I needed a little time for my family and for myself but I’m coming back to you to take care of this blog which despite everything I was starting to miss. For my return I offer you something to prepare a good little meal for the beautiful days to come.
On the menu :
• Tandoori Chicken • Greek Salad • Turmeric rice (in the absence of saffron)
The real tandoori chicken is made in a Tandoor, a kind of terracotta oven in which the dish to be cooked is enclosed in bread dough that is stuck on the wall of it. In the absence of Tandoor, I offer you a recipe that can be done in the pan or on the barbecue.
Ingredients (for 4 to 6 people):
1kg of chicken (drumsticks or cutlets)
2 Greek yogurts
2 tbsp of lime juice
2 tbsp of ginger
5 garlic gloves
3 tbsp of garam masala
2 tbsp of chilli powder
2 tbsp of cumin
2 tbsp of coriander in powder
1 tbsp of salt
Mix the yogurt, spices, garlic and lemon
Marinate the chicken for 12/24h (personally I cut my chicken cutlets to the size of a bite)
Heat the frying pan or the barbecue then place the chicken. Once it is golden brown brush the rest of the marinade and turn it over. Repeat the operation until the end of the marinade.
Ingredients (for 4 to 6 people):
1 large tomato per person
Chilli oil or a small hot pepper and 2 or 3 tbsp of olive oil
5 or 6 pitted olives to be cut into slices
Cubes of feta at your convenience.
Hey it’s a salad! Cut the tomatoes and mix everything together.
Ingredient (for 4 to 6 people):
2 glasses of rice 1 tbsp turmeric A few unsalted roasted peanuts (in my dish I did not put any because one of my guests is allergic)
Cook the rice, coarsely crush the peanuts and mix everything with the turmeric.
Enjoy your lunch !
Take care of yourself and your loved ones! See you soon !
Today we were supposed to organize a barbecue with my friends. (yes we were a bit optimistic) and unfortunately the weather wasn’t good (it was predictable) so I had to cook everything in the oven but we ate well anyway. In short, I offer you a very simple little recipe that changes a little from the usual barbecue sausages.
Ingredients (for 6):
12 chicken drumsticks
3 tablespoon spice mix for Colombo (recipe on the bottom)
2 Greek yogurts
3 garlic gloves
1/2 tea spoon of mustard
Mix Colombo spices with yogourts, crush garlics and mustard;
Marinate the chicken for at least one hour;
Add the sesam seeds and cook them on the barbecue or in the oven for 45 min at 200°celsius
Heat the marinade in a saucepan. Serve the chicken with rice and a little hot marinade.
Today, with the arrival of sunny days and the desire to get together with friends, I have a salty Zeppole recipe for you for an aperitif, but in my own way. Normally Zeppoles are a kind of salty or sweet Italian donut. My secret to making my donuts tasty is the potato.
7g of dry yeast
80ml of milk
Anchovies or pitted olives for the stuffing
Boil the potatoes and mash them once cooled
Add the eggs, yeast, milk, salt and flour.
Knead until you obtain a smooth dough (the more the dough is moist, the softer the Zeppoles will be) it’s up to you to add milk or flour to obtain the desired consistency.
Cover with a tea towel and let it rest for 2 hours until it doubles in size.
Stuff them with anchovies, olives or both (or whatever you want I also do with slices of sausage with herbs) then fry them in the deep fryer for 3 to 4 min.
During my weekend with Tor, knowing me fancied at this little pastry that is the vastlakukle, he was kind enough to give me this little recipe.
Nice Nilsa, another thing with an unpronounceable name!
What is Vastlakukkel?
Vastlakukkel, also called Semla in Sweden, is a small brioche filled with almond paste and topped with whipped cream. A symphony of flavors and textures that blend harmoniously to satisfy the palate, a soft whipped cream combined with the charm of almonds. Yes yes, I worship this little wonder!
Traditionally they are served at Fastelavn, the Monday before Lent, just before Shrove Tuesday.
For the dough
950 g all-purpose flour (more or less)
2.5 tablespoons of dried baker’s yeast
40 cl of milk
80 g butter, soft
1 teaspoon of salt
60g granulated sugar
2 tablespoons cardamom (freshly ground)
2 egg yolks (to glaze)
For the whipped cream
800 ml whipping cream
100 g icing sugar
For the marzipan
1 egg white
190 g ground almonds
100 g icing sugar
70 g caster sugar
1 teaspoon of bitter almond extract
½ teaspoon cardamom (freshly ground)
To conclude this article I had a video of a floor fight but we will say Tor is a shy person ( well in fact he’s too ashamed of the beating I gave him!!! 😛 )
Take care of yourself and your loved one and see you soon!
