The Recipe
1 pork tenderloin (300g)
1 dl yoghurt naturel
2 tbsp tandoori spice
1 garlic clove, chopped
1 tbsp lemon juice
Turn on the oven to 250C.
In a bowl, mix together yoghurt, garlic, tandoori and lemon juice. Add tenderloin and leave in fridge to marinate for at least 30 minutes.
Transfer to ovenproof dish and cook for 10 minutes on each side. Remove from dish, wrap in tin foil and let it rest for 20 minutes.
The Verdict
It was okay, but unfortunately not much more than that. One of those dishes you eat just to fill up, not because it tastes good. Am not going to bother with that one again.
Wednesday, September 14, 2011
Monday, September 5, 2011
Week 35: Creamy Jalapeno Turkey
The Recipe
275g boneless skinless turkey breast cutlets (couldn't find turkey, so I used chicken instead)
salt
oil
1 chopped onion
1/4 cup chicken broth
1 jalapeno pepper, seeded and minced (I only have pickled, sliced jalapeno, so I used 4 slices)
1/2 tsp ground cumin
40g cream cheese
2 tbsp sour cream or greek yoghurt
2 plum tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
Cut turkey into bite-sized pieces. Sprinkle turkey with salt. Heat the oil in a skillet with a tight-fitting lid over medium-high heat; add turkey and brown on both sides. Add onion, broth, jalapenos and cumin. Bring to a boil then reduce heat, cover and simmer for 5 to 7 minutes or until turkey is cooked through. Stir cream cheese and sour cream into onion mixture in skillet until well blended; stir in tomatoes and bell pepper and heat through. Serve over rice.
The Verdict
I didn't have terribly high hopes for this one as it smelled kinda funny as it was cooking. It ended up being really tasty though - the chili-cheese taste did wonders for the typical blandness of chicken. It was a tiny bit too rich though, so I think I might use less cream cheese and yoghurt next time - 40g/2tbsp is a LOT!
275g boneless skinless turkey breast cutlets (couldn't find turkey, so I used chicken instead)
salt
oil
1 chopped onion
1/4 cup chicken broth
1 jalapeno pepper, seeded and minced (I only have pickled, sliced jalapeno, so I used 4 slices)
1/2 tsp ground cumin
40g cream cheese
2 tbsp sour cream or greek yoghurt
2 plum tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
Cut turkey into bite-sized pieces. Sprinkle turkey with salt. Heat the oil in a skillet with a tight-fitting lid over medium-high heat; add turkey and brown on both sides. Add onion, broth, jalapenos and cumin. Bring to a boil then reduce heat, cover and simmer for 5 to 7 minutes or until turkey is cooked through. Stir cream cheese and sour cream into onion mixture in skillet until well blended; stir in tomatoes and bell pepper and heat through. Serve over rice.
The Verdict
I didn't have terribly high hopes for this one as it smelled kinda funny as it was cooking. It ended up being really tasty though - the chili-cheese taste did wonders for the typical blandness of chicken. It was a tiny bit too rich though, so I think I might use less cream cheese and yoghurt next time - 40g/2tbsp is a LOT!
Week 34: Garlicky Grilled Corn
The Recipe
2 ears corn, shucked
2 tbsp butter, softened
1 clove garlic, finely minced
1/2 tsp paprika
salt and pepper, to taste
In a small bowl, combine butter, garlic, and paprika. Rub butter mixture over the corn. Season well with salt and pepper.
Roll corn tightly in tinfoil (shiny side out.) Grill over medium heat for 30 minutes, turning frequently.
The Verdict
I had to make this in the oven, rather than on a grill, but using the grill element, so I would assume it doesn't make that much of a difference to the taste. Unfortunately, I didn't like it much. I don't know if there was too little butter, or if the oven made a bigger difference than expected, but it ended up being rather dry and dull. A shame, because it LOOKED amazing!
2 ears corn, shucked
2 tbsp butter, softened
1 clove garlic, finely minced
1/2 tsp paprika
salt and pepper, to taste
In a small bowl, combine butter, garlic, and paprika. Rub butter mixture over the corn. Season well with salt and pepper.
