Wednesday, March 21, 2012

Cauliflower with creamy bell pepper and pesto sauce

Cauliflower with creamy pepper and pesto sauce / Lillkapsas paprika-pestokastmega 
Cauliflower with creamy pepper and pesto sauce
(Lillkapsas paprika-pestokastmega)
Adapted from the Swedish Arla site.

1 red bell pepper
1 large cauliflower (about 600 g)
1 to 2 Tbsp butter
200 ml double/thick cream
3 to 4 Tbsp basil pesto
salt, to taste

Cut the cauliflower into small florets. Blanch in a lightly salted water for 3-4 minutes, until al dente.
Meanwhile, deseed and chop the pepper. Heat some butter in a small frying pan, add the bell pepper and sauté gently until softened. Add the cream and pesto, stir until combined. Simmer for a few minutes, until lightly thickened, then season to taste with salt, if necessary.
Drain the cauliflower thoroughly. Place into a serving bowl, spoon the red bell pepper and pesto sauce on top.
Serve hot or at room temperature.

Cauliflower cheese with mustard
Cauliflower and mince gratin with cheese and dill
Cauliflower with crispy breadcrumbs
Roasted cauliflower
2 recipes: spicy cauliflower with tomatoes AND sautéed cauliflower with sage and boiled eggs


I Have Already Come 10

I love these angels! so cute! isn't it? :)

Tuesday, March 20, 2012

Kimchi Reuben Sandwich


1 teaspoon butter
2 tablespoons kimchi, squeezed and drained, coarsely chopped
2 tablespoons sauerkraut, squeezed and drained, coarsely chopped
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup swiss, shredded, room temperature
1 tablespoon russian dressing
2 ounces cooked corned beef, sliced or shredded, warm
Melt the butter in a pan over medium heat until it bubbles, add the kimchi and sauerkraut and saute until most of the moisture has evaporated, about 2-3 minutes.
Heat a clean non-stick pan over medium heat.
Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the kimchi and sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, kimchi and sauerkraut, cheese and finally the other slice of bread.
Add thesandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Gochujang Russian Dressing
Mayonnaise and gochujang combine to form a wonderful combination of creamy and spicy and it works amazingly well in a Russian dressing.

Servings: make 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons onion, grated
1 tablespoon horse radish
1/2 lemon, juice
1 teaspoon gochujang
1/4 teaspoon paprika
salt and pepper to taste
Mix everything.


Sunday, March 11, 2012

Shrek :D


I Have Already Come 9


Oatcakes spiked with ginger

Ginger-oatcakes / Ingveri-kaerahelbeküpsised

125 g butter, at room temperature
100 g caster sugar
100 g (wholemeal) flour
100 g old-fashioned rolled oats
1 tsp baking powder
1 tsp ground ginger
3 to 4 Tbsp double/heavy cream

Cream butter and sugar. Combine dry ingredients in a bowl, then stir into the sugar and butter mixture. Finally add the cream and stir lightly until combined.
Form the cookie mixture into small balls (about a heaped teaspoonful each) and place them onto a parchment-covered baking sheet, leaving plenty of room between the cookies, as they spread out during baking.
Bake in a preheated 200 C oven for about 8 minutes, until light golden brown on edges.
Remove from the oven, leave to cool for a few minutes, then transfer onto a metal rack to dry and go crisp.


