tisdag 30 juli 2019

How to Season Your Cast Iron Skillet

How to Season Your Cast Iron Skillet

Preheat your oven to the highest degree.

While your oven's heating up, wash your pans with hot water and brush it out with steelwool to get it down to the base layer. Rinse it off.

Dry the skillet with a cloth or paper towel completely. Place it on the stove with the heat on to dry it out.

Cool off and apply a layer of oil (I used coconut oil) to the entire skillet inside and out with a paper towel. Dry of any access oil.

Since my skillets have wooden handles I removed them first.

Place the skillet upside down on the middle rack of the heated oven. On the lower rack, lay out aluminum foil or a baking tray to catch any dripping oil.

Bake your skillet for about an hour. After an hour turn your oven off and let the skillet cool inside the oven. This'll take a while, as cast irons get very hot and like to stay that way.

Your skillet should now be shiny and black.

How to Clean Your Skillet after cooking

If you've just seared a steak or finished a batch of roasted veggies, the easiest way to clean a skillet is immediately after cooking. Run the skillet under warm water until it's cooled to the temperature of the water. Just be careful, because the handle and outside of the pan will remain hot.

Then use the rough side of a sponge to remove any gunk or food that may remain. No need to use soap here. Any stiff brush and salt is a sure way to get tricky foods out.

Once your pan is clean, be sure to dry it thoroughly. Excess water left on a cast iron leads to rust spots which will require cleaning and a fresh seasoning job. Once you're dry, you're set.

If that sounds too easy, that's because it is, but there are lots of ways cast iron care can go wrong. The biggest one? Don't leave it in the sink or let it stay wet for too long. The dishwasher is a definite no-go and steer clear of wire brushes for cleaning. “Remember, if they didn't have it on the Oregon Trail, you don't need it to care for your cast iron pan.”

Cleaning cast iron shouldn't be a daunting task. If your skillet is well-seasoned, your food shouldn't stick. If you're having problems with a messy pan, check that your seasoning is strong. Rust spots and chips are a sign it's time to re-season.

måndag 29 juli 2019

Mexican Tamales

Mexican Tamales

Ingredients for the dough:
2 cups Maseka (aka Masa harina)
1 - 1/2 cups low-sodium beef broth (or chicken broth)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cumin
2/3 cup lard
8 ounce package dried corn husks

Pork filling:
Shredded Pork with red sauce (recipe below)

Soak the corn husks in a bowl of very hot or boiling water for at least 30 minutes.

In a large bowl, use an electric mixer to beat the lard and 1 tablespoon of broth until fluffy, about 3-5 minutes. 

Combine the masa harina, baking powder, salt, cumin; stir into the lard mixture and beat well with an electric mixer. 

Add more broth as necessary to form a very soft dough. Beat on high speed for several minutes. 

To test if the masa tamale dough is ready, place a tiny ball of dough into a glass of water— If the dough floats, it’s ready. If the dough sinks to the bottom of the glass then beat it for longer and add a little more broth. Test again. It should spread like creamy peanut butter and be slightly sticky.

Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop a big rounded tablespoon of masa (or more if you want bigger tamales) and place it towards the top-half of the corn husk. 

Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick, along the top half of the corn husk.

Spoon a tablespoon of filling in a line down the center of the dough.

Fold in one long side of the husk about 1/3 over dough and filling. Fold in the other long side, overlapping the first (like folding a business letter). Fold the bottom of the husk up. 

Add water to the bottom of your steamer or instant pot. (about 1 cup water, or enough to cover the bottom of the pot and not go above the wire rack. 

Place tamales on rack in steamer or instant pot, standing upright, with the folded end down and open end up. Don’t over-pack the pan, just pack them tightly enough to keep the tamales in an upright position.

Steam for 50 minutes - 1 hour in the steamer, or, if using an Instant Pot, cook on Manual for 18-20 minutes, depending on how big you made the tamales. Allow pressure to naturally release for 10 minutes, and then quick release.

To test if they’re done, remove one and try to pull the husk off. If it comes off easily and cleanly, they're done.

