Tandoori Chicken

Hello dear readers, I’m back!

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.

Tandoori Chicken

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

Preparation :

  1. Mix the yogurt, spices, garlic and lemon
  2. Marinate the chicken for 12/24h (personally I cut my chicken cutlets to the size of a bite)
  3. 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.

Greek Salad

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.

Preparation :

Hey it’s a salad! Cut the tomatoes and mix everything together.

Turmeric Rice

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)

Preparation :

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 !

Colombo-style grills

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
  • sesam seeds

Preparation:

  1. Mix Colombo spices with yogourts, crush garlics and mustard;
  2. Marinate the chicken for at least one hour;
  3. Add the sesam seeds and cook them on the barbecue or in the oven for 45 min at 200°celsius
  4. Heat the marinade in a saucepan. Serve the chicken with rice and a little hot marinade.

Recipe for Colombo spice mix :

  • 30g turmeric powder
  • 20g coriander seeds
  • 20g mustard seeds
  • 15g sweet paprika
  • 10g cumin seeds
  • 10 g powdered ginger
  • 10g black pepper
  • 5g fenugreek seeds
  • 5g ground cardamom
  • 4g fennel seeds
  • 3g star anise
  • 1g powdered nutmeg

I hope you’ll like it! See you soon guys.

Zeppoles for an aperitif with friends

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.

Ingredients:

  • 500g potato
  • 2 eggs
  • 7g of dry yeast
  • 80ml of milk
  • 500g flour
  • Anchovies or pitted olives for the stuffing
  • Salt
  • frying oil

Preparation:

  1. Boil the potatoes and mash them once cooled
  2. Add the eggs, yeast, milk, salt and flour.
  3. 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.
  4. Cover with a tea towel and let it rest for 2 hours until it doubles in size.
  5. 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.

Enjoy your meal.

Pressgurka

To change the pastries a bit, I offer you a more compatible recipe to prepare our “Summer bodies”!

Finally something with an easy-to-say name for non-Danes!

This is pressgurka

At the same time, pressgurka is not Danish, it is a Swedish recipe. It literally means pressed cucumber and as its name suggests, it is pressed cucumber that is marinated in vinegar and sugar.

Personally, I do it very often. I use it to accompany my meat or fish, every time I organize a barbecue. It’s fresh, light and really easy to prepare, although you have to do it a little in advance.


Pressgurka

Ingredients

  • 1 cucumber
  • 1 teaspoon of salt
  • 100ml water
  • 4 tablespoons of white vinegar
  • 3 tablespoons powdered sugar
  • 3 tablespoons chopped fresh dill

Instructions

  1. Cut the cucumber into thin slices using a mandolin.
  2. Place the cucumber slices in a colander and coat them with salt.
  3. Place a dish on the cucumber and add a weight on top (for example 2 kg of flour) and let it drain for 1 hour.
  4. Boil the water and stir in the vinegar and sugar. Stir until the sugar dissolves.
  5. Leave to cool and add the dill.
  6. Remove the weight from the cucumber and squeeze it by hand.
  7. Transfer the cucumber slices to a large bowl or a glass jar and pour the mixture of water, vinegar, sugar and dill over them.
  8. Mix well.
  9. Refrigerate for 3 hours before serving.

A jar usually lasts 3 or 4 days when I’m alone, there must be 8 portions I think.

I hope you’ll like it!

Take care of yourself and your loved ones! See you soon.

Vastlakukkel

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.


Vastlakukkle

Ingredients

For the dough

  1. 950 g all-purpose flour (more or less)
  2. 2.5 tablespoons of dried baker’s yeast
  3. 40 cl of milk
  4. 80 g butter, soft
  5. 1 teaspoon of salt
  6. 60g granulated sugar
  7. 3 eggs
  8. 2 tablespoons cardamom (freshly ground)
  9. 2 egg yolks (to glaze)

For the whipped cream

  • 800 ml whipping cream
  • 100 g icing sugar

For the marzipan

  1. 1 egg white
  2. 190 g ground almonds
  3. 100 g icing sugar
  4. 70 g caster sugar
  5. 1 teaspoon of bitter almond extract
  6. 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!

Creamy white beans soup, smoked sausage and garlic toast!

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 onion
  • 2 tomatoes
  • 1 clove of garlic
  • smoked paprika
  • Coriander

Realization :

  1. Soak beans overnight. Cook it with a clove of garlic, thyme, and the 2 tomatoes cut into pieces.
  2. Cook the sausages in water for 15 minutes and then brown them in a pan.
  3. Mix the white beans and adjust the texture with the cooking water. Adjust the seasoning and add the Paprika
  4. Arrange in a deep plate, pour the cream and add half a sliced sausage. Add the chopped cilantro.

