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15 Fusion wok med norsk laks og teriyaki
RecipesSaucesSteakTips & Tricks

Fusion Wok with Norwegian Salmon and Teriyaki

by Tage
written by Tage

I love combining Norwegian salmon fillet with Asian inspiration, and this fusion wok dish really hits the mark. The mild taste of the salmon pairs perfectly with the sweetness of the teriyaki and the fresh vegetables. It’s truly a flavorful everyday dish!

To make the meal complete, you can serve it with homemade garlic bread with cheese and herbs, which will add a delightful texture and contrast of flavors.

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Fusion wok med norsk laks og teriyaki
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Fusion Wok with Norwegian Salmon and Teriyaki

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g salmon, cut into cubes
  • 2 tbsp oil for frying
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 carrot, sliced
  • 1 small broccoli, divided into florets
  • 2 dl teriyaki sauce
  • 2 tbsp sesame seeds
  • 4 spring onions, finely sliced
  • 200 g egg noodles
  • Salt and pepper to taste

Instructions

1. Start by cooking the egg noodles according to the package instructions. Rinse them in cold water and set aside.

2. Heat the oil in a large frying pan or wok over high heat. Add the salmon cubes and fry for about 3-4 minutes until golden. Remove the salmon from the pan and set aside.

3. In the same pan, add more oil if necessary, and stir-fry the bell peppers, carrot, and broccoli over high heat for 5-6 minutes until the vegetables are tender but still crisp.

4. Add the teriyaki sauce to the pan. Stir well so the vegetables are coated with the sauce.

5. Return the cooked egg noodles and salmon to the pan. Gently mix everything until the salmon is warm and everything is well coated with the sauce.

6. Season with salt and pepper to taste. Top with sliced spring onions and sesame seeds before serving.

Notes

If you want to customize the dish, you can add your favorite vegetables or adjust the seasoning to taste.

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20 Taco med chili con carne og hjemmelaget taco-spice
RecipesSoupsSteak

Taco with Chili con Carne and Homemade Taco Spice

by Tage
written by Tage

Hello folks! Are you ready to transform your Friday night into a flavorful fiesta? Taco with chili con carne is a twist I love because it combines juicy meat with a bit of a spice kick. Perfect for a cozy evening with friends or family.

Homemade taco spice is easy to make, and you probably already have most of it in your spice rack. This dish is also perfect for leftovers! Trust me, it’s worth it.

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Taco med chili con carne og hjemmelaget taco-spice
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Taco with Chili con Carne and Homemade Taco Spice

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g ground beef or lean ground beef
  • 1 tbsp oil
  • 1 can (400 g) canned tomatoes
  • 1 can (400 g) kidney beans, drained
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chili, finely chopped
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 8 tortillas
  • Grated cheese as desired
  • Lettuce, tomato, cucumber, and sour cream for serving

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion, garlic, and chili, and cook until the onion is soft.

2. Add the ground beef to the pan and brown it well. Ensure the meat is evenly browned before proceeding.

3. Season with chili powder, paprika, cumin, oregano, salt, and pepper. Stir well to mix the spices evenly.

4. Pour in canned tomatoes and kidney beans. Stir together and let it simmer for 20 minutes, stirring occasionally.

5. Warm tortillas in the oven or in a dry frying pan.

6. Fill tortillas with chili con carne, grated cheese, and vegetables to taste. Top with a dollop of sour cream.

Notes

For an extra flavor punch, you can also add a little fresh lime juice or cilantro.

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20 minutes Indisk-inspirert kyllingcurry med kokos og spinat
RecipesSteakTapas

Indian-Inspired Chicken Curry with Coconut and Spinach

by Tage
written by Tage

Indian-inspired chicken curry with coconut and spinach is a dish that both warms and satisfies. I love how the aromatic spices fill the kitchen with fragrant magic. Creamy coconut milk, juicy chicken, and nutritious spinach create a flavorful combination that’s both healthy and filling.

This dish is not only delicious but also incredibly easy to make. Perfect for a quick weeknight dinner that makes you feel like you’re dining at a real Indian restaurant. Trust me, this curry will quickly become part of your weekly menu at home too. It also pairs wonderfully with homemade garlic bread with cheese and herbs.

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Indisk-inspirert kyllingcurry med kokos og spinat
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Indian-Inspired Chicken Curry with Coconut and Spinach

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g chicken breast, cut into pieces
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red chili, chopped (adjust to desired heat)
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 400 ml coconut milk
  • 200 g spinach, washed
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh coriander for serving

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and sauté until soft and golden.

2. Add the garlic, ginger, and chili, and cook for a few minutes until fragrant and beginning to color.

3. Stir in the garam masala, ground coriander, and turmeric. Cook the spices for a minute to release their flavors.

4. Add the chicken pieces and lightly brown them on all sides.

5. Pour in the coconut milk and let it simmer for about 20 minutes, or until the chicken is fully cooked.

6. Add the spinach and allow it to wilt into the sauce. Adjust the flavor with lime juice, salt, and pepper.

7. Serve the chicken curry hot, topped with fresh coriander. Perfect with some homemade garlic bread with cheese and herbs on the side.

Notes

This dish is best when allowed time for the flavors to develop. Try making it ahead and letting it sit for a bit before serving.

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20 Hjemmelaget Bulgogi med Ris og Syltede Grønnsaker
PizzaRecipesSteak

Homemade Bulgogi with Rice and Pickled Vegetables

by Tage
written by Tage

Bulgogi is a classic in the Korean cuisine that I can never get enough of. There’s something about the sweet, caramelized flavor and tender meat that makes this a fantastic dish for both everyday and special occasions.

I pair this with rice and pickled vegetables for a perfect balance of flavors and textures. This is one of those dishes where you take a bite and wonder why you don’t make it more often!

Korean bulgogi goes perfectly with a delicious, warm serving of homemade garlic bread with cheese and herbs!

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Hjemmelaget Bulgogi med Ris og Syltede Grønnsaker
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Homemade Bulgogi with Rice and Pickled Vegetables

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g beef, preferably ribeye or sirloin
  • 1 dl soy sauce
  • 2 tbsp sugar
  • 2 tbsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tbsp sesame seeds
  • 1 onion, sliced
  • 1 pear, grated
  • 4 dl jasmine rice
  • 2 dl water
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 red onion, thinly sliced

Instructions

Start by cutting the beef into thin slices. You can also freeze the meat slightly before cutting to make this easier.

Make the marinade by mixing soy sauce, sugar, sesame oil, finely chopped garlic, grated ginger, sesame seeds, sliced onion, and grated pear in a bowl. Place the beef slices in the marinade and let them marinate for at least 30 minutes, preferably overnight for more flavor.

Cook the rice according to the package instructions and set aside.

In a small pot, combine water, rice vinegar, and honey. Bring to a boil, stirring until the honey is dissolved. Add the carrot strips, cucumber slices, and red onion slices. Let them pickle for at least 15 minutes.

Heat a large pan over high heat. Cook the marinated meat in small batches until well-cooked and caramelized. This takes about 5-7 minutes per batch.

Serve the finished bulgogi meat with jasmine rice and the pickled vegetables. Feel free to sprinkle some extra sesame seeds on top for added flavor.

Notes

For an even more authentic experience, try serving with Korean bulgogi with rice and pickled vegetables and a fresh, homemade garlic bread with cheese and herbs.

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20 Påskeinspirert lammegryte med rotgrønnsaker
RecipesSteak

Easter-Inspired Lamb Stew with Root Vegetables

by Tage
written by Tage

Easter is a time to enjoy traditional food with family and friends. One of my favorites for Easter dishes is this delicious lamb stew. It combines juicy lamb with a mix of root vegetables that provide both flavor and nutrition. Trust me, when you have the aromas filling the house, you’ll understand why this is a classic.

If you love bread with your stew, our homemade garlic bread with cheese and herbs is a perfect side dish for the lamb stew.

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Påskeinspirert lammegryte med rotgrønnsaker
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Easter-Inspired Lamb Stew with Root Vegetables

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 800 g lamb meat, diced
  • 2 tbsp olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 4 carrots, sliced
  • 2 parsley roots, sliced
  • 1 small celeriac, diced
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 liter stock or broth (lamb or vegetable)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Brown the lamb meat in batches until well-browned on all sides. Remove the meat and set aside.

2. In the same pot, add the onion and garlic. Sauté until the onion is soft and golden, about 5 minutes.

3. Return the lamb meat to the pot, and add the carrots, parsley roots, and celeriac. Stir in the bay leaves, thyme, and rosemary.

4. Pour in the stock or broth. Bring to a boil, reduce the heat, and let it simmer covered for about 1.5-2 hours, or until the lamb meat is tender.

5. Season with salt and pepper. Remove the bay leaves before serving.

6. Garnish with fresh chopped parsley before serving.

Notes

This stew is perfect to make the day before, as it often tastes even better after resting overnight.

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