Tikka Masala

This might not be the original version of tikka masala, but it’s a good one – one that I make every time I make tikka masala. If carrots and chickpeas aren’t cheap when you want to make it, feel free to add other vegetables – for example peas, cabbage, bell peppers etc.

Ingredients:

500gr chicken fillets

1 onion

1 can of chickpeas

1 carrot

3 cloves of garlic

1 can of coconut milk

5dl cream (1 pint/2cups)

2 cubes of chicken stock

1-2 packs of Tikka Masala spice pouches

Paprika powder, salt and turmeric

Butter to fry in

½dcl tomato purée

2tbsp soy sauce

Instructions

  1. Grate the carrot, chop the onion finely and press the garlic cloves
  2. Chop the chicken fillets to cubes
  3. Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
  4. Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
  5. Add the chicken and let it get some color too, but it doesn’t have to ready in the center
  6. Add the rest of the ingredients and mix it well.
  7. Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.

Meatball recipe

This is my favourite recipe of meatballs and is a basic recipe that can be modified to your liking. For example, you can add 5 cloves of minced garlic, finely chopped cilantro, paprika powder etc.

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Ingredients:

1kg minced meat

3 dl milk/water

2 tsp salt

1 ½ dcl bread crumbs

2 eggs

3ml ground black pepper

2-3 onions

Butter to fry in

 

 

Instructions:

  1. Preheat the oven to 200 degrees Celsius
  2. Mix the milk/water with the breadcrumbs in a bowl, with the salt and pepper, and leave it to swell.
  3. While the breadcrumbs are swelling, chop the onions finely and fry them in the butter until golden brown. Put them aside to cool.
  4. In a large bowl, combine the minced meat with the onions, the eggs and the breadcrumb mixture. Add more seasoning if necessary.
  5. Scoop up a generous amount of mix with a teaspoon and form meatballs. Put them on a baking tray, with oven paper on it.
  6. Bake them in the oven, in batches, until they’ve got a nice dark brown colour.
  7. The meatballs can be frozen for up to 6 months.
  8. Serve with boiled potatoes, mashed potatoes or pasta

Gingerbread recipe!

I’ve just made gingerbread for Christmas thought I would share my recipe with you. It’s a basic recipe that tastes really good on its own, but you can definitely play around with the spice mix a bit. I eliminated the dry, grounded bitter orange peel because I have a severe allergy to citrus fruits. Remember that this recipe takes a bit of time to make since the dough need to rest for 24 hours before you actually make the cakes.
Ingredients:

  • 125gr butter
  • 3 tbsp dark syrup 
  • 3/4 dl water
  • 2dl granulated sugar 
  • 1 teaspoon bicarbonate 
  • 2tsps cinnamon 
  • 2tsps dry ginger powder
  • 2tsps bitter orange peel
  • 1 tsp clove
  • 8dl flour

Instructions:

  1. Measure the water, syrup and sugar in a small pot and bring it to a boil. Boil for about 1 minute and the put it aside to cool. 
  2. Put the butter into the pot and allow it to melt while the pot cools down. 
  3. Measure all the dry ingredients in a cake mixer, with the bread hook or cookie hook on. 
  4. Once the butter has melted, and the pot has cooled of a bit, whisk everything together a bit.
  5. Put the liquid into the cake mixer and start it. First on low and the turn it up to medium.
  6. Wrap the dough in cling film and let it rest in the fridge for about 24 hours.
  7. Before you start rolling out the dough, put the oven on 200 degrees Celsius, 390 Fahrenheit.
  8. Roll out the dough and use different types of shapes to make the cookies.
  9. Bake the cookies in the oven for 3-5 minutes at 200 degrees centigrade.

This recipe makes about 100-150, depending on how thick you roll the dough (and how much dough you eat 😉)