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linker krem.no matprat.no matogdrikke.no nrk mat uten sukker etc paleodiet recipes |
Kjøttkaker som i Wien loff egg flere blader fersk persille, gjerne flat litt røkt flesk løk vann eller melk salt, pepper, ev.spiosskummin Mengdene slumper du til selv. Skjær daggammelt loff i små terninger og ha i blandebolle. Rør sammen med et egg, væsken og krydderet og bløt opp loffen med det. Surr flesket (kan erstattes med bacon)og den finhakkete løken litt i fett og ha i sammen med kjøttdeigen og bland alt. hjemme panerte vi kjøttkakene i mel før steking, men jeg synes det er grit uten. for en ekstra spiss kan du tilsette fihakket rød paprika i deigen, det blir da ungarske kjøttkaker. |
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Eplekake
Variasjon (slik jeg lager den) |
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Sveler 5 egg 3,5 dl sukker 1 liter hvetemel 1 liter kefirmelk 1 topet ts natron 1 toppet ts hjortetakk 75 gr margarin |
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Ostekake 1 pk digestve 150 g meierismør 1 pk sitrongele (lages med 2 dl vann) (2 pk gourmetost (ananas/mandarin)) Jeg lager osten selv: Ta 1 liter cultura og ha den i en 1 l Melittafilter. Etter et par timer er osten ferdig avrent. 3 dl sæterrømme 125 g melis 1 ts vaniljesukker 3 dl pisket kremfløte Ingrediensene MÅ ha romtemperatur. Kjeks og smør blandes til bunn og presses nedi rund kakeform, lag gele, Bland resten av ingrediensene i geleen (- krem). Pisk krem og skær inn i røren.(jeg utelater ofte kremen) Etter en tid i kjøleskapet kan man helle mer gele (med mindre vann enn i oppskriften) på toppen. Serveres med krem eller purerte frosne bær |
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Scones 2,5 dl fin speltmel 2,5 dl sammalt spelt 1 ss bakepulver 1/4 ts salt 2 ss linfrø 2 ss solsikkefrø 2,5 dl melk 2 ss olivenolje blandes kjapt, trykk ut til 1 1/2 cm tykkelse, det blir to rundinger som man da deler i 6 deler hver i trekanter. Stekes i 250o i ca 10 min. | |
| Piroger Bland hvetemel og kaldt smør i food processor slik at det fremdeles er knudrete. Ha i kaldt vann slik at det binder. Ha i kjøleskapet en stund. kjevle ut litt av gangen og legg på fyll. Ha midt i ovnen i 20 min | |
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Gnocci Kok poteter, Mos forsiktig mens de er varme. Ha i mel og egg. Rutt ut til pølser. Skjær av biter og trykk dem flate. Kok i lettsaltet vann til de flylter opp. Søtpotetmos (batatas) 1 kg søøtpoteter Kok potetene. Mos dem. Ha i 2 dl kokosmelk. Ha i saft fra 1 lime. Krydret potetmos Bak to hvitløkfedd i ovnen 20 min, de skal være delt opp og oljet. Kok poteter, mos dem og trykk hvitløkene ut av skallene sine. Mos dem og bland dem i potetene. | |
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Ringnes Spesial reinsdyrgryte 4 personer 800 g reinsdyrkjøtt fra steken 1 krm allehånde 400 g løk 2 laurbærblad 200 g sjampinjonger 1 ts tørket timian smør til bruning 1 ts grovstøtte enebær 1 ts salt ½ ts pepper 2 dl kremfløte 2 ss crème fraîche 1 flaske Ringnes Julespesial 1 ss rognebærgelé Skjær kjøttet i 3 cm store terninger, løken og soppen i skiver og brun det i smør i en gryte. Dryss på salt, tilsett fløte, øl og krydder og la retten surre i ca. 30 minutter, til kjøttet er mørt. Rør inn crème fraîche og gelé og smak til med salt og pepper. Server poteter eller potetmos til. | |
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THE CHEMIST'S RECIPE FOR CHOCOLATE CHIP
COOKIES The following recipe for chocolate chip cookies appeared in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100). It was attributed to Jeannene Ackerman of Witco Corp. Ingredients: 1. 532.35 cm3 gluten 2. 4.9 cm3 NaHCO3 3. 4.9 cm3 refined halite 4. 236.6 cm3 partially hydrogenated tallow triglyceride 5. 177.45 cm3 crystalline C12H22O11 6. 177.45 cm3 unrefined C12H22O11 7. 4.9 cm3 methyl ether of protocatechuic aldehyde 8. Two calcium carbonate-encapsulated avain albumen-coated protien 9. 473.2 cm3 theobroma cacao 10. 236.6 cm3 de-encapsulated legume meats (sieve size #10) To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous. To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium. ----- That's where the instructions stop, but the chemist forgot the most important step: Eat. Also, drink. And be well. |
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Lebanese Yogurt and Cucumber Salad Recipe By : The Frugal Gourmet on our Immigrant Ancestors Serving Size : 6 3 cups yogurt -- plain 12 fresh mint leaves 2 cloves garlic -- peeled salt -- to taste 2 or 3 cucumbers -- peeled and thinly sliced Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected. Place the mint and garlic together in a salad bowl and crush with a little salt. Add the drained yogurt and cucumbers. Mix and chill before serving. |
