Mushu's Congee

Ingredients (4-6 servings):

• 14 dl water

• 500 g chicken

• 2 dl rice

• 1.5 tbsp ginger, chopped

• 1 clove garlic, chopped

• 2 stalks of green onion, chopped

• 2 tsp salt

• 2 eggs / person

• 1 bacon stripe / person

How to:

Saute the green onion, ginger and garlic until nice and fragrant. Add the rice and just stir around for about 30 seconds before adding the chicken, water and salt. Now let it simmer on low heat for 1 hour. Take out the chicken, shred it and put i back into the porridge.

When the porridge is ready, it’s time to cook the eggs and bacon. Start by cooking the bacon, when you have the consistency you like put them on a paper towel and form it into a smile so that when it cools down it will stay in that position. Then cook your eggs sunny side up style.

Time to assemble, add a nice portion of congee to a bowl add two eggs on top as eyes and a bacon smile. Ready to serve!

Corn Flakes Baked Tofu

Ingredients (4 servings):

Tofu:

• 1 tsp Pepper 

• 2 tsp chili powder 

• 2 tsp garlic powder

• 2 tsp salt

• 1 dl flour

• 2 eggs

• 5 dl cornflakes, crushed

• 1 Block Extra Firm Tofu

Coconut rice:

• 1 can coconut milk (ca 400g)

• 3 dl water 

• 1 tsp sugar

• 1 pinch of salt

• 3.5 dl jasmine rice

How to:

Coconut rice:

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Tofu:

Preheat oven to 200 C. Prepare your baking sheet with parchment paper.

Drain the tofu, place on paper towels and press out as much liquid as possible and then cut it into cubes. In a bowl combine the flour with the spices. In another small bowl, lightly scramble the eggs and in a third bowl add the crushed corn flakes. Dip the tofu in the egg mixture then into the flour mixture, then back into the egg and lastly into the crushed cornflakes. 

Place the tofu on you prepared baking sheet. Bake for about 10 minutes, flip and bake for another 10-15 minutes until golden brown and crispy.

Add some greens and serve with sweet chilli sauce.

Air: Vegetable dumplings

Ingredients (15-20 dumplings):

The dough:

• 5 dl flour

• 2,5 dl lukewarm water

Filling:

• 4 dl pre-shredded cabbage and carrot mix

• 0.5 onion, chopped

• 100 g mushroom 

• 0.5 dl fresh cilantro

• 127 g tofu

• 1 tsp fresh ginger, grated

• 1 tsp garlic, grated

• 1 tbsp soy sauce

• 1 vegetable bouillon cube dissolved in ½ dl hot water

sauce:

• 1 tbsp soy sauce

• ¼ tbsp sesame oil

• salt

• pepper

How to:

Dough:

Combine the lukewarm water with the flour in a bowl, until the mixture starts to combine. Then pour it onto a floured workspace and knead the dough for about 5 minutes until it’s smooth and soft. Cover it with a towel and put it aside while we make the filling.  

Filling:

Blend in a food processor the cabbage mix, mushroom, onion and cilantro. Pour it over into a large bowl and add all the rest of the ingredients and combine with hands.

Now, roll out the dough to 3mm thickness, and with a cookie cutter och glass, cut out as many and big circles as you like, reroll the excess dough and do it all over again until you have used up all of your dough. 

Scoop a tablespoon of the filling in the center of each dough circle. Seal the dumplings with the twist and pinch technique and fill your steamer with the dumplings (make sure they are not too close together otherwise they will stick to each other). Place the steamer on top of a pot of boiling water and steam for about 8-10 minutes.

Sauce:

In a small bowl, combine soy sauce, sesame oil, salt and pepper and serve next to the dumplings. Enjoy!

Feta cheese And Lingonberry Pie

Ingredients (4-6 servings):

Crust

• 3 dl dinkel wheat

• 0.5 tsp salt

• 1 dl grated parmesan cheese

• 150 g cold butter

• 1-2 tbsp cold water

Filling

• 3 eggs

• 250 g kesella (quark, cottage cheese)

• 1 dl milk

• 0.5 tsp salt

• 0.25 tsp pepper

• 150 g feta cheese

• 1 1/4 dl sweetened lingonberries

How to:

Crust:

Blend the flour with salt, parmesan and cold butter to a crumble. Add the water and knead it into a dough. Press the dough into a pie form and prick it all over, then put it in the fridge for at least 1 hour.

