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Books & Spoons Recipe for PEACHY BOURBON PORK

1/5/2018

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PEACHY BOURBON PORK

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  • 500 g / 1 lb Pork file
  • 1 Bulb of Chinese garlic
  • 2 Springs or 1 tsp of Rosemary
  • 1/2 tsp of Paprika
  • 1 TBSP of Butter
  • 1 Tin of preserved Peaches
  • 50 ml /1,5 oz of Bourbon ( I used Jameson)
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  1. Set oven to 175 C / 350 F
  2. Chop the garlic
  3. Chop the rosemary
  4. Drain and cube the peaches
  5. In a hot dutch oven (or a skillet) drop the butter on it and let it melt, roast the garlic and the rosemary in the hot pan. 
  6. When nice color, quickly sear the pork chops on both sides for the color and take off the heat.
  7. Sprinkle with the paprika
  8. Mix the bourbon and peaches and set them in the bottom of the dutch oven so that the pork is laying on the top.
  9. Put into the oven and let them cook until the pork is done, about 25-35 minutes depending on your oven.
  10. Serve with rice and a fresh salad on the side

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Books & Spoons Recipe for SWEET POTATO & BLACK BEAN CASSEROLE

27/4/2018

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SWEET POTATO & BLACK BEAN CASSEROLE

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  • 600 g of sweet potatoes (1,3 lb)
  • 1 TBSP butter to coat the pan with
  • 2 tablespoons of olive oil
  • 1 tsp salt
  • 150 g of grated cheese

The Bean Mix
  • 1 tetra/can of preserved black beans (400 g)
  • 1 TBSP of olive oil
  • 1 tsp of salt
  • 0.5 tsp of thyme
  • 0.5 tsp of basil
  • 0.5 tsp freshly ground black pepper
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  1. Heat the oven to 225C/435F degrees. 
  2. Prepare the Bean Mix
  3. Pour the preserved black beans into the sieve. 
  4. Rinse the beans with cold water and drip-dry them 
  5. Put the beans in a bowl and season with oil and spices. Set it aside.
  6. Peel the sweet potatoes and split them in half lengthwise. 
  7. Put the cutting surface on the cutting board and slice the sweet potatoes as thinly as possible with a sharp knife.
  8. Grease the casserole pan with the butter
  9. Lay the sweet potato pieces into the casserole pan.
  10. Pour the bean mixture over and in between the sweet potato slices 
  11. Sprinkle the casserole with olive oil and salt.
  12. Bake at the bottom of the oven for 20 - 30 minutes 
  13. Add the grated cheese and bake for another 10 - 15 minutes until cheese has melted and obtained a beautiful color.
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This dish is not only delicious but it also looked so nice. It is a side dish, but I used it as the main course and with some steamed vegetables and a green salad on the side it was a filling and lovely meal.
Couple of notes to go with it:
- I would use half a sweet potato per serving for a side dish and a whole if used as a main course if that gives you a better visual how much you need
- If you have a mandoline, it is a perfect tool to cut the sweet potatoes with.
- The time in the oven is depended on the thickness of your sweet potato slices. Make sure the potatoes are done before serving.
- Interlocking the pieces of sweet potatoes makes the casserole not only look nice, it also makes the sweet potatoes cook faster.
- If the cheese you use is very salty, be careful with the amount of salt you use on top of the casserole before the first baking.
I really liked the subtle flavors of the herbs with the beans and sweet potatoes. I saw a picture of a dish like this on the internet, and I had to try to re-create it, and I admit, I was happy with the results. I hope you are as well.
'Till next time
~ Cheers!
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Books & Spoons Recipe for ORANGE CHICKEN

23/4/2018

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ORANGE CHICKEN WITH BALSAMIC VINEGAR 

