How to make breadcrumbs

2 Hungry Birds - Tina on July 3, 2023

Tina: I don’t use breadcrumbs a lot in my cooking, but at some point I always need them. For instance, I have a great recipe for Mac n’ Cheese that requires some breadcrumbs on top. My husband (the “health freak”) pointed out to me that almost all store-bought breadcrumbs are full of unnatural ingredients. It got me thinking back to the days when I was a teenager working in a restaurant. All the leftover bread from the day would be cut into slices then air-dried until dry enough to make into breadcrumbs.

I love having dinner parties at my place and I quite often end up with a lot of leftover bread. Since I hate to let food go to waste, making my own breadcrumbs is a great solution. I tend to bake bread with various whole grains, but for wine and cheese parties I usually serve fresh baguette. I’ve found that making breadcrumbs with a mix of different types of breads adds a great texture and flavor.

All you need are your breads of choice and a tool to grind the dried bread (such as a mortar & pestle, a blender, or a food processor).

How to make breadcrumbs

Recipe by 2 Hungry Birds – Tina

Ingredients

Dry bread

Directions

Cut the bread into slices or cubes and let it sit out for a day or two. Make sure that the bread is completely dry other breadcrumbs will start to mold.
Use your grinding tool to crush the bread down to your desired texture.
Store the breadcrumbs in an airtight jar in your cabinet.
If stored properly, the breadcrumbs will last for a very long time.

Recipe: Apple and Blackberry Pie

2 Hungry Birds - Tina on June 25, 2023

My good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had. I got my hands on the recipe and I am now sharing it with you. I have to admit that I didn’t have enough apples at home, so this pie is more flat than what the recipe would be if adding the full amount of apples. It is however still good, we enjoyed it for Thanksgiving. If you want to skip the blackberries, add ½ pound of apples.

Recipe: Apple and Blackberry Pie

Recipe by 2 Hungry Birds – Tina Course: pies, baking, dessert

Servings

pie

Ingredients

Butter pie dough (double crust)
2 cups 2 unbleached all-purpose flour
¼ cup ¼ granulated sugar
½ teaspoon ½ salt
½ lb ½ (2 sticks) cold unsalted butter, cut into
¼ -inch cubes
¼ cup ¼ cold water, or as needed
Apple Blackberry Pie
1 portion 1 butter pie dough – double crust (see above)
2 lbs 2 apples (~5 large apples)
½ lb ½ blackberries
¾ cup ¾ sugar
2-3 tablespoons 2-3 all purpose flour (or 2 tbsp quick cooking tapioca). Estelle uses the Kraft brand tapioca.
1 tablespoon 1 lemon juice
½ teaspoon ½ ground cinnamon
¼ teaspoon ¼ salt

Directions

Preheat oven to 400F.
Peel, core and slice apples ½” thick.
In a large bowl toss all ingredients. Let stand for 10 minutes.
Line pie pan with crust, fill with fruit and dot top with butter.
Cover with top crust, fold under around the edges and cut vents.
Brush top with milk or cream and sprinkle with sugar and cinnamon.
Bake for 30 minutes. Reduce the heat to 350F and cook for another 30-45 minutes until the apple is tender when poked with a knife through vent.
Cool completely and serve. To serve warm re-heat in a 350F oven for 15 minutes. Can be kept for 2-3 days at room temperature.

Recipe: Rosemary Spiced Nuts

2 Hungry Birds - Tina on June 25, 2023

My friend Allison brought a spicy nut mix to our place the other day and I was addicted and completely obsessed with these nuts immediately, so I decided to try to recreate the mix.

The savory, spiciness and the sweetness together are a perfect combination. This is also a great recipe to make around Halloween if you save all the pumpkin seeds from your pumpkin carving. Wash them and let them air dry for a day.

The nuts are also a great gift for family and friends. I put them in a little masonry jar with a little card and a ribbon on.

