Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Gazpacho February 16, 2010

Filed under: Soup,Trampe — Aleksander Nordgarden-Rødner @ 6:51 pm
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Gazpacho is the widely known tomato soup served across the spanish speaking world. There are many takes on it, here’s mine:

  • Tinned tomatoes, chopped or whole
  • Garlic
  • Salt


  • Croutons
  • Cucumber
  • Onion
  • Sweet corn
  • Bell pepper

Blitz the tomatoes and garlic in a blender until it’s smooth, and add salt to taste. Salt with herbs can work well as well. Put the soup in the fridge to cool. Serve with loads of ice in the gazpacho, and the different garnishes on the side, to add according to taste. If you want some bits of tomato in the gazpacho, add a tin of chopped tomatoes after you’re done blitzing it.
This dish works well with pretty much any beverage, my favorite is beer.
Keep in mind that this is simply my take on the concept. I have eaten some great gazpachos, and I feel this is pretty close to true to the taste of the original, and it is so simple it might amaze you.


Chicken fusion

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 5:26 pm
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I’m a big fan of fusion cooking, and happen to like the basic train of thought of most things that are good are good together. This was my thinking when I made this dish the other day. I knew that coconut milk and chicken gets along a treat, as do coconut and lemon and/or lime. As for spice, I wanted a smoky, asian vibe. Anyway, without further ado, here’s the recipe:

  • Chicken breast
  • Coconut milk
  • Lemon and/or lime
  • Ginger
  • Onion
  • Garlic
  • Garam masala
  • Paprika powder
  • Peanuts and/or cashews

Dice the chicken, and toss in a preheated pan along with the onion (roughly chopped) and garlic (finely chopped). Add the fatty “lid” from the coconut milk. Grate the ginger, and add that to the pan along with the rest of the coconut milk (the “lid” should now have melted). Grate the skin of the lemon and/or lime, and add to the mix.
Add some paprika powder and garam masala. Bash up some peanuts and/or cashews in a pestle and mortar and add to the mix. Skin the lemon/lime, chop it roughly, and add to the mix. Add a little more liquid (vegetable stock, chicken stock or beer) and leave to simmer.
Serve with rice or cous-cous and a generous helping of chopped flat-leaf parsley.