The Recipe
Serves 4
600g chicken (deboned chicken thighs works best)
3/4dl soy sauce (5tbsp)
3/4dl honey
2tbsp tomato paste
1-2 tsp chili paste (e.g. sambal oelek or other hot sauce of your choice)
4 cloves garlic, minced
1tbsp apple cider vinegar
2tbsp cornstarch
1 bok choi, sliced
1 bell pepper, sliced
In your crockpot, mix together soy sauce, honey, tomato paste, chili paste, garlic and vinegar. Add chicken and cook on LOW for 4-5 hours, turning the chicken over about halfway through if possible.
When chicken is done, remove from crockpot and let cool a bit. Meanwhile whisk cornstarch into the liquid, add bell pepper and bok choi and cook on HIGH for another 15 minutes.
Shred the chicken and return to crockpot. Serve over rice.
The Verdict
SO GOOD!! Really annoyed I forgot to take a photo, because it looked great too. The pepper and bok choi still had some crunchiness to it, and the chicken was lovely and tender. I used 1 tsp sambal oelek and could easily have used more - there was a bit of a kick, but nothing that could be called heat at all.
A huge success, and definitely something I'll be making again!
Showing posts with label make again. Show all posts
Showing posts with label make again. Show all posts
Monday, February 9, 2026
Monday, January 12, 2026
Week 2026-02: Garlic Butter Salmon
The Recipe
~225g salmon fillet
2tbsp butter, softened
2 cloves garlic, minced
2 tbsp parmesan cheese
1/2 tbsp lemon juice
A dash each of oregano, red pepper flakes, salt and pepper
Panko breadcrumbs
Fresh dill (optional)
Heat the oven to 200C.
Mix butter, garlic, parmesan, lemon juice and dry spices together.
Place the salmon in an ovenproof dish, and spread the butter mix on top. Sprinkle with panko breadcrumbs.
Bake for ~15 minutes or until the salmon is cooked through.
Sprinkle with fresh dill and serve with baked potatoes and asparagus.
The Verdict
So good! No notes - this was perfect as-is.
~225g salmon fillet
2tbsp butter, softened
2 cloves garlic, minced
2 tbsp parmesan cheese
1/2 tbsp lemon juice
A dash each of oregano, red pepper flakes, salt and pepper
Panko breadcrumbs
Fresh dill (optional)
Heat the oven to 200C.
Mix butter, garlic, parmesan, lemon juice and dry spices together.
Place the salmon in an ovenproof dish, and spread the butter mix on top. Sprinkle with panko breadcrumbs.
Bake for ~15 minutes or until the salmon is cooked through.
Sprinkle with fresh dill and serve with baked potatoes and asparagus.
The Verdict
So good! No notes - this was perfect as-is.
Sunday, December 7, 2025
Week 2025-50 Cashew Chicken with Coconut Rice
The Recipe
(Serves 2)
2dl rice
3dl water
100ml coconut milk
2 bell pepper, thinly sliced
1 onion, thinly sliced
125g snap peas, halved
1 garlic clove, minced
Basil
Ginger
Curry
300g chicken in bite sized pieces
3tbsp flour
Salt, pepper
1/2 dl soy sauce
1/2 dl water
Lime
80g sweet chili sauce
40g cashew nuts
In a pot, bring water and coconut milk to a boil. Add rice and salt and cook over low heat for 12 minutes. Remove and let it rest for 10 minutes, leaving the lid on. Once done, add a bit of chopped basil.
Meanwhile, heat olive oil in a pan over medium-high heat and cook the bell pepper and onion until soft. Add sweet peas and cook for another few minutes. Transfer to a bowl large enough to hold the chicken as well.
Toss the chicken in flour, salt and pepper until coated. Add a bit more oil to the pan and cook the chicken until done. Add minced garlic, curry, ginger, water, soy sauce, a dash of lime juice, and sweet chili sauce and cook for a few minutes until reduced a bit and the chicken is completely coated. Add the cashew nuts and stir.
Transfer to the bowl with the veggies and serve over rice with chili on the side.
