Posted in Recipes

Almost Mac’n’Cheese

Spring greens and left-overs version

  • 1 portion Spätzle (or any other left over pasta you want to use up)
  • 4-5 Tbsp cream
  • 2-3 Tbsp grated cheddar (or other cheese left overs)
  • 5 mushrooms
  • 1 small tomato
  • 1 handful of mixed fresh herbs & rocket (chop them)
    • (I used parsley, dill, chives, mint, red basil, and rocket)
  • Salt, pepper, rosemary to taste
  • 1 Tbsp full of chopped onion (or use 1-2 spring onions if you have)
  • 1-2 gloves of garlic

 

  1. Prepare pasta as usual
  2. Brown the onions and and the garlic in a bit of olive oil
  3. Slice the mushrooms and throw them in
  4. Same with the tomatoes
  5. Once the mushrooms are ready
  6. Turn the heat to lowest possible temperature
  7. Pour in the cream and grated cheese
  8. Stir until the cheese is molten
  9. By now the pasta should be done
  10. Put the pasta into the sauce and stir
  11. Chop the herbs and rucola
  12. Place in the serving dish
  13. Pour the Pasta and sauce mix over it
  14. Mix it well
  15. Enjoy!

 

Posted in Recipes

Japanese Salmon Soup—The Lost Recipe Version

Japanese Salmon Soup

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Last week I saw this really nice recipe for Japanese salmon soup online. Unfortunately I did not bookmark it and cannot find it anywhere, in my browser history. So all I remember the author recommended to make the broth first and rub the inside of the ceramic crock-pot with miso soup.

So all I had was some ingredients (most of which I cannot even get anywhere close to home—big hint to Waitrose!) so I had to tweak and make it from what I remember.

Ingredients

The Broth

  • 1,5 l water: to be honest I threw in all my left over frozen fish and seafood and an onion, I think it was about 400 gr
  • boil until fish is done
  • because the left over frozen seafood had a bit of freezer burn I poured it all through a sieve so I would only have the broth and non of the meat (happy neighbour cats)

The Actual Soup

I took my pretty ceramic crock pot and rubbed the inside with miso soup paste (which is normally my emergency lunch)

  • 2 slices of Norwegian organic salmon
  • 2 tok choi cut into pieces
  • about 7 chiitake mushrooms cut small
  • 1 leek cut in slices
  • 1  tablespoon fish sauce
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon soy sauce
  • 2 fresh chillies
  • some fresh ginger

I placed all of this in the ceramic crock pot and then baked it for 1,5 hours at 200°C

It turned out really well despite missing most ingredients and it probably tastes anything but the actual Japanese fish soup, but that’s the best I could do with the ingredients I could get hold of.

 

Posted in Recipes

Lamb Stew

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Lamb Stew with Turnip

The Broth

I had one leg of lamb left, place this with some pieces of sellery, 1 carrot, thyme, rosmary, garlic, some onion, juniper berries, bay leaf, pimento and pepper corns into a pot. Pour 1 liter water over it and simmer for 2 hours.

Meanwhile peel and cut a turnip and two big potatoes into small cubes.


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Preparing the Stew

  • Place turnip and potato cubes into a pot
  • Pour the broth over it
  • Add 1 teaspoon of majoram
  • Freshly cracked pepper and salt
  • Cut the meat of the bone and add it to the mix

Let the mix simmer until the turnip and potatoes are soft.

 

 

 

Posted in Recipes

Roasted Leg of Lamb & Glazed Carrots

Roasted Leg of Lamb & Glazed Carrots

for 2 people

The Meat Part

1 leg of lamb (approx. 500 g)

I washed it and rubbed it with coarse, Scottish chilli mustard (1 teaspoon).

Then I poured some olive oil in a pan, 3 gloves of garlic, some thyme & rosemary, and 1 small onion and fried it until meat was slightly browned from all sides. Oh don’t forget salt and some freshly ground pepper.

I put the meat in my stoneware crock pot, poured a cup of water into the frying pan, and swiveled the pan then poured the solution over the meat. Place the pot in preheated oven 160 ºC and bake for an hour.

The Sauce Part

Glazing for Meat:

  • 3/4 cup of red wine
  • 1/2 teaspoon honey (It was an experiment I found it too sweet with the honey so you can easily leave that out)
  • 2 teaspoons cherry jelly (red currant would be better, but I only had cherry left at home)

Put all the ingredients in a small pot and simmer until it is reduced by half.

Then place meat in a roasting pan, pour the glazing over it and bake for another half an hour. Keep in mind to occasionally take a spoon and pour some of the glazing over the meat.

The Sauce:

If you had good quality meat (I used Duchy Organics) the sauce that is left in the crock pot in from the first round of cooking the meat, can easily be watered down with 1.5-2 cups of water, pour the water directly into the crock pot, swivel and then pour it into a small saucepan. Heat up, add a bit of red wine, spice to taste, add cornflour to slightly thicken the sauce. Pour the sauce through a small mesh sieve and press the softened onions and garlic through the mesh, stir sauce.

The Carrots

Take two hand full of baby carrots, or young carrots with still some green on it for decoration.

First boil the carrots in slightly salted water until they are somewhat soft.

Meanwhile prepare a frying pan add 1 spoon full of olive oil, 1 teaspoon (approx.) balsamic vinegar, 1 teaspoon honey start heating the pan up, while it slowly heats, put the carrots into a colander to drain then put them directly into the frying pan—Now sprinkle some wild rosemary on it. Swivel until the oil, vinegar, honey are evenly spread and have began to caramelise. Now pour the carrots with whatever of the glazing is left into a baking tray and place this in the toaster oven at 180°C for 20 min to roast the carrots until they are nicely browned.

Then serve it all with mashed potatoes. I love Maris Piper for mash …

Posted in Recipes

Saxonian Egg-Chicken Soup

…for cold days

Chicken Soup

 

I had some chicken with slight freezer burn in my freezer so decided to make a broth and turn it into granny’s chicken-egg soup.

Ingredients

  • 2 chicken breasts
  • 1,5 liter water
  • 1 handful leek
  • 1 carrot
  • Salt

boil all for 1 hour to make broth

Egg (Eierflocken)

  • 1 egg beat it foamy
  • 1 teaspoon flour (more if you use a big egg)
  • mix it thoroughly
  • take the broth and bring it to boil
  • once it boils slowly pour egg-flour mix into the boiling broth, while doing so vigorously stir broth with spoon or fork

Add 2 finely chopped carrots, a handful of peas and 2 handful of soup noodles

Let simmer until noodles are done

Tip: I could not help but add a little bit of roasted sesame oil & chilli, add fresh parsley before serving

Posted in Recipes

Winter Salad

Winter Salad

 

My little sister visited in December and forced me out of my ‘semester stress junk food mode’ back into healthy eating. She had some really interesting combinations for winter salads I wanted to share with you. 

Winter Salads

  • 2-3 handful of mixed leafy greens (I try to get seasonal winter greens, I also like the Jamie Oliver salads)
  • 1-2 carrots finely grated
  • 2 pickled beetroot 
  • 1 handful grapes or oranges (optional)
  • 1 small apple
  • 75g Feta cheese (cut in small cubes)

Mix it all add olive oil, balsamic vinegar, fennel seeds, chilli, oregano … mix into vinaigrette