Tuesday, January 15, 2013

Recipes on Enjoy Food & Travel 2012

Preparing baked lobster with scallops
 To make it easier for you, I have compiled all the recipes on Enjoy Food &Travel for the year 2012 on this page. Enjoy!!

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  • Almond Truffles - Moroccan "Zellige" cookie variation (January 10th 2012)
    I found the site www.cookingwithalia.com. Here you get to learn how to cook real Moroccan food, and I guarantee you will be intrigued by the taste of the Maghreb!

  • Asian style salmon tartar (January 11th 2012)
    This little clip from YouTube demonstrates an alternative, and equally easy way to prepare Asian style salmon tartar.
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  • Chorizo Pasta Recipe (February 22nd 2012)
    Here you have an idea how to to use any Spanish chorizo left in your refrigerator.
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  • Delicious fava beans (August 24th 2012)There are few things so satisfactory as harvesting one's own produce, as we did last Sunday. We collected what we took in our basket, bring it up to my appartment to prepare a good meal.
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  • First harvest salad (June 14th 2012)
    This is a historic photo. The salad leaves are from our own allotment. Sown just four weeks ago we were ready for our first harvest, and there is more left - much, much more......
  • Flavours of a Portuguese seasoning'n roasting bag (September 10th 2012)
    I love international seasoning, and my friend Dagfinn brought a seasoning and roasting back from Madeira. Yesterday we tried it, and these packages are practical as you can prepare dinner with vegetables without adding fat.
  • Flæskesteg or Danish Pork Roast (November 24th 2012) Danish Flæskesteg is made from sirloin of pork but with the crispy crackling. This makes it easy to cut as well as you got the delicious cracklings on top.
  • Fried pangasius fillet with lobster sauce (January 15th 2012)
    I invited my friend Ketil to dinner, and improvised a four course dinner. For the first time I prepared pangasius fillet, and I made the dish into a luxury feast, adding lobster, scallops and tiger prawns. Yum!!

  • Fried wolffish with white wine sauce (June 21st 2012)
    Especially those deep water fish with firm, white meat. One of these are the Wolffish, and I served delish fried fillet of this deep water beast the other day.
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  • How to make your own Baklava (January 31st 2012)
    Here is an instructional video for those of you that want to try to make your own baklava, the most classic of all sweet tasty, Turkish treats. 
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  • Ida Davidsen makes Danish open faced sandwiches (June 23rd 2012)
    There is nobody like Danish Open Face Sandwich specialist, Ida Davidsen to explain how you prepare can prepare a tasty open sandwich.

  • Italian toast (April 27th 2012)
    Post working day dinner means lazy food, and Italian toast is the simplest meal ever. Made from bread, pre made sauces, sliced ham, and grated cheese, it takes minutes to assemble. 
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    • Lazy Sunday chicken (April 24th 2012)
      I always buy seasoning when I visit destinations outside Europe. Last fall I roamed through the shelves of Scituate Market looking for cooking flavours. I chose a few McCormick Bag'n Season, including this "Original Chicken".

    • Legal Seafood's Goat Cheese Salad (March 25th 2012)
      For those of you looking for a Legal Sea Foods Restaurant in Boston, you do not have to the South Shore Plaza to enjoy the delicious lobster bisque. 
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    • Make your own medister (January 25th 2012)
      Medister is not available outside Scandinavia, but it is easy to make your own. Here are a few recipes to try.
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    • Pastitisio - an authentic Greek specialty (April 13th 2012)
      Pastitsio (Greek: παστίτσιο), is a Greek baked pasta dish equivalent to the Italian lasagna. To make a pastitstio  one layer of meat sauce is topped with a layer of penne rigate or other pasta in a thick bechamel sauce and cheese.

    • Pomodorini Margherita (September 13th 2012)
      Many dishes are named after queen Margherita of Italy, and they all hold the colours of the flag of the united Italy, red, hvite and green. So does this dish.

    • Poulet farci (January 25th 2012)I have rediscovered medister, a Norwegian ground meat mixture made from pork. Seasoned with salt pepper, ground ginger and nutmeg it is very popular during Christmas, but can be used all year around.
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    • Salmon tartar with capers (January 11th 2012)
      This Salmon tartar with capers is probably one of the easiest, and by far one of the best starters I have ever made. I found the recipe on the Norwegian website www.salma.no.

    • Sandwich with liverpaté with fried mushrooms and honey roasted bacon with tabasco (January 18th 2012)
      I usually make a open sandwich brunch the first day of the year. As I was away for thid years New Year celebration, I decided to invite a few select friends for a late Christmas Open Sandwich Buffet.

    • Smoked mackerel spread (September 15th 2012)
      I had this idea that smoked mackerel might be delicious finely chopped and mixed with Hellmann's mayonnaise and Dijon mustard, and I was right.
    • Smoked salmon spread (September 15th 2012)
      Salmon and cream cheese is an old combination, renowned from the famous Jewish salmon and lox bagels.

    • Spareribs - easy Swedish grub (May 17th 2012)
      Easy choice of grub for dinner after our Swedish excursion on Saturday. Spareribs ready to be served for just SEK 39,90 ($ 5,71 / € 4,44), a kilo, and I did as Oscar Wilde said; I can resist anything but temptation, and gave in!

    • St Louis Style Barbecue Spare Ribs by the BBQ Pit Boys (May 17th 2012)
      I came over this delicious way to prepare spareribs from the deep south on YouTube.
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    • Tex-MeXmas Casserole (January 4th 2012)
      After stocking food for three traditional Norwegian Christmas meals I am left with a phenomenal amount of leftovers. Pork rib, Christmas sausages and meatballs fill up my freezer and ready to be used in culinary experiments.

    • Topping and stew, the ultimate all-in-one solution (April 13th 2012)
      On Monday I made dinner for the whole week. One large baking tray with one layer of ragù (tomato stew) topped with dauphinoise potatoes. Easy and very delicious - a all-in-one solution for a busy one-man household, really.
    • Traditional Christmas Sandwich (January 18th 2012)
      I usually make a open sandwich brunch the first day of the year. As I was away for thid years New Year celebration, I decided to invite a few select friends for a late Christmas Open Sandwich Buffet. 
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    • Zucchini flowers with crab meat and yellow tomato vinaigrette (March 7th 2012)
      With my new allotment I may prepare zucchini blossoms this summer. Maybe I'll try Zucchini flowers with crab meat and yellow tomato vinaigrette?

    • Delicious zucchini lasagne (August 13th 2012)
      In these low-carb times, we are looking for ingredients replacing those packed with starch, as lasagna sheets. When left with a monstrous zucchini, one good idea is to use slices of zucchini to separate the tomato sauce and bechamel layers.

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