How to Make the Danish Kartoffel Porre Suppe More Nutritious? Power Protein Potato Leek Soup🍲

 

Serves 4

Preparation & Cook Time: 45 minutes

Ingredients:

1. 2 tablespoon cooking oil, butter or half/half

2. 2 garlic chopped

3. 2 leeks sliced thin (only the white portion)

4. 500g potatoes peeled and cut into cubes

6. 1 litre water or stock

7. 100 ml cream (piskefløde) or full-cream fresh milk (optional)

8. 1/2 lemon juiced

9. Salt & pepper to taste

10. 100g cooked minced pork or minced chicken

11. A handful of spring onions, chives or parsley chopped for garnish (optional)

Instructions:

1. Heat pot with oil, fry garlic, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.

2. Add stock or water and cook for 10-15 minutes until the potatoes are soft.

3. Add cooked minced pork or chicken and blend with a hand-blender.

4. Add lemon juice, salt, pepper and cream and let it cook for a few minutes while you prepare the toppings.

5. Strain the soup with a sift.

6. Garnish with chopped chives or parsley or spring onions and serve.

Additional Information:

Turning this soup into a Power Protein Potato Leek Soup :-)

How to make the Danish Kartoffel porre suppe (potato leek soup) more nutritious?

C loves this soup. But it’s mainly carbohydrates 😅

I am tearing my hair out feeding this girl🤦🏻‍♀️

Then an idea came to mind, I can improve the Danish soup by adding some protein.

Add some cooked minced pork or minced chicken into the soup, then blend it and strain it with a sift. And viola, you got yourself a delicious soup jammed packed with umami and protein :-)

And you can’t even taste the meat, just pure umami in a “potato”soup.

Shh 🤫… please don’t tell the Danes that I have improved the nutrition value of their traditional soup.

I thank God for giving me a difficult and fussy kid. She is a gift from God to help me scale greater heights as I find creative way to feed this soon entering to adolescence-aged child.

God has His purpose when He gives us difficulties and hardship. He is there to cheer us on, helping us to excel and giving us wholesome ideas that, for example, ahem, improve the 1000 years’ culinary civilization of the Danish kingdom of Denmark😜

References:

https://www.valdemarsro.dk/kartoffelsuppe/

https://madensverden.dk/kartoffel-porre-suppe/

Heat pan/pot with oil, fry garlic, onion, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.

Add stock or water, cover and cook for 10-15 minutes until the potatoes are soft.

Blend using a hand-blender.

Add cooked minced pork or chicken and blend further.

Add lemon juice, salt, pepper and cream and mix well for a minute.

You can also add full-cream fresh milk instead of cream, if wish to have it healthier.

Straining the soup with a sift for unblended meat.

Done :-)

Let's have a look :-)

Garnish with parsley :-)

Serve garnished with parsley and crotons :-)

Chinese Multigrain Egg Fried Rice (八宝蛋炒饭)

 

Serves 6 - 8

Ingredients:

- 500g cooked multigrain rice (chilled in the fridge overnight) consisting of half brown rice and half multigrain consisting a mixture of:

            1. Yellow Quinoa 

            2. Red Quinoa

            3. Black Quinoa

            4. Millet

            5. Yellow Millet

            6. Red Lentils

            7.  Spelt Kernels

            8. Wheat Kernels

            9. Brown Rice

            10. Black Rice

- 5 eggs

- 5 cloves garlic minced

- 2 TBS canola cooking oil

- 1 TBS soy sauce

- 1 stalk of spring onion chopped

- 1 large carrot diced (I like to use my mini food processor for this to very small size, but you can dice by hands) 

- A handful of frozen peas

- A handful of frozen corns

- A handful of Mukimame 

- Salt & pepper to taste

- Optional: 250g minced pork marinated with 1 TBS soy sauce and 1 TBS sesame oil

Instructions:

1. If using minced pork, marinade the minced pork with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil.

2. Heat wok or a large skillet over high heat until it starts to smoke slightly. 

3. Add 1 tablespoon of oil and swirl it around. Crack eggs and add eggs in. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. Remove the eggs while they are still slightly runny and set aside.

4. Heat wok/skillet and add 1 tablespoon of cooking oil again.

5. Fry marinated minced pork until golden and set aside.

6. Heat wok/skillet and add 1 tablespoon of cooking oil again.

7. Add minced garlic and half of the chopped green onions and fry until fragrant about 30 seconds.

8. Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

10. Add peas, corns and Mukimame and stir and mix well.

11. Add back the fried eggs and fried minced pork, stir and mix well.

12. Turn off the fire, add diced carrots, stir and mix well.

13. Garnish with the remaining chopped spring onion

Additional info:

This is a hit with J and very delicious, try it 🙂 It was also a big hit at the Bible study group today ❤️❤️ 

You can buy mukimame from Netto or Føtex Supermarket.

