I would really like to have the recipes of the following food:
- French omlette
- Zak's Italian pasta (with mushrooms, olives and tomato)
- frikadeller. :)
Would somebody write them down to me, please? :)
Guess we have a photo of the frikadeller recipe, only problem is the language :)
I know, I took that photo... but I can't understand it... :(
Quote from: "Akoss Poo"I know, I took that photo... but I can't understand it... :(
I guess the recipe is with Jacob but I'll post it as soon as I get it.
Quote from: "Akoss Poo"- French omlette
Quite an easy one.Boil the small potatoes
Meanwhile (it takes a few minutes) :Peel the onions
Cry while peeling them (optionnal :lol: )
Mince the onions
Roast the onions with a little bit of butter on a frying pan
Put them on a plate for later use
When potatoes are cooked :Peel the potatoes (use a fork for not beeing burned)
Slice the potatoes
Roast the slices of potatoes with a little bit of butter on the previously used frying pan
While potatoes are beeing roasted :Prepare the omelette, that is break all the eggs and put them all together (remove the eggshell of course :wink: ).
Mix the eggs with a fork
Add pepper and salt while mixing
Once the potatoes are well roasted :Add the previously roasted onions into the frying pan
Add the omelette above it all
Cook it at your own convenience
That's all. :-D
Recommandations :
- you can also add grated emmental cheese or bacon parts.
- DO NOT add milk into the omelette. Do this only if you want to add some grated emmental cheese
wihout adding anything else on the omelette : mix the cheese with a very little bit of milk and add them into the omelette BEFORE putting the omelette into the frying pan. Else, just pread the cheese parts into the eggs before putting them into the frying pan.
- if you add bacon pieces, decrease the amount of salt you add.
- bacon should be roasted before as onions or potatoes are.
- you can add a very little bit of vinegar, preferably on the frying pan just BEFORE adding the eggs on it, the vinegar should be slightly cooked. Best to use is raspberry vinegar or balsamic vinegar.
Oh thank you very much Krys, I can't wait to try it. :) And of course to read the other 2. :)
The tomato sauce:
heat some olive oil, don't let it get hot
put crushed garlic into the oil, 1 clove/person
let it fry for a short while, but be careful not to let them brown
now put 200g/person diced/sliced mushrooms
turn up the heat, let the mushrooms release their liquids.
season with salt ant pepper by your taste.
next one is the canned tomato cubes -1 can~400g/person.
turn the heat low, season with basil and oregano, fresh if possible.
wait until the sauce boils
when boiling, put in 100g of olives/person
let it cook on low heat for 5 minutes
thats all :)
Thank you Zak, now I only miss frikadeller! :)
Quote from: "Akoss Poo"Thank you Zak, now I only miss frikadeller! :)
It will come soon. I think Jacob will bring the recipe book to me tomorrow.
You think he will? It shall be interesting, we'll see...
Quote from: "BonzaiJoe"You think he will? It shall be interesting, we'll see...
:roll:
Here's the recipe for frikadeller:
Ingredients:
Frikadeller aprox. 4 people
500g minced pork
1 onion
50g flour
1 egg
2 teespoons of salt
50g butter
2-3 dl of milk
Pepper
Mix the flour with the milk. Add the meat and stir it round. Mince the onion and add it together with the egg and the salt and pepper. Stir more milk into the minced pork. Eventually leave the pork to rest for 10-20 minutes in the refrigerator. Eventually stir a little more liquid into the minced pork.
Fry the butter on the pan until it's brownish. Sink a spoon into the golden butter, and shape the minced pork (and whatever is in it at this time) into oval balls. Turn down the heat, when all the "frikadeller" have been put on the pan. Fry the "frikadeller" for about 5 minutes on each side. Turn up the heat while turning the "frikadeller".
SERVING: The "frikadeller" should be served with brown sauce, and perhaps some red cabbage, as you probably all recall! hmm, and you might want to include potatoes! Also, add a little spastic dwarf for extra enjoyment. ;-)
What about the seafood..?
To JTK: I didn't ask for it (and I won't), so... :o
To Dinmor: thanks! Now I can't decide which one should be the first of these three to cook at home! :D
Kransekager simply kicks ass! Somehow I managed to open it only today, but there's almost none left :( It's one of the best things I have ever tasted.
