“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
This is another wintry salad. It has become my December and Christmas favourite. I picked the recipe in a Swedish TV program with Monica Ahlberg. This was a series with famous Swedish cooks sharing their favourite Christmas recipes. I once took these dishes to a family potluck lunch and none of the children touched them. Last year the salad was a success so I guess the taste buds are developing as the years pass.
I was surprised to find the bacon date starter on a tapas list in Spain some years ago and recently I’ve found it on quite many menus.
The recipes are for six portions
Bacon Wrapped Dates
150 g Bacon (6-12 thin slices), you can also try Parma or Serrano ham
12 fresh dates
12 peeled almonds
Pit the dates and place an almond in each date. Wrap the dates with a slice or half of a bacon slice. Place the bundles in an oven-proof dish and bake for 10 minutes in 175 C.
Salad with Red Cabbage and Walnuts
300 g shredded red cabbage (1/3 of a small cabbage)
1/2 red chili pepper
1/2 red onion
1 1/2 dl walnuts
3 red apples
salad greens (rocket, cosmopolitan, iceberg salad)
Shred the cabbage and onion. De-seed the chilli and dice it finely. Cut the apples into wedges. Dig or knock the pomegranate seeds out of the fruit.
Heat some oil in a pan and add the cabbage and onion. Sauté for 10 minutes. Add the chilli and sauté for five minutes.
Add the apples and walnuts. Let the salad cook for 5-10 minutes. Sprinkle with olive oil and balsamic vinegar.
Cover a large plate with the salad greens and put the warm cooked cabbage mixture on it. Add the pomegranate.
I’ve prepared the salad already twice this year. Once with a pork roast and once with roast beef. It definitely calls for pork.