Dice carrots by hand or by mini-food processor.

Heat wok under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Crack 5 eggs and fry them. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. 

Remove the eggs and set aside.

Heat wok again under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

Add Mukimame and stir and mix well.

Add peas and stir and mix well.

Add corns and stir and mix well.

Add back the fried eggs and fried minced pork, stir and mix well.

 Turn off the fire, add diced carrots, stir and mix well.

Dish and serve :-)

Shoyu Ramen

Toppings:

1. 1 packet of 125g blanched bean sprouts

2. 1 can corn kernels drained

3. 1 sheets nori seaweeds cut into 4 quarters.

4. 2 stalk spring onions minced

5. 4 medium boiled eggs (boil eggs in a pot of water for 6 minutes)

6. 1 packet enoki mushrooms cooked

7. 4 leaves of Bok Choi Chinese vegetables blanched (optional)

8. A handful of broccoli blanched

9. 1/2 tsp garlic oil (optional)

Directions:

1. Bring to boil a pot of 2 litres of water.

2. Blanch spinach, dish and put aside.

3. Add broccoli, once cooked, dish and put aside.

4. Add beansprouts, once cooked, dish and put aside.

5. Add Bok Choi Chinese vegetables, once cooked, dish and put aside.

Boiled Eggs

Ingredients:

1. 250ml water

2. 4 eggs

3. 1 TBS soy sauce

Directions:

1. Bring to boil a pot of 250ml water, add 4 eggs and cook for 6 minutes.

2. Drain and peel shell of eggs.

3. Place eggs back to the pot.

4. Add 1 tablespoon of soy sauce.

5. Roll the eggs to get the dark color on it.

6. Set aside.

Ramen Noodles:

Makes 4 servings of 75g ramen noodles each or make your own as follows:

Ingredients:

1. 450g plain flour

2. 1 tsp kansui alkaline water

3. 180ml liquid = 2 eggs + water (170g water if not using eggs)

4. 2 tsp salt

5. 2 litres of water

Directions:

Making noodles:

1. Place 450g flour into the Philips Pasta machine.

2. Slowly pour 180ml liquid = 2 eggs + water + 1 tsp alkaline water.

3. Run it through the machine and the noodles are made.

Cooking noodles:

3. Bring to boil a pot of 2 litres of water.

4. Add noodles and 2 teaspoons of salt.

5. Boil until noodles are cooked and float.

6. Drain and flush with cold water to cool the noodles down immediately so that the noodles will be chewy.

7. Set noodles aside.

Pork Stock:

Ingredients:

1. 1 kg of pork ribs

2. 2 litres of water

3. Salt to taste

Directions:

1. Bring to boil a pot of 2 litres of water.

2. Add pork ribs and salt.

3. Turn down fire (no. 2 out of 9 on my stove) and simmer for 1 hour or more and it's done.

Shoyu Soup (per serving):

Ingredients:

1. 2 cups of pork stock

2. 1.5 TBS soy sauce

3. A dash of salt

Directions:

1. In a pot, add pork stock or water.

2. Add 1.5 TBS soy sauce and a dash of salt.

3. Bring to a light boil and it's done.

Katsu Pork Cutlet:

Ingredients:

1. 4 pieces of pork cutlet

2. 1 TBS soy sauce

3. 1 tsp sesame oil

4. A dash of salt and pepper

5. 1 tsp corn starch

6. 1 TBS corn starch

7. 1 TBS brown rice flour

8. 50ml cooking oil for frying

Directions:

1. In a bowl, add pork cutlet, soy sauce, sesame oil, salt, pepper and 1 teaspoon corn starch and mix well.

2. In a separate plate, add 1 tablespoon corn starch and 1 tablespoon brown rice flour.

3. Lightly coat the pork cutlets on both side.

4. Heat up a pan with the cooking oil for frying the pork cutlets.

5. Place the pork cutlets into the pan and bring down heat to no. 5.5 on my stove.

6. Fry until golden on both sides. 

7. Cover and cook the pork cutlets (test a slice to see if it is fully cooked).

8. Place on kitchen towel to remove excess oil and set aside.

Building the noodle bowl:

1. Add a portion of noodles into a bowl.

2. Ladle the shoyu soup into a soup bowl.

3. Place blanched broccoli, Bok Choi, beansprouts, boiled eggs, katsu pork cutlet, sweet corns, chopped spring onions and nori seaweed.

