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!
– 500 g of beef(70%) pork (30%) mince
– 1 tsp of mustard
– 1 tsp of onion powder
– 0,5 tsp of garlic powder
– 0,5 tsp of smokey paprica
– herbsalt and pepper
– 1 egg
I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.
Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum!
Asparagus, egg and bacon vinaegrette salad:
– 2 eggs
– cherry tomatoes
– mixed salad
– 1 avocado
–5 strips of bacon
– juice of half a lemon
– olive oil
– salt and pepper
– drizzle of honey
Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.
For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!
For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!
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.
– 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!
– 125g of cold butter
– 3dl flour
– 2 tbsp of cold water
– 1 tsp of vanillasugar
Add all ingredients to a food processor or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots.
– 2 lemons
– 3 limes
– 2 dl of sugar
– 2 eggs
– 2 tbsp of Maizena
Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.
Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.
When cooled down, spread the curd over the pastry.
Top the tart with some berries or fruit and serve with lightly whipped cream!