Pai perdu, French toast

Pain perdu

Pain perdu, French toast, Poor Knights, Arme riddere are crispy on the outside, soft in the middle, lightly spiced and golden with a few local variations. This is a quick and easy recipe with no sugar in the main recipe.

My first encounter with french toast was from watching the movie Kramer vs Kramer a long long time ago, yes I am that old.  Mrs. Kramer had just left her husband and son, and the two left behind was going to make breakfast together. Mr. Kramer beat egg and milk in a mug and mashed a piece of white bread into the mixture. His son told him that his mom did it differently. I on the other hand could not understand why he did that at all, and specially after trying it myself. I remember beating egg and milk in a bowl about 50/50, then soaked a piece of white bread in it and then I fried it. The result was a mushy substance I did not care for at all. When my mom came home she showed me how to do it and used stale bread with a much better result. It was still not a huge success it did not become one of my favorites, it was to mushy. Today it is different, I love it and make it quite often and specially if I have stale bread lying around.

French toast, Pain oerdu, arme riddere.

I used brioche brought back from paris, but you can use any kind of bread. Since I am diabetic I do not use sugar in the batter. I rather use sweet condiments later. If you want you can add a bit of sugar into the mixture 1-3 teaspoons, but try without, the spices will give them a lot of flavour.

4 (1/2 inch) slices egg bread
2 egg
1 pinch salt, can be discarded
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 dl milk
3/4 teaspoon vanilla extract
Butter for frying

 

Cut the bread the stale bread.

Whisk  all the ingredients except the bread in a bowl, place a piece of bread in a shallow pan and pour the mixture over the bread let it soak a bit(about 30 seconds) before frying it in a pan with a bit of butter on medium to high heat.

Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other.

Serve immediately with the condiments you like, I used no added sugar raspberry jam with a drizzle og maple syrup and a few raspberries as garnish and to give this treat a little tartness.

Grilled cheese, French, Fried egg, Crock Madame

Crock Madame

Crunchy gooey French grilled cheese sandwich topped with an egg.

Crock Madame

In Norway they have a saying “A loved child has many names”, I guess it goes for this dish also, Grilled cheese sandwiches are loved by many and eaten around the world. Who is to say what is the right or the wrong way to make this sandwich. For the traditional Crock Monsieur you need bread, preferably brioche, cooked ham and cheese, some also use bechamel sauce.

Brioch, Poilâne

My version today is quite easy, I used brioche that I brought with me from MiniMe and my trip to Paris. I used Truffle Jack cheese, egg and I dropped the ham this time. If you scroll down, abow the last picture in this post there is a list of different crock sandwiches

For each sandwich I made I used:

2 slices of brioche(use any type of bread)
2 slices of truffle Jack(use your favoroite cheese)
1 egg
A little lettuce and tomatoes for garnish and added nutrients.

Grilled cheese sandwich

Pre heat oven to 200 C

Toast the bread in a pan with a little butter, sandwiched the cheese between the bread.

Place the sandwich on a baking paper lined baking tray and put the sandwich in the middle of the oven. The sandwich is done as soon as the cheese has melted.

While the sandwich is baking fry the egg in a pan with a little butter on medium heat. As soon as it is done, place the egg on top of your sandwich and enjoy.

Grilled cheese, French, Fried egg, Crock Madame

croque provençal (with tomato)
croque auvergnat (with bleu d’Auvergne cheese)
croque gagnet (with Gouda cheese and andouille sausage)
croque norvégien (with smoked salmon instead of ham)
croque tartiflette (with sliced potatoes and Reblochon cheese)
croque bolognese / croque Boum-Boum (with Bolognese sauce)
croque señor (with tomato salsa)
croque Hawaiian (with a slice of pineapple)

MiniMe and I lunching at Fauchon in Pais. I had risotto with truffles and she had crock monsieur made with only bread, ham and cheese.

