Avocados Three Ways

Would you like to discover that avocados could be more than the main ingredient in guac?

Now that avocados are back in season, here are a few new and intriguing plate-mates (including a couple options for our vegan friends).

WHAT YOU’LL NEED
for the dressing
3 sheets nori
2 cups cooked chickpeas
1 ½ cups lemon juice
½ cup tahini
¼ cup soy sauce
1 clove peeled garlic, whole
1 tablespoon ground mustard
1 tablespoon black pepper

for the salad
Bread for croutons
Olive oil
Salt and pepper
1 head red leaf lettuce
1 cup caesar dressing
1 avocado
Finely shaved fennel
2 tomatoes, sliced
½ cup shaved Daiya vegan cheese (optional)
½ cup fingerling potatoes, roasted until tender (optional)

HOW TO MAKE IT…
Blend dressing ingredients in a blender. Dice bread for croutons and toss with oil, salt and pepper. Toast until crisp at 325 degrees.

Cut lettuce in half, season with salt, pepper and oil, grill lightly. Toss lettuce with dressing and all other ingredients.

WHAT YOU’LL NEED
Ciabatta or other crusty bread
2 cups ricotta and 2 tablespoons maple syrup, mixed
4 ounces thinly sliced prosciutto, cut into small pieces
Easter egg radish, thinly sliced
2 avocados
Sea salt

HOW TO MAKE IT…
Slice bread and lightly toast. Spread with ricotta-maple mixture and top with prosciutto and radish. Layer on finely sliced avocado and top with sea salt to taste.

WHAT YOU’LL NEED
2 tablespoons goji berries
2 tablespoons slivered almonds
1 tablespoon soy oil
¼ cup sorghum
1 head kale, stems removed and sliced thin
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 tablespoon chopped fresh tarragon
Salt and pepper to taste
2 large avocados, sliced and peeled

HOW TO MAKE IT…
Preheat oven to 350. Soak goji berries for 10 minutes in warm water. Discard liquid and set aside. Toast slivered almonds for 5 minutes and set aside. Heat a saucepan over high heat, adding soy oil. Add sorghum and cover with lid. Shake until sorghum has popped. Remove from heat.

Mix kale, olive oil, lemon, tarragon, almonds, salt and pepper. Lightly massage kale to soften. Add avocado, mix, taste to adjust seasonings and top with sorghum to serve

Kategorien Comfort, Cottage Life / Cooking, Recipes . Skrevet af LE 1. July, 2015 kl 13:38

I love…..

….. cherry tomatoes….. but let’s face it, they do not taste of anything this time of year. But try roasting them in the oven.

The good thing about roasting cherry tomatoes is that it brings out the best from even the most tasteless tomatoes….. and by flavoring them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed that these small juicy beauties, will be bursting with flavor.

….. and it is dishes like this (which are really simple) that make mealtimes far more enjoyable and take the hassle out of cooking.

Garlic and Rosemary Chicken with Roast Cherry Tomato Salad

All you need (4)
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil
A good pinch of ground black pepper
A good pinch of sea salt

For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large stalk of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, sliced
Shavings of parmesan cheese to serve

Do this:
In a bowl: whisk together the olive oil and balsamic vinegar for the salad.

Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine. Season with sea salt and black pepper.

Place in an oven at 200oC for about 35 minutes or until the tomatoes have reduced in size.

While the tomatoes are roasting in the oven, in a mortar crush the garlic cloves with a little sea salt, until you have a fine paste. Remove the leaves from the sprigs of rosemary, and add them to the mashed garlic together with 4 tablespoons of olive oil (mix in to marinade for the chicken).
In a bowl: let the chicken breasts marinade while you prepare the rest of the salad ingredients.

On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked entirely.

In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.

Serve alongside the chicken with some shavings of parmesan cheese.

Enjoy

Kategorien Recipes . Skrevet af LE 1. December, 2013 kl 12:25

I talk and talk…..

….. and I promise and promise, and then I don’t fulfill.

