The BBQ championship is done and dusted. Had a fantastic day with friends and family. No prize for our team but met some great people.
A really good event hosted by Matprat & Opplysningskontoret for Egg & Kjøtt (www.matprat.no)!
We’ll be back again next year.
Only a few days to go now. The planning is well on the way.
We will be participating in the following categories:
3. Challenge (suprise meat)
5. Best marinade
6. Best functioning stand
We have no idea how this event will go, but we’ll have fun for sure.
Will post recipes on the blog a few days after the event.
Going for GOLD!
Last meeting with Vigdis before the games begin!
We are participating at the Norwegian BBQ championship @ Birkelunden, Oslo on Saturday 12th of June.
Should be a ball. Will post plan of attack on the blog.
Team name: MasterCooks
Team mates: Vigdis, Lena & Michael.
Wish us luck (or even better, pop in and see us in action) !
Dough (1/2 kilo of pasta dough):
– 225 grams of flour
– 2 large eggs + 1 egg yolk
– Pinch of salt
– Some use a teaspoon of olive oil (optional)
Mix your eggs in a little bowl. Pour the flour on the kitchen bench and make a crater (like a volcano). Pour the eggmix into the crater. Use a fork to mix the egg and the flour little by little. In the end you will have a ball (or many small balls). Knead the dough for ten minutes or so (You will feel that the dough is elastic and smooth).
Cut the dough in two and feed it through your pasta machine on the thickest setting. Repeat a couple of times (each time fold the flat dough before you feed it through again). Then feed through a thinner and thinner setting. Each time folding and repeating at least twice. Dust with flour if necessary.
Cut the pasta in the size you want (spagetti, tagliatelle etc). Hang the pasta to dry.
Boil for 3 – 5 minutes in boiling water. Taste to make sure its al dente.
If you want to add some filling, then try mixing some ricotta with spinach. Make a hole in the middle and add an egg yolk. Glue edges with some water, put a pasta top on & press the tip of your fork around to seal it.
Very nice with some burnt butter and parmesan.
Here’s what you do:
6 egg whites
2 teaspoons vinegar
4 dl sugar
1 teaspoon maizenna
1 teaspoon vanilla essence
Preheat the owen to 250 C.
Start mixing your egg whites in a cold bowl with an eletric hand mixer on full speed. Add vinegar, sugar, maienna and vanilla little by little. When you see peaks in the bowl, lower the temperature on the owen to 100 C.
Pour the mix onto a tray lined with baking paper. Sculpt it so that it is circular like a small cake. Bake the meringue cake for about 50 min – an hour (should be a light brown color) & let it cool.
Filling: lots of things work here. I normally use vanilla cream or normal cream. Decorate your cake with fruits of your choice.
Good for the soul
Right now it’s about minus 15 outside. When the weather is behaving this badly I like to cook a curry to keep myself warm. Don’t buy the ready made curry jars, why not make your own?
Get your prep done:
- 1 red onion
- 3 cloves of garlic
- 3 chili (depends if you want it hot or not)
- 2 potatoes
- 2 fillets of chickenbreast
- 1/2 cube of chicken stock with 2/3 of pint of warm water
- Heat oil in a saucepan
- Add all of your ingredients
- Add water with chicken stock
- Stir for 2 – 3 minutes
- Add 1 tin of coconut milk
- Add 1 teaspoon of cumin
- Add 1 tablespoon of hot curry powder (madras)
- Add 2 teaspoons of red curry paste
- 1 Kaffir Leave (thinly sliced)
- 2 teaspoons of sugar
Mix carefully , bring to the boil and simmer for 25 minutes.
Add 2 coarsely chopped mushrooms, snowpeas or fresh vegetables of your choice at the end.
Thicken the curry with corn flour if needed.
Garnish with coriander and serve with rice of choice.
Good luck – let me know how you go.
A stunner but seriously to much lemon
The best chicken I have ever tasted. What a cracker.
We made this tart for our friend Vigdis the other night. The recipe was from a cookbook called ‘Good food – the modern cookbook in colours’. The book is from 1970 and we thought it would be fun to try out. The result was mixed. The cake looked fantastic but tasted full on. Too much lemon and too little sugar. .
Vigdis also cooked beer infused roasted chicken. Use an half empty can of beer (1/2 l) and put the chicken over it. Roast as normal. The result was yummy. A tender and juicy roasted chicken. Well done Vigdis.
Nice Sunday treat
We made these horns as a treat today. Thought it would be nice with some fresh rolls for breakfast whilst watching the brilliant Federer play in the Australian Open.
Portion: 4 people
- 60 grams butter
- 300 ml / 3 dl of milk
- 1 dry packet of yeast
- 400 grams flour
- 1 tablespoon sugar
- 1 teaspoon of ground cardemon
- 1 egg for brushing
- Seeds to have on top
Mix flour, sugar and cardemon in a bowl. Melt the butter and add the milk. Stir until it is luke warm. Mix the dry yeast in with the milk and butter. Mix with the dry ingredients.
Knead the dough (7 minutes in the mixer is the best). Add flour if needed.
Cover the bowl with plastic and put it in a warm place for 30 min. Roll the dough out in two circles. Divide each circle in pie pieces. Roll each piece, starting with the wide end and finishing with the tip. Let the rolls rest and rise for 20 minutes (Covered and in a warm place).
Brush with egg and sprinkle your seeds over. Cook in oven for 10 – 15 minutes (200 – 220).
Serve with butter and jam (also nice with cheese). Great with a glass of milk on the side.
Happy Sunday and go Federer!
I love fishing and I love working with fish. Here is a fish recipe that is easy, healthy and done in 10 minutes or so.
Oven baked snapper:
- 200 grams fillet of white fish
- Knob of butter
- Drizzle of lemon
- Thinly sliced fennel (small)
- 4 cherry tomatoes (halved)
- Salt and pepper
Wrap in foil leaving a pocket of air on the top. Preheat oven to 180 – 200 degrees and bake for 10 – 12 minutes.
While you wait for it to cook you can check out the pictures from my trip up to North QLD, Australia with my dad.
A reef cod
Dad with a Spanish mackarell