Kimchi Fried Rice

• 150g (5 oz) kimchi
• 150g (5 oz) bacon, diced
• 1 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp gochujang
• 2 cups cooked rice
• 1 tbsp soy sauce
• 2 spring onions (scallions), finely sliced
• 2 fried eggs to serve
• crispy seaweed to serve (optional)

STEP 1
Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.

STEP 2
Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.

STEP 3
Serve the fried rice topped with an egg, spring onion and the crispy seaweed.

Source

Lasagne

Kødsauce

• Smør 25 g
• Hakket oksekød (ca. 6% fedt) 500 g
• Hakket zittauerløg (ca. 100 g) 1
• Groft salt 1 tsk
• Friskkværnet peber
• Tørret timian eller basilikum 1 tsk
• Tørret oregano ½ tsk
• Koncentreret tomatpuré (ca. 140 g) 1 dåse
• Oksebouillon 1½ dl

Mornaysauce

• Smør 25 g
• Hvedemel 3½ spsk
• Kogende mælk 6 dl
• Groft salt ½ tsk
• Friskkværnet hvid peber
• Revet muskatnød ½ tsk
• Karolines Køkken® Pasta- & gratineringsost 30% 175 g

Andet

• Forkogte, tørrede lasagneplader (ca. 250 g) 15
• Rasp 2 spsk
• Smør

Kødsauce

1. Lad smørret blive gyldent i en gryde. Brun kød og løg til kødet smuldrer og skifter farve.
2. Tilsæt krydderier, tomatpuré og bouillon og lad saucen koge ved svag varme og under låg i ca. 10 min.

Mornaysauce

1. Smelt smørret i en tykbundet gryde. Tilsæt mel og bag det godt sammen.
2. Kom halvdelen af mælken i under omrøring. Bring saucen i kog og tilsæt resten af mælken lidt efter lidt.
3. Kom krydderier og ost i. Lad saucen koge godt igennem til osten er smeltet. Smag til.
4. Læg lagvis, i et smurt ovnfast fad: kødsauce, lasagneplader og mornaysauce – det øverste lag skal være mornaysauce.
5. Drys med rasp og fordel smørklatter på toppen. Bag lasagnen midt i ovnen til overfladen er gylden. Lad lasagnen hvile tildækket på køkkenbordet i ca. 10 min.

Bagetid
Ca. 35 min. ved 200° - traditionel ovn.

Source

Pizzadej

• 1 kg hvedemel Tipo 00
• 1 spsk. salt
• 50 g gær
• 1 spsk. sukker
• 4 spsk. olivenolie
• 6,5 dl vand

Lad hæve i ca 1 time

Source

Dahl

• 4 tablespoons unsalted butter, divided
• 1 large or 2 small onions, finely chopped
• 2 cloves garlic, crushed
• A 2 inch piece of gingerroot, finely grated
• 2 tablespoons curry powder (use a good quality one from a brand you trust)
• ½ to 1 teaspoon cayenne pepper (optional)
• 3 cups water
• 1 400 mL (13.5 oz) can of full-fat coconut milk
• 2 tablespoons tomato paste
• 1 796 mL (28 oz) can of whole tomatoes (ideally unsalted)
• 1½ cups dried red lentils
• Juice of half a lemon
• 2 teaspoons garam masala
• Sea salt, to taste
• Fresh cilantro, yogurt, chili flakes and cooked basmati rice or quinoa for serving

Heat 2 tablespoons of the pot in a heavy-bottomed pot (I use my Le Creuset Dutch Oven) set over medium-high heat. Add the onions and cook until they are soft and starting to brown (5-7 minutes at least). Add the garlic and grated ginger and continue to cook, stirring regularly so the garlic doesn't burn, until the mixture is brown and very fragrant.
Stir in the curry powder and cayenne (if using) and let them cook for about 30 seconds. Be careful not to let the spices burn.
Add the water, coconut milk, tomato paste, and the tomatoes and their juices, crushing each tomato between your fingers as you add it to the pot. Stir in the lentils.
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the lentils are very soft and most of the liquid has been absorbed. This will take about 30-40 minutes, but the time will depend on the lentils you use.
Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).
Serve over rice or quinoa, garnished with yogurt, chili flakes and cilantro.
Leftovers will last for several days in the fridge or can be frozen for a few months at least. The flavour in this dish gets better with age.

Source

Chai Scones

• 5 dl flour
• 3 tbsp sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 70g cold butter
• 0,6 dl milk
• 2 large eggs

15-17 min, 230 C

Source

Roasted Turkey Breast

• 3 tbsp (45g) Dijon mustard
• 2 tbsp (30ml) balsamic vinegar
• 3 tsp (3g) dried herbs (thyme, oregano, rosemary, bay leaves, your choice)
• 2 tsp (6g) garlic powder
• 1 tsp (5g) salt
• 3 tbsp (42ml) olive oil
• 1 tsp (3g) smoked paprika
• Freshly ground black pepper

Marinate overnight.
60 min, 180C

Source

Asian Chicken Meatballs

• 1 egg
• 1,8 dl panko
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 500 g ground chicken

Source

Onigirazu

• Sushi rice, cooked, warm
• Onigiri spice mix
• Seaweed
• Filling 1
• Tuna
• Mayo
• Scallions
• Filling 2
• Salmon
• Avocado
• Scallions

Banana Bread

• 4,1 dl flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 113g butter, softened
• 0,8 dl sugar
• 2 large eggs
• 1 cup mashed very ripe bananas, from 2-3 large bananas
• 2 tablespoons fresh lemon juice
• 1,5 teaspoons vanilla extract

175°C
40-45 min

Banangröt i ugn

• 2 bananer, gärna lite bruna
• Agave eller honung efter smak
• 2,5 dl havregryn
• 0,5 tsk bakpulver
• Kanel efter smak
• En nypa salt
• 2,5 dl mjölk (fettfri fungerar fint)
• 1 ägg
• 0,5 tsk vaniljpulver
• Riven kokos efter smak

1. Skär bananerna i skivor, lägg i en ugnssäker form. Pudra över kanel och ringla lite agave eller honug över det hela. Lägg folie över och försegla bra. 15 min 200 C.

2. Blanda havregryn, bakpulver, kanel, salt och vanilj.

3. I en annan skål, blanda mjölk och ägg.

4. Ta ut bananerna efter 15 min. Häll havregrynsblandningen över bananerna, och mjölken med ägget över havregrynen. Pudra över med kanel och kokos.

5. Grädda 30 min i 200 C.

Chicken "Pot Pie" with Crunchy Brown Rice Crust

• 1 msk matolja
• 1 msk smör
• 500 g kyckling
• 150-250 g svamp
• 2 tsk timjan
• 1 stor morot
• 1 stjälke selleri
• 1 lök
• 0,6 dl mjöl
• 1 dl kycklingbuljong/vatten
• 2,5 dl mjölk
• 2,5 dl kokt ris
• 0,6 dl riven parmesan
• 0,5 tsk paprika
• 1 dl frysta ärtor
• Salt, Peppar

1. Stek kyckling i olja och smör 4-5 min.

2. Tillsätt svamp, morot, selleri, lök, salt, peppar och 1 tsk timjan. Fräs 6-8 min.

3. Tillsätt mjöl. Rör om i 1 min. Tillsätt mjölk och buljong/vatten. Koka stilla i 10 min.

4. I en ny skål: blanda ihop ris, parmesan, salt, peppar, paprika och 1 tsk timjan.

5. Tillsätt ärtor i kycklingblandningen och häll över i ugnsform. Lägg risblandningen över. I ugn 30 min 200 C.

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Myslibar nummer 3

• 2,4 dl torkad frukt (dadlar, russin, aprikos), finhackad/mixad
• 0,6 dl honung/agave
• 0,6 dl peanut butter
• 1,2 dl mandlar, grovhackade
• 1,8 dl havregryn
• Vanilj om man vill

1. Hacka frukten mycket fin eller mixa. Ska fungera som bindande medel, så det ska vara kliddigt.

2. Värm jordnötssmör och honung/agave i en kastrull, så att en jämn smet formas.

3. Blanda allt och lägg i en form (8 x 8 inch). Ställ i frysen minst 30min/över natten. Skär som bars. Förvara i frysen.

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Myslibar nummer 2

• 2 mogna bananer
• 1,2 dl peanut butter (utan socker eller annat dumt)
• 1,8 dl nötter, grovt hackade
• 0,6 dl kokos (riven)
• 1 tsk vaniljsocker
• 1/2 tsk kanel
• 1/4 tsk salt
• 2,4 dl havregryn (gärna hela)

Mosa bananer och blanda sedan i alla andra ingredienser. Lägg i ugnsform med bakpapper. 20-25min i 175 C.

