LA FOI GRASSE

Endive, aprikos, parmesan och mynta bildar en liten himmel i en skål. Snälla, blanda ihop denna.

SALAD WITH ENDIVES, APRICOTS, PARMESAN AND MINT

2 endives, sliced
4 apricots, cut in chunks
3 tomatoes
1 small outdoor cucumber (or 1/3 of a normal one)
fresh mint, tarragon and flat-leaf parsley
shaved parmesan

olive oil
balsamic vinegar
salt & pepper

1. Mix ingredients in a bowl. 
2. Mix the dressing. Drizzle over the salad and serve!

Blåbär i en spenatsallad. Det bästa någonsin. I och med att vi inte har några inhemska skogsblåbär att ty oss till än får det duga med buskblåbär. Buskblåbären (de där stora, söta sakerna) är otroligt mjuka till smaken, och passar speciellt bra ihop just med avokado.

Att dessutom vara generös med mängden färsk mynta, dragon och flatbladig persilja bidrar till att skapa något så smakfullt (men ändå fräscht!) att man inte vet vart man skall ta vägen.

Denna blir nog sommarens favorit. Har ni en egen sommarspecialitet?

BLUEBERRIES, SPINACH, HALLOUMI AND AVOCADO SALAD

1 handful of salad leaves
3 handfuls of baby spinach
200 g halloumi cheese, sliced

heaps of fresh mint, tarragon and flat-leaf parsley

1 avocado, sliced
1/2 cantaloupe melon, cubed
1 dl blueberries

Use any dressing you like, I kept it simple with a vinaigrette:

2 tbsp olive oil
1 tbsp balsamic vinegar/white wine vinegar/freshly squeezed lemon juice
salt & pepper

1. Start by whisking together the ingredients for the vinaigrette. Leave the vinaigrette at the bottom of the salad bowl. 
2. Wash and pat dry the salad and spinach. Add to the bowl.
3. Also add the avocado, cantaloupe melon and fresh herbs. Mix with the vinaigrette.
4. Finally, fry the halloumi in a generous splash of oil (or grill it). Place it on the salad. Top with the blueberries. Serve and say ‘my, oh my’.

Få saker smakar sommar som stekt eller grillad halloumi på en salladsbädd. I denna salladsvariant kombineras flera konsistenser - granatäppelkärnorna, den hyvlade zucchinin, bladverk av alla de slag och så den litet sega, salta halloumin.

Summer salad with HALLOUMI, ZUCCHINI ‘SPAGHETTI’, POMEGRANATE SEEDS and FRESH HERBS

two handfuls of mixed salads
150-200 g halloumi, sliced
1/2 pomegranate
1/2 zucchini, sliced with a cheese slicer (or something similar which makes paper-thin slices) 

mint, basil, flat-leaf parsley

Vinaigrette:
2 tbsp olive oil
1 tbsp balsamic vinegar
a pinch of salt
black pepper 

1.  First, prepare the dressing. Whisk the oil and the vinegar, add the salt and the pepper. Place at the vinaigrette at the bottom of the salad bowl.
2. Place the salads in the bowl, along with the sliced zucchini strips. Add the fresh herbs.
3. Fry or grill the halloumi, a few minutes on each side. Place the halloumi on the salad, top with the pomegranate seeds. Serve with a tabbouleh and some nice bread. 

Sallader kan kännas förrädiskt lätta att bara svänga ihop. För inget behöver ju kokas eller stekas eller friteras tänker man. 

Det är att lura sig själv, för plötsligt har en timme gått bara på att förbereda alla dessa tandstickstunna ingredienser. Tur att det är så gott att man bara kommer ihåg hur det var att svänga ihop salladssåsen och garnera med de där nötterna och örterna.

VIETNAMESE MANGO & SQUID SALAD WITH A MOUNTAIN OF FRESH HERBS

300 g boiled or fried squid
200 g very thinly sliced green mango
3-4 shallots, finely sliced
100 g very thinly sliced carrots

50-100 g crushed peanuts (according to taste)
5 tbsp crispy, deep fried shallots
1 handful each of fresh coriander, mint and thai basil

Salad dressing:

3 tbsp fish sauce (the best you can find (preferably vietnamese), if you’re planning on using a thai fish sauce: mix 1,5 tbsp with 1,5 tbsp water)
4 tsp lime juice
3 tbsp sugar
1 chili, deseeded and finely sliced
2-3 garlic cloves, crushed

From left: deep fried shallots, crushed peanuts and garlic.

• Start by preparing the ingredients: cut the green mango, the carrots and the onion. Boil or fry the squid.
• Now prepare the sauce - this is simple: Mix the ingredients together.

