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 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

Today, I’m apparently mastering the art…..

….. of puttering around the house in a faded, old PJ and a sad excuse for a ponytail.

Kategorien Christmas, Easter & Holidays, Comfort, Cottage Life / Cooking, Lizzy says, Personally . Skrevet af LE 1. January, 2013 kl 16:12

May Peace be your…..

….. gift at Christmas and your blessing all year through!

Kategorien Christmas, Easter & Holidays, Cottage Life / Cooking . Skrevet af LE 25. December, 2012 kl 10:17

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

Merry Christmas…..

….. and Happy New Year 

At the close of another year, I will like to wish you a happy holiday and a successful 2013.

Instead of sending cards or gifts, I support:  The child cancer foundation

Best wishes

Lizzy

Kategorien Christmas, Easter & Holidays, Cottage Life / Cooking, Lizzy says, Personally . Skrevet af LE 22. December, 2012 kl 9:58

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

The little things?

The little moments?

They aren’t little

Enjoy every minute of your day…..

….. they are all unique!

Lizzy ♥

Kategorien Cottage Life / Cooking, Lizzy says, Lovely Quotes, We Love Wellness . Skrevet af LE 13. December, 2012 kl 8:03

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

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