Creme Brulee

I'm not really a dessert person and (believe it or not!!) I don't like chocolate. What I do like though is the taste of vanilla and a small portion of Creme Brulee is one of my favorites.

Ingredients;


1vanilla bean
2 dl cream
2 dl milk
75 gr sugar
4 egg yolks

Brown sugar for the topping.

First cut the vanilla bean lengthwise and scrape out the seeds. Bring cream, milk, sugar, the vanilla bean and its seeds to a boil. Let it stay until cool.

Whip the egg yolks and add the milk mixture while beating.

Pour the batter through a sieve into oven safe dishes. Put them in a deep pan and add water so it covers 1/3 of the dishes.

Bake at 300F for 30-40 minutes or until set. Lets cool. Sprinkle with brown sugar and use a torch to caramelize the sugar. (If you don't have a torch you can use the broil element in your oven).

Ginger-Cake

This is another Christmas cake from my favorite blog Mat på Bordet. It's a very traditional Norwegian Christmas cake and I remember my grandma used to bake one as well. (I just didn't get the recipe, luckily Ina got one).

Ingredients;


450 gr sugar
500 ml milk
900 gr flour
500 gr dark sirup (I used dark corn syrup)
1 egg
1 tsp cinnamon
1 tsp pepper
1 tsp cloves
4 tsp baking powder

Mix all the dry ingredients. Heat the milk and the syrup while stirring until blended. Pour into the mixer bowl and add the egg (slightly beaten first). Add the dry ingredients and mix on medium to high until you have a dough.

Pour into greased bread-tins and bake on 355F for 20-30 minutes. It's done when the the tester comes out clean. Make sure you don't bake to long it will get dry.

 Let cool.
Can be stored for several weeks in a refrigerator.

Happy holidays!

Pepperkaker (Gingerbread-cookies)

Every Christmas since I was a kid I have been making these cookies or "Pepperkaker" as we call them in Norway. The recipe is a mix of a recipe I got from my grandma and one from my favorite blog Mat på bordet. The reason for mixing these two recipes is the one from "Mat på bordet" works best with the american flour (it's easier to roll out) but the one from my "Grandma" has the spice mix I'm used too and therefore means Christmas for me.

Ingredients;


500 gr brown sugar
150 ml light syrup (I used Lyle's golden syrup)
150 ml water
300 gr butter
15 dl flour
2 tsp orange peel (Spice, I buy it at whole foods)
1 tsp ginger
1 tsp ground cloves
2 tsp cinnamon
2 tsp ground pepper
3 tsp baking soda

First you heat sugar, water and syrup in a pot until boiling. Remove from heat. Add butter. Let the mixture cool without touching.
When cool pour into the mixer bowl, add the spices and blend. Add the baking soda and half of the flour, mix well.

Add the rest of the flour little by little making sure you don't add to much. (It shouldn't be a problem, at least it never was for me but just to be on the safe side...) The dough is supposed to be firm but still a little bit sticky.

Cover the bowl with cling wrap and put in the refrigerator until the next day. 

When making the "pepperkaker" add flour to the baking surface and use a rolling pin to roll out the dough as thin as possible. Use cookie cutters to make the cookies. Put them on a cookie tray lined with parchment paper and bake for approximately 7 minutes on 350 F.
Pay attention they turn brow fast.

When cooled down you can eat them as is or decorate them with royal icing, choc chips, m&m's or whatever.

These I baked on a stick (just put the stick on the baking sheet and press the dough firmly on top of it, it will stick when baked)

Happy Holidays!!

Royal icing

Since we're getting close to the holidays I thought I add this recipe for royal icing. It is great for decorating gingerbread houses, "Pepper-kaker", Sugar cookies, Cup-cakes.


Ingredients;


1 egg white
1/4 tsp lemon juice
3,5 dl powdered sugar


Beat the egg white until white and fluffy then add the lemon juice. Add the powdered sugar gradually while beating (on low speed, you don't want the powder all over your kitchen). The icing is done when firm and don't fall in when you stop the mixer.

Creamed Corn

Today's Thanksgiving so I have yet another "thanksgiving" recipe for you. Perhaps not a traditional thanksgiving recipe but one that goes perfect with the turkey.

Ingredients;

1 shallot diced
1 tbsp butter
1 teaspoon salt
8 ears fresh corn
1 sprig rosemary, bruised
1/2 teaspoon turmeric
2 tbsp yellow cornmeal
1 cup heavy cream
fresh ground black pepper to taste

In a large bowl remove the kernels of the corn with either a knife or a "kernel remover" (see my picture).

After the kernels have been removed scrape of any remaining pulp and milk of the cob using the backside of a knife.

Set the corn aside. In a saucepan over medium heat, sweat the onion in butter and salt until soft. Add the corn and pulp mixture and cook over medium/high until the juice from the corn has tightened. Add the rosemary and turmeric.

Stir for 2 minutes then sprinkle the cornmeal onto the saucepan and combine well.

 Add the cream and cook until the corn has softened a bit. Season with pepper and more salt if needed. Remove the rosemary before serving.

Happy Thanksgiving y'all!

Spicy Cranberry Jam

Thanksgiving is just around the corner and I have started to prepare for the big feast. We're invited to the Baklid's so I'm just bringing some side-dishes like this Spicy Cranberry Jam. Instead of using fresh cranberries I used the leftovers (mush) from my Cranberry Jelly.

Ingredients;


1 1/2 cups water
1 1/2 pounds fresh cranberries, rinsed and drained
2 cups sugar
1 jalapeno chile, finely julienned (ribs and seeds removed for less heat...if desired)

Bring water to a boil in a saucepan. Add cranberries, sugar and jalapeno. Simmer until berries start to pop and mixture thickens, about 15 minutes. Immediately transfer to sterilized jars.

Lemongrass Coconut Chicken

This recipe is from my favorite cook-book, Barbecue by Eric Treuille & Birgit Erath. As you can see the book has been put to good use over the years.

 

Ingredients;


2 lemon grass stalks
3 fresh green chillies, seeded and chopped
2 garlic cloves
3 spring onions, chopped
1 handful fresh cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
Grated zest of one lime
3 tbsp lime juice
2 tbsp grated fresh ginger
1tbsp fish sauce
1/2 cup coconut milk
4 boneless, skinless chicken breasts, butterflied
salt, pepper

Remove and discard the outer tough skin on the lemon grass stalks, roughly chop. Put it in a food processor with chillies, garlic, spring onion, cilantro, spices, grated ginger, fish sauce and coconut milk.

Pulse until smooth. Toss the chicken with the lemongrass mixture then refrigerate for 1 hour.

Grill until chicken is cooked though. Sprinkle with salt and pepper.

Serve hot with fresh papaya sambal (optional) and rice if you prefer that, I tend to stick to the chicken and sambal only.

Papaya Sambal

A fresh side dish that goes well with most Asian dishes as well as Mexican (at least thats my opinion).

Ingredients;


1 papaya seeded and chopped (can be substituted with 2 mangos)
1 red onion (medium size)
A handful cilantro, chopped
2 tbs lime juice
1 tbs fish sauce
1 tsp sugar
Salt and pepper to taste

Combine all ingredients in a bowl, add salt and pepper to taste. Cover and let stand at least 30 minutes in room temperature for the flavours to blend. Serve.

Baked Sea Bass with Tomato Tapenade and Stir Fry Cabbage

This Friday I'm making Sea Bass using the two last recipes on my blog as well.
The Sea Bass is baked with a Tomato Tapenade Topping and served with a side of Stir-fried Cabbage.

Ingredients;


Sea bass (1/2 pound per person for a strong eater)
Salt and pepper to taste
Olive oil for the baking sheet
Tomato Tapenade for the topping
Stir Fried Cabbage for the side

Pat dry the fish, cut in portions and rub with salt and pepper. Put the pieces on an oiled baking sheet or in an oven proof dish.

Add 2 tbs of the Tomato Tapenade on the top and spread it out. Bake the fish in the oven (375F) for 25 minutes or until done (depending on your oven). Serve with the Stir-Fried Cabbage.

I did take a picture of the Sea Bass on a plate with the Cabbage but it didn't turn out that good.....Sorry!

