Birgitta's profile page
Recipes
Leilas rocky road
By Birgitta
Detta är världens godaste godis
- 600 g mörk kvalitetschoklad 70 %
- 2 påsar dumlekola
- 2 nävar mini marshmallows
- 3 dl salta jordnötter
- 1 dl skalade pistagenötter
Snabbgravad stekt lax på spenatbädd
By Birgitta
Servera med kokt potatis eller bulgursallad
- Sås:
- 500 gram laxfilé
- 2 msk socker
- 1 msk salt
- 300 gram spenat
- 1 st salladslök(ar)
- 1.5 st vitlöksklyftor, ca
- 1 msk smör
- salt och svartpeppar
- pinjenötter, rostade
- 2 dl turkisk yoghurt
- 1 tsk dijonsenap
- 1 krm socker
- 1 dl gräslök, finskuren
Kisir
By Birgitta
Yotam Ottolenghi: Here's my take on a Turkish classic
- 2 large onions, peeled and finely chopped
- 90 ml olive oil, plus more to finish
- 2 tbsp tomato paste
- 4 tomatoes, peeled and chopped
- 90 ml water
- 400 g coarse bulgur wheat
- 11/2 tsp pomegranate molasses
- 1 tbsp lemon juice
- 6 tbsp chopped parsley
- 3 spring onions, finely shredded, plus an extra one to garnish
- 2 green chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Salt and black pepper
- Seeds from 1 pomegranate
- 1 handful mint leaves, some whole, some roughly shredded
Nigel Slater's crabcakes with pea purée
By Birgitta
Put the crabmeat into a mixing bowl
- for the minted pea purée:
- 300 g crabmeat
- 1 large stick of lemon grass or 2 smaller ones
- 1 thumb-sized piece of ginger
- 2 spring onions
- 1 small hot chilli
- zest and juice of a lime
- 1 small handful of coriander leaves, chopped
- 8 tbs soft white breadcrumbs
- black pepper
- butter and oil for cooking
- 400 g shelled peas
- 4 sprigs of mint
- 3 tbs olive oil
Pierogi
By Birgitta
Är man stressad en vardagskväll är det inte det här receptet man i första hand bör vända sig till
- till servering:
- 6 dl vetemjöl
- 1 stort ägg
- 1 tsk salt
- 1 1/2 dl ljummet vatten
- 2 msk neutral olja
- 200 g fläskfärs
- 200 g kycklingfärs
- 100 g kielbasa
- 1/2 dl hackad gräslök
- 1/2 dl hackad persilja
- Vegeta eller herbamare
- nymalen svartpeppar
- vatten till pensling
- stekt, hackad lök
- ev smetana eller gräddfil
Trout and spinach frittata
By Birgitta
Now that we're allowed to eat as many eggs as we want, I have a frittata for lunch at least once a week! This varia...
- 2-3 free range eggs
- 130 g spinach, well washed
- 1 clove garlic, sliced
- Handful of mustard cress
- 1 trout fillet, smoked or fresh, cooked
- Squeeze lemon
- 3 tbsp extra virgin olive oil
- salt and pepper
Onion gravy
By Birgitta
Chosen by John Torode: When I cook a roast at home, I try to drain the fat and keep it for later use, just like my ...
- 20 ml vegetable oil or dripping
- 2 kg large white onions
- salt and pepper
- 1 tbs malt vinegar
- 50 g butter
- 50 g flour
- 300 ml beef stock
Zucchini Rolls with Herb-Marinated Mozzarella Balls
By Birgitta
Adapted from Finnish food magazine Glorian Ruoka & Viini
- Herb marinade:
- 2 packets of mini mozzarella balls, drained
- 2 medium sized green courgettes/Zucchinis
- 4 Tbsp extra virgin olive oil
- 2 Tbsp white balsamic or white wine vinegar
- 3 Tbsp of finely chopped fresh herbs (I used chervil and chives)
- sea salt
- freshly ground black pepper
Kalaskokostårta
By Birgitta
Tårtan är dekorerad med extra stora kokosflingor som finns att köpa i delikatessbutiker
- Kaka:
- kokosflingor, extra stora
- 75 gram smör, rumsvarmt
- 3.5 dl socker
- apelsinskal, från 1 apelsin
- 3 st ägg
- 3 ,5 dl mjöl
- 1.5 tsk bakpulver
- Fyllning:
- 0.5 dl apelsinjuice
- 0.5 dl mörk rom
- 3 dl vispgrädde
- 2 msk socker
- 1 tsk vaniljsocker
- 3 dl kokosflingor, extra stora
- 1 d aprikosmarmelad
Maman Blanc's chocolate mousse
By Birgitta
This recipe is best prepared 1 day in advance and left covered in the fridge
- 180 g dark chocolate, at least 66% cocoa solids, finely chopped (Raymond says, "Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!")
- 240 g / 8 egg whites, free-range/organic
- 30 g / 2 tbsp fructose sugar