The Verdict
I really liked it! But then, I'm partial to anything with cashew nuts ;-) Cooking the rice in coconut milk was a nice touch. I hadn't expected it to make all that big of a difference, but you could taste the coconut without it being overpowering.
(Serves 2)
2dl rice
3dl water
100ml coconut milk
2 bell pepper, thinly sliced
1 onion, thinly sliced
125g snap peas, halved
1 garlic clove, minced
Basil
Ginger
Curry
300g chicken in bite sized pieces
3tbsp flour
Salt, pepper
1/2 dl soy sauce
1/2 dl water
Lime
80g sweet chili sauce
40g cashew nuts
In a pot, bring water and coconut milk to a boil. Add rice and salt and cook over low heat for 12 minutes. Remove and let it rest for 10 minutes, leaving the lid on. Once done, add a bit of chopped basil.
Meanwhile, heat olive oil in a pan over medium-high heat and cook the bell pepper and onion until soft. Add sweet peas and cook for another few minutes. Transfer to a bowl large enough to hold the chicken as well.
Toss the chicken in flour, salt and pepper until coated. Add a bit more oil to the pan and cook the chicken until done. Add minced garlic, curry, ginger, water, soy sauce, a dash of lime juice, and sweet chili sauce and cook for a few minutes until reduced a bit and the chicken is completely coated. Add the cashew nuts and stir.
Transfer to the bowl with the veggies and serve over rice with chili on the side.
The Verdict
I really liked it! But then, I'm partial to anything with cashew nuts ;-) Cooking the rice in coconut milk was a nice touch. I hadn't expected it to make all that big of a difference, but you could taste the coconut without it being overpowering.
Monday, November 10, 2025
Week 2025-45: Pommes Anna
The Recipe
800g potatoes
4tbsp meltet butter
1 cup shredded cheese
salt, pepper
Peel the potatoes and slice them thinly. Add to a bowl, pour meltet butter over, making sure all slices are thoroughly coated.
Layer the potatoes and cheese in an ovenproof dish, finishing with a layer of potatoes. Sprinkle with salt and pepper.
Cook at 180C for about an hour. Serve hot.
The Verdict
Loved the taste! Unfortunately it was really difficult to get the springform pan I'd made it in - I think I'll try in a pie form next time. It's a bit of a hassle to make, but tasted really good, so worth it.
800g potatoes
4tbsp meltet butter
1 cup shredded cheese
salt, pepper
Peel the potatoes and slice them thinly. Add to a bowl, pour meltet butter over, making sure all slices are thoroughly coated.
Layer the potatoes and cheese in an ovenproof dish, finishing with a layer of potatoes. Sprinkle with salt and pepper.
Cook at 180C for about an hour. Serve hot.
The Verdict
Loved the taste! Unfortunately it was really difficult to get the springform pan I'd made it in - I think I'll try in a pie form next time. It's a bit of a hassle to make, but tasted really good, so worth it.
Friday, August 1, 2025
Week 2025-31: Lemon Salmon
The Recipe
(Serves 3)
~400g salmon filets
4 garlic cloves, finely chopped
1 heaped tsp capers
2,5dl / 1 cup vegetable stock
Juice from 1 lemon
70g butter
Fresh oregano (I didn't have any so used dried oregano and fresh basil instead)
Salt, pepper
Season the salmon with salt and pepper and bake them in the oven at 175C for ~15 minutes.
Meanwhile, warm up some oil in a pan and cook the garlic over medium heat for 1-2 minutes until fragrant. Add capers, stock and the lemon juice and let it simmer until it has reduced a bit. (This is where I added the dried oregano as well). Add butter and let it melt.
Garnish the salmons with fresh oregano just prior to serving. Serve with boiled potatoes and some greens.
The Verdict
I served the salmon with asparagus (baked in the oven together with the salmon) and a squash-feta salad that I think is listed here somewhere. It turned out really well, and made for a lovely summer meal. No notes, would definitely make again!
(Serves 3)
~400g salmon filets
4 garlic cloves, finely chopped
1 heaped tsp capers
2,5dl / 1 cup vegetable stock
Juice from 1 lemon
70g butter
Fresh oregano (I didn't have any so used dried oregano and fresh basil instead)
Salt, pepper
Season the salmon with salt and pepper and bake them in the oven at 175C for ~15 minutes.
Meanwhile, warm up some oil in a pan and cook the garlic over medium heat for 1-2 minutes until fragrant. Add capers, stock and the lemon juice and let it simmer until it has reduced a bit. (This is where I added the dried oregano as well). Add butter and let it melt.
Garnish the salmons with fresh oregano just prior to serving. Serve with boiled potatoes and some greens.
The Verdict
I served the salmon with asparagus (baked in the oven together with the salmon) and a squash-feta salad that I think is listed here somewhere. It turned out really well, and made for a lovely summer meal. No notes, would definitely make again!
Tuesday, July 15, 2025
Week 2025-29: Asian Peanut Butter Pork
The Recipe
750g pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tbsp white wine vinegar
3 tbsp water
2 garlic cloves, chopped
3 tbsp peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
1 pak choi, chopped
Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir - the peanut butter needs to melt before you can do so. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-6.
1 hour before serving, stir the sauce and flip the meat over to allow the other side to soak it up. Add the pak choi on top - don't stir it in, you want to leave it resting on the meat.
Serve over rice, garnish with chopped peanuts, and serve with lime wedges.
The Verdict
Really good! Personally I felt like it lacked some chili, but my less chili-crazy friends disagreed, so I just added some chili flakes at the time of serving. The original recipe called for twice as much peanut butter than stated - personally, I think that would have made it FAR too overpowering, but if you love peanut butter, then go for it!
Super easy, and definitely something I could see myself making again!
750g pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tbsp white wine vinegar
3 tbsp water
2 garlic cloves, chopped
3 tbsp peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
1 pak choi, chopped
Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir - the peanut butter needs to melt before you can do so. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-6.
1 hour before serving, stir the sauce and flip the meat over to allow the other side to soak it up. Add the pak choi on top - don't stir it in, you want to leave it resting on the meat.
Serve over rice, garnish with chopped peanuts, and serve with lime wedges.
The Verdict
Really good! Personally I felt like it lacked some chili, but my less chili-crazy friends disagreed, so I just added some chili flakes at the time of serving. The original recipe called for twice as much peanut butter than stated - personally, I think that would have made it FAR too overpowering, but if you love peanut butter, then go for it!
Super easy, and definitely something I could see myself making again!
Thursday, July 10, 2025
Week 2025-28: Crockpot Pasta ala Vodka
The Recipe
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, diced
1/4 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 cup vodka (just use the cheap kind)
2 (400g) cans tomatoes
1/2 cup sun-dried tomatoes
Salt and pepper
1 cup heavy cream
1/2 cup grated parmesan cheese
Penne pasta
Bacon (optional)
Fresh basil
Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Add to the crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours.
Use a stick blender to puree until smooth. Add cream and parmesan. Cook uncovered on HIGH for 10 minutes.
Meanwhile cook pasta according to instructions. Use the skillet from before to cook bacon. Add bacon and chopped fresh basil to the pasta. Serve with sauce and extra parmesan cheese.
The Verdict
This recipe makes a LOT of tomato sauce! It'll easily stretch to 6 people - I ended up freezing more than half of it. It tasted amazing though, so I hope it will freeze well. It needed a tad more salt (note to self - don't be so skimpy next time) and I added more chili to my portion, but I don't think DH would appreciate if I added more to the sauce itself ;-)
It's a bit more work than I'm used to for a crockpot recipe, since I had to saute the onions ahead of time. I considered not doing that, but don't know what it'll do to the recipe, if the vodka doesn't have time to simmer. Although I couldn't really taste the vodka at all, so wonder what it would be like if I just left it out!
Anyways, it made for a delicious tomato sauce, and if it freezes well, I could definitely see myself making this again.
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, diced
1/4 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 cup vodka (just use the cheap kind)
2 (400g) cans tomatoes
1/2 cup sun-dried tomatoes
Salt and pepper
1 cup heavy cream
1/2 cup grated parmesan cheese
Penne pasta
Bacon (optional)
Fresh basil
Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Add to the crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours.
