Here's a filling meal that is fairly quick to make. Works perfect for brunch. If you want you can replace the Gruyere with Reblochon, Tomme or even Camembert.
Fried Eggs Savoyard - Serves 6 - 8
Ingredients
5 potatoes
100g grated Gryuere cheese
6 eggs
Method
First, wash, peel and slice the potatoes. Then pan-fry them in a little oil until golden.
Grease an ovenproof dish, line the dish with the potatoes and break the eggs over the top - taking care to cover all the potatoes.
Sprinkle with the Gruyere cheese and place under a hot grill for 10 minutes until the cheese is bubbling and golden.
Enjoy!
Recipes, cooking tips, reviews, gadget tips and other rants and raves. Cookery with attitude at times!
Tuesday, 31 July 2007
Thursday, 26 July 2007
Recipe - Psychedelic Coleslaw
This is a recipe I've adapted from the Surreal Gourmet TV show. It works fine for those that don't like mayo in their coleslaw.
Why psychedelic? Don't worry, there's no acid or speed in it, the name comes from the color combinations.
Psychedelic Coleslaw - serves 4
Ingredients
1/4 cup rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper (Optional)
2 tablespoons sesame seeds
2 carrots, peeled and coarsely grated
1/3 head red cabbage, cored, then cut crosswise into the narrowest ribbons possible and separated.
1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1/2 medium-size yellow onion, grated
1 1/2 tablespoons finely grated or minced fresh ginger, peeled first
1 cup lightly packed coriander leaves, chopped
Method
In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.
Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.
Serve immediately or refrigerate.
Just before serving, toss with sesame seeds (reserving a few to sprinkle on top).
Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.
Enjoy!
Why psychedelic? Don't worry, there's no acid or speed in it, the name comes from the color combinations.
Psychedelic Coleslaw - serves 4
Ingredients
1/4 cup rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper (Optional)
2 tablespoons sesame seeds
2 carrots, peeled and coarsely grated
1/3 head red cabbage, cored, then cut crosswise into the narrowest ribbons possible and separated.
1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1/2 medium-size yellow onion, grated
1 1/2 tablespoons finely grated or minced fresh ginger, peeled first
1 cup lightly packed coriander leaves, chopped
Method
In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.
Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.
Serve immediately or refrigerate.
Just before serving, toss with sesame seeds (reserving a few to sprinkle on top).
Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.
Enjoy!
Wednesday, 25 July 2007
Recipe - Twice Baked Potatoes
I'm back. Work was a bit hectic last week so I'm afraid that I have been a bad, bad boy and not been updating this as I should. But here we go with a nice twist on the old favorite, baked potatoes.
Twice Baked Potatoes - makes 8 halves
Ingredients
4 medium baking potatoes
6 slices of streaky bacon, fried until crispy
1/4 cup sour cream
1 cup shredded cheddar cheese
1/4 cup melted butter
2 tablespoons chopped chives
1/4 cup milk
Method
Bake the potatoes in the oven at 190c/Gasmark 5 for about 1 hour 15 minutes. Take out the potatoes from the oven and let them cool down.
When they are cool enough to be handled, slice them in half lenghtwise. Use a spoon to scoop out the potato flesh, leaving a thin shell.
In a bowl, mix the scooped out potato and butter and mash until fluffy. One at a time, add the milk, cheese and sour cream. Add the chives and the bacon right at the last minute so that they don't turn soggy. Season to taste.
Take your potato halves and scoop some of the mixture onto each one of them. Bake in the oven at 200c/Gasmark 7 for about 20 minutes.
Enjoy!
Twice Baked Potatoes - makes 8 halves
Ingredients
4 medium baking potatoes
6 slices of streaky bacon, fried until crispy
1/4 cup sour cream
1 cup shredded cheddar cheese
1/4 cup melted butter
2 tablespoons chopped chives
1/4 cup milk
Method
Bake the potatoes in the oven at 190c/Gasmark 5 for about 1 hour 15 minutes. Take out the potatoes from the oven and let them cool down.
