LA FOI GRASSE



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About food.
And some things completely unrelated.



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En matsked ricotta.

Nu börjar vi försiktigt. Riktigt smått och enkelt.

När tiden är knapp, kylen står tom kan man vända sig till denna mjuka, krämiga snabbpasta. En öppnad burk ricotta, en liten bit parmesan, några körsbärstomater, några gröna skruttiga örter och en vitlöksklyfta. 

Och så valfri pasta förstås.

TEN MINUTE PASTA WITH RICOTTA AND CHERRY TOMATOES

a handful of cherry tomatoes/serving
ricotta, 1 tablespoon/serving
parmesan (or other cheese waiting in the fridge), grated

1 garlic clove, crushed
oil
fresh herbs 

pasta

  1. Bring water to the boil, cook the pasta.
  2. Meanwhile, heat some oil in a saucepan, add the garlic. Halve the cherry tomatoes and toss them in the pan. Taste with salt and pepper.
  3. Arrange the pasta on a plate. Top with the tomatoes, fresh herbs, ricotta and parmesan. Serve immediately. 

11:28 am, by onygogo2 notes Comments

Endiver, färska örter och aprikos.

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!

02:35 pm, by onygogo2 notes Comments

Keeping it simple.

Ibland orkar man bara inte, men är så tusans hungrig. Vill inte beställa in en pizza, vill inte äta en slapp pasta. Eller kanske är man på en ö där det växer örter på gården och dit pizzakuriren inte kan hitta.

Möjligtvis kan man tänka sig att skala en potatis. Och orkar man skala en potatis, så då orkar man också skala en batat. Att sedan slänga chèvre eller någon god blåmögelost på den fem minuter före servering sker nästan av sig själv. 

Och då har man plötsligt en liten måltid framför sig. 

ROASTED SWEET POTATOES, CHÈVRE AND TARRAGON

2 sweet potatoes, peeled and cut into bite-size pieces
oil
salt & pepper

chèvre

tarragon and/or other fresh herbs 

  1. Place the sweet potato in an ovenproof dish. Drizzle with oil, add salt and pepper (and thyme or rosemary if you have some around).
  2. Cook in the oven for 30-40 minutes (200C). Top with the goat’s cheese when the sweet potato is ready. Place in the oven for another 3 minutes and serve.
  3. Garnish with some oil, black pepper and fresh tarragon or other herbs you fancy.

04:50 pm, by onygogo Comments

Roasted pumpkin tortellini.

ROASTED PUMPKIN TORTELLINI with SAGE BUTTER AND GOAT’S CHEESE

Filling:

1 butternut squash, peeled, halved and seeded
100 g parmesan, grated
zest & juice of 1 lemon 
1 tsp sugar
salt & pepper 

Pasta:

6 dl durum wheat flour
4 eggs
salt

  • Start by making the filling. Heat the oven to 200C. Arrange the butternut squash on a baking tray or in an ovenproof (wide) dish. Bake for 40 minutes. Chill.
  • Meanwhile, prepare the dough. Combine the egg, flour and salt by kneading the mixture until soft and smooth. Add more flour if the dough is too sticky. Let rest in the fridge for 30 minutes.  
  • Place the goat’s cheese in the freezer (yes, you heard me).

  • When the squash isn’t too hot anymore, purée it. Then add the grated parmesan and the lemon zest and juice. Do be careful with the lemon juice - be sure to taste the purée as you add juice to the mixture.
  • Taste the filling with sugar, salt and pepper.
  • Now, it’s time to make the pasta. Make thin pasta sheets with your pasta machine (or try to roll it out very thinly). Shape rectangles of the rolled out dough.

  • Once you have shaped the rectangles, start filling them with a small amount of the filling. Then fold the rectangles. 
  • Seal the tortellini by dipping your finger in water and sealing the cushions by following the edge of the rectangles with your finger. Remember to dust the ready-made tortellinis with some flour, so that they won’t stick together.
  • Heat the oven to 225C and some water in a large casserole. Place the goat’s cheese in the oven - be sure to take it out again within 5 minutes. 
  • Now cook the tortellini (in small batches)for some two minutes each. 
  • Meanwhile, heat a lot of butter in a frying pan, add the sage. Fry until crisp and golden.
  • Finally, arrange the tortellini on the plates. Add the sage and butter. Top with the goat’s cheese and serve with a light red wine.

P.S. This IS worth the trouble.

07:51 am, by onygogo2 notes Comments

Tre örtbuskar, halloumi och granatäpple.

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. 
10:07 pm, by onygogo Comments

Jordärtskocka, olja och dill.

En purésoppa som blir färdig i ett huj. Receptet stulet från Glorian ruoka ja viini, tror jag. Men deras variant gjordes på blomkål, vilket säkert passar alldeles utmärkt.

JERUSALEM ARTICHOKE SOUP drizzled with some DILL OIL

500g Jerusalem artichokes, peeled OR cauliflower, chopped
2 potatoes
1 leek, sliced
1 dl double cream, whipped
vegetable stock, 1-1,5 l
pepper
(1 dl dry white wine, if you have some) 

1 handful of dill, finely chopped
4 tbsp oil 
salt 

  1. Boil the potatoes, Jerusalem artichokes (or cauliflower) and the leek in the vegetable stock. Drain the vegetables, but make sure to save the vegetable stock for later.
  2. Puré the vegetables in a mixer. Add the whipped cream and vegetable stock according to taste. If you are using wine, add it now and bring the soup to a boil. Simmer for a few minutes, then take off the heat and serve.
  3. Mix the finely chopped dill with the oil and taste with salt. Drizzle the soup with the dill oil. Serve with fresh bread and cheese.
11:02 am, by onygogo2 notes Comments

The Book of Jewish Food. Part 1.

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.

10:22 pm, by onygogo4 notes 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

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