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Chłodnik – Cold Polish Beetroot Soup

Tuesday, July 12th, 2005

Chłodnik

Chłodnik is a typical Polish soup eaten in summer. I can’t remember if we’ve ever had it at home when I grew up, but I definately ate it when visiting relatives in Poland. The soup is served cold on hot summer days and today was a perfect day to make this soup. This recipe is my own, inspired by several other ones that I’ve seen on the internet. The result is a delicous and refreshing pink soup. But be careful and don’t spill, beetroot stains are not fun…

    Chłodnik

    300 gr peeled beetroots
    500 ml water
    1 vegetable stock cube
    5 radishes
    2 red spring onions
    2 tbsp chives
    1 tbsp parsley
    juice from 0.5 lemon
    350 ml Kefir (or natural yoghurt)
    50 ml sourcream
    salt
    pepper

    Grate the beetroots and cook them in 5 deciliters of water, a stock cube and pepper. Cook until the beets are soft. Put aside the beets and the water, let cool, then transfer to the fridge to cool completely.
    Chop the radishes, chives, onions and parsley. When the beetroots together with the beetroot water are cold, add the vegetables, lemon juice, sourcream and kefir. Salt and pepper the soup. Put it in the fridge for about 30 minutes. Serve the cold soup with boiled eggs.


The main ingredients for Chłodnik.

Let the beetroots cool before mixing all ingredients together.

Quick fungus pasta

Friday, June 10th, 2005

Crème Bonjour Cuisine is a kind of crème fraiche but still not. The text on the package says cooking fraiche and it can be found in different flavours like pepper, chive and shallot, etc. We often eat Crème Bonjour Cuisine with baked potatoes which is really tasty, but the fraiche can be used to pies, pasta and almost anything. The newest flavouring we found just some days ago: Penny Bun and Mushroom. It’s delicous and is so good in pasta.

Fast and delicious fungus pappardelle
Cook pappardelle or any other pasta, strain it and blend it with Crème Bonjour Cuisine Karl Johanssvamp & Champinjon. Serve with parmesan, salt and pepper. Enjoy!

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Tortilla Española

Monday, May 30th, 2005

Monday evening. Alone and hungry. What to do? There were some leftover cooked new potatoes from yesterday’s dinner and first I planned to fry them and eat them with scrambled eggs. But how about a Spanish potato omelette, Tortilla Española, instead? The basic ingredients are potatoes and egg, just what I wanted, and then just add what ever you have at home. This is what I had at home and put in my Tortilla (and it turned out DELICIOUS!):

New potatoes, cooked.

Red onion.

Two eggs.

Cambozola cheese.

Cherry tomatoes.

Milk.

Butter.

Chive.

Slice the potatoes and fry them in butter, make sure to layer them so that they don’t stick together. Add shredded red onion. Turn the potatoes in the pan. Beat the eggs with some milk, salt and pepper and then pour it into the pan. Cut a piece of the cheese and slice it in smaller pieces, place them on the omelette together with sliced cherry tomatoes and chive. Fry until almost done, then fold the omelette and serve.

Fry….

….fold and serve!

Weekly Dinners With My Big Brother

Wednesday, March 9th, 2005

I have two older brothers, Sebastian and Dariusz. The latter one lives in Gothenburg just as me, and since January we meet for dinner once a week. We take turns cooking for each other, and tonight it’s my turn. I think that it’s a really nice “tradition” we have, it’s cosy to meet so often and it’s nice to get a lunch box with leftovers for the next day. At work when I warm the leftovers from my brother’s dinner every second week, I proudly say that my brother made it for me :-) During dinner we talk about all sorts of things: movies, computer games (escpecially World of Warcraft that we both play) and many other subjects. I’m glad that I meet my brother so often and that we have a good relationship. In December this year he will turn 40 and I will turn 30 next March, so we have even talked about arranging a special birthday party together. But until then we will continue with our weekly dinners.

Now a few words about not blogging for a long time. I’ve been really busy at work, please don’t mention Denmark and electronic invoices or I’ll have problems breathing :-) Life as a programmer isn’t always easy…. And also I’m nowadays an online game addict, thanks to Fredrik and my brother I can’t stop playing World of Warcraft… Shame on you! But I do have some photos and recipes from recent baking och cooking that I will post very soon.

Tonight when my brother comes I will serve a great vegetarian lasagna, I’ve meantioned it in my blog earlier. Yesterday I prepared the sauce and today I’ll assemble the whole lasagna and put it in the oven.