Recipe: Rosemary Spiced Nuts

Recipe by 2 Hungry Birds – Tina Course: Snacks

Servings

large jar

Ingredients

4 cups 4 of mixed raw nuts (suggestion: 1 cup of pumpkin seeds, ½ cup of pecans, ½ cup of brazil nuts, 1 cup of walnuts 1 cup of almonds)
½ teaspoon ½ ground coriander
½ teaspoon ½ ground cumin
½ teaspoon ½ cayenne pepper
2 tablespoons 2 chopped fresh rosemary or dried rosemary if you don’t have any fresh rosemary
2 tablespoons 2 butter
2 tablespoons 2 dark brown sugar
1-2 teaspoons 1-2 flaky sea salt

Directions

Position a rack in the center of the oven to 350°F (175 °C)
Scatter the nuts and seeds on a baking sheet and bake, shake the sheet a couple of times during baking, until the nuts are nicely toasted. About 10 min.
Meanwhile heat a small heavy pot over medium-high heat. Sprinkle in the ground coriander ,ground cumin and cayenne pepper and toast until aromatic, about 30 sec.
Add the rosemary, butter and sugar to the pot of spices and let the butter and sugar melt on low heat.
In a medium bowl pour the toasted nuts and seeds in along with the warm butter mix and stir until all nuts and seeds are coated.
Spread the nut mix out on a baking pan and sprinkle flaky sea salt over the mixed nuts and let the mixture cool off before storing in an airtight container.

Recipe: Nuoc mau – Vietnamese caramel syrup

2 Hungry Birds - Tina on June 25, 2023

Nuoc mau (pronounced ‘nook mao’, originating from south Vietnam) is the irresistible caramel syrup that is key to many traditional Vietnamese dishes. It is especially important in stews and for marinating seafood and meat, such as the caramelized grilled pork used in Bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop). The syrup gives these dishes their distinctive flavors and dark color. You can use nuoc mau anytime you want to barbecue meat by simply adding a tablespoon to your normal marinade. Do not mistake this for a sweet caramel sauce – this will not go well on your dessert! Nuoc mau is easy to make and it lasts forever, so you might as well make up a little batch to keep on reserve.

Recipe: Nuoc mau – Vietnamese caramel syrup

Recipe by 2 Hungry Birds – Tina Course: SaucesCuisine: Vietnam

Servings

jar

Ingredients

1 cup 1 sugar
¼ cup ¼ water, plus another ½ cup of water

Directions

Heat the sugar and ¼ cup of water in a thick-bottom saucepan over medium-low heat. Stir lightly until the sugar is dissolved (tip: once the sugar is dissolved, do not stir anymore, as this will destroy the caramelizing process; you can swirl the saucepan a bit if you need to). The sugar mixture will slowly turn opaque and start to bubble.
After about 15-20 min., the sugar will slowly turn darker in color, which indicates the sugar is starting to caramelize. Continue boiling the sugar mixture until it turns black and smoke starts to rise.
Take the saucepan off the heat and carefully pour ½ cup of water into the mixture. This might be a bit scary as the contact between the burning hot caramel and lukewarm water will create a loud sizzle. The water will make the sugar mixture lumpy, so continue to heat the mixture until the lumps are gone. Swirl the pot to speed the process.
Let the nuoc mau cool off. Store it in an airtight jar at room temperature in a dark cabinet.

Recipe: Cold Rhubarb Soup with Ice Cream and Figs

2 Hungry Birds - Tina on June 24, 2023

Tina: The first time I heard the term “rhubarb soup,” I couldn’t help but feel skeptical about whether it could possibly be a real, appetizing dish. I was introduced to this culinary curiosity by my Danish friend Anne. She’s the same friend who once mistook a toilet brush for a dishwashing brush while showing her American kitchen to her visiting mom – a mishap that hardly boosted her culinary credibility. Nevertheless, Anne surprised us all by proving she had legitimate skills in the kitchen. Not only did she serve an extraordinary main course, but she also followed it up with a dessert that was nothing short of amazing: rhubarb soup.

To say that rhubarb soup is one of the best desserts I’ve ever tasted would be an understatement. The soup was a harmonious blend of tartness and sweetness, offering a refreshing finish to a sumptuous meal. In fact, the experience was so delightful that I am seriously considering stocking up my freezer with rhubarb just to ensure I can recreate this mouthwatering dish out of season.

