Boozy Strawberry Boba Milk Tea

Ingredients (2 servings):

• 4 dl milk

• 1 dl tapioca pearls

• 1 tbsp brown sugar

• 8 cl strawberry vodka

• 2 tbsp strawberry syrup

How to:

Boba:

Add 5 dl of water to a medium saucepan and bring to a boil. Add boba and quickly stir until the boba are all floating at the surface.Decrease the heat to medium and cook for 3 minutes. Remove from heat, cover, and let sit for another 3 minutes.

Strain the boba under cold water for 20 seconds, then transfer into a bowl with the brown sugar. Mix and let it rest there until ready to serve. Use within 5-10 minutes while fresh, or keep them inside the syrup and refrigerate.

Drink:

Spoon the boba to bottom of a tall glass. Add the vodka, strawberry syrup and milk to a shaker. Fill the shaker halfway with ice and vigorously shake until ice cold. Strain into the glass over the boba. Add some new ice and a wide mouth straw, and serve!

Vegan Jajangmyeon

Ingredients (4 servings):

• Udon noodles 

• 1 large potato

• 1 zucchini

• 1 white onion

• 100 g cabbage   

• 1 tsp garlic powder

• 1 dl black fermented bean sauce

• 1 tbsp brown sugar

• cucumber

• sesame seeds

How to:

Fry the black bean sauce in some oil on low heat, only to give it some flavour but don’t burn it! Put it aside.

Cook noodles according to package. 

In a large pan, fry the onions for a couple of minutes before adding the potatoes and cabbage. Season with garlic powder and cook for about 10 minutes. Add only the zucchini when the potatoes are fully cooked. Now add the black bean sauce, sugar and 0.5 - 1 dl water and let it all simmer until it turn into a nice creamy texture. (Taste and add more water if you feel it’s too salty, you can always add a little bit of cornstarch in the end to make it more thick.) 

Add the noodles to a plate and pour the vegetable mixture over it, decorate with cucumber cut up into matchsticks and sesame seeds.

Mozzarella Corndogs

Ingredients (8 pieces) :

Batter:

• 2.5 dl all purpose flour plus more for dusting

• 2 tsp baking powder

• 1/2 tsp salt

• 2 Tbsp sugar

• 1 egg

• 1.5 dl cold milk

Cheese corn dogs:

• 8 cheese sticks

• 2.5 dl panko bread crumbs

• frying oil

• 1 dl sugar

• Spicy ketchup (half ketchup & half sriracha)

• honey mustard

How to:

In a mixing bowl, whisk flour, baking powder, salt and sugar. Make a little well in the middle and add egg and milk. Mix everything together until smooth. Pour batter into a long glass and keep it in a fridge until ready to use.

Skewer cheese sticks onto wooden skewers. Dust with flour and place in a freezer at least 10 minutes. (It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil.)

Heat frying oil to 165°C. Dip and coat the skewered cheese sticks with the cold batter. Make sure to cover all around. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. Fry for 5 minutes or until golden brown outside. Remove form oil, place on a cooling rack or paper towel lined baking sheet.

To make it a little bit more fun: Spread sugar on a large plate. Roll cheese corn dogs on sugar to evenly coat while it’s still hot. 

Enjoy with ketchup and honey mustard.

Rainbow Crepe Cake

ingredients (8-10 servings):

Crepes:

• 4 eggs

• 8dl milk

• 3 ¼dl flour

• ½ tsp salt

• 4 tbsp butter

• food coloring: purple, blue, green, yellow, orange & red

• 1 l whipping cream

Strawberry syrup:

• 4dl strawberries

• 2dl sugar

• 4 dl water

How to:

Crepes:

Mix flour, salt and half the milk til it’s smooth and have no lumps. Add rest of the milk and eggs. Pour into 6 different containers (2dl/container) and add the food colorings of your choice. In a frying pan cook all the crepes (I did 0.5 dl a piece). So the end result was 4 of each color and a total of 24 crepes. 