Cabbage Stir-Fry

This summer when I was back in Norway I discovered a new side-dish that is so good and so easy it's a laugh.
I pairs good with both fish, meat and chicken.

Ingredients;


Green Cabbage
Red chili-pepper, finely chopped ( use gloves while preparing this or you might get a surprise when you take of your contacts in the night...)
Olive-oil
Salt and pepper to taste

Cut the cabbage in half and then finely shred it, you can use a knife or a mandolin.

Heat the oil in a wok. Add the cabbage and the chili-pepper and stir-fry while moving the cabbage around all the time until it softens but still has a bite to it. Add salt and pepper and perhaps a pinch of cayenne. Serve immediately!

Tomato Tapenade

This Tapenade with sun dried tomatoes can be used both as a spread (excellent with crostini) or as a side dish/sauce or a a topping for baked fish or chicken.

Ingredients;


1 cup sun dried tomatoes in oil
1/3 cup pine-nuts, toasted
1/3 cup parmesan
2 cloves garlic, minced
1/3 cup olive oil
A handful (or 2) basil leaves
Salt and pepper to taste

Mix all the ingredients in the bowl attachment to a handheld blender until smooth. If the mix is to thick add more olive oil. Use as you please!

Tzatziki

Often when I'm in a hurry and don't know what to make for dinner I end up making Tzatziki. This cucumber-yoghurt recipe makes a versatile side dish that can be paired with fish, chicken, meat of any kind or just eaten with homemade bread or pita.

Ingredients;


1 cucumber
1 cup plain yoghurt (preferably Greek and strained in a cheesecloth lined sieve)
2 garlic cloves
1 tsp fresh lemon juice
1 tsp good olive oil
1 tsp chopped parsley
1 tsp chopped mint
Salt and pepper

Peel the cucumber if you prefer and then seed it. Grate the peeled, seeded cucumber and toss it with 1 tsp salt. Place it in a sieve and and set it over a bowl to drain. Most recipes ask for it to be put in the refrigerator for 3 to 4 hours together with the yoghurt but when I'm in a hurry I just let it stand on the counter for 15 min and then squeeze it to get as much liquid as possible from the cucumber.

Transfer the thickened yoghurt to a bowl, add the cucumber, garlic, lemon juice, olive oil, parsley and mint (both the parsley and mint can be skipped if you don't have it, the Tzatziki will yummy anyway).
Mix and add pepper to taste. If you need it add more salt as well. Keep refrigerated until served.

Lavender Bath Salt

The last 2 days I have been busy making stuff for the Christmas Fair at the Norwegian Seamen Church in December so I have not been blogging because I have not been cooking. I realized though that even though my recipe for Bath Salt can not be eaten, it is still a recipe so here it is;

Ingredients;

6 parts coarse sea salt
3 part epsom salt (soothes tired and sore muscles and reduce inflammation)
1 part baking soda (softens water and alleviate skin)
6 drops of lavender essential oil
1/4 cup lavender

Combine all ingredients in a large bowl. Put in containers and label. Perfect as christmas gifts, stocking stuffers, hostess gifts etc.

Honey, Balsamic Chicken

This recipe I got from a close friend back in Norway (she's Swedish though), Gisela. We seem to have the similar tastes so if she says that something is good, I know it is.

Ingredients;

Chicken (I use organic and calculate 1 breast piece per person)

Salt/pepper

Olive oil

Honey

Balsamic Vinegar

Garlic

Sun dried tomatoes in oil (I use the chopped)

Black olives

Italian spice

Parmesan

Arugula

As you can see I have not indicated any quantities in my recipe. To me it all depends on what you like. Do you like a lot of sauce or do you like it more dry. Do you like olives or not.

The thing you might wonder is the honey/balsamic part and you can start with that. The sauce is supposed to be sweet so I use a lot of honey. Try first 1 part balsamic and 3 parts honey. If you think its to sweet add more balsamic, if you think it's to acidic add more honey. 

I would use 1/4 cup balsamic and then 3/4 cup honey and then add 4 choppedcloves garlic. Mix all this in a bowl and set aside. Remember you can use more garlic if you want, this is just a starting point.

