Miss J’s Durum Flatbread

It’s easy to make your own durum flatbread, and the taste and texture is so delicious, the flatbreads are very flexible and easy to bend around the filling. These are nice for a quick lunch or dinner and much cheaper than ordering a kebab from your local pizzaria 🙂

Miss J’s Durum Flatbread

Amount: 4


200 ml. lukewarm water

2 tbsp. olive oil

1 tsp. salt

200 grams all purpose flour

100 grams graham flour

All purpose flour for rolling Rolling pin 10 inch pan

Baking mat Medium bowl


Pour water, oil and salt into a medium sized bowl.

Add the flour into the bowl.

Mix the dough well with a hand mixer with dough hooks or your stand mixer, until the dough comes together and feels elastic.

Let the dough rest under a kitchen towel, wrap or silicone lid for 30 minutes.

Divide the dough in two and roll out each bun to a very thin flatbread that fits the 10 inch pan.

Bake the flatbread in a hot pan until it makes bubbles, turn the flatbread and let it bake for a few minutes. Do the same with the rest of the flatbreads.

Fill up the finished Durum flatbread with your favorite vegetables, lamb, beef or chicken kebab, falafel or whatever filling you want top it off with dressing and a spoonful of chili paste The BEST Chili Paste. I prefer chicken kebab, lettuce, cucumber, tomato, dressing and my homemade chili, sometimes I also add hummus Hummus

Enjoy 😀


You can freeze the flatbreads and warm them in the microwave for 1 minute when you crave a Durum kebab.

Miss J’s Pie Dough

This is my favorite and easiest pie dough recipe. I’ve tried many types and many ways to bake them, and this is by far the best one yet! Tasty, crunchy and fresh without getting too moist when baked with fillings.

Miss J’s Pie Dough

Amount: 1


100 gr. all purpose flour.

75 gr. graham flour (other types of coarse or wholewheat flour works too)

25 gr. rolled oats

1 tsp. salt flakes

50 ml. olive oil

100 ml. water


Turn on the oven and set the temperature on 392 Fahrenheit degrees (200 Celsius).

Blend the oats so there’s not too many large flakes.

Mix all the ingredients in a medium bowl.

Mix it with a hand mixer with dough hooks or on your stand mixer, until it’s firm and flexible.

Roll the dough out between two pieces of baking sheets, until you get the size of your pie baking pan.

I usually measure the dough before I put it in the baking pan, like this. Abd when it fits I turn it over.

It needs to fit all the way up on the sides. I use a bread/cake spatula to trim the edges.

I poke the bottom with a fork so it’s gonna bake even and doesn’t bubble up too much.

Bake the pie crust for about 10 minutes.

Add your favorite filling and bake it for as long as the recipe says.

Enjoy 😀


You can freeze the finished pie and heat it in the oven – it gets better in the oven instead of the microwave.

Miss J’s Butter Chicken

I just love food with lots of flavor and a bit of kick to it, and what else than an all time favorite of mine than. butter chicken? This is a recipe that the amazing and very talented and so fun and down to earth foodblogger Nagi https://www.recipetineats.com has inspired me to make and perfect, for the best taste possible. I always hope that there will be enough for several days when I make a large portion, but somehow the food disappears when I serve it for my family 😀 Also be prepared that your kitchen will smell like a Punjabi store for a few days after LOL – but it’s so worth it!

Miss J’s Butter Chicken

Amount 2-4 personer


5-600 gram boneless chicken breast fillet


1,5 dl. natural yoghurt or greek yoghurt

2 cloves crushed garlic

10 gr. finely chopped or grated fresh ginger

2 tsp. Garam Masala

2 tsp. turmeric

2 tsp. ground cumin

1/2-1 tsp. hot chilli

1 tsp. saltflager


2 tbsp. olive oil

2 tbsp.. butter

1 large finely chopped onion

2 cloves crushed garlic

5 gr. finely chopped or grated fresh ginger

2 tsp. Garam Masala

2 tsp.. ground cumin

2 tsp. ground coriander

1/2-1 tsp. hot chilli powder

1/2 tsp. fenugreek seeds or 1/4 tsp. fenugreek powder

1 tsp. salt flakes

500 gr. Passata

250 ml. heavy cream 38%

1 tbsp. sugar

Fresh cilantro

Basmati rice



Mix all the ingredients for the marinade in an airtight container or a ziploc bag.

