Smoked and cured Salmon is a staple Christmas food around here. A couple years back I decided to try curing my own salmon instead of buying it ready made. It’s surprisingly simple, all you really need is good quality, fresh salmon and a couple days to let it cure. The beetroot allows you to drop…
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Gingerbread cookies
I wanted to do something christmassy, so I figured I would put recipes for some traditional christmas foods and desserts. I’m starting off with something that’s probably a familiar to most people. A lot of people like to decorate their cookies, but I prefer to leave them as is. This dough is a relatively small…
Sweet potato and Quinoa Salad
Since I’ve been eating home more recently, I’ve made a lot of multi-day dishes. Unfortunately they’re all some type of stew or casserole. So I decided to make a salad that is as good a day later, cold from the fridge, as it is warm. When eating cold, It’s best served with something warm alongside…
Tempura
Tempura is a Japanese dish of fried veggies and fish or prawns. I used pike for this, but most thin, boneless white fish work well. A thinner fish is preferred, because the batter and panko coating is not that thick. When frying, you can use both the batter and panko, or just the batter. Using…
Quiche Lorraine
A traditional quiche Lorraine doesn’t have bell pepper or leek, but personally I prefer this to the traditional ham only pie. To get a crunchy base, blind bake the pastry and make sure to not fill over the edges of the pastry when you add the cream mixture. If you overfill, the liquid will end…
Shortcrust pastry
This is the basic pastry recipe that I use for quiches. It can also be used for sweet pies, just add a teaspoon or two of sugar in to the dough. Using a food processor makes forming the dough really easy and quick. After forming the dough you should let it rest in the fridge…
Chanterelle and Bacon pasta
This is a simple recipe that is quick to make. Smaller chanterelles work best for this recipe, because they stay firmer and look nicer. When cooking the mushrooms you have to be careful not to add too many at once. Adding them in batches allows the liquid that comes from mushrooms to evaporate quickly, so…
Onion Curry – Chicken Dopiaza
This curry is pretty spicy, so if you prefer a milder curry I recommend halving the chili used in this. I hesitate to call this curry dopiaza, because that type of curry uses properly caramelized onions to achieve a deep sweetness. This is more of a cheat version of that curry that is almost as…
Garlic and Ginger paste
A garlic ginger paste is a necessary component in most Indian curry’s I’ve seen. You could use fresh garlic and ginger, but a fermented paste has a stronger, more robust flavor while also staying good for a long time. The recipe calls for equal amounts garlic and ginger, peeled. I weigh them before and after…
Orecchiette with Mushroom Sauce
Ingredients for the pasta 120 g tipo ’00’ flour 120 g semolina flour 140 ml water To make the pasta: 1.Combine flour and water together in a bowl and knead until it comes together. It should be smooth and firm. Wrap in cling film and let rest in the fridge for at least an hour….
Nordic Nick Recipes 