Creamy orange and curry chicken (gluten-free, kosher)

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Creamy orange and curry chicken is delicious, quick and easy treat - perfect weekday dinner!

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The days since my book launch last week have gone by in a bit of haze.

A protracted bronchitis has played a part in that, too, but even bigger reason is all the wonderful feedback I've been getting for the book (for more of those, just check out the book's Facebook page) which has made sure my feet have barely touched the ground.

But reality my friend, it inevitably does kick in at some point. Always. 

I can tell you that after catering the book launch cooking was the last thing on my mind for a while, but we all need to eat - even us cook book authors. 

So, it was time to dive into my trusty reserve of quick and easy recipes - those unsung heros of weekday dinner dilemmas. 

This creamy orange and curry chicken is one of those. The sauce gets ready while the rice boils and the whole feast is at the table in less than half an hour.

And me, I just love curry. 

While I refuse to admit my relationship with that particular spice blend might be a bit on the unhealthily co-dependent side, I will tell you this: as a kid I used to sprinkle it even on ice cream... yep - looooove curry.

And would you just look at those colours! And light!

Spring is finally here! (which means I can at last cook, shoot and eat well into the afternoon! Oh, joy!)

Rice gets more colour and flavour when, after cooking, you fold in a chopped bunch of coriander. Instead of coriander you can also use rucola. 

serves 3-4

Creamy orange and curry chicken:

400 g chicken
salt, pepper

For frying: oil

Creamy curry and orange sauce:

½ l chicken stock

2,5 dl freshy squeezed orange juice (2 large oranges

1 tsp finely grated orange zest 

½ red chilli, finely chopped

(pinch of saffron)

2 tsp soy sauce

½ tsp black pepper

1 tsp sugar

½ tsp curry powder

2 dl cream (or coconut milk/ vegan substitute)

2 tbsp corn starch

2  tbsp cold water

To serve: boiled rice

Cut the chicken into desired sized strips and sear in a couple of tbsp oil. Season with salt and pepper.

Measure the ingredients (apart from cream, corn starch and water) into a pot. Bring to boil and simmer for 10 minutes. Then add cream and corn starch mixed with cold water. Stir well and let boil for 5 minutes, stirring every now and then.

Pour the sauce over chicken and continue cooking, covered and over medium heat, until chicken is thorouhy cooked - depending on the size 5-7 minutes. 

Check the taste and season as needed.

Serve with boiled rice.

PS. For more recipes under 30 minutes, just click yourself into the archives below!

What are your weekday dinner rush saviours? Do you savour soups or prefer pasta? Do you make do with mince or rough it up on ready-made meals?

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Rhubarb compote with orange and cinnamon

This rhubarb compote is ready in less than 10 minutes and is divine with just about everything. Pancakes, ice cream, Greek yogurt, French toast...

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The cottage that served as the final destination of our Saun Express tour surprised us with its history, too. One Tove Jansson used to holiday there and write stories about the beloved characters of Moomin valley. 

Moomins occupy a particular and oh, so charming world of their own where everyone is free to be be who they are and everyone is being cared for. There's humanity there that we grown ups of today could use by bucket loads. I'd probably still be reduced to a slobbering teary mess upon seeing invisible child again; a story where Moominmamma's unwavering love allows her to finally trust others and become visible again. 

I relate to so many of the characters, but she's probably the one I'm closest to. There's room for everyone in Moominmamma's huge heart and around her dining table. 

Even as the end of the world is ooming her main concern is whether she should go back to the cellar and retrieve yet another jar of jam before they flee. Oh, well. If the world as we know it is about to end anyway, what's the point of kvetching. If that is not the moment to through a pan cake party, I don't know what is. 

Rhubarb is in season (and everyone is probably sick of rhubarb recipes already...?) so, that's what I went for during my latest jam-making session. The result was this rhubarb compote which gets lovely warmth from orange and cinnamon. And hey, it couldn't be quicker or easier - it's ready in less than 10 minutes! Owing to the low sugar content it won't keep as well as jams, but you can freeze it, too. And being this wuick to make - you can whip up a new batch any time!

For less sweetness, halve the amount of sugar and orange juice given below. 

Rhubarb compote with orange and cinnamon:

500 g rhubarb

1,5 dl sugar

juice of an orange (1 dl)

1 cinnamon stick 

Trim the ends off rhubarb. If the rhubarb is very thick, halve it lengthwise. Cut diagonally into a couple of cm thick slices. Measure all ingredients into a smallish pot and cover. Heat over medium heat until the sugar has ocmpletely dissolved. Decrease the heat and continue cooking for another 5 minutes until the rhubarb starts to break apart. If you want a smoother consistency, continue cooking for further 5 minutes. 

Let cool. Remove the cinnamon and serve. Kicks ass with this Aland pancake!

If you're looking for new ideas for rhubarb, make sure to check this recipe of mine for rhubarb tart with goat cheese and rosemary!

What's your stance on rhubarb  yey or ney? What are your favourite recipes?

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Easy, fresh, quick, creamy and dreamy lemon and lime pudding

Easter is just around the corner and with that, days and days of food orgies. In case you're looking for something a bit lighter to finish the meal off with, look no further. This zingy spring time treat is sure to work... well, a treat. 

Ok, so it does have some cream, eggs, sugar (and a little butter, too...) but in such a fresh, dreamy and creamy way that still manages to leave you feeling good. 

Should you want, you can also make it using just lemons. Or lime. Or, even oranges, in which case you can omit the icing sugar completely and cut back on the sugar in the curd, too. 

And the absolutely best part about this quick and easy pudding that only requires a handful of ingredients is the fact that you can make it up to 2 days in advance to ease the stress on the day itself. Though... I have a feeling you won't be able to hold off either - I for instance ate the first three in one sitting. Though I wasn't supposed to tell you that...

Serves four

Lemon and lime pudding

2 tbsp grated lime zest (about 2 limes)

1 dl lemon juice (approximately 1 lemon)

1 dl lime juice (approximately 3 limes)

2 dl sugar

4 eggs

60 g butter

2 dl cream

1/2 tsp vanilla sugar/ vanilla essence

1/2 dl icing sugar

Measure the ingredients (apart from cream, vanilla and icing sugar) into a pot and bring to just below simmer. Continue cooking over low-medium heat stirring occasionally, until the mixture starts to thicken (about 10 minutes). Drain through a sieve into a clean bowl. 

Leave to cool to room temperature and chill in the fridge for a couple of hours.

Whisk cream into still foam and season with vanilla and icing sugar. Fold into the curd and mix until even. Pour into serving dishes and serve immediately (or keep in the fridge, covered, until ready to serve).

Serve with berries (blueberries!), meringue crumbs or crushed biscuits for more of a cheesecake-like feel. 

In case you're looking for more sweet treats for your Easter celebrations, just go here.

And in case you're looking for inspiration for lamb, click on here.

Wishing you all a delicious and sunny Easter time with your loved ones!

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Maamoul - date and orange-filled Arabic cookies

The best thing about traveling? All the food I get to discover! And the second best? Getting to share them on my blog with you guys!

Here's another souvenir recipe from my latest trip to Middle East: maamoul cookies. In case the combination of orange, dates, cardamom and cinnamon is too Christmasey, save the recipe for later anyway. In Lebanon they actually make these specifically for Easter! 

There are two schools of though when it comes to maamoul cookies. The first only approves the use of semolina, whereas the other bakes theirs with regular flour. Semolina version truly is labour of love as the dough alone takes 2 days to make. But, just in case you have time and patience (and both fine semolina and coarse semolina and orange blossom water and rose water and mastic and mahlab...) feel free to try either one of these two recipes. 

The secret to their ornate shape is a particular maamoul mould, which are sold in just about every Arab market. Traditionally they're made of wood, but these days also plastic ones are available. In case you haven't got one yet (!) you could either pop into your local Middle Eastern shop or just flatten the cookie balls after filling and bake as they are. 

Depending on the size this recipe yields 20-25 cookies

Arabic maamoul cookies with orangey date filling

Dough:

125 g butter at room temperature

0,5 dl oil (neutral-tasting, such as rapeseed or canola)

1 dl icing sugar

1 egg

1,25 dl orange juice (approximately the juice of 1 large orange), or water or milk if you prefer

1 tsp vanilla extract (or vanilla sugar)

1 tsp baking powder

6-8 dl all purpose flour

Orange and date filling:

300 g soft, pitted dates

75 g butter, at room temperature

1,5 tsp finely grated orange zest

1-1,5 tsp cardamom (according to taste)

1/2 - 1 tsp cinnamon (according to your taste)

Beat soft butter with oil and sugar until smooth. Add egg, vanilla and orange juice. Mix, until smooth,and then start adding flour 1 dl at a time (add baking powder into the first batch). Keep adding flour until you have soft, pliable dough that holds its shape and won't stick (make sure not to add too much flour, or you'll end up with hard, crumbly dough). Wrap in cling film and refrigerate for an hour. Both the dough and filling can be made already the day before.

While the dough is resting, prepare the filling. Measure the ingredients into a blender and blizz until smooth. If needed, add a splash of orange juice to help the machine work its magic. Scoop into a small bowl and chill. 

Divide the dough into similar size pieces (the exact size depends on the size of the maamoul moulds). Keep rest of the dough covered as you're working on each portion.

Scoop a teaspoonful of the filling and roll each spoonful into a ball.

Flatten each portion of the dough into a flat disc on your palm (use a little flour if needed). Place the filling in the centre and wrap the dough around it. Pinch shut and roll into smooth balls. 

Place each ball into a maamoul mould, press down gently and then flip onto a tray lined with parchment. 

Bake at 220 until they almost start to get colour (depending on the oven about 6-7 minutes). Leave to cool, transfer off the tray, dust with icing sugar and serve. 

The filling alone is highly addictive and makes super quick and easy raw truffles too (use coconut oil instead of butter to keep it vegan, if needed!)

... oh, and the third best thing? Being home alone and getting to wolf down every single one of these all by myself!

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Crema catalana al naranja

We're simple creatures, we people. All throughout the world. Some cream, a bot of sugar. Maybe some eggs. And hey presto, you have a dessert. On the blog you've already been introduced to the French crème brûlée and Italian panna cotta, which I've made with lime and white chocolate and with cinnamon and chilli-spiked milk chocolate. 

The first one is set by cooking it n the oven, the latter lets gelatin works its magic.

Latest and so-totally-not-the-least version comes from Spain in the form of crema catalana. This one differs from the previous in that it is first cooked in a pot over low heat until the mixture starts to thicken after which is left to set in the fridge.

Let your imagination run free. I for one have made versions with toasted and crushed fennel seeds and even with saffron. But the one I just can't seem to get enough is orange-infused version that I fell in love with at the brunch at Boqueria on our last trip to Stockholm.

By the way, in case you're one of those people who can't get enough of orange, try this flan from Seville, famous for their oranges!

Depending on the size of the serving dish this yields 4-6 portions 

Crema catalana al naranja:

5 dl heavy cream

the juice of 1/2 orange (1/2 dl)
a couple of strips of orange zest

(optional: 1/2 tsp cardamom OR toasted, crushed fennel seeds OR a pinch of saffron)
6 yolks

60 g sugar

for serving: a couple of tbsp demerara sugar

Measure cream, orange zest and juice into a pot. Over medium heat bring just below boiling point. Cover and let infuse for 15 minutes.

Which yolks and sugar until all sugar's incorporated. Don't whisk until all pale and fluffy as this makes it more difficult for the final mixture to thicken. 

Drain the cream mixture and pour into the yolk mixture continually whisking. Pour into a clean pot and, stirring every now and then, cook over low to medium heat until the mixture starts to thicken.

Pour into ramekins and leave to set in the fridge until the next day.

Before serving sprinkle with sugar and burn the top with a blow torch.

Serve. Be in heaven.

Just like with crème brûlée, the best part is that first spoonful; breaking the sugary crust and diving into that velvety pudding...!

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Ris à la Malta - orangey rice pudding (gluten-free, vegan)

I've yet to visit Malta. And Lord knows there are reasons to do so.

1. Sun (I mean, there's bound to be a lot of that!)

2. Chocolate (The whole island is made of Maltesers, right?)

3. Cultural history (Malta is apparently home to, like, 9 UNESCO World Heritage sites, despite the fact that the island is about the size of an average Ikea)

4. Language (Malta actually has a language of their own which is practically Arabic. Which I'm practically fluent in, seeing how I already know the following sentences: "Waiter, give me a Martini!" and "no, unfortunately my sister is not married, despite being over 30 and a trained nurse" and before you ask it, no, I've never yet had any use for either one of those sentences...)
5. Maltese rice

It's probably a good thing I've not visited Malta yet. I probably would have made a total ass out of myself the first night demanding I be served Maltese rice (in my broken Arabic...), which apparently has absolutely nothing to with Malta. Instead it's a Swedish innovation. We, too, encountered it for the first time at Viking Line Cruises' Christmas buffet.

It's good, nonetheless. Or jättegott, as the Swedes would put it. Or (look who's  on fire!)  لذيذ as they say in.. well, Arabia!

As a pudding this serves 4

Ris à la Malta (Maltese rice)  - Orangey rice pudding

1/2 portion of  arroz con leche de coco 

the juice of 1 orange (1 dl)

1 tsp finely grated orange zest

1,5 dl cream, whipped 

1 tsp vanilla extract (or vanilla sugar)

2-3 tbsp icing sugar

the flesh of 1 orange, in small cubes (and more for serving)

Combine orange juice and zest and use to dilute the chilled rice pudding. Whip the cream and flavour with vanilla. Fold into the rice pudding. Check the taste and sweeten with sugar.

Remove the orange peel (alla the way down to the flesh) and using the outlines of the segments, cut off the flesh so there's no membrane attached to them. Finely slice and fold into the pudding. Decorate with some more orange slices and serve. 

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Oxtail ragù cooked overnight

Food blogging, people. Do not try it at home. It's one of those things that have the tendency to take over your entire life. First there's all the cooking and blogging, but then on top of that you are expected to be fluent in social media too: update the blog's Facebook page, look interesting on Instagram and seem witty on Twitter. Entice new readers while keeping the existing ones happy, too. Strive for active, quality content; in regard to writing, photos and recipes. And then find time for at least trying to evolve in IT-, photography- and networking skills. 

And then you should also keep up with what's happening in other people's blogs and the world of food at large. New ideas, trends, The Next Big Thing everybody should be cooking (freekeh, apparently!)... 

Now, while blogging is so very much fun, there are moments when it feels like one continuous performance review; race one just presses on with with the taste of blood in one's mouth. You see, while at it, I also need to work for living, do the shopping, take care of the relationship (outside the kitchen, too!), drink wine and follow football transfer windows. 

And then. Then this happens. You give yourself a day off and just toss something together; cook a dish that's not even supposed to end up on the blog but just feed the hungry people in your life. No writing down the recipe, no staging, no photographing... and hey presto - you've managed to create something so good you can only stare down at your plate in disbelief. I made that. All by myself. This ragù is one of those dishes. It didn't leave everybody quiet though: the following day I took the leftovers to work and a lawyer colleague of mine, big as a bear, roared "God damn, that's good, for Christ's sake!".  

Your honour, I rest my case.

And this is how we do it. 

Serves 4

Oxtail:

1 kg oxtail
salt, black pepper
1 onion
3 cm piece of ginger, sliced
3 large garlic cloves
3 sprigs of rosemary
3 bay leaves
1 carrot

Cut onion and carrot into chunks. Peel garlic cloves and bruise them with the back of a knife. Season oxtail generously and brown well in a big pot. Add onion, carrot and garlic cloves and let them get a bit of colour too. Add rest of the ingredients and pour enough boiling water to cover the meat. Transfer into the oven (130) and let stew overnight. 

In case the butcher has cut the oxtail into smaller chunks, 5-6 hours will be enough, though it won't be ruined if you cook it longer than that. Just make sure the liquid won't evaporate entirely. 

Remove the meat with a slotted spoon (carefully as at this point the meat will quite literally fall off the bone) and keep it covered. Drain the remaining liquid and freeze for a while (this makes it easier to peel off the layer of fat). You probably won't be left with much though - mine only yielded about 1,5 dl. If there isn't any liquid left to speak of, no worries - the sauce in itself will do the trick. 

