Monday, November 24, 2014

Random foods

Hello everyone!

I have been lagging a bit and I need to catch up and therefore I will post some quick dishes without exact recipes!

Butternut pumpkin soup

Fry pumpkin with onions and broth until tender.

Take it off the stove and mix it with a immersion blender!

Add some coconut milk, salt and pepper.

Enjoy! Really good flavour and Sara absolutely loved it, the left overs disappeared quickly....

Saturday mehican evening!

Beef chuck diced and trimmed of the worst fat.

Fry the beef with lots of chopped onion, boil some dried chilies.

Add spices to the beef and onions.
Kumin, Salt, Sugar, Oregano, Flour, Koriander, Pepper and chili powder and paprika powder.

Add water and beer so meat is covered and turn up the heat.

While that is cooking, make some pickled red onion!
2dl white wine vinegar.
2 red onions finely chopped
and 1 bay leaf.

Boil it for 30 sec and then cool off and put in a jar.

Top left you can see my homemade salsa roja.
6 Garlic cloves, 4 tomatoes, 1 onion diced, 1-4 dried chilies (of your choice!) and some coriander.
Slice into wedges and boil for 40 minutes, then pass through a sieve to remove skin and seeds.

After boiling for 5-6 hours your beef should look like this. Add water every now and then so the meat is always covered and doesn't burn... It should be juicy and pull apart easily!

Mehican evening part 2 chocolate meringue

 Dark chocolate, butter, sugar on a crumble pie crust made with flour, sugar and butter.

Topped with meringue on top.

Into the oven for 6-7 minutes

Sara made most of the dessert and it was quite light with a heavy chocolate flavour. The crust came out a bit hard though but otherwise it was very nice.
I don't have the exact measurements right now, but if you want them just let me know!

Huevos Rancheros!

 Tortilla bred, feta cheese, 2 poached eggs and covered in Salsa Roja!

Tasty and easy to make! Poaching is much easier than you think!
There's a lot of good guides online.

//Stay full my friends!

Wednesday, November 19, 2014

Homemade burgers!

Hello friends!
So this weekend it was time for homemade burgers!

We started with the buns, made from the Flippin' burgers recipe.

This recipe. I'm not feeling well today so I don't have the energy to translate it. Msg me if you want it in English and I will translate when I have time.

They came out perfect! And I made em a bit smaller on purpose so you can eat a few more :)

BBQ your burgers, burn em off first on direkt grilling. 1-2 mins on each side with only salt and pepper ON THE OUTSIDE of the burger. And nothing else mixed in.
Then about 2-3 more minutes on indirekt heat with cheese on and the lid closed to let the heat come from the top down on the cheese and melt it... I used red cheddar for this that was very creamy and stringy...

I used 50% and 50% pork mixture for the burgers with a high fat % to get the burgers extra juicy!

Serve with condiments!
I like to have. Sallad, onions, sauteed onions, bbq sauce, chipotle mayo and sriracha handy. Just so I can make a couple of different burgers.

mmm lovely! And also some homemade double fried fries.. Super crispy and awesome!

Even though Sara almost burnt down our kitchen while making them it was totally worth it!

Next time: Pumpkin soup with lentils! :)

//Stay full my friends!

Wednesday, November 12, 2014

Anniversary dinner!

Hello everyone!

So me and Sara had a anniversary this weekend, celebrating 11 wonderful years together and looking forward to at least another 11.
So we decided to make a three course meal (dictated by me) nothing to fancy but a bit special none the less.


We went classical and easy here, just dates wrapped in Serrano-ham and stuffed with Gorgonzola for me and smoked Italian cheese for Sara.

Delicious and easy! Can you spot which one is mine? And I presume no recipe is needed but...
Pit the dates, wroll them in any ham you want and into the oven. Stuff dates with cheese if you want or sprinkle on top!

Main course

So here is where we put the most "bang", I had seen examples of a pizza called "Chicago deep dish style stuffed pizza". Go ahead Google it, I will wait...
Looks wonderful doesn't it!?

I used this recipe and let the dough rise for 1½ days in the fridge:
I used almost all the dough and only had a little left over...

Remove dough from fridge and let it come to room temperature over 1 hour or so. While that is happening make your pizza sauce! Tomato pure, garlic, oregano, salt and pepper to taste and let simmer for a while... mmhmmmm!

Once the dough has risen over night in the fridge take a spring pan and line it with the dough once you have shaped about 1/3 of it into a pizza shape.
Should look like this: But without the toppings.
Also set the oven to 225 degrees Celsius to get it warm while you are assembling the pizza.

Layer your stuff! No tomato sauce on the bottom though!
We put these layers in:
Onion, Mushroom, Paprika
BBQ Chicken
Smoked Cheese
Onion, Mushroom, Paprika
and some tomato sauce to top it off. 
The last picture is the "finished" product.

 Now take some more dough and roll it out and put over and seal the edges tightly! Also make some holes with your fork in the top to let air out.

Pour rest of tomato sauce in the middle and put into oven for about 45-55 minutes.

When coming out of the oven it should look like this... And then you remove the spring form... GENTLY!
Was nervous here, I mean if it isn't set it will collapse and just pour all over the stove...

It holds! So pretty!

Ready for service!

Look at the cheese!

Yummy yummy yummy!

The "slices" also held it's form quite well...

 It was a lot of food though so we didn't even manage to eat half of it... But it worked really well to re-heat!

Now in reflection and talking about taste, it was really good but I think we overdid it with toppings.. You couldn't really tell the salami apart from everything else.
So next time we will cut back on the cheese I think and add more salami instead. Now everything just drowned in cheese which is quite tasty in itself but not really what we where after.

The dough... mmmm nice!


Now this was my big surprise for Sara, she knew the rest of the courses but not the dessert...
And I found a recipe online for homemade ice cream that requires no churning since we don't have a ice cream maker.

150g of condensed sweetened milk
1/3 cup whipping cream
1/4 cup cocoa powder
A bit of melted peanut butter (just throw it into the microwave quickly)
Reeses peanut butter cups, any you like.

Mix: Milk, cocoa powder and you'r peanut butter cups. I cut mine into quarters just to get a more even spread and smaller mouth fulls of the things since the large pieces are to big for ice cream I think.

Whip the cream to stiff peaks, it should be quite stiff!

Then fold the milk mixture into the cream gently, you should get a fluffy cream kind off thing. Then take a knife or spoon and get your peanut butter in there to get a kind of "marble effect".
Then top off with a few more peanut butter cups for looks!
It should look like this:

Put into the fridge over night or however long you want until ready to serve.
The serve and enjoy, if you like chocolate and peanut butter (or peanut butter cups, duuh!)
This will make you scream for ice cream!

It was soo good! Ben & Jerry's can go to hell! So easy to make just need to know 1 day beforehand and you can mix any tastes you want or mix anything you want into the mixture to get some crunch and taste!

I think I will put Oreos into one soon with chocolate... Or brownies.. Only your imagination is the limit! :)

Hope you enjoyed and that I explained everything well as usual!

//Stay full my friends!

Monday, November 10, 2014

Pumpkin awesomeness!


So I made pumpkin bread and pumpkin jam and pumpkin ice cream!

The jam and bread came out fucking delicious! And the whole apartment smelled like Christmas the entire day!

Will definitely be making the bread again, even Sara loved it and she isn't that big of a fan of pumpkin as I am...

How to puree:

First, peel, deseed and dice the pumpkin and put into oven for about 20-30 minutes on 225 degrees celsius.

Put into blender and blend!

Ready to store or use! Put into fridge and use later if you want to!


2 mushed bananas
1. 1/3 cup of pumpkin puree (just shove pumpkin into the oven on 230 degrees and puree when soft)
1 teaspoon baking powder
1 teaspoon baking soda
2-3 teaspoons pumpkin spice
A bit of sugar (can skip this, I probably will next time)
1 tablespoon of honey
1 ½ cup of dinkel flour
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon of oil
and 2 eggs!

(Can add raisins or some nuts if you want, Sara does not like raisins in her bread though so I skipped it)

Set oven to 175 degrees celsius.

Combine flour, baking powder and soda, salt, spice and raisins if you are using them!

Mix pumpkin, banana, egg, oil and sugar/honey in a separate bowl.

Then mix the two together to get a nice even paste and chuck it into the bread pan and bake in the oven for about 60-75 minutes. (Might take longer or shorter depending on the oven)

Be warned! It will smell wonderful and you will want to eat the whole thing instantly!

Finished Product:

Pumpkin jam!

 As with the puree. Peel, deseed and dice the pumpkin.

I used about 2,5 kgs of pumpkin and 
175 grams of sugar
2½ teaspoons of pumpkin spice.

Mix sugar and spice.
Take a slow cooker or a big pot with lid.

Put oven at 100 degrees.

Layer pumpkin at the bottom, cover with sugar, then pumpkin, then sugar and so on until all ingredients are in the pan.
Put into oven with lid (or turn on the slow cooker on low setting)

Let it go in the oven/cooker for 6 hours and stir occasionally. It's done when it looks like this: 

 Put into jars you have sterilized with warm water and turn upside down to get rid of as much air as possible.

They where delicious! 
Perfect for sandwiches, porridge, pancakes or whatever else you can think off?

Pumpkin ice cream

Made this sunday and I will try it next week but I took about:
1/3 of a can of sweetened condensed milk
1½ dl of heavy cream
3 tablespoons pumpkin puree
1 teaspoon pumpkin spice.

Whip the cream until it becomes quite firm. Not butter though! :)

Mix the condensed milk with spice and milk until thoroughly blended.
Then fold the mixture into the cream. The mixture should be airy and fluffy!

Put into freezer for about 1 day and then enjoy!

Tried this with peanut butter and peanut butter cups this weekend as well and me and Sara finished it will post that recipe later. 

You can really make wonderful combinations of flavor without having a ice cream maker and there are not a lot of additives here and you can mix as you wish!

Pumpkin madness!

//Stay full my friends I gotta buy more pumpkin before it's to late!

Sunday, November 9, 2014

French Onion soup!

Hello readers!

So I made French Onion soup for a friend since winter is coming!

For 2 portions:
2 Large yellow onions peeled and cut into slivers.
1 clove of garlic.
0,75 liters of beef stock
Optional: 1 dl of white wine.
Some white bread
A bit of some tasteful cheese like gruyere or cheddar.
1 bay leaf
0,5 teaspoon dried thyme.
Some white pepper.
Butter for frying

Fry, onion, garlic and butter until onion is a bit golden.

Then add beefstock, thyme, bayleaf, wine, salt and pepper to taste and put that on the stove and let it simmer for 20-30 minutes.

Put the oven at 200 degrees now and fry the bread in a pan to let it get a crispy surface.

When soup has simmered to perfection pour it into oven proof bowls. Put bred into the soup and top off with cheese.

Put into the oven and let it be until it matches the picture, the cheese should be golden brown!

Serve with some bread, cheese and butter or as is.

Hope yours comes out as awesome as mine did! Very warming and tasty!

//Stay full my friends!