LA FOI GRASSE

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. 

Igår drack jag ett riktigt äckligt rödvin som smakade unken banan. Rosiére hette det (hittas här) och hade en passligt kitschig metalliskt skimrande ros på etiketten. Överlag brukar Alkoförsäljarna vara otroligt kunniga, men att de hade rekommenderat denna går över mitt förstånd.

Efter att ha analyserat texten på etiketten (som lovordade drycken som både romantisk och elegant) och inte hittat några som helst bananreferenser  i beskrivningarna började vi fundera på det här med eleganta smaker. För en sak var vi överens om - bananen är minsann ingen elegant frukt, och har ingen elegant smak heller. Vi började gå igenom frukterna och kategorisera dem, i hopp om att hitta någon kandidat vi alla uppfattade som “elegant” (och vilka kategorier sen, usch!). Äpplen kunde klassas som rustikt lantliga. Vattenmelon står för det fräscha. Hallon kom vi fram till att är rätt elegant, men det är förstås ingen frukt.  Incabär/kapkrusbär (suom. ananaskirsikka) var allt för dekorativ, mera nyrik och någonslags representant av överflöd. Inte alltså elegant i sig själv, den heller. Carambolan är frukternas yuppie, riktig 80-tals grej. Slutligen kom vi till päronet. Kanske kunde det vara en kandidat? 

Och denna diskussion upptog omkring en timme runt middagsbordet. Tur att man hunnit ge sig på gubbklubbar, konstiga politiker och Guggenheim redan innan. Förundrades över hur vissa politiker är så sabla sega, och hur de oberoende av sina tiotals (!) tabbar fortfarande sitter kvar (Väyrynen, Kanerva). Vi hade nästan alla t.ex. halvt hunnit glömma bort att Kanerva faktiskt varit Finlands utrikesminister, hur sjukt är inte det (både glömmandet och att han faktiskt haft den positionen)? Jäätteenmäki bär fortfarande på skammen efter Irakgate för snart tio år sedan. I Finland verkar vi älska våra smått miserabla och stollar till ledare, så länge de är män.

Men nu, dags att själva maten. Enmassa fina gröna grönsaker. För tillfället suktar jag efter allt grönt förutom isbergssallad. I matkorgen ramlar det ner en och annan vårkål, en sparrisbunt, mangold, zucchini. Och så denna gång även en vårbiff.

STEAK WITH ASPARGUS, AVOCADO, RADICCHIO AND ZUCCHINI    (serves 2)

2 steaks
1 avocado
1 zucchini, sliced
1 small bunch aspargus
1 head radicchio
3 garlic cloves, crushed
olive oil
herbs de provence
butter
salt & pepper 

3 tbsp balsamic vinegar or red wine

1. Heat the oven to 200C. Place the zucchini in an ovenproof dish. Mix the crushed garlic with some olive oil and the dried herbs (feel free to use fresh ones). Drizzle the mixture over the zucchini. Bake in the oven for approximately 30 minutes.
2. Fill a large saucepan with water. Add salt and bring to a boil. Cook the radicchio for 7-10 minutes, depending on size. Set aside, don’t pour the water down the drain - you want to use it for the asparagus.
3. Meanwhile, prepare the asparagus by trimming off the wood-like ends. Cook them for 5-7 minutes, depending on size.
4. While the asparagus is cooking, melt some butter in a skillet. Fry the steak for 2 minutes on each side. Taste with salt and pepper.
5. Remove the steaks and deglaze the pan by adding some red wine or balsamic vinegar to the pan (which should still be hothothot). You want to get up all the brown bits that are stuck to the pan (unless burnt, of course). This takes a minute or two.
6. Quarter the radicchio and place a few pieces on each plate. Arrange the steaks on top of the radicchio. Pour the fond you just made by deglazing the pan over the steak. Serve with the asparagus (with melted butter and salt), zucchini and half an avocado each (with a bit of olive oil and fleur de sel). 

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Trying to figure out which fruit is the most elegant in the world (and other nonsense). 

Okej, nu gör vi så att recepten får komma på engelska, för hela indexsystemet är också på engelska. Nedan en god grön risotto. Om man serverar den med något annat än hönan - t.ex. fisk eller ugnsrostade grönsaker kan det bli gott med litet citronskal i risotton.

