Friday, July 30, 2010
Thursday, July 29, 2010
Tuesday, July 27, 2010
Yesterday Martin and myself went up to his parents house for a bbq. I brought some of the truffles and muffins I made, and I came back home with a bag of mangetout from their garden. Today I was standing in the kitchen looking at these lovely, green vegetables trying to figure out what to do with them. Usually I would probably just blanch them i salted water and eat hot with butter...but they were so big and had lovely peas inside so I took the peas out and made a risotto for lunch. I flavoured it with fresh mint and parmesan cheese and it went down a treat.
This recipe is for 2 portions.
120 grams risotto rice
2tbsp olive oil
1 shallot, finely chopped
400ml vegetable stock/ chicken stock
50ml white wine
100 grams fresh peas (you can use defrosted ones too)
1 handfull of fresh herbs such as mint, basil, parsley
parmesan cheese, salt, freshly ground black pepper
Fry onion in the olive oil and one tablespoon of the butter until soft. Add the rice and continue to fry until the rice is covered by the olive oil/butter. Add the white wine and let simmer until all the liquid is gone. Start adding the stock, one ladle at the time. Let it simmer and stir gently, add next ladle of stock when the rice has soken up all the liquid. When the rice is almost finished add the last bit of liquid and peas. When the peas and rice is cooked stir in the rest of the butter and grated parmesan cheese to taste. Last fold in chopped fresh herbs. Serve with freshly ground black pepper and grated parmesan.
Saturday, July 24, 2010
Wednesday, July 21, 2010
- One bottle of cava (11euro!!)
- One loaf of fresh, crusty bread
- One tub of Hummus (5 euro!!)
Now this was during the good years in Ireland when we all made plenty of money and had no plans on actually making our own hummus or bake our own bread (ok maybe I did sometimes in my house but not on a sunday afternoon...)
These days Sara is back in Sweden and I have moved in with Martin,and I actually make my own hummus because I realised it is one of the simplest and cheapest things to make, but still so tasty! Every time I make hummus I think about those lazy sunday afternoons...
1 lemon,the juice
With a handblender mix together chickpeas, water, lemonjuice, oliveoil, cumin, garlic, tahini and salt. If it is a little to dry just add a little more liquid, either water or oil. Taste and see if you might need more lemonjuice or salt. When it is mixed til smooth it is ready.
Put on a plate and make a little well in the middle where you put a little oliveoil,garnish with a sprinkle of paprika and a couple of leaves of parsley. Serve with pitabread!
Tuesday, July 20, 2010
It is as if a big gray cloud is hanging over me. It would be easier to get up early in the morning and go to work and get it over with, but I always work in the evenings and that means more time during the day to feel sorry for myself.
Enough of self pity,I do enjoy a lovely cup of coffee before work..or actually I think it would be wrong to call it coffee. What I drink is hot chocolate made with only milk, tiny bit of brown sugar, dark chocolate and some cardamom, and in that goes a shot of strong coffee...it is truly delicious.
Next time I make it i'll put a picture up so you can see it!
Monday, July 19, 2010
I love pecanpie! It is something special about that piecrust filled with gooey,sticky toffee mixed with crunchy pecans and a hint of cinnamon...yum yum!
This recipe is for one small sandwich tin but just do the double recipe if you want a large one. I have to say it is very sweet and filling though so maybe it is a good idea to start small...
50grams butter,at roomtemperature
75grams plain flour
200grams golden syrup
1tbsp plain flour
Mix sugar and flour,gently rub in butter til it forms crumbles. Add the eggyolk and quickly mix in to a dough. Roll out and line the cake tin. Put in the fridge while making the filling. Prebake the piecrust for 10min on 160C.
Chop the pecans roughly and roast for about 10min on 150C.
Mix butter,syrup,sugar,cinnamon,salt and flour in a pot. Bring to the boil and let simmer for 3min while stirring. Set aside and cool down til roomtemperature.
Add the pecans and egg to the toffeemix.
Fill the piecrust and bake for 35-40min on 160C.
This should really be served with a dollop of whipped cream or even better with some vanilla icecream..but I just keep it in the fridge and have a small piece every now and then on its own.
Here I will write about my biggest interest in life:Food! I just cant help it but I do love to cook food,eat food,talk about food and read about food. If Im not in work cooking I will most likely be in my kitchen at home trying out new recipes. So hopefully,with a little help,I will get some pictures up on the things I make. It could be anything from a chicken stirfry to pecanpie...best of luck to myself!