This was our Saturday lunch. It was meant to be light but kept adding cheese, so do not know about the lightness. My sister served this type of soup as a starter for crayfish last weekend, and I just had to try cook it too.
This is what you need for 8 portions: 1-1.5 kg cauliflower, 1 tbsp oil, 2 onions, 1,5 l water, salt and pepper, 100 – 150 g cheese (cream cheese, Finnish Koskenlaskija strong or even crime fraiche). Clean and chop the onions and cauliflower. Sauté the onion in oil for 5 min. Add the cauliflower. Pour over boiling water, cook until done. Pure and add the cheese. Bring to boil and check that the cheese has melted. Add salt and pepper.
Enjoy with crisp bread, rye bread and salad greens (even in the soup).
Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.
I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.
Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.
Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme, and olive oil.
Slice the zucchini, sprinkle with salt and place it in a colander for 30 minutes.
Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling.
Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much.
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!
“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.
Filed under Lunch, Recipes
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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Anything 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.
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This 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.
Another 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.
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!
Filed under Lunch, Recipes