Sauce:

1 onion
1 dl red wine
(1,5 dl cooking liquid, drained) 

1 tin (400 g) passata or finely crushed tomatos

1/2 dl soy sauce

1/2 dl syrup/ dark sugar

1/2 tbsp freshly ground allspice

the zest if 1/4 orange (about 1 tsp)

3/4 dl raisins

Peel and finely chop the onion and sauté in a bit of oil in the pot. Add red wine and bring to boil. Then add the remaining ingredients along with the shredded meat and simmer for an hour or so. Check the taste and season as needed. Serve with polenta (my favourite) or pasta (pappardelle), The Boy Next Door's favourite.

Fancy making your own pasta too? Just click here!

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Cumberland herring

Our Holiday food orgy for two happily skipped the traditional dishes. But not herring. Oh, not. Not even though in the past month alone we've totally OD'd on herring both at MS Gabriella's Christmas buffet and at Restaurant Origo's Archipelago buffet in Hanko...

This time the herring was marinated in a Cumberland-inspired blackcurrant sauce. And hey, guess what time these pictures were taken? At 11 o'clock. In the evening. We've seen (and bought) the light.

400 g herring, cooked in vinegar (instructions here)

Marinade:

1,5 dl good blackcurrant jelly

0,5 dl red wine vinegar

0,5 dl water

the juice of 1 orange (1 dl)

8 allspice peppers

1 bay leaf

1/4 dl port wine

1 small red onion, peeled and finely sliced
2 strips of orange zest

Measure jelly, port, vinegar, water and orange juice into a pot. Bring to boil and remove from heat. Add lightly crushed allspice  and bay leaf into the liquid and leave to cool.

Remove herring fillets from the vinegar solution and drain thoroughly. Roll tight and place in a glass jar in layers with red onions and orange zest. Pour the marinade over the herring and let marinate at least until the following day.

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Pork neck stuffed with orange, cloves and allspice

The Christmas food de rigueur is ham. A massive ham. A ham that's traditionally baked the night before Christmas Eve, keeping the Dad awake all night trying to not fall asleep and ruin everyone's holiday by overcooking the ham by just 3 degrees. Which is, in its traditionality, a charming way to get a man to do something in the kitchen. Even if just once a year. But, in case you have other ways to keep a man busy all night in, say, another om altogether, here's a treat that's every bit as porky, juicy, succulent... and only takes a couple of hours. 

Serves 3-4

1 kg pork neck

the finely grated zest of an orange

2 tsp ground allspice 

2 tsp ground cloves

salt, black pepper

For baking: 4-6 slices of Pancetta (depending on their size) or bacon
olive oil, black pepper

Take the meat into room temperature a good couple of hours before baking. Cut an incision from the top halfway through the meat and then continue towards the sides (like an upside down letter "T"), being carefully not to cut all the way through. Open the meat into a sheet and, if needed, using a mallet pound it so it's even thickness.

Grind the spices and grate the orange zest. Using a pestle and mortar rub together into a paste and spread on the meat. Season generously and roll tight. Wrap in Pancetta or bacon slices (if needed, you can stretch them both against a cutting board using the back of a knife) and truss using butcher's twine. 

Drizzle with olive oil and sprinkle some black pepper on top. Bake at 200º for 30 minutes, lower the temperature to 130º, cover with foil and keep baking for 2,5-3 hours until done. If not busy doing something (or someone!) else, baste with the juices on a couple of occasions. 

Remove from the oven and leave to rest for at least 15 minutes before carving.

Serve with warm beet and potato salad (recipe to follow tomorrow!). Or proper roasties (that, too, on its way!) and this, Cumberland-ish sauce.

Cumberland-ish sauce:

a couple of tbsp butter
1/2 red onion

1/4 - 1/2 red chilli (according to palate)

1 large garlic clove
1 cm piece of fresh ginger

2 strips of orange zest

3 tbsp brown sugar

the juice of 1 orange (1 dl)

200 gr black currants (frozen)
2 sprigs of rosemary

2 dl port wine

25-50 g butter

salt, black pepper

Peel the onion and cut into chunks. Peel the garlic clove and bruise with the back of a knife. Sauté chilli, onion and garlic in a pot. Then add sugar and continue cooking for a little while. Then add port wine, bring to boil and cook for a couple of minutes. Then add orange zest, juice, rosemary, ginger and black currants. Let gently bubble over medium heat for 20 minutes, mash through the sieve, return to a clean pot and add butter. Check the taste and season as needed. 

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