Two perfect sauces for a barbecue: Salsa Mojo Verde and Salsa Mojo Rojo!

Today I share you 2 very simple recipes for your barbecue!
Green and red salsa Mojo are pepper sauces from the Canary Islands. You can eat it with potatoes or grilled fish or meat. Prefer the green one for fishes and the red one for meats.

For the Mojo Verde (green Mojo), you need:

  • 2 green peppers
  • 4 teaspoons chopped fresh coriander
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic
  • 10 cl olive oil

For the Mojo Rojo (red Mojo), you need:

  • 2 red peppers
  • 1 large pinch of ground cumin
  • 1/2 teaspoon wine vinegar
  • 1 red chilli pepper (optional)
  • 2 cloves garlic
  • 10 cl olive oil
  • Ground pepper

Preparation :

  1. Grill the peppers in the oven at 250 ° C (thermostat 8-9). When one of the sides is blackened, take out the roasted peppers, and let them cool. The skin will then peel very easily.
  2. Remove the skin from the cooled peppers. Peel and cut into pieces.
  3. now just mix all the ingredients together and keep cool.

Easy, isn’t it?

¡Buen provecho!

The best dessert in the world : The White Lady Crêpe.

Thursday was my grandmother’s birthday, so I made her favorite dessert: The White Lady Crêpe.

Yeah I know, that sounds awesome, but it’s not that hard to do, just a little bit long.

The recipe is in two parts, I advise you to make the first the day before.

First step, making French crêpes :

Ingredients:

 • 250g of flour
 • 500 ml of milk
 • 2 tbs of powdered sugar
 • 4 eggs
 • 1 pinch of salt
 • 50g of melted butter

Preparation :

  1. We mix the flour, salt and sugar. We make a well in the middle and pour the eggs into it. Mix gently so that the flour mixes gradually. When it becomes too hard to mix, add the milk gradually until you get a fluid and rather liquid paste (you can add a little more milk if the paste seems too thick). Finally add the melted butter (be careful it should not be hot!)
  2. Now heat a non-stick pan, once it is hot, with a piece of paper towel, oil the pan and then place a ladle of pancake batter there, so as to cover the bottom of the pan with dough film. Once the edge has turned brown, simply flip the pancake.
    For this my tip is to peel off the edges with a wooden spatula and use an inverted plate so as not to drop it.
  3. Continue until the dough is used up.
    With the given quantities, you will have more pancakes than necessary but they can be tasted later with butter and sugar, jam or maple syrup for example.

Second step, the assembly :

This step can be done at the last minute

Ingredients:

 • A little powdered sugar
 • Vanilla ice cream (or whatever but it will no longer be a White Lady, I used creme brulee ice cream on the photo.)
 • Slivered almonds
 • Chocolate sauce (recipe at the end of the article) or Nutella
 • Whipped cream

Preparations:

  1. Heat a non-stick pan, pour in a tablespoon of sugar, fold one of your crêpe in 4 and place it in the melted sugar, on one side and then on the other.
  2. Wash your pan and start again for the number of desserts you want to make. (It’s annoying, but if we don’t do this step, the sugar from previous crêpes will become bitter)
  3. Once caramelized, place your crêpes on each dessert plate. A scoop of ice cream on top, then the whipped cream, the flaked almonds just golden in the pan and finally the chocolate sauce!

Tadaaaaaam !!!

For the chocolate sauce recipe :

Melt 100g pastry chocolate and 3 teaspoons caster sugar in a bain-marie. Once melted add fresh cream, until the necessary fluidity is obtained for your sauce (keep in mind that the more cream there is, the more it will be liquid but the less it will taste like chocolate).

Italian tomatoes soup

At this moment summer returns, the temperatures rise and soon the garden tomatoes will arrive on our plates.
Here is a fresh entry that will delight your taste buds.


Ingredients :

  • 1 kg of tomatoes
  • 150g of fresh goat cheese
  • Oregano;
  • Sugar
  • Basil leaves
  • Salt and pepper.

Preparation :

Cut the tomatoes in 2 and place them on parchment paper on the baking sheet.

sprinkle generously with oregano and sugar (it will break the acidity of the tomato), add the salt and bake for 40 min at 150 ° if you have a good oven otherwise you can go up to 180 ° (it should not be that ‘they color)

Once cooked mix them in a bowl, add half of the goat cheese and adjust the seasoning as desired. (if the amount of soup seems a bit tight, you can add a little water, but be careful not to dilute it too much otherwise you will lose the benefit of having your tomatoes roasted!)

