tag:blogger.com,1999:blog-32510312770839241642024-03-23T03:15:34.883-07:0052 Weeks - 52 RecipesI have far too many cookbooks with far too many recipes I never use. It's time to work my way through them, try the recipes I think sound interesting, and chuck the rest... maybe that way I'll actually have room in my kitchen cupboard again!
So join me as I cook my way through the years, trying out one new recipe a week.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.comBlogger431125tag:blogger.com,1999:blog-3251031277083924164.post-60644666478149297742024-03-11T02:38:00.000-07:002024-03-11T02:38:11.502-07:00(2024) Week 10: White Chicken Chili<b>The Recipe</b><br />
100g bacon<br />
Butter<br />
1 onion, diced<br />
1 bell pepper, diced<br />
1 jalapeno pepper, diced (optional)<br />
4 cloves garlic, chopped<br />
1tsp cumin<br />
½dl flour<br />
1l chicken broth<br />
1 340g jar of salsa<br />
450g chicken breasts, cut into bite-sized pieces<br />
2 large potatoes, cubed<br />
2,5dl cream<br />
100g shredded cheddar cheese<br />
1 small can of corn (or the equivalent frozen)<br />
Salt, pepper<br />
<br />
Cook the bacon in a pot. Set aside, reserving the bacon grease.<br />
<br />
Turn down the heat, add butter to the grease if necessary and cook onion, bell pepper and jalapeno for 5-10 minutes. Add garlic and cumin and cook for about a minute. Sprinkle in the flour, mix and cook for a minute.<br />
<br />
Add broth, salsa, chicken and potatoes. Bring to a boil and leave to simmer until the potatoes and chicken is done - about 20 minutes, adding the corn about half-way through.<br />
<br />
Add the cream and cheese and let it melt. Return the bacon to the pot and season with salt and pepper.<br />
<br />
<b>The Verdict</b><br />
The original recipe had 2 entire cups of corn which ended up being FAR too much! I'll try to make it with just one can next time instead of two - or I might go ahead and replace the second up with beans instead, to turn it into more of a chili. <br />
<br />
But apart from that, I loved it! The chili I had found was on weak enough for my DH to be handle the heat, and I just added chili flakes to my bowl when serving it instead. I'd wondered if the chicken would suffer from just being boiled, instead of being browned on the pan first, but that wasn't the case at all, and it ended up being really juicy and tender. Definitely worth a repeat.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-64332143891284846892024-02-26T05:42:00.000-08:002024-03-11T02:36:11.832-07:00(2024) Week 9: Crockpot Honey Garlic Chicken<b>The Recipe</b><br />
450g chicken<br />
3 garlic cloves, minced<br />
3tbsp honey<br />
4tbsp ketchup<br />
4 tbsp soy sauce<br />
oregano<br />
<br />
In a bowl, mix together last 5 ingredients.<br />
Place chicken in the crockpot, pour sauce on top and cook on LOW for 4-5 hours (HIGH for 3-4 hours).<br />
Cut the chicken into thick slices and return to the crockpot for ~15 minutes to soak up the sauce.<br />
<br />
Serve with rice and some veggies.<br />
<br />
<b>The Verdict</b><br />
This is my favourite type of recipe - super easy to make and REALLY yummy! What's not to like?! :-D I cooked mine for 4.5 hours (including the 15 minutes after carving) and the chicken turned out PERFECT! Not dry at all. Definitely a keeper.<br />
<br />
I served it with the air fryer carrot fries found elsewhere on this blog.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-46921838238344844282024-01-18T03:27:00.000-08:002024-03-11T02:36:46.747-07:00(2024) Week 3: Air Fried Chinese Duck<b>The Recipe</b><br />
<i>(Serves 2)</i><br />
2 duck breasts<br />
2tbsp soy sauce<br />
2tbsp honey (divided)<br />
1tsp five spice powder (divided) (I didn't have this, but google told me I could use garam marsala instead...)<br />
<br />
<i>Prepare ahead of time</i> Mix together the soy sauce, half the honey and haft the five spice powder in a bowl with a flat bottom. Pat dry the skin of the duck and put into the bowl skin-side up, making sure the skin isn't covered by the marinade - dump some out of you have to. Cover, but leave a few holes for air to circulate and leave in the fridge overnight.<br />
<br />
Place the duck in the air fryer, skin side up and pat the skin dry one last time. Cook at 165C for 15 minutes.<br />
<br />
Mix together 2tbsp warm water, the rest of the honey and the rest of the five spice powder. Coat the skin of the duck with the honey mixture and cook at 200C for another 10 minutes.<br />
<br />
<b>The Verdict</b><br />
Smelled sort of weird while cooking, so I was a bit hesitant, but OH my goodness! It tasted AMAZING! I had added potatoes to the air fryer and cooked the duck on top of them, which worked really well, but honestly, you can serve this duck with just about anything that doesn't require a sauce of some sort. Would be delicious in a salad as well. <br />
<br />
Next time I also want to try to add 1tbsp oyster sauce and 1tbsp minced garlic to the marinade as I didn't have oyster sauce and <i>forgot</i>(!!) the garlic this time around.<br />
<br />
Really delicious, so I will definitely be making this again!Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-46865877513663085952024-01-10T05:36:00.000-08:002024-03-11T02:37:03.939-07:00(2024) Week 2: Raspberry Lemonade<i>When tidying up the freezer, I discovered I had a TON of raspberries from my garden, so I figured it was time to actually do something about them. All measurements are VERY approximate as I didn't actually measure anything, but just went with what looked/felt right...</i><br/>
<br />
<b>The Recipe('ish)</b><br />
1.5kg raspberries<br />
Enough water to <i>just</i> cover them<br />
~300g sugar<br />
~1dl lime juice<br /><br />
Add raspberries and water to a large pot and bring to a slow boil. Once the water is almost boiling (medium-sized bubbles, not violent bubbles - or when the water is 90C if you have a meat themometer), mash the berries up against the side of the pot.<br />
Cover a colander with a dishcloth that you don't mind staining purple and pour the raspberries through the dishcloth into another pot. Leave to drain for awhile until it's stopped dripping, even when you move the mess around a bit (I had to do this in batches, as my colander could only fit about half at a time.). Discard the contents of the dishcloth.<br />
<br />
Bring the lemonade to a boil again, adding sugar and the lime juice. Once it's almost boiling, taste and add more sugar or lime juice as desired. Transfer to bottles and put in the fridge to cool.<br />
<br />
I found that this ended up being quite concentrated, so mix it up with water / sparkling water before drinking it, but it all depends on how much water you added when mashing the raspberries in the first step.<br />
<br />
<b>The Verdict</b><br />
Yummy! Lots of work, but worth it! This would taste really awesome mixed in a drink as well.
