Fish soup Selyanka

Hot warming soup is what you need on a cold day and now we’ve finally seen proper winter temperatures. -7 C and very light snow this morning.

This soup is variation to the traditional salmon soup and now with a Russian twist. For a large bowl for 8 you need:

600 g salmon fillet, 6 potatoes, one large onion, 4 carrots, 1 l water,one pickled cucumber, 2 tsp capers, 400 g crushed tomato (or passata pomodori), 4 bay leaves, all spice, salt and pepper. For the topping you need: 2 dl sour cream (smetana) and a tablespoon of grated horseradish.

Clean the fish and cut it into small pieces. Peel and dice the vegetables. 

Start with the smetana and mix it with the grated horseradish. Put it in the fridge.

Boil the water and put in the vegetables. If you cleaned the fish yourself and have the head, fens, skin etc., save them and add them in the water. You dish these out before adding the fish. Cook for 10 minutes. Add the tomato, spices, pickle and capers and let the soup come to boil. Remove the head etc. Turn to medium heat and add the fish. Cook for 15 minutes. 

Enjoy with smetana. The taste intensifies to the next day so why not cook this the day before! I made this on Saturday morning and had it for a late lunch after taking a stroll with my sisters. 

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Confit de Canard

How well off am I to be working with a houseful of foodies? It is not rare that we share recipes and admiring each others’ lunch boxes is already a routine.

One of the real conoisseurs, gourmands and a real chef shared this duck recipe that I tried last Sunday. The beauty of it is that it is ready made canned food except for the vegetables.

Go to a grocery store with a good selection and find a large can of duck legs, confit de canard, approx. 1250 g and 4-5 in a can.

You will also need red cabbage (600 g) and a red onion or other vegetables. Chop the onion and shred the cabbage. Sauté  lightly in duck lard (5 min). You can add a star anise in the pan. Pour the cabbage in an oven pan and cook for 15 min in 180 C. Take out the pan and place the duck legs on the cabbage. Bake for 10-15 minutes and voila, dinner is ready! 

Enjoy in good company and with good wine. You might serve caramelised apples, black currant jelly and Brussels sprouts with the confit.

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Oatmeal Bake

One of my colleagues shared this cake recipe last week and I tried it out yesterday when my sisters were coming over. 

This is really tasty and so easy to make, takes only 15 minutes.

For a panful you need: 200 g butter, 8 dl oatmeal, 3 sugar (I put in 1/3 brown and 2/3 caster sugar, 3 tbsp syrup (I used a mix of agave and sugar cane syrup) and 3 tbsp milk. 

Start with melting the butter. Turn on the oven to 200 C. Mix the dry ingredients, add the syrup and milk, and last the butter. Cover an oven pan with a baking sheet and spread the cake mix on it. Bake for 10 minutes and cut into squares before it cools completely. 

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Gnocchi with Ricotta, Spinach and Gorgonzola

Tried a new recipe for gnocchi this Saturday – the gnocchi was actually with the same recipe as earlier but the company was new.

For a four small portions of gnocchi you need 300 g floury potatoes, 100 g flour and 1 egg. Peel and cook the potatoes. Mash them and let cool. Add the flour and egg. Knead until smooth and let rest. Bake into finger thick sticks and cut into 3 cm long pieces. Roll and press with a fork. Let rest until you are ready to cook them.

I baked the gnocchi in oven with cheese and spinach, and for this I needed a packet of Ricotta, 200 g baby spinach, nutmeg, salt and pepper, 2 tbsp sun flower seeds, 40 g Parmesan and 100 g Gorgonzola. 

Mix a packet of ricotta and 100 g of baby spinach. Add some freshly grated nutmeg and 40 g Parmesan. Take an oven form and brush it with oil. Place a bed of spinach leaves on the bottom. Add a layer of cheese mix and them baked gnocchi. Add another layer of cheese mix and gnocchi. Sprinkle on 2 tbsp sun flower seeds, add salt and pepper and 100 g Gorgonzola. Bake in 180 C for 20 minutes.

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Homemade Ravioli with Mozzarella and Truffle Oil

We have had a pasta machine for a couple of years but it was only recently I have started using it. My husband seems like a pro with tagliatelle already. Who would have thought of the emotions with the first turnings of the pasta machine wheel? I was moved and bop very happy over my self-made tagliatelle ever. This week it was time to try making ravioli. It was Monday and freezing, we had no winter tyres in the car and had to create a what’s-in-the-fridge-n-pantry dinner. Not much fuzz though and rather quick to make.

Vittoria, my dear Italian friend, has given me many recipes and the basic pasta recipe for two is one of them.

You need 100 g durum flour and one egg for the pasta. The filling is my invention and you need 100 g Mozarella, fresh oregano, 50 g butter and truffle oil.

Put the flour on a baking surface and make a well in the middle. Crack the egg in the well, and turn mix it first with a fork. Then work in the flour with fingers. Knead until smooth and fine. Let the dough rest for 10 minutes and voila!
Prepare the filling and mince 100 g of Mozzarella and 10 leaves of oregano. Add some olive oil.

Cut the pasta dough into two and flatten it first by hand. Then work it through the machine twice or three times making it thinner and thinner. Place the rectangular pasta sheets on a floured baking surface. Take half of the sheets, and place 2 tsp of the filling on each circle and brush the dough with water. Place the rest of the sheets on, press the dough together with fingers and cut with a roller or a glass. Press the creases tight. 

