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Recipes
Brysselkål med stora vita bönor, bacon och soltorkade tomater
By Birgitta
Tärna baconet och fräs det, när det börjar bli kanprigt blanda ner bönor och soltorkade tomater
- 30 brysselkålshuvud (på ett ungefär)
- 3 dl kokta stora vita bönor
- 1 pk ekologisk bacon
- 6 soltorkade tomater i olja
- 1 krm salt
Winter cabbage, chorizo and celeriac soup with baked sage croutons
By Birgitta
By Peter Gordon
- 2 tbsp extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 bay leaves
- 4 garlic cloves, sliced
- 200 g cooking chorizo, peeled and cut into small chunks
- 1/2 tsp cumin seeds
- 1/2 celeriac, peeled and cut into 1cm chunks
- 1/2 savoy cabbage, thinly shredded (discard the stem and outer leaves)
- 400ml can chopped tomatoes
- 12 fresh sage leaves, finely shredded
- 30 g salted butter, at room temperature
- 16 baguette slices
- 200 ml crème fraîche
- Small handful of fresh flatleaf parsley, roughly chopped
Chili con Carne
By Birgitta
Inga bönor, ingen färs utan helt nötkött
- 500 gram högrev, fransyska etc av nöt.
- 2 pkt bacon
- 1 röd paprika
- 1 gul lök
- 2 vitlöksklyftor
- 2 färska chili (spansk peppar)
- 1 burk tomatkross (Mutti´s)
- 2 tsk Chilipeppar malen
- 1 tsk Spiskummin
- 1 tsk Oregano
- 1 lagerblad
- 1 flaska Hobogoblin (500ml Ale)
- Flingsalt
- Maizenamjöl till redning
Flourless Chocolate Pancakes
By Birgitta
Stir together all dry ingredients, then mix in wet ingredients
- 1 cup almond meal
- 1/4 cup unsweetened cocoa
- 1/2 cup unsweetened coconut flakes
- 1/2 cup full fat coconut milk
- 2 large eggs
- 1/4 tsp sea salt
- 1 tablespoon agave
- 1/3 cup chopped walnuts
- 1/2 tsp vanilla extract
Parsnip, leek and potato mash
By Birgitta
Hugh Fearnley-Whittingstall
- 70 g unsalted butter
- 750 g leeks, white and pale green parts only, washed and sliced
- 500 g floury potatoes, scrubbed and, if large, halved
- 1 kg parsnips, peeled and cut into big chunks
- 4 cloves garlic, unpeeled
- Salt and ground black pepper
- 2 tbsp wholegrain mustard
Sausages and green lentils with tomato salsa
By Birgitta
The equivalent of sausage and mash in Italy is definitely a good roasted sausage with a pile of lenticchie di Caste...
- for the salsa rossa:
- 8 medium-sized good-quality Italian sausages, or good fat Cumberlands
- olive oil
- 500 g purple-sprouting broccoli or cima di rapa
- juice of 1/2 a lemon
- extra virgin olive oil
- sea salt and freshly ground black pepper
- olive oil
- 1 small red onion, peeled and finely chopped
- 3 cloves of garlic, peeled and finely sliced
- 1 small stick of cinnamon
- 1 –2 small dried red chillies, crumbled
- 2 –3 tablespoons red wine vinegar, plus extra for dressing
- 2 x 400g tins of good-quality plum tomatoes
- for the lentils:
- 400 g lenticchie di Castelluccio or Puy lentils
- 2 cloves of garlic, peeled
- 1 bay leaf
- a handful of fresh flat-leaf parsley, leaves chopped, stalks reserved
- red wine vinegar or sherry vinegar
- a small handful of fresh thyme tips
Quesadilla
By Birgitta
Yotam Ottolenghi. This Mexican sandwich makes for a brilliant meat-free barbecue dish
- For the black bean paste:
- 230 g cooked black beans (tinned are fine)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1 bunch coriander, chopped, stalks and all
- Juice of 1 lime
- 1/2 tsp Maldon sea salt
- For the salsa:
- 1/2 small red onion, peeled and thinly sliced
- 1/2 tbsp white-wine vinegar
- 3 spring onions, trimmed and thinly sliced
- 5 medium sweet tomatoes, diced
- 1 clove garlic, crushed
- 1 mild red chilli, finely diced
- 1 bunch coriander, chopped, plus extra leaves to garnish
- 11/2 tsp Maldon sea salt
- Juice of 1/2 a lime
- 2 ripe medium avocadoes, diced
- For the tortillas:
- 8 small tortillas (corn look better, but flour are fine)
- 180 ml soured cream
- 120 g good mature cheddar, grated
- 6 tbsp jalapeño peppers in vinegar, drained and roughly chopped
Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
By Birgitta
1. Preheat the oven to 400°F
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 sheets bought frozen puff pastry, thawed but cold
- 2 tablespoons melted unsalted butter, cooled
- 6 tablespoons chopped toasted walnuts
- 1/2 cup dark chocolate chips
- 1 cup powdered sugar
- 2 tablespoons crème fraîche
- 2 tablespoon half and half
- A Note on Some Ingredients
- Think ahead when using bought puff pastry. The best way to do so is by tossing the pastry from the freezer to the fridge before you go to sleep. It will be perfect in the morning.
- To toast nuts, I usually scatter the nuts on a baking sheet and place them in an oven between 300 and 350°F for 10 minutes. You can also toast them in a dry pan. When you can smell them and they begin
- Use great quality dark chocolate chips here. You’ll notice the difference. They are the star of the show.
- As I always say, if you want to make your own crème fraîche cheaply at home, simply stir together equal parts heavy cream and sour cream, and let stand in the fridge overnight.
Vanilla cream cheese frosting
By Birgitta
In a large bowl, beat together the vanilla, cream cheese, food dye and confectioners sugar until smooth
- 225 g cream cheese, softened
- 375 ml confectioners sugar
- 2 tsp vanilla extract
- food coloring if desired
World's Greatest Sandwich
By Birgitta
It's basically a bacon-lettuce-tomato sandwich dressed up with a fried egg and drippy egg yolk
- 3-4 slices of bacon
- 2 slices of Monterey Jack cheese
- 2 slices of toasted rustic country loaf (pain de campagne)
- 1 tbsp of mayo
- 4 tomato slices
- 2 leaves of butter lettuce (yes, it's called butter lettuce)
- 1 teaspoon butter
- 1 egg