Pasta Bolognese

Ingredients:

1. 1 large onion or 2 small, cut into dices
2. 2 large carrots
3. 4 gloves garlic
4. 500 gr minced meat
5. 2 cups tomato paste
6. oregano,thyme
7. pasta

Method:

1. Fry the onions and carrots, until they are soft.
2. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don’t rush this step. Cook another 15 to 20 minutes.
3. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the finely cut garlic, oregano and thyme.
4. Boil pasta.
5. Drain the pasta.
6. Mix everything or put them separately on the plate. Add cheese or parmesan on top.

Enjoy! 🙂

Apple Crumble Pie

Ingredients:

1. 4 cooking apples (I putted 6 or more, depending on how big the apples are)
2. 250g white sugar
3. 200g plain white flour
4. 120g butter
5. 1 clove or cinnamon stick (I put both!!!)

Method: 

1. Peel and core the apples and roughly dice into chunks.
2. Put the apples chunks into a pan, add ¾ of sugar, cinnamon stick or clove and cover. Stir gently with a wooden spoon.
3. The apples should be soft but not puree!
4. Put the apples into the serving dish and allow to cool.
5. Mix the white flour, remaining sugar and butter, with your fingers, in a bowl until it becomes like a breadcrumb consistency.
6. Set the temperature of oven to 150C.
7. Cover the stewed apples with the crumble topping, without pressing down.Bake for approximately 30 minutes or until crumble is golden brown and crunchy.

Serve with ice cream or whipping cream. Enjoy! 🙂

Eggplant Parmigiana

Ingredients:

1. 2 eggplants
2. 3 tomatoes
3. 4 bell peppers
4. 1 spoon sugar
5. 1 spoon salt
6. 1 spoon oregano
7. 1/5 kg mushrooms

Method:

1. Cut the eggplants 0.5 cm thickness. Cover them with salt and leave them for 30 minutes.
2. Meanwhile, cook at low temperature tomatoes and bell peppers. Add salt and oregano. When vegetables are cooked, put them in a mixer with a bit of water, and make a sauce.
3. Wash, squeeze of water and dry the eggplants. Fry them in oil.
4. Heat the oven at 180 degrees Celsius.
5. Arrange in a pyrex dish one layer of sauce, one layer of eggplant, one layer of mushrooms, and do so, until all the veggies and sauce is over. Sauce should be on top. Top it with parmesan.
6. Bake in the oven for 30 minutes.

Enjoy! 🙂

Rice with vegetables

Ingredients:

1. 2 tablespoons vegetable oil
2. 8 large button mushrooms, cut into slices (about 2 cups)
3. 3 bell pepper, cored, seeded and cut into dice (about 1 1/4 cups)
4. 3 small onions, finely diced or 2 bunch of green onions
5. 2 broccoli
6. 2 cups long-grain rice
7. Spices : 1 tablespoon kosher or fine salt, curry, paprika powder

Method:

1. Heat the oil in a pot over medium-high heat. Add the mushrooms, red pepper and onion and cook stirring, until the vegetables are softened, about 4 minutes. Add water and put the broccoli ass well.
2. In another pot, add the rice and the salt and stir to coat the rice with oil. When the rice starts to look “chalky,” pour enough water into the pan to cover the rice by 1 cm. Raise the heat to high, bring the water to a boiling point, and boil until the level of the water meets the level of the rice.
3. Reduce the heat to very low, give the rice a very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving.
4. Mix everything together and Enjoy! 🙂

Muhammara Dip

Ingredienser:

1. 3 peberfrugter
2. 1 fed hvidløg
3. 50 gr. brød / rasp (vi brugte blomkål i stedet for)
4. løg (vi brugte porrer i stedet for)
5. 50 gr. valnødder (vi brugte solsikkekerner istedet for)
6. Tomater / soltørrede tomater
7. 1/2 spsk. citronsaft
8. 2 spsk. olivenolie, plus ekstra til pynt

Fremgangsmåde:

1. Varm oven op til 200 grader Celsius. Læg peberfrugterne på en bageplade og rist dem i 30-35 min., hvor de vendes indimellem. De er færdige, når de er møre og skallen er branket. Læg peberfrugterne i en skål og dæk dem til med husholdningsfilm indtil peberfrugterne er kolde nok til at kunne håndteres, og skal og kerner fjernes.
2. Dup peberfrugterne tørre og læg dem i en morter. Tilsæt rasp, citronsaft, spidskommen, peber, chili og hvidløg. Mos det sammen indtil det er godt blandet, dog uden at peberfrugterne mærkbart mister deres konsistens.
3. Rør valnødder i, 1/4 tsk. salt og olivenolie.

