Kimchi Fried Rice

• 150g (5 oz) kimchi
• 150g (5 oz) bacon, diced
• 1 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp gochujang
• 2 cups cooked rice
• 1 tbsp soy sauce
• 2 spring onions (scallions), finely sliced
• 2 fried eggs to serve
• crispy seaweed to serve (optional)

STEP 1
Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.

STEP 2
Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.

STEP 3
Serve the fried rice topped with an egg, spring onion and the crispy seaweed.

Source

Lasagne

Kødsauce

• Smør 25 g
• Hakket oksekød (ca. 6% fedt) 500 g
• Hakket zittauerløg (ca. 100 g) 1
• Groft salt 1 tsk
• Friskkværnet peber
• Tørret timian eller basilikum 1 tsk
• Tørret oregano ½ tsk
• Koncentreret tomatpuré (ca. 140 g) 1 dåse
• Oksebouillon 1½ dl

Mornaysauce

• Smør 25 g
• Hvedemel 3½ spsk
• Kogende mælk 6 dl
• Groft salt ½ tsk
• Friskkværnet hvid peber
• Revet muskatnød ½ tsk
• Karolines Køkken® Pasta- & gratineringsost 30% 175 g

Andet

• Forkogte, tørrede lasagneplader (ca. 250 g) 15
• Rasp 2 spsk
• Smør

Kødsauce

1. Lad smørret blive gyldent i en gryde. Brun kød og løg til kødet smuldrer og skifter farve.
2. Tilsæt krydderier, tomatpuré og bouillon og lad saucen koge ved svag varme og under låg i ca. 10 min.

Mornaysauce

1. Smelt smørret i en tykbundet gryde. Tilsæt mel og bag det godt sammen.
2. Kom halvdelen af mælken i under omrøring. Bring saucen i kog og tilsæt resten af mælken lidt efter lidt.
3. Kom krydderier og ost i. Lad saucen koge godt igennem til osten er smeltet. Smag til.
4. Læg lagvis, i et smurt ovnfast fad: kødsauce, lasagneplader og mornaysauce – det øverste lag skal være mornaysauce.
5. Drys med rasp og fordel smørklatter på toppen. Bag lasagnen midt i ovnen til overfladen er gylden. Lad lasagnen hvile tildækket på køkkenbordet i ca. 10 min.

Bagetid
Ca. 35 min. ved 200° - traditionel ovn.

Source

Pizzadej

• 1 kg hvedemel Tipo 00
• 1 spsk. salt
• 50 g gær
• 1 spsk. sukker
• 4 spsk. olivenolie
• 6,5 dl vand

Lad hæve i ca 1 time

Source

Dahl

• 4 tablespoons unsalted butter, divided
• 1 large or 2 small onions, finely chopped
• 2 cloves garlic, crushed
• A 2 inch piece of gingerroot, finely grated
• 2 tablespoons curry powder (use a good quality one from a brand you trust)
• ½ to 1 teaspoon cayenne pepper (optional)
• 3 cups water
• 1 400 mL (13.5 oz) can of full-fat coconut milk
• 2 tablespoons tomato paste
• 1 796 mL (28 oz) can of whole tomatoes (ideally unsalted)
• 1½ cups dried red lentils
• Juice of half a lemon
• 2 teaspoons garam masala
• Sea salt, to taste
• Fresh cilantro, yogurt, chili flakes and cooked basmati rice or quinoa for serving

Heat 2 tablespoons of the pot in a heavy-bottomed pot (I use my Le Creuset Dutch Oven) set over medium-high heat. Add the onions and cook until they are soft and starting to brown (5-7 minutes at least). Add the garlic and grated ginger and continue to cook, stirring regularly so the garlic doesn't burn, until the mixture is brown and very fragrant.
Stir in the curry powder and cayenne (if using) and let them cook for about 30 seconds. Be careful not to let the spices burn.
Add the water, coconut milk, tomato paste, and the tomatoes and their juices, crushing each tomato between your fingers as you add it to the pot. Stir in the lentils.
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the lentils are very soft and most of the liquid has been absorbed. This will take about 30-40 minutes, but the time will depend on the lentils you use.
Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).
Serve over rice or quinoa, garnished with yogurt, chili flakes and cilantro.
Leftovers will last for several days in the fridge or can be frozen for a few months at least. The flavour in this dish gets better with age.

Source

Chai Scones

• 5 dl flour
• 3 tbsp sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 70g cold butter
• 0,6 dl milk
• 2 large eggs

15-17 min, 230 C

Source

Roasted Turkey Breast

• 3 tbsp (45g) Dijon mustard
• 2 tbsp (30ml) balsamic vinegar
• 3 tsp (3g) dried herbs (thyme, oregano, rosemary, bay leaves, your choice)
• 2 tsp (6g) garlic powder
• 1 tsp (5g) salt
• 3 tbsp (42ml) olive oil
• 1 tsp (3g) smoked paprika
• Freshly ground black pepper

Marinate overnight.
60 min, 180C

Source

Asian Chicken Meatballs

• 1 egg
• 1,8 dl panko
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 500 g ground chicken

Source