• Add the squid to a bowl and mix in 1/3 of the sauce. Check the taste.
• Then add the onion, mango and carrots. Mix in the rest of the sauce.

• Finally, add the peanuts, crispy shallots and fresh herbs. Mix well and taste. 

• Arrange on plates and serve with prawn crackers. Yum.

En syrisk sallad på spenat, valnötter och granatäpple. Förstås täckt av ett berg örter. 

Salladen är riktigt god både om man väljer att snabbkoka spenaten eller att använda bladen som de är. 

Del ett i serien om “The Book of Jewish Food” hittar du här.

SYRIAN SPINACH & WALNUT SALAD

500g spinach
1tbsp vinegar or lemon juice
2tbsp olive oil
1 garlic clove, crushed

2 scallions, finely slices
coriander
flat-leaf parsley
the seeds of 1/2 pomegranate
walnuts, roughly chopped

1. Wash the spinach. Boil it quickly in salted water if you want to cook it. Drain and squeeze. The salad can also be made with fresh, uncooked spinach leaves.
2. Prepare the dressing: Mix the vinegar, olive oil and garlic. Set to the side.
3. Top the spinach with the sliced scallion, coriander and parsley. Add the sauce, mix.
4. Finally garnish with the pomegranate seeds, the walnuts and some fresh herbs.  

Part 1 on “The Book of Jewish Food” can be found here . 

Fiskade fram några fina recept från Claudia Rodens The Book of Jewish Food: An Odyssey from Samarkand to New York  som mamma hade i kokbokshyllan. En otrolig kokbok som verkligen levererar. Rodens har gjort ett gediget arbete och har lyckats samla in över 800 recept från hela den judiska världen. Jag plockade främst på mig inspiration från de recept som kom från Nordafrika och Mellanöstern. Nedan en fin marockansk apelsinsallad med oliver. 

Det blir flera receptinlägg också - bland annat en georgisk paprika-valnötsröra, irakiska lammköttbullar i en sås på tomater och aprikoser och en syrisk spenat-valnöts-koriandersallad. Vansinnigt goda grejer. 

MOROCCAN ORANGE & OLIVE SALAD

4 oranges
juice of 0,5-1 lemon
3 tbsp extra-light olive oil or argan oil (I mixed 1 part olive oil and 1 part sunflower oil)
2 garlic cloves, crushed
black olives
cumin

pomegranate seeds
flatleaf parsley/coriander/other inspiring greens 

1. Peel the oranges and cut them into slices. Place on a plate and dress with mixture of lemon juice, oil, garlic, and salt. 
2. Top with olives and sprinkle with spices. Garnish with some fresh herbs and pomegranate seeds. Serve as a side dish.

—————————-

Jewish food on the menu! I found The Book of Jewish Food: An Odyssey from Samarkand to New York  in mom’s kitchen and decided to get to know some of the North African and Middle East Jewish cuisine. Divine.

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!

En lättlagad färgstark sallad som vi toppade med quinoa och grillade aubergineskivor. Men garanterat god också utan något varmt till!

CRAYFISH TAIL SALAD WITH NECTARINES AND AVOCADO served with quinoa and aubergines

For the salad:

200 g crayfish tails
3 generous handfulls of red basil
1 avocado, sliced
1-2 nectarines, sliced
2 tomatoes, cut in bitesize pieces
greens
(kalamata olives)

balsamic vinegar
salt
olive oil
pepper 

The aubergines:

1 aubergine, sliced
olive oil 

For the quinoa

2 dl quinoa
4 dl water
salt
olive oil
balsamic vinegar

1. Mix the ingredients for the salad in a bowl. Add the dressing right before serving.
2. Salt the aubergines if you feel it’s needed: Sprinkle some salt on the cut surfaces of the slices. Let stand for half and hour, rinse and pat dry with a paper towel. 
3. Now either grill, fry or grill the aubergine. Add some salt, herbs and heaps of olive oil.
4. For the quinoa: Bring the salted water to a boil. Add the quinoa and let simmer for 10 minutes. Add some of the salad dressing (olive oil, balsamic vinegar) and let the quinoa stand until ready to be served.
5. Mix the dressing in the salad. Also add the quinoa. Assemble the warm salad on the plates and top with the aubergine. To be enjoyed with some sparkling or white wine, yum!

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!

Snabb sommarsallad med frukt, parmesan och färska örter.

SALAD WITH MELONS, PARMESAN AND BASIL

lettuce and other greens
basil
honeydew melon, cubed
watermelon, cubed
nectarines, sliced
parmesan, shaved

Dressing:

olive oil, balsamic vinegar, salt, pepper

Mix the greens and fruits in a bowl. Top with the parmesan and basil. Add the dressing, mix well and serve.