January 19, 2018

Wok noddles with tiger prawns

This dish a tasty, crispy and colourful main course, where I have locate the recipe in the weekly magazine "Sønday", and I have made no modifications to it.

Wok noddles with tiger prawns: - 2 sevrings

  • 125 g wholegrain noddles
  • 1 onion - finely chopped
  • 2 carrots - finely sliced
  • 150 g green beans - nipped and divided into ½
  • ½ red chili - de-seed and finely chopped
  • 1 clove of garlic - finely chopped
  • ½ dl sweet chili sauce
  • 2 teaspoons of soy sauce
  • 1 lime - only the juice
  • 150 g tiger prawns - raw and peeled
  • olive oil
  • 2 tablespoons of salty peanuts
  • coriander of parley - medium chopped
  1. Mix the sweet chili sauce. soy sauce and lime juice together in a small glass.
  2. Boil the noddles for 3-4 minutes.
  3. Heat up the wok with some olive oil, and fry the tiger prawns for 3-4 minutes, turning them around from time to time. Remove the fried tiger prawns.
  4. Add some more olive oil to the wok.
  5. Add in the chopped vegetable, and let them fry for 3-4 minutes, while stirring.
  6. Add in the tiger prawns and let them fry for another 1 minute.
  7. Add in the boiled noddles and sauce mixture. Mix everything together, while slightly heating it in the wok. Remove the wok from heat.
  8. Divide the food between 2 dishes, sprinkle with peanuts and chopped coriander/parsley and serve at once.

January 14, 2018

Tomato soup with bacon and chickpeas

Here in January it is time to make some warming soup to keep the cold weather at bay. Therefore I made this tomato soup with bacon and chickpeas, which my mother also a portion of after our Sunday meal.

I have located this recipe in the weekly magazine "Søndag", making a few adjustment to the content of my kitchen.

Tomato soup with bacon and chickpeas: - 4 servings

  • 215 g bacon - slices
  • olive oil
  • 2 onions - medium chopped
  • 4 stems of celery - medium chopped
  • 4 carrots - medium chopped
  • 2 cloves of garlic - finely chopped
  • 140 g tomato concentrate
  • 800 - 1000 g canned tomato
  • 1 l vegetable stock
  • 4 teaspoons of paprika
  • 2 cans (400 g each) of chickpeas
  • salt & pepper for seasoning
  • parsley - optional
  1. Start by frying the bacon slices on a dry frying pan until they are crispy.
  2. Place the fried bacon slices on kitchen towel. Before serving chop the slices into smaller pieces.
  3. Heat up the olive oil in a big cooking pot. 
  4. Saute the onion, garlic, celery and carrot for 4 minutes.
  5. Add in the tomato concentrate and let it fry for ½ minute, before adding in the canned tomato and vegetable stock.
  6. Bring the soup to the boil, and let the soup simmer under the lid for 20 minutes, while you stir from time to time.
  7. Empty the chickpeas from the cans and wash under running tap water. Add the chickpeas into the soup and let them warn up in the soup for 2 minutes.
  8. Serve the soup warm with crisp bacon, parsley (optional) and slices of bread with marple syrup


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