For the garlic toast:

  1. Cut nice slices of bread
  2. Drizzle it with olive oil
  3. Grill them in the pan
  4. 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!

Sugar Pie in 15 min

Yesterday a family I helped through our Deaf Club whose father is a baker gave us a ton of stale brioche to bake with the kids.

Of course, we made a lot of French toast, but I also made a kind of very simple sugar pie with literally 5 minutes of preparation and 10 minutes of cooking. That was delicious.


Ingredients :

  • Stale brioche or bread
  • 2 eggs
  • 250/300 ml Milk
  • 50g of sugar
  • butter

Instructions :

  1. Mix an egg with the milk
  2. Dip stale bread/brioche in milk and egg until soft
  3. Line the bottom of a buttered mold with this preparation.
  4. In a bowl, beat the remaining egg with the sugar and spread it over the pie.
  5. Bake for 10 mins

I hope you will like it like I love it.

PS : You can add spicies like cinamon or ginger. To do it, add it in the mix of egg and sugar.

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

Rabbit in beer and his honey vegetables.


With the arrival of autumn and the bad days, I wanted to present you a cuddly recipe for myself. My grandpa made it to me when my spirits were low, when I was a child. It’s also a dish that I often make when I eat with my friends, in short I think now it’s time to share it with you! I hope you’ll like it.

Ingredients:

  • 1.5 kg of rabbit legs
  • 5 cloves of garlic
  • 1 white beer (yeah, we cook everything with beer in Denmark!)
  • 2 onions
  • 1 L of vegetable broth (beef or chicken)
  • 8 medium sized potatoes
  • 2 parsnips
  • 3 carrots
  • Some crushed chestnuts (optional)
  • 100 g of butter
  • 1 tablespoon of mustard
  • 2 tablespoons of honey
  • Salt and pepper

Preperation:

  1. Heat oil and butter in a casserole dish. Brown the rabbit on all its sides.
  2. Add the mustard, salt, 3 crushed garlic cloves and onions, cook for 5 minutes.
  3. Add the beer and cover with the broth, add the pepper and cook for an hour.
  4. Meanwhile, chop the vegetables into mirepoix (in very small cubes).
  5. Brown them and brown them in the rest of the butter with a little oil for 5 min.
  6. Add the honey and garlic left over from the garlic press.
  7. Finally, stir up with the broth from the rabbit and cook for 20 min.

Enjoy your meal!

Bun Cha : Vietnamese Meatball.

To pass the time I signed up for an online cooking class given by a friend of mine and today we made a Vietnamese dish. A Bun Cha (I don’t know how to pronounce it ^^’ ) are meatballs served with rice noodles, some small vegetables and a spicy sweet and sour sauce.

It is not my picture it is one of hers

It was really very, very good!

To achieve them, Let’s go!

INGREDIENTS :

FOR THE MEATBALLS :

  • 300 g / 10 oz of ground / ground pork (chicken or turkey)
  • 1 tablespoon of fish sauce (nuoc man sauce), 2 teaspoons of white sugar
  • 1/3 cup finely chopped green onions
  • 1 minced garlic clove
  • 1 pinch of white pepper, salt,
  • 1.5 tablespoon of oil for cooking

FOR THE NUOC CHAM SAUCE (Viet sauce) :

  • 3 tablespoons of white sugar,
  • 3 tablespoons of fish sauce,
  • 2 tablespoons of rice wine vinegar,
  • 2 tablespoons of lime juice, 1/3 cup (85 ml) of water, 1 bird’s eye chili, seeded and finely chopped (adjust to taste or use another chili),
  • 3 garlic cloves, finely chopped

Per serving: Provide 100 g of dried rice vermicelli noodles, a large handful of bean sprouts, a few lettuce leaves, folded or grated, julienned carrots and white radish (daikon), Handful of coriander / coriander sprigs, mint , sliced red pepper.

MEATBALL PREPARATION :

  1. MEATBALLS: Combine all ingredients except oil until blended. Shape into 6 mini hamburger patties.
  2. Heat the oil over medium-high heat. Bake the patties for 2.5 minutes or until golden brown. Turn, cook 2 min then remove.

DRESSAGE :

  • Place the noodles in a bowl. Garnish with a handful of bean sprouts, cut lettuce, carrots and radishes, top with meatballs, garnish with cilantro and mint.
  • Pour in a generous amount of the sauce (it’s supposed to be like a soup broth).

Eat and be happy guys !

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!