Archive for beetroot

Blog aten’t dead! Four years celebration

Posted in bacon, cheese, vegetables, venison with tags , , , , , , , , , , , on October 26, 2015 by oskila

All this faffing about with having an actual job or staying at home with the sprogget steals valuable time from food blogging. I’m doing my best to stay above surface, but it’s tricky.

As it turns out, the blog turned four last week, which I noticed, but didn’t find time to post about. We’ll have to do with this week instead.

The trusty local food grocer announced ground venison at a discount and while patty isn’t my middle name, I’m drawn to the opportunity like a feegle to scumble. (Read more Pratchett if you didn’t get the reference).

Venison is typically lean meat, so bacon is always a good addition. A side dish of Feta-gratinated beets also made their way into the picture.

Mix venison with an egg, salt, pepper and possibly a ground up juniper berry or two. Shape into patties and wrap in bacon.

Beetroots boiled until soft, then peeled, sliced and put in a dish. Feta sprinkled. Bake until browned or somesuch. Experimentation with garlic, honey, sunflower seeds or the like is encouraged.hjort

Onwards to another year. I’ll stop promising improvement, but one can hope…

Also, new camera!

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Meat Lover’s Vegan Lentil Soup

Posted in indian, lentils, soup, stew, Uncategorized, vegetarian with tags , , , , , , , , , , , on March 11, 2014 by oskila

Turns out this parenting thing takes quite a lot of time, which means the blog has been on backburner to say the least. A strike of genius (if I might humbly say so) just yesterday prompted at least an attempt to squeeze a bit of blogging in. Since we have to eat anyway it’s mostly a question of scaling back on photo editing to shorten the amount of time spent on a blog post considerably. Now to business.

I’m far from vegan myself, but unlike a lot of people I meet I don’t obnoxiously defend meat eating as some kind of human right or whine about unappealing veggie food. Although vegetarian/vegan food made by nonvegetarians or the uninspired or untalented can be on the bland side some times. My solution to this is to add more umami. And not in a way that attempts to substitute meat for something almost similar to meat or downright ghastly (hello tofurkey). To celebrate the occasion and compensate for the lack of images I’m going to give a proper list of ingredients.

Lentil soup (serves 2-4)

1 tsp cumin, coriander, Sichuan pepper, mustard seeds (1 spoon in total. Add more if you like)
1 tsp turmeric
1 bayleaf
1 tsp tomato paste
1 tbsp ssamjang or other kind of chili paste
2 cups beluga lentils
6 cups vegetable stock
1 cup crisp fried onion (yes, the store bought crunchy stuff you put on hot dogs)
1 cup grated carrots
1 cup finely grated beetroot
minced garlic to taste
ginger to taste
salt, pepper and vinegar for final adjustments

Toast cumin, coriander, Sichuan pepper and mustard seeds in a dry pan and grind. Sizzle along with turmeric, ssamjang and tomato paste in some oil. Add carrots, beetroot, bay leaf, ginger and garlic and cook for a few minutes. Then add stock, lentils and onions and simmer for about 40 minutes while watching closely since lentils have a reputation of sticking to pots. Add more water if  necessary, especially since the soup gets quite thick and curryish after a while (which is also nice of course). Adjust seasoning with salt, pepper and vinegar (or lemon juice) and serve with flatbread or similar.

curry

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