Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Mint and yoghurt dip May 19, 2012

Filed under: Sauce — Aleksander Nordgarden-Rødner @ 5:48 pm
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This dip is possibly the simplest sauce of its kind I have ever seen. It takes very little time to make, and is ready to go immediately, though it gets better after having been left to cool of in the fridge.

  • Yoghurt (preferably Greek-style)
  • Mint
  • Lemon juice

Pick off leaves of mint, and roll them up in a sort of cigar and finely chop it all. Pour it into a bowl, then add yoghurt and a little lemon juice. Stir it all together, and leave for a little while to set.

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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.

 

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.

 

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 and stock sauce

Filed under: Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:14 pm
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I don’t mix milk and meat, and so I have had to come up with alternatives for making a sauce for steaks. This recipe is one I have played around with, and can be played around with a lot more. It works though, and tastes nice.

  • Mushrooms (I usually use champingnons)
  • Vegetable stock
  • Basil
  • Provence mix
  • Shalotte onions
  • Garlic
  • Red wine

 
Cut the onion and garlic in small pieces, and fry them in a frying pan with olive oil, and salt. Cut the mushroom in slices, and add them to the frying pan, along with some pepper. Once they are about three quarters to two thirds of the size they were when you started, move to a deeper pan. Add water and the stock, as well as seasoning. I usually use dried spices, often most dried basil and Provence mix. Should you have any handy, add a little red wine to the mix. Let this simmer for a long time, the longer, the better, really.
 
Enjoy!

 

Fusion sauce

Filed under: Sauce,Trampe — Aleksander Nordgarden-Rødner @ 6:47 pm
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This was my first attempt at any sort of asian cooking. It’s really quick, really simple, and tastes great.
 
This sauce is very quick to make, and it works very well with dishes such as chicken and rice or fish fingers. You’ll need:

  • Coconut milk
  • A lime

 
Pour the coconut milk in a shaker. Squeeze the lime over it. Shake well.

 

Con-sized dinner sauce

Filed under: Meat,Sauce,Stew,Trampe — Aleksander Nordgarden-Rødner @ 6:43 pm
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When feeding many people it is imperative that the food is both tasty and easy to make. One way to do this is to use preprocessed foods, but a better way is to use tinned vegetables, minced meat and some fresh vegetables. This recipe will feed roughly 15 people, and is easily scaleable.
 
The ingredients:

  • 3.5Kg mince meat
  • 2Kg chopped, tinned tomatoes (with basil if available)
  • 1 garlic, beaten to a pulp
  • 6 or 7 largeish carrots
  • 2-3 red onions
  • 350 grams (ish) of carrot
  • 1 can of coke
  • Ketchup
  • Salt
  • Pepper
  • Other spices if wanted

 
If you wish to, you could fry off the onion and garlic in a bit of oil, but this is not strictly necessary. If you don’t, just add the garlic, onion and mince meat into a large pot (preferably cast iron, but what you’ve got is good enough.), and start up the heat. You’ll not need to fry off the mince meat either, but once more, do so if you want to. Once the meat starts heating up, use a spatula or something like it to divide the meat. Then, add the can of coke, the tomatoes, carrots and sweet corn.
 
A word about seasoning large dishes: Forget what you think you know about seasoning food for four or so people. The scale is simply so different, you can’t imagine it. When that is said, seson carefully the first couple of times, and take your time. What is important is to taste before you season, then let it simmer, and then taste before seasoning again.
 
Now it is time to season the dish a little, add salt and pepper, and whatever other spice you want (suggestions include cumin, basil, oregano, chili and cayenne pepper). Some ketchup will add a bit of roundness to the dish, but is not strictly necessary. Bring to the boil, and then leave the dish to simmer for a long, long, long time. Really. The longer the better. The very minimum is 20 minutes, but my best results have been achieved when the dish was left for four hours.
 
A word on using coke in meat and tomato dishes: A can of coke will add a hint of sweetness to the dish, and take the edge off the tomatoes. When left to simmer for a while, the result will be a deeper and broader range of tastes, and will add goodness to the dish.
 
Once it is done, serve it with rice, salad and some bread. Enjoy!