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.

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any day eat, eats, in eat, salad eat, salt eat, vegeterian eat

Those carrots.

Daucus carota. when i grew up there was a bunch of carrot sticks on the table for every dinner. i have come to learn that, with difference in truthfulness, they: improve your night sight, gives you hick-ups if eaten on an empty stomach and are good for your teeth. and they’re rich in minerals and anti-oxidants.

i prefer them on a tray in the oven. roasted. simple but fantastic.

 

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roasted carrots with garlic and lemon dressing

4-5 small fresh carrots (with leafs)

1/2 avocado

1/3 can (ca 130 g) pre-boiled cannellini beans (or boli them yourself)

2 garlic cloves

half a small lemon

1 1/2 tsp honey/agave syrup

olive oil

pinch of sea salt

pepper

 

pre-heat the oven to 225°c. wash the carrots and take away the leafs. cut them length-wise in four (if they’re not already very thin). put on a oven tray, drizzle with some olive oil and throw in two garlic cloves with the peel still on. bake for ca 15-20 minutes. cut the avocado in cubes and mix with the beans. when the carrots and garlic are done release the garlic meat from the shell and mix thoroughly with sea salt. ad honey/syrup, lemon juice and olive oil.  mix the dressing with the avocado and beans, then serve on top of the carrots. great for a quick lunch.

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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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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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any day eat, eats, fast eat, in eat, Sweden, vegeterian eat

Green pea omelett.

So I thought I’d give this a proper go once and for all. proper food that’s good for you.  loads of vegetables. and a good pinch of appetite.

Starting with a good lunch for one.

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omelett(whisk together the following)

2 eggs

dash of cream (optional)

1 tsp dijon mustard

some fresh thyme

pinch of sea salt

pepper

filling. (mash the following)

1,5 dl of green peas (fresh/frozen heated

pinch of sea salt

0,25 dl grated parmesan cheese (and some for serving)

Heat a frying pan with olive oil.

pour in the omelett mixture and fry at medium heat. when the mixture is creamy on top, spread out the pea mash on half of the omelett and fold the other half over. fry until the inside is creamy and serve with parmesan and whole peas on top. i added some cherry tomatoes for colour. takes about 10 minutes to prepare.

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