Pea Risotto


(Norsk oppskrift, klikk her: Risotto med Erter)

Here you have a very simple, but oh so yummy Risotto. Perfect with chicken, or as a vegetarian dish. Mind you, you must hover over it and stir the whole time. You can’t put it on and watch Netflix for half an hour!

erterisotto

Pea Risotto

  • Servings: 4-6
  • Difficulty: easy
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Superyummy Risotto that can be served with most anything - or as a stand alone vegetarian dish.


Credit: BBC goodfood

Ingredients

50g butter

1 onion, finely chopped

300g frozen or cooked fresh peas

1.7l hot vegetable or chicken stock

350g risotto rice

200ml white wine

50g Parmesan, or vegetarian alternative, grated

extra-virgin olive oil, to drizzle (optional)

Directions

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

Stir in the puréed peas, remaining peas, Parmesan and season to taste. Then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, serve in individual shallow bowls as is, or with some fried chicken. Drizzle with olive oil, if you like and perhaps some freshly grated parmesan.


Chrysanthemum Breadcake


(For norsk oppskrift, klikk her: Krysantemum Brødkake)

Are you having friends over for game night? Are the kids having friends over to play videogames? Or perhaps you are hosting the book club? Whatever the reason, visitors or not, this stuffed breadcake is bound to receive lots of praise. Not just for it’s cool appearance, but it also tastes great!

Mind you – it’s not as hard as it seems. But it is a bit fiddly. You can fill it with whatever you like, I used minced meat, onions, tomato paste and herbs and spices. Be aware that the filling must not be too wet – then you’ll just make a mess.

KrysantemumBrødkake (1)

Chrysanthemum Breadcake

  • Servings: 4-6
  • Difficulty: intermediate
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A real headturner of a partydish.


Suggestions for filling: Ricotta and spinach, Pesto and Parmesan, Tapenade, Ham and Cheese, Pulled Pork, leftover chicken or turkey. Sky’s the limit! How about making a sweeter dough and sweet filling? Again, just mind the moisture. If you go for a sweet filling, omit brushing with butter as it comes out of the oven. Use icing or similar when the breadcake has cooled down instead.

Ingredients

  • 125 ml milk
  • 125 ml kefir / cultured buttermilk
  • 1 satchel dry yeast
  • 1 teaspoon of sugar
  • 1 teaspoon salt
  • 1 egg
  • 500 g flour
  • 6 tablespoons oil
  • 1 tablespoon dried oregano (or other herbs) – optional
  • 1 egg yolk for brushing
  • 1 tablespoon of milk for brushing
  • 30 g of butter for brushing

Directions

Warm the milk to lukewarm and add it and all the other ingredients (except those that are marked with “for brushing”) in a baking bowl and combine to a dough. Knead good and well, 5-10 minutes.  Cover and set to proofing until doubled in size, approx. 40 minutes.

Roll out the dough on a surface dusted with flour until 3-4 mm thick, and cut circles with a glass or round cutter (my glass is 9.5 cm in diameter). Place the dough discs under plastic to keep them from drying out while you cut out the rest. Line the base of a pie dish or spring form pan with parchment paper, and grease both the parchment paper and the sides of the pan.

Spread approx. a teaspoon of your chosen filling on the dough discs, fold them over into halves, and then again into quarts. Stand them up along the sides of the pan, continue all the way round. Don’t put them very tight together, but allow some space for the dough to rise during the second proving.

For the middle of the pan, I make a rose: Place tree dough discs side by side with a little overlap. Spread your filling across all three. Then fold in half lengthwise and roll from one end. Stand your rose up and place in the middle of your pan.

Proceed to fill the pan with more dough discs folded over to quarts. Depending on the size of your pan, you should get two or three rounds in addition to the rose in the middle. Cover and set to prove for approx. 30 mins.

I had dough discs and filling to spare, so I made a bigger rose and placed in a small spring form pan.

Quickly whisk an egg yolk and a tablespoon milk with a fork and brush the breadcake. Bake in a preheated oven at 180 degrees Celsius, middle rack approx. 25 minutes. Then lower the temperature to 175 and bake for additional 15 minutes.

Brush the freshly baked cake with melted butter, lay over a towel and allow it to rest for 15 minutes in the pan. Make sure to check that the breadcake isn’t sticking to the top if the sides before you take it out of the pan. And now it’s time to serve. Enjoy!


 

Thai-Fish and Coconut-Rice


(For norsk oppskrift, klikk her: Fisk og ris – på Thai-vis)

Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.

Fisk og Rispå Thai-vis (1)

Thai Inspired Fish and Rice

  • Servings: 4
  • Difficulty: easy
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Oven baked Fish with Coconut Rice and Fresh Thai Dressing.

