Amy's Surprise Spread and Dip

 Amy's Surprise Dip

Amy is family and an incredible cook among many other things. She is so talented in whatever she does. Here is a copy of her Surprise dip. It is so good. Bring out the chips and dig in.

Recipe ingredients:

• 1 x brick cream cheese or 250 grams of soft cream cheese, Here on Vancouver Island I buy  Island Farms Cream Cheese.
• ⅔ cup or 160 ml of mayo. I prefer Hellman's Mayonaise
• ¼ cup or 60 ml of sour cream
• garlic salt 
• 1 cup or 240 ml of cooked shrimp, chopped coarsely. You can use fresh or frozen. However, get good-quality shrimp. Feel free to increase or decrease the amount as to your preference. Set on a paper towel to absorb any moister.
• 2 jars of tangy seafood sauce
• 2 cups or 480 ml of mozzarella cheese, shredded on the coarse setting.
• 6 green onions, chopped
• ⅓ cup or 80 ml of red peppers, chopped
• ⅓ cup or 80 ml of yellow pepper, chopped
• ⅓ cup or 80 ml of orange pepper, chopped
• 1 cup or 240 ml of tomatoes, seeded and liquid removed, chopped. Set on a paper towel to absorb any moister.

Mix the first 3 ingredients with a mixer until no lumps. If you are not using spreadable cream cheese, it’s easier if you take the cream cheese out of the fridge a bit first to let it warm up. 

This is your bottom base of dip, now spread in a 9 x 13-inch pan. Add cut-up cooked shrimp on top of the cream cheese.

Next, add 2 jars of tangy seafood sauce and top with mozzarella cheese, chopped green onion, the different coloured peppers and tomato. 

Call in the troops.

Poached Cold Salmon With Dill Sauce - Inkokt Lax Med Dillsås

 Perfect Summer Salmon Dish

Poached Salmon the Swedish Way

This dish goes back to my roots in Sweden and I prefer to make it a day in advance. It really gets better as it sits.

Poached salmon is very common in Sweden and especially in the summer served up with fresh baby potatoes for lunch or supper. I think this dish should be paired with a nice beer (Lager). The beer should not be "hoppy", rather light and crisp. Corona is a perfect match. You can also serve this as an appetizer or part of a group of appetizers. 

Regarding the ingredients, you don't have to be too exact, the main thing is that the salmon is covered with broth. 

Ingredients:

• 500-700 grams of salmon of your choice. Sockey is really yummy but any salmon is fine.

Ingredients for this recipe (broth):

• 50 ml of white wine vinegar
• 300 ml of cold water
• 50 ml of sugar
• 1 tbsp of salt
• 1 red onion, thinly sliced
• 1 carrot, sliced
• 10 white peppercorns (black is OK, but increase to 15)
• 1 large bay leaf
• 5 fresh dill branches (halved)

Ingredients for the Dill Sauce:

• 3/4 cup of mayonnaise (I prefer Hellman's made with olive oil)
• 1/4 cup of organic sour cream (buy the best you can get your hands on)
• 2 tbsp of fresh chopped dill
• A squeeze of lemon (optional)

Poached Salmon

Poached Salmon and Dill Sauce

Dill Sauce

To start with, prepare the salmon, remove skin, bones and trim nicely. Use a set of needle-nose plyers to remove the pin bones. 

Make sure to do a good job here, nothing worse than having to sit and pick out a bunch of bones. Cut into 1-inch cubes.

In a small to medium-sized saucepan mix all the "broth" ingredients and bring to a boil. Let simmer for 5-10 min. While it is simmering, mix together the Dill sauce. Cover and set in the fridge.

Once the 5-10 minutes are up, add the salmon cubes, the broth should cover the salmon. If it does not, add a bit more, water, vinegar, sugar and salt. Simmer for 3-5 minutes max. 

Remove from heat and let it cool slowly on the counter. Once it is cool, set it in the fridge. The salmon should be served cold right out of the pot with onions and carrots.

