Denne retten har alt det jeg liker på én tallerken; syrlig og søt dressing med masse lime og koriander, myke glassnudler, crispy laks, crunchy cashewnøtter, og blandingen av varme og kalde elementer. Kontraster- det er sånn jeg liker det best!
Enkelt er det også:
Smak til så det blir en sursøt dressing. Tilsett etter smak:
en agurk i tynne skiver
– og mariner i dressingen mens laksen stekes og glassnudlene ‘kokes’.
Glassnudlene tilberedes som anvist på pakken. Laksen stekes i stekepanne på høy varme. Her steker jeg til en forandring laksen ganske lenge og på relativt høy varme. Den skal bli crispy og gyllen, så hakk den i mindre biter mens du steker. Smak til med salt og pepper underveis.
Bland alt og nyyyyt!
Nice and fresh salad with salmon and glass noodles
This dish has everything I like on a plate; sweet and sour dressing with lots of lime and coriander, soft glass noodles, crispy salmon, crunchy cashews, and a mix of warm and cold elements. Contrasts- that’s the way I like it!
Mix until you have a sweet and sour dressing. Add to your taste:
sprin onion, chopped
one cucumber, finely sliced
Marinade the cucumber in the dressing while the salmon and noodles are prepared.
Prepare the glass noodles as directed on the pack. For this salad, I like to fry the salmon on a relatively high heat, and until golden and crispy. Divide the salmon into bite sized pieces while frying, and season to taste.
Dette er en frisk og deilig salat som passer perfekt som en rask lunch, eller til alt fra hjemmelaget pizza til en enkel fiskerett.
1 stor fennikel, i så tynne skiver som mulig (har du mandolin så bruk den:)
1 stor appelsin, segmentert (spar på restene)
1 avokado, i terninger
ca 100g ruccola
1/2 rød chilli, kuttet fint
Hvis du har tid kan du legge ferdigkuttet fennikel og ruccola i isvann, så blir det ekstra crispy. Bland olivenolje, limesaft, chilli, salt og pepper, og press så resten av saften ut av restene av appelsinen til en frisk dressing. Bland fennikel, ruccola, avokado, persille og appelsin, og hell over dressing. Friskt og godt!
Great company for a lovely piece of organic chicken
I bought a bunch of lovely fresh beets yesterday, and wanted to use them today. I came up with this side-dish, or ‘warm salad’ if you like. It was quite delicious with lots of different tastes and textures, and the best thing about it: both my kids now love beetroot 🙂
Boilded red quinoa
beets, cut into chunks, baked in an oven with olive oil, salt and pepper on 180’C until tender and sweet
lots of chopped flat-leaf parsley (I forgot to mix it in before I took this picture).
good quality balsamic vinegar
a few drops of honey, maple- or agave sirup
salt and pepper
The dressing should be thick, sweet and salty.
Mix everything together and serve with chicken, or by itself as a vegetarian lunch or dinner.
This is what I made for lunch today.. The Norwegian strawberries are dreamy this time of year, and I try to find new ways to serve these little wonders. If I had a creamy goats cheese, or even feta cheese, I would probably use that, but all I had was a mature ‘Primadonna’ cheese (tastes almost like Parmesan), and it worked well.
A mix of salad leaves
toasted pumpkin seeds
cheese; goats-, feta-, or a mature tasty hard cheese
a good peppery extra virgin olive oil
a nice aged balsamico, or a sweet fig balsamico
Maldon salt and black pepper
Rinse, cut and mix.
I served the salad with organic crisp bread and some nice homemade hummus. Perfect!
Great as a starter, or for lunch with some bread on the side.
This salad doesn’t look very exciting. My husband admitted he was a bit skeptical before tasting it, but the soft satisfying Manchego cheese and the crisp apples, really work. Next time I will add some rucola for its peppery taste (and color), and add a teaspoon or two of walnut oil.
Manchego cheese, in pieces
crisp apples, sliced
nectarine or peach, sliced
walnuts, lightly toasted
salt + pepper
1-2 tsp walnut oil
Mix and taste until you get the right mix of sweet, salty, lemony, peppery, soft an crispy.
Today, we were having good friends over for dinner. The sun was shining and we were having a barbecue. I felt like having avocado, and I felt like having mango. I also wanted a green salad. So I decided to mix it all up. I wasn’t sure it would work, but it did! A fresh fruity filling salad. Perfect for barbecues. We had fillets of pork, but I will also try it with scampi.
