Tuna "risotto"

Sunday, November 17, 2013



Norsk
Blomkål"ris", så mye du vil ha
1 hakket sjalottløk
1-3 fedd hvitløk, hakket
annet grønt: tomat, paprika, sopp, kål, spinat, vårløk, purreløk... hakket så klart
sitronsaft og/eller risvineddik
soyasaus
kraft
1-2 ts sambal oelek
litt tomatpuré
En boks tunfisk
litt østerssaus til topping
litt sesamolje til topping

- Hakk og stek alt fortløpende i rekkefølgen over. Hell eller kok av overflødig væske mot slutten.

English
"Riced" cauliflower, as much as you want
1 chopped shallot
1-3 cloves garlic, chopped
other green stuff: tomatoes, bell peppers, mushrooms, cabbage, spinach, spring onion, leeks... chopped of course
Lemon juice and/or rice vinegar
soy sauce
stock
1-2 tsp sambal oelek
A bit of tomato puree
A can of tuna
A bit of oyster sauce on top
A bit of sesame oil on top

- Chop and fry everything as you go in the order above. Pour or cook off excess fluids towards the end.

Pumpkin pie



Norsk

Bunn
2 ss (30g) smeltet smør
1-2 eggehviter (~30g)
Så mye mandelmel du trenger for riktig konsistens
Søtning etter smak
Litt salt
En liten ts bakepulver

Fyll
400g (1 boks) gresskarpuré
200g (2 dl) kokosmelk/krem
1 ts vaniljeekstrakt
1/4 ts malt nellik (jeg droppet denne)
1/2 ts kanel
1/2 ts muskat
1/4 ts ingefær
1/4 ts kardemomme
En klype salt
3 ss lønnesirup (jeg blandet litt agavenektar, honning og søtning)
1 ss arrowroot-pulver
2 egg + 1 eggehvite, pisket

Alternativt kan du bruke dette gresskarpaikrydderet:

Gresskaipaikrydder
4 ss kanel
4 ts muskat
4 ts ingefær
3 ts allehånde

- Bland de 2(3) blokkene hver for seg, press ut bunnen i en paiform og hell i fyllet
- (du vil kanskje ha bunnen i ovnen en stund før du har i fyllet. Jeg vet ikke. Jeg gjorde ikke det.)
- Ha det i ovnen i 40-50 minutter på 175 grader.



English

Crust
2 tbs (30g) melted butter
1-2 egg whites (~30g)
As much almond flour you need for the right consistency
Sweetener to taste
A bit of salt
1 small tsp baking powder

Filling
400g (1 can) pumpkin puree
200g (2 dl) coconut milk/cream
1 tsp vanilla extract
1/4 tsp ground cloves (I omitted this)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cardamom
A pinch o fsalt
3 tbs maple syrup (instead, I mixed some agave, honey and sweeteners)
1 tbs arrowroot powder
2 eggs + 1 egg white, whisked

Alternatively, you can use this pumpkin pie spice

Pumpkin pie spice
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

- Mix the 2(3) blocks separately, press the crust in a pie pan and add the filling on top
- (you might want to bake the crust a bit before adding the filling, I dunno. I didn't.)
- Put in the oven for 40-50 minutes on 175 degrees celsius


Filling source
Spice source

Chia porridge



Norsk
3 ss chiafrø
150ml vann
1 ss yoghurt
kanel og søtning etter smak
bær

- Bland i en skål og ha i kjøleskapet natten over



English
3 tbs chia seed
150ml water
1 tbs yogurt
cinnamon and sweetener to taste
berries

- Mix in a bowl and leave in the fridge over night


Source

Two kinds of pumpkin goo


Pumpkin oatmeal

Norsk
Havregrøt
40 g (1 dl) havregryn
150ml vann
søtning etter smak
et dryss salt
~100g gresskarpuré
1/2 ts gresskarpaikrydder
En god klatt kokoskrem

- Bare bland og kok hele greia til den er fin og tykk

"Risotto"
1/2-1 blomkålhode, malt til "ris"
1 sjalottløk, hakket
1 dl kraft
1 ts tomatpuré
1/2-3/4 boks gresskarpuré (200-300g)
1-2 dl kokosmelk/krem
1-2 ts hvitløkspulver
et dryss svart pepper
et dryss muskat

- Stek løk til gyllen og tilsett blomkålris, krydder, tomatpuré og kraft
- La stå til blomkålen er spiselig myk og vannet er kokt vekk
- Tilsett gresskarpuré og kokosmelk/krem, la det småkoke til det er tykt og kremete
(Jeg savnet litt krydder i retten her. Så finn på noe lurt!)


Pumpkin risotto. Yes, I know... very pretty.

English
Pumpkin oatmeal
40 g (1 dl) oats
150ml water
sweetener to taste
a sprinkle of salt
~100g pumpkin puree
1/2 ts pumpkin pie spice
A good dash of coconut cream

- Just mix and cook the whole thing until it is nice and thick

Pumpkin "risotto"
1/2-1 cauliwlower, "riced"
1 shallot, chopped
1 dl stock
1 ts tomato paste
1/2-3/4 can pumpkin puree (200-300g)
1-2 dl coconut milk/cream
1-2 tsp garlic powder
a sprinkle of black pepper
a sprinkle of nutmeg

- Fry the onion until golden, add cauliflower, spice, tomato paste and stock
- Leave it to simmer until the cauliflower is edible-soft and the water has cooked off
- Add pumpkin puree and coconut milk/cream, leave it to simmer until it's thick and creamy
(I'd like to have some mor spices/seasoning in this dish. So come up with something clever!)


Pumpkin oatmeal source
Pumpkin risotto