Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.

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Mustard Pork Tenderloin

And now a recipe from Pantagruel. It's called "Lombo de porco assado com mostarda".


As per usual, there's no mention of the oven temperature or cooking time. But it worked out great! The mustard complements the pork quite well. And here is a picture from Pantagruel of the pork cuts for the cook that doesn't know them yet. 


The tenderloin comes from the back of the pig where is written "Lombo". 

Ingredients

  • 1 pork tenderloin (500g or 1lb)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon vinegar
  • salt, white wine q.s.

Instructions

Preheat your oven to 180ºC (350ºF). Find a snug-fitting pot for the pork tenderloin (I used a cake pan eheh). Rub the tenderloin with salt thoroughly and add a bit of olive oil or margarine if you feel that the tenderloin is too lean. 



Cook the tenderloin in the preheated oven for 30-40minutes. If the pot gets to dry add a bit of white wine.
In a small bowl mix the dijon mustard with the vinegar. 



When the tenderloin is almost done rub it with the mixture and cook it until done in the oven. 



Slice it in small pieces and serve with whatever you feel like. Since we ate it during the week I just boiled some broccoli. But I honestly can't think of something that wouldn't be a good side dish to accompany this tenderloin. 


For a print friendly version visit this recipe at my Recipes page.

Saturday's Pancakes

The best away to celebrate our day off is to start the day with our favorite breakfast: Pancakes! We've been eating pancakes on Saturdays ever since we moved to Denmark. It's easy to make and we never get tired of it. With some butter and maple syrup, a cup of coffee and orange juice... Saturdays are the best!


Ingredients

  • 1 egg
  • 250mL milk (or 1 cup)
  • 120g flour (1 cup)
  • 1 tablespoon granulated sugar
  • 1/3 teaspoon salt
  • 2 heaped teaspoons baking powder 
  • 2 tablespoons vegetable oil or melted butter 
  • butter and maple syrup to taste
You can just use the same measuring instrument you used for the milk to measure the flour, even if you don't have a measuring cup. A coffee mug usually does the job. But I actually prefer to just measure the milk and keep adding flour until it reaches the right consistency. 

Instructions

I usually start with the wet ingredients.


Break one egg into the mixing bowl and add the milk. Beat with a whisk until the egg is well mixed with the milk.


Add the oil (or melted butter), the granulated sugar and the salt and beat just for a bit.


In the meanwhile, put your non-stick pan on the stove at medium+ temperature. Add the flour and the baking powder to the mixture and beat well.


By now, you should have a thick batter, but you can always adjust it by adding more flour or more milk. If you prefer lighter pancakes add more milk or if you prefer thicker pancakes add more flour. 


If it's your first time making pancakes from scratch just keep to the recipe and leave the adjustments for the next time you make these. 
Your pan should be hot enough now. There's no need to add any kind of fat to the pan. Just pour a third of a ladle of batter in the center of the pan. After a little bit you'll start to see bubbles on your pancake. 


When these bubbles start to pop it's time to turn the pancake with a spatula. Your pancake should have a golden color. 


When the sides of the pancake start to brown your pancake is ready!
You should have enough batter for 16-18 small pancakes (enough for two people).

And now just add butter to taste while they're still warm and some maple syrup!


For a print friendly version visit this recipe at my Recipes page.

Chickpeas Salad

When you don't have time or patience to come up with something to cook this recipe is probably the answer to your problems. Super easy to make and it only takes the time that the eggs need do cook. And I don't know about you, but I always have these ingredients in my pantry. Win win win.


Ingredients

  • 2 cans of chickpeas
  • 1 can of tuna in oil (140g or 5oz)
  • 1 small red onion
  • 2 eggs
  • parsley, olive oil, vinegar, salt q.s.

Instructions

Start by boiling the eggs in salted water for fifteen minutes. While the eggs are boiling, drain the water of the chickpeas cans and try one chickpea. Sometimes I find that the chickpeas are under-cooked and boil them for a few minutes in salted water. But this time they were good. Add the chickpeas to a bowl. 