In a large bowl whip the whipping cream until firm (but not too firm).

Put the first crepe on  plate and add a heaping spoonful of whipped cream, smooth it out and add the next layer until you have no crepes left. 

Decorate with strawberry syrup.

Strawberry syrup:

Add sugar, strawberries and water to a small saucepan and bring to a boil. Boil for about 20 minutes. Mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bottle.

Strawberry Tanghulu

ingredients (6 skewers with 4 berries):

Tanghulu:

• 0.5 dl water

• 4 dl sugar

• 0.5 dl + 1 tbsp corn syrup

• strawberries

• skewers

How to:

Add sugar, water and corn syrup to a small saucepan and bring it to boil. Bring it to 150c (using a candy thermometer). Put the strawberries (or any other fruit) on the skewers and dip it in the hot sugar syrup then put i on a prepared baking sheet to harden.

Khanom Chan (Thai layered cake)

ingredients ():

Khanom chan:

• 1 dl sweet rice flour 

• 1 dl tapioca flour

• 0.75 dl sugar

• 2 dl canned coconut milk

• 0.25 dl water

• 0.5 tsp pandan essence

• green food coloring (optional)

How to:

Add coconut milk, water and sugar to a small saucepan. Heat on low and whisk until the sugar has dissolved. (Make sure the mixture is not warm, because that will activate the tapioca flour.)

Add the flour mixture to a bowl and gradually add coconut mixture while mixing with whisk to break up any flour clumps. Divide mixture into two bowls. In one bowl, whisk pandan essence and food coloring until well combined.

Prepare a steamer pot. Wrap the lid with a clean kitchen towel and secure with a rubber band on the handle. Oil a silicone mold and place it into the steamer pot and heat for 5 minutes. (Either use a big 10x10 cm mold or do as I did and use praline molds).

Depending on the size of your mold, you’re going to want to add different amount of batter. I’m using very small mold so I made each layer about 3mm thick. Start with your green batter, add as much you want and cover with the lid and steam for 5 minutes, or until the layer is set. Than pour the same amount of the white batter on top, cover and steam for 5 minutes. Repeat the process, alternating the batters and steaming each layer for 5 minutes. After the last layer is poured, allow to steam for 10 minutes.

Remove the mold from the pot and allow to cool completely. Flip the cake onto a board and serve! :) 

Mint Chip Ice Cream

ingredients (1l):

Ice cream:

• 4 egg yolks 

• 1 dl sugar 

• 3 dl whole milk

• 1.5 dl cup heavy cream

• 1 dl fresh mint leaves, packed

• green food coloring

• 100 g dark chocolate, chopped

How to:

In a medium bowl, whisk together egg yolks and sugar. In a saucepan over low heat, stir together milk and cream.  Add in mint leaves, slightly bruising leaves by crunching in a fist.  Heat until steaming (not boiling!).

Add about 1 dl of the hot milk mixture and whisk into the egg yolk mixture to temper the eggs.  Pour the egg mixture back into the rest of the milk mixture, stirring constantly.  Keep over low heat and cook until thickened, 5 to 6 minutes, or until thick enough to coat the back of a spoon.  Stir in food coloring and strain through a sieve into a large bowl. Cover tightly with plastic wrap and chill overnight.

Next day, process the custard in an ice cream machine, adding the chopped chocolate during the last minute or two of churning. Pour mixture into an ice cream container and freeze overnight until hard.

Pesto Pasta

Ingredients (4 servings):

• 5 dl fresh basil, tightly packed

• 0.5 dl walnuts

• 0.5 dl extra virgin olive oil

• 1-2 garlic cloves 

• 1 dl parmesan cheese

• 0.5 tsp salt

• 0.25 tsp freshly ground pepper

• 2 dl green cherry tomatoes

• 500g spinach spaghetti 

How to:

Cook the spaghetti according to the package and drain. 

