Tzatziki

Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes.

½ a large cucumber, unpeeled

1½ cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

1 tbsp chopped fresh dill

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

½ teaspoon salt

Grate the cucumber, sprinkle it with salt, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.

Mix cucumbewith the rest of the ingredients and let it sit in the fridge for an hour or two before serving.

Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.

I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D

  • 500 g rice flour
  • 2-3 cups water
  • 2 cans coconut milk
  • 1 tbsp ground turmeric
  • 1 tsp salt
  • 1 bunch spring onions (scallions), chopped
  • vegetable oil

Filling

  • 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
  • 500 g bean sprouts
  • onion, sliced (I used scallions and garlic, I was out of onion)
  • 500 g small fresh raw shrimps,I removed the heads
  • Lettuce, Vietnamese basil, mint and coriander leaves, to serve

 

Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.

Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.

Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.

 

 

Garlic bread pastry rolls

garlic bread

Flakey garlic bread with cheese

I used a bread recipe with coarse grains, to make these a little healthier, but all the butter and cheese make these twist rolls  rich ad decadent. If you want them white, use a regular white roll dough.

350 g plain flour, plus a little extra for kneading
200 g wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted

Filling

200 g butter, room temperature
1 whole garlic bulb, minced
1,5 dl chopped fresh parsley, chopped
1,5 dl grated cheese

Mix butter, garlic and parsley

Smør 1 agj

Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy.  Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.

Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size,at least 1 hour.

Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. Roll the dough into a square and cover 2/3 of the dough with the butter mix. Fold the 1/3 without butter over half of the buttered part and fold the last 1/3 over that again. Fold the two short edges towards the middle, se picture above. Wrap the dough in plastic and put it in the fridge for about 30 minutes.

Roll the dough flat and fold the same way as earlier, repeat once more but this time you sprinkle the shredded cheese on the flattened dough. Fold and wrap again and place it in the fridge one last time.

Roll the dough into a rectangle 30 cm wide and 0,5 cm thick, cut it into 2 cm strips, twist and tie the strips into knots. You can do what ever you want, roll the rectangel and cut into slices to make swirls.

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Place the knots on a baking paper lined baking tray.

Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size. Heat your oven to 200C and bake the knots in the middle of the oven for 15 minutes or until golden.

Cool on a wire rack.

Garlic pastry rolls

 

 

Spring rolls

This was first posted August 23, 2012 in Lizas matverden
Me: What do you want for dinner?
Dan: Spring rolls.
And mummy tries to indulge her children.
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400 g Minced beef
1 tablespoon oil
200 g thinly sliced cabbage
1 piece finely chopped onion
2 cloves crushed garlic
1 piece grated carrot
3 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon fish sauce (Asian)
12 large/24 medium spring roll sheets

 

Saute onion and garlic in a pan and add the beef when the onion looks sweaty, then add cabbage, carrots and the sauces.

When everything is cooked drain the filling in a strainer you want the filling to be a bit dry.

Make the rolls (see pictures below).

Fry in a pan or in a deep fryer.
Served this with a salad, sweet chilli sauce and rice.

 

For chili sauce recipe look HERE.

I used this brand of spring roll sheets, 25 x 25 cm. Since I was making smaller rolls I cut them diagonally, but you can buy smaller spring roll shets. This is what I had available at home.

 Put some filling on a sheet.

Start rolling

Fold one side

Roll again

Fold the other side

and finish rolling.

Homemade crisp bread

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The holidays are over for now and a new year to venture. I have promised my self that I will lead a healthier life, so I start off with these homemade crisp breads. These crisp breads are very popular with my kids as they eat them as snack as wells as bread for their breakfast. There are many different recipes out there, but I like this one, it is simple and easy.
20160104_182611Pre heat  oven to 150 C/300 F
You need
1 cup  sunflower seeds
1 cup whole rye flour
1 cups oatmeal
1/2 cup flax seeds
1/2 cup bran
1 teaspoon salt3 cups water
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 Combine all the ingredients in a bowl, stir well and let it sit and swell for about 20 minutes

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Divide the mixture between three baking trays lined  with baking paper, Spread it as thin you can manage and score it up into squares so that it becomes easier to break up the crisp breads when they are done.

Bake all trays at once for 60 minutes. Every 20 minutes open the oven to let out steam , then move the top tray to the bottom and move the other two up, do this every 20 minutes.
All ovens are different, so if they are not dry and brittle after 60 minutes, then divide up the squares and dry them in the oven at 100 C/212 F between 10-30minutes depending on the thickness of the crisp bread.
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Eat them as is or spread something yummy on them, I enjoyed mine with avocado, eggs and fresh ground pepper.

Heart of palm and coconut springrolls, Lumpiang ubod na may buko

Lumpiang ubod is usually a fresh springroll and not fried, but my cousin made these fried ones. Fried springrolls with  heart of palm and shredded young coconut.
This was acctually the first time I have tasted this kind of  pringroll filling.  The nice thing with the springroll wrappers, you can basicly wrap anything you want in them, savory or sweet.
How many this recipe yelds depends on the size you make, but my cousin got about 30 regular sized rolls.
2 chicken breasts
1 shredded onion
1 jar of palm hearts
1 pk grated young coconut
salt and pepper
1 pk with spring roll wrappers
oil for frying
fresh coriander

Easy peanut Sauce

4 tablespoons sweet chilli sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
Combine the ingredients together in a bowl and leave it until you need it.
Fry the chicken and shred it.
Saute the shredded onion on low heat, when the onions are glossy add the chicken, shredded heart of palm and the young coconut.
Salt and pepper to taste.
Wrap a couple of spoonfulls in springroll wrapper and fry.
Serve the springrolls with a simple side salad and some peanut sauce.

Ukoy, shrimp fritters

These small fried shrimp pancakes calle Ukoy that popular in the Philippines. Many eat them as a mid day snack(meryenda) purchased from one of the street hawkers peddeling this snack. I got to know these while growing up in Norway this is something my mum made quite often and served with a spicy vinegar dip. I did not aquire a taste for them until reacently. But I remember my mum loving these snacks, I did love the fried crispy fried batter though.

Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue).

The secret to a good Ukoy is its texture.

Start by making the dip so that the flavors sets.
4 cloves minced garlic
1/2 medium red onion, finely chopped
2 tablespoons sugar
150 mlrice vinegar
0.5 cups water
1 / 4-1 / 2 teaspoon salt
1/3 teaspoon chopped chili or desired amount.
Chopped chives for color

1/2 lb tiny shrimps

1  1/2 cups mung bean sprouts (togue)

1 finely chopped onions

4 stalks chopped scallions

Batter

3/4 cup cornstarch

1  1/4 cups ice cold water

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1  egg

1/4 teaspoon baking powder

Cooking oil for frying

Combine water and egg in a bowl, whisk lightly and add cornstarch, flour, baking powder, salt, and ground black pepper and keep stiring until you have a smooth mixture.

Add the shrimps, mung bean sprouts, chopped onions and scallions, give the mixture a quick stir.

Heat the oil in a frying pan a frying pan on medium to high heat.

When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.

Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary, depending on the size of your fritters

When done remove the ukoy from the pan and place them on paper towel to drain.

Enjoy the shrimp fritters with the spiced vinegar.

Gold fish, homemade cheese snack

 

I looked troough some old stuf and found this recipe, it must be from my tie in the US.
I’ve never tried to make this myself, but out of curiosity I wanted to try to make them, I remember them as tasty little treats.
The recipe for these snacks are similar to a short crust pastry.
225 g cheddar cheese
4 tablespoons butter
2.5 dl flour
3/4 teaspoon salt
2 tablespoons cold water

Grate the cheese and combine everything in a food processor/blender except the water,. Blend utill the mixture is like coarse sand, then add the water 1 tablespoon at a time while blending, the dough wil start to come together.

Tip the dough out and wrap the dough and let it rest in the fridge for about half an hour.

Next step is to roll the dough thin and cut out little figures. I made a little fish shape cookie cutter from an old broken one, but you can make any shapes you want.

Put the cut outs on a bakingtray lined with bakingpaper and bake them in the middle of a preheated oven on 180 C for about 15 minutes or untill golden and crunchy.
When done let the finished snacks cool on a “rack”, I put them in a strainer.

To get as much as possible out of the dough it is best to make square or diamonds.

Luqaimat-fried dumplings from the UAE

Doughnuts, beignets come in different shapes and sizes. We went to a short trip to The UAE and came across these dumplings at one of the hotels we satyed at. I had to try to make them as soon as I got back home. Luqaimat, fried duplings with syrup and chopped pistachios

These pictures from The Hilton in Fujairah, depicts a local lady in niqab making the duplings. The local womens college had a little project at the hotel and it was to show the tourist the local culture.


It looked so easy, but as you can see from my little duplings it was not. She got nice even shapes to hers.

I got a recipe but instead of making my own syrup I used store bought maplesyrup.

For batter:

3 cups flour

1 tablespoon yeast

2-2 1/4 cups warm milk

3 tablespoons yoghurt

3 tablespoons cornflour

1 teaspoon salt

For syrup:

1 cup sugar

1/2 cup water

chopped pistachios or roasted sesameseeds

For batter:

Sift dry ingredients into bowl.

Add in yoghurt and milk, mix until mixture is not watery and not too thick.

 Just somewhat thicker than a pancake batter consistency. Rest this batter, allowing it to rise in a warm place for 1/2 an hour.

Heat oil and when it is  hot, drop a teaspoonful of the batter and cook until it is golden brown.

Well, mine did not turn out as nice and round as the lady’s in Fujairah:(but it was my first attempt making these.

Drain the oil and place immediately into the sugar syrup and toss it well, allowing it to coat the dumpling.

When coated completely remove and place on a serving dish. Best eaten warm. Garnish with pistachios.

For Syrup:

Boil water and sugar together on low heat without stirring (so that it’ll stay clear) until it reaches the point where it cools on the spoon, and forms a thick, sticky consistency.

or use ready made syrup like I did:)

Fastelavnboller

Fastelavnboller are buns filled with wipped cream and other goodnesses that are eaten to celebrate the coming days of fasting, even though the tradition of fasting is long forgotten.

Fastelavn comes from the low german word vastel-avent, evening before Lent and it is the name commonly used for Carnival in the scandinavian countries. Fastelavn evolved from the Roman Catholic tradition of celebrating the days before Lent, but since the scandinavian countries became Protestant, the holiday became less specifically religious. This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, children dressing up in costumes and gather treats for the Fastelavn feast. The holiday is generally considered to be a time for children’s fun and family games. The Cat in the Sac is often played and is a nordic version of a Piñata.

 

2 cups milk, I got a tip to boil the milk and let it cool to make the fluffiest buns

1/2 cup butter

1/2 cup sugar

1,5 tps active dry yeast

1/2 tps salt

4 cups all purpose flour

1 tsp finly ground cardamom

Strawberry purée

1 cup whipping cream

Fresh strawberries

Boil milk, sugar and butter and let it cool to bodytemperature, add the rest of the ingredients and knead the dough till it is soft and plyable. Coover the dough and let it rise to atleast double the size.

This dough gave me about 24 buns

I placed them om trays lined with baking paper and let them rice again for about 20 minutes.

Baked them in the middle of the oven between 10-15 minutes, until golden on 200 degrees Celsius about 400 F. Let the buns cool on a wire rack.

Whip the cream, cut the buns in half and add some whipped cream,

cut strawberries and purée, then put the top back on and dust with icing sugar.

My youngest daughter made this one

and it was yummy:)

Enjoy:)