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!
My first ever home-made ice cream was a success and I had to try to make another flavour.
This time it was a lighter version, ice cream of yoghurt and raspberries. The yoghurt is Greek and raspberries from my garden, one-third of yoghurt and two-thirds of raspberries. Added just a dash of agave syrup to sweeten it up. Mixed in a kitchen aid until smooth and froze for half a day.
“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
One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing and developing recipes.
This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:
2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.
Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.
Yammy! Yet not as fresh and light as the one I tasted on campus.
Sugar free Saturday treat with only a bit of agave syrup to sweeten up the candy. I’m trying to cut down sweets and chocolate, and some says are ok some not that OK. I hope these will settle my sweet tooth this weekend. Again, I have MAt ELLE to thank for the recipe – changed almonds to cashews, and lime to lemon plus poured in more water.
200 g dried apricot, 1 dl cashew nuts, half a lemon (juice and rind), 1 tbsp agave syrup, 2 dl shredded coconut, 0,5 dl boiling water
Mix well in a mixer and roll into small balls ( a teaspoon each). Roll in coconut and refrigerate. Enjoy!
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.
Filed under Lunch, Recipes
As winter continues warming dishes are welcomed and lovely borscht soup was on my lunch menu for several days this week. This is indeed my favourite Russian dish along with blinis with fish roe.
This recipe is a lighter version, and I use fresh, not pickles beetroots. For a panful (ca. 4 litres) you need
1/2 large cabbage, 3 medium beets, 1 large onion, 4 carrots, 1 tbsp oil, water, white pepper, thyme, salt, bay leaves, vinegar and yogurt.
Shred the cabbage, chop the onion, beets and carrots. Sautéed the vegetables, add the spices and herbs. Add water to cover the vegetables and pour in 1 dl vinegar. Cook on slow heat for an hour or two. Serve with yogurt and rye bread.
Change the yoghurt to smetana and add some pickled cucumber, if you like a fuller version.
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!
Filed under Dinner, Recipes
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.
Filed under Lunch, Recipes