Coconut quinoa and asian greens.

new years resolutions. one of mine was to cook more asian food. a really good resolution. a result of this is of my latests discoveries: this bowl of wonder. it’s like eating fluffy clouds spiked with great greens and chili.

the clouds (serves 4)
200 ml white quinoa
250 ml coconut milk
150 ml water
ca 1 tsp salt
a little bit of coconut oil/flavorless oil

rinse the quinoa and fry in the oil for about five minutes. add water, coconut milk and salt. bring to a boil and then simmer for 15-20 minuter on low heat. while cooking the quinoa prep the greens.

the greens
brussel sprouts (one net), peeled and cut in quarters
200g edamame, if frozen thawed
4 handfuls of leaf spinach, rinsed
1 bid clove of garlic, finely chopped
1/3 of a chili, finely chopped
a small piece of ginger, finely chopped
ca 2 tbsp fish sauce
juice from 1/2 a lime
a mini-dash of soy sauce
a handfull of fresh cilantro
a dash of olive oil

fry the brussel sprouts in oil together with garlic, chili an ginger. after a little while add the edamame, lime juice and fish sauce. adjust to flavor and add soy sauce if needed. divide the quinoa into bowls, top with fried and fresh greens and cilantro and then enjoy.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

Bubbles, strawberries and goat’s cheese

the summer I just had turned 20 many summer nights were spent drinking bubbles in the kitchen of my friend anna. she introduced me to the world of golden sparkly and i got stuck. dry and with strawberries is a favorite.

i also have a love for fruits in salads. not fruit salad. but adding a fruit to your cooking. it gives a great contrast. the sweet with the savory. and why not pick strawberries? late lunch = light dinner.

 

this serves one one not so hungry person.
handfull red chard, washed and dried
3-4 leaves roman salad, washed, dried and ripped
handfull small strawberries, washed and sliced
60 g chèvre (or other goat’s cheese)
1/2 hazelnuts, toasted and roughly chopped
a couple of leaves thai basil (i had som left from yesterday and it gives the salad a nice twist!)
honey
crema di balsamico
olive oil
pinch of sea salt
black pepper

on a plate (serving plate if making for many) combine greens and strawberries. add cheese, nuts and basil on top. drizzle some honey and plenty of olive oil and balsamico over the salad and finish of with salt and pepper. this is delicious on it’s own as a vegetarian, light meal. but if you are in need of proteins and don’t back off red meat i would suggest glazed and barbecued lamb racks to go with the salad. i’ll try that next time.

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.

 

     

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.

Greens and a parcel of saffron salmon

back home again. from a very green island to a very green plate. this makes a wonderful solo dinner.

    

in the oven

150 g fresh salmon

pinch of sea salt

saffron*

chili flakes*

fennel seeds*

dash of lemon juice

dash of olive oil

honey/agave syrup

pepper

one small red onion cut in wedges

4-5 asparagus cut in half

rinse and cut of the hard ends of the asparagus, then cut in half. put the salmon on a quite large piece of oven foil. put a little bit of saffron, fennel seeds, chili flakes and a pinch of sea salt in a mortar and pound. spread on top of the salmon together with a few turns with the pepper grinder. drizzle some olive oli and honey/syrup on top. add the onion wedges and roll up the foil to make a small, closed package. put the package on a tray together with the asparagus and som olive oil. bake in the oven (225°c, 10-15 minutes depending on the thickness of the salmon). you might have to take out the asparagus a bit earlier than the fish, so keep an eye on it.

* a tip is to use this spice mix instead – it’s lovely.

fresh

a bunch of green leafs of choice (I used pot salad)

one avocado

a few toasted walnuts

lemon olive oil

white balsamico vinegar

rinse the salad, half the avocado and then peel and cut it in slices. spread out the vegetables on a plate and add the salmon and asparagus. finish off with walnuts, lemon olive oil and balsamic vinegar.

Midsummer calls for pickled herring.

From past years.

i’m off to Åland to celebrate midsummer. to eat pickeled herring, potatoes, strawberries and drink schnapps. this is my absolute favorit pickled herring. my grand mother introduced it to me a couple of years ago and we fell in love. the recipe originates from the southern parts of Sweden, Skåne. apart from being delicious it’s also incredibly easy to make.

Brantevikssill 

250 g pre-pickled herring

2,5 dl sugar

1 tsp salt

20 pounded white pepper kernels

20 pounded jamaica pepper kernels (“kryddpeppar”)

1 onion, chopped

1  red onion, chopped

1 tbsp lemon pepper (“citron peppar)

1 bay leaf

1 bunch dill, chopped

1 dl vinegar essence 12% (“ättikssprit”)

take out the herrings from the pickle, cut in desired pieces and let dry for a bit. prepare the remaining ingredients and mix the spices with salt and sugar. in a clean glass jar layer the herring, onion, dill and spice mixture until finished. put in the fridge and let sit for a day (or preferably two!). there is no need to add any liquid since this will be taken care of by itself. put it on the buffé table for midsummer. or serve up with some fresh potatoes, good hard bread with butter and salty cheese.

Green pea omelett.

So I thought I’d give this a proper go once and for all. proper food that’s good for you.  loads of vegetables. and a good pinch of appetite.

Starting with a good lunch for one.

omelett. (whisk together the following)

2 eggs

dash of cream (optional)

1 tsp dijon mustard

some fresh thyme

pinch of sea salt

pepper

filling. (mash the following)

1,5 dl of green peas (fresh/frozen heated

pinch of sea salt

0,25 dl grated parmesan cheese (and some for serving)

Heat a frying pan with olive oil.

pour in the omelett mixture and fry at medium heat. when the mixture is creamy on top, spread out the pea mash on half of the omelett and fold the other half over. fry until the inside is creamy and serve with parmesan and whole peas on top. i added some cherry tomatoes for colour. takes about 10 minutes to prepare.