Cut the chicken into 3 cm chunks.

Put the chicken inside the container or ziplock bag with the marinade, mix it well and let it marinate for 24 hours (minimum 2-3 hours).

IF you use fenugreek seeds, then fry them on a pan for a few minutes, mix them with the rest of the spices and crush the fenugreek seeds to powder.

Pour oil and butter on a medium hot sauté-pan.

Chop the onion and ginger finely, crush the garlic and add it all on the pan, let it fry for a few minutes.

Take the pieces of chicken out of the bag and fry them on the pan until they’re a bit golden.

Pour the tomato passata over the chicken, add sugar, then cream and mix it slowly but well.

Rinse a small handful of cilantro and cut it finely, put it in a small bowl and set it aside.

Let the dish simmer for at least 15-30 minutes to thicken and get the right flavors.

Serve it in a deep plate with half Basmati rice half Butter chicken and freshly baked Chapati get my recipe here Miss J’s Chapati

Enjoy 😀


You can freeze the dish and then reheat it in a pot or in the microwave directly in a bowl or deep plate.

Miss J’s Enchiladas

So this is a favorite of my own, I really love Mexican food, and this is not at all authentic, other than some of the ingredients. But the taste is…. ON 🔥 I prefer to make the tortilla pancakes myself, and here’s my recipe Miss J’s Mexican Tortilla Pancakes but you can easily make these with store-bought. I usually make them with boneless chicken thighs, or minced beef or chicken, but you can use whatever meat you like. I also made my very own Salsa, and boy is that a winner! Get the recipe here: Miss J’s Mouthwatering Salsa. Did you try my amazeballs Miss J’s Holy Guacamole?

Miss J’s Enchiladas

Amount: 6


300 gr. boneless chicken or minced meat.

2 tbsp. olive oil

1 tbsp. Mexican spice mix

1 small can sweet corn (drained weight 140 gr.)

1/2 bell pepper

5 slices of jalapeños + 6 for topping

5 olives without stone + extra slices for topping

1 small red onion

50 gram cheddar + extra for topping

6 tbsp- Salsa + extra for topping

6 tortilla pancakes

1 medium pot

1 medium bowl

1 ceramic or other type of square oven pan


Pout the oil into your pot and turn up the heat to medium hot. Cut the chicken breasts into small chunks and add them to the pot.

Add the spices to the chicken and mix it well and fry the chicken until they’re cooked through and are white and not pink.

When the chicken looks like this, it’s done and you can turn off the heat.

Now it’s time to chop all of the greens. Slice the olives, chop the jalapeños finely, chop the red onion finely, and chop the bell pepper into small cubes and put everything including the corn into the bowl.

Grate the cheddar and add it to the bowl.

Then add the chicken to the bowl, and mix all the ingredients well.

Now it’s time to fill up your delicious tortilla pancakes. Add 1 tbsp. Salsa to each pancake.

Then add 3 tbsp. filling in the middle, on top of the salsa.

Then fold it together firmly like this, and put it in your oven pan.

Do the same with the remaining 5 pancakes.

Turn on the oven and set the temperature at 365 degrees Fahrenheit.

Add 1 tbsp. salsa on every pancake, drizzle with some cheese and add a bit of olives and jalapeños on top.

Bake the enchiladas in the oven for about 30 minutes or until the cheese is melted.

Serve them with nacho chips, guacamole, salsa and sour cream.

Enjoy 😀


They are easy to freeze and take out if you have a busy day but still wants yummy food!

