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RECIPE : VEGETARIAN MEATBALLS WITH COCONUT CURRY SAUCE.
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This is a vegetarian retake on the traditional danish dish “boller i karry” (English: balls in curry/meatballs in curry). Basically the first dish we Danes made after having been introduced to spices. So, of course, the curry sauce had to be as mild as possible as we were not used to spicy food. I love spicy food, but this dish has to be mild and creamy as it has always been.
This recipe is a vegetarian and more exotic retake. The curry cream sauce has been changed to a curry coconut sauce and the meatballs have changed to vegetarian chickpea balls.
The balls are the best things I have been introduced to on the internet. They are super versatile because they can differ so much in taste depending on which other ingredients you add. I always make a double batch of them because they are just amazing! 

INGREDIENTS
Serves 4 people

  • 1 x 400g cans chickpeas, drained
  • 50g oats
  • 1onion 
  • 2 carrots 
  • 1 x 400ml can coconut milk 
  • 200ml of stock
  • 2 leeks 
  • 200g rice 
  • 1 tsp curry
  • 1 tsp of grounded ginger 
  • 2 tbs oil


METHOD

Stir blended chickpeas and oatmeal with salt, half a grated onion, 1 grated carrot, curry and oil and divide into bite-sized balls. 
Heat additional oil in a frying pan and fry the balls for 3 minutes, remove and keep warm.

Peel the other carrot and cut into cubes. Put carrots and rice to a pot and cook for 12-15min

Chop the other half of the onion roughly and the leeks to sticks, fry them in oil until transparent add curry powder to the onion/leek mixture and cook it further. Add the coconut milk and simmer for 15 minutes, then add 200ml of stock and season with salt and pepper and more curry if needed as well as a bit of grounded ginger. Add the chickpea balls and simmer for 5 minutes.


NOTE

You can double the chickpea ball recipe and instead of adding all of them to the sauce, just keep on frying them until golden brown. 
They are perfect for snacks, lunch packs or dinner the next day. And if you batter them with some breadcrumbs and deep fry them, you have falafels.
 

Enjoy! 

RECIPE : DANISH GLUTENFREE CRISP BREAD. 

Since I have been on this diet, taking care of my sensitive stomach, I have been experimenting with a lot of different recipes using gluten-free and lactose-free ingredients. Crackers or crisp bread have been such a big part of my childhood, my mum would bake them all the time and I have missed them so much I would eat them even though I would get a bad stomach ache. So I thought I would try to make them myself. They turned out so so well, so I will definitely be making them again! 
 

INGREDIENTS
Makes 40 medium crisp-breads

  • 1,4dl of linseeds
  • 1,8 dl of sunflower seeds
  • 1,5 dl of sesame seeds 
  • 1,3 dl of pumpkin seeds 
  • 4 tbsp of spinach granules 
  • 6 tbsp of tomato granules 
  • 300g of corn flour 
  • 1,5 dl of sunflower oil 
  • 1 tsp of baking powder 
  • 1 tsp of salt 
  • 4,5 dl of water

Bake at 170C degrees for 25 minutes.

METHOD

Knead all ingredients into a sticky dough and divide it to 2 baking sheets. Roll each half thinly between 2 layers of baking paper, fill the baking sheet. Remove the top layer of wax paper and cut the dough with a pizza cutter into appropriate sizes. Bake the crackers until crisp and light brown. Break the crackers apart and allow them to cool still on the baking paper but not on the baking sheets. 

I love them with cheese, butter, pesto and jam on. 

Enjoy! 

RECIPE : CREAMY AVOCADO SAUCE.

Since being home for almost a month I have been so damn lucky with all the avocados I have bought, and I have bought tonnes of them, So I needed to use them all and decided to try and make an avocado sauce to put on my spaghetti. It turned out so good I thought I needed to share it with you! 

INGREDIENTS
Serves one person

  • 1 avocado
  • 1 tbs creme fraiche
  • 1 tbs water
  • 1 tsp lemon juice
  • 1 bundle of parsley
  • hotsauce  
  • salt and pepper
  • smoked paprika


METHOD

Blend in a food processor or blender til the consistency is smooth and a creamy. 
Heat the sauce up in a pot, just until it starts to boil and pour over spaghetti (I have used gluten free spaghetti).

Hope you like it as much as I do! 

RECIPE : SAVOURY OATMEAL.

I am definitely a savoury kind of girl and would, without a doubt, choose a cheese board instead of dessert! Since I have cut out most lactose and gluten from my diet, I have had a lot of (gluten free) oats lately, and especially oatmeal. But this is just a bit too sweet for me, I really crave savoury meals for breakfast! So I took whatever there was in my fridge this morning and put it all together, it was so yummy and I thought I would share it with you guys. So here we go!


INGREDIENTS

  • 1 dl of oats
  • 1 dl of water
  • 1 carrot diced
  • 5-6 sliced of goats cheese
  • 1 spring onion
  • 1 fried egg


METHOD

Half the carrot lengthways cut the halves in half again, then dice the carrot. Slice the spring onion and the goats cheese. 

Add the oats and diced carrots into a pot, add a pinch of salt and pepper, then add the water. Let the oats boil for 2-3 minutes till it becomes a thick porridge.

Meanwhile fry the egg in a frying pan, add salt and pepper.

Transfer the porridge to a serving bowl, add the fried egg, goats cheese and finish it off with a sprinkle of the spring onion on top.

RECIPE : MY RAMEN.

When we lived in Hackney in London, our flatmate’s girlfriend was often at the flat. She is Vietnamese and because we didn’t have a lot of money she would share with us her mother's famous recipe for making the Vietnamese soup called phở. We would be living off this through the tough times cause it would be cheap as chips. 

Now we have had it so many times and we have made it our own. Since we are loving the Japanese kitchen so much, we have been taking more things from that kitchen and have made it into a ramen instead. We eat this at least twice a month still and since we have more money now, we like to put all sort of things in it! 
I have been asked so many times to share my tips and tricks on this recipe so here we go. This is the recipe for the exact ramen as seen in the pictures. 


INGREDIENTS
Serves one person
 

  • 300ml of preferred stock (you can use a homemade broth, half a stock cube to 300ml water or the ramen soup packet) 
  • 1 block of noodles (you can use egg noodles, ramen noodles or the instant ramen noodle packets)
  • 1 spring onion 
  • 100g of pointed cabbage, bok choi, leak or other greens of choice 
  • 2 slices of cucumber 
  • a few pieces of bamboo 
  • 1 tsp. of fish sauce 
  • 1 tsp. of soy sauce 
  • 1/2 tsp. of sesame oil 
  • hot sauce (optional)
  • sesame seeds 


METHOD 

Cut the spring onion at an angle (use the whole spring onion), shred the pointed cabbage and pull the bok choi apart. Cut the cucumber into slices and thinly slice them lengthways. 

Place the block of noodles in a pot, add half a stock cube and 300ml of boiling water. Add the fish sauce, soy sauce and sesame oil. Let everything boil for 3-5 minutes or until the noodles are soft. 

Pour soup and noodles in a bowl and add the pointed cabbage, bok choi, spring onion, bamboo and cucumber on top. Finish off with some hot sauce (if you like it spicy) and sesame seeds. 


NOTE

if you want to make it as cheap as possible, chose the instant noodle package and use the soup packet that comes with it. The more homemade ingredients you use the healthier and nutritious it is for you.

You can choose whatever you like to put in the ramen. We love to put leftover chicken pieces in and a hardboiled/poached egg, sometimes even some bacon.

 

ENJOY!