29 January 2010

Fast Potato Mix

(2 servings)
  • 5 small cooked potatoes
  • 1 red onion
  • ½ red chili pepper
  • 2 eggs
  • 1 tbsp tomato purée
  • 1 tbsp canola oil
  • Butter
  • Salt
  • Pepper
Cut the potatoes in thick slices. Cut the onion in half and slice it in thin half moon shapes. Slice the chili pepper in rings. Fry the potatoes in butter until they get a nice colour then add the canola oil, onions and chili pepper and lower the heat. Save some chili and onion for garnish. Add tomato puré and stir until the onion softens then push it to the side of the pan. Add some extra butter and the two eggs on the side and let them fry until half done then mix it with the rest. Salt and pepper and stir until ready. Serve with a big salad and garnish with red onion and chili.

I made this at my mums place to use up some of the previously cooked potatoes she had lying around in the fridge. It will probably serve two people but my mum had a salad so I ate the potato mix all by myself. Good side of this recipe is that it only took about ten minutes all in all to prepare. Bad side is that my top was all dotted with fat afterwards because of madly slicing potatoes into frying butter.

26 January 2010

24 January 2010

Pepper poppers!

I got really inspired by the guys over at the hot pepper forums. I decided to make some poppers and here's the result:

(2 servings)
  • 4 jalapeños
  • 2 habaneros
  • Mozzarella
For filling
  • 100g minced meat of moose
  • 1 small portabello
  • 1 tomato
  • 1 clove of garlic
  • 1 tbsp tomato puré
  • 1 tbsp fresh thyme
  • Butter
  • Black pepper
  • Salt
Fine chop portabello, garlic and the tomato. Fry the minced meat in butter with salt and pepper. Add tomato puré and put aside. Fry the portabello and when it's almost done add garlic, tomato and thyme. Mix together with the meat and fry for another few minutes. Put aside and prepare the chili peppers. Cut them in half and remove the core. Fill them up as much as possible and cover them with mozzarella.

Cook in oven for about 15-20 minutes on 250°C. It's ready when the mozarella gets some colour. Serve with salad and fresh mozzarella. If you want the peppers softer you might want to add some time in the oven. The ones we had was still kind of crisp which I think was very nice.

The habaneros were a rush!

23 January 2010

22 January 2010

Akrobatens Livrätt

The Acrobat (4 servings)
  • 3 big onions
  • 3 fresh red chili peppers
  • 5 cloves of garlic
  • 2 dl olive oil
  • 400 g chopped tomatoes
  • 1 jar kalamata olives
  • Parsley
  • Salt
Chop onions and chili peppers. Fry the onion and chili pepper on medium heat in a lot of olive oil for a few minutes. Chop the garlic and add it with the rest of the olive oil (it’s supposed to be oily!) and fry while stirring on low heat for three minutes. Make sure the garlic doesn't burn. Add the chopped tomatoes, olives and salt and put the heat up to let it simmer together for about ten minutes. Note that it requires a lot of salt. Stir every once in a while. Finally top with parsley and serve with spaghetti and a simple green salad.

This is my take of this wonderful and simple dish that has been a standard in my family for two decades. We first learned about it in a paper interview with late François Bronett – a famous circus director. It’s safe to say this dish have had a big impact on my culinary life and been a big part of my chili pepper intake!

This dish is perfect for serving many people as it is simple, fast and tasty! Parsley was not in the original recipe and I usually make this without olives which makes it a very simple dish with few ingredients. These ingredients are always present in my kitchen which could explain why this is my most commonly made dish. Which in turn explains why I am a real acrobat!

21 January 2010

19 January 2010

Sowing and growing capsicum

Chili is sensitive when germinating and as seedling but will toughen up with age. They like to be kept warm and light. Re-pot in a small pot at first, the big plant should ideally have a 10 liter pot. I've noticed that they like a lot of sun although can burn when you first put them outside so take it slow. Also, windy places are not preferred. I found some general information on temperatures and time frames on the net:

Temperature for germinating, 25-30°C
Germinating, up to 35 days
Transplanting to fruiting, 120+ days
Temperature for plant, 18°C+
Avoid wet soil otherwise the seed can rot
Avoid draughts when the plant is young


There are also nice guides to growing chili here and here.

17 January 2010

Planting first seeds!

I keep my seeds in coffee filters in the fridge. I have some saved up from different years.

These pots are just too much fun. I'm going for three to four seeds each.

I'm planting more than last year since me and Markus might move into a bigger apartment soon. There will be more room for plants there than in my small one window apartment.

This is the setup, I'm hoping they'll keep warm by the radiator. The weird things in the pots are just so I remember which is which.

  1. Hot Lemon, capsicum baccatum
  2. Czechoslovakian Black, capsicum annuum
  3. Peruvian Purple, capsicum frutescens
  4. Romanian Chili, capsicum annuum
  5. Red chili from north Bali, unknown species. I'm excited about this one. My guess is that it's an annuum.

16 January 2010

Header picture

This is the original picture from which I cut out the header to the site. It was taken October 2009 and shows my wonderful Hot Lemon plant. (C. baccatum)