Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday, September 26, 2014

Creative Cookery: Warming Up With a Hot Drink

It’s the 26th of September and autumn has officially arrived in Norway. With it comes, the beautiful golden leaves falling, foggy mornings, and copious amounts of rain. Now when I say rain, I do not mean the heavy rain of the UK. No. Before I moved to Bergen I thought I knew rain, I was merely an interested amateur until I’d lived through a Bergen Autumn/Winter. Rain here comes in walls, like waterfalls from clouds, my husband occasionally describes it as “it’s raining elephants” and he is so right!

With the weather turning, everyone’s thought in the Northern hemisphere turns to warm drinks, hearty meals and woollen underwear.

So when, after asking my followers on Facebook for inspiration, I was asked for a recipe for a warm drink that was neither coffee or tea, I thought it was very apropos.

Three Hot Drinks

I started looking through my recipe books, and researching online for some candidates. The following three are what I found.

Pineapple and Ginger Punch

This recipe came from the reader’s digest page.

You will need:

  • 4 cups pineapple juice
  • 1 cup sliced fresh ginger (no need to peel)
  • 1 tablespoon honey
  • 1 cinnamon stick, split lengthwise
  • 8 whole cloves
  • 1/4 teaspoon pepper

In a medium saucepan, combine the pineapple juice, ginger, honey, cinnamon, cloves, and pepper; bring to a boil. Reduce to a simmer and cook for 10 minutes. Strain and serve warm.

Hot Butter Beer

I have never made this drink outside of the UK, and as you can probably guess it is a nod to the famous “Harry Potter”, even if you’ve never read the books, or seen the films this is a delicious if a decidedly sweet drink. Not for diabetics!

You will need for 4 servings:

  • 1 litre of cream soda fizzy drink
  • 2-3 tbsps butter
  • 2-3 tbsps brown sugar
  • 200ml single cream
  • 4-5 wether’s original butterscotch sweets.

Put the cream soda in a pan and boil. In a separate pan melt the sugar and butter together, stirring constantly, until the sugar has dissolved. Then making sure that the cream soda is still boiling, pour the sugar and butter mixture into the soda. Add the cream and the sweets, stirring constantly until the sweets have melted. Serve hot.

Mrs Egeland’s Note: For a night-cap add butterscotch schnappps.

And last but by no means least…

Chilli Hot Chocolate

It is a winter warmer, I promise, in spite of its name.

You will need for 4 servings:

  • 1 liter of milk
  • 40z of dark chocolate, chopped into small pieces
  • 1-2 tsp cinnamon
  • 1 tsp chilli pepper.

In a saucepan warm the milk gently with the cinnamon and chilli pepper, until its almost boiling. Stir in the dark chocolate, over a medium heat, stirring constantly until the chocolate has completely melted. You can throw it into the blender and whizz it up now, if you want it to be frothy. Otherwise pour into cups and serve.

Mrs Egeland’s Note: The chilli should be barely tasted, and only leave a warm tingling in the back of the throat.

Keep warm and enjoy. Feel free to follow me on Twitter, Facebook and Google+. Don’t forget to subscribe.

Until next time

Davita

Friday, September 19, 2014

Imaginative Cookery: Lazy Lentil Soup

It’s not often I make soup, in fact I can’t actually remember the last time I made soup before today.

I don’t often make soup because my darling hubby once said that soup wasn’t food, it was drink. So its relegated to starters or lunch on my own, that means that if I’m in a hurry I want to make something simple I don’t make soup, because that usually means making another dish besides.

But this week, I decided to do a cleanse and the best thing about lentil soup is, its great if your on a fast or detoxing or anything like that. Why? Because its liquid, so you can have it on a liquid fast, its totally vegetarian so its allowed on a green fast, its nourishing, full of vitamins and quite filling.

Also lentils are super easy to cook.

This is a even easier way to make lentil soup.

Lentil Soup, the Cheat’s way!

You will need:

  • 1 onion
  • 1 can of chickpeas
  • 1 can of green lentils
  • 1 can of red lentils
  • 500ml of vegetable stock

Mrs Egeland’s Note: Lentils are so easy to cook that even if you can’t get canned lentils then dried will work just as well.

In a frying pan, warm a little olive oil and a teaspoon of butter. Dice the onion and fry it until clear. Add the chickpeas, and lentils and stir.

If you’ve got dried lentils, switch to a saucepan and add the vegetable stock, simmer until the lentils are tender which won’t be long. Then blend and reheat.

Otherwise, put your onion lentil mix in a blender. They should be well seasoned from the vegetable stock, but taste and season if you think it needs it. Once they’ve been blended and are smooth, turn the mixture into a saucepan and add the stock.

Stir, mixing the stock well into the mixture and heat.

Your done, serve, eat as much as you like without having to worry too much about the calories. Unfortunately I liked this soup so much that we finished before I remembered to photograph the results.

