Breakfast Rolls for Early Birds

Breadrolls have been on the list of things that I have been wanting to make recently, and I came across this recipe on a Norwegian website that sounded really good: using seeds, millet and linseeds as well as flour to add a bit of texture to them.
In the process of making these though, I was surprised that the dough just turned out like a sticky mixture, not far away from the ones used when making cupcakes. I added a little more flour than the recipe stated, but I reckon that is all up to yourselves what you want to use.

Breakfast Rolls for Early Birds
(Makes 12 in a cupcake tray, 300 calories each)

100 ml orange juice
400 ml water
7 g dry yeast
4 tbsp sunflower oil
50 g linseeds
50 g millet
1 tsp salt
500 g wholemeal flour
100 g rough oats
about 300 g plain flour
Pumpkin seeds for topping (I used mixed seeds)

- Heat the juice and water up so that it's lukewarm. Pour into a bowl and add yeast along with everything but the plain flour and the pumpkin seeds. Combine well. As you can see it turns out a bit mushy.

- Now add the plain flour, and if the mixture is still looking a little too moist for your liking, add a bit more flour, millet, oats, or a combination of these. I did the latter, approximately maybe a handful of each.

- Use the plug for the sink, and pour in some cold water, along with some boiling water, so that it is hot, but you can still put your hand in it. Cover the bowl with a towel, and sit it in the sink for half and hour to an hour, giving the mix time to rise and get nice and airy, about twice the size.

As you can see, the "breadroll" mixture did not look too convincing to me before they went in the oven!

- Turn the oven up to 200-225°C. Oil the cupcake trays and divide the mixture between them using a tablespoon. Top with some pumpkin seeds, or other seeds you might have handy, and pop them in the oven for about 20-25 minutes. I turned the temperature down to 200°C halfway through, and popped the grill on number 2 to they would get a nice golden colour. With a knife, check if the rolls are ready, if there is dough on the knife when you take it out, it still needs a few minutes.

- Take them out of the oven and leave to stand for a few minutes, before taking them out on a rack to cool slightly. Enjoy with any filling you like!

Original source:
http://www.kakemonsen.no/sider/vis.asp?id=1525

- Jules

Vegetarian Shepherd's Pie

OK, so maybe I was hungry...Right, I was also aware that it was quite late and I'd been to the cinema, but the sound of vegetarian Shepherd's Pie? I couldn't resist, and I am sure glad I didn't, cause it was pretty tasty, I must say!

I tried to make one third of the original recipe I found, as the original sounded like way too much food, and chopping, for last night's meal. You can find the original recipe in the link at the bottom, where it is also vegan.

Here's what I used:


Vegetarian Shepherd's Pie
(Serves 4, about 400 calories each)

For the filling:

1,5 cup soya protein granules, also known as soy "mince" or TVP
2 cups of water - so you don't have to add more at later stage
2 tbsp soy suce
1 tsp each of onion powder, garlic powder and paprika (or more!)
1 tbsp oil
300 g chopped tomatoes
1-2 handfuls of green lentils
1 carrot, finely diced
1 celery stalk, finely chopped
1 small onion, chopped
1 garlic clove, finely chopped
1 tbsp vegetable stock (I used Marigold) or 1 stock cube
1 tsp each of oregano, thyme and pepper (or other pizza spices)

For the mash:

2-3 large baking potatoes, around 300-400 g, diced
2 tbsp butter
50 ml milk
Salt & pepper to taste

- Boil the water, and mix in the soy mince, soy sauce, paprika, onion- and garlic powder in a large saucepan, place a lid over. Take the pan off the hob and let it stand for ten minutes so the soy mince can take up all the flavours and water.

- Add a dash of oil, and stir the mince well for a few minutes, before adding the vegetables and stock. Stil some more and leave it to simmer a couple of minutes. Tip in the lentils and spices, combine, and leave it to simmer for 30-40 minutes. Stir occasionally and add a bit more water if i dries up.

- Whilst this is cooking away, start working on your mash! Chop the potatoes in small dice, and boil in some lightly salted water until soft, for about 20 minutes. Add the milk, butter and seasoning and mash for your life!

- When the mash is done (it doesn't matter if it's left for 10 minutes while the rest is getting ready) and the filling is nice and thick, turn the oven up to 200°C. Pour the vegetables and mince in, and nicely layer the top with the potato mash. Bake for about 15-20 minutes until the topping is slghtly golden - take out, let it cool down slightly, and dig in!

Original source:
http://www.veganeren.com/2011/09/shepherds-pie.html

- Jules

Linselus

Right, so this was the original post I was meant to write up today - as I was quite chuffed with it!
I have been looking around for some vegetarian and vegan recipes lately, and came across this one. Now bear with me, and I will try as best I can to explain the whole "linselus" name, which caught my attention!

Linse = Lentil or Lens, yes! We have the same word for the two things
Lus = Lice, Norwegian is a funny language ey?
Linselus is also what we call someone who always ends up popping up in random photos, either on purpose or not, but obviously here it was all about the lentils - thankfully!

Now, I am unfortunately nor vegetarian or vegan (I really respect people who are though), but I do enjoy cooking vegetarian meals. Over the last few years, I have become a lot less pickier, which is great! More food to appreciate.
This is a little treat for omnivores, carnivores, and herbivores alike! I present to you - Lentil Lice, in all their glory:

Linselus
(Makes about 30, 35-40 calories each)

150 g red lentils
100 g sundried tomato pesto
A dash of vegetable- or sunflower oil
2 cloves of garlic, finely chopped
50 g fine oats
1 tsp smoked paprika
1 tsp paprika or chilli flakes
3 tbsp chickpea- or potato flour
About 4 tbsp more oil for frying

- Boil the lentils in plenty of lightly salted water for 10 minutes until tender. Drain off the water.

- Pour the lentils into a bowl along with all the other ingredients and stir the mixture. Leave to set for about 15 minutes, so the mixture thickens a little.

- Shape small "linselus" or balls with your hands, and fry them in a pan with some oil on medium heat, until they are golden on both sides. NB! Try and fry one first, if it starts to run out a little, the mixture needs more flour. Once they are done, place on some kitchen roll on a plate so that some of the oil runs off.

- Serve with some salad, with dipping sauces as a snack, or as part of a pasta dish - they can be used for all sorts of meals!

Original source:
http://veganmisjonen.blogspot.co.uk/2010/08/oppskrift-linser-linselus-capellini.html

-Jules

Potato & Leek Soup

So, I have been meaning to cook up some potato and leek soup now for about a week, and finally the other day, I got around to make some!

I wanted to make it my own, so I added some ingredients I thought might go well with all the rest of or... go along with the few ingredients potato and leek soup requires anyway!

And here it is:

Potato & Leek Soup
(Serves 4, 315 calories)

1 tbsp oil
2 small leeks, chopped
5 medium potatoes, peeled and cut into small chunks
1 1/2 - 2 l vegetable stock
1 cube beef stock
2 tbsp tomato purée
1 tsp green pesto (optional, as it has quite a strong flavour)
1 tsp ground black pepper

- Heat oil in a large saucepan and tip in the leeks, fry until they have softened, and then add aaaaall the other ingredients.

- Cover and simmer for about 30-40 minutes, until the potato is tender, season to taste and serve with some crusty bread!


- Jules

Mexican Gingerbread Biscuits

Earlier this week, I came across this great Norwegian website that has recipes for all kinds of cakes, biscuits, and baked treats. A recipe that caught my eye was this one here that is said to be a remedy for curing colds. Take a look at the ingredients, and you might see why!

PS. The dough needs to cool in the fridge overnight, so it's not for the impatient patients! (Oh the pun *cringe*)

Mexican Gingerbread Biscuits
(This recipe makes plenty of fiery bits of goodness)

100 g light butter
100 g honey
200 g brown sugar
100 g crème fraîche
500 g plain flour
1 tsp ground ginger
2 tsp ground black pepper
4 tsp cayenne pepper
1 tsp Tabasco
3 tsp ground cinnamon
1 tsp baking powder

- Mix the honey, sugar and butter in a small casserole. Heat up until the sugar has dissolved, and leave to cool for a little while (I poured the mix into a baking bowl in the sink with some cold water for about 5 minutes).

- Add the crème fraîche, mix well before stirring in the flour, spices and baking powder. Knead well and set in the refrigerator to cool overnight.

- THE NEXT DAY: Set the oven to 175°C.

- Knead the dough a little to soften it, and roll out so it's about 3-4 mm thick. Cut out shapes, and put on a tray clad with baking paper. Originally the biscuits are cupposed to be shaped as stars, moons and guns, however I didn't have all three of them, only stars...So I replaced the last two with hearts, moose, foxes, snails and other little creatures! I think this makes for a jollier collection of biscuits, for sure!

- Place the tray in the middle of the oven and bake for 8-10 minutes, until the biscuits start to turn golden. Leave to cool before attacking them with some icing!

Icing:
As for the icing, I did it the quickest and easiest way, mixing icing sugar with water and cocoa powder for the brown frosting, and icing sugar with lemon juice, vanilla essence and a few drops of water for the white icing.
I would recommend melting some chocolate instead though, if you have a little more time on your hands, mmm chocolate!

Original source:
http://www.kakemonsen.no/sider/vis.asp?id=1363

- Jules

Mushroom Bhaji

Today, I was feeling a little lazy, but still had that sort of restlessness lurking in my conscious... So! I decided that after a day of snacking, I would make something nice and simple that was a bit more dinner-like. If you want to have this as a meal, I would perhaps add a little more mushrooms, and definitely have it either with rice or noodles, possibly adding some vegetables to go along with it.

Mushroom Bhaji
(Serves 2 as a starter/side OR 1 hungry person, 150/300 calories)

300 g Chestnut mushrooms, sliced
1 tbsp olive oil
1 medium onion (I used red), chopped
1 jalapeño pepper, or some slices from a jar, chopped finely
1 big garlic clove, finely sliced
1 tsp cumin
1 tsp coriander
1/2 tsp hot chilli powder
1 tsp salt
1 tbsp tomato purée
A splash of water
1 tbsp snipped chives

- Heat oil in a pan on medium heat and toss in the onion and jalapeño, soften for about 5 minutes, before adding garlic. Stir for 2 minutes, before mixing in the spices, chives and a splash of water.

- Cook for a minute, before adding in mushrooms and tomato purée. Simmer for 10 minutes, stirring occasionally.

Caution: Hot!

Original source:
...has slipped my mind, but I gave it my own little tweak anyway!

- Jules

Courgette, Pea & Pesto Soup

One of my favourite soups! First time I made it, I wasn't sure what to expect. Once I tried it though, I was very surprised, the pesto seems to really give this soup a specal flavour - in a good way!

Courgette, Pea & Pesto Soup
(Serves 4, 200 calories)

1 tsp olive oil
1 garlic clove, finely chopped
500 g courgettes, chopped
200 g peas
400 g cannellini beans
1 l vegetable stock
2 tbsp green pesto

- Fry the garlic in the oil in a medium-to-large sized pot. Add the courgettes after a few minutes and let it cook for about 3 minutes - stirring occasionally.

- Stir in the peas, beans and stock and leave to simmer for 10-15 minutes.

- Finally, swirl through the pesto, along with some seasoning. Once the pesto has dissolved, it's ready to serve! I usully let it simmer for another 10 minutes though, so the courgettes turn softer, mmmmm!

Serve with crusty bread, and enjoy

Original source:
http://www.bbcgoodfood.com/recipes/1758636/courgette-pea-and-pesto-soup

- Jules