This is literally one of the easiest ways to make baguettes at home, that won’t cost a small fortune (and is superhard to make). You only need a few basic ingredients to make this tasty bread.
2tbsp olive oil
1 pack dry yeast
(1 egg) optional
- Heat the olive oil and water to 37 degrees Celsius on the stove
- Mix the hot water with the yeast to start up the yeast. Mix it in a large bowl or a kitchen aid.
- Mix in the rest of the ingredients well for at least 5 minutes in the kitchen aid. It shouldn’t stick to your fingers when you handle it.
- Take it out of the kitchen aid and put the dough on a table, sprinkled with a little flour.
- Knead the dough for a few minutes more and add some more flour if needed.
- Put it back in the bowl, cover it with a baking towel and set it to rise for 60min. Don’t leave it too cold, or the yeast will die. The same thing applies if the opposite happens!
- Heave the dough back on a floured table and cut it into 4 equally big pieces and form them into breads/baguettes. Do NOT knead the dough at this stage!
- Put them on two baking trays, layered with oven paper. Sprinkle some flour on the bread and put baking towels over. Let rise for 30min
- Preheat the oven to 275 degrees Celsius while the bread is rising.
- If you want you can brush the bread with the whisked egg, and then grind over some sea salt. It’s optional but adds some flavour.
- Bake the bread in the middle of the oven, one tray at the time, for 15 minutes.
- Let them cool on a cutting board, or something else – but not the baking tray.
- Eat fresh and freeze the bread that won’t be used right away.
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.
500gr chicken fillets
1 can of chickpeas
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
- Grate the carrot, chop the onion finely and press the garlic cloves
- Chop the chicken fillets to cubes
- Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
- Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
- Add the chicken and let it get some color too, but it doesn’t have to ready in the center
- Add the rest of the ingredients and mix it well.
- Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.
This recipe is probably one of the cheapest ways to make bread and if you really have no money, but have these ingredients, you can at least have something to eat!
I don’t have exact measurements for this recipe, since I never make the same amount twice, but as long as it doesn’t stick to anything once you’ve mixed the ingredients together with your hands – you’re fine!
Olive oil/rape seed oil/any oil
(Baking soda, if you have it)
- Mix all of the ingredients in a large bowl until it becomes a smooth dough that doesn’t stick to the bowl or you hands.
- Form small balls from the dough, roll them out to round flatbreads and lay them on top of each other on a plate, with some flour in between to keep them from sticking to each other.
- Fry them for a couple of minutes on each side in a hot frying pan. If you have butter or oil to fry in, use it, but it’s fine if you don’t.
- Eat them fresh with whatever spreads you’ve got at home: jam, butter, cheese etc.
8 dl milk
4 dl flour
1 tsp salt
Butter to fry in
Jam, sugar, ice cream, maple syrup
- Whisk the eggs, the flour, the salt and half of the milk together to a smooth batter. Make sure that there are no lumps.
- Mix in the rest of the milk and whisk until well combined.
- Set it aside to swell while you put a frying pan on to heat. Heat the frying pan until hot
- Put some butter in the hot pan and wait until it’s stopped sizzling – that’s how you know the pan is hot enough.
- Whisk the pancake mix a couple of times before using it.
- Put 1dl of pancake mix in the pan and swirl it around to make an even pancake.
- Fry it a couple of minutes on each side and plate it.
- Repeat with the rest of the mix.
- Serve with jam, sugar, ice cream or maple syrup and a nice glass of milk
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.
1kg minced meat
3 dl milk/water
2 tsp salt
1 ½ dcl bread crumbs
3ml ground black pepper
Butter to fry in
- Preheat the oven to 200 degrees Celsius
- Mix the milk/water with the breadcrumbs in a bowl, with the salt and pepper, and leave it to swell.
- While the breadcrumbs are swelling, chop the onions finely and fry them in the butter until golden brown. Put them aside to cool.
- In a large bowl, combine the minced meat with the onions, the eggs and the breadcrumb mixture. Add more seasoning if necessary.
- Scoop up a generous amount of mix with a teaspoon and form meatballs. Put them on a baking tray, with oven paper on it.
- Bake them in the oven, in batches, until they’ve got a nice dark brown colour.
- The meatballs can be frozen for up to 6 months.
- Serve with boiled potatoes, mashed potatoes or pasta
Lasagna boats is a recipe that I’ve developed on my own, since I wanted an easier way to eat lasagna and combine it with another food I really enjoy: tacos. Basically you can go either way with this: the usual lasagna or a taco lasagna. The only difference is the seasoning, they’re both cooked and served in stuff n’ stands. This recipe is with meat, but you can easily change the meat for Quorn or any other meat substitute of your choice. Also, I’ve made the cheese sauce from scratch, but you can use canned béchamel sauce or cheese sauce too. If meat is expensive where you live it’s very easy to use a smaller amount and instead use more beans and shredded carrots as a filler. The boats can easily be frozen in containers until you need them and can be frozen at least three months. I can get about 15 lasagna boats from the recipe, depending on how thin I make the Bolognese and cheese sauces.
This recipe is perfect for kids and kids parties too.
450 grams minced meat
3 cloves of garlic
1-2 cans of baked beans
2 packs of taco seasoning
1-2 can(s) of water (use the baked beans can)
1 cube of meat stock
1 tablespoon of soy sauce
Butter or oil to fry in
1 litre of milk or cream
300 grams of grated cheese
2 packs of stuff n’ stand
1 pack of lasagna noodles
Grated cheese for decoration
- Start preheating the oven to about 200C
- Peel and chop the onions finely
- Heat a frying pan until very hot and put in the butter.
- When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
- Put in the minced meat and brown it with the onions. Separate and chop up the meat until it’s fine and make sure it’s not pink.
- Coat it with the thickening and stir it in
- Add the rest of the ingredients for the Bolognese sauce and stir well!
- Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
- Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
- Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
- Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
- DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
- Put out the stand n’ stuffs on a baking tray and assemble the boats just like you would with regular lasagna
- Break up the lasagna noodles and put a few pieces at the bottom, just so it covers it fairly evenly
- Put in a thin layer of the Bolognese sauce and then some cheese sauce.
- Repeat step A & B until it’s full.
- There should be cheese sauce on the top
- Add some grated cheese of your choice on top (I recommend parmesan, but whatever you have available is fine).
- Repeat this with the rest of the boats
- Bake them in the oven for about 30-40 minutes in the lower part of the oven.
Serve on its own or with a light, fresh salad. Enjoy!
I’ve just come up with a new recipe that I want to share with you guys. It’s a risotto made with minced meat, but you can easily make it vegetarian or vegan by swapping out the meat with Quorn or tofu. Also, use vegetable stock instead of meat stock and olive oil instead of butter.
This recipe is really easy to make, it becomes a good many portions, is cheap and tasty.
450gr minced meat
1 red bell pepper
1 medium onion
2-3 cloves of garlic
1 cube of meat stock
Salt and pepper
Butter to fry in
1. Put the water in a pot, along with the meat stock cube, and bring to a boil.
2. Cook the rice according to the package.
3. Meanwhile, dice the onion and bell pepper finely. Put them in separate bowls.
4. Heat up a frying pam, melt some butter and put in the onion. Also press in the cloves of garlic. Fry until golden brown.
5. Put in the meat and brown it. Be sure to chop it up into fine pieces.
6. Mix in the rice, parsley, and red bell pepper and att a couple of tablespoons of water. Let it cook/simmer for a couple of minutes.
7. Salt and pepper to taste.