Greek Salad

There is not one recipe for Greek Salad but there is one ingredient that should be included and that is the Feta, a salty white goat cheese. This one has arugula but that is just because I love arugula.

Ingredients;

1 garlic clove
4 tbsp olive oil
4 tbsp lemon juice
1 tsp oregano
1 tbsp chopped mint
salt and pepper
1 green pepper
1 red onion
1 cucumber
6 tomatoes
Crumbled or diced feta (as much as you prefer)
12 black olives
a couple of handfuls of arugula

First combine garlic (chopped or pressed), lemon juice, oregano, mint, salt and pepper then slowly add the olive oil while whisking. The dressing is supposed to have a creamy consistency. Set aside.

Cut the pepper and onion in thin slices and the cucumber and tomato in cubes. Blend all the salad ingredients in a bowl and add the dressing. Combine with a salad spoon and fork. Serve with bread or as a side dish to meat, chicken fish etc.!

Arugula Pesto

I love pesto; basil pesto, sun dried tomato pesto and perhaps most of all I love arugula pesto. Can be used as a sauce on pasta, pizza, with meat, chicken etc., or as a spread on a piece of bread or, or, or......

Mmmmm.

Ingredients;

1 small bag of arugula (appr. 65 grams)
1/3 cup olive oil
1 tbsp white wine vinegar
1 tbsp dijon mustard
1 finely chopped shallot
salt and pepper

Add all the ingredients to a blender and process until smooth (or coarse if you like that better). Taste then add salt and pepper (how much is more a matter of preference).

Hot Dog Buns

As with the burger buns I'm not a big fan of the store bought spongy type. For some reason it just don't feel right. So when eating hot dogs I always make my own buns. It's really quite easy. I hope you will try it too.

Ingredients;

2 tbsp butter (25 grams)
1 1/4 cup milk (3 dl)
a little bit less than 1/2 cup water (1 dl)
10 grams dry yeast
1 tsp sugar
1/2 tsp salt
3 3/4 cups bread flour (500 grams)

Melt the butter, add milk and water.
Combine the dry ingredients in the mixer bowl then add half the liquid mix (lukewarm). Beat then add gradually the rest of the liquid. Beat for another 5 to 6 minutes using the dough hook.

Cover the bowl and let sit for 45 minutes or until the dough has more than doubled its volume.

Roll out the buns and put on a parchment covered baking sheet. Cover the buns and let sit for a second rise about 30 minutes. Spray the buns with water and bake in the oven on 428 F for 10 to 15 minutes.

Focaccia

The Focaccia is a close cousin to the pizza, but it is lighter and thicker. Focaccia can be served plain but also allows for a lot of creativity when it comes to the topping. You can just add olive oil and sea salt or you can go wild with herbs, pestos, olives etc. I have tried several recipes but this one is as of now my favorite. I got the recipe from a close friend Gry who got it from a neighbor at their cabin.

Ingredients;

2 cups plus some water (5dl)
12 grams dry yeast
2 tsp salt
1 tbsp sugar
2 tbsp oil
6 cups bread flour (800 grams)

Combine the dry ingredients in the mixer bowl. Add the oil and half the water (lukewarm) while the mixer is running. Use the dough hook. Gradually add the rest of the water and beat for about 5 to 6 minutes. Cover the bowl and let sit at room temperature for 1 hour. Pour the dough onto a lightly oiled rimmed baking sheet. Use a rubber spatula to scrape the dough onto the baking pan. Use oiled hands and gently pull and stretch the doug evenly out to the edges. Drizzle wit olive oil and sea salt then using your fingertips create dimples all over the surface of the dough. Cover and let the dough rise for another hour. At this time add whatever topping you prefer, rosemary, olives, pesto etc. then bake in the oven (preset to 400F) for 30 to 45 minutes depending on the oven and the thickness of your focaccia. The top is supposed to be golden brown. Transfer to a rack and cool slightly then slice it and serve warm or at room temperature.

Mmmmmm!

Wholewheat slider buns

Last week we had a big party celebrating the Norwegian constitution day, 17th of may. The serving was buffet style and everything was made in advance. One of the dishes was hamburger sliders (small burgers) and wholewheat burger buns. Buying burger buns where we live that doesn't have the consistency of a sponge is almost impossible so those I had to make from scratch. This might sound hard but it is really quite easy.

Ingredients;

1 1/2 cup water

10 grams instant or other active dry yeast

1 tsp salt

1 tbsp oil

50 grams fine wholemeal rye

190 grams fine whole wheat

250 grams bread flour 

Combine the dry ingredients in a bowl and add the water (lukewarm) and oil. If using a mixer use the dough hook and add half the water and the oil first while the mixer is running. Gradually add the rest of the water. Continue running the mixer for about 5 to 6 minutes. 

