Recipes

CAULIFLOWER SOUP WITH COCONUT MILK, CHILI AND GINGER

This recipe I found with the blog: matpaabordet.no
The links I will give you are to that blog where you will find the recipe in Norwegian.
On the site, there is a translation button where you can chance between Norwegian and English.

Enjoy this delicious soup.

Homemade cauliflower soup

 

 

 

 

 

 

The words below are written by the blogger:

Do you know what is most difficult of writing a post to the blog? It is to find the name of the title!

Here I stand and cooking, have an idea in the head that I need to grill all vegetables before I make soup of them. That there should be a little spicy, but round taste. (Here comes the coconut milk in) and that I should ‘pimp’ it with my favorite herb (cilantro). A little lime juice and for the image’s sake some slices of red chili.
You see I think about how the dish should taste and how it should look like. But what to name it, no, I think initially when I’ll write the post here on the blog.

The title gives himself often, but in this case, I want to tell you all in the title – in a few words. I landed on cauliflower soup with coconut milk, chili, and ginger. Hope that you would understand that it was about a spicy cauliflower soup with Asian touches. Maybe it either should have been titled. Yes, yes, you have better ideas for the title, I’m open to
suggestions, it’s just to come with them.

The idea of the soup was that it was easy to make and at the same time a little exciting.
All the vegetables plus garlic, ginger and chili are cooked in the oven. That’s the first time I cook ginger in the oven.
It tastes as intense, but somewhat rounder than when fresh, so do not underestimate it.
I kept the chili and ginger back and added them a little at a time to check how strong the soup would be.
I recommend that you do too, so you get exactly the strength you like best.

INGREDIENTS:

  • 1 head of cauliflower
  • 3 carrots
  • 5 garlic cloves
  • 1 onion
  • about. 3 cm ginger, peeled
  • 1 red chili split lengthwise, seeds removed
  • 2 tbsp olive oil or canola oil
  • 1 tsp turmeric
  • 1 can of a 400ml  ( 1,7 cups US ) coconut milk
  • 800ml  ( 3,4 cups US ) vegetable stock or – bouillon or chicken stock.
  • Salt

For Serving:

  • lime juice
  • fresh coriander
  • chili, sliced

APPROACH:

Cut the cauliflower head and the stem into larger pieces. Wash the carrots and cut them in two lengthwise and then in larger pieces. Peel the loaf and slices into larger pieces. Cut the ginger into slices, approx. 1/4 an inch thick.

Add cauliflower, carrots, onions, garlic cloves, ginger, and chili in a large refractory form. The vegetables should be in a layer. Pour over the olive oil and sprinkle turmeric over. Mix well and put in preheated oven 200°C. ( 392°F ) Fry for 30 minutes.
Then they should look like this

If you want to decorate the soup with a little cauliflower, pick some nice cauliflower now and set aside.

Boil the coconut milk together with the vegetable stock while the vegetables are frying.

Squeeze garlic out of the skin and hold chili and ginger back. Have
the garlic and vegetables in the soup and run smoothly with a rod mixer.

Add ginger and chili a bit at a time. Use the rod mixer to mix it in and taste your way to the desired strength. I used everything and have had a delicious soup with good heat as an aftertaste. Season with salt.

Serve the soup in bowls garnished with coriander and chili. Squeeze a little lime juice over the soup.

Naan bread is well suited to whether you want to have some accessories.

Pork Knuckles and Sauerkraut

Pork knuckles and sauerkraut is a typical German dish that tastes amazing. It takes some time to make it, but it’s worth it. An almost self-made dish. Does not need much work with this dish. If you do not make homemade sauerkraut. Then there will be some more work, but what tastes better than German sauerkraut for this dish.

Roasted Pork Knuckle Leg

 

 

 

 

 

 

Portions: 4             Time: 3.5 – 4 hours         Difficulty: Easy

Ingredients:

  • 4 pcs. Lightly salted smoked pork chops
  • Water

How to Do It:

• Place the knuckles in boiling unsalted water. The size of the casserole should fit the knuckles. Fill water until it covers the knuckles.

• Turn the temperature down to approx. 80 °- 85 ° C water temperature, cooking time approx. 3 hours.

• At the end of the cooking time, preheat the oven to 225 ° C

• Take the knuckles and place them on a grid over a long pan. Fry for approx. 30 minutes until the bones are golden and the skin is crispy. Use hot air or the grill element the last few minutes.

