fried fresh fishfingers

july 21 2008

Take fishfilets and slice them into long parts.
Marinade them with ginger, fresh unions, springunions, and some soysause for about 30 mins.

In the meantime get 3 plates.
One with corn flower
one with whipped egg
one with bread crumbs, salt, pepper, ginger

Cover the fishfiletfingers,
with cornflower
then egg
then the other mixture and
fry them untill they're brown.

I saw a recipe like this on TV this evening.
The cook used some other ingredients,
but this is how I've learned to make fried fishfingers 35 years ago.

We took the soysause home from england, because they didn't sell it here, yet.

The good old days......

condiments

july 12 2008

Saturday Six

1. You order a plate of wings: what’s your first choice: mild, hot, inferno or teriyaki?

Let me say first I never ever would order a plate of wings.
I make them myself far better than anyone can. You can invite me to taste yours, no problem, but I'll never order them.

I like them spicey.
I can deal with hot.
If necessary I'll take inferno to show my bagpipe friends I have no problem eating their taste. LOL!

2. Which makes the best base for barbeque sauce: mustard, vinegar or ketchup?

Ketchup? Ugh!
Vinegar is for cleaning.
Give me mustard, yoghurt, soysauce and some other stuff, and I'm OK.

3. If you could learn the eleven herbs and spices used in Kentucky Fried Chicken, how likely would you be to attempt to make it yourself? Why?

I have no means to compare them as we don't have Kentucky Fried Chicken here.
And when we had? No, I wouldn't attempt it.

4. Take the quiz: Which condiment are you?

You Are Hot Sauce

You are the life of any party, because you're so good at bringing people out of their shell. You have a knack for helping people happily embrace their true selves. You are ambitious, driven, and fearless. You love taking risks. Your taste in food is 100% adventurous. You're up for sampling any exotic cuisine or someone's kitchen experiments. You live for trying new things, and you get sick of eating the same food (even if it's very delicious).

What Condiment Are You?

5. Of the condiments currently in your refrigerator, which would you say you have used the least in the last year?

Don't know. I guess ketchup and curry sauze.

6. After months of unsuccessful attempts, you finally get the recipe for a food you enjoy. When making it for the first time yourself, you discover an individual ingredient that you hate in everything else. Would you still make the dish with that ingredient, or would you try it without?

Without.
I often find recipes with basil, thyme and those kind of pepperminty herbs.
I never use them as I like the pure taste of the vegatables and meat far better.

Want to take part too?
Click the logo.

spring soup

march 9 1008

2 liters chicken or well-flavored vegetable stock
the white part of 2 medium leeks
the inner stems of a small bunch of celery
1 cup/150 g fresh green peas
¼ cup/30 g flour
pinch of sugar,salt and white pepper

Take cup from the stock as put apart.

Bring the rest to a boil.
At the sliced vegetables and let it simmer for about 15 minutes.
Add sugar, salt, and pepper.

Take the cup of stock and stir in the flour bit by bit.
Then take the hot soup and pour the contect of the cup in it while stiring.
Leave it for about 5 minutes.
Taste it, and add some seasoning if needed.

Make croutons of 3 slices of white bread.
Make little squares of about 6 mm thick.
Fry them in vegetable oil.

Pour the soup in bowls and put them on plates.
Put beside each bowl a mini tomato and a spring union.

You can eaven add some toast with herb butter.

St. Patricks cookies 2

march 6 2008

sugar cookies

2 eggs
3 1/4 cups flour
1 1/2 cups sugar
2/3 cup butter
2 1/2 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt


You can make the dough well before the day and freeze it or keep it in the refridgerator.

Mix to cream the butter and sugar.
Add the eggs, vanilla extract and the milk bit by bit.

In another bowl mix the dry ingredients well.

And the dry ro the creamy substance while mixing with a mixer.
Then use your hands to give the dough a good treatment and then wrap it in plastic and refridgerate for a few hours.

Preheat the oven to 400 degrees F.

Take cookie sheets and grease them.
Take about 1/4 of the dough at the time and keep the rest in the fridge.
Roll the dough for firm cookies less that 1/8" thick, and for softer ones a bit thicker.

Use a floured cookiecutter, a glass or a knife to shape the cookies.
Press down the sides a bit...with a wet fork for instance.
Keep them 1/2 inch apart.

Bake them about 8 minutes or untill they are light brown.
Take something flat, shuffle it underneath and lift the cookies on a rack.

Then make a thick cream of dustsugar and a few drops of water.
Paint a decoration with it, and let it dry.

You can use food colouring and flavoring, but as many children can't deal with it, I prefer the old fashioned glacing.

Enjoy!

st patrick's day cookies 1

march 3 2007

flat oatmeal cookies

Needed:

1⅓ cups roalled oats (oatmeal)
¾ cup light brown sugar
1 teaspoon vanilla extract
½ cup softened butter
⅛ teaspoon salt

Heat oven to 350 degrees F.

Mix butter and sugar in a bowl untill it's creamy,
Add vanilla bit by bit.
Add oatmeal and salt, still mixing.

Make rounds on a baking sheet, 3-inches apart.
Bake circa 8 minutes until they're lacy and flat.
Put them on the baking sheet on the rack for 3 minutes and them get them from the bakingsheet on the rack to cool completely.

Whipped Cream Sauce:

1 tablespoon sugar
¾ cup heavy cream
¼ cup sour cream

Mix the three ingredients together untill you can pull a peak. (take a spoon out and a peak should be left.)

No need to tell you what to do, hej?

an easy meal

february 29 2008

Peel potatoes and put them on with a little bit of salt. Bring to a nboil.

Peel and slice carrots. Slicing in the kitchenmachine is OK. Make nice thin round slices.
Peel an union and slice it in little pieces.

Put carrots and unions in a pan with a bit of salt and bring them to a boil.

In the meantime slice porkmeat. Make squares of 1 to 2 cm.

Take a bakingpan, bit of butter and let the butter melt.
Put the pork in while the heat is high.
Add salt, nutmeg, white pepper, a bit of soyasause, and some mustard.

Turn the pieces after a short while.
Get the excess water and fat away. (You don't want cooked meat.)
I use a large spoon.
When the excess fluid is gone, lower the flame and put a lid on.
Stir once in a while.

Heat the soup from the former day.

By the time the soup has been eaten the potatoes and carrots are ready.
Taste the meat.

Cut some fresh lettice.

Have the whole family join eating this.

Finish your dinner with whatever desert you love best.


This is what we eat today.