 We all have a friend (or more) that has a food allergy. Sometimes it is hard to know what to make for a party or a gathering that can be allergic "friendly". Thus we made some canapés with a gluten-, lactose- and nut free bread. Very easy to make and they taste as good as any other finger food.  Flaxseed Bread (soft and tasty) 5 dl (2 cups) flax seeds 1 tbsp gluten free baking powder 1 tsp Kosher salt 5 beaten eggs 1,25 dl (1/2cup) water 0,8 dl (1/3cup) neutral oil Preheat the oven to 180 degrees C and prepare a tray in with baking paper. Give the flax seeds a go in your food processor or blender to make it into flakes. Mix the dry ingredients well — a whisk works well. Add the wet ingredients to the dry, and combine well. Make sure there aren’t obvious strings of egg white in the batter. Let the batter set for 2-3 minutes to thicken up (don't leave it too long or it will get past the point where it’s easy to spread.)  Pour the batter onto the pan. Because it will tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center. Aim for a rectangle shape an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).  Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning. Now use a ring, cup or glass to cut the bread into circles. I used a 3 cm ring but any size will work.   We chose a vegetarian and a non vegetarian option, just in case someone doesn't eat meat. We love the aubergine and olive oil tapenade and the great duck paté we got from Matbazaren.no. Garnish the canapés with basil, coriander and salmon roe to give a nice look and flavor. 
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 This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor. We were so excited to find this pasta at Matbazaren.no and decided to give it a spicy and Peruvian flavor by making a rocoto cheese sauce. If you can't find Peruvian rocoto, you can use another red chili sauce. Ingredients 200 g fresh trout 1 bag of Al Nero di Seppia Black Pasta from Gran Cucina 75 g feta cheese Peruvian rocoto or any other red chili sauce 2 dl heavy cream red pepper dill  This can be made in four minutes Salt and pepper the fish and let it rest. Bring water to boil with some salt and oil. Heat another pan with some oil. Add feta cheese in a blender and add some chili until desired spiciness. Then add about 2 dl heavy cream or until the consistency is like a sauce. The pan should be warm now and the water boiling. Add the pasta to the water and fry the fish very lightly in the pan. The inside should still be raw. Place pasta on the plate, pour on the sauce, top with the trout and garnish with fresh dill and red pepper.   Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce? This dish is of course inspired by Hitchhiker, who recently removed it from their menu. Ingredients (serves 2 people) 1 can of confit duck Hoisin sauce Spring onions 3 eggs + 2 eggs 3 tbsp sugar 1 tsp salt 1 dl all-purpose flour 2 dl whole milk Ready your chop sticks and start cooking! Chinese pancakes are dead easy to make. Whisk together 3 eggs, by hand or in a kitchen machine if you have. Add sugar and salt. Sift in the flour. 1 dl is an estimate, make sure it gets sticky. Then start adding whole milk to make the consistency more runny again. You want the batter to be more runny than traditional pancake batter, in order to make the pancakes thin enough. Set the batter aside for now. Whisk together the last 2 eggs in a bowl. Set your oven to 225 degrees C. Open the can of confit duck and strain the duck fat. Keep the fat in a sealed container and store it somewhere! This is amazing for frying potatoes another time. Place a deep baking tray in the middle of your oven, and fill it with 2-3 liters of water. Then place a roast rack above it. When the oven is warm, place the pieces of confit duck on the rack. The water makes sure the fat doesn't burn in your oven, and also helps keeps the meat juicy. Set the timer to 15 minutes. Chop the spring onions and ready the hoisin sauce for serving. Heat your pan to medium low temperature. Add some oil, but spread it out with kitchen paper. You just want a thin layer of oil. Add enough batter to completely cover your pan with a thin layer. Thin is a keyword here! A rotation movement of your wrist should be enough to evenly distribute the batter in the pan. If the first pancake gets too thick, or it's difficult to spread it out properly try to 1) dillute the batter with more milk 2) reduce the heat on your pan 3) use less batter. Leave the pancake for a few seconds until the upper side solidifies and then brush a layer of the eggs you whisked together. Give the pan a hard shake. If the pancake loosens it is time to flip it. Let it fry on the other side until it starts getting a golden color, but not longer. You don't want the pancakes to get too dry.      Sometime during your pancake frying the duck should be ready. Take it out to le the meat rest, while you switch on your oven's grill or hot air progam and increase to 250-275 degrees C. When the oven is warm enough you return the duck for a final speed grilling to make the skin crispy. Pay attention! The duck goes from perfectly crispy to burnt very fast. Use two forks to pull the meat from the bones. This is like pulled pork in consistency, even smoother. Fill your pancakes with meat, spring onions and hoisin sauce. Roll. Cut in four small or two big pieces. Sprinkle with more spring onion or thai basil. Serve.  |
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March 2020
AuthorsI am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more... |
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