Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Quick and perfect chimichurri February 23, 2012

Filed under: Fish,Meat,Pasta,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 11:42 am

Chimichurri is a classic, cold, sauce served with meat. There are many recipes around, and here is the one I made the other day:

  • Parsley
  • Garlic
  • Salt
  • Olive oil
  • Lemon or lime juice

Cut a large handful of parsley and place in a mortar. Add three or four cloves of garlic and a pinch of salt. Work the pestle and mortar until you have a smooth paste. Add olive oil and lime or lemon juice to taste.



Filed under: Appetizers,Fish,Trampe — Aleksander Nordgarden-Rødner @ 11:40 am

Ceviche is a traditional peruvian dish, where you take raw fish, cut it into pieces, and marinate it in an acidic liquid, usually lemon or lime juice. I prefer serving it as a starter, rather than using it as a main dish. It is a fresh and tangy dish, which I have always found people enjoy.

Here is my take on it, based on the one Jamie Oliver made in “Jamie’s American Road Trip”.

  • Firm, white fish, roughly 100 grams per person
  • Lime juice
  • Spring onions
  • Parsley
  • Salt

Start by dicing the fish in rougly centimeter-sized squares. Put it in a bowl, pour over the lime juice, and add a pinch of salt. While it marinates, chop the parsley, then slice the spring onions. Mix the spring onions in with the fish. Divide it up among the plates, and drizzle a little good olive oil over it (I use one infused with basil), before sprinkling a little parsley over it.

The dish is ready to serve as soon as five minutes after you started marinating it, and I would serve it no more than forty minutes later.


Butter peas March 13, 2010

Filed under: Fish — Aleksander Nordgarden-Rødner @ 6:29 pm
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The other night we had fish and chips for dinner. To go with them, we had butter peas. It was all very nice, and while the fish and chips were prefab-things we stuck in the oven for a while, I made the butter peas. Here’s what you’ll need:

  • Petit pois peas
  • Red onion
  • Butter

Melt generous amounts of butter in a casserole, and add the red onion, thinly sliced. When the onion is soft, add the peas and season with salt and pepper. While heating the peas, mash some of them. Serve with fish, chips and all the usual trimmings.


Rice and salmon salad February 16, 2010

Filed under: Fish,Salad,Trampe — Aleksander Nordgarden-Rødner @ 7:30 pm
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This started as an idea I had for a meal for my girlfriend, and I wanted something quick and simple. For this recipe you’ll need the following:

  • Rice
  • Salmon
  • Various lettuce (I usually use a ready-cut mix, which includes romano, radichio rosso and frisèe)

Boil the rice, and cut the salmon in largeish dices. Fry the salmon in a pan, in fat of your choice. I prefer butter. Add salt and pepper to the pan. Mix it all together in a bowl, and serve.
Serve as-is, and place bottles of sweet and salty soy-sauce, and sweet chili sauce on the table. Sour cream might also be nice with this.


Pasta with trout and parsley

Filed under: Fish,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:24 pm
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As might have become apparent by now, I love pasta. I find it a simple and fun medium to experiment with. The other day I made this dish for my girlfriend and me, and it was delicious.
You’ll need:

  • Pasta (I use spaghetti rigati, but I think any plain pasta will do)
  • Trout
  • Parsley
  • Parmesan or Manchego cheese
  • Olive oil
  • Butter
  • Salt

Boil the pasta. Chop the parsley finely (I usually do this in a glass, using scissors). Grate the cheese finely. Dice the trout and fry it in butter with a little salt. Drain the pasta, and add the parsley and a little olive oil immediately. Once it’s cooled off a little, add the cheese. Once the trout is done, add it into the mix, blend well, and serve.



Filed under: Fish,Trampe — Aleksander Nordgarden-Rødner @ 7:09 pm
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I happen to love meatballs. They work with a lot of things, and are really simple to make. Here’s my take on them.
I vary the recipe a little from time to time, the basic recipe is very simple:

  • Ground beef
  • Seasoning

I use barbecue spice for seasoning. I simply knead the ground beef until it’s come together, and then I start making balls, rolling them in my hands to make them all rounded and nice. I fry them in a pan with olive oil until they start to get the deep dark color I like. I usually fry them under a lid, which keeps them from going dry. I also tend to deglace the pan, either with beer or with water, depending on how I serve the meatballs.
The variations I have entail adding one or more of the following, and adding an egg, and at times a bit of plain flour, to bind it all:

  • Sweet pepper
  • Corn
  • Onion

Homebrew Sashimi

Filed under: Fish,Trampe — Aleksander Nordgarden-Rødner @ 6:55 pm
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I love fish, I really do. Getting good quality fish isn’t necessarily cheap, but when you do, you can do what ever you want to with it. You can even eat it raw. I love sushi as well, and sashimi can also be a hit. Here’s my take on it, inspired by my mother, but modified a bit.

  • Raw fish (I usually prefer salmon, but any fish that is rich in flavour, and preferably a bit fatty as well will do)(Cod is nice)(As is trout)(And prawns)(Mmm prawns)
  • Salt soy sauce
  • Lemon and/or lime juice OR Wasabi (japanese horse radish, sold in tubes. It’s green and very strong)

First, make the dressing, mixing roughly equal parts of soy sauce and lemon and/or lime juice, or wasabi to taste if you want a slightly more “authentic” taste. (You can mix lemon juice and wasabi, but you’ll end up using much more of both, and not getting as good a result.) Thinly slice the fish into slices roughly measuring a square inch, and somewhere between a half and three quarters of a centimetre thick. Mix the dressing and the fish. You can serve this immediately, but if you want the taste to be a bit deeper, cover with plastic film and leave in the fridge for a while.
Serve with rice, salad or whatever else you want.