Turn oven to 200 C and when it’s hot pre-bake the pie dough for 10 minutes.

Filling:

Wisp eggs, kesella, milk, salt and pepper together. Crumble the feta cheese into it and then pour it into the pie. Dullop spoon fulls of the lingonberry into the mix and with the help of a knife make swirly pattern.

Put in the middle of the oven for 40 minutes, let it cool to settle before serving.

Scones

Ingredients (8 scones):

Scones:

• 4 dl wheat flour (change 1 dl to rye if you would like)

• 2 tsp baking powder

• 0.5 tsp salt

• 50 g butter or margarine

• 2 dl milk or nut milk

How to:

Turn the oven to 250 C. 

In a bowl blend flour, baking powder and salt. Pulverize the butter in the flour mixture, either by hand or a food processor. Then add the milk and blend it into a smudgy dough. 

Line a baking sheet with parchment paper and divide the dough into 8 pieces and put them on the baking tray. Bake in the oven for 10-12 minutes. 

Serve while hot with butter, cheese or some marmalade.

Pilsner Potato Risotto & Meatballs

Ingredients (4 servings):

Potato Risotto:

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 6-8 large potatoes (starchy)

• 1 dl Pilsner lager

• 6 dl chicken stock

• 2 dl grated semi-hard cheese

• 3-4 sprigs of fresh thyme (for garnish)

• salt & pepper

Lamb Meatballs:

• 500 g ground lamb

• 1 egg

• 1 dl bread crumbs

• 0.5 dl Pilsner 

•  150g crumbled feta cheese

• 1-2 cloves garlic finely minced

• 1 dl green onions sliced very thin

• 1.5 tsp thyme

• 1 tsp salt 

• 0.5 tsp pepper

• olive oil

How to:

Potato Risotto:

Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.

Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.

Lamb Meatballs:

In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.

 Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.

Vegan Shepherd’s Pie

Ingredients (4-5 servings):

Filling:

• 1 onion

• 1 garlic

• 2 carrots (sliced)

• 150g mushrooms (sliced)

• 175 g corn

• 1 tbsp tomato paste

• 1 tsp thyme

• 1 tsp sage

• 1 tsp pepper

• 1 tsp salt

• 500 ml vegetable stock

• 1 tbsp flour

Potato:

• 4 potatoes peeled and chopped

• 1 tbsp vegan butter

• 120 ml nut milk

• 1 tsp salt

• 1 tsp pepper

How to:

Preheat oven to 220C.

In a pot cook the onion until soft, then add carrots, mushrooms, corn, tomato paste and the spices. Add the veggie stock and bring to boil. Add flour and mix and let it simmer until the mixture thickens, then remove from heat and pour it into a pie dish. 

Cook the potatoes in slightly salted water until fork-tender. Drain and mash the potatoes, add butter, nutmilk, salt and pepper.

Spoon the potato mash on top of the pie, and with a knife or spatula create a nice pattern. Put it into the oven and bake for 20-25 minutes, then allow to cool for 5 minutes before you serve.

Krabby Patty

Ingredients (4 servings):

Krabby Patty secret formula:

• 500 g crab meat

• 1/2 cup mayonnaise -1dl mayonnaise

• 1 egg (beaten)

• 1 tbsp dijon mustard

• 1 tbsp Worcestershire sauce

• 1/2 tsp hot sauce

• 1 dl panko bread crumbs

• 2 tbsp finely chopped chives

• 1 tbsp lemon zest

• 1 tsp salt

• 1 tsp ground pepper
  

Rest of the ingredients:

• fresh lettuce

• crisp onions

• tomatoes

• sea cheese (or you know regular cheese)

• pickles

• mustard

• ketchup

How to:

Whisk together mayo, beaten egg, mustard, Worcestershire sauce, hot sauce in a large bowl. Add crab meat, bread crumbs, chives and lemons zest and fold gently. Shape into 4 patties and place them on a baking sheet, cover them and refrigerate for at least 1 hour.