<center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDA7csdYI3sChMbsDmBpR5vE_Mmf130Q-4wDn3sge-Bdvdbh_7HSeDqbFcY4VGhKXY5a4N6Lb2JWm-J3IMqZSxPG_4pRKwYLAomUpXda-c9Wh9p2QrZgWVU8U_LDaXhKo3KO117IE5eJDYhd6f_ZXA6avUF9YMNgYo9G1B4njs9oizrgbik6p_l3d-QM/s4032/2024-01-07%2022.11.31.jpg"><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDA7csdYI3sChMbsDmBpR5vE_Mmf130Q-4wDn3sge-Bdvdbh_7HSeDqbFcY4VGhKXY5a4N6Lb2JWm-J3IMqZSxPG_4pRKwYLAomUpXda-c9Wh9p2QrZgWVU8U_LDaXhKo3KO117IE5eJDYhd6f_ZXA6avUF9YMNgYo9G1B4njs9oizrgbik6p_l3d-QM/s320/2024-01-07%2022.11.31.jpg"/></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZxmEZPRxBAiRc8DS7I4nxFLjq8Sr0HkF8N6uuPV9x4M941WfdBdvyPx-T4LKc614yyhB9u444_eNIrsyjscc3QRWq3nn5IJ5OTyqXzqPut7Dvw5E_wi_P4rNdyhrdjdUCT9SGJQ2e-F6Ip1EyPmIesUMGLXiQxHNFNn-dt9pbj7EQ8rV4kigbxUFQRg/s4032/2024-01-08%2019.44.39.jpg" ><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZxmEZPRxBAiRc8DS7I4nxFLjq8Sr0HkF8N6uuPV9x4M941WfdBdvyPx-T4LKc614yyhB9u444_eNIrsyjscc3QRWq3nn5IJ5OTyqXzqPut7Dvw5E_wi_P4rNdyhrdjdUCT9SGJQ2e-F6Ip1EyPmIesUMGLXiQxHNFNn-dt9pbj7EQ8rV4kigbxUFQRg/s320/2024-01-08%2019.44.39.jpg"/></a></center>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-4625423514338259082024-01-05T01:49:00.000-08:002024-03-11T02:37:11.433-07:00(2024) Week 1: Crockpot BBQ Tenderloin<b>The Recipe</b><br />
<i>(Serves 2)</i><br />
500g tenderloin<br />
1 cup BBQ sauce<br />
1 tbsp mustard<br />
Salt<br />
Paprika, oregano and cumin to taste<br />
<br />
Combine BBQ sauce, mustard and spices in a crockpot. Add tenderloin and scoop the sauce over the meat to coat it.<br />
<br />
Cook on HIGH for ~1.5hrs or LOW for ~3 hours until the meat reaches 65*C.<br />
<br />
Remove from the slow cooker and let it rest for 10 minutes. Slice and return to the sauce. Serve with potatoes.<br />
<br />
<b>The Verdict</b><br />
The original recipe said to cook it on high for 2hrs - that was FAR too long, as the meat had reached 72C and was rather dry. I think 1-1.5hrs will fit better (I've adjusted the cooking times on low accordingly). For that reason, I wasn't too impressed by it. DH loved it though, and is eager for me to make it again :-PMariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-42468572446890797632023-09-27T04:12:00.003-07:002023-09-27T04:12:32.955-07:00Week 39: Smothered Chicken<b>The Recipe</b><br /><br />
2 chicken breasts, cut into halves<br />
8 pieces of bacon<br />
200-250g mushrooms, sliced thinly<br />
1 small onion, sliced thinly (optional)<br />
1dl shredded cheddar<br />
1dl shredded mozzerella<br />
<br />
<i>For the marinade:</i><br />
1/2 dl honey<br />
1/2 dl dijon mustard<br />
1tsp oil<br />
1/2tsp lemon juice<br />
Salt, pepper, paprika<br />
<br />
<i>Prepare ahead of time:</i> Mix the ingredients for the marinade together in a small bowl. Use an electric whisk and whisk for ~30 seconds to get the mustard and honey fully mixed. Pour 2/3 of the marinade over the chicken, cover and leave to marinade in the fridge for 2-3 hours. Reserve the rest of the marinade and keep chilled.<br />
<br />
Preheat oven to 200C.<br />
<br />
In a pan cook bacon until desired crispness. Remove from pan, but leave juices behind. Add mushroom and onion (if used) and cook until soft. Remove from pan. Add chicken and sear for 3 minutes on each side. Transfer to ovenproof dish and cover with 2 slices of bacon each. Pour mushroom/onions on top and cover with cheese. Drizzle with a bit of the marinade.<br />
<br />
Bake for 7-10 minutes or until the cheese is melted and the chicken is done.<br />
<br />
Serve with baked potatoes and a salad and the reserved marinade on the side.<br />
<br />
<b>The Verdict</b><br />
REALLY good! I'd ended up leaving the chicken to cook for a bit too long, so it was kinda dry, but the taste could not be beat! Very yummy and <i>definitely</i> something I'm going to make again!Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-11831196011092668062023-07-26T00:26:00.002-07:002023-07-26T00:26:19.661-07:00Week 30: Carrot Fries<b>The Recipe</b><br />
4 carrots<br />
1tbsp olive oil<br />
1 tsp each of paprika, garlic powder and corn flour (or other spices)<br />
Salt to taste<br />
<br />
Peel the carrots and cut them into fries.<br />
In a bowl, mix together oil, paprika, garlic powder and corn flour. Add carrotsand stir to coat.<br />
<br />
Preheat the air-fryer to 200C. Add carrot fries and cook for 15-20 minutes, shaking after 10 minutes and taste checking after 15 minutes. If you have more fries than will fit into a mostly single layer, split them up into several batches for the best results.<br />
<br />
Add salt and serve immediately.<br />
<br />
<b>The Verdict</b><br />
This looked like a lot of carrot, but they shrunk <i>significantly</i> in the airfryer, so I would say this amount is only JUST enough for 2 people. They were really good though, so I could definitely see myself making them again. They're only slightly more timeconsuming to make than just plain carrot sticks and taste great :-DMariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-12157244839827912492023-07-09T23:51:00.003-07:002023-07-09T23:51:19.813-07:00Week 27: Mongolian Beef<b>The Recipe</b><br />