Ingredients for the pork:
1 1/2 pounds pork loin shoulder or butt
1 large onion, chopped
1 bay leaves
2 cloves garlic
1/2 teaspoon dried oregano leaves
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Red Chile Sauce:
4 dried California chile pods
2 cups water
1 teaspoon dried oregano leaves
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
2 cloves garlic
1 Tablespoon oil (vegetable or canola oil)
1 Tablespoon all-purpose flour
1/4 teaspoon salt
Instructions for the pork:
Cut the meat into 1-inch squares. Place pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper in a large pot, bring to a boil, reduce heat and simmer until pork is tender, 2-4 hours.

Meanwhile, make the red sauce
Use rubber gloves to remove the stems and seeds from the dried Chiles while rinsing them under cold water. 

Place Chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat. 

Transfer the Chiles and water to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.

In the same saucepan you used to cook the Chiles, add oil and cook over medium heat. 

Add flour and salt and stir for 1 minute. Strain the Chile sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.

Drain the cooked pork (reserve the broth for use in the tamale masa dough, if desired) and shred the meat with a fork. 

Add Chile sauce to the meat, reserving 1/4 cup sauce, and stir in enough of the reserved broth to form a moist, spreadable mixture. Taste and adjust the seasoning if necessary.

1. The corn husks: It is usual for corn husks bought here to be trimmed and flattened, ready for use. But if by chance you have some in their rough state (just as they were when removed from the ear), cut off the cupped part at the bottom of the leaf, and trim off the pointed tip. When you get them, the husks will be dried out and papery. To soften them for use, pour plenty of very hot water over them and leave them to soak for several hours. Shake them well to get rid of excess water and pat them dry with a towel.

2. Making the tamales: Smear a thin coating of the masa dough over the broadest part of the husk, allowing for turning down about 1 1/2 inches at the bottom broad part of the leaf and about 3 inches at the pointed top. Let us say, for a good-sized tamale, spread the dough over an area approximately 3 inches wide and 3 1/2 inches long.

Spread the filling down the middle of the dough. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader end over it. Tear some of the husks lengthwise into narrow strips and use one for tying each tamale across the top flap. The husks are water repellent, and since the dough is to be steamed, the idea is to form a water-tight package so that when the dough is cooked through it will be light and spongy. If moisture gets in it will be soggy.

3. Cooking the tamales: The most convenient way to cook tamales is a conventional steamer. You can, of course improvise, but improvisations are not usually as efficient - a lot of good steam escapes and the cooking is not as even.

Fill the bottom of the steamer with water up to the level indicated and bring to a boil. Line the top of the steamer with corn husks, covering the bottom and sides well. Stack the tamales upright, with the tied-down flaps upwards. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks. Cover the tamales with more corn husks. Cover the top of the steamer with a thick cloth--a piece
of old toweling is best  - to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid.

As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the tamales cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. If the water is allowed to go off the boil the tamales will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary.

To test the tamales for doneness, remove one from the center, and one from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and cooked throughout.

4. Serving and storing the tamales: Once cooked, tamales are very good tempered. They are wonderful eaten right away, straight out of the husks, but after they cool they are also extremely good heated through very gently in their husks in an ungreased heavy frying pan, or on a griddle. Just keep turning them so that they heat through evenly and the husk gets slightly browned but does not burn. They can be refrigerated and will keep well stored that way for about a week. It is best, however, to freeze them. To reheat, they can be wrapped in foil, put into a 350 degree oven still frozen, and heated through for about 30 minutes.

(1 inch= 2,54 cm)
(350 fahrenheit = 176 celsius)

The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women, hence the tamale was born.

The tamales could be made ahead and packed, to be warmed as needed. They were steamed, grilled on the comal (grill) over the fire, or put directly on top of the coals to warm, or they were eaten cold. We have no record of which culture actually created the tamale but believe that one started and the others soon followed.

The tamale caught on very fast and eventually grew in variety and diversity unknown in today’s culture. There were plain tamales, tamales with red, green, yellow and black Chile, tamales with chocolate, fish tamales, frog, tadpole, mushroom, rabbit, gopher, turkey, bee, egg, squash blossom, honey, ox, seed and nut tamales. There were white and red fruit tamales, white tamales, yellow tamales, dried meat tamales, roasted meat, stewed meat, bean and rice tamales. There were sweet sugar, pineapple, raisin, cinnamon, berry, banana and pumpkin tamales. There were hard and soft cheese tamales, roasted quail tamales, ant, potato, goat, wild boar, lamb and tomato tamales. Well, you get the idea.

