Category Archives: Dinner

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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BBQ of Charred Chicken Drumsticks

We tried chicken on our charcoal grill for the first time the other Friday. I’d never thought of grilling chicken drumsticks on our tiny little grill. The outcome was charred  drumsticks but the taste was good! Served the bits with a fresh salad of tomatoes, herbs and lettuce, and parcels of  potatoes (thinly sliced potatoes, onion, olive oil and salt wrapped in aluminium foil and cooked on the grill).

I started with mixing a marinade of salt, lemon, cilantro and parsley, rash el hanout spice mix, 1 garlic clove, salt and black pepper. Then i placed the chicken bits in a plastic bag and poured in the marinade. The chicken then rested in the fridge for an hour.

Start the grilling with wiping the excess marinade off and place the chicken bits on the grill. Place the potato parcels on after 5 minutes. Then grill for 25-30 minutes until done. The drumsticks are done when the meat loosens from the bone. Add some fresh parsley, lemon slices and garlic in to the serving bowl.

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Enjoy!

 

 

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Melanzane grigliate – grilled aubergine 

We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines. 

For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.

Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold. 

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Summer Rolls: Rice Paper, Veggies and Shrimp

This was my second attempt  to make Vietnamese spring rolls. The taste was wonderful but the looks need improvement.

I used a package of rice paper with 12 round sheets and for the filling I had: 1/2 shredded carrot, 10 cm cucumber chopped, a handful of chopped coriander, 200 g shrimp and some lettuce. Then I made a sauce with 4 tbsp unsweetened peanut butter, 2 tbsp hoi shin sauce and 1/2 dl water

Soak one rice paper at a time in hot water. Place it on parchment paper and place on some filling, and roll. Enjoy with the sauce. 

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Moroccan-inspired Chicken Tagine

Easy and delicious meal is what I had in mind today when getting a kilo of chicken clubs at the grocery. Turned to my tagine pot and ras el hanout spice and lemon. Added some herbs and onion and voila. Tried the newest household appliance when preparing couscous with tomato and garlic. My husband is an appliance geek and the cupboards are filling up with all sorts of gadgets. The mini-chopper and cream whipper  being one of the latest ones.

Back to the dinner.

The tagine pot – a kilo of chicken clubs,  1 tbsp olive oil, 1 onions, 2 garlic cloves, 2 dl water, 2 tsp ras-el-hanout, 2 tsp coriander, salt and white pepper, 1 lemon and four dried figs

Chop the onion and garlic and sauté in oil. Add the spices and pour in the water. Add the chicken, lemon and figs. Cook on slow heat under lock for 40 min.

Couscous and Brussels sprouts: 2 dl Brussels sprouts. Rinse and cut in two the sprouts. Roast in oven. Chop 2 tomatoes and one garlic clove in a mixer. Add 2 dl of couscous prepared according to the instructions on the package. Place the couscous and the Brussels sprouts on a platter. Sprinkle with olive oil.

Enjoy! Have a wonderful weekend!

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#41 Winter Dinner of Roasted Pumpkin

imageThis lovely recipe is a modification of one shared on one of the blogs I follow on Instagram.
It is the Crushing Cancer Kitchen who shares delicious and  healthy recipes. My dish is based on the  recipe on the Roasted Garlic and Miso Butter. 

I skipped the miso simply because I did not have it in the pantry. I had never thought of garlic and butter but only olive oil and balsamic vinegar when roasting pumpkin. The butter and crushed garlic worked wonders and brought a lovely smell in the kitchen.

The day I baked this was the day of the first blizzard of the year – this dish was quick and easy, and oh so tasty! The dish is also a pleasure for the eye, look at the colours!

For four portions you will need

1 medium-sized pumpkin (butternut, Hokkaido or any other sort)
2 garlic cloves, 2 – 4 tbsp melted butter

Pre-heat the oven to 175 C. Line a baking sheet and chop the pumpkin into largish chunks. Leave the seeds on. Melt the butter and put the garlic in. Brush the pumpkin with half of the butter and roast for about 20 minutes (until done). Place the pieces in a serving dish and pour over the remaining butter.
Serve immediately.

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#38 Fragrant Chicken Tagini

imageA packet of chicken fillets in the fridge and a tin and another in the pantry. Additionally an unopened jar of Ras El Hanout spice that I had never used before. This was the start for this new concoction, a fragrant chicken pot with Moroccan inspiration.
For four portions you will need
Olive oil, 500 g chicken, 1 onion, 2 garlic cloves, 2 cm of fresh ginger, 10 pitted dried dates, 3 dl water, 2 tbsp ras el hanout, 2 canned grilled sweet peppers, and a handful of chopped mint and parsley, salt.
Chop the onion and sauté it in olive oil in a tagine pot. Add the chicken and fry until golden brown. Add the spices and pour in the water. Add the dates and diced sweet pepper. Simmer under lock for 20 minutes. Add the herbs before serving.

Taste and add salt if needed. Serve with couscous and baby spinach.

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#37 Plate with Roasted Autumn Vegetables

A plateful of roasted vegetables for dinner.

For two you will need:  a pumpkin, a sweet potato and a persimmon fruit. A handful of baby spinach, a table-spoon of olive oil and a handful of hazelnuts.

Turn the oven on to 175 C and place the pumpkin on an oven plate. Roast for 40 min and then add the sliced sweet potato. Bake for 20 minutes. Add the sliced fruit and bake for 10 min. Place a handful of baby spinach on a plate and then the vegetables. Sprinkle on some olive oil and chopped hazelnuts.
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#33 Lamb in a Pot

imageFound this wonderful packet of assorted lamb cuts t the local grocery store on Friday. I had been trying to decide what to cook and was lacking inspiration. This packet solved it all …and I knew I would have the time to make this slow cooked pot on Saturday.

For a meal for six you will need: 

1 kilo of lamb cuts, 2 tbsp butter, a twig of rosemary, a handful of thyme, 0ne onion, two carrots, one parsnip and 3 cloves of garlic, 2 dl red wine, 1.5 dl water, 0.5 dl espresso

Chop the meat into large chunks. Peel and chop the vegetables. Melt the butter in a pan, add half of the herbs and the garlic. Brown the meat and place in a pot. Sauté the vegetables in the butter and pour them over the lamb. Add the wine and water on the frying pan, let come to boil and pour into the pot.

Cook in 160 C for three hours, half the time with the lock and half without.

Serve with roasted vegetables – butternut squash, carrot, parsnip and potato.

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#26 La Pizzaoila

This meal takes me to Tuscany, to a calm evening of a summer Sunday. We are on holiday and invited to dinner at a friend’s. We dine and there is a cousin there too. It is a long and lovely dinner with much discussion.

Our hostess has a story with the secondo, la pizzaoila. As a child, she was not a good meat-eater and her mother was worried that she’d not get enough proteins. Hence the mother often prepared this dish that resembles pizza. The daughter would gladly this pizza-like beef.


For two persons you will need 200-250 g thinly sliced beef, a can of tomatoes, oregano, salt, black pepper and olive oil, 1 dl grated Parmesan, a splash of red wine.

Warm a pan and brown the beef in a bit of olive oil. Remove the from the pan. Season with salt and pepper. Pour in the tomato and season with oregano. Heat up and add a splash of red wine. Place the beef into the pan, sprinkle on the Parmesan and bring to boil.

I served the pizzaoila today with ratatouille and deep-fried dandelion.

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