Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Onion and mushroom sauce September 8, 2014

Filed under: Pasta,Recipe,Sauce — Aleksander Nordgarden-Rødner @ 4:47 pm

This sauce is a typical “ifits”-sauce, meaning “If it’s in the cupboard/fridge, it will be eaten”. You will need:

  • One red onion
  • 125 grams of champignon mushroom
  • 100 grams of butter
  • 150 ml dry white wine
  • A handful of grated parmesan
  • Vinegar
  • Milk

Roughly chop the mushroom, and sweat with a bit of salt and olive oil. Remove from the pan. Slice the onion, and sweat in olive oil with a bit of salt. Remove from the pan. Deglaze the pan, and boil the wine down to 1/3rd of the original amount. Add in the butter, parmesan, mushroom and onions. Stir to combine. Season to taste with salt and pepper, adjust the acidity with white wine vinegar and milk.

Goes well with most types of pasta.

 

Broccoli and cauliflower mash

Filed under: Recipe,Side dish — Aleksander Nordgarden-Rødner @ 4:41 pm

I love mashed vegetables. They simply taste great, and go well with many things. In this day and age of low-carb fads, I decided to experiment with broccoli and cauliflower, both of which have significantly less carbs than potatoes. Still, it needs to be delicious, and work with many different dishes. The base recipe goes as follows:

  • One 500-gram bag of frozen broccoli and cauliflower
  • 150 grams of frozen peas
  • 1 tsp. powdered vegetable soup
  • 50 grams of butter

Bring salted water to the boil, and dump in the broccoli and cauliflower. Keep on high heat for ten minutes. After nine minutes, add the peas. Drain. Using the same pot, melt the butter, and incorporate the powdered vegetable soup. Add in the vegetables, and blitz using a stick blender until you achieve the consistency you want, adding water and/or milk as needed.

Things that go well in this:

  • Cashew nuts
  • Pine nuts
  • Feta cheese

The mash goes well with oven-baked salmon fillets, as a dip or a spread, and can be served cold or hot, as you like.

 

Summer vegetables with herb butter July 24, 2013

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 5:36 pm

One of my favourite things to do in the summer, is to take advantage of the absolutely amazing produce we get, and serve lightly cooked summer vegetables with a nice yummy butter. It’s super quick to make, and tastes great. Plus, it’s vegetables, so if you overeat, you’ll not get to regret it for too long. This recipe feeds two:

Vegetables:

  • 1 bunch of asparagus
  • 1 large broccoli
  • 1 large cauliflower
  • 1 vegetable stock cube

Herb butter:

  • 100 grams salted butter
  • 2 cloves of garlic
  • 1 bunch of parsley
  • Salt
  • Olive oil to taste

Crush the garlic in a garlic crusher, and finely chop the parsley. Mix the herbs and butter, and add salt to taste. Add olive oil to get a smoother, more spreadable, consistency. Chop the ends off the asparagus. Cut the broccoli and cauliflower into bouquets. Bring a large pot of water to the boil, then add salt and the stock cube. Turn off the heat, and put the vegetables in. Leave them to steep for five to ten minutes. Drain the vegetables and add to a mixing bowl with about a third of the herb butter mixture. Plate up, and place the butter in little dishes on the plate beside the vegetables. Finish off with a sprinkle of finely chopped parsley, grated parmesan and olive oil.

 

Quick and tasty pasta puttanesca February 18, 2013

Filed under: Pasta — Aleksander Nordgarden-Rødner @ 6:40 pm

This is my take on a classic pasta dish; the puttanesca. This tasty classic is great on its own, but also has a lot to offer as accompaniment to a nice bit of panfried cod.

  • Spaghetti
  • 250 g Cherry tomatoes
  • 150 g Green olives
  • 1 chili
  • 3 cloves of garlic
  • 4 Anchovies
  • 1/2 tsp. mustard seed
  • 1/2 tsp. fennel seed
  • 2 tsp. of capers
  • Salt
  • Pepper
  • Olive oil
  • Parmesan cheese

Prep:

Halve the tomatoes. Finely chop the chili. Roast the mustard and fennel seeds, then grind in a pestle and mortar. Crush the garlic.

Cooking:

Cover the pan with olive oil, and heat it. Add the crushed garlic, and cook it until it’s soft. Add the rest of the ingredients, except for parmesan, and simmer on a medium-low heat for five minutes. To finish it, add some shavings of parmesan and some of the cooking water from the pasta. Add the pasta, and stir well. Serve with a glass of red wine and wedges of lime.

 

Home-made pasta

Filed under: Pasta — Aleksander Nordgarden-Rødner @ 6:31 pm

The other day I made my own pasta for the first time in many, many years. It’s very simple, but I like having the recipe around, in case I forget. You will want to make pasta from about 100 grams of flour per person. You’ll need:

  • Wheat flour (100 grams to one egg)
  • Eggs
  • Water (as needed)

Make a mountain of the flour, then make a well in the middle. Add the eggs, and bring the flour in a little at a time. Once all the egg is mixed in, if the dough is not coming together, add a little water. Conversely, if it’s too moist, add a little flour. Knead the dough thoroughly, then move to your pasta machine. Run the dough through at the widest setting, fold in half, add flour and run it through again. Repeat this a few times, until the dough starts becoming smoother and more stretchy. At this point, you need to start making the dough thinner. Set the machine to a narrower setting, then run the dough through. After each time, spread it out and add more flour to the surface. Repeat this until you are happy with the thickness. For filled pastas, you will usually want to go a little thinner than for the other varieties.

Cook in salted water until al dente.

Variants:

  • Drop the eggs, and just use water
  • Once the dough has come together, add a few drops of olive oil, to get an even smoother pasta
  • Add finely chopped herbs to add color and taste to the pasta
 

Quick as you like onion pickles January 13, 2013

Filed under: Uncategorized — Aleksander Nordgarden-Rødner @ 7:08 pm

The other day, I made risotto, and wanted a side dish with it to give it a bit of twang, and a bit of freshness. What I did worked so well that I decided to put up the recipe for later. You’ll need:

  • Three red onions
  • Two tablespoons of salt
  • Two tablespoons of sugar
  • Four tablespoons of vinegar

Peel and slice the onions fairly finely, and add to a largish bowl. Add the salt, sugar and vinegar, and scrunch it up with your hands for a minute or two. Leave in the fridge for an hour or two, and serve up.

 

Pasta with smoked salmon and sour cream sauce December 28, 2012

Filed under: Pasta — Aleksander Nordgarden-Rødner @ 7:42 pm

This is something I have made a few times, and a quick and simple dinner that just works great. For pasta, I usually go for something with a stuffing, such as cappelletti, ravioli or tortellini, however, anything you have will work nicely. You’ll need:
 

  • Pasta
  • Coldsmoked, sliced salmon
  • Tomatoes
  • Sour cream
  • Dijon mustard
  • Salt and pepper
  • Butter

 
Boil the pasta, and melt a few knobs of butter in a frying pan. Mix sour cream and dijon mustard in a two to one ratio. Cut the salmon in half-inch wide strips, and split the tomatoes in small chunks. Once boiled, put the pasta in the frying pan, and toss until covered with butter. Leave the pasta to fry for a little while. Transfer the pasta to a serving bowl, then add a little of the cooking water and the sour cream/dijon mustard mix. Toss well, then add the tomatoes and salmon. Toss again, then season to taste with salt and pepper.