Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Gazpacho revisited August 16, 2016

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 6:11 pm

Six and a half years ago, I posted this recipe for gazpacho. I have since made gazpacho on many occasions, until revising it to become the following. You will need:

  • Four 400 gram tins of peeled, whole plum tomatoes
  • One cucumber
  • Two pieces of roasted bell pepper in oil and vinegar
  • Garlic
  • Salt
  • Olive oil

Cut the cucumber in chunks and add to a blender with garlic (as much as you’d like, but keep in mind that the soup is meant to be left overnight, and that a little, in this case, goes a very long way indeed), a couple of pinches of salt, and a generous glug or three of olive oil. Blend until chopped fairly finely. Add the bell pepper and tomatoes, and blend until you achieve a consistent chop.

Unless you have a very big blender indeed, you will probably need to blend in batches to get everything done; it took me two batches. Once everything is blended, mix well in a bowl. Cover, and leave in a fridge to cool (at least two hours, preferably overnight).

Serve it up with ice cubes to keep it cold, and with various garnishes (diced cucumber, croutons, red pepper, red onion, and corn kernels come to mind, and I enjoy bread and olive oil with it, too).


Coconut and red curry paste pasta August 1, 2016

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 7:46 am

Of late, I’ve been experimenting with curry paste and coconut milk. The following recipe is an example of what comes out of said experimentation. It feeds two adults, a four-year-old, and a one-year-old very well. You will need:

  • Red curry paste (I use about a teaspoon; use more if you want more heat)
  • Garlic (I use two large cloves)
  • Ginger (I use two teaspoons worth of grated ginger)
  • Soy sauce
  • One tin (400 ml) of coconut milk
  • Two handfuls of button mushroom
  • One sweet pepper (I use the pointy one, but bell pepper works fine, too)
  • 0.3 liters of rice
  • 250 grams of salmon
  • Cooking oil
  • Salt

Wash the rice to get rid of the surface starch. Add to a pot, and add two parts boiling water to one part rice, as well as a pinch of salt. Simmer until tender.

Add oil, curry paste, ginger, ground garlic, and a pinch of salt to the pan, and cook it off for a little bit, to bring out the flavors. While this is heating, roughly cut the mushrooms into slices, and add to the pan. Stir to coat with the curry, before adding the coconut milk, and a couple of dashes of soy sauce. Bring to a simmer, and simmer for ten minutes. While simmering, cut the pepper in two, then slice into sticks. Five minutes in, add the pepper. Dice the salmon.

Add the rice to the pan, simmer for a minute or two, and serve.

This is the basic recipe, which can be varied nearly ad infinitum. Want more spice? Add more curry. Want it to be vegan? Drop the salmon. I’m sure some coriander would be nice, too, and I think it would work well with pasta, too.


Refreshing drinks for summer June 29, 2015

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 8:12 am
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Summertime is a time for sitting outside in the sun, enjoying some cold drinks. Here are three of my favorites:

Cold brew coffee:

Take one part coffee to ten parts water (by weight), grind the coffee like you would for a french press. Mix the water and coffee well in a carafe, and set in the refrigerator for ten to eighteen hours. Remove the grounds with a fine mesh sieve, filtering through paper if you so desire. Taste, and dilute with water as needed. Reserve in a cold place until ready to serve.

Cold brew tea:

Take twenty five grams of tea to one liter of water. Mix, and leave in the refrigerator to steep (steeping time will depend on the tea you choose; start out with an hour, and work from there). Remove the grounds, then taste and dilute as needed. Reserve in a cold place until ready to serve; serve with slices of lemon or lime.

Chef John’s Watermelon Aqua fresca:

Remove the rind from a half watermelon, placing the flesh into a blender. Add half a liter of water, and blend until liquefied. Strain out the pulp, and reserve in a cold place until ready to serve. I also recommend adding a very small amount of simple syrup, which really brings the flavor together.

For all of these, I like to serve with a bottle of simple syrup, to allow the guests to sweeten their drinks to taste. Enjoy, keep cool and hydrated, and have a great summer!


Simple syrup

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 8:12 am

Simple syrup is very, very easy to make; as indicated by the name. Here’s how you make it:

Take equal parts (by volume) of sugar and water; mix in a saucepan, and heat until the sugar is dissolved. Let cool, and transfer to a squeezy bottle, then reserve it in the fridge until needed.


Cauliflower, broccoli and mustard soup March 8, 2015

Filed under: Soup — Aleksander Nordgarden-Rødner @ 7:15 pm

I love soup, in all its incarnation. From heating broths to chilling iced soups, from light consommes to heavy chowders, I love them all. Here’s a recipe I happened upon one day when I didn’t want to make something out of a bag. You’ll need:

  • A cook top
  • A pot
  • A blender (I used carafe, but stick should do the trick, too)
  • 500 grams of frozen cauliflower and broccoli
  • 50 grams of salted butter
  • 3 deciliters of milk (I used low-fat)
  • Three generously heaped teaspoons of strong, sour wholegrain mustard
  • Water
  • Salt

Bring salted water to the boil, add the vegetables, bring back to the boil and turn off the heat. Drain after five to ten minutes, making sure to reserve at least three deciliters. In the carafe, combine the butter, vegetables and a little of the cooking liquid (about half a deciliter), and run the blender until everything is combined. Add the milk and mustard, and blend to combine. Thin it out with the remaining cooking liquid as desired. Season with salt and pepper to taste.

Alone, this serves two hungry adults. I like to serve it with a little chili-infused olive oil – lovely!


Hot pasta salad October 1, 2014

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 5:23 pm

This is another one of those dishes that you just stumble upon. It takes the concept of iffits, and takes it to a new level of delicious. It’s a quick pasta salad that cooks in about the time it will take you to boil the water and pasta. It works equally well with filled pastas (such as tortellini, cappeletti or ravioli) or non-filled pastas (such as penne, tagliatelle or farfalle). For two people, you will need:

  • 1/2 red onion
  • 100 grams of feta-like cheese
  • 25 grams of butter
  • 250 grams of pasta
  • One bag of mixed baby leaf lettuce

Put well-salted butter to the boil. Cut the onion in small pieces, and sautee in butter. Dice the cheese, and add about half to the onion and butter. Once the pasta has boiled, add it to the pan with the onion, butter and cheese. Top with the lettuce, and leave until the lettuce has wilted. Add to a bowl, mix well with the remainder of the cheese. Divide onto plates, and top with olive oil.


Parmesan and pepper sauce September 16, 2014

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 5:40 pm

This is a very simple and tasty pasta sauce, which delivers on taste and comfort. It assembles in the time it takes to get the water boiling and pasta cooked. This recipe coats five hundred grams of cooked pasta. You will need:

  • 2 eggs
  • Olive oil
  • Pepper
  • Salt
  • Parmesan

Beat the eggs and olive oil together, adding pepper and salt to taste. Be quite liberal with the oil. Add in parmesan until the sauce base goes gloopy. Once the pasta is cooked, drain it, and pour onto the sauce, mixing well. Use the pastawater to loosen the sauce until you get to where you want.

Serve with a light salad.