The secret to get the perfect crispy waffles is to have all ingredients really cold. And I also use soda water in the batter instead of still water and you add that just right before you cook the waffles.
Here is my original recipe for the waffle batter, but you can also flavour your waffles. Like adding chopped chocolate, grated coconut, ground hazelnuts, or cinnamon. Very easy if you would like to try something different.
But this time I made a super delicious blueberry sauce that is so easy to make. It turned out so good and I served it with some light whipped cream.
125 g butter, melted and cooled
2 dl cold milk
4 dl flour
2 cold eggs
1 tsp baking powder
3 dl cold soda water
3 dl fresh or frozen blueberries, if you’re using frozen, do not let them thaw first
3 tbsp tbsp lemon juice
3-4 tbsp light syrup
2 tbsp water
1/2 tbsp cornstarch (light maizena)
In a small saucepan, placed over medium-heat, add the blueberries, lemon juice and syrup. Bring to a boil.
In a small glas combine the cornstarch and water and whisk until smooth, gradually stir into the berry mixture.
Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. Serve warm with waffles.
Whisk together milk, flour and eggs.
Add the baking powder, butter and the soda water.
Heat the waffle iron, add lightly some butter and bake the waffles until golden brown.
Serve with the blueberry sauce and light whipped cream.
My mom does the best spring rolls ever and I had never tried to make them myself as I always thought it was difficult, and that I couldn’t do as good ones as my moms. But last week I was just craving it so bad, and as I’m in Iceland and my mom is in Sweden I can’t get my moms spring rolls… So I decided to try it myself. I called mom and asked what I need to do. And I got surprised when it didn’t sound complicated at all.
So I went to the Asian store near Hlemmur, usually all citys have at least one ‘Asian store’. And they have everything you need. At least the soya sauces, the wrapping and the noodles etc.
And guess what, my spring rolls tasted as good as my moms. <3
YOU NEED: Makes around 25 rolls.
1 package of glass noodles, soaked in water for at least 30 min. (You can also cut them a little with a scissor as they are quite long).
500 g ground pork
0.5 dl oyster sauce
1 tsp white pepper
4 dl sliced cabbage
4 dl grated carrot
4 dl bean sprouts (you can usually find this in the ‘asian store’)
1 dl chopped spring onion
2 tbsp mushroom soya sauce
1 tsp fishsauce
1 package spring roll wrappers
oil for frying (about 8 dl)
Heat a deep pan or wok pan with 2 tbsp of oil. Add the pork and stir until it start to get some colour. Add the oyster sauce and white pepper and stir to combine.
When the pork is fried and no pink spots shows, add the soaked noodles and stir everything together.
Add all the vegetables, the cabbage, carrots, onions and the bean sprouts. It will seems to be overloaded but it will soak down as it cooks. Try to stir everything to a nice mix.
Add the mushroom sauce and the fish sauce, stir and taste. Add more sauce if needed.
Let the mixture cool before you wrap it in the spring roll wrappers.
Now for the wrapping:
Open the package of spring roll wrappers and put them on a your work space. Keep unused wrappers covered with a damp paper towel to keep from drying out.
To assemble the spring rolls, place wrapper in front, in diamond formation. Add about 3 tbsp of pork mixture to the lower half of the wrapper, fold the lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use beaten egg. Continue with all the mixture. (See a small video on my food Instagram to see how you fold them, link at end on the page).
Before you fry, make sure the oil is hot. Cook spring rolls on both sides until golden brown, about two to three minutes. Let them drain on paper towels. Serve with sweet chili sauce.
Another simple dish, as I always say. Chicken thighs that are marinated in lemon and garlic, fit so well together. And it suits so perfect with this herb rice that I cooked with a little chicken stock and then fried with onions in a pan. How good doesn’t that sound? You can flavour your cooked rice in so many different ways and normal cooked rice can be quite boring sometimes. I also made a simple cold sauce that suited well for this dish, but it’s optional.
I recommend to use an oven prof skillet with a suitable lid.
Chicken and Marinade:
5 chicken thighs, skin on
1 lemon, zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
½ tsp salt
2 tbsp olive oil
For the rice:
3 dl uncooked rice
1.5 tbsp concentrated chicken stock
1 tbsp dried oregano
1.5 tbsp olive oil
1 small onion, finely chopped
1 dl chopped parsley
salt and pepper
2 dl greek yoghurt
1 garlic cloves, minced
1-2 tbsp lemon juice
salt and pepper to taste
Combine the Chicken and Marinade ingredients in a plastic bag and set aside for at least 30 minutes but preferably for a few hours.
Cook the rice according to package but add the chicken stock and the oregano in the water and let it cook with the rice. Set a side when the rice is cooked.
Preheat oven to 180 C. Remove chicken from marinade. Heat some olive oil in a deeper skillet over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Transfer the chicken to an oven prof dish and put into the oven.
Pour off fat and wipe the pan with a paper towel (to remove burned rests).
Heat more olive oil in the same skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Add the cooked rice, stir and let it fry for a few minutes. Then add the chopped parsley and stir everything together. Salt and pepper to taste.
Take out the chicken and place them on top of the rice and put a lid on and put back into the oven and let bake for 10 minutes. Mix the cold sauce during the time.