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Peruvian Beef and Potato Soup

• 500 g ground beef
• 1 yellow onion, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 cloves garlic, finely chopped
• 8,2 dl beef broth
• 2,4 dl water
• 2 medium potatoes, peeled and finely chopped
• 1 tablespoon ground cumin
• 1 bay leaf
• 110 g dried capellini pasta
• Salt and pepper to taste

1. Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat.

2. Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes.

3. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes.

4. Add pasta and simmer until al dente, about 5 minutes.

5. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.

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Easy Crust-less Spinach and Feta Pie

300 g frozen spinach, thawed and liquid squeezed out
1,2 dl scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1,2 dl reduced fat crumbled feta
2 tbsp grated Parmesan
1,2 dl white whole wheat flour (Bob's Red Mill)
1 tsp baking powder
1,6 dl fat free milk
1 tsp olive oil
3 eggs, beaten
1/2 tsp salt
Pepper

Directions:
Preheat oven to 200°C. Lightly spray a pie dish with cooking spray.

Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

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Bulgur go green

2 dl krydderurter fx basilikum, persille, kørvel, purløg 
1 fed hvidløg 
25 g parmesanost 
50 g mandler 
1 dl olivenolie 
Saft af ½ citron 
Salt og peber

1 agurk 
100 g babyspinat 
Salt og peber 
2 dl kokt bulgur

Tilberedningsmetode

Kog bulgur som angivet på emballagen og afkøl.

Hak krydderurterne og kom dem i en blender sammen med presset hvidløg, revet parmesanost, mandler og olivenolie. Blend til en pesto. Smag til med citronsaft, salat og peber.

Skær agurk i små tern. Skyl og slyng spinaten. Vend bulgur med krydderurtepesto, agurk og spinat.

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Spicy Vegetarian Chili

• 500 g eggplant
• Olive oil
• 2 onions
• 3 cloves garlic
• 2 zucchini
• 2 red bell peppers
• 1-2 jalapeño
• 2 x canned plum tomatoes
• 1 Tbsp ground cumin
• 1-2 Tbsp chili powder
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1 can beans
• Zest of one lemon
• 3 Tbsp lemon juice
• 1 teaspoon sugar
• 0,8 dl chopped fresh cilantro
• Salt & black pepper to taste

Method

1 Preheat oven to 175 C. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

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Baked Oatmeal with Blueberries and Bananas

• 2 medium ripe bananas, (the riper the better) slices
• 3,5 dl blueberries
• 0,6 dl honey or agave
• 2,4 dl uncooked quick oats
• 0,6 dl chopped nuts
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 2,4 dl fat free milk
• 1 egg
• 1 tsp vanilla

1. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 200 C.

2. Combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
 
3. Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

4. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

5. Bake the oatmeal for about 30 minutes (200 C), or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

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Hummus

• 2 cans of soaked chickpeas
• 5 tablespoons of olive oil
• 4tablespoons of water
• about 10 basil leaves
• The juice of 1-2 lemons
• 2 teaspoons of tahini
• 1 teaspoon of cumin
• salt to taste

Mix!

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Blueberry muffins

Makes 10 to 11 muffins

• 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter, softened
• 1/2 cup (3 1/2 ounces or 100 grams) sugar
• 1 large egg
• 3/4 cup sour cream or plain yogurt
• 1/2 teaspoon grated lemon zest
• 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
• 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
• 1/4 teaspoon (1 gram) baking soda
• 1/4 teaspoon (2 grams) salt
• 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Oven to 200°C. Line a muffin tin with 10 paper liners.

2. Beat butter and sugar until light and fluffy.

3. Add egg, then yogurt and zest.

4. Mx flour, baking powder, baking soda and salt. Sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter. Fold in blueberries.

5. Bake for 25 to 30 minutes. Let cool.

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