Every single time, in fact, I write a new post, I say that my presence on the blog is decreasing, but that I’ll make up for it, that you’ll see me more often….. but then I become preoccupied with other things, therefore, I further reduce my presence on this poor blog. Does saying that I’ll patch things up bring me bad luck? Does life beyond the blog really absorb me so much?

Whatever it is, I really hope I’ll be able to write a bit more in the next weeks, ’cause maybe I’ll have a bit more time available (but I added the “maybe” just in case). But don’t worry, in the past weekend I relaxed a bit and I cooked (hallelujah, hallelujah), so you’ll have the pleasure (or displeasure) of seeing these 2 or 3 new recipes soon. Of course, if only I’d remember to take pictures every time I cook something new, maybe my blog will definitely improve, but I can’t ask myself too much.

Coming back to topics much more interesting than my (lack of) mental health, let’s talk about today’s recipe. Some time ago I found this recipe and I fell in love;

Risotto Alla Primavera

All you need:
6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

Do this:
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat.

Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic - sauté until wilted and almost tender, about 6 minutes.

Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute.

Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes.

Stir in asparagus, peas (if using fresh) and parsley.

Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer.

Add peas (if using frozen).

Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat.

Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt.

Season with salt and pepper.

Serve passing additional cheese alongside.

Buon appetito

Kategorien Comfort, Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 25. November, 2013 kl 10:08

I love…..

….. summer tomatoes - I wait for their arrival all year.

….. and I can’t think of anything better on a autumn Sunday, than a lovely salad of warm juicy tomatoes layered with fresh basil, creamy mozzarella and flakes of maldons sea salt that burst in my mouth….. there is nothing like it and makes the wait well worth it.

When you have tomatoes this good they need very little work, as this beautiful vegetable will just shine and take the lead role in any meal.

Caprese Salad

Tomatoes
Fresh basil
Mozzarella
Sea salt
Cracked pepper
Quality olive oil
Grilled bread

Simple as it sounds its heaven. Combine all ingredients, eat it as a salad, put it on crostini, whatever way you fancy.

Enjoy and happy Sunday

Kategorien Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 24. November, 2013 kl 13:22

The homemade red cabbage…..

….. is almost ready…..

…..outside, snow lies as a thick cozy blanket.

I hope that you will have a blessed and peaceful Christmas, and that all your wishes will come true.

Homemade red cabbage:
2 onions
3 tbsp. sugar
1/2 tbsp. cloves
1/2 tbsp. cinnamon
3 apples
1 red cabbage
olive oil
1/2 bottle of red wine
2-3 tbsp. vinegar

Do this:

Chop the cabbage, onions and apples and let them simmer in a saucepan 10-15 minutes.

Add the rest and cook for 3 hours on low heat.

Season with salt and pepper.

Enjoy and Merry Christmas

Lizzy

Kategorien Christmas, Easter & Holidays, Cottage Life / Cooking, Recipes . Skrevet af LE 24. December, 2012 kl 14:18

When I’m sick and…..

….. cold, I firmly believe that a hot toddy will make me feel better than any cold or flu medicine I can buy.

I’ve experimented with many versions and varieties and this simple soothing concoction always does the trick.

This toddy isn’t overly sweet and lets the rye whiskey shine. It is a bit jazzed up with the addition of fresh ginger and its sweet side comes from honey.

Serve it alongside a plate of holiday cookies and cakes, or sip it on it’s own as a nightcap (it will make for a deep comfy night’s sleep).

Rye & Ginger Hot Toddy
All you need (1 drink)
1 1/2 ounces rye whiskey
2 teaspoons honey
2 to 3 thin slices fresh ginger, peeled
Lemon wedge
Hot water

Do this
In a teapot with one cup of water add the ginger.

Heat until the teapot whistles.

In a mug add the whiskey, honey, and juice of the lemon wedge. Strain the ginger infused hot water into the mug.

Stir to dissolve the honey and enjoy.