For the service :

Pour the soup into bowls, add diced fresh cheese and add some basil leaves for the decoration!

Notes :

Traditionally, it is a soup that is eaten either cold or lukewarm. In Italy I have already seen it served with ice cubes, it’s up to you, but it is also very good hot in bad weather.

Easy cooking with Nilsa and her Gandmas: Garam Massala Curry

I didn’t know I will have so much fun at this time!

Sorry guys, I have the best grandparents in the world!
This weekend, I wasn’t in high spirits, so Saturday grandpa asked one of his friends, Jørgen, with whom he had done military service, if we could come to his house.
We went Grandpa, my Grandmas and I, from Copenhagen to Aalborg, about 4 hours away. And there, surprise Jørgen has a minigolf.
We had fun like crazy.

The next day to thank Jørgen we decided my Grandmothers and I to make him a good meal.

Here is our little recipe for a simple and cheap Garam Massala Curry.



The ingredients (for 4 to 5 peoples):

  • 2 onions
  • 6 garlic cloves
  • 2 teaspoons of ginger
  • 4 tablespoons garam massala powder
  • 3 tablespoons of turmeric
  • 3 tablespoons cumin
  • 2 or 3 pinches of coriander leaves
  • 6 tomatoes
  • 4 potatoes
  • 4 chicken breasts
  • 2 plain yogurts
  • 2 to 4 teaspoons of chilli, depending on your taste or suicidal tendencies (optional)
  • the juice of a lime

Preparation :

  1. First, we will slice the onions, the and squeeze the garlic. Cut the chicken breasts into bite-size cubes, cut the tomatoes into small cubes like the potatoes.       
  2. It’s time to heat a pan with ideally ghee (Indian clarified butter) but if not, a little oil (any cooking oil) will do the trick. Once the oil is hot, fry the onions, garlic and ginger.       
  3. Add the spices (massala powder, turmecic and cumin) to roast them and bring out the tastes. After a few seconds, the chicken is slowly cooked.       
  4. When it is no longer white, add the tomatoes and potatoes.
    Once the tomatoes have made their water we add the yogurt, it only remains to simmer until the potatoes become tender
  5. When serving, add the juice of a limeand the coriander leaves. Accompany it with a little rice and I am sure that your guests will be delighted!

Enjoy your meal !

sources :

I use a recipe of french youtuber I like a lot when he talk about hisrory. He just open a cooking channel on youtube “Top Sheik”:

https://www.youtube.com/channel/UCJhPPUgnd3nwYL3qPu8Ha6Q

For the french speacking who doesnt know his main channel “Histoire Brève”:

https://www.youtube.com/user/histoirebreve

Containment recipe: Spaghetti with drawer bottoms

Tonight came to realize that no one has been shopping for far too long in this house and that it is the crisis in the fridge.

After an archaeological excavation in the kitchen drawer bottoms which left me a beautiful bump (it will teach me not to close the cupboard doors!), I found a box of sardines, spaghetti and bread rassi … as well as half a moldy chicken leg that Abbot and Costello the maggots has chosen as their home.

I send Abbott and Costello with their house to the trash. Yes I know, I am cruel! Then I cooked the rest of the ingredients and I think the end result was not that bad.

So if you too are like me and you are struggling to cook at the moment, or you do not know what to cook, this is my containment recipe :

Ingrédients :

    • A can of sardines in oil;
     • Cooked spaghetti, but I’m almost sure it works with tagliatelle;
     • A piece of stale bread.

If your drawer is a cornucopia you can add:

     • A tablespoon of capers;
     • The zest of a lemon;
     • And a little parsley for the finish.

Preparation :

First cook your pasta.
Pour the sardine oil in a frying pan and heat it. Mix your piece of bread and toast your breadcrumbs thus obtained in the famous oil.
Add the pasta and mashed sardines to the fork (personally I like my pasta toast a bit at that time.)

When ready to serve, you can add the capers, the zest of your lemon and the parsley.

Enjoy your meal !

A small entrance for our summer meals!

Today there was barbecue in the new house of a friend’s parents. They had already planned all the food but, I always hate to come empty-handed when we gather, and then I love to cook.
So I made Varme Hveder, these are small brioche that is normally used for Store Bededag the 4th Sunday after Easter. A religious holiday or have it basically must pass this day born to pray, in short it’s boring, we do not care!