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Ukrainian Bliny GF 6 oz millet flour 6 oz buckwheat flour 2 Tsp butter 1 egg 1 Tsp sugar 3 Tsp soured cream 4-5 fl oz milk 1/4 oz yeast Sift the millet and mix with water to make a thick porridge, cool. Press this through a sieve. Boil half the milk and 1 Tsp of butter together, then sprinkle in two thirds of the buckwheat to make a thick porridge. Cool to room temperature. Mix the yeast with warm water and add to the buckwheat mix. Allow to rise, then add the sieved millet porridge and remaining buckwheat flour, the egg yolk mixed with the sugar, salt and remaining warm milk. Leave for a second warm rising, then add beaten egg white. Pour a small soup ladleful of the batter into a pan and turn as soon as they become lacy and set. Suggested fillings: smoked cod roe mixed with cream cheese, fruit puree, or damson jam. Grain Free Boston Brown Bread GF 1 cup plus 2 Tsp amaranth flour 1/4 cup arrowroot 1 tsp baking soda 1/2 tsp powdered ginger 1/2 cup currants 1/2 cup brazil nuts 3/4 cup boiling unsweetened fruit juice or water 1/4 cup honey or molasses 1 Tsp lemon juice or 1/4 tsp vitamin C crystals Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes. (Have not tried this one.) Buckwheat Waffles GF 1/2 cups buckwheat flour 3 tsp baking powder 1/2 tsp salt 2 tsp sugar 1 cup milk or part cream 2 or 3 egg whites, beaten stiff 6 Tsp melted butter Sift dry ingredients together, beat egg yolks add milk and melted butter, combine and stir quickly, fold in whites and add milk if necessary to make batter thin enough to pour. Omit sugar for very crisp waffles. Makes 6 waffles. Buttermilk Scones GF 8 oz buckwheat 2 oz fat 1/4 tsp bread soda 1/4 tsp salt 1/4 pint buttermilk Sieve the flour, salt, and bread soda into a bolw, mixing well, then rub into the fat, add enough buttermilk to make a loose dough, place on a floured board and knead lightly. Shape and place on a greased baking tin. Bake in a hot oven, 425 degrees F, for 15 to 20 minutes. Fudgies GF 1/4 cup honey 3 Tsp oil 3 Tsp water or unsweetened juice 1 tsp pure vanilla extract 1 cup amaranth flour 1/3 cup carob powder 1 tsp cream of tartar or 1/8 tsp vitamin C crystals or 1/2 Tsp lemon juice 1/2 tsp baking soda 1/3 chopped nuts (optional) Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey, remove from heat and stir in vanilla. Sift together the flour, carob, cream of tartar or vitamin C crystals and baking soda. Stir in the nuts. Drop rounded teaspoonfuls onto cookie sheets. Bake at 325 degrees F for 15 to 18 minutes. Use within a few days. from purr.demon.co.uk |
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RECIPE FOR A JOYOUS HOLIDAY MEAL FROM THE ALTERNATIVE GOURMET WHOLE ROASTED REINDEER WITH CHRISTMAS ELF STUFFING This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows: 1. 1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire. 2. 6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight. 3. 8 lbs. celery, finely chopped. 4. 8 lbs. onions, finely chopped. 5. 8 lbs. carrots, finely diced. 6. 1 gallon vodka to numb the elves before you peel them and dice them. 7. 32 lbs. dry bread crumbs. 8. 3 gallons chicken stock. 9. salt, pepper, to taste. 10. Fresh garlic, 1-6 lbs. as you desire. 11. 3-4 gallons of olive oil for basting the roasting reindeer. A. Saute' the onions, carrots, and celery in a large pan, using some olive oil, until tender. B. Brown the diced elves in the same pan until lightly browned. C. Mix the vegetables, elves, bread crumbs, and the chicken stock, season to taste with pepper, salt and garlic to taste. D. Stuff the dressing in the reindeer, then sew the deer shut. As for roasting the whole reindeer; it is usually difficult to find an oven large enough to do the job. So you will have to be creative. My personal favorite is to prop the reindeer up on a neighbor kids wagon. Then roll the whole shebang into the local grouches garage and set fire to the garage. If you can keep the local fire department at bay for 3-4 hours the reindeer will be perfectly done. This recipe will serve 175-225 hearty alternatively inclined diners. P.S. Never hunt elves in the same area each year. They have long memories for such little beasties and they won't fall for the vodka trick twice in two years. | |
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ELEPHANT STEW Ingredients: 1 Elephant Salt Pepper 2 Rabbits (optional) Cut Elephant into bite-sized pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew. | |
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BEST RUM CAKE EVER 1 or 2 quarts rum baking powder 1c. butter 1tsp. soda 1tsp. sugar lemon juice 2 large eggs brown sugar 1c. dried fruit nuts Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. with an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality-- try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample the rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into the coven and ake. Check the rum again, and bo to ged. |