Skrei (Fish) Burger Fried with Egg and Curry Powder Sauce

Fusion Food for a Fusion Life!

' Skrei ' is a type of Atlantic cods, but not all cods can be Skrei. Skrei, called in Norwegian, grow up in the Barents Sea and migrate to Norwegian coast  to spawn, especially to areas around Lofoten. Skrei season is only available during January to April.

' Skreiburger ' is a type of fishcake made of Skrei.

Ingredients for 2 portions
2 pieces of Skrei burger *
*of course, it is your alternative to replace it with crab or shrimp scampi *
1 sliced small onion
1 sliced half of red paprika
Some sliced broccoli
1 tbsp of fine chopped garlic
2 tbsp of vegetable oil
100 gram of broth
2 eggs, knocked and beaten
1 tbsp of oyster sauce
2 tbsp of seasoning sauce
1 tbsp of soy sauce
1 tbsp of curry powder
50 gram of milk + 2 ladle of milk for topping
a pinch of pepper
1,5 tbsp of Thai chili oil
1 sliced fresh red chili (Optional, only if you like spicy taste)

How to make it

1. Quickly fry skreiburger on the low medium heat for about 5 minutes on each side. Slice it into 5-6 pieces for each burger. Set aside. Please skip this process if you use crab. For shrimp scampi, peel off and boil quickly in hot boiling water. Set aside.
2. Stir-fry chopped garlic, sliced onion, red paprika, and broccoli on high heat. When the onion turns golden, add broth to sauté. You can add crab now if you choose it.
3. Mix 50 gram of milk with all sauce, chili oil and curry powder. Then pour the mixture in the sauté vegetable.
4. Let it boil on high heat for 2 minutes. Then, pour in beaten egg.
5. Stir the curry sauce quickly on high heat. Add sliced fresh chili in this process if preferred. When the egg starts to get scrambled, turn it off the heat. No cook until egg is completely fried. The perfect curry sauce should be thick juice.
6. Topping the sauce with milk before serving on top of fishcake or scampi to get more creamy taste :)

Vanilla Cream Cheese Cupcake

Simple but delicious during Christmas time

Ingredients for 8-10 medium cupcakes
  For muffin
120 gr of sugar
1 ts of vanilla sugar
2 eggs
100 gr of butter, melted but not warm.
200 ml of whole milk
1/4 ts of salt
2 ts of baking powder
240 gr of all purpose flour

  For cream cheese topping
75 gr of butter at room temperature
100 gr of cream cheese
50 ml of whole milk
120 gr of icing sugar

How to make muffin

1. Preheat oven to 200 C and prepare muffin pan with muffin forms.
2. Mix melted butter with milk. Set aside.
3. Mix salt, baking powder and flour and set aside.
4. Whisk egg and both sugar until light and fluffy, and stir the mixed butter-milk in.
5. Add gradually the mixed flour and keep whisking. Repeat until the flour is used up.
6. Fill the batter in each muffin form (about 3 tablespoon in each medium cup)
7. Bake for about 10-15 minutes. 
8. Cool them down before topping.

How to make cheese cream

1. Whisk butter and cream cheese until combined. Add icing sugar and keep whisking.
2. Mix small amount of milk in ( about 10 ml), and whisk until getting smooth. Check your desire consistence of the cream. I use totally about 20 ml of milk.
3. If it's too thick, add little more milk. If it's too thin, add more icing sugar. 
4. Divide cream cheese in portions, and color it as you wish.
5. I use a full tablespoon of cream cheese to decorate each top of cupcake. 

Homemade Chocolate Truffles with Filling

I am a Chocolate Lover!

I have inspiration to make my own truffles from her, Ann (www.HowToCookThat.net)

The way she shows how to do is clear and easy to understand and follow. When we understand the science of chocolate ;), it is fun to create more tastes and designs you love. Therefore I wish to distribute this page to her chocolate expert. Every step I made my own truffles is from her instructions. Thank you so much for making me enjoyable and smarter about chocolate recipes!

About the secret of chocolate, please make sure you understand it before you start. Here's it.

Chocolate Secrets Revealed

Here is her wonderful page I started with

10 More Chocolates Truffle Recipes

Enjoy!

Norwegian's Sveler

Ingredients for 15 pieces
375 gr of all-purpose flour
63 gr of butter, melted
70 gr of brown sugar (this is a less sweet recipe, the original one they use 125 grams)
2 eggs
0.5 tsp of baking soda
500 ml of kulturmelk* or soured milk**

  *"Kulturmelk is Norwegian's soured milk, which is homonized heat treated at ultra-high temperature(90-95 C) and then cooled to the desired acidified temperature (about 21-23 C). After that lactic acid bacteria is added and the acidified process initiates and lasts for a day. This gives the culture milk a different and texture than regular milk", quoted from http://www.tine.no/merkevarer/tine-kulturmj%C3%B8lk/artikler/kulturmelk-hva-er-det
 **"Soured milk is a food product produced from the acidification of milk through bacterial fermentation, which gives the milk a tart taste", quoted fromhttps://en.wikipedia.org/wiki/Soured_milk

Ingredients for buttercream
95 gr of butter
95 gr of icing sugar
63 gr of sugar (Optional, I drop this one to avoid too sweet. But if you like creamy and sweet texture, you can add sugar in)
Or you can use your favourite jam.

