Thai Sallad with Chicken

Really, really delicious! So fresh and summery. Also easy to make. Recipe derived from here.

photo (39)

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Chicken Salad with Coriander Pesto

greens

After having eating restaurant food for a week it was nice to have, and cook, a homemade meal. This dish is taken from the Hemköp Magazine “Hemlagat”, of summer 2014. (Although slightly modified me having added more garlic and parmesan.) This is a perfect spring/summer dish, and quite easy to make too.

Mix the following in a large bowl:
1 kg of new potatoes, cooked and cut into pieces
1 bunch of asparagus, cooked and cut into large pieces
8 spring onions, cut into small pieces
1 cucumber, deseeded and cut into half moon pieces
400 gr chicken fillet cut in pieces and fried in butter, spiced with salt and pepper

sallad

Blend the following and add it to the sallad:
I bunch of coriander
2 cloves of garlic
50 gr of parmesan
2 tbsp of white balsamic vinegar
1,5 dl of olive oil
salt and pepper

Garnish with roasted flaked almonds and either cress or coriander.

We had some Schneider Weisse with this, which was nice. A dry rosé might also be nice.

Bon apetit!

Kalli äter

For vegetarians the chicken could be exchanged for quorn or halloumi. Fried courgettes or haricot verts would probably fit quite nicely in there.

Chili-rubbed Steak Tacos

Incredibly fresh tasting, and presumably quite healthy too. Recipe derived from here.

Fillet steak is rubbed in cinnamon, garlic, cayenne and chili powder; and thereafter fried.
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A salad is made with avocado cubes, cucumber cubes, red onion, cilantro and lime juice.
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Shredded red cabbage. I think the cheese slicer is the best tool for doing this.
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Slice the meat.
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Serve in warmed tortillas. Squeeze some more lime juice on to taste. I added a bit of salt.
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Flatkökur með hangikjöti (Smoked Lamb on Flatbread)

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Hangikjöt is Icelandic smoked lamb. One way of eating it is as cold cuts on Icelandic flatbread. We have had some hangikjöt this Easter and I made som flatbread to go with it. As I looked for recipes on the internet there were so many I could not make my mind up which one to use, and I ended up improvising. It turned out good, and very much in line with the traditional flatkökur. This is what I did:

I had five leftover potatoes. In the food processor I mixed those with 200 grams of whole meal rye flour, a teaspoon of baking powder and some salt. I then added some boiling water to make it into a nice consistency. Not a lot, just a few splashes.
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I kneeded the dough on the baking board and added some more flour. Then I made it into a thick sausage and cut it into slices.
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I rolled out each slice into a flat cake and cooked it in an frying pan on the stove, on the hottest setting. When ready I dipped it into lukewarm water to keep moist, patted it with a kitchen towel and put it on a plate under a damp kitchen towel. Where I stacked them as they were ready.
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They are nice served with butter and smoked lamb, and also with cheese.

Bacon Cupcakes

Today we celebrated Fraser’s birthday with a game of bowling and a steak pie dinner. Before going bowling we had brunch, and to make it festive we made some bacon cupcakes. This is how we made them:

Fry some bacon slightly. Cut round pieces of bread using a glass and put those in the bottoms of a cupcake tin and line the walls with bacon slices after having buttered the tin.

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Put finely chopped (I used the food processor) and then fried mushrooms on top of each bread . Add salt and pepper.

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Add an egg to each cup cake.

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Bake in the oven for about 20 minutes at 225 degrees.

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The bacon cup cakes were served with baked beans and toast.

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We also made a vegetarian alternative where the bacon was substituted with savoy cabbage.

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Then there was bowling and for dinner steak pie (with the mandatory vegetarian alternative).

steak pie

Recipe was derived from here. They used back bacon and we used streaky bacon. The bacon eaters in the household prefers the streaky sort. Back bacon makes prettier flowers I think.

Seven Course Meal at Dala-Husby

Our wedding present from Mona and Ingemar, Malin and Ian. Thank you so much! It was incredibly delicious.
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The seven dishes we had:

Scallop with carrot, hazelnut and ginger.
Wine: Vouvray, France, 100% Chenin Blanc.
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Cod with mushrooms and cress.
Wine: Sauvignon Blanc Raif, Italy, 100% Sauvignon Blanc.
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Beetroots with sheep’s cheese, walnut and beurre noisette.
Wine: Geil Riesling Heritage Trocken.
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The fourth dish was Oxtail ravioli with tomato, parmesan and truffle. I did not fancy oxtail and was given a scallop instead.
Wine: Villa Karneid Merlot, Trentino, Italy, 100% Merlot.
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Beef with caulliflower
Wine: Xavier Grenache Vieilles Vignes, Rhone, France, 85% Grenache, 15% Syrah.
No photo.

Brillat savarin with pear and port wine.
Wine Brachetto DOC, Italy, 50% Brachetto, 25% Fresia, 25% Moscato.
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Créme caramel with coco sorbet, raspberry cake and passion fruit.
Wine: kressman Grande Reservé Sauternes, France, Bordeaux, 100% Semillon.
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We stayed the night and went for a lovely walk along the river in the morning,
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before breakfast.
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Simple but very tasty

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Made this starter because it was recommended with this cider I wanted to try (Ecusson Bio Brut, nr 1852). The starter was good, but I would have chosen something else to dink with it. A dry Riesling would have been better.

This is how it was made:

Stuff four (for four portions) grilled and preserved peppers with:

200 grams of Philadelphia cheese
8 shopped ansjovis
2 garlic cloves
black pepper

Place on bread fried in olive oil. Garnish with plenty of fresh basil leaves.

Serve.

Burrito Californa 5 Layers

A delicious recipe from Systembolaget.

Burrito

The five layers; from left to right

Cheddar cheese; chopped tomatoes (drained and mixed with salt, pepper and olive oil; sour cream (drained for 2 hours); a mix of onion, garlic, mulato chilli and mashed black beans; avocado with limejuice.

5 layers

Garlic, onion and mulato chilli:
onion anchochilli

Anchochilli was used in the original recipe.