Birgitta's profile page
Recipes
Stuffed courgette
By Birgitta
Yotam Ottolenghi. A bastardised version of a Turkish original that was taught to me with great patience by Tamar...
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 110 g short-grain rice
- 2 tbsp currants
- 1 tbsp pine nuts
- 2 tbsp flat-leaf parsley, chopped, plus more to garnish
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/2 tsp dried mint
- 3 medium courgettes
- 3 tbsp lemon juice
- 180 ml boiling water
- 11/2 tbsp sugar
- Salt and pepper
Langues-de-chat
By Birgitta
Langues-de-chat, franska kattungor
- 60 g smör, rumstempererat
- 3/4 dl socker
- 2 st äggvitor
- 1 tsk vaniljsocker
- 1.5 dl mjöl
Pierce Street Vegetarian Chili
By Birgitta
And yes, like most chili, or stews, this is even better the day after! This makes an XXL pot of the stuff, so you'l...
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 shallots, chopped
- 8 small/med garlic cloves, finely chopped
- 1 tablespoon ginger, peeled and grated
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 serrano pepper, seeded and finely chopped
- 1 chipotle pepper (from can or rehydrate), minced
- 1 28-ounce can of crushed tomatoes
- 10 cups vegetable broth
- 1 1/2 cups cooked chickpeas (canned is fine)
- 2 1/4 cups black, brown, and/or green lentils, rinsed and picked over
- 2/3 cup pearled barley or pearled farro
- 2/3 cup bulgur wheat
- 1 teaspoon fine grain sea salt (or to taste)
- toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion
Spinach and feta pie
By Birgitta
My take on Spanakotyropita
- 500 g fresh spinach (use more if you have)
- half of a 175g jar of sun-dried tomatoes in oil, chopped into bite size
- 200 g feta cheese, crumbled
- large handful of grated Gruyere cheese (straight from freezer is fine)
- medium handful of grated Parmesan cheese (straight from freezer is fin
- 1 onion, chopped, softly cooked and cooled slightly
- 2-3 eggs, lightly beaten
- 1 pack (250g) filo pastry, thoroughly defrosted
- Oil from sun-dried tomatoes (or melted butter) for brushing pastry/tin
Skrabbelucker
By Birgitta
Blanda de torra ingredienserna för sig
- 2 1/2 dl vetemjöl
- 1 tsk bakpulver
- 1 tsk vaniljsocker
- 5 msk socker
- 1 ägg
- 3/4 dl mjölk
- smör att steka i
- strösocker
Strawberry Cupcakes with Strawberry Mousseline Buttercream
By Birgitta
Fluffy, frilly, sprinkly cupcakes
- For the strawberry puree:
- 2 cups of fresh strawberries, cut in half and stem removed
- 2 T sugar
- For the cupcakes:
- 1/2 c. unsalted butter
- 1 c. sugar
- 2 lg. eggs
- 1-1/3 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. kosher salt
- 1/2 c. strawberry puree
- 1/4 c. milk
- For the Mousseline Buttercream:
- 2 c. unsalted butter
- 1 c. extra fine sugar
- 1/4 c. water
- 5 lg. egg whites
- 1/2 + 1/8 tsp. cream of tartar
- 1/3 c. strawberry puree
- 1 T. Cointreau, opt.
Rabarbersaft
By Birgitta
1. Koka upp vattnet och lägg i rabarberbitarna
- 1 kg rabarber, skivad i centimetertjocka skivor
- 7 dl vatten
- 500-600 gr socker/per avrunnen liter saft
Honey-roasted pork belly with sauteed savoy cabbage
By Birgitta
Nice, crisp (tooth-breaking) crackeling using the pour-over-boiling-water-method
- 1.2 kg pork belly
- 1 onion, roughly chopped
- 2 sprigs fresh thyme
- 200 ml dry white wine
- salt and freshly ground black pepper
- 4 tbsp clear honey
- 1 tbsp olive oil
- 1/2 savoy cabbage, finely chopped
- 2 tbsp roughly chopped fresh flatleaf parsley
Italiensk Filégratäng
By Birgitta
Sätt ugnen på 225 grader
- 400 gram fläskfilé
- 3 tsk soja
- 1 tsk paprikapulver
- 200 gram färska champinjoner
- 75 gram soltorkade tomater
- 3 dl köttbuljong
- 1 dl vispgrädde
- 2 msk vetemjöl
- ca 25 gram gorgonzola eller ädelost
- Salt och peppar
Rabarber- och jordgubbsrutor
By Birgitta
Källa: Tasteline
- 200 g smör
- 5 dl socker
- 1 dl ljust muscovadoråsocker
- 4 st ägg
- 6 dl vetemjöl
- 1 tsk vaniljsocker
- 300 g rabarber
- 250 g jordgubbar