The point of this recipe is to make a good pot of whatever you find in the fridge.
In addition, Wenche has included his recipe for semi-coarse rolls.
This recipe by Christer Rødseth is for 2 people. You can easily double or triple the recipe, calculate 125-150 g of boneless chicken or other meat per person, 2 boneless chicken thighs or chicken fillets.
- ½ onion
- 1 clove of garlic
- 3 small carrots
- ½ broccoli
- 1 can of chopped tomatoes
- 1 stock cube
- Meat, chicken or what have you
- Juice of ½ lemon (no need to double)
- ½ avocado
- Sriracha to taste or any other chili sauce or finely chopped chili
- Season to taste with salt
- Flour for breading chicken
Cut the chicken into cubes, add a little salt. Leave them approx. 10 minutes before breading in wheat flour and frying in neutral oil on medium-high heat. Brown them well and add the chopped onion and garlic, let them become light brown before adding the chopped carrot and tomato. Bring to a boil and then add stock cubes and sriracha to taste. Let it simmer for 15-20 minutes.
Cut the broccoli with the stem and half of the avocado into smaller pieces. Add the avocado and simmer for a few minutes before adding the broccoli. Let it brew under the lid for 4-5 minutes on low heat. Season to taste with salt and lemon juice. Serve with pasta, rice, rolls or whatever you like.
Here is the recipe for Wenche semi-coarse rolls. The recipe can easily be halved. If there are no carrots, they can be left out. 1-2 dl of harvested wheat was replaced.
- 1 l of skimmed milk or water
- 100 g butter, margarine or 1 dl oil
- 1 pk yeast (dry or fresh)
- 1 tbsp honey or 2 tsp sugar (can be omitted)
- 1 ½ teaspoons of salt
- ½ -1 tsp ground cardamom (choose how much cardamom flavor you want. I chose 1 tsp, you can also replace it with herbs)
- 3-4 carrots (about 5 dl finely grated carrots)
- 600 g of collected wheat, coarse
- 2 dl sunflower seeds
- 1 dl flax seeds (crushed or whole)
- 2 dl wheat bran
- 1 dl of oatmeal
- About. 900 g wheat flour
Tip: The dough can also be made with only about 1 1/2 kg of coarse baking flour.
Melt margarine/butter, add milk and heat until “finger warm” (the oil is heated together with the liquid). Pour into a baking dish, crumble the yeast into the lukewarm liquid (dry yeast is added together with dry yeast). Add the rest of the ingredients to the baking dish and knead for 8-10 minutes in a food processor or with a whisk until you get a smooth, soft and flexible dough that separates from the baking dish. Cover the baking dish with plastic or cloth and let the dough double in size.
Place the dough on a floured baking sheet. Divide into equal pieces and roll into balls. For the rolls, place on a baking sheet covered with baking paper or approx. 1/2 cm apart so that they rise together into a “bun cake”. Cover with a towel and let rise until doubled, 30-40 minutes.
Before frying, brush with a little water if necessary and sprinkle with poppy seeds or sunflower seeds/flax seeds. Bake in the middle of the oven at 225 degrees for 10-12 minutes, on the “bun cake” for 15-20 minutes. Cool on a wire rack. Cool completely before bagging.