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Recipes
Slow Roast Pork Belly with Cider & Lentils
By Birgitta
Preheat the oven to to 250 degrees
- 500 g pork belly - get your butcher to score the top of it
- 1 tbsp fennel seeds
- 1 tbsp maldon sea salt
- 1 carrot
- 1 stick celery
- a few springs of thyme
- a few cloves garlic
- half red onion, sliced
- 200 g brown lentils (I used Italian mountain lentils but green or puy would be good too)
- 1 bottle of dry cider
Stir-fried potatoes
By Birgitta
Peel then slice the potatoes thinly, combine in a bowl with brown sugar, soy sauce, flour and a third of the peanut...
- 450 g potatoes
- 1 tbsp light soy sauce
- 1 tsp brown sugar
- 1 tsp flour
- 3 tbsps peanut oil
- 60 ml chicken stock
- 1 tsp sugar
- 1/4 tsp salt
Äppelmarmelad med kanel, nejlikor och kardemumma
By Birgitta
Använd så syrliga och fasta äpplen du kan hitta till den här marmeladen
- 1 kg äpplen, skalad och urkärnad vikt
- 750 g (ca 8 1/2 dl) socker
- 2 kanelstänger
- 10 nejlikor
- 6 kardemummakapslar
- Saften av 1 citron
Sundal
By Birgitta
This southern Indian snack, made with chickpeas or other pulses, can be served warm or at room temperature
- 150 g dried chickpeas, soaked overnight, then drained
- 150 g whole peanuts, with the skin
- 11/2 tsp soy sauce
- 11/2 tsp caster sugar
- Salt
- 2 tbsp groundnut oil
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 10 curry leaves
- 1/2 tsp asafoetida
- 1/2 tsp garam masala
- 30 g grated fresh coconut (you can use desiccated instead, but only as a last resort)
- 1 tbsp lemon juice
- 1 green chilli, finely chopped
- 3 tbsp chopped coriander leaves, plus whole leaves to garnish
Solrosbröd
By Birgitta
Från boken Soppor, Bröd & Röror av Lisa Eisenman Frisk och Monica Eisenman
- 2 + 1 dl solroskärnor
- 50 g jäst
- 5 dl vatten
- 1 tsk salt
- 2 msk olja
- 3 dl grahamnsmjöl
- 2 dl vetekli
- 9 dl vetemjöl special
Fish pie
By Birgitta
For great comfort cooking, you'll return to Rick Stein's classic fish pie recipe time and time again From Rick
- 1 small Onions, thickly sliced
- 2 Cloves
- 1 Bay leaves
- 600 ml Milk
- 300 ml double cream
- 450 g unskinned cod fillets
- 225 g undyed smoked cod fillets
- 4 Eggs
- 100 g Butter
- 45 g plain flour
- 5 tbsp chopped flat leaf Parsley,
- pinch freshly grated Nutmeg
- 1.25 kg peeledfloury potatoes, such as King Edwards or Maris Piper
- 1 egg yolk,
- sea salt and freshly ground freshly ground white pepper,
Basic Barbecue Sauce
By Birgitta
This basic sauce base takes about 15 minutes to from start to finish and consists of ingredients that are almost al...
- 2 cups ketchup
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup firmly packed brown sugar
- 2 tablespoons molasses
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Tabasco sauce
- 1 tablespoon of your favorite barbecue rub
- 1/2 teaspoon black pepper
Bacon-Balsamic BBQ Sauce
By Birgitta
Low carb BBQ sauce
- 8 oz. bacon, chopped into small pieces
- 1 small onion, finely diced
- 3 cups (24 oz.) crushed tomatoes
- 2 tbsp. garlic powder (or 2 tbsp. crushed garlic)
- 2 tbsp. whole grain mustard
- 2 tbsp. gluten-free Worcestershire (or fish sauce)
- 1 tbsp. tomato paste
- 1 tbsp. liquid smoke
- 3 tbsp. balsamic vinegar
- 1/2 tsp. cayenne pepper
- 2-1/2 tsp. smoked paprika
- 1/2 tsp. Organic Trader Joe's Stevia or sweetener of choice, to taste
- 1-1/2 tbsp. raw honey (optional)
Roasted Winter Vegetable Baklava
By Birgitta
Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition
- 1/2 cup walnuts (2 ounces), toasted
- 1/4 cup fine dry plain bread crumbs
- 1 pound Yukon Gold potatoes
- 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
- 3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
- 1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
- 1 large onion, halved and sliced
- 3/4 cup olive oil, divided
- 2/3 cup water
- 1/3 cup chopped dill
- 8 (17-by 12-inch) phyllo sheets, thawed if frozen
- Equipment: a shallow 3-quart oval or rectangular baking dish
Chicken and field mushroom pie
By Birgitta
Merrilees Parker proves that chicken with mushrooms is a match made in heaven in this superb, suitable-any-time sor...
- 2 tbsp light Olive oil
- 1 large Onion, finely sliced
- 2 clove Garlic, finely chopped
- 750 g floury potatoes, such as King Edwards or Maris Pipercut into chunks
- 8 Chicken thighs, skinned
- 2 tsp Thyme
- 250 g field mushrooms, sliced
- 2 tbsp plain flour
- 1 tbsp Dijon Mustard,
- 4 tbsp dry Sherry,
- 175 ml chicken stock
- 50 ml Milk
- 75 g Butter
- 1 dash of black pepper
- 6 tbsp Crème fraîche