ZUCCHINI RISOTTO AND OVEN BAKED CHEVRE-STUFFED CHICKEN IN A TOMATO SAUCE (serves two)

For the risotto:

1 red onion, finely chopped
1 garlic clive, minced
1/3 zucchini, cubed
2 dl risotto rice (arborio or carnaroli)
1-2 dl white wine
vegetable stock, hot 
1 bay leaf
chives
pepper
lots of parmesan, grated
25 g butter, cold 

2 chicken breast
chevre
3 cherry tomatoes, sliced
(some tomato sauce, if you happen to have leftovers like we did) 

1. Make a pocket in the chicken breasts and fill it with the chevre and the tomatoes. Place in an ovenproof dish, top with the sauce and bake in the oven (175C) for 30 minutes.
2. Meanwhile, prepare the risotto. Soften the onions and garlic in some oil for 10 minutes. Then add the zucchini. A few minutes later, add the rice. Don’t let it burn!
3. Lower the heat and add the wine a few minutes later. When the rice is almost dry, gradually add the stock, one or two ladles at the time. Remember to stand by the risotto all the way through the cooking process.
4. When the risotto is ready, take it off the heat and add the parmesan and butter and mix.
5. Serve the risotto with the chicken and the tomato sauce. Top with black pepper, chives and grated parmesan.

This is my elegant cocktail of a friend, Chili. And below we have a part of an improvised [ch]-meal with chickpeas, chicken and chopped tomatoes. Plus some non-ch-ingredients, of course.

CHICKPEAS WITH LIME, OREGANO, TOMATOES AND CHICKEN

1 red onion, finely sliced
3 garlic gloves, finely chopped
1 dry red chili
1/3 zucchini, thinly sliced
200g minced chicken
1 can of chickpeas
1 lemon, rind grated
4 tomatoes, chopped
0,5 tsp sugar
1 tsp herbes de provence
fresh oregano
salt & pepper

1. Heat a bit of oil in a pan. Fry the minced chicken. Set aside.
2. This time, carefully fry the onion, garlic, chili and zucchini in a pan. Add the grated rind of the lemon, the chicken, the chickpeas, the tomatoes, the sugar and the herbs. Also add some salt and pepper.
3. Let simmer for around 10-15 minutes. Check if more salt or pepper is needed. Serve!

Ciabatta at Café Delicato filled with goat’s cheese, marinated zuccini and some chorizo.

A lasagne sort of stuffed with: aubergines, zuccini, red onion, chantarells, feta + bechamel.

And topped with tomatoes and fresh basil.

Inspired by the amazing “Om jag var din hemmafru” (http://hemmafru.taffel.se), I tried out one of her recipes. However, I had to substitute her fancy version with whatever was available in the tiny supermarket on the other side of the street (unfortunately no peaches in sight). The crown on this quick-fix of a meal consists of the salt roasted almonds.

OVENROASTED PUMPKIN AND CAULIFLOWER topped with sugar and roasted almonds

1 cauliflower, cut in pieces
3 red onions, in wedges
~1 kg pumpkin, cubed
thyme
rosemary
brown sugar
salt & pepper

almonds
salt
oil

1. Oven: 200°C. Place the vegetables on a baking sheet. Top with a generous amount of brown sugar, some oil, herbs + salt and pepper.
2. The veggies need about 30-40 minutes in the oven.
3. Meanwhile, prepare your sidedish if feeling the need of having one.
4. Roast the almonds in the oven or on the stove with some oil. Salt generously, let cool and serve.

SAMESAME BUT DIFFERENT: ALL WHITE & GREEN.

In my very first version, I used 1 cauliflower, 2 parsnips, 2 pears and 1 zucchini. No pictures available, but the taste was heavenly.

A great side dish for almost anything.

THIN ZUCCHINI STRIPS IN MINT, GARLIC AND LIME

1 zucchini, very thinly sliced (lengthwise)
zest of 1 lime
2-4 garlic cloves, thinly sliced
1 red onion, cubed
fresh mint leaves
oil, salt, pepper

1. Heat the oil in a pan. Sauté the onions for a couple of minutes. Add the garlic.
2. Now add the zucchini, the zest, some salt and pepper and fry on medium heat for about 10 minutes.
3. Top with the mint and serve hot.