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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