Fafnir
Resident Freddy
- Joined
- Dec 22, 2003
- Messages
- 3,024
Well since my BBQ season kicks off this weekend with plenty of meat / beer / and other good stuff i thought i would remind of my recpies.. 
Some are slightly altered since I´ve been perfecting the perfect..
Potatoe Sallat
Just take 4dl creme fraiche mix with half a parmesan wedge Garlic, pepper, parsley after your own taste, and drop in 1kg freshly boiled peeled and diced potatoes and let it stand in the fridge for a while and you get a really creamy dish.. The best result you get if you boil the potatoes and let them cool for an hour or two, not use day old or older potatoes then you have lost alot of the starch in the potatoes And salt if you feel the need when serving, without salt in the sallat it won´t go all watery..
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Garlic / Parmesan goodness
4dl creme fraiche
1 wedge parmesan (grated)
½-3/4 Garlic
Salt
Pepper
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Pico de gallo
4 Paprika (green, yellow or white, looks prettier with more colours)
2 red or yellow onoins, depending on your taste.
2 chilifruits remove the seeds
4 tomatoes remove the seeds use only the "meat"
Chopped tarragon
1½ dl lime juice
1½ dl white wine balsamico vinegar.
Chop the veggies in small cubes ½ cm, drop in a bowl, add the juice and vinegar salt and pepper, when you serve it drain the liquid before you spoon it on the plate. You can keep the salad dressing for a few days and just put in more veggies.
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1 litre Ketchup
Zest from 2 oranges
Juice from 4 oranges
2 tablespoon Sweet Mustard
2-3 tablespoon Sunflower/Rape/Flax oil.
2 tablespoon Mushroom Soy sauce
Salt/pepper
Start with whipping the mustard and oil together so you get an emulsion, add the spices, and soy sauce, and orange zest (thats finely grated) and orange juice.
I use to add some dried chiliflakes aswell. Gives a nice spicy taste, and a hot after taste.
Some are slightly altered since I´ve been perfecting the perfect.. Potatoe Sallat
Just take 4dl creme fraiche mix with half a parmesan wedge Garlic, pepper, parsley after your own taste, and drop in 1kg freshly boiled peeled and diced potatoes and let it stand in the fridge for a while and you get a really creamy dish.. The best result you get if you boil the potatoes and let them cool for an hour or two, not use day old or older potatoes then you have lost alot of the starch in the potatoes And salt if you feel the need when serving, without salt in the sallat it won´t go all watery..
--------------------------------------------------------------------------
Garlic / Parmesan goodness
4dl creme fraiche
1 wedge parmesan (grated)
½-3/4 Garlic
Salt
Pepper
--------------------------------------------------------------------------
Pico de gallo
4 Paprika (green, yellow or white, looks prettier with more colours)
2 red or yellow onoins, depending on your taste.
2 chilifruits remove the seeds
4 tomatoes remove the seeds use only the "meat"
Chopped tarragon
1½ dl lime juice
1½ dl white wine balsamico vinegar.
Chop the veggies in small cubes ½ cm, drop in a bowl, add the juice and vinegar salt and pepper, when you serve it drain the liquid before you spoon it on the plate. You can keep the salad dressing for a few days and just put in more veggies.
--------------------------------------------------------------------------
1 litre Ketchup
Zest from 2 oranges
Juice from 4 oranges
2 tablespoon Sweet Mustard
2-3 tablespoon Sunflower/Rape/Flax oil.
2 tablespoon Mushroom Soy sauce
Salt/pepper
Start with whipping the mustard and oil together so you get an emulsion, add the spices, and soy sauce, and orange zest (thats finely grated) and orange juice.
I use to add some dried chiliflakes aswell. Gives a nice spicy taste, and a hot after taste.
