Pasta with Arugula Pesto

If you have a busy day or you just don't want to spend a lot of time in the kitchen pasta with pesto might be a good solution and on top of that it tastes yummy. You can use store bought pesto or you can use homemade (I often make a big batch and keep it in the refrigerator for later use). In this recipe I have used arugula pesto but you might as well use basil pesto, parsley pesto, sun dried tomato pesto......
In this recipe I haven't used any meat but you can add chicken , prosciutto, chorizo or whatever you have in the refrigerator.

Ingredients;

whole grain pasta (any type will do)
arugula pesto
arugula
pine nuts
cherry tomatoes
1 lemon
salt and pepper

I have not indicated any amounts in this recipe, just adjust to however many you are.
Boil the pasta according to the instructions on the box. When pasta is done (al dente) drain and toss with the arugula pesto, salt and pepper. Add pine nuts that have been toasted in a dry pan, arugula and cherry tomatoes. Garnish with lemon wedges and serve.

Tomato Soup

When I grew up tomato soup with macaroni was every kids favorite. The soup was made from powder with added milk or water and while I found it delicious at that time I have tasted it as a grown up and cannot say I find it tasty at all. A tomato soup made out of real tomatoes though, thats a totally different story. Bursting with flavor its sure to become a hit!

Ingredients;

1 yellow onion, coarsely chopped
3 garlic cloves peeled
freshly ground pepper
sea salt
fresh thyme, oregano or basil (use whatever you have)
6 tomatoes (if possible use ripe tasteful tomatoes)
1/4 cup extra virgin olive oil
2 bay leaves
4 cups chicken or vegetable broth
1 tbsp balsamic vinegar
1 tbsp sugar
chili powder or cayenne or tabasco or hot sauce whatever you prefer, just remember to go light with the cayenne or you might be in for a surprise

Preheat oven to 425F
Wash and cut the tomatoes in halves. Spread the tomatoes, onion and garlic onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 30 minutes or until caramelized.
Add the tomatoes, onion and garlic to a stock pot making sure to get all the liquid (using a spatula). Add 3/4 of the broth and the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until reduced by a third. Add the herbs, sugar, balsamic vinegar and spice. Use an immersion blender and puree the soup until smooth. Taste and adjust with spices. If you like you can add heavy cream or creme fraiche at this time for a more creamier soup or the remaining broth for a lighter soup. I personally prefer not to use cream the soup will get a cream like consistency without .

Pour soup into serving bowls, garnish with cheese, onion, herbs or whatever you prefer or have in your refrigerator.

Enjoy!!

Cabbage and Beans

This side dish has been a favorite of mine lately. Any leftovers I just eat for lunch the next day as a non-meat dish. You can use any type of beans you like but I used chickpeas when I took the photo so thats why I have used them in the recipe. 

Ingredients;

2 tbsp olive oil

sea salt

1 shallot thinly sliced (or leek, spring onion or yellow onion if thats what you have)

2 cans chick peas rinsed and drained

3 cups very finely shredded cabbage

a bit of freshly grated Parmesan cheese

Pour the olive oil into a skillet over medium-high heat and add the shallots, beans and salt. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, scrape and toss. Cook until the beans are all evenly brown and crispy. Stir in the cabbage and cook for a couple of minutes, or until the cabbage looses some of its structure. Transfer to a serving plate, toss the Parmesan cheese on top and serve as a side dish with whatever you're eating.

Quiche

Ingredients;

1 cup flour
1/2 tsp salt
4 oz (8 tbsp) butter, chilled
1/4 ice cold water in spritz bottle
dried beans for blind baking
(or skip the above and buy some pie pastry...)

6 eggs
1 1/2 cup milk
1 1/4 cup grated cheese
3/4  pound cooked ham (or bacon or sausage or chicken)
1 bag of baby spinach
1/4 cup sliced onion (or leeks or shallots or spring onion)
sliced mushroom
spice (use what you like...I use salt, pepper, paprika, nutmeg, cayenne)


Mix flour and salt with a fork. Cut butter in small pieces. Add the flour and salt mix and the butter to a food processor bowl. Pulse until texture looks mealy. Spritz with water and pulse 3 to 4 times, add more water and pulse again. Repeat this until dough holds together when squeezed.  Place in a ziplock  bag and squeeze together until it forms a ball then refrigerate for 30 minutes. Since rolling the dough flat seems to difficult for me I always cut the ball in thin slices and put evenly into the pie dish and then using my fingers even it out where the dough overlaps making sure the dough covers the whole pie dish. Not a very professional way to do it but it works. Poke holes in the dough with a fork and refrigerate for 15 minutes.
Place a large piece of parchment paper on top of the dough and fill with the beans then bake in oven for ten minutes (or skip the beans part all together..). Remove beans and parchment paper and continue baking for 10 more minutes. (or bake for 15 minutes if not using the beans). Cool completely before filling.

Pan fry your bacon, ham or chicken and put to rest on a paper towel to soak up any excess fat. Pan fry your mushrooms and onion then add spinach to the pan for a couple of minutes. Add everything to your pie crust spreading it out evenly. Top with the grated cheese.
Whip egg, milk and the spices and add to the pie.
Bake in the oven at 400F for 30 minutes or until the egg is set and the pie is golden brown.

Tortilla Espanola

When I say tortilla where I live most people immediately think about the round thin flatbread used when eating tacos. Apparently tortilla means "small torte" so just as the Mexican tortillas can be seen as "small tortes" so can the Tortilla Espanola. The spanish version is a small potato cake. Traditionally it's fried in a skillet but in this recipe it's baked in the oven. That way you can make a big portion and do as I did; cut it in small squares and serve as finger-food. This way you can easily serve a lot of people.


Ingredients;

4 large potatoes sliced thin preferably with a mandolin (goes faster and you can cut really thin slices)
4 tbs olive oil
3 garlic cloves minced
1 onion
1 red bell pepper
1 green bell pepper
8 large eggs
3/4 cup sour cream
1 1/2 cup grated Parmegiano-Reggiano
a handful chopped herbs (whatever you have )
salt and pepper to taste

Preheat oven to 375F

Boil the potatoes until tender. Make sure they don't boil to long.... Drain and cool.
Line a rimmed baking sheet with parchment paper, set aside.
Place the olive oil, garlic, onions and peppers in a pan and cook over medium heat until soft and let cool. Stir in the potatoes.

In a large bowl beat the eggs, sour cream, cheese and herbs. Stir in the potato mix and season with salt and pepper.

Pour the mixture onto the baking sheet and smooth the top. Bake for approx. 40 minutes, until golden brown. Use a pin to check that it is set in the center. Remove from the oven and let cool.

Lift by the ends of the parchment paper onto a cutting board or a plate. Carefully remove the parchment paper from underneath.

Serve cold or at room temperature.

Salmon mousse

This yummy dish can be made the day before, just transfer to a plate and garnish just before serving. Adds a nice touch to any buffet. Can also be prepared in single serving molds and be used as an elegant starter.

Ingredients;

8 plates of gelatin or 2 Knox gelatin envelopes
3 1/3 cup sour cream (8 dl )
1 3/4 lb. baked salmon (800 grams)
2 tsp salt
juice from 1 lemon
dill (a couple of handfuls)
parsley

Add the sour cream to a bowl with salt and lemon juice. Taste, if you find its to sour add some sugar. Chop the herbs.
Whip the sour cream until stiff, add the herbs and the fish (flakes), blend well.
Sprinkle gelatin over a little bit of cold water, add some hot water and stir until completely dissolved. Add some of the fish mix to the gelatin and stir until well combined. Add the gelatin mix to the fish mix and combine. Pour onto a plastic wrap covered mold and refrigerate for at least 4 to 5 hours or until the next day. Empty the mold onto a plate, garnish and serve with crackers.