When they are cool enough to be handled, slice them in half lenghtwise. Use a spoon to scoop out the potato flesh, leaving a thin shell.
In a bowl, mix the scooped out potato and butter and mash until fluffy. One at a time, add the milk, cheese and sour cream. Add the chives and the bacon right at the last minute so that they don't turn soggy. Season to taste.
Take your potato halves and scoop some of the mixture onto each one of them. Bake in the oven at 200c/Gasmark 7 for about 20 minutes.
Enjoy!
Wednesday, 18 July 2007
No recipe today :(
I'm afraid that too much work have stopped me from posting a recipe today.
There will be two tomorrow, I promise. ;)
There will be two tomorrow, I promise. ;)
Tuesday, 17 July 2007
Recipe - Homemade Taco Sauce
I love tacos, enchiladas and other Mexican food. Living in England it can be quite hard to get hold of 'authentic' ingredients and I for one have grown tired of the boring taco sauces/salsas that you can get hold of in the supermarkets.
This recipe is for a non chunky taco sauce that will make your tacos taste much, much better. The sauce can be reheated or used cold.
Homemade Taco Sauce - Makes 2 cups
Ingredients
2 cups Tomato Passata
1 1/4 cups Water
2 tablespoons White Wine Vinegar
1/2 green pepper, seeded and grated
2 1/2 teaspoons paprika
1 - 3 teaspoons cumin (adjust to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground oregano
Method
Start by mixing all spices and then put them to the side. In a food processor (or use a handheld mixer) blend water and grated green pepper until the mixture is smooth. Transfer to a sauce pan and mix in the tomatoes and the vinegar. Bring this to a boil, add the spices and lower the heat.
Simmer for 40 - 60 minutes, until the sauce has thickened, stirring now and then. Let the sauce cool, then cover and put it in the fridge. Let it stand there for a day so all the flavours gets a chance to blend.
Enjoy!
This recipe is for a non chunky taco sauce that will make your tacos taste much, much better. The sauce can be reheated or used cold.
Homemade Taco Sauce - Makes 2 cups
Ingredients
2 cups Tomato Passata
1 1/4 cups Water
2 tablespoons White Wine Vinegar
1/2 green pepper, seeded and grated
2 1/2 teaspoons paprika
1 - 3 teaspoons cumin (adjust to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground oregano
Method
Start by mixing all spices and then put them to the side. In a food processor (or use a handheld mixer) blend water and grated green pepper until the mixture is smooth. Transfer to a sauce pan and mix in the tomatoes and the vinegar. Bring this to a boil, add the spices and lower the heat.
Simmer for 40 - 60 minutes, until the sauce has thickened, stirring now and then. Let the sauce cool, then cover and put it in the fridge. Let it stand there for a day so all the flavours gets a chance to blend.
Enjoy!
Monday, 16 July 2007
Recipe - Inside Out Cheese and Bacon Burgers
This is a recipe for some of the best burgers you'll ever taste. You'll notice that I don't give much in form of measurements for the filling, just go with what feels right. You can of course add or subtract to the list of fillings, chopped pickled jalapenos could for example work very well.
Inside Out Cheese and Bacon Burgers - Makes 4 burgers
Ingredients
500g mince - pork,beef or a combination
One medium egg
A couple of rashers of streaky bacon, cooked crispy and chopped into small pieces
Finely diced onion
Grated mature cheddar
Worcestershire sauce
Hot Sauce, can be left out if you don't want to 'kick' the burgers up a bit
Salt and pepper
Method
Put the mince in a mixing bowl and crack the egg into the bowl. Add salt, pepper, Worcestershire sauce and hot sauce to taste.
Mix it all up well, using your hands. Divide the mince into four smaller parts. Now divide each part into two.
Make thin patties out of each eight of mince. Put four of them down on a plate and put cheese, onion and fried bacon in the middle. Top each with another pattie and seal them.
Place the burgers on a pre-heated barbecue and cook to desired doneness.
Serve on burger buns that have been toasted on the barbie for a little while and put on your favorite condiments.
Enjoy!
Inside Out Cheese and Bacon Burgers - Makes 4 burgers
Ingredients
500g mince - pork,beef or a combination
One medium egg
A couple of rashers of streaky bacon, cooked crispy and chopped into small pieces
Finely diced onion
Grated mature cheddar
Worcestershire sauce
Hot Sauce, can be left out if you don't want to 'kick' the burgers up a bit
Salt and pepper
Method
Put the mince in a mixing bowl and crack the egg into the bowl. Add salt, pepper, Worcestershire sauce and hot sauce to taste.
Mix it all up well, using your hands. Divide the mince into four smaller parts. Now divide each part into two.
Make thin patties out of each eight of mince. Put four of them down on a plate and put cheese, onion and fried bacon in the middle. Top each with another pattie and seal them.
Place the burgers on a pre-heated barbecue and cook to desired doneness.
Serve on burger buns that have been toasted on the barbie for a little while and put on your favorite condiments.
Enjoy!
Wednesday, 11 July 2007
Recipe - Baked Onion with Gorgonzola and Walnuts
Since it is barbecue season, let's have another side dish that works really well with barbecued meat.
Onions gets really sweet and mild when they are baked.
Baked Onion with Gorgonzola and Walnuts - 4 portions
Ingredients
4 large or 8 smaller onions
100g gorgonzola
200 ml creme fraiche
100 g roasted walnuts
1 red pepper, finely diced
1 green pepper, finely diced
Salt and pepper
Method
Heat the oven to 200c/gas mark 6. Bake the onions for about 30 minutes.
Mix together the creme fraiche and the gorgonzola with a fork, make sure that you still can see small bits of the cheese. Season the mix with salt and pepper after taste.
Roast the walnuts in the oven for about 5 minutes.
Cut the onions cross-wise on the top with a sharp knife and serve them hot with a dab of cold cheese mix in the middle. Garnish with walnuts and diced peppers.
Enjoy!
Onions gets really sweet and mild when they are baked.
Baked Onion with Gorgonzola and Walnuts - 4 portions
Ingredients
4 large or 8 smaller onions
100g gorgonzola
200 ml creme fraiche
100 g roasted walnuts
1 red pepper, finely diced
1 green pepper, finely diced
Salt and pepper
Method
Heat the oven to 200c/gas mark 6. Bake the onions for about 30 minutes.
Mix together the creme fraiche and the gorgonzola with a fork, make sure that you still can see small bits of the cheese. Season the mix with salt and pepper after taste.
Roast the walnuts in the oven for about 5 minutes.
Cut the onions cross-wise on the top with a sharp knife and serve them hot with a dab of cold cheese mix in the middle. Garnish with walnuts and diced peppers.
Enjoy!
Tuesday, 10 July 2007
Recipe - Cucumber Salad
This is a old Swedish recipe for a cucumber salad that goes well with almost all kinds of barbecued stuff. It's especially good on hotdogs.
Cucumber Salad - 4 portions
Ingredients
2 dl Creme Fraiche
1 dl finely diced cucumber
2 tablespoons finely diced pickled gherkins
1 tablespoon Dijon mustard
Salt and pepper
Method
Mix all the ingredients and put in the fridge for a little while, until chilled.
Enjoy!
Cucumber Salad - 4 portions
Ingredients
2 dl Creme Fraiche
1 dl finely diced cucumber
2 tablespoons finely diced pickled gherkins
1 tablespoon Dijon mustard
Salt and pepper
Method
Mix all the ingredients and put in the fridge for a little while, until chilled.
Enjoy!
Recipe - Cuban Picadillo
When I first started cooking this dish I only knew of it as being from Cuba. Apparently it's very common all over South- and Central America. It's a very versatile dish, you can serve it over rice or in tortillas. You can even serve it in burger buns as an alternative to Sloppy Joes.
