Clean out the fridge salad

 

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.  

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Oven baked salmon, kale and cauliflower puré

 

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. 

Quick Pho Ga

 

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. 

Enjoy!

  

Zucchini and eggplant lasagna

As it is the end of the month, and you never have too much money as a student, I usually cook a large dish that can be eaten during several days to save some money. The absolute favorite dish of mine at this moment is vegetable lasagna. Instead of lasagna sheets I use vegetables such as eggplant or zucchini, but it is completely fine to use a few sheets of whole grain pasta, as I did this time in order to make it more hardy. I use a ton of veggies, so even though there is a little cheese, this is extremely healthy, and you can leave out the meat completely by adding some soy protein or chopped cauliflower. 



Zucchini and eggplant lasagna:

– 1 large eggplant

– 1 large zucchini

– 500g of crushed tomatoes

– 1 chili

– 3-4 cloves of garlic

– 1 large onion

– 1 large carrot

– 1 red pepper

– vegetable stock cube

– 500g of minced meat (or soy protein)

– spices such as salt, pepper, thyme, oregano, smoked paprica, basil etc.

– 100g of buffalo mozzarella 

– 70g of any grated cheese 

Start with washing the eggplant and zucchini, then slice thin strips with the help of a cheese slicer, the eggplant is easier to slice with a large knife into thin strips. 



Then in a hot, slightly oiled pan, fry the strips until golden and season with salt and pepper. 





Then start with the tomato sauce, chop onion, garlic, chili and paprica, grate the carrot. Add olive oil to a pan and on a slow heat gently fry the vegetables. Then add the minced meat, vegetable stock and spices and cook the meat through. Add then the cruched tomatoes and 1-1,5dl of water and a splash of wine if you will. Let simmer for 5 minutes. Meanwhile slice the mozzarella.

As I don’t use any bechamel sauce (cheese sauce), I usually combine 3dl of milk with 2 eggs and add it to the lasagna. This is not necessary when only using vegetables, but as I used a few layers of pasta, it needs some additional liquid. 

Then you can start assembling the lasagna, in an oiled oven tray, put a little sauce, then either pasta or vegetables, sauce, vegetables, sauce, cheese, vegetables… Etc, you know the drill! I like to put the cheese as the middle layer! Then just top the lasagna with the shredded cheese and put in a 220 degree oven for about 30 minutes until beautifully golden! 



Dinner

My sister and her little family visited this weekend us in Tallinn, so I made them some dinner. As appertizer I made scallops, pea puré and crispy chorizo, recipe Here!



For main, I made a fresh duck dish with butternut squash and a herb vinaegrette. 



Duck with oven roasted butternut squash and herb vinaegrette:

Roasted butternut squash: peel and cut one butternut squash into smaller pieces, put in an oven tray and drizzle with olive oil, salt, 2 tsp coriander powder and chili flakes. Bake in a 220 degree oven for about 30-40 minutes until golden.

Herb vinaegrette:

– juice of half a lemon

– 0,5 dl olive oil

– 0,5 dl chopped fresh coriander

– about 3-4 tbsp of chopped parsley

– 1 garlic clove

– salt and pepper

Squeeze the juice of the lemon into a bowl, add the olive oil and chopped herbs. Press or grate the garlic and add salt and pepper. Stirr well and taste that the acidity is good, othervise add more lemon. Toast some sunflower seeds in a dry pan and season with salt and chili flakes. 

The duck I simply seasoned with salt and pepper, then scored the skin. Heat up a large pan and fry the duck with the skin side down for about 4 minutes until golden and crisp, then 1 minute on the other side. Then remove from the pan and finish the cooking in a 200 degree oven for about 10 minutes for medium rare, 15 for pink. Then let rest wrapped in tin foil for 10 minutes before slicing. 

Plate up the butternut squash and duck on a bed of arugula, drizzle over the vinaegrette and toasted sunflower seeds. Voilà! 

Kaks Kokka

Last friday I went on a tripple dinner date to Kaks Kokka, which is situated in Rotermanni. The restaurant opened its doors maybe a year ago, but it was my first time there. 



The interior is very scandi clean and minimalistic, yet contemporary and cosy. The restaurant is a more relaxed version of Ö, which is a more fine dining place with the same owner (and actually next door). 

The service was nice, the food was good, big portions and not that expensive. Appertizers (which were huge) cost from 5-11€ and main courses cost from 9-16€. The wine selection was quite narrow, but very drinkable. 



Prawn (marinated in mango) salad. This would be nice for lunch, quite big as an appertizer. 



Elk tartar with tomato chutney and smoked egg yolk. Such a visually pleasing dish!



Home made cottage cheese salad. I don’t know why but I started craving herring with this dish?! Weird. 



Mussels in a delicious tomato and herb broth.



Atlantic cod, potatoes, fennel and beurre blanc.



Lamb with artichoke mash, oven roasted beets and port wine sauce. 

All in all, I liked Kaks Kokka and I will definitely visit again. It is a nice place to go on a date, take your parents out to dinner or to grab lunch. 

Kaks Kokka, Mere puiestee 6E

Saturday Brunch

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Today we went with a big group of girlies for brunch to one of my favorite brunch places in Tallinn, NOP (köleri 1). They have a nice extensive brunch list with pancakes, scrambled eggs, bagel, yoghurt and smoothies. We ordered fresh squeezed juices, smoothies, health shots and enjoyed fresh and tasty food. I ate a salmon bagel (been craving it for soooo long)! Such a cosy place and good value for money! Their lunch is amazing aswell, you really should try this place out, you can take the 1 and 3 tram towards Kadriorg and jump off at Uus-Sadam (2 stops from Viru Keskus). And oh, did I mention that everything’s organic aswell?!

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