Also I still have half of my glyngore. I'm sparing. :)
I miss the Danish foods :)
uuaaaaaaaaaaaah:
http://www.brodsnedkeren.dk/kransekager.htm
one for 53 persons (for myself onlyof course :)) please! express postal order! thanx :)
Quote from: "zaqrack"Kransekager simply kicks ass! Somehow I managed to open it only today, but there's almost none left :( It's one of the best things I have ever tasted.
Also I still have half of my glyngore. I'm sparing. :)
I miss the Danish foods :)
uuaaaaaaaaaaaah:
http://www.brodsnedkeren.dk/kransekager.htm
one for 53 persons (for myself onlyof course :)) please! express postal order! thanx :)
:lol: :lol: .... yes you are right. Kransekager are very good. Mostly eaten for new years evening and at weddings!
And birthdays!
I miss hungarian food... Chili beans... mmm.... home made pasta dish.... mmm....pancakes in the middle of Budapest..... mmmm
Zak, could you pleeeeeeeeeeeeaaaaase also tell us the recipe for the chili beans? I would like to try it with some tofu instead of meat in the next days! :D
sure, sure:
for 2-3 persons:
chop 1 big/2 small onions, fry it in a bowl
add the meat/tofu, about 300g, turn up the heat, roast well.
seasoning now: salt, lots of pepper, some chili/hot paprika
add the chili beans tins, about 700g should be together.
boil the whole thing together
if there was no souce inside the tin, add chili bean powder, 1 bag (maggi has it for example)
again boil for a while with heavy stirring
taste
add chili as you like
eat
first burn
second burn
;)
Thank you very much, can't wait to try it! :D
Now it's time! :smt016
Firey, firey... :-D
:smt077
You forgot one thing Zak - to make Chilli Beans most tasty you've got to sing! Both verses:
Chilli, chilli...
Firey, firey...
:D
Quote from: "JTK"What about the seafood..?
I finally managed to obtain some quality salmon, mussels, calamari and shrimps, so I urgently need that recipe. Pleeeeaase :)
I'm planning to make some frikadeller once in the following weeks! I really miss the mood and the food of the good old WSMs! ;)
Quote from: Dinmor on July 23, 2005, 10:10:18 PM
Here's the recipe for frikadeller:
Ingredients:
Frikadeller aprox. 4 people
500g minced pork
1 onion
50g flour
1 egg
2 teespoons of salt
50g butter
2-3 dl of milk
Pepper
I am cooking Dinmor's famous frikadellers tonight! :)
Cool :-) I'll let him know.
Porco-Pizza
Ingredients:
A boneless piglet of 25 kg
1 kg of canned corn
800 g canned peas
1.5 kg of sliced mozzarella cheese
1.5 kg of sliced ham
500 g of chopped olives
1 tube of catupiry cream cheese with 1,800 g
8 kg of manioc
Prepare:
Bone the piglet
Place the piglet to roast in a proper barbecue (grill breath)
First bake the piglet belly for 3 h 30 minutes
Turn the piglet with the leather down and bake for a further 2 h and 15 minutes
Cook the manioc and make purée
Once ready turn the belly piglet for up and start filling with corn, peas, catupiry, olives, ham, mozzarella and ending with the mashed manioc
Spread throughout the stuffing mashed leaving equaled
Take a pan and place on top of the filling
Turn the piglet in the tray
Take another 15 minutes to grill
Is ready to serve
Barely enough for Kalpen brothers - as an appetizer. :D
Quote from: CTG on February 01, 2015, 03:46:43 PM
Barely enough for Kalpen brothers - as an appetizer. :D
Then, they will feel like kings in Chapecó, western Santa Catarina, the city of this recipe.
Quote from: BonzaiJoe on February 09, 2012, 11:51:01 PM
Cool :-) I'll let him know.
Today is my nameday according to Hungarian diary. Frikadeller is the menu, á la Dinmor. We're preparing it with kahdra. :-) With boiled potatoes, mixed vegetables and different sauces. And French wine after it. Mmmmmmmmh! :-)