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.

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around the world, eats, Places, sweet eat

Strawberry and yoghurt ice-cream with date syrup

IMG_2476Mui Ne in Vietnam this january. beaches and kite-surfing.
yesterday i craved ice-cream the whole day, just like i used to crave it when living in south-east asia. a sunny, 26°c Stockholm does that to you (also eager to use my new ice-cream maker). so i came home and whipped together this from what ingredients i had in the fridge. super-easy and tangy with moderate sweetness (you can adjust this just as you like, yet another reason to try the flavor while making it..)IMG_7270 IMG_7245 super easy, super fast, super fresh ice-cream, enough for 4 persons
one egg white (whisked until hard foam)
200 ml yoghurt
about 10 fresh strawberries
2 tbsp agave syrup (date syrup if you like! and adjust amount to your liking)

roughly mash the strawberries with the syrup. mix this with the yoghurt and then carefully fold in the egg white. i like it tangy, but flavor with more syrup if needed. pour the mixture in to an ice-cream maker or put in the freezer (if using the freezer, make sure you stir the ice-cream once every hour to avoid the “iciness”). when you have desired texture serve at once with date syrup on top. and maybe one of these cookies on the side?

(this ice-cream should be eaten straight away – keeping it in the freezer will make it quite hard and icy. but then again, why wait?)

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

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any day eat, baked eat, eats, Japan, Kyoto, Nara, salt eat, vegeterian eat

Popcorn bread, lemon-honey butter and temples

Nara and Kyoto has such beauty. especially at dusk. and it’s not only the beauty of the surroundings, it’s the whole atmosphere these old cities contain that has such great appeal.

tōdai-ji (東大寺) meaning the eastern great temple, is situated in central Nara and it’s main hall contains the world’s biggest bronze buddah. the building is incredible and even though it was my third time visiting the place i stood in awe when facing this open space. we managed to catch it just before closing and the lightning was magnificent.

IMG_5442  corn crisp with popcorn  lemon-honey butter  lemon-honey butter

corn crisp with popcorn and rosemary

50 ml flax seeds
50 ml unsalted sunflower seeds
50 ml unsalted pumpkin seeds
50 ml unpeeled sesame seeds
200 ml corn meal (fine-grained polenta)
1 tsp sea salt (plus some to sprinkle)
fresh rosemary, 1/2 tbsp finely chopped
40 ml olive oil
250 ml boiling water

2 tbsp popcorn kernels (popping them will give you about two handfulls)

put the popcorn in a tbsp of olive oil, in a hot pan with a lid. make sure you move the pan so that the popcorn don’t burn and when the popping stops remove from the heat and set aside. when cool press the popcorn flat with a rolling pin.

put all the dry ingredients in a bowl and mix. pour in the water and olive oil and mix until smooth. spread out the “dough” on baking paper sprinkle with sea salt and spread out the pressed popcorn on top. put another baking paper on top and roll with a rolling pin until the dough covers the paper. bake in the oven at 150 c for an hour. perfect as bread or snacks – the popcorn gives it a nice twist!

lemon-honey butter

5 tbsp butter
a pinch of sea salt
cest from 1/2 a small lemon
1/2 tsp organic honey

mix everything, season more if needed and let sit in the fridge for 10-15 min. serve with artichokes or simply on the above bread.

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drinks, Japan, morning eat, Osaka

Winter oranges in Japan and juice on a summer morning

the past couple of weeks we’ve been making freshly squeezed juice for breakfast every morning. it’s such an easy everyday treat. this got me thinking about how much i miss all the different types of oranges and mandarins you can get hold during the winter season in Japan. summer orange, hassaku, miikan… i don’t even remember half of their names. but i can assure you they are truly wonderful in both flavor and texture, with that perfect combination of sweet and sour.

Winter oranges

this winter i spent two weeks in japan again, meeting up with my former host family ( or well, more like japanese family) for christmas and new years. one morning i decided to go for a walk in the neighborhood of Kubota (久保田) where they live in the southern part of Osaka. the weather was crisp and clear without being cold. walking the tarmac among the houses i spotted this orange tree, lavished with oranges.

Orange-ginger juice

Orange-ginger juice

gingery orange-pink grapefruit juice (enough for one glass)
one orange of your liking
1/2 a grapefruit (i prefer pink)
2×2 cm knob of ginger (peeled)

squeeze the juice and grate the ginger on a fine grater. put in a glass and let sit while preparing the rest of you breakfast (it’s hard, i know, but well worth it as it gives the ginger time to flavor the juice). i assure you this is just as great on a summer day as it is a cold winters morning. all that vitamin C and ginger boosting the immune system… both japanese and korean people eat ginger (you know with the sushi?) or drink it as tea and they both live long, keep slim and have healthy skin. i’m just saying.

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