Mom’s Chili Con Carne

Since we were kids my Mama always made the best Chili Con Carne especially in the winter time. This chili warms you up in a good way – not too spicy, but it depends on the chili you use. As always I can’t help tweak my moms recipes a little bit when I get them, because I think it’s so exciting to get even more flavour to a dish. So here’s a tweaked recipe for my Mamas recipe on Chili 🙂

Mom’s Chili Con Carne

Amount: 4 persons


500 gr. minced beef or beef cubes

1 large onion

3 cloves garlic

1 can/pckg. chopped tomatoes (400 gr.)

1 can baked beans in tomato sauce

1 can Kidney bønner

1/2 – 1 can water

2 beef bouillon cubes

1 small can of sweet corn (285 gr.)

4 fresh chilies 1 of them finely chopped

1 tsp. chili powder

1 tsp. Green Cumin

1 tsp. Cinnamon

1 tsp. Crushed Cilantro/Coriander

Salt & Pepper

40 gr. 60% dark chocolate

1-2 tbsp. Olive oil for frying


Pour the oil in a large pot (I use a 3L). Chop the onion and mince the garlic and add it to the pot, let them sear until they’re clear.

Chop 1 of the chili’s finely. Add all the spices except the 3 fresh chili’s.

Add the meat into the pot, and let it brown.

Pour the baked beans in tomato sauce and the Kidney beans, water, bouillon cubes and corn in the pot, give it a stir.

Chop the chocolate coarsely and add it to the pot and give it a good stir.

Let the dish simmer under lid for about 1/2 – 2 hours. stir it once in a while so it doesn’t burn.

Add the 3 whole fresh chili’s.

Stir in the pot a few times until the consistency is thick and creamy.

Now Mama’s Chili is ready to board your stomach with a spoonful sour cream and some delicious bread for dipping for example this one:  Walnut Bread

Enjoy 😀


Try my delicious walnut bread recipe Walnut Bread – it’s perfect for dipping into this dish.

Perfect for freezing.

I usually make it a day or two ahead, because the taste is so much more yummy when it sits in the fridge for a few days.

Almond Pesto

This recipe is an easy way to make a green pesto, if you are allergic to pine nuts or haven’t got the opportunity to get pine nuts, almonds is a very good substitute. We use it on everything from sandwiches, pasta, to pizza.

Almond Pesto


2 cloves of garlic

2-3 handful Basil

50 gram almonds

40 gram Parmesan cheese

2 tbsp. Extra Virgin Olive oil plus more

Medium bowl (that can tolerate a hand blender)

Blender if you don’t have a hand blender

Glass – scolded


Skold the glass and set aside.

Peel the garlic cut them in half. Wash the basil and add all the ingredients in the bowl.

Then use your handblender to mix it well, then add more oil until you get the consistency you want. For example will I. make it more thick when I use it for sandwich spread, and more thin when I use it for dressing in a sandwich or topping on a pizza.

It’s time for you to put your delicious Pesto in your glass jar. Now you have a very delicious pesto you can use for whatever you like.

Enjoy 😀

Pizza with homemade Pesto.

Daddy’s Ginger Apple Shot

My Dad gave me this recipe for when some of us have a cold or feeling a bit blaaaah. When it’s cold or you’re feeling a bit on the low side on energy, this is a perfect recipe. It will last for about two or three weeks, and the taste is very delicious with the right kind of kick to it.

Daddy’s Ginger Apple Shot


200 gram organic fresh ginger-root

3 organic red apples

3 organic lemons

1 l. water

500 gram Honey

3 l. pot


1 l. bottle


Wash the lemons and apples, cut them into smaller pieces and put them in a big pot.

Remove the peel from the ginger-root and cut them into smaller pieces and toss them into the pot.

Add the water to the pot and let it boil. Turn down on low to simmer for about 40 minutes.

Then add the honey and let it simmer for about 5-10 minutes.

Let it cool down inside the pot a cold place for 24 hours.

Scold a 1 litre bottle.

Use a strainer to separate the large fruit and ginger-root pieces and throw them out. Then pour the rest of the juice through the strainer and a funnel into a scolded 1 l. bottle.

Keep the bottle in the fridge and enjoy a daily shot for the next few weeks.

Enjoy 🙂


If you have a bad cold, you can add 30 cloves of garlic to the recipe – but only do this once a year because too much of one thing isn’t good, and some people get stomach ache if they eat too much garlic.

You can easily freeze it in smaller portions.

It will keep in the fridge for 1 month.

Remember to shake the bottle well before you take a shot (3-6 cl.)

Miss J’s Pan Loaf

Our family is huge fans of family get togethers, especially family lunches 🙂 This is a bread I always bake when I’m invited or hosting a lunch of some kind. A lot of people just love the fluffiness of the loaf and the taste. So here’s my recipe for my Pan loaf – you can also make it as a regular french bread if you want to.

Miss J’s Pan Loaf

Amount: 1



25 grams fresh yeast or 1 tbsp. dry yeast

300 ml. milk + 1 tbsp. for brushing

500 grams flour + extra for kneading – I use this one Valsemoellen Organic Flour

1 tsp. sugar

1 tsp. salt

25 ml. liquid margarine + 1 tbsp. for brushing the pan

1 loaf pan



Warm the milk until it’s lukewarm, pour some of the milk into a medium bowl and dissolve the yeast. When the yeast is dissolved add the rest of the milk and the liquid margarine. Mix flour, salt, sugar and add it to the mixture.

Mix the dough thoroughly I use my hand mixer or kitchen machine with the dough hooks. It is possible to mix it with only raw muscle power 🙂 Let the dough rest under a damp kitchen towel for 30 minutes.

Add a bit of flour onto your kitchen table, knead the dough and roll it into a ball. Let it rest under the damp towel for 5 minutes.

Brush your loaf pan with 1 tablespoon liquid margarine on all the sides.

Roll the dough into a sausage, flatten it a bit and fold the ends towards the middle, and make it the length of the loaf pan. Put the dough into the pan and press it gently out to all the sides and corners. Make sure it has the same height all over the pan.

Let the dough rest in the pan under a damp kitchen towel for 30 minutes.

Turn on the oven and set the temperature to 392 degrees Fahrenheit fan oven.

Give the bread a quick slit in the middle lengthways, brush the bread with milk and sprinkle the bread with poppyseed.

Bake the bread in the middle of the oven for 30 minutes.

Let the bread rest 15-30 minutes on an oven grid before you slice it.

Enjoy 😀


You can also make the bread without the loaf pan to make a french bread instead.

If you’re not a fan of poppyseed you can leave that part out, or sprinkle it with seeds or grains of your own choice.

Miss J’s Chewy Caramel Cookies


The original recipe is probably about 10-12 years old, but as I wanted to do something new with this specific recipe I needed to adjust the recipe – because I wanted it to include caramel chunks. These caramel chunks are not just any caramel, they are from Karamelkompagniet and are some of my favourite store bought caramels.

So I knew I needed someone to test bake and taste the cookies for me. I never knew how fun a project this ended up being. I can actually still laugh so hard I cry when I think about it.

I made the dough and adjusted it so there would be caramel in it, and also the right “feel” when the dough was mixed, baking and food people know what I mean! Then I made the same size cookie dough balls and gave them to different people, to bake and taste, this is the results and some of the reactions of the taste and experience.

I did bake some myself and Alex tasted them:”Mmmm delicious chocolate cookie both crispy, crunchy and ‘caramelly’ inside”.




Siff:”They’re going in the oven”, “So crispy on the outside and chewy on the inside”.


My Linh:”Theresa thinks you should open a cookie shop”, “They’re very nice, good taste of chocolate”.


Nanna:”Soooooooo delicious”.


