Simple, tasty and beautiful. Boil beetroot, peel on, until soft. Put in cold water and remove peel. Slice relatively thinly and put in oven proof container. Drizzle a bit of olive oil over it and add flakes of sea salt. Crumble goats cheese over the dish and add pine nuts (I used flaked almonds, but I am sure pine nuts are more suitable). Bake in the oven (225 degrees) for about 10 mintes.
Really, really delicious! So fresh and summery. Also easy to make. Recipe derived from here.
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
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.
For vegetarians the chicken could be exchanged for quorn or halloumi. Fried courgettes or haricot verts would probably fit quite nicely in there.
Incredibly fresh tasting, and presumably quite healthy too. Recipe derived from here.
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.
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.
They are nice served with butter and smoked lamb, and also with cheese.
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.
Put finely chopped (I used the food processor) and then fried mushrooms on top of each bread . Add salt and pepper.
Add an egg to each cup cake.
Bake in the oven for about 20 minutes at 225 degrees.
The bacon cup cakes were served with baked beans and toast.
We also made a vegetarian alternative where the bacon was substituted with savoy cabbage.
Then there was bowling and for dinner steak pie (with the mandatory vegetarian alternative).
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.
The seven dishes we had:
Beef with caulliflower
Wine: Xavier Grenache Vieilles Vignes, Rhone, France, 85% Grenache, 15% Syrah.
The dish was delicious! We had a Saint Clair Pinot Noir to go with it. Very suitable.
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
Place on bread fried in olive oil. Garnish with plenty of fresh basil leaves.