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley and fresh lemon zest, if you want.
This has become a new favorite in the house, Dutch baby, also called German pancake or a Dutch puff. It’s normally served as breakfast, but I would say it will be perfect to add to the brunch table or if you want you could serve it with some whipped cream or ice cream and have it as a nice dessert. Usually it’s served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or maple syrup. You just need to try this puffy pancake!
For serving: butter, lemon wedges, fresh berries, maple syrup, powdered sugar
Place a 20-25 cm oven prof skillet on the middle rack of the oven, and preheat to 230 C.
In a large bowl, whisk eggs together, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in the flour, and whisk just until smooth. The batter will be quite loose and liquidy. Let rest for 10 minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into the hot pan, and place back in the oven.
Bake for 15-20 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown.
Remove from oven. Add butter, drizzle with maple syrup, add berries and dust with powdered sugar. Serve immediately.
A delicious, easy and quick pasta dish that is perfect to put together on a weekday dinner. You will love the combination of garlic, basil, sun-dried tomatoes, spinach and mozzarella. Only made in 20 minutes!
YOU NEED: 4 port.
350 gram tortellini with cheese
olive oil and salt (add it to the water when you cook the pasta).
1 tbsp olive oil
1 1/2 dl sun dried tomatoes in oil in a jar, drained from oil (cut in pieces)
3 garlic cloves, sliced thin
A half bag with fresh spinach
4 dl half and half (cream and milk)
1/2 tsp salt
1/2 tsp paprika pulver
125 gram standard ball of fresh mozzarella
10 fresh basil leaves, chopped
grated parmesan cheese, to serving
Cook the tortellini according to package, drain and set a side.
Heat sun-dried tomatoes and 1 tbsp of oil in a large skillet on medium heat, add the sliced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to soften.
Add half and half, salt, paprika and bring to boil and then reduce to simmer.
Add the fresh basil and the cooked tortellini. Mix to coat and warm on medium low heat and then add the mozzarella cheese in pieces. Stir so it starts to melt a bit.
A perfect weekday dish, easy to prepare and yes it’s good! This is a typical Swedish dish “Pytt i panna”, it literally means mixed food in small pieces, as you can see. It’s quick to prepare, specially if you have some left overs of potatoes (boiled) or some protein. Just add some chopped onions, salt and pepper and that’s it!
This time I made a “Pytt i panna” with a bbq sausage and a very yummy horseradish cream.
YOU NEED: 4 port.
Pytt i panna
500 g sausage
600 grams of cooked cold potatoes
salt and pepper
butter for frying
Yesterday we had a real kind of girls day. We started the day with some gym and then some relaxing spa time, so nice! At the evening we went to my place and I had made dinner to us all, never cooked for so many before at the same time but everything went very well and the girls loved the food, so that was perfect!! I served a creamy potato gratin with a super tender beef filé and red wine sauce, topped with bacon and asparagus. For dessert I made a chocolate cake topped with chocolate mousse, so yummy!
These sugar cookies with nutella stuffing is just so delicious! And it’s hard to only eat one. Perfect to bake and then store in the freezer. And you can also microwave them a little before serving to get the filling even more creamier. So good.
YOU NEED around 30 cookies.
6 1/2 dl flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
220 g butter, softened
4 1/2 dl granulated sugar
2 tsp vanilla extract
about 2 dl Nutella
In a large bowl, sift together flour, baking soda, baking powder, and salt. Set bowl aside.
In another bowl add in butter and 3 1/2 dl of the sugar. Use a stand mixer or a hand mixer and beat on medium speed until fluffy.
Add vanilla and egg to bowl, mixing for another 1-2 minutes.
Using a spatula or a large spoon, slowly add the dry ingredients in with the wet ingredients. If needed, kneed the dough with your hands to make sure all the dry ingredients are absorbed.
Cover bowl with plastic wrap and chill dough for 1 hour in the fridge.
While dough chills, line a large baking sheet (that can fit in your freezer) with parchment paper. Spoon out 1-2 tsp of Nutella and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes.
Place tray of Nutella in the freezer while dough chills.
When dough is set, preheat oven to 170 degrees. To prep for cookies: Line another 1-2 baking sheets with parchment paper, fill a small bowl with 1 dl sugar, bring sugar cookie dough and Nutella over to your workspace, and have a few wet and dry paper towels handy.
Scoop 2 tsp of sugar cookie dough into your hand and roll to a ball and flatten it to a small pancake. Place a ball of frozen Nutella on the top. Gently pinch the dough together and loosely roll the cookie between the palm your hands, forming a ball, then roll cookie in sugar.
Place finished cookie on the prepared baking sheet, spacing cookies 5 cm apart. Repeat these steps with the rest of the dough and Nutella. Use the wet and dry paper towels to remove excess Nutella from your hands.
If you need to bake the cookies in batches, place the unused dough and Nutella back in the refrigerator/freezer until ready for next batch.
Bake cookies for 9-11 minutes, or until the very edges and bottoms of the sugar cookies begin to turn golden brown. Cookies may be puffy – this is okay, they will deflate as they cool.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 5 days or you can store them longer in the freezer.