After that pat dry the chicken, cut into cubes and fry in a pan with some olive oil. Add salt and pepper to taste. It only needs to get brown but not cooked all the way through. you will need to do this in batches if frying more than 2-3 breast pieces.

Put the chicken in an ovenproof dish and put in the oven (350F) until almost cooked through (10min). 

Take out the dish,  cover with sun dried tomatoes (I use the whole glass with the oil and all), olives, as many as you like, italian spice and the honey/balsamic sauce. Sprinkle with some parmesan and put the dish back in the oven. 

Raise the temperature to 400F and leave the dish in the oven until chicken is cooked and its warm. You should see the sauce bubbly, the cheese melted and the chicken/cheese getting some color without being burned. 

When the dish is out of the oven, put a big heap of arugula on the top, sprinkle with more parmesan and eat. I just eat it like this but you can add rice and/or bread.

Moussaka

When I make Moussaka I have a more "you take what you have" than keeping strict to the recipe approach. I have used lamb, beef or chicken. I have used Mozzarella instead of Feta-cheese and if I don't have enough ricotta I replace some with milk or greek yoghurt. This means that it's never the same but to this date it has always tasted good if not totally authentic. I will give you my basic recipe and then you can use it as you please. Don't be afraid to improvise, it will most likely turn out good anyway.

Ingredients;


2 eggplants
1 squash (if very small use 2)
1 onion, chopped (red, white, yellow, use what you have)
3 cloves of garlic, minced
1 pound ground lamb (or beef or chicken..)
olive oil
salt/pepper/cinnamon/oregano/parsley
1 can chopped tomatoes
3 tbs tomato paste

16 oz ricotta cheese
1 cup crumbled feta cheese
1 egg
nutmeg

Cheese for sprinkling on the top (optional)

Preheat oven to 450 F. On a baking sheet toss slices of eggplant and squash (cut lengthwise) with olive oil, salt and pepper. Spread in a single layer and roast until soft.

In a large saucepan warm some olive oil and then add onion, garlic and ground meat. Cook until meat is browned stirring to prevent it from sticking. Add the spices, tomatoes and tomato paste. Simmer for 10-15 minutes. Taste it and if you want add some more spices. When it comes to the oregano and parsley you can use either fresh or dry. If you use dry add from the start, if you use fresh add at the end. I really like the cinnamon taste so I use at least 1 tsp or more, some use less. Taste is very much a matter of preference, you have to use enough spice for the dish not to be dull but then it's all up to you. Some find a specific taste to be to overpowering others just love that  (remember taking into account that it's not healthy to eat to much salt, I tend sometimes to forget that)

For the ricotta mixture just stir the ricotta, feta and egg then add some nutmeg, at least a good pinch, until blended.

To assemble the Moussaka use an ovenproof dish and start with a layer of eggplant/squash, then add the sauce and some cheese mixture. Repeat the process ending it with a layer of cheese mixture on the top and, if you want, sprinkle some extra cheese on top of that.

Bake at 400F for 45-60 minutes until top is golden and dish is warm and set all the way through.

I hope you like it.

Cranberry Jelly

Last week I went to Costco and found that they had gotten big bags of cranberries. Since Thanksgiving is coming up I decided to make Cranberry Jelly. My recipe is a recipe found at  Mat på bordet a Norwegian food-blog that I love. The recipe is for "tyttebær" our Norwegian version (sort of) of cranberries, I just replace them with cranberries.

Ingredients; 


Cranberries
Water
Sugar

For every 2 pounds of cleaned cranberries you use 1 cup of water. Bring the cranberries and water to a boil in a big pot and let it simmer for 20-30 minutes until the cranberries burst. Pour the cranberries and juice in a jelly bag or a cheesecloth lined colander (three layers) and let drip undisturbed  preferably over night. Discard the berries (or not, you can perhaps make cranberry sauce with it) and measure the liquid. Pour the liquid in a pot and heat. For every 4 cups of liquid add 1,35 pounds of sugar while stirring until sugar has dissolved. Bring to a boil and continue boiling for 10 minutes. Do the spoon test;


Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.