So, if you’re in search of a dessert that’s both refreshing and effortless to prepare, don’t hesitate to try rhubarb soup. The recipe is straightforward, and the end result is nothing less than heavenly. Even if you’re skeptical at first, like I was, this dish is certain to win you over with its unique, delicious flavors.

Recipe: Rhubarb Soup with Ice Cream and Figs

Recipe by 2 Hungry Birds – Tina Course: DessertCuisine: Denmark

Servings

servings

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again, even when rhubarb isn’t in season.

Ingredients

Rhubarb Soup Ingredients
2 lbs 2 (1kg) rhubarb, , cut into
¾ inch pieces
8.8 oz 8.8 (250 grams) sugar
2 2 vanilla pods, flaked and vanilla beans scraped
10 oz 10 (300 ml) water
Caramelized Figs Ingredients
3 3 dried figs
½ tablespoon ½ butter
6 scoops 6 vanilla ice cream
6 sprigs 6 mint

Directions

Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.

Recipe: Pannukakku – Finnish Oven Pancake

2 Hungry Birds - Tina on June 23, 2023

When it comes to making brunch, one of my simple pleasures is cooking something that looks and tastes great, but is really easy to make.

It’s hard not to love pancakes for brunch, but if you are like me, you prefer to start with a more savoury breakfast followed by a little something sweet afterwards as a dessert. Making traditional pancakes from scratch can be a little messy and time consuming, so I don’t make them often – and when I do, I make a big batch and freeze the extra. Yes, I have my lazy moments!

Our friends Filiz and Gregg invited us for a delicious brunch a couple of months ago. Filiz (who is a beautiful and very talented artist) baked a Finnish pancake for us, which I have never tried before. It was the most delightful pancake I have ever had. It looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it. Thanks Filiz for the inspiration.

Recipe: Pannukakku – Finnish Oven Pancake

Recipe by 2 Hungry Birds – Tina Course: DessertCuisine: Finland

Servings

servings

Pannukakku (Finnish Oven Pancake) looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it.

Ingredients

3 3 eggs
½ cup ½ sugar
1 teaspoon 1 salt
1¼ cup 1¼ all-purpose-flour
2 cups 2 milk
¼ cup ¼ butter

Directions

Preheat oven to 375 °F (230°C)
In a medium bowl stir together sugar, flour, and salt. Add in the eggs and milk. Use an electric mixer to beat until well-blended. The batter will be very thin (or at least thinner than traditional pancake batter).
Melt the butter in a small pot and spread/coat an oven dish; I use a 10-inch x 6.5-inch oven dish or a big quiche dish. Make sure to cover all the sides and then stir the remaining butter from the oven dish into the batter.
Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
Sprinkle with a little confectioner sugar for decoration and cut into squares or wedges depending on your oven dish and serve with maple syrup and fresh berries.

Recipe: Bacon-wrapped dates stuffed with feta cheese

2 Hungry Birds - Tina on June 23, 2023

Over the years I have tried many variations of bacon-wrapped dates, and they are usually delicious. But once I tried the version created by my new friend Nate on a birthday celebration trip to upstate New York, I completely fell in love with this snack.

Nate’s secret was to stuff the dates with feta cheese. The combination of the rich flavor from the feta with the sweet dates and salty bacon is a perfect mouthwatering combination. I made these at a little wine and cheese party and they quickly disappeared.

Recipe: Bacon-wrapped dates stuffed with feta cheese

Recipe by 2 Hungry Birds – Tina Course: Appetizers, Snacks

Servings

dates

Ingredients

US Metric

15 15 pitted dates
5 5 bacon slices
1 block 1 feta cheese (~9 oz)
Tools
Tooth picks

Directions

Cut a slit along each date and stuff them with feta. Wrap a piece of bacon around each date, and close and secure the bacon with a toothpick.
Bake in the oven at 350°F (180°C) for about 25 minutes, or until browned and crisp.
Transfer them onto a plate lined with paper towel to absorb the grease from the bacon. Serve them on a nice serving plate.

Recipe: Pickled Red Onions

2 Hungry Birds - Tina on June 20, 2023

Somehow this little side dish is always a hit because sometimes you just need a little bit of something pickled. Red onions are of course always great with a burger or at home we like to eat it on bulgur since bulgur is a bit bland, on our tacos, beans, or even adding it in your salad gives a great twist. I have brought a big bowl of pickled onions to barbecues and it has always been a popular little side dish.

Recipe: Pickled Red Onions

Recipe by 2 Hungry Birds – Tina Course: PicklesCuisine: Denmark

Servings

small jar

Ingredients

1 cup 1 white vinegar
4 tablespoons 4 sugar
2 2 medium size red onions, cut in halves, thinly sliced
Cracked pepper

Directions

Mix the vinegar and sugar together until dissolved and add the sliced red onions and a good amount of cracked pepper. Let it sit for 15 min before serving.
You can keep it for quite a long time in the fridge the onion will just turn into a beautiful purple color and have a less intense onion flavor.

Recipe: Heirloom Tomato Salad

2 Hungry Birds - Tina on May 25, 2023

This heirloom tomato salad is such an easy little dish to make. It is great as a side dish, but you can also serve it with burrata slices of mozzarella and bread, as a delicious lunch.

Heirloom tomatoes are very tasty. Buy them locally grown and preferably organic. I like them in mixed colors it makes the salad look beautiful and tasty.

Recipe: Heirloom Tomato Salad

Recipe by 2 Hungry Birds – Tina Course: Salads

Heirloom tomatoes are very tasty. Buy them locally grown and preferably organic. I like them in mixed colors it makes the salad look beautiful and tasty.

Ingredients

Heirloom tomatoes
Basil
Garlic
Olive oil
Salt & pepper (sea salt flakes and ground pepper are my favorites)

Directions

Cut the tomatoes in quarters and put them in a bowl.
Mince the garlic and add it to the bowl.
Squeeze the basil lightly in your hands to release the flavor and chop it roughly.
Add salt, pepper, and a couple of spoonfuls of olive oil, and mix together with the rest of the ingredients. Garnish with little pieces of basil leaves.

Recipe: Breakfast Smoothie with Berries, banana and Chocolate

2 Hungry Birds - Tina on March 3, 2023

Tina: There is nothing better than to wake up to a beautiful sunny morning, and the best way to start my day is with a smoothie. My mum drinks two big smoothies everyday, one for breakfast and one for dessert, and she has great hair and skin for age 60. I hope that I will stay as healthy and young looking as she has.

My friend Tina B. inspired me to buy the Magic Bullet a few years ago. Despite what it may sound like (!), it’s actually a mini-blender. It is a smart tool that can be used for making several different smoothies (or other foods) at almost the same time, such as when my husband and I don’t want to use the same ingredients. It is very compact which is great for my little storage space, and is very easy to clean. (I hate cleaning big appliances).

Make sure to check your teeth before you leave for work. As attractive as your hair and skin might be after a smoothie, the blueberries between your teeth may be the only attention you get! 🙂

Recipe: Breakfast Smoothie with Berries, banana and Chocolate

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Drinks, Smoothies

Servings

smoothie

There is nothing better than to wake up to a beautiful sunny morning, and the best way to start my day is with a smoothie. My mum drinks two big smoothies everyday, one for breakfast and one for dessert, and she has great hair and skin for age 60. I hope that I will stay as healthy and young looking as she has.

Ingredients

5-6 5-6 frozen strawberries
8-10 8-10 frozen blackberries
¼ cup ¼ blueberries
½ ½ banana
3-4 tablespoons 3-4 plain organic yogurt
10 10 raw almonds
1 1 small piece (1″ x 1″) dark chocolate
1-2 tablespoons 1-2 Grapenuts or other cereals

Directions

Give the frozen berries a little spin in the microwave. Slightly thawing the fruit is better for the blender blades and it keeps the smoothie drinkable rather that edible – Mamma’s advice).
Add the rest of the ingredients and blend it in your blender. Drink and enjoy!