This is yet another recipe that sounded so odd I simply had to try it.
The original over at BBC GoodFood stated to use Stilton, but with the Norwegian import barriers, it’s next to impossible to find foreign cheeses beyond the classics in Norwegian stores. (At least a reasonable price.) I went with the Norwegian adaption of the Gorgonzola.
I tasted the soup before adding the cheese, and if smelly cheese isn’t your thing – it is still delicious without it. I added half of the stated amount.
Broccoli soup – a tasty way to get more greens.
One of the soups I first made this summer, and then remade again when there was a sale on carrots this fall, is this Carrot and coriander soup from BBC GoodFood.
Last time, I even made a double batch, so I could have a couple of extra batches for freezing. I swear, I think I’m becoming obsessed with freezing food, especially when I have the ease of coming home from work or the gym and then just heating up a portion of soup.
Add in some whole-wheat pita breads, and it’s a feast.
Basically, it is simple, tasty and filling.
Here’s the thing. I’ve grown up on tomato soup. The tomato soup straight from a bag – add water and macaroni. And a hardboiled egg and some milk afterwards… (And it’s been delicious.)
Making soup for one… I may just as well make it from scratch, and freeze individual portions to reheat later as add water to a bag. It does take a bit more work from my side, but it is less calories, more vegetables and I can see what I put into my body.
Even though, this tomato soup is a bit of work, it is almost completely worth it – at least to make it once.
When I make it again, I might cheat and use at least one tin of canned tomatoes instead of the fresh, to ease the prep and cooking time.
The recipe can be found here at BBC Food. There is something odd about the start of the second step (and it is a very wordy recipe) but the end result is delicious. And it freezes beautifully.
Only don’t break the bay leaves up too much, as I did… it’s hell to fish them back out again.
In the category “soups I would definitely make again,” this Chili con carne soup from BBC GoodFood appears. I peeked at the comments, and I ended up substituting their spice mix for a similar to the one mentioned by larsen.kris at their site.
I added the spices to the mix just before I added the meat.
2 or 3 tbsp chili powder, 1/2 tsp ground cumin, 1 tsp ground coriander 1 tsp sweet red paprika, ground, 1/2 tsp dried oregano 1/8 tsp cayenne pepper
The sauce and everything here was so good, but I question if the meat was really necessary. I bet it would also be truly fantastic in a vegetarian version.
When I realized that the Olympics were coming, and I had freezer space, I decided to make some meals ahead of time. One of my favorites both to make and eat is this soup from BBCGoodFood. Carrot and cheddar sounds like an odd combination, but it works perfectly.
I made it exactly according to the recipe, however, I also added a small pinch of cayenne pepper. This gave it a zing that will make it a perfect option for autumn – or generally the crappy summer weather we’ve been having this summer.
It’s probably the easiest soup ever, and thaws/reheats beautifully.
As I get home from the gym, after work, I pull out a bag of soup, let it thaw slightly in the freezer bag on the kitchen counter as I shower. Then I put the still slightly frozen soup into a microwave safe bowl, before I nuke it in the microwave.
Continue reading “Carrot and cheddar soup”
This is an incredibly easy lasagna.
As it is bacon, and parmesan cheese, it is also packed with flavor.
The recipe comes from a leaflet I got with BBC Good Food back in September. They do have the most yummy-looking recipes, and the times I’ve tried them out – I’ve always been happy with the results.
As it is also online – here is the link to the full recipe.
- As I’m always looking to cut corners when I cook in my tiny little kitchen, and this really is the lazy person’s version of lasagna… I bought already cubed bacon bits.
- To add a bit of extra flavor to the dish, instead of going for regular cans of chopped tomatoes, I went with the chopped tomatoes with added garlic.
- I froze it in the middle of step 3 – before baking it in the oven, as I utilized what they taught me in Library school (aka. I Googled it), and discovered that freezing prior to baking would give the best result. I took it out of the freezer the night before I planned on serving it, and thawed it in the fridge overnight until I baked it in the middle of the day.
