Month: July 2015

For-the-Road Lentil Salad

The days melded into a long haze, sweltering, the buzzing of flies and bees piercing the thick stillness; the cool nights provided brief respite. The road beckoned. It was time to blow this joint, take to the road, journey to cooler climes. As I planned for our road trip from Göteborg, Sweden to Tromsø, Norway, I wanted some food that was easy to pack and carry, but still delicious. Healthy couldn’t hurt either. Granola bars were obvious, but I also wanted meals. So I thought wraps, perhaps, and jar salads! So, here is my first road trip post: a refreshing and hearty salad in a jar that will stay crisp until you combine it. The following is enough for two generous servings. For this post, I made them in small jars, which were tipped out into bowls and stirred. For our road trip, I made it in a big jar with room for shaking, which you can see on my instagram feed! Ingredients 1 dl (scant 1/2 cup) beluga lentils juice of half a lime …

The World’s Best (Chocolate) Cake

“So, what makes it the world’s best cake?” My sister asked, dubiously. “Well, Erin,” I began in my best bravado, “it has two dense, moist vanilla cake layers topped with meringue and toasted slivered almonds, and sandwiched in between,” I continued, exaggerating for effect, “is a luscious, overflowing layer of custard folded with whipped cream!” “So, it’s the world’s best non-chocolate cake,” she stated matter-of-factly. Well, there was nothing I could say to that. But what I could do, is make a chocolate version. This one’s for my sister; Happy Birthday Erin! To read about the origin of the World’s Best Cake, check out my very first post! This recipe makes one very small but sort of tall 10cm (4-inch) cake. We got four servings out of it. Ingredients Directions Preheat the oven to 180C/350F. Briskly stir together softened butter and sugar. Add the yolk and stir until combined, then add the chocolate and stir until well combined. In a separate bowl, whisk together the flour, baking powder, and cocoa. Add to the butter mixture …

Friton-Topped Risotto-Stuffed Peppers

This will be my last duck post for a while. With the remaining meat tucked away safely in the freezer, I think it’s time for some sweet things next week! Makes enough for for 2 lunch servings, or 2-4 side servings, depending on what the rest of dinner is! They are also great leftover right out of the fridge. Ingredients 2 medium yellow or orange bell peppers 1 teaspoon duck fat (or olive oil) 1 shallot, minced 120 ml (1/2 cup) uncooked Carnaroli rice (or Arborio) 3 dl (1 1/4 cup) rich duck stock (or chicken or vegetable stock) about 10 chopped prunes 1 dl (scant 1/2 cup) pine nuts 60ml (1/4 cup) whole milk 50g (1/2 cup) grated parmesan 2-3 sprigs fresh parsley, snipped sea salt and freshly ground pepper handful fritons (duck cracklings) Directions Heat oil over medium heat, then add the minced shallot. Sauté for about 3 minutes, then add the rice and stir for an additional 1 minute. Add the stock and bring to a boiling point. Give it a quick …