Place all you ingredients (except for spaghetti and tomatoes) in the food processor and blend until nice and smooth, taste and season with more salt or garlic if needed. 

Cut the tomatoes into quarters.

In a big bowl add the spaghetti, tomatoes and pesto, toss everything until all the spaghetti has been covered with the pesto. 

Green Soup

Ingredients (4 servings) :

• 250g broccoli , cut into small florets

• 1 carrot, diced

• 1 garlic

• 1 yellow onion, diced

• 1 potato

• 1 dl frozen spinach defrosted

• 3 tbsp yoghurt

• 7 dl vegetable broth

• 1 tsp salt

• Freshly ground black pepper

How to:

Add the carrot, yellow onion, spinach and garlic into a medium pot and saute them for a couple of minutes before covering with the vegetable broth. Bring to boil over medium heat, then simmer on low heat for 20 minutes. Add the broccoli and simmer for 5 more minutes.

Remove from stove, add the season and use a hand mixer to blend everything until creamy.

Add the yoghurt and put the pot back to the stove and slowly whisk everything to incorporate.

Kiwirosca

Ingredients (1 serving):

• 2 kiwi (peeled)

• 4 tsp sugar

• 5 cl vodka

• 0.5 lime

• crushed ice

How to:

In a shaker muddle kiwi and sugar together until a pulp has formed. Then add about 1 dl of crushed  ice and the vodka and stir.

Pour into a rocks glass and decorate with a slice of kiwi. 

Mima’s Moon Pie

ingredients (8):

Cookies:

• 230 g butter (softened at room temperature)

• 60 g Powdered sugar

• 125 g wheat flour

• 120 g graham flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• 1 teaspoon vanilla extract

Filling:

• 1 unflavored gelatin envelope

• 200 g sugar

• 1 tbsp light corn syrup

• 1/4 tsp salt

• 0.75 dl water

• 230 g chocolate (finely chopped)

• 1 tbsp coconut butter

How to:

Cookies:

Preheat oven to 175 C and line a large baking sheet with parchment paper.

In the bowl, mix the butter and sugar on medium speed until light and fluffy. In another bowl mix the wheat flour, graham flour, salt, baking powder and vanilla. Add the dry ingredients to the butter and beat until the dough comes together and looks uniform. Form the dough into a disc and wrap in plastic wrap. Refrigerate for about 20 minutes.

Transfer the dough to a lightly floured work surface and roll until it is about 5mm thick. Use a 7.5 cm round cutter or glass to cut out the cookies from the dough. Re-roll the scraps and continue cutting until you have 14-16 cookies. Use a thin spatula to transfer the cookies to the prepared baking sheet/sheets. 

Bake for about 12 minutes, or until the cookies are golden brown and set. Let cool on the baking sheet for 10 minutes before transfering them to a wire rack to cool completely.

Marshmallow filling: 

Put the gelatine envelope in some water and put to the side.

Combine the sugar, corn syrup, salt and water in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the mixture reaches 115 C. With the mixer on low speed, slowly add the hot sugar in a steady stream down the side of the mixer bowl. When fully incorporated, increase the mixer speed to high and beat until the marshmallow is fluffy and thick.

When the cookies are completely cool, pair them by size. Transfer the marshmallow to a large pastry bag. Pipe 2-3 tablespoons of the filling onto one side of each pair of cookies. Pipe it within about 1 cm of the edges. Place the other cookie on top to make a sandwich (the cookies are a bit fragile so you don’t want to press on the sandwich too much to get the filling to the edge). Pop the sandwiches in the fridge for about 10 minutes to allow the marshmallow to set.

Chocolate coating: 

Add the chocolate and shortening to a heatproof bowl and put it over a water bath. Stir until the chocolate is melted and smooth. To dip the sandwiches, use a fork and let the excess chocolate drip off, then transfer to a wire rack set over a piece of wax paper. When you’ve dipped all of the sandwiches, transfer to the refrigerator to set. Once set, transfer the moon pies to an airtight container and store in the refrigerator.

