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May 08 2019

Velouté de carottes aux lentilles corail et curry

May 01 2019

Rouleaux de printemps aux vermicelles de riz, crevettes et avocat

April 20 2019


Frozen Lemon Cheesecake with berries & caramelized pistachios

This is an eggless version of one of my oldest and most favorite desserts, the frozen lemon cheesecake. I actually made it as a dessert for New Year’s Eve, which we spent in Long Beach with dear friends. I normally make it with raw eggs at home since Swedish eggs don’t have salmonella. I’m sure most Californian eggs are perfectly safe to use but to be on the very safe side, I decided to make version without eggs. Instead of eggs - and sugar - it uses sweetened condensed milk. I’m going to say that the end result is very, very close.

And very, very good. Also quite a bit easier to make.

You can top this with whatever you’d like of course, and whatever berries are in season where you are. We found some super tasty strawberries that I macerated with lime and a little brown sugar, and then I quickly caramelized some pistachios that tasted much better than they look in the photo, I promise. (And all that there’s too this is melting sugar in a small pan, non stick unless you love to clean up, add the nuts, and let them be well coated, turn out on a non-stick surface and cool. Add a very light sprinkling of salt if desired)

Everything can and should be made well in advance. Just remember to bring out the cheesecake a little while before you want to eat - maybe half an hour or so - so that it’s not frozen solid.

Frozen Lemon Cheesecake with berries & caramelized pistachios

about 220 g graham crackers
3/4 stick butter, melted (about 85 g

Process crackers into crumbs. Add butter. Press hot crumbs into a springform pan. Place in freezer while you make the filling.

1 can sweetened condensed milk
1 small package cream cheese (about 8 oz)
Whipping cream, about 450 ml
Zest from 1 lemon
Dash of vanilla

Stir together cream cheese, vanilla and lemon zest and stir until smooth. Add condensed milk and stir again.

Whip the cream and fold it all together. Pour the filling on top of the crust, freeze overnight or at least for a few hours.

Thaw for a little while before serving and top with whatever berries you’d like.
Apéro léger et facile de printemps : asperges et radis sauce fromage blanc

March 16 2019


Easy homemade kulfi

I LOVE kulfi - Indian ice cream with saffron, cardamom and pistachios. The traditional method is not that easy or quick - but my way is! Super easy! Prep takes all of five minutes but then you have to wait patiently for six hours or until fully frozen. 

I like to use small silicone cups for this, perfect size for single servings 

Easy kulfi 
Serves 6

1 can (400 g) sweetened condensed milk
200 ml heavy cream 
100 ml milk
1/2 g saffron (1 sachet)
1 tsp cardamom
Handful roasted but unsalted pistachios
Pinch of salt

Open the can of condensed milk. Stir in a bowl with cream, milk and the spices. Crush or finely chop the pistachios and add those. 

Divide between cups and freeze. 

February 13 2019


Salted Butter Chocolate Chunk Shortbread, my way


So, apparently this recipe broke the Internet. Not by my hand, mind you. I first came across it on Smitten Kitchen, but the original is made by Alison Roman, from her book Dining In. I could totally have followed the instructions - they're easy - but as it was I decided that a shortcut was fine and I skipped the last step of eggwashing and sugaring the outside of the cookie. For the original recipe please follow the links above. This is just my way.

I really like how fast this is to make. I really appreciate when you can make the dough in advance and  keep it in the fridge - or even freezer - until you're ready to bake. And this is definitely one of those. I made my rolls a little smaller than the original I think, since I got over 40 cookies where the recipe said 24. But this is a good size. (And as the famous saying goes, if they're small you can have two!)

The cookie itself is crumbly and a little sandy, like the very best shortbread. I used a few different types of chocolate and found that to be a good way, but whatever you use make sure you really like it. The flavor of the chocolate makes a big impact.

Salted Butter Chocolate Chunk Shortbread, my way
about 40 cookies

255 salted butter, directly from the fridge, in small pieces
100 g granulated sugar
50 g brown sugar
1 tsp vanilla extract
295 g all-purpose flour
170 g chocolate, mostly dark (I used about 30 g milk, and two different kinds of dark), cut into chunks
for sprinkling: sugar and flaky sea salt

Beat butter and both sugars together, I use my Kitchen-Aid for this. Add vanilla. Add flour and mix until just mixed in, and then finally the chocolate.

Shape into logs, about 5 cm in diameter, and wrap in plastic. Let them rest in the fridge for at least a few hours.

When ready to bake, preheat the oven to 175°C.

Slice the cookies onto a lined baking sheet, sprinkle with a little bit of granulated sugar and flaky sea salt if you so wish. (My six-year old was very into this)

Bake until the edges are lightly golden - about ten minutes in my oven.

February 12 2019


Instant Pot Tomato Bulgur


Here's a real favorite for my family. We've been making various versions of tomato bulgur for years. but when we got the Instant Pot we worked out a version to take advantage of that.

