China Crumpet

I am loving my Indian food right now. Somehow, it feels luxurious and exotic to be having curry and pratha in December, it sort of fills up the space between the goose and the ham really nicely. The nice thing about Indian food as well is that there are so many vegetarian recipes (and this one is vegan even!) that don’t leave you feeling like you’ve missed something.

This is a sturdy Daal (lentil or chickpea based mixture) that will feed 4 with a but of rice or naan bread to go with it. It can also be eaten as a dip or together with other Indian classics such as Palak Paneer or Chicken Do Piaza.

You will need:

2 cans chickpeas
1/2 tsp cumin seeds
1 small onion; minced
1 tbs minced fresh ginger
1 tbs minced garlic
1/2 tsp ground turmeric
1 tbs ground coriander
1 tsp cayenne pepper
1 dl tomato paste
2 dl (3/4 cup) water or mild, brewed tea
1/2 teaspoon salt; or to taste
2 tablespoon fresh lime juice
Oil for frying

Coarsely chop about half the chickpeas. In a food processor or a blender, process the remaining chickpeas and half the water or tea until you get an even puree. Set aside.

Heat a large skillet over moderate heat. Add the cumin seeds and fry until they pop, about 10 seconds. Add onion, ginger & garlic and fry until onion is soft and slightly transparent. Add turmeric, coriander and cayenne. Cook for about 30 seconds or so, stirring to make sure nothing burns. Add tomato paste and remaining water/tea. Simmer for a minute or two and then add the chopped and pureed chickpeas. Simmer for a while longer, season with salt and add the lime juice right at the end. Serve with rice and/or pratha.

When I lived in Singapore, I developed a real tooth for Indian food since the really good, authentic stuff was available all over the place. Here in Beijing, we have some pretty decent Indian places too, which makes it so much easier to go out and get it when you want it instead of slaving over the pots and pans at home.

But then I think of the future, possibly sitting in a Swedish suburb somewhere, and craving nothing more than a simple roti or curry… with none to be found. The horror!

So this week I have decided to start learning how to make a decent Indian meal at home once and for all before the tragedy becomes reality.

This curry was super simple and really tasty. It comes from the South of India where they do not go in for the creamy, buttery tastes of the north but that suits me just fine. The end result was delicious and left me longing for the left overs that I will have for lunch tomorrow. Always a good sign!

This will feed 4 and takes about 40 minutes:

1 1/2 kg chicken, cut into bite size chunks
6 medium onions
4 fresh green chilies, seeded
4 teaspoons chopped garlic
1 1/2 tbs finely grated fresh ginger
1 tbs ground coriander
1 tbs ground cumin
2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground cloves
3 tbs butter (or even better ghee, if you can get it)
3 tbs oil
3 ripe tomatoes, peeled and chopped
2 1/2 dl water
3 tsp salt

Cut half of the onions into thin slices and set aside. Roughly chop the rest of the onions and blend in a mixer with the chilies, garlic and ginger until you get a puree. Mix in the ground spices. Heat butter (or ghee) and oil in a large saucepan and fry the sliced onions, stirring frequently, until they become nice and golden. Get the onions out of the pan leaving as much fat as possible, and set aside. Add the blended onion puree mixture the remaining oil and fry on medium heat, stirring until it starts to brown and you see oil around the edges. Add the tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add the fried onions, cover and simmer for another 5 minutes.

Serve with rice or parathas, listening to your favorite Bollywood tune.

This Indian restaurant staple can be made at home just as easily. And if you are like me, the amount of time I have cravings for Indian totally justifies learning how to make the stuff at home.

You will need:

500 g fresh spinach
100 g Paneer diced
Oil for frying
1 medium minced onion
1 tbs minced ginger
1 tbs minced garlic
2 tbs butter
1 tsp garam masala or to taste
1 tsp ground cumin
1 tsp salt
1 tsp Cayenne pepper

Wash the spinach thoroughly and boil in a large saucepan until it wilts (about 3 minutes). Cool the spinach by dunking it in ice cold water or running it under cold tap water. When it is cool, put it in a mixer (or a bowl if, like me, you are using a hand mixer) and blend to a thick puree. Set aside. Heat a skillet and add some cooking oil. Fry the onion, garlic and ginger until golden. Add the garam masala, cumin and salt. Add the spinach and 1 tbs of the butter and cook for about 5 minutes on medium heat. Carefully stir in the Paneer. When everything has come together and you are ready to serve, heat another little skillet or saucepan and add the butter. When it is hot, take it off the heat, add the cayenne quickly and immediately pour the cayenne/butter mixture over the palak paneer. Serve with rice or naan.

