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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eats, Sweden, sweet eat

Ricotta, lemon and black currant cake

when i was a kid we had all sorts of currant in the garden. red, white and, of course, black. my parents used to make black currant lemonade which i must confess wasn’t my favorite, i liked the sweet sweet lemonade my grand ma made better. though since then i’ve come to love black currant and when i found them sweet and ripe at B’s summer house i couldn’t resist.

Östergötland | piecefully

Black currant | piecefully  Östergötland | piecefully
the lake right by B’s summer house in Ölmetorp in Östergötland, Sweden.

Ricotta, lemon and black currant cake | piecefully
before baking.

A helped with the picking and so i improvised and made a cake from what was at hand in the country side kitchen. and it turned out surprisingly well. the cake is similar to a compact cheesecake and goes well with a cup of god earl grey and maybe some softly whipped cream. 

one fine cake
250g ricotta
3 eggs
3/4 dl (75 ml) flour
3/4 dl  (75 ml) almond flour
1 tsp baking powder
1,5 tsp vanilla sugar

a pinch of sea salt
cest from one lemon
50-75ml honey
6 tbsp butter
2dl black currant (preferably fresh)

beat the eggs until fluffy. fold in in the ricotta. mix the dry ingredients and turn down into the eggs. melt the butter together with the lemon cest and honey and fold into the batter. sample the flavor and adjust sweetness and amount of lemon if needed. pour in a buttered tin and bake in the oven at 175°c for  20 min. increase the temperature to 225°c and bake for another couple of minutes (until the cake is not runny and has a nice golden surface)

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

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any day eat, eats, vegeterian eat

A stack of mini buckwheat pancakes with red chard, ricotta, pine nuts and mint

that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.

Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefullyactually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish. 

river in Japan | piecefully
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.

Buckwheat pancakes with red chard and ricotta | piecefully second stack.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl

the pancakes
1 egg
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying

the filling
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
grated parmesan
sea salt
pepper
1/2 a red onion
honey
balsamic vinegar

start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.

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