Rajesh’s Grasshopper

Ingredients (1 serving):

• 3 cl double cream 

• 3 cl creme de cacao

• 3 cl creme de menthe

How to:

Pour into shaker, dry shake first just like you would any other cream or egg based cocktail. Then add some ice and shake until cold and strain into a martini glass. Garnish with grated chocolate.

Howard's Mom's Brisket

Ingredients (5 servings):

• 1 kg beef brisket

• 1 tbsp salt

• 1 tsp pepper

• 1 tbsp flour 

• 1 tbsp vegetable oil

• 4 medium yellow onions, peeled and sliced 1 cm thick

• 1.5 tablespoons tomato paste

• 2 cloves garlic

• 4 carrots, peeled and halved

• Handful fresh chopped parsley, for garnish (optional)

How to:

Preheat oven to 175 C. 

Season the brisket on both sides with salt and pepper, then lightly dust it with flour. Heat the oil over medium heat in a oven proof cast-iron pot, add the brisket and sear on both sides (about 5 minutes per side). Transfer brisket to a platter and then add the onion to the pot and stir with wooden spoon until they become softened and golden brown. 

Turn off the heat and place brisket (fatty side up) on top of the onions. Spread the tomato paste over the brisket and scatter the garlic and carrots around the edges of the pot. Cover the pot with a lid and put it in the oven for 2 hours. Then transfer the brisket to a cutting board and slice it up. Put the slices back into the pot and oven, then lower the heat to 160 C and cook until fork-tender, about 2 more hours (the longer the better). Check during cooking to make sure it doesn’t get dry, (if that happens, add a couple of tsp of water). 

When it’s ready, serve with it’s juices and maybe some mashed potatoes, but it’s even better the second day when all the ingredients have gotten to know each other. :)

Tuesday Hamburger Slider

Ingredients (6 burgers) :

• 250 g ground beef

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• barbecue sauce

• 3 strips bacon, cut in half

• 6 small cheddar cheese slices

• 6 mini burger buns 

• 3 green leaf lettuce, cut in half

• 6 slices tomato

How to:

This is barely a recipe but anyway 0:). 

In a bowl, add the ground beef and spices and mix together. Divide to 6 equal pieces and fry them to the doneness of your choice. 

Build your burger and enjoy!

Lactose-Free Raspberry Cheesecake (For Leonard)

ingredients (10-12 servings):

Mold size: 20 cm diameter

Cheesecake:

• 15 digestive biscuits

• 50 g melted lactose free butter

• 350 g lactose free cream cheese

• 95 g sugar

• 1 tsp vanilla extract

• 15 g lemon juice

• 10 g gelatin sheets

• 210 g lactose free heavy cream (whipped to 50%)

Raspberry:

• 250 g raspberries

• 50 g sugar

• 5g gelatin sheets

How to:

Bottom:Crush the biscuits and mix with butter, push th mixture to the bottom of the mold.

First cream cheese layer: In a medium bowl, mix all the ingredients except the gelatin sheets. Divide the mixture into two bowls. Add 5g gelatin to the first bowl, mix and then pour the mixture into the mold and put it in the fridge. Let it rest for 30 minutes. 

First raspberry jelly layers: In a saucepan add the raspberries and sugar and boil for a 5 minutes, then strain it through a fine sieve to remove the seeds. Divide this mixture into two bowls as well. Add 2.5g sheet to one of them and pour that mixture over the first cheesecake layer and put it back to the fridge for 30 minutes. 

Second cream cheese layers: Add 5g gelatin to the second bowl, mix and then pour the mixture over the first raspberry layer and put it in the fridge. Let it rest for 30 minutes. 

