eats, fast eat, salad eat, vegeterian eat

Figs and lentils.

the story of the fresh fig.
so i have this problem. or maybe it’s not a problem, more of a compulsion i should say. whenever i go into a grocery store i can’t stop myself from shopping – there is always some fantastic fruit or vegetable in season.

recognize that?

this time is was figs. oh and grapes. and mango. and blueberries. anyways. instead of just buying some cashews (the reason for my leap to the store on a ten min break from studying) i ended up back at school carrying this huge bag of fruits. next time its fresh corn. or those sweet swedish apples in season right now. though, what should a girl do when being presented with all that wonderfulness? i cave in every time.
now i’m also debating getting my own fig tree. imagine that. i dream of having fresh homegrown figs with yoghurt, walnuts and honey for breakfast every day.

back to the story; my deviation from the plan resulted in quite some feast. a solo lunch feast.

Date and halloumi salad with lentils | piecefully

so this is what you do to make a feast for one.
2 fresh figs, washed and sliced
two handfulls of baby spinach
one small red onion, in wedges
50 ml beluga lentils (the trick is to cook them with a piece of bouillon instead of salt)
70-100g halloumi, in pieces (or good goats cheese…)
almonds, toasted and chopped (or walnuts!)
crema di balsamico
fresh thyme

if i had had walnuts and goats cheese at hand i would have opted for that, but almonds and halloumi work just as awesomely. put the figs and onion in an oven tray and bake at 225°c for ca 10 minutes (keep an eye on them – you don’t want the figs too soft). whilst doing this, cook the lentils according to directions and fry the halloumi (if using goats cheese there is no need for preparation). arrange vegetables, lentils, figs and cheese on a plate – top of with thyme, almonds and crema di balsamico. then enjoy. i did.

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

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eats, in eat, salad eat, summer eat, Sweden, vegeterian eat

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.

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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.

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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.

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eats, Places, salad eat, summer eat, Uncategorized, vegeterian eat

Summer rolls.

yesterday was so warm. i had a vietnam flash back from the trips there last year and this year.  a culture so far away. and the wonderful kitchen. we visited a place where they made rice paper wrappers and i managed to get som nice shoots of this skillful form of art. as such, i decided to use the inspiration collected when in vietnam. with loads of thanks to this couple that helped me remember the ingredients.

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summer rolls for four (or rolls for dinner and salad for lunch)

rolls/salad

one block (ca 200 g) firm tofu

oil for frying

1 kohl rabi, cut into thin strips

1 carrot, cut into thin strips

1/3 of an iceberg lettuce, shredded

1/2 handfull coriander (cilantro) leaves

1/2 handfull thai basil leaves

deep fried shalotts (the original recipe says fried rice flour – but I couldn’t find any at the asian store close to home so this had to do to get the crispy texture)

cellophane  noodles

ca 24 sheets of vietnamese rice paper wrappers (thinner are better in my opinion)

pinch of sugar (coconut or other)

some salt

black pepper from mill

cut the tofu in 0,5 cm slices, dry with paper and pan fry on both sides at high heat. when cool cut in thinner strips. cook noodles in boiling water for 2 minutes. drain, refresh in cold water and drain again before setting aside. the next part is optional (mostly because i forgot to do this step in the heat of the moment). you either pan fry the kohl rabi and carrots, seasoning them with a little sugar, salt and pepper until wilted – or leave them all fresh. when/if cool toss with tofu lettuce and noodles.

for rolls: dip a rice paper in warm water for a second (once! if you soak it will most probably tear..) place the paper on a flat surface and put a coriander leaf and a basil leaf face down on the bottom 3rd of the paper, wait for 20 sec. then add some of the vegetable mixture (approx 1 tbsp), a bit of shalotts/roasted rice flour and fold; bottom over the filling, the sides and then roll.

for salad: toss in a bunch of herb leaves with the vegetable mixture, pour on the dipping sauce and top with the shalotts/roasted rice flour.

dipping sauce

3 tbsp fish sauce

juice from two limes

1 tsp rice vinegar

50-100 ml coconut sugar (or caster if you like)

2 cloves of garlic, finely chopped

1/2-1 red chili, finely chopped

combine in a small bowl and stir until sugar is completely dissolved. serve in small individual bowls with to dip the rolls in.

i made half into rolls and served half as a cold salad for lunch the day after. (you can only eat so many rolls at once, and leaving them in the fridge overnight is not to recommend). light but filling .

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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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any day eat, eats, in eat, salad eat, sea eat, summer eat

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.

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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.

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any day eat, eats, fast eat, salad eat, summer eat, Sweden, vegeterian eat

Semi-warm salad with apple, cabbage and lentils.

Today’s kitchen tune.

So this is a perfect dish when your fridge is half empty and you’re craving for something light but filling. the combo tangy mustard, sweet apple and salty parmesan is highly satisfying.

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For the salad

1/2 dl beluga lentils (I always boil them in  chicken/vegetable broth)

3 handfuls of sliced cabbage

1 apple sliced in thin, long pieces (I prefer small, swedish red ones)

toasted pumpkin seeds

shaved parmesan cheese

for the dressing

1 tbsp dijon mustard

1/2 tbsp agave syrup/honey

a dash of white wine vinegar

handfull of chopped parsley

a pinch of sea salt

2 tbsp olive oil

boil the lentils. whilst doing this; mix mustard and syrup/honey, then steer in the vinegar. add the rest of the ingredients to the dressing and sample the flavor. slice the vegetables and mix with the dressing. when lentils are done place them on top if the salad and mix lightly (you want both warmth and cold when eating). finish of with some pumpkin seeds and parmesan on top.

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any day eat, eats, salad eat, summer eat, Sweden, vegeterian eat

Nektarin, halloumi och sparris på grillen. Med mandel och persilja.

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Den perfekta sommarmiddagen.

på grillen:

100g halloumi i tärningar

1 nektarin i klyftor

5 sparrisar

trä nektarin och halloumi på spett. grilla tillsammans med sparrisen.

till peston:

ca 10-15 mandlar

en handfull persiljeblad

(vitlök)

en nypa (eller två) havssalt

peppar

honung (cirka 1/2 tesked)

vitvinsvinäger (cirka 1/2 tesked)

olivolja (cirka 3 msk)

mixa först mandel i en matberedare (mixer) tillsätt persilja och ev. vitlök, mixa igen.

lägg det grillade på en tallrik och häll peston uppepå. (jag garnerade med inlagd rödlök)

inspired by Sarah.

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