~600g flank steak<br />
2tbsp flour<br />
2tbsp corn starch<br />
2tbsp olive oil<br />
2 garlic cloves, minced<br />
1.75dl soy sauce (about 3/4 cup)<br />
1.75dl water<br />
1.75dl brown sugar<br />
2 carrots, grated<br />
Spring onion (garnish)<br />
<br />
In a bag, mix flour and corn starch. Cut the flank steak into thin strips and add to the bag. Shake thoroughly to coat.<br />
Add next 6 ingredients (oil through carrots) to the crockpot and stir until the sugar has dissolved. Add flank steak and stir until it's coated in the sauce.<br />
<br />
Cook on HIGH for 2-3 hours or on LOW for 4-5 hours until cooked through. Garnish with spring onions and serve over rice.<br />
<br />
<b>The Verdict</b><br />
I ended up cooking mine for 4 hours on low which fit perfectly - the meat was soft and tender without being dry. It was quite good as-is, but I felt it lacked... <i>something</i>... unfortunately not entirely sure what. Perhaps some chili, perhaps some additional veggies, but I can't quite figure out which ones would fit the rest of the dish. I'll have to play around with that a bit. There was a LOT of liquid, so I may try to reduce soy, water and sugar to 1.25-1.5dl next time. There needs to be enough to cover the meat completely, but not much more than that. But definitely something I could see myself making again.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-33138588951846121162023-06-19T01:19:00.004-07:002023-06-19T01:19:39.102-07:00Week 25: Watermelon Salad<b>The Recipe</b><br />
~1/2 watermelon<br />
100g feta cheese<br />
30g pine nuts<br />
50g rocket salad<br />
1/2 red onion<br />
Some sort of flavoured vinegar according to taste (balsamico, white wine... whatever strikes your fancy)<br />
Flake salt<br />
Fresh basil (optional)<br />
<br />
Slice the onion thinly and cut the watermelon into small cubes. Mix together with the rocket salad in a large bowl. Crumble feta cheese on top and mix again.<br />
Roast the pine nuts on a dry pan for a few minutes and mix into the salad together with the vinegar and salt.<br />
<br />
Sprinkle a bit of fresh basil on top.<br />
<br />
<b>The Verdict</b><br />
IMHO the best summer salad out there :-D I'd bought a watermelon that unfortunately turned out to taste very watery, so it wasn't that enticing to eat just as-is, but mixed together with rocket salad and feta cheese, it turned into the perfect side dish for a hot summer evening! Definitely something I'll be making again!Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-76648171816335376872023-06-09T02:30:00.000-07:002023-06-09T02:30:04.330-07:00Week 24: Sweet & Spicy Sausage Dish<b>The Recipe</b><br />
~400g sausages<br />
~500g potatoes<br />
2 bell peppers<br />
1 large onion<br />
1tbsp olive oil<br />
1tbsp honey<br />
1tbsp mustard<br />
salt, pepper, oregano<br />
Fresh herbs (optional)<br />
<br />
Cut the potatoes and sausages into pieces ~3x1cm, cut the onion into wedges and the bell pepper into bite sized pieces.<br />
<br />
In a bowl, mix together onion, potatoes, olive oil, salt, pepper and oregano. Preheat the airfryer to 180C, add the potatoes and onions and cook for 10 minutes.<br />
Meanwhile use the same bowl to mix together honey and mustard. Add the sausages and give it a good stir until the sausages are completely coated. Add to the air fryer, stir everything up and cook for another 6 minutes.<br />
Dump the bell peppers into the same bowl to scoop up the last of the honey-mustard mix. Add to the air fryer, give a good stir and cook for a final 7 minutes.<br />
<br />
Put some fresh herbs on top and serve immediately with ketchup or sweet chili sauce on the side.<br />
<br />
<b>The Verdict</b><br />
Really easy and really good! After dinner I commented to my husband that I could see myself making this again. "I insist that you do!" was his immediate response, which is always nice to hear :-D I bought some good quality sausages with garlic and cheese, which definitely added to the taste. The onion I used was perhaps a tad too small, so I may use a bit more of that next time, and it could be fun to add cherry tomatoes as well - but neither of those changes are really needed - it worked perfectly as-is.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-44914083475396620152023-05-01T01:13:00.005-07:002023-05-01T01:13:46.201-07:00Week 18 - Vegetarian Chili<b>The Receipe</b><br />
1 diced onion<br />
1 diced bell pepper<br />
1-2 chopped carrots<br />
2 stalks chopped celery<br />
1 can diced tomatoes<br />
1 can kidney beans, drained and rinsed<br />
1 tsp salt, divided<br />
1/2 tsp garlic powder<br />
1/2 tsp ground cumin<br />
1/4 tsp mild chili powder<br />
1/2 tsp smoked paprika<br />
1 tsp sugar<br />
1/2 tbsp fresh lime juice<br />
<br />
Add everything but half the salt and the lime juice to the slow-cooker. Cook on LOW for 6-7 hours.<br />
<br />
Stir in lime juice and the remaining salt if desired. <br />
<br />
<b>The Verdict</b><br />