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  • 2 Large chicken breasts, thinly sliced or divided into two lengthwise
  • Salt and freshly ground black pepper
  • 2 TBSP of olive oil
  • 3 TBSP white or black balsamic vinegar 
  • 2 TBSP orange zest
  • 1 1/2 dl (1 cup) freshly squeezed orange juice 
  • 1 1/2 dl (1 cup) vegetable stock
  • 1 TBSP Rosemary, chopped fine
  • 1 TBSP honey
  • 2 TBSP butter 
  1. Season the chicken well on all sides with salt and pepper.
  2. Fry the chicken in a pan with the olive oil until it has a nice color on all sides
  3. Add the vinegar, vegetable stock, and orange juice to the pan and bring to a low boil
  4. Add chopped rosemary and orange zest
  5. Allow the mixture to come to a boil again, then reduce heat and continue cooking on a low heat for about 5 minutes.
  6. Spoon the liquid from the pan over the chicken while it is cooking
  7. Add honey and butter to the pan
  8. Continue cooking for about 5 minutes more on a low heat.
  9. Serve the chicken sauce with rice, vegetables, and a green salad.
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I saw the funniest thing on Instagram the other day about people wanting just the recipes from a food blog, not the life story of a blogger. "Get to the recipe first"  - well, that's just fine with me, so from now on, I will be posting the recipes at the top of the post, and comment only if there are some notes I wanted to pass on.
If you want to make this tasty dish meat-free, use white, hydrated beans instead of chicken. That will add to the cooking time considerably if the beans are not ready cooked. You can also do this in a slow cooker with the beans, but then leave the honey and butter to be added just minutes before serving. With the chicken, it takes less than 30 minutes to make this dish, so I don't think a slow cooker option is necessary, but if you decide to do that, remember that honey and butter right before getting ready to serve. 
Hope you'll enjoy this quick yet flavor rich dish! 
'Till next time
~ Cheers! 
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Books & Spoons Recipe for SPICY CABBAGE STEW

17/4/2018

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There seems to be some kind of problem with downloading spring this year. Every time I think now the warmer weather will come, the sun is out, I don't have to have four layers of clothing anymore, and there is snow... But, we deal, and we move on, there's always tomorrow, right?! 
This cabbage stew with pork is a perfect dish to make on those unexpected cold days. It is easy to set going, and then it simmers by itself for a couple of hours at the low heat, letting all the ingredients and flavors to immerse and deepen so you get that deep burning taste of this delightfully delish dish with lots of fiber. 
It is a great meal as it is, or you can serve it with noodles or rice if you so choose to. The vegetables you use on it is up to you, the more colorful, the better, always. I didn't add any liquid to it, what liquid it does have come from the vegetable themselves. I used pork in the stew, but of course, you can make it without it as well. Or use poultry instead. Just check the taste as you let it cook, to make sure it has enough flavor in it. 
As the eternal optimist, I have faith the spring will come, and the sun will shine, and the new, fresh veggies will come to the markets soon... 
'Till next time
~ Cheers! 

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CABBAGE STEW WITH PORK & VEGGIES

  • 300 g/10 oz Pork loin, sliced small
  • 0.5 Cabbage, chopped
  • 1 Yellow Bell pepper, julienned
  • 1 red Bell pepper, julienned
  • 10 ea Mini corn, 
  • 20 ea Green beans
  • 4 Carrots (orange and/or yellow), peeled and julienned
  • 1 Onion, peeled and chopped fine
  • 2 gloves Garlic, chopped fine
  • Olive oil to the pan
  • Spices to taste: salt, pepper, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon 
  1. Chop the cabbage, onion, and garlic
  2. Slice the pork loin into a thin slices
  3. Brown the pork in olive oil in a big, hot dutch oven, 
  4. Add the chopped onion and garlic
  5. Season with salt and pepper
  6. Add half of the chopped cabbage and let them simmer
  7. Prepare the rest of the vegetable ready to be cooked as directed
  8. Add the rest of the vegetables, a little bit at the time, until all the ingredients are in the dutch oven simmering
  9. Add the seasoning, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon, salt, pepper, to taste. Be careful with ginger, turmeric, and cinnamon. It is better to add spices several times than put too much at once. 
  10. Let the stew simmer on low heat for an hour or two (great also on a crockpot) if needed, use vegetable bullion as added liquid
  11. Serve as it is with Naan bread or with noodles or rice
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BOOKS & SPOONS RECIPE FOR CREAMY SALMON CASSEROLE WITH ROOT VEGETABLES

