Warning: Parameter 1 to wp_default_scripts() expected to be a reference, value given in /var/www/velbekomme.com/public_html/wp-includes/plugin.php on line 571

Warning: Parameter 1 to wp_default_styles() expected to be a reference, value given in /var/www/velbekomme.com/public_html/wp-includes/plugin.php on line 571
August, 2007 | Velbekomme

30 Aug 2007

Archive for August, 2007

Day Five: Preparation Always Pays Off

Another way to have an easy and yet satisfying dinner is to cook something in advance. Luckily I had caught a glimpse of Camilla Plum, the Danish kitchen-mamacita per excellence, while she was making preserved tomatoes on telly. The idea was so brilliant and easy that I simply had to try it out.
Here’s how you do it: Take two big jars with tight-fitting lids (just no patent lids with those rubber thingies) and fill
them up with sliced tomatoes and herbs or, as I did, add sliced red peppers and roughly chopped garlic. Make sure you stuff the glasses as much as possible, as the mixture will reduce quite a lot (see picture).

Add a splash of olive oil, whole pepper corns and salt and finally close the lids tight, but then un-screw the lid slightly so the heated air can leave the glass during the cooking time. Leave it in the oven on 110 degrees for four hours [sic!] or until the content has reduced approximately 30% and you can see it bubbling slightly. Then close the lid completely.

These last steps ensure the preservation because the boiling kills off the germs and the lid seals it all in (well, duh!). So far, my glasses have survived on the shelf for 10 days without showing
any signs of old age (Mrs. Plum says she keeps hers all winter, though the sheer attractivity of them makes them last for a much shorter while).

Must admit though, that I’m so much of a disbeliever, that I simply have to check the status from time to time anyway…which takes us back to day five of my food journal. I just heated the preserve in a saucepan and didn’t have to change a thing. The tomatojuice in the sauce had such a deep and sunny flavour and the red
peppers almost tasted slightly smoked, so all the work was done. I recommend just serving it as it is with pasta and a bit of parmesan cheese. Nothing else to ruin the sweet simplicity of slow-cooked vegetables in season.

Tags: , , , ,

Leave a comment

27 Aug 2007

Archive for August, 2007

Day Four: Ready-Made Food Art

Yup, Wednesday was another lazy day where curiosity was the only thing stirring in me besides hunger, of course), which made me want to try these sort of ready-made entrees from Irma(Danish quality supermarket): Carpaccio and vitello tonnato.

You get the meat packaged and sliced with the parmesan cheese and tuna sauce on the side and then you just have to arrange it innocently on a nice platter.

Naturally I’m too proud to actually do that with visitors, so we just had it on our own, with virtually no guests (or rather, only virtual guests). We both agreed that the “tonnato” part was done a bit too creamy and we therefore voted for miss Carpaccio 2007. I mean, all she wanted was World peace and who can resist that kind of selflessness dressed in olive oil?

Tags: , , , ,

Leave a comment

22 Aug 2007

Archive for August, 2007

Day Three: No Time For Cooking

Please don’t get too excited by this bagel -it’s stolen goods! Tuesday evening way so busy that I simply had to have take-out and if I hadn’t stuffed the real bagel into my face with such greedy (and, I dare say dangerous) speed, I could have taken a real picture of it. Instead you will have to settle with this random photo. Will try to be a good girl tonight, I promise.

Tags: , ,

Leave a comment

20 Aug 2007

Archive for August, 2007

Day Two: Pulling a Copy-Cat

Though I quite like Jamie Oliver and his whole rescue action towards the pasty English youth raised on baked beans, I’ve never really used any of his recipes. But somehow, today wasdifferent. I had seen him doing this irresistible zucchini alla carbonara on telly the other day and I simply had to try it. This is how it turned out. After having followed my own notes from tv, I finally found the recipe on the web – only to discover that it’s someone else’s tv-notes. See recipe above under the post: “Recipe for Zucchini alla Carbonara” from September 5th.

Tags: , , ,

1 Comment

20 Aug 2007

Archive for August, 2007

Day One: Catering to the Needy

These days my poor boyfriend is looking more and more exhausted as he is toiling over the final bits of his thesis. I did the same thing exactly a year ago, but certainly haven’t forgotten the very draining experience. That’s why I decided to give his usual serving of cup noodles a day off last night, and deliver a real home cooked meal to his reading-room in town. Since most shops are closed on Sundays, I just tried to make the best of the leftovers I had and what better way to dress up all but stale food, than to turn it into a beautiful Frittata? Here’s how to do it:

Set your oven to 250 degrees. Then fry 200 grams of sliced mushrooms in olive oil spiced with crushed garlic, fresh thyme and sage. Add salt and pepper (S&P) to suit your taste and set the pan aside. Meanwhile take about two handfuls of frozen spinach and heat them up in a saucepan with grated nutmeg, white pepper and salt. Set that aside too. Then mix up four whole eggs, a splash of milk, S&P and half a teaspoon of baking powder. Put a cast iron pan onto the heat, melt a knob of butter, then pour the egg mixture into it. Arrange the mushrooms, spinach and two freshly sliced spring onions in the eggs and leave to cook until it’s slightly firm along the sides. Then sprinkle grated Emmenthaler cheese over it and leave it in the oven until the colour is nice and appetizing and the whole Frittata is firm. NOTE: only use a pan, that can definitely stand the heat. When it’s done, leave it to cool and serve a slice with buttered rye bread (not in the pic above). Needless to say, my boyfriend was very pleased, but then again, I was only up against cup noodles..

Tags: , , , , ,

Leave a comment

19 Aug 2007

Archive for August, 2007

Dear Diary,…

As of today, I’m responding to a challenge I was given by a somewhat patronizing guy, who thought he had all the answers, didn’t quite and yet managed to come up with a good idea: why not make a food journal? Some of you may think that’s what I’m already doing, but really, so far this blog has been more of a résumé than an actual honest account of all the food I eat, trashy as well as delicious. If you too like to browse food blogs and feel in awe of their high standards of eating, don’t for one moment think they never experience moments of weakness or laziness.

I for one am pretty darn sure it won’t all be pretty what I’ll be reporting to you during the next week. In the beginning I will restrict myself to dinner and see how I go. Then, if I find the time and nerve, I might even branch out to breakfast and lunch (oh the horror!). Will return later when I’ve had dinner and tell you all the gory details of me cutting culinary corners or cooking cutting edge food.

Tags: , ,

Leave a comment

Next Page »