Archive for February, 2013

Stats (a thank you)

How exciting it is to view the stats on my blog, but many thanks to followers in Canada, US, Sweden, Norway, Netherlands, Denmark, UK, Brazil, Germany, Austria, Singapore and Thailand. How very exciting, indeed!

Now what shall I cook next? I’ve had a couple of disasters in the kitchen of late, so I’m mainly doing basic stuff, you know, the ordinary daily meal. It would be nice to have a dinner party, but the current climate does not allow it. Maybe I’ll get some inspiration in Barcelona and the Catalan kitchen. I have a feeling I will wander the markets and take snaps, rather than anything cultural. Although food is culture!



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I first tried this dish last week and instantly fell in love with it. When I tested the recipe yesterday, I complete forgot the yogurt….. Still tasted good, albeit a bit dry.

Serves 6


1kg chicken chunks, skin removed

3 medium onions, finely chopped

4-6 garlic cover, crushed

2 inch fresh ginger, grated

2-3 green chillies, finely chopped

2-3 tablespoons natural yogurt

Fresh coriander for garnish


3-4 tablespoon cumin seeds

2 teaspoon ground cumin

1 teaspoon ground pepper

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

Salt to taste


Heat oil in a pan, or use a low calorie cooking spray, add the cumin seeds and allow to crackle for 15 seconds.

Add the onions and fry until dark brown, and then add the garlic, ginger and green chilies and sauté for a further minute or so.

Add the chicken and stir fry until all chunks have turned white in colour. Sprinkle in the rest of the spices and stir well.

Now reduce heat, add the yogurt, cover and cook for 45 minutes stirring occasionally.

Garnish with fresh coriander.

Personally I would serve this with steamed rice, a mango and cucumber salad and warm naan bread.


*Better picture to follow*


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This is a favourite of mine, comfort food at its best, and the second recipe on this blog….

You need:

500g lean minced beef
Small tin of chopped tomatoes
400g black beans, drained & rinsed
400g chick peas, drained & rinsed
Handful of green lentils, soaked as per instruction
2 cloves garlic, roughly chopped
2 tablespoons tomato paste
1 small lime, zest and juice

Herbs & Spices:

1/2 teaspoon cumin seeds
1  heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1/4 teaspoon mace (optional)
1 heaped teaspoon chilli powder
1/2 teaspoon coriander leaf
1 teaspoon dried chilli flakes
Salt & pepper
Small bunch of fresh coriander,  stalks and leaves finely chopped

In a pan gently fry the minced beef and pour off any cooking juices
Transfer to a large, oven proof saucepan
Add the tomato paste, chopped tomatoes, black beans, lentils, chick peas + spices
and bring to a boil. Reduce the heat and add the chopped coriander stalks,
lime juice, salt and pepper to taste

At this stage I normally put the saucepan in the oven for about an hour or
so on medium heat, stirring occasionally. If the mixture is too dry, add a bit of water.

Serve with steamed rice, chopped coriander and a drizzle of natural fat free yoghurt mixed with chopped mint, coriander and lime zest.

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I first made this omelette one gray and cold October afternoon, and nothing awakes the senses like chilli, coriander and ginger. Serve with bread or ryvita.


2 eggs
4 tbsp water or skimmed milk
Olive oil spray
Salt & pepper
1 clove of garlic
200g mushrooms, in quarters or sliced
30g grated cheddar
1 green chilli, deseeded
1 cm fresh ginger, finely sliced
A handful fresh coriander
1 tsp lime peel


Lightly fry the mushrooms and add the crushed/grated garlic, set aside.
Mix the eggs and water/milk with a fork, and add to the frying pan. When the omelette is almost set, then add the mushrooms and cheese, and fold in half.
Leave under a lid until the cheese has melted.

Serve with ginger, green chilli, coriander and lime peel.


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Dette er ikke en av mine egne oppskrifter, men fra Slimming World. Jeg har ikke prøvd den selv ennå.


Til sausen trenger du saft av 2 appelsiner og 2-3 ss søtningsstoff (sakkarin/Natreen)


150g hvetemel
3 ss søtningsstoff
En klype salt
2 store egg, pisket
250ml lettmelk
2-3 dråper vaniljeekstrakt
1 ss appelsinjus
1 ss finrevet appelsinskall
Lavkalori spray
Fromage frais med søtningsstoff eller naturell yoghurt

Du lager appelsinsausen ved å koke appelsinjus og søtningsstoff på svak varme til søtningsstoffet er helt løst opp.

Sikt hvetemel, søtningsstoff og salt i en bolle. Tilsett egg, melk, appelsinjus og appelsinskall, og visp til du får en glatt røre.

Spray Fry Light olivenoljespray eller annen lavkalori spray i stekepannen, og stek pannekakene som vanlig, 1-2 minutter på hver side.

Serveres med appelsinsaus, appelsinskall og fromage frais.

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This recipe is not my own, but one from Slimming World. I found it for shrove Tuesday (pancake day), but have not tested it yet.

For the sauce:

Juice of 2 oranges
2-3 tbsp sweetener

For the pancakes:

150g self raising flour
3 tbsp sweetener
1 pinch of salt
2 large eggs, beaten
250ml skimmed milk
2-3 drops vanilla extract
1 tbsp orange juice
1 tbsp finely grated orange zest, plus extra to garnish
Low calorie cooking spray
Fat free natural fromage frais or fat free natursl yoghurt, mixed with sweetener, to serve


First make the sauce by placing the orange juice and sweetener in a small saucepan and place over a gentle heat and stir until the sweetener has dissolved. Remove from the heat and set aside.

Sift the flour, sweetener and salt into a bowl. Mix in the eggs, milk, orange juice and zest, whisking until smooth.

Spray a 15cm frying pan with low calorie cooking spray and place over
a high heat. When hot, pour in one-twelfth of the batter, tilting the pan to spread the batter. Cook for 1-2 minutes or until lightly browned underneath.

Flip over and cook for 1-2 minutes. Remove, fold into quarters and keep warm whilst you cook up the remaining pancakes.

To serve, place the folded pancakes onto serving plates, drizzle with the orange sauce, orange zest and serve with a dollop of fromage frais.

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Perfekte vafler!

Oppskriften gir ca 15 myke og saftige vaffelplater


100 g smør

5 egg

2 dl sukker

4 dl lettrømme

3 dl melk

1 ts bakepulver

1 ts kardemomme

6 dl hvetemel


Smelt smøret. Pisk sammen egg, sukker, rømme og melk med en stålvisp. Tilsett smøret. Rør i bakepulver, kardemomme og til slutt hvetemel. Pisk med stålvisp til en klumpfri vaffelrøre. La røren stå og svelle i 15 min.

Stek vaflene i vaffeljern på middels varme. Bruk litt ekstra smør under stekingen. Serveres nystekte, gjerne med rømme og syltetøy.


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Gary Bainbridge

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