Prodigious Protein Pasta

Wouldn't it be good to have a vegetarian alternative to meat-sauce full of proteins and tasty as ever - this Sauce is as good with pasta as with rice, bulgur or couscous. -NOT only for vegetarians; but for everybody. Many scientists agree that at least one vegetarian meal a week would do many, many people good and additionally it is good for the environment. This; for those of you who do not know, is because an animal only saves 15% of what it eats. Thus if it eats one kilogram of meat (I know pigs and alike don't eat meat; this is just an example); when you slaughter it, you will only have 150 grammes of meat left. It would then have been better to just eat the pig's food, you might think, and yes that's the idea of being a vegetarian (to many). So basically vegetarians eat the pig's food and can thus eat one kilogram of food when a meat-eater eats 150 grammes of food.

Found this marvellous recipe, edited it and tried it... One word; Terrific...

1/2 a decilitre of chopped leek
1/2 decilitre of lentils
1 decilitre of water

Pour these ingredients into a casserole and let simmer until the lentils are soft and creamy. Should take about 7 minutes. Put the cooked leek-lentils in a bowl (size does not matter).

Snake some oil into the unwashed casserole - be generous. Add 1,5 - 2 decilitres of shredded carrots. Let fry - stir meanwhile. After a few minutes; 2 mayhap (when the carrots have a yellowish colour to them - They shall not be entirely yellow; mostly orange but somewhat yellowish) Pour the leek-lentils into the casserole. Add also 2 decilitres of milk, one vegetable stock and two generous teaspoons of curd cheese. Never stop stirring after you've added the milk (you don't want it to burn). Let the mixture simmer for about 1-3 minutes. (depending on how well fried your carrots are and how hard your lentils are) Thereafter, Add some potato or corn starch premixed with water. When the sauce is creamy - remove from the heat and serve with pasta, rice, bulgur or couscous. If you start boiling pasta, rice... when you start to boil the lentils it should be done at about the same time as the sauce.



//OSS

Mother's Marvellous Marmalade

So this is about the simplest thing you can do;

Take 2 kilogrammes of cleaned and peeled berries - 1 kg of Red Currants and 1 kg of Strawberries (the amounts of berries are not precise; if you've got 1,5 kg of strawberries and only 0,5 kg of Red Currants - then what the heck... Mix with 1kg of Granulated Sugar in a large pot. Let boil like mad for two minutes. Then remove the foam which has been elaborated. Remove the pot from the heat; if you haven't done so. Let cool down for 15 minutes. Pour into preservative glass-jars and put the lids on while the content is still hot.

As the content is hot when you put the lid on, a Vacuum is created inside the jar which preserves it. This happens as you surely understand, because the density is higher when an element is cold than when it's hot. Thus, when the atoms contract a vacuum is created.

//OSS

Tuna mix; sinfully delicious on a slice of bread as well as with baked potato

Perfect for brunch!

Recipe;

2 decilitres of sour cream or crème fraiche (I haven't used crème fraiche so I don't know how that tastes but it was wonderful with sour cream and if you feel you don't need those additional calories (30% fat instead of 11%) then I think you ought to choose sour cream)
3 tablespoons of mayonnaise
1 tablespoon of Dijon mustard (I used regular mustard)
2 tablespoons of capers
1-3 teaspoons of (the delicious spice of) lemon-pepper

1 decilitre of red onion - finely-chopped
400 grammes (3 tins) of tuna.

Mix all the creamy ingredients and the lemon-pepper first then add the capers, the tuna and the onion.

//OSS

Lentil-bread

Make the lentils (I used red ones)

1 decilitres of Lentils
2 decilitres of water
1/2 a teaspoon of salt
Let simmer for ten minutes or so.

Bread;
Mix the lentils with 2 decilitres of water and liquidise.
Pour the lentil-liquid into a bowl. Add 5 decilitres of tepid water and 50 grammes of Yeast. Stir until the yeast has blended with the other ingredients. Then add 2 teaspoons of salt, 1/2 a decilitre of oil (corn, rape-seed or some other tasteless oil) and 1-2 tablespoons of syrup. Stir. Add 3-4 decilitres of oat flakes. Lets swell. After 5 minutes add wheat flour; 10-12 decilitres (until the dough is no longer sticky).

Let rise for about 45 minutes covered by a cloth (preferably in a warm place).

Shape two loaves and put them upon a baking sheet. Put the sheet upon the cooker and switch on the oven (175 degrees Celsius). Let the loaves rise for about half an hour then shove them into the middle of the oven and bake them for 25-30 minutes.

PS. I didn't make the picture it's taken from the ICA-website and I believe they hold the copyright.

//OSS

I had the most wonderful Brunch...

Yesterday, I went with some friends to the coast to Denmark. We had a picnic by the beach, we bathed and had a generally nice time. I had brought some lentil-bread, some homemade tuna-mixture and some homemade jam. The recipes: you'll find'em here at the Blog.

Lasagna à Vegetabla

Koka Linser

1 del linser 2 delar vatten

En skvätt olja och en nypa salt

Bered lasagnesås 1; lägg allt detta i en gryta

De kokta linserna

Skala, hacka och stek 2 lökar – steks innan det läggs i Grytan

Skala och riv några morötter – steks innan det läggs i Grytan

1 burk majs

1 stor burk Champinjoner

2 msk Tomatpuré eller chillisås

2-6 vitlöksklyfter som pressas ner i grytan

½ msk Socker

1 msk Basilika

1 msk Oregano

2 tsk svartpeppar

2 tsk Italiensk salladskrydda

1 tsk Timjan/Mejram

grönsaksbuljongstärningar blandade i lite vatten

Krossade tomater 350-500g

Låt koka upp-

Ostsås

30-50g margarin eller smör

1dl mjöl

1 L mjölk

Gör en stuvning;

Smält fettet och häll i mjölet. Rör mycket. Häll i lite mjölk i taget. Rör till en slät smet innan du häller på mer mjölk.

Rör i vad för ost ni nu har hemma (smaka av) Jag använde Bonjour-ost med gräslökssmak och ädelost

Salta och peppra

//OSS

C'est official! J'adore risotto

La Risotto, c'est super, elle est doux, elle est crèmeuse... Je l'aime...

Et ma recette;

100 - 150g de Bacon

Deux oignons doux taillé normals.

Une - deux cuillières à soupe d'huile (Quand le bacon est gras, utilisez une cuillière à soup.

Deux décilitres de Riz

Cinq - six décilitres d'eau avec du bouillon

Ca 150 grammes de Maîs

Ca 150 grammes de petis pois.

Un décilitre de crème - ou - crème fraiche - ou - fromage bonjour - ou - fromage normal - ou - permesan.

Coupez le bacon en tranches fines. Mets les tranches dans un casserole grosse et serpentez un peu d'huile sur le bacon. Allumez la cuisinère et attandez jusqu'à ce qu'il est chaud. Ensuite, coupez les oignons en pièces pitites. Mets les oignons dans la casserole chaude. Melangez avec un scoop. Ajoutez le riz et melangez. Réduisez la chaleur un peu et ensuite ajoutez l'eau avec du bouillon et les légumes. Laissez bouillir pour peut-être sept minutes. Melangez la risotto de temps en temps. Quand elle est crèmeuse, ajoutez la crème. Melangez, autrement elle va brûlant. Suprime la casserole quand la Risotto est vraiment crèmeuse.

Servez avec salade.

//OSS

Latea -an innovative and refreshing drink

An official hello to you all!

Should you against all believs not like coffe, then I've got a pretty nice complement (for those who like tea at the very least).

1. Produce a large, heat ressistant *glass (at least 4dl). *Tip; don't choose grandmothers old crystal glasses or anything like that, they might not be heat resisstant*
2. Produce a smaller, heat resisstant glass (at least 1dl).
3. Pour a dl of boiling water into the smaller glass
4. Drop a teabag into the glass and await... (I used ginger-tea and my Lathé was heavenly)
5. Wilst waiting, pour 3 dl of milk into the bigger glass
6. Steam the milk - or - heat it in your microwave oven and whisk with your latte-whisk.
7. Make sure the tea is really really strong before pouring it into the steamed milk.
8. Wkisk somewhat with your latte-whisk and the serve with a straw.

The taste of Latea is for those who don't like normal tea because it's too bitter; it keeps the tea taste, but the bitter taste vanishes and a slight sweetish taste develops instead.