eats, festive eat, salt eat, sweet eat

Cinnamon Popcorn & Apple Chips

i know i might be late but i’ve had a popcorn epiphany. popcorn anything. any day of the week. this is my latest favorite. it’s like christmas and fall in one and the same treat.

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apple chips (a small amount)
two good apples

popcorn (single serving)
1 1/2 tbsp popcorn kernels
1/2 tsp canola oil
1/2 tsp cinnamon
1 tsp agave syrup (or maple?)
2-3 pinches of sea salt
a small handfull of apple chips (bought or homemade)

for the apple chips.
wash and dry the apples. cut in 4 wedges and remove the core, then slice each wedge in 1 mm thin slices (making small triangles). put on baking paper, making sure pieces are not on top of each other. now dry in the oven at 75°c for approximately 5 hours (or until crisp). to let steam out put a wooden spoon/kettle-holder in the oven door, that keeps it open.

now the popcorn.
start by popping the popcorn on the stovetop in the small amount of canola oil. medium high heat and the lid on, continuously swirling the kernels. when popping stops remove from the heat. powder with cinnamon, drizzle with syrup and sprinkle with sea salt. stir and then mix in the apple chips. indulge.

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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eats, Places, salt eat, vegeterian eat

Sunday pies

the mountains below are situated in toroko gorge national park in taiwan and were truly dramatic settings for a days walk with the fog hanging low among the valleys. i don’t remember what weekday it was when we visited them last december, but they remind me of sundays. sundays usually get me in low spirits. maybe it’s a combination of being tired from late saturday nights and the insight that the week has run out of time. my tactic to cope with this is to plan for something enjoyable. like cooking. taking a long walk. having a long brunch. going to a museum. or eating pies. with the butternut in season and kale in the fridge (left-overs from another recipe testing) i opted for the last one and invited some friends from class. oh and i made it a gluten free pie.

my mum is something of a pie expert. last time i went home she had prepared this incredibly creamy pie filled with chard from our garden. such an autumn treat. and both convenient and comforting – it takes hardly no effort to cook, it’s perfect prepare in beforehand and it’s something about a perfect crust with creamy filling that is highly satisfying. but then i’m a sucker for contrasting textures.

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully

the buckwheat crust
300 ml buckwheat flour
150 ml millet
75 ml olive oil
2 tbsp water
salt

mix the above, press out into a pie dish and bake at 175°c for 15 min. take out and set aside.

the filling
half a butternut
3 big handfuls of kale, in pieces
fresh thyme
4 eggs
200 ml milk (soy or regular)
1,5 tbsp dijon mustard
sea salt
pepper
200 g goats cheese

rip/cut the kale in to semi-big pieces. peel the butternut and slice in 1/2 cm thin wedges. whisk together 1/3 of the goats cheese with milk and eggs, season with the mustard, some fresh thyme and quite a bit of salt and pepper. arrange the vegetables in the crust and pour over the egg mixture. top with goats cheese and plenty of thyme before baking at 175°c for approximately 40 min (until the batter is no longer runny).

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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eats, fast eat, salt eat, vegeterian eat

Peas and music.

IMG_9022  IMG_8951  Green pea pesto | piecefully

when i got home from gothenburg on sunday afternoon i was super hungry, but had hardly nothing in the fridge to work with. so this is what i whipped up. originally i though of doing something with edamame (hence the japanese somen noodles) but i realised that green peas was the only thing in my freezer, so i went with those instead. and as for the noodles – they’re one of my favorites. oh and by the way, way out west was magical, especially the three hours of pure happiness we experienced under this giant disco ball during Giorgio Moroder’s daytime session.

easy pea noodles
(good for one)

ca 1 dl (100 ml) green peas, fresh or thawed
a small glove of garlic
grated parmesan cheese
fresh parsley
a dash of olive oil
pepper
sea salt
japanese somen noodles enough for one person (soba or angel hair spaghetti works fine as well)

put everything except the noodles in a mixer and season to your liking with parsley, parmesan and pepper. cook the noodles for 1,5 min in boiling water, drain and rinse briefly in cold water to prevent them from sticking together. mix in the pea pesto and serve up.

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, 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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