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. 

2013_food_kalepolenta_01
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.

2013_åre_vandring_01  
2013_food_kalepolenta_08  
2013_åre_vandring_05  
2013_åre_vandring_04  
2013_åre_vandring_03 
2013_food_kalepolenta_04
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.

Advertisements
Standard
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.

Standard
eats, fast eat, salad eat, vegeterian eat

Figs and lentils.

the story of the fresh fig.
so i have this problem. or maybe it’s not a problem, more of a compulsion i should say. whenever i go into a grocery store i can’t stop myself from shopping – there is always some fantastic fruit or vegetable in season.

recognize that?

this time is was figs. oh and grapes. and mango. and blueberries. anyways. instead of just buying some cashews (the reason for my leap to the store on a ten min break from studying) i ended up back at school carrying this huge bag of fruits. next time its fresh corn. or those sweet swedish apples in season right now. though, what should a girl do when being presented with all that wonderfulness? i cave in every time.
now i’m also debating getting my own fig tree. imagine that. i dream of having fresh homegrown figs with yoghurt, walnuts and honey for breakfast every day.

back to the story; my deviation from the plan resulted in quite some feast. a solo lunch feast.

Date and halloumi salad with lentils | piecefully

so this is what you do to make a feast for one.
2 fresh figs, washed and sliced
two handfulls of baby spinach
one small red onion, in wedges
50 ml beluga lentils (the trick is to cook them with a piece of bouillon instead of salt)
70-100g halloumi, in pieces (or good goats cheese…)
almonds, toasted and chopped (or walnuts!)
crema di balsamico
fresh thyme

if i had had walnuts and goats cheese at hand i would have opted for that, but almonds and halloumi work just as awesomely. put the figs and onion in an oven tray and bake at 225°c for ca 10 minutes (keep an eye on them – you don’t want the figs too soft). whilst doing this, cook the lentils according to directions and fry the halloumi (if using goats cheese there is no need for preparation). arrange vegetables, lentils, figs and cheese on a plate – top of with thyme, almonds and crema di balsamico. then enjoy. i did.

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

Standard
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.

IMG_8634
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.

Standard
baked eat, Places, Sweden, sweet eat

Lemon-thyme

this is where i’ve been the last week. out and about on the swedish east coast. hence the lack of updates. Anna  | piecefully Hälsingland, kust | piecefully

i was gonna give you this recipe that i tried out a week ago.  it’s a really moist sponge cake/bread with thyme giving it a nice twist. i brought it for a late sunday pic-nic and served it just as it is. though i just realised that i  never wrote down the measurements, and now i can’t seem to remember… i’ll make it soon again and update you on the recipe! and then i’ll show you some more from the past week in a later post.

Lemon-thyme almond bread  | piecefully Lemon-thyme almond bread  | piecefully Lemon-thyme almond bread  | piecefully

Lemon-thyme almond bread

Standard