9/4/2018

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To survive a hectic week ahead, I often start my meal planning the previous week by preparing a casserole type of dish that gives me meals for a couple of days if so needed. It takes off the stress of meal planning and prep from the everyday fumble and can be a make or break a deal how the week starts to roll off. To fix the casserole on Sunday while making the Sunday dinner, might be a brilliant idea to save time and stress, but making it on Monday and knowing Tuesday and maybe even Wednesday are already taken care of, you are off to a great week. And, while at it, if it is doable, make two casseroles, and put the other one into the freezer for that really bad, busy, I got no time or desire to cook days that might come ahead of you. 
I have shared many casserole recipes with you over the years so you can just go to the 'search' bar and write casserole in it and it will give you links to the recipes. 

This recipe is an old classic, that I grew up with. It has developed and come more healthy, or colorful, over the years. If you translate the name directly to English 'Temptation' describe it well, as it is a true form of tempting comfort food in a casserole dish that has that creamy, delicious texture and flavor. 
It is easy to make, it does take an hour in the oven, but it is worth that time to wait. You can make it with fish, like here is used salmon. You can use marinated fish, smoked fish, sardines from the can, or pickled fish like gravlax. Or you can use ham, turkey, or chicken if you happen to have leftovers and want to utilize them well. 
For the recipe itself, you can go with just sliced, diced, or julienned potatoes and onions. Or you can get a bit more flavor to it and add a variety of root vegetables. 
Also, you can use just cream like I did this time, or you can add a bit cheese, like Gruyère, that has a creamy and nutty flavor if the cheese is young but more complex flavor if the cheese ages over five months. 
Layering the ingredients you ensure that each bite is filled with the flavors, textures, and the comforting goodness of the tempting casserole.
I hope you are having a fabulous week, that you are enjoying April, and that there is no more snow in your yard... The spring will come! 
'Till next time
~ Cheers

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CREAMY SALMON CASSEROLE WITH ROOT VEGGIES

  • 2 Baked potatoes
  • 4 Carrots
  • 1 Parsnip
  • 1/2 Leek
  • 1 stalk of Celery
  • 1 Yellow onion
  • 2 -3 dl cream
  • Dask of powdered ginger
  • To taste salt + Pepper 


*If using a salty cheese on the top of the casserole you might not need as much salt in the vegetables.
  1. Wash, peel, and chopped the vegetables into desired shape (sliced, diced, julienned)
  2. Toss the vegetables with the salt, pepper, and the dash of ginger
  3. Set half into the casserole pan
  4. Put a layer of protein (fish, baked ham, cooked turkey, etc) on top of the vegetables. *Omit if making a vegeterian or a sidedish version
  5. Top the dish of with the rest of the vegetables
  6. Pour cream on top of the casserole so that the ingredients are just covered. 
  7. Set in the oven to bake (350F/175C) for about an hour in the middle of the oven.
  8. Half way through, add the optional cheese on top if so desired
  9. Serve with a fresh green salad on the side
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Books & Spoons Recipe for BAKED ROOT VEGETABLES WITH CHILI SAUCE

2/4/2018

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For a while now I have been playing with an oven dish with root vegetable recipe. I just got back home from visiting my parents and while there, my mom started to tell me about this new root vegetable dish she does... Too funny! 
There are a lot of similarities to the one I had been playing with, so for now, I just share my mom's amazing baked root vegetable dish with sweet and sour chili sauce, that will melt in your mouth but leaves a sweet kind of gentle burn in the aftertaste, like a reminder that you just consumed something delicious. 
This dish was served on the side of some spicy chicken tenders, baked in the oven next to the vegetables. I had some turmeric, smoked paprika, a dash of ginger powdered, another dash of cinnamon, and salt and pepper, mixed with oil and rubbed on the chicken before setting it on the pan and baking it. The pieces of chicken were so large, and the pieces of vegetable small, so that they were done at the same time, in about 45 - 50 minutes in the 350F/175C oven.  
I hope you enjoy this dish, it has all the colors of the spring! Hopefully, the snowing and root veggies will soon change into sunny days and fresh vegetables from the garden... 
'Till next time
~ Cheers!

