Here are recipes I like to make
American Style whole wheat pancakes
Easy to make American pancakes from scratch. Whole wheat with oat and chia seeds.
Servings 10 pancakes
Ingredients
- 1 cup whole wheat flower
- 1/2 cup Quick oatmeal
- 1/4 tsp salt
- 1 tbsp Cinnamon
- 2 tsp baking powder
- 1 tbsp chia seeds
- 400 ml milk
- 150 ml Vegtable Oil
- 2 ea eggs
Instructions
- Put all ingredients in a bowl
- Mix well
- Heat skillet or pan well with a touch of oil. On a stove set the burner to 7 out of 10
- Ladle 1/3 cup of mixture onto the hot pan
- Watch the mixture for bubbling (approx 2 min) and for those bubble to show sign of drying then turn the pancake over, for another minute or so.
Home made spaghetti meat sauce
Great spaghetti meat sause made from scratch with raw ingredients.
Servings 6 people
Ingredients
- 1 tbsp butter add more if needed
- 10 ea Medium Tomatoes diced
- 1 bunch Fresh Basil chopped
- 1 splash Olive Oil Extra Virgin, as needed
- 1 tsp Garlic Salt adjust to taste
- salt and ground black pepper to taste
- 1 tbsp all-purpose flour if needed
- 1/4 cup water if needed
- 3 clove Garlic Minced. Adjust to taste
- 1 pack fresh mushrooms sliced
- 1 lbs Ground meat
Instructions
- Melt butter in a large pan over medium heat
- Cook tomatoes until they fall apart. The larger you dice the tomatoes the longer this takes and the more rustic the sauce will be.
- Add the basil, olive oil, garlic salt, salt, and pepper.
- If the sauce needs thickening, mix flour and water into the sauce as needed
- Add minced garlic and simmer for about 5-10 min. Adjust garlic to taste. Chopping garlic instead of mincing it can be good as well.
- In a separate pan fry up the sliced mushroom and add it to the sauce
- In the other pan, fry the ground meat the mix in the sauce
- Boil your choice of pasta to serve with the sauce
- Garlic bread goes well with this.
Icelandic Lamb Pâté
Servings 3 kg
Equipment
- 1 Food Processor
Ingredients
- 4 kg Lamb Soup meat
- 6 onion medium
- 4 Lambbouillon (stock) cubes
- 2 tsp Knorr Aromat
- 2 tsp Knorr köd og grill krydderi
- 2 tsp Salt
Instructions
- Cut the ends of the onions, remove the skins and cut into halves or fourths.
- Rinse themeat and remove anything undesirable
- Put all ingredients in a large stock pot with water that does not totally cover all the meat and simmer for about six hours. Goal is to make the meat fall of the bones and so tender it falls to pieces at a mere touch, and turn the onion to mush.
- Take stock pot off the heat and let it cool for a bit. If you let it cool overnight, put it someplace where the temp is below 6 deg C (42F), and then warm it back upthe next day. The meat should be hot but cool enough to handle.
- Ladle out several cups of the broth into a container and cool it until the fat has collected at the top and hardened. Dispose of the hardened fat. An hour or two in the freezer should do the trick.
- Once the meat has cooled enough so that you can work with it (still very warm but cool enough to handle) fish the meat and onion out of the pot. Clean the meat of all the bones. Make sure you catch all the little bones so that nothing but softmeat remains. Clean off any excess fat still left on the meat as well as anyother undesirables.
- Put the clean meat and the onions into a food processor, and puree until consistent .You'll likely need to do this in small batches and put each batch into a large mixing bowl. Overloading the food processor will make it hard to get the right consistency.
- Once everything has been fished out of the pot discard the remaining broth (keeping the several cups of broth you set aside earlier) and clean the pot. Put the mixture back into the pot and warm it up over a low heat while you mix it thoroughly. Once you have heated the mixture back up to a point where the fat and other juices have melted and are well mixed, take the cold broth you set aside and tossed the fat from, and mix little by little back into the mixture until you have desired consistency. For the optimal spreadability the mixture should be somewhat wet.
- Take the pot of the stove and let it cool down, stir it occasionally as it cools down to ensure the broth stays mixed in with the mixture.
- Once cool down, put into small container and freeze. Due to lack of preservatives each container should be consumed in a about 3-4 days. I like 70ml (0.3 cups) Ikea PRUTA containers for this.
Siggi’s Meatballs
Meatballs inspired by both Icelandic and Swedish meatballs. This uses a combo of beef, turkey and lamb. Feel free to substitute if you have other preferences or based on availability.
Equipment
- Food Processor
Ingredients
Instructions
- Put all ingredients into a food processor until a consistent blob
- Spoon up (small cookie scoop might work well)
- pan fry under medium head in a greased pan
Icelandic Fishballs
A family receipe for fishballs, similar to meatballs just made from fish instead of meat.
Equipment
- 1 Food Processor
Ingredients
- 1 small onion
- 350 gr Cod filet Skin and bones removed. Seasoned to taste and cut into cubes
- 70 gr Bacon raw
- 2 tbsp Potato Flour Heaping spoons
- 2 tbsp all-purpose flour Heaping spoons
- 1 Egg
Instructions
- Mix onion and bacon in food processor
- add the fish to the food processor and mix well
- add egg, all purpose flour and potatoe flour, mix well
- Adjust flour as needed to get firm consistancy.
- The mixture should be stiff and heavy enough to form balls that can be pan fried or placed on a baking sheet for baking.
Notes
Make sure your cod filet is completely drained of all fluid, this is most important for previously frozen filet. Best way to do this is just put a strainer over a bowl and put the filet in the strainer and keep in the fridge for two or three days.
Sweat and Sour Sauce
Easy to make and tasty sweat and sour sauce
Ingredients
- 3/4 cup White Sugar
- 2/3 cup water
- 1/3 cup White vinegar
- 1/4 cup Soy Sauce
- 2 tbsp Corn Starch
- 1 tbsp ketchup
Instructions
- Place all ingredients in a sauce pan, bring to boil and simmer until it thickens
