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! 

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Lemon and lime curd tart



Pastry:

– 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. 



Lemon-lime curd: 

– 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!





Easy peasy

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I’m trying not to eat any wheat flour anymore, which means no pasta, which is actually fine by me. I don’t eat either way pasta that often, exept when being lazy or in a hurry. I love potato and sweet potato, I love them in all forms.

Today I cooked a quite quick and easy dinner, pesto-pine seed-salmon in the oven and mashed potatoes and boiled broccoli. Easy peasy!

Start with peeling and cutting the potatoes (4 floury potatoes, mid size) and let boil until over cooked. Meanwhile prepare the salmon.
When the potatoes are cooked, drain, mash them, add about 2 tbsp of butter and 0,5 dl of milk to it and a lot of salt. Potatoes need salt.

For the salmon you need (400g chunk of fish) 2 tbsp of greek yoghurt, 3 tbsp of pesto and some pine seeds. And some salt and pepper ofcourse.
I have been wondering for a while why there isn’t any smetana or creme fraiche in the food stores in Estonia? I find it so wierd that there is only soured cream (habukoor)… Well, tell me if you know!

Okey, so basically combine the yoghurt and pesto and season with salt and pepper and sprinkle over the pine seeds. Bake in 180 degree oven for 10-15 minutes depending on the thickness of the fish.

Boil the broccoli for max 5 minutes until al dente, drain and squeeze some lemon ontop and season with some salt. Ahh, love simply boiled broccoli with a squeeze of lemon juice. Yum

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Lemon mudcake

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This cake is absolutely divine, I made it last Saturday for my neighbours when they were over for dinner. The original Swedish recipe you can find HERE!

Lemon Mudcake
– 150g of butter
– 1 lemon
– 2 eggs
– 2,5 dl of sugar
– 1 tsp of vanilla sugar
– 1,5 dl of flour

Start with melting the butter. Butter a spring form and put some parchement paper on the bottom of the form. Wash the lemon well, and peel the lemon with a small peeler, then squeeze all the juices out. Combine sugar, vanilla sugar and egg, whisk until a fluffy batter and then add the lemon juice, flour and last the melted butter. Stir well and pour into the spring form and bake for 30-35 minutes in 150 degree oven. Serve with berries and vanilla ice cream, yum!