Birgitta's profile page
Recipes
Ostgratinerad korv med svampfyllning
By Birgitta
Gratinerad fylld korv ger ny smak åt en gammal vän
- 450 g aptitring, falukorv e.dyl.
- 2 dl ris
- 5 dl vatten
- 1 tsk salt
- 1 liten burk skivade champinjoner
- 1 msk margarin
- 2 msk vetemjöl
- 2 dl mjölk eller svampspad
- 250 g frysta ärter, majs och paprika
- riven ost
- salt och peppar
Lammracks med honungsglaze
By Birgitta
1 Blanda ihop glazen. 2 Stycka lammet i bitar med två eller tre kotletter i varje
- Glaze:
- 2 st lammkotlettrader, med cirka 20 kotletter
- salt och peppar
- 1.5 dl olivolja
- 4 st vitlöksklyftor, skivade
- 2 nypa timjan, motsvarande 2 msk torkad
- 1 st rosmarinkvistar
- 4 msk honung
- 2 msk sirap
- 4 msk heinz tomatketchup
- 2 nypa salt
- pepparkvarnen, kör 8 varv
Pasta med purjo, rökt sidfläsk, körsbärstomater honung och mynta
By Birgitta
Den här enkla pastan bygger på sötsura smaker och är en snabblektion i konsten att använda en stekpanna kreati...
- 100 g rökt sidfläsk
- 1 msk smör
- 1 liten kålrabbi eller 2 dl strimlad savoykål
- 15 cm purjo
- 1/2 tsk grovt krossad svartpeppar
- 1 tsk finstrimlat citronskal
- 2 tsk honung
- 1/2 msk äppelcidervinäger(eller lite mer)
- 1 ask körsbärstomater
- 4 stora blad mynta och/eller 2 stora blad salvia, strimlade
- 2 små portioner nykokt fullkornspasta
Chicken Kokkinisto
By Birgitta
Jamie Magazine issue 3
- 50 ml extra-virgin olive oil
- 1 kg baby onions, peeled
- 1 onion, sliced
- 4 garlic cloves, sliced
- 1 free-range chicken, cut into 6 pieces
- Plain flour, for dusting
- 1 x 400g chopped tomatoes
- 1 tbsp tomato purée
- 3 fresh bay leaves
- 1 cinnamon stick
- 5 whole cloves
- 1/2 tbsp crushed allspice berries
- 1/2 tbsp dried oregano
- 2 glasses dry red wine
- 1 tbsp red wine vinegar
Moussaka With Zucchini
By Birgitta
Zucchini are full of water and despite frying or cooking them - they still release more water during the baking pro...
- Approx. 2 lbs. of zucchini, sliced lengthwise
- 1/2 cup of breadcrumbs
- 4 cups of meat sauce
- 1 recipe for Bechamel Sauce
- 1/2 cup of grated Kefalotyri or Romano cheese
- 9 x 9 inch square baking tray
- some olive oil
- salt and pepper to taste
Smala potatisgratängen
By Birgitta
Gratängen blir krämig och god om den får koka i mjölk
- 750 g potatis, Asterix
- 4 dl mjölk
- 1 tsk salt
- 2 krm svartpeppar, nymald
- 1 krm muskotnöt, riven
- 2 st vitlöksklyftor, finhackade
- 1 dl prästost, riven, mager
Broccoli and blue cheese quiche
By Birgitta
Heat oven to 200˚C. Grate potatoes and mix with butter and flours in food processor
- Pastry:
- 2 boiled and peeled potatoes, cold
- 50 g butter
- 100 ml plain flour
- 100 ml whole wheat flour
- Filling:
- 300 g broccoli florets
- 1 small leek, sliced
- 1/2 tsp butter
- 50 g light blue cheese
- 2 eggs
- 1 tsp Dijon mustard
- 200 ml milk
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground pepper
- grated cheese
Chocolate Crinkles
By Birgitta
adapted from Field Guide to Cookies
- 6 ounces semisweet chocolate, roughly chopped
- 1/4 cup plus 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- confectioners’ sugar, for rolling
Potatisgratäng med creme fraiche
By Birgitta
Det fluffiga täcket passar även utmärkt att täcka både fisk- och kycklingfiléer med
- 1 kg potatis, mjölig
- 1 st fänkål
- 1 knippe salladslök, knippe
- 2 st vitlöksklyftor
- 1.5 tsk salt
- 2 dl crème fraiche, lätt
- 2 dl mjölk
- 1 dl vispgrädde
Coq au Vin
By Birgitta
from Molly Stevens's "All About Braising"
- The garnish:
- 1/4 pound slab bacon (I used D'Artagnan pancetta), rind removed, cut into 1/2-inch dice
- One 4 1/2 to 5 lb chicken, cut into 8 pieces, wing tips, back, neck and giblets (except the liver) reserved I was bad here and threw out all the giblets (Molly does say they're optional)
- Coarse salt and freshly ground black pepper
- All purpose flour for dredging (about 1/2 a cup)
- 3 tablespoons unsalted butter
- 1 large yellow onion (about 8 oz.), chopped into 1/2-inch pieces
- 1 carrot, chopped into 1/2-inch pieces
- 1 tablespoon tomato paste
- 2 tablespoons Cognac or other good brandy
- One 750-ml bottle dry, fruity red wine (I used a Pinot Noir)
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped flat-leaf parsley
- 1 cup chicken stock
- 10 oz. pearl onions (about 24; frozen pearl onions, not thawed, may be substituted) I used frozen and they worked great!
- 2 1/2 tablespoons unsalted butter
- 3/4 pound cremini mushrooms, quartered
- Coarse salt and freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley