French, Soup

Broccoli soup with blue cheese toast

This is a creamy soup with the taste of broccoli which goes very well together with fried bread with blue cheese and roasted nuts. (The recipe is inspired by a recipe from the magazine Mersmak, from 2011.)

Serves 4

Broccoli Soup

700 g broccoli, the heads split into smaller florets and the stalks sliced
1 onion, coarsely chopped
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground nutmeg
Sunflower sprouts as topping
Oil for frying

Heat the oil in a pan. Fry the sliced broccoli stems for a couple of minutes. Add the onion and broccoli florets and fry for another couple of minutes. Add the cream and spices and let simmer for approximately 5 minutes. Remove the pot from the heat and blend to a smooth soup with a hand blender. Serve it topped with sunflower sprouts and together with blue cheese toast (recipe below).

Blue Cheese Toast

8 slices of bread
150 g blue cheese, sliced
60 grams of walnuts
Olive oil for frying

Heat the oil in a frying pan. Fry the walnuts for a few minutes until they become darker brown. Put them aside. Fry the bread in oil until it gets browned on both sides. Add blue cheese slices and roasted walnuts on the bread.

French, Omelette

Chanterelle omelette with garlic cream cheese

There are lots of goodies in this dish: chantarelles, garlic, cream cheese and apple. A really good combo!

Serves 3-4

500 g chanterelles
6 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
200 g cream cheese
1 garlic clove, crushed
25 g butter

Whisk together eggs, milk, salt, pepper and nutmeg. Mix the cream cheese with garlic. Heat a frying pan and add the chanterelles in the dry pan. Let the water simmer away. Then add the butter and fry for a few minutes. Add the egg mixture and fry over low heat until it is solidified but still a bit creamy. Poke with a spatula to the bottom of the omelette sometimes to make raw batter go down and become cooked. Finally, put dollops of garlic cream cheese over the omelette and let it melt slightly. Serve the omelette with an apple and rocket salad!

French, Pie

Nutty cheese pie

I don’t know what it is, but there is something magical about the combination of cheese and nuts, it’s dangerously good! This pie which is made of cream is very creamy, which goes very well together with the crunchy nuts.

Serves 4-5

Pastry

250 g curd
2.5 dl wheat flour

Filling

3 dl grated cheese, e.g. cheddar
3 eggs
3 dl cream
0.5 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg

Topping

200 g hazelnuts
Oil for frying

Heat the oven to 200 °C. Knead the curd and flour and press the dough into a pie dish. Bake it in the oven for 10 minutes. Whisk together eggs, cream and spices for the filling. Spread the grated cheese in the pre-baked pie crust and pour the egg mixture over. Bake the pie in the oven for 20-25 minutes or until it is golden brown. Fry the hazelnuts in oil until they are dark brown. Let them cool slightly and coarsely chop them. Serve the pie with chopped nuts and a green salad!

French, Pie

Beet and goat cheese pie

I have eaten this pie 5 days in a row and I’m still hungry for more! I do not think I need say anything else. I must admit that the recipe is more or less taken straight off a recipe in the magazine Allers from 2010. The recipe was so good that almost nothing needed to be changed.

Serves 4-5

Pastry

125 g butter
3 dl wheat flour
1 egg yolk

Filling

400 grams of raw beets, peeled and diced into 2 cm cubes
2 garlic cloves, finely chopped
150 g fresh goat cheese, sliced
250 g cottage cheese
3 eggs
1 dl cream
0.5 tsp herb salt
0.5 tsp ground black pepper
2 tbsp canola oil

Topping

50 g pine nuts
1 handful bunch oregano, stripped
Oil for frying

Preheat the oven to 200 °C. Melt the butter and mix it with flour and egg yolk. Press the dough into a pie dish and bake it in the oven for 10 minutes. Mix beets, garlic and oil in an ovenproof dish and roast them in the oven for 10 minutes. Pour everything into the pre-baked pie shell. Spread goat cheese slices over the beets. Beat the eggs, cream, salt and pepper. Stir in cottage cheese and pour it all over the pie. Bake the pie for about 35 minutes or until golden. Meanwhile, fry the pine nuts in oil until they become golden brown. Sprinkle the pie with pine nuts and oregano before serving.

French, Salad

Salad with beets, nuts and blue cheese

Nuts, cheese and beets are so good together! Together with wheat berry, crispy leaves and a tasty dressing with mustard and lemon becomes a top notch salad!

Serves 5
Salad

1 kg beets
230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
150 g mixed nuts
150 g blue cheese, divided into smaller pieces
1.5 dl wheat berries
125 g leaf salad
Oil for frying

Dressing

0.75 dl olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
0.5 tsp herb salt
0.5 tsp ground black pepper
1 garlic clove, crushed

Boil the beets until soft (about 30-50 minutes depending on the size). Peel and dice them. Boil the wheat berry according to the instructions on the package. Fry the nuts in oil until they become golden brown. Mix the ingredients in the dressing. Mix the ingredients in the salad and stir in the dressing.

French, Pie

Cheese pie with asparagus and pumpkin seeds

A pie which gives a feeling of summer with the fresh asparagus, crunchy pumpkin seeds and a creamy eggs with cream, parmesan and cheddar cheese.

Serves 4

Pastry

75 g butter
1.25 dl curd
3.5 dl whole wheat flower
2 tbsp cold water

Filling

4 eggs
3 dl cream
1 dl milk
250 g asparagus, cut into 3 cm long pieces
1 dl pumpkin seeds
80 g parmesan cheese, grated
80 g cheddar, grated
0.5 tsp herb salt
0.5 tsp ground black pepper
0.5 tsp ground white pepper

Heat the oven to 200 °C. Mix butter, curd and flour into a crumble in a food processor. Add water and mix quickly to a dough. Whisk together eggs, cream, milk, salt and pepper. Spread asparagus, grated cheese and pumpkin seeds in the pre-baked pie shell and pour over the egg mixture. Bake the pie in the oven for about 25 minutes or until golden brown. Serve it with a salad!

French, Soup

Green pea and mint soup

This is a rich and balanced soup with mild and fresh flavors of peas, cream and mint. It is good to serve hot as well as cold. Serve it preferably with a nice bread with cream cheese and chopped fresh herbs.

Serves 4-5

500 g green peas
2 onions, chopped
1 garlic clove, mashed
4 mint sprigs
4 dl water
3 dl cream
1 tsp herb salt
1 pinch of ground white pepper
1 pinch of ground black pepper
1 pinch cayenne pepper
Oil for frying

Remove the leaves from the mint sprigs and save the leaves and stems separately. Heat the oil in a pan and fry the onion and garlic for 2 minutes. Add water, cream, peas, mint leaves and the spices. Simmer for about 5 minutes. Remove the mint stems. Add the mint leaves and blend the soup smooth with a hand blender.

French, Fusion, Soup

Bean soup with thyme, cheese and roasted sunflower seeds

The appearance of this soup does not make its taste justice! The mild and herbal bean soup goes very good together with the flavorful cheese and the crunchy sunflower seeds. This is a cheap feast!

Serves 6

5 dl dried small white beans
2 onions, sliced
3 garlic cloves, crushed
1 handful bunch of thyme, stripped
2 bay leaves
6 dl broth from boiling the beans
0.5 tsp black pepper
2 dl sunflower seeds
100 g mature cheese, sliced
Oil for frying

Cook the beans according to the instructions on the package, but add onion, garlic and bay leaves in the cooking water. Fry the sunflower seeds in oil until they become golden brown. Drain the beans and onions, but save 6 dl of the broth. Discard the bay leaves and put 2 dl of cooked beans aside. Blend the remaining beans and onions with the saved broth into a smooth soup. Stir in the whole beans and thyme and season with pepper. Serve it topped with cheese slices and sunflower seeds.

French, Soup

White bean and pasta soup

This is a surprisingly rich and tasty soup, given its simplicity in both ingredients and cooking! It will probably taste good with pre cooked beans too, which would simplify the cooking even further, since all ingredients can be added simultaneously and just be cooked until the pasta is done.

Serves 4

3 dl dried white beans (equals approximately 7 dl cooked)
1.4 liter water
200 g pasta
1 onion, sliced
2 garlic cloves, crushed
1.5 tsp herb salt
1 tbsp tarragon

Soak the beans for 12-24 hours. Boil them in 1.4 liter of water for about 50 minutes. Add the remaining ingredients and cook until the pasta is done, according to the cooking time on the package.

French, Soup

Spinach soup with eggs and garlic bread

A spicy spinach soup with lovely bread with garlic and parsley butter.

Serves 4

Spinach soup with eggs

450 g spinach, blanched and chopped
2 dl cream
4 dl water
2 garlic cloves, crushed
1 tsp herb salt
1 tsp thyme
0.5 tsp black pepper
1 pinch ground white pepper
0.5 tsp cayenne pepper
4 eggs
oil for frying

Boil the eggs for 6-8 minutes. Peel and cut them into halves. Fry the garlic for 1 minute in oil. Add the remaining ingredients and boil for a couple of minutes. Pour the soup into bowls and add the egg halves. Serve it with toasted bread with garlic and parsley butter (recipe below).

Garlic and parsley butter

100 g butter
1 garlic clove, crushed
0.5 dl parsley, chopped
1 pinch herb salt

Mix and spread on toasted bread.