Serve this dish with freshly boiled baby potatoes (skin on). The potatoes should be boiled with lots of fresh dill.

Homemade Tortilla Chips

Homemade Tortilla Chips

Homemade tortilla chips

These homemade tortilla chips are so good, you’ll never buy the commercial chips again. It is easy, but you have to pay attention to what you are doing.


For this recipe, I used 6-inch corn tortillas but you can use whatever size you want.


The tools you need for this is a medium-sized frying pan, a slotted spatula or large slotted spoon for removing the chips, a set of tongs (optional), a knife to cut the tortillas, paper towel and two cutting boards.


If you have a BBQ with a side burner you may want to consider doing this outside. If you do it inside make sure to have the range hood fan on.

Ingredients:

• Tortillas, fresh or frozen. If frozen, thaw them out first.
• Canola oil or you can use grapeseed oil, Avocado oil or peanut oil
• Sea salt

Turn on the range hood fan.

In a large frying pan or in a large saucepan add about 1 cm or ½ an inch of oil and bring up to medium-high heat. While warming the oil, cut the tortillas into chip-sized pieces using a small cutting board. The 6-inch size is perfect for cutting into 4 pieces.

Cut tortillas into chip size pieces 

On the counter (if you have granite countertop) or on a cutting board lay out the paper towel. This will be where you first lay the chips when they come out of the oil.

The oil should now be up to heat, gently drop the cut pieces into the oil, do not crowd the pieces, depending on the size of your pan, 4-6 pieces is the most. It should fizz and bubble.

Chips frying

Do not overcook. The ones on the bottom right are cooked too much.

You must pay attention, not only is the oil super hot but these tasty little things cook fast. They will start to change colour after about 20-30 seconds, using the spatula or the tongs turn them over and let them cook/fry a bit more.


Do not overcook, if they start to get a darker colour the taste turns to bitter.


Remove the chips with the slotted spatula to the paper towel and sprinkle with sea salt. Do one batch first and let them cool a bit and give them a try. It is a very fine line between not cooked enough and overcooked. Do the rest of the chips.


Let the oil cool and then using a sieve pour it into a storage container for next time. Remember to mark the container.


These chips will not last long that’s for sure and they are best enjoyed fresh. It is a bit of a special show if you do this when you have a few friends over and then serve them up with some guacamole. See my recipe.

Enjoy

Broccoli and Garlic Ensalada

Broccoli and Garlic Ensalada

Broccoli and Garlic Ensalada

This is a super easy recipe and you can eat this ensalada as a salad or as an appetizer. I prefer this as an appy with some homemade crackers.


As a small salad, this recipe is enough for 2 people. For an appy, you can stretch it to 4 people.



I got this recipe from my brother, well, almost, Tonny is my second cousin. Tonny and his wife Lillemor are both awesome cooks.

Recipe Ingredients:

• 300 g of broccoli florets
• 2 tbsp of lemon juice
• 2tbsp of olive oil
• 2 garlic cloves, sliced into slivers
• 1 tsp of sea salt

Slice the garlic lengthwise into slivers

Chill the broccoli in ice water after it is blanched

Blanch the broccoli in boiling water for 2 minutes. Then cool quickly in ice water for about 5 minutes, drain in a colander and set aside.

Mix all the other ingredients into a dressing including the garlic, then toss with the broccoli florets. If this is to tart-tasting for you, add half a tsp of honey.

Enjoy,

Anders

Shrimp Appetizer - Shrimp Salad

Shrimp Appy

Parmigiano-Reggiano Cheese Cup With Shrimp Salad

This recipe goes back to my Swedish roots. In Sweden, we use a lot of dill weed in many dishes and it adds an incredible flavour.

The recipe is really easy to make. The most important is to make sure you mince (chop really fine) the celery, radishes and the green onions.

For this recipe, I use shrimp from British Columbia or shrimp from the east coast of Canada.

