Beef Broccoli

This is such an easy recipe, and jet it tastes so good!

INGRIDIENTS;

500 gram lean sirloin steak, thinly sliced

2-300 grams broccoli florets, and one sliced carrot

4 tbsp of Lee Kum Kee Premium Oyster Sauce

2 tbsp Cooking oil

Follow these steps;

Photo Malin Nordblom

1, Marinate the sirloin steak in 2 tbsp of Oyster Sauce

2, Blanch the broccoli and carrot for 2 minutes, and then drain it. (Blanch, boil 2 minutes and then rinse with cold water quickly and then drain it)

3, Stir fry the beef for 2 minutes

4, Add the vegetables and 2 tbsp of Oyster Sauce and let it cook for 2 minutes.

5, Serve with rice or noodles.

Photo Malin Nordblom
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Key Lime Pie

INGREDIENTS:

The crust:

200 grams of Digestive biscuits

100 gram melted butter

For the Key Lime pie filling:

400 grams sweet condensed milk

4 egg yolks

1 decilitre of Key Lime freshly squeezed juice

And the peel of the cleaned Key limes.

Instructions;

1, Preheat the oven to 175 C (350 F)

2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.

3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)

Press it to an even layer in the bottom and at the edges.

4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.

5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.

6, Fill the pie crust with the mixture.

7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.

Serve with some whipped cream!

Enjoy!

Yellow beet root with brown butter and stored Parmigiano-Reggiano

You need:

4 yellow beet roots

2 cups of hazelnuts without shell

A piece of parmesan cheese stored

300 grams of butter

Salt and black pepper

Olive oil

4 leaf mangold

For this recipe you can add some fresh truffles at the end (if you want)

Do like this:

Boil the beet roots in salted water until soft. Then rinse them in cold water and carefully peel off the skin with your hands. Then divide them into large pieces.

Rinse the mangold leaves and divide in the middle, put on paper towels and allow to drain.

Heat the oven to 180 degrees and place the hazelnuts in an ovenproof form. Roast the nuts for about 4–6 minutes until they have a golden brown surface. Then let them cool and then chop them into smaller pieces.

Put the butter in a saucepan but save a tablespoon. Boil the butter and stir occasionally with a whisk. Remove the butter from the heat when it starts to get a golden brown color.

Heat a frying pan with a tablespoon of olive oil. Add the carrots and bake them for a few minutes until they are colored. Then put in the mangold leaves and a tablespoon of butter. Stir and fry until the leaves begin to soften. Salt and pepper. Remove the frying pan from the heat.

Place the carrots and mangold on a plate, stir in the browned butter and pour it over the beet roots and the mangold. Top with the roasted hazelnuts and grate generously with parmesan cheese.

Serve and enjoy!

This recipe was created by Isabella Morrone!! And the pic was taken by Danger Ă–sterlin. I cooked the food but then I lost all these pictures on the computer somehow;( I had some  Valpolicella Superiore to the food. Just like I was recommended. And it was a perfect pairing!

Baking ginger bread

Picture: Malin Nordblom

It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!

About 200 small gingerbread figures

4 dl caster sugar

2 dl light syrup

2 dl of water

250 g butter

2 tablespoons of cinnamon

1 tablespoon of milled cardamom

1 tablespoon of milled cloves

1 tablespoon of milled gingerpowder

1 tablespoon bicarbonate

15 dl of wheat flour

How to make icing:

4 dl icing sugar

1 egg white

2 tablespoons vinegar, or squeezed lemon

Add coloring if you want!

1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.

2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.

3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.

4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.

5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!

Add icing if you like!

Enjoy!

Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!

A nice drink to kick of the dinner with!

Enter Sandeman by Erik Moosberg at Gondolen in Stockholm. The name is inspired by one of Metallica’s lyrics.

2,5 cl Old Invalid Port Sandman¨

2,5 cl Brandy

3 cl Raspberry sugar

3 cl Lemon

Shake with egg white, and top off with some champagne!

The drink was served at the Sandeman Porto tasting!

Red currant cordial

Easy to make, and it is full of vitamins.

Ingredients:
2 kg (4 lb) redcurrants

6 dl (21 oz) caster (superfine) sugar

4 dl water (13,5 oz)

1 Vanilla pod

 

Remove any coarse stalks. Rinse the berries. Add the berries into a saucepan and add the water.

Slice the vanilla pod in half, and scrape down all the seeds into the water. Also add the actual vanilla pod.

Bring to the boil and let simmer for around 10 minutes (under a lid) Squeeze the berries to the pans edge, to make sure you get all the juice out.

Line a sieve with muslin, and let the berrries stand for 30 minutes dripping down in another pot.

Return the juice to the saucepan, and add the caster sugar. Bring to boil and let simmer for a few minutes.

Then remove any scum from the surface.

Pour the hot cordial through a funnel into a sterilised bottle.

Done!

Keep it at a cold place until served!

You serve it like this;

Dilute to taste with cold water, about 1 part cordial to 5 – 8 parts water.

 

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Yummie salad

The summer is still here, and what can be better than a salad, Tsatsiki and some  Baba Ghanoush.  The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;

1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
Salt
To Garnish: Olive Oil, Sumac, Parsley
Instructions

Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes