Bánh Xèo - Vietnamese rice pancake with salmon, avocado and mint

    

Bánh Xèo - Vietnamese rice pancake with salmon, avocado and mint

This recipe is a little adjusted for swedish or nordic ingredients and taste. I do have a recipe previously with totally vietnamese ingredients that tastes wonderful. Here is the link to that one as well. Click this link Bánh Xèo

Ingredients:

Avocado

Bean sprouts

Chopped ginger

salmon fillet

Lime

carrots

Mint

Rice flour

Red chili

Spring onions

garlic

Egg

Curry

Japanese soy

cornstarch

Olive oil

Salt

Sugar

White wine vinegar

Directions:

Heat the oven to 150 celsius degrees

Rice pancake: whisk 2 1/4 dl rice flour, 2 teaspoons corn starch, 1 teaspoon curry, 1/2 teaspoon salt, 2 tbs chopped ginger, 1 egg and 2 1/4 dl water in a bowl.

Pour 2 tablespoons of Japanese soy in a greased oven pan. Add 300 g of salmon fillet with the skin side up in the pan of soy. Bake in the middle of the oven 15 - 17 min.

 

Dressing:  Dice together 1 garlic slice, 1 red chilli and 1 tablespoon sugar. Mix 2 1/2 tablespoons white wine vinegar, 1 teaspoon of Japanese soy, finely ground and add juice from 1 lime.

Peel and coarse 250 g carrots. Put in a bowl and mix with half the dressing (the rest is used as sauce for serving).

Slice 1/2 avocado, slice 2 spring onions and pick the leaves from fresh mint, about a handful. Rinse a handful beansprouts.

Sprinkle some olive oil into a frying pan. Put in about 3/4 dl pancakemix, fry about ½  min per side. Put on a plate and do the same with the rest of the batter, a total of about 4 rice pancakes.

Fill the rice pancakes with salmon, avocado, spring onion, bean sprout, carrot sallad and mint. Turn over the other half of the pancake to a lid. It is really good to wrap in salad leaves and dip in the dipsauce as well.

Diced meat with roasted potatoes, applesallad and shalotten onion cream

Diced meat with roasted potatoes, applesallad and shalotten onion cream

Ingredients:

300 gr pork chop/filé

A handful mixed sallad

500 gr Potatoes

200 gr Schalotten onion

½ dl double cream (whipping cream)

1 apple

1 egg yolk

Dijon mustard

Honey

Olive oil

Salt

Butter

Black pepper

Dried dragon

White wine vinegar

Directions:

Heat the oven to 250 celsius degrees.

Cut 5oo g potatoes in cubes (1x1 cm). Add an oven plate and mix with olive oil, salt and freshly ground black pepper. Roast all in the top of the oven 20-25 min.

Schalotten Onion Cream: Slice 200 g Schalotten onions. Fry the onion in a frying pan with butter until it is soft. Add to a mixer container. Add 1/2 dl whipped cream

and 1 1/2 tsp salt. Mix smooth with mixer.

Mustard mix: finely chop 1 shalotten onion. Put in a bowl and mix with 1 teaspoon dried dragon, 2 teaspoons dijon mustard and 1 egg yolk.

Pork chop: Cut about 300 g of pork chop into pieces (about 3x3 cm). Fry the meat in a frying pan with olive oil. Season with 2 tablespoons of salt and some freshly ground black pepper. Let it fry 3-4 minutes until the meat is fried throug (72 ° C internal temperature). Mix the meat in the mustard mixture.

Apple sallad: mix 1 ½ teaspoon of white wine vinegar, 1 tablespoon olive oil, 1 tablespoon honey, 1 tsp salt and a little freshly ground black pepper in a bowl. Cut 1 apple into small cubes. Mix in the bowl together with some mix sallad (a handful). 

Serve pork meat with roasted potatoes, Schalotten Onion Cream and Apple Sallad.

Beetrootbread

 

Beetrootbread

Ingredients:

25 g of yeast

500 g milk (5 dl)

1 teaspoon salt

2 tablespoons syrup

4 medium beets, peeled and torn

500 g rye flour (slightly less than 9 dl)

250 g wheat flour (about 4½ dl)

50 g butter

Topping

1 egg

1 tablespoon of water

2 tablespoons optional, mixed seeds

Directions:

1. Crumble the yeast into a bowl. Add some of the milk and stir until the yeast is dissolved. Mix in the rest of the milk, salt and syrup and stir. Add the shredded beet​​roots and stir.

2. Mix the rye and wheat flour and add gradually to the rest. Slice in the butter and knead to a smooth dough, it takes about 8 minutes with a machine. Cover the bowl with plastic film and let it rise to double size, about 1½ hours.

3. Place baking sheet in a baking pan, about 35 x 25 cm in size. Put the dough on the lightly floured baking table and knead for a few minutes. Put the dough in the pan and flatten it out over the whole pan to the edges. Cover with abaking cloth and allow to rise for 30 minutes. Put the oven on 225 celsius degrees.

4. Brush with the mix of whipped eggs and water and sprinkle seeds of your choice over.  Bake the bread in the oven for about 30 minutes, or until the inside temperature is 92 degrees. Allow to cool for a while in the pan and then divide into smaller pieces  and allow to cool completely on a grid.

Serve while still a little warm with butter, or with butter and cheese or any topping of your liking.

The beetroots can be exchanged to carrots or other roots.

The bread tastes great after being frozen and heated in the oven. I treat myself with a warm beetrootsandwich for breakfast on a weekend morning when I have time to take it directly from the freezer and heat it in the oven. It becomes just like newly baked! Since I cut it in small pieces before freezing I just take out as many pieces as I want to use at the time.

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

Ingredients:

1 pkg bacon

¼ cucumber

1 pot crisp green sallad

½ can artichoke

100 gr mixed tomatoes

500 gr potatoes

20 gr shredded parmesan cheese

1 dl russian yogurt

1 can tunafish

1 clove of garlic

2 tsp dijonmustard

Oil

Salt

Black pepper

Heat the oven to 250 degrees Celsius

Directions:

Divide 500 gr potatoes and place in a baking tin with oil, salt and ground pepper. Roast in the oven for 20-25 minutes.

Ceasardressed tunafish: Mix 20 gr shredded parmesan cheese, 1 clove of garlic, 1 dl Russian yoghurt, 2 tsp dijonmustard, 1 ½ tbs water, 1 tsp salt and a pinch of ground pepper. Mix in 1 can of tunafish without the water.

Slice 1 package of bacon and fry crisp in a frying pan. Place on paper to get the grease off.

Cut 100 gr mixed tomatoes in halves. Cut ¼ cucumber in small pieces. Mix in 1 pot of crisp sallad leaves torn in smaller pieces. Place in a bowl and mix in ½ a can artichokes that has been drained from the fluid. Mix in roasted potatoes and the ceasasrdressed tunafish.

Serve the sallad topped with crisp bacon.

Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs

Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs.

Ingredients:

250 gr spinnach

300 gr pork filé

Fresh ginger

1 rutabaga

Sesame seeds

2 cloves of garlic

1 Egg

Vinegar

Japanese soy sauce

1 ½ jasmine rice

Oil

Salt

Sambal oelek

Sugar

Tomatoe paste

Directions:

Boil water in a small pot, add 1 egg to the boiling water and cook for 7 minutes. Pour off hot water and cool egg with cold water.

Boil 1 ½ dl jasmine rice according to directions on package.

 

Dressing: 3 tbs finely chopped fresh ginger, 1 pressed clove of garlic, 1 ½ tbs Japanese soy sauce, 1 tbs tomatoe sauce,  1 ½ tsp sugar,  2 ½ tsp sambal oelek and 2 tsp vinegar (12 %)

Place half of the dressing in a bowl and save for the serving. Peel and slice the rutabaga into small cubes 1 x 1 cm, and mix with the rest of the dressing.

Mix 1 tbs sugar, 2 ½ tbs Japanese soy sauce and 1 clove of garlic (pressed). Slice 300 gr porkfilé into small slices and mix in the soymarinade.

Roast ½ dl sesameseeds in a dry frying pan until golden. Set aside.

Fry the porkmeet in a little oil in a frying pan for 4-5 minutes, until the meet is fried through and the marinade caramelized.

Fry 250 gr spinach in a little oil in a frying pan for 2-3 minutes. Season with 2 tbs roasted sesame seeds, 1 tbs finely chopped fresh ginger and 1 tsp salt.

Peel the egg and cut in half.

Serve soyfried porkfilé with rice, marinated rutabaga, sesamefried spinach and softboiled egg. Top with roasted sesame seeds.

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

 

Ingredients:

Parsley

½ can Artichoke

250 Mixed tomatoes

1 Mozzarella

Parmesan cheese

1 can Olives

250 gr Pasta (tagliolini or any other pasta)

1 Clove of garlic

Salt

Black pepper

Directions:

Cut 250 mixed tomatoes in halves. Place in an oventin with 1 dl olives and  ½ a can artichokes. Drizzle a little oil, black pepper and salt over and bake in the oven for 10-15 minutes.

Parsley pesto: finely chop ½ a handful parsley and 1 clove of garlic. Place in a bowl with 15 gr parmesan cheese, 2 tbs oil and 1 pinch of salt. Mix smooth with a mixer.

 

Boil the pasta according to directions on package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

 

Ingredients:

1 bottle Ginger bear

½ Yellow onion

30 gr Ginger

300 gr Chickenfilé

300 gr Pack Choy

2 tsp Sechuanpepper

3 Star anise

2 Cloves of garlic

Chili flakes

2 tbs Japanese soy sauce

1 ¾ dl Jasmin rice

1 tsp Chinese soy sauce

Oil

Salt

½ tbs Flour

Directions:

Boil 1 ¾ dl jasminrice according to directions on the package.

Finely chop 1 piece fresh ginger (30 gr), ½ yellow onion and 2 cloves of garlic. Cut 300 gr chickenfilé in smaller pieces. Crush 2 tsp sechuanpepper.

Fry the chicken in a frying pan with oil for 1-2 minutes. Add yellow onion, garlic and ginger, fry for another minute. Mix in the sechuanpepper and ½ tbs flour.

Mix in 2 tbs japanese soy sauce, 1 tsp Chinese soy sauce, 1 bottle of gingerbeer ( 200 ml) and 3 star anis. Let it zimmer 6-8 minutes.

Chilifried pack choy: cut thin slices of 300 pack choy. Fry in a frying pan with oil. Season with chili flakes and salt.

Serve the sechuanpepperfried chicken with chilifried pack choy and serve with jasmine rice.

Caribbean tyrkeyburgers with lime, roasted sweet potatoes, carrotaioli, mint and mango salsa

Caribbean tyrkeyburgers with lime, roasted sweet potatoes, carrotaioli, mint and mango salsa

Ingredients

1 tbs ginger

250 gr ground turkeymeat

1 lime

1 mango

1 carrot

A handful mint

½ red chili

½ red onion

1 sweet potatoe

3 cloves of garlic

1 eggyolk

Japanese soysauce

Oil

Salt

1 tsp sambal oelek

1 tbs breadcrumbs

Black pepper

Directions:

Heat the oven to 250 celsius degrees

Cut 1 sweetpotatoe in small pieces. Place them in an bakingpan and mix with a little oil, salt and black pepper. Roast in the oven for about 20-25 minutes.

Carrotaioli: Peel and cut 1 carrot in small pieces. Boil soft in a pot. Place the cooked carrots in a bowl and add finely shredded limepeel from 1 lime, juice from half a lime, 1 eggyolk, 1 tbs oil, 1 clove ofgarlic (pressed) and 1 tsp salt. Mix smooth with a mixer.

Mint and mangosalsa: Finely chop ½ a red onion and ½ a red chili. Place in a bowl with finely cut mango. Cut finely a handful mint. Add the juice from ½ a lime.

Mix 1 tbs breadcrumbs, 1 tbs japanese soy sauce, 1 tsp sambal oelek, 1tbs finely chopped ginger. Mix in 250 gr ground turkey meat and 2 cloves of garlic pressed.

Make burgers and fry in a frying pan with a little oil 3-4 minutes on each side, until the burgers are done through.

Serve turkey burgers with carrotaioli, mangosalsa and roasted sweetpotatoe. Decorate with the fresh mint.