Roll corn tightly in tinfoil (shiny side out.) Grill over medium heat for 30 minutes, turning frequently.
The Verdict
I had to make this in the oven, rather than on a grill, but using the grill element, so I would assume it doesn't make that much of a difference to the taste. Unfortunately, I didn't like it much. I don't know if there was too little butter, or if the oven made a bigger difference than expected, but it ended up being rather dry and dull. A shame, because it LOOKED amazing!
Wednesday, August 17, 2011
Week 33: Squash Soup
The Recipe
500g squash (~1lb)
1 small onion
1 clove garlic
1 tbsp olive oil
2 cups vegetable or chicken stock
5 tbsp half-and-half
Salt
pepper
Oregano
Lemon juice
Chop onion and garlic. Heat oil in a pot and cook onion and garlic for about 5 minutes until translucent. Add squash in thin slices and give a quick stir before pouring in the stock. Bring to a boil, cover and leave to simmer for 10 minutes until the squash is done. Add oregano and use a stick blender to get the soup nice and smooth. Add cream and salt, pepper and lemon juice according to taste.
The Verdict
I liked the taste well enough, but have to admit that for a main, I prefer soups that aren't blended. It would be lovely for an appetizer though, as it tasted great and was really easy to make.
500g squash (~1lb)
1 small onion
1 clove garlic
1 tbsp olive oil
2 cups vegetable or chicken stock
5 tbsp half-and-half
Salt
pepper
Oregano
Lemon juice
Chop onion and garlic. Heat oil in a pot and cook onion and garlic for about 5 minutes until translucent. Add squash in thin slices and give a quick stir before pouring in the stock. Bring to a boil, cover and leave to simmer for 10 minutes until the squash is done. Add oregano and use a stick blender to get the soup nice and smooth. Add cream and salt, pepper and lemon juice according to taste.
The Verdict
I liked the taste well enough, but have to admit that for a main, I prefer soups that aren't blended. It would be lovely for an appetizer though, as it tasted great and was really easy to make.
Week 32: Peach-Orange Sorbet
The Recipe
1kg peaches, skinned and de-stoned
Juice from 5-6 oranges
3-5 eggwhites
Icing sugar
Cut the peaches into pieces and pour into a mixing bowl together with the orange juice. Blend until smooth. Add icing sugar until it tastes good (I think I used about 100g, but didn't measure exactly).
In another bowl, whip eggwhites until stiff. Carefully add to the peach-orange mix and mix thoroughly. I used 3 eggwhites, but think the texture would have been better with a bit more.
Add extra icing sugar if necessary.
Pour into ice cream containers and freeze - taking out to stir every hour to avoid the ice cream separating.
The Verdict
Great to make with kids, as they loved all the tasting along the way. Unfortunately the texture ended up being more slush ice'ish than sorbet'ish... I think we might either have added too few eggwhites or stirred it too seldom. Ah well, it tasted great no matter its texture.
1kg peaches, skinned and de-stoned
Juice from 5-6 oranges
3-5 eggwhites
Icing sugar
Cut the peaches into pieces and pour into a mixing bowl together with the orange juice. Blend until smooth. Add icing sugar until it tastes good (I think I used about 100g, but didn't measure exactly).
In another bowl, whip eggwhites until stiff. Carefully add to the peach-orange mix and mix thoroughly. I used 3 eggwhites, but think the texture would have been better with a bit more.
Add extra icing sugar if necessary.
Pour into ice cream containers and freeze - taking out to stir every hour to avoid the ice cream separating.
The Verdict
Great to make with kids, as they loved all the tasting along the way. Unfortunately the texture ended up being more slush ice'ish than sorbet'ish... I think we might either have added too few eggwhites or stirred it too seldom. Ah well, it tasted great no matter its texture.