The only thing I love about this holiday are these little wonders! They are eaten warmed or grilled with salty or sweet.

For the small entree, I simply spread them with fresh cheese with garlic and herbs, and served with a good salad.

To achieve them, we need:

  • 400 g of wheat flour, sifted
  • 100 g sifted flour (for the worktop)
  • 100 g butter, cold
  • ½ teaspoon of salt
  • 2 tablespoons caster sugar
  • 200 ml warm milk
  • 2 tablespoons dehydrated baker’s yeast
  • 2 eggs, beaten omelette
  • 1 teaspoon of ground cardamom (optional)

For the decor:

  • 1 egg yolk, beaten
  • 4 tablespoons milk (at room temperature)

Instructions:

first, the yeast is diluted in half of the milk and allowed to stand for 10 minutes. Meanwhile, in the robot’s bowl, flour, powdered sugar, and cardamom, butter in small pieces, diluted yeast and the two egg beaten omelette are added.
The whole is stuffed, while gradually pouring the remaining milk for a minute and salt is incorporated.
It is finally kneaded at medium speed, for 10 minutes, until a smooth and homogeneous paste but slightly sticky (add flour if necessary).

Cover the vat with a plastic film and let the dough grow for 1 hour in a warm place away from drafts. The dough must at least double in size.
A baking sheet is lined with a sheet of parchment paper.
The dough is divided into 16 pieces and rolled into rolls. We drop each ball very close to each other but without sticking. Cover and let it grow again for about 30 minutes.
The oven is preheated to 200 ° C, rotating heat, for about 15 minutes. All the breads are brushed with the milk and egg mixture.

It only remains to bake for 15 minutes.

4 simple recipes for a good picnic

Today it is sunny and warm, a perfect time for cycling and a picnic with friends!

Everyone had prepared a dish to share with others. Personally I stayed simple by making tuna, hard-boiled egg and mayonnaise Wraps

Wraps!

For 4 people, we need:

  • 4 Wheat tortillas
  • 125g canned tuna
  • 2 hard boiled eggs
  • The juice of a lemon
  • 1 tomato
  • 1/2 cucumber
  • Some lettuce leaves
  • Salt pepper.

For the preparation :

Cut the tomato and cucumber into cubes, crumble the tuna and boiled eggs, mix them all with the mayonnaise, salt, pepper and lemon juice in a salad bowl.

We place some lettuce leaf in the center of the tortillas, then a little of our mixture and roll our tortillas to form our wraps.

All that remains is to keep them in the refrigerator until they are put in the cooler.

Our friend Medhi made us a hummus, I admit that I knew only the industrialist and personally I did not like that. But when it’s homemade, it’s true that it’s very good.

Hummus!

For 6 people (yes he had planned wide!) :

1 can of natural chickpeas
5 tablespoons sesame puree
1 lemon
1 pinch of salt
3 tablespoon of olive oil (I’m sure he put in a lot more!)

For the preparation :

The chickpeas are rinsed in cold water and drained, before mixing with the sesame purée, lemon juice and salt, while pouring the olive oil little by little.

To taste fresh with good bread. (It’s super tasty with avocado!)

Lucine, made us a Lebanese tabbouleh

Lebanese Tabbouleh!

Always for 4 people :

30g of fine bulgur (or couscous for those who prefer)
4 ripe tomatoes, but firm
3 lemons
2 green onions
3 bunches of parsley
4 sprigs of mint
4 tablespoons of olive oil (I suspect there were more ^^ ‘)
1 pinch of pepper
1 pinch of cinnamon.
1 pinch of salt

For the preparation :

We swell the bulgur in the juice of 2 lemons, with the salt and chilli, we add the tomatoes and then seeded and cut into cubes, WITHOUT MIXING. (Do not mix the tabbouleh before serving it keeps the flavors longer)
Finely chopped parsley is added, still without stirring.
The onions are very finely cut before being placed on parsley and sprinkled with cinnamon.
We bury the mint leaves in the parsley to prevent them from blackening

Just before serving, add the olive oil and you can mix everything, rectify the seasoning and adding the juice of a lemon if necessary. Normally it is served on tender salad leaves.

Erik is a cheater! >. <, he took the banana cake from that mom.

Banana cake!

