Tag Archives: Lemon

Rose Jelly

PS: This recipe Can be used for other edible flowers as well, such as Violets, Dahlias, Orchids, Snapdragons, Lavender, Jasmine etc

Ingredients

1 liter rose petals
1 liter boiling water
1 kg sugar
1 teaspoon lime or lemonjuice
1 bag / bottle of fruitpectin or gelatine
r1

Spread the rosepetals on a flat surface

roseblader

Clean out dirty petals are used and cut off the harder, white part closest to the stem.

Poor all the usable rosepetals in a boiling pan and poor 3/4 of boiling water over them.
Let them simmer for 15-20 minutes.
The boiling will pull taste and color out from the roses.

r8

Sift the rosepetals and the waters into a casserole. Press all the liquid out of the rosepetals.

r9

Heat the rosewater, mix with sugar and lemonjuice and gelatine / fruitpectin.
Stirr well and cook for at least 5 minutes until all the sugar has melted.
Skim it well so that the Rose Jelly is completely clear.

Cook the glasses the jelly is to be stored in to kill possible germs. Poor jelly into glasses while hot.
Fill glasses rather full

s1

Seal completely. Leave to cool upside down.

Rosegele

Leave to store in a cool, dark place.

Original recipe in Norwegian

Rosegele02

Avocado soup with coconut milk, chili and pumpkin seeds

Ingredients:

2 avocado
2 dl cold water
0.5 cucumber
5 dl coconut milk
1/2 lemon
1 ts chilipaste
Chives
Salt
Pumpkin seeds
Olive Oil

Instructions:

1. Cut avocado and cucumber in pieces and put it in a blender with water, coconut milk, lemon juice and chilipaste.
2. Create a smooth blend. Add the amount of coconut milk until you get the consistency you like, but its very nice a bit thick. Add salt.
3. Cook and cool somewhat before serving. Can be served cold.
4. Decorate with chices, oliveoil and pre-heated pumpkin seeds.

8960avocadosuppevegetarmat-org

Original recipe from Vegetarmat

Mango- og avocadosalat (serves 2)

1 large mango
1 avocado
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Oliveoil
Lemon / Lime
Pepper

Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.

mango&avocado5

sammensatt1

Christmas Traditions: Grandma Elises’ Pepperkaker

Proper Norwegian Gingerbreadmen

This dough yields about 100 cookies

  • 400 grams of sugar
  • ¾ dl dark syrup
  • 1 ½ dl water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon or grapefruit peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1-2 tablespoons of cognac
  • 250 grams of margarine (butter)
  • 1 kg all purpose flour
  • 10 grams baking soda
  • 1 teaspoon baking powder

Directions:

Bring to boil: sugar, syrup, water and margarine in a casserole.

Blend the spices in Cognac, add the mixture to the sugars and cool down.

Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.

Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.

Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.

Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.

Now its time to Decorate.

I made a Pepperkakehus:

To get proper windows use Gelatine plates

Pepperkakehus

Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)

However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.

I had so much fun making these after I saw some pictures on google some years ago.

PepperkakeKinky04 PepperkakeKinky02 PepperkakeKinky05

Thanksgiving Maple Glazed Sweet potatoes

Makes: 12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 kgs / 3,5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 10 cups)
  • 1 can pure maple syrup
  • 4 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • Flaked coconut
  • 1 cup chopped pecans

Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
    3. Melt butter in a large cast-iron or other ovenproof skillet over medium heat.
    4. Add sweet potatoes; toss to coat evenly.
    5. Add maple syrup; toss potatoes to coat, and bring to a boil.
    6. Use non-aerosol non stick spray to grease a 8×8 inch baking pan.
    7. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish.
    8. In a small saucepan, melt butter, syrup, lemon, sugar and coconut together over a low heat.
    9. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes.