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!!

Lemongrass Chicken

This chicken dish is a Vietnamese dish from an Asian recipe-book I've had for a long time. It's very tasty and you can make it as spicy as you like by adding or removing the red chili. Make sure you taste the chili before you add it to the dish or you might be in for a surprise. The chili can be very hot or not so hot, take a bite from the tip of the chili as that is supposed to be the most spicy part of the chili. Before using remove the seeds and finely chop. (from what I've heard the seeds if used will also take it up a notch spice-wise so if the chili is to mild you might want to add some)

Ingredients;

2 lb chickenfilet sliced thin
2 tbs corn oil for frying

Dry rub;

1 tsp ground pepper
2 inch lemongrass, chopped
3 red chili, chopped
2 scallions coarsely chopped
1 tsp "hot madras" curry powder
1 tsp salt
2 garlic cloves chopped
2 tbs dark brown sugar


1 tbs fishsauce
1/4 cup water

Garnish;

2 tbs cilantro chopped
2tbs scallions chopped

Add oil to a skillet and heat until it starts to smoke, then add the chicken (a little bit at a time)  and fry for 3 minutes. Remove when golden brown. Place the fried chicken in a bowl.

Add the dry rub ingredients to a food processor or a blender and blend on high until it makes a paste. Add the marinade to the fried chicken and toss to coat it all.

Let rest in the refrigerator for one hour then add to a pan and heat until warm. Add fish sauce and water and combine. Simmer until chicken is cooked all through.

Serve with rice, quinoa or just a green salad. Sprinkle with some chopped fresh cilantro and scallions.

Chevre Champignons

This is a great crowd pleaser. If served at a party as finger food use small mushrooms so that they will end up being finger size. If used as a dinner side use whatever size you fancy.

Ingredients;

1/2 lb bacon, chopped 

1 cup chopped onion

1/2 tsp salt

1/2 tsp pepper

8 ounces chevre

2 tbs heavy cream

1/2 tsp ground nutmeg

1/2 package fresh baby spinach ca 2.5 oz, chopped

36 white mushrooms if bite sized

Preheat oven to 350F

Chop the bacon and cook in a nonstick skillet over medium heat until cooked through, it should have a nice brown color without being burned. Remove bacon from skillet and put on a paper towel until ready to use. Add the onion to the pan with the bacon grease and season with some of the salt and pepper. Cook until onion is tender ca 5 minutes then remove from skillet and put on a paper towel to soak up excess fat. Add the spinach to the remaining fat (should not be much, just enough to cover the skillet) and cook until it collapses. Add the onion, bacon, the rest of the spices, the heavy cream and chèvre (crumbled) to the skillet and stir over medium heat until everything is well mixed and the chèvre is melted. 

Cook the mushrooms over medium heat, stems removed (I chop the stems, cook and add to the chèvre mixture but that is not necessary, I just don't like to waste good food) on both sides until golden brown and tender.
Put in an ovenproof shallow dish top side down and fill the mushrooms with the chèvre mixture.

Bake in the oven until the mixture starts to bubble and has a nice brownish color, 10 to 15 minutes or more.

Enjoy while warm!

Asian Style Chicken Wings on the grill

These chicken wings have a distinct Asian taste. They are rather sticky so make sure you have plenty of napkins at hand. Serve as part of a buffet or for dinner with a green salad on the side or perhaps a noodle dish.

Ingredients;

3 lb chicken drummettes

3/4 cup hoisin sauce

2 tbs Asian sesame oil

2 tbs rice vinegar

2 tbs soy sauce

2 tbs grated fresh ginger

1 1/2 tsp hot sauce

2 cloves garlic finely chopped

1/2 tsp ground cloves 

1 tbs toasted sesame seeds (toast in a dry frying pan over medium heat until they start to color making sure they don't get burned).

In a small bowl whisk all the ingredients except for the chicken drummettes and the sesame seeds. Pour 3/4 of the sauce into a ziploc bag and add the chicken. Toss the bag so that all the chicken drummettes are coated with the sauce. This can be done ahead but if you are not using the chicken right away put it in the refrigerator until ready to be used. 

Cook on the grill over medium-medium/high in a grill pan (I use the disposable ones because they tend to get rather messy) together with all the sauce for 20-25 minutes turning every five minutes or so to prevent burning. 

Transfer to a bowl, add the remaining sauce and sprinkle on the sesame seeds. 

Enjoy!

Breakfast Egg Muffins

For an easy breakfast make Egg Muffins. The Muffins can be made ahead and stored in your refrigerator and then in the morning just pop them in the microwave and Voila, ... your breakfast is ready.

Ingredients;

1 egg per muffin

Spice (salt/pepper/creole seasoning or any other seasoning you like)

Filling;

Chopped and blanched onion

Ham, chopped

Mushroom, chopped

Fresh baby spinach leaves

Grated Cheese

Etc.

Preheat oven to 375F.

To make the muffins spray a silicone muffin pan with non stick spray or line a regular muffin pan with muffin liners and spray. In the bottom of each muffin layer the fillings of your choice. You can use any or all of the fillings I have suggested or you can come up with your own. When done beat the eggs and divide among the muffins.

Do not fill more than 3/4 full. Bake 25 - 30 minutes or until a baking stick comes out clean. 

Cool and keep in refrigerator until ready to be used. Pop in microwave on high for ca. 1 minute. 

Meringue

This delicious and delicate dessert is a big winner if you eat it alone, together with fruits, ice cream, vanilla custard or whipped cream. It's a wonderful dessert any time of year. The best way to make sure you get a perfect result is to use room temperature egg whites and to start whipping your egg whites at a low speed then gradually increase speed until you get the right consistency.

Ingredients;

1 1/2 tsp vanilla extract or vanilla powder

2 tsp white wine vinegar 

1 1/2 tbsp cornstarch

1 1/2 cup granulated sugar

6 large egg whites (room temperature)

A pinch of Salt

Preheat oven to 275F and line a baking sheet with parchment paper. 

Pour vanilla extract and vinegar into a cup and mix sugar and cornstarch in a small bowl. In the mixer bowl whip egg whites and salt using the whisk attachment. Remember for a good result to start at low speed. When soft peaks start to form increase speed to medium high and gradually add the sugar/cornstarch mixture. After a few minutes add the vanilla/vinegar mix. Increase speed further and whip until meringue is glossy and stiff, this takes 4 to 5 minutes. 

If you are using the meringue with fruits or ice cream or any other filling spoon it into large round mounds on the baking sheet and create an indentation in the middle for the filling. 

Place the baking sheet in the oven. Reduce oven temperature to 250F and bake for 50-60 minutes. The Meringues are supposed to be crisp on the outside but with a marshmallow-like inside. If the Meringues takes on color during baking reduce the oven temperature a bit.

 

When done cool the Meringues on a wire rack. Use immediately or store in a sealed container at room temperature for up to a week.

Champagne Sorbet

I just read in a magazine about different ways to make mondays better as most people tends to look at mondays as the worst day of the week. I guess this recipe is my contribution to the list.

1 1/2 cup champagne
1 cup sugar
1 tbsp light corn syrup
1 teaspoon lemon zest
1 1/2 cup grapefruit juice
1/4 cup fresh squeezed lemon juice

Put champagne, sugar, syrup and zest in a pot. Bring to a hard boil and continue to boil until the sugar has completely dissolved. Remove from heat. Strain into a bowl, add grapefruit and lemon juice. Chill completely.
Add the mixture to an ice cream maker and process according to the directions it. Use immediately or store in the freezer until needed

Cheers!

