Mér finnst fátt betra en að byrja daginn á góðum hafragraut enda veitir hann mér góða fyllingu og orku inn í daginn.
Í uppáhaldi þessa dagana er súkkulaði-cookiedough-chia-hafragrautur – og já hann bragðast eins vel og hann hljómar, ég lofa!
Ég smellti nokkrum myndum í morgun þegar ég eldaði mér grautinn sem sýna allt sem þarf, step by step. Grauturinn er mjög einfaldur og fljótlegur í gerð en virkilega bragðgóður. Uppskriftin er fyrir eina skál og finnst mér best að blanda öllum þurrefnum saman í litlum potti, bæta svo vökvunum við og hræra í þar til grauturinn byrjar að bubbla. Ég læt hann ekki sjóða heldur helli strax í skál.
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
Sunnudagur = lummudagur hér á bæ. En það hefur aldeilis skilað sér til ykkar sem fylgið mér á Instagram.
Ég hef nú þegar sent ykkur mörgum þessa einföldu hollu uppskrift sem ég hendi reglulega í á þessum besta degi vikunnar. Mig minnir að ég hafi líka sett hana á bloggið en ég fann hana ekki í fljótu bragði enda líklega nokkur ár síðan. Hún gæti líka hafa breyst svo það er allt í góðu að setja hana hingað inn aftur.
Bananalummur eru uppáhalds uppskriftin hér á bæ. Þær eru hollar með meiru en það má vissulega bæta óhollustunni við með því að smyrja þær með nutella súkkulaði, sem er algjört spari hjá okkur. Annars er það besta bragðið að borða þær með osti, skinku og fersku avakató – mmmm …
2 stappaðir bananar 1 egg Dass af höfrum Smá mjólk
Hráefni hrært saman og hellt á pönnu – voila!
Þetta er vissulega einfalt og það er ástæðan fyrir því að ég geri þær aftur og aftur.
Elísabet Gunnars á Facebook – HÉR & Trendnet á Facebook – HÉR
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.
OH MY, this dish was so tasty that I need to do it again soon. Perfect when I now have all spices at home now. This is for you if you like a lot of flavours.
Serve it with some new boiled jasmin rice and warm naan bread.
1 teaspoon cayennepepper
1/2 teaspoon salt
1 tablespoon lemon juice
500 g chicken thigh fillet, cut into pieces
1 bunch of fresh cilantro
4 cloves of garlic
1 red fresh chili, remove the seeds
1/2 teaspoon cumin seeds
2 tablespoon fresh lemon juice
1 tablespoon water
3 tablespoons vegetable oil
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1 large yellow onion, chopped
2 tablespoon brown sugar
1 tablespoon minced ginger
10 cocktail tomatoes, diced in half
1.5 teaspoon turmeric
0.5 teaspoon ground nutmeg
1 pinch of cinnamon
1 dl canned coconut milk
1 dl water
Combine the cayenne pepper, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
Meanwhile, place the coriander, garlic, red chili, cumin seeds, lemon juice, and water in the bowl of a food processor or blender. Mix until the mixture forms a paste. Set aside.
Heat the oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the ground cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 5 minutes, or until onions are nicely browned.
Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, nutmeg and cinnamon and give it a good stir. Add in the koriander paste of the food processor, stir, and let cook for 2-3 minutes.
Pour in the coconut milk and water and let slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes.
After ten minutes, uncover the pan and taste the sauce. If it is too spicy, add more brown sugar. Add salt and black pepper as needed.