Note: You may wonder what is Rye Whiskey anyway? It’s a whiskey made from a grain mixture that’s mostly rye (at least 51%) and the rest can be corn, wheat, malted rye, malted barley or a combination of any of the above. Then like Bourbon it’s aged in new toasted oak barrels. The results range from robust and spicy whiskey to smooth sips tinged with vanilla and caramel flavors, making Rye whiskey the perfect pick for whipping up some hot toddies.

Kategorien Christmas, Easter & Holidays, Cottage Life / Cooking, Health, Kitchen & food, Lizzy says, Recipes . Skrevet af LE 19. December, 2012 kl 6:37

A very quick post…..

….. with a very clear intention: wish a HAPPY (belated) BIRTHDAY to me!

I wish it to myself, cause you never know! Oh, yes, I fall into the birthday’s post cliche, too, but I won’t keep going (at myself, of course) stating my desperation for the advancing age (but the age advances, though)….. or describing everything that I prepared for the celebrations in my honor….. well, actually I didn’t prepare anything (I forgot to bake the cake yesterday) and there was no special celebration (what the heck!).

But, for my non-birthday (if I remember to bake it tonight), I will prepared this Strawberries cake with lemon curd (sort of)….

….. why I prepare a Strawberries cake with lots of whipped cream for my non-birthday, when I don’t go crazy for whipped cream? This remains a mystery to solve. But that’s another story, which I think has something to do with the mental tares I’m in at the moment…… look on the bright side, at least I don’t have to turn on the oven!

Strawberries cake with lemon curd
1 cake / 12 pieces
a little syrup (see recipe here)
a glass of lemon curd
Filling
1 vanilla stick
½ dl sugar
2 liters of fresh strawberries
3 dl whipping cream

Do this:
I will cheated a little, and buy finished cake plates.

Prepare the lemon curd (see recipe below) and let it cool in refrigerator.

Scrape vanilla seeds out and mix them with sugar. Guilt and slice half of strawberries and mix them with sugar.
Spread fruit on the bottom cake plate.

Put a cake plate on top and spread lemon curd on.

Put the last cake plate on top and cover it with light whipped cream and the rest of the quilted fresh fruit.

Tip: If you want your cake juicier, you can mix a little punch (or rum) with syrup and brush the bottom cake plate with it, before you add the fruit. This will make the cake juicy and add a wonderful liqueur flavor

Lemon Curd (1 small jar)
3 lemons
1 1/2 dl sugar
50 g butter
2 tablespoons cornstarch
2 eggs
2 egg yolks

Do this:
Mix grate from 3 lemons with juice from 2 lemons and boil up with sugar and butter.

Pour liquid through a sieve.
Mix cornstarch into the juice from the third lemon and stir it into the hot liquid.

Beat the eggs together and stir them into the hot liquid, place the liquid back on the stove and let it simmer, stirring constantly until the cream gets thick.

Pour the cream into a clean glass and let it cool.

Tip: the Lemon curd should be kept in the refrigerator.

Kategorien Cottage Life / Cooking, Kitchen & food, Lizzy says, Personally, Recipes . Skrevet af LE 29. August, 2012 kl 10:41

Yes, today is…..

….. my birthday….. I’m going towards 50 - jubilee!

And, while someone claims that the making of one’s own birthday cake is bad luck (but why?), or simply is not very nice, I have a certain compulsion (”another one?”, you’d say) not only in preparing the dessert, but the whole dinner for a party in my honor!

Am I stupid?! Maybe.

Do I love cooking too much?! For sure!

On my birthday, however, traditionally I don’t cook. We will eat at a restaurant (preferably a surprise restaurant) and this year (we celebrated in advance and held my birthday last Saturday) my daughter and I chose to eat on the very nice restaurant “Søsterne Olsen”….. it was awesome….. I chose (as always) dessert instead of the starter (yet another lie - I ate both)….. I chose my favorite ice-cream: a little semifreddo, a soft fruit one and the three chocolates one - what the heck!

But, for all other parties, believe me, I MUST (it’s a primordial need) prepare something….. the whole dinner, a starter or just the dessert.

But this year I will skip the party, and only make the cake, which I will bring with me to the office tomorrow — I guess I have to celebrate twice as much next year.