 

Greek salad

 

Γεια σας, τι κάνεις, εδώ είναι μια νόστιμη ελληνική συνταγή σαλάτας

Quick and healthy salad

Over the years I have encountered Greek salad on quite a few menus. A simple salad consisting primarily of tomatoes, cucumbers, onions, peppers, olives, feta cheese and oregano. Sometimes I also had it served with lettuce, but not when I was in Athens.

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Scrambled eggs with tomato and chives

Hapy New Year dear readers.

Yes I know that we are well into the first week of 2017, but better late than never:)

I haven’t blogged much lately, my excuse is that I have gone back to school and haven’t managed to organize my time so that there is enough time to blogging. Or maybe is it just the simple fact that I haven’t had time to cook dinner. No, it is just that I have not had the capasity  to think up anything that I wanted to post on my blog.

Continue reading “Scrambled eggs with tomato and chives”

Raggmunkar, swedish potato pancakes

Feeling a little peckish I looked through the fridge and seeing what I had on hand I felt like making potato pancakes, swedish potato pancakes like the ones I had on Gotland last year. I could raggmunkar and also make something for a challenge Mia from Green Bonanza started in September. This is a challenge for Norwgian foodblogers, each month one foodbloger will be in charge by choosing the theme of the month and follow up on the other bloggers. This months theme is potatoes and the challenger is Ina behind the blog Mat på bordet. You will find pictures from the challenge on Instagram under #oppskriftsutfordringen, you can also find links to this challenge at Matbloggsentralen Facebook page.

Continue reading “Raggmunkar, swedish potato pancakes”

Vegan adobo with jackfruit

 

Adobo is a popular filipino dish and most often made with chicken, you can use any type of meat for this dish. Filipino adobo is different than latino dishes with the same name, the difference is that the Filipino dish you boiled the meat in vinegar or in this case the fruits and vegetables.

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Samgyeopsal, grilled pork korean style

Samgyeopsal
Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.

Continue reading “Samgyeopsal, grilled pork korean style”

Rose potato au gratin

Let the children play in the kitchen and one day they will become wonderful cooks or even great chefs.

This little collaboration we did for lunch, turned in to potato au gratin. You have to slice the potatoes thin anyway so instead of just piling them up in a oven proof dish I thought her how to make roses. These are cute and tasty little side dishes with any kind of meat  or eaten just by itself.

With a potatoes, a hand held mandolin and a few more ingredients we set out on this little endeavour. I have not written down any measurement because it all depends on the size of your dish.

New potatoes, scrubbed clean
Heavy cream
Salt to taste
Freshly ground pepper
some garlic powder
Grated cheese
Finely chopped red onion
Fresh thyme sprigs for garnish

Preheat the oven to 200 C/400 F.

Slice your potatoes into thin slices with a mandolin or cut thin with a knife and arrange the slices in your dish or dishes.

Combine the cream with salt, pepper and garlic powder mix and pour it over the potatoes.
Sprinkle with finely chopped onion and grated cheese, then put some fresh thyme on top.

Cover the dish/dishes with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more.

Garnish with some more fresh thyme before serving.

I made a pie with a meat sauce and topped it with the scalloped potatoes and this also with the spiral rose pattern.

Give the taco meat a rub

One of my favorites in college was the steak taco from Taco Bell. Actually Taco Bell was my first Tex Mex experience in the US and it was a lot different from when I got it served for the first time. I think it was 1986 or was it 87 and some friends of my parents served a meat sauce made with salsa in taco shells with lettuce, grated cheese and sour cream, it was not a hit.

30 years later there has been a lot of taco experiences since the taco Bolognese and Taco Bell is but a fond memory from the past. This recipe is my adaptation of the steak taco from Taco Bell.

Nice rib eye steaks rubbed with Fajita spice mix, use a ready made spice mix or make your own

Fajita spice mix

1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3⁄4 tsp crushed chicken bouillon cube
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp cayenne pepper
1⁄4 tsp cumin

Mix the spices, rub them on your steaks and grill them to your liking.

I served this with tortillas, lettuce, red onion, sour cream, avocado and pebre a chilean version of salsa.

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