tag:blogger.com,1999:blog-9126557063689311182024-03-08T10:33:33.683+01:00MissBuckles KitchenMissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-912655706368931118.post-50000446793135043132011-11-30T23:25:00.001+01:002011-11-30T23:27:32.303+01:00Lobster Cocktail<a href="http://www.flickr.com/photos/43635690@N08/6420140709/" title="Hummer02 by MissBuckle*, on Flickr"><img src="http://farm8.staticflickr.com/7175/6420140709_c46b0933f9_z.jpg" width="800" alt="Hummer02"></a>
Made with Dad-fished lobster, wasabi mayo and loads of lime juice. Soooo good.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-65598824003426893982011-11-24T21:15:00.001+01:002011-11-24T21:22:58.608+01:00you made me love you ...<a href="http://www.flickr.com/photos/43635690@N08/6354107979/" title="Renaa2 by MissBuckle*, on Flickr"><img alt="Renaa2" src="http://farm7.staticflickr.com/6116/6354107979_094264ec6a_z.jpg" width="800" /></a><br />
Blue shells or mussels, in English, is the only thing I order at <a href="http://www.restaurantrenaa.no/">Renaa</a>. And although I was too busy eating them than taking pictures of them (obviously) all I can say is that they are amazing.<br />
<br />
They're classic Moules Frites served with chips and majo, but that's not why I love them so much. The reason is that they grill them, and the smokey flavour seeps into the those little blue shells is to. die. for.<br />
<br />
So there. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/6354109033/" title="Renaa4 by MissBuckle*, on Flickr"><img src="http://farm7.staticflickr.com/6056/6354109033_c326c16f16_z.jpg" width="800" alt="Renaa4"></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354110829/" title="Renaa5 by MissBuckle*, on Flickr"><img src="http://farm7.staticflickr.com/6094/6354110829_7bba7eda9d_z.jpg" width="800" alt="Renaa5"></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354108403/" title="Renaa3 by MissBuckle*, on Flickr"><img src="http://farm7.staticflickr.com/6235/6354108403_3475932b1f_z.jpg" width="800" alt="Renaa3"></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354112685/" title="Renaa6 by MissBuckle*, on Flickr"><img src="http://farm7.staticflickr.com/6057/6354112685_4ef39bba16_z.jpg" width="800" alt="Renaa6"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-38746482651762449022011-11-20T09:17:00.001+01:002011-11-20T09:23:54.330+01:00Tango<a href="http://www.flickr.com/photos/43635690@N08/6354172249/" title="Barseltango6 by MissBuckle*, on Flickr"><img alt="Barseltango6" src="http://farm7.staticflickr.com/6225/6354172249_9edb8f6014_z.jpg" width="800" /></a><br />
<br />
One of my favourite eats in Stavanger is <a href="http://www.tango-bk.no/#/HOVEDSIDE-01-00/">Tango</a>. Always a great experience, even on a Wednesday with my now all to grown up baby group (the kids, not the Mums).<br />
<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/6354174863/" title="Barseltango8 by MissBuckle*, on Flickr"><img alt="Barseltango8" src="http://farm7.staticflickr.com/6032/6354174863_9d290e03d8_z.jpg" width="800" /></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354169123/" title="Barseltango4 by MissBuckle*, on Flickr"><img alt="Barseltango4" src="http://farm7.staticflickr.com/6118/6354169123_63bfc10cfc_z.jpg" width="800" /></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354167511/" title="Barseltango3 by MissBuckle*, on Flickr"><img alt="Barseltango3" src="http://farm7.staticflickr.com/6047/6354167511_ce95279a65_z.jpg" width="800" /></a>
<a href="http://www.flickr.com/photos/43635690@N08/6354170961/" title="Barseltango5 by MissBuckle*, on Flickr"><img alt="Barseltango5" src="http://farm7.staticflickr.com/6217/6354170961_436258099e_z.jpg" width="800" /></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com1tag:blogger.com,1999:blog-912655706368931118.post-87020190423904974722011-07-19T14:23:00.000+02:002011-07-19T14:23:01.004+02:00Cheaty Ceasar<a href="http://www.flickr.com/photos/43635690@N08/5902085212/" title="Salad by MissBuckle*, on Flickr"><img src="http://farm7.static.flickr.com/6019/5902085212_aa4daff101_z.jpg" width="800"alt="Salad"></a><br />
<br />
I'm developing a love for salads. Just making them up as I go. And when the ceasar salad craving came. I made my version.<br />
<br />
I used romano lettuce, chicken breasts and bacon in a vinaigrette packed with parmeggiano reggiano. Yummy!<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5902083046/" title="Chicken by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5232/5902083046_d39d82daf7_z.jpg" width="800" alt="Chicken"></a><br />
<br />
I have one of those pans that you can take the handle off, so I just plonk three-four well seasoned chicken breasts in the pan and brown them off on both sides. Then I add some strips of bacon into the same pan and put the whole thing it in the oven at 220 degrees. The chicken takes about 15-20 minutes depending on size, and the bacon will be done before then. Just remove it when crispy.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5901513797/" title="Bacon by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5078/5901513797_ded50bc0ff_z.jpg" width="800" alt="Bacon"></a><br />
<br />