Use a stick blender to puree until smooth. Add cream and parmesan. Cook uncovered on HIGH for 10 minutes.
Meanwhile cook pasta according to instructions. Use the skillet from before to cook bacon. Add bacon and chopped fresh basil to the pasta. Serve with sauce and extra parmesan cheese.
The Verdict
This recipe makes a LOT of tomato sauce! It'll easily stretch to 6 people - I ended up freezing more than half of it. It tasted amazing though, so I hope it will freeze well. It needed a tad more salt (note to self - don't be so skimpy next time) and I added more chili to my portion, but I don't think DH would appreciate if I added more to the sauce itself ;-)
It's a bit more work than I'm used to for a crockpot recipe, since I had to saute the onions ahead of time. I considered not doing that, but don't know what it'll do to the recipe, if the vodka doesn't have time to simmer. Although I couldn't really taste the vodka at all, so wonder what it would be like if I just left it out!
Anyways, it made for a delicious tomato sauce, and if it freezes well, I could definitely see myself making this again.
Monday, April 28, 2025
Week 2025-17: Vegetarial Chili Mac
The Recipe
1 onion, medium chopped
1 bell pepper chopped
1 14oz can black beans rinsed and drained
1 14oz can kidney beans rinsed and drained
2 14oz cans crushed tomatoes
1-2 tsp chili powder
1tsp paprika
2 tsp cumin
½ tsp salt
A dash of black pepper
1/2 l vegetable broth
225g elbow macaroni pasta, uncooked
~100g shredded cheddar or mozzarella cheese with more for serving
Chopped spring onions for serving
Place first 10 ingredients (onion through broth) in a crockpot and stir to combine. Cover and cook on LOW for ~7 hours.
Stir in pasta and continue cooking on HIGH for 15-20 minutes, until pasta is cooked through. Stir in cheese.
Serve topped with remaining cheese and spring onions.
The Verdict
The original recipe called for 1.5tbsp chili!!! That seemed like a LOT so I tried with 1tsp chili instead. I think next time I could easily use 1.5 or 2 instead as it really was quite mild. Apart from that it was really good and super easy to make, so I'll definitely add this to my regular rotation.
I served it with bacon for the non-vegetarians people.
1 onion, medium chopped
1 bell pepper chopped
1 14oz can black beans rinsed and drained
1 14oz can kidney beans rinsed and drained
2 14oz cans crushed tomatoes
1-2 tsp chili powder
1tsp paprika
2 tsp cumin
½ tsp salt
A dash of black pepper
1/2 l vegetable broth
225g elbow macaroni pasta, uncooked
~100g shredded cheddar or mozzarella cheese with more for serving
Chopped spring onions for serving
Place first 10 ingredients (onion through broth) in a crockpot and stir to combine. Cover and cook on LOW for ~7 hours.
Stir in pasta and continue cooking on HIGH for 15-20 minutes, until pasta is cooked through. Stir in cheese.
Serve topped with remaining cheese and spring onions.
The Verdict
The original recipe called for 1.5tbsp chili!!! That seemed like a LOT so I tried with 1tsp chili instead. I think next time I could easily use 1.5 or 2 instead as it really was quite mild. Apart from that it was really good and super easy to make, so I'll definitely add this to my regular rotation.
I served it with bacon for the non-vegetarians people.
Monday, October 21, 2024
(2024) Week 42: Pico de Gallo
The Recipe
1/2 onion, finely chopped
2 tbsp lime juice
1/2 teaspoon sea salt, more to taste
2 large ripe red tomatoes chopped
A dash of chili flakes
Mix and leave to marinade for at least 15 minutes
The Verdict
Really good! Using lime juice instead of lemon juice made a huge difference. It did need some fresh herbs of some sort - the original recipe had cilantro, which I don't like, but perhaps some fresh oregano, thyme or basil? Will have to try it out.