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BAKED ROOT VEGETABLES WITH CHILI SAUCE  

  • 8 ea Potatoes, medium sized
  • 8 ea Carrot, medium sized
  • 1 ea Swede
  • 1 ea Parsnip
  • 1 ea Red onion
  • 1 cup of Sweet Chili Sauce
  • Salt + Pepper
  1. Wash and peel the vegetables dicing them into small pieces
  2. Toss the vegetables in the Sweet Chili Sauce, add salt and pepper
  3. Set into an oven pan and let them bake until done, for about 45-50 minutes in 350F/175C oven
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Books & Spoons Recipe for AVOCADO TUNA SALAD

9/3/2018

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I love how this fresh and filling, colorful avocado-tuna salad worked out. I admit I am not the biggest fan of avocado, but I really did enjoy this salad, and it was good for the next day as well. 
The salad can be used in various ways, even as a filling for a layered sandwich if you chop the ingredients small enough. You can do a fancy setting for a Sunday brunch by serving it from the shell of the avocado with toast, or you can set in a buffet table for a lunch party to be enjoyed with a side of a good artisan bread.  
I hope you enjoy it!
'Till next time
~ Cheers!

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AVOCADO TUNA SALAD

  • 1 ea Bell Pepper
  • 8 ea Cherry Tomatoes
  • 2 ea Garlic Cloves
  • 2 ea Spring Onions
  • 1 can of tuna in water
  • 1 ea Avocado
  • 1/2  Lime, juice
  • 1 TBSP Parsley, chopped
  • Salt + Pepper
  1. Chopped the pepper and spring onions into small pieces
  2. Quarter the tomatoes 
  3. Crush the garlic
  4. Cut the avocado into small pieces
  5. Drain the water from the tuna  
  6. Mix the ingredients together with the drained tuna
  7. pour over the lime juice and lightly mix the salad
  8. Season with salt and pepper to the taste 
  9. Springle with the chopped parsley before serving
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Books & Spoons Recipe for CHORIZO SOUP WITH LENTILS

1/3/2018

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Nothing better in the heart of the winter than a big bowl of soup, that will smooth you all the way to your soul! Soups are a fast and easy way to fill you up, they can be reasonably priced, depending on the ingredients you use, and it is a great way to ease your weekly stress, to make a big pot ahead of time to use for a couple of days after hectic days of life. 
If you have a small household - or for any other number of reasons - those pre-washed and cut vegetable bags many grocery stores sell can actually reduce the prize of the meal, cut the time you prepare the meal considerably, and cut the food waste you produce. Sometimes buying every item of the vegetables and then using just quarter of it, and having the rest in your fridge for a week until you get rid of it, can get costly, and definitely wasteful. Also, these pre-cut bags are a great for the disabled, who can not stand long enough to wash and cut veggies, who have problems holding a knife, or any other obstacles with the food preparation. This is not an ad for anything, I just recently had a conversation with someone who questioned the pre-cut fruits and vegetables being sold, and I just wanted to point out that there actually is a number of reason for people to use them, and they definitely have a great purpose for many. 
So if you need to, or want to, buy pre-cut veggies for this or any other recipe, just so you can cook home, you have my blessing, go forth and cook for your heart content! 
'TIll next time
~ Cheers!

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CHORIZO SOUP WITH LENTILS 

  • 2 cup of Cabbage, chopped
  • 4 Carrots, washed, peeled, shredded 
  • 1 cup Sugar Peas, washed
  • 1 cup of Red Cabbage, chopped
  • 1 Bell Pepper, seeded and cut into small pieces
  • 1/4 Leek, washed and chopped
  • 2 stem Celery, washed and chopped small
  • 12 ea  Cherry tomatoes, quartered
  • 1 Chili pepper seeded and cut small
  • 1 tetra/cup Red lentils, rinsed
  • 2 ea Bay leaf
  • 1/2 tsp Black pepper, whole
  • 0,5 L/1 Quart Vegetable Broth/stock, warm
  • 4 ea Chorizo sausage, cut into pieces and sauteed  
  1. Prepare all the vegetables as directed
  2. In a large pot, saute the vegetables for five minutes
  3. Add the lentils
  4. Add the warm broth until the vegetables are just covered 
  5. Add bay leaves and black peppers
  6. Cut the sausage 
  7. Saute the Chorizo in a separate pan
  8. Add to the soup when the vegetables are nearly cooked
  9. Check the taste of the soup, add salt and other spices if desired
  10. Cook until desired consistency 

