Spicy egg med spinat

Spicy egg

Dette er en deilig rask rett som jeg ofte lager til frokost eller brunch. Den er stappfull av grønnsaker, chilli, hvitløk og urter, og smaker skikkelig godt! Hvis du som jeg liker det litt ekstra spicy, kan du toppe den med Cholula Hot Sauce, eller Tabasco eller annen hot sauce. God frokost!

 

spicy eggs

For to personer:

  • Kokosolje
  • et par vårløk, i tynne ringer
  • 1 hvitløksfedd, i tynne skiver
  • 1/2 – 1 chilli, i tynne skiver. Hvis du liker det hot, bruker du hele frukten, evt kan frø og hinner fjernes
  • 2 tomater, i terninger
  • 2 store håndfuller spinat, grovt hakket
  • 2 økologiske egg
  • en håndfull koriander, hakket

Stek vårløk, hvitløk og chilli i kokosoljen på medium varme i en liten stekepanne et par minutter. Rør om så det ikke brenner seg. Tilsett tomater, spinat og et dryss Maldonsalt og litt pepper.

Rør om, og lag to fordypninger i massen. ‘Knert’ ett egg i hver grop, og sett på lokk. Stek på medium varme i et minutt eller to, til eggehviten er stiv, men eggeplommen er myk og flytende.

Dryss over koriander, og Cholula hot sauce.

Enjoy!

 

Spicy blåskjell

Spicy blåskjellgryte

(recipe in english below)

Jeg elsker den lokale fiskebutikken min! Det er umulig å gå ut derfra tomhendt, og jeg blir allltid inspirert, og litt klokere. Denne gangen ble det blåskjell og lyr. Jeg endte opp med å lage en blåskjell/fiskegryte med masse smak. Ved siden av serverte jeg nudler, men neste gang tror jeg jeg kommer til å gå for brød. Ingenting slår ferskt brød dyppet i rykende varm blåskjellkraft.
mussles_passionforlime

Oppskrift til ca 4-6 personer, avhengig om du serverer brød, nudler el til.

  • 2 kg blåskjell, renset og sjekket (jeg legger alle skjellene i en bolle med vann. De som ikke lukker seg, eller er ødelagt, kaster jeg. De som ikke åpner seg etter de er kokt skal også kastes).

Sett blåskjellene til side så lenge.

  • ingefær, finhakket
  • 1-2 chilli, finhakket
  • 3-4 fedd hvitløk, finhakket
  • 4-5 strimlede kaffir lime leaves, eller et par sitrongress, hakket
  • 1-2 stangselleri, finhakket
  • 1 gulrot, finhakket

Fres alt i kokosolje el. i et par minutter. Tilsett så:

  • 1/2-3/4 dl soyasaus
  • 1/2-1 ss thai fishsauce
  • 1 boks kokosmelk
  • 2 ss oystersauce

Kok opp og tilsett blåskjellene og evt fisk. La koke med lokket på i ca. 5-6 minutter, eller til skjellene har åpnet seg. Rist på gryten eller rør et par ganger. Rett før servering tilsettes:

  • 1 plante koriander, finhakket

norwegian_seafood_passionforlime

 

Spicy Mussels

  • 2 kg mussels, cleaned and checked.

Set aside

  • ginger, chopped
  • 1-2 chillies, chopped
  • 3-4 cloves of garlic, chopped
  • 4-5 kaffir lime leaves, sliced, or a couple lemongrass stalks, chopped
  • 1-2 sticks of celery, chopped
  • 1 carrot, chopped

Fry everything in coconut oil for a few minutes. Then add:

  • 1/2 – 3/4 dl soy sauce
  • 1/2 – 1 tbsp thai fish sauce
  • 1 can of coconut milk
  • 2 tbsp oyster sauce

When it reaches boiling point, add the mussels, and some fish if you feel like it. Let boil with the lid on for 5-6 minutes, or until the mussels are open. Shake the pan, or stir a couple of times. When done, add:

  • one big handfull of fresh coreander, chopped.

Enjoy!

Grillet ytrefilet med grønne grønnsaker

Grillet marinert ytrefilet med grønne grønnsaker

(english text below)

Tynne skiver av ytrefilet marinert in soya, honning, chilli og ingefær. Jeg bruker grønn chilli for den friske gode smaken, og tørkede chilliflak for den dype gode chilli ‘heten’.

grilled beef passion for lime

Lag en marinade av:

  • 4 ss solsikkeolje
  • 2 ss soya saus
  • 1-2 ss akasie honning
  • litt revet ingefær
  • 2 hvitløksfedd, revet
  • 1/2 ts chilliflak
  • 1/2-1 hel grønn chilli, hakket fint
  • noen dråper sesamolje

Skjær ca:

  • 500 g ytrefilet

i så tynne skiver som overhode mulig. Prøv å finn godt mørnet, gjerne litt marmorert kjøtt. Bland kjøtt og marinade på morgenen før jobb, så er kjøttet klart til middagstider.

