Mediterranean, Side dish

Mashed beans with pistachio and rosemary sprinkle

Mashed beans is a perfect side dish for vegetarian food, because it is full of high quality proteins. Hence, it goes very well together with e.g. carrot patties (see recipe under Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad). This is a version with white beans and cream cheese which is very creamy and delicious!

Serves 4

460 g cooked white beans (drained weight)
200 g cream cheese
0.5 tsp herbal salt
1 pinch of ground black pepper
1 pinch of ground white pepper
100 g pistachios, coarsely chopped
3-4 sprigs of rosemary, stripped
Oil for frying

Blend beans, cream cheese, salt and pepper in a food processor. Heat oil in a pan and fry pistachios and rosemary a couple of minutes until the nuts are slightly browned. Serve the bean mash sprinkled with pistachio and rosemary.

Mediterranean, Pizza

Pizza with beets and goat cheese

Beets are so tasty! So why not make a pizza of them together with grilled goat cheese on a crispy pizza base flavored with olive oil, red onion and rosemary! (The recipe for the pizza base is taken from Rutiga kokboken of ICA Provkök.)

Serves 4-5

Pizza base

25 g fresh yeast
2 dl water, 37 °C
1 tbsp oil
5 dl flour
0.5 tsp salt

Topping

250 g raw beets, peeled and sliced
400 g goat cheese, sliced
1 red onion, sliced
1 tbsp rosemary
1 dl olive oil

Crumble the yeast into a bowl and stir the water into it. Add the remaining ingredients for the pizza dough and knead them into a smooth dough. Prove it, covered with a baking cloth, for about 30-40 minutes. Preheat the oven to 250 °C. When the dough is proved, knead it and divide it in four parts. Roll them out to thin round cakes. Prove them on a baking sheet for about 10 minutes. Meanwhile, spread the beets, onions and goat cheese on top. Sprinkle with rosemary and drizzle olive oil. Bake them in the oven for about 15 minutes, or until golden.

Mediterranean, Pie

Potato, cheese and onion pie with rosemary

I really like the taste of this pie. It has many tasty ingredients but no flavor takes over, but all instead contribute to a unique combination of the different mild flavors. The pie crust is made only of curd and flour which makes it crispy and not as heavy as a puff pastry, which is ideal when making a cheese pie I think.

Serves 4

Pastry

250 g Kesella
2.5 dl wholemeal wheat flour

Filling

3 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
400 g potatoes (about 4), thinly sliced
150 g Cheddar cheese, grated
150 g feta cheese, crumbled
1 red onion, sliced
2 rosemary sprigs, stripped

Heat the oven to 200 °C. Knead the curd and flour into a dough. Press the dough into a pie dish and prick it with a fork. Bake it in oven for about 10 minutes. Whisk together egg, milk and spices. Spread the potato slices in the bottom of the pre-baked pie crust. Spread cheddar cheese and feta cheese over the potatoes. Top with onion rings and rosemary and pour the egg mixture over. Bake the pie in the oven for about 35 minutes or until the potatoes are soft and the pie is golden brown.

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

DSC04863

Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

Italian, Soup

Tomato soup with chickpeas and chard

A good olive oil is the icing on the cake for this soup of which the fruitiness gives a nice contrast to the other flavors of sweet tomatoes and herbal rosemary.

Serves 5

400 g dried chickpeas (about 9 dl cooked)
1 kg crushed tomatoes
130 g chard
1 leek, sliced
3 garlic cloves, crushed
6 dl broth from boiling the chickpeas
1 tsp herb salt
0.5 tsp black pepper
1 pinch cayenne pepper
1 tbsp rosemary
Olive oil to drizzle
Oil for frying

Cook the chickpeas according to the instructions on the package. Save 6 dl of the broth from the chickpeas and blend 2/3 of the chickpeas with the broth with a blender. Heat oil in a stewpan and fry leek and garlic for about 1 min. Stir in the crushed tomatoes, spices, chickpea mash, the whole chickpeas and chard. Let simmer for about 5 minutes. Serve the soup with olive oil curled over.