It wasn't very spicy, so I could probably have added more chili. Also perhaps a bit more sugar, as it was rather acidic? Will have to play around with that a bit. But my vegetarian sister liked it, so that's the important thing.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-81989471669803208332023-02-13T23:32:00.001-08:002023-02-13T23:32:25.826-08:00Week 7: Air Fried Roast Beef<b>The Recipe</b><br />
750g roast beef (in Denmark, this is a particular cut - I don't know if it's the same elsewhere, or if it just refers to the manner of preparing it)<br />
olive oil<br />
spices - I used garlic powder, onion powder, thyme, salt and pepper<br />
<br />
30-60 minutes before starting, take the roast beef out of the fridge and leave at room temperature.<br />
<br />
Preheat the airfryer to 200C. I did this by letting it run for ~10 minutes while empty. 5 might have been enough.<br />
<br />
Meanwhile, pat the roast beef dry with paper towels (as this lets the outside sear better). Drizzle a plate with oil and spices and roll the roastbeef across - I find this is the best way to get an even spread of spices.<br />
<br />
Add water to the bottom of the air fryer (not sure if this is to make cleaning easier or to prevent the beef from drying out, but I'll take it either way), add the roast beef to the basket and cook at 200C for 5 minutes. Turn down to 180C and cook for an additional 20 minutes, turning the roast beef over halfway through. Check the temperature with a meat themometer at this point. You'll want it in the high 40s for nice, rosa meat, as the roast beef will continue to cook for awhile after you've taken it out of the airfryer. I let mine get to 52C, and that was definitely too much - it was only vaguely pink when I sliced it.<br />
<br />
Remove from airfryer and leave to rest for 15-20 minutes before slicing thinly. I used this time to cook the potatoes in the air fryer :-D<br />
<br />
<br />
<b>The Verdict</b><br />
I love roast beef, but always find it such a faff to get just right in the oven, so figured I'd give it a try in the air fryer instead. It turned out PERFECT and was so simple, so this is definitely how I'm going to make it going forward. I meassured mine to 47C after 20 minutes, so figured I'd give it an extra 3-4 minutes. That was definitely too much, so the 20 minutes is probably right for this size & shape (basically a cylinder). But even if it was a tad greyer than I prefer, it hadn't gotten dry at all, and was still <i>really</i> yummy. A firm success, and definitely my prefered way of making it going forward!
Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-63318439735397963002023-01-12T04:38:00.002-08:002023-01-12T04:38:08.112-08:00Week 2 - Pork Tenderloin in Mushroom Sauce<b>The Recipe</b><br />
~500g pork tenderloin, cut into 1-2cm slices<br />
black pepper<br />
salt<br />
olive oil<br />
2.5dl chicken broth<br />
2tbsp flour<br />
1tbsp balsamic vinegar<br />
thyme<br />
250g mushrooms, cut into pieces<br />
1 onion, sliced<br />
2-3 garlic cloves, sliced<br />
<br />
In a small bowl, mix together chicken broth, flour and vinegar. Stir until smooth.<br />
<br />
Season the pork with salt and pepper. Heat the oil in a pan or a large pot with a fitted lid, add the pork and cook for 2 minutes on each side, until browned.<br />
Add mushrooms, garlic and onion and give a quick stir before adding the chicken broth mixture and thyme. Bring to a boil, then to a simmer and cover. Cook for 10 minutes or until the meat is done.<br />
<br />
Serve with beans, mashed cauliflower and baked potatoes.<br />
<br />
<b>The Verdict</b><br />
Nothing special, but a decent enough meal. Anything with pork tenderloin is bound to be worth eating ;-) I tried steaming the beans instead of sauteing them, and definitely wasn't a fan of that way of cooking them - so lesson learned!Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-79388967036648759662023-01-12T04:27:00.000-08:002023-01-12T04:27:18.270-08:00Week 1: Steamed Cauliflower mash<b>The Recipe</b><br />
1 cauliflower<br />
Butter<br />
Cream cheese<br />
salt, pepper<br />
<br />
Break up the cauliflower into small bouquets and place in a microwave-friendly steamer. Add about 1cm of water to the bottom and cook for 10-15 minutes - stopping after 10 to check the doneness.<br />
Mash up the cauliflower as much as possible, and add butter and cream cheese until you get the desired consistence. Add salt and pepper according to taste.<br />
<br />
<b>The Verdict</b><br />
Really good! I hadn't steamed it for quite long enough, so it didn't get the proper mash consistency, but I liked the way it tasted, and could definitely see myself making this again.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-12703894715896443302022-12-12T08:44:00.003-08:002023-01-12T04:31:39.173-08:00Week 49 - Air fried Chicken Wings<b>The Recipe</b><br />
6 chicken wings<br />
1.5 tsp baking powder<br />
1/2 tsp black pepper<br />
1/4 tsp salt<br />
1/2 tsp garlic powder<br />
1/8 tsp onion powder<br />
1/8 tsp of paprika<br />
.... or whatever other spices catch your fancy!<br />
<br />
In a bag, mix together baking powder and all spices. Dab the chicken wings dry with a paper towel, add them to the bag and shake it thoroughly to coat all the wings.
If you don't have an oil spray (I don't), add a bit of oil to the bag and repeat. If you do have an oil spray, just spray the wings after they're in the fryer instead.<br />
<br />
I decided to add the metal rack to the fryer basket, but I don't know if it's necessary.<br />
<br />
Cool at 200C for 10 minutes. Turn over all pieces and cook for another 10 minutes or until cooked through.<br />
<br />
Serve with sweet chili sauce, potatoes and a nice salad. ... or by themselves as a snack.<br />
<br />
<b>The Verdict</b><br />
Magic! The baking powder made the skin bubble and it turned out SO crisp and lovely. Seriously, this was restaurant grade chicken wings. Tasted amazing too! Definitely a winner.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3WtoqGi5epLTl7E3rWLjROdGcyLa2ViKXu7OFwBkxb_eTV168zUam40j2v3489wVcktFpbRA-1fznpv8Yx-BiSPQTLtvJQwmIXx6yk7rImjMTZp4IkqNJBtC0fSq6SK9MR7dEFeaaBOAeTHQVtOkB75DyIPjGM_ezu8J9qvAsR2kO6O429jNIkRf/s4032/2022-12-12%2018.23.23.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3WtoqGi5epLTl7E3rWLjROdGcyLa2ViKXu7OFwBkxb_eTV168zUam40j2v3489wVcktFpbRA-1fznpv8Yx-BiSPQTLtvJQwmIXx6yk7rImjMTZp4IkqNJBtC0fSq6SK9MR7dEFeaaBOAeTHQVtOkB75DyIPjGM_ezu8J9qvAsR2kO6O429jNIkRf/s320/2022-12-12%2018.23.23.jpg"/></a></div>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-47177183879389332412022-11-23T01:14:00.004-08:002022-11-23T01:14:32.477-08:00Week 47: Boeuf Bourguignon<b>The Recipe</b><br />
175g bacon, chopped<br />
900g lean braising steak, e.g. rump steak, cut into 2.5cm cubes (in Danish: tyksteg el. cuvette/culotte)<br />
2 tbsp flour<br />
3 tbsp oil<br />
12 shallots, peeled but left whole<br />
2-4 garlic cloves, chopped<br />
175g mushrooms, quartered<br />
450ml red wine<br />
150m beef stock<br />
1 bay leaf<br />
2 sprigs each of fresh thyme, parsley and marojam, tied together<br />
Salt and pepper<br />
<br />
Preheat the oven to 160C.<br />
<br />
Mix flour, salt and pepper in a bag. Add the beef and toss until coated.<br />
<br />
Over medium-high heat, cook the bacon in a large, ovenproof casserole, until golden brown. Remove bacon from pot and put aside. Add the butter to the pot and brown the beef in batches. Set aside with the bacon.<br />
<br />
Add the oil to the fat remaining in the pot. Cook the shallots and garlic until fragrant and just starting to turn brown. Add the mushrooms and cook for another 5 minutes. Add the wine and give it a good stir, to loosen up all the brown bits in the bottom of the pot. Return the beef and bacon to the pot and stir in the beef stock. Add the herbs and bring to a boil.<br />
<br />
Cover and cook in the oven for ~1.5hrs. Season to taste and serve with mashed potatoes and some green beans.<br />
<br />
<b>The Verdict</b><br />
SO good! No doubt a good part of that was due to the high quality of the meat and wine (we didn't just get the cheapest), but this recipe was so ridiculously easy that nobody could mess it up :-D Getting everything prepared took a tad longer than expected, but I'd still consider it a really good dish to make for company, because of it's long cooking time, where it really can just be left alone. Might be worth while to try to adapt it for the crock pot as well.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-30835013587194092892022-11-14T06:08:00.004-08:002022-11-14T06:08:34.286-08:00Week 46: Salmon w. Mango<b>The Recipe</b><br />
400g salmon filet<br />
1 piece of baking paper<br />
1 mango fruit<br />
Herbs of your choice<br />
2tbsp orange juice<br />
50g feta cheese or cream cheese<br />
<br />
Peel the mango and cut it into wedges. <br />
<br />
Place the salmon on the baking paper. Distribute the mango on top. Add herbs and drizzle with the orange juice. Add crumbled feta cheese or 'blobs' of cream cheese on top. Season with salt and pepper to taste.<br />
<br />
Close the paper around the fish and place the package in an ovenproof dish. Bake at 200C for about 25 minutes.<br />
<br />
Serve with potatoes.<br />
<br />
<b>The Verdict</b><br />
Really good!! I had it with cream cheese, but think it would taste just as nice - but very different - with the feta, so am keen on trying that too. Really yummy and creamy, and the flavours worked very well together.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-78874116819208124562022-11-08T02:51:00.003-08:002022-11-08T02:52:08.113-08:00Week 45: Asian Glazed Chicken<b>The Recipe</b><br />
1lb chicken breasts<br />
2 tbsp soy sauce<br />
1 tbsp balasmic vinegar<br />
1/2 tbsp honey<br />
1-2 cloves garlic, crushed<br />
1/2 tsp hot sauce<br />
1/2 tsp ginger<br />
The green bits of 2 spring onions<br />
<br />
Mix together everything but the chicken and spring onions. Add the chicken and leave to marinade for at least 2 hours or overnight.<br />
<br />
Remove the chicken from the marinade (reserving the marinade) and transfer to the air fryer basket. Cook for 7-8 minutes on each side or until cooked through (mine took a bit longer, next time I think I'll cut them into halves).<br />
<br />
Meanwhile transfer the marinade to a small pot and cook over medium-low heat until it reduces slightly. Add the spring onions last minute.<br />
<br />
Serve over rice.<br />
<br />
<b>The Verdict</b><br />
The chicken wasn't quite cooked through at first, and then I cooked them for too long the second time around, so they ended up rather dry, unfortunately. I think I'll cut the breasts in halves next time, so the original cooking time will fit better. Also, there really wasn't much marinade left to turn into a drizzle, so I may double all those measurements for next time.<br />
<br />
All in all, I think I'd say it was good, but not great. Made the kitchen smell amazing though, so definitely might make it again.<br />Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-54682839145125701132022-11-01T07:00:00.002-07:002022-11-01T07:00:19.179-07:00Week 44: Vegetarian Sloppy Joes<b>The recipe</b><br />
1 15oz can chickpeas, drained<br />
1/4 cup uncooked red lentils<br />
1/2 onion, diced<br />
1-2 cloves garlic, diced<br />
1/2 15oz can tomato sauce<br />
1/4 cup water<br />
2 tbsp apple cider vinegar<br />
2 tbsp dark brown sugar<br />
1.5 tbsp Worcestershire sauce or soy sauce (depending on whether or not it needs to be vegetarian)<br />
1/4 tsp dry mustard or 1/4 tbsp dijon mustard<br />
A dash of red crushed pepper flakes<br />
1/2 tsp salt <br />
Pepper to taste<br />
<br />
Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir and let it cook for another 30 minutes or so.<br />
<br />
Serve over toasted burger buns.<br />
<br />
<b>The Verdict</b><br />
I don't think I cooked it for quite long enough as both the lentils and chickpeas were still rather hard - not quite crunchy, but they would have been better had they been cooked for a bit longer, I think. But I did like it, and it's easy enough to make, so will probably try it again.Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-62370186311669627052022-09-26T02:15:00.004-07:002022-09-26T02:15:39.225-07:00Week 39: Mustard-Glazed Neck Fillet<b>The Recipe</b><br />
1kg neck fillet<br />
1tbsp mustard<br />
1tbsp honey<br />
Salt, Pepper<br />
Spices of your choice (I used thyme and bbq)<br />
1dl chicken stock<br />
corn flour<br />
tomato paste<br />
<br />
Cut the top of the neck fillet criss-cross. Add salt and pepper. Mix together mustard and honey and coat the meat with it. Add additional spices of your choice. Pour 3-4dl water to the bottom of the airfryer, put the basket on top and add the neck fillet.<br />
<br />
Cook in the airfryer at 180C for about 70 minutes (or until a meat themometer reaches 65C.<br />
<br />
Remove from the airfryer, and set aside to rest for ten minutes before slicing it. <br />
<br />
Meanwhile make the sauce by pouring the meat drippings into a pot. Add chicken stock (or any other stock, I guess) and possibly a bit more water. Add tomato paste and some corn flour mixed with cold water. Bring to a boil and let it thicken a bit. Season to taste.<br />
<br />
Serve with potatoes and a nice salad.<br />
<br />
<b>The Verdict</b><br />
Really good! We hardly had any drippings left (I guess the rest had boiled off?), so added a bit more chicken stock than mentioned above, but it worked out really well, and tasted SO yummy!Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-6951943080419750362022-09-21T05:26:00.002-07:002022-09-21T05:26:16.771-07:00Week 38: Crispy Tortilla Packages (Airfryer)<b>The Recipe</b><br />
4 tortillas<br />
~400g meat of your choice cut into bite sized pieces (I used veal)<br />
4 tbsp sour cream<br />
4 tbsp salsa <br />
~4 tbsp shredded cheese<br />
Lettuce<br />
1 red onion, sliced<br />
A handful of nachos chips<br />
Tortilla toppings of your choice (avocado, more salsa/sour cream, more cheese, jalapenos, more lettuce, tomatoes etc.)<br />
Oil<br />
<br />
Season the meat with salt, pepper and spices of your choice, spray with oil and place in the airfryer basket. Cook at 180C for ~10 minutes, shaking the basket halfway.<br />
<br />