Then in a large pan add some oil and cook the crab patties for 3-5 minutes per side. Last but not least, assemble the burger with the rest of the ingredients.

Rainbow Pasta

Ingredients (1-2 servings):

Noodles:

• 1 zucchini

• 4 big carrots

• 4 red beets

• 4 yellow beets
  

Dressing:

• 1 mango

• 0.5 avokado

• Juice of 2 oranges

• Handfull Cilantro

• 1 green onion

• ½ dl raw pistachios

• Juice of 1 lime

How to:

In a blender, blend all the dressing ingredients until it’s all smooth. With the help of a spiralizer spiralize all the vegetables to make the vegetable noodles.

Put the vegetable noodles into a bowl and pour the sauce over it and serve!

Frey Pie (Without sons or meat)

Ingredients (8 servings):

Pie crust:

4,5 dl wheat flour

4,5 tbsp water

190 g butter

Vegetables:

1 kg diced potatoes

1 diced onion

2 diced carrots

2 diced parsnips

1 diced turnip

200g mushrooms diced

2 dl water

salt & pepper

½ tsp dried rosemary

½ tsp dried oregano

Gravy:

50 g butter

0,5 dl wheat flour

4,5 dl vegetable broth

egg wash:

1 egg

How to:

Preheat oven to 200C.

Pie crust:

Mix the flour with the butter and when it’s crumbly, start adding the water a little at a time. Mix it into a nice doug and put in some plastic and let it rest for 30 minutes in the fridge.

Cut of ⅓ of it and put i back in the fridge. Lightly grease your springform pan, then on a floured surface roll out the other ⅔ part. Place the dough inside the pan and trim the overhang so that about 2 cm remains.

Vegetables:

In a large pot (with lid), start by frying the onion on medium heat for about 5 minutes. Then add all the other vegetables and stir fry for 10 more minutes. Add the water and put the lid on, simmer until vegetables are fork tender (about 10 minutes).

Gravy:

Melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.

Once your vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Then cool for at least 30 minutes.

Assemble:

In a small bowl, whisk the egg and brush over the inside bottom of your chilled, prepared pie crust. Pour the mixture over the top, mounding it the highest in the center. Place the ⅓ part dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and pinch together the edges to seal. Just make sure all of the crust is inside of the springform pan. Brush som egg wash over the top of the pie and cut a few slashes in the top for the steam to escape. Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.

Allow pie to cool in the pan (do not open up the springform pan) for at least 15 minutes before releasing and cutting. Enjoy!

Taco Casserole

Ingredients (4 servings):

Casserole:

• 500 g ground beef

• 1 chopped onion

• 30 g taco seasoning

• 5 dl crushed tortilla chips

• 500 g black beans

• 3,5 dl shredded cheese

• sliced black olives

• Top with shredded lettuce, tomatoes, cucumbers, sour cream

How to:

In a large skillet cook ground beef, until meat is done. Add taco seasoning and blend well. Remove from heat. Preheat oven to 190 degrees C.

Place chips in the bottom of a 22x33 cm baking dish then carefully spread beans over chips. Spoon ground beef mixture over beans and top with cheese and add sliced olives.

Bake at 190 degrees C for 15 minutes or until cheese is melted. Lastly top with lettuce, tomatoes, cucumber and 3 big dollops of sour cream.  

Stroganoff with dumplings

Ingredients (4 servings):

Stroganoff:

• 1 white onion

• 400 g falukorv (type of sausage)

• 1 tbsp olive oil

• 2 dl cream

• 1 dl water

• 1 tbsp tomato puré

• 1 tbsp paprika powder

• 1 tbsp soy sauce

• salt & pepper

Dumplings:

• 4,5 dl flour

• 3 eggs

• 0,75 dl water

• 1 tsp salt

• 2 tbsp oil or butter

How to:

Stroganoff: Chop the onion and cut the sausage into stripes. Fry the sausage for about 5 minutes then add the onion. Add cream, water, tomato puré, paprika powder and soy sauce and cook for about 10 minutes, add salt and pepper to taste.

