This is a super easy, super quick recipe for a delicious dinner. You can easily adapt this recipe, and if you want to make it even nicer, but less healthy, double the cheese so it oozes out when you eat it.
We were inspired by thinking about the Mexican food we ate in Korea two years ago, and found this Jamie Oliver recipe that we have adapted a little.
The guacamole in this recipe is more like a fresh avocado salsa. For a slightly more creamy guacamole, see our recipe here. Continue reading
This is a dish that we have made a few times and it is so delicious. There are a few different elements to prepare, but it is well worth the effort. We have made the sticky tofu a few times and it is also very good to eat with other things such as rice and stir fry. The recipe is from Jamie Oliver’s magazine and we have adapted it a little bit to suit our taste. It is a nice and fresh dish and if you love tofu, noodles and Asian flavours you will love this dish.
These corn pucks are incredibly delicious, and are something Jason had at a few lunch buffets at his work. After eating so many of them, he had to have the recipe so we could make them at home, and this is it 🙂
These pucks are great as the main part of a dinner, like we had tonight, or as a snack to have during your day, at a picnic, or even on the bike! You can adapt it as you like, to add different spices, but we think the original (from Chef Sofie Göransson) is still the best. Continue reading
After seeing Angie’s recipe for roasted Brussels sprouts with paprika last week, we couldn’t wait to make our own, because they looked and sounded delicious!
We love Brussels sprouts (especially Jason) and we want to try to prepare them in different ways and not just in the way you eat them normally. The Brussels sprouts in this recipe take no time to prepare and then it is only to put them in the oven for 15 mins. Continue reading
We love eating different types of beans, and Mexican food has beans in lots of recipes. As many of you might also be aware, we love tomatoes and cheese, so enchiladas are a great way to use beans, tomatoes, and cheese in one recipe. Continue reading
Last weekend we cooked for some newfound friends. We wanted to make something Asian and something different. Since we had been making Kimchi a few days earlier we also wanted somthing that we could eat that with.
We decided to try to make steamed buns and things to fill them with that had Korean flavours. So we made a bunch of different side dishes and it was delicious. We think our guests thought so too hopefully 🙂 Continue reading
Kimchi is a Korean fermented side dish. It is made out of different vegetables and various seasonings. It is traditionally kept in jars to ferment underground for months, but this recipe allows you to eat the kimchi after just 2 days. When we went to Korea last year we tried a lot of different kinds of kimchi.
Sofi eating a traditional Korean meal that always includes a few different types of kimchi side dishes.
One of the temples we visited had a collection of fermentation jars.
So now we wanted to try to make our own kimchi. It is really easy to prepare and make, then all you need is to wait for as long as you can before you eat the kimchi to make fermentation process as long as possible.
Our recipe is inspired by Jennie Walldén, winner of Sweden’s Masterchef 2013.
Cooking time: 1 hr 40 mins
- 1 large Chinese cabbage
- 1 carrot
- 10 cm radish
- half a cucumber
- half an onion
- 2 cloves of garlic
- 5 spring onions
- 2 tbs salt
- 150 ml water
- 1 dl gochujaru (Korean chili powder)
- 1 tbs sugar
- 2 tbs rice flour
- 50 ml teriyaki sauce
- Chop the cabbage into 4 cm pieces.
- Put the cabbage in a large bowl and add the salt. Mix thoroughly.
- Put a heavy weight on top of the cabbage to draw out more water. Let it rest for 1 hr 30 min.
- Chop the radish, cucumber and carrot into matchstick-size pieces.
- Chop the spring onions finely.
- Grate the onion and garlic.
- Mix the water, sugar and rice flour together in a saucepan.
- Boil the mix until it is thick and smooth.
- Let it cool for a few minutes.
- Mix in the garlic, onion, teriyaki sauce and gochujaru and stir thoroughly.
- Put the mix in a large bowl and add the carrot, cucumber, spring onions and radish.
- Rinse the cabbage thoroughly in cold water to wash off excess salt.
- Add the cabbage to the mix.
- Stir everything together with your hands to keep the vegetables from breaking. Use plastic bags on your hands since the paste is very strong.
- Put the kimchi in mason jars, Don’t fill them up completely.
- Cover the top with cling film and close the jars,
- Leave them at room temperature for at least 48 hours, They can last up to 2 months.