Cook in boiling water with lots of salt for 3-5 minutes. Melt 50 g of butter and place some more oregano in it. Dish the ravioli on plates. Pour on some melted butter and spray with truffle oil.

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Harvest Pie with Cabbage

harvest pie lippewalleniusThis is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.

First you need a pie crust. Make your own or get one in the store.  My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.

Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.

Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top.  Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.

Enjoy with salad.

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Tea Cakes for Breakfast

The plan for this Sunday breakfast was to have fresh bread and thus I started baking around before 8 am. It was to be tea cakes from an old issue of Lantliv Mat & Vin but little did I know. From now on I know to read to the end of the recipe before starting. On the first count I figured it would take 3.5 hours to have these ready, and so I decided to cut a few corners. I put in a bit less butter and replaced it with olive oil. In the end the bread dough and the small cakes rested three times!

This is what you need for 12 small cakes: 25 g yeast, 2.5 full milk, 450 g flour (half white, half graham), 1 tl honey, 2 tbsp brown sugar, 50 g butter,  2 tbsp olive oil and a pinch of salt.

Dissolve the yeast into the milk. Add the honey and half of the flour. Let rest for 30 minutes.
Add the rest of the ingredients except the salt. Knead for 10 minutes. Add the salt. Let rest for 45 minutes.
Work the dough with hands and make 12 small buns. Let them rest for 5 minutes. Flatten the buns with a rolling-pin, place them on a baking sheet and pinch with a fork. Let rest under a cloth for 45 minutes. Turn the oven to 250 C during the last rest.

Spray some water in the hot oven. Put in the cakes and bake for 8 minutes. Place to cool on a baking rack.
Enjoy! Best still while warm and with butter.

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Breakfast Waffles with Chèvre and Avocado

Sunday it is and time for a waffle breakfast! This is a new experiment with the batter and it turned out ok. 

This recipe makes a small portion of four waffles, which is just perfect for two. 
1 dl skimmed milk, 2 free range eggs, 1 dl almond flour, 1.5 dl whole meal flour, 0.5 tsp baking powder and 2 tbsp olive oil.

Mix the batter and refridgerate for 30 min. Use a waffle iron to make your waffles and brush on a little olive oil. 

Serve with sliced avocado topped with lemon juice and pumpkin seeds, and chèvre topped with agave syrup. Try also blue cheese and apple jam.

Happy Sunday!

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Apple Peanut Butter Crumble

This is the first crumble this autumn and it is made of apples from the shop!  Apples were of abundance last autumn and now the trees on my garden are bearing no fruit at all. This is because of the very early blooming followed with cold nights and snow. There were no bees to carry the pollen.

We love crumble pie and I try to vary it. Last week I experimented with peanut butter and cinnamon rolls. I filled the rolls with peanut butter and apple syrup (applestroop) instead of butter, sugar and cinnamon. The taste was new but not a bad one. This week I thought about replacing some of the butter with peanut butter in a crumble.this combination works even better.

This is what you need: olive oil to grease the pie form, 5 small apples (sliced), 2 tbsp brown sugar, 3 dl (a full cup) of oat meal, a handful of mixed nuts, 50 g butter and 3 tbsp of unsalted peanut butter.

Turn the oven to 175C. Place the apple slices in a greased pie form. Sprinkle on the sugar and then the oatmeal. Chop the nuts and sprinkle on. Melt the butter. Turn off the heat and add the peanut butter. Pour evenly on the pie. Bake for 20 minutes.

Serve with creamy joghurt or vanilla ice cream and enjoy! We certainly did and half the crumble was gone!

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Cannelloni di funghi

Mushrooms and autumn go hand in hand. I’ve not yet found the perfect spots for chantrelles,  porcini and all other sorts in the woods near my newish hometown. Hence I headed to the grocery store for them. To my disappointment there were no first class chanterelles and I settled for a package of lightly salted mix of forest mushroom. Now I could make my cannelloni.This is what you need for a panfull (3-4 portions)

9 lasagne sheets, 1 tbsp 1 cup of chopped salted mushroom, an onion,  a clove of garlic, 1 tbsp oregano, 1 tbsp tomato pure in a tube

Bechamel: 2 tbsp butter, 1 tbsp flour, 2 cups of milk, 1/2 cup grated pecorino

50-100g of Grated cheese to top the dish (this can be a mix of Parmesan, Pecorino, Mozzarella or Emmenthal).

Cook the lasagne plates if you are not using fresh pasta. Chop the garlic and onion. Sauté them in butter. Rinse the mushroom in cold water to remove excess salt. Add the mushroom and tomato paste, cook for 10 minutes. Add the oregano and pepper. You will not need salt if the mushroom was in salt brine.

Make the bechamel. Melt the butter and add the flour. Cook for a couple of minutes. Add the milk whisking vigorously, you do not want clumps of flour. Add the cheese and cook for 5 minutes of so. Taste and add salt and pepper. You can even use a bit of nutmeg. 

Turn the oven to 180 C. Grease an oven pan. Take a lasagne sheet and place 1 -2 tbsp of the mushroom mix on it. Roll into a cannelloni looking roll, and place in the pan. Pour the bechamel over your cannelloni rolls and put on the cheese. Bake for 20 minutes.

Enjoy!!!

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