Chia pudding, chiagrøt, smoothie chia pudding, smoothie chia grøt

Basic recipes for chia puddings

Another chia pudding post from me in just a short time, but what can I say I love chia seeds and use them quite often. This is why, chia seeds are mini powerbombs filled with more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon, google it if you do not believe me 🙂

The texture of these pudding can be similar to a tapioca pudding, gelatinous. For some this can take a little getting used to and for other like me who are used to tapioca “dis is da bomb”. These seeds are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Best of all you can cook with them too.

Chia pudding, recipe, chiapudding, analizagonzales.com, multicolored chia pudding, dessert, breakfast, snack, treat.
Mango and strawberry yoghurt chia pudding

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to prepare and fill  up on proteins and nutrients. Fill small mason jars, old baby food jars or even squeeze pouches to have on-the-go breakfast, snack or everyday dessert option.

There is no hocus pocus to make chia pudding. You need a gelling agent, a liquid of some kind, you need seeds and you need flavouring and maybe sweetener. You need a few minutes to prepare and then a little patiens, the seeds need a few hours to gel. The best thing is to make the pudding before you go to bed and enjoy it in the morning. If you do not want the little gelled pearls, you can blend the mixture in a blender.

Chiapuddin, chia pudding, healthy, analizagonzales.com, dessert, treat, snack, breakfast
Chiapudding made with almond milk, sweetened with agave syrup

Here are some basic recipes, and what you do with it is up to you.

Ingredients for milk based:

2 cups coconut milk (homemade or natural), soy milk, regular milk
1/2 cup Chia Seeds
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Omega 3 bomb, chiapudding, treats, recipe, breakfast, snack, dessert, analizagonzales.com, chia seeds, healthy
Made with coconut and chocolatemilk from Alpro

Ratio forsmoothie based:

2 cups Smoothie
1/4 -1/2 cup Chia Seeds, depending on the thickness of your smoothie

Chia pudding, smoothie pudding, recipe, analizagonzales.com. Fruit chia pudding
Made with three different smoothies and topped with oatmeal yoghurt pudding

Ingredients for yoghurt based

2 cups yoghurt, plain or flavoured
1/4 cup Chia Seeds

If you are using plain yoghurt
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Chiapudding, chia pudding, healthy, breakfast, dessert, snack, treats, quick and easy, yummy, analizagonzales.com
Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Instructions

For Blended/Smooth Version:  Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to gel. I prefer to make this at the evening before I go to bed to have it ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert after dinner.

Topp the pudding with desired fruit and toppings.

 

Chiapudding, chia seeds, analizagonzales.com, breakfast, dessert, snack, healtht,

 

 

 

Tocilog, filipino brakfast dish and an easy tocino recipe

Tosilog as I know it, is a popular Filipino breakfast. The name derives from the different components of the meal, tocino (cured pork), sinangag (garlic fried rice), and itlog(egg).

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I do not have a problem eating this for breakfast, but it has become more of a lunch or a dinner dish in my house.

This tocino recipe is a cheat, I used pork that is already lightly salt cured, so I do not have to bother with the curing with salt and sodium phosphate, thick bacon without smokey flavour

The tocino I have made myself for years has been by using Mama Sitas Tocino powder, and is not quite the same as the one I like from the Philippines. The home-made tocino I have tasted here in Norway have been missing something and I have not been able to recognize the missing flavour. Then someone told me that there was sweet anise liquor in the marinade. I just had to buy anise liquor next time I was travelling, since I have not been able to find it in Norway. My brother told me that he used Sambucca and Hot & sweet(Scandinavian licorice snaps) and still got great results, but of course with a slight taste difference in the finished result.

Fun fact, liquorice is a popular candy flavour in Scandinavia and it has become quite popular in Scandinavian cooking.

Tocino
1 kg salted side of pork sliced in 0,5 cm thickness
1 dl sugar
0.5 dl anise liqueur
1 cup pineapple juice
1 whole crushed garlic no matter how many cloves
1 small chopped onion
anatto powder or red dye

2016-02-07 19.59.45 tocino agjCombine all the ingredients in a except for the meat in a blender and blend into a smooth mixture.

Put the pork and marinade in a container, rub the meat and make sure that the mixture is evenly distributed across the meat. Cover the container

Store the covered container in room temperature for 14 hours or in the fridge refrigerated, but that would take at least 3 days to complete.

Cook tocino by boiling it with water that almost cover the meat and some of the marinade on medium heat. The meat gets tender as the water starts to boil. After a while, the water evaporates and the fat from the pork will be left. This will fry the meat. Make sure to turn the meat over after a few minutes of frying to cook the opposite side of the tocino. Doing this will give you a tender and delicious pork tocino that is cooked just about right.

Sinangag

3 cups cooked white rice (leftover Jasmine rice is preferred)
5 cloves crushed garlic
2½ tablespoons cooking oil
½ teaspoon sea salt

Heat the cooking oil in a wide pan.

While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.

Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.

Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.

Fry eggs.

Transfer to a serving plate.

Share and enjoy!

Tocino made with liquorice syrup

Monkey bread, pull a part buns

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Pillsburys Classic monkey bread is a sweet pull apart bread made with biscuit dough baked in a bundt pan.

I was making sweet buns and wanted to do it a little different and thought why not make monkey bread.

Monkey bread is a giant cinnamon roll, slathered with a sweet glaze, I did not glaze my monkey bread, I have to be carefull when it comes to sugar.SAMSUNG CSC

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

COATING

50 g butter

100 ml sugar

1-2 tbsp ground cinnamon

 

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Directions

 

In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

coating

melt 50 g of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.

Grease a large  or two smaller bundt pans with melted butter, set aside. Punch the dough down gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.

Preheat oven to 180C .  Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.

If you have any butter left over combine it with a little sugar until sugar is dissolved. Pour the buttery mixture over the dough balls in the bundt pan.

 

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Salmon with spinach, mushrooms and pistachio nuts

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Salmon with spinach, mushrooms and pistachios, a simple dish with simple tastes, but oh so yummy.
Ingredients for 4
800-1000 g salmon fillet
500 g fresh spinach
1 chopped onion
150 ml pistachio nuts
250 g mushrooms
100 g butter
salt and pepper to taste
See further down for a little Asian twist.
Begin by boiling potatoes or rice.

Then prepare the fish and then the vegetables. The salmon I cut into twi finger wide slices and fry with the skin side down (skin removed) at medium heat

Serve with boiled potatoes or rice

Saute the onions in half the butter and add the mushrooms and pistachios when onions are staring to sweat.
Add the rest of the butter and spinach, saute until the spinach is starting to wilt.
To make it a little more Asian add 1 tablespoon grated ginger and 1-2 cloves crushed garlic with the onion and add 1-2 tablespoons oyster sauce, salts it with a little soy sauce and the pepper to taste.

Spinach soup with egg and bacon

Son: What are you making?
Me: Spinach Soup
Son making a grimace as an answer
Me: If you want to become big and strong like Popeye you have to eat spinach.
Son: Mom, you know that he is a cartoon character, right.
My sons have grown big and strong and eaten their spinach, and I probably should talk to them as grown ups now, but they are still my little boys.

I used

1 chopped onion
2 cloves minced garlic

1 chopped peeled potato
1 tbsp butter
500 g chopped spinach (use fresh or frozen)
1 liter stock
300 ml milk
300 ml cream
A pinch of ground nutmeg
Salt and pepper to taste
Bacon and hardboiled egg to garnish
Heat the butter in a large saucepan. Add the onions, garlic and potato.
Stir and cover with a lid, let it sweat for about 10 minutes on medium heat, stirring a couple of times.
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted. Use a immersion blender to blitz to a smooth soup.
Add milk and cream, nutmeg, and salt and pepper to taste.
I garnich with bacon and eggs.

English muffins

005 (1)a

This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

028 (1)a

This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.

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Har Gow, Crystal Skin Shrimp Dumplings

Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.

The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.

Har gow 1 agj

Filling

300 g raw shrimps or prawns

2 tbsp finely chopped bamboo shoots
 or water chestnuts

1 tsp soy sauce


1 tsp Shaoxing wine or dry sherry

1/2 tsp toasted sesame oil


1 stalk scallion

1/2 tsp grated fresh ginger

1 tsp cornstarch


1/2 egg white

1/4 tsp ground white pepper


Mix the filling ingredients together and let stand on the counter while you make the dough.

Har gow 3 agjWrappers

1 1/4 cup  wheat starch (not flour)

1/4 cup tapioca starch

1 cup boiling water


1 tbsp lard or neutral oil( I used oil)

Har gow 4 agj

Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.

While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.

When done the dough should be soft and not sticky.

Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.

Har gow 5 agjCut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.

The thinner you roll the dough the more translucent it will be.

Har gow 7 agj

 

Filling the wrapper

Pleat one edge of the wrapper and make it into a cup.

Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.

Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.

Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.

The best part with these dumlings besides the taste, they did not stick to the steamer 🙂

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

Har gow 6

 

 

Tomato soup with herbs and minced beef

We love tomato based dishes and tomato soup is consumed quite often. As a food blogger one needs to come up with different kinds, but not so strange so the children wont eat.
Nälje wanted lasagna today, but since it is soup Wednesday I made this soup instead.

1 finely chopped onion
400 g/1 lb minced beef
2 olive oil for frying
2 cans chopped boxed/canned tomatoes with herbs (or use the regular kind just add
1 teaspoon oregano and basil, 1-2 cloves garlic that you saute with the onion)
1 tbsp tomato puree
1 liter broth / water with bullion.
250 g of pasta(fusilli, macaroni, etc.)
Salt and pepper to taste.
1 teaspoon sugar,
1/2 cup creme fraiche/sour cream
fresh basil
Grated Parmesan cheese

Chop the onion and saute along with the minced beef with the oil in a sauce pan.

Chop the tomatoes in a blender until you get a smooth mixture and pour  to the pan with the onion and mince beef.

Add tomato pureé and broth and bring the soup to a boil.
Add the pasta when the soup is boiling and let it simmer until pasta is done.
Add salt and pepper as desired.
(If you have a lot of time to make this soup you can let it simmer without the pasta for an hour or so to bring out the natural sweetness of the tomatoes, then add the pasta)
Taste the soup to adjust the sweetness with a little sugar.

Lastly add the creme fraiche/sour cream and a handful of torn/chopped  fresh basil.Serve the soup with grated Parmesan, garnish with a few basil leaves and some nice bread.

Rice porrige

One of the must haves during Christmas in Norway is Rice porridge and as tradition goes you hide a blanched almond in it. The person who gets the almond wins a price and the price is usually a marzipan pig.
A small portion for 4
4 dl water
2 dl porridge rice, sushi rice is nice for this purpose
1 tsp vanilla extract
1 l whole milk
1 tsp salt
Butter
sugar
Cinnamon
Boil the rice in water untill the rice is almost cooked and the water is evaporated, reduce the heat to medium and add milk little by little till it becomes thick in consistency. Add the vanilla extract and keep cooking on low heat stirring occasionally making sure the porridge wont burn, lastly add the salt.
Serve the porridge with a click of butter and sprinkle sugar and cinnamon on top.

Brown butter with a drizzle of ground dried chanterelles

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Have you ever tried to make brown butter? Inspired by my recent trip to Estonia and Oko Restoran Kaberneeme  I had to try to make it. Why I have not made this scrumptious condiment before I do not know because it is so easy to make. This velvety smooth butter has a non sweet caramel flavour.

Serve this butter with different types of bread and top it with different herbs, spices and other flavorings you want to sprinkle it with.

This is how I made mine.

Melt half of the butter you plan to use in a pan and let it brown a bit. Pour the clarified butter in a container and leave the burnt residue behind in the pan. Let the butter cool and harden in room temperature.

When the clarified butter is cool, put the unmelted butter in a mixer and beat it to a fluffy mixture and add the browned butter until it i all incorporated. Put the butter in a bowl or on a plate and enjoy it with fresh baked bread, crackers or bread chips.

For a little flavour I shredded up some chanterelle, dried them in my oven,  ground the dried pieces in a mortar and sprinkled the powder on top of a lump of butter and enjoyed them with some Estonian rye bread chips.

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