Quickie: Omelette

A most satisfying lunch or supper. Especially with mushrooms and spinach.

I whip up two or three eggs while I sautee some spinach, leeks and mushrooms in a bit of butter. Salt and pepper in the eggs and on the vegies.

When the vegies are browned to my liking I bunch them up in a pile and pour over the eggs. I keep the pan hot, and (because I have a big pan) I push the eggs towards the pile of ingredients.

Now here's the secret to turn it amazing:

Before you start you turn your oven grill on hot, and at this stage you put the pan under it. I have one of those with a removable handle, and I plonk the whole pan in and close the door. If your handle can't take the heat, then just leave the door open, and the handle out of the grill zone.

The omelette soufflees up and gets beautiful and soft.

Pile over basil, rocket or whatever other leafy green you might have at hand.

Eat.

(... and maybe have some cherries for dessert)

Recycled Recipie: MasterChef Meal

The MasterChef Special got me to the final 20 in the TV-competition. I practiced the menu on some good friends beforehand.

The MasterChef experience was a good one, but I realised there is a lot of waiting involved when it comes to TV. Pretty boring. And cold! It was mid winter and minus 10 degrees outside. And we were in a warehouse mostly waiting in a room with no doors and no heaters wrapped in blankets.



Henriette on the right won. She won the judges over with her french inspired cuisine.

Chocolate Cup Cake

Little Brother turned all of 1/2 year today, so we had to celebrate. And Big Brother decided on cup cakes. Chocolate ones.

So I turned to trusty Trine. And found this recipe. And followed it almost to the dot. I just added more chocolate. Of course.

For 12 cupcakes you need:

125 grams soft butter
175 grams sugar
2 eggs
1,5 dl milk
250 grams flour
2 tablespoons cocoa
2 teaspoons baking powder
100 grams dark chocolate

Cream the sugar and butter in your kitchen machine. Add the eggs one by one. Then add all the restof the ingredients except for the chocolate. Chop the chocolate into rods and poke two or three pieces into the cakes.

Bake at 175 degrees celcius for 18-20 minutes.

They are moist, and the pockets of chocolate are yummy.



For some reason cup cakes are mostly known as muffins in Norway. Anyone with some travelling under their belt know that muffins are more healthy, mostly eaten for breakfast, and can even be savoury.

Needless to say, Little Brother didn't get to eat any cake and had to settle for this:



You be the judge.

Beef Salad

This would have been a good vegan dish if it wasn't for the beef. It's the perfect supper, and I've started to crave it every weekend.

And it's low on the carbs. If you worry about those things.

I vary it a lot. Adding salad ingredients on the basis of what is in the fridge. Today it was spinach. Cucumber is a staple in this house. Basil an on and off nescessity.

For two people you'll need:

Four handfulls of baby spinach
1/2 a cucumber
A good handfull of basil leaves
250 grams of entrecôte (marbled beef)
10 medium mushrooms
1 lemon
Garlic
Ginger
Soy sauce
Sushi vinegar (the mix for sushi rice)
Rapeseed oil
Dijon mustard
A handfull of cashew nuts
Sea salt
Pepper

Start by marinating the steak. Grate a couple of cloves of garlic and about a cm of ginger into a zip lock bag with the beef. Slosh in some soy sauce (I use the low salt kind), some rice vinegar and pepper. It may sound unaccurate, but you need just enough to coat the steak. Zip up the bag and massage the marinade into the meat.

Leave it.

Toast the cashews in a pan with a little seasalt and oil. Remove when brown, cool and chop.

Slice up the mushrooms and fry them off in a dry pan. Slosh in some soy when they are brown.

Clean your spinach. Remove large stems and rinse thoroughly (there is always sand in it, and it's nasty to crunch on). Slice the half cucumber in half lengthwise, scoop out the seeds with a spoon and thinly slice into half moons. Pick off basil leaves and leave whole.

Cook your steak to wanted rareness. Rest.

Now the dressing. Juice and zest the lemon. Add a tablespoon of the vinegar (for sweetness), grate in a clove of garlic and more ginger to taste. Add a teaspoon of mustard, a good pinch of sea salt and some good grinds of pepper. Mix all together and add the oil in a thin drizzle while whisking. The vinaigrette will thicken a little.

Mix the greens with the vinaigrette and pile on two plates (use tongs, or your hands). Pile on the mushrooms. Slice the steak thinly (I used my sushi knife for this) and pile on top. Drizzle leftover dressing over the meat. Sprinkle chopped cashews on top.

Serve.

Welcome to my Kitchen

... where all the magic happens.

Blog developed out of necessity. For good eating. For recording.