Ingredients

Coconut Rice:

  • 500 ml jasmine rice
  • 2 cans of coconut milk
  • 200 ml water

The fish:

  • 4 fish fillets (flounder, cod or other whitefish)
  • 4 teaspoons of peanut oil
  • a handful fresh coriander
  • 1 red chili (seeds are optional)
  • 1 tablespoon grated ginger
  • pepper to taste

Thai Dressing:

  • 1 red chili (if you like hot, leave the seeds in)
  • 2 lemon grass
  • 3 tablespoons crushed ginger
  • 1 Chinese garlic
  • 8 tablespoons lime juice
  • 4 tablespoons fish sauce
  • 4 teaspoons peanut oil

Directions

Preheat the oven to 180 degrees Celcius.

Coconut Rice: 

Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.

The fish: 

Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.

Thai Dressing: 

Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.


 

 

Soft and yummy Swedish Polar Bread


For norsk oppskrift, klikk her: De beste Polarbrødene baker du selv)

The Swedes have this really yummy round, soft flatbread called Polar bread or Tunnbrød. These breads are super easy to make. In the recipe blow I use oatmeal that I turn into flour in a blender. Now, you buy the oatmeal flour in the store, but it is cheaper to do it yourself.

Baking Polar Bread is a fun activity for kids. They can poke with chop sticks and use cutters to cut out gingerbread shapes. These will be popular in their lunch boxes!

polar bread

Soft and Yummy Swedish Polar Bread

  • Servings: 20-35
  • Difficulty: easy
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These might well become your kids lunch box favorites

Ingredients


1 egg
250 ml lukewarm water
250 ml lukewarm milk
1 satchel dry yeast
1 teaspoon salt
2 tablespoons sugar
100 ml sunflower oil
150 gram oatmeal, ground to flour in blender
800 grams flour

Directions

Combine all ingredients and knead the dough for approx. 10 minutes. When the dough is no longer sticky and is smooth and shiny, set it to rise under some cling film until doubled in size (approx. 30-40 minutes)

Roll out the dough on a surface dusted with flour until 1 cm thick, and cut circles with a glass, or any shape you prefer. Poke the breads with a chopstick or a fork. Place the breads on a baking tin lined with parchment paper. Raise again for approx. 30 minutes.

Bake in preheated oven, middle rack, at 200 degrees Celsius, until golden (approx. 12-15 minutes). Cool on a rack, but cover with a tea towel so they remain soft. Store in an airtight container in the fridge. Or put in freezer for later use.


West African Peanut Soup


(For norsk oppskrift, klikk her: Vest-Afrikansk Peanøtt Suppe)

I have been looking forward to sharing this recipe with you, as I know you’ll be just as nuts about it as I am. Pun very much so intended! Per the info I have found, this soup, or stew, originates from West Africa. There are countless regional variations, but common to all of them is that it is a tomato based soup with peanuts and some form of starch. In my recipe, I use sweet potato.

The soup can easily be made both vegetarian and vegan, and if you are expecting a mixed group to your dinner table, just serve the protein on the side.

It’s a hearty, filling dish, Perfect for stormy autumn-evenings.

PEANØTT SUPPE

West African Peanut Soup

  • Servings: 6
  • Difficulty: easy
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A hearty, filling soup recipa perfect for those stormy autumn nights.

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • 2 red chili
  • 2 tablespoons grated ginger
  • 2 tablespoons oil
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 5-6 tablespoons peanut butter
  • 3 tablespoons tomato purée
  • 1 large sweet potato
  • 1 can tomatoes
  • 1 can coconut milk
  • 500 ml chicken broth
  • 200 grams spinach
  • Juice of 1 lime or ½ lemon
  • Salt and pepper to taste
  • Roasted peanuts for topping
  • A bunch of coriander topping
  • 3-400 grams of fried, shredded chicken breast, for topping
  • Boiled rice for serving.

Directions

Finely chop the onion, chili and garlic and grate the ginger. Sauté in some oil in a large pot for approx. 5 minutes or until the onion has become soft and shiny. Stir in cinnamon, paprika and peanut butter.

Peel and cube the sweet potato and add to the pot together with tomato paste. Occasionally stir for approx. 5 minutes.

Add canned tomatoes, coconut milk and broth, give the soup a boil. Let simmer under cover for 20-25 minutes until sweet potato is cooked.

While the soup is cooking, put the rice on, roast the peanuts in a dry pan and fry up the chicken.

If you want a thicker soup, wiz some of it up in a blender. Season with lemon, salt and pepper. Take the saucepan of the heat, add the spinach and stir.

Serve with rice, roasted peanuts, chopped coriander and fried chicken. 


Hotdog Buns


(For norsk oppskrift, se her: Pølse- og Hamburgerbrød  )

Homemade hotdog buns always beats the store bought buns. Here you have a good recipe for both your hotdog buns and your hamburger buns. It is supereasy, and after you have tried these, I am convinced you will no longer buy them in the store. Of course, you can double the recipe if you want to freeze some for later.

hotdog buns

 

The Best Hotdog or Hamburger Buns

  • Servings: 12-15
  • Difficulty: easy
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Once you go homemade, you can't go back.

Ingredients

  • 3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds (optional)


Tip: For extra flavor, add a teaspoon of dried herbs, like oregano, in the dough.

Directions

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.