Søtpotet og salvie risotto

Til 4 personer

50 ml extra virgin
1 rødløk hakket
600 g søtpotet, skrelt og i 2 cm terninger
440 g arborio ris
1,25 liter varm grønnsakskraft
75 g revet parmesan
3 ssk finstrimlet salvie
litt parmesen til garnering

varm 3 ssp olje i en dyp panne og stek løken i middels varme i 2-3
minutter til den er myk. tilsett søtpotet og ris og rlr til alt er
trukket i oljen.
Tilsett 125 ml av den varme kraften mens du rører konstant til væsken
er absorbert. Fortsett med dette til all væsken er absorbert. Ca 20-25
minutter. Søtpoteten skal være ferdigkokt og risen mør og litt
creamy.
tilsett parmesan og 2 ssp med salvie og godt med salt og pepper. Dryss
over resten av oljen og salvie. Garner med parmesan.

Mango salsa

Kjempedeilig salsa til hvit fisk eller scampi!
Lag gjerne dobbel oppskrift!

1 mango i terninger. 2 hvis de er veldig små
6 cherry tomater, kuttet i 4
4 vårløk
saften av en halv lime
1 teskjeer honning
1 rød chili
2 spiseskjeer hakket mynte

Bland sammen alle ingridiensene og trekk bollen med glad pack så alle
smakene står og godgjør seg en liten stund ved romtemp.

Thai Banana Pancakes

Den beste frokosten er jo ekte bananpannekaker sånn som man får på ferie i Thailand!!!
Disse er knallbra!

1½ cups plain flour
1tbsp sugar
½tsp salt
1tsp bicarb of soda
1tsp baking powder
1 large egg
½ cup yoghurt
¾ cup milk
4tbsp melted butter
3 bananas, cut into slices

Sift together the flour, sugar, salt, bicarb. of soda and baking powder. In a separate bowl whisk together the egg, yoghurt, milk and 1 tbsp melted butter. Slowly combine the dry ingredients with the wet ingredients, stirring until the flour disappears but being careful not to overbeat the batter. In a frying pan, melt about ½ tbsp of the remaining butter. Ladle about ¼ cup of batter into the frying pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, for about 3 minutes in total. Keep the pancakes warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with honey.

Gingered Carrot Soup

2 tablespoons canola oil (jeg bruker solsikke)
3/4 pound carrot, peeled and cut into 1-inch chunks (ca.4-5 gulerøtter)
3/4 pound McIntosh apples, peeled, quartered, cored, and cut into
1-inch chunks (ca. 2 epler)
2 tablespoons minced gingerroot (jeg brukte tørket ingefær)
2 teaspoons curry powder
1 quart vegetable broth (=4 cups)
salt
8 ounches extra firm or firm tofu, cut into 3/4-inch cubes and blotted
dry between paper towels
1/2 cup unsweetened coconut milk
4 teaspoons minced fresh cilantro leaves

1. Heat 1 tablespoon of the oil in a casserole over
medium heat until shimmering. Add the carots and apples and cook,
stiring occasionally, until apples start to soften, about 3 min. Add
the ginger and curry powder and stir-cook until fragrant, about 1 min.
2. Add the broth and salt to taste and bring to a boil. Reduce the
heat to a moderate simmer, cover, and cook until the carrots and
apples are tender, about 20 min.
3. Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick
skillet over medium-high heat until shimmering. Add the tofu cubes and
cook, turning occassionally, until golden brown, about 5 min. Transfer
the tofu to a plate with lined paper tpwels and set aside.
4. Stir the coconut milk into the soup and heat briefly. Puree the
soup in batches in a blender until smooth. Adjust the seasonongs,
adding salt to taste.
5. Ladle the soup into bowls and float half a dozen or so cubes of
tofu in each bowl. Garnish with cilantro and serve.

Pan-glazed Tofu med Thai Red Curry Sauce

Her er oppskrift på Pan-glazed Tofu with Thai Red Curry Sauce, jeg
pleier å servere ris og kanskje noe grønnsaker til. Det er nok til 2-3
personer.

1/4 cup unsweetened cocunut milk
1/4 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 teaspoon Thai red curry paste (jeg bruker vanligvis to, smak deg til
en passe sterk saus)
1 teaspoon sugar
1 teaspoon roasted peanut oil (jeg bruker solsikke eller soia)
1 pound (ca.500 g) ekstra firm or firm tofu, cut crosswise into eight
slices 1/2 inch thick slabs and blotted dry between several layers of
paper towels
2 tablespoons chopped salted peanuts
1 tablspoon minched fresh cilantro leaves

1. Combine the coconut milk, broth, soy sauce, lime juice, curry
paste, and sugar in a small bowl and set aside.
2. Heat the oil in a large nonstick skillet over medium heat untill
shimmering. Add the tofu and cook until golden brown, 6 to 7 min. Turn
the tofu and cook until golden brown on the second side, about 5 min.
3. Add the coconut milk mixture to the pan and simmer, turning the
tofu once, until the liquid reduces to a thick syrup and the tofu is
glazed, about 2 min. Transfer the tofu to a serving platter and scrape
the glaze left in the pan over the tofu. Garnish with the peanuts and
cilantro and serve.

Håper det smaker! Takk til Francesca for oppskrift!

Asian vegetarian omlet

Denne har jeg laget masse!!! Oppskriften er egentlig til 4, men er du skikkelig sulten metter den bare 2.
Blir det masse urter til overs er det bare å vaske og tørke dem og fryse ned. Smaken holder seg baedre frosset enn tørket!
Også hadde jeg den allerede skrevet ned på engelsk så orket ikke gjøre det en gang til på norsk...

8 egg
1/2 cup milk
1/4 cup chopped fresh mint leaves
2 teaspoons peanut oil
6 spring onions, thinly sliced
2 cloves garlic, crushed
1*227g can bamboo shoots drained
2 carrots, thinly sliced
1 medium red capsicum, thinly sliced
2 tablespoons sweet chili sauce
1 tablespoons oyster sauce
1 tablespoons soy sauce
1 tablesoopn finly chopped fresh coriander
cooking oil
fresh corinder to garnish

1. Whisk eggs, milk and mint untill combined
2. Heat oil in large frying pan. Add spring onions, garlic, bamboo
shoots, carrots and red capsicums; cook, stirring, until carrots are
tender. Add saucces and coriander; cook stirring until combined.
Transfere mixture to a bowl and cover to keep warm.
3. Heat cooking oil in frying pan. Pour a quarter of the egg mixture
into pan; swirl pan to cover base with egg. Cook until just set. Turn
omelet; cook until lightly browned. Remove from pan and keep warm.
Repeat with remaining egg mixture.
4. Spoon a quarter of the vegetable mixture along centre of each
omelet and fold sides to cover filling. Garnish with coriander leaves.

Armeriddere

Dette er Mariannes oppskrift. Det er de beste armeridderne noensinne!!!

1/2 liter melk med 1/2 vaniljestang ( skrap ut frøene ) og 2 del sukker varmes opp til kokepunktet.
Piske egg i en bolle.
God loff dyppes først i melkeblandingen og så i egget. Stekes i smør på middels varme.

Server med maple syrup og masser av frukt og bær.
Og så dig in!