  • Cover and bake the sweet potatoes for 15 minutes.
  • Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
  • Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper.
  • Serve warm. Top mixture with pecans.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

ml2llkk_sip_fd08_sweetpots_hd

Nutrition

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 fat

 

Other recommended sweet potato recipes

Roasted sweet potato and pinapple

Maple whipped sweet potatoes

Traditional Sweet potatoe casserole

Caramelized sweet potato wedges

Burbon sweet potatoes

Butter Pecan sweet potatoes

 

 

Pavlova with mango / passionfruit

For 6-8 people

Meringue bottom:
• 4 egg whites (or the equivalent of egg replacement powder)
• 2 ½ dl sugar
• 1 pinch of salt
• 1 teaspoon white wine vinegar
• 1 teaspoon maisenna
• shredded peel of 1 lemon

Topping:
• ½ l (5 dl) whipping cream (You can also use icecream)
• 2 huge mango
• 2-3 passion fruits

1. Preheat the oven to 125°C (257F). Legg et bake. Put a baking paper on a baking pan and draw a circle of 20 cm in diameter.

2. Whip eggwhites and half the sugar, salt, vinegar and maisena  to meringue. Carefully fold the rest of the sugar and the lemon peel into the mix.

3. Apply the meringue to the baking paper.

4. Cook for 1,5 hour in the lower part of the oven. Cool completely.

5. Whip the whipping cream. Cut the mango in small pieces. Cut passion fruit in two.

6. Apply the cream over the meringue, apply the mango and squeeze the passion fruit on top. Serve immediately.

 

729x

Lemon Pai with Blueberry meringue

320x

Pai:

• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water

1. Preheat the oven to 175°C. (392F).  Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.

2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).

3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.

Lemon Curd:
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream

4. Make the curd. Wash the lemons well.  Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.

5. Add curd to the pai and cook for 30-40 minutes until curd hardens.

6. Cool the cake.

Blueberry meringue:
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.

7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.

8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.

9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.

Decorations:
• Fresh berries

PS: Blueberries can be exchanged with any other berries of your preference.

978x

Hummus (and Tahini)

Hummus:

Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:

  • 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

Preparation:

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).

Hummus

———

Tahini
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:

  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Preparation:

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.Yield: 4 cups

Healthy Chicken Beet Salad

I have never been a huge fan of neither salads or soups before. When I was a child I disliked them so much that I even bet with my mom that the cauliflower soup tasted so bad that even the cat wouldn’t want it. She was provoked by my behavior certain the cat wouldn’t want the soup so she allowed the cat to drink from the soup, where I triumphantly exclaimed; HA! Now I can’t eat from it, as I can’t eat from the same food that the cat ate from. Needless to say I was sent from the table without more food that night.

Salads were even worse. That was rabbit food. I can still hear my fathers words over the dinner table. No way I’m gonna eat that. That’s food for rabbits! – Poor mom. How was she to convince two kids to learn to like salads when their father was so opposed to it.

However, lately I have started getting a taste for both of them and I have discovered it has ALL to do with the ingredients of the salads. I have certain salads I still don’t fancy at all, but when I make them with the ingredients I do like. They turn out delicious!

My fav. salads are the Feld Salad (french) and the Radicchio Rosso Salad (Italian)
–  Use 100 grams of each (or 50 grams of each if you prefer to have less green leaves :D)

felt-salat16625197-red-cabbage-radiccio-isolated-on-white

Other Ingredients:

B008OFKM42_11 BIG or several small Red Beets
1 can of Chick Peas
1 Salad Onion or regular Onion cut in small pieces or thin slices to your liking
1 Red Sweet Pepper (Paprika) cut in 2 x1 cm long pieces
1/2 Cucumber cut in cubes
50 grams of Sweat Peas cut in 4 parts each
2 -3 tomatoes cut in cubes
1 can of Corn including the juice from the can

If you are a vegetarian this is it and if you enjoy some good meat you can add
2 – 300 grams of precooked and pre cut chicken .

Blend well and top with
50 grams Nuts / Seeds
Heinz Curry Mango Sauce
Lemon Juice from one lemon

This is a really great salad and feeds 5-6 people if this is your main course and 10-12 if used as an appetizer.

Enjoy!

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Waldorf Salad

The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.

  • 3 Apples (peel and remove the core)
  • 3 Stick Celery
  • 1/2 Pineapple (fresh or canned – I use fresh)
  • 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
  • 1 ½ dl Mayonnaise
  • 3 dl whipping Cream
  • ½ Lemon
  • 200 grams Red or Blue Grapes

How to do:

  1. Cut the Apples, the Stick Celery and the Pineapple in pieces.
  2. Whip the cream and mix the whipped cream with the mayonnaise.
  3. Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
    Add a little bit of Lemon juice for taste.

Decorate with walnuts and Blue / Red Grapes.

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