dav

Hungarian Goulash soup


(Norsk oppskrift: Gulasjsuppe )

A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!

dav

Goulash Soup

(Mind you, the recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.)

Goulash soup (6 servings):

  • About. 600 grams beef shin
  • 100 grams of bacon
  • 2-3 tablespoons butter or oil for frying
  • 3 onions
  • 10 smallish potatoes
  • 3 red bell peppers
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have the smoked)
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 3-4 tsp salt
  • 1 teaspoon caraway seeds
  • ½ teaspoon cayenne pepper (optional)
  • 1.3 liters beef stock (or water and stock cubes)
  • 1 teaspoon sugar

Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.

Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.

Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.

Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.

Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.

Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.

This soup is so good that the only criticism will be of the positive kind 🙂

dav

Exotic Corn Chowder


(Norsk oppskrift: Spennende Maissuppe)

I think it is quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss. So, there’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.

You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, friend chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.

sdrCorn Chowder (4 servings)

  • 600g frozen corn (or 4 small boxes)
  • 3-4 cloves garlic
  • 1 chili
  • 2 tablespoons oil
  • 1 tablespoon powdered paprika
  • 1 can coconut milk
  • 1 dried shiitake mushrooms
  • 2 tablespoons finely chopped basil (or 2 teaspoons dried basil)
  • Pepper
  • 0.5 to 2 dl vegetable stock
  • 2 tablespoons finely chopped parsley (or 2 teaspoons dried parsley)

Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and «pop» a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).

Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.

Garnish with the corn you set aside, and enjoy.

dav

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Lun laks-, mango- og nudelsalat


For English, click here.

Superenkel og kjempegod rett. Like enkel å lage til mange som til få. Man kan også legge til scampi for en litt mer lukseriøs versjon 🙂

Dette er en sunn og smaksrik rett som passer i de fleste sammenhenger. Styrken bestemmer du selv ved mer/mindre chili og hvitløk, og evt med/uten frøene. Jeg synes denne retten er perfekt balansert med smaker og konsistenser. Den er også glutenfri og laktosefri, og man kutter selvsagt ut peanøttene om det kommer allergikere på besøk.

Jeg fant denne retten i et av Rema1000 sine hefter, og har gjort noen må endringer, blant annet å øke laksemengden, og jeg synes den funker bedre som lun enn kald, samt jeg har økt mengden dressing da salaten ellers blir alt for tørr.

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Ingredienser til 4 personer:

400 g laks i strimler2-1915666_10153782951636622_7319465563591260250_n

Pepper

Salt

1 dl Olivenolje

1-2 stk rød chili, finsnittet

1 kinesisk hvitløk, finhakket

2 lime, revet skall og saft

4 ss soyasaus (smak til)

1 mango

1 agurk

250 g risnudler (1 pakke)

100 g peanøtter

 

Lag dressingen først så den får stå og godgjøre seg en stund:

Bland olivenolje, revet skall og saft fra limen, og soyasausen. Finsnitt chilien og hvitløken og bland i dressingen.

Skrell mangoen og skjær i fine staver. Skjær agurken i fine staver. Hell dressingen over og la det stå mens du steker laksen og koker nudlene.

Ha salt og pepper på laksestykkene og stek dem. Kok nudlene som anvist på pakken. Renn godt av nudlene og bland dem med dressingen og grønnsakene, legg laksestykkene på toppen.

Garner med peanøtter, eller eventuelt finsnittet vårløk.

Enjoy! 🙂

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