Spicy Chickpea curry with vegetables and fetacheese

 Spicy Chickpea curry with vegetables and fetacheese

Ingredients:

Aubergine

Cauliflower

Peas

Mix of cashewnuts, dried cocos, dried ginger

Yellow onion

Fresh ginger

Chickpeas

Crushed tomatoes

Mint

Red chili

Spring onion

Double cream

Garlic

Curry

Cube of vegetable stock

Honey

Grinded cardemum

Grinded cilantro

Olivoil

Salt, Cumin

Directions:

Cut ¾ aubergine into 2x2 cm cubes. Sprinkle olive oil and 1 tsp salt all over. Put in a frying pan. Fry on high heat until a little golden. You can also roast them in the oven at 250 celsius degrees for 18-20 minutes if you rather prefer that.

Boil 1 ¾ del rice according to directions on package. I use jasmin rice and equal part of water. I let it boil under a lid without touching until the water is totally absorbed. This gives a really fluffy rice. Any rice you prefer can be used though.

Chop 1 yellow onion, 1 clove of garlic, fresh ginger and 1 red chili. Fry onion, chili, garlic and ½ dl finely chopped ginger in a little olive oil. Add the spices, 2 tsp cumin, 1 tsp curry, 1 tsp grinded coriander and 1 tsp grinded cardemum.

Add 1 can of crushed tomatoes, ¾ dl double cream, ½ dl water, 1 tsp honey, ¾ cube vegetable stock, 2 dl canned or preboiled chickpeas.

Chop a handful mint, 2 springonions. a handful peas and about half a cauliflower.

Add the vegetables and the aubergine into the curry and season to your liking with salt.

Top with a bag of dried cashewnuts, cocos and finger, some presh peas or springonion and fetacheese if you like.

If you want this recipe to be vegan use cream made from soybeans and vegan fetacheese or just leave both out. It will still be delicious.

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.