Prepare each tortillas like this: put shredded cheese sour cream, salsa, shredded cheese, meat, onion, lettuce and a couple of tortilla chips in the center of each. Fold the tortilla to a pentagon, by folding up one 'side' at a time, overlapping the previous side. Spray with oil and place in the basket (I let mine overlap a bit, that way there were room for all 4 at once). Cook for 6 minutes, turn them over and cook for another 3-4 minutes.<br />
<br />
Serve with additional toppings as desired.<br />
<br />
<b>The Verdict</b><br />
Pretty straight forward tortillas meal. Nothing out of the ordinary, and could easily have been made using the stove instead, but one advantage of the air fryer that I hadn't thought of ahead of time is that it's possible to cook without standing over a hot stove! That's going to come in SO handy next summer. And it tasted really good! I might add a few more tortillas chips next time, but that's the only modification I have in mind.<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-cnDD8fLMPezVtVzl8fkEudXioB33p3PvcgrnSa4NHc9v2DRjFaZy3Xh7EypF5F-nqWD2OJI81gisKo7xMC2leCgomlzEEKIQ0OgYM59ipW3lYNXXkWAupER7Ihj0tjcYtEoCQTvFJS4VVMdHBmW_Zgi5A9YbnJeEPWJMzyItBGbcO5D4uZ_Vw5d/s4032/2022-09-14%2018.46.07.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-cnDD8fLMPezVtVzl8fkEudXioB33p3PvcgrnSa4NHc9v2DRjFaZy3Xh7EypF5F-nqWD2OJI81gisKo7xMC2leCgomlzEEKIQ0OgYM59ipW3lYNXXkWAupER7Ihj0tjcYtEoCQTvFJS4VVMdHBmW_Zgi5A9YbnJeEPWJMzyItBGbcO5D4uZ_Vw5d/s320/2022-09-14%2018.46.07.jpg"/></a></div>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-41562507713843048262022-09-14T05:05:00.001-07:002022-09-14T05:05:30.491-07:00Week 37: Garlic Bread (Airfryer)<b>The Recipe</b><br />
1/2 chiabatta, cut into 7-8 slices (each about 2cm thick)<br />
50g soft butter<br />
4 cloves of garlic, minced<br />
~1dl parmesan cheese<br />
Various dried herbs - thyme, basil, oregano.<br />
<br />
Mix together butter and garlic until smooth. Add parmesan cheese and herbs and mix until fully incorporated. Butter the bread on both sides and place in the air fryer basket. Cook at 180C for 5 minutes, turn over the bread and then cook for another 4 minutes. Serve immediately.<br />
<br />
<b>The Verdict</b><br />
I took one bite, grabbed the entire plate and went "MINE!" (alas, DH didn't agree....). Possibly the best garlic bread I've ever had. And so easy to make!<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVxyJYW7xGJWsCsrlxjzCNsBdRQmW-8muLdsjWNMzqnFM69S0wzScyLEkvf_z5wbwSepbIvhmODIWjRphXt92FGyz0XBCqlKkLvGzQ608R3uiIQSTD0MiF60gNfKLkcOGqlfGKFBSew4Hx82Gqs00FaFNrfHZTnaVYrWb9AGfMNvCF16JaQjAH53k/s4032/2022-09-11%2019.24.35.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVxyJYW7xGJWsCsrlxjzCNsBdRQmW-8muLdsjWNMzqnFM69S0wzScyLEkvf_z5wbwSepbIvhmODIWjRphXt92FGyz0XBCqlKkLvGzQ608R3uiIQSTD0MiF60gNfKLkcOGqlfGKFBSew4Hx82Gqs00FaFNrfHZTnaVYrWb9AGfMNvCF16JaQjAH53k/s320/2022-09-11%2019.24.35.jpg"/></a></div>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-27357121846563539452022-09-11T23:34:00.010-07:002024-01-18T03:28:02.513-08:00Air Fryer<a href="http://52weeks-52recipes.blogspot.com/2022/11/week-45-asian-glazed-chicken.html">Asian Glazed Chicken</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2023/07/week-30-carrot-fries.html">Carrot Fries</a><br />
<a href="http://52weeks-52recipes.blogspot.com/2022/09/chicken-kebabs-air-fryer.html">Chicken Kebab</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2024/01/week-24-3-air-fried-chinese-duck.html">Chinese Duck</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2022/09/week-38-crispy-tortilla-packages.html">Crispy Tortilla Packages</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2022/09/week-37-garlic-bread-airfryer.html">Garlic Bread</a><br />
<a href="http://52weeks-52recipes.blogspot.com/2022/09/week-39-mustard-glazed-neck-fillet.html">Mustard-Glazed Neck Fillet</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2023/02/week-7-air-fried-roast-beef.html">Roast Beef</a><br />
<a href="https://52weeks-52recipes.blogspot.com/2023/06/week-24-sweet-spicy-sausage-dish.html">Sweet and Spicy Sausage Dish</a><br />Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-40342697116776473072022-09-11T23:33:00.006-07:002022-09-20T02:12:01.079-07:00Week 36: Chicken Kebabs (Air Fryer)<b>The Recipe</b><br />
450g chicken breast<br />
1 tbsp oil<br />
1 tbsp soy sauce<br />
1 tsp garlic powder<br />
1 tsp ginger<br />
1 tsp chili flakes (optional)<br />
1 tbsp honey<br />
3 bell peppers<br />
1 red onion
1 small squash<br />
<br />
Cut chicken, bell peppers, squash and onion into 2-3 cm pieces. Place the chicken in a plastic bag together with the oil, soy sauce, garlic powder, ginger, chili and honey. Leave to marinate for at least fifteen minutes (I left mine overnight).<br />
<br />