Vegetarian Lasagna

Red Sauce
2 carrots, chopped
2 zucchinis, chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
0,5 fresh chilli, finely chopped
1 handful fresh basil, finely chopped
1 tsp sugar
400 gram crushed tomatoes (tin or box)
1,5 deciliter cream
black pepper. minced
1 stock cube, vegetable

Filling
1 bag of fresh spinach
125 gram Feta cheese

Topping
100 gram grated cheese
Some grated Parmesan

Last but not least
Lasagna sheets

Preheat the oven to 225 degrees C.
Fry the garlic and the onions. Add carrots, zucchini, cream, tomatoes and the rest of the ingredients for the sauce. Let the sauce simmer for 10 minutes. Assemble the lasagna by first greasing a casserole dish with olive oil. Add the first layer of lasagna sheets and then the sauce. Add half of the spinach and half of the Feta cheese. Then add a new layer of lasagna sheets, sauce, spinach and feta cheese. Then add a last layer of lasagna sheets, cover with the remainings of the sauce and put all cheese on the top. Cook in the oven for about 25 minutes. Serve with a salad.

Taco Pie

Monday, January 31st, 2005


Taco Pie with Quorn

Taco Pie is one of my favourite dishes, and all my non-vegetarian friends that have tasted it really like it. The pie is delicous, so give it a try! You won’t be dissapointed. If you don’t want to use quorn, you can use ground beef instead (500 grams, and only one bag of Taco spice and 100 milliliter water as meat doesn’t absorb as much liquid/spices as quorn).

Taco Pie

Quorn Filling:
300 gram quorn grounds
1,5 bag of Taco spice
200 milliliter water
pepper
powder cayenne pepper
1 onion
2-3 garlic cloves

Pie Crust:
350 milliliter white flour
a pinch of salt
125 gram butter
3 tbsp cold water

White Filling:
4 tbsp mayonaise
200 milliliter crème fraiche
250 milliliter grated cheese
1 finely chopped fresh red chili (just be careful so you don’t take a really hot one. Adjust the amount depending on how hot it is).

2 chopped tomatoes

Combine the butter with the flour and the salt in a food processor (or by hand). Add the water so the mixture becomes a dough.

Divide the dough in a baking tin making a crust. Put the tin in the refrigerator for about 30 minutes. Bake the crust in 200 degrees C for about 12 minutes until golden.

Do the quorn filling by frying the onion and garlic in a frying pan. Add the quorn, water, taco spices and pepper. Let simmer for 5 minutes. Fill the crust with the quorn filling.

Cover the quorn filling with the chopped tomatoes.

Combine the mayonaise with the cheese, chili pepper and crème fraiche.

Cover the tomatoes with the white sauce.

Bake in oven for about 20 minutes in 225 degrees C, until the pie is golden brown. Serve the pie with a sallad.

M for him, Q for her

Friday, January 28th, 2005

Fredrik arrived from Stockholm yesterday and I prepared a late dinner just minutes before he arrived. I found a very easy and quick recipe in a magazine that I get from my food store, but I adapted it slightly as I wanted to make meat burgers for Fredrik and Quorn burgers for myself. The recipe was only for meat so I made up my own vegetarian burgers. The dish is very easy, the meat and quorn burgers are fried in separate frying pans and the sauce is mixed in a bowl and then poured over the burgers.

After reading Anne’s comment about this dish, I realized that I didn’t write what we thought about the food so I’ll just add a few words. The quorn burgers turned out so-so, maybe they would taste better with more spices. I must also mention that the quorn burgers absorbed almost all of the sauce, so I would recommend to double the batch. Fredrik liked his burgers and as I don’t eat meat I have to believe him :-)

2 Kinds of Burgers in Tomatoe Sauce with Fusilli and Red Onion

Quorn Burgers
150 g Quorn Mince (UK) / Quorn Grounds (US) / Quorn-färs (SE)
1 egg
1 tsp salt
pepper
1 tsp sweet pepper powder
powder Cayenne pepper
1 tbsp potato flour
0,5 deciliter cream
2 tbsp dried breadcrumbs
2 tbsp water

Mix the breadcrumbs with water and put aside for a few minutes. Combine all other ingredients and then add the breadcrumb mixture. Shape into 4 patties and fry in butter.

Meat Burgers
200 g minced meat (beef)
0,75 tbsp potato flour
0,5 deciliter cream
0,75 tsp salt
1 tsp sweet pepper
powder Cayenne pepper
pepper

Combine all ingredients and shape into 2 patties. Fry the patties in butter.

Creamy Tomatoe Sauce
1 deciliter cream
1 tsp Soya sauce (Chinese)
1 can chopped conserved tomatoes
pepper
salt
1,5 garlic clove, chopped
Basil

Strain the tomatoes as much as you can. Combine the tomatoes with the rest of the ingredients. Pour half of the sauce in the frying pan with quorn and half in the frying pan with meat. Let simmer for 6 minutes.

Serve the burgers with pasta (Fusilli) and finely chopped red onion.

