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.


Bread with seeds February 18, 2010

Filed under: Beaked goods,bread,Panda — finnsdotter @ 5:01 pm
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  • 1 kg fine flour
  • 1/2 kg coarse flour
  • 160g mixed seeds (pine nuts, pumpkin seeds, sun flower seeds)
  • 1 liter water
  • 2 teaspoons salt
  • 1 bag dry yeast

Mix the dry stuff while heating the water to roughly 40º C (or 37ºC if you use fresh yeast). Add the water to the dry goods a little at a time, working it in as you go. (If you use fresh yeast, mix it into the water before adding the water to the dry goods.) If you want to, you could toast the seeds in a dry pan before adding it to the rest.
Leave the worked dough to rise for roughly 45 minutes, or until doubled in size. When the dough has risen, work it for a while, before dividing it into three equally large parts. Shape these into rounds and place on grease-proof paper.
Leave the loaves to rise for 45 minutes, while heating the oven to 200ºC. Make a few cuts in the pieces and/or sprinkle a little flour before you put the baking tray into the bottom of the oven for 30-40 minutes.


Tomato salsa February 16, 2010

Filed under: Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:43 pm
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One night I got a craving for crisps and dip, but I had no dipmix in the house. So, I looked in my cupboard to find out what I had, and made something from that. This salsa can be eaten alone, as a salsa for tacos, or as a dip for crisps, and works great for all three. I am sure there are more uses for it, but those are the ones I have tried.
You’ll need:

  • Tinned, chopped tomatoes
  • Salt
  • Pepper
  • Tabasco sauce
  • Worcestershire sauce
  • Lemon and/or lime juice

Empty a can of tomatoes into a bowl, add salt, pepper, tabasco, worcestershire sauce and lemon and/or lime juice to taste. Leave in the fridge for half an hour before serving.
I have played around with adding other tastes as well, most notably basil.


Simple salad dressing

Filed under: Salad,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:39 pm
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I wanted a dressing for a salad I served, and looked around. The first ingredients I saw became the recipe. I usually use a funnel, and pour the ingredients onto a Grolsch bottle with a snap cap (see the picture), close up, and shake well.

  • Salt soy sauce
  • Lemon and/or lime juice
  • Olive oil (extra virgin for choice)

Pour (roughly) equal parts soy sauce, lemon and/or lime juice and olive oil onto the bottle. Shake well.


Rice and salmon salad

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 sauce Razumny

Filed under: Pasta,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:27 pm
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This recipe is one I’ve been playing around with for some time now, and it works really well. It is simple and lovely, and tastes best when allowed to simmer for a while.
You’ll need:

  • Tinned tomatoes (I prefer the chopped ones)
  • Onion
  • Garlic
  • tomato

  • Champignons (Fresh or hermetic)
  • Tomato puree
  • Water
  • Sugar
  • Salt
  • Pepper
  • Lime or lemon
  • Fresh basil
  • Tabasco sauce
  • Worcestershire sauce
  • Olive oil

Slice the onion, garlic and champignons. Heat the oil, and fry the onions and garlic until they are shiny. If the champignons are fresh, they’ll need to be fried in the oil as well. Put in the rest of the ingredients, and season to taste. Leave to simmer for a while. Serve with fresh pasta.
There are many ways to play around with this recipe, my last incarnation of this sauce had carrots, rosemary, thyme and red wine, as well as a little coke to round out the taste.
Personally, I prefer making this sauce in a cast iron pot, but really, any decent pot will do.


Mushroom fry-up

Filed under: Appetizers,Side dish,Trampe — Aleksander Nordgarden-Rødner @ 7:18 pm
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I was mucking about with mushrooms one day, and wanted to make them taste a little different; and this is the result. Like most of my recipes, it is very simple and quick to make, and none the poorer for it; the fresh taste is left in the mushroom.
You’ll need:

  • Mushrooms (I use champignons)
  • Fresh basil
  • Pine nuts

Cut the mushrooms in roughly even quarters. Fry in olive oil and salt. Add pine nuts and basil leaves while frying. Add pepper. Serve.