This weekend I visited my friend Tor who is a little depressed. He is a pastry chef and is preparing for a major pastry competition. When there are potentially good things to eat, we can count on my sister and me.
He lives a little far away now but, as a child for a long time, we were very close. It did me a lot of good to see him again even if sleeping at 2 on a sofa that had lived too much for 2 days with a snoring sister was not very restful!!!
So let’s get back to the main subject of this article: the food!!! Tor gave me the recipe for his kringlers and believe me, they are to die for.
Ok, Nilsa, but what are your “Kring things”?
Kringler or kringle in the singular are the Scandinavian version of the pretzel. Kringle comes from an Old Norse word meaning “ring” or “circle”. There are several varieties. They can be flaky or made from a yeast dough depending on the region and like pretzels, they can be sweet or savory.
How to make a sweet kringle:
1 kg of fluid flour
200 ml milk (warm)
8 tablespoons of powdered sugar
100 g unsalted butter (well softened)
20 g dehydrated baker’s yeast
1 teaspoon of salt
60g butter, melted
130 g almond powder
A handful of slivered almonds
5 tablespoons brown sugar
A few drops of vanilla extract
Chocolate chips (optional)
2 egg yolks
Beat eggs and brown sugar until tripled in volume and stiff.
Add butter, vanilla extract and ground almonds.
Blend until smooth.
Mix yeast and sugar with lukewarm milk (heated to around 36 degrees) and set aside for 15 minutes.
In the bowl of the robot, and using the beater utensil, mix the flour and the butter until you obtain a sandy mixture.
Change utensil and insert dough hook.
Make a well in the center of the flour, and place the beaten eggs in it.
Start the robot at low speed and gradually pour in the milk, yeast, sugar mixture, then add the salt, gradually increase the intensity of the robot to medium/high, and knead until you obtain a non-sticky dough. and flexible.
From the moment the dough wraps around the hook, the kneading should last at least 5-7 minutes.
At the end of kneading, the dough must be homogeneous, wrap around the hook, and detach from the sides of the bowl.
Put the dough in a large container, cover it with a cloth and let it rest for 45 minutes in a warm place away from drafts. It should at least double in size.
On a floured work surface, degas the dough and divide it into 6 equal parts.
Roll out each part into a rectangle using a rolling pin.
Spread the stuffing and sprinkle with slivered almonds and chocolate chips.
Roll the dough on itself and form a sausage by tightening it well.
Cut the resulting roll in half lengthwise.
Braid the two pieces obtained together and give the braid a crown shape. Form this braid by tightening well.
Cover with a cloth and let rise for 30 minutes in a warm place.
Preheat the oven to 180˚C convection heat.
Brush with egg yolk, chocolate chips and slivered almonds then bake in a hot oven for 20 to 30 minutes.
I’m super happy with my comforting little weekend, both for Tor, for my snoring sister and for me.
I hope you like this recipe and that you will enjoy it as much as we do!
Take care of yourself and your loved ones and see you Saturday for a new story!
Last night was a party at my Grandma’s with my sister. Thursday it would have been mom’s birthday so we had a little party between us, we spent the evening looking at old photos and telling old anecdotes. it did me so much good.
My mom often made me toast with crushed white beans on garlic bread. With the current cold, I wanted a little comforter recipe for this occasion.
For 4 people:
400 gr of dried white beans or already cooked if you want to save time
2 Montbéliard sausages (my favorite) or other smoked sausages
1 clove of garlic
Soak beans overnight. Cook it with a clove of garlic, thyme, and the 2 tomatoes cut into pieces.
Cook the sausages in water for 15 minutes and then brown them in a pan.
Mix the white beans and adjust the texture with the cooking water. Adjust the seasoning and add the Paprika
Arrange in a deep plate, pour the cream and add half a sliced sausage. Add the chopped cilantro.
For the garlic toast:
Cut nice slices of bread
Drizzle it with olive oil
Grill them in the pan
Rub them with garlic
Take care of yourself and your loved ones and see you soon!
