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.
I have pretty much adapted to the Estonian products in grocery stores, but I must say something I miss is Finnish sausage. Estonians are good in many fields, but not in the sausage making business. Occasionally I miss Finnish nakki and siskon makkara or HK Sininen (hot dog and “sisters sausage”).
I imported some sausage from Finland, and today I made sausage soup of “sisters” sausage, which is a fresh sausage that you squeeze out of the casing! This is a truly Finnish dish.
What you need:
– 2l of water
– 2 vegetable stock cubes
– 8-12 pepper corns
– 400g of “sisters sausage”
– 4 small potatoes
– 2 medium sized carrots
– 3-4 stalks of celery
– 100g of frozen peas
– 200g of cauliflower
– 1 big spring onion
Start with putting the water in a big pot, add the stock cubes and pepper corns, let come up to a boil. Meanwhile, peel and cube potatoes and the carrots. Put them in the pot first as they need to cook the longest, on a gentle simmer. Slice the celery and cauliflower and add them when the potatoes are al dente (3-4 min after potatoes). Add last peas and spring onion, then squeeze the sausage out of the case and let cook for a couple of minutes. Enjoy with crispbread topped with cheese!
Slice the parsnip with a cheese slicer, rub with olive oil and season with salt pepper and bake for 5-10 min in 200 degree oven.
Cut cauliflower into smaller bites, boil for about 10 minutes in salted water.
Slice leek and fry on a low heat in butter, salt & pepper, then add cooking cream and let simmer for 5 minutes. Grill the cod 4 minutes per side (depending on how thick the file is), salt & pepper. Voilà!