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Archive for May, 2014

I’m currently making another batch of my roast pepper and chili salsa. It’s great with cheese or as an added flavour kick to stews and casseroles. Actually, I’m not sure if you can actually call it a salsa, as it’s not a sauce per say…. Relish might be a better word. Either way it’s lovely and oh-so-simple to make. I apologise for not providing precise measurements, but that’s just the way I roll 😉

 

You need:

 

500 grams bell (or small) peppers

2-3 chili peppers

Salt & pepper

2 cloves of garlic

Olive oil

Balsamic vinegar

Lemon rind

 

Preparation:

 

Remove the stalks and seeds from the peppers and slice into strips.

Remove the stalks from the chilli, but leave at least some of the seeds in as we do want a little kick, and slice into strips.

In a bowl mix the peppers and chilli, crushed garlic, lemon rind, salt & pepper + olive oil and balsamic vinegar, and transfer to a roasting tin.

Place the roasting tin in the oven, gas mark 2/150 for 1-2 hours.

Let the peppers and chili cool down, and roughly chop. Transfer to a jar, add a bit more oil and keep in fridge.

 

Do let me know what you think 🙂

Love,
Natasja

 

Health benefits of pepper

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4-6 kyllingstykker, med eller uten skinn

1 søtpotet, skåret i biter
Forskjellige friske grønnsaker, skåret i biter
(Jeg brukte minimais, sukkererter og squash)
1 teskje mild chilli pulver
Salt & pepper

600 ml matfløte
En skvett hvitvin, om du har
Frisk estragon 
1 liten løk, grovhakket
2-3 hvitløksfed, grovhakket
1-2 ts skarp sennep 
En neve revet parmesan eller annen hard ost

Skyll kyllingen godt i kaldt vann og tørk av. Bland chilli pulver, salt og pepper i en bolle og vend kyllingen i blandingen. 
Halvstek så kyllingen med skinnsiden ned et par minutter. 
Overfør til en ildfast form. 

Brun løk og hvitløk forsiktig i samme panne 
(hell gjerne av overflødig fett)
Overfør løk/hvitløk i en ren gryte, tilsett matfløte, hvitvin, fersk estragon, sennep og revet ost, og kok opp under omrøring. Smak til med salt og pepper. 
Skru av varmen og la stå 10-15 minutter.

Hell blandingen over kylling og grønsaker, legg folie over og stek midt i ovnen i 40-50 minutter. 

Serveres med stekte poteter, ris eller cous cous. 

Enkelt, ikke sant? 

God søndag!

image

 

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So I’m having a bit of a cooking frenzy. Not sure why. Maybe because I’ve not cooked for a while, maybe because I’ve quit slimming world. (Yes, I’m a quitter!) SW cooking is good and I’m happy about all the weight I lost, but it is a little restrictive. I’ll try it alone and if I pile on the weight, I can always start afresh.

I have also decided to only cook food I want to eat, and if others want to join me, there’s usually enough to go around J Just as long as someone else does the dishes, of course…

Currently marinating in the fridge is pork bellies, covered in a mix of roast baby peppers and chillies, grated apple, honey, sprig or two of rosemary (simply because it was in my larder), a drizzle of oil and of course grated garlic + salt & pepper. I will add one grated onion before I bang it in the oven.

I am also marinating chicken, with a whole grated lemon + the juice, half chorizo, a handful of pancetta, a bit of fresh rosemary, diced courgette, handful of chopped green olives, drizzle of oil + salt & pepper. I will add garlic before it goes in the oven.

These are truly simple dishes, which only require a bit of ingredients, imagination, and a few side dishes. Not sure what to serve with what, but have got broccoli, curly kale, new potatoes, mangetout peas, tomatoes…..

Have a good weekend, folks!
Love,
Natasja

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So what about the food on Madeira, I hear you ask.  Well, the food is perfectly fine. It is not awful but it isn’t fantastic either. I found that many dishes lacked in deep flavours, and often needed salt and a good grind of pepper. It is perhaps worth mentioning that we didn’t find nor look for any fine dining restaurants, and had our meals in standard eateries in Funchal.

I can recommend the scabbard fish, Espada, which is the ugliest fish I think I’ve ever seen – however the taste is good. Try it either Madeira style, or with fried banana or passion fruit. To be honest, we preferred it with passion fruit.

Most restaurants serve dishes with tuna and swordfish, and I can recommend the tuna carpaccio.
If you like seafood, then try clams, mussels, limpets and prawns with garlic. Fish soups, sopa de peixe, and fish stews are also recommended. Many dishes are served with the lovely local bread, bolo do caco, which comes with or without garlic.

The national dish is Espetada Em Pau de Lauro, basically meat put on a laurel stick and cooked with garlic and salt over a wood fire. I have to say I was a little bit disappointed in this dish, as it sorely needed a sauce, more vegetables and also more flavour.

In one restaurant we were offered a plate of some hard cheese and cured pork or wild boar, which was excellent.

For dessert, why not try specialities such as passion fruit pudding, mango pudding and apple pie, or simply just a fruit salad. The island is abounding with fresh fruit. Alternatively try the rich honey cake, bolo de mel, or the rice cake, bolo de arroz to go with your coffee.

I won’t post any recipes on this post, partly because I probably can’t get all the ingredients here, and partly because I don’t intend to cook any Madeiran dishes at home. If you would like to give it a try, there are many good recipes online.

Below you can see bolo de caco and prawns with garlic, which I enjoyed very much.

 

Love always,

Natasja

ImageImage

http://www.madeira-a-z.com/facts-and-essentials.html

 

Takk for turen, Janneke og Runa!

 

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