Recipe Ingredients:

• 300-400 grams of shrimp meat. Cooked and shelled
• 4 ribs of celery. Peeled and minced
• 4 green onions, minced
• 2-3 radishes, minced
• ½ - 1 tbsp of dried dill weed. I really like dill weed but start out with ½ tbsp and increase according to your tastebuds.
• 1 cup or 225 ml of mayonnaise, give or take. The mixture should be creamy.

Shrimp Salad on Crackers

Mix all the ingredients and adjust the dill weed as to your taste.

As long as the shrimp is fresh when you get it, this mix keeps in the fridge 2-3 days. 

You can serve this as a side salad or main salad for lunch.

Further, serve on crackers or make it looks spectacular in a Parmigiano-Reggiano cheese cup. See my recipe on how to make a cheese cup.

Good luck,

Anders

Parmigiano Reggiano Cheese Cups

Cheese Cups For Appetizers or Salads

Making Cheese Cups from Parmigiano Reggiano cheese is really easy. Once made they can be used for a salad or for an appetizer. You can make any size you want and can be made several days ahead of use.

Cheese Cup With Shrimp Salad

Grate some Parmigiano Reggiano on a coarse setting then add them to a small non-stick frying pan over medium heat. With a wooden spoon keep pushing the cheese in to form a nice round cheese melt, about five inches in diameter.

Once the cheese is melted, remove from heat. Keep pushing the cheese together off the heat for about two minutes till it sets up a bit.

Drape it or slide it over an upside-down glass, cup or small bowl. Let it cool. You can put it in the fridge or the freezer to speed this up.

If there is some oil in the pan from cheese, dab it up with some paper towel before draping.

From here you can fill it up with a salad or an appy of some kind, like my shrimp salad appy or my seafood dip.

Good luck,

Anders

Tinfoil Cooking now available on Amazon

Tinfoil Cooking; RV Cookbook

Tinfoil Cooking is the ultimate cookbook for the outdoors. Easy cooking for Camping, RV'ing, Boating and at home. Delicious meals with very few or NO DISHES! 

This book is for RV'ers, boaters, campers and at home. Easy to follow recipes that everyone can use.

Wow, it has been a fun journey getting this book up on Amazon. I sure have learned a lot about publishing. Not as easy as one might think.

Front Cover of Tinfoil Cooking

If you are looking to make your camping or boating trips a bit easier then this books is for you. 

Do you dread having a whole bunch of dishes to clean up when you are out camping or boating or even at home? Then this book is for you. Actually, it’s a silly question — of course, you do, no one wants to do dishes and clean up the big mess left behind when you cook up a big meal.

If you are like me and want to simplify the whole cooking process without sacrificing on flavour, then this book is for you.

If you like to cook up the tenderest ribs ever, then this book is for you?

If you like to make the best-tasting vegetables supercharged with flavour, then this book is for you.

If you like to cook up some pasta without a pot and without steaming up your whole camper or boat, then this book is for you. You can even cook the pasta over a campfire.

Back Cover of Tinfoil Cooking

Do you enjoy freshly baked artisan bread with your breakfast, lunch or dinner? No kneading required. Then this book is for you.

I truly hope you enjoy the recipes in this book so you can spend more time with family and friends and less time washing dishes.

Amazon #1 Best Seller in outdoor cooking.

My book is available on Amazon in all countries that Amazon operates in. For ease of ordering, here are some links, Amazon.ca, Amazon.com, Amazon.de and Amazon.co.uk.  You can also search the book Tinfoil Cooking or my name Anders Treiberg on your favourite Amazon site. Please NOTE, you do not need an e-reader for the digital version, you can download a free app here.

Enjoy,

Anders

Asparagus & Jumbo Shrimp Salad

Best Ever Asparagus & Jumbo Shrimp Salad

Asparagus and jumbo shrimp salad

Serves 2 people
Cooking and preparation time, 20-30 minutes

This dish is really easy to make and looks and tastes fantastic.

Asparagus is full of vitamins, high in antioxidants and loaded with folate which helps with the production of white and red blood cells.

Shrimp is also loaded with many health benefits even has some cancer-fighting properties

Ingredients:

• 10-14 spear of asparagus4 jumbo shrimp, shell removed, deveined and cooked 
• 1 tsp of salt 
• Balsamic Reduction (optional)
• Mayonnaise (optional)
• Salt to taste
• White pepper to taste

Wash the asparagus and trim off the bottom of each spear. The bottom part of the asparagus is a bit tough so using a small sharp knife cut the bottom part off. Using a vegetable peeler, peel the bottom half of each spear, removing some of the tough skin.

In a large saucepan filled ⅓ full with water and 1 tsp of salt, blanch the asparagus for about 2-3 minutes. Do this over high heat.

Once you can penetrate the spears fairly easy with a fork, remove them and cool in cold water for a few minutes.

Once the asparagus is cold, remove from the water and slice each spear on an angle into 3 pieces and stack on two salad plates.

Hook the two shrimp together and set beside the stack of asparagus.

I like this dish with a bit of cracked salt and pepper on top. You can add some mayonnaise or balsamic reduction if you prefer.

Seafood Stack

Anders Seafood Stack

Seafood Stack

This concoction came about because I had some leftover smoked sockeye salmon, some lox, and some shrimp in the fridge.

In my home country of Sweden, we make what's called "Smörgås Tårta". Translated to English that would read "Sandwich Cake". This can be made in so many variations. I have a whole cookbook on just Smörgås Tårta alone.

When you make one of these cakes you use just about anything. The trick here though is to use not only mayonnaise but rather mixing the mayo with whipping cream or Crème fraîche. About half and half.

We will not make a whole Smörgås Tårta today, rather one piece. it's like a double Decker sandwich.

Recipe Ingredients:

• Hot smoked Sockeye salmon or any other salmon is fine
• Fresh shrimp meat, chopped. Reserve a few whole shrimp
• Cold smoked Sockeye salmon
• 1 hard boiled egg, sliced with an egg slicer
• 1 cup or 236 ml, whipping cream, whipped firm (you will only use about half a cup, but it is hard to whip any less than 1 cup)
• 1 cup or 118 ml of mayonnaise
• Dill weed, dry
• Butter, soft

First two layers done

The 3rd layer done

Whip the cream and then use about 1/2 cup of whipped cream and mix with half a cup of mayo.

Seafood Stack

Butter each piece of bread and then on the first one, add a bit of the mayo mix. Lay the hot smoked salmon in the first layer, add a bit of mayo mixture. 

Next, do the same with shrimp and finally the lox. On the top, a bit of mayo mixture, several slices of the egg, a bit of mayo mixture followed by a few shrimp and a sprinkle of dill weed.

This dish gets better if it sits for an hour or two in the fridge.

Wine pairing or recommendations:

A nice crisp Chardonnay goes great. I also like a dry apple cider or a beer.  You pick.

Tapas - Appetizers

Easy Tapas

Tapas

We are currently in our RV and I was trying to come up with some ideas for a simple and fresh appetizer or Tapa.

Tapas or Appetizers can be made with just about anything.

Here are a few ideas I whipped up the other night.


Serves 2 people
Cooking and preparation time 20 minutes

Recipe ingredients:

• Toasted French bread
• Fresh buffalo mozzarella
• Roasted pickled red peppers
• Fresh shrimp meat. Around 125 grams should be good.
• 10 cherry tomatoes
• A chunk of English cucumber
• 1 clove of fresh garlic
• 2 slices of Cotto ham
• Fresh Basil
• Dried Dill
• Mayonnaise

Buffalo Mozza and Roasted Red Peppers

Shrimp Tapa

A glass of wine is in order

Prepare all the ingredients then toast the French bread to the point where it starts to turn colour. 

On two of the four slices rub the fresh garlic all over the cut surface. 

Lay the cut mozzarella on a single layer. Cover with the roasted pepper. Tear some basil on top.

On the second set of bread, spread some mayo, sprinkle with some dry dill, then heap the shrimp on top. Squirt a bit of mayo on top

Roll up the Cotto ham. Cut the cucumber into 4 pieces lengthwise. 

Nicely set the tomatoes and everything else on two separate plates... serve.

Wine Recommendation:

A nice Pinot Noir will please the body and soul!

Enjoy,

Anders

Quince, Mayo and Shrimp on Toasted French Bread

Shrimp Appetizer

Quince, May and Shrimp on Toasted French Bread

This is very easy to make and you can whip it up in just 5 minutes.


Serve as an appetizer or make a few and serve as a light lunch.


Serves 2 people
Preparation and cooking time, 5-10 minutes

Ingredients:

• 4 large shrimp or prawns
• 4 slices of French bread
• Quince jam. Peach or apricot will also work
• Mayonnaise

Shrimp Appetizer

Slice the French bread and toast lightly. Spread some quince jam and add some mayonnaise. Set a large shrimp on top. Serve.

Carpaccio - Swedish Style

Swedish Style Carpaccio

This is another recipe I got from my cousin Tonny and his wife Lillemor. Thanks guys, I just love this dish.

If you have an issue with raw meat, then this recipe is not for you, guaranteed. Go to my next recipe.

Ingredients:

• 1 Whole Beef Tenderloin. Trimmed and frozen for two days. Thaw out in the fridge overnight.

Ingredients for Marinade:

• 75 ml or 2.5 oz of Salt
• 75 ml or 2.5 oz of Sugar
• 1 Tbsp of Coarsely Ground Pepper
• 50 ml or 1.7 oz of Cognac (yum)
• 1 tbsp of Organic Canola Oil

Make sure the tenderloin is nicely trimmed, no fat or sinew visible. Mix all the ingredients for the marinade in a bowl. Then rub in all over the tenderloin.

Set the tenderloin in a zip lock bag, remove as much air as possible from the bag and set on a plate in the fridge. Turn every 3-4 hours or so. The salt and sugar should completely dissolve and form a brine.

When you are ready to serve, remove the meat and scrap off the pepper gently. With a super sharp knife, slice as thin as you can and serve.

With this dish, you must have some Swedish Nobis Sås. Just fantastic. Serve up with some butter lettuce, tomatoes, bell peppers and some kind of potatoes. Pan fried is good.

Wrapped Asparagus

Asparagus Rouladen

Asparagus Rouladen

So, I have to ask you, have you ever had a moment when you wake up at 2 in the morning and you have this idea.


You think about it, it's darn good, but you're a bit tired and then you roll over and go back to sleep. Big mistake!


One year later, someone is making a killing with your idea... They stole it! Well, you did not act on it so someone else was given the idea and they then acted on it.

Asparagus stuffed rouladen

I have had two, actually, three of these scenarios and sure wish I would have acted on the first two. What about the third idea, well it was last night.

The Asparagus stuffed rouladen sizzling away on the BBQ

We had flown back from a month in Mexico and went to bed early.  It's 2 am, wide awake with this idea going viral in my head...


What is it? Not very exciting, fresh asparagus wrapped in rouladen meat..... wow, how stupid is that.


Not going to make much money on that one. However, I got up, wrote the crazy recipe down and tonight I cooked it up.

You know what, it's pretty darn good and I will include it in my upcoming cookbook. Can the recipe be improved on, you bet and I think I got it covered.

I know you are dying to find out more, so here it goes.

Recipe ingredients for two people:

• 4 slices of Beef Rouladen Meat. Just ask your butcher to slice some up if you can't find it in the meat counter.
• 8 fresh Asparagus
• 2-3 tbs salted butter
• salt and pepper

This is so easy and no mess. Lay out your meat on a dinner plate. Rinse the asparagus, then cut the bottom tough or hard part off (usually an inch or so). Then use a peeler and peel the bottom half of the asparagus. 

The meat should be nicely browned.

Just beautiful with some quinoa and a spicy sauce.

