Indian vegetable and Chapati

Today I spent the day with Grand Ma where she told me about her desire to write a fantasy novel with me, her heroine being deaf. I thought the idea was great and so we spent the day in front of the fireplace working out the basics of this universe. Maybe I’ll post some preparatory sketches here (please be kind to my drawing skills! ^^ ’).
At one point it was time to eat and we wanted to eat something exotic. It was a bit late for shopping so we made do with what was in the house. We started with an Indian dish, Aloo Palak, which is a dish made up of spinach and potatoes, but we spiced it up a bit by adding carrots and parsnip.

Here is the result:


To accompany all this we made Chapati breads (I put the recipe at the end of the article), and for the meat, a leftover roast chicken, but it would go very well with fish or smoked sausages for example.

Ingredients :

  • 3 Potatoes
  • 3 Carrots
  • 1 Parsnip
  • 350 g of baby spinach
  • 400 g of crushed tomatoes
  • 2 Onions
  • 1 Green pepper
  • 4 cloves of garlic
  • 1 C. cumin seed
  • 1 C. coffee Turmeric
  • 1 C. cilantro powder
  • 2 tsp. Coffee Curry
  • Vegetable oil
  • Salt

Preperation :

  1. Peel and cut the potatoes, carrots and parsnip into cubes. Rinse the spinach leaves. Peel and finely slice the onions. Wash, seed and cut the green pepper into pieces. Peel and finely chop the garlic.
  2. Heat a little oil in a sauté pan. Add the cumin seeds, garlic, chili and onion. Mix over medium heat for 2 to 3 minutes.
  3. Add the spices and the diced tomato, mix. Wet with a little water. Leave to cook for 2 to 3 minutes.
  4. Add the diced vegetables and the spinach leaves, salt, mix. Cover and cook for another 20 minutes, stirring occasionally.
Perfect for camping or when you dont have bread! ^^’

For the chapati buns, you will need:

  • 400g flour
  • 2 Greek yogurts
  • 1 C. cumin seed
  • Salt

Preperation :

  1. Mix all the ingredients until you get a smooth and slightly sticky dough.
  2. Separate your dough into 6 equal parts
  3. Crush them with the palm of your hand or with a rolling pin to obtain patties about 0.5 cm thick.
  4. Cook them 2/3 minutes on each side in a pan, without fat.

I hope you will enjoy this dish as we did!

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

Thyme and lemon chicken on a bed of candied potatoes.

Today was party time at our Deaf Club. The founder was celebrating her 72 years and our small association her 30 years (okay it was the 31st but last year with the confinement we could not celebrate it with dignity) and of course I was asked to cook. .. for 54 people! 😅

Well I did something simple but it was still very good. You just have to do it a little in advance because there is meat marinated for 24 hours. ( Fortunately I was able to borrow a cold room, my fridge would not have been enough >. < )

Let’s go for the recipe:

Here is one of the 14 dishes that I made! I feel so tired … ^^ ‘

Ingredients (for 4 persons):

For the marinade:

  • 6 cloves of garlic, pressed
  • the juice of a lemon
  • a tablespoon of mustard
  • a tablespoon of olive oil
  • 2 tablespoons of honey
  • a teaspoon of thyme
  • salt pepper

For the dish:

  • 8 chicken pine nuts
  • 1 red onion
  • 8 potatoes
  • some cherry tomatoes
  • 500 ml chicken stock

Preparation:

  1. mix all the marinade ingredients with the chicken and let marinate for 24 hours
  2. Arrange the potatoes cut into quarters in the bottom of a dish, arrange the chicken and onions (minced) on top.
  3. Add the broth with the rest of the marinade and bake for 20 minutes at 180 ° c
  4. add the cherry tomatoes and bake for 30 to 35 minutes.
  5. It’s ready !

I hope you will like it.

It was so good to see every one there. I realise only now that was what I need. To be surrounded by people I appreciate and love, especially after the last trying months. In short, here I am recharged and ready to cower life to the fullest!

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!

Fiskefrikadeller and its remoulade

It’s been a while since I last shared traditional recipes from my home. In Denmark we eat a lot of croquettes, whether they are with vegetables, meat or fish, we eat them all the time.
Today I offer you my recipe for Fiskefrikadellers (fish croquettes in Danish).

For the Fiskefrikadeller (for 4 people):

• 500 gr of cod
• 1 egg
• 1 tbsp of maizena
• 2 teaspoon of dijon mustard
• 1, 5 dl of fresh cream with 9% fat
• the zest of a lemon
• fresh dill
• 30 gr of butter

For the remoulade:

• 2 carrots
• 6 pickles (replaced by capers in my kitchen)
• 1 apple
• 2 cases. mayonnaise
• 2 cases. Greek yogurt
• 2 tsp. Dijon mustard
• 1/4 tsp curry
• 1 tsp lemon juice

Preparation:

Fiskefrikadeller:

  1. Cut the cod into large cubes, pour into the food processor bowl with all the other ingredients (except the dill), mix to obtain a homogeneous filling, add the chopped dill last (if you mix it, you will be croquettes a little green) Salt and pepper. You can also use the bowl of your Blender.
  2. Heat a pan with the butter and place the croquettes. You can make them with a tablespoon or use small pastry circles that you place in the pan to give a rounder shape to your croquettes. Cook over low heat so that they are golden brown then turn them delicately.

Remoulade:

  1. Peel and grate the carrots, add the pickles (or 1 tsp capers). Mix the mayonnaise, yogurt, mustard, curry, lemon juice in a bowl with a fork. Incorporate this mixture into the vegetables. Grate the apple without removing the skin and add it to the remoulade. Salt and pepper.
  2. Serve the fiskefrikadeller with the remoulade, chopped dill and steamed new potatoes.

I hope you’ll like it!

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!

Recipe for TV tray: Mini kebab-style skewer, Greek candied potatoes and guacamole!

Jeg elsker dig så meget

I know I haven’t been very active this week but when I got home I was a bit busy and then I have my big sister at home so I eased my foot to take advantage of her.
To catch up with me, I’ll share with you something to make a TV set to unwind with family or friends in front of a good movie like we will do this friday!


If there is one dish that I discovered in France, although it is not French, it is Kebab.
We have them here too, in Denmark, but they are rare if you don’t live in Copenhagen.

As a college student, they had become my staple when I went out with friends (don’t worry Pizza, you’ll always be my favorite!). To revisit it a bit, I will present it in a mini skewer.
I don’t know where this dish comes from but in France, they call it a Greek so I imagine that this dish is from Greece or Turkey, hence my idea to accompany it all with candied potatoes Greek style.

Finally as a bonus, I accompany the whole thing with a little guacamole, because why not! (it’s mostly my sister’s favorite dish).

To make a Kebab, you will need Lebanese pancakes or pita bread that you can find in stores or else make them yourself:

For 3 or 4 Lebanese pancakes, you will need:

  • 180g flour
  • 150g Greek yogurt
  • a pinch of salt

To achieve them:

  1. Mix all the ingredients until you get a smooth paste.
  2. Leave on for 30 min
  3. Separate the pasta into 3 or 4 balls of the same size.
  4. Flatten them into a pancake with a bottle or a rolling pin
  5. Then cook them for a few seconds in a lightly oiled pan. (be careful, it burns fast!)

The Kebabs are seasoned with several sauces of your choice, Ketchup, Mayonnaise, Algerian Sauce … To avoid taking too many calories personally I make a sauce based on yogurt and herbs called white sauce in France but white sauce can also designate another sauce in French cuisine.

The white sauce consists of:

  • Greek yogurt
  • a knife tip of mustard
  • a bunch of grass (here chives but we could add parsley and / or mint …)
  • juice of half a lemon

We mix everything and keep in the fridge.


For 3 or 4 kebabs we need:

  • some lettuce salad leaves
  • a tomato
  • an onion
  • 2 chicken breast
  • 4 tablespoon of curry
  • 4 tablespoon of paprika
  • 2 teaspoon ground ginger
  • 6 tablespoon of oil
  • and our famous Lebanese pancakes or pita bread.
  1. Cut the chicken into thin slices and marinate it in 4 tablespoons of oil and the spices
  2. Cut the tomato and onion into cubes
  3. We peel the salad
  4. We heat a pan with 2 tablespoons of olive oil
  5. Then we brown the chicken


To make a classic Kebab, just take a pancake or a bread, place some salad leaf, chicken, some diced tomato and onion and finally pour a tablespoon of sauce on top.

For a TV set and to keep my hands off less, I made small skewers, with toothpicks.


To do so, I pricked a small piece of onion, then a piece of salad leaf, a diced tomato, a square of Lebanese pancake and a piece of onion so that everything fits well on the skewer.
Finally I put 5 per bowl in which I had poured a tablespoon of sauce beforehand.

Normally we accompany Kebab with French fries but for a little originality, I suggest a Greek variant.


Greek-style candied potatoes.

Ingredients:

  1. 4 or 5 potatoes
  2. 750 cl of chicken broth
  3. 4 or 5 cloves of garlic
  4. 4 or 5 tablespoons of olive oil
  5. 5 or 6 tablespoon of oregano.
  6. Salt and pepper

Production :

  1. We cut the potatoes the way you want (fried or a quarter)
  2. In a dish we place the potatoes, we pour the oil, the chicken stock, the pressed garlic and the oregano.
  3. We put the dish in the oven for 20 minutes at 200 ° c
  4. We mix the potatoes and put them back in the oven for 20 minutes.
  5. Finally we put the potatoes on a baking sheet covered with baking paper and they are finished in the oven for 25 to 30 minutes.

To taste them, you can use the rest of the white sauce to dip them in or the guacamole recipe that follows.

For the guacamole we need:

  • 2 avocados
  • 1 onion
  • 1 lime juice
  • Some coriander leaf.
  • Salt and pepper

To achieve it:

  1. Mix the avocado with the lime juice and the coriander leaves
  2. Cut the onion into small pieces and mix everything together.

I wish you a good appetite and a good movie! 😉

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)

Tacos with pork, apple juice, pepper and beer.

Last Wednesday I had my aunt and some friends at home. We had a movie night where we watched “From Dusk till Dawn” by Robert Rodriguez and “the Hatefull Eight” by Quentin Tarantino. For the occasion I thought to myself that a good dish from Mexico would be in style for this evening, so I went for Tacos but with a little bit of originality.


Ingredients (for 6 people)

For the meat:
• 1 kg of pork loin
• 2 cloves garlic
• 7.5 cl of cider vinegar
• 10 cl of apple juice
• 20 cl of beer
• 4 Limes
• 2 tsp. peanut oil
• 1/2 tsp. chilli or a whole fresh chili if you’re not a gringo!
• 2 tsp. ketchup
• 1 C. teaspoon salt

For the guacamole:
• 2 Avocados
• 1 Lime
• 1/2 bunch of coriander
• 1 New onion
• Salt

For garnish :
• 12 special taco corn cakes
• 100 g grated cheddar cheese
• 4 tbsp. fried onion soups

Preparation:

  1. Start this taco recipe by preparing the meat. Cut the pork into cubes. Heat some oil in a casserole dish and brown the meat on all sides. Add the peeled and chopped garlic, deglaze with the vinegar. Scrape the bottom of the casserole dish to loosen the cooking juices. Pour in the apple juice and beer. Add the juice of the limes, chilli, ketchup, salt.
  2. Cover and cook for 2 hours over very low heat. When the meat is cooked, shred it with a fork. Mix it with a little sauce. Book.
  3. Guacamole: open then pit the avocados. Scoop out the flesh with a spoon. Mash it with a fork. Add the lime juice, finely chopped onion and half the chopped cilantro, salt and mix.
  4. Fold the patties in half, garnish them with meat and cheese. Add a little guacamole, sprinkle with fried onions and chopped cilantro. Serve immediately.