Category Archives: Lunch

Risotto frutti di mare

What’s for lunch? Salad or pasta? Risotto?

Yes, risotto. It’s a while since the last batch with asparagus so I decided to go for a seafood risotto

1 onion, 2 dl risotto rice, 1 dl white wine, 7,5 dl fish stock, salt, 1,5 finely grated Parmesan

300 g mixed seafood, olive oil, salt and pepper

Make the risotto – start with sautéing the onion in butter, add the rice. Pour in the wine, let come to boil, and add water as the rice absorbs it and gets ready.

Fry te seafood lightly in a pan, and add to the risotto with the Parmesan. Mix together, taste and add salt and pepper. Enjoy!

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Emmerotto with Roasted Leek and Walnut Pesto

“Do you know that this is the best veggies lunch for ages? Do you have this on your blog?” my husband asked when we sat at the lunch table. He is not that fond of vegetarian dishes and likes his steak. It was perhaps the pesto and richness of walnut oil, and the sweetness of roasted leek that made the lunch quite substantial.

My inspiration and recipe comes from Pinterest@happyheartedkitchen, and the great pictures. Thank you!

This is my photo and variation of the recipe:

1. Emmerotto: 2 dl of farro, water – soak for an hour, rinse, cook for half an hour

2. Roasted leek: two leeks, olive oil, salt and pepper – rinse, soak in boiling water for half an hour, put on a baking sheet, sprinkle with oil, salt and pepper, roast for half an hour n 175 C

3. Walnut pesto: zest and juice of half a lemon, 1 tbsp walnut oil, 2 tbsp olive oil and a large handful of rocket – put in a blender and mix

Mix all the three parts and leave half of the pesto to be served on the side.

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Chicken Soup TLC

Chicken soup is a cure for cold and any other illness. True that in many novels and films. Grandmas and mas are the best cooks but husbands can certainly cook it up too. I spent most of last week in bed and was indulged in tender lovin care. This soup among other things – certainly cheered me up and helped recovery. The only minus being I could not smell it at all but felt the hot spices.

These ingredients went to the soup: chicken breast, garlic, oregano, bay leaf, carrot, onion and celery, chicken stock, juice of one lemon, cocnut milk, ginger, sambal olek, parsley and egg noodles. Make the soup and cook the noodles separately. Combine as you eat in the plate.

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Warming Orange Soup

imageAnything better than a hot soup after a long walk out on a bright winter day?

This is yet another variation of a vegetable purée soup. Orange things, orange, sweet potato and carrot, for brightness and strength and some chilli to spice it up. Add some cottage cheese for protein and extra nutrition.

For a big bowl you will need

500 g carrots, 500 sweet potato, 1 onion, all peeled and chopped

2 cloves of garlic, 1 red chilli, juice of 1/2 an orange, 1 l water, salt and pepper

Cook the carrots, onion and sweet potato. Add the garlic and chilli towards the end of cooking. You can also use dried chilli but beware, it is usally much stronger. Purée the soup in a mixer. Add the orange juice and salt and pepper.

Enjoy!

image

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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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#40 Cheese and Avocado Tortillas with Papas de Padron

imageAnother Mexican inspired dish and one inspired by Pinterst. I truly believe that Pinterest is for inspiration and hopefully one day for inspiring. Thanks xx for this recipe.

My version has two alternatives for the tortillas:
gluten-free maize tortillas and soft wheat tortillas. I also made two  fillings
Filling 1: hummus, Cheddar cheese, sliced avocado
Filling 2: Philadelphia cream cheese, Cheddar cheese, rocket

Prepare the fillings: slice the avocado, make the hummus and shred a bit of rocket.
Halve the tortillas. Spread hummus or cream cheese on the tortilla, add a slice of Cheddar and put on some avocado or rocket.  Turn the tortilla halves into two making it the size of one-quarter.
Heat a frying pan and add some olive oil. Fry the tortillas on medium heat until golden brown.

Use another pan to make Papas de Padron – sweet peppers.
For two people you will need two handfuls of small green peppers and some salt.
Heat a frying pan and place the peppers and salt on it. Fry until the peppers start to pop and before they burn.
The beauty of this dish and the peppers are that you never know which ones are really hot. Some, perhaps one in eight, are hot the others sweet.

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#24 Aubergine Pizza

Light and deliiishhh! You can make this gluten-free pizza in half an hour. I got the recipe on the phone from my sister, and did not have paper and pen. This morning I wanted to google for it but the Wifi was down. The ‘pizza’ turned out better than well. Definitely a new favourite!

For two portions you will need

1 aubergine, salt & pepper, 1 tbsp olive oil, 2 tbsp tomato pure, 8 cherry tomatoes, 70 g feta cheese, chilantro or basil

Pre-heat the oven to 200 C. Slice the aubergine into long 1 cm thick slices. Sprinkle with salt, pepper and olive oil. Bake for 12 minutes.

Spread tomato pure on the slices, add the sliced tomatoes and crushed feta cheese. Add some herbs. Bake for 8-10 minutes. Enjoy!

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Spring Waffles

Come Easter Monday and lovely sunshine. The long lunch was quite much yesterday and I was yearning after something lighter. I did not even have breakfast, only some coffee and juice.

After a run in the muddy surroundings and an attempt to run in the woods and at lunch time, I was craving for lots of protein. I decided to give the gluten-free waffles with white beans another try. This time I improvised the recipe. This is what I accomplished:

This yields for four large waffles:
2 eggs, 1 dl soy milk, 1,5 dl oats flour, 100 g white beans, 1 tsp psyllium fibre, 1/2 tsp baking powder. Mix all the ingredients into a smooth batter. Make waffles with a waffle iron and use coconut oil

Enjoy with sweet or savoury toppings. We enjoyed our waffles today (see the pic) with baked salmon, spinach, cucumber, salad greens and salsa verde (from yesterday; basil, parsley, peppermint, capers, olive oil and anchovy).

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Easter Lunch

It has been a wonderful day. The small house full of people and laughter. We had  some of the family over for a long lunch. I lost myself in the entertaining and hence so very few pictures.

The lamb we had gotten from a local farmer was delish. I marinated the it for  12 hrs in rosemary, garlic, olive oil, salt and a cup of espresso, and cooked it slowly in 150 C until  57 C. The beluga lentils, roasted tomato and salsa verde melted in the mouth. The cheesecake my sis-in-law brought was the best ever.

I had planned with orange-ginger juice with roasted nuts, orange marinated olives and hazelnut salami as appetizers. Turned out well too.

image

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#16 Corn Chowder 

imageThis is yet another favourite of ours. A good mid-winter lunch thanks to the warming turmeric and a dash of Tabasco. The pork adds flavour and nutrition too. What’s even better, is that it takes only 20 minutes to prepare it. For this recipe I thank ELLE mat&vin – an old recipe clipping.

For four portions you need: 250 g corn, 2 shallot onions, 2 tbsp flour, 140 g smoked pork belly, 5 dl milk, 5 dl water or chicken stock and 2 tbsp butter plus salt, pepper and Tabasco to taste.

Roast the corn on a dry pan. Chop the onion and dice the meat. Sauté the meat and onion in a pan. Sprinkle over the flour and turmeric. Pour in the water. Add the milk and corn. Stir and let come to boil. Add salt and pepper. Serve Tabasco at the table.

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