Fast forward fruit salad

Serves 4

2 grapefruit (filleted)

2 mandarin (filleted)

1 medium pineapple (diced)

2 apples (diced)

200 g red grapes

2 bananas (cut)

1 tbsp lemon juice

2 tbsp clear honey

Cut and mix and eat!

Spaghetti Verde

"Verde" in translation means "green"...therefore "green pasta".  I didn`t have green pasta, so I decided to dress it as green as possible. 

Serves 4

1 kg spaghetti or which ever pasta You might have or prefer

150 g green peas

200 g broccoli

4 tbsp  pesto

1 Chinese garlic

bunch fresh coriander, lemon basil and thyme

2 green Poblano chillies 

1/2 stick  leek

60 g spring onion

70 g green olives

20 g lightly grated Parmesan cheese

loads of extra virgin olive oil

some rocket salad to top  http://en.wikipedia.org/wiki/Eruca_sativa

black pepper, salt and sugar to season

few drops lemon juice and some grated rind

Bring a big pot with water to the boil and add salt. Cook the pasta according to type (for spaghetti usually 7-8 min).

On a hot pan  with a little oil startle the chillies, leek, spring onion, green peas and olives. Season lightly, olives give also salty taste. 

In a food processor blitz the pesto, 100 ml olive oil, coriander, lemon basil and thyme. Season.

When the pasta is ready, drain almost all the water but save a bit and combine with the rest of ingredients. Top with grated Parmesan cheese, rocket salad and little olive oil.

Serve!

:)

Baked trout with warm Niçoise salad

Today I found myself discovering a new trick how to make capers (if You find that there isn`t any. I took some marinated pickles, jalapeño, white wine vinegar and plenty of salt. Chopped this all up and voila - I`ve made capers.  :D

Serves 4

600 g sea trout

4 eggs

600 g boiled potato cubes

100 g sliced red onion

4 tbsp of small capers

200 g diced tomato

1 medium broccoli

150 g sliced leek

100 g spring onion

little thyme

2 Chinese garlic (chopped)

1 red chilly (sliced)

100 g sliced paprika

extra virgin olive oil

juice of 1/2 lemon

salt, pepper and sugar to season

To prepare the fish just take out the bones and cut the fish about 150-160 g pieces.  Cut one garlic in half and season the open surface with black pepper and salt (this will make the garlic bleed and release its juices). Season a metal tray with black pepper and salt, add some olive oil on a tray and rub the garlic on the tray. Line the fish skin side down on a tray. Season also the top side.  When the salad is ready, fry the trout first skin side down on a hot pan with some olive oil (turning it only once). You can see on the side of the fish as it cooks, when its colour has changed half way of the piece, then its time to turn it. This takes about 4 minutes all together. In case You`ve descaled the skin, it will be very nice and crispy. 

To make the salad first boil the eggs (from cold water about 12 - 13 minutes). Peel and quarter. 

Cube the potatoes and boil until "al dente" then add leek and broccoli. Boil another 3 minutes and drain the whole pot. Heat a large pan and fry with some olive oil the chilly, garlic, paprika, tomatoes and red onion. Season as You add the components. Add chopped thyme and spring onions. 

Mix the potato mix and paprika mix and correct the seasoning. Add a drop of lemon juice  and olive oil. Top the salad with boiled egg quarters.

Plate and drizzle with extra olive oil.

Serve.

Persian kofta kebab in oriental coconut broth

Serves 4

Kofta kebabs:

300 g minced meat

1 egg yolk

40 g garlic (chopped)

15 g red chillies (chopped)

100 g breadcrumbs

4 tbsp milk

salt, black pepper and sugar to season

Broth:

1 l chicken stock

20 g red chillies (chopped)

30 g garlic (chopped)

40 g fresh ginger (chopped)

4 kaffir lime leaves

20 ml lemon juice

400 ml coconut milk

dash of Thai fish sauce

fresh coriander (chopped)

1 stalk of spring onion julienne

1/2 leek julienne

little fresh thyme (chopped)

100 g carrot julienne

To start preheat the oven to 200 °C. Mix all the ingredients in a bowl and combine well. Season and let cool in the fridge for 30 minutes. Then make small kebabs (about 50 g) and stick them. Bake in hot oven for 10-15 minutes or until brown. 