Serve with fresh parsley on the top, if desired
You can add noodles to the soup at the end if you want more stew-like consistency
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Books & Spoons Recipe for HONEY-MUSTARD SALMON WITH GOAT CHEESE

21/2/2018

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This mouth-watering salmon recipe is a great weeknight dinner treat or a Sunday dinner idea. You can put the marinade on the salmon ahead of time, then just add the goat cheese slices on the top of the fish right before putting it in the oven. 
The zucchini pasta with peppers that I shared previously is a great side dish for this fish. To prep ahead of time you can cut all the vegetables ahead of time, and sauté them while the fish is in the oven.
Or you can go a more traditional route with mashed potatoes, boiled potatoes, potatoes au gratin, and so on. 
To get the best results, use a strong tasting mustard in the marinade for the fish. The honey will balance its sharpness, giving the taste of the baked fish a great balance. Don't forget to salt and pepper the salmon before the marinade. 
I hope you'll enjoy this salmon recipe as much as we did. 
'Till next time
~ Cheers!

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HONEY-MUSTARD SALMON WITH GOAT CHEESE

  • 800 g / 1,75 lb Salmon Fillet
  • 1 tsp salt
  • pepper to taste
  • 2 TBSP  Honey
  • 2 TBSP Mustard
  • 2 cloves of garlic
  • 300 g / 0,6 lb Goat Cheese
  1. Warm the oven to 200C/390F
  2. Lay the fish on the baking dish with skin-side down
  3. Season the fish with salt and pepper
  4. Mix the honey, mustard, and crushed garlic cloves together
  5. Spread the mixture over the fish
  6. Slice the goat cheese into thin slices and cover the fish with the cheese slices
  7. Bake in the oven for about 20 - 30 minutes or until the fish is done, depending on your oven (and the cheese has gotten a bit color).

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Books & Spoons Recipe for VEGGIE PASTA WITH ZUCCHINI AND PEPPERS

18/2/2018

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The heart of the winter is here, and this year we have freezing temperatures with tons of snow. While it is pretty and all, I am already looking forward to the spring and colors, and warm weather.
To bring some of those colors on my plate, I made the zucchini pasta, with a little twist that brought into it some nice heat taste and, color wise. 
I added a seeded and chopped chili pepper into the zucchini, and to bring more color, I added some bell peppers. Instead of boiling them, I sauteed them in a pan with a little garlic. If you want more color to your product while it is on the saute pan, use half butter with half oil instead of all olive oil. 
To add flavor to the veggie pasta these are many different choices to use, with salt and pepper, to get variety. From red or green pesto to red curry paste, to home-made or store-bought dressings, the possibilities are endless. 
This is a great side dish or to be used as the main item of the meal. The Parmesan crusted deep fried brussels sprouts would be a great addition to a meat-free meal. 
Hope you will enjoy it as much as I did. 
'Till next time
~ Cheers!  

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VEGGIE PASTA WITH ZUCCHINI AND PEPPERS

  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Chili Pepper
  • 2 cloves of garlic
  • 1 tsp Olive Oil
  • 1 tsp Butter
  • Salt + Pepper
  • 1 - 2 TBSP of and dressing you choose to flavor the vegetables with
  1. Wash the vegetables well
  2. Cut the zucchini into long spaghetti straps with the help of mandolin
  3. Cut all the peppers into thin strips with a knife omitting the seeds
  4. Chop the garlic cloves fine
  5. Heat the saute pan piping hot, add olive oil and butter and sauté the vegetables, leaving them al dente, with a little bite into them. 
  6. Mixin your desired dressing
  7. Serve with herbs or Parmesan cheese on the top 

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Books & Spoons Recipe for CREAMY MEXICAN STYLE PASTA

