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INGREDIENTS:

2 tablespoons freshly squeezed lime juice

2 tablespoons reduced sodium soy sauce

2 tablespoons neutral oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

700 gram skirt steak, cut into 1-2 cm pieces

12 mini flour tortillas, warmed

1 diced red onion

Chopped fresh cilantro leaves

1 lime, cut into wedges

HOW TO MAKE:

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon neutral oil, garlic, chili powder, cumin and oregano.

In a Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon neutral oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime, with guacamole, pico de gallo and whatever else you wish for

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This recipe is from the Indian kitchen, however it is a traditional cuisine in large parts of middle- and eastern Asia.

Ingredients:

200 g chicken filet

3 potatoes

200 g canned chick peas

3 finely chopped spring onions

1 ts ground cumin

1/2 finely chopped red chili pepper

1 tbs neutral oil (for cooking)

2 tbs finely chopped fresh cilantro

16 sheets of filo pastry

1/2 L frying oil

This is how you make samosas<3

1. Boil the potatoes in unsalted water until soft/tender. Drain the water.

2. Blend the potatoes and the chick peas, and mash them toghether

3. Cook the finely chopped chicken filet in a hot frying pan until completely cooked. Add spring onion, cumin, red chili peppers and cilantro

4. Mix the chicken and potatoes together. Let it cool off.

5. Place a tablespoon of filling in the middle of a filo sheet. Fold the filo sheet to make a triangle. Fasten the ends using water or egg whites.

6. Heat up oil in a caserole or frying pan. Fry the samosas until they are golden.

Serve with some yoghurt.

Bon apetit:)

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Homemade fish gratin with macaroni, a typical Norwegian dish

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Homemade fish gratin with macaroni, a typical Norwegian dish

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Ingredients:

75 g macaroni

2 tbsp butter

3 tbsp all-purpose flour

4 dl milk

¼ leek (optional)

1 tsp salt

¼ tsp ground white pepper

400 g cod fillet or other cooked white fish

4 eggs

0.5 dl breadcrumbs

Homemade fish gratin tastes delicious and is a great way to use leftover fish. This is a kid-friendly and tasty fish gratin with macaroni.

Time: 40–60 min
Difficulty level: Medium

Instructions:

1. Cook the macaroni according to the instructions on the package, unless you already have leftover cooked pasta. 250 g of cooked pasta equals 75 g of uncooked macaroni.

2. Melt the butter in a saucepan over low heat. Add the flour and stir until smooth. Reduce the heat and gradually add the milk, stirring well between each addition to avoid lumps. Bring to a boil while stirring continuously. Let the sauce simmer for about 5 minutes.

3. Remove the sauce from the heat and add the cooked macaroni, thinly sliced leek, salt, and pepper. Add pieces of cooked fish. Fresh, salted, or smoked fish can be used.

4. Separate the eggs and beat the egg whites until stiff. First, mix the egg yolks into the sauce. Then, gently fold in the beaten egg whites to retain their airiness.

5. Pour the gratin mixture into an ovenproof dish and sprinkle breadcrumbs on top. Bake in the oven at 180°C for about 40 minutes, until the gratin has turned golden.

Serve the fish gratin with raw vegetables and boiled potatoes.

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1. Kok makaroni som anvist på pakken.

2. Smelt smør i en kjele ved svak varme. Tilsett hvetemel og rør blandingen jevn. Skru ned varmen. Tilsett litt og litt av melken og rør klumpfritt mellom hver gang. Kok opp mens du rører godt. La sausen småkoke i ca. 5 minutter.

3. Ta sausen av platen og tilsett kokt makaroni, tynne purreringer, salt og pepper. Ha i biter med kokt fisk. Både fersk, salt og røkt fisk kan brukes.

4. Skill eggene, og stivpisk eggehvitene. Bland først eggeplommene inn i sausen. Vend deretter inn eggehvitene litt forsiktig for å beholde luften i eggehvitene.

Det beste er å bruke romtempererte egg. Da blir det mer luft i eggehvitene når du pisker dem. Pass på at det ikke kommer eggeplomme opp i eggehviten når du skiller eggene. Eggeplommen inneholder fett og gjør at det blir vanskelig å stivpiske eggehvitene.

Fordel gratengrøren i en godt smurt ildfast form og strø revet ost og griljermel på toppen. Stek i stekeovnen ved 180 °C i ca. 40 minutter til gratengen har hevet seg og blitt gyllen.

Server fiskegrateng med råkost og kokte poteter.

Steketiden vil variere etter hva slags form du bruker. Bruker du en flat form blir steketiden kortere enn om du fyller en form med høyere kanter.

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Kok makaroni som anvist på pakken. Smelt smør i en kjele ved svak varme. Tilsett hvetemel og rør blandingen jevn. Skru ned varmen. Tilsett litt og litt av melken og rør klumpfritt mellom hver gang. Kok opp mens du rører godt. La sausen småkoke i ca. 5 minutter.

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Asia: Recipe for bulgogi (Korean marinated beef dish)

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Asia: Recipe for bulgogi (Korean marinated beef dish)

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INGREDIENTS:

1 1/2 pounds boneless rib eye steak

1/2 small pear, peeled and coarsely grated

1/4 cup reduced sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang (Korean red pepper paste)

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds

Directions:

1. Put steak in a bowl of cold water for 30 minutes to get rid of blood.

2. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

3. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag (or any storage bag), combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

4. Heat 1 tablespoon vegetable oil in a frying pan pan over medium-high heat. Working in batches, add steak to the frying pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

5. Serve immediately, garnished with green onions and sesame seeds, if desired. Serve with rice and kimchi 김치