Archive for juni, 2009

jun 23 2009

Whole wheat chicken calzone

Published by under Meg og mitt liv


I made these calzones when I actually was craving empanadas but didn’t want to be working with puffpastry, so I made an empanadas-inspired filling, wrapped in a somewhat healthier calzone dough made with whole wheat flour. I found a nice recipe for the dough on Newyorkerbyheart’s blog, tweaked it by replacing some of the flour with whole wheat flour, and made «my own» filling of minced chicken meat, tomato sauce, peppers, olives and eggs.

Whole wheat chicken calzone recipe

(metric scale) (TB = tablespoon, ts = teaspoon)


1 package of dry yeast (equivalent to 50 grams of active yeast)

6 dl luke-warm water

1- 1 1/2 TB olive oil

2 ts coarse sea salt

400 grams whole wheat flour

400 grams regular, all-purpose flour

2 TB dried oregano

pinch of sugar


500 grams minced chicken meat/pork/beef/whatever.

1 can/400 grams chopped tomatoes (or fresh, ripe, tomatoes)

1 big onion, chopped

2 carrots, grated

2-3 TB tomato purée

4-3 cloves of garlic, minced

pinch of sugar, or dash of sweet chili sauce

salt, pepper

1 green capsicum/ bell pepper, chopped

3 hardboiled eggs

2 dl (1 cup) green pimento olives

some dried red chili’s , to taste

dried herbs; oregano, basil, thyme, etc.

1 – 2 ts Worchestersauce


  1. Start off with making the dough; sift together the dry stuff (flours, salt, dry yeast, salt, sugar). Add olive oil and luke-warm water (not warmer than 37° C!), mix, knead, and add additional flour until you have nice dough. Let rise until it had doubled in size.
  2. Make filling: sauté onions, carrots and bell pepper  a few minutes until they’re shiny, add garlic, fry til fragrant, then add the minced meat. Sauté for 3-4 minutes until the meat begins to change colour, then add the tomatoes, the tomato puré and let simmer on medium heat until the vegetables are soft and the sauce thickens. Season to taste (salt, pepper, chili, herbs, sugar/sweet chili sauce, Worchester sauce).
  3. Let the filling cool while you hard boil the eggs, and chop the olives. Chop the eggs, and add them and the olives to the rest of the filling.
  4. Separate the dough into 6-8 parts, roll out to thin, pizza shaped loaves. Add 3-4 TB filling to one half of the circle, put some water or raw egg along the edge, and fold the other circle-half over. Press toghether halves thightly, either by creasing the edge or by pressing  a fork down along the edge. Brush the surface of the calzones with a raw egg, bake in the oven at 10-15 minutes, 225°C.

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jun 18 2009


Published by under Meg og mitt liv

- a tame magpie that we rescued from starvation and the numerous dogs that run loose through campus were we found him, bobbing along on the lawn, lethargic and dizzy. He learnt how to be fed from human fingers in a couple of hours, and soon started to gain weight…now he’s about 5 weeks old (we’ve had him about 3 weeks), very tame, constantly hungry, flies around in the house and begs for food and/or attention ALL THE TIME. He does this by either; 1)  jumping on to your head/shoulder/the hand you’re typing with, whilst 2) shrieking straight into your ear or 3) pecking/pinching at the places on your body were it hurts the most (the skin between your fingers, on your temples, earlobes, etc). So we make him fly around  outside  to let out some steam, he’ll peck at the window when he wants to come in, and if I can’t see him when I want him to come home, I just have to call his name – if he isn’t too far away to hear me calling he’ll fly over to me immediately (whilst screaching furiously. It warms a mothers heart). We hope that he’ll be able to tend for himself by the end of the summer.

Our tame magpie Fridjof

We’ve fitted some sticks on the top of our wardrobe for him to perch/jump around on, with lots of newspapers on the floor to catch his  poop. By now we’ve been relatively lucky; he hasn’t done any considerable damage to furniture, but let’s just say that we cover up our white sofa with blankets and towels just to be safe. He is a flying poop-machine, afterall.

Our tame magpie Fridjof

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jun 18 2009

Sloppy sushi

Published by under Meg og mitt liv

Typical. Of all the times I’ve made sushi, the first time I have a camera at hand, my rice turns out too loose, and the sushi got really sloppy. It was delicious as always, but I’m not too pleased with the pictures. But I’ll post them anyway, I’ll just have to give to photoproof from the next sushi dinner that I CAN in fact do better.

