Tag Archives: Celeriac

Thai Quinoa balls & Spicy Thai Cashew dipsauce

(ca 40 stk)

Ingredients:
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)

  • Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
  • While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
  • Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
  • Add chickpeaflour and work it into the dough. Let rest for 15 minutes

quinoaboller serie

  • Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.

quinoaboller pannew800

  • Test first with one, if it doesnt stick together, add more flour and try again.

server with
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil

spicy thai dipsaus

quinoaboller thai style2nw800

Spicy Thai Cashew dipsauce

Ingredients:

2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste

1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.

spicy thai dipsaus2w800

* Sauce will stay fresh for as many as 5 days in the fridge.

Turkey Day leftover Soup

After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.

Ingredients:

3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)

3 Single Clove Garlic
1 Red Onion
2 Yellow Onions

1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of  Tomato Puree

turkey-soup02

Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.

Leftover Turkey – Minimum 1 kg, but use whatever you have.

turkey-soup01

  Add Spices
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!

Let the Soup Slow Cook for 2 hours!

Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!

Sweet Potato Beet Soup

Some years ago I was in California visiting family where I was asked to make a beet soup from a recipe out of a magazine. Of course I never saved this recipe, but lately I have been thinking about that soup and not remembering all the ingredients I decided that I just make up a recipe. It turned out quite well and it both taste and look delicious.

INGREDIENTS:

  • 2 table spoons of Olive Oil (I used Olive Oil with Basil taste, but regular olive oil tastes just as good)
  • 1 Onion
  • 1/2 Red Onion
  • 5 medium size Beets
  • 3 Carrots
  • 1 big SweetPotato
  • 1/4 celeriac
  • 1 Single Clove Garlic (or 4 cloves of garlic)

Cut the ingredients in small (carrots) and big pieces (all the other) and throw them all in a casserole (ca. 4 litres) with enough water to cover them. Cook until all of them are soft (almost 30 minutes).

Once all the vegetables are soft use an Immersion (stick) blender to mash them. Add salt and pepper as well as other spices (chili) for taste.

Serve with 1 tablespoon of SourCream or Creme Fraiche per serving. Mix with Soup and add Basil for decoration :)

Matmomsens allergifrie kjøkken

All my favourite Recipes ...

Lavender and Lovage

Food and Travel from Home and Abroad

This Rawsome Vegan Life

All my favourite Recipes ...

Wholesome Cook

Recipes for Healthy Living

Vegetarbloggen

All my favourite Recipes ...

Veganmisjonen

All my favourite Recipes ...

Pinch of Yum

A food blog with simple and tasty recipes.

Cafe Fernando

All my favourite Recipes ...

Esa solitaria costumbre de nunca pertenecer

Just another WordPress.com site

Muy Bueno Cookbook

Three-Generations of Authentic Mexican Flavor

Passion 4 baking

Jeg blogger om min passion for baking og matlaging og allt det spennende man kan finne på i kjøkkenet med kaker, cupcakes, cakepops og ulike frostinger