The sizes, colors and shapes varied almost as much as the fillings. They were steamed, oven-roasted, fire-roasted, toasted, grilled, barbecued, fried and boiled. The wrappings were cornhusks, banana leaves, fabric, avocado leaves, soft tree bark, and other edible, non-toxic leaves. The most commonly used were corn husks, banana and avocado leaves.

Over the millennia, the varieties were minimized to the most common now being red and green chili, chicken, pork, beef, sweet, Chile, cheese, and of late, vegetables. Also changed was the everyday occurrence of making the tamales. With the preparation being so labor and time intensive, tamales became holiday fare, made for special occasions. This tradition remained for thousands of years, with the women of the family working together to make the sauces and meats, preparing the masa, and finally assembling and wrapping the tamales before steaming them in large pots on the stove. The process takes all day, the preparation often starting one or two days in advance. It is virtually unheard of to make a few tamales. In most cases, when they are made, hundreds are made at a time. Everyone, young, old, family and friends, is invited to tamale feasts where they are enjoyed, savored and loved by all.

Tamales have always been loved by the Hispanic people and in the 1900’s they have become known and loved by all cultures as much as sushi and dim-sum, which were, in the past, also holiday and celebration foods.

söndag 7 april 2019

Mole Negro

Mole Negro

Mole Sauce is the national dish of Mexico. I have spent months to study this sauce and how it is made before trying myself. There is no one way to do it. And there are many kinds. There is not one recipe. All do it their own personal way. So from looking at recipes and watching films on youtube on how it is done from private people to masterchefs, at home and in restaurants, in the city, in the countryside, in the most simple way to the most complex way, from the modern to the traditional; I have put together the hardest way of making it, like it would be done in the village somewhere in Mexico from scratch and by the most authentic old tradition and style.

When studying this dish I thought the ingredients didn´t make sense at all. It seemed to me like I would have taken everything I could find in my cupboard when I do not have anything to eat and I would be mixing it. It is about 30 ingredients that do not go together in any recipe I have ever come upon.

So after a while I tried to find out where it comes from. I found this legend that tells its creation takes place at the Convent of Santa Clara in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old  bread , nuts, and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the archbishop loved it. When one of the nuns was asked the name of the dish, she replied, "I made a mole." Mole was the ancient word for mix; now this word mostly refers to the dish, and is rarely used to signify other kinds of mixes in Spanish.


Oil as needed
2 ½ yellow onions
8 garlic cloves
2 red onion
3 red tomatoes
10 tomatillos
2 red peppers
1 yellow pepper1 green pepper
30 g sesame seeds
100 g walnuts
100 g almonds
100 g groundnuts
100 g raisins
100g prunes 
1 plantain sliced into 1cm pieces
1 tsp ground coriander seeds
1 tsp ground star anis2 bay leaves
1 (10cm) cinnamon stick, ground
1/2 tsp dry ginger
2 tsp dry thyme
1 tbs dry oregano
100 g stale croissant, cut in pieces
100 g biscuits (marie-biscuit)
30 mulatto chillies
16 ancho chillies
6 pasilla chillies
1 chipotle chillies
225 g Mexican chocolate, chopped
50 g palmsugar
1, 42 ltr chicken stock, plus 1, 9 ltr


Prepare ingredients to make the sauce

Since I did not have dried chilis I had to dry them myself. I did that in the oven a week before making the sauce. If you have dried chilis at hand you can skip this step.

Drying chilis in the oven

Preheat your oven to 175 degrees Fahrenheit (79 degrees Celsius). For a fan-forced oven, the temperature should be 40ºC. Place the chilis onto a cookie sheet. Only place them down in a single layer.  Cook the chilies for around six to eight hours. You can choose to turn them once during the cooking process if you like, but it is not required. Keep the oven door a little open by putting a wooded sleeve in between the opening hey start turning b. When browning, they are dried. Be aware that drying time depends very much on the size of the chilis, so it could shorter or longer time.

Roasting ingredients in oven

Roast tomatoes, peppers, onions, garlic in a pan in the oven for about 20 minutes. Cut them in halves and place in the pan. Roast at 400°F (200 Celsius degrees) for about 20 minutes.

Roasting the ingredients in a frying pan or wokpan

Roast all chilis moving them frequently until they release their aromas and become darker in color. Remove from heat and set aside.

