Mix cream cheese and pesto.
Cut up at a couple of courgettes with a cheese slicer.
Start with a layer of cream cheese pesto, add a layer of fresh lasagna sheets and thereafter half of the sliced courgettes.
Add another layer of lasagna sheets and thereafter lentils and cream cheese mix on top of which you add the last layer of lasagna sheets.
Finish off with courgettes and a layer of mozarella.
Put in the oven at 225 degrees for about 30-40 minutes.
We had this simple but delicious bean soup as a starter this New Years Eve.
Roasted peppars are used. They can be roasted whole or halved. Roast in 225 degrees oven for about 20 minutes.
Ingredients (eight portions):
2 yellow onions, chopped
4 cloves of garlic, chopped
8 roasted peppers, pealed and chopped
3 red chillies, finely chopped
1 liter of water
2 cans of crushed tomatoes
4 tbsp pf tomatoe purée
2 cans (800 grams) of white beans
Fry the onion in a bit of oil. Add the chopped garlic, chilli, water, tomatoes, tomatoe purée and peeled roasted peppers. Leave to boil for five minutes and then blend. Add salt or stock cubes to taste.
Serve with bread and sour cream.
The original recipe did not include potatoes. We thought it would be nice with some mash to go with the fish though. We added prästost to the mashed potatoes to make them a bit festive.
This is how the dish is made:
Put the cherry tomatoes onto a baking tray, rub with a little oil and some salt, cook for 5-10 min. Add cod fillets to the tray and spice with salt and pepper. Spread grated lemon zest over the fish. Cook in the oven for about 5-10 minutes until the cod is flaky.
Meanwhile, cook a packet (250g) of frozen soy beans in boiling water for 5 minutes. Drain and put in food processor with a dash of olive oil, 2 garlic cloves, stalks and leaves of one basil plant, the juice of one lemon and 1 dl of stock. Mix into a rough purée. Season to taste.
Divide mash, fish and tomatoes onto plates to serve.
Easy to make and really tasty.
Cut 800 grams of chicken into bite size pieces. Mix 6 teaspoons of cumin, 2 teaspoons of haldi and 2 teaspoons of chilli powder. Cut two onions and two red peppers in slices. Fry them in butter and rapeseed oil until soft. Add chicken, spice mixture, the stalks of a coriander plant, six cloves of garlic and two tablespoons of grated ginger. Fry for another five minutes. Add two jars of crushed tomatoes, two deciliters of cream, two cinnamon sticks, salt and pepper. Boil for ten minutes plus. Add one deciliter of cooking yoghurt and leftover coriander leaves. Serve with rice and a yoghurt sauce flavoured with mint and ginger, rice, naan bread, mango chutney and lime pickle.
Original recipe from here.
One of my favourite Indian dishes is Mutter Paneer. Paneer, which is the main ingredient of the dish is a fresh cheese which I now have learned is very easy to make. It is made from two ingredients only: whole milk and lemon.
Mutter Paneer is the dish in the foreground. Behind it you can see Alu Goobi and Dhal.
This is how you make the paneer:
1) Heat up two liters of full fat un-pasteurised milk. Use just enough heat to make it boil without burning.
2) Boil for a bit stirring constantly so the bottom wont burn.
3) Turn heat down and add the juice of a lemon. The milk will now curdle – curds and whey will separate. Stir gently while the process takes place.
4) Line a colander with a clean cheese cloth and pour the content into it. Squeeze the liquid out and close it, with a plastic bag clamp for example.
5) Put it on a plate and weigh it down with something heavy.
5) After about half an hour the paneer can be cut into pieces and used in cooking.
I used this recipe for the Mutter Paneer.
We also had Alu Goobi and Dhal.
The dhal during cooking:
Manula visa hur man gör paneer:
Cut 800 grams of cod fillets into portions. Mix 3 dl of water with 2 tablespoons of lemon juice and 2tablespoons of salt. Brine the fish in the soution for a couple of hours.
Cut and halve six shallotts. Boil them for 3 minutes in half a deciliter of water mixed with 2 tablespoons of apple cider vinegar. Leave them to cool in the liquid.
Blanche 200 grams of frozen soy beans. Remove the shells and purée most of them with 1/2 dl of water, 3/4 dl of sunflower oil, 1 tablespoon of lemon juice and salt, leaving some for decoration (about 1/2 dl).
Slice two fennel heads thinly and fry them in butter. Add 1 dl of wine and some salt. Cook for 15 minutes.
Heat oven to 150 degrees. Dry the fish with paper towels and put the pieces in an oven proof dish. Cover with baking paper. Cook in the middle of the oven for about 10 minutes. Make sure the fish is cooked through.
Heat the grill. Melt two tablespoons of butter and mix with 1 dl of parmesan and 1 dl of panko bread crumbs. Top the fish with the spread and grill for about 2 minutes.
Arrange the fish on top of the fennel and arrange the rest of the ingredients around it. Finish off with fish roe and chopped chives for decoration.
We had some Stoneleigh Riesling to go with the dish. It felt somewhat overpowering and on the sweet side. Possibly a better choice would have been a Blason de Bourgogne Mâcon-Villages Chardonnay.
This bean stew recipe is derived from Lina’s Matkasse. It is easy to make, healthy and it will keep well in the fridge. This is what you do:
Finely chop one onion, 2-3 carrots and a zucchini. Fry for 4-5 min in large pot together with a couple of cloves of crushed garlic.
Add 1 tbsp of sugar, 1 tbsp of dried oregano, 1/2 tbsp of dried rosemary, 1 tsp of cumin, 1 cube of vegetable stock and one can/carton of puréed tomatoes. Boil for another 8-10 minutes.
Add one can of kidney beans, one can of borlotti beans, 2,5 dl of water, 2 tbsp of balsamic vinegar, 1 tbsp Chinese soy and 1 tbsp of sambal oelek. Boil for another minute. Add salt and black pepper to taste.
Add the juice of one lime and a good bunch of chopped cilantro.
Serve with sour cream and baguette.
Recipe derived from Linas matkasse – a home delivery service which we are trying at the moment. All dishes have been delicious, this one has been among the best.
For four (not very hungry) people cook 3 dl of couscous according to instructions on packet. Peel and dice one kohlrabbi and one apple. Add the grated peel and the juice of one lemon. Mix.
Chop one lemon and two tomatoes. Heat some oil in a frying pan and fry onion and two chopped cloves of garlic for about a minute. Add 1 1/2 tsp of curry powder, 1 tsp of paprika, 1 tsp of sambal oelek, 1 pinch of ground coriander, 1 pinch of ground ginger and 3 tbsp of tomato purée. Add the tomatoes. Leave to fry for 3-4 minutes on medium heat. Add a can of coconut milk, one vegetable stock cube and salt. . Blend the sauce.
Cook 600 grams of cod in the sauce. when ready serve with salad and couscous.
We had crayfish this evening and as always it needs something a bit more substantial on the side. This year I made a västerbottenost pie and langos.
Langos is a Hungarian dish consisting of deep-fried dough, brushed with garlic butter and served with different fillings; the most common filling being soure cream with prawns and chopped red onion.
This is how the Langos are made:
Make dough out of 7 deciliters of flour, 3 dl of water, 3 boiled potatoes grated, some salt and yeast. Leave to rise for about an hour. Kneed dough on table and if needed add some more flour. Cut into 16 pieces and shape into ovals. Heat some oil in a frying pan (3-4 centimeters) and deep-fry the breads one by one, about a minute on each side until they are golden in colour.
Our crayfish langos were brushed with garlic butter and served with sour cream, chopped red onion and fish roe.
The boys asked to have some with ground beef before going out:
Making the langos dough: