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Books & Spoons Recipe for TURKEY TIME - HAPPY HOLIDAYS!

23/12/2016

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A stress might be high today all around the world, with holiday season getting its peak this weekend. I am one of those annoying people who gets all the buying and wrapping and sending done by the first Advent and then just enjoys the December feels with a little baking and candy making, going to the Christmas Market, and spreading holiday cheer. 
By now all the hams, turkeys, lamb, whatever it is you are preparing for the festivities, should be out of the freezing temperatures, and safely defrosting or dehydrating, depending on where you live and what you are going to prepare.
When it comes to turkey, I know a lot of people use bacon while roasting a turkey, my go to recipe uses oranges. And even if I am using just a breast of turkey to a smaller group pf diners, lining the turkey breast with clementine slices gives it a boost with juiciness you can't believe! The turkey doesn't taste like a citrus fruit but it does have a lovely, light and fresh flavor from the herbs and clementines. 
The favorite side dishes for a Christmas meal are numerous and I covered a lot of those last year through December. You find them with the search word 'seasonal' or 'Christmas'. This year I am prepared to make a several side dishes, but I know my scalloped potatoes will have some peppered cheese in them, to give them an extra kick and deeper flavors. 
Just remember, simple can be even better, no need to stress while trying to impress. Consider focusing on just couple things and doing them well and worry free, instead of trying to accomplish more than possible in the timeframe you have. 
I hope you will have a peaceful, joyful, and delicious holidays. 
~ Cheers! 

  • 1 (12- to 14-lb) turkey (any quills removed)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 oranges, each cut into 8 wedges
  • 3 small red onions, each cut into 8 wedges
  • 5 bay leaves
  • 2 thyme springs
  • 1 sage spring 
  • 6 tablespoons unsalted butter, melted
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  1. Preheat oven to 220 C /425°F.
  2. Rinse turkey inside and out and pat dry. 
  3. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer.
  4. Stuff large cavity with oranges, 1 onion, and bay leaves and herbs.
  5. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  6. Put turkey on a rack set in a large roasting pan and roast in middle of oven 30 minutes.
  7. While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
  8. Reduce oven temperature to 180 C/ 350°F. 
  9. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. 
  10. Baste turkey and set buttered onion wedges around it.
  11. Roast, basting turkey every 30 minutes 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours)  until an instant-read thermometer inserted into fleshy part of a thigh (not touching a bone) registers 78 C/ 170°F. (add a little water to pan if onions get too dark)
  12. Transfer turkey to a platter and let stand 25 minutes (temperature will rise to 82 C/ 180°F).
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Books & Spoons Recipe ROASTED CAULIFLOWER WITH PARMESAN & HERBS

16/12/2016

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When you have the words parmesan and roasted in the same topic I will be there! Ah, everything is better roasted, especially during winter time and the veggies get the best flavors as they slowly roast in the oven... 
This recipe is a great side dish recipe for the holidays, every day, summer days...
​It came my personal fast favorite with the first try, and the best part - you can just put the rest of the meal, the protein, into the oven with the cauliflower. So without a further ado here is the recipe for roasted cauliflower with Parmesan. Hope you enjoy it! 
~ Cheers


PS. A great holiday baking recipe today on the BOOKS page, yes, we are mixing things up these days! Go check it out :) 

ROASTED CAULIFLOWER WITH PARMESAN & HERBS

  • 1 head cauliflower, cut into florets
  • 1 medium onion, sliced
  • 6 garlic cloves, unpeeled 
  • 3 tablespoons olive oil
  • dash of thyme, oregano, and sage 
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan
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  1. Preheat oven to 425°. 
  2. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, oregano, sage, garlic, and oil 
  3. Season with salt and pepper. 
  4. Roast, tossing occasionally, until almost tender, 35-40 minutes. 
  5. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Enjoy. If cut thin slices, can be eaten as chips. Delicious! 
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Books & Spoons recipe for MEATBALLS

