KIT intermedia

  • About

    a programm for KIT intermedia by Nomeda & Gediminas Urbonas
Julebor at KIT December 15th, 2006

With the Jaegermeister base solution we bought at the super shop we achieved these results…

julebor 2006

julebor 2006 2   julebor 2006 3

Posted in julebor || No Comments »
grandma dessert October 24th, 2005

a recipe of grandma dessert by Stig Tommy first tested during KIT fish party

KIT fish party October 24th, 2005

2 recipes on how to cook a very big fish, mixed by Rina Charlott and Morten N.

whale_party   whale_party

whale_party   whale_party

whale_party   whale_party

Posted in KITfish || No Comments »
scallops May 14th, 2005

a recipe by Gunnila

Ingredients for raw, marinated scallops with herb salad:

For 4 people you need 6 scallops

1 sjalott onion
½ teaspoon finely chopped garlic
½ teaspoon finely chopped red chili
1 lime
½ dl good olive oil
1 tablespoon walnut oil
salt and a little pepper
fresh coriander
fresh herbs, e.g. parsley, coriander, dill
lettuces e.g. lollo rosso, roccola or crispie

What to do:
Open and clean the scallops. Only the white muscle is used. Leave in cold water for 15 minutes, dry on kitchen paper. Keep cool until ready for use.

Put the chili in a dish along with the sjalott onion and the garlic. Grate the green lime peel into the same dish as the sjalott onion, the garlic and the chili. Squeeze the lime and add the lime-juice, the olive oil and the nut oil to the onion and chili mixture.  Add salt and pepper to taste and fresh coriander.

Herb salad
Wash a selection of lettuce and fresh herbs, shake well and  place on kitchen paper to absorb the water. Slice the scallop muscles into thin strips and put the portions onto plates. Drip a little of the marinade over the scallops and the rest over the salad. Serve in portions. Grind fresh black pepper over the scallops just before serving.

Steamed scallops with cream sauce and fried broccoli

For 4 people you need

6 scallops
1 finely chopped sjalott onion
1 tablespoon butter
1 dl white wine
1 dl water
salt and pepper

Fried broccoli
250 gr. Broccoli in small bouquets
3 teaspoons of salt
1 ½ l. Water
½ finely chopped garlic clove
1 finely chopped sjalott onion
½ teaspoon finely chopped red chili
1 tablespoon butter
1 dl cream
1 teaspoon chives

what to do
Open and clean the scallops, in this dish you use the spawn/milt and the white muscle. Place these in cold water for 15 minutes and dry on kitchen paper. Keep cool until ready to serve.
Fry the sjalott gently in butter until soft
Add white wine and boil half away, add water
Add the scallop muscles and the spawn/milt and cover.
Soak carefully at low heat for 2-3 minutes
Remove the scallops and the ‘caviar’/melke and keep warm.
Add the cream to the stock and heat until thick.
Add salt and pepper to taste, a few drops of lime and finely chopped chives

Boil the broccoli for one minute
Cool rapidly in cold water
Simmer the garlic, sjalott onion and chili in butter, add the broccoli and fry for 2 –3 minutes
Add salt and pepper to taste.
Cut the scallops into two or three strips and serve with the spawn/milt, sauce and broccoli. Decorate with chives.

fish soups April 14th, 2005

2 recipes of fish soup executed simultaneously by Cathrine and Marieke

Posted in fish soup || 1 Comment »
teaching the teachers February 14th, 2005

It’s an ongoing series of workshops in the kitchen.