Soup, Spanish

Chickpea gazpacho

I found a recipe for chickpea gazpacho on Kung Markatta’s website (http://www.kungmarkatta.se/recept/visa-recept/kikartsgaspacho-746/) and thought it sounded very exotic! It was lucky that my love for adventure overcame my doubts that it would be tasty, because this was really a taste experience! Since all the ingredients are raw each ingredient in the soup contributes with a lot of flavor, so it becomes a very tasteful mix of many strong and good tastes! Do not be tempted to heat it because it will take away many of the flavors. Also, I should mention that it is extremely easy to prepare! Here is my version of the recipe:

Serves 4

400 g cooked chickpeas (drained weight)
1 onion, coarsely chopped
200 g white bread without edges, roughly chopped
1 garlic clove, crushed
1 dl olive oil
5 dl water
2 tbsp red wine vinegar
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin

Blend all ingredients in a food processor or a blender into a smooth soup. Serve it cold with a good bread!

Omelette, Spanish

Frittata with corn and cheese

This dish includes many goodies! (The recipe is inspired by a recipe from the magazine Mersmak from 2012.)

Serves 5

500 g potatoes, thinly sliced
8 eggs
2 dl milk
1.5 tsp herb salt
0.5 tsp ground black pepper
150 g cream cheese with garlic
2 dl corn
2 tsp oregano

Heat the oven to 200 °C. Put the potatoes in an ovenproof dish. Whisk together eggs, milk, salt and pepper and pour it over the potatoes. Cook in the oven for about 15 minutes. Spread dollops of the cream cheese, corn and oregano over the frittata and cook for another 35-40 minutes. Serve with a salad.

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.