Sloppy sushi

I looooveee sushi. Salmon is my favourite; with avocado, cucumber, and a crazy, totally not authentic mayo-scallion-srirachasauce-mix. It adds just a hint of creaminess, spicyness and crunchiness that I adore, and frankly my dear, I don’t give a damn if it’s not authentic.  My next food project will be to make my own pickled ginger because in the store a tiny less-than-a-cup-sized-jar of ginger costs outrageous 20 Kroner! (~ 4 dollars!).  The fact that my boyfriend can’t help himself from munching the pickled ginger as a snack sans the sushi, makes it too expensive to not try and make it myself.

Sloppy sushi

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jun 17 2009

Rhubarb muffins

Published by under Meg og mitt liv

Rhubarb youghurt muffin

At the last family gathering (my fathers side of the family is big on getting together for every birthday, holidays, etc.), my aunt and uncle brought a lot of rhubarb from their own garden. I spontanously said I would like some but when I got home I was really insecure about what to do with all those long red stalks. So they ended in the fridge, and there they  stayed, for many days, making me feel guilty every time I opened the fridge without taking them out. «Eat us before we go bad!» they said. The problem is, I’ve never made anything with rhubarb before, and growing up I mostly just ate them raw, dipped in sugar.  I remember that sweet sour taste that made my lips pucker up and my teeth hurt from all the sugar I dipped the stalks in. I did have a rhubarb crumble once, which was absolutely delicious, but I just wasn’t feeling it. Okay, true to be told, I didn’t feel like cleaning up after dirtying a whole pan. But then! Disposable paper cups for muffins/cupcakes came to my mind. You know, the ones that you JUST THROW AWAY AFTER USE. I normally am a big fan of recycling, living green, eating organic, all that stuff, but order to get a ‘chore’ done it’s just easier if you can use a disposable whatever (cleaning whipes, paper towels, paper muffin cups..). So, with a tad more baking inspiration at hand (can you tell that I’m not super-into baking?), I found a lovely rhubarb muffin recipe over at Closet Cooking, a really nice food blog that has been on my RSS-feed for a couple of months now. The muffins turned out great, very moist, and kept for a long time in the fridge (my sweet tooth is dormant at the moment, only craving fruit). I liked how the recipe incorporated some healthy elements, like rolled oats, whole wheat flour and youghurt.  I’ll write up the recipe (with permission from Kevin, of course!) with the original measurements and my tweaks on the recipe in italics. For Scandinavians/metric system users: 1 cup is approximately 2,4 dL. I just used a regular coffeecup, that worked out fine.

Rhubarb youghurt muffins

Rhubarb Muffins

(makes 12 big muffins)

3/4 cup brown sugar
1/4 cup maple syrup ~ I omitted this since I didn’t have it, replaced it with some more youghurt
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup butter (melted)
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda ~ I’ve never found baking soda in the store, I used 1/2 teaspoon extra baking powder
1/4 teaspoon cardamom (ground) ~ I used cinnamon instead
1/4 teaspoon salt
2 cups rhubarb (chopped) ~ I used 2,5 cups rhubarb – and managed to use up all of my rhubarb! Approximately ten stalks of rhubarb, that is.

1. Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.
3. Mix the wet and dry ingredients along with the rhubarb until just mixed.
4. Spoon the mixture into a greased muffin pan.
5. Bake in a preheated 375F (~ 180 degrees Celcius) oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.

The original recipe is found here.

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jun 16 2009

Back to bloggin, Part III: Salmon with sesame seed crust

Published by under Meg og mitt liv

Salmon with sesame seed crust

Usually when I make fish, I go for a quick and simple thai stew version, but this time I craved something more elaborate. I love fried food (who doesn’t ? ) but I hate the deep frying, I’m even apprehensive towards pan-frying. My imagination has a mind of its own, and whenever I’m around dangerous things I picture myself doing the exact opposite of what is safe. Like when I’m frying food in lots of hot oil, I get these images in my mind where I suddenly pick up the pan with mentioned hot oil, flip it and pour it all over myself. I would never do such a thing, I have some self-restraint afterall, but the pictures in my head are quite disturbing and hard to get rid of, so I tend to avoid situations that cause my imagination to go crazy.  So in order to get that lovely crust that comes from deep frying, I searched the net and came up with the idea of making a crust of sesame seeds. It’s really simple, and was a lot less hassle than I thought, except for the few extra dishes to clean afterwards. Here goes:

Salmon with sesame seed crust


  • Salmon fillets, without bones and skin
  • 1-2 cups of raw sesame seeds
  • 1-2 cups of flour
  • 2-3 eggs, beaten
  • Rapeseed oil
  • salt, pepper

Pat the fish fillets dry. Put the eggs, flour and sesame seeds in three separate dishes. Salt and pepper the fish, then dip it in the flour first, make sure to shake of excess flour. Then dip it in the beaten eggs, let drip off a bit, then put the fillets in the dish with sesame seeds, make sure to  cover the fish completely with the seeds. Fry in 1-2 tablespoons of oil at medium low heat for 3-4 minutes on each side, until the sesame seeds start to brown and the fish is cooked to your liking. I like mine almost raw in the middle rather than dry.

For a starchy side dish I cooked 3 small sweet potatoes and 5-6 of tiny fresh almond potatoes with 3-4 cloves of garlic in well salted water until everything was soft. I then mashed up the vegetables with one  fresh clove of garlic, a tablespoon of fresh, grated ginger and a few heaped tablespoons of butter, plus salt and pepper.

To healthy up dinner even further I chopped and sauteed  some vegetables I had in the fridge; red onions, thinly sliced carrots, and a red pepper/capsicum, salted and peppered it, and added a tiny splash of sweet chili sauce to bring out that extra sweetness of the veggies and to complement the sweet potatoes.

I really loved the sesame seed crust on the salmon, and the side courses were wonderful –  this is not the last time I make this! I think it might even be good for entertaining, just look how beautiful it is!

Salmon with sesame seed crust

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jun 16 2009

Back to blogging…Part II

Published by under Fredrik&Gunnar

..So we decided to get new rats.  Two boys of about 4 months of age that we bought cheaply of a guy that didn’t have enough time to take care of them. They will never completely replace Sam, but having rats in the house again helps. Even though they all have their distinct and unique personalities, they have some of that common rattiness, that is so charming and adorable. I still miss Sam every day, but little Gunnar and Fredrik help to cheer me up.

Fredrik & Gunnar

Fredrik, the husky, on the left, Gunnar, the black berkshire, on the right. In the beginning they were quite timid of humans and they hated being picked up. Now they’ve become very trusting little guys, they hardly tense a muscle when I pick them up and they seem genuinely interested in hanging out with me and Tore. They even give little rattiekisses! I almost cried the first time little Gunnar started licking my chin, it reminded me so much of Sam. This pictures says a lot about rats: I’ve placed a three cardboard boxes on top of the cage for the rats to play in. Of course the thin, oblong one became a favourite (it used to contain a whisky bottle) – which they sometimes fight over, other times they both cram themselves in there, until the box is bulging on each side.

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jun 16 2009

Back to blogging, with some sad news..Part I

Published by under Sam,Ukategorisert

Sam is dead. He died very suddenly on Saturday  two weeks ago. I didn’t notice anything different with him when I kissed his little head goodbye before I went to Uni in the morning, but around 2 p.m Tore called me and said something was wrong with our dear little guy..He was shaking and twitching with violent cramps all over his body, having trouble breathing. Although Tore rushed him to the Veterinary College, T didn’t get there on time; Sam died on the busride there. It was so shocking and terribly painful to loose our little darling, I couldn’t talk about Sam without tearing up for at least a week after we lost him. Everything in the apartment reminds me of him;  without that 400 grams rat the apartment felt incredibly empty. No excited rat jumping around on my lap, trying to steal whatever I was eating, no soft whiskerkisses, no soft belly to rub, no furry head to land kisses on..Sam wasn’t an easy pet; because he was a single rat he demanded a lot of attention and company from us (which is why we would take him with us as often as possible), he had his grumpy moods were the smallest touch from us would make him squeal, but I think all of his special needs and quirky personality are part of the reasons why T and I got so attached to him…

My rats

RIP Sam :(

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