9/12/2016

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Meatballs, that familiar and favorite meal of many ever since childhood! Most of us have that recipe passed on from our parents, and many of us tweak them with our own ideas to create something unique. An old acquaintance once said to me that everytime he catches on with my recipe, next time I have twisted it a bit again, and he has to wonder what did I do to manage the new flavor. Usually, that is accomplished with just one question, but some like to try to figure it out on their own. But back to the matter of meatballs. Here is the very basic recipe for them, that is the base from where I go to different directions depending on what I am going to use them for. To make them is not that time consuming, but since I am going to make the effort, I tend to make enough for at least two or three meals, or even more and set the rest in the freezer. The binder with breadcrumbs and milk can be also made with heavy cream or with vegetable broth if wanting to avoid using a milk product. If using a broth, adjust the amount of salt accordingly, some of them are mighty salty products if using a ready-made one.
Like with many other proteins, changing the side dishes served with meatballs can change the mealtime drastically. In my home country, they used to be served with mashed potatoes, others only eat them with pasta, but there are really endless opportunities and only imagination is the limit. 
Rutabaga is part of the season's traditional meals up here in northern Europe, and as an adult, I have really fell in love with its strong, deep flavor. To make it more family friendly, you can add a couple of carrots and a potato to the rutabaga puree, softening the flavor considerably. 
Also, grated root vegetables are often served during the wintertime in the place of salads. To mix a little fresh fruit juice, like orange juice, into grated carrots and toss in a handful of lingonberries and you have a colorful side dish filled with vitamins and fiber! 
I hope you enjoy these meal ideas and have a great weekend. Until next time
~ Cheers! 

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MEATBALLS
(makes about 40 depending on the size)

  • 400 g / 14 oz of ground beef
  • 200 g / 7 oz of ground pork
  • 1 cup of breadcrumbs
  • 1/2 cup of milk
  • 1 large egg (or 2 small)
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp salt 
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • dash oregano
  • dash thyme
  • dash sage


  1. Set the oven on for 180C / 350F
  2. Set the breadcrumbs into a large bowl and pour the milk on top of them, mix and let them swell in the liquid
  3. Sauté the onions and garlic in a small pan, when done set the pan on the side to be used for the test ball later on. 
  4. Mix all the ingredients in the bowl with the breadcrumbs and milk until well combined, either by hand or by a mixer. 
  5. Make a small test ball, and fry it off in the pan to test the seasoning. Adjust seasoning to the taste if needed. (I recommend not to skip this part.)
  6. Bake in the oven for about 40 minutes until done. 
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Books & Spoons Recipe QUICK AND EASY SPICY CABBAGE & PORK SOUP

6/12/2016

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Hey guys, a quick midweek recipe, and dinner idea. I don't know how the weather is where you are, I just hope it is warmer than up here north of everything. But this soup is going to keep you warm! It came about really fast, and it had such a nice heat to it, yet a soft taste, I wanted to share it with you all. 
I hope you enjoy it! Stay warm! 
Till next time
~ Cheers!
Spicy Cabbage & Pork Soup​
  • 300 g / 11 oz of pork file in thin slices
  • paprika, powder
  • ginger, powder
  • chili, powder
  • salt + pepper
  • 1 liter / 4 cups of vegetable stock
  • half a cabbage thinly sliced
  • 4 carrots, shredded
  • 3 spring onions, sliced
  • egg noodles 
  1. In a hot skillet saute the pork until done
  2. Season well 
  3. Add cabbage, carrots, and spring onion and saute for couple of minutes
  4. Add the vegetable broth, and let it cook for about 5 minutes
  5. Add the egg noodles and let them cook with the rest of the ingredients until done
  6. Taste test
  7. Serve

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Books & Spoons Recipe for WHITE WINE RISOTTO WITH CRANBERRIES

2/12/2016

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Every once and awhile it is nice to take a little time to make a good meal if you have a chance for it. Risotto made with white wine is a tasty meal with endless possibilities, but it does take an effort and you need to pay attention to it constantly, and then be ready to serve everything at the moment it is ready... So I understand it is not the first choice for most of us when thinking about what's for dinner. But one Advent Sunday might just be worth the effort, at least it was for me. I had some  chicken tenders that were marinated in Balsamico to serve with the risotto, and I added cranberries and asparagus heads into the risotto as well. 
A very flavor-rich meal, just so perfectly in balance with all the tastes, I wanted to have some of the leftovers for breakfast the next morning. Yes, it was good. 
So without further ado - a white wine risotto with cranberries for your holiday celebration. I hope you enjoy it as much as we did. 
Till next time
~ Cheers! 

WHITE WINE RISOTTO WITH CRANBERRIES

  • 3 to 4cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 clove garlic, minced
  • 1 1/2cups Arborio rice
  • 1 cup dry white wine 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup of dry cranberries
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  1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
  2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. 
  3. Add the shallots and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. 
  4. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes.
  5. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  6. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
  7. Add the remaining butter and the salt, pepper, and 1/2 cup of cranberries. 
  8. Stir to incorporate. Adjust seasoning with more salt to taste. 
  9. Serve immediately
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