Paneer is a kind of Indian milk cheese. My fave is to use it in Palak Paneer, where the cheese is stewed for a little while in a spinach gravy. There are tones of other uses too though and it really is the easiest thing in the world to make.

All you need is:

1 litre milk
1 1/2 tsp vinegar or lemon juice

Boil the milk. When it is boiling, add the vinegar/lemon juice. The mixture will curdle straight away. Turn off the heat and leave it for 5 minutes. Strain the curdled milk into a clean cheese cloth (or cotton kitchen towel) and leave it to drip. You can save the liquid to make bread if you like. When it is dry, tie a knot in the towel (or tie it with a sturdy bit of string) so the cheese is nice and secure in the towel and mould it into a rectangle. Put a heavy weight on top of the whole thing and leave it for a couple of hours to set.

You will be left with a soft bit of white cheese, lovely for cooking with or having with a drizzle of honey. Fried, it turns golden brown and crisp on the outside and soft and mild on the inside. Heaven.

As usual when I am trying to cut back on the calories, I suddenly have an irresistible urge to bake sweets. So I figure, forget the calories, life is too short to care.

Here is my easiest and fastest recipe for from scratch cookies. They are marvelously independent, take a couple of minutes to whip up, need almost no ingredients and taste like a lazy afternoon with a good book under a sun-umbrella with the sea lapping a few feet away. If you want that bounty-bar (but better) effect, melt some good quality chocolate in a bowl set over a hot water bath and cover them with a luscious layer of chocolate or two once they’ve cooled.

For about 16 cookies you will need:

50 g butter, softened
2 eggs
1 dl (3/4 cup) sugar
5.5 dl (2 1/4 cup) grated, unsweetened coconut

NOTE: If you like you can also add the zest of one lime and a tablespoon or so of dark rum. But they are fine without these add-ons.

Set the oven to 200°C. Mix together all the ingredients in a large bowl, you should have a fairly firm batter. Butter an oven tray thoroughly or line with greaseproof paper (they seriously stick so this step is crucial!). Taking about a tablespoon of the mixture at a time, distribute the batter evenly on the tray and bake for about 15 minutes or until golden and crispy looking. They need some attention in the oven as they are a little burn prone.

Enjoy while listening to Bob Marley.

It was my husbands birthday yesterday, and since we are in complete havoc with the launch of our new company image only days away, making a big night out of it was completely out of the question. Also, the Beijing air yesterday was so thick you could cut it with a knife, not really conducive to a celebratory spirit. But as usual, I  seemed to manage to spend a couple of stray minutes drooling over yummy looking recipes on my favourite foodie websites. It was (as has been the case a lot lately) Food & Wine, with the recipes you’ll find a little further down the page, that made me decide that it would be absolute SIN not to do something a little special. Why not at least make a little cozy home cooked meal? They do say after all that the way to a man’s heart (or was it wallet??) is through his stomach!

For my birthday last year we feasted on game birds and buttery polenta, so I thought it would be fun to make a little tradition of it and serve pigeon as the main course. With it, we had a rich onion compote and golden corn cakes, courtesy of chef Jean-Georges Vongerichten. To start, we had zingy little chickpea crostinis and to finish, a rich and absolutely wicked red-wine chocolate cake. The meal delicious and surprisingly easy to make – I found myself humming around completely stress free while cooking, not a normal sight while attempting to cook without hubby’s master knife skills around in my miniature kitchen.

I am listing these recipes in the order I cooked them, not in the order we ate them – obviously. Although, it was tempting to eat desert right when it was done!

THE DESERT

I began from the finish by baking the red wine chocolate cake. For this delectable treat (seriously, you need to make this) you will need:

2 cups (5 dl) flour
3/4 cup (2 dl) unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
225g unsalted butter, softened (yes, tones and tones of butter)
1 3/4 cups (4 1/2 dl) sugar (uh huh, tones and tones of sugar too)
2 large eggs
1/2 vanilla pod, cut in half and seeds scraped out (you could use vanilla extract or a potent vanilla sugar)
1 1/4 cups (3 dl) dry *cheap* red wine
Icing sugar, for dusting (more sugar, to be sure)
Whipped cream, for serving (oh kill me now…)

Preheat the oven to 175°c. Butter and flour a large cake pan. In a bowl, mix together the flour, cocoa powder, baking soda and salt.

In a large bowl, whisk the butter with the sugar semi-violently until fluffy. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until you get a lovely, gooey, dark brown batter that smells like a drunk pastry chef.

Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes (or while you shop, no sweat), then turn it out onto a rack to let it cool completely. Dust the cake with icing sugar and serve with whipped cream.

While the cake was cooling, we actually went shopping for a little gift. It ended up being very food related, and we will probably both use it. But I am glad hubby was as glad as I am for his brand new hand mixer.

THE MAIN

When we got home from shopping, I got started on the birds. They are small and a little finicky to deal with but the end result is sooo worth all of the work. Basically, just butterflied the birds after cleaning them and seasoned them with salt and pepper. Couldn’t have been easier.

They need to go high up in a 200°c oven for about 30 minutes or until the skin is golden and crisp. When the birds are done (this is for 2 pigeons, about 500g or 1lb each) and are out of the oven, sprinkle them with:

1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon cinnamon

This will give them a really nice spicy finish.

THE SIDES

The corn cakes are a great side and completely surprising. Definitely a keeper recipe for the Mauritzon household! You will need:

fresh corn kernels from about 4 ears (in a pinch, use canned corn – a bit more than 1 1/2 can)
1/2 cup (1 1/2 dl) milk
1/4 cup (3/4 dl) heavy cream
2 large eggs
2 large egg yolks
1 1/4 cups (3 1/4 dl) flour
1/2 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

In a blender (or with a new hand blender!), combine 2/3 of the corn with the milk and puree until smooth. Add the heavy cream, eggs and egg yolks and blend. Transfer the mixture to a bowl and whisk in the flour, baking powder, salt and the remaining corn kernels.

In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Spoon rounded 2 tablespoon-size dollops of batter into the hot skillet and cook over moderately high heat, turning once, until golden, about 5 minutes. Transfer the corn cakes to a rack and keep warm. Repeat to make the remaining corn cakes, using the remaining 1 tablespoon each of butter and olive oil; adjust the heat if necessary. Serve hot.

Before I started frying the corn cakes though, I started up the onion compote. It bubbled away while I fried the corn cakes and was perfect by the time everything was finished. It needs a little bit of love and a stir every now and again to make sure it doesn’t burn but other than that it is easy peasy. I love onions and this is a great way of serving them and making the otherwise humble veg a star.

You will need the following for 2 servings:

3 large onions
3 tablespoons unsalted butter
2 tablespoons water
salt
pepper
1/2 tablespoon lemon juice

Slice the onions. Melt the butter in a large skillet and add the onions, cook on a low heat until very soft, about 10 minutes. Add water so that they do not dry out. At the end of the cooking time, season with salt, pepper and the lemon juice.

The final plating looked like this:

Onion compote on bottom, topped with corn cakes, topped with the pigeon. For an even better looking plate, lightly dress some greens in olive oil, lemon juice, salt and pepper and pile around.

But before we plated and ate the main though, there was of course the starter, which I started cooking last.

THE STARTER

For this tangy chickpea crostini you will need:

2 large shallots, finely chopped
1/2 teaspoon minced rosemary
1/4 cup (1/2 dl) extra-virgin olive oil, plus more for drizzling
One can chickpeas, drained and rinsed
3 tablespoons water
Salt and freshly ground pepper
1 1/2 teaspoons white balsamic vinegar or white wine vinegar
4 five cm-thick Italian bread slices, toasted

Heat a skillet with a glug of oil and add the shallots. Cook until a little soft but not brown. Add the rosemary and the chickpeas. Add the water and cook/mash the mixture until you get a thick, chunky mash. Season, add the vinegar, cook for a few seconds longer and then pile on to the toasted bread slices. Drizzle some olive oil over the crostinis to finish.

There will be some chickpea mixture left over once you finish but it’s all good, it is a delicious mix to munch on with a bread slice when the need for a yummy little snack kicks in. The mains kept warm while we ate these little flavor bombs and the cake was delicious room temperature with a dollop of whipped cream.

THE END

Et voila! A romantic and delicious 3 course dinner is created in under an hour.

This was a great a meal to cook as it was to eat and I am so surprised that things in the kitchen went so smoothly! I guess all it needed from me was a little reverse thinking and planning. A good recipe probably helps too!

What do you do to make things less hectic when cooking? Do you have any fun birthday dinner traditions?

1. This takes like a second. Or about 25 minutes actually. Plus boiling beans of course… but that really doesn’t need much attention and besides, you can always do that before hand. It serves 4 people.
2. Adapted from Food & Wine Magazine
3. 

   gorgeous, from Eric Ripert

4. 250 g dried black-eyed peas, soaked over night and rinsed
5. 1 dl dried shrimp
   (get these at your local asian grocers, or, if you’re in China too, at the local xiao mai bu even. Get the big, headless ones that are firm but not flaky)
6. 1 dl extra-virgin olive oil
7. 1/2 dl fresh lime juice
8. 1/2 dl chopped cilantro
9. 2 scallions, white and light green parts only, thinly sliced
10. 1 medium shallot, very finely chopped
11. 1 medium tomato—halved crosswise, seeded and cut into 1/4-inch dice
12. 1 small garlic clove, very finely chopped
13. 1 jalapeño, seeded and very finely chopped
14. Salt and freshly ground pepper
15. 2 tablespoons vegetable oil
16. Four medium mackerel fillets
17. In a medium saucepan, cover the black-eyed peas with 5 cm of water and bring to a boil. Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes. Drain the peas.
18. Meanwhile, in a small bowl, cover the dried shrimp with hot water and let stand until softened, about 30 minutes. Drain and coarsely chop the shrimp.
19. In a large bowl, combine the olive oil with the lime juice, cilantro, scallions, shallot, tomato, garlic and jalapeño. Fold in the black-eyed peas and chopped dried shrimp and season with salt and pepper. Let the salad stand at room temperature for about 15 minutes, stirring once or twice.
20. In a skillet the vegetable oil until hot. Season the mackerel fillets with salt and pepper. In two batches of 2 filets each time, add them to the skillet and cook over high heat until lightly browned, about 3 minutes. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
21. Scoop the black-eyed pea salad onto 4 plates and set the sautéed mackerel fillets on top. Drizzle any remaining dressing from the salad around the plates and serve.

Hello, my name is Ingela and I am a cooking show addict.

So, after watching the whole 5 seasons of (the British please!) Kitchen Nightmares with Gordon Ramsey, I can now honestly say I absolutely never want to ever own a restaurant.

However, I have learnt that chefs often cook with cheap ingredients and use recipies that actually aren’t that complicated. Otherwise, they would not ever have time to serve their customers and they would loose money. That’s what Gordon says anyway.

Baring these new revelations in mind, I embarked on a culinary adventure into the minds of some real chefs and discovered recipes they have seen fit to trust us lowly home cooks with. And believe me when I say, Gordon was right. Nothing could have been more straight forward. All the recipes were found on Food and Wine magazine’s website and a couple have been slightly adapted due to China availability issues.

On Monday, we started with Ferran Adrià’s “toasted spaghetti with clams”, a huge success.

toasted spaghetti.. who knew THAT could be good??

We then moved on to what both hubby and I agreed were the best ribs we have ever had. Sticky and fall apart tender, “Mo’s sticky ribs recipe” by Fred Donnelly are definitely worth making AND (for all of you living in China who don’t have an oven) borrowing a neighbor or friends oven for!

finger lickin'...

Today, we made Eric Ripert’s “Sautéed Spanish Mackerel with Black-Eyed Pea Salad”. Again, we were not disappointed.

delicious, and healthy!

And now, to you, I now pass on the culinary wisdom I have learnt. Go ye and make home made glaze!

1. These babies need to cook for a long time, about 3 hours. But they pretty much take care of themselves and you will only spend about 20 minutes cooking. You will probably want to eat them all yourself… but 4 people can share them too, if you feel like company!
2. Adapted from Food & Wine Magazine
3. 
   

   with sour cream and scallions

4. 1 kg baby back ribs
5. Salt and freshly ground pepper
6. 3 chopped garlic cloves, for sprinkling
7. Extra-virgin olive oil, for drizzling
8. 1 tablespoon whole cloves
9. One 1/2 liter bottle of lager
10. 2.5 dl ketchup
11. 2.5 dl peach or apricot jam
12. 3 tablespoons fresh lemon juice
13. Serve with baked potatoes, sour cream and scallions or a salad, or cole slaw, or just eat ‘em as they are!
14. Preheat the oven to 150°C. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender.
15. Strain the pan juices into a saucepan. Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to about 4 dl, about 25 minutes.
16. Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 10 cm from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.

1. Serves 4, takes 25 minutes, start to finish. Seriously.
2. Adapted from Food & Wine magazine

1. 
   

   soon to be cleaned and cooked, little do they know...

2. 3 tablespoons extra-virgin olive oil
3. 3/4 pound spaghetti, broken into 2-inch lengths
4. 2 garlic cloves, minced
5. Crushed black pepper
6. 7,5 dl good fish stock
7. 2,5 dl water
8. 30 tasty clams of choice, cleaned and rinsed
9. 1/2 dl minced flat-leaf parsley
10. a little freshly grated parmesan (optional)
11. In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley, top with a bit of grated parmesan if you like, and serve.

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