Make the coconut broth. Heat some oil in the pot and fry the chillies, garlic and ginger. Simmer for 30 minutes and then add the coconut milk and fish sauce. Boil another 10 minutes and correct the seasoning and squeeze in a little lemon juice. Turn off the heat and add carrots, leeks, spring onion and coriander. 

Serve with Asian egg noodles and bread.

Pork Stroganov with Jasmin rice

Serves 4

400 g pork neck

2 medium onion

200 g champignon mushrooms

100 g carrot

2 Chinese garlic

150 g leek

70 g green olives

100 g butter

3 tbsp flour

400 ml cream

200 ml milk

salt, sugar, white and black pepper to season

1 kg Jasmine rice

Fry the onions, garlic  and mushrooms to golden brown state. Season. Throw in the butter and flour - make a  roux mix.  Add the cream and milk, stir and lower the heat.

On a pan brown the pork on high heat with  a little oil. Season. Deglaze the pan with some water and scrape off any bits and peaces (theres a lot of flavor in there).

Add the meat and jus to the cream mix. Simmer for 30-40 minutes on a low heat. Stir occasionally to keep it from burning on the bottom of the pot. 

If needed lighten the sauce with some water. Add leeks, olives and thinly sliced carrots.

Serve with aromatic steamed Jasmin rice.

 

"Hunters Dream" aka selection of meats and vegetables

The recipe I give below will be a bit different from the one on the photo. Nevertheless delicious.

Serves 4

12 Meatballs http://www.authentic-italian-pasta-recipes.com/italian-meatballs-recipe.html

300 g pork (neck is good)

200 g chicken (the meat from thighs and drumsticks)

150 g pepperoni, salami or prosciutto ham

150 g smoked ham

2 medium carrot

200 g paprika mix

1 medium onion 

2 Chinese garlic

2 red chilly

2 medium ripe but firm tomatoes

300 g cabbage

200 g mushrooms 

juice and peel of one lemon

bunch of rosemary, thyme and basil

salt, sugar and black pepper to season

olive oil

Cut the onions, carrots, paprika and the cabbage into julienne. Cut all the meats into chunks, removing any bones and skin.  Cut ham and salami to stripes.

Heat some olive oil in the pot and fry the onion, paprika, carrots and salami. Add chopped chillies and garlic. Add the meats and caramelize. 

Add diced tomatoes, cabbage, meatballs and ham. Lower the heat, season and cook under lid for 30 minutes or until the meat is tender. If necessary add some boiled water.   

Finish the seasoning to taste, add herbs, lemon juice and  grated peel and cook another 3-5 minutes. 

Serve with rosemary roast potatoes  or cowboy potatoes.

"Fishy Bliss"

This is how I chose to call the latest fish soup I made.  It is a light creamy soup with different fishes, shrimps and vegetables.  Absolutely fabulous!!! 

Serves 8 (with refill)

500 g trout cut into 1,5 x 1,5 cm chunks

400 g pollock cut into 1,5 x 1,5 cm chunks

100 g small cleaned shrimps

300 ml cream

2 l fish stock or water

2 chicken stock cubes

3 bay leafs

200 g leek 

300 g potatoes 

100 g onion

200 g carrots

40 g garlic

2 red chillies

200 g mixed colour paprika cut into stripes

1 medium size fennel

small bunch basil and parsley

salt, sugar, white pepper to season

olive oil to fry

Before you start assembling the soup, I suggest that You chop, dice and stripe all the ingredients in advance. To begin  dice the carrot, onion, paprika and fennel. Chop the garlic and chillies. Cut the potatoes into med size cubes and keep them in a bowl of cold water to prevent them going brown.  

Heat good amount of olive oil in a heavy based pot (big one). When it starts to smoke throw in in oder -> onions, paprika, carrots, chilly, half of the chopped garlic, fennel and potatoes. Season and gently fry the vegetables. Add bay leafs. Fry another 45 seconds and then pour in the fish stock or water. 

Cover the pot with a lid and bring to the boil. Lower the heat to medium low and simmer. Add chicken cubes and skim all skum and foam coming to surface. When potatoes are beginning to soften up but still firm, add the fishes and boil the soup 3 minutes, taking care of the surface very carefully. Remove from heat and add the leek (cut in thin stripes), shrimps and cream. Bring the soup to the boil on a high heat and when boiling, take off the stove immediately. Add herbs and correct the seasoning. Serve with fat slice of bread and butter.

Arrabiata fusilli

There is a few important points when cooking pasta. Not long ago I heard that some of My friends had cooked spaghetti in cold water. To prevent these bloopers from accouring, here is a good instruction to follow. http://www.wikihow.com/Cook-Pasta Perfect results guaranteed!

Serves 4

500 g fusilli pasta

20 ml extra olive oil

3 gloves of Chinese garlic

4 red hot chillies

2 medium onions

splash of white wine

400 g diced canned tomatoes

bunch fresh green basil

3 stalks of spring onion chopped

salt 

sugar 

pepper

grated parmigiano reggiano to serve

Arrabiata is a very simple sauce, meaning SPICY. Very nice with Fusilli or Penne.

In a fry pan put olive oil and when it begins to smoke add all very chopped onion, garlic and chilly. Just enough to onion get that golden colour. Season.  Deglaze with wine and add the tomatoes. Cook about 10-15 minutes to get the consistency You like and season to taste. If You like the taste to be extra sharp and vibrant, leave 1 chopped garlic glove to add at the end. Mix in fresh green basil, spring onions and serve immediately with grated Parmesan cheese. 

Estonian fresh cabbage stew (värskekapsahautis)

This is a very straight forward Estonian oldskool farmer dish. It`s very easy to make and absolutely delicious. One of My favorites for sure!

Serves 6

olive oil

2 kg head cabbage sliced

4 medium carrots

2 medium onions

1 kg minced meat

500 g potatoes

bunch of parsley

salt

black pepper

sugar

Fry the minced meat, onions and carrots. Add the cabbage and little water. Season and cook under lid for about 20 minutes, then add the diced potatoes and continue until they are cooked but still firm. Add chopped parsley. Season to taste.

Serve with fresh grind black pepper and sour cream.

Tomato soup with egg and herbed oil

Serves 4

olive oil for frying

3 medium onions chopped

3 red chillies

2 Chinese garlic

200 g red paprika diced

700 g diced canned tomatoes

500 ml chicken broth

Splash of white wine

100 ml cream

sugar

salt

black pepper

Herb oil:

50 ml extra olive oil

small bunch of parsley, thyme and rosemary

To make the soup, cook the onions, paprika and half the garlic without color. Deglaze with white  wine. Add the stock and canned tomatoes. Bring to the boil and cook about 20 minutes on a med low heat until the onions and paprikas are tender. Transfer to robot coupe or blender and process until smooth. Season. Pour back to the pot, add cream and cook another 10 minutes.

To make the herb oil. Blend olive oil and herbs in a food processor, season with salt, sugar and black pepper.

Serve the soup with herb oil and crushed boiled egg.

Fish cakes with veggetable mix and lemon-shrimp sauce

Serves 6

450g mixed fish such as cod, haddock, salmon, smoked haddock
2 tbsp freshly chopped parsley
1 quantity mashed potato
1 egg, beaten
Salt and freshly ground black pepper
vegetable oil, for frying


Heat the oven to 190C/375F/Gas 5.
Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
Mix the fish, potato and parsley together with enough of the egg to bind the mixture. Mix together carefully so as not to break up the fish too much. Season well.
Shape into 8-12 patties, depending on how large you want them to be and chill thoroughly.
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through.

Creamy lemon-shrimp sauce

Put 1 part shrimp or lobster stock and 3 parts cream in the pot and reduce by half on a med low heat. Add the juice of 1/2 lemon and grated peel. Chop some shrimps into small pieces and add to the sauce. Season with fish sauce, salt, white pepper and pinch of sugar. 

Add some chopped fresh herbs such as dill, parsley or chives.

Plum tart tatin

Serves 10

6 tbsp of softened butter plus extra for greasing

3 purple plums cut in half and pitted

3 yellow plums cut half and pitted

16 tbsp white sugar

200 ml water

50 ml fresh orange juice

3 large eggs at room temperature

12 tbsp soft brown sugar

2 tbsp baking powder

16 tbsp plain flour

pinch of salt

grated peel of one orange

1/2 tsp ground cinnamon

6 tbsp sour cream

Preheat the oven to 175 °C.

Grease a 26 cm cake form with butter.

Put the plums cut side down to the base of the cake form.

To make the caramel put the white sugar with water and orange juice in a small pot on a medium high heat. Cook until the mix archives golden amber color. Pour the hot caramel over the plums to cover the base.

To make the batter beat soft brown sugar and soft butter with hand held mixer until light and fluffy. Start adding the eggs one by one, beating well after each addition. Mix in the sour cream and orange peel using a spatula. 

In a separate bowl sift together flour, a pinch of salt, baking powder and cinnamon.  Fold in the flour mixture just until combined with the rest.

Spoon the batter over the plums and caramel and flatten the surface.

Transfer to hot oven and turn the heat down to 165 °C and bake about 50-60 minutes, or until a wooden stick comes out clean. 

Take the cake out of the oven and let stand in the form for 2 minutes, then turn the cake to a plate and remove the form carefully. Let to cool about 10 minutes and then serve with plum jam or vanilla sauce. The recipes for these I will link to the inspiration section. 

:)

Grilled chicken with rosemary roast potatoes and vegetable panache

Serves 4

4 chicken breasts with skin

4 medium size carrots

1 medium size cauliflower 

1 medium size broccoli

1 stick leek

6 potatoes

1 small spring of rosemary

3 gloves of garlic

knob of butter and a bit of oil

salt, white pepper and sugar

Peel the potatoes and cut into chunks. Place into pot with lukewarm water and boil until tender (When the water starts to boil add salt). When ready drain and leave to let the excess moisture to vaporize. Heat a frying pan with oil and fry the potatoes until golden brown. Add chopped rosemary and garlic. Season.

Preheat the oven to 190 °C. Season the chicken breast both sides with salt, white pepper and sugar. Brown the skin on a frying pan on medium high heat. Grease the baking tray with oil and add bits of butter.  Cook in the oven skin side up about 12-15 minutes, take out and leave to rest the meat juices. To have excellent gravy deglaze the roasting tray with water and bring to the boil. Then whisk in a bit of butter. 

To make the vegetable panache peel and cut the carrots, cut broccoli and cauliflower and leek. Cook the carrots in butter under a lid for 5 minutes, blanch the other vegetables and drain. Mix together and season.

And there You have it!

Enjoy! 

Fish pie

I got the idea from Marco`s Great British Feast. The original recipe for the dish can be  found here: http://www.itv.com/Lifestyle/MarcosGreatBritishFeast/Recipes/TX1Fishpie/default.html

My version for this Thursday`s fish pie is this one...

Serves 10

500 g salmon

500 g cod

300 g peeled shrimps

1 stick of leek

small bunch of parsley and tarragon 

1 l fish stock

1 l cream

1,2 l potato mash

4 boiled eggs

200 g grated cheese

salt, white pepper and sugar to season

Cut the fishes into chunks about 1,5 cm thick and lay on a pie dish. Sprinkle over the shrimps. 

Reduce the cream and fish stock until it covers the back of a spoon and season to taste. Pour the hot sauce over the fish base. 

Cut the leek, tarragon and parsley and sprinkle over the fish. Sector the eggs and add to the dish. 

Spread the cheese covering the dish lightly and finish with potato mash. Use a fork to spread it and garnish the surface.

Preheat the oven to 200 °C and cook the pie at the top shelf for 15 minutes or until the top is golden brown.

Serve immediately!

Honey glazed pork roll

Serves 10

1 pork neck ( about 1,2 - 1,5 kg)

250 g ham

2 eggs

100 g grated cheese

30 g dried tomato

2 garlic gloves

small bunch parsley and thyme

1 red, green and yellow paprika 

1 medium onion

150 g canned pineapple

mix of black mustard seeds, coriander seeds and Indian cumin

4 tbsp clear honey

juice and rind of 1 lemon

For making rolls like that it`s probably not the best choice to use the neck , but that`s what I had and I think did not come out too bad. 

