Maria and Molly have reached…..

….. the beach before us, and we stand in silence on the sand, as soft and golden as the light on an early morning dawn.

Where once there had been a lot more gravel than sand (uncomfortable if you sunbathe) there is now a holiday brochure version of a real sand beach that stretches all the way down to the turquoise blue water.

It is impossible to know how many storms has shape our beach, but the sight of Felix, Frank’s little grandson, running across the sand with a expression of true joy on his face makes the question unimportant.

Let’s go down to the cafe, I suggest, when Felix asks for his father Jan, who with his wife Anne-Lisa runs the cafe down by the harbor. It is as if the new beach and the glorious feeling of the early summer coming to Denmark had filled us all with life’s possibilities.

Cottage cooking:

These tasty burgers with a quick tomato relish are perfect for a beach barbecue.

Spicy lamb burgers with coriander, tomato and yoghurt relish

All you need
1kg minced lamb
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve

For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice

Do this:
Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chili, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined.

Divide and shape the mixture into 8-10 burgers.

Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.

To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.

Mix together the tomatoes, yoghurt, coriander, onion and lemon or limejuice and season to taste with salt and pepper. Serve with the burgers.

Kategorien Cottage Life / Cooking, Recipes . Skrevet af LE 5. June, 2011 kl 10:27

It’s our first day in…..

….. the cottage after a long winter in the city and we have chosen to sleep in the guest room in the main house, rather than take a chance with the wing. Because of this, the first thing we see when we wake in the morning is the incredible changes that have taken place on the beach, and we run down to see if that magical and surprising something really has happened - as it so often seems to do.

It is incredible; we are racing down the steps towards the beach, completely without noticing that today wonderfully bright sun is eager to warm the old stone steps and us.

The waters have, in the many spring storms, swept over the gravel cluster that we usually call the beach and turned it into a perfect sand beach.

Cottage cooking:

Although the season is very short, asparagus is well worth the wait for its unbeatable flavor and freshness.

Asparagus risotto

All you need:
For the risotto
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
200g risotto rice
250ml oz white wine
500ml oz hot vegetable stock
4 asparagus spears, blanched, chopped
25g unsalted butter
75g parmesan, grated
salt and freshly ground black pepper

For the parmesan crisps
150g parmesan, grated

Do this:
For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not colored.

Add the rice and fry for one minute, stirring frequently, until coated in the oil.

Add the wine and simmer until absorbed by the rice.

Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.

Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well.

For the Parmesan crisps, place six small handfuls of grated Parmesan onto a non-stick baking sheet at wide intervals. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set.

To serve, divide the risotto equally between two serving dishes and top with the Parmesan crisps.

Kategorien Cottage Life / Cooking, Recipes . Skrevet af LE 3. June, 2011 kl 9:01

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