1/2 onion, finely chopped
2 tbsp lime juice
1/2 teaspoon sea salt, more to taste
2 large ripe red tomatoes chopped
A dash of chili flakes
Mix and leave to marinade for at least 15 minutes
The Verdict
Really good! Using lime juice instead of lemon juice made a huge difference. It did need some fresh herbs of some sort - the original recipe had cilantro, which I don't like, but perhaps some fresh oregano, thyme or basil? Will have to try it out.
Tuesday, June 25, 2024
(2024) Week 26 - Waldorf Salad
The Recipe
2 apples
1tbsp lemon juice
1tsp sugar
1-2 celery stalks, chopped
40g chopped walnuts
40g raisins (or the equivalent in grapes)
50g mayonnaise
Salt, pepper
Chop the apples into 1cm cubes. Transfer to a bowl and toss with lemon juice and sugar.
Chop celery and walnuts and add to the bowl. Mix with raisins and mayonnaise.
Add salt and pepper according to taste.
Leave cold until serving.
The Verdict
I made it with raisins, but really want to use grapes next time. Waldorf salad (or celery, basically) is one of those things that I hated as a kid but love now, so I'd never actually made this myself before, but it's SO easy, so I'll definite add this to my regular rotation.
2 apples
1tbsp lemon juice
1tsp sugar
1-2 celery stalks, chopped
40g chopped walnuts
40g raisins (or the equivalent in grapes)
50g mayonnaise
Salt, pepper
Chop the apples into 1cm cubes. Transfer to a bowl and toss with lemon juice and sugar.
Chop celery and walnuts and add to the bowl. Mix with raisins and mayonnaise.
Add salt and pepper according to taste.
Leave cold until serving.
The Verdict
I made it with raisins, but really want to use grapes next time. Waldorf salad (or celery, basically) is one of those things that I hated as a kid but love now, so I'd never actually made this myself before, but it's SO easy, so I'll definite add this to my regular rotation.
Monday, March 11, 2024
(2024) Week 10: White Chicken Chili
The Recipe
100g bacon
Butter
1 onion, diced
1 bell pepper, diced
1 jalapeno pepper, diced (optional)
4 cloves garlic, chopped
1tsp cumin
½dl flour
1l chicken broth
1 340g jar of salsa
450g chicken breasts, cut into bite-sized pieces
2 large potatoes, cubed
2,5dl cream
100g shredded cheddar cheese
1 small can of corn (or the equivalent frozen)
Salt, pepper
Cook the bacon in a pot. Set aside, reserving the bacon grease.
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.
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.
Add the cream and cheese and let it melt. Return the bacon to the pot and season with salt and pepper.
The Verdict
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.
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.
100g bacon
Butter
1 onion, diced
1 bell pepper, diced
1 jalapeno pepper, diced (optional)
4 cloves garlic, chopped
1tsp cumin
½dl flour
1l chicken broth
1 340g jar of salsa
450g chicken breasts, cut into bite-sized pieces
2 large potatoes, cubed
2,5dl cream
100g shredded cheddar cheese
1 small can of corn (or the equivalent frozen)
Salt, pepper
Cook the bacon in a pot. Set aside, reserving the bacon grease.
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.
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.
Add the cream and cheese and let it melt. Return the bacon to the pot and season with salt and pepper.
The Verdict
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.
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.
Monday, February 26, 2024
(2024) Week 9: Crockpot Honey Garlic Chicken
The Recipe
450g chicken
3 garlic cloves, minced
3tbsp honey
4tbsp ketchup
4 tbsp soy sauce
oregano
In a bowl, mix together last 5 ingredients.
Place chicken in the crockpot, pour sauce on top and cook on LOW for 4-5 hours (HIGH for 3-4 hours).
Cut the chicken into thick slices and return to the crockpot for ~15 minutes to soak up the sauce.
Serve with rice and some veggies.
The Verdict
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.
I served it with the air fryer carrot fries found elsewhere on this blog.
450g chicken
3 garlic cloves, minced
3tbsp honey
4tbsp ketchup
4 tbsp soy sauce
oregano
In a bowl, mix together last 5 ingredients.
