Pedersens fancy food

Author: Chef

  • Beef Stew with Carrots

    Servings: 6

    Total Time: 3 Hours 15 Minutes

    INGREDIENTS

    • 1 kilo (3 pounds) boneless beef chuck, cut into pieces
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons oil
    • 2 medium onions, cut into small chunks
    • 5 cloves garlic, peeled and smashed
    • 2 tablespoons balsamic vinegar
    • 1-1/2 tablespoons tomato puree
    • 3 tablespoon all-purpose flour
    • 2 cups dry red wine, use any dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon…)   
    • 2 cups beef broth
    • 2 cups water
    • 4 small bay leaf
    • 2 teaspoon dried thyme
    • 1/2 teaspoons sugar
    • 1/2 eggplant into chunks
    • 1 celery stalk into chunks
    • 6 medium carrots, peeled and cut into chunks on a diagonal
    • Fresh chopped parsley, for serving (optional)

    INSTRUCTIONS

    1. Preheat the oven to 325°F(160°C)
    2. Pat the beef dry and season with the salt and pepper. In a large pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown the meat in batches, for about 5 minutes  Transfer the meat to a large plate and set aside.
    3. Heat 1 tablespoon oil, add the onions, garlic, eggplant, celery and balsamic vinegar; stir for about 4 minutes. Add the tomato paste and cook for 3 minutes more. Transfer to a beaker, then use the hand blender to smooth the ingredients. Then add it to the pan with the beef and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved.
    4. Pour the wine, beef broth, water, bay leaf, thyme, and sugar and carrots. Stir and bring it to boil. Transfer to a Dutch oven with a lid, transfer to the preheated oven, and braise for 2.5 hours.
    5. Serve the stew warm with mashed potatoes or rice.
    6. Enjoy!

  • Grandma Danish Buns

    Ingredients

    • 2 eggs
    • 3 tablespoon Sugar
    • 250 ml water (warm)
    • ½ pk fresh yeast
    • 550 g Flour
    • 50 ml oil (sunflower, rapeseed or vegetable)
    • 1 teaspoon Salt
    • 1 egg for painting

    Method

    Crumble the yeast in the warm water.

    Mix all the ingredients in a large bowl.

    Add the water and mix at speed 2 for 5 min or by hand at least 5 min

    Leave the dough to raise for 1 hour.

    Knead the dough and roll it long, cut it to 16 pieces, roll each piece to a nice ball an place on a lined oven tray.

    Let the dough rest for 45 min.

    turn on the oven at 220 degrees Celsius.

    Paint the buns with a beaten egg.

    Bake for approx. 10 min until golden.

    Remove from oven and place the buns on a wire rack to cool.

    Enjoy warm buns with butter.

  • KOREAN GLASS NOODLE STIR FRY (JAPCHAE)

    https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/

  • Easy and creamy spaghetti carbonara (no egg)

    Serve: 4

    Ready in 30 mins

    INGREDIENTS

    • 16 ounces (420 g) spaghetti
    • 1 cup chopped bacon
    • 1 chopped onion
    • 2 -3 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 2 tablespoons all-purpose flour
    • 1 1⁄2 cups (350 ml) milk
    • 1⁄2 cup (125 ml) sour cream
    • 1⁄4 cup (60 g) grated Parmesan cheese
    • Salt & fresh ground pepper

    Instructions

    1. Cook spaghetti according to package directions.
    2. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown.
    3. Add onion and garlic and saute 3 minutes, until onion is soft.
    4. Add oregano and cook for 1 minute.
    5. Add flour and stir to coat onion.
    6. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
    7. Remove from heat and stir in sour cream, Parmesan cheese
    8. Season, to taste, with salt and black pepper.
    9. Drain pasta and toss with sauce to coat.

    Serve and enjoy!

  • Pescado a la parrilla con salsa de mariscos

    Pescado asado o pescado a la parrilla en salsa de mariscos al ajillo preparada con camarones o gambas, calamar, vieiras, ajo, cebolla, vino blanco y crema.

    Ingredientes

    • 2 libras de filete de pescado
    • ½ libra de camarones crudos, pelado y sin venitas
    • ½ libra de calamar, cortado en pedazos pequeños
    • ½ libra de vieiras o conchitas de abanico pequeñas
    • 2 cucharadas de mantequilla
    • 2 cucharadas de cebolla blanca, picada finamente
    • 6 dientes de ajo, picados finamente
    • ¼ taza de vino blanco
    • ½ taza de crema de leche
    • Sal y pimienta al gusto
    Para acompañar:
    • Papitas al perejil
    • Verduras al vapor o a la parrilla
    • Arroz o quinua
    • Pan

    Preparación

    1. Sazone el pescado con sal y pimienta negra. Caliente la parrilla y ase el pescado justamente cuando la salsa de mariscos este casi terminada para que se puedan servir calientes.
    2. Derrita la mantequilla a temperatura media en un sartén de buen tamaño, añada la cebolla y el ajo, cocine por unos dos minutos.
    3. Añada los camarones o gambas y cocine por dos minutos más.
    4. Añada el vino blanco, mezcle bien y cocine por dos minutos más.
    5. Añada la crema y cocine hasta que los camarones estén casi listos.
    6. Añada el calamar y las vieiras o conchitas de abanico, cocine por aproximadamente dos minutos o hasta que esten listos, y retire del fuego.
    7. Sirva la salsa de mariscos al lado o encima del pescado a la parilla, espolvoree con el perejil picado.
    8. Acompañe el pescado y la salsa de mariscos con una tajada de limón, papas al perejil, verduras al vapor y pan.

  • Homemade Nutella

    Ready in: 45 minutes

    Ingredients
    • 200 g Hazelnuts
    • 120 g powder sugar
    • 25 g cacao
    • 2 tsp oil (I prefer coconut oil)
    • pinch Salt
    • 1 tsp vanilla
    Instructions

    Roast hazelnuts for 12-15 min in oven at 150 Celsius, let them cool a bit, roll them in a clean towel to remove as much as possible of the skin.

    Chop in a food processor until it liquid, 3 – 5 min, add all the other ingredients and mix for another minutes, scrape down and mix for further 30 seconds.

    Place in airtight container and put it in the fridge to cool.

    Enjoy on bread.

  • Smooth Simple Hummus Recipe

    Serve: 4

    Ready in 15 minutes

    Ingredients
    • One can 425 grams (15 oz) chickpeas, also called garbanzo beans
    • 1 medium lemon (juice)
    • 1/4 cup (59 ml) Tahini
    • Half of a large garlic clove, minced
    • 1 tablespoons olive oil, for serving
    • 1/2 to 1 teaspoon kosher salt, depending on taste
    • 1 teaspoon ground cumin
    • ½ tablespoon black pepper
    • 2 to 3 tablespoons water
    • Dash of ground paprika for serving
    Instructions
    1. In the bowl of a food processor, combine all the ingredients and mix for 3 minutes or until the mix is smooth
    2. Serve in a bowl
    3. Add the olive oil over the top and sprinkle with paprika
    4. Serve with Nan bread, cucumber, carrots, celery, etc.

    Enjoy!

  • Lemon Cake

    Ingredients

    2 Eggs
    225 gram Sugar
    180 gram Wheat flour
    2 tsp. Baking powder 5 grams
    1.5 dl. Milk
    50 gram Butter
    1 Lemon, juice and zest

    Garnish:

    100 gram Powdered sugar
    2 tbsp. Lemon juice. freshly squeezed
    Almond Flakes

    Instructions

    Turn on the oven at 175 degree C.

    Beat eggs and sugar foamy.

    Mix flour and baking powder and stir this mixture into the batter alternately with the milk.

    Stir the melted, cooled butter, lemon juice and grated shell in the dough at the end.

    Spread batter into a well-oiled, rasped springform (20-22 cm in diameter).

    Bake for approx. 40 minutes, until golden and cooked through.

    Let the cake cool on wire rack.

    Stir sifted powdered sugar and lemon juice together.

    broad glaze over the cold cake and garnish it with sliced almonds or fresh leaves of lemon balm.

  • Hojaldre – Fried bread

    Serve: 6

    Ready in 60 minutes

    Ingredients
    • 500 g flour
    • 280 ml Water
    • 1 teaspoon baking powder
    • 2 teaspoons salt
    • 1 teaspoon sugar
    • 1 tablespoon oil

    Instructions 
    1. Mix the dry ingredients in small bowl.
    2. Add water and oil to big bowl.
    3. Add the flour mix to the water little by little, making sure the result is not to dry (still working on getting the measurement adjusted for better result.)
    4. Leave the dough for at least 1 hour, better is overnight.
    5. Heat Oil in a pan and make the hojaldre by rolling a small ball and stretch until the middle is almost breaking. then fry until golden brown.

  • Carrot Cake

    Serve 10 portions
    Ready in 90 minutes

    Ingredients

    For the cake

    • 250g Caster sugar
    • 300g Plain flour
    • 2 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 2 tsp Ground cinnamon
    • 185ml Sunflower oil
    • 400g Carrots, peeled and grated
    • 55g Walnuts, chopped or bashed up
    • ¾ tsp Salt
    • 4 Eggs

    For the icing

    • 250g Icing sugar
    • 180g Cream cheese
    • 180g Butter, at room temperature
    • 3 drops of Vanilla extract
    Instructions
    1.  Preheat the oven to 180ºC/ 350ºF/ Gas 4. Grease and flour a 24 cm spring-form cake tin.
    2. Combine the sugar and eggs together until creamy, then whisk in the sunflower oil.
    3. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt together. Add to the egg mixture and whisk to combine.
    4. Mix in the carrots and walnuts thoroughly as you don’t want large chunks of carrots in your cake.
    5. Scrape the mixture into the tin and bake for about an hour. Check it regularly after 30 min and insert a clean skewer to see if it comes out clean. You do not want to overcook it as carrot cakes are meant to be moist!
    6. To make the icing, whisk together the icing sugar and butter until it is stiff. Then whip the cream cheese and vanilla in to combine.
    7. Once your impressively risen carrot cake has cooled, spread the icing generously over the cake – the messier the better, then eat!
    8. If you want your cake to look professional, you can slice your carrot cake in half and simply fill with your icing mix to create a sandwich.