8/2/2018

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I have to admit that I fell in love with the flavors on this dish, and with the ease of making it. It all comes together in a large frying pan, paella pan, or something similar. Gotta enjoy the great one-dish meals that make the cleanup time a breeze.
The hotness from the chili pepper is softened with the cream at the end leaving just a pleasant heat. I loved the different colors from the Bell peppers, but of course, you can use just one color of them if you'd rather do that. 
This dish can easily be served as a vegetarian dish, just leave out the chicken. Or fry and serve the chicken on the side for those who want to eat the meat. Also, Parmesan-coated chicken strips on the side is a great alternative.
With the prep for the meal, you can cut the vegetables ready to go ahead of time, and then there is just bringing it all together before serving, in about 30 minutes. 
There are tons of different kinds of pasta out there that you can use in the dish. For the younger eaters, the smaller sized might be the most convenient.
You can make a twist to the recipe by adding a teaspoon of shredded ginger with the veggies, using coconut cream instead of the regular one, and serving the meal with a squeeze of lime juice. 
I am really excited to share this recipe with you and I hope you love this dish as much as I do
'Till next time
~ Cheers! 

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CREAMY MEXICAN STYLE PASTA WITH CHICKEN

  • 1 lb / 500 g chicken fillets, cut into strips
  • 3 Bell Peppers, cut into a bite-size pieces
  • 0,5 Bushel of Spring Onion, chopped small
  • 1 Red Onion, chopped small
  • 1 Chinese garlic bulb, chopped small
  • 1 Chili Pepper, seeded and thinly sliced
  • 1 cup of Cherry Tomatoes, quartered
  • 1 tsp of Italian Herbs
  • ~ 4 cups / 1 Liter of Vegetable stock
  • 2 cups of dry pasta
  • 0,25 cups cream
  • 0,25 cup Parmesan cheese, grated
  • Salt + Pepper to taste
  • Olive oil as needed to the pan
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  1. Sauté the chicken until cooked with nice, browned color to it. Season the chicken
  2. Sauté the prepared vegetables in the olive oil adding the tomatoes to the pan the last. 
  3. Season the veggies with salt, pepper, and Italian herbs.
  4. Add hot vegetable stock so that all the veggies are covered.
  5. Add the dry pasta and adjust with more vegetable stock as needed so that the ingredients are immersed.
  6. Let them simmer on a medium heat until the pasta is done. Check the seasoning.
  7. Add the cream and the Parmesan cheese, and after bringing the ingredient to a boil remove from the heat and let it all 'come together' for a minute or two.
  8. Serve with shavings of Parmesan cheese and chopped spring onions

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Books & Spoons Recipe for THE OAT ROLLS

31/1/2018

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Dear followers, we have nearly survived January. Like my old teacher used to say 'you survive January then rest of the year is a piece of cake'. Well, it is the last day of January, the daylight hours are getting longer, the spring is closer, the temperatures will soon rise again, and summer will come... I am trying to convince myself here, sorry. To celebrate, I decided to bake, not quite a cake, but delicious homemade rolls, that brings to my mind home, childhood, and all the warm and fuzzy feels. 
The recipe is simple and even forming the rolls is easier when you finish the dough with the oil instead of adding it to the water. Instead of using sugar to feed the yeast, I used the acacia-honey. I also used steel-cut oats, because that is what I have at home for the porridge. There is a wide difference between the amounts of flour to add. This is because in different altitudes you might need more or less flour. The important point is to leave the dough soft before rising it. Add the flour carefully with a little bit at the time. 
The dough makes 16 pieces. This bread is tasty for breakfast, for a snack, for a lunchbox, with a soup or a stew... Here is the recipe for the vegetable soup I made for dinner with the rolls. 
I hope you enjoy the recipe and the hope that arrives with the beginning of February...
'Till next time
~ Cheers!

