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.
YOU NEED:
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
Cold sauce:
2 dl greek yoghurt
1 garlic cloves, minced
1-2 tbsp lemon juice
salt and pepper to taste
DO THIS:
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
DO THIS:
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
DO THIS:
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.
Gleðilegt nýtt ár kæru lesendur! Ég trúi því ekki að árið 2017 sé gengið í garð en tek því þó fagnandi.
Nýtt ár býður uppá ný tækirfæri – þorum að grípa þau!
Ég tók saman árið 2016 hér á blogginu og ætla að sýna ykkur mest lesnu póstana. Ég tók út alla gjafaleiki sem fá oftast góða þátttöku. Þegar ég fór yfir póstana þá var ég ánægðust að sjá hversu jafn lesturinn er á mína pósta, þannig er t.d. ekki mikill munur á lestrartölum þessa 12 vinæslustu pósta.
Ég þakka kærlega fyrir heimsóknir ykkar á árinu – án ykkar myndi ég ekki halda mínum metnaði. Takk!
VINSÆLUSTU FÆRSLURNAR ÁRIÐ 2016
(smellið á fyrirsagnirnar til að fara inní póstana)
Ég datt inn á Instagram aðgang Melkorku Ýrar fyrir tilviljun á dögunum. Norðlenskan ungling sem einhvernveginn er bara meðetta á svo marga vegu. Kynnumst Melkorku – menntskæling og módel með bein í nefinu –
God morgon Sverige ! Þó að síðustu dagar hafi verið ansi skrautlegir þá er ég í smá hamingjukasti þegar þetta er skrifað. Ný vika – nýtt land – nýtt upphaf… enn á ný. Gunni skrifaði undir samning við meistaradeildarliðið IFK Kristianstad og við fjölskyldan fylgjum að sjálfsögðu með.
Hér sit ég á pallinum á nýju heimili okkar fjölskyldunnar í uppáhalds landinu mínu. Mér líður smá eins og ég sé komin heim …
Svona verður morgunútsýnið mitt næstu árin – draumur í dós.
…
Það sem vekur athygli mína er að sjá Kourtney Kardashian klædda í íslenska hönnun (vei!) en svarti silkikjóllinn sem hún klæðist er frá JÖR by Guðmundur Jörundsson. Vel gert JÖR !! Frábært að sjá að íslenskir hönnuðir hafi náð að nýta sér heimsókn þeirra til góða. Svona selur …
Það var hún Andrea okkar á Trendnet sem klæddist sama kjól í tískusýningu hönnuðarins á RFF. Ég man vel eftir því mómenti og þeirri flottu drungalegu sýningu ..
Ég er að huga að brúðkaupsdegi á næsta ári og janúar kemur alveg eins til greina. Þessar myndir sem birtust á vefsíðu Vogue í dag veita mikinn innblástur.
Það er greinilegt að við erum margar að leita okkur að sundfatnaði þessa dagana. Takk fyrir póstana kæru konur – eftir að ég birti Instagram mynd frá sumarsælu fyrr í vikunni. Eins og ég svaraði ykkur nokkrum í persónulegri pósti þá er sundbolurinn frá Lindex og var keyptur fyrir stuttu síðan.
Loksins loksins loooksins er ég byrjuð að hreyfa mig aftur eftir barnsburð. Ég er alls ekkert “all in” en ég er allavega byrjuð. Klöppum fyrir því!
Í góðu veðri hef ég tekið létt útiskokk en þess á milli heimsæki ég ræktina (já, eða æfi hér heima.)
Móeiður Lárusdóttir er ein af þeim sem veitir manni löngun til að hoppa inná myndirnar á Instagram.
Ég leyfi henni að eiga Stílinn á Instagram að þessu sinni. Að neðan sjáið þið hvers vegna –
Ég er búin að bíða svo lengi eftir að eignast þessar draumabuxur að ég verð að titla þær sem mínar bestu í fataskápnum þessa dagana. Ég mátaði þær fyrst þegar ég var nýlega orðin ólétt og augljóslega hentaði ekki að kaupa þær á þeim tíma, hefðu aldrei komist upp yfir bumbuna. Þær eru í dag orðnar mínar og ég gæti ekki verið sáttari. Gallabuxur í þessum fallega “gallabuxnabláa” lit, niðurmjóar og passlega háar í mittið – nákvæmlega eins og ég vill hafa það. Bestu buxur ..
1 – LÍFIÐ / LIFE Skiljanlega var þetta vinsælasti pósturinn í ár – ég deili honum með ykkur í fullri lengd.
Mér ber skylda að setja inn þennan póst áður en ég held lengra á mínum persónulegu nótum á blogginu.
Halló heimur!
Fyrir tveimur vikum varð ég á einni nóttu tveggja barna móðir. Þann 18 janúar hvarf bumban (hmm .. svona nokkurnveginn) og lítill drengur leit dagsins ljós ..
Þetta er sonur minn – Gunnar Manuel Gunnarsson. Drengur sem nú er orðinn hluti af okkar litlu fjölskyldu.
Ég var búin að gleyma að þetta er yndislegasta tilfinning í heimi.
Þessa mynd birti ég á Instagram þegar ég sagði frá litla lífinu .. mér finnst hún falleg fyrir það leiti að hún lýsir nákvæmlega stað og stund.
Þessi heimur er svo stór fyrir litlu krílin að koma í eftir notalega tíma í maga móður síðustu 9 mánuði.
Fallegur dagur í þýska – 18.01.2016
Heima er best!
Hér sjáið þið glitta í babynest sem ég var efins um fyrir fæðingu en hafa síðan verið hin bestu kaup hreiðurgerðarinnar. Það flakkar á milli mismunandi staða á heimilinu og Manuel alltaf öruggur.
Við nutum fyrsta uppáhalds dag vikunnar saman sem fjölskylda í þýska kotinu um nýliðna helgi. Upplifunin var öðruvísi , en betri.
Takk aftur til ykkar allra. Megum við öll vera besta útgáfan af okkur sjálfum á því nýja!
//
Happy New Year dear you all!
Here you have top12 posts from 2016 – time flies!
Some awesome moments from 2016! Had a great year, so much fun things were going on, been travelling much and met so many new friends. So blessed. I have learned a lot this year and I’m ready for a new exciting year! Can’t wait to see what 2017 has to offer. <3
Click on the links for recipe. It’s in Swedish but it’s very easy to use google translate and if you need any help please comment down below. :) Always happy to assist!
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)
Chocolate Sauce
DO THIS:
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)
4 eggs
1 spring onion, chopped as garnish
2 teaspoons toasted sesame seeds as garnish
Cooked jasmin rice
DO THIS:
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:
YOU NEED:
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.
DO THIS:
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.
YOU NEED:
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
olive oil
DO THIS:
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.
