Vegetable fritters

I was craving for some zucchini fritters but I was out of zucchini and didn’t feel like going out fighting the elements, it was pouring outside, only 5 C and windy. But that didn’t matter I had some vegetable in the fridge, onions, carrots and broccoli. In a way saved, because then I could make veggie fritters instead.

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Vegetable fritters are easy to make and a perfect way to sneak in some veggies in your and the children’s diet.

making of vegetable fritters

The ingredients you need

1 lb shredded/chopped vegetables, I used brocoli, onion, carrots
1/4 cup shredded cheese
1/4 cup all-purpose flour
1/4 cup crumbled feta cheese
1-2 tsp dried oregano
2 cloves garlic, minced
4 eggs, beaten
Freshly ground black pepper, to taste
olive oil

I did not add any extra salt in these fritters since there is a lot of salt in the feta cheese already

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In a large bowl combine all the ingredients, mix and pepper, to taste.
Heat olive oil in a large skillet over medium high heat.

Scoop tablespoons of batter for each fritter, flattening with the back of the spoon, and cook until it is nicely golden brown, for about 2 minutes.

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Flip and cook the other side untill that side is nice and golden.

Serve immediately with a nice dip or sauce if you want them nice and crispy, but these are nice cold also.

I served mine with tzatziki, for recipe click HERE

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Choux puffs with creamy mushrooms. The fairies dance in the garden and I get to fry up some St. George mushrooms

 NOOO DON’T! I hear myself yell as I saw bits of white flying, but it was in vain. Happily the teen with earplugs listening to music ran the lawnmower over the fairy ring in the garden. Actually it is a little exaggerated, I did not see the bits flying, but I did yell as I saw what the lawnmower had cut away. Half of the fairy ring was mashed to almost pulp and the mushrooms was mixed in with the grass in the lawnmowers removable bag.
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I had planned to pick the mushrooms that morning but someone was a little quicker with the lawnmower than I was getting out. Even though some of the fungus got mashed into almost pulp, I got enough that I could use. I usually just sauté them with butter, but this time I made choux puffs with creamy mushrooms. Yes, I know a little retro, but then again I am a child of the 70’s and if something looks good and is tasty it seldom gets outdated
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This mushroom is known as Vårfagerhatt in Norwegian and directly translated to English it means Spring pretty hat. 
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Here is a little list where you can find information about this mushroom:
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How long the fairy ring has existed in the garden, I do not know, but the ring is a little over 2 meters in diameter.
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Choux puffs
2,5 dl/1 cup water
125 g/1 stick butter (1/2 cup)
2,5 dl/1 cup all-purpose flour
1 good pinch of salt
4 large eggs
Combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and add the eggs one at the time and beat to make a smooth, shiny paste.
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You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat in the eggs.
Pipe, use a scoop or a couple of spoons to put the batter on to a baking paper lined baking tray.
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Bake in the middle of a preheated oven on 150C for about 35-40 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
Creamy mushroom filling
25g/½oz butter
1 tbsp olive oil
1 small onion
500 g/1lb St. George mushrooms  or any  mushroom you prefer, roughly chopped
2 tbsp ramson puré or 2 garlic cloves, chopped
1 tsp thyme leaves
2 tbsp dry sherry
2 dl/7oz crème fraîche
½ lemon, juice only
1 tbsp chopped parsley
salt and pepper to taste
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Melt the butter with the oil in a frying pan. Add the onions and fry for a few minutes until soft and shiny but not coloured. Add the mushrooms, garlic and thyme. Cook for around 10 minutes over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.

Stir in the lemon juice and parsley and then season with salt and  black pepper to your liking.

Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.

Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Salmon
Scallop
Crab
Wakame
Wasabi pearls
Pickled ginger
Nori
Sesame seeds
Soy sauce
A small bowl
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Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
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On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.
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Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Devishly pink eggs

Pink eggs

How about pink egg as appetizer for Easter.

I associate these eggs with 70 / 80s, but filled eggs dates back to Roman times and served as an appetizer and the 1700s Europe was a common way of cooking eggs.

These eggs are easy to make and they get a super lovely color

I had a jar of pickled beets in the refrigerator and leave the eggs in the brine for 4 hours, but the more you let them lie in the bed sheets, the longer need the color red into.
Dying eggs

Appetizer for 4 people, you need:

6 hard-boiled eggs
Sheets of 1 jar of pickled beets
or create it yourself. You can also can also boil 1 peeled beetroot in water and use the sheets.
Add eggs without shells in the brine for at least 4 hours.

When the eggs are ready share them in half and remove the yolks have them in a bowl and mash to a fine pulp to gangs with
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

3 or more red perleløk
Cut off the top and bottom of the onions and cut them in half. Boil in a little vinegar lake in a few minutes
1 cup white wine vinegar or apple cider vinegar
1 cup water
1/2 dl Suker
1 tsp salt

1-2 polka pig beter
lettuce Leaves
Coarsely ground pepper
Maldon
(Caviar)

Pink devild eggs
Pipe the egg mixture back into the halved eggs. Rest thin slices of beten and dander all the dishes. Sprinkle with chives, coarsely ground pepper and a little Maldon salt.Sprøyt eggemassen tilbake i de halverte eggene. Høvle tynne skiver av beten og dander alt på tallerkner. Dryss på med gressløk, grovkvernet pepper og litt maldonsalt.
Deviled eggs
The eggs in the picture above has remained in the brine for 24 hours and the color has penetrated further into the eggs.
These eggs I’ve just split in two and had the sour cream and whitefish roe.
If you want, you can mix the mashed yolks with
sour cream and whitefish roe
in place of mustard.
Beet dyed eggs

Spring rolls

This was first posted August 23, 2012 in Lizas matverden
Me: What do you want for dinner?
Dan: Spring rolls.
And mummy tries to indulge her children.
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400 g Minced beef
1 tablespoon oil
200 g thinly sliced cabbage
1 piece finely chopped onion
2 cloves crushed garlic
1 piece grated carrot
3 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon fish sauce (Asian)
12 large/24 medium spring roll sheets

 

Saute onion and garlic in a pan and add the beef when the onion looks sweaty, then add cabbage, carrots and the sauces.

When everything is cooked drain the filling in a strainer you want the filling to be a bit dry.

Make the rolls (see pictures below).

Fry in a pan or in a deep fryer.
Served this with a salad, sweet chilli sauce and rice.

 

For chili sauce recipe look HERE.

I used this brand of spring roll sheets, 25 x 25 cm. Since I was making smaller rolls I cut them diagonally, but you can buy smaller spring roll shets. This is what I had available at home.

 Put some filling on a sheet.

Start rolling

Fold one side

Roll again

Fold the other side

and finish rolling.

Caviar and blinis

What about serving caviar as an appetizers for New Years eve.
Someone told me that he rather have $150 of meat or fish than a few mouthfuls of fish eggs.
I agree, but sometimes it feels good to indulge oneself. It might not be good for your wallet, but good for one’s soul. That said, one can discuss how often indulging yourself is proper.
I saw this caviar from Rossini on instagram. I have not had any caviar in a while and they looked so tempting. I googled and found out that I could get some at Kastrup airport in Copenhagen.
From what I understand these eggs are from farmed sturgeons and not endangering the wild sturgeon population which is about to get extinct because of overfishing and just because of their roe.

When the opportunity came and I was in Copenhagen I of course picked up a small tin of caviar. The tin was beckoning me from the fridge so I had to make some blinis. It has been years since I made these buckwheat pancakes.

“Round is the blini, yellow gold and hot like the sun, the symbol of sublime days, rich harvests, harmonious marriages and healthy children.”
– Alexander Kuprin.

For 4 servings you will need

1 cup luke warm milk
10 g fresh yeast
1/2 cup buckwheat flour
1/4 cup plain flour
or use something gluten-free.
2 egg yolks
2 tbsp melted butter
2 beaten egg whites, soft peaks
Caviar
Sour cream
Chopped red onions

Pour the milk into a bowl and crumble in the yeast.
Add the flour and stir carefully until there are no more lumps, while stirring add the egg yolks, salt and butter, set the batter aside for an hour.
Fold the egg whites into the batter mixture.
Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm.
To serve, arrange sour cream, chopped red onions, blinis and the caviar on a tray and serve yourself and enjoy the little feast with some vodka or Champagne.

Open facecd mini crab and mango sandwiches

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Sometimes I want something simple and easy, specially when I am home by myself.

These mini open faced sandwiches are easy to make and taste wonderful. saltness from the seafood, sweetness from juicy mango and a little sting from the chilies.

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You need:

Bread

3 parts sour cream

1 part sweet chilisauce

crabmeat

diced mango

diced red onion

chili

coriander/cilantro

Butter for frying

Cut the bread in to the shape and size you want, fry them in a pan with a little butter.

Mix the sour cream and the sweet chili sauce together, see the ratio above.

Spread some of the dressing on the toasts and build your little sandwich. Put some crabmeat on top, then mango bits, diced red onion, fresh coriander and chili slivers.

Kilawin/Ceviche

Kilawin is a Filipino dish thatt is very similar to Ceviche,

The difference beeing that in the Philippines they also use vinegar in the dish.


Here is an exerpt from the Wikipedia link above:

The origin of the name of the dish is also disputed. One hypothesis suggests that the common Spanish word for the dish, “cebiche,” has its origin in the Latin word cibus,[2] which translates to English as “food for men and animals.”[17] Another hypothesis, supported by the Royal Spanish Academy, is that the name might derive from the Spanish-Arabic wordassukkabáǧ, which itself derives from the Arabic word sakbāj (سكباج meaning: meat cooked in vinegar).[5][18] Further hypotheses base the origin of the term on escabeche, Spanish for pickle, or that it is simply a variation of the word siwichi, the traditional Quechua name for the dish.[11]

This is my versjon of it and with what I had available at the moment

Thin slices of salmon

Calamondin(calamansi) juice or lime juice

white vine vinegar

thins slices og red onions, fresh ginger, garlic,yellow and green bell peppers

salt and pepper to taste

I put the thin slices of finsh on a plate and garnished with the rest and drisseled 1 tbs of lime juice on top and

1 tps of white vine vinegar

and finaly salt and pepper

Just remember to put the fish filet in the freezer for atleast 24 hours befor you slice it.

 

Classic deviled eggs

I had a lot of leftover eggs from yesterdays brunch and made a few Deviled eggs.
The first time I tasted this or recollect tasting them was when I lived in The US. To me even though I tasted them for the first time in the 1980’s, this snack represent the 70’s.  I am so wrong it turns out that these filled eggs date back to Roman times. The reason why it’s called deviled / devilish is that they were considered hot was the mustard that they started using sometime in 1800 or 1900. You can use any ingredient you want as mayonnaise or equivalent is one of the main ingredients.
12 deviled eggs
6 eggs
0,5  dl mayonnaise
1/2 tbsp finely chopped(almost minced) onion
1 tsp hot mustard.
1 teaspoon finely chopped gherkins
Sugar, salt and pepper to taste
Paprika powder
Hard boil the eggs and let them cool.
De  shell the eggs and slit them i two length wise, scoop out the yolks and place them in a bowl.
Mash the yolks and add mayo, onions, mustard and gherkins, mix them together and add a bit of sugar, salt and pepper to taste.
Pipe or spoon the filling back into eggs and drizzle some paprika powder on top and garnish with something green.