If the liquid pass the spoon test it's done. If not continue boiling but not more than 20 minutes.


Pour the jelly into warm sterilized jars leaving 1/4 inch headspace. To sterilize my jars i arranged them in a preheated oven (225F) on a kitchen towel for 20 minutes. I'm not sure if thats the best way. They get sterilized but this is what my towel looked like after.

Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water and adjust the lids. Cool jars completely while vacuum seal is drawn and the jelly sets. If the lids give in when poked there is no vacuum and you will have to keep them in the refrigerator. They should be good for a while anyway, just keep them cold.

  

SnickerDoodle Cupcakes

This week-end Elsa our youngest made these delicious Cupcakes. I'm not a big fan of all the chocolate this and chocolate that (the only person on the earth I know...) so these were perfect for me.

Ingredients;


1 1/2 cup all purpose flour
1 1/2 cup cake flour
1 tbs baking powder
1/2 tsp salt
1 tbs ground cinnamon 
1 cup unsalted butter (room temperature)
1 3/4 cups sugar 
4 large eggs (room temperature)
2 tsp vanilla extract
1 1/4 cups milk 


Preheat oven to 350F and line muffin tins with paper liners.


Sift the flour, baking powder, salt and cinnamon in a bowl.
In another bowl cream butter and sugar until fluffy (white). Add the eggs, one at a time, while beating until each one is incorporated. Scrape the sides if needed. Beat in the vanilla. Add the flour and milk alternating on low speed (three or four batches). Make sure its thoroughly combined between each batch.Pour the batter in the already prepared muffin tins, filling 3/4 full. Bake about 20 minutes until tester in the middle comes out clean. 


Transfer the tins to wire rack and let cool completely before removing the cupcakes. 

The cupcakes cam be eaten as is (my favorite), dusted with sugar and cinnamon or with some type of frosting like this one;


Frosting;


8 oz. cream cheese (250g)

1 tsp. vanilla extract (or 2 tsp vanilla powder)
1 cup powdered sugar
2 tbsp. soft butter

Mix, I use my kitchen aid with the flat beater at medium to high speed until light and fluffy. Sometimes if it doesn't have the right consistency (the one I like...) I just add more powdered sugar.

Use a pastry bag with a large plain tip to pipe frosting on the cupcakes. 

Elsa also dusted them with cinnamon. Looks yummy don't they.

Pumpkin seeds

Yesterday I shoved you how to use your pumpkin flesh, today I'm going to show you how to use your pumpkin seeds.

Ingredients;


2 cups pumpkin seeds
2 tbs light olive oil
1-2 tsp salt (depends on how salty you like them)


First you need to rinse the seeds in cold water. You have to make sure you get rid of all the strings that are attached to the seeds and after pat dry thoroughly. (At one time I put them on a paper towel with another paper towel on the top and let them sit for a while...that was not a smart move. The paper sticked to the seeds and was almost impossible to remove. Now I always use a kitchen towel and perhaps you should too.)


In a large bowl mix the seeds, olive oil and salt making sure all the seeds are covered with the oil and the salt. Transfer to a baking sheet in a single layer.
Bake until crisp and golden, + - 15 min. If you had to little salt you can add more at this time. 

The seeds should be eaten asap, at least with the humidity here i South Florida they go moist pretty fast.
By the way...That shouldn't be a problem, they are pretty addictive. 

Pumpkin Bread

After pumpkin carving for Halloween I now have pumpkin seeds and pumpkin flesh waiting to be used.
Todays recipe is Pumpkin Bread. I used the same recipe i used for Banana Bread , replacing the mushed banana with pumpkin flesh.

Ingredients;


2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
1 cup pumpkin flesh
1 tsp pumpkin spice

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.


To prepare the pumpkin flesh; when carving the pumpkin save the flesh and then bake it in the oven (350F) until tender and transfer to a blender. Puree until smooth. If this makes more than 1 cup you can freeze the rest and use for your thanksgiving pumpkin pie...

In a bowl whisk flours, flaxseed, salt, pumpkin spice, baking powder and baking soda.

In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and the pumpkin puree. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. 

Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Hope you all had a wonderful Halloween yesterday.