Lack of Foodspiration

Hello there!

I’m feeling a bit sad that I’m not able to update here on my blog as much as I want too. I really enjoy having this  blog and sharing my cooking and inspiration. But sadly I don’t have a camera for the moment, and a food blog without pictures doesn’t sound so appealing. I hope you will continue to follow me as soon as I solve my camera problem.

In the meantime I give you some summer roll inspiration. I made summer rolls the other day for my mom who loves them. And this is really healthy fast food. You can make this summer rolls in no time and you don’t need to Cook anything, just a bit of cutting and stirring and then you’re ready. Here I made two different dip sauces. One with fish sauce, coriander and rice vinegar and one with peanuts. Both are very tasteful and goes well with the light summer rolls.

See you soon.

Chanterelle & västerbotten cheese quiche

So this is the second part of the crayfish party theme. This quiche is made of our famous cheese from västerbotten which is a classic combo when you eat crayfish. The västerbotten cheese is strong in flavour, its taste is a bit like Parmesan cheese, salty, but with more bitter notes. The cheese is aged between 12-14 months. If you’re not in sweden you might have some trouble finding our lovely cheese, but then you can use some aged parmesan cheese instead.

You need:

2 eggs

50ml milk

1 small onion

200ml heavy cream

200g chanterelles

300g västerbotten cheese

For the dough:

350ml flour

125g butter

3 tbsp water

a pinch of salt

Make the dough in a food processor. Add the butter and flour, pulse until the flour and butter are well combined in small crumbles. Add the cold water and a pinch of salt. Process until the dough becomes firm. Wrap the dough in some plastic and let it set in the fridge for at least 30 minutes.

After the 30 minutes press your dough into pie crust and pre bake on 200° for about 15 minutes.

Fry your chanterelle and diced onion in butter or oil. When the onions are soft and the chanterelles are golden brown, whisk your egg, cream and milk in a bowl and add the mushrooms and onion. Season with salt and lots of fresh grounded pepper. Now add the cheese in the quiche filling, mix together and fill your pie crust. Bake on 200° for about 30-40 minutes until the pie looks golden and the filling has set. Smaklig måltid!

Crayfish party – Kräftskiva.

 

As long as I can remember we always celebrated my birthday with a kräftskiva.  August is the crayfish month and I always loved it!

When I was little my father used to fish the crayfish himself and at home before cooking them he put them in the bathtub. I still remember them crawling around in our bathtub. I used to call them spiders, “look we have spiders in the bathtub”. I’m happy this year I came back in august cause now I can eat how many I want! In Berlin they’re hard to find, but you can always try to look in  Ikea for them.

This time I made a classic quiche with västerbottencheese and chanterelles, a very green salad and some ham and cheese.

The recipe for the quiche i’ll give you in the next post, but here is how to make my very green salad.

You need:

Green beans

Peas

Snap peas

Baby spinach

1 lemon

Olive oil

Salt and pepper

Boil the beans and peas until they are cooked but still crispy. Meanwhile make your dressing by using the zest and juice from one lemon, mix with olive oil and taste with salt and pepper. When the beans and peas are still a bit warm pour the dressing over and mix well. Add your baby spinach and garnish with some pea sprouts.

Cold vegetable soup

Hello from sweden!

I’m back in my hometown stockholm for a little while now, I’m working very much for the moment so I’m trying my best to update here.

On a very hot summer day I did this cold soup,  some kind of gazpacho but I didn’t put any bread. It’s easy to make and you literally just have to cut some vegetables and put it in a blender and mix. You can top your soup with what fits you, some crispy bacon or prosciutto. Also smoked salmon would go very good in the soup, or just keep it raw and vegetarian like my recipe where I topped it with some crispy vegetables.

This recipe makes 1 liter of soup and will serve around 8 persons as an appetizer. Perfect to serve on a hot day to get a bit chilled before dinner.

Cold vegetable soup:

4 tomatoes

1 paprika (red or yellow)

1/2 cucumber

1 small garlic clove

handfull of basil & parsley leaves

1/2 tbsp apple vinegar

100ml water or more

Topping:

Zucchini

paprika

cucumber

Cut your veges, put in a blender with the herbs and garlic, blend away. Season with salt and pepper and finish with some water to make the soup as liquid you prefer.

Finely dice the vegetables for the topping, add some vinegar salt and pepper and sprinkle over your soup.

Tomato-zucchini salad with basil oil

The summer is still going strong in Berlin, and any cooking on the stove continues to be a big NO.

Salads like this one are perfect, just a little bit of cutting and mixing and then your ready to eat in 5 minutes!

All the tomatoes I used here comes from my balcony where I have two tomato plants that gives me a lot of sweet tasting tomatoes.

The zucchini I brought all the way from Bolzano, we spend one night in a house in the mountains and there they had a little vegetable garden, and I was allowed to harvest anything i wanted. The zucchini was so beautiful and they had plenty of it, So I took some with me back home to Berlin.

Adjust the amount of the ingredients depending on how many you want to serve. Mix olive oil with some chopped basil, salt pepper and a little bit of garlic (add some drops of lemon/vinegar if you like some extra acidity). Cut your tomatoes and thinly slice your zucchini.

Put everything together in a salad bowl, pour the basil oil over and finish with some parmesan cheese on the top.

Et voila!

My contribute to the season harvest challenge for Gröna skafferiet. Tomato and zucchini salad.

Chanterelle hunting in South Tirol

Hello everyone!

I took some vacation from the blog and went to my boyfriend parents house in South tirol, Italy.

The thermometer was up on 36° almost every day in Bolzano, which is very warm. Too warm I would say. So one day we went up on the alps to get some fresh air and collect mushrooms. We went with the car up on 1200m and then hiked in the forrest for two hours. In the end we got a good amount of 1kg of chanterelles and one big  Steinpilz. On the way I also found some lovely wild strawberries that went straight in to my mouth.

The very first chanterelle that I found

Wild strawberries

All the mushrooms cleaned and ready to cook

To clean all the mushrooms was really not the best part, it took ages. But afterwards it was very rewarding.

We ate it in a classic south tirol way together with polenta.

I haven’t got a picture of my plate, but I found you this (link) lovely recipe on internet and translated it for you.

Polenta con i finferli (serves 4)

1 garlic clove

1 red onion

400g polenta

400g chanterelle

5 tbsp olive oil

100g pancetta (optional)

40g parmesan cheese

2 tbsp parsley

salt & pepper

First cook your polenta. Meanwhile chop your onion, garlic and pancetta, add in a pan with olive oil and fry on medium heat until the pancetta gets a nice golden color.  Now add your mushrooms, a pinch of salt and lots of fresh grounded pepper. Cover with a lid and let it simmer for about 15-20min. Stir frequently. When your mushrooms are cooked take the pan from the heat and add chopped parsley.

As soon as the polenta is done serve it directly since polenta tend to get a bit hard after resting too long in the pan.

For the final touch grate some parmesan cheese over. Boun appetito!

Zucchini & beetroot carpaccio with feta cream

Yesterday it was very warm again in Berlin. I’m so happy that we until now had such nice weather.As a swede I know how to appreciate good weather and sunshine. I often get the comment “you’r from sweden you should be used to cold weather and snow!” well hello, just cause I’m “used” to it, it dosen’t mean that it isn’t as cold to me as it is to you. We are not born with a thicker skin… Well this have taught us swede’s to make the most out of the summer when it’s finally there. So as the post before, this dish will take you no time to do, don’t require any cooking on the stove and is cold and fresh for a nice sunny day.

This recipe is enough for one as a main dish, or for two as an appetizer.

Zucchini & beetroot carpaccio 

1 zucchini

2 beetroot

1 lemon + zest

feta cheese

100ml creme fraiche

Salt&pepper

cold pressed rapeseed oil/olive oil

Thinly slice your zucchini and beetroot by using a mandolin or sharp knife. Put the zucchini in one bowl and the beetroot in another (otherwise you’ll have pink zucchini). Squeeze the juice of one lemon over the zucchini and beetroot, sprinkle salt over and give it a nice massage. The lemon juice and salt will “cook” the zucchini and beet and make it a bit softer. Leave to “cook” for about 20-30minutes. Meanwhile crumble some feta cheese and mix with creme fraiche then add lemon zest, salt and pepper to taste.

When your veggies are ready arrange on a plate, drizzle your oil over and add the feta cream.

Fennel-orange salad

If you haven’t tried fennel together with orange yet you have too! Fennel and orange is a perfect couple and together with a good olive oil, salt and pepper it makes the most delicious simple salad and a perfect side for grilled fish.

First time I tried it was one or two years ago on my annual trip to Florence, and since then im hooked!

It’s super easy to make, you just thinly slice your fennel and orange and put together in a bowl. Dress the salad with a good olive oil and season with salt and pepper and your ready to go.

In the summer when the sun is shining I want to spend as little time as possible in my kitchen, so salads like this are perfect. Few ingredients and ready in no time. Smaklig måltid!

Beluga lentils and roasted vegetables salad

This is a lazy mans recipe. It’s so easy that I wont even give you a proper recipe. When I cook beans or lentils I always make sure to cook a big amount and freeze the rest in portions bags. This is perfect for the lazy days, like yesterday.

Take out a bag of lentils and defrost. Chop some veggies and put in the oven to roast. Meanwhile go paint your nails or watch an episode of your favorite serie while your dinner is cooking itself. When the veggies are ready your dinner is ready!

This time I dressed the lentils with parsley pesto that I already had ready in my fridge. But you can make it even easier and just dress with some olive oil, lemon juice, salt and pepper. Done!

Minestra di Piselli

 

 

I was surfing around on the interwebz and found this very good looking risi e bisi . First of all I found the name very funny, and after reading about it I also found out that it’s a venetian dish. My boyfriends father is born in venice so I asked him if he had ate it before, he hadn’t! So one rainy evening I decided to make my own risi e bisi. Since I didn’t have any rice at home I used some leftover wheatberries that I had in the fridge.

I wouldn’t call this dish risi e bisi since it don’t contain any rice, and also didn’t have that creamy texture like a risotto should. So I just call it pea soup, minestra di piselli. Next time I have some rice I will give it a try. In the meantime you might just cook this minestra instead cause it’s perfect for a rainy day!

 

Minestra di Piselli (serves 3)

550ml vegetable broth

400ml cooked wheatberries

500ml green peas

1 leek

1 small onion

5 tblsp pasley

1/3 lemon juice + zest

Parmesan cheese (optional)

 

Chop the leek and onion, heat oil to medium heat in a pan. Add your onion and leeks and let it get soft but without getting any color.

Add your peas and cooked wheatberries in to the pan, pour over almost all of the vegetable broth, leave about 100ml for later.

Leave it to cook on medium heat for about 20min. After 20 min add the rest of the broth and also lemon juice and zest, salt and pepper to taste.

Let it cook for about 5-10 minutes more. Take the pan from the heat and add your chopped parsley. If too much of the broth cooked away you can add some more at the end.

Garnish with some grated parmesan cheese and your good to go!

 

Buon appetito!