Pretty short post, huh?

Well I will do better next time. Enjoy the soup.

Don’t forget to subscribe and follow. Comment below, show me your skills with photos.

Until Next Time

Davita

Monday, August 18, 2014

Imaginative Cookery: Greek Cheese Pie

Dear Readers,

Sorry I’ve been away and occupied. I am trying to get my blogposts out more regularly, new routines with new jobs always take a little getting used to.

Anyway, in spite of the title of this blog, I’m not going to give you a recipe, because you see I’d feel a bit like a cheat.

Bar Flaky Pastry and Cheese

Whilst I was on vacation I ate quite a fair few pieces of this delicious pie, but since I had no idea what went into it bar flaky pastry and cheese I didn’t dare try to re-create my own recipe. I hadn’t the slightest idea where to begin or what cheese to use, so instead I went through my favourite resource for these things, Pinterest and found a recipe on another blog site.

The Shepherd and The Olive Tree had a authentic greek recipe for Tiropita, cheese pie and so I made that with the ingredients I could lay my hands on. Not an easy thing to do in Norway, at least not on this side of the country and certainly not if you don’t wish to increase your mortgage payments to pay for said ingredients. So I bought philo pastry sheets from one of the exotic food markets that have been sprouting up and around Bergen the last 10 years and made my way to Rema 1000 for the Ricotta cheese.

Pleased With The Result

After a week of gathering my ingredients I made it, and I was very pleased with the result. It tasted very like the pie we had eaten whilst abroad, of course with the exception that I had never made this pie before and my cheeses weren’t Greek.

photo

The filling was very yellow, unlike the pie we’d eaten on Samos, but I put this down to the eggs, as I’ve noticed that the yolks in Norwegian eggs are very yellow.

Weekend Recipe

I’ve still got quite a bit of pastry left over so I will try and make this again. It did take a while to bake, so I will probably keep it as a weekend recipe when my hubbie and I aren’t starving as soon as we get through the door and have the time to while away an hour waiting for dinner.

I served this with sausages and a light salad. It went well and was filling enough for us not to have wanted another carb alongside it. With any luck my attempts will improve and I will get confident enough to serve this to friends, I think it would make a great picnic or party dish.

Mrs Egeland’s Other News

I have become an honorary auntie. It seems that a lot of my friends are pregnant at the same time and have had or are having children in the very near future. I just want to congratulate all of my dear friends who are expecting or have had their bundle of joy.

Until next time

Davita

Friday, August 01, 2014

Imaginative Cookery: Baked Aubergine With Feta Cheese.

Well dearest readers, I know that I have been giving you quite a few recipes recently. I blame it on my short visit to Greece and the inspiration from all the delicious food we ate there. Which is where I got this delicious recipe.

Let Me Set The Scene

IMG_1596[1]It was our last night in Greece, the air was balmy and the sunset was beautiful with dusky pinks and deep oranges that reflected in the petrol blue coloured sea. We looked over the rooftops towards the sea, listening to the little town settle down for the night. We sat in a rustic little restaurant called Oinomageireion- The Relishes of Urany up in Vathy, at the best table, thanks to Manolis Sp. Kypraios who had a in with the owner. It was the best night we could have had to end a lovely introduction to the magnificent culture of Greece. We drank local wine, and even sampled some of the local Ouzo.

Then we were served our starter of Baked Aubergine with Feta Cheese.

IMG_1598It was delicious and I knew then I had to try and re-create it. This makes enough for two people as a side dish.

You will need:

  • A large Aubergine/Eggplant
  • Olive oil
  • 2 cloves of Garlic
  • 40 grs of Feta Cheese.

Preheat the oven to about 200ºC in a fan assisted oven. If you have a regular oven, I’d try a little hotter, or baking this a little longer.

IMG_1924Slice the aubergine/eggplant in half lengthwise. Peel and slice the garlic and scatter this over the two aubergine/eggplant halves. Douse with olive oil.

Put in the middle of the oven and bake for about 20-30 minutes, until the skin of the aubergine/eggplant looks a little wrinkled and the top is golden.

Dice the feta cheese and scatter this over the top of the aubergine/eggplant halves and serve.

Re-Creating Memories

It wasn’t exactly the same as the delicious aubergine/eggplant we had at the restaurant, but it did bring back all those lovely memories. I will be making this again!

It goes really well with chicken! Its a great side dish, and I think if you wrapped this in foil it would work great on the barbecue!

I do have one more recipe I’m dying to try from my vacation, but I will leave that until next week. It’s a little heavy on the calories, and I will make it for the weekend.

I promise Monday I will post you a look at my artwork, also inspired by Greece, sorry!

Don’t forget to subscribe and comment below! I’d really love to hear if you tried it and how it went!

