Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Creamy mushroom sauce March 25, 2010

Filed under: Pasta,Pizza,Sauce — Aleksander Nordgarden-Rødner @ 4:27 pm
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I’d been wanting to make a rich, creamy mushroom sauce from scratch for some time, and I finally got down to doing so. I’m sure you’ll find similar recipes a lot of places; this one came from ideas I had in my head, as well as a couple of pieces of inspiration that came to me while I was making it. I made it with fairly coarse bits of mushroom (I used large champignons, but I think chanterelles, shiitake and other mushrooms should be nice as well), as I like sauces like this rustic.
You’ll need:

  • A kilo of mushroom
  • Half a liter of low fat milk
  • A third of a liter of single fat cream
  • One half of a red onion
  • Butter
  • White wine
  • Olive oil
  • Soy sauce
  • Fine flour or maizenna flour
  • Salt and pepper

Cut the onion in slices and put in a casserole with some olive oil, butter and salt. Let the onions sweat until they’re soft and shiny. Meanwhile, slice the mushrooms roughly and add them to the casserole along with a healthy knob of butter. Stir it all around a bit, the put the lid on the casserole and let the mushrooms sweat out all their lovely juices. Ideally speaking, you’ll want the mushroom pieces two thirds to a half of the size they were going in. It all depends on how patient you are prepared to be.
Once the mushrooms have released their juice, add a glass or so of white wine, and increase the heat. Once the sauce stops smelling alcohol, add the milk, the cream and some pepper, then let it come to the boil. As soon as that happens, lower the heat, and let it simmer for a while. I let it simmer for about half an hour, and about ten minutes before it was ready, I added a few splashes of soy sauce. Five minutes later I added a table spoon of flour, bringing the sauce back up to the boil for a little while.
This sauce works beautifully for pastas and pizza, and I’m sure it’d god nicely with a steak as well. I served it with tricolori pasta screws, a salad and a nice Argentinian Malbec called Terrazas de los Andes Reserva Malbec 2007.


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.


Tomato-spinach pitza March 4, 2010

Filed under: Panda,Pitza,Pizza — finnsdotter @ 6:23 pm
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Pitza, also known as pita-pizza, are a great way to make cheese sandwiches. Instead of using regular bread, you use pita bread, and simply add whatever you want to them. Here’s one version I made for Trampe not long ago. You’ll need:

  • Garlic pita bread
  • Tomato sauce with basil
  • Spinach
  • Mozzarella
  • Cheddar

Cut the pitas in two, leaving one half to place on top of the pitzas. Rinse the spinach, then place it in a hot pan to wilt. Spread the tomato sauce on the pitas, then add the wilted spinach and the cheese.

Put them in a cold oven, setting it to 150 degrees centigrade for about ten minutes.

If, for some reason, you keep some Tajin Clásico, sprinkle a little on the pitzas when you’ve baked them for a yummy twist.


Nice spinach

Filed under: Breakfast,Trampe — Aleksander Nordgarden-Rødner @ 6:13 pm
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Remember when you were a kid, and you mom served you spinach with something? Remember how it was gooey and didn’t look inviting at all? Yeah, me too. I thought that was the only way to serve spinach. I have since learned better. I picked the original recipe up from Jamie Oliver I think, and here’s how I do it. You’ll need:

  • Spinach
  • Butter
  • Lemon juice
  • Salt and pepper

Rinse the spinach, and melt the butter in a pan. Put the spinach in the pan, and let it wilt for a little while, moving it around all the time, so that everything gets a little butter on it. Take the pan off the heat, and add salt, pepper and lemon juice. Serve with eggs and toast.


Scrambled eggs “James Bond” February 16, 2010

Filed under: Breakfast,Egg,Trampe — Aleksander Nordgarden-Rødner @ 7:35 pm
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This recipe is found in the short story 007 in New York, and is a great way to make scrambled eggs.
To serve four, you’ll need:

  • 12 fresh eggs
  • Salt and pepper
  • 5-6 oz. of fresh butter

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
Note: When I originally read this recipe, I translated the english “chives” into the norwegian “kjørvel”. “Kjørvel”, is not chives, but chervil. While not all that in keeping with the original recipe, it was VERY nice, and can be heartily recommended.


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.


Inspired tomato soup

Filed under: Soup,Trampe — Aleksander Nordgarden-Rødner @ 6:58 pm
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Most of my recipes are the result of my playing around with whatever ingredients I have at hand, and what sort of food I’m in the mood for. This recipe is no different. It was a cold sunday in late november, and I felt like soup. I like my soups hearty, rich and full of “stuff”. By “stuff” I mean basically things that are floating around in the soup, adding taste to it, as well as crunch. It’s easy to make, and warms you from within.

  • Tinned, chopped tomatoes
  • Tinned green beans
  • Milk
  • Sundried tomato
  • Chili pepper
  • Cherry tomatoes
  • Tomato puree
  • Eggs

Add the tomatoes to a casserole, and get the heat started. Add a little milk and the beans. Chop the chili and sundried tomatoes, and toss into the casserole. Squash the cherry tomatoes, and rip them apart. Add salt and other seasonings to taste (I have a thing for thyme and rosemary, which worked excellently). Bring the soup to the boil, and add the eggs, poaching them.
Serve with bread or rolls, butter, grated cheese and perhaps a nice bottle of red wine.