This is a versatile side dish, but one of my favorite ways to serve it is with chicken - either sweet chili chicken legs, or magically crispy chicken - a pico de gallo and a creamy cold sauce of some kind, maybe a ranch dip.

Instant Pot Tomato Bulgur
Serves 4 generously (we always have leftovers and they're very good cold in a salad)

1 small onion, finely chopped
olive oil
400 ml bulgur wheat, the coarse kind
1 tin (400 g) crushed tomatoes
400 ml water (just use the tin above)
1 tsp Vegeta (optional but gives a little extra oomph)

Set the IP to Sauté and heat the oil. Fry the onion for a few minutes, Add the bulgur wheat. Press cancel, and add tomatoes, water and vegeta (if using).

Place the IP on high pressure for 12 minutes (I use the rice setting) and then do an instant release. Season with salt and pepper as you see fit.

February 10 2019


Baked Polenta Fries


Dante, my 6-year old, likes to look in cookbooks. He'll frequently use post-its to mark recipes he wants us to try, and recently he picked a recipe for Polenta Fries. It was a fairly complicated one that included deep frying and as delicious as that probably is, I just wasn't up to it.  So I decided to use a simpler method, and it turned out really well. Dante and I loved it. (The older kid - not so much.) 

You have to plan ahead a little bit here, as the polenta needs to cool down. 

Baked Polenta Fries
375 ml polenta (I use a quick version) 
125 ml milk 
250 ml water
1/2 tsp Vegeta (this is an all-round spice/flavor enhancer that you can totally leave out, I just happen to like it) 
1 tbsp butter
large handful grated parmesan
cooking oil 

Bring water and milk to a boil. Add polenta and vegeta if using. Stirring all the time, cook until thickened. it will go fast - just a few minutes - and it will be a little dangerous because of a tendency to sputter so be careful and don't let the kids do this. 

Remove from heat, and stir in butter and parmesan. 

Pour onto an oiled cookie sheet (or a smaller baking pan if you wish a thicker polenta). Shape a little, so it's roughly a thick rectangle. Cool completely, ideally for a few hours on the fridge. 

When ready to cook, heat the oven to about 200°C. 

Cut the polenta into fry-shaped rectangles. Oil them on all sides and place on a lined baking sheet. Cook for about ten minutes on the first side, flip and then for maybe five more minutes. Your goal is to get them slightly golden brown, but don't over do it because they will burn easily. 

Eat straight away. The unbaked polenta keeps well in the fridge for several days but the baked ones are best freshly cooked. 

February 09 2019


Eggless pancakes


So. One of the kids needed to be egg-free for a while. Swedish pancakes are a necessity though so we had to figure out how to make a good version. These are just as good as "regular pancakes", but can be a little harder to flip. I'm sorry - no great pic - but the recipe is worth saving.

Eggless pancakes
serves 2-3

200 ml flour
Pinch of salt
Pinch of sugar
1 tbsp corn starch
3 tbsp oil
375 ml milk

Stir together all the dry ingredients, add oil and milk. Fry in butter until starting to turn golden at the edges, flip and cook through.

February 08 2019


Instant Pot Taco Soup


I made this super simple taco soup with the kids. There's barely any work to it at all. I browned my meat separately but will not do that next time - I use a fairly lean meat so I might as well do it all the Instant Pot since it's so much easier. (But if you have a fattier meat you might want to strain off some of the fat.)

Feel free to add beans, chickpeas, whatever stuff you'd like - but my kids don't like it, won't eat it and thus we made this bare bones. For toppings, the kids used cheese and tortilla chips, but sour cream, tomatoes, cilantro, and avocado are also good options.

Instant Pot Taco Soup
serves 4-6

cooking oil
500 g minced beef
1 chopped onion
taco spice mix - you can use a ready-made one, or just add salt, pepper, garlic powder, onion powder, a little chili, cayenne, cumin and coriander.
1 small can (about 200 g) corn
1 can - 400 g - crushed tomatoes
water - use your judgement to get this as soupy as you want. I used about 600 ml.

Put your IP on the sauté setting and add a little cooking oil. Brown the minced meet. Add the onion and fry for a few minutes. Press cancel.

Add the taco spice, corn, tomatoes and water. Seal and turn your IP to high pressure for 15 minutes. Do a manual release of the steam, and turn off the Instant Pot.

February 06 2019


Instant Pot Creamy Lemon Linguini with Chicken


I haven't written so much about my InstantPot, mostly because I'm busy loving and using it. I've been really wanting to get my recipes in order, before posting about them, since it's a fairly exact science.

So, this pasta recipe is one of my kids favorites and often requested. Not all pasta works well in the IP, as it's easily overcooked and mushy, but linguini works very well. I'll give two different measurements here, depending on how many you are, but it's really only a variation in garlic, pasta and water, I use the same amounts of everything else.

As you can tell from the photos, I  like to eat this with sautéed broccoli (not made in the IP). The kids prefer it plain.


