Tag Archives: lunch

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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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.

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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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#7 Super Lunch Salads on a Super Weekend

imageMy weekend has been full of super food, and the company has been super too! It had been quite a while, a month that is, since I’d spend some quality time with my sisters.

The weekend seemed to start on Thursday already thanks to an invitation to stay overnight in Helsinki. We had a cosy sauna evening and with a lovely meal: warm salad with sweet potato and zucchini and chia pudding with blueberries. A breakfast with no haste and a very short drive to work (15 min instead of the usual 50 min!). Come Friday afternoon, and a date with sis no. 2. Off we drove, east of Helsinki and time for another super food dish and a long talk at the fireplace. See yesterday’s post for our quinotto.

A good part of the Saturday was spent at the kitchen table. Reading the papers, coffee drinking, eating pancakes,  reading recipes and so on.  Then a nice stroll in the old town, some shopping and more coffee. A late lunch of the following:

Kale-avocado salad with roasted almonds

3 large kale  leaves, 1 dl unpeeled organic almonds, 2 avocados, one small red onion, juice of one lime, 8 cherry tomatoes, 1 dl Parmesan shavings, olive oil and herb vinaigrette (with rosemary, thyme and lemon)

Rinse and shred the kale. Place it in a salad bowl. Roast the almonds in a dry pan or in the oven.  Chop the onion and sauté in olive oil. You can also use it raw, but I prefer it cooked. Dice the avocados and sprinkle with half of the lime juice. Build the salad placing the avocado and the cooled and chopped almonds on the top. Add the Parmesan shavings and sprinkle with olive oil. Serve with herb vinaigrette. If you like, and if your quests are very hungry serve also some freshly baked  bread or croutons.

As a teenager, I dreamt of living in an old house with a large kitchen where I would spend time with the family and friends. Cooking, baking, talking, entertaining guests … I realise that this is where I am today. A dream come true.

 

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#3 Chicken Noodle Soup with Ginger and Cilantro

Another freezing cold day with -20 degrees Celsius in the morning. Light powder snow and beautiful sunshine. Such a perfect day, perfect weather for a cosy Saturday both out and indoors.
The snow outside and shoveling it got the best of my morning. This soup made the midday. Now I’m sitting in front of the fireplace and my chai is brewing. The dusk is turning to evening.

The soup then. This is a recipe for four.

Part 1: 4 chicken drumsticks, 1/2 water, 3 cm fresh ginger (peeled and chopped), 2 bay leafs, black pepper, salt, thyme and two garlic cloves, 1 chopped onion and  a carrot cut into buttons.

Part 2: 100 g egg noodles, spring onion and cilantro (coriander) paste.

Start with cooking the chicken for half an hour. Put all the ingredients in part 1 in the pot as you cook the chicken. Lift out the drumsticks and none them. Put the meat back to the pot. Add the chopped spring onions, coriander paste and noodles. Cook as instructed in the noodle package.

Enjoy!

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Vellutata di Zucca e Carrotte

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It is time for comfort food! Dark and wet November Sunday calls for a warm soup.

It is the last winter pumpkin of a larger lot I prepared today. This soup is a bit richer than the ones I usually make because of the thick and lovely sour cream, smetana, that was a leftover from the pizza baking on Friday.

For a soup for six you will need a kilo of pumpkin, 4 carrots, onion, 2 cloves of garlic, 1 l water, a small chunk of celeriac, 2 small dried chillies, 2 tsp coriander seeds, olive oil, salt and pepper and 2 tbsp sour cream. Additionally, pumpkin seed oil and roasted pumpkin seeds for decorating.

De-seed and slice the pumpkin. Roast in 180 C for 30 minutes. Chop the other vegetables while the pumpkin is roasting. Sauté them in olive oil and set aside. Peel the pumpkin and add to the pot with the other vegetables. Pour half a litre of boiling water in the pot and purée with a mixer. Add the remaining of the water, the chilli and coriander (crushed in a mortar). Cook for 15 minutes. Add salt and pepper. Take 2 dl of the soup into a small bowl and mix with the sour cream. This will prevent the cream eventually cutting with the soup. Pour the mixture in and let the soup come to boil.