Served with pre-cooked sauerkraut, or homemade sauerkraut, potatoes, some of the sauce and mustard.

Recommended: Homemade sauerkraut.

Recipe for Sauerkraut:

The ingredients in this recipe are a recommendation as it contains vinegar. Not everybody likes so much vinegar, so everybody should make it according to their taste.

Ingredients:

  • 2/3 Cabbage head
  • 1 Large onion
  • 2 – 4 tablespoons Bacon fat or butter.
  • 3 dl Broth or knuckles boiling sauce.
  • 1 Bayleaf
  • 4 Juniper
  • 5 Cloves
  • 1.5 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Sugar
  • 4 – 5 tablespoons Vinegar

• Cut the cabbage into fine strips and place it in a casserole with hot bacon fat or butter.

• Divide the onion into strips, add this with laurel leaves, juniper, and cloves. An alternative is to use caraway.

• Pour over the broth or the knuckles boiling sauce and 2 tablespoons vinegar.

• Put on the lid and let it cook under low heat for 45 – 60 minutes.

• Taste with salt, pepper, sugar and the rest of the vinegar.

Served with freshly cooked potatoes.

Enjoy your dinner

Oven-Baked Cod with Tomato and Basil

Tomato and basil are good flavors that taste very good with cod. This recipe has few ingredients so it’s easy to make. It can quickly become an everyday favorite.
The original version of this recipe is Norwegian, and the copyright belongs to  https://3iuka.no/

The oven baked cod is served

 

 

 

 

Serve: 4                         Time: 20-40 minutes           Difficulty: Easy

Ingredients:
1,3 lb   ( 600g ) Cod filets skin and boneless
0,9 lb   ( 400g ) Potato

Sauce:
2 pcs Shallot
4 cloves Garlic
3 tbsp Olive oil
1 tsp Tomato Purè
0,9 lb  ( 400g ) Canned tomatoes, roughly chopped (Diced)
20 pcs Green olives
1/4 tsp Cayenne
2 tsp Basil, Fresh
Salt and pepper, your taste

How to do:
Preheat the oven to 302°F  (150°C)
Cut the cod fillet into nice pieces.
Peel and cook potato tender in unsalted water and cut into slices.

Sauce:
Cut the shallots and garlic into slices and fry in olive oil until the onion is soft.
Stir in tomato paste and let it simmer well.
Add canned tomatoes and olives and let the sauce boil for 5 minutes
Season to taste with cayenne pepper, salt, and pepper, and add the basil leaves.
Add cod, potato, and sauce layered in a greased ovenproof dish, and bake in the oven for about 20 minutes.

Serve with fresh bread.

Enjoy your dinner!

 

Cod casserole with Apple and Stalk Celery

Cod is a sturdy and useful fish and is suitable for use in pots like this with Creme Fraiche,  apple, and stalk celery.
The original version of this recipe is Norwegian, and the copyright belongs to   https://3iuka.no

Cod casserole is served

 

 

 

 

Servings: 4         Time: 20-40 min.       Difficulty: Easy

Ingredients:

1,32 lb  (600g) cod fillets, without skin and bones.
3 pcs Carrots
3 Stems Stalk Celery
2 pcs Apple, green
1 pc Red Onion
0,42 cup (US)  (1 dl) Crème Fraiche   * ( See explanation at the end of the recipe )
0,42 cup (US)  (1 dl) Cream
1/2 pc Lemon
Olive Oil
Basil, fresh
Salt and Pepper

Accessories:

Potato

Procedure:

  • Preheat the oven to 200°C.
  • Cut the fish into serving pieces
  • Peel and chop the carrot, celery, apple and red onion into 2-3 cm pieces and put in
    to a greased refractory form.
  • Place the fish pieces over the vegetables and sprinkle with salt and pepper.
  • Pour over the cream and distribute the (Crème Fraiche over the fish
  • Baking time approximately 15 minutes, until the fish flakes and the vegetables are
    tender.
  • Spread the juice of lemon, olive oil and fresh basil on top.

Served with the boiled potatoes.

From Wikipedia the free encyclopedia

(*Crème Fraiche (Fresh cream) is a thick cream that is acidified with a bacterial culture, but not as sour or thick as sour cream. Crème fraîche was originally a French product but is today available throughout Europe. The main difference between cream and crème fraîche is that the crème fraîche is not homogenized. Therefore, the crème fraîche is well suited to boil, which the sour cream is not since it is easily crack by cooking.)