Today, I had a fridge full of half-eaten vegetables. I am not great with left-overs, so I’m on a mission to be better at using up food that I have in the fridge instead of always shopping for more. This is what I had in my fridge today, but you can use whatever you have in yours. I would always use lentils, spinach and chili, apart from that- knock yourself out! 😉
Chop finely and fry quickly in a pan:
zucchini (squash) – put half in the pan now, save the other half for later
Add to the pan just before serving:
cherry tomatoes, halved
lentils, cooked and rinsed
the other half of the zucchini, finely chopped
Fry for a few seconds- until the spinach has just wilted. The zucchini should be crunchy!
a little bit of Mango Chutney
salt and pepper
Mix, taste and pour over the salad.
Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.
I make this tzatziki quite often, mostly in the summer-months (or summer-weeks as it sometimes feels like here in cold Norway :-D). This is great with grilled meats and fish, vegetables, just as a dip with fresh bread etc. I love everything spicy, and tend to put chillies in everything. I love the sting from the cayenne pepper in this, but of course, it is optional (like everything in cooking ;-)).
1 large organic cucumber, skin on, grated
1 ts salt
Mix together, and leave for 30 minutes. Put in a sieve and squeeze out as much water as you can. Then mix with:
500g Greek yoghurt
1 clove of garlic
1 tsp white wine vinagre
3-4 tsp olive oil
a little black pepper
a small pinch of cayenne
2 Tbsp fresh mint, chopped
Mix everything together and leave for an hour if possible.
Today, the sun was shining and we got the first taste of summer! That calls for a salad! I wanted something nice and fresh, to go with a robust oven-baked chicken. This is what I came up with, and ‘Sunshine salad’ was the name I gave it.
Rucola and a mix of baby salad leafs
yellow bell peppers, sliced
orange, each segmented and cut in half
olive oil and lemon juice, or lemon flavored olive oil
Maldon salt and pepper
Mix it all up and serve
This is how it looks served with the main course. A plate full of sunshine, great tastes and textures.
Dette er en sunn og mettende salat som jeg er veldig glad i. Den har tyggemotstand fra villris, crunch fra pistasjenøtter, og sødme fra myke tørkede tranebær. Lag gjerne en stor porsjon for denne er like god dagen etter i matpakken, til middag eller lunch.
2 store eller 4 små porsjoner
1,5 dl villris, helst bløtlagt over natten hvis du har tid.
en stor håndfull flatblapersille, grovt hakket
en liten håndfull tørkede tranebær
en liten håndfull pistasjenøtter
2 vårløk, finhakket
en god extra virgin olivenolje
Maldonsalt og nykvernet pepper
Kok opp 1,5 liter kyllingkraft og legg kyllinbryst i det kokende vannet. Skru varmen ned til medium-lav så den ligger rett under kokepunktet, og la kyllingen posjeres i ca 12 minutter. Hell av kraften og avkjøl i 15-20 minutter.
Kok villrisen til den er ferdigkokt. Den skal koke litt kortere enn anvist på pakken om du har hatt tid til å la den ligge i bløt, så følg med og test underveis. Hell av kokevannet og bland litt olivenolje, salt og pepper med en gang du har helt av kokevannet og rør godt. Villrisen vil trekke til seg den gode smaken mens det avkjøles litt.
Skjær kyllingen i små terninger. Bland alle ingrediensene og smak godt til med olivenolje Maldonsalt og pepper.
Healthy, gorgeous moroccan lentil and carrot salad. One of my favorites! I love everything about this, and this is one of the lentil dishes I make the most. The recipe calls for black beluga lentils, but if I can’t find them in stores, I use Puy lentils.
2,5 dl black beluga lentils, soaked if possible
Rins and boil for 20-30 min until al dente. Add a bit of oil and Maldon sea salt when done.
3 large carrots, in ribbons
1 ss lemon juice
2 ss orange juice
Marinate when the lentils are boiling
1 ss cumin seeds
1/2 ss green anise seeds
1/4 ts coriander seeds
1/4 ts cinnamon
1/4 ts ground ginger
1/4 ts smoked paprika
pinch of cayenne/crushed chillies
1 ss lemon juice
1 ts honey/agave sirup
3 ss cold pressed olive oil
Toast the cumin and anise seeds on a medium heat until fragrant. Crush roughly in a mortar with the coriander seeds. Mix with the rest of the ingredients to make a dressing.
1 small red onion, thinly sliced
6 prunes, thinly sliced
1/2 cup mint, chopped
1/2 cup coriander, chopped
Mix everything, including the marinade, and check if it needs more salt or some pepper.
Source: I remember finding this recipe on a Martha Stewart web site, but I have been trying to fin the exact name of the site, unsuccessfully.