What to do when you used egg yolks for dinner and you have egg whites waiting for you in your fridge?. Some days ago, I made Lax Tartare, and I had 4 egg whites waiting for me in the fridge.
I call it a 4/5 eggs, because I use only one whole egg for every 4 egg whites :) And normally I made them after carbonara or tartare.
4 Egg whites
1 whole egg
1 tsp butter
1 tbsp cream cheese or crème fraîche
Salt & Pepper
2 tbsp Olive oil
Herb Infused oil or Olive Oil
a handfull chanterelle mushrooms
Wash the mushrooms thoroughly and cut the shallots in fine dices. Warm a pan and add some butter on it. Fry the shallots and mushrooms until the mushrooms are soft and the shallots are transparent and add some salt at the end.
Beat the eggs, and add salt and pepper. Warm a pan with oil on it and add the egg mix. Stir constantly until they are almost done then add the cream cheese or crème fraîche.
Serve with the chanterelle and onions, sprinkle some herbs and add some herb infused oil (recipe coming soon)
Super munch! Energy food! We love this new super food we found at Gutta på Haugen. It is called Superknask and is produced by a company called Energimat. Two weeks ago, Andrea learned that she has celiac disease. Which means she can't eat gluten anymore. At all. That is pretty heavy news for someone who loves pastry, pasta and pizza as much as she does.
However, once the shock and frustration had settled, we decided that it would not break us. In fact, if anyone can handle such a disease it should be us. We make everything we eat from scratch anyway, and can control all ingredients. That being said, it is still nice to be able to purchase some basic products in the store. Enter Superknask, with two types of crispbreads and one type of cereal. This morning we made a simple breakfast with Superknask crispbreads, good ham and cheeses and various toppings. Here are some pictures for inspiration. In the future we will use Superknask products to make more exciting recipes too.
The story of Energimat is quite interesting. It is produced at Finnøy in Ryfylke, west in Norway, close to where Anders's great grand parents are from. The founder, Mette Lund Larsen, and her family were all diagnosed with a variety of food intolerances many years ago. Her idea was to make the life easier for anyone living with food intolerances and allergies, by producing high quality products without allergens. All the products are without gluten, wheat starch, yeast, egg, milk, nuts, soy or other additives. The sweetness comes from honey or agave syrup. The taste is unmatched!
In case you're wondering: No we won't make this into an allergy food blog. We have done paleo recipes before, and we will do that and probably some gluten free recipes in the future as well. We might give you the gluten free option for some dishes. Largely, the blog will remain the same, though. Hopefully a source of inspiration on where to eat the best meals, and how to make your home cooking more exciting.
I 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...