any day eat, eats, fast eat, vegeterian eat

Black bean spaghetti with kale and pomegranate

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when i was i kid i loved pasta. and a really mean loved. i could eat it every single day for weeks if i was allowed. from time to time me and dad also used to make pasta together. this always ended up with the whole kitchen being heaped with tagliatelle on the dry. sometimes we’d go all the way and make tortellini,  another love of mine. i cherished these days. winding the pasta machine, hanging out in the kitchen, later serving the rest of the family this fantastic creation of ours. with loads of parmesan if i had it my way. at this that time my humble opinion was that pasta was the best invention the world had seen. i even remember writing a short paper on the subject when i was eight.

now it was a long time since i stood in a kitchen surrounded by pasta and even though i have a very weak spot for pasta carbonara that’s not how i approach weekdays today. since i don’t cook (or eat) much meat i try to fit in proteins into my meals wherever i can. and a big portion of veggie pasta doesn’t really fill that purpose, or my stomach for that matter. that’s a problem, since i love both the pasta itself and the simplicity in tossing of a bowl of spaghetti.

then, a couple of weeks ago i found something that turned my weekdays around completely. black bean pasta. yes, it’s exactly what it sounds like. pasta made from black beans, packed with proteins and satisfyingly filling. i combined this with the great kale, a new green interpretation of my dad’s pesto and pomegranate. ending up with something both beautiful to look at, comforting to eat, easy to make and incredibly tasty. people say you should be humble about your own cooking, but seriously, i’ve made this like seven times the past weeks. i promise you it’s good.

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the pasta part
200 g black bean spaghetti
6-8 leaves of kale, washed and cut into small pieces
1 big red onion, sliced
seeds from 1 pomegranate
parsley pesto (see below for recipe)
salt & 
pepper
pumpkin/sunflower seeds, toasted (was out of pumpkin seeds..)

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parsley & kale pesto
2 leaves of kale, stalks removed and cut into small pieces
one bunch of parsley, stalks removed
100 ml almonds
1 clove of garlic, minced into paste
100 g parmesan cheese, chopped
juice from 1/2 a lemon
100 ml olive oil, more if it’s too dry
1/2 tsp honey/agave syrup (optional)
1 tsp sea salt

start of by making the pesto. put all dry ingredients in a bowl mixer and mix until semi-fine. add liquids and pulse again, adding more oil if necessary. let rest for a while to allow the flavors to emerge. then adjust flavor (salt/cheese/lemon/syrup) if needed.

on to the pasta. while bringing salted water to a boil prepare the vegetables and the pomegranate. fry the onion and kale at high temperature in some olive oil while the pasta is cooking. remove frying pan from the heat and add drained pasta and just over half of the pesto and a dash of olive oil. mix well to make sure the pesto has worked it’s way into the tangle of pasta. put on plates and add a spoon or two of pomegranate seeds, some pumpkin seeds, black pepper and a shaving of fresh parmesan. indulge with more pesto close at hand.

about that pasta: in Stockholm you can find it at a couple of health-/eco stores – just have a look around. and the non-food photos is a peek from my past weekend in London.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, Places, salt eat, Sweden, vegeterian eat

Creamy polenta with two types of kale

so. i got hooked on this dish a couple of weeks ago. before exams happened… hence the delay. it’s comforting, and super easy to make. think risotto but creamier. with crispy and lemony kale. 

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the colors reminded me of the trekking i did with my mother this summer. among crisp green trees on soft moss with spectacular views. it makes me want to go back up north. and just as the lush green of a late-summer Jämtland calms you down so does a plate of this.

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this makes enough for 4
the polenta
3 dl polenta
12,5 dl warm stock (chicken or vegetable)
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 dl grated parmesan cheese
zest from 1/2 a lemon
fresh thyme, leafed

the topping
fine mushrooms, 3 handfuls (i used brown wood mushroom, but portabella or shiitake would work nicely as well)
Kale, 2 BIG bunches
juice from 1/4 a lemon
olive oil
truffle salt

for serving: lemon and freshly grated parmesan

fry garlic and shallots in olive oil, add the polenta, give it a stir and then add the stock – whisk immediately until smooth (to avoid lumps). when the polenta has come to a boil put on low heat and steer regularly for the next 30 minutes. while the polenta is cooking rinse and chop the kale roughly. put half of it on a oven tray and bake for about 10 min at 225°c. the same thing is done with the mushrooms, halve them and put on a separate tray and bake next to the kale.

the other half of the kale is to be fried in a frying pan with olive oil for about 7 minutes, squeeze some lemon juice over it towards the end. when the polenta is done (make sure it’s still creamy!!) fold in the cheese and lemon zest together with some olive oil. Serve immediately with the greens and browns on top, a sprinkle of truffle salt and a small bunch of thyme leaves. add a pinch of parmesan and a few drops of lemon to top it off.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, fast eat, Japan, salt eat

The simple mushroom soba bowl

so it’s time for my next favorite noodle. feels like that’s about what i have time to cook at the moment – school’s started.. even though this means that autumn is on it’s way i feel like there’s still room for summer, trying to enjoy the late summer treats the nature offers. stockholm is fantastic right now and i spent my saturday in the sun on the water, indulging every bit of it. by the way, if you want to add some proteins i’d go for a few slices of fried tofu.

By the temple | piecefully  in Kyoto.
Mushroom soba bowl | piecefully

the bowl
japanese soba (buckwheat) noodles enough for one person
4 big mushrooms (I used portabella and champingons)
1/4 of a leek
a handfull of baby spinache
toasted and ground sesame seeds (with shell)
sea salt & pepper

the dressing
1 tbsp soy sauce
1/2 tbsp fish sauce
1 tsp rice vinegar
a finger tip of wasabi

this is truly very simple. start by mixing the ingredients for the dressing and set aside. slice the mushrooms and the leek and fry them in some oil while cooking the noodles.when the noodles are done rinse briefly in cold water. mix noodles, mushrooms and greens top with sesame seeds and season with the dressing.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, fast eat, salt eat

Sandwiches: same base, two versions

i’m back in stockholm after a week up north. though just for a couple of days before i travel down south. so i’ll keep it short this time. this is either for when you’re alone and really post-workout hungry. or when it’s two of you and you crave a savory light dinner. or just make one of ’em for a snack.

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from the mountain side. “slåtterblomma” in swedish

Caribbean  sandwich | piecefully Mediterranean sandwich | piecefully
the base
2 slices of sourdough bread
olive oil
1 garlic clove, crushed
100 g greek goats cheese (or feta)
2 spoons of ricotta cheese
6 cherry tomatoes
a couple of slices of red pepper
2 handfuls of red chard

Mediterranean sandwich | piecefully
for the mediterranean
1/2 a aubergine, in thin slices
1/2 a red onion
fresh thyme

Caribbean  sandwich | piecefully
for the caribbean
1/2 a avocado
1/2 a mango
fresh parsley

it’s pretty straight forward but just incase:
start of with the aubergine. slice it in thin slices and put on a tray. salt them and let sit until water has emerged, then dry them of and roast in the oven at 230°c for about 10-15 min. mash together the ricotta and the goat’s cheese. slice up the vegetables and rinse the chard. heat up a generous dash of olive oil in a frying pan, add some sea salt and a garlic clove that you’ve crushed with the broad side of the knife. fry the bread on both sides until it’s crisp and has some colour.  spread out the cheese on the bread and stack the vegetables on top.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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any day eat, eats, vegeterian eat

A stack of mini buckwheat pancakes with red chard, ricotta, pine nuts and mint

that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.

Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefullyactually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish. 

river in Japan | piecefully
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.

Buckwheat pancakes with red chard and ricotta | piecefully second stack.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl

the pancakes
1 egg
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying

the filling
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
grated parmesan
sea salt
pepper
1/2 a red onion
honey
balsamic vinegar

start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.

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any day eat, baked eat, eats, Japan, Kyoto, Nara, salt eat, vegeterian eat

Popcorn bread, lemon-honey butter and temples

Nara and Kyoto has such beauty. especially at dusk. and it’s not only the beauty of the surroundings, it’s the whole atmosphere these old cities contain that has such great appeal.

tōdai-ji (東大寺) meaning the eastern great temple, is situated in central Nara and it’s main hall contains the world’s biggest bronze buddah. the building is incredible and even though it was my third time visiting the place i stood in awe when facing this open space. we managed to catch it just before closing and the lightning was magnificent.

IMG_5442  corn crisp with popcorn  lemon-honey butter  lemon-honey butter

corn crisp with popcorn and rosemary

50 ml flax seeds
50 ml unsalted sunflower seeds
50 ml unsalted pumpkin seeds
50 ml unpeeled sesame seeds
200 ml corn meal (fine-grained polenta)
1 tsp sea salt (plus some to sprinkle)
fresh rosemary, 1/2 tbsp finely chopped
40 ml olive oil
250 ml boiling water

2 tbsp popcorn kernels (popping them will give you about two handfulls)

put the popcorn in a tbsp of olive oil, in a hot pan with a lid. make sure you move the pan so that the popcorn don’t burn and when the popping stops remove from the heat and set aside. when cool press the popcorn flat with a rolling pin.

put all the dry ingredients in a bowl and mix. pour in the water and olive oil and mix until smooth. spread out the “dough” on baking paper sprinkle with sea salt and spread out the pressed popcorn on top. put another baking paper on top and roll with a rolling pin until the dough covers the paper. bake in the oven at 150 c for an hour. perfect as bread or snacks – the popcorn gives it a nice twist!

lemon-honey butter

5 tbsp butter
a pinch of sea salt
cest from 1/2 a small lemon
1/2 tsp organic honey

mix everything, season more if needed and let sit in the fridge for 10-15 min. serve with artichokes or simply on the above bread.

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any day eat, eats, in eat, salad eat, salt eat, vegeterian eat

Those carrots.

Daucus carota. when i grew up there was a bunch of carrot sticks on the table for every dinner. i have come to learn that, with difference in truthfulness, they: improve your night sight, gives you hick-ups if eaten on an empty stomach and are good for your teeth. and they’re rich in minerals and anti-oxidants.

i prefer them on a tray in the oven. roasted. simple but fantastic.

 

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roasted carrots with garlic and lemon dressing

4-5 small fresh carrots (with leafs)

1/2 avocado

1/3 can (ca 130 g) pre-boiled cannellini beans (or boli them yourself)

2 garlic cloves

half a small lemon

1 1/2 tsp honey/agave syrup

olive oil

pinch of sea salt

pepper

 

pre-heat the oven to 225°c. wash the carrots and take away the leafs. cut them length-wise in four (if they’re not already very thin). put on a oven tray, drizzle with some olive oil and throw in two garlic cloves with the peel still on. bake for ca 15-20 minutes. cut the avocado in cubes and mix with the beans. when the carrots and garlic are done release the garlic meat from the shell and mix thoroughly with sea salt. ad honey/syrup, lemon juice and olive oil.  mix the dressing with the avocado and beans, then serve on top of the carrots. great for a quick lunch.

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