Food

Svenska pannkakor (10st)

1 dl Fullkornsmjöl
1,5 dl vetemjöl
0,5 tsk salt
6 dl mjölk
3 st ägg
ca 50 g smör

Blanda mjöl och salt i en bunke. Tillsätt hälften av mjölken och vispa till en jämn smet. Vispa sedan i resten av mjölken. Vispa sist i äggen och smöret.

French toast (6 slices)

4 egg
2/3 cup  whole milk
1/3 cup flour
1/3 cup brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon

6 slices Texas toast thick bread
3 tablespoons butter

powdered sugar
butter
syrup

Mix together the eggs, milk, flour, sugar, vanilla, salt & cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
If the butter smokes, your pan is too hot; turn down the heat.
Dip each slice of bread into the batter for 30 seconds on each side.
Let some of the batter drip off, then put in skillet.
Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.
To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.

Frasvåfflor (20st)

3 dl mjölk
3 dl vatten
6 dl vetemjöl
1 msk bakpulver
1 tsk salt
1 dl socker
3 st ägg
150 g smält smör

Smält smöret och låt det svalna.
Blanda mjöl och bakpulver i en skål och häll i vatten och mjölk, rör om till en slät smet.
Tillsätt äggen (uppvispade) och det smälta smöret. Rör om till en slät smet.
Är smeten för tjock tillsätt mer mjölk. Är smeten för lös tillsätt mer mjöl (rör ut mjölet i lite smet så blir det mindre klumpar).
Låt smeten få svälla en stund innan du gräddar våfflorna.

Linneas äggvåfflor (12st)

100 g smält smör
3 dl mjöl
1 dl havregryn
1 tsk bakpulver
½ tsk salt
2 ägg
3 dl mjölk
2 dl creme fraiche

Hamburger

Makes 8x150g (1/3 lbs)
1100g Chuck (Högrev)
100g butter
2msk oliv oil
1msk Lawreys seasoning salt
2tsk black pepper
2msk liquid smoke
2msk workester sauce
2msk onion powder
1tsk garlic powder
1 cup flour

Cut up meat to pieces. Mix all ingredients. Grind it all twice.
Make into 150g paddies, about 1″ thick.

American Pancakes

1 cup flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 large egg
3/4 cup milk
1/4 cup seltzer water (that’s our secret ingredient that makes these pancakes so light and fluffy)
2 Tbsp. butter, melted
1/2 tsp. vanilla
1-2 Tbsp. of additional butter for the skillet

Pour the flour, baking powder and sugar into a large bowl and whisk them together.
In a separate bowl, whisk the egg, milk, seltzer water, melted butter and vanilla together until smooth.
Now add the wet ingredients to the dry and whisk together, but don’t beat them to a pulp. If you overmix, your pancakes will be tough. You don’t want to see any bits of flour, but it’s okay if the batter is a little lumpy, like this.
Preheat an electric skillet to 350 degrees or heat a griddle or large skillet over medium-high heat.
Melt a tablespoon or two of the butter in the skillet. Since I’m using a very large skillet, I’m using a full tablespoon of butter.
Use a quarter-cup measuring cup to scoop out the pancake batter. Gently pour it onto the heated griddle and let it form a circle. Repeat with a few more pancakes, being careful not to overcrowd the skillet.
Let the pancakes cook until you start to see bubbles form on the top.
See these bubbles here? That’s what we’re looking for.
When you see a lot of bubbles on the top, then it’s time to flip. You don’t want to flip the pancakes more than once, and you don’t want to press down on the pancakes with your spatula.

Morotssoppa

500g morätter i små tärningar, svettas lite i smör
4-5 msk vetemjöl
1 burk creme fraiche
1 tub räkost
Dill
3 fiskbuljongtärningar

Strö på mjölet på dom svettade morötterna. Späd med 1,5l vatten o fiskbuljongtärningar. Koka några minuter.
Tillsätt creme fraiche och räkost. Dill, salt o peppar.

Karrékotletter

8 karrèkotletter
3dl mellangrädde
4 dl turkisk yoghurt eller créme fraiche
0,75dl kinesisk soja
1½ tsk sambal oeak.

Salta och peppra lite lätt på kottletterna.
Lägg dem i en form för ugnen.
Blanda allt det andra och bred över köttet.
175 grader, 90 min i ugnen.
Man kan lägga över lite stekt svamp mot slutet i ugnen om man vill piffa till lite extra.

