(ca 40 stk)
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
- 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.
- Test first with one, if it doesnt stick together, add more flour and try again.
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil
Spicy Thai Cashew dipsauce
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.
* Sauce will stay fresh for as many as 5 days in the fridge.
Yield: makes 12 sliders (but also depends on the size of your buns)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
Courtesy of How Sweet it is
For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.
Best Turkey Stuffing Ever
- 200 grams of fresh baked white bread in crumbs
- 150 grams of dried mango
- 150 grams of stick celery
- 1 red onion
- 1 single clove garlic
- Fresh Basil, Oregano and Cilantro (about one loose handful of each)
- 200 grams of melted butter Salt and Pepper to taste
- 1 small can (1,5 dl) of coconut milk
Follow these steps:
- Chop the stick celery, the mango, and the onion in small pieces.
- Melt the butter and add the vegetables in a casserole.
- Chop the bread in small square pieces.
- Chop the fresh spices.
- Add all to the butter and the vegetables.
- Add the coconut milk
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 5 cups sesame seeds
- 1 1/2 cups olive oil or vegetable oil
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
- 400 ml boiling water
- 600 ml hot poultry stock
- 250 ml dry white wine
- 50 g butter
- 2 tbsp sunflower oil
- 3 tablespoons crème fraîche
- 3 tablespoons Balsamico
- 2 duck breasts, about 340 g (12 oz) in total, skinned
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- salt and pepper
- 340 g (12 oz) risotto rice
- 10 grams Porcini / Cepes mushrooms
- 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
- Parmesan cheese to your taste.
How to make the Duck Risotto
- Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
- Clean the Duck Breasts and cut the extra fat in small pieces
- Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
- Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
- Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
- Add the rice and stir for about 1 minute to coat it with the oil.
- Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
- Add the balsamico and the creme fraiche.
- About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
- Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.
After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
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
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.
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!
1 Table Spoon Butter
1 Red Onion
1 single clove garlic (free of choice)
4-5 dl Cream
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded cheese to cover the dish
Butter the Pan. Slice the Potatoes in 0.5 cm thick slices.
Chop the Onion (and garlic) in tiny pieces.
Heat the cream in a pan and add the salt and pepper. Add the potatoes and the onion (and garlic) to the cream and let cook for about 15-20 minutes.
Gently place the potatoes in a frying pan and sprinkle the cheese over the potatoes and place in oven pre-heated to 200 C degrees.
Cook for 15 minutes until the cheese has melted and reached a beautiful golden color.
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.
- 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 :)