Cover the bowl with plastic foil and a towel and let stand in room temperature for approx. 45 minutes while the dough is rising to about double size.

Remove the dough from the bowl and onto a floured work surface. 

Roll the dough flat with a rolling pin to approximately 3/4 inch and cut out rounds with a cookie cutter (or a cup if you don't have a cookie cutter the right size). Add the burger buns to a baking sheet covered with parchment paper then cover the buns and let stand covered for another 45 minutes in room temperature.

Spray the buns with water and bake in the oven at 392 F for about 10-15 minutes depending on your oven.

Happy Hamburger!

Overnight Chai Oats

Ever wonder what to serve for breakfast? If you make this the night before you don't need to wonder. Just pour onto a plate add some cut banana, berries, dried fruit, coconut flakes or whatever you prefer.

Ingredients;

2 cups old fashion oats

2 cups milk (regular, rice, almond, flax... I guess any milk works)

2 tbsp ground flax

1/2 tsp cardamon

1/2 tsp cinnamon

1/2 tsp vanilla powder or vanilla extract

1/2 tsp ground ginger or 1 tsp freshly grated ginger

1/2 tsp nutmeg

Add all ingredients to a bowl and stir to blend. Cover with glad and leave in refrigerator overnight. 

Come morning, add however much you like to a cereal bowl, add the topping of your choice and enjoy. Can stay in refrigerator for a couple of days so that you don't need to make this every night....

because it's rather addictive!!

Have a wonderful day!

Vitello Tonnato

Vitello Tonnato is a traditional Italian dish consisting of cold, sliced veal and a creamy tuna flavored sauce. The dish is served chilled  and is a perfect summer dish. The dish can be served as a main course, it's a perfect dish if you're serving a lot of people and the dish will work perfectly as a part of a buffet as well. The dish is preferably made well ahead of serving as it is supposed to be served chilled.

Ingredients;

Veal;

1 1/2 cup white wine
2 lb veal roast
1 sprig rosemary
 3 bay leaves
1 garlic clove
1 tsp whole black peppercorns
1 cup water
1 yellow onion
2 carrots
2 celery stalks
Salad
capers
olive oil
salt/pepper
lemon

Tuna-sauce;

2 cans white meat tuna in olive oil

2 boiled egg yolks

1/2 cup olive oil

10 capers

4 pieces italian anchovy

salt/pepper

1 tsp lemon juice

veal broth 

Start the night before you are making the veal by putting the roast in the white wine in a casserole with the bay leaves, bruised rosemary sprig, peppers and a smashed garlic clove. Leave in the refrigerator over night. 

Next morning you add the water and chopped vegetables to the brine, bring to a boil and simmer for about an hour or until the thermometer registers a temperature of 145 to 150F. This will take up to 2 hours if you double the size of the roast. 

Remove from heat and let the roast cool in the brine. When the veal is cool remove from brine, wrap tightly and refrigerate. Reduce brine until almost nothing, you can use that to add flavor to the tuna sauce or whip in some cold butter and serve as a sauce on the side. 

To make the tuna sauce blend the tuna, egg yolks, olive oil, capers, anchovy, salt/pepper and lemon juice in a food processor or blender ( I of course use my Vitamix blender!!) to a very smooth texture. If needed add some of the veal broth or water. If needed add more salt/pepper. 

Cut the chilled veal roast in thin slices, arrange on a platter with salad, capers, lemon and the tuna sauce. 

 

Let the fun begin!

Cucumber Soup with Scampi

As it's getting gradually hotter outside the urge for lighter meals tends to sneak up on you. Last night was hot and humid and I just didn't fancy a hot or heavy meal. This cold Cucumber soup with Scampi was the perfect solution. Can very well be served as a starter or  main course. If used as a starter just serve less, if used as a main course serve more and perhaps add some more scampi as well and perhaps some grissini. Can also be served as a shot if you're serving finger food.

Ingredients;

2 big cucumbers (I use english cucumbers) approx. 2 lb

2 cups water 

3 tbsp chicken fond

1/2 tbsp lemon juice

1 cup yoghurt (preferably greek)

1 garlic clove

1 ripe avocado

1/2 (or 1 if you like dill) cup coarsely chopped dill

tabasco 

sea-salt

Garnish;

3 scampi per person

olive oil

salt/pepper

dill

Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumber in smaller pieces. Add them to the blender with the water, chicken fond, lemon juice, yoghurt, garlic and process until smooth. Add the avocado and dill (leaving some dill for the garnish) and process some more. Add water if needed then tabasco and salt (how much salt and tabasco is really a matter of preference). 

Put the soup in the refrigerator for a couple of hours so that it is could when served. 

Just before serving fry the scampi in a little bit of olive oil, add salt and pepper and put on skewers. 

Pour the chilled soup in soup bowls, glasses or whatever you prefer, add the scampi and some dill. Serve.

Hope you like it!!