The salad dressing is my <a href="http://missbuckleskitchen.blogspot.com/2011/06/perfect-vinaigrette.html">standard vinaigrette</a>, and then I add loads of freshly grated parmesan cheeze. And yes I know in the original recipe you add ancovies and wostershire sauce.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5902073902/" title="Dressing by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5277/5902073902_d0d73de1cc_z.jpg" width="800" alt="Dressing"></a><br />
<br />
I like that the chicken is not too hot when I put it in the salad so it doesn't wilt it. It gives me enough time to make some crutons from old bread. Use the same pan with the drippings in it. Add herbs and a couple chopped cloves of garlic and two good handfulls of diced bread. Turn the bread around the pan to soak up the herby/garlicy/bacony goodness.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5901517125/" title="Crutons by MissBuckle*, on Flickr"><img src="http://farm7.static.flickr.com/6051/5901517125_71bcaecb1e_z.jpg" width="800" alt="Crutons"></a><br />
<br />
Then I just tear up my washed romano lettuce. Mix it in the dressing and top it off with sliced chicken, bacon and crutons. Yum!<br />
<br />
MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com2tag:blogger.com,1999:blog-912655706368931118.post-15616609633708927512011-07-01T14:26:00.000+02:002011-07-01T14:26:36.818+02:00Quickie: Cauliflower Soup<a href="http://www.flickr.com/photos/43635690@N08/5890229197/" title="Cauliflower Soup by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5067/5890229197_ac798f0a7f_z.jpg" width="800" alt="Cauliflower Soup"></a><br />
<br />
I couldn't really decide weather to put this under the classic category but decided on quickie. It is so easy and quick. And I made it the other night out of a beautiful seasonal Norwegian cauliflower.<br />
<br />
Cauliflower soup brings up a lot of memories for me. At the cabin at Hogstad (doesn't exist any more), summer afternoon, Momo (my grandmother) in the kitchen. Mum and her singing "Fondor", boullion powdwer especially imported from Germany for maing the soup.<br />
<br />
The way I learnt it from them is to lightly boil the cauliflower in boullion water and then make a rue, adding the cooking water and a splash of cream.<br />
<br />
The other night when I was craving the soup but I didn't have cream.<br />
<br />
<b>Cauliflower Soup</b><br />
<br />
1 cauliflower<br />
Knob of butter<br />
2-3 tablespoons of flour<br />
1/2 litre milk<br />
Water to thin to desired consistency<br />
1 cube of chicken or vegetable boullion (I used a fond kind for the first time, worked well)<br />
Salt and pepper<br />
<br />
Melt the butter in a big pot and add the four to make a rue. Let it cook out a little to remove the rawness of the flour. Add your milk while wisking, let boil up and add hot water (from your kettle) to get your desired thickness. Add your stock, salt and pepper to taste.<br />
<br />
Remove the greens off your cauliflower and make into smallish bouquets add them to the soup and just let steep for about five minutes untill the little cauli trees are tender. <br />
<br />
You don't want the soup to boil too vigerously and burn on the bottom. Use a wooden spoon and stir regularily.<br />
<br />
Serve with a fresh grinding of pepper. Maybe some sort of bread. Totally satisfying.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-56035787678901591802011-06-29T22:25:00.000+02:002011-06-29T22:25:55.779+02:00Classic: Spagbol<a href="http://www.flickr.com/photos/43635690@N08/5883931316/" title="Tomatos by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5112/5883931316_d158734526_z.jpg" width="800" alt="Tomatos"></a><br />
<br />
Spagetti bolognese must be one of the most common meals in the Western world. It is definitely a staple in this house. <br />
<br />
A favourite among the boys. I make it lean, with whole grain pasta. And I hide in some ekstra veg. But when I say hide, I mean add flavour. I've managed to convince Big Brother that onion and green herbs in his food makes it taste better. He accepts this argument. Still.<br />
<br />
This recipe goes on to being lasagna, but then I usually double it for the leftovers sake.<br />
<br />
For a family of four:<br />
<br />
<b>Spagbol</b><br />
<br />
400-600 grams lean ground beef (5% fat)<br />
A couple of carrots depending on size<br />
1 onion<br />
3 cloves of garlic<br />
A handful of whatever herbs you have in the garden. I used flatleaf parsley, oregano, basil and thyme.<br />
2 tins of tomatos<br />
1 cube of boullion (organic without MSG)<br />
Pepper<br />
Chillisauce<br />
Ketchup<br />
Sugar<br />
<br />
Brown off the mince. I just put it in a dry pan. Once brown, add finely chopped onion, and grated carrot. While you have the grater out just grate those garlic cloves on the fine side. I add a little freshly ground pepper too at this stage.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5883365969/" title="Browned by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5153/5883365969_c5e6c8ae07_z.jpg" width="800" alt="Browned"></a><br />
<br />
While the beef and veg hang out, go on your steps (or wherever else you keep your fresh herbs) and just decide on using a mix of all your herbs. Add the herbs and buillion to the mix. Stir around and open the two tins of tomato.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5883930680/" title="Herbs by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5152/5883930680_6d292e1710_z.jpg" width="800" alt="Herbs"></a><br />
<br />