I have found that the bottom half of the asparagus skin is tougher and you will have a superior taste if you peel the bottom half of each spear.

On a cutting board. layout one of the meat slices, sprinkle with salt, then lay two asparagus spears on top and roll the meat around the spears. This is where you can change things around. Consider spreading mustard on the meat or a chipotle sauce.

Do the same with the remaining.

Fire the BBQ up to around 400 F, make a nice 12 x 14 foil plate with the edges bent up. I like to double up the foil.

Lay the butter on the foil and set on BBQ. It will not take long before it is bubbling away.

Using a BBQ basting brush spread the butter around. Then add your Asparagus Rouladen. Cook for about 15-20 min turning every 5 minutes or so. The asparagus should still be crisp.

Serve this up with some rice or quinoa.

You could let the meat cool and slice about half an inch thick and serve as an appetizer as well.

Wine Recommendations:

A Pinot Noir would probably be in order, however, and nice chilled Rosé like Latitude 50 Rosé from Grey Monk works wonders. This is not a big wine but does hold it's own. It is also very affordable. Serve chilled.

Enjoy,

Anders

Corn on The Cob on The BBQ

Corn on The Cob

Corn on the cob is such wonderful soul food. Can be eaten just about any time. Especially nice when you can get some local corn while out and about RV'ing.

When you are camping or boating boiling some water and cooking the corn steams up the whole place and makes another dirty pot.

Here is an easy and fun way to cook up some corn with very little fuzz.


Here are the ingredients: 

• Corn on the cob with husk on it  
• Half a cup of water

Two Cobs of Corn With The Husk on.

First turn your BBQ on and get it up to about 300F. Cut a large piece of Tinfoil, shiny side up and put the corn on it.

Fold up from the sides first then the top end. Before closing the bottom add the water and close the bottom end up tight.

Set the foil with the corn on the BBQ and come back in 20 min.

Once the 20 minutes are up, with some mitts on remove the corn and set on a heatproof surface.

After a minute or two, open up the tin foil carefully, it will be steaming hot. Pull back the husk from the top down and break the bottom end off if there is a piece sticking out.

Smother with butter and add some salt and pepper.

Bon Appetite

Anders

TFC

Breakfast Patties

The Best Breakfast Patties

Breakfast Patties

The idea for this recipe we got from our close family member Amy.


Breakfast Patties are super easy to make and just awesome to have in the freezer for a quick breakfast.


Just microwave one of these patties, stick it a bun and you are set to go.


Amy has three little boys in her house and breakfast can be a bit of a rush at times. A breakfast pattie comes in really handy at times.  I will post Amy's recipe in due course.

My wife Liz decided to make her own version and they turned out really good.

Here are the ingredients:

• 2 lbs or 454 grams of ground turkey
• 1 minced garlic clove
• ¼ cup of bread crumbs
• 1 tbs of sage (dried is fine)
• 1½ tsp of Kosher Salt
• 1 tsp of thyme (dried)
• 1/2 tsp of fennel (dried)
• ½ tsp of ground pepper
• 1 egg white
• Olive or Canola oil

Use a Hamburger Press for Breakfast Patties

Mix all the dry ingredients together then add everything to the meat. Mix till everything is well mixed. 

Set to the side in the fridge for at least 1 hr or more.  

It is easier to form the patties if the meat is well chilled.

Remove from fridge and make patties. We used a hamburger press. I weigh out 90 grams for each pattie. If you weight them out they cook very evenly.

Use Olive or Canola oil and fry the patties for 3 minutes on each side. Set to the side on a cooling rack lined with paper towel to absorb any extra grease.

That's it. We shrink wrap two in a package.

You can use these patties to any breakfast from scrambled eggs to eggs benny or just stick them in a bun, with an egg of some kind on top.

Kiss the cook,

Anders

Best Guacamole Recipe

Guacamole The Baja Way

Guacamole and Chips

Back in 2013 when we visited Baja Mexico for the first time we took some cooking classes in Cabo San Lucas. This was a super good experience, and I can highly recommend a cooking class when visiting another country.

Here we learned to make the best Guacamole. The most important part of making a good Guacamole is a ripe Avocado.

Pick some good avocados from your grocer, do not squeeze, and handle them gently. Then let them lay on your counter till ripe, the skin turns dark from green.

We were told that keeping it simple when making Guacamole is the best when it comes to making a good dish.

Ingredients:

• 1 ripe Avocado
• 1-2 cloves of Garlic
• ½ tsp of coarse Sea Salt or Kosher Salt.

The easy way to cut an Avocado is to use a medium-sized knife. Cut lengthwise from the top all the way into the pit all the way around to the bottom and up to the top again so you get two halves. Set the knife down and now twist both halves opposite each other and they will come apart. See my video on YouTube.

Guacamole and chips.

Take your knife and with the blade (not the tip) tap into the pit, twist and the pit come out.

Grab a smaller knife while holding one half in your hand, knife in the other cut through the avocado to the skin, but not through it.

Make cuts lengthwise then across you get a # pattern. Then scoop out the avocado into a bowl. Do the same with the other half.

On a cutting board add the salt in a small pile, lay the garlic on top and with the flat side of the knife mash the garlic into the salt. The salt helps to shred the garlic. You can use a garlic press if you wish.

Keep on mashing the garlic and salt till it becomes a paste.

Mash up the avocado with a fork, I like my Guacamole a bit lumpy with actual pieces of avocado, not mashed totally fine.

Add the garlic paste and mix well, serve right away with chips. Heat up the chips in the microwave for about 10 sec. If you want to make it very special, make your own tortilla chips. See my recipe, it is really easy.

Kiss the cook,

Anders

Anders' Pesto Recipe - How to Make The Best Pesto Sauce

How to Make Anders' Pesto Sauce

Pesto Ingredients, Basil, Garlic, Pine Nuts and Parmigiano Cheese.

Home made Pesto Sauce is so tasty and is easy to make. All you need is a bit of patience.

Once you have made your own home made pesto, you will not settle for anything else.

Use this tossed on your pasta, on crackers, or on your home made pizza or ... well you pick.


Ingredients are as follows:

• 3 handfuls of fresh Basil (wash gently if dirty)
• 3 cloves of Garlic (pealed)
• 1 tsp of sea salt
• 1/2 cup of grated fresh Parmesan Cheese
• 1/2 cup of pine nuts
• 4 tbs of Olive Oil (use cold pressed, the best you can afford to buy)

Zylizz Grater

Mash up the garlic and basil with a Mortar and Pestel (or anything else you can think of),

Add the rest of the ingredients and continue mashing or grinding it up to a sauce.

To make thigs a bit easier I use a Zylizz cheese grater to grate the pine nuts and the cheese.

That's it. Keep refreigerated.

Kiss the Cook,

Anders

Anders' Cilantro Pesto Recipe

Cilantro Pesto Recipe - Anders' Way

Cilantro Pesto Made With The Finest of Ingredients

One day when I was using Cilantro for some Thai food, the thought came to me; "Why not make a Pesto with Cilantro"?

Cilantro is a wonderful herb that dates back to the hanging gardens of Babylon.

 It has many nick names, like Chinese Parsley, Mexican Parsley.

However the seed that grows Cilantro is Coriander seed. In other words, Cilantro is the leaves of the Coriander plant.

The Coriander seeds (one of the first spices know to man) on the other hand has a very different flavour. Way back it was even used as an aphrodisiac.

This recipe is pretty well the same as my Basil Pesto Recipe, except for the Cilantro.

Here are the ingredients:

• 3 handfuls of fresh Cilantro (wash gently if dirty)
• 3 cloves of Garlic (pealed)
• 1 tsp (5 ml) of sea salt
• 1/2 tsp (2.5 ml)of fresh ground pepper
• 1/2 cup (125 ml) of grated fresh Parmesan Cheese
• 1/2 cup (125 ml) of pine nuts
• 3 - 4 tbs (45-60 ml) of Olive Oil (use cold pressed, the best you can afford to buy)

Cilantro Pesto on Slices of Fresh Bread

Mash up the garlic and basil with a Mortar and Pestle (or anything else you can think of). Grind in the Pine Nuts and mix well.