All in all, it is a yummy dish that I plan to make again some day.
This is a delicious, filling – autumn recipe. Going into darker times (or, if you’re where I am, the darker times have been inching in since September) you need some comfort food.
My reason for making it is a fairly simple one. It all started with a book. I can’t recall the book right now, I read it in my teens, but one of the characters had a Chicken Paprikash recipe that she dragged out from time to time. (I suspect it was Scruples 2, but I can’t say for certain.)
It sounded interesting. (I remember loving the thought of adding sour cream to it.)
This was yummy, easy and very tasty.
The below recipe has been adapted from Simple Recipes. The original recipe serves 4-6 people. I cut it down to serve 2. I ended up serving it with some leftover mashed potatoes.
Continue reading “Chicken Paprikash”
Sometimes you just want something warm, filling and bacon. This is one of those times.
The original name of the dish is Brennende Kjærlighet/Brænnende kærlighed, and it is originally a Danish dish. However, the Norwegian adaption on Matprat.no, looked a bit more intriguing in terms of flavor profile. Also, there was cheese involved in the mashed potatoes, which gave them a really nice flavor.
My bacon didn’t end up as crispy as I would have wanted it to, but it was still delicious.
Continue reading “Burning love”
These cocktail meatballs from Allrecipes quickly became a staple in my party food cookbook. I have modified a bit, to suit the Norwegian/Danish kitchen, and my own laziness.
See, I buy the meatballs instead of making my own – which might be why I think it is dead easy.
Essentially, you mix jelly/jam, chili sauce, lemon juice and brown sugar in a pan, and let them combine. After that you add the meatballs, and let it stand for an hour or so, while you get dressed for the party, do a last minute panic cleaning, or whatever else you like.
Since jellied cranberry sauce is fairly difficult to come by in Norway (and if where it is available, it is usually super expensive), I have substituted with different things on different occasions. What probably works best is red currant jelly, but raspberry jam will do in a pinch. (You do tend to get a lot of extra seeds in your teeth, though.)
In addition to the ingredients below, you need a bag of 20-40 meatballs, depending on how much you want.
Continue reading “Chili meatballs”
Mutton in cabbage, or Fårikål, in Norwegian, is one of the recipes that Norwegians view as traditional and Norwegian.
It usually is made in the fall, and actually has a whole day dedicated to it. September 29. There are also groups dedicated to it, and friends will get together for dinner parties.
It is about the simplest recipe to make, which everyone was eager to tell me as I was planning on making it, though it takes a while on the stove.
The recipe below is translated and adapted slightly from Matprat – but all the recipes I’ve seen of this are similar in construction.
It is traditionally served with potatoes.
Continue reading “Mutton in cabbage”
After really binging this weekend (why, oh, why?) I felt the need for something healthy for dinner today. I landed on carrot patties – made from the same principle as hamburger patties, I guess, but without meat.
If you have a food processor, this is not a time-consuming recipe. If not, like me, you’re going to be spending some time shredding the carrots and potatoes.
Carrot patties (gives about 6-7 patties)
Continue reading “Healthy Cooking: Carrot patties”
Growing up, I always loved going to my grandmother’s to eat. Not just the Sunday steak, where dinner was followed by dessert, which in turn was followed by coffee and cakes, but also for some of the more everyday meals. One of those meals was sago porridge, or pearl porridge as we used to call it.
According to Wikipedia, an ever reliable source, I know, the sago is “a starch extracted from the pith of sago palm stems, Metroxylon sagu.” It is a small, round grain, looking like a pearl, that apparently can be substituted for tapioca pearls.
This weekend, my sister and I decided to see if the porridge was as tasty as what we could remember from what we were younger, or if we just were idolizing the memories.
Continue reading “Norwegian cooking: Pearl Porridge”