Asian Vinaigrette
Berlinerkranser (Norwegian Berlin Rings)
Daikon Kimchi (moo kimchi)
Elainie's Thai Seared Scallops
Kringla
Lidia's Scallopine Piccata
Lucky13mama's Perogie Recipe
Pa Jun (Korean Pancake)
Pepparkakor (Swedish Gingersnaps)
Pepparkakor 2
Pepparkakor 3
Serinakaker- Serina Cookie
Vietnamese Sour Soup with Fish Stock
1/2 c extra-virgin olive oil
1/4 c seasoned rice vinegar
3 T honey
2 T soy sauce or tamari
2 cloves garlic, minced
1/2 tsp sesame oil
1/4 tsp freshly grated ginger
Combine all ingredients in a bottle or jar with a lid and shake until emulsified.
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2 cooked egg yolks
2 raw egg yolks
1 cup sugar (I use maple sugar)
2 1/2 - 3 cups flour (I use spelt)
1 cup butter
glaze
two egg whites
pearl sugar if desired for decoration (I omit this)
mash the yolks with raw yolks and add the sugar.. Using a mixer or hand held
mixer,mix the buter with the yolk mixture. Add the flour until a stiff dough
forms.
gather into a ball cover and put in the fridge overnight.
grease baking sheets or use parchment.
Preheat oven to 350. Working with floured hands , tear off some dough portions
and roll them into ropes about 1/2 inch thick.
cut them into 3 inch sections and fashion them into little wreaths
pinching the ends together. Dip into the unbeaten egg white and then into the
pearl sugar (I use chopped almonds).
bake for 10-12 min.
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2 large daikons/ lo baks/ moo, peeled and cut into 1/2 inch cubes
1/2 cup salt (non-iodized)
1 bunch green onions, sliced lengthwise then cut into 1 inch lengths
1 bunch chives or garlic chives
Mix it all together, and let it sit overnight. This will draw a lot of the fluid out of the daikon. Then dump the whole lot into a colander and let it drain over the sink. Try and get rid of as much of the salt as possible this way; mine turned out a bit too salty.
While it drains, prepare the seasoning:
1 carrot, coarsely grated
5 cloves gralic, finely chopped
1 inch piece ginger root, peeled and finely chopped
3 tbsp kimchi pepper (go tchu ka ru)
1 tbsp granulated sugar
Mix all this stuff together with the daikons, then press it down into a plastic, glass or crockery container. Cover it (not sealed) and leave it on your counter for a couple of days to ripen. When it tastes ready, store it in the fridge, where it should keep for at least a few weeks.
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Sorry I don't have exact recipes to give out. I cook by sight mostly.
For the curry:
1 onion sliced thin
1 stalk lemongrass sliced (white part only)
1 summer squash cut in batons
2 baby bok choi sliced
1/2 red pepper cut in chunks
2 shallots sliced
2 white sweet potatoes peeled and cut in cubes
large handfull of green beans sliced in half
about 1 cup snow peas
4 cups coconut milk (I make mine and it's not as thick as canned varieties)
fish sauce to taste (this is essential)
sea salt to taste
green curry paste (I can post some recipes for this)
cilantro and fresh basil for garnish
Place the onions, shallots, red pepper, potatoes, lemongrass, in a large pot with the coconut milk. Bring to a simmer and cover for 8 min or so. Add the rest of the vegetables and then add curry paste fish sauce and sea salt to taste. Let simmer until the all the veggies are cooked to your liking. Taste to adjust seasonings. garnish with cilantro and basil. Top with seared scallops.
For seared scallops
6 diver scallops (they are very large, allow 2 per person)
coconut oil to coat a skillet
coarse sea salt for crumbling (I use Maldon sea salt which flakes easily)
Heat a skillet, add the coconut oil and then the scallops (use a large skillet
as you don't want to overcrowd the scallops so that they rellease water) you
want them to carmelize on the outside while the inside remains almost raw (go
to any fine rest. and this is how scallops are served, it's not only my fondness
for raw fish which dictates this, scallops become tough if overcooked.
