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.
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
A simple pasta dish that is cooked “all-in-one”, in a creamy tomato sauce and it’s ready in only 30 minutes.
Here at home, pasta dishes are a huge favorite and I love to cook different kinds and this time I wanted to try something a little different.
I made a creamy tomato sauce instead of the usual red sauce. I cooked ground beef and pasta together, poured in tomato sauce and then added a little cream at the end. Easy peasy!
I used Strozzapreti pasta, it was what I had at home. It is a bit thicker than regular pasta, so I needed to cook it a little longer than usual, about 20 min. But you can use any kind of pasta you want :)
150 g Bacon
400 g of minced beef
1 tablespoon olive oil
1/2 chopped onion
3 garlic cloves, finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
500 g tomato sauce
5 dl water
400 g pasta
2 tablespoons Italian spice mix
2 1/2 dl cream
1dl freshly grated Parmesan cheese, for garnish
1 dl chopped parsley for garnish
Start by cutting the bacon into small pieces and fry in a dry pan until they are crispy. Put them on a plate with kitchen paper. Set aside.
In a large saucepan or frying pan, fry the onion in olive oil until soft. Add the beef and fry until brown.
Add garlic, salt and pepper.
Stir in the tomato sauce, water and pasta.
Cover and cook on high heat for about 10 minutes or until the pasta is “al dente”. Add the Italian spice, reduce the heat to medium low, and stir in the cream.
Cook over low heat until the sauce begins to thicken. Taste then with more salt and pepper if needed.
Sprinkle the crispy bacon and chopped parsley on top of the pasta and serve with freshly grated Parmesan cheese.
This is a very easy and quick dessert to make. Super tasty as well. So back to the Asian theme again. Usually in every asian restaurant they will have fried banana with ice cream on the dessert menu. But I did a remake, skipped the fried part and added some crunch instead. You must try it. And remember to be very careful when you make the caramel bananas, they can easily burn.. Have it on low/medium heat.
YOU NEED: 4 port.
1/2 dl chopped almonds, without the shell
1/2 dl grated coconut flakes
3 whole Bananas, cut in half and then slice them in the middle
2 tablespoons Butter
2 tablespoons Sugar
Vanilla Ice Cream
Marble syrup (you can also use honey)
Start to prepare the crunch. Heat a dry skillet, medium heat, add the almonds and coconut flakes and roast them till they get golden brown. Put on a plate to rest.
Heat a skillet on medium heat. Add the butter and stir until it becomes a very light golden color. Then add the sugar and stir. (Be careful to not burn the caramel!!)
Add the bananas and let them get a golden color. Gently slide them in the pan so they gets coated with the caramel. Don’t cook them to long as they get soft very quick.
Gently remove the bananas from the pan and put them on to the serving dish. I drizzled some chocolate sauce first on the plate and then put the banana slices on top.
Then add a ball of vanilla ice cream. Next, drizzle some marble syrup (you can also use honey) Top with the roasted crunch. Serve on a plate, in a bowl or in some nice glasses.
So this is the dish I also made on Saturday, it suits perfect to have with the dumplings (click here for the dumplings recipe). I really had an Asian food theme this time. I always love to try out new things. One of the fun things about cooking.
Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. You can find all of the ingredients at the supermarket, I went to Haugkaup here in Iceland.
YOU NEED: 4 port.
Neutral oil, such as vegetable or canola oil
2 medium onions, very thinly sliced
500g very thinly sliced beef (fatty beef chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin sauce
2 tablespoons soy sauce as Kikkoman
2 dl beef or chicken stock (you can buy concentrated and mix with water)
1 spring onion, chopped as garnish
2 teaspoons toasted sesame seeds as garnish
Cooked jasmin rice
Heat 2 tablespoons oil in a large skillet or wok pan over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
Add the beef and sugar, and cook until the beef is slightly browned.
Add the mirin, soy sauce, and stock.
Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. The yolks should still be runny!
When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Last week S really wanted me to do dumplings for our Saturday dinner, or Gyoza as it’s also called. I’ve done it once before and it isn’t as hard as it might look. You can buy all the ingredients at a normal supermarket except the wraps for the dumplings which i bought at the asian supermarket (near Hlemmur) here in Reykjavik. You buy it frozen and you just need to defrost it a few hours before you start.
So unfortunately I missed to take photos when I actually fried/steamed the dumplings. But I’ll post a youtube video for you so you can see how you fold them and cook them. Thank god for youtube. ;)
S invited two of his friends over for the dinner so it was just me and the boys. Always fun. I also did an Japanese ‘beef and rice bowls’ for the dinner and of course a asian inspired dessert. I will post those another day. :)
Here is my recipe:
500g ground pork
1 tbsp freshly grated ginger
2 – 3 cloves garlic, finely minced
3 dl minced chinese cabbage (use the frilly leafy half of the cabbage)
1/2 chopped onion
3 chopped spring onions
80g shopped shiitake mushroom
3 tbsp kikkoman soya sauce
1 tbsp sesame oil
1 tsp rice vinegar
1/2 tsp white pepper
pinch of salt
40 dumpling wrappers
Sesam oil for frying
Little flour to put the wrapped dumplings on
Hot boiling water
Example for a good dipping sauce:
4 tbsp rice vinegar
4 tbsp kikkoman soy sauce
1 tsp sesam oil
1 pressed garlic clove
1 tsp grated ginger
1/2 chopped spring onion
some chili flakes
I also had spicy mayo sauce as 2nd dip. You can buy that ready at the supermarket.
1. Mix all ingredients in a bowl using both hands until all the ingredients are evenly mixed. Store the mixture in the fridge for about 30 min. During that time you can do the dip sauce.
2. Have a small bowl of cold water ready. Lay a dumpling wrapper on the flat of the hand, and place a teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along the edges of the wrapper. Fold the wrapper over and start folding. See video down below. Place the wrapped dumplings on a floured tray. Repeat to make 40 dumplings in all.
3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the wrapped edge up.
4. Carefully pour in 2 dl of the hot water and place the lid on. When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains. Remove the dumplings from the skillet with a flexible spatula. Cook the remaining dumplings the same way. Serve the dumplings hot by the dipping sauce.
It might sound very complicated but believe me, it’s not. Just take a look at the video, easier to see than read a long text.
TRY IT and ENJOY!!!
The funniest movie ever though, maybe one day me and Knútur (my dog) will have this kind of cooking show haha. But there you can easily see how to wrap and fry the dumplings. ;)