We know the song, but how often do you make chestnuts? You don’t need an open fire to roast chestnuts, there is a short cut. Consider it. Seriously. They are really tasty with butter & salt. But then again - what doesn’t taste good with butter & salt?!
- Preheat the oven to 425F/220C.
- Grab a serrated knife and cut an incision in each chestnut. See picture.
- Put chestnuts in a pot and pour just enough cold water to cover. Add salt.
- Bring to a simmer and drain the chestnuts.
- Place chestnuts in any ovenproof dish and bake for 15 minutes.
- Remove from the oven and cover chestnuts with a kitchen towel for 12 minutes.
- Serve with cold butter and flaky salt.
In our home we call this dish Tamami’s chicken. Tamami is a beautiful Japanese woman, who married into our family years ago. She once told me about this dish. Now I make it (almost) every time, I have some white wine chilling in the refrigerator. It is time again.
- 1 pound / 450 gr of chicken, tender or breast
- 1/3 cup / 80 ml white wine
- lettuce, romaine or iceberg
- 2 avocados
- 2-3 tbsp mayonnaise
- 1-2 tsp soy sauce
- wasabi paste, to taste
- Serve with rice
- Preheat the oven at 375F/190C.
- Prepare rice the way you usually do.
- Cut the chicken into bite size pieces. Put in an ovenproof dish and add the white wine, salt and peber. Bake app 15 min. Check for doneness.
- Mix mayonnaise, soy sauce and wasabi in a small bowl. Add 2-3 tbsp white wine from the cooked chicken. Set aside.
- Rinse the lettuce and cut into big pieces. Cut the avocados into cubes.
- Mix chicken, wasabi sauce and avocados and serve with the lettuce and rice.
Some like to put their own serving together like the photo. Some just eat each item separately. It is equally good.
Posted in Asian inspiration, Dinners in 30 min or less, Poultry ideas, Rice, grains & pasta
Tagged chicken, dinner, Dinner in 30 min, food, healthy food blog, japanese, japansk kylling, kylling med wasabi, recipes, wasabi chicken
My daughter attended a Halloween party at her school and she had to bring a cake. She searched through Halloween cakes on google images and fell for these spooky spider pops, which originally came from this fun cake pop site.
We made a chocolate version. The spiders were slightly time-consuming, but so worth it. Yummy little bites, which I will definitely be making again.
This is a very traditional Danish apple cake or rather trifle. When my grandmother used to make it for me, she made a classic chunky applesauce with apples from her garden, which she layered with strawberry jam, whipped cream and back then butter-fried bread crumbs. This is an updated version of an old classic and one of my favorite fall desserts:
Spiced apple & pear sauce
I added a a few pears to my applesauce for sweetness and simmered the chopped fruits with a bit of cane sugar, a cinnamon stick and a few whole star anise.
I used a fruit-sweetened currant jam from St. Dalfour. All their jams or preserves are sweetened with fruit juices only. No refined sugar. As far as I know, this is the only purely fruit-sweetened brand on the market and my first choice.
Forget bread crumbs. I made candied almonds and crushed them as soon as they had cooled. This time of the year I make candied almonds a lot. It’s a fairly healthy treat and takes less than 10 minutes to make.
I love that word chantilly cream. It simply means sweetened whipped cream and I added bourbon vanilla extract to mine.
Make as many layers as you wish – preferably in a glass. Close your eyes and enjoy. For me every bite is a sweet trip way down memory lane
Fall is in the air – and it is time to add squash and pumpkin to your food. So simple, so colorful and so seasonal. Not to mention super good for you. An all time fall favorite.
- Butternut squash (or other eg. hokkaido pumpkin)
- Goat cheese, crumbled
- Parsley, chopped
- Olive oil
- Preheat the oven to 400F/200C
- Peel and cut the vegetables into bite size pieces.
- Put in an oven proof dish, toss with a little olive oil and bake for 45-50 min.
- When baked sprinkle with walnuts, goat cheese and parsley. Season with salt & pepper.
- I like to drizzle just a bit of akacia honey or agave nectar on top.
Add other root vegetables eg parsnips, turnips, sweet potatoes. Try another herb.
A new omega-rich family favorite. The salmon cakes cook up in no time and the combination of flavors is like en express trip to the far east.
Salmon cakes de luxe
- 1 pound salmon fillet, skinned
- 2 green onions
- 1 egg
- 2 tbsps minced fresh ginger
- 1 tsp sesame oil
- 1 tbsp neutral oil or butter for frying
- 4 tbsps soy sauce
- 2 tsps wasabi or to taste
- 1 tsp honey
- Whisk all ingredients and set aside.
- Chop the salmon fillets and transfer to a bowl. Chop the scallions and add with the minced ginger, egg and sesame oil. Stir gently to combine.
- Prepare a skillet with oil or butter and heat over medium heat for about 1 minute before dropping spoonfuls of salmon cakes. They are both loose and moist, but will hold together just fine as soon as the bottom side is cooked. It only takes 2-3 minutes.
- Turn and cook another 3 minutes on the other side. Remove from the skillet.
- Poor the wasabi sauce onto the pan and cook for 10 seconds, then poor over the cooked salmon cakes and serve immediately.
I serve the salmon cakes with rice and a simple salad.
It has been a rich summer. Rich in sun, rich in good food & wine and most importantly rich in quality time with family and friends. Frozen mounds bar – or bounty as they are called here in the Nordics – has been one of my preferred cool treats. It is low in sugar and high in deliciousness.
- 1/2 can of coconut milk – only the fat (discard the water or use for something else)
- 2 tbsps coconut oil
- 5 1/4 oz / 150 gr shredded coconut
- 2 tbsps acacia honey or other sweetener
- 1/2 tsp vanilla extract
- Dash of salt
- 5 1/4 oz / 150 gr 70% chocolate
- Melt the coconut fat and the coconut oil with the sweetener.
- Add vanilla extract, salt and shredded coconut and stir gently to combine.
- Prepare a small square cake pan with plastic wrap. Press the coconut firmly into the pan.
- Cool in the fridge or freezer for 1-2 hours.
- Chop and melt the chocolate. I usually melt chocolate in the microwave.
- Cut into desired shapes and dip in the melted chocolate.
- Store in the fridge. Delicious both room temp, cool or frozen.