Wednesday, 21 August 2013

Simple & Easy breakfast: Poached egg and spinach



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I LOVE having poached egg for breakfast, and I LOVE spinach. Turns out they go quite well together.

Just fry the spinach quickly with some butter and garlic, plate up and add a couple of poached eggs on top! (Adding a few wild mushrooms to this dish is also a nice idea..)


M xx

Tuesday, 20 August 2013

Red currant & Blueberry pie

Me and my sister spent the weekend in the family's cabin deep in the Swedish woods, and being surrounded by mushroom and wild berries resulted in a very tasty weekend. This pie was supposed to be a Red currant pie only, however we had some blueberries left from the day before so I threw in a couple of blueberries too.


I love the feeling of cooking with fresh ingredients from the forest. 

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The dough:
• 100 g soft butter

• 1 egg

• 125 g sugar

• 1 tsp vanilla essence

• 250 g flour

• 1 tsp baking soda


For the filling:
• 450 g red currant (and blueberries)

•  5 tbsp sugar (this will depend on how sweet you want the filling. Remember that redcurrant are very sour)

•  2 tbsp potato starch


- Mix the butter and sugar until white and whisk in the egg. Mix in the vanilla essence, flour and baking soda. Mix the filling together gently.

- Knead the dough into the pie dish and spread the filling evenly. Pop the pie into the oven for 20-30 minutes at 200 degrees.



Wednesday, 13 March 2013

Cinnamon rolls



Cinnamon rolls are very easy to make,and there are many different recpies.
When you have done it a few times,you may find your perfect combination and how you like it. 
It's perfect on a cold Sunday (or any other day;) I often make this when I have friends over for a cup of tea. I hopeyou enjoy it!

Dough

I found this dough on a yeastpacket in Norway «Idun»

200 gram butter
4dl milk
2 egg
2dl sugar
1 ts vanilla essence
1 ts cardemom (I never use it, because we always forget to buy it)
1 ts salt
Dry yeast
1 kg of flour

Filling
150 gram butter
1 dl sugar or more (you can use brown too)
1-2 ts Cinnamon
A splash of milk
A squeeze of lemon

Glaze
Milk.

The dough
- Melt butter and then add the milk, and keep it warm. 

- Whisk eggs, sugar and vanillaessence in a bowl of the stand mixer. Then add the "buttermilk."

- Combine flour and yeast and add it with the other ingredients and replace the whisk with a dough hook. 

Make sure the that the «buttermilk» is still warm,so the dough rises.But not too hot either. Knead the dough on medium speed for 5-10 minutes or when it is smooth. Let the dough rise to double size, or least for one-two hours.

When the dough has doubled, turn the dough out to a lightly floured surface, and roll into a rectangle, as big you can get it.

The filling: Stir sugar, butter, cinnamon,lemon and a splash of milk and drizzle it over the dough.

Roll up the dough and cut it into slices. I don't know exactly how many slices, but I always get around 12-15 slices. Place the slices on a baking sheet lined with baking parchment and let them rise like half an hour. Preheat the oven to 200°C. (Convection).

Before you put the rolls in the oven, brush with them lightly with milk. Let them bake in the oven for 15 minutes. If the color on the rolls are very light, let them bake a little more. When they are finished, brush them one more time with milk and allow them to cool down a bit. Enjoy!

If you have leftovers you can place them in the fridge, and warm them up whenever you want one!

xxY 

PHOTO BY ME



My breakfast






Although my mornings can be hectic because I always wake up too late.... I always take the time to eat a good breakfast. This is a very simple dish, just take oatmeal and water/milk in a little saucepan, and warm it until it thickens. Pour into a bowl and add apple ( or some other berries), cinnamon and a little honey. Then eat!

xx Y

PHOTO BY ME 

Tuesday, 12 March 2013

Grilled Sea bream

So back to the Gilt-head bream, Sea bream, dourade etc etc.

As this is considered the best tasting bream, we decided to keep it simple (like you should do with fresh fish).

- First you need to cut small squares on the sides of the fish.




- Drizzle some olive oil and pepper over the fish. Then, rub some spices on both sides. We used some herb salt, paprika powder, thyme and oregano. Season some flour, dip the fish in the flour and shake off any excess flour.

As it's pretty cold here, taking out the big outdoor grill was out of the question. Instead we chose to use the grill pan.

- Grill the fish for about 7 minutes (depending on the size and thickness of the fish) on each side, turning regularly.



- Plate up with some fresh tomato salsa and serve. We put some gremolata on half of the fish, and home made garlic & parsley butter on the other half. Delish!




PHOTOS BY ME AND Y
Mxx

Sunday, 10 March 2013

Cake sunday

Adapted from Londonbakes
ALL PHOTOS BY ME
Since I became a coffee addict 39 days ago I've been looking for the perfect cake to accompany my morning/afternoon/dessert cortado. Via Londonbakes I found a recipe using olive oil and honey instead of honey and sugar, which I've always wanted to try. I would really like to know how much olive oil I will consume during my lifetime, as I use it for cooking AND on my face (Avocado oil, olive oil and shea butter: a perfect combo for my skin).

Anyways, back to the cake. It's Sunday  and my official don't-move-day, cooking and cleaning day. This recipe was so simple and there's nothing like .


150ml extra virgin olive oil
- 2 eggs
- 120ml honey
- 140g  whole wheat flour + 50g almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda/baking soda
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- Zest og 1 lime and 1 lemon
- Juice from 1 lime and 1 lemon 


1. Preheat the oven to 190C. Take a loaf tin and grease it with some oil.
2. Mix together the dry ingredients in a bowl, and mix together the honey, eggs, olive oil, zest and juice in a separate bowl.
3. Mix the dry ingredients into the liquid mixture.
4. Pour the mixture into the loaf tin and leave in the oven for approx between 15-25 minutes (depending on the size of the loaf tin). The cake is ready when you stick a skewer into the cake and it comes out clean.

I couldn't wait for it to cool down, so I had to have a bite right away!



M xx



Thursday, 7 March 2013

The first

This is the first of many breakfast posts that I will have on this blog. One year ago I didn't even eat breakfast, but now I am turning into a real breakfast master. Breakfast for me is a very important morning ritual: I tend to start my day with a poached egg, and then finish off with a cup of tea or an Espresso.


This is just a simple recipe, with avocado: One with a poached egg on top and the other one with a dressing. The dressing is something I picked up in Paris. Simply mix 3 tablespoons of Olive oil, 1 tablespoon og balsamic vinegar and finally a good dash of pepper.



PHOTO BY ME



M xx