….. and since I have not baked the cake yet, I’ll post this unforgettable desserts - perfect for a birthday party.

Ice cream bomb with raspberry meringue
2 litres softened vanilla ice cream
¾ litre softened raspberry sorbet
1 cake base (purchased is fine)
1 small (¾ litre) and 1 large (2 litres) metal bowls

Raspberry meringue
3 free-range egg whites
4 drops fresh lemon juice
325 ml sugar
200 g fresh raspberries

Freeze the bowls (so the ice cream sticks better to the sides and does not melt as quickly when the bowls are to be filled).

Soften the sorbet in the refrigerator for 20-30 minutes. Pack it firmly into the little metal bowl. Cover with cling film and freeze it until the sorbet is hard again, about 2 hours.

Soften the vanilla ice cream in the refrigerator for 20-30 minutes. Cover the bottom and walls of the larger (frozen) metal bowl with vanilla ice cream so you leave the centre hollow.

Take the bowl with the raspberry sorbet out and rinse the outside of the bowl quickly with hot water. Take the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with more vanilla ice cream and spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bomb.

Cut a round slice out of the cake bottom so it covers the entire surface of the ice cream. Cover with cling film and freeze again until the ice cream bomb is hard.

Rinse the outside of the bowl quickly with hot water and press the ice cream out. Freeze it again so the surface freezes.

Whisk the egg whites, lemon juice and 1 dl sugar with an electric mixer into a thick meringue in a dry and clean stainless steel bowl.

Add another 1 dl sugar while whipping it.

Mash the raspberries with the rest of the sugar and whip it into the meringue at low speed. Whip it hard until it is firm.

Pipe or spread the meringue over the ice cream bomb and cook the surface with a blow torch

Enjoy!

Kategorien Cottage Life / Cooking, Kitchen & food, Lizzy says, Personally, Recipes, Restaurant . Skrevet af LE 28. August, 2012 kl 15:21

If I was Alice…..

….. I would have never left wonderland

I wonder how many times as a child, I played the “if I” game….. and sometimes I still play it….. especially if someone triggers me off….. and it’s not a game as simple as it might seem, or as we thought as children, because it’s often hard to find an answer that will fully represent ourselves.

For example, today I tried to dedicate myself for the umpteenth time to this game, and there have been some “if I” really difficult to determine! For example, I wondered, “If I were a song“….. well, I would properly be “Baby I’m a fool” by Melony Gardot or perhaps “Live tomorrow” by Laleh…. No, come on, I would be “Careless love” by Madeleine Peyroux! Nooooooo: I would definitely be “The Best is yet to Come” by Michael Bublé! But eventually, after hours of intensive listening, I realized that if I were a song, I would probably be “Piece of my heart” sung by Janis Joplin, a song about love and anger, strong and intense, sung by a female and hoarse voice, both powerful and fragile….. Yes, I think I would be THIS song. I began with the most difficult task: music contains so many facets that it’s very hard to choose a single song….. but other choices are not simple, as well!

If I were a poet I would be Pablo Neruda, but if I were a poem I would be “I carry your heart with me” by E. E. Cummings, if I were a color I would be the color blue, if I were an animal I would be a dog, if I were a drink I would be a glass of iced Chardonnay.

If I were a novel I would be “Elle s’appelait (Sarah’s key) by Tatiana De Rosnay, if I were an album I would be “RIO” by Duran Duran, if I were a movie I would be “Under the Tuscan Sun” (at the present time), if I were a film director I would be Richard Whalley Anthony Curtis, if I were a comic book I would be “Marsupilam” by André Franquin… and so on…..

But how much exclusion, how many thoughts and afterthoughts to reach these conclusions! And I’m sure I’ll change my mind again and again!

But when I found myself thinking (thanks to a big help from the outside) “if I were a recipe, what would I be?” the response was immediate: “I would be a dish of Tiramisu“!

I would be a dish of Tiramisu, first of all because it’s my favorite dessert (I’d never be able to say no to Tiramisu), because - just like a sensible girl (with one eye on the scales) - I don’t give up so easily to dessert (I’m not a dessert-maniac, but I don’t say no to it, if you know what I mean), but especially because in this dish there is the (desired) holiday that I don’t have, there is summer, sun, southern Italy, things far away from me (some just now, others geographically) that I like to take and transplant to Denmark, anytime I feel like it….. and today I feel so!

Tiramisu

All you need:
350-400 ml (12-14 fl oz) espresso coffee
4 eggs
60 g (3 ¼ oz) caster sugar
450 g (1 lb) mascarpone cheese
150 ml (5 fl oz) marsala wine
230 ml (7 ½ fl oz) whipping cream
300 g (11 oz) Savoyard biscuits (sweet Italian biscuits)
3 tablespoons good quality cocoa powder

Do this:
Make the espresso and pour the coffee in a bowl to cool down.

Separate the eggs and beat the egg yolks fluffy together with half of the caster sugar. Save the egg whites.

Stir the mascarpone cheese until it gets creamy and mix it with the egg yolks. Add the marsala wine.

Whip the cream until fluffy and carefully mix with the egg batter.

Spoon some of the batter in the bottom of a serving dish.

Quickly dip one biscuit at a time in the cold espresso coffee and cover the bottom of the dish.

Spoon over a layer of batter and dust with cocoa powder.

Repeat with another layer of dipped biscuits, batter and cocoa powder.

Repeat if necessary one more time, depending on the size of the serving dish.

Note: This Tiramisu is to die for.

Kategorien Cottage Life / Cooking, Kitchen & food, Personally, Recipes . Skrevet af LE 23. August, 2012 kl 14:14

Hi….. how was your…..

….. weekend? Me yes….. I guess the queen of false promises has returned….. each time, in fact, more and more time passes between a post and the following one - I am a genius of evil, no doubt about it!

But what can I say, summer took me, and so did miles of travelling to the outer edge of Denmark this weekend, a birthday party with my family, a day at the beach and lazy hours with a glass of iced rosé wine…..

But it’s not that I cook less than usual (on the contrary, in fact), but certainly I document less and, as you can see (photo below), with a minor (could we say nonexistent?! Let’s say nonexistent) aesthetic eye. Maybe it’s the hot weather or the weekend mood - NO - I’m lazier, and I admit it without any problems….. quite the opposite, almost with a sense of pride!

The recipe I am presenting you today, is a summer classic, it’s easy to make, very quick and cold: it doesn’t require an oven or stove (just the fridge, my friends) and you’d need only very basic kitchen equipment, but you’ll have a fresh and delicious dessert, “low fat” and suitable for all palates.

Well, I post less and less, but I hope to make it up to you with some ideas to facilitate you in these hot days.

Tiramisu-semifreddo

All you need:
4 organic eggs
85 g (3 ¼ oz) caster sugar
250 ml (8 fl oz) whipping cream
250 g (9 oz) mascarpone cheese
100 ml (3 ½ fl oz) marsala wine
12 Savoyard biscuits
150 ml (5 fl oz) espresso coffee

Separate the egg yolks from the whites (without getting any yolk in the whites).

Whisk the yolks with half the sugar in a bowl until white and fluffy.

Whip the cream until fluffy and fold it into the egg mixture.

Whip the egg whites with the rest of the sugar until white and stiff in a dry and clean bowl. Carefully fold this into the egg mixture.

Whisk the mascarpone with the marsala wine and carefully fold it together with the yolk, the whipped cream and the whipped egg whites.

Line a rectangular bread tin with cling film.

Put a little of the ice cream mixture into the bottom and dip one biscuit at a time into the cold espresso. Place a layer of biscuits in the tin and top with some of the ice cream. Repeat the procedure again.

Lightly hit the tin against the table so any air bubbles disappear. Freeze it for 3-4 hours so that it is “half frozen”; it should be a little soft in the middle.

Turn out the tiramisu and remove the cling film. Powder with cocoa.

Enjoy!

Kategorien Comfort, Cottage Life / Cooking, Kitchen & food, Recipes, Weekend . Skrevet af LE 20. August, 2012 kl 8:47

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