Peanut dip

Denne vidunderlige dip kender stort set alle med bare lidt hang til det thailandske køkken. Den er uhyre simpel og kan bruges både som del af en marinade, dip til rå stykker grøntsager eller sommerruller, eller som basis i en peanut sauce. 

Ingredienser
2 spsk peanutbutter
1,5 dL kokosmælk
4 limeblade
4 spsk sød chili sauce

Fremgangsmåde
I en lille gryde opvarmes peanutbutter, kokosmælk og finthakkede limeblade under omrøring indtil du har en lettere tyk og ensartet creme (5-10 min). Fjern fra varmen og smag til med sød chilisauce.

Linsesalat

Nærmere betegnet skulle denne salat hedde "linsesalat med alt godt fra køleskabet", da den er kommet til af diverse rester der lå i køleskabet og skreg efter at blive brugt.

Sådanne tøm-køleskabet-projekter er langt fra altid lig med happy ending, men idag var der altså bonus - og vupti from me to you en vidunderlig linsesalat med masser af god smag!

Ingredienser (2)
Grønne linser (desværre fik jeg ikke disse afvejet - men nok en lille håndfuld)
1-2 spsk Olivenolie
Fintrevet skal af en halv citron
1 æble
2 forårsløg
1/2 rød chili befriet for kerner
4 store dadler uden sten
Feta (ja, heller ikke hér ved jeg præcist besked)
1 håndfuld hakket bredbladet persille
Salt/peber

Fremgangsmåde
Kog linserne som anvist på pakken. Køl af og vend med citronskal og olivenolie. Hak æble, forårsløg, chili og dadler fint og tilsæt til linserne. Tilsæt desuden smuldret feta samt persille og vend hele salaten godt rundt. Smag evt. til med salt og peber.

Chili sin Carne

Hér er min version af Chili sin Carne, hvor de saltsyltede citroner gør retten helt perfekt. 

Jeg ved ikke om eller hvor man kan købe disse saltsyltede citroner, men nemmest er altså at lave dem selv, og selvom det tager 3-4 uger er det i den grad ventetiden værd. 

Ingredienser (4)

2 spsk Olie

1 Løg 

4 Fed hvidløg 

1 Rød chili

4 Gulerødder

1 tsk Spidskommen

1/2-1 tsk Cayennepeber

1 Dåse flåede tomater

2 Dåser røde kidneybønner

1/2-1 spsk Hakkede saltsyltede citroner

2-3 dL Vand

1 spsk Maizena

Salt/peber

Bredbladet persille

Creme fraiche

4 Hårdkogte æg

Ris

Fremgangsmåde

Hak løg, hvidløg, chili og gulerødder fint. Opvarm olien i gryde og steg løg og hvidløg i 2-3 min, hvorefter gulerødder, chili, spidskommen og cayennepeber tilsættes. Steg videre under omrøring i yderligere 4-5 min. 

Tilsæt tomater, bønner, saltsyltet citron og vand, og lad retten simre under låg ved svag varme i 30-45 min. Jævn til sidst med Maizena rørt ud i 1/2 dL vand og smag til med salt og peber.

Server med ris, finthakket bredbladet persille, hårdkogt æg og creme fraiche. 

Kikærte-Fennikel Salat

En fyldig, frisk og fyrrig salat der er sublim både som tilbehør og i madkassen.

Ingredienser (4)

250 g Kikærter 

1 Fennikel

2 Små æbler

1 Rød chili (med eller uden kerner)

1 Bundt bredbladet persille

2 Små citroner (juice heraf)

6-8 spsk Olivenolie

1 spsk Akaciehonning

Salt/peber

Fremgangsmåde

Udblød kikærterne natten over og kog derefter disse som anvist fra producenten. Snit fenniklen ud i meget fine skiver, skær æblet ud i fine tern og hak både chili og persille fint. 

Bland kikærterne først med olivenolie, citronsaft, honning, salt og peber - derefter tilsættes de resterende ingredienser og alt blandes godt sammen. Smag evt til med ekstra citron, honning salt og peber.  

Tomatsuppe & Guacamole

Here is a version of a soup posted in the September/October issue of Jamie Olivers magazine "Jamie" as a quick and nourishing meal perfect for weekdays - and it really is (I spend 45 minutes preparing both the soup and guacamole with no stress at all!)
Beside being easy and quick to prepare, this soup (both with and without guacamole) tastes amazing.
- With its rustic consistense, of both the soup and guacamole plus plenty of both chili & garlic, this dish is perfect for a cold and dark October evening.