Wednesday, March 7, 2012

Kumi’s Gyoza

Makes 96 gyoza
300g round cabbage, finely chopped
1 teaspoon salt
500g minced pork
50g Chinese chives, finely chopped
50g spring onions/scallions, finely chopped
1 tablespoon minced young ginger
1 tablespoon minced garlic
2½ teaspoons light soy sauce
1 tablespoon cooking sake
2 tablespoons sesame oil
1 tablespoon chilli bean paste (dou ban jiang)
96 gyoza wrappers
Julienned young ginger
Rice vinegar
Light soy sauce
Chilli bean paste (optional)
The flavour of these dumplings highly depends upon the provenance of your ingredients. The cabbage we use is circular, but flat rather than dome-shaped. Whenever possible, we try to use Japanese cabbage as it tends to be sweeter. Alternatively, we tell the green grocer at our local wet market that we want the sweetest cabbage he can find—specifically the sort you would serve raw with certain Thai dishes. While you can use any sort of minced pork (or mix it with chicken if you like), we prefer a combination of pork shoulder and pork belly for flavour. Opt for whatever you prefer. If you can’t get Chinese chives, just substitute with more spring onions. Again, we try to use Japanese negi. We also prefer Japanese made soy sauce (shoyu) for this dish as it isn’t as straightforwardly salty. But it doesn’t make sense to buy a whole bottle of it just for this recipe. Use what you have handy. The flavour and quality of store-bought dou ban jiang varies. Pick one that appeals to you. One day soon, we hope to find the time to make wrappers from scratch. For the moment, we opt to purchase wrappers made in Japan as they seem to be a little more pliable than the ones made elsewhere.
Toss the chopped cabbage in a bowl with the salt. Set aside for 30 minutes then squeeze the cabbage to extract water. Discard the water.
Combine the cabbage, minced pork, chives (if using), spring onions, ginger, garlic, light soy sauce, sake, sesame oil and chilli bean paste in a large bowl. Mix well and refrigerate for 30 minutes.
To wrap the gyoza, have a small bowl of water handy. The frozen wrappers should be defrosted in the fridge and kept under a damp towel as you work. Place approximately 1 tablespoon of filling  onto a gyoza wrapper (a No.100 ice cream scoop is useful for this). Place it slightly off-centre. Dip a clean finger into the bowl of water and use it to moisten the rim of the wrapper (see photograph). Fold it over so that you end up with a semicircle, crimping only the layer facing you as you press it down to seal. Six pleats are usually just about right. Place the completed dumplings on a tray dusted with flour. Repeat with remaining filling and wrappers.
At this point, the gyoza can be dusted with more flour and frozen. We don’t know how long they can be safely stored this way. We usually get though ours in a fortnight or so.
To cook the gyoza, preheat a shallow pan filled with just enough oil to thinly coat its base. Use a pan that has a lid. A non-stick surface also makes the whole process much easier. Place the gyoza in the pan (frozen ones go in frozen). Be careful not to overcrowd the pan or they will stick together. Fry them until they develop a crisp, golden brown base. Drizzle some water into the pan and cover it immediately. (Add just enough water to cover the base of the pan, and be sure to drizzle some onto the gyoza themselves so that the crimped edges don’t get crispy.)  Let the dumplings steam until their skins become somewhat translucent. Uncover the pan and continue to cook until the water has evaporated.
Serve immediately with julienned ginger, rice vinegar, soy sauce and chilli bean paste (if using) combined to taste.


Asian-inspired pot au feu

Asian-inspired pot au feu
feeds 2 hungry overworked people
750g beef brisket, cubed
1 litre beef or veal stock
1 litre water
2 carrots, chopped into 1.5cm chunks
2 medium leeks, chopped into 1.5cm chunks
1 large onion
1 4cm piece of ginger
2 cloves of garlic, peeled and bruised
4 star anise
6 cloves
1 3cm piece cinnamon
1/8 cup fish sauce
1 2-3cm piece of rock sugar
1 tablespoon salt
1 bouquet garni made with thyme and parsley
1 kaffir lime
Rub a bit of salt and pepper on the beef.
Over an open flame, char the onion and the ginger. Peel the onion’s outer skin away; discard it. Cut off the ends. Then quarter it. Slice the ginger in half and then bruise it.
Pour both the stock and water into the cocotte. Add the rock sugar, fish sauce, salt, cloves, cinnamon, cloves, star anise, garlic and bouquet garni to the liquid. Heat the stock up until it is simmering. Put in the beef, the onion, ginger, leek and carrots. Keep cooking with the liquid at a low simmer with the lid off.
After 30 minutes, remove the carrots and leeks. Quickly plunge in ice water, drain and then set aside. In another hour, remove the beef and onion and set aside. Keep simmering the stock for another hour, after which strain it. Put the beef, onion, carrots and leeks back into the liquid, heat through and then season with more sugar or salt to taste. Just before serving, squeeze a touch of kaffir lime juice into your soup.


Monday, March 5, 2012

Caramelized Apple Grilled Cheese Sandwich

Caramelized Apple Grilled Cheese Sandwich

A while ago, when inspired the the idea of an apple pie with cheddar cheese, I created the caramelized apple and cheddar omelette which was an amazing combination of sweet and savoury. While I was enjoying it, I thought that grilled cheese sandwiches are also a good vehicle for the sweet and savoury combination and that I would have to try a caramelized apple grilled cheese sandwich. For all intents and purposes this is essentially an apple pie grilled cheese sandwich and how can you go wrong with sweet apples covered in warm melted ooey, gooey cheese? The caramelized apple grilled cheese sandwich turned out just as well as I had hoped, which is to say that it is addictively good and I have already made it more than a few times! The warm caramel coated apples with a hint of cinnamon go so well with the strong, melted cheddar cheese and the toasted crispy and buttery bread wraps t all up perfectly. Make sure to spoon any caramel sauce left in the pan after cooking the apple into the sandwich before closing it off and grilling it up.

Caramelized Apple Grilled Cheese Sandwich
(makes 1 sandwich)
1 tablespoon butter
1 tablespoon brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheddar cheese
2 slices of good bread
1 tablespoon butter

1. Melt the butter in a non-stick pan.
2. Add the sugar and cinnamon and cook until bubbly.
3. Add the apples and saute until tender, about 5 minutes.
4. Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.


Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto

Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto

It has been my experience that most things that make good taco filling also make good quesadilla filling and so whenever I make tacos I try to make sure that there are some leftovers to make quesadillas. I mean, you really cannot go wrong taking an already tasty filling and covering it with ooey gooey melted cheese, placing it in a tortilla and grilling it until it is golden brown and crispy! It was with this in mind that I made these sweet potato and black bean quesadillas with swiss chard pesto with the leftovers from the tacos. I kept things nice and simple and filled the quesadillas with the chipotle roasted sweet potato and black beans along with some of the swiss chard salsa and of course, plenty of cheese. As is sometimes the case, these sweet potato and black bean quesadillas with swiss chard pesto turned out to be even better than the tacos that inspired them!

Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Chipotle roasted sweet potatoes with seasoned black beans with a spicy swiss chard pesto smothered in ooey gooey melted cheese all grilled in a tortilla until it is lightly toasted and golden brown and crispy.

Servings: makes 1 serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

1 (10 inch) tortilla
1/2 cup cheddar, shredded
1/4 cup chipotle roasted sweet potatoes and chipotle black beans
1 tablespoon swiss chard pesto
1.Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chipotle roasted sweet potatoes and chipotle black beans, swiss chard pesto and the remaining cheese.
2.Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
3.Serve garnished with more salsa, sesame seeds and herbs.


Sunday, March 4, 2012

Pasta with fresh Salsiccia


Fresh salsiccia, as in raw, is probably the norm in many other parts of the world, but not in Sweden. It can, however, be found, and should be sought out for this recipe. Ordinary salsiccia, which is pre-cooked, won't give you nearly the same result.
And the result is well worth any effort. It's a really tasty pasta sauce - definitely something for a Friday night dinner. Consider using really good pasta - I had my home-made tagliatelle with lots of egg yolks, but next time, I'll just use a good dried pasta.
Pasta with fresh Salsiccia
serves 2-3
about 250 g fresh salsiccia
1 small garlic clove, minced
3 shallots, finely chopped (or 1/2 yellow onion)
200 g fresh cherry tomatoes, coarsely chopped
300 ml white wine
100 ml cream (full-fat)
olive oil, salt, pepper
Heat some olive oil in a large pan. Remove the sausage casings and cut it into bite-sized pieces. Fry these in the oil until they color. Lower the heat, and add garlic and shallots. Stir well to prevent from burning!
Add the wine and tomatoes, and turn up the heat to reduce. It should cook vigorously for a few minutes. Add the cream, right before the pasta is cooked through. Season with salt and black pepper. Serve with the pasta, and perhaps some grated parmesan cheese.
Recipe in Swedish:
Pastasås med färsk salsiccia