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, in eat, vegeterian eat

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.

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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.

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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.

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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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baked eat, eats, festive eat, Sweden, sweet eat

Tangy lemon tart with mazarin and pistachio

when it comes to desserts and sweets i prefer things with some kind of crispiness. cakes with whipped cream and jam are ruled out – i prefer an easy crumble any day of the week. the sweet thing with sweet pies is that they have unlimited possibilities in terms of variation, and what can actually go wrong when you have butter, sugar and fruits or berries?

clouds | piecefully

this was an experiment inspired by Therésia’s theme of the month; citrus, that turned out surprisingly well – the sour tanginess of the fresh lemons is well balanced by the sweet almond paste, and the pistachios gives it a nice twist. and apart from wedging the lemon pulp it’s really quite easy. that’s about what’s need to be said.

Lemon tart with mazarin and pistachio | piecefully Lemon tart with mazarin and pistachio | piecefully

crust
4 dl (400 ml) flour
125 g butter
75 ml sugar
1 tbsp water
1 egg

mix the dry ingredients and then pinch together with the wet ones until it’s a smooth dough. leave in the fridge for about an hour before rolling out and dressing a pie dish with it (ca 24 cm diameter). while waiting prepare the filling.

mazarin
300g almond paste, grated
125 g butter, at room temperature
80 g natural pistachio kernels, ground (i use a nut grinder)
3 eggs
lemon zest from one lemon
pulp from six small lemons

start with the lemons. zest one of them to mix with the batter. then cut away the peel from all of them and cut out “wedges” of pulp (only the pulp, leaving out the white “walls”). then mix everything but the eggs with a whisk. add in the eggs and give it another whisk. pour the batter in the crust and place the lemon wedges spread out in the batter. now bake at 175°c for 45 min (or until the tar gets a nice golden colour).

i got some crust and filling left and threw in a couple of plums in two small pie dishes, also a winning combo!

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, morning eat, sweet eat

Plum delights

Breakfast muffins with plums | piecefullyIMG_9132
it’s been a lack of updates recently. i’ve been preparing for and starting school again, that’s why. though i’ve had time to make use of those early autumn delights. these plums made two wonderful breakfasts.

Breakfast muffins with plums
– 2 big, or three small
1 egg
1/4 dl ground flax seeds
1/2 dl oats flour (made from ca 1 dl oats)
A little more than 1/2 dl almond flour
1/2 dl oat milk
1 tbsp agave syrup/honey
1 tsp baking powder
1/2 tsp cardamom, freshly ground
1 tbsp olive oil
a pinch of sea salt
one small plum

mix the dry ingredients and whisk up the egg. mix the two parts together with the olive oil, syrup and oat milk. pour the batter in to muffin forms and put a couple of slices of plum in each of them. bake off in the oven at  200°c for ca 15 min.

Breakfast muffins with plums | piecefully  IMG_9210  Plum crumble | piecefully

Plum pie crumble
you can see the recipe above but i’ll type it out aswell

3 plums, wedged
1 dl (100 ml) oats
3/4 dl (75 ml) almond flour
1/2 dl (50 ml) coconut sugar
30 g butter
ground cardamom

wedge the plums, put in a tray and sprinkle with cardamom. using your hands, mix together the rest of the ingredients into a crumble and cover the fruit. bake for ca 15 minutes at 175°c, or until golden. indulge with greek/turkish yoghurt on the side.

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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