Wednesday, August 10, 2011
Week 31: Stuffed bell-peppers
The Recipe
4 large bell peppers
250g cherry tomatoes
2 cloves of garlic
125g mozzarella cheese
1 tbsp lemon juice
8 slices of bacon (approx 150g)
herbs - e.g. thyme, basil and tarragon
pepper
Cut the bell peppers in halves and put them in a large ovenproof dish. Chop up garlic, tomatoes and cheese and mix in a small bowl with lemon juice, herbs and pepper. Spoon into the bell pepper halves.
Cut the bacon slices in halves and put two slices on each bell pepper, trying to cover the tomato-cheese mix as much as possible.
Bake in oven at 200C for 25 minutes.
Serve with rice and garlic bread.
The Verdict
Make sure to chop up the tomatoes and cheese finely, otherwise it won't mix up properly. But apart from that, I really loved the taste of it, although I think I may add fresh basil next time - that'd be a nice added touch I think. But all in all a delicious meal that doesn't take too much work. Definitely a keeper.
4 large bell peppers
250g cherry tomatoes
2 cloves of garlic
125g mozzarella cheese
1 tbsp lemon juice
8 slices of bacon (approx 150g)
herbs - e.g. thyme, basil and tarragon
pepper
Cut the bell peppers in halves and put them in a large ovenproof dish. Chop up garlic, tomatoes and cheese and mix in a small bowl with lemon juice, herbs and pepper. Spoon into the bell pepper halves.
Cut the bacon slices in halves and put two slices on each bell pepper, trying to cover the tomato-cheese mix as much as possible.
Bake in oven at 200C for 25 minutes.
Serve with rice and garlic bread.
The Verdict
Make sure to chop up the tomatoes and cheese finely, otherwise it won't mix up properly. But apart from that, I really loved the taste of it, although I think I may add fresh basil next time - that'd be a nice added touch I think. But all in all a delicious meal that doesn't take too much work. Definitely a keeper.
Monday, August 1, 2011
Week 30: African Peanut Soup
The Recipe
1/2 onion
2 green onions
1 bell peppers
2 cloves garlic
1 can tomatoes with chilli (~14oz)
8dl vegetable broth (I filled the empty tomato can twice)
black pepper
3/4 dl uncooked brown rice
1 1/4 dl peanut butter (to add later)
Chop all vegetables and put into a crock-pot. Add everything except the peanut butter. Cover and cook on low for 6-8 hours. Stir in peanut butter and cook for another 30-60 minutes.
The Verdict
You're supposed to cook it on high for the last 30 minutes, but my crock-pot doesn't come with a 'high' setting, so I increased the time to 60 minutes and cooked it on low instead. Don't know if this was what made the difference, but my peanut butter didn't fully 'melt', so I had to stir vigorously afterwards to get all the clumps out.
Even so, this was very, very good! I usually haven't had too much luck with my crock-pot, but this was definitely the exception that proved the rule. The different ingredients complimented each other nicely, and it turned out very tasty. I used crunchy peanut butter and loved the small pieces of peanut in my soup. I think it would have been even better if I had added bacon, but then everything tastes better with bacon ;)
1/2 onion
2 green onions
1 bell peppers
2 cloves garlic
1 can tomatoes with chilli (~14oz)
8dl vegetable broth (I filled the empty tomato can twice)
black pepper
3/4 dl uncooked brown rice
1 1/4 dl peanut butter (to add later)
Chop all vegetables and put into a crock-pot. Add everything except the peanut butter. Cover and cook on low for 6-8 hours. Stir in peanut butter and cook for another 30-60 minutes.
The Verdict
You're supposed to cook it on high for the last 30 minutes, but my crock-pot doesn't come with a 'high' setting, so I increased the time to 60 minutes and cooked it on low instead. Don't know if this was what made the difference, but my peanut butter didn't fully 'melt', so I had to stir vigorously afterwards to get all the clumps out.
Even so, this was very, very good! I usually haven't had too much luck with my crock-pot, but this was definitely the exception that proved the rule. The different ingredients complimented each other nicely, and it turned out very tasty. I used crunchy peanut butter and loved the small pieces of peanut in my soup. I think it would have been even better if I had added bacon, but then everything tastes better with bacon ;)
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