Place chicken in the crockpot, pour sauce on top and cook on LOW for 4-5 hours (HIGH for 3-4 hours).
Cut the chicken into thick slices and return to the crockpot for ~15 minutes to soak up the sauce.
Serve with rice and some veggies.
The Verdict
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.
I served it with the air fryer carrot fries found elsewhere on this blog.
Thursday, January 18, 2024
(2024) Week 3: Air Fried Chinese Duck
The Recipe
(Serves 2)
2 duck breasts
2tbsp soy sauce
2tbsp honey (divided)
1tsp five spice powder (divided) (I didn't have this, but google told me I could use garam marsala instead...)
Prepare ahead of time 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.
Place the duck in the air fryer, skin side up and pat the skin dry one last time. Cook at 165C for 15 minutes.
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.
The Verdict
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.
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 forgot(!!) the garlic this time around.
Really delicious, so I will definitely be making this again!
(Serves 2)
2 duck breasts
2tbsp soy sauce
2tbsp honey (divided)
1tsp five spice powder (divided) (I didn't have this, but google told me I could use garam marsala instead...)
Prepare ahead of time 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.
Place the duck in the air fryer, skin side up and pat the skin dry one last time. Cook at 165C for 15 minutes.
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.
The Verdict
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.
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 forgot(!!) the garlic this time around.
Really delicious, so I will definitely be making this again!
Wednesday, January 10, 2024
(2024) Week 2: Raspberry Lemonade
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...
The Recipe('ish)
1.5kg raspberries
Enough water to just cover them
~300g sugar
~1dl lime juice
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.
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.
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.
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.
The Verdict
Yummy! Lots of work, but worth it! This would taste really awesome mixed in a drink as well.
The Recipe('ish)
1.5kg raspberries
Enough water to just cover them
~300g sugar
~1dl lime juice
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.
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.
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.
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.
The Verdict
Yummy! Lots of work, but worth it! This would taste really awesome mixed in a drink as well.
Friday, January 5, 2024
(2024) Week 1: Crockpot BBQ Tenderloin
The Recipe
(Serves 2)
500g tenderloin
1 cup BBQ sauce
1 tbsp mustard
Salt
Paprika, oregano and cumin to taste
Combine BBQ sauce, mustard and spices in a crockpot. Add tenderloin and scoop the sauce over the meat to coat it.
Cook on HIGH for ~1.5hrs or LOW for ~3 hours until the meat reaches 65*C.
Remove from the slow cooker and let it rest for 10 minutes. Slice and return to the sauce. Serve with potatoes.
The Verdict
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 :-P
(Serves 2)
500g tenderloin
1 cup BBQ sauce
1 tbsp mustard
Salt
Paprika, oregano and cumin to taste
Combine BBQ sauce, mustard and spices in a crockpot. Add tenderloin and scoop the sauce over the meat to coat it.
Cook on HIGH for ~1.5hrs or LOW for ~3 hours until the meat reaches 65*C.
Remove from the slow cooker and let it rest for 10 minutes. Slice and return to the sauce. Serve with potatoes.
The Verdict
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 :-P
Wednesday, September 27, 2023
Week 39: Smothered Chicken
The Recipe
2 chicken breasts, cut into halves
8 pieces of bacon
200-250g mushrooms, sliced thinly
1 small onion, sliced thinly (optional)
1dl shredded cheddar
1dl shredded mozzerella
For the marinade:
1/2 dl honey
1/2 dl dijon mustard
1tsp oil
1/2tsp lemon juice
Salt, pepper, paprika
Prepare ahead of time: 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.
Preheat oven to 200C.
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.
Bake for 7-10 minutes or until the cheese is melted and the chicken is done.
Serve with baked potatoes and a salad and the reserved marinade on the side.
The Verdict
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 definitely something I'm going to make again!
2 chicken breasts, cut into halves
8 pieces of bacon
200-250g mushrooms, sliced thinly
1 small onion, sliced thinly (optional)
1dl shredded cheddar
1dl shredded mozzerella
For the marinade:
1/2 dl honey
1/2 dl dijon mustard
1tsp oil
1/2tsp lemon juice
Salt, pepper, paprika
Prepare ahead of time: 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.
Preheat oven to 200C.
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.
Bake for 7-10 minutes or until the cheese is melted and the chicken is done.
Serve with baked potatoes and a salad and the reserved marinade on the side.
The Verdict
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 definitely something I'm going to make again!
Sunday, July 9, 2023
Week 27: Mongolian Beef
The Recipe
~600g flank steak
2tbsp flour
2tbsp corn starch
2tbsp olive oil
2 garlic cloves, minced
1.75dl soy sauce (about 3/4 cup)
1.75dl water
1.75dl brown sugar
2 carrots, grated
Spring onion (garnish)
In a bag, mix flour and corn starch. Cut the flank steak into thin strips and add to the bag. Shake thoroughly to coat.
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.
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.
The Verdict
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... something... 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.
~600g flank steak
2tbsp flour
2tbsp corn starch
2tbsp olive oil
2 garlic cloves, minced
1.75dl soy sauce (about 3/4 cup)
1.75dl water
1.75dl brown sugar
2 carrots, grated
Spring onion (garnish)
In a bag, mix flour and corn starch. Cut the flank steak into thin strips and add to the bag. Shake thoroughly to coat.
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.
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.
The Verdict
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... something... 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.
Monday, June 19, 2023
Week 25: Watermelon Salad
The Recipe
~1/2 watermelon
100g feta cheese
30g pine nuts
50g rocket salad
1/2 red onion
Some sort of flavoured vinegar according to taste (balsamico, white wine... whatever strikes your fancy)
Flake salt
Fresh basil (optional)
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.
Roast the pine nuts on a dry pan for a few minutes and mix into the salad together with the vinegar and salt.
Sprinkle a bit of fresh basil on top.
The Verdict
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!
~1/2 watermelon
100g feta cheese
30g pine nuts
50g rocket salad
1/2 red onion
Some sort of flavoured vinegar according to taste (balsamico, white wine... whatever strikes your fancy)
Flake salt
Fresh basil (optional)
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.
Roast the pine nuts on a dry pan for a few minutes and mix into the salad together with the vinegar and salt.
Sprinkle a bit of fresh basil on top.
The Verdict
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!
Friday, June 9, 2023
Week 24: Sweet & Spicy Sausage Dish
The Recipe
~400g sausages
~500g potatoes
2 bell peppers
1 large onion
1tbsp olive oil
1tbsp honey
1tbsp mustard
salt, pepper, oregano
Fresh herbs (optional)
Cut the potatoes and sausages into pieces ~3x1cm, cut the onion into wedges and the bell pepper into bite sized pieces.
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.
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.
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.
Put some fresh herbs on top and serve immediately with ketchup or sweet chili sauce on the side.
The Verdict
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.
~400g sausages
~500g potatoes
2 bell peppers
1 large onion
1tbsp olive oil
1tbsp honey
1tbsp mustard
salt, pepper, oregano
Fresh herbs (optional)
Cut the potatoes and sausages into pieces ~3x1cm, cut the onion into wedges and the bell pepper into bite sized pieces.
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.
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.
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.
Put some fresh herbs on top and serve immediately with ketchup or sweet chili sauce on the side.
The Verdict
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.
Monday, February 13, 2023
Week 7: Air Fried Roast Beef
The Recipe
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)
olive oil
spices - I used garlic powder, onion powder, thyme, salt and pepper
30-60 minutes before starting, take the roast beef out of the fridge and leave at room temperature.
Preheat the airfryer to 200C. I did this by letting it run for ~10 minutes while empty. 5 might have been enough.
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.
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.
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
The Verdict
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 really yummy. A firm success, and definitely my prefered way of making it going forward!
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)
olive oil
spices - I used garlic powder, onion powder, thyme, salt and pepper
30-60 minutes before starting, take the roast beef out of the fridge and leave at room temperature.
Preheat the airfryer to 200C. I did this by letting it run for ~10 minutes while empty. 5 might have been enough.
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.
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.
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
The Verdict
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 really yummy. A firm success, and definitely my prefered way of making it going forward!
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