IMBB 11: Beans

Sunday, January 23rd, 2005


Red Lentil Soup and Sesame Crescent Rolls

Today it’s time for the 11th installment of Is My Blog Burning? As I’m rather new as a food blogger this is my first online collective food blogging event and I have really been looking forward to it. So what is Is My Blog Burning, also known as IMBB? Each month a food blogger sets up a new theme with a central food component and all partipicants then come up with an appropriate recipe.

This month’s IMBB is hosted by Cathy of My Little Kitchen and the theme is beans. I don’t eat much beans, but I do eat lentils, especially red ones as they only demand 10 minutes of cooking. I wanted to come up with a great recipe, but as I’m unfortunately totally broke due to our trip to the Maldives in December, reality decided something different. I just had to use the ingredients that I already had at home, which resulted in a Red Lentil Soup and Sesame Crescent Rolls. The soup is really nice, BUT not after eating it almost everyday during the last week :-) It will take some time before I make it again. Sooner or later you get tired of food that you eat too often…

Red Lentil Soup

1.5 deciliter dried rinsed red lentils
1 onion
2 carrots
2 tomatoes
2 tps curry
2 stock cubes (vegetable)
1 litre water
2 bay leafs

Chop and fry the onion. Add the curry and fry for a minute. Add the rest of the ingredients and let simmer under a lid for 15 minutes.

Sesame Crescent Rolls

11 deciliters flour
4 deciliters water (37 degrees C)
1.5 tsp salt
1 tbsp oil
50 grams fresh yeast
sesame seeds

Dissolve the yeast in the water in a bowl. Add oil, salt and some of the flour. Mix well with a large wodden spoon and continue adding flour until the dough holds it shape and is smooth. Cover the bowl with a kitchen towel, and let the dough rest warm until it has doubled in size (about 30 minutes). Heat the oven to 225 degrees C. Place the dough on a lightly floured surface and knead until smooth and elastic, add more flour if needed. Divide the dough into two parts. Roll the one half of the dough into a circle and cut the circle into 8 wedges. Roll up each wedge tightly from wide end to point, forming a crescent. Place the crescents point side down and slightly curved on a baking tin. Do another 8 crescent rolls with the remaining dough and put them on another baking tin. Cover the crescents with a kitchen towel and let rise until double in size (about 20 minutes). Brush the crescent rolls with water and sprinkle with sesame seeds. Bake for 10 to 12 minutes or until golden brown.

The Wine God

Wednesday, January 12th, 2005

In Gothenburg there’s a very cosy and nice Italian restaurant called Toscana. We use to go there rather often, sometimes for dinner and sometimes just for a glass of red wine (they import really tasty wine). The owner, Francesco, is very nice, kind and very Italian :-) He doesn’t speek Swedish, only English and Italian, and he gladly talks with everyone. His adorable baby daughter is often seen at the restaurant, taken cared of by Francesco’s cute mother (who does most of the delicious desserts at Toscana), by Francesco himself at the same time as he pours up some wine at the bar counter or by Francesco’s wife.
As we are frequent guests (unfortunately we havn’t been there for a long time now), we were invited to Francesco’s birthday and a late opening dinner of the restaurant last summer. It was a lovely evening with wonderful food and a mixture of different people. And the Tiramisú made by Francesco’s mother was absolutely amazing! There was a nice intimate atmosphere that evening (as always when we’re there) and we willingly sang the Italian birthday song (tanti auguri a te! tanti auguri a te!).

There’s a weird painting at Toscana, I think that it’s supposed to be a cow and there are horns on the painting. Anyway, we call the painting the Wine God and it’s absolutely compulsory to toast to the Wine Good when we are there. Sometimes when we’re at home or somewhere else drinking wine we try to remember the Wine God and toast to him in the approximate direction. That can be tricky when we’re abroad, but I hope that we toasted to the right direction when we were on the Maldives, or else the Wine God would be really angry :-) Of course dear Francesco doesn’t know about our toasting and crazy ideas, he surely loves his painting and doesn’t have a clue about the Wine God.

When at Toscana, we often order Penne Fattorini which is a pasta with a hot tasty tomato sauce served with fresh ground pepper and a lot of parmesan. To that you get a delicious focaccia that I love to in the sauce. Yummy!


My own Penne Fattorini

Here’s my own recipe for Penne Fattorini, not so good as at Toscana but not so bad either:

Penne Fattorini

500 g crushed tomatoes (from can or box)
1 big onion
2 garlic cloves
salt
a lot of ground pepper
some cayenne pepper
a pinch of sugar
1 stock cube (vegetable)
Salt
Basil
Olive oil
250 g Penne

(serves 2)

Chop the onion and the garlic cloves, and fry in olive oil for a couple of minutes. Add the rest of the ingredients and let it simmer under a lid for 25 minutes. Don’t forget to add a lot of pepper, it should be really hot and nice!
Cook the pasta al dente, and then mix the pasta with the sauce. Serve with a lot of parmesan cheese and more ground pepper.