So we had the first settling snow for this winter today, which made me wonder what food to use for today's recipe. In my opinion soups and stews are the perfect winter meal, and well let's face it who want to stand in front of the stove all day sweating to make a complete dinner when soups got all you need in them and hardly need any preparations at all. The recipe that I'm shearing today is a simple recipe that can be made completely vegetarian if you choose to use vegetable stock cubes.
Tomato Lentil Soup(4portions).
Ingredients:
1 small onion, finely chopped
1 carrot, grated
1 small piece of celeriac, grated
2 cloves of garlic, minced
1 can of chopped tomatoes
1 dl red lentils, rinsed
1-2 stock cubes
0.5l of water
1 table spoon of paprika
oil or margarine
thyme
salt and pepper
sugar
Utensils:
chopping board
chopping knife
vegetable grater
sauce pan or cooking pot and lid
something to stir with
a sieve
How to cook:
1. Start with pealing the onion, carrot and celeriac, then finely chop the onion and grate the carrot and celeriac. Then mince the garlic, now the hard work is done.
2. Put some oil or margarine in the sauce pan or cooking pot when it's heated put in the vegetables and fry them for a little while, they should go soft but not get colour.
3. Put in the paprika and stir a little bit and then it's time to put in the stock cube, the caned tomatoes the water. Rinse the lentils and let it cook till the lentils are soft.
4. Try the soup to see if it need more salt and pepper. Put in some thyme to your own taste and serve with some bred.
If you want to alter the recipe I'd recommend to put in some different vegetable. I also sometimes put in some different spices, and to make it more fancy I myself sometimes put a dollop of sour cream on top of it when I serve it.
söndag 12 februari 2012
måndag 6 februari 2012
More food
So it was supposed to be food Sundays but as I really wanted to share another recipe that I simply love, well who don't like nachos? Now this recipe isn't for nachos but for something that everyone know as a red tomato sauce that we know as salsa. This recipe is a fresh salsa made with tomatoes and other fresh ingredients. Enough of my random talk let's get down to the recipe.
Nachos con Salsa Mexicana(4 servings)
Ingredients:
500g tomatoes
1-6 green chillies, very finely chopped
1/2 red onion, very finely chopped(or 1 small)
2 cloves of garlic, minced
2 tea spoons lemon juice
2 table spoons olive oile
2 table spoons oregano (dried)
salt(as required)
Nacho chips
parsley sprigs for garnish
Utensils
Measuring spoons
Chopping board
Kitchen knife
Mixing bowl
Serving bowl
How to cook:
1. Chop the red onion very finely
2. Remove the stalk and seeds(leave some in if you want it spicier) from the chillies and finely chop them too.
3. Mince the garlic
4. Dice the tomatoes in to 5mm cubes
5. Put the red onion, chilli, garlic and tomatoes in the mixing bowl and add some salt
6. Add the lemon juice, oregano and olive oil
7. Mix it well and let it sit for a wile so that the flavours blends and then put the salsa in a serving dish and garnish with the parsley. Serve the nacho chips on the side.
The oregano can be changed for parsley
This is seriously one of my favourite recipes when we have nachos and tacos. I hope that you'll enjoy it as much as I do.
Nachos con Salsa Mexicana(4 servings)
Ingredients:
500g tomatoes
1-6 green chillies, very finely chopped
1/2 red onion, very finely chopped(or 1 small)
2 cloves of garlic, minced
2 tea spoons lemon juice
2 table spoons olive oile
2 table spoons oregano (dried)
salt(as required)
Nacho chips
parsley sprigs for garnish
Utensils
Measuring spoons
Chopping board
Kitchen knife
Mixing bowl
Serving bowl
How to cook:
1. Chop the red onion very finely
2. Remove the stalk and seeds(leave some in if you want it spicier) from the chillies and finely chop them too.
3. Mince the garlic
4. Dice the tomatoes in to 5mm cubes
5. Put the red onion, chilli, garlic and tomatoes in the mixing bowl and add some salt
6. Add the lemon juice, oregano and olive oil
7. Mix it well and let it sit for a wile so that the flavours blends and then put the salsa in a serving dish and garnish with the parsley. Serve the nacho chips on the side.
The oregano can be changed for parsley
This is seriously one of my favourite recipes when we have nachos and tacos. I hope that you'll enjoy it as much as I do.
söndag 5 februari 2012
Food Sunday
So a new friend of mine actually suggested that I'd make a topic days on Sundays, her suggestion was that since I'm studying to become a chef I'd give some cooking advice. Well since I'm not good at giving advice when it comes to cooking I thought that I'd share some of my easy to make favourite recipes. And today I decided to share a pasta sauce recipe that I invented myself. The recipe can also be eaten with rice thou.
Smoky bacon and bell pepper sauce(4 servings)
Ingredients:
240-250g (about 8.5-9 oz) smoky bacon strips
1 onion, finely chopped
1 bell pepper, red or yellow
2-4 cloves of garlic, minced
1-2 table spoons of paprika
1-2 table spoons of tomato purée
1-2 tables spoons of flour
1 litre (about 2 pints) of cold milk (you might more if you want a thinner sauce)
chilli flakes or powder to taste(optional)
salt and pepper to taste
parsley as garnish(optional)
Pasta or rice
Utensils:
1 frying pan
2 table spoons
1 chopping board
1 knife
1 pair of scissors
1 measuring jug
1 spatula
1 garlic mincer
How to cook it:
1. Put on the pasta water seasoned with salt or with chicken stock. When the water is boiling put in the pasta and cook it according to the package. If you're having rice with the sauce you should also start out with cooking the rice.
2. Put the frying pan on the stove and put the stove on to heat the pan. While it's heating you take the scissors and cut the bacon strips in to small pieces into the frying pan. Now fry the bacon as crispy as you like it.
3. While the bacon is frying chop the onion and bell pepper and mince the garlic(you can do this step before frying the bacon if you want to). When the bacon is nearly done you put in the vegetables(and garlic), you wont need any more fat cause the bacon grease is used as the fat here, and fry them till they starts to soften. At this point the bacon should be cooked too.
4. Add the paprika, tomato purée and, is you want an extra kick to it, the chilli flakes(or powder) and fry a bit longer, now it's time to add the flour. This step will make everything become a big lump of reddish orange but no worries, it should be like that.
5. It's now it's time to add the milk a little at the time. This step might be a bit tricky but as long as you just put the milk in a little at the time, it's important that the milk is cold cause it's easier to get a lump free sauce then. Also let the sauce boil a bit before you add more milk since boiling the sauce will make it thicker.
6. Season the sauce to your taste with salt and pepper, you might want to add more paprika or chilli at this point. When the pasta is done drain the water and mix the pasta in to the sauce(or serve it separate it's up to you). Before serving sprinkle with some parsley.
I hope you'll enjoy this recipe, also you can add things to the recipe and also if there's something you don't like take that away. I might have missed some utensils but you have the basics up htere. Now I just want to wish you a Bon appetit!
Smoky bacon and bell pepper sauce(4 servings)
Ingredients:
240-250g (about 8.5-9 oz) smoky bacon strips
1 onion, finely chopped
1 bell pepper, red or yellow
2-4 cloves of garlic, minced
1-2 table spoons of paprika
1-2 table spoons of tomato purée
1-2 tables spoons of flour
1 litre (about 2 pints) of cold milk (you might more if you want a thinner sauce)
chilli flakes or powder to taste(optional)
salt and pepper to taste
parsley as garnish(optional)
Pasta or rice
Utensils:
1 frying pan
2 table spoons
1 chopping board
1 knife
1 pair of scissors
1 measuring jug
1 spatula
1 garlic mincer
How to cook it:
1. Put on the pasta water seasoned with salt or with chicken stock. When the water is boiling put in the pasta and cook it according to the package. If you're having rice with the sauce you should also start out with cooking the rice.
2. Put the frying pan on the stove and put the stove on to heat the pan. While it's heating you take the scissors and cut the bacon strips in to small pieces into the frying pan. Now fry the bacon as crispy as you like it.
3. While the bacon is frying chop the onion and bell pepper and mince the garlic(you can do this step before frying the bacon if you want to). When the bacon is nearly done you put in the vegetables(and garlic), you wont need any more fat cause the bacon grease is used as the fat here, and fry them till they starts to soften. At this point the bacon should be cooked too.
4. Add the paprika, tomato purée and, is you want an extra kick to it, the chilli flakes(or powder) and fry a bit longer, now it's time to add the flour. This step will make everything become a big lump of reddish orange but no worries, it should be like that.
5. It's now it's time to add the milk a little at the time. This step might be a bit tricky but as long as you just put the milk in a little at the time, it's important that the milk is cold cause it's easier to get a lump free sauce then. Also let the sauce boil a bit before you add more milk since boiling the sauce will make it thicker.
6. Season the sauce to your taste with salt and pepper, you might want to add more paprika or chilli at this point. When the pasta is done drain the water and mix the pasta in to the sauce(or serve it separate it's up to you). Before serving sprinkle with some parsley.
I hope you'll enjoy this recipe, also you can add things to the recipe and also if there's something you don't like take that away. I might have missed some utensils but you have the basics up htere. Now I just want to wish you a Bon appetit!
fredag 3 februari 2012
I'm still alive
So it was a while since I last wrote anything on here but it doesn't mean that I'd forgotten about you all. It started out with me not having anything to write and then well then things happened. First of all I broke up with the guy I was with at the time but I'm together with the world's loveliest boyfriend Matt.
Me and Matt has kn own each other from 2006 and we met up for the first time in 2009 and he came to visit last summer. Well it was all planed cause he promised to come visit on his way back from Japan, witch never happened cause he left early from Japan cause of the earthquake, so we decided that he'd visit during the summer, and we had 3 awesome weeks together. We went to Denmark to a place called Bakken, with the whole of my family, where we ended up at a Santa congress.
After Matt had gone back home and the summer ended I got to know that there where a local school giving chef education, something I've wanted to try for a while, so after talking to my mom about it for a while I decided to start it. So all past autumn and this spring I'm getting chef education and later on I might start studying to become a butcher.
Now that I've started to write again I want to tell you that I'll do a small change to what I used to do, or rather I'll change the formate a bit. I'll still be writing about my thoughts, but I've also decided to start using some of my own original photos, show you things from my life and so on.
I really hope you'll like the new changes and everything else. Till the next time.
Me and Matt has kn own each other from 2006 and we met up for the first time in 2009 and he came to visit last summer. Well it was all planed cause he promised to come visit on his way back from Japan, witch never happened cause he left early from Japan cause of the earthquake, so we decided that he'd visit during the summer, and we had 3 awesome weeks together. We went to Denmark to a place called Bakken, with the whole of my family, where we ended up at a Santa congress.
After Matt had gone back home and the summer ended I got to know that there where a local school giving chef education, something I've wanted to try for a while, so after talking to my mom about it for a while I decided to start it. So all past autumn and this spring I'm getting chef education and later on I might start studying to become a butcher.
Now that I've started to write again I want to tell you that I'll do a small change to what I used to do, or rather I'll change the formate a bit. I'll still be writing about my thoughts, but I've also decided to start using some of my own original photos, show you things from my life and so on.
I really hope you'll like the new changes and everything else. Till the next time.
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