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.


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Hotdog Buns


(For norsk oppskrift, se her: Deilige pølsebrød  )

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.


Tasty Fish and Apple Casserole


(Norsk oppskrift: Fiskeform med eple og karri)

With those three key ingredients; fish, apple and curry powder – you just know this is gonna be good!

Tasty Fish & Apple

Tasty Fish and Apple Casserole

  • Servings: 4
  • Difficulty: easy
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A lush Casserole filled with Awesome Flavors

Ingredients

  • 400 grams fillet of cod or other white fish
  • Butter
  • 1 red onion
  • 2 large sour apples
  • 2 teaspoons curry powder
  • 300 ml milk
  • 200 ml Greek yogurt
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 100 grams grated cheddar cheese
  • Parsley for garnish

Directions

Cut fish into large cubes.

Roughly chop the onion. Remove cores from apples and cut into thin wedges (leave the peel on)

Sauté onion and apple quickly in a little butter, and sprinkle with curry powder.

Evenly distribute fish, onions and apples in a wide ovenproof dish.

Melt a few tablespoons of butter in a saucepan. Stir in the flour. Add milk and yoghurt until you have a thick sauce. Stir while you bring it to a boil and let it simmer for a couple minutes. Season with salt and pepper, and pour the sauce over the fish, onions and apples. Sprinkle with grated cheese.

Bake on the bottom shelf of the oven at 200 degrees C for 40 minutes.

Garnish with fresh parsley and serve with potatoes, pasta, vegetables or salad.


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Chow-Chow Stew


(Norsk oppskrift: Chow-chow, retromat )

Do you remember the popular stew Chow-Chow from the 70s and 80s? Probably not, as I do believe this is a Norwegian thing. The Chow Chow you remember, might be a an English relish? This recpe is not a relish, so if that is what you are looking for then I’m sorry that I can’t oblige. I can however, share with you a recipe for a retro stew, often served with sliced banana, cucumber, and peanuts on the side.

(And no, no hairy dogs with blue tongue is being cooked and served in my kitchen. You might want to specify that on your dinner invitation… I have no idea where the name comes from.)

Gluten FreeEthnicVegetarianSuggested PairingsBudget FriendlyAlways Health Conscious

Chow-Chow Stew

  • Servings: 4
  • Difficulty: easy
  • Print

An exciting and flavorful Retro Family Dinner.


Ingredients

  • 600g pork
  • 2 onions
  • 2 tablespoons butter
  • 1-2 teaspoons curry (to taste)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 dl liquid (from the mushrooms can, pineapple can and water)
  • 1 can diced mushrooms
  • 1 can of pineapple in chunks
  • 1 bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 tablespoons tomato puree
  • 1 tablespoon soy sauce
  • 100 milliliter cream
  • 1 tablespoon corn starch

Directions


Cut the meat into strips and chop the onion. Brown quickly small portions of meat in the butter in a pan. Boil the pan with a bit of liquid between every round of browning and pour it into a pot.

Brown the onion and add to the pot. Season with curry, salt and pepper and the rest of the liquid (not the cream). Simmer under lid for about 30 minutes, until the pork is tender.

Add the mushrooms, pineapple, bell pepper, celery, tomato puree, soya sauce and the corn starch that you have stirred out in the cream.  Bring to the boil.  Season with salt, pepper, and curry.

Serve with rice, sliced banana, pickles, peanuts and a green salad or steamed vegetable if you prefer.


Italian Minestrone Soup


(Norsk versjon / Norwegian version: Italiensk Minestrone Suppe )

With shivering fall fast approaching, it is time to dust off the dust of the hearty, filing, tasty soups. I do hope we avoid those dreary autumn storms for a while, but with this recipe up my sleeve, I will be well prepared.

Let us whip up a large pot of Italian Minestrone soup:

1-14192112_10154178404596622_69699749862901699_nIngredients (12 servings):

  • 3 tablespoons olive oil
  • 1 leek, sliced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 5 potatoes, diced
  • 5 carrots, sliced
  • 2 green quash, halved and sliced
  • 1 chili, chopped (remove the seeds if you want a mild version of the soup, add more if you like it more fierce)
  • 2 liters beef stock (use vegetable stock if you prefer the veggie version)
  • 2 tins chopped tomatoes
  • 250 grams pasta (cooked as per instructions on the packaging) (use gluten free pasta if you are allergic to gluten, or skip it)
  • 2 tins white beans, or bean mix if you prefer, rinsed in cold water. (Remember to water the beans overnight if you use dried beans. I can never remember to do that, so I use the tinned stuff instead)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt, pepper, sugar to taste
  • 5 tablespoons parmesan, grated.

Heat olive oil in a large pot, add onions and garlic and sauté for a couple minutes. Add potatoes and vegetables, and sauté for 4-5 minutes on medium heat. Add stock and tomatoes and bring to a boil. Simmer til cooked, approx. 10 minutes.

Add cooked pasta, rinsed tinned beans and rosemary. Bring to the boil. Add salt, pepper and sugar to taste.

Drizzle over chopped, fresh parsley and parmesan and serve with good bread (try a homebaked Focaccia). Some bacon bits on top are also nice. Or you can add sausage bits or beef if you want more protein.

The soup is fabulous to freeze, but leave the pasta out if you do. There is nothing wrong in serving the pasta on the side.

Enjoy!

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