Posts Tagged ‘food’

Fruit coctail with ice cream

Tuesday, February 9th, 2010

This is an awesome dessert, so simple and tasty. It requires almost no explanation, but I’ll post it anyway for inspiration.

Ingredients

My favorite fruits to use are kiwifruit, pineapple, apple, orange/clementine, banana, pear and grapes. Almost anything goes, sweet fruits are best.

Recipe

Cut fruit into pieces, serve in dessert bowl covered with ice cream. Remember to let the ice cream melt just a little before covering it. Letting the ice cream sit in room temperature for 10-20 minutes while you cut the fruits is a good idea.

Enjoy!

Fruit coctail

Bonus tip: Yogurt works great too!

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Healthy lunch pack

Saturday, January 2nd, 2010
Salad lunch pack

Salad lunch pack

I should’ve written this one earlier, but I just didn’t have the time. Last year I started to make some more comprehensive lunch packs, compared to the Norwegian traditional lunch pack with a couple of slices of bread.

I was just tired of eating dry, tasteless bread, and wanted to try something else. I have two variants I use now, one of which is pictured above.

The salad lunch pack is easy, and takes from 5-20 minutes to make, depending on what you put in it. My favorite is the one on the picture, with chicken and pasta.

Recipe #1 – Chicken salad lunch pack

  • Pasta (I use Macaroni or Fusilli, but any pasta will do)
  • Lettuce (I use iceberg or crispi)
  • Red pepper
  • Grilled or cooked chicken meat (you can often buy salad-specific chicken meat. If not, a whole grilled chicken works too)
  • Onion
  • Maize
  • Spices and/or dressing (I use salt and ground pepper, sometimes a little bit of garlic powder)

Cook the pasta. Cut the chicken, red pepper and onion into pieces. Rip the lettuce into pieces (this way it stays fresh longer, compared to cutting it). Mix all ingredients in a airtight lunch box, and add spices. If you use dressing, you can put that in a separate box to preserve the salad better. Remember to bring a fork.

Tip: If you make the salad the night before, make sure to put the driest ingredients on top, and don’t blend them until you are ready to eat. Store the lunch box in the fridge. That way you will have the freshest possible salad.

Recipe #2 – Home-made baguette with ham and cheese

This one requires a bit more preparation, but it tastes great and is really cheap. You can bake baguettes twice a week and have one for lunch every day.

Baguette:

  • 3/4 white wheat flour
  • 1/4 coarse wheat flour
  • yeast (50g per liter of flour)
  • milk
  • salt
  • whole grain and seeds (optional)

If you use fresh yeast, mix it with lukewarm milk. If you use dried yeast, mix it with the flour. Mix together the ingredients until the dough lets go of the bowl. Let the dough raise for about an hour. Roll into sausage-shapes in the size you want. Remember that it will raise. Let it raise for another hour. Put on some whole grain and seeds if you like. Wet them slightly with water before you put them in the owen at 220C. They are ready when they are crispy and brown. Let them cool down before eating. Put them in a plastic bag if you want to use them later.

  • Lettuce
  • Red pepper
  • Ham
  • Cheese
  • mayonnaise (optional)

Cut a baguette in half. Add ripped lettuce, slices of red pepper, ham and cheese. Add mayonnaise if you like. Wrap in plastic and bring as a lunch pack.

Both of these are great options to paying for expensive lunch in the cafeteria or bringing plain old dry bread.

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Serve your food with style

Saturday, January 2nd, 2010

It’s amazing how much the presentation of food can matter for the total meal experience. I’m not doing this often enough when I cook only for myself, but today I did, so I figured it would be a nice opportunity to show an example of how easy it is. It really takes only seconds to present food in a way that makes it so much more appealing. The first image is from today (sorry, low light image), the other one is old.

Easy food presentation

Easy food presentation #1

Easy food presentation #2

Easy food presentation #2

Now go and make some tasty and good looking meals!

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Fårikål recipe

Monday, September 28th, 2009
Fårikål (image from wikipedia, I was too hungry to take a picture)

Fårikål (image from wikipedia, I was too hungry to take a picture)

Today I bring you a traditional Norwegian dish. In fact, it is the Norwegian national dish. And it is so tasty and simple to make!

Fårikål literally means mutton in cabbage, and that is exactly what it is. The secret is the way you cook it.

Ingredients (per person)

250g mutton meat with bone
250g cabbage
Spices: Whole black pepper and salt
1-3 potatoes

Recipe

Cut a cabbage in roughly 1/8 parts. Add mutton meat and cut cabbage in layers, the thickest meat at the bottom, with the fat down.

spice with lots of whole black pepper and salt for each layer. End with a cabbage layer. Cover with water. Heat until it boils, and let it cook at low heat for at least two hours. Serve with boiled potatoes.

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Sausage gratin recipe

Friday, September 25th, 2009
Stage 1

Stage 1

Did you love my potato gratin, or maybe you haven’t tried it yet? Here is another gratin, which is a full dinner in itself. I made this dish myself, so I would love you to try it and give feedback. It tasted great in my opinion.

Ingredients (for two)

  • 2 dinner sausages
  • 2 potatoes
  • 4-6 dl milk
  • 1 egg
  • 1 shallot
  • 1 garlic clove
  • spice (salt, pepper and oregano)
  • Sliced cheese to cover
  • part of a broccoli
  • part of a cauliflower

Finished sausage gratin

Finished sausage gratin

Recipe

Slice the potatoes in 1cm slices. Cover the bottom of a casserole dish with a single layer of potato slices. Slice the dinner sausages in half and put them on top of the potatoes. Add the rest of the potatoes around the sausages.

Mix egg, milk, chopped shallot, chopped garlic and spices in a bowl. Pour the mix into the casserole dish until it nearly covers the potatoes and sausages (see first picture). Put it in a preheated oven at 200C for 15-20 minutes.

Take the casserole dish out of the oven and add slices of cauliflower and broccoli. Add a layer of sliced cheese on top. Put back in the oven for 20 more minutes.

Enjoy.

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