Add the rest of the ingredients and continue mashing or grinding it up to a thick sauce or paste.




To make things a bit easier I use a Zylizz grinder to grind the pine nuts and the cheese.

Serve with crackers, on a toasted baguette or mix it up with fresh pasta.

That’s it. Keep refreigerated.

Kiss the Cook,

Anders

Crepes a la Sarah

Crêpes by Sarah

Crepes

Crepes are so easy to make and they can be eaten for just about any meal.

Crepes or Crêpes as it is spelled in its country of origin, France, is a big favourite in our house, from adults to grand-kids.

In France, Crêpes are considered a national dish.

This recipe is from my very good friend Sarah and this recipe is for desert.

Here are the ingredients.

• 1 cup  of whole milk
• 2 eggs
• 1 cup of flour
• 2 tbs of sugar
• 3 tbs of butter (melted and cooled so it is still liquid but not hot)
• ¼ tsp salt
• 1 tsp vanilla

Mix all the ingredients well and let stand for at least one hour.

Heat pan to medium heat and pour in enough batter to thinly cover the bottom of the frying pan. Flip and cook other side when it can be turned.

Crepes with fruit

Fill with sliced bananas, berries, fruit or anything else your desire. Always drizzle with melted dark chocolate!

For breakfast / lunch, you can put some sharp cheddar on the crepe after you have flipped it so that the cheese melts. Then add smoked salmon or ham.

Note from Anders: You can also make the Crêpes ahead of time and once cooled, add chopped cooked ham, cheddar cheese and chopped green onions, roll up and bake in the oven at 375°F till the cheese melts.

Wine Pairing and Recommendations:

For dessert you can pick a nice dessert wine, and for lunch or supper I would recommend a Rosé like Pink Freud from Therapy Vineyards (check out my review ). However Crêpes are traditionally served with cider. Try a Broken Ladder from BC Tree Fruits, it is a great cider. Let me know what you prefer.

Kiss the cook,

Anders

Judy's Crab Dip

Crab Dip A La Judy

Urs and Judy's boat Ravensong.

This great recipe I got from my very good friend Judy.

Judy and her husband Urs who live on their yacht "Ravensong". They have sailed and explored the West Coast of British Columbia for many years.

They are so knowledgeable in all aspects of boating. We have had the pleasure of spending some times with them, exploring parts of BC beautiful coast.

More pictures of our Desolation Sound and von Donop photo albums.

Liz, Judy and Urs on Ravensong.

By spending so much time at sea one automatically becomes an expert in seafood.

Judy is no exception to that rule. She is a fabulous cook.





Urs is a fantastic photographer.

Many of his works can be seen in private residences and in offices around the world. Check out his website UrsBoxlerPhotography.com

Here is one of Judy's favorite Crab dips:

• ⅓ cup unsweetened coconut milk
• 3 scallions chopped
• 1 tsp jalapeno chopped, include seeds
• ½ cup chopped fresh cilantro
• ½ cup mayonnaise
• 3 tbsp fresh lime juice, to taste
• 1 lb crab meat
• salt to taste

Crab Dip

Mix all ingredients, except crab.  Fold in crab at the end. Serve chilled with crackers, raw vegetables or chips.

Wine recommendations:

Try a nice Crisp Sauvignon Blanc.

Sauvignon Blanc originates from the Bordeaux region of France.

Sauvignon Blanc is a green skinned grape variety.

Some Sauvignon Blanc I find a bit on the "grassy" side, I prefer one that is more on the fruty side. Try a Sumac Ridge Sauvignon Blanc from the Black Sage Vineyard. Sauvignon Blanc is one of the few wines that pairs nicely with Sushi as well.

Kiss the cook,

Anders