Jeg savner mor frygteligt, men takket være dig fortsætter jeg med at se verden i farver. Jeg elsker jer bedstemor og Bini!
I’m going to sound cliché, especially in this period when you’re overrun with crappy Christmas TV movies (I say that but love it) but it’s been my favorite time of year since I was little. No it’s not because of the freebies but I like the fact that everyone is more or less racking their brains trying to please their loved ones. This spirit touches me enormously and I try to keep it all year round.
Last year I was locked up at home all alone, this year I intend to make up for it.
To please your loved ones, I am sharing my menu for this year with you, hoping that it will give you some ideas. This will save you the hassle of searching for a full menu if you prefer to focus on other details of this wonderful holiday.
(Not having made my menu yet, the photos in this article will be taken from Google image)
I don’t drink a lot other than beer when I’m with my friends but this one is my little darling for the holidays!
Per glass all you need:
60 ml of vodka
15 ml lime
120 ml of ginger beer
For the decoration:
A slice of lime
1 sprig of fresh mint
for an alcohol-free version, replace vodka and ginger beer with ginger ale.
The entrees :
Mini onion puff pastry, goat cheese and figs
Ingredients (for 6 persons):
Store-bought puff pastry
1 log of goat cheese
1 egg yolk.
Cut a thin round of goat cheese
Using a glass or a cookie cutter about 8 cm in diameter, cut circles of puff pastry
In the center place a teaspoon of onion confis, a slice of cheese and a slice of fig.
Brush the outline of the puff pastry with egg yolk
Bake for 25 minutes at 180 ° c
Sprinkle with thyme.
Crunchy salmon verrine:
A small, lighter starter in the middle of all that fat.
Ingredients (for 6 persons):
1 bunch of dill
6 salted crackers
250 g smoked salmon
500 ml of very cold liquid cream
Place the bowl that will be used for the whipped cream in the freezer
Crumble crackers at the bottom of each jack
Arrange diced cucumber
Reserve two slices of salmon, cut the rest into small pieces and mix with the chopped dill.
Beat the whipped cream and stir in the salmon
Using a pastry bag, garnish your verrines with whipped cream
A few lump eggs on top
Finally, prick a slice of salmon on a wooden pick so as to form a serpentine and place across each verrine.
The sides for the main course
I’m very fond of mashed potatoes, but this year I wanted to change things up a bit, so I’m offering you a festive salad and mini-gratins dauphinois (a French dish that consists of a potato gratin).
Considering the number of preparations, I wanted something lighter while remaining in the festive side so I suggest this small salad, very simple and yet grandiose.
Ingredients(for 6 persons):
• 30 g of butter • 75 g of chopped walnuts • 1 C. brown sugar • 2 green Granny Smith apples, with the skin, cut into 1 cm cubes • 2 stalks of celery cut into 1 cm dice • 75 g of minced shallots • A few leaves of romaine lettuce • Raisins dry or fresh (My little addition to this recipe)
• 2 tsp. mayonnaise • 2 tsp. plain yogurt • 1/2 teaspoon Dijon mustard • Salt and pepper from the mill
Over medium heat, brown the nuts in the butter. When they are well coated, add the sugar and lightly caramelize. To book.
In a bowl, combine all the other salad ingredients.
Prepare the vinaigrette by incorporating all the ingredients and mix. Serve on a bed of romaine lettuce
Mini gratin Dauphinois
One day I will share with you the real recipe for this divine dish, but for the moment I am offering you a simple version to enjoy with your guests.
Ingredients(for 6 persons):
1.2 kg of long and wide potato
2 cloves garlic
125 g heavy cream
1 tablespoon of thyme
75 g slice of Gruyère or counted cheese
75 g of gruyère or grated counted cheese
Preheat the oven to 180 ° c
Melt the butter and butter muffin cups with
In the rest of the melted butter, add the squeezed garlic and cook for 20 seconds then add the cream and the salt and after 30 seconds turn off the heat.
Cut the potato slices into thin slices to the diameter of a muffin tin using a mandolin (be careful with your fingers).
Place potato slices halfway up the mussels
Top with a slice of cheese and continue to top with slices of potatoes.
Sprinkle with thyme and pour in the cream.
Bake for 40 minutes
Add grated cheese on top and brown for 10 min
Leave them on for 5 minutes before serving.
The main course
It’s time to talk about the star of the night:
Here in Denmark we traditionally eat goose stuffed with prunes and pears, but I’m allergic to prunes so instead I’ll share with you the recipe my mom made for me and hope you like it. (it will work very well for a turkey, a capon, or why not chicken thighs by stuffing them under the skin of these if you prefer). Yes looking at it like that the recipe can be scary because of the number of ingredients, but it’s very simple, I assure you. Let’s go!
Christmas goose (or turkey)
A farm goose (or a turkey)
2 tablespoons of honey
3 tablespoons of melted butter
2 cloves garlic
120g semi-cooked foie gras
120g unsalted roasted hazelnuts
120g cooked chestnuts
300g of port sauté
400g ground beef
4 cloves of garlic
5cl of cognac or armagnac
1 bunch of parsley
2 tablespoons of fine breadcrumbs.
Wash the mushrooms by drying them well (do not run them under water so that they do not become full) and sweat them in the 10g butter for 5 min. Mix them with the meats, the ai and the shallots
Peel and rap the apple
Mix the hazelnuts for a long time until you obtain a paste Roughly chop the chestnuts
Mix all the ingredients
Now let’s deal with the poultry.
If you haven’t already, empty it Melt the honey and butter with a micron wave Add the pressed garlic Brush the goose with the preparation. Salt and pepper the outside and inside of the critter, then stuff and flange there.
Ideally, prepare the day before or the day before so that the filling diffuses its flavors in the meat before cooking.
Bake for 2 hours at 180 ° C, watering it and turning it every 30 minutes.
Before (or during) the dessert itself, I offer you a coffee, but a coffee that is a bit peculiar to me that I have been told to find in Korea, Dalgona coffee. To drink very cold.
Dalgona coffee (per glass):
1 and a half tablespoons of instant coffee
1 and a half tablespoons of sugar
1 and a half tablespoons of hot water
Unlimited ice cubes (or ice cream for something more delicious)
Beat sugar, coffee and hot water with an electric mixer until you get (after 30 seconds) a relatively thick foam. As if by magic, the mixture becomes creamy and smooth.
In a glass, pour ice cubes, milk and topez with the coffee foam!
Yule log in French toast style:
We can not finish a good meal without a fabulous dessert let’s stay in our ancestral traditions with the Yule log. It is often boring to do and we have already worked well so I offer you a very simple recipe that will always be better than an industrial log.
Ingredients (for 6 persons):
• 450 g of cream cheese (Philadelphia) • 120 g of powdered sugar • 1 teaspoon of vanilla extract • 10 slices of brioches • 3 or 4 eggs • 450g of strawberries or other red fruits (if you are allergic, it is very good with diced cooked apples), cut into pieces • 80 ml of milk • 2 teaspoons of sugar • 1 teaspoon of cinnamon • 40 g of icing sugar for the finish
Mix the cream cheese with the icing sugar and the vanilla extract
Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
Place the 1 hour in the freezer
Combine 3 eggs, milk, cinnamon and sugar in a bowl.
Brush the log and bake in a hot oven at 220 ° C for 12 min (until the brioche is golden)
Sprinkle with icing sugar just before presenting it on the table.
Yes in all there are a lot of preparations, but I do not intend to do everything in one day. To make this feast, I plan to make my log, my starters, my salad and my gratins in advance. The same day I will only keep cooking my turkey, my puffs and my coffees which will be minute. With a little organization there are ways to do it all, but if that scares you, you don’t have to do it all. 😉
I hope you have a good holiday and that you will blow your belly up. For me, as you can see, it’s off to a good start.
Evening at Grands-Pa with friends to play table games. “Zombiecide” and “Mices and Mystics”. For the evening I have prepared a little recipe for the aperitif and I have no idea how to name it yeah!
1 store-bought pizza dough (thick dough)
1 box of pesto
1 tomato (or cherry tomatoes)
150 g of chopped mozzarella
A roast chicken breast.
Roll out the pizza dough, in the middle and along the entire length place the pesto and chicken on top. Sprinkle with 100g of mozarella.
Fold the first tier of the dough over, add the rest of the mozzarella and place tomato quarters all along.
Fold down the last tier of dough and sprinkle with Parmesan.
Leave the Pizza Dough to cook for the duration and you’re done!
For the service cut into slices. Personally, to keep my fingers clean (and not damage cards and other game pieces), I wrap my share in a salad leaf. It’s also the perfect dish to eat in front of the TV!