So to start with make the filling. In a food processor puree the ham, garlic, cheese, egg and herbs. Cover and put to the fridge to  harden a bit. 

Now the second filling. Dice the paprika and onion and sautè in a pan for 2-3 min. Season. Set aside and allow to cool.

To prepare the meat, cut the neck lengthwise  to leave a 1,5-2 cm thick layer.  As You cut roll the meat along and try not to cut in any holes, like I did. This will make your life a lot easier later.

Preheat the oven to 160 °C.

To assemble the roll, spray a little oil on a aluminum foil sheet and season with salt and pepper. Lay the meat on top of that and season the other side. Spread the paprika mixture to 3/4 line of meat. Spread the ham mixture on top of that. Last put a line of canned pineapple in the middle of the ham mix. Carefully roll the meat with the filling to a "salami", turning the ends of the foil to seal.

Pour a little water to the baking tray and put the roll in there. You may use the rack if you want. I wanted to capture all the juice from the meat to make a gravy to side. Cook the roll for 60 minutes or until the meats inner temp reaches 65 °C.

Take the tray out and let the roll cool. It is a lot easier to cut it then. 

To make the glaze take the spice mix and dry roast it on a pan. Take from heat and add honey and lemon juice and rind.

To serve, heat the oven to 180 °C and cook the roll for 12-14 min. Paste the meat with the glaze and serve with spiced Jasmin rice and gravy.

 

Fussili pasta with calves liver

Serves 4

500 g fussili pasta

200 g calves liver (cut into stripes)

50 g butter

5-6 champinjon mushrooms

1 medium onion

1 red chilly

2 Chinese garlics

2 firm tomatoes

1/2 stick leek

500 ml cream

splash of white wine

handful of chopped parsley

to season: salt, white pepper and sugar

Bring a pot of water to boil. When bubbly add good amount of salt (no oil). Boil about 7-8 minutes according to pasta to be al dente.  

Heat the pan and a bit of oil. Fry the mushrooms in butter, add diced onions, garlic and chilly. When onions start to come glassy add a splash of white wine and cream.  Reduce and add diced tomatoes, leek and parsley. Season.

Heat another pan to high heat and add oil. Fry the liver and season. This takes very short time, so it`s important not to overcook the liver. 

Mix the pasta and cream sauce and top with fried liver. Garnish and serve with shredded cheese.

“Herring Under Fur Coat”

“Herring Under Fur Coat”

Herring Under Fur Coat is a word-to-word translation of russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables.

This is my version:

The salad is layered into a bowl  in following oder.

grated boiled potato

marinated herring pieces (sursild)

marinated red onion ( red onion and white wine vinegar)

pickled cucumber or gherkin

boiled grated beetroot

salad dressing (pepper mix,  mayonnaise and sour cream, salt and sugar of course also)

crushed boiled eggs

Layer the ingredients 2 times and leave the top without the egg. Pick the surface with a grill stick to make way for the dressing to soak down. Cover with foil and leave to set in the fridge for 24 hours.

Top and garnish with crushed boiled eggs and serve.

Calzone with ham and cheese

Oven baked calzone with ham and cheese filling

Serves 2

Dough:

210 g flour

120 ml lukewarm water

1 tbsp olive oil

1 tsp dry yeast

6 g salt

1 tbsp honey

extra four for dusting

To prepare the dough mix all the ingredients in a bowl, when it is combined knead it with your hands for 3-5 minutes and leave in lightly greased bowl. Cover the bowl with a clean towel and let the dough rise for about 60 min.

Preheat the oven to 250 °C.

Divide the dough into two and roll out in a circular shape for about 15-20 cm.  

You can use whatever filling you wish. We had cheese and ham with a bit of tomato sauce and oregano. 

Place filling mixture to one side of the ring and fold the other half over the filling. Seal the edges with a fork and bake ruffly 10-12 minutes until golden brown. 

Glaze with olive oil and serve.

Velkommen til kantine!

The menu for week 15.

Calzone with ham and cheese and green side salad

Tosca liver pasta with cream sauce

Honey glazed pork neck roll with spiced rice

Classic fish pie with green salad

Grilled chicken with rosemary roast potatoes and vegetable panache

Upside down plum cake