After the bottom side of the scallos are seared, flip them to sear the other
side. (this might take a few tries for someone not used to cooking seafood/fish
as far as determining doneness)
Sprinkle with the sea salt (if you don't have Maldon sea salt, skip this )
For the salad
1/2 napa cabbage finely shredded
1/4 red cabbage finely shredded
1 unripe mango peepled and cut into a very fine julienne
1/2 small diakon peeled and again sliced in a very fine julienne then put into
a bowl of ice water to crisp it
1/2 English cucumber peeled and cut into a fine julienne put in ice water as
well
handfull of chopped cilantro
1/2 -1 red Thai bird chile seeded and minced
1/2 lime
fish sauce to taste (again this is key to this salad, it tastes awful IMO without
it)
1- 1/2 tab mirin rice wine
dash rice vinegar
dash macadamia nut oil
1/2-3/4 cup toasted or crispy almonds
Combine all and top with almonds which have been roasted and placed in a blender for a second or two to crush them
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Here's my (grandmother's) recipe:
2 C sugar
1 C butter
2 C buttermilk
2 eggs
5 tsp baking powder
1 tsp baking soda
6 c flour
1 tsp salt
2 tsp vanilla
Cream sugar and butter.
Add eggs and mix.
Add buttermilk and soda (may mix first).
Add flour, salt, baking powder, and vanilla.
Knead on a well floured board using about 1/2 c flour (sometimes if I am lazy,
I don't do this)
Chill overnight. (not crucial)
Take about 1 tsp of dough and roll out on a floured board into a snake about
the size of a thin pencil; shape into a circle and flip the ends over (tie it).
This is hard to describe, it pretty much looks like a pretzel, I just keep the
ends of the dough up closer to the top...not such an open space between where
it is tied, and where the ends are touching the circle. I can try to describe
this again, if you want! Moonsliver can probably describe it better! (maybe
there is a picture somewhere on the net?)
I bake them at 425 degrees about 5 minutes just until they are done (you may
have to experiment with the time with your own oven) Cool completely before
storing.
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4 servings pounded chicken
salt
pepper
flour ( I use white spelt)
6 tab olive oil
6 tab butter
2 cloves garlic
10 large green olives sliced or cut away from the pit
1/4 cup capers (I use the kind in sea salt, not brine) and I rinse them first
1/2 cup dry white wine
2 lemons
1 cup chicken broth
2 tab chopped parsley
Squeeze the juice from one lemon and reserve. Slice the other one into thin
slices (I peel mine for this)
Season the chicken with salt & pepper
Dredge the chicken in flour to coat.
Heat 3 tab of the oil& 2 tab of butter and add the chicken & cook until
golden (about 3 min)
flip & cook on the other side about 2 min
Remove the chicken and place on a platter or plate
pou off all the fat (I rinse my pan and start fresh)
add 3 tab of the oil and 4 tab of the butter, add the garlic and lemon slices.
Cook 3 min. Scoope out the lemon slices and set aside.
Add the olives and capers and cook until they sizzle (4 min)
add the wineand reduce by half.
add the lemon juice, broth and bring to a boil and cook until syrupy (4 min)
Return the chicken to the pan, add the parsley and then transfer to a plate.
garnish with the reserved coooked lemon.
This dish is so good.
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Here's a recipe from my dh's adaptation of a recipe from his Polish grandma...you'll have to replace ingredients where necessary.
Perogie:
Filling:
1 -16 ounce container of dry cottage cheese
1 egg
1 tsp salt
1 slice of a large onion, chopped fine
1/3 c sugar
Dough:
4 c flour
2 eggs
1/2 c milk
1/4 tsp salt
Mix filling ingredients and set aside. In mixing bowl, combine all dough ingredients. On floured surface, roll out dough and cut into 2" circles. Place filling on circle, wet edges and fold over, pressing outside edges together. Drop into boiling water. Remove from water as they rise to the top. In frying pan, melt butter and fry perogie until lightly browned.
