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Recipes
August Escoffier's oxtail soup
By Birgitta
Chosen by Gordon Ramsay. This is taken from a 1909 translation of the original French version of Auguste Escoffi...
- 1.8 kg of oxtail, browned in the oven
- 900 g gelatinous bones, broken small and browned in the oven
- 1 carrot, finely chopped
- 2 medium onions
- one faggot a bundle of parsley, bay leaves and thyme, tied together
- butter
- 2.5 litres ordinary broth stock
- 1 litre water
- 450 g lean beef mince
- 1 leek
- 1/2 an egg white
- 1 small carrot, cut into small dice
- arrowroot if required
Shredded Pork Shoulder
By Birgitta
This recipe is meant to be a guide
- 4 to 5 pound pork shoulder, bone-in
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 medium yellow onions, peeled and cut into wedges
- 3 medium carrots, peeled and cut into large chunks
- 4 cloves of garlic, peeled
- 1 14-ounce can diced tomatoes
- 1 12-ounce beer (a basic lager works well)
Soutzokakia Smyrneika
By Birgitta
Greek dish, can be served up as an appetizer or made into a main course with some fries or rice pilaf
- For the Sauce:
- 500 g beef mince
- 2 cloves minced garlic
- 2 slices stale bread
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried Greek oregano
- 3 tbsp finely chopped parsley
- 4 tbsp olive oil + extra for shallow frying
- salt and pepper to taste
- all-purpose flour
- 1 onion, grated
- 2 garlic cloves, minced
- 500 ml tomato juice
- 1 tbsp tomato paste, dilluted in water
- 1 bay leaf
- 2 tsp of sweet paprika
- 120 ml dry red wine
- 60 ml olive oil
- 2 knobs unsalted butter
- 1 small cinnamon stick
- pinch of sugar
- salt and pepper to taste
Rules for slow-cooker recipes
By Birgitta
•Slow-cooker recipes require less liquid, about 1/2 to 1 cup less than regular recipes
- Here’s what you need to know to adapt from one mode of cooking to another.
Banana and Chocolate Empanadas
By Birgitta
Peel and dice the bananas and put them in a bowl
- 2 bananas
- 1-2 teaspoons superfine sugar
- juice of 1/4 lime
- 6-7 ounces of semi-sweet chocolate chips
- 8 sheets of phyllo pasty, thawed and halved lengthwise
- melted butter
- cinnamon
- powdered sugar
Slow-cooked five bean chilli
By Birgitta
A chilli that looks after itself in the slow cooker
- 2 tsp cumin
- 2 tsp coriander seeds
- 2 large dried chillies
- 2 onions, chopped
- 2 celery sticks, chopped
- 2 garlic cloves
- 2 tsp sunflower oil
- 2 tins plum tomatoes (or use fresh)
- 250 g haricot beans
- 250 g black eyed beans
- 250 g aduki beans
- 250 g kidney beans
- 250 g black beans
- 1 tbsp cocoa powder
- 1 tbsp paprika
- 1 tbsp sweet chilli sauce
- 2 tbsp tomato puree
- salt & pepper to taste
Chicken Tenders low carb
By Birgitta
1 Preheat oven to 350. 2 Combine all dry ingredients
- 2 lbs chicken tenders
- 1 cup grated parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup butter
Leek and Cheese Pie - Prassopita
By Birgitta
From the northern province of Macedonia, you might be lucky enough to try a piece of this savory pie, generous with...
- 500 g fresh Myzithra (ricotta) cheese
- 500 g crumbled Feta cheese
- 1 bunch of leeks (3-4), cleaned, chopped & sauteed in olive oil
- 2 zucchinis, peeled and grated
- 3 eggs
- 1/2 bunch of chopped fresh dill
- salt and pepper to taste
- filo pastry
Morotskakor med grönsaksmos
By Birgitta
En sorts rårakor på morot som kryddas med färsk dragon
- Grönsaksmos:
- 500 g morötter
- 3 msk dragon, hackad färsk
- 1 st ägg
- 1 dl rågmjöl, grovt
- flingsalt
- peppar, nymald
- sesamfrö
- rapsolja, till stekning
- 12 st potatisar, mjöliga
- 2 dl mjölk
- 2 dl västerbottensost, riven
- 1 st rödlök, liten, hackad
- 2 dl gröna ärter
- 0 ,5 dl pumpakärnor
- flingsalt
- peppar, nymald
Slow-Cooker Lemon Garlic Chicken
By Birgitta
This chicken is poached in a small amount of liquid in the slow-cooker and the cooked meat literally falls off the ...
- for the seasoning:
- 3-4 pound chicken (labeled fryer or roaster)
- 3 garlic cloves--minced
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs of thyme--leaves stripped and minced
- for the poaching liquid:
- 3 Tablespoons fresh lemon juice (about 1 lemon)--reserve the rinds
- 2 Tablespoons soy sauce
- 1/4 cup chicken broth
- 1 whole lemon--quartered
- 1 head of garlic--cloves separated, but left in their individual skins
- 2 chicken bouillon cubes
- 2 sprigs of thyme
- 2 sprigs of rosemary