Roast sesame seeds until they darken slightly and begin to pop. Remove from heat and set aside.

Roast raisins and prunes until they begin to darken and swell. Remove from heat and set aside.

Roast the almonds, walnuts, groundnuts berries, cloves, cinnamon, and ginger, all at once, moving frequently. Remove from heat and set aside once they begin to release their aromas. 

Roast the sliced plantain and set aside

Roast the biscuit and set aside

Roast the bread and set aside

Quickly roast grinded coriander seeds, ground star anise, cinnamon stick grounded, bay leaves and set aside.

Soak roasted ingredients

Soak roasted chilis in hot water for 5 minutes, then discard water.

Soak raisins and prunes in hot water for 20 minutes and discard water.

Mix ingredients in a foodblender

Mix softened chilis with other toasted/roasted ingredients, except for bay leaves.

Working in batches, blend all the ingredients until very smooth. If necessary, add a small amount of chicken broth to get the blender going.

Cook the sauce

Prepare a large pot over medium-high heat. Add oil until it becomes very hot.

Add chili mixture to pot and fry, stirring frequently as it thickens for approximately 10 minutes. 

Add 2 cups chicken broth, and bay leaves, sugar, and salt. Bring to a boil for 5 minutes. Add mixture of all the blended ingredients to chili mixture, and lower to medium heat. 

Add the rest of the chicken broth to wished thickness of the sauce. Reduce heat and simmer for 40 minutes stirring occasionally.

Sieve the sauce

Sieve the sauce through a sieve and pour the sieved sauce back in a pan on the oven. Add the chocolate and cook for some minutes. Taste and adjust the sauce to your liking.


This sauce is popular with enchiladas and shows up in chicken, turkey or pork tamales. But the age-old way of eating Molé Negro is with boiled turkey. Use turkey parts like wings or drumsticks and simmer for 35 to 40 minutes in a small amount of stock, then finish cooking in the sauce for another 30 to 40 minutes. 

Please note that when served in this manner with poultry or other meats, the sauce should be thinned to a light consistency. When it is used as a filling, it must be dense and thick.

Serve over a piece of chicken or turkey with a side of rice. Sprinkle roasted sesame seeds on top. You can also serve the sauce in a taco. 

lördag 6 april 2019

Posole Roja

Posole Roja

Posole (or Pozole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. This Posole Rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

Typically just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for all to pick and put in their soup as they wish. The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime. More hot sauce or chiles can be added for more heat. Posole is all about the garnishes.

Prep time: 30 minutes
Cook time: 3 hours
Yield: Serves 12, plus plenty for leftovers.

4 ounces (113 g) guajillo, ancho, or a combination of both, chili pods
1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
3 lbs (1,3 kg) pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
3 bay leaves
1 teaspoon ground cumin
2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes(can prep while pozole is cooking):
Half a small cabbage, thinly sliced
One bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
A bunch of red radishes, sliced thin
A couple dozen tostada shells* or taco chips

*Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

1 Fill a large 10-12 quart stockpot with 5 quarts (4,7l) of water. Set on heat to bring to a boil while you proceed with the next steps.

2 Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chiles soak in the hot water for 15 to 20 minutes.

3 Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

4 Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put in the oregano; smoosh together with your hands, so the oregano breaks up more as it goes in. Add a tablespoon of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

5 Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.

6 Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

7 When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can't find tostada shells).

It’s somewhat of a feast, Posole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it. Or do like me freeze in portions and I have lunch or dinner for long time forward. I just need to add the fresh greens, onions, red cabbage, avocado – whatever is at hand.

Posole Roja Recipt

lördag 16 mars 2019



2 cups flour (wheat or maseca) depending if you want wheat tortilla or corntortilla
1/4 cup shortening (or lard — you can substitute butter or cold vegetable shortening)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup water (warm)
With a pastry blender or back of a fork, blend flour, baking powder, salt, and shortening, until it resembles coarse meal.

When well combined, slowly add water until soft dough forms. Add additional warm water as necessary.
Knead for 5 minutes.

Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a pan or griddle over medium heat.

Roll each ball of dough out into a round shape,  or press in a tortilla press.
Place each raw tortilla on the hot pan and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy. I use to press on the tortilla with a spatula to make it puff.
Remove from the pan and place onto a plate covered with a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.

Texas-Style Chili

 Texas-Style Chili

1 tablespoon whole cumin seeds
1 ½ teaspoons whole coriander seeds
1 kg chicken
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large red onion, chopped, plus extra chopped onion for serving
5 large garlic cloves, minced
2 red and 1 yellow peppers
1 can kidney beans
1 can chickpeas
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
Diced fresh tomatoes or 1 can crushed tomatoes
0,2 dl unsweetened chocolate
9 Whole dried large chiles, such as New Mexico or guajillo, ancho chilis, chipotle

Chopped red cabbage, red onions (fresh cilantro), sliced avacado, turkish yogurt, slices of lime, fritos or warmed flour tortillas, for serving

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Divide chicken into parts and sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Brown the chicken parts and remove from pot.

To the empty but crusty pot, add onion, garlic, chopped peppers, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add tomatoes, whole dried chiles and 1 quart water. Put in chicken parts and let them simmer in the broth. Let it gently simmer for about 1 1/2 hours, or until meat is fork-tender.

Remove the chicken parts from the broth. In a grinder grind the chilies and the onions and the ingredients of the broth. Place a sieve over the pot and run the grinded chilimix through the siev. Use a spatula to get the mix through the sieve.

While waiting for the chili mix to go through the sieving clean the chicken from the bones and cut or tear into small pieces.

Place chilimix in the pan back on the stove and add the chickenpieces, the beans, the chickpeas, the chocolate. Simmer for 20 minutes. Taste and  add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion, red cabbage, yoghurt, avacado, lime and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

You can freeze the chili in portions and have great meals for lunch and supper long time ahead. 

If you want more heat in the chili choose hotter chilis!

Make your own tortillas to go with it. Homemade Tortillas

söndag 3 februari 2019

Cloud Eggs Sandwiches (Baked Eggs Nests)

I never throw away food. I try to make something of everything. Sometimes I don’t know what to make of certain ingredients left over so I will freeze them. And now I had eggwhites frozen that I have been wondering how to use.I even had some slices of bread frozen.

When I was growing up one of the treats at night after coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some really festive hot sandwiches with sausage and with whipped eggwhites on top and the eggyolk in the middle. I have never seen it any other place and never seen others make it.

This weekend as I was thinking what to make from the frozen eggwhites I got nostalgic and I started  to think about my moms special sandwiches and how it was made and wanted to make it myself. I was wondering if it had a name or if she made it up. She has been a chef all life but I don´t remember we called it by any special name. I guess I could have called and asked but instead I googled. I was thinking that this dish now if it ever existed would be a really retro dish. But what do you know! I found it is now trending and has a name! Cloud eggs! I didn´t find a Norwegian name but the Cloud Eggs was what my mom made on top of the sandwiches. And the retro name in English is Baked Egg Nests.

I made it like my mom  used to, but with some slices of Christmas ham I had frozen since Christmas, instead of sausage. I also made a twist from the modern versions of Cloud Eggs I found, where I sliced ham and shredded cheese and added to the whipped eggwhites, together with some spices and greens. So I made two different kinds.

I really enjoyed my sandwiches this weekend.

Egg yolks (one for each sandwich)
Ham or sausage sliced
Spices after your liking
Slices of bread

Since I didn´t have many whole fresh eggs with yolks I decided to make the other version with the rest of the eggwhites where I chopped greens, ham and added shredded cheese to the whipped eggwhites. 

Shredded cheese
Chopped greens of your choice
Chopped ham or sausage

Heat the oven to 250 Celsius Degrees

Put the slices of bread in a baking pan.
Spread the bread with butter or if you wish ketchup
Place the ham on top
Divide the eggs to separate the yolk from the white
Whip the eggwhite stiff
Place the whipped eggwhite on top of the sandwich
Make a small hole in the eggwhite and place the egg yolk in the hole
Bake in the oven until the whipped eggwhites start to turn a bit golden (takes just a few minutes)
Don´t burn so keep and eye on the sandwiches

A variation:
Chop ham or sausage
Chop greens (chives, spring onion, anything you have)
Shredd cheese

Add these ingredients carefully to the whipped stiff eggwhites and place it on top of sandwiches

Bake in the oven until the eggwhites start to turn golden (just a few minutes so watch while baking)