I’m longing for spring with more daylight and warmer weather. So tonite I created this light, yet filling salad. Definitely a keeper.
- 1/2 cone cabbage
- 1 bulb of fennel
- 1 orange
- A handful of toasted almonds
- A handful of fresh dill
- 4 slices of prosciutto
- Juice and zest from 1 small lemon
- 1 tbsp olive oil
- Salt & pepper to taste
- Rye bread croutons, optional
- Finely slice cabbage and fennel.
- Cut the orange in chunks.
- Chop the almonds.
- Chop the dill.
- Cut the prosciutto.
- Combine everything in a bowl.
- Add olive oil, lemon juice and zest. Season with salt & pepper.
- Gently stir and serve.
This is a family favorite in our home. It is not only beautiful, it is also light, flavorful and healthy. If you have leftover rice, you can make it in less than 20 min. You will need to make a trip to an Asian market for dashi powder though.
Specialty Store – Asian market
Instant Dashi powder. Dashi powder is a fish soup stock essential to Japanese cooking. I don’t think you will regret the effort to get ahold of this. I will post a chicken soup in the near future, which also uses dashi powder. And I have a feeling, that if you give this soup a try, you will be glad you have dashi powder in your pantry. Just a hunch.
- 6 cup / 1.5 l water
- 2-3 green tea bags
- 1/4 cup / 60 ml mirin
- 1/4 cup / 60 ml soy sauce
- 1-2 tsp salt
- 5 green onions, chopped finely
- 1 envelope instant dashi powder
- Sesame oil for frying
- Salmon, 2 pieces app. 1 pound / 450 gr
- Black sesame seeds
- Nori seaweed, cut into pieces
- Cook fresh rice or warm leftover rice.
- Bring the water to a boil in a pot and turn the heat off.
- Add the green tea bags and leave in for a few min.
- Heat sesame oil in a pan and fry the salmon.
- Add instant dashi powder, mirin, soy sauce and salt to the green tea.
- Add green onions. Heat the soup, but do not boil.
- Serve in bowls: first rice, then soup, then salmon, then topping.
The inspiration for this soup comes from a Danish cookbook called Japansk mad på dansk, Japanese food in Danish. I have added soy sauce and mirin to the original recipe. You can leave both out and serve with wasabi to add more flavor.
You may also like this salmon soba soup with dashi powder:
Posted in Asian inspiration, Dinners in 30 min or less, From the sea, Rice, grains & pasta, Soup time
Tagged Dinner in 30 min, healthy food blog, japanese food, japansk suppe, laksesuppe, leftover rice, recipes, rice, salmon, soup, stine lavigne, Suppe med ris
Give pasta a break and have a gnocchi dinner or side dish. Gnocchis are dumplings made from potato and semolina flour. Cook 1 or 2 packs of gnocchi depending on whether you plan to eat this meal as a side dish or main entree with salad. Make extra if you want to have leftovers for lunch the next day. Adjust the pesto accordingly and use the suggested herbs, the classic basil or the ones you happen to have in your fridge. You can’t go wrong.
TIP By the way, you don’t need a food processor or blender to make your own pesto. Simply chopping it works just as well.
- Pine nuts
- Lemon zest and juice
- Olive oil
- Garlic, optional
- Bring a large pot of water to a boil.
- Chop the herbs and pine nuts and set aside.
- Cook the gnocchi according to instructions, app 7-8 min.
- Zest and juice the lemon, grate the parmesan.
- When the gnocchi is done, drain and put in serving bowl.
- Dress with olive oil, herbs, pine nuts, lemon and parmesan.
- Season and serve.
Posted in Dinners in 30 min or less, Salads & sides, Tips & more, Veggies only
Tagged dinner, Dinner in 30 min, fast dinner, gnocchi, healthy food blog, pesto, recipes, side dish
Once a year I make caramels. This year they were so popular, I had to make a 2nd batch. When I lived in San Francisco back in the late 90s, I actually made a living making caramels. All kinds – vanilla, nutty, chocolaty, licoricy and salty. Yummy days.
Note: It’s a lot of sugar and quite an exception, but hey it’s christmas time!
This recipe requires a candy thermometer
- 2 1/2 cups / 560 gr sugar
- 1 1/2 cups / 3,5 dl heavy cream
- 1/2 cup / 1,5 dl sweetened condensed milk
- 3/4 cup / 1,75 dl light syrup
- 4 oz / 110 gr butter, cut in cubes
- 1/2 tsp salt
- 1 tsp vanilla extract
- Coat a 9 x 13 inch baking pan with parchment paper.
- In a medium size saucepan combine sugar, syrup and cream and bring to a boil over high heat until the temperature reaches 233F/111C stirring occasionally. This takes about 10 minutes.
- Add butter and salt stirring constantly until the temperature reaches 244F/118C. Another 7 minutes.
- Remove from the heat and add vanilla extract. Distribute the vanilla well and pour into the prepared pan.
- Let cool at room temperature over night.
- Lift parchment paper and transfer the caramels to a cutting board.
- Using a sharp knife cut the firm caramel into squares and wrap in waxed paper or parchment paper. Store at room temperature.
Homemade vanilla caramels make a great gift. Merry Christmas!
We know the song, but how often do you make chestnuts? You don’t need an open fire to roast chestnuts, there is a short cut. Consider it. Seriously. They are really tasty with butter & salt. But then again - what doesn’t taste good with butter & salt?!
- Preheat the oven to 425F/220C.
- Grab a serrated knife and cut an incision in each chestnut. See picture.
- Put chestnuts in a pot and pour just enough cold water to cover. Add salt.
- Bring to a simmer and drain the chestnuts.
- Place chestnuts in any ovenproof dish and bake for 15 minutes.
- Remove from the oven and cover chestnuts with a kitchen towel for 12 minutes.
- Serve with cold butter and flaky salt.
So – last night was a no-time-for-dinner kind of night. We all have evenings where we have less than 15 minutes and still want a decent dinner, don’t we? Well, hungry husband was happy and the kids, who were not on the shrimp team, stuffed their pitas with things from the fridge like ham and cheese.
I had no time to measure anything, so this is really just a simple idea that I am throwing out there. Take it or leave it. The inspiration is from not so long ago down memory lane. In Los Angeles, we had a favorite local sushi bar and one of the many must have items on the menu was spicy shrimp rolls.
- Pita bread
- Cooked shrimp
- Mayonnaise and/or sour cream
- Fresh squeezed lemon juice
- Fresh or dry dill
- Chili oil to taste
- Salt & pepper
- Iceberg or romaine lettuce
- Heat the pitas briefly (oven or microwave).
- Dump the shrimp in a bowl with a bit of mayonnaise/sour cream, chopped dill, a squeeze of lemon and a few drops of chili oil.
- Stir, taste and season with salt & pepper.
- Cut the pitas in half and line each pita with lettuce to keep the juices where they should be – in the pita bread, not down your hands.
- Add shrimp filling, tomatoes or other veggies.
- 15 minutes are up and you, my friend, are done.
Use wasabi paste in place of chili oil. Wrap it in a tortilla instead of stuffing it in a pita. Here is the cousin to this dish, if you know what I mean?!
Yesterday I made waffles and then falafels. This is a yummy repost from May 2012. Grab a pita, stuff it with greens and top with a ground cumin yoghurt-based dressing.
Last week some wonderful friends came to our house with bags full of good stuff to make falafels from scracth. How lucky am I, right?! Well, we ended up with chicken in our pita breads instead, because the falafels kept falling apart in the hot oil?! I had never before attempted to make falafels at home. But after last weekend, I was determined to make it work. So here is what I learned is key: most recipes will tell you to soak the garbanzo beans for 18-24 hours, dry them well and then -without boiling them- throw the beans in a food processor or blender and pulse until coarse only. Well, I had already soaked and boiled my beans, so I dried them well, crossed my fingers and it worked I am not crazy about frying in an inch deep oil or more, but honestly these babies were so good and besides most of the oil was still in the pot when I was done frying. I will be making these again. For sure.
- 2 cups soaked, drained, uncooked garbanzo beans (or cooked and dried)
- 1 small onion, chopped
- 2 cloves of garlic
- 2 tbsps chopped fresh parsley
- 2 tsp ground cumin
- 1 tsp baking powder
- 1/4 tsp pepper flakes
- 1/2 ground coriander seeds
- 2 tsp salt
- 1 tbsp tahini (not all recipes include sesame paste, supposedly it acts as a binder)
- 4 tbsps flour
- Oil for frying (neutral flavor like canola)
- Dry the beans thoroughly, if they are cooked. Drain well, if they are soaked and uncooked.
- Blend or pulse onion, garlic, parsley and beans together only until it resembles small pebbles. The texture should be crumbly and loose.
- Transfer to a large bowl and stir in spices, flour and tahini, then combine everything. The texture will still be crumbly.
- Grab a spoonful, then squeeze and shape into a ball. Contiune this step and cool the falafels in the fridge while the oil is heating.
- Use a small deep pot and pour just enough oil to cover the falafel balls.
- To test if the oil is hot enough, stick a wooden chop stick, a wooden tooth pick or the end of a wooden spoon into the oil. Bubbles will appear around the wood when the oil is ready.
- Fry about 5 falafels at a time. They are done when they are golden all over. It takes about 3 minutes per batch.
- Transfer to a plate with paper towels to drain for a minute before serving.
Yields about 25
Here is a before shot to give you an idea of the texture: