This soup is of course possible to make without bacon, or with turkey bacon so it is suitable to consume, for people who don’t eat meat or pork 😀 The original recipe was from a husband to a friend of mine, I’ve made my own version which is more low fat, and I absolutely love it when the weather is starting to get colder. It’s so creamy, and the taste of leek and potatoes is to die for 😍😋
Miss J’s Creamy Potato Leek Soup
Amount: 2 liters
Ingredients:
1,5 kilo potatoes
2 leeks (remember to save 2 pieces of the top about 4 inches)
1 tsp. peppercorns
1 tsp. salt – I still use Maldon or another flake salt.
3-4 bay leaves
100 ml. duck broth
250 ml. cream 4% (or use the one you like to use when you’re cooking).
Peel the potatoes and cut them into smaller pieces and pout them into the pot.
Wash the leeks thoroughly and save 2 green pieces (about 4 inches) for topping. Cut the rest into smaller pieces and add them into the pot.
Put pepper, salt and bay leaves in a long tea filter and make a knot and at in the pot.
Add the 2 liters of water into the pot, until the vegetables are covered.
Let the soup boil, and as soon as it boils, urn down the heat to low and let it simmer for about 1 hour.
Fry the Turkey or pork bacon on a pan until it’s crispy, let the excess fat drip off on a paper towel.
Take the pieces of green leek and cut them very finely, and set aside into a small bowl.
Blend the soup – carefully – with a handblender and pout the cream into the pot and mix it.
Heat the soup up a bit before you serve it hot with a sprinkle of bacon and leeks on top.
Enjoy 😀
Tip:
You can easily freeze the soup for later. I usually let the soup thaw in the fridge the day before I need it, and sometimes I give it a blend before I serve it.
So this is my version of my favourite frozen box from the supermarket – and no I don’t buy them anymore 😀 But you can try it out and tell me what you think? It actually started when I saw that Nagi from Recipe Tin Eats made a recipe like this, she is such an inspiration and fun too, she has the cutest dog Dozer who loves food and getting messy in the sand and water 😀 I thought I would make one with ingredients you can buy in a supermarket or Asian grocery store in Denmark.
I do have some favorite stores, one of them is Kina I Soeborg the owner is always very helpful and so sweet, she often has special offers and make different dishes from the products in the store, for open house events like the stores birthday or to celebrate Chinese New Year.
Another great store is Aiwing where the owner always smiles when you drop by, ask if you have the things you usually buy from her at home, and are happy to help you find what you need, she also recommend some better items if you’re in doubt.
There is one more store I often buy my asian vegetables and also things like sauces, bowls for soup or rice, candy, frozen goods and cooking appliances Den Kinesiske Koebmand.
So back to the easy way to make this recipe, you CAN find a lot of the ingredients in your local supermarket like Foetex or Bilka because many of those stores has an Asian aisle with dry goods and also has the veggies you need in their vegetable department.
This recipe was fun to make, but WOWSER everything inside me and the test people was on fire many times LOL, so please remember to follow my recipe when it comes to the Red Curry Paste from Cock Brand Hong Thai Foods, because if you don’t your *** will burn!
Miss J’s Red Curry Chicken
Amount: 8 portions.
Ingredients:
5-600 gram boneless chicken
1 tbsp. red curry paste (you can adjust it down to 1/2 which is something everyone can eat without it being too hot).
2 cloves garlic
20 gram fresh ginger
10 gram lemongrass
4 tbsp. neutral oil (rape seed, corn, sunflower or peanut).
Peel the ginger and cut into small chunks. Peel the garlic and cut them in half, cut the lemongrass into smaller pieces.
Cut the chicken into thin long slices.
GENTLY blend curry paste, garlic, ginger and lemongrass with 50 ml. water. BE CAREFUL it can be so messy!!!!
Add the oil to a sauté pan and set the heat to medium high.
Pour the curry paste GENTLY OH SO GENTLY onto the pan, and let it sear for a bit. Add the bouillon cube and the rest of the water.
Add the coconut milk, sugar, fish sauce and lime leaves, end let it thicken.
Put the chicken pieces in the pan and make sure they’re evenly distributed – VERY GENTLY! Make sure you don’t spray paint your wall with red/orange on your walls – it’s not a good look!!!! 😦 Let it simmer for 10-15 minutes.
If you use fresh beans cut the ends off and cut them in half, if you use frozen (Haricot Verts) cut them into smaller pieces and add to a medium bowl. Cut the butternut squash into small chunks and add them to the bowl. Cut the pickled pepper, baby corn and sugar snaps into smaller pieces and add to the bowl, then pour them onto the pan and let it simmer for 15 minutes or until it has a thicker consistency.
Taste the dish and if it’s too hot or sour, add some sugar to even out the taste.
When the dish has a thick and creamy consistency, turn off the stove and add the Thai Basil leaves and mix it well.
Serve it on top of Jasmine rice and sprinkle freshly cut Cilantro and finely sliced red chili on top as garnish.
Enjoy 😀
Tip:
Be advised that the red curry paste I use is VERY VERY VERY HOT 🥵 So you don’t need a lot – that’s why I recommend you follow my recipe 😀 The curry paste however does come in different strengths, but the red one is the best for this dish!
Make the rice ahead and let them sit under lid, or in your rice cooker until you need them. Check out my fool proof recipe for cooking rice here: Cooking Rice
This dish is perfect for freezing, I usually divide it into 4 and put 3 into the freezer for easy meals on busy days.
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, 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! Also a tip to buy good quality kitchenware, my favorite brand of woks, sauté pans and all other pans and pots are from Scanpan
Miss J’s Butter Chicken
Amount 2-4 personer
Ingredients:
5-600 gram boneless chicken breast fillet
Marinade:
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 chili
1 tsp. salt flakes
Sauce:
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 chili 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
Chapati
Directions:
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 – I use my favorite brand Scanpan.
Chop the onion and ginger finely, crush the garlic and add it all in the pan, let it fry for a few minutes.
Take the pieces of chicken out of the bag and fry them in 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 flavor.
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 😀
Tip:
You can freeze the dish and then reheat it in a pot or in the microwave directly in a bowl or deep plate.
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
Ingredients:
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 Coriander
Salt & Pepper
40 gr. 60% dark chocolate
1-2 tbsp. Olive oil for frying
Directions:
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.
Add the 3 whole fresh chili’s.
Let the dish simmer under lid for about 1/2 – 2 hours. stir it once in a while so it doesn’t burn.
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 😀
Tip:
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.
Try my delicious walnut bread recipe Walnut Bread – it’s perfect for dipping into this dish
Look at those colors!!! If it doesn’t make you hungry I don’t know what will! If you love guacamole like I do, this is definitely a recipe you will make again and again. It’s perfect for nachos or other Mexican food. I prefer to make this version because the taste is so amazing!
Miss J’s Holy Guacamole
Amount: 4-6 persons
Ingredients:
4 ripe avocados
1 large or 2 small red onions
4 cloves garlic
8 small tomatoes – I prefer organic cherry tomatoes especially San Marzano.
2 handfuls cilantro
1 Jalapeño
1/2 tsp. Cayenne powder
2 tsp. salt – I really love using this kind Maldon Salt
2 tbsp. limejuice
Direction:
Chop the onion and jalapeño finely.
Rinse the tomatoes and chop them into small bits.
Cut the cilantro leafs with a scissor or chop them into smaller bits.
Crush the garlic and squeeze the lime.
Add all the chopped vegetables, salt and limejuice into a medium bowl.
Cut the avocados in half and remove the stones, save 1 stone for later. Cut the flesh into smaller bits, I usually cut it 3-4 times lengthways and 5-6 on the other side, then remove the flesh from the avocados and put into a small bowl and squash them with a fork.
Add the avocado pulp into the medium bowl with the rest of the ingredients and mix it well.
Put the stone on top of the guacamole and add a silicone lid or wrap over the bowl and put it in the fridge until serving.
Enjoy 😀
Tip:
Have been giving the tip to friends and family for years, about keeping the stone in the guacamole until you need to use it, so it keeps fresh, green and beautiful.
This is one of my favorite pickled things to make. you can use it for salads, burgers, hotdogs, you name it! I really like it when it’s kinda tangy in the taste, but still sweet!
This is my recipe hurry up and make it! 🙂
Pickled Red Onions
Amount: 2 large glass jars
Ingredients:
2 Large red onions (i prefer organic)
1,5 dl. (150 ml.) water
1 dl. (100 ml.) sugar
0,5 dl. (50 ml.) vinegar
1 tbsp. peppercorns
Atamon for scolding (some use boiled water alone)
2 large pickle jars
Directions:
Scold the jars in the way you like best, with or without Atamon.
Peel the onions and cut them into thin rings. Add the onion rings and peppercorns into the jars.
Put the water, sugar and vinegar in a small pot. Heat it up until the sugar is dissolved.
Pour the mixture into the jars, make sure the liquid covers all of the onions before you put the lid on.
Let them sit for about 2 weeks before you eat them.
Best to store them in the refrigerator or cold, after you have opened them.
Enjoy 😀
Tip:
if you want a sweeter version just ad double sugar.
I usually make a seal test before I store them away. Turn the glasses upside down in your sink on top of a kitchen cloth or kitchen towel, if they leak, I change the glass or tighten it more to see if it helps.
You can add your favorite spices to your mixture, I’ve used, chili, ginger, thyme, rosemary and other spices before.
Promised my dad to publish my recipe for baked potatoes, I don’t remember who made the recipe originally because it’s one of my notes (gosh i have so many). Try it they taste amazing!
Baked Potatoes Ham, Cheese & Chili
Amount: 4
4 large russet potatoes
Olive oil
2 cloves garlic
Maldon sea salt flakes
4 tsp. butter
4 tbsp. sour cream – I prefer the light version
150 gr. shredded ham
1 tsp. finely chopped chili
3 tbsp. chopped chives
salt & pepper
100-150 gr. cheddar cheese – I prefer to buy a good mature one and shred myself
Side dish:
Mixed salad of your choice.
set the oven to 200 degrees fan oven. Make four foil bowls for the potatoes.
Scrub the potatoes well under cold water to remove excess dirt and impurities. Dab them with paper towel. Rub the potatoes with half a garlic clove all over the skin.
Brush the potatoes with olive oil all around and put them inside the foil in a ovenproof pan. I use a ceramic one.
Add sea salt flakes all over the potatoes, cut a large cross on top of the potato, and bake the potatoes in the middle of the oven for about 1 hour and 30 minutes.
Shred the cheese in a small bowl.
Mix sour cream, ham, chili, chives, salt & pepper, cover it with plastic wrap and set a side in the fridge.
Take the potatoes out of the oven and gently press the skin aside, so the cross opens up. Add the butter in the middle.
Add the filling to the potatoes top off with the shredded cheddar.
Bake the potatoes at 225 degrees fan oven for about 10-15 minutes, or until the cheese is melted and slightly golden – YUUUUUUUUUUM 😀
Serve with a delicious mixed salad, for example a greek salad.
Petallana 