Tacopaj

4 dl vetemjöl
1,5 dl mjölk
2 tsk bakpulver
50 g smör
1tsk salt
Blanda det torra, finfördela smöret, häll i mjölken.
Kör ihop, kavla ut och klä en pajform med löstagbar botten.
Förgrädda i 10 min.

Fyllning
500g blandförs
1 hackad gul lök
1 påse taco kryddmix
1 ½ dl vatten.
Blandas, stek, läggs i pajformen.

Övertäcke
3 dl creme fraiche
2 hackade tomater
4 msk majonäs
1 krm vitpeppar
2 vitlöksklyftor
pepparoni eller chilipeppar.
Blandas och lägges över färsen

Lägg till sist över riven ost, 1 hackad gul lök och 2 st tärnade tomater

Bacon och broccolipaj

6 port (x3 för 33x23cm form för 18 delar)
Deg:
125 g smör
3 dl vetemjöl
2 msk kallt vatten
1 nypa salt

Fyllning:
1 pkt bacon (140 g) (eller kassler)
180-200 g broccoli
50-100 g riven ost
3 ägg
2 ½ dl matlagningsgrädde
1 krm grovmalen svartpeppar
1 tsk basilika
lite salt

Kör ingredienserna till pajdegen i en matberedare eller blanda ihop degen förhand. Låt gärna degen vila i kylen i ca 30 minuter.
Tryck ut pajdegen i pajform. Stick hål med gaffel. Förgrädda pajskalet i 10 minuter på 200 grader. Pensla med ägg.
Skär baconen i bitar och stek dem. Skär broccolin i bitar och koka den i lättsaltat vatten i några minuter. Fördela bacon och broccoli i pajskalet. Lägg över den rivna osten.
Blanda ägg och grädde. Tillsätt salt och peppar. Häll över pajen och grädda på 200 grader i ca 30 minuter.

Lax och spenatpaj

Fyllning:
50-100 g riven ost
3 äggulor
2 dl grädde
1 dl tinad hackad spenat
1 dl hackad rökt eller gravad lax

Turkey, Herb-Roasted Breast

6 servings
Total Time: 2 hr 40 min, Prep 25 min, Inactive 15 min, Cook 2 hr 0 min

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe/index.html

Turkey

Ev apelsin/citron/lök klyftor inuti
Gnid in med smör

Kryddblandning enl nedan (krossa örterna först)

Per kg kalkon:
1 tsk socker
2 tsk salt
1 krm svartpeppar
2 tsk lökpulver
1/2 tsk vitlökspulver
1 tsk Timjan
1 tsk Rosmarin
1 tsk Salvia

Varmluftsugn
140C 2h
180C ca 1h

68°C / 155°F i bröstet

Souse Vide
Bryn i smör
Ben o vingar 65°C/150°F 12-24h
Bröst 55°C/130°F 6-18h
Smöra, grilla i ugn ca 15min tills brun o krispig

Sås
Häll av fett efter 2,5h
1dl spad
3msk mjöl
3dl vit vin, koka ner till ca halva
1 kycklingbuljong

Medelvärme
1dl grädde, spä med mjölk
Lägg till lite till fett
3-4 droppar soya
2 msk apelcin el citron marmelad
1msk svart vinbär gele

Klarbärsgele

1kg klarbär
500-700g socker
1 liten bit kanel

Varva bär, socker och kanel.
Stå på kallt ställe några timmar.
Koka upp långsamt, koka några minuter

Ev citron
½ tsk Atamon
Melatin

Sweet Potatoe Caserole

3 cup cooked mashed sweet potatoes
½ cup sugar
1 stick melted butter
2 eggs
1 tsp vanilla

Topping
1 cup brown sugar
1/3 cup melted butter
1/3 cup flour

Mix together, put into casserole dish.

Topping – mix ingredients together and pour over potato mixture

Bake at 375 for 30 minutes

Elderflower lemonade

30 flower heads
2 lemons
2 quarts water
2 quarts sugar
1 tbsp citric acid

Rinse flowers
Slice lemons
Put flowers and lemon evenly in a container.

Boil water, add sugar, stir until dissolved. Add citric acid.
Pour liquid over flower and lemon.
Let cool down in room temperature.
Cover and store in fridge for 3 days.

Filter through cloth.
Store in bottles.
Add water and ice when serving.

Pineapple Chicken

This pineapple chicken is a stir fry of chicken, pineapple and vegetables all tossed in a sweet and savory sauce. Serve this Chinese style pineapple chicken over rice for an easy dinner that everyone will love!

  • 2 teaspoons vegetable oil
  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 1 red bell pepper seeded. cored and cut into 1 inch pieces
  • 1 cup pineapple chunks fresh or canned
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3/4 cup pineapple juice
  • 1/4 cup low sodium soy sauce
  • 1/3 cup low sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame seeds
  • 1 tablespoon sliced green onions
  • salt and pepper to taste
  • Serve with rice and broccoli
  • Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
  • Cook the chicken and bell pepper for 6-8 minutes, stirring occasionally, until chicken is cooked through. 
  • Add the pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
  • In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  • Add the sauce mixture to the pan and bring to a simmer.
  • Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  • Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  • Sprinkle with sesame seeds and green onions, then serve.

Greek Chicken Gyros with Tzaziki

Ingredients

  • 2 lb / 1 kg chicken thigh fillets , boneless skinless

Marinade

  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt , preferably full fat
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper

Tzatziki

  • 1/2 cucumber (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups Greek yoghurt , preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper

Salad

  • 3 tomatoes, diced
  • 1/2 cucumbers, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley leaves (optional)
  • Salt and pepper

To Serve

  • 4 to 6 pita breads or flat breads

Instructions

  • Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Make the Tzatziki

  • Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  • Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

Cook chicken

  • Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  • Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  • Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Indian Lentil Dal

YIELDS: 4 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 40 mins

Ingredients
2 tbsp. vegetable oil, divided
1 small yellow onion, diced
3 cloves garlic, minced
2 tsp. freshly minced ginger
2 green chilis, one diced and one sliced in rounds, divided
3 tsp. cumin seeds, divided
1 tsp. coriander
1 tsp. turmeric
1 tsp. paprika
1/2 tsp. cinnamon
1 c. red lentils
1 (14-oz.) can diced tomatoes
4 c. low-sodium vegetable broth
Kosher salt
Freshly ground black pepper
Yogurt, for serving

Directions
– In a medium pot over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Add garlic, ginger, and diced chili. Cook until fragrant, 1 minute more. Add 1 teaspoon cumin seeds and spices and stir to coat vegetables and to toast seeds, another minute. Add in lentils and toss to coat well, then add tomatoes and broth and season with salt and pepper. Bring mixture to a boil, then reduce heat and let simmer 20 minutes, or until lentils are soft and broken down.
– Meanwhile, in a small skillet, heat remaining tablespoon of oil. Add remaining 2 teaspoons of cumin seeds and cook until darkened and fragrant, 2 to 3 minutes. Add sliced chili and cook 1 minute more. Pour into a small heatproof bowl, scraping out all the seeds and oil and let cool while lentils continue to cook.
– Spoon dal into bowl and top with yogurt and a drizzle of the fried cumin seed mixture.
spicy dal

Indian Naan bread

YIELDS: 8 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 1 hr 45 mins

Ingredients
1/2 c. lukewarm water
2 tsp. granulated sugar
1 packet active dry yeast
1 3/4 c. all-purpose flour, plus more for surface
1 tsp. kosher salt
1/2 c. full fat greek yogurt
Vegetable oil, for cooking

Directions
– In a small bowl or glass measuring cup, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until frothy, about 8 minutes.
– In a large bowl, whisk together flour and salt. Add yeast mixture and yogurt and use a rubber spatula to combine. Once a shaggy dough starts to form, dump onto a clean work surface and knead with your hands until a smooth dough forms. Transfer to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour.
– On a floured surface, divide dough into 8 equal pieces. Roll each out into a 7” circle. Keep dough covered with a clean kitchen towel.
– In a large skillet over medium-high heat, heat enough oil to lightly coat the bottom of the pan. Working one at a time, cook dough until blistered and dark golden in spots, about 3 minutes per side. Adjust heat and add more oil as needed.

Cole slaw

8 cups cabbage finely chopped about 1 head
1/4 cup shredded carrot about 1 carrot
2 tbs minced onion
1/3 cup sugar
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
2 1/2 tbs lemon juice
1 1/2 tbs white vinegar
1/2 tsp salt
1/2 tsp pepper
mix it all together