Instant Pot Creamy Lemon Linguini with Chicken
Serves 3-5 (larger amounts in parenthesis below)

to cook:
pat of butter
1 (2) garlic cloves, finely minced
350 (500) g linguini, broken in half
700 (1000) ml water + 1 cube vegetable stock (or just the same amount of stock, depending on how you like to cook)
dash of Vegeta, my favorite little crutch in the kitchen these days
350 g chicken thighs, boneless and skinless
salt, pepper

to finish:
handful of grated parmesan
zest of one lemon
juice of one lemon
100 ml cream

Place your InstantPot on sauté and melt the butter. Let the garlic fry until fragrant. Press cancel on the IP and add linguini, water, stock cube and vegeta. Place the chicken on top, add salt and pepper. Seal your Instant Pot and cook for 5 minutes on high pressure. Let the IP natural release for 5 minutes, then manually release remaining pressure.

Stir in parmesan, lemon zest, lemon juice and cream. Either serve right away, or if it looks a  little runny, sauté for a few minutes.

November 26 2018


Orange, feta, pistachio salad

This is the best thing I’ve eaten in quite a while! I’ve been stuck in a rut, making the same dishes over and over again, for a long time now. Very little time and very little energy. Then I saw a salad with oranges, feta, pistachios and avocado in a magazine and that inspired me to get in the kitchen.

Sure, it’s not cooking as much as assembling. But flavor wise  this will deliver. I ate this with some thinly sliced Serrano ham on the side. It would stand up well on its own, or be a perfect side dish for the holidays. 

Orange, feta & pistachio salad
Serves 1-2

2 oranges, peeled and thinly sliced 
1 avocado, diced
70 g feta cheese, crumbled
2 tbsp pistachio nuts, coarsely chopped
Small handful of raspberries 
Black pepper

Layer in a large salad plate. Finish with grinding of black pepper. 

September 19 2018


Banana Oatmeal Muffins

Got an itch to bake the other night, and I had - as always - a bunch of bananas going brown on the counter. I wanted something hearty and not overly sweet or rich, and these yummy muffins fit the bill perfectly. They freeze well and heat in the microwave in mere seconds.

Banana Oatmeal Muffins
12 medium sized muffins

375 ml all-purpose flour
250 ml rolled oats
100 ml sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
170 ml milk
80 ml vegetable oil
1 tsp vanilla extract
250 ml mashed bananas (I used two and a half)
100 ml walnuts, roughly chopped (optional, of course)

Start by mixing the dry ingredients - flour, oats, sugar, baking powder, baking soda and salt - in a bowl. In another bowl, whisk the egg. Add milk oil and vanilla, and finally the bananas. Stir in the dry ingredients, and if you want to, walnuts.

Dollop into muffin cases, and bake for about 15 minutes at 200°C. (The time will depend on your oven - a toothpick should come out clean when they're done.)

August 21 2018


Pan-Fried Trout with Pecans and Brown Butter

This is Southern food maven Amber Wilson’s New Orleans-inspired take on trout amandine, in which toasty pecans replace the almonds. With brown butter, parsley, and lemon juice, they make an easy yet elegant topping for pan-fried trout. This dish is simple enough to make on a weeknight, but refined enough for company—and you could even cook it in a skillet over a campfire by the lake, preferably with fish you’ve recently caught from those same waters. Still, it’s fantastic with store-bought fillets too.

For another way to make this mild, sweet fish, get our Campfire Trout with Herbs and Bacon recipe.

August 20 2018


Plum Almond Cake

This plum almond cake is a classic Italian dessert. Easy to make from scratch, it boasts a delicate crumb that’s interspersed with pockets of jammy plum awesomeness.

Plum Almond Cake

This plum almond cake is an Italian classic. While we’ve got nothing against homey, which is what author Domenica Marchetti dubs this dessert, we think this lovely little looker of a cake has a...


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Happy Times by The Pioneer Woman

August 19 2018


Watermelon Sorbet

This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn’t just looking at it make you feel cooler?!)

Watermelon Sorbet

This subtly sweetly watermelon sorbet screams summer. And before you sigh and say, “I don’t have an ice cream maker,” don’t worry, you...

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Comment faire le Foufou ou Fufu le plat traditionnel du Togo ?

August 18 2018


Freezer Tomato Sauce

This freezer tomato sauce is essentially a simple homemade spaghetti sauce you make from your glut of garden tomatoes, stash in the freezer, and thank yourself for having done so come winter.

Freezer Tomato Sauce

If having freezer tomato sauce at the ready is something that sounds pretty nifty to you, then chances are you need to drop everything and make this easy, fresh, homemade...

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Reposted bymr-absentia mr-absentia

Homemade Tomato Paste

Homemade tomato paste is surprisingly easy to make in your kitchen. All you need are tomatoes, salt, olive oil, and a food mill. And time. Lots of good old-fashioned unattended time.

Homemade Tomato Paste

Homemade tomato paste, or conserva di pomodori , boasts a deep, mellow, caramelized flavor that’s wholly unlike the acidic taste of canned tomato paste, according to...


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Reposted bymr-absentia mr-absentia
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