Pharma wrapped Portobello Mushroom

An appetizer or a side-dish that can be prepared way ahead if time is limited.  I have used Prosciutto di Parma but you can use any other type of prosciutto, I have also used Boars Head Prosciutto and that worked fine. Bacon can also be used if you like that.

Ingredients;

As many slices of Portobello as you like
Prosciutto di Parma (a halv slice for every portabello slice)
2 garlic cloves to 12 portabello slices minced
Fresh thyme
salt and pepper
4 tbsp Olive oil

Preheat oven to 437 F.

Add the garlic to the olive oil. Dip the Portobello in the olive oil on both sides and put a thyme sprig on top, add salt and pepper then wrap the portobello in half a slice of the prosciutto. Go easy on the salt as the prosciutto adds a lot of salt to the dish by it selves. Up to this point everything can be made ahead and refrigerated.

When ready add the portobello to an ovenproof dish, drizzle some olive oil on top and bake in the oven for around ten minutes. The portobello is supposed to be nice and crispy but not burnt.

Eat warm or lukewarm!

Paella

Paella is one of Spain's most famous and cherished dishes named for the pan in which it is cooked. The Paella pan is wide and shallow and made of a thin, conductive metal, with sloping sides and a handle on each side. It is important to use a wide shallow pan so that all the liquid is evaporated at the time the rice is done. The Paella pan is also supposed to respond quickly to a change in heat as the Paella is cooked over high heat first and then at a lower temperature. When the pan is taken of the heat the rice at the bottom is supposed to stop cooking immediately.

As Paella is like an ever-changing combination of ingredients there is no right way to cook one but it seems like every region and major city has one, perhaps even every family. I'm not sure what to call this one so I'll just call it; PAELLA!

Ingredients;

2 Lb chicken tights with skin, bone-in

1 onion chopped

oliveoil

4 tomatoes

4 cloves garlic

1 bay leaf

1 cup white wine (dry)

1 tsp freshly squized lemon juice

Saffron (I use 2 packets)

salt and peper

3 cups short or medium grain rice 

7 cups chicken stock

12 mussels

18 shrimps (raw, shell on)

1/4 Lb chorizo (chopped)

1/4 Lb peas

3 tbsp chopped parsley

lemon wedges for garnish

First fry the chicken tights in the pan on each side until they get a nice color, transfer to an oven-safe dish and bake on 400F until cooked all the way through. Add the onion and garlic to the pan and fry on medium heat for some minutes, if needed add some olive oil (might not need it because of the liquid from the chickens) then add the chorizo and fry for another couple of minutes (if raw until cooked through). Chop the tomatoes and add to the pan with the bay leaf, wine, lemon juice, spice and chicken stock. Let simmer for about 5 minutes then add the rice. Turn up the heat and boil hard for 10 minutes then reduce the heat to low and add the mussels, peas and the shrimp and cook for another 8-10 minutes or until the liquid is evaporated, the rice is cooked but has a bite to it, the mussels have opened and the shrimps have turned pink.

Remove from heat, add the chicken tights and cover with paper towels then let rest for 5 minutes before serving. 

Garnish with the lemon wedges and parsley, serve out of the Paella pan.

Mmmmmmm!

Sesame seared Tuna with soy sauce

This dish can be made well ahead of time so that you don't need to stress last minute. Rather enjoy a glass of wine with the guests I would suggest. This recipe well be enough for 6 persons as a starter.

Ingredients;

Tuna;

1 pound raw tuna

3 tbs chopped cilantro

3 tbs chopped parsley

3 tbs roasted sesame seeds

1,5 tbs lime peel, chopped

salt and pepper

Cut the tuna in strips 1,5 x 1,5 inch and rub them with salt and pepper. Give them a quick fry in vegetable oil on all sides (only about 20 sec. on each side). 

Chop the herbs and combine with the sesame seeds and lime peel. Add the herbs to some glad squares (same amounts as yours tuna strips, divide the herb mixture among the glad squares). Put one strip of tuna on each glad square and cover with the herbs then wrap in the square. You can now put it in the refrigerator until serving time, at least one hour. 

Sauce;

1/2 cup Ketjap manis (sweet soy sauce)

1/2 lime, juice and peel

1 tsp minced ginger

1tsp finely chopped red chili

1 tbs chopped cilantro

1 tsp minced garlic

2 tbsp regular soy sauce

1 tsp sesame oil

Combine all ingredients. Let stand about 10 minutes and it is ready to be served.

Remove tuna from refrigerator and cut in thin slices. Arrange on a plate with the soy sauce and perhaps some arugula or another salad if you prefer. 

Prawns with green olive and caper ailoli

This is a dish you can use at a buffet arranging all the prawns on a plate with a bowl of the aioli on the side or as an appetizer neatly arranging the prawn and aioli on a plate.

Ingredients;

As many prawns as you like (the aioli will be enough for 20 prawns)
4 garlic cloves
1/3 cup lemon juice
Sea-salt and freshly ground pepper

For the aioli;

1/2 cup mayonnaise

2 tbsp chopped green olives

1 tbsp salted capers rinsed and dried

1 clove garlic minced

Sea-salt and freshly ground pepper 

Aioli;

Place mayonnaise, olives, capers, garlic, salt and pepper in a bowl and combine. Set aside until ready to be served.

Prawns;

Place prawns, garlic, lemon juice, salt and pepper in a bowls. Stir so that all is combined. Allow to set for about 5 to 10 minutes before frying them in olive oil over medium to high heat for 2 minutes on each side or until they turn pink. 

On the picture they are served with julienne strips of parsnip that is fried in vegetable oil for as long as it takes to get a golden color. Perhaps not as long as some of the strips in the picture, they are not supposed to turn dark brown.

Brie-Mushrooms

I found this recipe in one of Ree Drummonds cook-books "The Pioneer Woman Cooks" a cook book that I highly recommend.

The dish can be used as a side-dish or appetizer or as one of many items if you're having a buffet.

Ingredients;

12 (or as many as you like) big white button mushrooms

Oliveoil

1/4 cup chopped parsley

4 garlic cloves minced

5 green onions sliced

A splash of white wine (if you have any..)

One 8 ounce brie cheese cut into bite sized chunks

Preheat oven to 350F

Remove stems from mushrooms and chop. Add oil in a skillet over medium heat, when oil is hot add the mushroom caps and toss them around until they soften. Transfer mushroom caps to a baking dish top side down. 

Throw in the parsley, garlic, green onions and mushroom stalks. Add the wine if you're using it. Stir and cook for a couple of minutes or until the flavors release. Remove from heat. 

Place a chink of Brie inside each mushroom cap then pour the parsley mixture on top. 

Bake in the oven for 15-20 minutes. The dish is done when the cheese is all melted. 

Can be served straight out of the oven or at room temperature.

Love Them!!

Broccoli Slaw

This slaw can be used with anything you would use to accompany a regular coleslaw. It works perfectly with any type of grilled dish. A lot of my friends that I serve this to say they didn't really think that raw broccoli would work that well but it certainly does.

Ingredients;

2 broccoli heads
One handful of pine nuts toasted in a nonstick pan without oil (tossing all the time until golden brown and fragrant)
One handful dried cranberries
1/2 red onion finely chopped

Dressing;

1/2 cup sour cream

1/3 cup mayo

2 tbsp cider vinegar

1 tbsp sugar

Shred the broccoli in a food processor ever so slightly, you don't want the pieces to be to small. Add to a bowl with the pine nuts, cranberries and onion and blend. Mix all the ingredients for the dressing and add to the broccoli mix. Blend well and transfer to a serving bowl. The slaw will tolerate a day or two in the refrigerator if not used all at once.

Enjoy!