2 Good sauces for your BBQ!!!

With the arrival of fine weather and the various disincentives, come the time for barbecues with friends and to enjoy a good steak over a wood fire, what better than a good sauce to accompany it?


I will offer you a sauce with South American flavors and one with French flavors.

Chimichurri Sauce:


Ingredients:

  • 1 cup of persley leaves
  • 1 tbsp of oregano leaves
  • 4 garlic cloves
  • 2 tsp of pepper flakes
  • ¼ cup of red wine vinegar
  • ½ tsp of salt
  • Black pepper
  • ½ cup of extra virgin olive oil

Preparation:

  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  3. Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Sauce Vierge :

It’s not really a French sauce, well, but not in mainland France. It’s a sauce that I think comes from Reunion Island, an island in the southwest of the Indian Ocean, a former French colony that became a French department in 1947.


Ingredients:

  • 5 1/2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1)
  • 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
  • 2 anchovy fillets, very finely minced (Note 2)
  • 1/2 tsp garlic, very finely minced
  • 1 tsp parsley, finely chopped (Note 3)
  • 1/2 tsp chives, finely chopped (Note 3)
  • 1/2 tsp tarragon leaves, finely chopped (Note 3)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Preparation:

  1. Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
  2. Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you’ll lose the freshness!
  3. Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.

Stay safe, don’t burn yourself and enjoy your meal! 😉

Russian marinated mushrooms (perfect for the appetizer)

This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.

Picture found on google image (waiting my new phone for pictures)

Ingredients for a jar:

  • 1 kilo of small button mushrooms
  • 40 cl of wine vinegar
  • 20 cl of water
  • 6 cloves (or 10 juniper seeds)
  • 10 black peppercorns
  • 2 bay leaves
  • 3 sugar cubes
  • oil
  • salt

Preparation:

  1. Cut off the earthy stems of the mushrooms and wash them with vinegar water.
  2. Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
  3. Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
  4. Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
  5. Let cool.
  6. Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
  7. Close carefully and store in a dry, dark and cool place.
  8. Wait 2 weeks before tasting.

приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”

Draniki: Russian-style potato pancake

Last Friday I was doing a film session with a friend. Since I separated from my boyfriend, I felt so alone in this apartment, added to the masks that even outside, in the middle of passers-by, I feel isolated, I felt like I was going crazy (more than usual I mean). It made me feel so good to see her. We spent the whole weekend watching horror films, films that will be useful for a future article!

To satiate us during our marathon, I made us a recipe from my grandmother: Draniki, potato pancakes that are served with sour cream in Eastern European countries.

Ingredients:

  • 500 gr of peeled potatoes
  • 2 eggs
  • 2 tbsp of flour
  • 2 cloves garlic

Preparation:

  1. Peel the potatoes and grate them.
  2. Crush the garlic in the garlic press and add it to the mixture with the eggs and mix well.
  3. Add the flour, mix again
  4. In a frying pan with very hot oil, place a spoonful of potatoes, flatten into very flat patties. Turn occasionally until both sides are golden brown.
  5. Place the ready pancakes on a plate covered with absorbent paper. Eat hot to enjoy the crispness. Simply serve them with sour cream.

Good tasting !

Take care of yourself and your loved ones and see you soon!

Easy cooking with Nilsa: Pølse or Danish Hot dog!

Here in Denmark we have our own version of the Hotdog, which we call pølse, the same name as the sausage we use to make them. As in the USA, they are found in every street corner and are eaten during sporting events and festivals.

Under the current conditions dad was a bit lacking in all the celebrations that punctuate a normal summer so I started to make them. Being a typical dish from here I said to myself that you might be interested in having the recipe.

For the base, like a classic hotdog, the pølse consists of a lightly toasted bun, a sausage and ketchup or mustard. Where it differs is that we add a sweet and salty sauce on top. Here are the ingredients:

  • 3 tbls of mayonnaise
  • 1 tbls of fresh cream
  • 1 tbls of capers
  • 1 tbls of carrots
  • 1 tbls of pickles
  • 1 tbls of chives
  • 1 tbls of tarragon or dill
  • 1 tbls of chopped shallot
  • 1 tbls of lemon juice
  • 1 teaspoon of mustard
  • 1 tbls of peeled green apple
  • 1 tbls of plain yogurt
  • 1 pinch of turmeric (for color)
  • Salt, pepper and a pinch of sugar

Preparation:

Cut all the ingredients into very small cubes, chop the herbs and mix all the ingredients.

Pour the sauce over your hot dog and Tadah!

Nyd dit måltid! (“Enjoy your meal” in Danish)

PRALINE HAZELNUT CREAM

Saturday afternoon at the Deaf Club, there was a meal organized by the association. Personally, with the help of my little brother, we made the desserts. Since there were so many things to eat, I wanted to make something light, so our choice fell on verrines.


Ingrédient for 10 verrines :

For the praline :

• 140g of powdered sugar
• 1 tablespoon of water
• 300g of shelled hazelnuts
• 150g hulled almonds

For the hazelnut cream :

• 1 egg yolk
• 20g of cornstarch
• 50cl of skimmed milk
• 200g of butter
• 100g of organic hazelnut paste
• 300g of praline

For the choux pastry :

• 75g of milk
• 75g of water
• 1 teaspoon caster sugar
• 1 pinch of salt
• 50g of butter
• 75g of flour
• 2 whole eggs + 1 yolk

Preparation :

Prepare the praline : Heat the sugar with the water in a saucepan over medium heat until a very brown caramel is obtained (be careful not to burn). Stir in the hazelnuts and almonds. Pour the praline over a sheet of silicone or parchment paper, then allow to cool. Then mix in a robot with a cutter blade. When the praline is in powder, take 1 tablespoon for decoration, then continue to mix until the mixture is creamy.

Prepare the hazelnut cream : Mix the egg yolk and starch in a bowl. Bring the milk to a boil, then pour it over the beaten egg. Mix and return to the pan. Cook for 5 minutes over very low heat, until the cream thickens. Stir in butter, hazelnut paste and praline. Mix and let stand overnight in the fridge.

Prepare the choux pastry : Combine the milk, water, sugar, salt and diced butter in a saucepan. Heat over high heat. Remove the pan from the heat at the first boil. Add the flour all at once and mix with a spatula until you have a ball of dough. Return the pan to low heat and stir vigorously for 1 minute to dry the excess water. Remove from the heat and incorporate the eggs one by one. The dough should be elastic.
Preheat the oven at 220 ° C. Transfer the dough to a pastry bag. Place the cabbage on a baking sheet lined with parchment paper. Mix the egg yolk with 1/2 teaspoon of water. Brush the egg yolks with a brush and sprinkle them with sugar. Bake for 10 minutes of cooking, then lower the oven to 180 ° C and continue cooking for 5 minutes.

For the dressing :

Place creamy praline in the bottom of each jar 1cm high. Emulsify the hazelnut cream with a whisk, then put it in a fluted piping bag and garnish the jars up to 2/3 of their height. Add cabbage and sprinkle with praline powder before serving.

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!

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