Dumplings: Whip together the eggs with salt, water and oil, then add the flour little at a time. The consistency you’re looking for is a thickness where a fork can stand without falling. Boil water with a little salt in a large saucepan. With the help of two teaspoons make small dough balls and drop them into the boiling water. Cook them until they rise to the top and them fish them out with a skimmer.

Sailor Moon brooch burger

Ingredients (10 servings):

Buns:

• 0,75 dl beetroot juice

• 1,75 dl water

• 25 g yeast

• 0,5 dl olive oil

• 6 dl flour

• 1 tsp salt

• sesame seeds

• 10 cheese slices

How to:

Blend the water and beetroot juice in a small saucepan and heat it up to 37C. Add the yeast and blend until it has incorporated itself in the mixture. Lastly add the olive oil, flour, salt and blend and knead the dough. Let it rest for 30 minutes.

Divide the dough into 10 parts and roll all of them into balls, then put them on a baking sheet. Let it rest again for about 30 minutes.

Turn oven to 225 C.

Brush the dough with water or egg wash and sprinkle some sesame seeds on top. Bake the buns for 10-12 minute, cut the cheese into star shapes and put them on the buns for decoration.

The one with Ross-s sandwich

Ingredients (1 servings):

Filling:

• 3 slices of bread

• 100 g turkey

• 1 lettuce leaf

• 2 tomato slices

• 1 tbsp cranberry sauce*

• 1/2 dl gravy**

*Cranberry Sauce:

• 100g cranberry

• 1 tbsp sugar

• 1/4 tsp cinnamon

• juice of a quarter of orange

• water

**Gravy:

• 1 tbsp butter

• 2 dl turkey stak

• salt & pepper

How to:

*Cranberry: Put all your ingredients into a small saucepan, with just enough water to cover the cranberries. Boil on high heat until it reaches a sauce consistency.

**Gravy: Put all your ingredients into a small saucepan, cook it down to your favorite consistency.

Sandwich: Take one slice of bread, add the lettuce leaf andhalf the turkey then dip the second slice of bred in the gravy and put it on the stack. Poor the cranberry sauce over, add the other half of the turkey and the 2 slices of tomato and finish with the last slice of bread. Cut the sandwich in two and serve.

Herring Pot Pie

Ingredients (6-8 servings):

• 2 puff pastry sheets

• 1 white onion

• 1 red onion

• 200g herring

• ½ dl finely chopped chives

• 100g aged cheese

• 4 dl milk

• 4 eggs

• 1 tsp salt

• 1/2 tsp pepper

• 6 black olives

How to:

Turn the oven on to 200 C.

Chopp up the onions and fry them until they’re soft. Cut the fish into bite sized pieces and mix them together with the onion, chives and cheese and add into a casserole dish. In a bowl whisk the milk, eggs, salt and pepper and pour the mixture over the fish. Then roll out one of the puff pastries and trim any access so it will fit your dish. Cut about ⅓ of the other pastry and roll it out cut it into a fish shape. Use the rest of the pastry to make the stripes, eyes and scale. Coat with an egg wash and decorate with black olives cut in half.  Put the dish in the oven for about 20-30 minutes until the pastry is nice and golden.

Savory Pumpkin pie

Ingredients (4-6 servings):

Pie crust:

• 3dl flour

• 125 butter

• 2,5tbs cold water

Filling:

• 400g pupmkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• 1 red onion

• 250g feta cheese

• 4eggs

• 4dl milk

• 15 fresh basil leaves

• 1-2 tsp salt

• 1/2 tsp black pepper

How to:

Pie crust: Start by blending the flour with the butter and mix it until it’s nice and crumbly. Then add the water little by little and mix into a dough. Cover it with a plastic wrap and put it in the fridge for 30 minutes.

Turn you oven to 200C.

Then roll out your dough and transfer it onto your pie pan and prick it all over with a fork. Put it in the oven for 15 minutes, then let it cool a bit.

Filling: Cut up you pumpkin into small bits, then slice the onion and cut the feta cheese into cubes. Add all of it into the pie crust together with 10 basil leaves (Save the rest for decoration). Whisk together the eggs, milk and spices in a bowl and poor it into the crust. Then put the pie back in the oven for  40-50 minutes until it has solidified and has a nice color. Lastly decorate with the 5 leftover basil leaves and serve.