I make a well in the center of my sautee pan and pour in the tomatos. Then I mash them with my potato masher. I don't like big bits of tomato in my spagbol. <br />
<br />
Mix it in and add a huge dollop of ketchup, a little squeeze of chilli sauce (I use the kind with the green top from all Asian supermarkets). Add sugar to taste to round it all off. This combo really makes everything come together and not just taste of watery tomatos.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5883931502/" title="Spagbol by MissBuckle*, on Flickr"><img src="http://farm7.static.flickr.com/6003/5883931502_fd5490b647_z.jpg" width="800" alt="Spagbol"></a><br />
<br />
Serve with your favourite pasta. I like whole grain. Heating up your home made babyfood in with the pasta is optional.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5883931714/" title="Babyfood and Pasta by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5269/5883931714_a61c31811b_z.jpg" width="800" alt="Babyfood and Pasta"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com2tag:blogger.com,1999:blog-912655706368931118.post-11681548069360320972011-06-26T21:47:00.000+02:002011-06-26T21:47:01.712+02:00Meat and Two Veg<a href="http://www.flickr.com/photos/43635690@N08/5873503321/" title="Untitled by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3027/5873503321_a54de71dc3_z.jpg" width="800" alt=""></a><br />
<br />
There's no croud pleaser like meat, potatoes and a creamy sauce of some kind. And if I want to please Big Man, this is what I make (even though I wanted that <a href="http://missbuckleskitchen.blogspot.com/2011/05/beef-salad.html">beef salad</a>).<br />
<br />
As for greens, asparagus just does it for me. The texture, the colour the crunch. Coupled with some honey and butter. Ahhh.<br />
<br />
There. Both happy.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5873482869/" title="Untitled by MissBuckle*, on Flickr"><img src="http://farm7.static.flickr.com/6033/5873482869_335c02d447_z.jpg" width="800" alt=""></a><br />
<br />
<b>Superduper potatoes</b><br />
<br />
Amandine potatoes or other small yummy ones<br />
Olive oil<br />
Herb of choice (I used thyme, Big Man hates rosemary)<br />
S and P<br />
<br />
Hot (250 degrees) oven on fan. 10 to 15 minutes depending on size.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5874056902/" title="Untitled by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3136/5874056902_78ef156be6_z.jpg" width="800" alt=""></a><br />
<br />
<b>Saucy Beef</b><br />
<br />
Then brown some mushies and beef strips (as I had only really bought enough for salad) and as much creme frache as you like. Salt and pepper. My "secret" is to add a good glug of sweet chili sauce and ketchap manis (sweet soy sauce) at the end. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5874050990/" title="Untitled by MissBuckle*, on Flickr"><img src="http://farm7.static.flickr.com/6058/5874050990_7d5c3674c5_z.jpg" width="800" alt=""></a><br />
<b><br />
Crunchy Asparagus</b><br />
<br />
Clean up a bunch of asparagus. Break off the end where it snaps. Lay out in a sauté pan and add boiling water halfway up the stems. Let boil up briskly and add a knob of buter and a squeeze of honey.<br />
<br />
Now try to put it all on a plate in an appetizing way. Looks a little like this. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5873509425/" title="Untitled by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5224/5873509425_00f025196c_z.jpg" width="800" alt=""></a><br />
<br />
Now put away the camera and eat while it's hot.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-62007113218060302052011-06-20T10:26:00.001+02:002011-06-20T21:42:41.214+02:00Recycled Recipie: Spring Rolls<a href="http://www.flickr.com/photos/43635690@N08/5445056346/" title="Fold one side by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5138/5445056346_57922fe33d_z.jpg" width="800" alt="Fold one side"></a><br />
<br />
Make your own healthy spring rolls with this <a href="http://missbuckle.blogspot.com/2011/02/spring-rolls.html">step by step recipe</a>.<br />
<br />
We started making these in our family more than 15 years ago. I've developed, redeveloped and morfed them into a variation of the recipe posted. <br />
<br />
I've never deep fried them as I hate how it stinks up the house. Instead I brush them with a little oil and bake them in a hot oven. Healthier that way too.<br />
<br />
And I always just add whatever I have in the fridge of vegies, prawns or chicken. It all tastes good rolled up. I might just make these tonight. <br />
<br />
Yum.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-81940324396912058432011-06-17T20:16:00.000+02:002011-06-17T20:16:57.152+02:00Quickie: Grain Salad<a href="http://www.flickr.com/photos/43635690@N08/5432713073/" title="Bulgur Mix by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5012/5432713073_07379d138a_z.jpg" width="800" alt="Bulgur Mix"></a><br />
<br />
I call this a salad, but technically it's hot. I make it all the time, usually with quinoa. Sometimes bulgur or barley. Whatever I have at hand really.<br />
<br />
While the grains cook (usually two parts water to one part grain) I fry up some mushrooms in a dry pan. When they are brown I season with salt and pepper and add whatever else I like in it. <br />
<br />
