Jamie’s Zucchini Carbonara

IMG_8638

This dish is on my top ten favourite food list, no doubt about it. It’s easy, delicious and it has both bite and kick to it. Make sure you follow the instructions exactly so you don’t end up with Pasta and scrambled eggs. Continue reading

Advertisements

Pizza Thai-style: Peanut Satay

Pizza Thai-style: Peanut Satay

Ingredients

Marinade
350 grams of chicken breast
1 clove of garlic
2 table-spoons of greek yoghurt
Salt and pepper
1 table spoons of chopped broad leaf parsley

Pizza dough
1/2 pack of dry or yeast (equivalent of 25 grams fresh yeast)
2 1/2 deciliters of lukewarm water
2 tablespoons of olive oil
1 teaspoon of salt
Ca. 6 deciliters of flour

Peanut Satay Sauce
1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of sugar
1 tablespoon of lemon or lime juice (or a little apple cider vinegar)
2 decilitres of coconut milk

Pizza filling
Red peppers
Spring onions
Red onion
Pineapple
Chopped peanuts
Chopped fresh coriander
Grated cheese

Making Chicken Satay Pizza

First off, don’t let all these ingredient lists and mini-recipes fool you. This is a simple recipe, you just have to do it stepwise. First step, make the marinade. Tim and I made it in the morning cutting the chicken breast into thin slices, taking off the “yucky” bits. Garlic in the garlic crusher, chop some parsley, add salt, pepper and yoghurt to a bowl and mix well. Cover with plastic and place in the fridge until you need it. 10 or so hours later, I started on the pizza dough. Follow the instructions on our previous post Italian style Pizza and you’ll be fine. Remember that the amount of flour is always different depending on how much fluid it sucks up, so try to use your gut and add flour little by little. Leave the dough to rest for 45 minutes, do some laundry or something and when there is 15 minutes left start on your sauce.

Before you start on the sauce set your oven to 225 degrees Celsius and fry up your marinated chicken in a little bit of oil. Leave to the side on a plate. You can use the same frying pan, as long as you pour out all the chicken and leftover liquid from the yogurt.  Add oil to the pan and swivel it around before you add the red curry paste. Let cook in for a little bit, until it starts smelling fragrant and add peanut butter, coconut milk and sugar. I didn’t have any lemons in the house this time, so I used a little bit of cider vinegar, also does the trick. Let cook for about 5 minutes until it starts to thicken. Add the chicken, without the liquid into the sauce and stir until all covered.

Take out your pizza dough and roll it out. Add onto a cooking tray covered in a baking sheet. Cover with the peanut satay chicken sauce and start adding your filling, sliced peppers, spring onions, red onion, chopped peanuts (I use the salted kind) and fresh and roughly chopped coriander. Grate some cheese and in the oven it goes for 15 minutes.

Inspired by Peppes Pizza, Thai Chicken #15

Smoked Salmon & Leek Pasta

Smoked Salmon & Leek Pasta

Ingredients

100 grams of smoked salmon
1 deciliter of cream (18%)
1 deciliter of full fat milk (3,5%)
3 leeks
1 table-spoon of butter
Pasta shells
Black pepper and salt

Making Smoked Salmon & Leek Pasta

This dish is super easy and very delicious. You will be done with the sauce before the pasta is done cooking, but don’t fret it is all mixed together in the end. Set your pasta water to the boil, follow the instructions on the pack if you are insecure, and remember to salt the water well. Get your pasta in the boiling water and get started on the sauce. Chop the leeks into thin circles, and add to a frying pan with a good table-spoon of butter, cook on medium heat until the leeks begin to soften. Grate over some black pepper and add cream and milk. Rip the smoked salmon into smaller strips and add it to the sauce. Let sizzle away on low heat, stirring occasionally.

Taste the sauce and season with more pepper or salt, keeping in mind that the pasta is also salty. When the liquid has cooked in some, remove the pan from the heat, awaiting the pasta to be done. When the pasta is cooked, drain the water and add the pasta into the sauce, place back on the heat and mix well getting the sauce into the pasta shells.

Mini Pita Bread Pizzas

Mini Pita Bread Pizzas

Ingredients

6 homemade Pita Breads
1 tea-spoon of tomato paste
1-2 table-spoons of Crème fraîche (4% fat)
ca. 1 tea-spoon of tomato ketchup
Taco beef (minced beef with taco spice and a few tablespoons of medium salsa)
Pineapple
Red onion
Sweet corn
Jalapeno
Grated Pecorino cheese

Making Mini Pita Pizzas

I have made pita pizza’s before, but never thought to write down the recipe. This recipe should be good news for all of you that are in a hurry and don’t want to make a pizza dough or have trouble with the yeast doughs in general. I made a batch yesterday seeing as we had lots of food leftover from tacos the other night. How much work you want to put into making this is really up to you, seeing as you can use store bought or homemade pita breads. I used store bought pita breads this time, but I have also made homemade pita breads with great success, as well as a healthier homemade Pita option. The pizza sauce I made by mixing  tomato paste, Crème fraîche and tomato ketchup, enough sauce for 6 pita breads. Use a knife to spread the sauce onto the breads. Add the taco mince first, then thin slices of pineapple and red onion, a drizzle of sweet corn and jalapenos. Top with finely grated pecorino. Put the oven on 225 degrees Celsius and put the pizzas in on the middle shelf to bake for 10 minutes.

Smoked Salmon on Rye Bread with a Nifty Green Salad

Smoked Salmon on Rye Bread with a Nifty Green Salad

Ingredients

2 slices of homemade* Rye bread (toasted)
1 piece of smoked salmon (ca 40- 50 grams)
Dill dressing*

Nifty Green Salad
Heart salad
Wild rocket
Fresh coriander
Garden Cress
Chives
White balsamico
Olive oil
Salt and pepper

Making Smoked Salmon on Rye Bread

First of all I have to say that this is my favourite lunch meal at the moment. I have never been over excited about smoked salmon, I never quite liked the consistency. Fried smoked salmon on the other hand is another story, it is a good way to preserve the taste and giving it great consistency at the same time.

Put a frying pan on medium to low heat and add your piece(s) of smoked salmon. No oil or butter necessary, the natural fats will make sure that the fish doesn’t burn. While the salmon is frying, toast the bread and take out your salad ingredients. I sliced the heart salad leaves in thick strips, and washed and tossed it with the wild rocket. I have a salad spinner and that makes it quick. Add the salads to a bowl and use a scissor to cut up a little handful of coriander, chives and garden cress. Dress the salad in the bowl, a little balsamico, a little oil, salt an pepper and toss. Turn the salmon piece(s) and let it cook through. Lay the breads on a plate and dress with salmon and dill dressing. Serve with salad and enjoy.

*We have started buying a ready mix, Finax Solsikkerugbrød, and it tastes a lot better than the rye-breads that we have attempted to bake ourselves.

*I used the store bought dill dressing but if you want to make it from scratch you could always try this recipe.