NaNo Break #2: Time to Eat

One week of NaNo is now behind us! Riding the writing high doesn’t mean neglecting things such as eating, though. Here are three recipes that are easy and don’t require too much active cooking time. You can even set up personal word wars while waiting for them!


Quick Buns

Ingredients for 10-15 buns:
5 dl flour
2.5-3 dl water
1 tbs baking powder
1 ts salt
1.5 tbs honey

1. Pre-heat oven to 200°C.

2. Mix the flour, salt and baking powder together.

3. Add water and honey, and mix into a smooth batter.

4. Roll into buns.

5. Bake for 15 minutes.

6. Enjoy!

Chicken and Rice in the Oven

Ingredients for two servings:
2 chicken thighs
2 dl rice
2 dl cream
1 onion
1 egg
2-3 gloves of garlic
1 chili pepper
1 beef stock cube
Spices to taste (black & white pepper, salt, curry, red pepper)

1. Pre-heat oven to 200°C. Boil 5 dl of water.

2. Add the stock cube into boiling water. Once it’s melted, add the rice and let boil for 15 minutes. Add the other spices gradually, so the flavor gets all nice and layered.

3. Chop the onion, gloves of garlic and chili pepper. You can sauté these on a frying pan or use them as they are.

4. Pour the rice (with the water) into a large oven pan. Add the egg and mix. Add some spices if you wish.

5. Put the chicken thighs on top of the rice upside down. Bake in the oven for 30 minutes.

6. Remove the pan from the oven and lift the chickens to a plate. Crank up the heat to 225°C.

7. Pour the cream over the rice and mix. If it seems too dry, add a bit of water. Add spices.

8. Flip the chickens and put them back over the rice (so the side which was previously down is now up). Sprinkle curry (or some other spice) over the chickens and put them back in the oven.

9. Cook for another 30-40 minutes.

10. Enjoy!

No-Bake Blueberry and Lemon Cheesecake

Ingredients for a 26 cm springform pan:
30 Marie biscuits (or any other not-too-sweet biscuit)
100 g white chocolate (or butter)
Butter or oil for coating the pan
2.5 dl heavy cream
400 g cream cheese (unflavored)
2-3 dl blueberries
1-1.5 dl sugar
1 lemon

1. Crumble the biscuits. You can use a blender for a smooth base or you can put the biscuits in a bag and smack them with a rolling pin for more crunch.

2. Melt the chocolate. Zap it in the microwave for 10 seconds at a time, stir and repeat until ready. Alternatively you can melt it over boiling water or leave the bowl in a sink filled with hot water.

3. Mix the crumbled biscuits and melted chocolate together. Press the mixture in a coated springform pan.

5. Whip the cream into a foam.

6. Wash the lemon and grate it. Slice it in half and squeeze the juice into the whipped cream. Add zest into the mix but save some for decoration.

7. Add the cream cheese and whisk until it gets smoother. Then add blueberries, but save some for decoration. You can whisk either hard, so the berries break down and add color to the mixture, or gentle, so there’ll be more pops of berry while eating.

8. Add sugar to your liking.

9. Pour the mixture into the springform pan. Top with the remaining blueberries and lemon zest.

10. Put the cake into the fridge for at least 4-6 hours but preferably over night.

11. Enjoy!

If you try any of the recipes, let me know how it goes!


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