Assemble the skewers by mixing up chicken, squash, bell pepper and onion - I had enough for 7 skewers with the above amounts. Brush the veggies with the remaining marinade.<br />
<br />
Place the skewer holder inside the air fryer basket, lay the skewers on top and cook at 180C for 10-12 minutes, turning the skewers over after 5-6 minutes. I had to do this in batches, as my skewer holder could only hold 4 at a time.<br />
<br />
Serve with potatoes and a nice salad.<br />
<br />
<br />
<b>The Verdict</b><br />
SO GOOD!!! I had expected leftovers, but nope! We ate it all :-D The marinade had gotten a tad spicy for DH, so I'll use less chili next time for his sake, but with a bit of creme fraiche on the side it worked fine, and I absolutely loved it. This is definitely a recipe I'm going to use again. It would work really well with different kinds of meat and different marinades as well.<br />
<br />
<i>Edit</i> Made this again a few days ago with beef instead of chicken, a honey, soy, garlic marinade and mushrooms instead of squash. Once again really, really good, and we ate every last bit.<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI6GI11U-RYWuiMIInZGHBwe9EDYuFZF5t89XYaozvh_h4K-QiBuIrYAqhLQYSQe6bkdkx5zITfiC6QUyRVDx1t4ilMqw3gB9HX68fP_Y_9Gm5JlLHzm_JxHfVOWgwHspW7U4i5lH6tZQ_z8MIm9Ys846ZB9W-0Nff9dhL1KFitj29avCyAg2yUcU/s4032/2022-09-18%2019.00.11.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI6GI11U-RYWuiMIInZGHBwe9EDYuFZF5t89XYaozvh_h4K-QiBuIrYAqhLQYSQe6bkdkx5zITfiC6QUyRVDx1t4ilMqw3gB9HX68fP_Y_9Gm5JlLHzm_JxHfVOWgwHspW7U4i5lH6tZQ_z8MIm9Ys846ZB9W-0Nff9dhL1KFitj29avCyAg2yUcU/s320/2022-09-18%2019.00.11.jpg"/></a></div>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0tag:blogger.com,1999:blog-3251031277083924164.post-48209041070081181552022-09-05T03:51:00.003-07:002022-09-05T03:51:39.896-07:00Week 35 - Chicken Ramen<b>The Recipe</b><br />
<i>(Serves 1)</i><br />
1 chicken piece (I used "chicken steak" which was skin-on, boneless chicken - that worked really well)<br />
Salt and pepper, to season<br />
1tbsp olive oil<br />
~1 tsp ginger<br />
1 garlic clove, minced<br />
1.75 tbsp soy sauce<br />
1/2 tbsp white wine<br />
1/2 tsp sugar<br />
1 tsp sesame oil<br />
2 oz mushrooms, sliced<br />
More salt, to taste<br />
1 large egg<br />
2 spring oniones, sliced<br />
1 pack ramen noodles<br />
2 cups chicken stock.<br />
Fresh jalapeno slices, for serving (optional)<br />
<br />
Season the chicken with salt and pepper on both sides. In a medium pan, heat olive oil until hot. Add the chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned. Remove the pot. Flip the chicken and cook 3 to 5 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Add the garlic, spring onion and half the ginger. Cook until fragrant. Add mushrooms, season with salt and pepper. Cook 2-3 minutes or until the mushrooms are soft. Remove from heat and set aside. <br />
<br />
Meanwhile, heat the chicken stock to boiling. Reduce heat to low and whisk in the soy sauce, white wine, sugar, sesame oil and half the ginger. Remove from heat and set aside.<br />
<br />
Make the soft-boiled eggs - reserving the water afterwards. When the eggs finish cooking, add the ramen noodles to the boiling water. Cool for 2-3 minutes then drain and move the noodles to a large bowl. Slice chicken and put on top. Add ramen broth and top with the cooked onion/mushrooms. Serve with jalapeno and the soft boiled egg.<br />
<br />
<br />
<b>The Verdict</b><br />
This was a LOT of work, but worth it. At one point I had 3 pots and a pan going all at once!! Could probably have optimized a bit, but ah well. I was a huge fan of this way of cooking the chicken. The skin got SO crisp and yummy! Definitely something I could see myself making again, if I want to pamper myself.<br />
<br />
However, it does NOT do well as leftovers. I made twice the amount listed above, to have the rest for lunch the next day, and even though I waited to assemble the ramen bowls until just before serving, few of the things reheated well. So make only what you expect to eat.<br />
<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZScJOzPhvspKYnkyv_9OegB667KdD8wn70p4s8iYpyM0whqXxuFUJHOkBz2JCZoUqQmc27-PRMd4jK5PdqMGMA6Dtgvq3B8YXgK4J4Q0UpbGq5HrQk8jD7MFBRkKffMdoyEEQdqdqHspJxGrTY0LnmrqsUx_StfcMqhozVUziiRLErG3Ax3iX9dF/s4032/2022-09-02%2019.25.52.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZScJOzPhvspKYnkyv_9OegB667KdD8wn70p4s8iYpyM0whqXxuFUJHOkBz2JCZoUqQmc27-PRMd4jK5PdqMGMA6Dtgvq3B8YXgK4J4Q0UpbGq5HrQk8jD7MFBRkKffMdoyEEQdqdqHspJxGrTY0LnmrqsUx_StfcMqhozVUziiRLErG3Ax3iX9dF/s320/2022-09-02%2019.25.52.jpg"/></a></div>Mariahttp://www.blogger.com/profile/14280854114229038266noreply@blogger.com0