If you want to spice it up a bit, add some pickled jalapenos or some hot sauce. Or both.
Don't worry if you get any leftovers, this tastes almost better the next day.
Cuban Picadillo (serves 6 - 8)
Ingredients
1 tablespoon salt
1/2 teaspoon ground pepper
6 garlic cloves
80 ml vegetable oil
1 green pepper, finely diced
2 large onions, finely diced
5 teaspoons apple cider vinegar
1 teaspoon red wine vinegar
80 ml cooking wine
400 ml tomato passata
1 kg ground beef or ground pork (or combination)
15 - 20 whole pimento stuffed olives
80 ml raisins
Method
Mash the salt, pepper and garlic together in a mortar until a paste is created. Lightly brown this mixture in the oil with the pepper and the onions until the onions become translucent. Add the tomato passata and let it simmer for a minute. Add the vinegars.
Add the meat and cook for 5 minutes. Add the cooking wine, olives and raisins. Simmer until all liquid is absorbed. This takes about and hour or so on low heat.
Enjoy!
If you want to spice it up a bit, add some pickled jalapenos or some hot sauce. Or both.
Don't worry if you get any leftovers, this tastes almost better the next day.
Cuban Picadillo (serves 6 - 8)
Ingredients
1 tablespoon salt
1/2 teaspoon ground pepper
6 garlic cloves
80 ml vegetable oil
1 green pepper, finely diced
2 large onions, finely diced
5 teaspoons apple cider vinegar
1 teaspoon red wine vinegar
80 ml cooking wine
400 ml tomato passata
1 kg ground beef or ground pork (or combination)
15 - 20 whole pimento stuffed olives
80 ml raisins
Method
Mash the salt, pepper and garlic together in a mortar until a paste is created. Lightly brown this mixture in the oil with the pepper and the onions until the onions become translucent. Add the tomato passata and let it simmer for a minute. Add the vinegars.
Add the meat and cook for 5 minutes. Add the cooking wine, olives and raisins. Simmer until all liquid is absorbed. This takes about and hour or so on low heat.
Enjoy!
Friday, 6 July 2007
Recipe - African Meatballs
Let's stick with the African theme for another day. The traditional Swedish meatballs are given an African twist in this one.
African meatballs (serves 4)
Ingredients
Sauce
2 onions, chopped
2 tablespoons vegetable oil
500 g chopped tomatoes
2 dl water
4 tomatoes, chopped
Meatballs
600g mince
2 - 3 garlic cloves, finely chopped
1 egg
1 - 2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 dl flat leaf parsley, chopped
1/2 dl coriander, coarsely chopped
Salt and pepper to taste
Method
Fry the onion in the oil in a medium sized pot. Add the chopped tomatoes and water. Let this simmer for 15 minutes and then add the chopped fresh tomatoes.
Mix mince, garlic, egg, cumin, cinnamon, parsley, coriander, salt and pepper. Roll 12 large meatballs from the mince. Put them into the tomato sauce and let them simmer on a low heat for about 15 minutes, until cooked through.
Serve with rice and maybe a salad.
Enjoy!
African meatballs (serves 4)
Ingredients
Sauce
2 onions, chopped
2 tablespoons vegetable oil
500 g chopped tomatoes
2 dl water
4 tomatoes, chopped
Meatballs
600g mince
2 - 3 garlic cloves, finely chopped
1 egg
1 - 2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 dl flat leaf parsley, chopped
1/2 dl coriander, coarsely chopped
Salt and pepper to taste
Method
Fry the onion in the oil in a medium sized pot. Add the chopped tomatoes and water. Let this simmer for 15 minutes and then add the chopped fresh tomatoes.
Mix mince, garlic, egg, cumin, cinnamon, parsley, coriander, salt and pepper. Roll 12 large meatballs from the mince. Put them into the tomato sauce and let them simmer on a low heat for about 15 minutes, until cooked through.
Serve with rice and maybe a salad.
Enjoy!
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