How to use your muffin tray for other things than muffins

I’m constantly trying on new things, and when I found a muffin tray on sale, I had to buy it. I think that it is the perfect tool to do indovidual small dishes, such as eggs, pancakes, soufflés, poached eggs, pies or gratins. Today I made small oven pancakes (in Swedish pannkaka or in Finnish pannukakku). They turned out sooo good, you have to try! 







Pancake batter:

-5 dl milk

– 2 eggs 

– 2,5 dl of all purpose flour (you can use any other flour)

– 50g of melted butter

– pinch of salt

– 1 tsp of vanillasugar

In a large bowl, add flour, salt and the sugar. Then add slowly some milk and whisk. Add then the eggs and melted butter. Let sit in fridge/room temperature for 30 min and then pour in buttered/oiled form(s) and bake 30 min in 200 degrees. 

Serve with whipped cream and jam. 





An other version I tried last week was parma ham and eggs. All you need is to wrap the ham in the form and breake an egg inside and bake in 200 degrees for 15 minutes. I personally thought the parma ham was too salty, so I would recommend bacon or regular ham. 



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Chrispy chicken nuggets

This post will also start with an appology for awful pictures, sometimes I’m just so inpatient. 

Okay, yesterday we made some chicken nuggets, which didn’t turn out to be as easy  as we tought. I wanted to pan fry them, but they just got burned, but fortunately I corrected my mistake and put the rest of the batch in the oven. 

What you need:

-500g of skinless chicken filets

– 4dl of corn flakes

– 1 dl of bread crumbs

– 2 tsp of paprica powder

– 2 tsp of salt

– 1 tsp of garlic powder

– freshly ground pepper

– 1-2 dl of plain flour

– 2 eggs, beaten

You can add other spices such as cumin and dried coriander if you like.

Put the oven on 220 degrees. Start with blending the corn flakes in a food processor until course. Mix them in a bowl with bread crumbs and spices. In an other bowl beat the egg and in a third put the flour. Slice the chicken breast into smaller pieces. 



When coating the chicken, start with egg, then flour, then egg again and last but not least the corn flakes. Yes, this is as messy as it sounds, but trust me it will make a difference. Then repeat with the rest of the chicken, put on a parchement paper and bake for 10-15 minutes in the oven. 

They got extremely crispy and juicy on the inside, and we were supposed serve them with home made paprica mayo, which was a total mess and failure. Well, better luck next time right? 

Twix cake

I do appologize in advance for the awfull pictures, on Saturday I was super unfocused and clumsy so nothing did go according to plan. But no worries, the cake turned out to be fine!



What you need:

– 1 can of caramellized kondensed milk

– 100g of milk chocolate and 50 g of dark 

– 50g of butter

– 100 g of Digestive cookies

Well, first of all, try to buy already boiled condensed milk (caramellized milk) as I managed to buy the wrong kind, so I had to start boiling the milk. It is easy, but really time consuming. If you wish to boil it yourself, then just remove the paper from the tin can and add it to boiling water. Make sure to have a big enough pot, because the can needs to be under water at all times, then let simmer for 2-2,5 hours. After it is cooked it needs to cool down for at least 1h before using. 



In a food processor, mix the cookies until fine and add melted butter. Press down the crumble into a spring form. Let chill for 20-30 minutes in the frigde. 

When the caramellized milk is cooled down, spread it evenly over the crust. 



Then melt the chocolate over a water bath and spread evenly over the cake. Top the cake off with a pinch of sea salt flakes and let sit in the fridge for at least 1 hour. Serve with lightly whipped cream and berries! 🙂



Hash brown with crayfish and avocado

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Crayfish and avocado topping:
– 150g of crayfish
– 1 big avocado or 2 smaller
– 1/2 red onion
– 1 chili
– juice of 1/2 lemon
– 1 tbsp of mayo
– 2 tbsp of sour cream

Slice avocado into cubes, chop chili and red onion. Mix in the rest of the ingredients and let sit in the fridge for 30 minutes.

For the hash browns, peel 4 mid sized potatoes, shred the potatoes with the smallest blade in the food processor, add a pinch of salt and pepper. Form the shredded potato into four patties, fry in butter on a hot pan and press them flat. Fry until crisp and golden! Serve with crayfish or avocado topping or fish roe and smetana.

Heavenly frozen cheesecake

Well, my boyfriend don’t like sweet desserts. I love baking. It is not an ideal situation, but occationally he craves something sweet. Yesterday he particulary craved whipped cream, but I made instead his favorite dessert, frozen cheesecake! A frozen cheesecake is lighter than a normal cheesecake and it is a little bit like a ice cream cake. Yum!

What you need:
– 2 x 200g Philadelphia cheese
– 3dl of whipping cream
– 2dl caster sugar
– 125g Digestive cookies
– 60g butter
– 1 vanillapod
– cest of 1 lime

1. Start with crushing the cookies in a food blender or smash them finely. Melt butter and stirr in with the cookie crumble. Press down into a spring pan (with parchement paper on the bottom).

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2. In a large bowl, add Philadelphia, sugar and lime cest. Cut the vanillapod in half and scrape out all the seeds. Work the cream cheese until it gets a bit more lose.

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3. Whip the cream until firm. Then start with adding one scoop of whipped cream to the cream cheese, fold it through, and then add the rest. Try not to beat out the air.

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4. Add the cream cheese filling on top of the crust, wipe edges clean and cover with tin foil. Let sit in the freezer over night.

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5. Before serving, take the cake out of the freezer and let sit in room temperature for about 15 minutes. Serve with passionfruit, raspberries or a coulis!

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Easy peasy

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I’m trying not to eat any wheat flour anymore, which means no pasta, which is actually fine by me. I don’t eat either way pasta that often, exept when being lazy or in a hurry. I love potato and sweet potato, I love them in all forms.

Today I cooked a quite quick and easy dinner, pesto-pine seed-salmon in the oven and mashed potatoes and boiled broccoli. Easy peasy!

Start with peeling and cutting the potatoes (4 floury potatoes, mid size) and let boil until over cooked. Meanwhile prepare the salmon.
When the potatoes are cooked, drain, mash them, add about 2 tbsp of butter and 0,5 dl of milk to it and a lot of salt. Potatoes need salt.

For the salmon you need (400g chunk of fish) 2 tbsp of greek yoghurt, 3 tbsp of pesto and some pine seeds. And some salt and pepper ofcourse.
I have been wondering for a while why there isn’t any smetana or creme fraiche in the food stores in Estonia? I find it so wierd that there is only soured cream (habukoor)… Well, tell me if you know!

Okey, so basically combine the yoghurt and pesto and season with salt and pepper and sprinkle over the pine seeds. Bake in 180 degree oven for 10-15 minutes depending on the thickness of the fish.

Boil the broccoli for max 5 minutes until al dente, drain and squeeze some lemon ontop and season with some salt. Ahh, love simply boiled broccoli with a squeeze of lemon juice. Yum

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