For 4 people :

250g of flour
150g of melted butter
150g of nuts
120g of sugar
2 ripe banana
3 eggs
1 sachet of vanilla sugar
1 teaspoon baking powder

For the cake :

Peel the bananas and cut them into cubes. The eggs are beaten with sugar, vanilla sugar and butter. We add little by little, flour and yeast. As the dough is homogeneous, we add the crushed nuts and bananas

Butter a cake mold and then flour, before pouring the preparation. The whole is stuffed into a preheated oven at 180 ° for 45 minutes.

Let it cool before eating it.

After our pantagruel meal, we went fishing. Well actually the boys dipped their cane and waited while sipping non-alcoholic beers (our friends being Muslim) while Lucine and I were basking in the sun.
I wish you a good day, I must leave you, I have sunburns to heal! >. <

Easy cooking with Nilsa and her Gandma: Meals in danish culture! (2,5 recipes in 1)

My big brother and his guest coming home, I have the attention of receiving them like kings. To do this I planned to give them good food with the participation of grand ma! As they arrive late on Fridays, their first meal will be breakfast. I also take this article to talk about meals in Danish culture. In case you would like to try one of our specialties! ^^

breakfast or “morgenmad” in Danish is between 6 am and 8 am. Hearty meal, it usually consists of cheeses, charcuterie, rugbrød, cereals, wienerbrød … Personally, I planned a dish that is called:
Æbleflæsk pork with apples. This is normally the traditional Christmas breakfast, but for such a reunion, I thought a festive breakfast was appropriate. (Yeah, well, I have two kilos of apples that I do not know what to do, that’s what happens when my boyfriend does the shopping on his own … I love him but sometimes he exasperates me!)

Because I have not cooked yet, I allowed myself to take photos on google.

Ingredients for 4 persons :

  • 12 slices of bacon – preferably smoked
  • 6-8 slightly acidic apples – by size
  • 2 large onions – preferably red onion
  • 4 c. Coffee with sugar
  • Salt and pepper
  • Apple cider vinegar

First, cut the onions into slices and place them in a bowl and cover with cider.
In a hot frying pan, brown the bacon slices, turning them occasionally to make them crispy. Once finished, they are placed on absorbent paper and then dirty.
In the cooking stove, the pork is removed and the excess fat is removed and the sliced apples are sautéed with the onions and seasoned with the sugar, salt and pepper.
It only remains to serve!

My brother is someone who likes to be well dressed, I’m sure if he is not too tired from his trip, he will want to go shopping. (a point that we have in common)
There is a good chance that for the lunch (frokost) we will eat in a restaurant of smørrebrød, they are open sandwiches consisting of buttered rye bread on which we add a garnish of our choice (cold cuts, fish, cheese, egg…). It’s our national dish, you can not do more danish. In general it is served traditionally with aquavit, a brandy, but it’s a bit cheesy, young people consume rather with beer. (Like all our dishes, except coffee … that’s for the Irish!)

For the afternoon I have already committed to help grand ma for the end of year party preparations of her old school where she was director. Maybe my brother and his friend will help us or do something on their side.

For dinner, “aften” which takes place between 18h and 20h I have planned braised pork cheeks with brown beer and mashed potatoes and celeriac (I do not like it but my brother loves it, he’s weird), and yes it’s definitely a name too long for this dish!

For 4 people:

For meat:

  • 1.6 kg of pork cheeks (cut into pieces)
  • 0.5 l of dark beer
  • 1/8 celery root, coarsely chopped
  • 1 tomato, quartered
  • 1 to 2 onions, roughly chopped
  • 1 carrot, sliced
  • 30 g of butter
  • Salt pepper

For puree:

  • 750 g potatoes
  • 1/4 celeriac (I only put one eighth because it’s bad enough like that!>. <)
  • 20 cl of milk
  • 25 g of butter
  • Salt, pepper

Preparation:

Braised pork cheeks:

We wipe the pork cheeks with paper towels and season them.
The butter is melted in a casserole over medium-high heat, then the pork cheeks are browned until golden brown.
The onion, carrot and celery are added, they are colored before adding tomato, beer and a little water, if necessary (the meat and vegetables must be completely covered).
Cover and lower the heat to simmer about 1 hour 30 minutes (adding boiling water, if necessary), until the meat is tender.
We reserve the meat then reduce the sauce before switching to Chinese and rectify the seasoning.

Mashed Potato – Celeriac:

Potatoes and celeriac are peeled, diced, steamed until soft, and mashed. One incorporates heated milk and butter. It only remains to season.

The braised pork cheeks are served on a bed of mashed potatoes (and the sauce separately). A few sprigs of parsley and that’s it!

Easy cooking with Nilsa and her Gandma: Paprikache!

I spent my Sunday with my Grandma and her friends, helping them organize a puppet show for the school fair where she was a teacher before she retired.
The aim being to try to adapt Kejserens nye Klæder, of Andersen, The new clothes of the emperor? (I do not know the English name). A story of an emperor being scammed thinking to buy a magical garment that would be invisible to idiots but that in fact does not exist.
We had a lot of fun making the sets, and we rack our’s brains to find a way to represent a naked emperor, without shocking our future young public.

In the evening, my grandmother and I went to the kitchen to prepare something to eat for our guests. Grandma, being of Polish origin, had decided to prepare a Paprikache. And my god, how good it is!

I know it’s still a chicken recipe (promised, I sometimes eat something else!) But the previous recipe had some success, I wanted to share this one.

Yeah, we forgot the parsley! >.<

For all this, we will need (for 4 persons):

  • 1 kg of chicken or turkey fillet
  • 1 can of 400 g peeled tomatoes
  • 3 peppers
  • 2 onions
  • 250 ml of fresh cream
  • 7 cloves of garlic
  • 3 c. to s. powdered paprika
  • 1 C. to s. of flour
  • 3 branches of parsley
  • 3 c. to s. olive oil
  • 25 g of butter
  • 125 ml of water
  • salt
  • some drops of tabasco (optional)

For the preparation:

Let’s start by detailing the chicken in cubes of 2 to 3 cm. Mix the butter with the crushed garlic and then add the mixture with the chicken and marinate for 15 minutes.

The onion is minced and cooked for 3 to 4 minutes, then the pepper cut in small cubes is added and the cooking is continued for 5 minutes. Add paprika, salt, pepper and crushed cloves of garlic, mix well and store all off the heat.

In the same pan, brown the chicken. We crush the tomatoes peeled with a fork with their juice. They are added to chicken with peppers and 125 ml of water. We cover and go for 30 minutes of cooking. Time to enjoy a good beer with your guests. (the best part of the recipe, let’s face it)

In a bowl the cream is mixed with the flour, it is added to the chicken and it starts again for 10 min. at this stage we can add some tabasco to spice up our dish.

Finally it remains only to serve with finely chopped parsley.

Smacznego! (I can’t pronounce it but it means good appetite!)

Easy cooking with Pia and Nilsa: Italian chicken!

It’s been five days since we came back from Italy and yet we miss her already! To console each other and to share some of our trip with our loved ones, Pia and I tried to copy a recipe that we savored over there, and I must say that it is rather well done! ^^
And now I share our recipe, to make you travel too, hoping that you like it.

for 4 people, we will need:

  • 800 g pieces of chicken (thigh)
  • 1 large red pepper (or 2 medium)
  • 600 g peeled and crushed tomatoes (fresh or canned)
  • 2 onions
  • 4 cloves of garlic
  • 1 branch of thyme
  • 1 branch of rosemary
  • 100 g pancetta (or other Italian cold cuts)
  • 1 small glass of white wine (optional)
  • 1 pinch of sugars

Serve with:

  • some fresh basil leaves
  • a little grated Parmesan cheese
  • 400 g pasta

Beforehand:

We will start by preparing the ingredients. First, if you have fresh tomatoes, plum them and remove it, if you do not have access to tomatoes, prefer their canned tomatoes. Let’s take a look at our cloves of garlic. Let’s also cut your peppers into strips.

For cooking:

we cook 1/3 of the pancetta in a casserole with a little olive oil. While cooking it will release a little fat, and become crispy. Then add the chicken pieces in this fat to brown them. If you have taken thighs, put them to the side of the skin to make it look good. Add our onions and garlic, then crushed tomatoes, peppers and finally sugar (which will break the acidity of tomatoes). Let’s come back for ten minutes with thyme and rosemary.

Preheat our oven to 180 degrees and bake for about 1 hour, taking care to put the chicken on top, skin up.

For the service:

Once the sauce has reduced enough, (all must be a little like a jam, a little thick) we return in a hot pan the rest of our Italian sausage to make it very crispy.

Buon appetito!