Some kind of nut. Walnuts or pistachios. Cranberries are always nice. Whatever herb I have at hand (rocket salad is good too). Sugar snaps (if I havn't eaten them all before they hit the pan). Spring onions.<br />
<br />
Then I add the freshly cooked grains, olive oil and lemon juice. Extra salt and pepper.<br />
<br />
That's it. And it's totally yummy.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-36093625415635130232011-06-16T10:08:00.000+02:002011-06-16T10:08:31.114+02:00The Perfect Vinaigrette<a href="http://www.flickr.com/photos/43635690@N08/5835296299/" title="Season Salad by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5146/5835296299_8459a84a54_z.jpg" width="800" alt="Season Salad"></a><br />
<br />
For a long time in Norway the standard dressing given to you is Thousand Island. A pink goup that tastes of nothing. Usually over a salad made of chinese cabbage, cucumber, red capsicum and sweetcorn. You'll still get it in certain establishments. And both Brother and Dad are partial to it.<br />
<br />
But the dressing that I always turn to is the vinaigrette. It's variable, it's quick, it's fresh, and so easy. <br />
<br />
The basics are simple. You need sour, spicy, sweet and oil. Sour can be a citrus juice or any kind of vinegar. The spicy can be mustard, wasabi or pepper root. Sweet can be in the vinegar (like balsamic) or honey, sugar, maple syrup or any other sweetness you prefer. Salt, pepper, herbs, garlic, shallots -you name it- can be added for flavour.<br />
<br />
If I'm dressing the whole salad I usually just make this in the bottom of my bowl before I add the salad. If I'm not sure that everyone wants dressing I just shake it together in an old jam jar.<br />
<br />
For a traditional vinaigrette for four:<br />
<br />
1 teaspoon mustard (I use Dijon)<br />
The juice of 1 lemon<br />
1 teaspoon honey<br />
Good oil (I use extra virgin olive) to taste<br />
Sea salt and freshly ground pepper<br />
<br />
Pop all the ingredients in a jar and shake. The mustard acts as an emulsifier and thickens it. If you make it on the bottom of the bowl whisk the oil into the other ingredients in a thin stream. <br />
<br />
I like my dressing on the tarter side, and so I don't use that much oil. You can also replace some of the oil with water.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com2tag:blogger.com,1999:blog-912655706368931118.post-18815475295308423452011-06-15T12:40:00.001+02:002011-06-15T12:41:51.114+02:00Rhubarb Cake<a href="http://www.flickr.com/photos/43635690@N08/5835846926/" title="Stems by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5267/5835846926_7e0355de1a_z.jpg" width="800" alt="Stems"></a><br />
<br />
I think you can make this anytime with whatever fruit or berry is in season. It's basically just a sponge with fruit. I bet it's great with plums, or blueberries.<br />
<br />
You'll need:<br />
<br />
500 g rhubarb<br />
3 eggs<br />
2,5 dl sugar<br />
175 g butter<br />
2,5 dl hvetemel<br />
0,5 ts baking powder<br />
Cinnamon<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5835295769/" title="Sugary by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3225/5835295769_99b0c1a7f3_z.jpg" width="800" alt="Sugary"></a><br />
<br />
Clean and cut the rhubarb and suger them a little letting them hang out and juice.<br />
<br />
Whisk up the eggs and sugar into soft peaks. Add the butter melted and fold in sifted dry ingredients. <br />
<br />
Pour into a greased cake tin and pile the cut up rhubarb on top, spreading it out and pushing them into the dough. Sprinkle cinnamon on top, and bake for 40 to 50 minutes in a 175 degrees celcius oven.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5835848106/" title="Rhubarb Cake by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3101/5835848106_d581ce8f2e_z.jpg" width="800" alt="Rhubarb Cake"></a><br />
<br />
Serve warm with ice cream or vanilla kesam.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-81054782635063013532011-06-13T15:30:00.000+02:002011-06-13T15:30:48.958+02:00Cinnamon and Chocolate Knots<a href="http://www.flickr.com/photos/43635690@N08/5820023559/" title="Cooling by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2717/5820023559_8e28be9ddc_z.jpg" width="800" alt="Cooling"></a><br />
<br />
I decided to make these for the first time last week. And look how they turned out. Looks like any idiot can make gorgeous baked goods (and by idiot I mean me :-)).<br />
<br />
I was no good at, and scared of, baking with yeast untill I got my Kitchen Aid for Christmas. When Big Man presented me with such an expensive gift I decided that it was not going to go to waste. It hasn't.<br />
<br />
I found myself explaining some of the principles of baking to the Baby Girls while they were peeling off layers of chocolately-cinnamonly-yumminess. The last six months I've got it. I understand yeast, dry and fresh. I understand gluten. I understand kneading (<a href="http://missbuckleskitchen.blogspot.com/2011/06/no-need-to-knead-bread.html">or not</a>). I understand proofing and raising.<br />
<br />
Now. This recipe is by no means mine. As I always do when I want to bake I've turned to <a href="http://trinesmatblogg.no/">Trine</a>. And I've followed hers almost to the dot. Original recipe <a href="http://trinesmatblogg.no/2011/03/sjokolade-og-kanelsnurrer-2/">here</a>.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5820022395/" title="Tasty Turns by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3292/5820022395_573b124be5_z.jpg" width="800" alt="Tasty Turns"></a><br />
<br />
Dough:<br />
900-1000 grams flour<br />
5 dl tepid milk<br />
50 grams yeast<br />
150 grams sugar <br />
1 teaspoon cardamom<br />
1/4 teaspoon salt<br />
1 egg<br />
150 grams butter, diced<br />
<br />
Filling:<br />
200 grams finely chopped dark chocolate<br />
5 tablespoons brown sugar<br />
100 grams soft butter<br />
2-3 teaspoons cinnamon<br />
<br />
Mix all the ingredients for the dough together. Hold off a little flour, and the butter. Let the dough work in your kitchen machine for ten minutes adding the rest of the flour as needed. When the dough lets go of the sides of the bowl add the butter cubes one by one (fairly quickly). The dough is ready when all the butter is incorporated. <br />
<br />
Let it rise for at least an hour. The dough should be at least double in size. <br />
<br />
Drop on a floured surface and divide in two. Roll out the first ball into a rectangle about 1 cm thick and spread half your chocolate mix on half of the rectangle. Fold the other half over (the chocolate is now in the middle. Cut the dough in strips of about 3 cm wide, stretch them a little, twist and tie in a knot. (Trine has great pictures of this over <a href="http://trinesmatblogg.no/2011/03/sjokolade-og-kanelsnurrer-2/">here</a>). These make approximately 27 knots.<br />
<br />
Lay the knots out on a baking tray with greese proof paper. Repeat with the other half of the dough and filling. Brush with eggwash and let them all rise again to double size. Bake for 15 minutes (pluss/minus depending on your oven) at 225 degrees celcius. <br />
<br />
If you have any left they freeze well as soon as they are cool. I reaheated mine (thawed out) for five minutes at 150 dregrees. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5820586130/" title="Take Away by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5200/5820586130_c3fdb4ed7b_z.jpg" width="800" alt="Take Away"></a><br />
<br />
Eat (and try not to repeat).MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com7tag:blogger.com,1999:blog-912655706368931118.post-40887016598207063212011-06-10T14:48:00.000+02:002011-06-10T14:48:44.071+02:00Fish Friday<a href="http://www.flickr.com/photos/43635690@N08/5817566221/" title="Stuffed by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5195/5817566221_f862a478f7_z.jpg" width="800" alt="Stuffed"></a><br />
<br />
When I was younger Dad would always make us eat fish on Good Friday. He's not Catholic, but it's just his Aussie thing.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5817567815/" title="Reflect by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5225/5817567815_df99cb8776_z.jpg" height="800" alt="Reflect"></a><br />
<br />
I spent my late teens and early twenties as a vegeterian. During that period I would stray to eating fish if it was self caught. Being a vegie was a sustainability thing for me, and I reckoned self caught was as sustainable as it gets.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5817565937/" title="Salty by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3446/5817565937_25aab6285e_z.jpg" width="800" alt="Salty"></a><br />
<br />
This is a Dad fish too. A trout. He is a specialist fisherman see. He knows where to get the good ones. He gave me a cod too.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5817565185/" title="Pick by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3080/5817565185_fc00d18ef9_z.jpg" width="800" alt="Pick"></a><br />
<br />
I like to stuff my trout. Herbs and lemon, and just salt, pepper and a little butter. Wrap it up in some tin foil and bake it in the oven for about 20 to 30 minutes (depending on the size of the fish) at about 220 degrees. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5817566543/" title="Out by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5118/5817566543_e3fafecdfc_z.jpg" height="800" alt="Out"></a><br />
<br />
And eat steaming hot. Forgetting to take a picture.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com1tag:blogger.com,1999:blog-912655706368931118.post-12592578484924820602011-06-08T19:14:00.000+02:002011-06-08T19:14:01.178+02:00Recycled Recipie: Chook<a href="http://www.flickr.com/photos/43635690@N08/5383999357/" title="Sunday Roast by MissBuckle*, on Flickr"><img alt="Sunday Roast" src="http://farm6.static.flickr.com/5216/5383999357_fea40b7ca9_z.jpg" width="800" /></a><br />
<br />
<a href="http://draft.blogger.com/goog_751433358">R</a><a href="http://missbuckle.blogspot.com/2011/01/sunday-chook.html">oasted chicken</a> is an Aussie staple and something I really don't make enough. Splurge on a corn fed or organic happy chook. Tastes better, and also feels a little better.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-29167853816941213532011-06-06T11:27:00.000+02:002011-06-06T11:27:01.593+02:00No Need to Knead Bread<a href="http://www.flickr.com/photos/43635690@N08/5561826264/" title="Cut by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5026/5561826264_21ba67b3fd_z.jpg" width="800" alt="Cut"></a><br />
<br />
Yup, it's the famous <a href="http://www.youtube.com/watch?v=13Ah9ES2yTU">no knead bread</a>. I think it started in the New York Times in 2006, and today it's all over the blogosphere. Don't even know if I should post a recipe, or just share my experiences. It really was my introduction into baking bread. And what bread! This is the way to make impressive and yummy loafs with super crust in a very easy way.<br />
<br />
The principle of the bread is to cook a cold prooved dough with very little yeast in a hot cast iron pot. The combination is magical structured bread. I've made it with spelt and normal flour. Wholegrain, but never white (not so keen). But my fave was the one above. Full of seeds. We love seeds in this house.<br />
<br />
For you Norwegians <a href="http://trinesmatblogg.no/">Trine</a> is the holy grail of no knead bread goodness. She's posted loads of recipies, and I just suggest that you find the one that suits you.<br />
<br />
Mine has evolved into a whole grain bread full of seeds.<br />
<br />
200 grams flour<br />
350 grams wholegrain rough flour<br />
150 grams sunflower seeds<br />
50 grams linseeds<br />
1,5 teaspoon seasalt<br />
5 dl water<br />
1/2 teaspoon dry yeast<br />
<br />
You just mix up all the ingredients the day before into a wet dough. I put my bowl on the scales and reset it for the different ingredients. You keep the liquid cold, and mix quicly with a wooden spoon. You don't need your mixer and it only takes a few minutes to mix up (the internet is full of videos how to do this). Cover it with some cling film, or a lid and leave it for 12 to 18 hours. <br />
<br />
Next day empty the dough onto a sheet of baking paper. It can be foured, but I cover it with sunflower seeds. The dough will oooze out to the sides, but fold it over itself as many times till it tightens up and fits your pot. Proof for another 2 hours on your bench with clingfilm over. <br />
<br />
Heat up yor oven to 250 degrees with your pot (and lid) in it. You want the pot scorching hot (use oven mittens). I use my Le Cruset, and I even have a special top that can deal with all the heat (the normal lids take only up to 190 degrees, learned this the hard way). <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5465398809/" title="Hot Pot by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5212/5465398809_31aaa56d2f_z.jpg" width="800" alt="Hot Pot"></a><br />
<br />
Flop the bread into the pot and shake into place. Put the lid on and bake for half an hour. Take the lid off and bake for another 15 minutes (total 45 minutes). Empty the bread onto a cooling rack, and give it a little knock on the bottom. It should sound hollow. <br />
<br />
.... and it's a cround pleaser.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5561252415/" title="Moreish by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5172/5561252415_9fd8999a26_z.jpg" width="800" alt="Moreish"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com4tag:blogger.com,1999:blog-912655706368931118.post-28817239306195405042011-06-04T11:58:00.000+02:002011-06-04T11:58:45.316+02:00Protein Pancakes<a href="http://www.flickr.com/photos/43635690@N08/5748108890/" title="Saturday Morning Spread by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5069/5748108890_5aa74e4f4d_z.jpg" width="800" alt="Saturday Morning Spread"></a><br />
<br />
This is a usual sight on a Saturday or sunday morning in our house. And a favourite with Big Brother. He joins in and does the mixing<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5796241350/" title="Gentle by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2468/5796241350_a145306e10_z.jpg" width="800" alt="Gentle"></a><br />
<br />
These pancakes are made with something called kesam. <br />
<br />
I don't know what the equivalent is in English, but it's a low fat soft cheeze. It can be very low fat (0,1%) or just low (8%). It tastes like a mix between yoghurt and sour cream and can be used in the same way for dips, dressings, pies you name it. It's high in protein, and so it fills you up, and keeps you keeps full longer than with normal pancakes.<br />
<br />
It also reacts with bicarb and makes baked goods rize perfectly and is so good for these pancakes that can be breakfast or dessert.<br />
<br />
For approx 12 pancakes you'll need:<br />
<br />
1 box of kesam (300 g)<br />
1/2 to 1 teaspoon of bicarbonate of soda<br />
4 eggs<br />
Approx 1 dl sugar<br />
Approx 3 dl flour<br />
<br />
Mix kesam and bicarb and let it bubble up a little. Add the eggs and sugar and mix well. Now add the flour. You want a thick batter that holds it own, and can be spooned onto the pan.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5795681777/" title="Energy by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3480/5795681777_96cc7c16b1_z.jpg" height="800" alt="Energy"></a><br />
<br />
Fry on a medium to hot heat. If you have a non-stick pan you don't need any butter. Use a serving spoon to spoon on the mix, and have patience to wait till bubbles form in the batter, and the top has a layer of "film" on it. Flip, and cook untill golden on the other side.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5795680643/" title="IN the Pan by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3530/5795680643_92c8f6251b_z.jpg" width="800" alt="IN the Pan"></a><br />
<br />
We just eat whatever we feel like on them. I like blueberries and vanilla kesam or butter and maple syrup, Big Brother likes them with butter. Big Man sometimes puts salami (?) on them.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5796240994/" title="Butter and Maple by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3220/5796240994_aa8e99e5cb_z.jpg" width="800" alt="Butter and Maple"></a><br />
<br />
And if you have some left over (we usually do) then you can reheat them in the toaster. Soooooo good.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-2777326917505535232011-06-03T16:17:00.000+02:002011-06-03T16:17:45.279+02:00Ode to Strawberries<a href="http://www.flickr.com/photos/43635690@N08/4780259411/" title="Summer Colours by MissBuckle*, on Flickr"><img src="http://farm5.static.flickr.com/4122/4780259411_4cbe8688a1_z.jpg" width="800" alt="Summer Colours"></a><br />
<br />
To all you red, juicy, plump, sweet, sunsoaked, nutricious, tender, gorgeous berries in Dad and Dad in Laws gardens: Ripen up already!<br />
<br />
I'm waiting.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-61414058103627523992011-06-01T10:32:00.000+02:002011-06-01T10:32:27.927+02:00Rolls<a href="http://www.flickr.com/photos/43635690@N08/5568552409/" title="Roll by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5131/5568552409_27d5abdc5d_b.jpg" width="800" alt="Roll"></a><br />
<br />
The breakfast staple in our house. After I started making these Big Brother refuses to eat store bought bread.<br />
<br />
Again it's the trusty <a href="http://trinesmatblogg.no/">Trine</a> that got me baking these. I can really thank her for my whole interest in baking bread and rolls. That and my trusty Kitchen Aid.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5748187350/" title="Friend by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2618/5748187350_99c30d2601_b.jpg" width="800" alt="Friend"></a><br />
<br />
(<a href="http://trinesmatblogg.no/2010/09/grove-matpakkerundstykker-med-havregryn/">Original recipe here</a>)<br />
<br />
Grainy Rolls<br />
<br />
Step 1<br />
100 grams oats<br />
50 grams sunflower seeds<br />
25 grams lin seeds<br />
25 grams sesame seeds<br />
2,5 dl hot water<br />
<br />
Step 2<br />
200 grams rough wheat flour<br />
150 grams rough rye flour<br />
Approx 500 grams flour<br />
1 teaspoon seasalt<br />
30 grams fresh yeast or 1 bag of dry yeast<br />
3 dl tepid milk<br />
3 dl tepid water<br />
1 teaspoon honey<br />
<br />
Step 1: Mix the grains and add the hot water in your mixing bowl. Let cool while you get together the dry ingredients.<br />
<br />
Step 2: Add all the flour mix (hold some back for adjusting) to the mixture. If you are using fresh yeast mix it in with the milk/water/honey. I usually make the mix tepid by using hot water and cold milk. Dry yeast can go in with the dry ingredients. Add the liquids too.<br />
<br />
Now here's the trick. Let your stand mixer do all the work, and let it work the dough for 10 minutes adjusting the rest of the flour so that the dough is sticky, but still lets go of the sides of your bowl.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5670726982/" title="Ready by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5067/5670726982_ec6d556e52_b.jpg" width="800" alt="Ready"></a><br />
<br />
Put some cling film over your bowl and forget about the dough for an hour or so (untill it grows over the sides).<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5670729616/" title="Alive by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5062/5670729616_b2a24e3962_b.jpg" width="800" alt="Alive"></a><br />
<br />
Divide the dough into two and add to your worktop dusted with flour. This is where I mamke it easy easy. I just roll it out like a thick pizza dough (approx 1-2 cm depending on how high you like your rolls) and cut it with my pizza cutter. Half the dough makes 12 squares. Then I use a spatula to transfer them onto trays.<br />
<br />
Then just paint over whisked egg and add the seeds you like. I use sunflower, sesame, poppy and pumpkin seeds.<br />
<br />
Let them rest for another hour or so, or untill they double in size, and bake at 220 degrees for 13-15 minutes. We underbake them a little so that we can freeze them and reheat them for fresh goodnes every day.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5569137708/" title="Seeds by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5148/5569137708_ddbc8d7d6c_b.jpg" width="800" alt="Seeds"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-44623724603999585232011-05-31T21:09:00.000+02:002011-05-31T21:09:41.114+02:00Quickie: Omelette<a href="http://www.flickr.com/photos/43635690@N08/5780969260/" title="Omelet by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5145/5780969260_fba6645e9c_b.jpg" width="800" alt="Omelet"></a><br />
<br />
A most satisfying lunch or supper. Especially with mushrooms and spinach.<br />
<br />
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. <br />
<br />
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.<br />
<br />
Now here's the secret to turn it amazing: <br />
<br />
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.<br />
<br />
The omelette soufflees up and gets beautiful and soft. <br />
<br />
Pile over basil, rocket or whatever other leafy green you might have at hand.<br />
<br />
Eat.<br />
<br />
