but oh sooo yummy :)
taking advantage of the oven being heated anyway for making lasagne, and the time available while the lasagne was cooking, this is the recepy for strawberry & fig crumble:
5-6 fresh strawberries in slices
3 dried figs cut into small pieces
half a tablespoon of sugar
half a tablespoon of cane sugar
crumble:
20g-25g or so of butter (recepy calls for 40, but i prefer to use a bit less)
1 tablespoon of sugar
0.5 dl of oatmeal
1 dl of flour (or as much as needed, start with half and then add for correct consistency)
put the strawberries and figs in a small oven pan, cover with the crumble, ca. 20 min in 220°, serve for 2 with ice cream and fresh sliced strawberries. yum
taking advantage of the oven being heated anyway for making lasagne, and the time available while the lasagne was cooking, this is the recepy for strawberry & fig crumble:
5-6 fresh strawberries in slices
3 dried figs cut into small pieces
half a tablespoon of sugar
half a tablespoon of cane sugar
crumble:
20g-25g or so of butter (recepy calls for 40, but i prefer to use a bit less)
1 tablespoon of sugar
0.5 dl of oatmeal
1 dl of flour (or as much as needed, start with half and then add for correct consistency)
put the strawberries and figs in a small oven pan, cover with the crumble, ca. 20 min in 220°, serve for 2 with ice cream and fresh sliced strawberries. yum
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