Ingredients (2 persons)

Soup:

500 g Cherry tomatoes

4 Large tomatoes

1 Red chili

4 Garlic cloves

Olive oil

1 1/2 Onion (medium sized)

4 tbs Balsamic vinegar

1 Small handfull coriander

Salt/pepper

Guacamole:

1 Avocado

2 Red chilis

1 Lime

1 Small spring onion

2 tbs Creme fraiche

1 Small handfull coriander

Salt/pepper

Directions

Guacamole: Halve and stone the avocado. Remove the flesh and add the lime juice. Add chopped- chili, spring onion & coriander and blend briefly. Stir in creme fraiche, season with salt and pepper. 

Soup: Turn the oven on to 250C. Quarter the large tomatoes and put them, together with the whole cherry tomatoes, in a roasting tray. Halve the chili and add to the tomatoes together with crushed garlic. Drizzle with olive oil, season with salt and pepper and toss everything together. Put on the top shelf of the oven for 20-30 minutes.

Slice up the onion and fry in olive oil in a pot at medium heat until they start to soften. Add balsamic vinager and let it cook away. Stir occasionally. 

Add the tomatoes to the onions and briefly blend - the consistency should be fairly rustic. Chop up the coriander (safe a little for topping) and stir it in before seasoning with salt and pepper.

Serve right away topped with guacamole, coriander, and a drizzle of olive oil.

Nudelsalat med Tofu

When I go out to eat it often ends up with Vietnamese, which I love for both their spices and crunchy vegetables, but most of all for their fresh herbs as coriander, mint, and thai basil.

Often I miss more of everything when I order a regular noodle salad on a restaurant. Therefore I had to learn the secret behind the sweet'n spicy marinade so that I could make my own homemade Vietnamese noodle salad with extra of all the good stuff: ginger, chili, and fresh herbs.

From me to you - this one has it all, and I garantee it will make your tastebuds dance!

Ingredients (2 persons)

200 g Tofu

4 tbs Soya

3 tbs Sesame oil

2 Garlic gloves

Marinade:

1 dL Water

5 tbs Rice vinegar

3 tbs Fish sauce

1 Red chili

3-4 cm Ginger

2 Garlic gloves

1 Lime (juice)

50 g Cane sugar

Salad:

200 g Broccoli florets

1 Carrot

1 Spring onion

1/4 Cucumber

1/2 Red pepper

3 Large Iceberg leaves

1 Large handfull mixed herbs (coriander, mint, thai basil)

50 g Peanuts

100 g Rice noodles

Directions

The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves. 

The marinade: Finely chop chili, ginger, and garlic. Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice. 

The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts. 

Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade. 

Because the single ingredients are sooo pretty I just had to do a little photosession with the individual parts while preparing this salad...

Bulgur Salat

The most important ingredient of bulgur salad is, at least in my opinion, loads of parsley.
This version contains loads of both parsley and mint, which together with cucumber, spring onions, chili, and olives work extraordinary well - either by itself, as a light lunch, or as a side dish for dinner.

Ingredients (4-6 persons)
2 dL Bulgur
2-4 tbs Lime juice

2-4 tbs Olive oil

Salt/pepper

1 Cucumber
4 Spring onions
1 Large handfull broad-leaved parsley
1 Handfull fresh mint
1 Red chili
150 g Black Olives

Directions
Prepare the bulgur as directed by the manufacturer. Adjust with lime juice, olive oil, salt, and pepper. Cool off. Remove the inner part of the cucumber. Finely chop cucumber, spring onions, parsley, mint, and chili. Add all the chopped parts, together with the olives, to the chilled bulgur - mix well.

Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)

Curry paste:

1 Garlic glove

2 tbs Ginger (finely chopped)

1 tbs Coriander root (finely chopped)

4 Lime leaves

1 Lemon grass

1 Scallot

1 Green chili

1 tsp Scrimp paste

1/2 Lime

2 tbs Honey

Sauce:

4 dL Coconut milk

2 tsp Peanut butter

Vegetables:

1 tbs Ginger (finely sliced)

2 Scallots

2 Carrots

100 g Bean sprouts

2 Spring omions

1/2 Broccoli (just the florets)

1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)

2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)

1/2 handfull coriander (chopped)

Directions - Curry

Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.

Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:

1/2 Mango

2 tbs Coriander (chopped)

1/2 tsp Peanut butter

1/2 tbs Sweet chili sauce

1/2 Lime

Directions - Mango Salsa

Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.