Avocadosmoothie med banan, melk og vanilje, er min favoritt etter trening, sier Kine fra bloggen Vegetarmat. Foto: Vegetarmat.org.
3 dl milk
0.5 teaspoon vanilla (powder or fresh stick)
1. cut avocado and banana in pieces.
2. Mix in blender with milk and vanillapowder until smooth (you can use more milk if you like the consistency to be more liquidy)
3. Serve cold
Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.
It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.
This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It’s hearty and filling so you won’t need many side dishes.
While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 3-4 eggplants, about 4 lbs. total
- 2 lb. potatoes
- 1 1/2 lbs. ground beef (or lamb)
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup chopped fresh parsley
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 cup tomato puree (or crushed tomatoes)
- 2 tbsp. tomato paste
- 1 tsp. sugar
- Salt and pepper to taste
- 2 cups plain breadcrumbs
- 8 egg whites, lightly beaten (reserve yolks for bechamel)
- 1 cup grated Kefalotyri or Parmesan cheese
- Bechamel Sauce:
- 1 cup salted butter (2 sticks)
- 1 cup flour
- 4 cups milk, warmed
- 8 egg yolks, lightly beaten
- Pinch of ground nutmeg
Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices.
Place the eggplant slices in a colander and salt them liberally. The salt also helps to remove some of the bitterness of the eggplant.
Cover them with an inverted plate that is weighted down by a heavy can or jar.
Place the colander in the sink so that excess moisture can be drawn out.
They will need to sit for at least 15-20 minutes, preferably an hour.
Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch.
Drain, cool and slice them in 1/4 inch slices. Set aside.
Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate.
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom.
Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese.
Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color.
Allow to cool for 15 – 20 minutes before slicing and serving.
You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.
I originally found this recipe at About.com Greek Food.
Pumpkin Creme Brulee
Total Time:4 hr 15 minPrep:45 minCook:3 hr 30 min
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
1 tsp. Orgran Egg Replacer powder
2 tbls Water
1 1/4 cups Plain flour
2 tsps. Baking powder (Don’t use that for crepes)
3/4 tsps Salt
1 tbls Sugar
2 cups Milk (Only 1 1/4 cup for American pancakes)
3 tbls Oil
How to do
In a small bowl beat egg replacer with water until it peaks.
Sift flour, baking powder, salt and sugar together.
Stir in milk and oil. Fold in egg replacer.
Bake as usual in 26 cm (diameter) frying pan.
For thinner pancakes increase milk as desired. Makes about 6 European crepes.
Serve with fruit, jam, sugar, syrup or other stuff to your liking :D
A few weeks back I was in Sweden celebrating the start of advent with friends and the party hosts had made Saffron Buns (the Swedish Lussekatter).
In Norway according to the tradition Lussekatter are served on the 13th december for Saint Lucy’s day, an old church tradition where in the traditional celebrations, Saint Lucy comes as a young woman with lights and sweets. It is one of the few saint days observed in Scandinavia.
According to the Norwegian tradition there is a female procession headed by one girl/woman wearing a white gown with a red sash and a crown of candles on her head (The candles symbolize the fire that refused to take St. Lucia’s life when she was sentenced to be burned). The women sing a Lucia song while entering the room, to the melody of the traditional Neapolitan song Santa Lucia; the Scandinavian lyrics are describing the light with which Lucia overcomes the darkness., while the others in the procession hold only a single candle each. After finishing this song, the procession sings Christmas carols or more songs about Lucia.
However, although in Norway Lussekatter is commonly served on Saint Lucy’s day, they are also common for the rest of the advent period. A yummy treat on those cold and dark december nights.
To make them – follow this recipy:
They take about 2 hours to make and make 50 buns.
- 50 grams of bakers yeast (fresh yeast or dry yeast – I prefer fresh)
- 150 grams of butter
- 5 dl of milk
- 3 dl Kesam (Quark Cheese / Curd Cheese)
- 1 gram of saffron
- A pinch of salt
- 1.5-3 dl granulated sugar
- ca 17 dl wheat flour
- Butter (or egg if you are not allergic to eggs :D )
- Raisins (about 100)
What to do:
- If you chose fresh bakers yeast tear it apart and into a bowl. If you chose dry yeast poor it into a bowl.
- Melt the butter in a casserole. Poor the milk into the butter and stirr until it reaches body temperature (37C / 104F).
- Poor some of the warm butter/milk over the yeast and stirr until the yeast has dissipated into the warm mixture.
- Add the rest of the mixture, the Kesam (Quark / Curd), saffron, sugar and salt. Work the flour into the wet mix until the dough doesn’t stick to the bowl or your fingers any more.
- Let the dough rest for 30 minutes to let the yeast work.
- Split into 50 small pieces and roll each of them into 20 cm long rolls. Form into the traditional Lussekatt by curling each end of the roll in the opposite direction from eachother.
- Put on baking plates and garnish with raisins. One in each curls. Cover with a cloth.
- Leave to yeast for 30 minutes
- Brush the buns with melted butter (or 1 whipped egg for those that can have that).
- Bake the Lussekatts in the middle of the oven at 225 °C for about 8-10 minuter until done.
- Cool Off – EAT and Enjoy.
- Freeze the rest to enjoy later !
Yesterday I baked cupcakes for the summerparty with my colleagues. The funnest part was of course to decorate them.
- 2 eggs, 1 cup of granulated sugar – whip until creamy and light yellow
- 2 cups of all-purpose flour
- 2 cups of fruit (I used one cup apple jam and 2 bananas)
- 1/2 cup butter
- 1 cup milk
- 1 ts vanilla sugar
- 1 ts baking powder
- 1 ts salt
Spread in cupcake forms and bake at 200C for about 15 minutes (or until you can stick a knitting pin (or fork or match) into the cake and nothing sticks to the knitting pin).
- 200 grams melted chocolate
- 200 grams whipped room-tempered butter (not melted)
- 3 dl powder sugar (Icing Sugar)
- Strawberry extract (instead of the mocca extract used in the linked recipy with the pictured description of how to do).
Decorate with decorating set and sprinkle sugars or decorating flowers or other on.
A few years back (2008) I was visiting friends in San Francisco and I was introduced to the delicious Bubble Tea.
Many of you will think now “Bubble Tea”?? Never heard of!
I had never heard of Bubble Tea prior to my visit in SF, but originally this is an Asian drink. In Norway this is an “unheard-of” phenomenon (or, as I also like to call it, non-existing).
Over the years I have not returned to SF, but I have been to the US several times and I have tried searching for the main ingredient, Tapioca Pearls, but I never found them. I found lots of white pearls, but never the black ones that I wanted. You can probably use the white pearls as well, but… it looks way cooler with the dark “bubbles”.
I searched E-bay and until recently I didnt find a seller that would ship to Norway, but finally! yesterday a small bag of black Tapioca Pearls was waiting for me in my mailbox!
- 2 table spoons of liquid honey (In Norway honey can be hard, but just as delicious)
- 1 cup of pre-made tea (and cooled down)
- 1 cup of milk
- Tapioca Pearls
Prepare the tea, add the honey and let it cool down. Blend with the milk.
Crush som ice cubes and add it all in a glass.
Add the soft Tapioca pearls and … And Abracadabra! A delicious glass of Bubble Tea – Ready for your enjoyment !