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velbekomme | Velbekomme

6 Nov 2007

Posts tagged with velbekomme

Souvenirs of a Different Kind

My bad. Have neglected you like a zit-ridden stepson, who plays waaay too much WoW to ever experience serious human interaction. But that’s all over now. Mommy’s here. Anyway, just wanted to show you the kind of souvenirs I like to bring back from vacations. This time, 750 grams of beautiful self-picked chanterelles from Sweden.

Now that beats the hell out of any miniature Eiffel Tower or brick from the Berlin Wall. Needless to say, the delicious souvenirs didn’t make it past the border. But this photo did.

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11 Oct 2007

Posts tagged with velbekomme

28 Years Later…

Normally, on someone’s birthday, I would be posting a big fat sponge cake with strawberries, whipped cream squeezing out everywhere and candles galore. But since today’s my boyfriend’s birthday, I’d better do the cake Troels-style.

That’s why I chose this opulent seafood dish from a market in Nice. So happy birthday ol’ boy and to the rest of you, let this be a reminder of how far you can get with a minimum of preparation and a maximum of delicious ingredients.

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9 Oct 2007

Posts tagged with velbekomme

Just Teasing

I’m so sorry. Today’s another one of those tease-days. I’m posting this photo and all the while I’m perfectly aware, that I can’t follow it up with a recipe.

That’s because it sort of belongs to my employer (the tea salon), and I don’t feel in a position to reveal their professional tricks. Instead, you’ll have to settle for this photo or go buy an original cinnamon roll from Tante T;-)

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8 Oct 2007

Posts tagged with velbekomme

Pizza with a Twist

I already introduced you to my thin-crusted pizza during a nervous rambling in an earlier post (July 21st). However, this time I won’t get myself all wound up, honest.

Only thing I want to say is, it tasted damn fine with serrano ham, plums and feta cheese too! An additional trick is to use the slow-cooked tomato preserve, I introduced in the post from August 30th as a base on the crust.

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7 Oct 2007

Posts tagged with velbekomme

Nothing Beets This Soup!

Ahh, the splendour of a sunny day in autumn, where everyone is just sucking in those last rays of light before the bleak winter sets in! What better way to end such a day, than by enjoying a heartwarming soup? Yes, I’m in a soupy state of mind today and I want to share this delicious beetroot soup with you.
As I understand, it’s not quite a borscht as they make ‘em in Russia, but a soup as the Danish film producer at Zentropa, Peter Aalbæk whips it up. So once again, I’m passing on a recipe with my own touches. I love the thought of someone else doing their thing with my recipe too, so feel free to inform me of your own improvements:-)


(Serves two people):
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2 large beetroots in small chunks
2 carrots (optional, and treated the same as above)
1 onion
2 cloves of garlic
Small 1/2 teaspoon caraway seeds – best buddies with beetroots!
1/2 litre meat stock (I use veal stock)
Chop up the onions and garlic and fry them in some olive oil in a large saucepan with the caraway seeds. Then add the beetroots & carrots and leave for five mins. Now you want some juice to enter the game, so add the stock and maybe a splash of water. Leave to boil for 20-30 mins. and check if the veggies have turned soft. If so, pour the whole lot into your blender and give it a good spin. When it’s nice and creamy, return it to the saucepan and leave it on medium heat, while you prepare the trimmings: Almond pesto and goat cheese nibbles:
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PESTO: Turn on the oven at 220 degrees. Blend up 1 decilitre of peeled and roasted almonds with 1 clove of garlic, a big handful of parsley, lemon juice & rind, grated parmesan cheese, olive oil and salt. You might need to add a little extra of this or that to suit your own taste. I like it a bit corse and dryish, not soaked in oil as many do.
GOAT CHEESE NIBBLES: Slice up some stale bread thinly, or as I do, stale rolls. Add a slice of goat cheese from a roll on each slice and give each “nibble” a bit of fresh rosemary, salt and olive oil. Crisp them up in the oven, take them out and sprinkle with runny honey.
Now you’re ready to serve the sweet and caraway-spiced soup with your trimmings and a blob or two of ricotta cheese.
If that doesn’t do it for you, I’m afraid nothing else will.

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24 Sep 2007

Posts tagged with velbekomme

Because Apples Aren’t Everything

Try not to think of Lady and the Tramp when looking at this dish. Difficult right? In spite of that, the original inspiration came from a much less palatable corner of popular culture; the American day time show host Rachel Ray. Not that I mind the woman, no she’s doing a great job trying to educate regular Americans in the kitchen. But it’s kinda embarassing to admit that I’ve actually survived watching this type of housewife-entertainment. Anyway, I jotted down a few things but the sauce is the result of my own trial-and-error (this recipe serves 3 people):


Tomato sauce
2-3 red peppers (depending on the size) or 5 fresh tomatoes (very ripe)
1 can of tomatoes
1 onion
2 cloves of garlic
1/3 decilitre balsamic vinegar
2 sardines
Some veal stock if you like
Assorted spices (I like to try different kinds: sage, thyme, rosemary, oregano, chili…)
Olive oil, salt & pepper (s&p)
If you decide to use the red peppers, start by boiling them until the skin begins to loosen from the flesh, then put them in a plastic bag and leave them in there for 10 mins. By then the skin should come off very easily. Remove the seeds and blend the flesh into a light red paste with salt, one clove of garlic and some sage. Put a lid on the paste and set it aside. Then chop up the onion and the other clove of garlic and put them in an oiled and hot saucepan. Fry them lightly with the spices of your choice and add the balsamic vinegar, let it seduce, no sorry, reduce. Add either the fresh, diced tomatoes OR the red pepper paste as well as the can of tomatoes. Stir it, turn down the heat a bit, pop in the happy sardines and leave it to bubble away for 20 mins. In the meantime you can start preparing the meatballs (see below) and when you’re done – return and finish the last few steps of this recipe=> Have a taste and see if the sardines have done their job or if you need a bit of stock and s&p. It might need a bit of extra salt to balance the sweetness of the red pepper paste.
Meatballs
400 grams minced organic beef
2 eggs
1 decilitre grated parmesan cheese
2 handfuls of fresh parsley or basil, finely chopped
3/4 decilitre of roasted pine nuts, roughly chopped
1 bread roll made into small crumbs
1 clove of garlic, crushed
s&p
Mix the whole lot and shape it into little meatballs with a tablespoon. Fry them up in a very hot, oiled pan while constantly shaking and moving it, so the meatballs don’t settle for too long on one side, thus making them more round. When they’re evenly brownish, put them carefully into the slowly simmering tomatosauce and make sure they’re covered properly. Leave in the saucepan on low heat while you cook the spaghetti with plenty of salt. Serve on a platter with fresh parmesan cheese and basil, and make sure that Luigi plays “Bella Notte” on a banged-up old mandolin when you take your first bite…
Btw, sorry ’bout the not-so-homemade-pasta…

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