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.
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. ;)
Yesterday I did this amazingly good fish soup. It’s flavoured with red curry paste to get that nice spicyness.
500g mixed fish, I had salmon and Saithe (Sej på svenska or Ýsa in Icelandic). Cut into pieces and no skin attached.
100g peeled shrimps
1 onion, chopped
2 garlic cloves, chopped
10cm leek, sliced
1-2 fresh fennel, trimmed and sliced
2 tbsp tomato puré
2 tsp red curry paste
4 tbsp concentrated lobster stock
6-7 dl water
2 dl cream
1,5 dl chopped fresh dill
salt and pepper
1. Preheat a pot with some olive oil and fry the onion, garlic, leek and fennel together for a few minutes.
2. Add the tomato puré and curry paste and stir. Add the lobster stock and water and let it start boil.
3. Add the fish (not the shrimp yet) and let simmer together for about 5-10 min so the fish is cooked through. It doesn’t take long as the fish is fresh.
4. Add the cream and the chopped dill and let simmer for another 3 minutes.
5. Then add the shrimp and taste if it needs some salt and pepper.
6. Serve the soup with delicious bread. I bought our bread at Brauð & Co downtown. So good.
Usually on the weekdays I try to be healthy and not eat to much carbs and unhealthy fat. I do though always enjoy myself on weekends, sometimes a bit to much haha. But as I truly am a real ‘foodie’ I need to have a balance and not eat to much every day. So here is a perfect recipe for a healthy lunch or just when you are craving something sweet. It’s very easy to do these pancakes with just 2 ingredients because you don’t actually need to add vanilla powder if you don’t have it at home. It just gives that little extra sweetness.
For 1 serving:
1 pinch of organic vanilla powder
1 teaspoon coconut oil or butter
Mash the banana with a fork in a bowl. Crack the eggs, sprinkle with the vanilla powder and whisk together into a sticky mass.
Add the coconut oil into a frying pan. Add a portion of the batter into the pan to make small pancakes.
Bake the banana pancakes on both sides on low heat.
Serve them with some greek yoghurt, sliced fruit or fresh berries, agave syrup and some coconut flakes. :)
One of my favorite things to have for afternoon coffee is apple pie, the Swedish way I would say. That crusty layer over the apples is so delicious. I have so many different ways to do this layer but this time I tried to do it with a caramel taste. So I brown the butter a little longer till it gets that nutty smell and I also added some syrup and salt. Turned out so good. And the vanilla wisp, is the best! You need to try it.
1/2 cup syrup
1 tablespoon cream
2,5 dl of oatmeal
1 cup flour
1/2 teaspoon baking powder
1 pinch salt flakes
Preheat the oven to 175 degrees.
Grease an ovenproof dish with butter.
Brown the butter in a saucepan. (Let it melt and when it starts to smell nutty and becomes a little brown, then it’s done. Be careful so you don’t burn the butter).
Peel the apples, cut them into slices and place in the dish.
Mix the syrup and cream with the butter.
Then add the oatmeal, flour, baking powder and salt flakes.
Add the batter on top of the apple slices.
Place in the oven for about 15-20 minutes. The pie should be golden.
This vegetarian dish is very simple to prepare and perfect for weekday dining. When I first wanted to buy ricotta cheese here in Iceland it was very hard to find… But thank god for Melabúðin (a very small Icelandic grocery) who usually has everything.
2 cloves garlic
1 finely crushed tomato (á 400 ml)
4 tablespoons tomato paste
3 dl water
1 bag frozen spinach leaves (á 400 g)
350 g ricotta cheese
2 dl crème fraiche
1 package of pasta plates (lasagna plates, fresh)
1 packages mozzarella cheese (à 125 g)
salt and freshly ground black pepper
Grated parmesan for serving
Preheat the oven to 225 degrees.
Peel and finely chop the garlic. Fry in 3 tablespoons of oil with tomato puree in a saucepan. Add the crushed tomatoes and water, simmer together about 5 minutes. You can also add some more spice to it, like paprika spice, oregano, cayenne or what you feel for. Just remember to taste.
Defrost and squeeze the liquid out of the spinach. Mix the spinach with ricotta cheese and sour cream. Salt and pepper.
Fill the pasta plates with the ricotta batter and roll up into rolls.
Pour half of the tomato sauce in a roasting pan. Add the rolls in the pan.
Pour the rest of the sauce and top with crumbled mozzarella cheese.
Bake in the middle of the oven about 20 minutes.
Serve it with grated parmesan and a nice salad. :)