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

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

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.

Link

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.

Link

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.

Link

Spinach quiche

• 85 g cream cheese, room temperature
• 0,8 dl milk
• 3 eggs
• 285 g frozen chopped spinach, thawed and drained
• 1,2 dl grated cheddar
• 0,6 dl grated Parmesan
• 1,2 dl finely diced red or white onion or shallots
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 220°C.

2. Beat cream cheese in medium bowl until smooth. Gradually beat in milk and eggs.

3. Mix in remaining ingredients. Pour mixture into prepared crust.

4. Bake about 25 minutes. Cool 10 minutes before serving.

Link

Risotto - basrecept

• 2 schalottenlökar
• Olja
• 3 dl risottoris
• 2 dl vitt vin
• 1 liter kycklingbuljong (varm)
• 2 dl riven parmesan
• salt & peppar

1. Värm buljongen.
2. Fräs lök - ska ej ta färg.
3. Tillsätt riset, fräs några minuter. Tillsätt vin, rör om hela tiden.
4. Tillsätt buljong lite i taget. Rör om, sänk värmen.
5. Ta bort från värmen, tillsätt parmesan, olja, salt och peppar. 
6. Stek något annat kul vid sidan om (svamp, grönsaker, kött) och vänd in i risotton. Servera.

Pulled Pork

Svinekam/nakkefile - utan grovt fett. Över 1 kg.

1. Dagen før skal grisen lægges i marinaden eller rubbes med rub og i køleskab(6-18 timer).

2. På dagen skal ovnen tændes på 110°C. (onkring kl 08.00 kommer an på hvornår i vil spise…)

3. Grisen skal lægges med undersiden opad i stegegryde eller stegeso sammen med resten af marinaden/rubben.

4. Vendes forsigtigt efter 3 timer.

5. Steges færdig i ca. 6-7 timer. Centrum temperatur på 94°C.

6. Si stegeskyen og gem den. Kog den eventuelt ind til en dejlig dressing til maden og resterne dagen derpå.

7. Pil grisen fra hinanden med to gafler.

8. Servers sammen med en god bolle og coleslaw.

Kan tilberedes dagen før og lægges på grillen 1-2 timer inden den skal serveres.
Kan lægges på en rist i stegesoen så vil kødet blive en smule mere tørt.


Våra kryddor:
1 spsk Salt
4 spsk Rørsukker
4 spsk Røget paprika
1 spsk Cayennepeber
1 spsk Tørret chili
1 spsk Spidskommen
1 spsk Hvidløg
2 spsk Cajun spice

Enchiladas - the lazy version

You'll need:
- 1 pack of tortillas (normal size, usually 8 in a pack). Looks like this:


- 1 pack of taco spice mix. Looks like this:


- 1 jar of taco sauce. Looks like this:


- 1 onion (you don't need a picture)
- Meat
- Grated cheese (whatever you like, goes on top)
- Creme faiche
- Salad (for those who like eating healthy)


How to make the lazy enchiladas:
1. Preheat the oven (you need to do this!), 175C.
2. Chop the onion, fry in a pan. Add the meat.
3. When everything is cooked, add the taco spice mix and the taco sauce. Stir.
4. Take the tortillas and add the meat mix onto each one. Leave the sides free, roughly like this:


Then fold the sides in to create a tube like form. Do this with all 8 tortillas. (Picture has nothing to do with enchiladas tho)
5. Put the tortilla tubes in the thing you are gonna put in the oven (use oven paper/oil/butter to make sure they won't stick!). Sprinkle cheese on top.
6. Keep in the oven for about 20-30min or so, but keep an eye on it, you don't want them to burn.
7. Eat with creme fraiche and salad. Enjoy!