LA FOI GRASSE



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No foie gras in sight.



About food.
And some things completely unrelated.



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Munchies.

Ibland svänger man ihop en avokado, färska örter och körsbärstomater till mellanmål och det går precis lika snabbt som att rosta ett bröd. Några generösa skedar olivolja, citron och salt och det blir drägeldrägel.

AFTERNOON MUNCHIES for everyone tired of always eating bread

avocado 
tomatoes 
basil 
olive oil 
freshly squeezed lemon juice
salt

  1. Cut the avocado and the tomatoes into bite-size pieces. 
  2. Mix the olive oil, salt and lemon juice with a fork and drizzle on the rest. Top with a generous amount of basil. Mix & serve!
11:12 am, by onygogo1 note Comments

Lemon basil, capers and potatoes in a bowl.

Sommarens bästa tillbehör livar också upp hösten. Ett berg färska örter, vårlök, kapris, oliver och olivolja får liva upp några nykokta oktoberpotatisar.

LEMON BASIL, CAPERS AND POTATOES IN A BOWL

10 potatoes
2 spring onions, sliced (or 1-2 shallots, finely sliced)
2 handfuls of fresh greens (I’m thinking eg. lemon basil/basil/lovage/marjoram/parsley/dill) 
capers
black unpitted olives (kalamata)

Dressing:

olive oil
balsamic vinegar
dijon mustard
salt & pepper
(honey)

  • Place the greens, the capers, the spring onion and the olives in a bowl.

  • Prepare the dressing by mixing/whisking all of the ingredients together in a glass.
  • Boil the potatoes and add to the bowl.
  • Pour in the dressing and mix carefully. Let stand for 30 minutes, serve at room temperature. Works amazingly well with lamb!

09:57 pm, by onygogo24 notes Comments

Vietnamesiska sommarrullar.

Serverade vietnameska vårrullar som förrätt under det här kalaset. Man tog att det som fanns i kylen och gjorde en dipsås som kanske var litet mer japansk än vietnamesisk, men gott, fräscht, glutenfritt, nomnom blev det!

VIETNAMESE SPRING ROLLS 

rice paper
fresh herbs (we had mint, parsley and basil)
lettuce
rice noodles
shrimps
cucumber
(carrots) 

Sauce: sesame oil, rice vinegar, soy sauce

  1. Fill a wide bowl with water (at room temperature). Soak the rice papers in the water for a minute, one by one.
  2. Place the softened ricepaper on a board and fill with a few shrimps, some ricenoodles, greens and veggies. Wrap them tightly.
  3. Cut the rolls in half before serving and place on a serving plate. Serve with a sauce, eg. one consisting of 1 tbsp soy, 1 tbsp rice vinegar and a teaspoon or so of the sesame oil. 
  4. Dip the rolls in the sauce and indulge!

07:34 pm, by onygogo3 notes Comments

Sunday salad.

En söndagssallad med kikärter, rostad paprika, kronärtskockbottnar och massvis med färska örter!

SUMMER SALAD with CHICKPEAS, ARTICHOKES and ROASTED PEPPERS

5 red peppers, halved & de-seeded
1 can of chickpeas, drained
1 jar of artichoke hearts
three handfulls of chopped fresh mint and flatleaf parsley 
olive oil
balsamic vinegar
salt & pepper 

  1. Roast the peppers in the oven (250C) for 20 minutes. Allow to cool and peel off the blackened skins. Place in a bowl with olive oil, balsamic vinegar and some fresh herbs.
  2. Add the chickpeas, artichoke hearts and the rest of the herbs just before serving. Mix well. Taste with salt and pepper and serve!
12:18 pm, by onygogo9 notes Comments

Tre små rätter på ett fat.

En improviserad lördagsmiddag med vitlöks- och dragonstekta jätteräkor, örtglad bulgur och gräslökskantareller. Fabulös sommarmat!

SCAMPI FRIED WITH  TARRAGON AND GARLIC (serves 3)

15 scampi, raw, peeled
2 garlic cloves, thinly sliced
fresh tarragon
1,5 tbsp butter
salt & pepper 

  1. Heat the butter in a pan. Add the garlic and the tarragon. 
  2. Add the scampi and fry on medium high temperature for 1 minute on each side. Taste with salt and pepper. Serve immediately.

BULGUR with FRESH MINT, CHIVES and PARSLEY

2 dl bulgur
4 dl water, hot
fresh herbs (mint, flatleaf parsley, oregano, chives…)
3 tbsp oil
1,5-2 tbsp lemon juice
salt
1 garlic clove, minced 

  1. Toast the bulgur in a dry pan for a few minutes. Be careful not to burn! 
  2. Add some salt and the boiling water. Cook on a low heat for 8 minutes.
  3. Meanwhile, cut the herbs and place them in a bowl. Mix the oil, lemon juice, garlic and the salt in a glass. When the bulgur is ready, place it in the bowl too and mix in the dressing. 
  4. Let stand for at least 20 minutes. Serve.

CHANTARELLS AND CHIVES IN A PAN 

1 liter of chantarells
a generous amount of chives, cut into pieces
2 tbsp butter
salt & pepper 

  1. Heat the butter in a pan. Add the chantarells and cook until softened. Add the chives, pepper and salt. Cook for a few minutes and serve. Chantarells can be served with almost anything.
11:41 am, by onygogo5 notes Comments

En massa jävla god sommarmat.

Årets första tomat.

Halstrad sik.

Jordgubbar av sorten Sauvo.

Marinad med timjam och vitvinsvinäger. Och yttrefilé då.

Örter från egen trädgård, tomater, gurka, citron, salt och olivolja.

Grillad zucchini.

Och det bästa: årets första kantareller.

——————-

Summerfoods.

06:19 pm, by onygogo4 notes Comments

Green and yellow.

RÅSTEKT SOMMARPYTTIPANNA // POTATOES, ASPARGUS AND BUTTER IN A PAN

8 potatoes, cubed
3 spring onions, sliced
3 garlic cloves, minced
1 small bunch fresh aspargus, cut in bitesize pieces
flat leaf parsley and other fresh herbs
dried herbs (thyme, rosemary…)
salt & pepper
butter
oil

2 eggs 

  1. Heat the butter and oil in a pan. Add the potatoes and onions. Mix in the dried herbs after five minutes or so. Fry for 15 minutes.
  2. Meanwhile, boil the aspargus for a few minutes (depending on the size of the pieces). Rinse in cold water. Add the aspargus in the potatopan. Check salt & pepper.
  3. Now, add the fresh herbs and the garlic (+ some extra oil). Leave some herbs for garnishing. Place the mixture in a bowl (to keep warm) and fry the eggs. 
  4. Serve the potato and aspargus pan with an egg on top and a salad on the side.

11:42 pm, by onygogo13 notes Comments

Le manque.

Although living in the heart of Helsinki is absolutely fabulous, there are some advantages with the quiet life on the island.

Such as being able to fill a basket of fresh herbs every single day.

Flatleaf parsley, mint, tarragon, thyme, chives, oregano and lemon basilic - I miss you all a bit too much.

09:03 pm, by onygogo Comments