Nyd det på brød eller tortilla chips 🙂

English version

 Ingredients:

1. 3 Bell peppers
2. 1 Garlic clove
3. 50 gr Bread / breadcrumbs (we used cauliflower instead)
4. Onions (we used leek instead)
5. 50 gr Walnuts (we used sunflower seeds)
6. Tomatoes / sun-dried tomatoes
7. ½ tbsp lemon juice
8. 2 tbsp olive oil, plus extra to finish

Method:

1. Heat the oven 200 degrees Celsius.  Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds.
2. Pat the peppers dry, and place in a mortar. Add the breadcrumbs, lemon juice, cumin,pepper, chili and garlic. Work this with a pestle until well combined, but not so much that the peppers no longer have a noticeable texture.
3. Stir through the walnuts, a quarter-teaspoon of salt and the olive oil.

Enjoy it on bread or tortilla chips 🙂

Svampe-risotto med asparges / Risotto with mushroom and asparagus

Ingredienser:

1. 1 løg, finthakket
2. 500 gr. svampe
3. 1 bundt asparges
4. 120 gr. usaltet smør
5. 2 kopper ris

Fremgangsmåde:

1. Fjern stammen fra svampene og skær dem i mindre stykker. Læg 2/3- del til side og hak de resterende svampe groft.
2. Sauter løg under omrøring indtil de bliver gennemsigtige, ca. 2 minutter.
3. Tilsæt hakket asparges og svampe og lad det simre indtil al væden er fordampet.
4. Kog risene. 2 dele ris og 4 dele vand. For hver del ris, tilsættes 2 dele vand. Til vandet tilsættes 2 kyllinge-bouillonterninger.
5. Når risene har kogt tilsættes smør.
6. Når alt er færdigt, blandes det sammen. .

Server og nyd ! 🙂

English version 

Ingredients:

1. 1 onion finely chopped 
2. 500 gr mushroom
3. 1 bunch asparagus
4. 120 gr unsalted butter
5. 2 cups rice

Method:

1. Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside.
2. Cook the onions , stirring occasionally, until translucent, about 2 minutes.
3. Add chopped asparagus and mushrooms in the pan with the onions. Leave it there until cooked and all the water has evaporated.
4. Boil the rice. 2 cups of rice and 4 cups of water. For each cup of rice you have to put 2 cups of water. In the water add 2 chicken stock cubes.
5. After rice has boiled, add butter.
6. When everything is done, mix together.

Serve and Enjoy! 🙂

Kartoffel muffin med ost og forårsløg / Potato muffin with cheese and spring onion

Ingredienser:

500-700 gr. kartofler

300 gr. smør

6-7 forårsløg

3-4 æg

salt, peber og de krydderier, som du ønsker

en hvilken som helst type ost

Fremgangsmåde:

1. Forvarm ovnen til 200 grader (180 grader ved varmluft)
2. Smør muffinforme med olie eller læg papirsforme i
3. Kog kartoflerne og mos dem herefter
4. Bland kartoflerne med ost, forårsløg, salt og peber
5. Tilføj æggene
6. Blandingen fyldes i de klargjorte muffinforme
7. Bages i 25 min indtil de er faste
8. Lad dem køle i formene i nogle minutter og læg dem derefter over på en rist.

Nyd dem 🙂

English version:

Ingredients:

500-700 gr potatoes

300 gr butter

6-7 spring onions

3-4 eggs

salt, pepper and all other seasons you wish

any type of cheese you like to put in

Method:

1. Preheat oven to 200ºC (180ºC fan forced).
2. Lightly spray muffin tins with oil or line with paper cases.
3. Boil potatoes and mash them after are boiled.
4. Mix the potato with cheese,spring onion, pepper and salt.
5. Add the eggs.
6. Spoon into prepared muffin pan.
7. Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean.
8. Allow to cool in the tin for a few minutes then turn onto a wire rack.

Enjoy! 🙂

 

Hindbær kage / Raspberry Cake

Til kagen

Ingredienser:

225 gr. sukker

225 gr. mel

50 ml mælk (vi brugte kaffefløde)

3 æg

80 gr. smør

1 tsk. bagepulver

Forvarm ovnen til 180 grader med top og bund varme.

Pisk sukker og æg sammen indtil det bliver lyst. Rør mælk og smør i (smøret smeltes i mikrobølgeovnen eller i en gryde på komfuret). Mel og bagepulver sigtes og røres langsomt i blandingen indtil det bliver en ensartet masse.

Fordel dejen i en smurt kageform. Bag kagen i 25-30 min. Du ved kagen er færdig når du stikker en tandstikker i kagen og den kommer ren ud.

Til marmeladen

450 gr. hindbær hældes i en gryde sammen med lidt citronsaft. Rør og mos hindbærrene indtil det bliver flydende. Tilsæt sukker indtil den ønskede sødme opnås. Rør indtil blandingen tykner. Marmeladen hældes nu i en beholder og stilles i køleskab i 1 time. (Hvis du stiller den i en fryser, så i kortere tid)

Server kagen med marmeladen på toppen sammen med friske hindbær!!!

Nyd den !! 🙂

English version: 

For the cake

 

Ingredients:

225 g sugar

225 g flour

50 ml milk (we used coffee cream)

3 egs

80 g butter

1 spoon of baking powder

 

Preheat the oven at 180ºC with heat on top and bottom.

 

Mix the sugar with the eggs and stir heavily until it gets a little bit white.

Then add milk and butter (previously melted in the microwave or in a bain marie on the stovetop).

Once you have the mixture, slowly add the flour and baking powder with a sieve and stir until it becomes homogenous.

 

Spread butter in a cake form and put the mixture in it. Bake it for 25 – 30 minutes. You’ll know it’s ready if you introduce a toothpick in the middle and it comes out clean.

 

For the jam

 

In a pot, put 450 g of raspberry with a little bit of lemon juice. Stir and smash the fruits until it gets liquid.

Add sugar until the flavour its sufficiently sweet. The amount of sugar depends on each ones preferences.

Stir until the mixture thickens.

 

Put the jam in a bowl and let it in the fridge for 1 hour min. (If you put it in the freezer, the time will be less)

 

Serve the cake with the jam on the top and some fresh raspberries!!

 

Enjoy!! 🙂

Juices

We, at Det Visionære Køkken, have been enjoying the benefits of a juicer for some time now, but somehow never got around to sharing our experiences. Perhaps it’s just because all the juice is gone before we manage to take any pictures 🙂 So, at our latest volunteer dinner we prepared a red and green juice consisting 100% of the fresh ingredients we had at the kitchen.

For the red juice we used beets, apples and chilli. Add as many or little of each ingredient as you wish, it’s all a matter of taste. Just be aware that the taste of beets is rather strong and will overpower the other tastes. As an alternative, you can also try mixing beets with carrots, celery, ginger and lemon.

The green juice was a bit more experimental and included celery, cucumbers, apples, peppers (green), lime, leek and broccoli. Out of this bunch, celery proved to be the strongest, so be careful with adding too much of it. In the end, the additional apples balanced out the taste rather well.

Photo by Jan Martin Ahlers

Kartoffelpuffer

Serves 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes

1kg potatoes
1 onion
1 egg
Flour
Salt
Pepper
Nutmeg

Grate the peeled potatoes and onions. Place the potatoes in a clean dishcloth and squeeze the liquid out of them into a bowl. Stir in eggs, flour, salt, pepper and nutmeg. Heat oil in a frying pan. Using about 2 spoons, drop the potato mixture into hot oil and flatten with the back of the spoon. Fry 4-5 minutes on each side, or until golden brown. You can vary the mixture with other vegetables like carrots, leek or celeriac. Serve it with applesauce or tzatziki.

Recipe by Mena Friedrichson
Photos by Jan Martin Ahlers