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1 cup flour
1 tsp salt
1/4 tsp fresh ground pepper
1 egg
3 tbs tamari
2 tsp rice vinegar
2 tbs coconut oil
1 bunch of scallions trimmed and halved lengthwise
1/2 red pepper cut in thin strips
*Mix flour, salt and pepper in a bowl, gradually whisk in 3/4 cup water until
smooth then add the egg, whisk that too. Set it aside for 30 minutes or so.
Heat coconut oil on skillet on medium heat, arrange scallions in a single layer
in the middle of the pan then ladel 3/4 of the batter over top of it. Then scatter
the strips of pepper over that, keeping the pancake flat (as in don't just put
them in a big pile) Then pour the rest of the batter over it. Flip and use 2
spatulas if you need to. Cook both sides, cut in wedges and serve with a dipping
sauce.
This is good with a light soup.
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1 cup rapadura sugar
1/4 cup rice syrup
1/3 cup water
1 cup butter (I use half coconut butter)
1 tab. ground orange peel
1/2 tab. ground ginger
1/2 tab. ground cloves
2 tsp ground cardomom
2 tsp baking soda
1/2 tsp fine sea salt
4 cups spelt flour (I use half whole ground half white spelt)
Boil rapadura, rice syrup and water in a saucepan. Put the butters,
spices in a mixing bowl. Pour in the hot sugar mixture. Stir and allow to cool.
Blend baking soad, and salt with most of the flour adding more as needed .
Mix to form a smooth dough. Cover and let sit overnight.
Roll out a portion of the dough at a time using a rolling pin.
Cut out shapes (these are rather thin cookies)
Bake on greased sheets or sheets lined in parchment at 375- 400 for 6- 8 min.
Check often as these burn easily.
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1 1/4 cups rapadura
2/3 cup molasses
1 cup butter (again half coconut)
2/3 cup cultured cream
1 tab. ground ginger
1 tab. ground cinnamon
1/2 tab. ground cloves
3/4 tab baking soda
1/2 tsp sea salt
5 cups spelt flour (again a mixture)
heat rapadura and molasses. let cool and add cream. Follow as bove and bake
at 400 for 5 min.
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1 cup softened butter (again half coconut)
1 cup rapadura sugar
1 egg
1 1/2 tab grated orange peel
2 tab. barley malt
1 tab. water
3 1/4 cups spelt flour (again half white spelt)
2 tsp. baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp sea salt
cream the butters and rapadura together. Add the egg and beat until light in
color (the mixture will get lighter in color). Add the orange peel and barley
malt and water. Add the rest annd mix until a dough forms. Let chill overnight.
Grease or line baking sheets with parchment. Roll out into 1/8 inch thickness
and cut out shapes . bake at 325 8-10 min.
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makes 30 cookies
1 cup chilled butter
2 cups flour
3/4 tsp baking powder
1 egg seperated
1 cup sugar
1 tsp vanilla extract or 2 tsp vanilla sugar
1/4 cup almonds
Cut chilled butter into the flour annd baking powder.
Add egg yolk . beat the egg whites with the sugar until light.
Add to the flour mixture.
make small balls and flatten them slightly. brush the cookies with another beaten
egg white (slightly beaten) and sprinkle with chopped almonds. Bake at 375 foor
9-11 min.
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ingredients:
1 stalk lemon grass
1/2 lime
1 t tamarind paste, or dried tamarind fruit
1 large tomato
leafy greens
1 cup chopped pineapple (optional)
shiitake mushrooms
beansprouts
2 stalks of green onion
1-2 T coconut oil
2 slices of fresh ginger root
method:
melt oil, add chopped green onion until bright green. Add tomato sliced into
wedges. Add fish stock, approx half the pot full. Add ginger, tamarind paste,
lemon grass (chopped into large pieces) mushrooms (sliced) and pineapple. Bring
to a boil. Add greens, when they are bright green or tender, and beansprouts.
Remove from heat immediately. Add lime juice. Serve with jasmine rice.