Who made the best noodles?
We used this recipe for egg noodles (yeah it totally looks like pasta. tasted alright tho).
I’m a vegetarian but sometimes I like to keep things traditional and make a “steak and potatoes” fancy dinner. This is what I made last night and I decided to post it here if anyone is looking for ideas. It’s not very complicated, it’s just Hasselback potatoes, red wine sauce, peppered Quorn steaks and some steamed cauliflower and broccoli on the side. We followed this recipe for the red wine sauce. The Hasselback potatoes are made by peeling a few big potatoes and slicing them thinly, putting them in a wooden spoon to avoid cutting all the way through. After you’re done slicing them, they’re supposed to be buttered and put into the oven for 25 minutes. After 25 minutes you should take them out and butter them again and cover them in breadcrumbs and salt and then put them back into the oven for another 25 minutes. I screwed up and put the breadcrumbs on first thing, but it was fine. The peppered Quorn steaks doesn’t require much cooking and they’re already seasoned, so I just buttered them and put them in the oven for like 10 minutes. Delicious!
After yesterday’s cooking fiasco, I’m looking forward to cooking a simple pizza in our clean and smoke-free oven. What happened yesterday was that 1) We started cooking really late so both of us were starving. 2) Due to a miscommunication, both of us thought the other person had cleaned the oven, which led to the fire alarm going of again and us needing to switch plans and start boiling potatoes, which made the cooking take even longer. 3) When the potatoes finally were ready, I started making mashed potatoes. Unfortunately, as I was seasoning it, the entire lid of the black pepper container fell off. Even after throwing away the parts that had the thickest coating of black pepper, we were left with a bowl of GRAY mashed potatoes.
The pathetic bit is that the original plan was to make a fancy dinner out of veg. steaks with hasselback potatoes. Best laid plans of mice and men…
Something has ended up on the floor of the oven and I’m pretty sure I’m suffocating from all the smoke, while at the same time freezing from all the windows that are open. I just don’t get how what must be something like 1 ml of liquid can keep causing the oven to smoke for hours! We’re going to take our freshly baked smoky pizza and key lime pie into the bedroom now and eat it there.
Before Christmas, I made a bunch of ketchup based on a recipe that I tweaked. The recipe was enough for six 250ml glass bottles, so in total it should come up to ~1 – 1.5 litres of ketchup. The ketchup bottles was a part of our homemade Christmas hamper that we gave to friends and family, which also included a jar of homemade chilisauce and some delicious handcrafted pralines that Tom made. Unfortunatly, I didn’t take any good photos of it so I will have to make do with this cellphone photo.
Most ketchup recipes require Worcester sauce, which contains fish. I wanted to make a vegetarian version, so I tweaked the recipe and added an apple:
1 green apple
1 kg tomatoes
1 dl white wine vinegar
1 big yellow onion or two smaller ones.
4 cloves of garlic
250g brown sugar
2 tsps Cinnamon
2 tsp Mustard seeds
2 tsps Chili flakes
1 tblsp vegetable stock powder.
2 tblsp Soy
Parboil the tomatoes until the skin cracks. Put them immediately in cold water and peel off the skin. Chop up the tomatoes and put them in a big bowl. Slice the onion(s) and the garlic and fry in a big pan until soft and golden. Add the tomatoes and heat. Gut the apple and slice it finely and add it to the pan with the vinegar. Stir in the sugar bit by bit. Ground the mustard seeds in a mortar and add them to the pan together with the other herbs, spices, stock and soy. Let the contents simmer for around 30-40 minutes (or longer, depending on how juicy your tomatoes were and how thick you want your sauce). Blend the sauce with a mixer or a stick blender. Season with salt and pepper to your preference. I prefer a ketchup that isn’t completely smooth, but if you prefer your ketchup without any lumps, put it through a siv before pouring it into the bottles. If unopened, the bottles can be kept in normal temperature. If opened, keep in the fridge. Enjoy!