Pour into serving bowls and decorate.

 

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Suppa di Zucca Arrosto – Pumpkin Soup

Pumpkins in different shapes, sizes and colours are here. I experimentet with a new recipe today.

This gives a potful of soup, at least eight portions.

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Ca. 1,5 kg pumpkin, 1 large onion, 2 tbsp butter,  1,5 l water with chicken stock, herbs, salt and pepper, 2 tsp pumpkin spice, 2 tbsp polenta (instant).

Turn the oven on to 175 C (350 F). Chop and de-seed the pumpkin. Place the chunks on an oven tin and roast for 30 minutes.

Chop the onion and sauté it in butter.

Let the pumpkin cool and peel the skin. Blend the pumpkin and onion in a blender adding boiling water until the soup becomes smooth. You can also leave it somewhat chunky.

Taste and add salt, pumpkin spice, salt and pepper to taste. Add the polenta. Boil it up and decorate with herbs.

Serve with croutons or farm bread. Enjoy!

Make risotto with eventual leftovers.

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Sformato di Fagiolini a la Vittoria

Sfromato di fagiolini

I got this lunch recipe from my Italian friend Vittoria this summer. She is a marvellous cook and makes magic with any ingredients. This delightful lunch is made of basic ingredients one usually has in the pantry. The beans can be replaced by other vegetables – e.g. artichokes.

This sfromato is like an omelette but oh so much more sophisticated! It is one to be prepared to make a rainy day brighter, to impress a visitor or just to treat your partner and yourself with something special.

Another recipe, a somewhat older one, can be found in Pellegrino Artusi’s La Scienza in cucinare e l’Arte di mangiar bene – a cookbook published in the late 1900’s in which Artusi collected recipes from all the newly United Italy. I’ve just started reading it, in old Italian, and am wondering whether I should do what Julie Powell did in 2002 with Julia Child’s cook book i.e. cook all the recipes.

For a portion for two you need:

300g green beans, 2 eggs, salt and pepper

A small portion of béchamel sauce (20 g butter, 2 dl milk, 1/2 tbsp flour, dash of nutmeg and salt, 2 tbsp grated Parmesan).

Clean the beans and cook them lightly in salt water.

Separate the egg yolks and whites (i rossi e  bianchi).

Make the Béchamel and mix in the egg yolks once it has cooled a bit. Place the beans into a greased oven form or a cake tin with a removable bottom. Pour the sauce on the beans. Beat the egg whites and spoon it in the dish.

Bake in 180 C for 20 a 25 minutes.

Sfromato II

 

 

 

 

 

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Fresh as the Summer – Finnish Summer Soup

Light lunches are the best be it summer or fall. This is in case you do not want to snooze off  and take a nap after eating. Oh well,  sometimes you do want to and summer naps are oh so delightful. Believe it or not the summer weather has not allowed a nap outside under the apple trees.

imageThis summery vegetable soup is made with the seasons vegetables – usually tiny potatoes, carrots just a bit bigger than your fingers, peas and cauliflower.

 

For four portions you will need

6 small potatoes, 4 small carrots, 2 dl peas, half a small cauliflower, 0,3 dl water, 0,5 dl milk, salt, white pepper, 2 tbsp butter, chopped chives

Brush the veggies and cut them into small pieces (potato cubes, carrot buttons, chunks of cauliflower).

Boil the water and start with cooking the potatoes. Add the carrot and cauliflower after 5 minutes. Add the milk and the white pepper. Let come to boil and cook for 5 minutes. Add the chopped chives and peas. Cook until all the veggies are done. Add the butter and salt if needed.

Enjoy with rye bread.

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