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FINNISH OAT ROLLS

  • 0.5 l (2 cups) water
  • 1ps (11g / 0,4 oz) dry yeast
  • 4 dl (1,75 cups) oat flakes
  • 2 tbsp liquid honey
  • 1 teaspoon salt
  • 6 -11dl (2,5 - 4,5 cups) bread flour
  • 1/2 dl (1/5 cup) cold pressed rapeseed oil (Canola oil in the US)
  1. Heat the water to ~ 42 degrees 
  2. Mix dry yeast into oat flakes and add the mix to water
  3. Add honey and salt to the mix
  4. Add flour gradually into the dough (the dough should be soft)
  5. Add oil to the dough mixing it well 
  6. Raise the dough in a bowl (covered with a cloth) for about 20 - 30 minutes.
  7. Form the rolls and set the rolls on baking paper covered baking sheet. 
  8. Raise well (approximately 30 - 45 minutes)
  9. Bake 225C / 435F degrees for about 10 - 20 minutes depending on your oven. 
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Books & Spoons Recipe for HASSELBACK POTATOES

21/1/2018

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I think potatoes have been given a bad rep for no reason because as they are, with the skin on them, they actually have several health benefits we can take advantage of. It is what we put on it that is often the problem, not the delightful veggie in itself. 

One medium-sized (150 g / 5.3oz) skin-on potato has:
  • ​Just 110 calories.
  • No fat, sodium or cholesterol.
  • Nearly half your daily value of vitamin C.
  • More potassium than a banana.
  • A good source of vitamin B6.
  • Fiber, magnesium, and antioxidants.
  • Resistant starch.
Up here in Northern Europe, we have some best-tasting potatoes in the world. The small, long, oval-shaped potato has so much taste if you ever get a chance to sample them, jump right in! Thomas Keller in his master class says the following about the delightful treats growing in Lapland:
Almond potatoes are a special northern variety of potatoes grown in the Nordic countries. The Finnish variety, called Lapin Puikula, has been cultivated for centuries in Lapland, northern Finland. Almond potatoes are harvested late in the autumn.

Along with the Italian Parma ham, the French Camembert cheese, the Greek Kalamata olives, etc, the product name Lapin Puikula has been granted the Protected Designation of Origin-label, the "PDO", which is given by the European Union to regional foods in order to protect them from any usurpation or imitation.

The Lapin Puikula is a floury potato variety. Its tubers are small, long-oval, curved and pointed, with a beautiful yellow-colored flesh. It has a delicious buttery taste. Lapin Puikula is much used in traditional Lapland cooking, for example, served along with reindeer stew.

Outside Scandinavia, the Lapin Puikula may be available under the name "Yellow Finn". If this potato is not available, you can instead use the "Yukon gold" potatoes or other similar varieties, although they are not quite the same thing . . . 

Hasselback potatoes or Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.
Hasselbackspotatis were first served in the 1940s or 1950s and were an instant hit because not only do they taste really good, but they also look so stylish.
Since they first appeared in Sweden they have become popular all over the world. They go especially well with roast meats or poultry.
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Originally they peeled the potatoes, and yes, they might look a prettier if they are peeled, but you would lose most of the benefits of a potato by taking the skin off. I just washed the potatoes well and left the skin on. 

I served the Hasselback potatoes with herb crusted pork loin and some carrots, a retro dish for sure, but so tasty and delightfully handy to make when you can just prepare everything ahead of time, put them in the oven all at the same time and in about hours time you have a great meal ready to be served. 

I hope you enjoy them! Till next time
~ Cheers!
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HASSELBACK POTATOES

  • 8-12    medium-sized oval-shaped potatoes
  • 2 tbsp melted butter
  • ½ tsp salt
  • ground white pepper, optional
  • 3 tbsp grated Parmesan cheese
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1. Preheat the oven to 220°C (425°F).

2. Peel the potatoes and place in a bowl of cold water to prevent browning. 

3. Place a potato in a large wooden spoon. Using a sharp knife make slices widthways across the potato about 5 mm (¼”) apart (some people making them even closer), making sure to cut down to the lip of the spoon but not all way through the potato. Return the potato to the bowl of water. Repeat with the remaining potatoes.

4. Brush the bottom of a shallow roasting tray with the melted butter.

5. Dry the potatoes and place them cut side up in a roasting tin. Drizzle with half of the butter then season with salt and pepper.

6. Bake for 25 minutes. Remove from the oven and drizzle with the remaining butter. Sprinkle with Parmesan. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. (They may need basting with the melted butter a couple more times.)

​If you are cooking them with a joint of meat at a lower temperature then increase the cooking time. They will be a little crispier, but still nice.
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Books & Spoons Recipe for the SPICY ROASTED CHICKPEAS

12/1/2018

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For those flavor loving readers, the recipe for spicy roasted chickpeas (aka Garbanzo beans) should fit the bill. I tried these for the first time recently and absolutely loved them. They can be served as a perfectly healthy snack, just cooled off a bit, as they a crunchy, spicy, and so so good and easy to make. 

Or you can serve them as the side, the carb of the meal, as I did with tangerine roasted turkey breast and raw shredded carrots. The carrots were a delightful, fresh tasting addition to the meal, balancing the hotness of the beans, making it all around a well balanced and healthy meal. I had added some spices to the turkey breast as well, cinnamon, coriander spice, paprika, and chili, with salt and pepper of course, and the slices of the tangerine on the top of the turkey breast, into a roasting bag, and in the oven. 


The beans I put on a separate dish next to the turkey, and they were done at the same time, ready to serve, in about 40 - 60 minutes depending on the side of the turkey breast and your oven. 
A definitely a healthy and tasty meal. For the leftovers the next day, I made not so healthy seconds, with a white cheese sauce where I added the diced leftover turkey and the beans, served it with pasta. Might not be healthy but oh, it was so good. 
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The leftover cheesy pasta sauce
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Hope you enjoy these meal ideas and get to roast some beans this weekend. The fun part of it is, there really isn't any fancy ingredients, most of the spices are in your cupboards, or are easy to find in a grocery store. 
Til next time
~ Cheers! 
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SPICY ROASTED CHICKPEAS

  • 2 14-15oz cans/tetras of chickpeas (also known as garbanzo beans)
  • (2 TBL olive oil)
  • ½ tsp turmeric spice
  • ½ tsp cayenne pepper
  • ½ tsp paprika powder
  • ½ tsp sea salt 
  1. Preheat oven to 200C / 400F.
  2. Line a cookie sheet or a baking dish with either foil or parchment paper.
  3. Drain and rinse your chickpeas. 
  4. With a paper towel dry out the beans 
  5. Evenly spread your dried beans on cookie sheet
  6. Then spread the seasonings and mix well.
  7. Bake for 40-60 minutes depending on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.
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Books & Spoons Recipe for THE TRADITIONAL FINNISH PANCAKE

4/1/2018

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The Finnish pancake, the one big whole deep baking tray of it at once, brings back sweet childhood memories by just having the scent of it baking in the oven in my kitchen. In Finland, it is used as a dessert or an evening snack. The special tradition of serving pea-soup for lunch on Tuesdays and having a slice of pancake with strawberry jam as a dessert is in the memory of most of the Finnish school kids. 
But not only as a dessert, this can be used as a breakfast as well. You can make the mix a night before and have it in the fridge overnight, and then just pour it into a pan and bake in the morning while getting ready for the day. The mix is a bit thicker in consistency than a waffle dough, and the results will melt in your mouth. 
Traditionally the pancake slices are served with strawberry jam, but my personal favorite is very cinnamony applesauce on top of it. And on a special occasion, a spoon of whipped cream to accompany it. 
I have cut the amount of sugar to half from the original, traditional recipe. I don't think it is necessary to put that much sugar into it if you serve it with sweet jam on top. 
I hope you'll enjoy this childhood treat of ours. 
Till next time
~ Cheers!

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THE FINNISH PANCAKE

  • 4 dl  (1,5 cups) of all-purpose flour
  • 1/2 dl (0,25 cups) of sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 tsp of vanilla (sugar)
  • 1 liter (4 cups) of milk
  • 4 eggs
  • 50 g (2 oz) of melted margarine 
  1. Mix dry ingredients. 
  2. Wisk milk, eggs and melted, cooled margarine together
  3. Add the dry ingredients and whisk until well incorporated 
  4. Pour dough on baking paper on a deep baking sheet Bake at about 225C / 425F for about 1/2 hour or until golden brown.
  5. Serve with jam or applesauce
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