How to make

1. Whisk eggs and brown sugar until it becomes well combined and little pale colored, but not until firm peak. 
2. Add in kulturmelk or soured milk and keep whisking with low speed.
3. Add gradually flours in and keep whisking until all is done.
4. At last put in baking soda and stir it well. You will get good batter with tight thickness to be ready for frying.
5. On a frying pan with low-medium heat, then wipe it with oiled kitchen paper.
6. Ladle a full spoon of batter into the pan. When it starts getting bubbles on sveler surface, flipp into another side of sveler. When it turns golden brown, take it out for serving. Continue with the rest of batter.
7. To make buttercream, whisk butter with both sugar until creamy smooth.
8. Serve sveler warm and apply the buttercream on it.
9. It tastes so good with a cup of coffee or tea. Enjoy!

Chocolate Truffles

A Perfect Sweet for Christmas :)

Ingredients for about 18 Truffles 
125 ml heavy cream
1 teaspoon of vanilla extract
200 gr of chopped dark chocolate
Cacao powder for coating
Finely Chopped and Salted Cashew Nut or Finely Chopped Almonds for coating

How to make

1. Simmer heavy cream in a saucepan. Keep stirring the cream.
2. Put chopped dark chocolate in a bowl.
3. Pour the simmered heavy cream over chopped chocolate. 
4. Let it melts for a few minutes, then stir until smooth.
5. Let the melted chocolate mixture (it is called ganache) cool, then refrigerate for 2-2.5 hours. You can cover it with the plastic film.
6. Prepare cacao powder and chopped cashew nut/ almonds into a dish. Also prepare some boxes covered inside with baking sheets. They will be placed each truffles and kept them cool in the refrigerator. 
7. Remove the ganache from refrigerator. Use a teaspoon to scoop it out.
8. Roll in your hands quickly as a small ball, and coat it with cacao powder or nuts.
9. Place each truffles into the box, and in the refrigerator overnight. Enjoy!

Rocky Road recipe is coming soon :)

"Chocolate Panna Cotta" & "Red Currant Panna Cotta"

Ingredients for 2 portions
1 piece of gelatin
1 tsp of brown sugar
150 gr of heavy cream
50 gr of milk
0.5 tsp of vanilla extract (only for Chocolate Panna Cotta)
50 gr of chopped dark chocolate (only for Chocolate Panna Cotta)
0.5 tsp of strawberry extract (only for Red Currant Panna Cotta)
For topping of Chocolate Panna Cotta
Chopped Crisp wafers (like Kit Kats or Kvikk lunsj)
For topping of Red Currant Panna Cotta
100 gr of fresh red currant squeezed to get its juice and mix the juice with 0.5 teaspoon of icing sugar

How to make

1. Put a piece of gelatin in cold water. Set a aside.
2. Boil milk, brown sugar and 100 gr of heavy cream in a saucepan.
3. Put the gelatin into the saucepan. Stir to dissolve it. Remove from the heat.
4. If you make Chocolate Pannacotta, add in vanilla extract and mix it well. Pour the mixture over chopped chocolate. Then, stir the mixture until chocolate melts and becomes a good texture. Then add the rest of heavy cream and stir well.
5. If you make Red Currant Panna Cotta, add in strawberry extract to get favour and color. Mix it well. Then add the rest of heavy cream and stir well.
6. Divide the mixture into prepared glasses or bowls. If they're still warm, let it cool down before you put in the refrigerator about 10 minutes.
7. Refrigerate all Panna Cotta at least 6 timer, preferably overnight.
8. Before serving, decorate on top with your favourite topping. Enjoy!

Homemade Horn with Ham & Cheese

So Yummy!

 Ingredient for 18-20 pieces
528 gr of all-purpose flour
1 ts of salt
50 gr of fresh yeast
350 ml whole milk
100 gr of dairy butter, melted but not warm
150 gr of diced ham
150 gr of grated cheese
1 egg for brushing
some mixed sunflower seeds, pumpkin seeds and linseed for topping

How to make

1. Mix flour and salt in a ball and crumble it with yeast by using an electric whisk with dough kneading. You can also easily use your clean hand or a fork to crumble it.
2. Mixed melted dairy butter with milk. Then add it into flour.
3. Knead the mixed flour with low speed for 5 minutes and continue to knead with high speed for 2 minutes. Then you will get a good dough.
4. Butter another clean bowl with little butter. Move dough into the bowl and covered with plastic film. Let the dough sit in a warm place for 40 minutes.
5. Dust some flour on the kitchen bar or table to smoothen the dough, then divide it into 2 big balls. Divide each ball again to get 9-10 smaller balls. 
6. You can now shape each ball into Equilateral triangle. As I am an amateur, I don't have any shaped cutter. So, I just use a paper cut into a shape of right triangle. I finally cut a edge out by a knife.
7. Put diced ham and grated cheese at a wide edge (not a tip side) of  each triangle dough. Then roll it up to get a horn.
8. Put each horn into the baking tray covered with baking sheet.
9. After finishing all horns, cover the baking tray with a clean cloth and let it rest for 35 minutes.
10. Preheat oven to 225 C.
11. Brush each horn with egg and sprinkle with some mixed sunflower seeds, pumpkin seeds and linseed.
12. Bake in the middle of oven about 10-13 minutes. Yummy!

I adapted this recipe from www.godt.no