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.

Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

Indian, Stew

Mutter Paneer

This is my new favourite dish! Homemade paneer (Indian cheese) is very tasty and creamy. It tastes yummy together with the spicy tomato sauce and green peas.

Serves 4-5

1 batch of paneer (recipe below)
1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
4 tomatoes, chopped (or 400 g of crushed tomatoes)
3 dl green peas
0.5 dl cream
2 tsp ground coriander
1 tsp turmeric
1 tsp ground chilli pepper
1 tsp garam masala
1 tsp herb salt
Oil for frying

Make the paneer according to the recipe below. Heat the oil in a pan and fry the onion for a minute. Add garlic and ginger and fry for another half a minute. Add the tomatoes, cream and spices and simmer for about 10 minutes. Finally stir in the peas and paneer. Serve it with rice or naan or chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Paneer

2 l milk, 3% fat
1 tbsp freshly squeezed lemon juice

Boil the milk in a large pot. Stir every now and then. Remove the pan from the heat when the milk starts to boil and add the lemon juice. Stir for a minute until it becomes a grainy liquid. Place a dish-cloth in a strainer. Pour the liquid with curd onto the cloth and let the liquid drain away (the liquid may be saved to be used to make chapati or naan bread). Squeeze the towel to make as much of the liquid as possible to go out. Flatten the curd inside the towel to a 2 cm thick cake. Put something heavy on top of it and let stand for about 30 minutes until it has become compact. Then cut the cheese into 2 cm cubes.

Italian, Pasta

Cannelloni with ricotta, spinach and mushroom

This is my version of Gordon Ramsay’s cannelloni (modified from a recipe in the magazine Buffé from 2010). It takes some time to prepare this dish, about 1.5 hours in total, and it takes some finicking to get the filling into the pasta rolls, but what a feast it is! It is definitely worth it!

Serves 6

25 dried cannelloni
100 g cheese, grated

Cheese Sauce

2 tbsp canola oil
2 tbsp wheat flour
3 dl milk
2 dl cream
200 g cheese, grated
0.5 tsp herb salt
1 pinch of cayenne pepper

Filling

400 g fresh spinach, blanched and chopped
500g champignons, sliced
500 g ricotta
0.5 tsp herb salt
0.5 tsp ground black pepper
2 pinches of ground nutmeg
Oil for frying

Preheat the oven to 225 °C. Fry the champignons until they are browned. Mix them with spinach, ricotta, salt, pepper and nutmeg in a bowl. Heat the canola oil in a saucepan and whisk in the flour. Slowly beat in the milk and cream. Bring to a boil and simmer for a couple of minutes with continuous stirring. Take the pan off the heat and stir in the cheese, salt and cayenne pepper. Pour half of the cheese sauce in an ovenproof dish (about 30×40 cm). Fill the cannelloni with the mushrooms, spinach and ricotta mixture and put them in the dish. Spread the rest of the cheese sauce on top of the cannelloni and sprinkle with the grated cheese. Cook them in the oven for about 25 minutes, or until the pasta has become al dente. For a luxurious feeling, serve them with a glass of wine!

Italian, Pasta

Pasta with cream, mozzarella, tomato and spinach

I think it could be considered cheating to cook with cream and cheese … it is almost impossible to fail, it always becomes good!

Serves 4

400 g fusilli (or other past)
400 g mozzarella cheese, diced
3 dl cream
2 garlic cloves, crushed
250 g cherry tomatoes, halved
65 g fresh spinach
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Cook the pasta according to the instructions on the package. Heat the oil in a pan and fry the tomatoes and garlic a few minutes until they start to get mushy. Add the cream, salt and pepper and simmer for about 5-10 minutes. Stir in the pasta, mozzarella and spinach so that the cheese just starts to melt. Serve!

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.

Mediterranean, Pie

Cheese pie with Mediterranean salad

Cheese pie is very yummy and goes well together with Mediterranean flavors of olives, tomatoes and pine nuts. Soybean flour gives a tasty and protein rich pastry.

Serves 4-5

Pastry

1.25 dl curd
75 g butter
2 dl soybean flour
1.5 dl wholemeal flour
1 tbsp cold water

Filling

4 eggs
2 dl cream
2 dl milk
200 g matured cheese, grated
0.5 tsp herb salt
0.5 tsp ground black pepper
0.5 tsp ground white pepper
1 pinch ground nutmeg

Heat the oven to 200 °C. Mix the ingredients for the crust, but mix in the water at last. Press the dough into a pie dish and pre-bake it in the oven for 10 minutes. Whisk together all the ingredients, except the cheese, for the filling. Spread the cheese in the pie shell and pour over the egg mixture. Bake the pie in the oven for about 25 minutes. Serve the pie with the cruchy salad (recipe below).

Mediterranean salad

250 g cherry tomatoes
150 g leaf salad
130 g Kalamata olives
1 red onion, sliced
2 tbsp olive oil
60 g pine nuts
Oil for frying

Fry the pine nuts in oil until they become golden brown. Mix them with other ingredients in the salad.

Nordic, Stew

Vegetarian Flying Jacob

This is a vegetarian version of the Swedish dish “Flying Jakob”, which is at least as good as the original!

Serves 5-6

460 g cooked large white beans (drained weight)
2 bananas, sliced
2 dl roasted and salted peanuts
3 dl cream
400 g passata
2 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp black pepper

Heat the oven to 200 °C. Distribute bananas, peanuts and beans in an ovenproof dish. Stir the spices with the passata. Whip the cream and mix it gently with the passata. Pour the sauce into the pan and bake in the oven for about 20 minutes. Serve with rice.