(... and maybe have some cherries for dessert)<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5780969934/" title="Cherries by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3369/5780969934_7137151bd6_b.jpg" width="800" alt="Cherries"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com2tag:blogger.com,1999:blog-912655706368931118.post-17239901053638044522011-05-30T09:52:00.000+02:002011-05-30T09:52:11.892+02:00Recycled Recipie: MasterChef Meal<a href="http://www.flickr.com/photos/43635690@N08/5774707103/" title="IMG_1438 by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2378/5774707103_07525379cb_b.jpg" width="800" alt="IMG_1438"></a><br />
<br />
The <a href="http://missbuckle.blogspot.com/2009/10/three-courses-four-friends.html">MasterChef Special</a> got me to the final 20 in the TV-competition. I practiced the menu on some good friends beforehand.<br />
<br />
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.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5775242446/" title="IMG_1423 by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2600/5775242446_cfb765a0b6_b.jpg" width="800" alt="IMG_1423"></a><br />
<br />
Henriette on the right won. She won the judges over with her french inspired cuisine.<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5774715329/" title="IMG_1528 by MissBuckle*, on Flickr"><img src="http://farm3.static.flickr.com/2322/5774715329_f27e99ba99_b.jpg" width="800" alt="IMG_1528"></a>MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-60374315106390767102011-05-29T21:28:00.001+02:002011-05-29T21:32:22.203+02:00Chocolate Cup Cake<a href="http://www.flickr.com/photos/43635690@N08/5772980570/" title="Cup Cake by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5230/5772980570_c26f2d3c70_b.jpg" width="800" alt="Cup Cake"></a><br />
<br />
Little Brother turned all of 1/2 year today, so we had to celebrate. And Big Brother decided on cup cakes. Chocolate ones.<br />
<br />
So I turned to trusty <a href="http://trinesmatblogg.no/">Trine</a>. And found <a href="http://trinesmatblogg.no/2011/03/sjokocupcakes-med-bringeb%C3%A6rfrosting/">this recipe</a>. And followed it almost to the dot. I just added more chocolate. Of course.<br />
<br />
For 12 cupcakes you need:<br />
<br />
125 grams soft butter<br />
175 grams sugar<br />
2 eggs<br />
1,5 dl milk<br />
250 grams flour<br />
2 tablespoons cocoa<br />
2 teaspoons baking powder<br />
100 grams dark chocolate<br />
<br />
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.<br />
<br />
Bake at 175 degrees celcius for 18-20 minutes. <br />
<br />
They are moist, and the pockets of chocolate are yummy. <br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5772984448/" title="Goodness by MissBuckle*, on Flickr"><img src="http://farm4.static.flickr.com/3151/5772984448_a23aa4d38f_b.jpg" width="800" " alt="Goodness"></a><br />
<br />
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.<br />
<br />
Needless to say, Little Brother didn't get to eat any cake and had to settle for this:<br />
<br />
<a href="http://www.flickr.com/photos/43635690@N08/5772976178/" title="Porridge by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5105/5772976178_c6a3e810a7_b.jpg" width="800" alt="Porridge"></a><br />
<br />
You be the judge.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-78885302378265320852011-05-28T23:46:00.002+02:002011-05-29T21:28:25.949+02:00Beef Salad<a href="http://www.flickr.com/photos/43635690@N08/5669740950/" title="Beef Salad by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5101/5669740950_9c9d5b1fcf_b.jpg" width="800" alt="Beef Salad"></a><br />
<br />
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. <br />
<br />
And it's low on the carbs. If you worry about those things.<br />
<br />
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.<br />
<br />
For two people you'll need:<br />
<br />
Four handfulls of baby spinach<br />
1/2 a cucumber<br />
A good handfull of basil leaves<br />
250 grams of entrecĂ´te (marbled beef)<br />
10 medium mushrooms<br />
1 lemon<br />
Garlic<br />
Ginger<br />
Soy sauce<br />
Sushi vinegar (the mix for sushi rice)<br />
Rapeseed oil<br />
Dijon mustard<br />
A handfull of cashew nuts<br />
Sea salt <br />
Pepper<br />
<br />
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. <br />
<br />
Leave it.<br />
<br />
Toast the cashews in a pan with a little seasalt and oil. Remove when brown, cool and chop.<br />
<br />
Slice up the mushrooms and fry them off in a dry pan. Slosh in some soy when they are brown.<br />
<br />
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.<br />
<br />
Cook your steak to wanted rareness. Rest.<br />
<br />
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.<br />
<br />
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. <br />
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Serve.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com0tag:blogger.com,1999:blog-912655706368931118.post-91872180433673043252011-05-28T21:35:00.000+02:002011-05-28T22:01:23.304+02:00Welcome to my Kitchen<a href="http://www.flickr.com/photos/43635690@N08/5430530107/" title="Counter by MissBuckle*, on Flickr"><img src="http://farm6.static.flickr.com/5015/5430530107_ff2ed4efe0_b.jpg" width="800" alt="Counter"></a><br />
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... where all the magic happens.<br />
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Blog developed out of necessity. For good eating. For recording.MissBucklehttp://www.blogger.com/profile/05251148610851347199noreply@blogger.com2