eats, Kyoto, summer eat, sweet eat

Mango-banana spring ice-cream

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working from home on saturdays has it’s perks. this is one of them. taking a break with non-cream ice-cream. and also the sunny color matched this week-end’s sunny weather. mental note to always keep frozen banana and mango at home.

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1 small banana, frozen in pieces
a handfull of frozen mango
a knifes point of vanilla bean powder

coconut flakes for topping

put the fruit on the counter for a while so that it’s not deep frozen. then, in a mixer put the banana, mango and vanilla powder. mix until smooth. top with coconut flakes. eat.

(oh and the wonderful flowers are from a couple of years ago in a blooming Kyoto)

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

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eats, morning eat, Places, summer eat, vegeterian eat

the perfect breakfast

people of Hanoi, Vietnam getting their morning baguette with various fillings.

when starting to edit the photos for this post i realised something. today i had basically the same thing for breakfast as i had for dessert in the evening. maybe that says something about how well the flavors match. or a lot about me…? anyways, i’ll start with sharing, maybe not a recipe, but a great summer breakfast combo.

Yoghurt and strawberries  Yoghurt and strawberries

i love yoghurt for breakfast. but i’m afraid i’m quite picky, it cannot be sweet and definitely not too sour. when i was a kid i almost never had yoghurt or sour cream for breakfast, always cheese sandwiches. i’m still a sucker for both cheese and bread but lately i’ve discovered that my body is not too pleased when i start of every day chewing down loads of wheat. even though i still indulge in bread and cheese breakfasts (couldn’t go without them!) my standard in the morning is yoghurt. funnily enough, it was when living in japan (the non-lacto country) that i started to like yoghurt. i believe it was because my host family used to buy this plain, very thick and not too sour yoghurt that i’d eat with apples and top it with a kinako, sesame and sugar powder (i’ll give you the recipe one of these days). coming back to sweden i discovered turkish yoghurt – the perfection. it’s like scooping out perfectly thawed ice-cream, thick and so smooth. we finish of two buckets a week.. anyways, now to one of the many perfect variations of toppings. when not having granola at hand i’d usually go for nuts, cinnamon and agave syrup. today i got my eyes on a carton of strawberries in the fridge, and this is what i ended upp with.

yoghurt of your liking (thick and not too sour –> turkish)
a couple of strawberries
date syrup

yoghurt, sliced strawberries on top and then drizzle with the syrup. the date flavor is perfect with the strawberries and doesn’t add too much sweetness (the strawberries speak for themselves in that aspect)

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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, 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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eats, festive eat, in eat, salt eat, sea eat, summer eat, Sweden

Midsummer calls for pickled herring.

From past years.

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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.
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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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