(Norsk oppskrift, klikk her: Øl- og Cheddar Suppe)
I’d like to shout out “All beer lovers unite”, but fact of the matter is that you don’t even have to like beer to thoroughly enjoy this soup. The combination of the beer and the cheddar cheese is to die for. I may be an above average soup-enthusiast, but this one immediately made its way to the top 5. You just must try it – it is soooooooooo good!
Beer Cheddar Cheese Soup
A tasty soup perfect for game night.
- 3 tablespoons olive oil
- 1yellow onion, chopped
- 1 large carrot, sliced into thin rounds
- salt and fresh ground pepper, to taste
- 1 garlic clove, minced
- 4tablespoons butter
- 1/3- cup (35 gram) all-purpose flour
- 3 cups (800 ml) vegetable broth
- 1 bottle (12-ounces) (350 ml) beer (do not use dark beer – the soup will be bitter)
- 1/2- cup (120 ml) heavy cream
- 1bay leaf
- 1 bag (8-ounces) (225 gram) shredded cheddar cheese
- chopped fresh parsley for garnish
Heat olive oil in a large heavy pot over medium heat. Add onion and carrots to the pot and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender; about 6 to 8 minutes. Add garlic and cook for 1 minute, or until fragrant.
Add butter and stir until melted. Add flour and cook, stirring constantly until well blended. Stir in broth, beer, and heavy cream. Add bay leaf and cook over high heat and bring soup to a boil.
Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10 to 12 minutes. Slowly stir in the cheese. Remove from heat and cover with a lid; set aside for 5 minutes. Remove lid and stir and discard bay leaf.
Transfer soup to a blender (or use a stick blender) and purée until completely smooth. Season to taste.
Ladle into bowls, garnish with chopped fresh parsley and serve with good bread.
(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.
West African Peanut Soup
A hearty, filling soup recipa perfect for those stormy autumn nights.
- 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.
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.
(Norsk versjon, følg denne linken: Lag din egen Pumpkin Spice Mix! )
Have you ever been to Starbucks in the fall? Ever noticed that they sell Pumpkin Spice Latte and it smells divine? It makes me salivate, fer sure! The Karate Kid has hit each and every Starbucks in Copenhagen asking if they sell pumpkin spice syrup, and they don’t. I think the Pumpkin Spice Lattes at Starbucks are so sickening sweet that I won’t even go near them. And that is why I figured that there has to be a way to make Pumpkin Spice at home, so you can add to your latte – separate from the syrup! That way, the Kid can have his sickening sweet Pumpkin Spiced Latte, and I can have mine without the sickening part, but still get the flavor. Yup, I’m a super smart cookie!
So, here is the recipe for the spice mix:
- 2 tsp ground ginger
- 1,5 tsp ground allspice
- 3 tsp ground cinnamon
- 1,5 tsp ground cloves
- 2 tsp ground nutmeg
Mix it all together and put in a jar with a tight lid.
Then what you do, is simply add ¼ teaspoon of the spice mix to your latte, along with the normal amount of syrup, sugar or sweetener that you always use – or leave the sweet stuff out of it if that is what you prefer and you still get the Pumpkin Spice taste that we are all so passionate about!
I don’t care how expensive the capsules for your espresso machine are – I still saved you a whole bunch of money now that you don’t have to run to Starbucks every time you crave a Pumpkin Spiced Latte. Wasn’t that generous of me? You are welcome!
The cool thing here is that now you also have a jar of readymade pumpkin spice to put in your fall baking. Yaaaaaaay! Knowing me, and the Kid, Imma have to make the spice mix several times before fall is over.
Roasted Pumpkin Seeds
No Fail Flaky Pie Crust
Pumpkin and sweet potato soup
(For norsk oppskrift, KLIKK HER!)
For some strange reason, I associate pumpkin with autumn. I suppose I was Americanized 25 years ago while I did the foreign exchange thing in the booming metropolis of Sparks, Nevada. Despite associating pumpkin with autumn, I have only started in the latter years to use pumpkin in my cooking.
Pumpkins are both healthy and lean, and are terrific baked in the oven as an accessory for all sorts of dishes. And they are super yummy in soups:
Pumpkin and sweet potato soup
Yummy and hearty soup to warm up on on those cold autumn and winter evenings
- Olive oil
- 1 small onion – chopped
- 1 leek – chopped
- 1 red chili with seeds, chopped
- 4 cloves garlic, chopped
- 1 kg pumpkin (Hokkaido), large chunks
- 6-700 g sweet potatoes (2 large), large chunks
- 1 liter vegetable stock / bouillon
- Nutmeg, salt, pepper – to taste
Put olive oil in a wide pan on medium heat. Add the onion, leek, chili and garlic and sauté until soft.
Add the pumpkin and sweet potato, give it a quick stir. Pour over vegetable stock. Bring to a boil, and let simmer under a lid for 20-30 minutes.
Season with nutmeg, salt and pepper while you wazz up the soup in a blender.
Unless you are going the veggie-route, sprinkle with crispy bacon and salty crackers. If you dress it with croutons and fresh herbs it can also be quite stylish. Or serve bread on the side.
No Fail Flaky Pie Crust
Make your own Pumpkin Spice
There is something about the fall that brings out the Norwegian in me. Food-wise that is. As soon as the warm summer breeze cools into more of a crisp bite, that is when the cravings for traditional Norwegian food appears. Fish is expensive here in Denmark, and I’m not impressed with the quality, but I managed to get some pollock of decent quality for my baked fish au gratin.
2 tablespoons butter
4 tablespoons flour
4 deciliter milk
400g fish fillets (cod, haddock or pollock)
75 grams macaroni
1 teaspoon salt, pepper and nutmeg (or to taste)
Cheese for the topping
Make a rich white sauce: Melt the butter, stir in flour and dilute with milk. Cut the fish into chunks and add to the sauce and simmer for 5 minutes. Boil macaroni, drain it and add to the sauce. Season with salt and spices. Remove pan from the heat. Separate the eggs. Stir the egg yolks into the sauce. Whip the egg whites and mix gently into the sauce. Fill it all in a greased casserole dish, and put cheese on the top. Bake on the bottom rack of the oven at 200 degrees Celsius for about 45 minutes, until the gratin is raised and golden brown on top. Serve with potatoes, carrots and melted butter with leeks.