Chop your onion and a bunch of parsley finely. Add the onion to the bowl.



Drain the tuna of the oil and add it to the bowl. Add the parsley to the bowl and season your salad. 



Remember that you should have 1/3 of vinegar to olive oil. Season with salt to taste. Give it a try you can always add more vinegar, olive oil or salt. 
When the eggs are cooked peel them under cool running water. At this point you can either slice the eggs into small pieces and add them to your salad, or eat them separately with a little ground pepper. I prefer the latter. 
So good!


For a print friendly version visit this recipe at my Recipes page.

Turkey Steaks with Cream Sauce and Cabbage Rice

This is a very simple meal but very tasty. I sometimes make the turkey steaks during the week with broccoli or some other vegetable, but because today is Saturday let's load up on carbs! No source for the recipe. It's just one of those things that I have eaten all my life. My mum actually makes this rice for special occasions because it's incredibly tasty.


Ingredients:

Turkey Steaks
  • 400g turkey steaks (3 steaks)
  • 200g fresh mushrooms (or 1/2lb)
  • 125mL cooking cream (8% fat) (or 1/2cup)
  • 6 garlic cloves
  • olive oil, salt, ground pepper, q.s.

Rice
  • "250mL coffee mug" rice (or 1 cup)
  • 500mL water (or 2 cups)
  • 1 medium onion
  • 100g diced bacon (or 1/4lb)
  • 1/2 cabbage
  • 1/2 Chicken Bouillon (or 250mL/1cup of chicken stock and -250mL/1cup of water)
  • olive oil, salt q.s.

Instructions

Start by heating a pan where you will cook the rice in medium+ heat. While the pan is heating chop your onion in small pieces. Add some olive oil to your pan (enough to cover the bottom of your pan), add the chopped onion and reduce the temperature to medium. While the onion is frying, chop the garlic finely for the steaks. 


When the onion starts to look translucent add the diced bacon and let it fry for a few minutes until the bacon is cooked. 


Heat the pan where you will cook your steaks in medium- and add olive oil (enough to cover 2/3 of your pan), the garlic and the mushrooms. By adding everything at the same time you will ensure that the garlic won't burn. Season the mushrooms with a bit of salt (or soy sauce) and ground pepper. 



Chop the cabbage into small stripes. By now the bacon should be cooked. Add the rice and mix frequently for about 3 minutes. Add the water, the cabbage, the chicken bouillon and season with a bit of salt (you might want to taste it before adding more salt). Put a lid on the pan and let simmer until almost all the water as evaporated. You can take off the lid when there's only a bit of water and turn off the heat. (This will ensure that the rice remains moist and loose).

The mushrooms will release a lot of water. 



When they have released all the water and the pan is almost dry add your steaks. Season the steaks on the pan with salt and pepper. Turn them when necessary. To check if they're done I use a trick:

With your left hand, hold your thumb with your other four fingers. with the index finger of your right hand check the consistency of the space between your index finger and your thumb of your left hand. Now with the index finger of your right hand touch your steak. if the consistency is similar your steak is medium done. After a while you'll know if your steaks are done just be touching them with a fork or spatula. 

If the pan gets too dry you can add a little water or white wine (just enough to cover the bottom of the pan). 


When the steaks are done, reduce the temperature and add the cream. Scrap the bottom of your pan so that the garlic that might have gotten stuck can stay in your sauce and give it color. Let the cream cook for 2-3 minutes and you're done!



For a print friendly version visit this recipe at my Recipes page.

Beginnings

Hello!
It's Thursday and I'm about to leave for the gym. Still don't know what to cook Saturday. One of the things that bugs me the most about living in Denmark is that it's difficult to find Portuguese ingredients that are crucial for some recipes. And that it's way my recipes won't be all of Portuguese origin. We do go to Portugal every 3 months, give or take, which means that we can bring with us some "chouriço" or even some "bacalhau" (cod fish). :)
You should expect the first recipe to come up on Saturday evening. I promise it'll be a good one.

For now I leave you with the traditional danish photo: