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Recipes
Chickpeas in spicy sauce
By Birgitta
In a food processor, mix fresh coriander and mint, onion, garlic and ginger to a paste
- 1 handful fresh coriander
- 1 handful fresh mint
- 3 yellow onions
- 12 garlic cloves
- 1 piece of fresh ginger ca 5cm/ 2”
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick, ca 5 cm/ 2”
- dried red chili – type and amount to taste
- 10 black peppercorns
- 2 bay leaves
- 2 tbsp butter
- 2 tbsp rapeseed oil
- 2 tbsp tomato puré
- 250 g chickpeas, soaked overnight and cooked until soft *)
- 2-3 boiled potatoes, cubed
- 200 g fresh or frozen spinach
- salt
Linssoppa med vitlöksyoghurt
By Birgitta
Den här soppan har vi lagat med många matlagningsgrupper genom åren
- Soppa:
- 1 st gul lök
- 1 msk olja
- 1 st purjolök
- 1 liter vatten
- 2 st grönsaksbuljongtärningar eller motsvarande mängd fond
- 1 burk 400 g, krossade tomater
- 4 st potatisar
- 2 dl röda linser
- 1 msk färsk eller 1 tsk torkad basilika
- vitpeppar
- (salt)
- Vitlöksyoghurt:
- 5 dl mild lättyoghurt eller 2 dl matyoghurt
- 1-2 st rivna/pressade vitlöksklyftor
- 1 dl fint skuren gräslök
Coleslaw med valnötter
By Birgitta
Gör din egen coleslaw hemma
- valnötter
- 4 dl finstrimlad vitkål
- 4 dl riven morot
- 1 st rödlök (hackad)
- 3 msk majonnäs
- 3 tsk dijonsenap
- 1 dl creame fraish
- Salt och grovmalen svartpeppar
Grilled Pork Tenderloin with Rhubarb Sauce
By Birgitta
1. For the rhubarb sauce, place the rhubarb, sugar, honey, and water in a heavy saucepan and bring to a boil
- For the rhubarb sauce:
- 2 pounds rhubarb (about 6 cups) cut into 1-inch pieces
- 1 cup sugar
- 1/4 cup honey
- 1/2 cup water
- For the pork tenderloin:
- 3 pounds pork tenderloin
- 1 tablespoon rubbed (ground) sage
- 2 teaspoons ground fennel
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1 bunch watercress, rinsed and dried, stems removed
Salsiccia med röd linsröra
By Birgitta
Kryddig korv och linser som serveras med en sallad
- 250 g salsicciakorv
- 2 dl röda linser
- 2 st vitlöksklyftor
- 1 msk olivolja
- 2 dl vatten
- 1 burk passerade tomater
- 1 msk kalvfond
- 2 dl rött vin
- 1 st lagerblad
- 2 msk balsamicovinäger
- 1 msk honung
- 1 krm cayennepeppar
- salt
Pickled Rhubarb
By Birgitta
Bring the sugar, vinegar, and salt to a boil
- 5 or 6 rhubarb stalks, sliced thinly (about 1/3 inch)
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon salt
Spetsofai Gets Grilled
By Birgitta
Σπετζοφάι σε σουβλάκι This grilled version of Spetsofai is simple: skewer alternate pieces of...
- For the sauce:
- 6 Greek sausages (I used Macedonian)
- 1/2 cup red wine
- 1 large red bell pepper, cut into cubes
- 1 large green bell pepper, cut into cubes
- 1 red red onion, quartered
- wooden skewers (soaked in water for at least 2 hours)
- aluminum foil
- 2 large ripe tomatoes
- 1 green (banana) pepper
- 1 medium red onion
- 4 cloves of garlic
- some olive oil
- 1 bay leaf
- 1/4 cup of t0mato puree
- chopped fresh mint
- salt and pepper to taste
Roast haunch of venison with celeriac, juniper and bay
By Birgitta
A magnificent feast packed with flavour
- 4 kg venison haunch, boned and rolled
- Salt and freshly ground black pepper
- 200 g lard or goose fat (or 200ml oil)
- 2 celeriac, peeled and cut in chunks
- 40 baby onions or shallots, peeled and left whole
- 850 g slab bacon, cubed (or lardons)
- 20 g thyme sprigs (ie, a big handful)
- 20 bay leaves
- 15 g juniper berries (roughly 3 tbsp), slightly squashed
- 150 ml red wine
Soft Tortilla Wraps with Chickpeas and Tuna
By Birgitta
Despite of the curry powder, the filling of these tortilla wraps is surprisingly mild
- 8 soft wheat tortillas (medium size)
- 400 g canned chickpeas/garbanzo beans
- 200 g canned tuna fish
- 150-200 g sour cream or creme fraiche
- 2-3 tsp curry powder
- salt, to taste
- fresh parsley, finely chopped (optional)
Honey-roasted pork belly with sauteed savoy cabbage
By Birgitta
by James Martin from Saturday Kitchen
- 1.2 kg pork belly
- 1 onion, roughly chopped
- 2 sprigs fresh thyme
- 200 ml dry white wine
- salt and freshly ground black pepper
- 4 tbsp clear honey
- 4 x 85g salmon fillet, skinned
- 1 tbsp olive oil
- 1/2 savoy cabbage, finely chopped
- 2 tbsp roughly chopped fresh flatleaf parsley