And my Mom baked some too. My Dad sent me this:”Don’t know what I shall say to this – don’t know what mom did to it – I’m sure that it tastes amazing – but I don’t think it should look like this – ah well you get the picture anyways – it tastes heavenly so it doesn’t matter how it looks *loooots of different emojis*



You can probably guess why this was such a fun project. When my dad sent me that picture I couldn’t see what it was first, and then when I read his explanation I laughed so much I almost couldn’t breathe. My Dad sent me another text:”We have agreed that in the future, it’s okay to call your mom demolition lady”. So here’s the recipe for my delicious and now fun cookies 😀


Miss J’s Chewy Caramel Cookies

Amount: 12



80 grams brown sugar

80 grams sugar

125 grams salted butter (room temperature)

1/2 vanilla bean (the corns) or 1/4 tsp. pure vanilla powder

1 egg

1 tsp. baking powder

140 grams all purpose flour

10 grams cocoa powder (pure)

1/2 tsp Maldon sea salt (or any other coarse salt)

50 grams almonds with skin (chopped)

150 grams dark chocolate (I used Callebaut 811)

50 grams cream caramel chunks + 3 caramels sliced into triangles for topping (I used caramels from Karamelkompagniet).



Mix brown sugar, sugar, and butter into a medium bowl.


Ad the vanilla, salt and baking powder, then add the chopped almonds and mix it well.


Add the flour, cocoa, chocolate and caramel chunks.


Add the egg and combine it well, so the dough gets nice and even.


Refrigerate the dough in an airtight box or freezer bag for up to 1 week, or at least 1 hour before you make 12 cookie dough balls approximately in a size of a golf-ball. Cut the caramels into triangles like a layer cake – I get 8 triangles per caramel. Add 2 pieces of caramel and 2 pieces of callets or small cocolate chunks on each cookie ball, push them a bit into the dough.


Turn on the oven and set the temperature to 365 degrees fahrenheit fan oven. Put the cookie dough balls on a lined baking pan, and bake them for about 15-20 minutes. Let them rest for about 10 minutes before you move them to an oven grid.


Enjoy the cookie alone, or with a cup of coffee or tea 🙂



Such beautiful ingredients.

Cream Caramels

This is the caramels I use.



They get a bit more chewy and delicious if you let the dough rest in the refrigerator for at least 2 days.

The dough keeps fresh for at least 1 week in the fridge.

The dough is freezable, so you can make the dough in advance, and bake them whenever you’re in a mood for a cookie.

Mom’s Chocolate Cake

This is a chocolate cake that a lot of my friends L O V E it’s very spongy and delicious and keeps fresh and moist for 4-5 days after you make it. So you can easily make it ahead. Enough talking about it and more baking!!!

Mom’s Chocolate Cake

Amount: 1 (20×30 cm)


300 gram flour – I use this type Valsemoellen Organic Flour

300 gram sugar

100 gram butter – melted

50 gram cocoa

400 ml. buttermilk

2 eggs – best if it’s from happy chickens

1 tsp. baking soda (natron)

1 tsp. baking powder

1/4 tsp. pure vanila powder


190 gram powdered sugar

10 gram cocoa

50 ml. boiled water

20 gram white chocolate


200 gram powdered sugar

50 ml. boiled water

20 gram dark chocolate


Melt the butter and put it into a medium bowl.

Whip sugar, eggs butter, baking soda (natron), baking powder and vanilla to a creamy airy mass.

Set the oven temperature to 392 degrees Fahrenheit (200 celsius).

Sift half the flour and cocoa into the bowl add half the milk and mix it well with a dough spatula. Repeat with the rest of the flour, cocoa and milk and mix it until it has a creamy delicious consistency.

Pour the dough into an oven pan (mine is 20×30) lined with a baking sheet. Bake it for 30 minutes at 392 degrees Fahrenheit fan oven (200 celsius).

Let the cake rest and cool off.

Mix the ingredients for the glaze. Chop or grate the chocolate. Pour the glaze over the cake and sprinkle with chocolate.

Now it’s time to eat a piece of that delicious cake with a cup of your favourite tea or a cup of wonderful coffee.

Enjoy 😀


If you want a smaller cake you can half the portion, then I usually use a bread pan and bake it about 20-25 minutes.