4. Add a teaspoon of garlic oil.

5. Cut the katsu pork cutlet into slices and serve :-)

Additional Information:

Among the different ramens - Miso ramen, Tonkontsu ramen, etc., Our Little FECS likes the Shoyu ramen best. It is also one of the easiest ramens to make. Shoyu basically mean soy sauce based soup. I tried this today and Little FECS ate it after coming back from school. He gave a thumbs up,  and said that it is the tastiest one so far, after trying many different ones :-) Daddy FECS too likes this soup base best.

References:

https://www.notsoancientchinesecrets.com/how-to-make-ramen-with-the-philips-pasta-maker/?fbclid=IwAR2WW26sQtkVvPVQHyz5JReUlv0CTe6hFPgfrpb529gpCPwcvCnd-KfAucE

https://youtu.be/z62XMZvr_4Q?si=HxLvw189WFrQDRem

Make Pork Stock:

Bring to boil 2 litres of water, add pork ribs and salt and simmer under low fire (no. 2.5 on my stove) for and hour until cooked.

Making boiled eggs:

Boil eggs for 6 minutes, drain and peel off egg shell.

Add 1 tablespoon soy sauce.

Roll eggs in the soy sauce to get a bit of color on the eggs and set aside.

Making Katsu pork cutlets:

Mix 1 tablespoon corn starch and 1 tablespoon brown rice flour, and coat the pork cutlet on both sides.

Heat oil, fry pork cutlets until golden on medium high heat (no. 7 on my stove).

Turn over and fry until golden. Then cover with lid and fry for 5 minutes under medium low heat (no. 4 on my stove)

5 Sep 2023 (14Y6M): J having homemade ramen after school :-)

Copycat Swedish IKEA's meatballs

Ingredients:

Meatballs:

1. 500g ground beef
2. 250g ground pork
3. 1 onion finely chopped
4. 1 clove garlic pressed
5. 100g breadcrumbs
6. 1 egg
7. 75ml or 5 TBS whole milk
8. Salt & pepper to taste

9. 2 TBS flour for coating the meatballs (optional)

Swedish Cream sauce:

1. 40g butter
2. 40g flour (I prefer to use white whole wheat flour)
3. 300ml vegetable stock (I use the stock from cooking the potatoes and the peas)

4. 150ml cream (piskefløde)

5. 2 tsp light soy sauce
6. 2 tsp dark soy sauce (to give it color)

Directions:

Meatballs:

1. Mix ground pork, ground beef, add chopped onions, garlic, breadcrumbs and egg by hand or preferably with an electric hand-mixer.

2. Shape into small, round balls, cover and keep in fridge for 30 minutes to 2 hours (according to IKEA's recipe, this would helps it keep its shape while cooking).

3. Heat pan on medium heat and gently fry meatballs until golden on all sides.

4. Place in the oven at 180 degree celsius (160 degree celsius oven with fan) for 30 minutes.

Swedish Cream Sauce:

1. Melt 40g of butter in a sauce pot.

2. Whisk in 40g of flour and stir for 2 minutes until creamy and not bumpy.

3. Add 300ml vegetable stock and continue to stir.

4. Add 2 tsp of light soy sauce and 2 tsp of dark soy sauce and continue to stir.

5. Add 150ml cream and continue to stir.

6. Simmer and allow the sauce to thicken

7. Serve with your favorite potatoes.

Additional Information:

We made this and it tasted very much like IKEA's. Thus, I am recording it down. I think the secret lies in using bread crumb as an ingredient for the meatball. The original IKEA's recipe calls for beef stock, but the sauce tasted just like IKEA's without using the beef stock. The original IKEA's recipe for the sauce calls for 150ml of cream, but our sauce tasted very much like IKEA's by using only 50-100ml cream instead. I find that putting it in the oven for 30 minutes is not really necessary, as it is cooked enough on the pan. Transferring it to the oven serves more the purpose of keeping it warm before serving. J helped to make the mash potatoes. Everyone at home liked it, so I was very happy :-)

References:

https://twitter.com/IKEAUK/status/1252269467515617280/photo/1

Lightly coat the meatballs with flour (optional)

By tossing them in a plastic container.

Heat a bit of cooking oil.

Add in the meatballs.

Turn them around.

Once the meatballs are golden on the outside, add 1/2 cup of water to steam it.

Cover and steam until cooked (around 3 mins)

Now the meatballs are done :-)

Use the water that is used to clean the peas for the sauce.