Avocado, cured salmon and poached egg on a piece of toasted bread. Do I need to say any more?
Many might think that poaching an egg is hard, but it really isn’t. All you need is water, a splash of vinegar and salt, and of course egg. In a pot just add water, vinegar and salt, let come up to a simmer. The water should simmer not boil. Break the egg into a small bowl, and stirr the water until there is a whirl, then drop the egg. Let the egg cook in the water for about 3-4 minutes, then lift up and drain.
Toast some nice bread, add butter, rucola, sliced avocado, gravalax and the poached egg. Topp off with salt and chiliflakes.
I enjoy almost the most cooking with leftovers. Then you need to think about what to use and what goes along with each other. Yesterday I made a quick and tasty salad with spinach and ricotta tortellini, pesto, lettuce, yellow and red cherry tomatoes, a little red onion, crispy bacon, avocado, feta and pine seeds. Throw everything together and enjoy!
An other dish that consisted of leftovers from a dinner party was cauliflower puré, coriander meatballs and fried pak choi and zucchini.
For the meatballs I used 400g of beef mince, 1 egg, 1 spring onion, a large hand full of chopped coriander, 2 tbsp of Sriracha and salt. Then just mix together and form into balls and bake in the oven (200 degrees) for 10-15 minutes.
The pak choi I cut into strips, and sliced the zucchini with a cheese slicer. Then I fried them together with spring onion in a little olive oil and seasoned with lemon, salt and pepper.
This is a quick and healthy dish that I made on a dinner party. I love pairing seafood or fish with a slightly sweet condiment, because it brings out the flavour in the fish. The cauliflower puré was so silky smooth!
What you need (4 pers.):
– 200g of cauliflower
– 2 potatoes (mid sized)
– cooking cream
– nob of butter
– 1/2 lemon and more to serve
– 1 kg of salmon
– 400g of kale
Begin with peeling the potatoes, then chop the potatoes and cauliflower into smaller chunks. Add to a pot, cover with water and let simmer.
Meanwhile place the salmon on a baking tray, season with salt and pepper and then bake in a 180 degree oven until just cooked, depending on the size of the fillet it will take 10-20 minutes.
Rinse the kale, pull away from the stalk and then quickly boil for 1-2 minutes in salted water. Season with pepper and lemon juice.
When the cauliflower is soft, drain and add to a blender, add 2 dl of cream and a big nob of butter and juice from 1/2 a lemon. Blend until silky smooth and season with salt and pepper.
Then just plate up and serve with a wedge of lemon.
This is a dish that many of my friends have liked very much! Super easy and super quick!
What you need:
– puff pastry (5 sheets)
– 2 large beetroots
– cream cheese
– goats cheese
– salt & pepper
Take out the puff pastry 30 minutes prior to cooking and let thaw. Peel and boil the beetroots, then slice thinly and place on a parchement paper. Drizzle over some balsamico and roast in the oven for about 10 minutes until not soggy anymore.
Roll out the puff pastry slightly, then score the puff pastry 1cm around the corners. Spread out the cream cheese (not on the edges) and then layer with beetroot and thinky sliced goats cheese or zucchini ( sliced with vegetable peeler). Season with salt and pepper, brush pastry edges with egg and let bake for 15-20 minutes in a 200 degree oven until the pastry is cooked through.
Serve with walnuts and rucola!
Sorry guys for being absent, I have been super busy with my thesis and othet school related stuff! You can follow me on Instagram ( @froidethumide or @breakfastbrunchdinner) where I update more often pictures.
A couple of weeks ago I had a flu, and what’s a better way of curing a flu than eating a large amount of chili, garlic and ginger? I made a delicious Pho Ga, which is a Vietnamese noodle and chicken soup. I did a fast version, as I didn’t want to start boiling a broth for several hour.
Start with marinating some chicken drum sticks (500g) in 4-5 tbsp of soy sauce and 2-3 tbsp of hot chili-garlic sauce. Combine everything in a plastic bag and rub around, let sit in the fridge for 1 hour, then bake in a 180 degree oven for 30-35 minutes until cooked. Then just pull apart the meat with two forks.
Meanwhile the chicken is cooking, start making the broth. As I made this for two persons, I used 1 liter of water, 1 vegetable and 1 chicken stock cube, 1 large chili, 3-4 cloves of garlic, 2 spring onions, 1 thumb sized piece of ginger, 1 lime and 2 tbsp of fish sauce. Just chop everything roughly, add water to a pot and squeeze in the lime. Let come up to a simmer and let simmer for about 5-10 minutes. Check for seasoning and add more fish sauce if it needs saltyness.
Then you can start assembling your soup, I added some thick rice noodles and pak choi that I boiled in the broth, then the chicken. I topped the soup off with coriander, chopped chili and spring onion, sesame seeds and Sriracha sauce. You could add also roasted onion and thai basil.