LA FOI GRASSE

När man har bråttom och inser att kylen bara innehåller en skvätt grädde, en ledsen citron och några blad. Hittar också några räkor och vill ha mat nu. Bums.

QUICK SHRIMP, LEMON AND CHIVES ON PASTA

2 red onions, chopped finely
2 cloves of garlic, sliced
fresh chives
zest of 1 lemon + juice of half a lemon
2 dl cream
(white wine if you have some, unfortunately we didn’t)
salt & pepper
shrimps
pasta from the cupboard

1. Sauté the onion and the garlic on a low heat in a pan. Add the lemon zest, the lemon juice and the cooking cream after 10 minutes.
2. Let the sauce simmer while you start cooking the pasta.
3. Now add the chives, salt and the pepper. Add the shrimps just before serving.
4. Serve the pasta with the sauce. Garnish with chives and some lemon.

Mamma konstruerade ett sjögrästorn med räkor för söndagslunchen. Fick avnjuta en tonfiskversion vid födelsedagsmiddagen, och visst smakade det. Det finaste är att receptet är lätt som en plätt, då man egentligen bara behöver marinera sjögräset litet (och kanske fisken). Resten radar man bara på varandra och så är det klart!

SEAWEED TOWERS with AVOCADO AND SOME FANCY CREATURES OF THE SEA

seaweed, soaked in cold water for 10 minutes
ready-made seaweed marinade mixture or:

Dressing (adapt amounts depending on the amount of seaweed used): 

2 tbsp rice vinegar
2 tbsp japanese soy sauce
1,5 tbsp sesame oil  

——-

avocado, cubed
fresh tuna, cubed and marinated in rice vinegar and soy sauce
or
shrimps
herbs for decoration 

1. Prepare the seaweed. Marinate for at least half an hour.
2. Prepare the rest of the ingredients.
3. Place a cylindershaped ring on a plate and start building the tower: The seaweed is placed at the bottom, followed up by the avocado and topped with the tuna or shrimps. Garnish with something green. Serve immediately.

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!

Found some first-ever-tomatoes in mom’s garden.

Slice up two big sweet potatoes. Oven: 200°C. Sprinkle some olive oil, salt and herbs on the sweet potatoes and put in the oven.

Tasting and slicing session.

In an other part of town: FISHCAKES

400 g white fish (we used pike-perch), cut into very small pieces
300 g shrimps, cut into tiny pieces (even better with crayfish tails, if you find some)
2 eggs
2 tblsp almond flour
grated peel of 1 lemon/lime
fresh herbs, we used lemon basil, flatleaf parsley and chives
salt&pepper

Mix all of the ingredients together, make patties and let stand for a while.

Found some blooming basilic in the garden.

Tomatoes & basilic flowers.

Fry the fishcakes in a mixture of oil and butter when sweet potatoes are almost ready. Top the tomatoes with some olive oil and serve with the rest.