I’ve always enjoyed cooking and baking and finding new recipes. It is something that runs in my family. My mum grew up with fancy Italian and Croatian food, since her dad was Italian-Croatian. While she might not make the healthiest of food, it’s no doubt delicious. If I had to pick one thing that symbolizes her cooking it would be a sauce recipe she gave. I had searched for sauce recipes online but the amounts of milk, stock and cream varied a lot. I knew her version of the sauce was really nice so I called her and asked what she used and wrote down the ingredients. As I started cooking, I realized what her secret ingredient was, or to be more precise, the lack of ingredients. Where the other recipes included mostly milk and stock with a portion of cream, the recipe mum gave me stood out because it ONLY used cream mixed with a little bit of stock powder. So, yeah,- not so healthy but I can’t argue that it tasted delicious.
My dad didn’t cook that much until about ~13-14 years ago, probably because mum had been a stay-at-home mum most of the time. The only think I can remember him cooking when I was a kid was pancakes, which to be honest were and still are much better than the pancakes I make. After mum became ill and the following divorce I guess he was forced to start cooking and just found that he enjoyed it. Nowadays he gets together with equally old friends and cook fancy dinners with a lot of wine and fancy ingredients like Kobe meat. Once he accidentally ordered half a kilo of Russian caviar and didn’t have any recollection of it. I think he has too much money sometimes.
As for me, cooking is something I’ve always been interested in but haven’t always been able to do. There’s the financial aspect: buying all the ingredients can be expensive, especially when you’ve recently moved out of home and don’t have all those 50 types of spices and vinegar and whatnot that you acquire over the years. It’s also not that motivating when you live alone and don’t have anyone to share the food with, which is very important to me. I recently moved in with my boyfriend, who happens to be very in to cooking himself, so these days I get a chance to practice cooking new things much more often than before. I often give him grief because he experiments too much with his recipes by adding odd ingredients or doing something so differently that he ends up ruining the food, but when I take a close look at myself I realize that I do pretty much the same thing. OK, I like to think I’m a bit more careful, but I definitely see the appeal of taking a recipe and “making it your own” by adding a new flavor to it.
I don’t think I’m very good at cooking, I just enjoy doing it and I like to try new recipes. When it comes down to it, I imagine learning how to cook is often a trial-by-error thing anyway. Since I became a vegetarian some four years ago, I’ve had to come up with my own ideas when trying to make a vegetarian replica of a non-vegetarian recipe. In many cases there’s already great recipes out there, but sometimes there isn’t, so you have to use your own judgment and then a new recipe is born. Voilá!
Oh God… Tom is cooking chili sauce in the kitchen and I’m on the couch pretty much unable to breath due to the coughing fits caused by all the chili in the air. It’s all been made worse by the fact that I’m allergic to something in the air because I’m sneezing all the time and my nose is clogged up. Seriously, the only I can breath right now is through a pillow.
This is a recipe that I have adapted from a recipe that I found in a book. The original recipe was good, with the exception that it didn’t have nearly enough liquid in it. I’ve done it a few times and I tried it last night with my new adapted recipe, and it tasted great! I very much recommend this recipe.
Steaming courgette and tomato stew
½-1 dl olive oil
3 cloves of garlic
2 big red onions
2 bell peppers
800g crushed tomatoes
500 – 1000ml water.
2 tbsp chopped dill
½ teaspoon cinnamon
1 tsp thyme
Chop up the courgettes and potatoes into 1cm thick slices, cut the tomatoes into quarter pieces and the bell peppers into squares. Put a little oil in a big casserole and put on medium-heat on the stove. Slice the onions and fry them for roughly 10 minutes in the casserole while stirring continuously. Add the garlic (sliced or crushed) and fry for another minute. Put the rest of the vegetables and the olive oil with the onion in the casserole and sprinkle with salt and black pepper (after your own preference). Pour in the water (saves time if it’s boiled in a kettle in advance) and the crushed tomatoes. Add the dill and thyme. Bring it to boil and let it simmer for 2 hours, or until the slices of potatoes have become soft. Stir every 20-30 minutes. Serve with a little bread. Enjoy!