Until next time

Davita

Monday, July 28, 2014

Imaginative Cookery: A Snack or Breakfast from Greece.

IMG_1666Hello lovelies, well it’s official, I am back from my vacations. It was good to get away and relax, and its been a very inspiring vacation. Let’s hope my renewed energies bring their own reward, and help push on the other important projects like this blog for example and my novel.

The weather here in Norway has been surprisingly beautiful this year. Its been the best, warmest summer so far in 30 years, apparently. Even today, with its overcast chill, and steely coloured sky its 18º Celsius. 

Today, I have a mission, because after almost three weeks away, I have a lot of laundry to do. So it seems inevitable that, that is what I will be doing today. But I also have to find homes for some of our acquisitions, like the three little blue candle holders I bought because they reminded me of Greece, or the vintage wooden rolling pin and an equally lovely vintage table mincer that we found in a second hand shop on our travels. 

Well, well, but I didn’t come here to write about all of that. I wanted to share my newest breakfast recipe with you. You see, spending all that time in the beautiful Greek sunshine, with their delicious Greek food made me come home and want to try to recreate some of the recipes, to recreate the sensation of those lovely Grecian days.

Sometimes the most delicious things are the simplest to make. Unfortunately I don’t have photos of the finish product, or in fact all the ingredients. But you guys don’t need a step by step photographic how to. You are all smart enough to understand what I write.

So Here’s What You’ll Need!IMG_1907

  • Greek or Greek style yogurt.
  • Walnuts, chopped.
  • Fresh fruit of your choice.
  • Honey.

Whilst we were in Greece we bought some delicious local honey, which is dark and sweet. I use it on my breakfast, probably not exactly low fat but certainly delicious.

In your breakfast bowl put the fresh fruit of your choice, I cheated a little here because I haven’t had time as yet to go to the supermarket and we had tinned peaches in the cupboard so I used those.

Then spoon over the Greek, or Greek style yogurt. Its never going to as good as the yogurt in Greece, simply because of the atmosphere.

Sprinkle the chopped nuts over the yogurt and then drizzle honey over the top and enjoy.

Your Done!

I’m not sure how low calorie this is. I think though that eating fresh fruit, nuts and yogurt every morning is a healthy habit to start, and maybe honey isn’t the most slimming extra but well ask any beekeeper how to rid yourself of hay fever and they will tell you to eat the honey made of the pollen of the plant you are allergic too. Something to remember as well as the other health benefits that honey has.

I hope you enjoy it. I think its delicious!

Until next time

Davita

Thursday, May 22, 2014

Imaginative Cookery: Potting The Quack

Since my latest diagnosis, of returning CFS (Chronic Fatigue Syndrome), I have been unable to work quite so much as I had previously. This has meant that my manageably tight budget, has tightened. So when we were lucky enough to have a duck, we weren’t going to waste it, not even the quack!

Two Meals, One Bird

Following the ideology of Save With Jamie my darling hubby slow roasted the IMG_1077[1]delicious bird smothered in butter, honey and garlic and we had a gut busting meal with a friend, at the weekend. Then Monday last we had leftover duck with noodles, peas, sweet corn, and lentils with sweet chilli sauce, the cheapest meal I’ve ever eaten in Norway! It only cost us 50kr and there was enough for seconds.

Then I made stock, with the leftover carcase and giblets, excluding the liver and kidneys because I have plans for them. After all of that, when I had drained the stock through a sieve, and poured it into ice cube trays to freeze I realised that there was some meat still left on the bones (I know, I was stunned I’d missed it!)

Getting The Quack

So what to do with that nourishment? I wasn’t about to throw it away, that would have gone against all that we had done before. Heck! I saved the fat from the roast duck! Then I remembered Wartime Farm, and I remembered Ruth Goodman making potted pork and I was inspired!

I stood at my work surface and I picked those bones bare, until I had duck fat and meat under each of my fairly short fingernails!

Mrs Egeland’s Note: This isn’t Ruth’s recipe, because I’m using duck. This recipe is inspired by hers and a combination of her recipe and others I’ve looked at online. I hope you’re not disappointed.

Let’s Get Quacking

This is what you will need:IMG_1091

  • Duck meat, whatever you have left over, or whatever you managed to pick off the carcase.
  • 3tbsp Duck fat
  • 6tbsp Butter. It won’t work with margarine!
  • 1 small Onion
  • 4 inch piece of fresh ginger, or 3tsp of ground ginger.
  • 4 cloves of Garlic
  • 2 tsp Nutmeg
  • 2 tsp Cinnamon
  • Salt and Pepper

Melt the butter and duck fat together in a pan. Add the onion, garlic and ginger (unless you are using ground ginger). Fry them all until the onion is translucent or almost, you don’t want the onion to brown too much. IMG_1092

In a blender add the fat and onion mixture and the duck meat. Blitz until its a coarse kind of paste, or a pate. I found it to be quite sloppy so I didn’t add any more fat. Now if you have a stir option on your blender then you won’t need to take it out of the blender, otherwise put the mixture in a bowl. Add your spices and salt and pepper to taste and stir it in. IMG_1094

Taste to see its seasoned enough and then put it into a jar. I managed to get a jar and a half out of this, although it would have probably just filled one large jar. Then leave put it in the fridge.IMG_1095IMG_1096

 

 

 

 

 

I have to say I really liked the way it came out. Although it wasn’t exactly how I expected it to look. I think I should have drained some of the cooking fat off before I blended the meat and onions together so that after I put it in the jar I could have topped it off with the fat. Then it would have looked more like Ruth’s.

However, its delicious and I can’t wait to eat it with some pickled gherkins on wholemeal bread. Maybe with a piece of cheddar and a glass of beer!

Did I Squeeze In The Quack?

So what do you think? Will you try this yourself? Will you take a trip down through time, back to the war years?

By the way, I made a few aesthetical changes to my blog. Please subscribe, and comment below. I’d love to hear about your recipes for leftovers, or what you think of the change of look.

Until next time!

Davita

Monday, April 21, 2014

Imaginative Cookery: It’s Raining Men, Gingerbread Men!

IMG_0846It’s another first here at Mrs Egeland’s Creative Domesticity. I can’t actually remember posting a recipe before, although its possible that I have.

Here I am continuing to work on my new mission of bringing you ideas. Which brings me neatly to a recipe that I personally get a little nostalgic about. It’s more widely associated with Christmas but, why should the time of year stop you from making something delicious?

Reason For Nostalgia

In Norway, we have different things at Christmas, firstly something called “kakermann”, which is a vanilla cookie that has a cakey consistency in the shape of a man, sort of. We have something else called “pepperkaker”, which is similar to ginger nut biscuits with less ginger and more black pepper. But I have yet to see a “pepperkakermann”, or a pepper-cake-man. Although I have no doubt that they exist, somewhere. However, that is why gingerbread men make me feel so nostalgic, they are my taste of Britain, they remind me of home. So why should I have to wait for Christmas to taste nostalgia?

I love to cook, I love food, I especially love eating  (which explains my fluctuating waistline) and baking is a treat that I don’t always get to indulge in. So when a little friend of mine (a friend’s daughter, almost an adopted niece) asked if we could bake together I was delighted to oblige. What better recipe to share with a child than gingerbread men?!

So We Begin

I give all due credit to Windows Food &Drink App, and Illustrated Step by Step Baking which is where I got this recipe.  I’d just like to say that the ounce measurements came from a conversion online, I just hope they’re right!

4 tbsp syrup
2 1/3 cups (18 1/2 oz) flour
1tsp baking powder
1 1/2tsp ground ginger
1 1/2tsp ground cinnamon
7tbsp (3 1/2 oz) diced butter
3/4 cup (6 oz) dark brown sugar
1 large egg
Decorations and icing.

Preheat the oven to 190C/375F. In a saucepan warm the syrup till it's runny, then leave it to cool on one side. Sift or whisk the flour, baking powder and spices together in a large bowl. Add the butter and rub it into the flour/spice mix until it looks like breadcrumbs. Add the sugar and mix it in well. In the cooled syrup beat the egg. Then making a well in the flour mix, pour in the syrup mix and bring together into a dough. I found that it was quite sticky, but persevere and do your best to make a dough ball.  Then on a floured surface knead the dough lightly with plenty of flour if its sticky until smooth and roll out. Roll out to about 1/4inch,  and then using cutter, cut out as many as possible. Re-rolling leftover dough and continuing to cut out shapes until all the dough is used up. I managed about 18 gingerbread men. At this point you can add raisins on your gingerbread men for eyes and buttons, I didn’t do that, I preferred to decorate afterwards. Bake for 10-12 mins until golden. Leave them to cool on a wire rack. When they are completely cool use icing to decorate and to stick sweets to them. I cheated and bought prepared icing in a tube, but it would work just as well with homemade icing and a piping bag.

And Serve!

IMG_0847

This photo was taken after my little friends had gotten a hold of quite a few of my gingerbread creations, which explains why some of them have disappeared. I, innocently enough, made some a little detailed. I really should have paid more attention to the shape of the sweets I was sticking to my gingerbread men/women.

Oh well it didn’t stop them from being delicious. When I took these to a friend’s for the weekend, her troupe of rugrats devoured them all and complained there weren’t enough, in spite of the odd decorations! I learned my lesson, make a double batch next time!

Hope you find time to bake your own creations. Please leave a comment, tell me if you tried this recipe maybe. Please subscribe, follow me on Google+, Twitter or Facebook. Till next time.

Davita