 

 

Herbs and Spices, Chives

 

Chives (Allium schoenoprasum) belongs to the same plant family as onions, garlic, shallots, and leeks. It has long hollow grass equations stems that grow up to 25 cm. long. They usually grow in clusters. Everything on the chive can be eaten, but most common is eating the stems that have a very tasty onion taste. When it’s also very easy to grow, it’s no wonder that it has found its way into most Norwegian herbs. Many who do not grow anything else often have a bunch of chives standing in bed outside the kitchen door.

Chives Fresh

History and Origin
The first registered user of chives occurred in China for approx. 5000 years ago. Some claim that it was Marko Polo who brought the chive from China.

In our part of the world, there is no registered use of the herb until the 1500’s when it found its way into our dishes through the many herb gardens.

Since it can grow wild throughout Europe, there are good opportunities it was used for cooking long before it was registered in herb gardens. A variation that grows wild in the Alps is the closest found of the plant we are cultivating today. In the Middle Ages, gardeners often planted chives around the boundaries for both decoration and to avert harmful insects.

It was thought that hanging bunches of chives around a house could avert evil spirits. A few centuries ago, chives were used in the divination of gypsies.

In the west, chives have traditionally been used most in creams and sauces, and especially in the case of potatoes. In Asia, it has been more common to use it in soups.

How to grow chives

Chives are a very simple herb to grow, some seeds in a pot or in a corner of a herb garden give you rich access to an herb suitable for soups, dips, and garnishes. Chives like sunny areas but tolerate areas with a little shade. It likes a nutritiously drained soil. Even if they like being kept wet, they tolerate dry conditions for limited periods of time.

Plant after all danger of frost is over and sprinkle a layer of soil over. If you choose to grow them indoors in pots, make sure that they have at least 5 hours of sunlight every day, turning so they get even with the light. In artificial light, it should have 14 hours of light.

Propagation

Chives are a perennial plant, it grows and sets new sprouts year after year. It tends to cling together and divide it every other year. The best time to divide them is at the end of the growing season, divide it with a hard hand across and make sure to get the most of the roots. Plant the other half again, it can withstand wintering well in the garden in most climates.

If you harvesting seeds, be aware that chive seeds lose their viability and should be sown already next year.

How to harvest the chives

You can harvest chives throughout the whole season, but it is advisable to harvest them before they bloom and the stalks become harder. Cut down the stems to about two centimeters above the ground and it will quickly grow out again. If you choose to make it flourish you can also harvest the flowers and eat them in salads or soups.

You can store chives in the refrigerator, cut up or in bundles, but they do not last for long. Should you store them for more than a few days, you need to cut them up and put them in bags that you are freezing. You can also dry chives by hanging them in a dark place with good ventilation. In the dried form you can use chives in all kinds of dishes where you would otherwise use dried onions.

Health benefits

The main vitamin in chives is vitamin K, but it also contains vitamins A and C as well as small amounts of magnesium, phosphorus, potassium, and sodium. Chives are very nutritious and classified as a vegetable in the industry pyramid. Chives are known to be mildly anti-inflammatory.

It also has some antibiotic properties like the other plants in the allium group (onions, garlic, etc).

Some studies suggest it may have some anti-cancerous abilities, especially in the stomach region. Studies also show that chives and other vegetables in the onion family can have properties that fight prostate cancer.

But, the same study shows that garlic has a better effect than chives.

Chives are also effective against many strains of salmonella, yet, this effect disappears unfortunately if heated to above 50 ° C (122 ° F)

Chives in food

The whole chive is edible, flower, leaves, root, and seeds. But the seeds have little taste and are quite hard. The most popular is to cut the leaves (stems) into small pieces and sprinkle on potatoes, giving a crisp and light onion taste.

Chives are also often used in soups and dips. An unusual but tasty and colorful twist is to use the flower as an exciting garnish in soups and salads. Chives work very many places as a good substitute for onions, try to have them in a stuffing or in most soups.

It is advisable to add it at the end of the cooking time to keep it crisp, but it can also be in the soup right from the start to become a part of the power. Do not be afraid to experiment with it, it’s good for so much more than for the garnish.

Seasonings for the food.

Dried Chives ready for use

 

 

 

 

Sources
www.denlillegartner.no       
http://www.indeptinfo.com
http://herbgardening.com     
http://www.about.com
http://www.ourherbgarden.com