Second raspberry jelly layers: Add 2.5g gelatine sheets to the second raspberry bowl-mix and pour it into a piping bag. Decorate the cheesecake with the atom symbol. Put the cake back into the fridge for the last 30 minutes and then it’s ready to be served.

Rosehip Soup with Almond Biscuits

ingredients (1 l):

Rosehip Soup:

• 7 dl rosehip (fresh or thawed)

• 1.5 l water

• 1-2 dl sugar 

• 1.5 tbsp potato starch + cold water

Almond Biscuits:

• 100 g almond paste

• 0.5 dl sugar

• 1 egg white

How to:

Soup:

Add  water and  rosehip to a large pot, bring it to a boil and let it simmer for about 15 minutes. Remove the pot from the heat and with a hand mixer mix everything until smooth.

Then strain the mixture through  a fine meshed strainer into a clean pot. Add sugar (according to taste). Blend the potato starch with some water and whisk it into to soup. Warm the soup again until the first bubbles appear then remove it from the heat.

The soup can be served warm or cold. (I prefer cold).  Add some almond biscuits and enjoy!

Biscuits: 

Turn oven to 180 C.

Mix together the almond paste and the sugar with an electric mixer. slowly add the egg white, only little bit at a time. Blend until smooth and free from lumps.

Pour the mixture into a piping bag and pipe small dots onto a parchment  lined baking sheet. Put it in the oven for about 10 minutes, or until they are golden brown and then let them cool on the baking sheet.

Fruit in Jelly

ingredients (4 pieces):

Jelly:

• 2 gelatin sheets

• 1 dl elderberry juice concentrate 

• 1 dl water

• 50 g grapes

• 150 g strawberries 

• 50 g raspberries

How to:

Jelly:

Soak the gelatin sheets in cold water for 5 minutes.

Bring the elderberry juice and water to a boil in a small pot then remove from heat and then add the gelatin sheets. Mix until the gelatin sheets have dissolved. Let the mixture cool down a bit. 

slice the strawberries and cut the grapes to the size you like, add them to the mold you want and then pour the liquid over it. Refrigerate for at least 8h before serving. 

Flying Jacob

Ingredients (4 servings):

• 800 g chicken

• oil

• salt

• pepper

• 140 g bacon, diced

• 1 banana

• 2.5 dl heavy cream 

• 1 dl chili sauce (ketchup based, like heinz chili sauce)   

• 4 portions of rice 

• 1 dl salted peanuts 

How to:

Turn oven to 225C. 

Cut the chicken into small bite size pieces, then saute them. Pour into a baking dish. saute the bacon as well and pour it over the chicken. cut the banana into slices add it to the chicken. 

In a small bowl whisk together cream and chili sauce and add some salt and pepper to taste. Pour the mixture over the chicken and put the baking dish in the oven for 20 minutes. 

Cook the rice according to the package. 

When the dish is ready, add some salted peanuts to it and serve! :) Enjoy.

Tomato Cup

Ingredients (4 servings) :

• 4 tomatoes

• 0.5 dl mayo

• 1 tbsp sour cream

• 1 tsp curry powder

• 1 dl ham, cubed

• 1 dl macaroni, cooked

• pepper

• salt

How to:

Cut of the top of each tomato and scoop out the inner part. 

In a medium sized bowl, mix together the mayo, sour cream and curry. Then add the cooked macaroni and the ham and mix till it’s even. Fill the tomatoes and decorate with olives.

The Green Elevator (Gröna hissen)

Ingredients (1 serving):

• 4 cl Gin

• 2 cl Blue curacao

• Pommac

• 2 raisins

How to:

Add ice to a highball glass, then add the gin, curacao, raisins and lastly the pommac. 

*So what makes this an elevator you ask? Well, the carbon dioxide released from the fizzy Pommac gathers around the raisins so that they float to the top. But when they hit the top, the carbon dioxide disappears and the raisins sink again. This process repeats itself until there is no carbonation left in the drink.