Blog Archives

Merry Christmas to you...

24/12/2014

~ Salmon with arugula, pine nuts, and sour cream dressing
~ Turkey breast, sweet potatoes, rutabaga puree, stewed peas, haricot vert, Brussels' sprouts
~ A cheese tray
~ White chocolate mousse with clear caramel sauce

A bit of a mix, from all the places I've been blessed to spend Christmas time.
I wish you a very Merry Christmas, where ever, or however, you celebrate it!

~ Cheers!

0 Comments

A little taste of the season

23/12/2014

0 Comments

Not feeling like going into the trouble of cooking the whole traditional Christmas meal, but wanting something still a little bit with taste of the holidays?
How about pork chops, rutabaga pyre, and vegetables? Or turkey breast with sweet-potato pyre?
Since rutabaga has such a strong taste, I would have a little carrot, maybe even a small potato mixed with it, to soften the taste up a notch.
I hope you enjoy
~ Cheers!

0 Comments

My Favorite Seasonal Snack

19/12/2014

0 Comments

My absolute favorite Christmas time snack: gingerbread with blue cheese, here with Saint Agur
Great for after a meal, or just a little something in the evening with mulled wine
~ Cheers!

0 Comments

Victoria's Christmas Pudding

12/12/2014

0 Comments

This is one of my favorite Christmas time desserts from my childhood, and I still make it every year. I love to serve it with cold red sauce, made with strawberries, or with fresh berries if they are available, or sometimes with both. But it can also be served with other sauces, raspberry, cherry, plum, etc.
In Finland, where I come from, on traditional Christmas Eve lunch, it is often served rice porridge, and then the leftovers from the porridge are used for this dessert. Convenient and quick, when the porridge is ready. And so sinfully delicious...
~ Cheers!

Rice porridge
2 dl / 7 oz water
2 dl / 7 oz short grain rice
1L / 2 pint whole milk
0,5 tsp salt
Boil water in a tri-ply saucepan or coated steel boiler (Teflon). Add the rice. Let it boil until the water is absorbed into the rice, approx. 5 min.
Add the milk gradually in small quantities such that the mixture remains constantly boiling. Allow to simmer for 15 minutes, stirring the porridge with a wooden spoon constantly all the way to the bottom of the pan. Cover the saucepan with a lid and lift off the hot plate. Allow to stew until done approx. 45 min. Add salt.
If you have a slow cooker available, it would be perfect to prepare rice porridge, and would make it much easier on you!

Christmas Pudding
3 dl / 10 oz whipping cream
1 TBSP sugar
1 tsp vanilla
3 dl / 0.6 pint rice porridge
dash of real lemon juice (If you only have bottled lemon juice, rather leave it out)

Whisk cream, sugar and vanilla until fluffy cream.
Mix the cream into the porridge

Red Sauce
200g / 7 oz frozen strawberries
½ cup water (or wine if you so prefer)
100g / 0,5 cup icing sugar

Boil strawberries, water and sugar. Let it boil a few minutes, cool and run into the food processor or with hand blender until smooth sauce.

0 Comments

Savory Pie with many purposes

5/12/2014

0 Comments

This recipe is absolutely wonderful, since you can make the savory pie with whatever filling you choose; ham, chicken, salmon, vegetables... You name it! When using salmon, I also add chopped fresh dill, with chicken I put paprika and a bit chili powder to give it a kick, I also mix meat and veggies, or sometimes just vegetables, if that's what is wanted.
It is great for breakfast, lunch, late night snack, for potluck, or whatever you have planned. It can also be made a day before, and heated up as needed, but I like to eat it cold as well. You really can't go wrong with this recipe!
~ Cheers!

Savory Pie Dough
3 dl / 1,25 cups flour (wholemeal flour if possible)
120 g / 4,25 oz butter
3 TBSP water
dash of salt

Mix the grease and flour, and salt, with your hands until smooth.
Add the cold water quickly mixing it all together.
Set in the fridge for at least 10 minutes, but can be done a day before as well.

Filling
3 dl / 1,25 cups creme fraiche
3 eggs
2 dl / 7 oz fluid cream
3 dl / 0,5 pint grated cheese

Mix all the ingredients together.
I use Jarlsberg cheese, because it has nice, strong flavor. But you can use whatever kind of cheese you prefer and have available.
Put the meat and/or veggies on top of the rolled out pie dough in the baking dish. Pour the filling on top of it.
Bake in 180 C / 350 F oven for about 35 - 40 minutes or until done.
Let it sit for 5-10 minutes before serving.

0 Comments

SOCIAL MEDIA

FACEBOOK

PINTEREST

TWITTER

BLOGLOVIN

INSTAGRAM