Dinner

  • Vegan burgers
    Dinner,  Lunch,  Vegan

    Burgers

    Who someone says, ‘should we have a burger?’, what do you think of? Going to the nearest KingDonald and buy burgers in Styrofoam or do you think of a homemade meal that will keep you nourished several hours at the same time as it provides a culinary experience. I’m absolutely for the second option. So, either I go for a real restaurant version of a burger or I go to the kitchen to work. Over the years I have gathered inspiration and experiences around making a quality burger. First of all, I don’t eat meat, so the beef part needs some innovation. In my perspective the beef part doesn’t need…

  • Dinner,  Hot Dishes,  Vegan

    Indian inspired potato gratin

    Ingredients 200 Gr root selleri 450 Gr large potatoes 300 Gr sweet potatoes 2-3 shallots 6 garlic cloves 4-6 tsp Curry 3-5 tsp ground coriander 4 tsp ground turmeric 1 tsp Cayenne Salt 300 ml Coconut milk Oil ProcessClean the vegetables and slice them fine (1-2 mm thick) and place the slices in water to avoid colouring. Chop garlic and onions fine. Pour oil in a pan and fry garlic and spices (don’t fry the turmeric), when the garlic begin to tender add the onions and continue to fry until the onions are tender, you need to keep things moving to avoid burning. When onions are tender remove from the…

  • Dinner,  Hot Dishes

    Stir fried vegetables

    An easy to make course with inspiration from Asia. The below recipe is adequate for a full meal for one, so just multiply to serve more. 2-3 cm Ginger 2-3 Garlic cloves 1 tea spoon Chilli 1-2 tea spoon Cumin seeds 1 Medium Onion 125 gr Tofu 2 small Carrots 100 gr Mushrooms 100 gr White cabbage 60-70 gr Edamame beans (pealed) Half a Red Pepper fruit 3-4 Table spoon Soya sauce 1 egg (optional) Oil Rinse the vegetables. Chop garlic and ginger fine, slice the onion, carrots, cabbage, mushrooms and pepper fruit in 2-4 mm slices. Cut the tofu in cubes less than 1 cm. Heat the oil in…

  • Dinner,  Hot Dishes,  Lunch

    Asian inspired dish with prawn

    As I’m going to Asia in the near future I would like to prepare my taste and digestion system to Asian cooking (not that they have been unaccustomed to Asian food). So during the day I made up a recipe that I’m quite sure has no specific root in one single Asian  kitchen, but inspiration is within Asia. Chili I know from Thailand, but not from Myanmar, and on the other side  turmeric I have met in Myanmar but not in Thailand. However to me both are Asian spices, so here we go with a mixture of kitchens. 4 cloves of garlic 3 cm ginger 2 sweet chilies 1/2 strong…

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  • Dinner,  Hot Dishes

    Fisk i krydret tomatsovs

    Fredag inden ugens indkøb skulle jeg lave middag, så der var ikke ligefrem frit valg på alle hylder for ingrediensvalg. Som sædvanligt var køleskab og fryser ikke gabende tomme, men rummede en del overskud fra ugens øvrige menu. Så for at undgå udsmidning opfandt jeg en middagsret, som vi var enige om var forholdsvis vellykket. Nedenfor er min liste over hvad jeg fandt at gøre godt med. Retten er helt sikkert i stand til at tilgive hvis man skifter en eller flere ingredienser ud eller tilføjer noget. Nedenstående mængder passer til 2-3 personer afhængigt af appetit. 5-6 mellemstore kartofler 200 gr Laks 100 gr Torsk 1 stort løg 2 gulerødder…

  • Dinner,  Food,  Hot Dishes

    Hjemmelavet middagstapas

    Fruen og jeg har indlogeret os på hostellet i Granada hvor bonusdatteren arbejder. Vi valgte “luxus-suiten”, det vil sige to rum med køjesenge, eget toilet og køkken. Efter at have tilbragt dagen med lige at køre til Cordoba (knapt 200 km hver vej) og bruge 5-6 timer på at vandre bymidten tynd orkede vi kl. 20:15 ikke lige at vaske os og gå ud for at finde et sted at spise, som vi ellers har gjort de andre aftener i Granada. Så nu skulle køkkenet benyttes, efter et hurtigt smut i det nærmeste supermarked. Vi taler egentlig blot om et ordinært spansk supermarked for senor og senorita, men de har…

  • Dinner,  Hot Dishes

    Brocollisuppe

    Ingredienser 1 mellemstort løg 1 brocollihoved 3 mellemstore kartofler 250 g spinat frisk helbladet spinat 2 fed hvidløg 1 tsk piri piri ell. en knivspids chilli 1,25 L grøn boullion Hak løg, brocolli (brug hele hovedet også stokken) og kartofler groft, hvidløg fint. Switch løg og piri piri i olien, når løgne er klare tilsættes kartoflerne. Steg videre til løg og kartofler får lidt farve, tilsæt så boullion og brocolli og bring suppen i kog, lad suppen koge ca. 10 minutter til brocollien er næsten mør. Tilsæt den rensede spinat og kog videre et par minutter. Blend suppen til den er glat. Server med flûtes eller ristet rugbrød

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