Birgitta's profile page
Recipes
Homemade Matzo
By Birgitta
with grateful acknowledgment to Flatbreads and Flavors by Jeffrey Alfrod and Naomi Duguid, and A Treasury of Jewish
- 5 dl flour, wheat, white, or a mix
- 2.5 dl water
Lammburgare med pitabröd och baba ganoush
By Birgitta
Leila Lindholm 'Leila på landet'
- Lammburgare:
- 900 g finmalen lammfärs
- 1.5 msk garam masala (finns som torr krydda i vanlig kryddburk)
- 1 msk paprikapulver
- flingsalt
- svartpeppar från kvarn
- 2 st vitlöksklyftor
- 1 st röd chili
- 1 kruka färsk koriander
- 2 msk olivolja
- olivolja (att pensla burgarna och pitabröden med innan grillning)
- 6 st färska pitabröd
- Fyllning:
- Baba ganoush (se recept nedan)
- 3 st färska tomater
- 200 g fetaost
- färsk mynta
- Baba ganoush:
- 3 st aubergine
- 2 st vitlöksklyftor
- 1 dl tahini
- flingsalt
- svartpeppar från kvarn
- några droppar citronsaft
Margarita Jello
By Birgitta
In a small saucepan, sprinkle the gelatin over 1/4 cup of water and allow to soften for 5 minutes
- 1 tbsp powdered gelatin
- 3/4 cup water
- 1/4 cup sugar
- 1/2 cup fresh lime juice
- 1/4 cup tequila (100% agave)
- 1/4 cup Grand Marnier
Home-style chicken curry
By Birgitta
Chosen by Atul Kochhar: You can't go wrong cooking this unless you leave the pot on the stove and go on a long vaca...
- 3 tsp vegetable oil
- 1 bay leaf
- 4 green cardamom, 2.5cm cinnamon stick, 10-12 black peppercorns, 1 tsp cumin seeds, 2 cloves all pounded together with a pestle and mortar
- 250 g onions, finely sliced
- 1/2 tsp garlic, minced to a paste
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- salt to taste
- 100 g tomatoes, roughly chopped
- 1 tsp tomato paste
- 600 g chicken, boned, cut into
- 2.5 cm dice
- 1/2 tsp garam masala
- 2 tsp coriander leaves, finely chopped
- 1 tsp ginger, finely chopped
Lyxig laxtårta
By Birgitta
När vi gör den här tårtan i butiken så har vi ersatt laxrommen med ishavsrom för att hålla priset nere, men ...
- Laxkräm:
- 2 limpor ljust bröd
- 3 kokta,kalla ägg
- 1 gurka
- 1 1/2 dl vispgrädde
- 150 g rökt lax, i småbitar
- Kaviarkräm:
- 1 rödlök
- 2 msk crème fraiche
- 100 g philadelphiaost
- 3 msk rökt kaviar
- Fänkålskräm:
- 1 litet fänkålsstånd
- 1/2 dl skalad sötmandel
- 2 tsk finrivet citronskal
- 1 dl finhackad dill
- 100 g philadelphiaost
- 1/2 dl crème fraiche
- 1 tsk pressad citron
- Täckning:
- 100 g philadelphiaost
- 1/2 dl crème fraiche
- Topping:
- 1-2 huvud lollo bianco eller annan sallad
- 150 g rökt lax i tunna skivor
- 75 g laxrom
- Citronskivor
Arabisk aubergine- och squashblandning med tarator
By Birgitta
Recept från artikeln "Mustiga smaker för hungriga läsare", Jens Linder
- Aubergine- och squashblandning:
- 2 små auberginer
- 2 små squash
- 2 gula lökar
- 4 vitlöksklyftor
- 1/2 dl olivolja
- 1 burk krossade tomater
- 1 tsk salt
- 1 tsk spiskummin
- 1/2 tsk kanel
- Tillbehör:
- pitabröd
- salladsblad
- tarator (se nedan)
- Tarator:
- 2 vitlöksklyftor
- 1/2 tsk salt
- 3/4 dl vatten
- 2 dl tahini (sesampasta)
- 1 1/2 dl pressad citron
- Garnityr: lite paprikapulver eller finhackad persilja
Mango Margarita
By Birgitta
In the uncensored words of Elmer Fudd, “I, I say, I say Goddamn!!” Man this is a tasty, refreshing cocktail
- 2 oz Mango Puree
- 1 oz Tequila
- 1 oz triple sec
- 1/2 oz fresh lime juice
- sea salt
The Ivy's salmon fishcakes with sorrel sauce
By Birgitta
To make the fishcakes, mix together the potato, half the poached salmon, the ketchup, anchovy essence, mustard and ...
- for the sauce:
- 325 g potato, mashed (without milk or butter)
- 325 g salmon fillet, poached in salted water for 3-4 minutes
- 1 tbs tomato ketchup
- 1 tbs anchovy essence
- 1 tbs English mustard
- salt and pepper
- 250-300 ml strong fish stock (a cube will do)
- 25 g butter
- 1 tbs flour
- 25 ml white wine
- 100 ml double cream
- fresh sorrel leaves (about 5), shredded
- 700-800 g spinach, picked over, washed and dried
Sicilian aubergine stew
By Birgitta
Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat
- olive oil
- 2 nice large purple aubergines, cut into large chunks
- 1 heaped teaspoon dried oregano
- sea salt and freshly ground black pepper
- 1 small red onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely sliced
- a small bunch of fresh flat-leaf parsley, leaves picked and stalks finely chopped
- 2 tablespoons salted capers, rinsed, soaked and drained
- a handful of green olives, stones removed
- 2 –3 tablespoons best-quality herb vinegar
- 5 large ripe tomatoes, roughly chopped
- optional: 2 tablespoons slivered almonds, lightly toasted
Chicken chasseur
By Birgitta
By Debbie Major
- 8 skinned and boned chicken thighs
- 4 large fresh thyme sprigs, leaves picked
- 2 tbsp olive oil
- 100 g (about 3) shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 200 ml dry white wine
- 200 ml chicken stock
- 300 g small chestnut mushrooms, halved
- 2 fresh bay leaves
- 200 g fresh or canned chopped tomatoes
- 2 tbsp fresh flatleaf parsley, chopped