I en wok eller stor stekepanne, stir fry:

  • brokkoli, skåret i tynne skiver
  • grønne bønner
  • evt andre grønnsaker du liker

Samtidig steker du kjøttstrimlene i litt olje i en grillpanne. De skal stekes raskt på hver side på høy varme. Bland grønnsaker og kjøtt (få med all ‘juicen’ fra pannen) og dryss over litt hakket koriander. Server evt med jasminris.

Raskt, smakfullt og en favoritt hos barna 🙂

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Grilled fillet of beef on stir-fried greens

Thinly sliced fillet of beef marinated in soy sauce, garlic and honey, served with crispy vegetables. I use green chillies for the freshness, and dried chillies for the heat.

Marinade:

  • 4 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 1-2 tbsp runny honey
  • a small piece of grated ginger
  • 2 cloves of garlic, grated
  • 1/2 tsp dried chilli flakes
  • 1/2-1 green chilli, finely chopped
  • a few drops sesame oil

Slice as thinly as you can:

  • 500 g fillet of beef

Mix the meat with the marinade in the morning, and the meat will be ready at dinner time.

In a wok or a big frying pan, stir fry:

  • broccoli, thinly cut
  • green beans
  • other vegetables you like

At the same time, fry the meat on a high heat in a griddle pan. It only needs a few seconds on each side. Mix the meat, the juices form the pan and the greens and top with chopped coriander. Serve with rice if you wish.

Enjoy!

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Fresh laks med risnudler

Friskt og godt med laks og glassnudler

(english text below)

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!

passion for lime

Enkelt er det også:

  • lime
  • soya saus
  • Fish sauce

Smak til så det blir en sursøt dressing. Tilsett etter smak:

  • chilli, hakket
  • koriander, hakket
  • vårløk, hakket

Tilsett så:

  • en agurk i tynne skiver

– og mariner i dressingen mens laksen stekes og glassnudlene ‘kokes’.

  • laksefilet
  • glassnudler
  • cashewnøtter

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!

salmon

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!

  • lime
  • soya sauce
  • Fish sauce

Mix until you have a sweet and sour dressing. Add to your taste:

  • chilli, chopped
  • coriander, chopped
  • sprin onion, chopped

Then add:

  • one cucumber, finely sliced

Marinade the cucumber in the dressing while the salmon and noodles are prepared.

  • salmon fillet
  • glass noodles
  • cashew nuts

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.

Mix everything and enjoy!

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Fennikel, rucola & appelsinsalad

Fennikel, rucola og appelsinsalat

(english text below)

En frisk og deilig salat som passer perfekt til f.eks hjemmelaget pizza, pai eller en enkel fiskerett.

rucola_chilli

Du trenger:

  • 1 stor fennikel, i så tynne skiver som mulig
  • 1 stor appelsin, segmentert (spar på restene)
  • 1 avokado, i terninger
  • rucola
  • 1/2 rød chilli, kuttet fint
  • 1 lime
  • flatblad persille, finhakket
  • olivenolje

Legg ferdigkuttet fennikel og rucolan i iskaldt vann så det blir 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, rucola, avokado, persille og appelsin, og hell over dressing. Friskt og godt!

fennel_orange

Fennel, rucola ond orange salad

This is a nice and fresh salad, perfect with a nice homemade pizza, pai or a simple fish dish.

Ingredients:

  • 1 large head of fennel, sliced as thinly as possible
  • 1 large orange, in segments
  • a avocado, cubed
  • rucola
  • 1/2 red chilli, finely chopped
  • 1 lime
  • flatleaf parsley, chopped
  • olive oil

Put the sliced fennel and the rucola in a bowl of ice cold water so it becomes crispy. Mix the olive oil, lime juice, chilli, salt and pepper, and squeeze in the juice from the rest of the orange. Taste- it should be nice and fresh. Mix the fennel, rucola, avocado, orange and parsley, and pour over the dressing. Nice and fresh!

Enjoy!

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Gulrotsuppe med chili og ingefær

Gulrotsuppe med chilli og ingefær.

(English text below)

Jeg elsker høsten; kjølige mørke kvelder, tente stearinlys, peis, turer i marka, og mest av alt: krepselag, fårikål, gryteretter og varme supper. Denne suppen ble til på sparket. Jeg hadde over 1 kg økologiske gulrøtter i kjøleskapet, men hadde lyst på noe spicy. Suppen smaker sterkt og godt av chilli og asiatiske smaker og er stappfull av sunnhet 🙂
Spicy carrot soupIngredienser:

  • 1 løk, hakket
  • et par hvitløksfedd, hakket
  • Ingefær, hakket
  • 1 chilli, hakket
  • 1-2 ss grønn currypaste
  • 1 sitrongress, finhakket (det ytterste laget fjernes)
  • ca. 1 kg økologiske gulrøtter, skrelt og kuttet
  • 8 dl. økologisk grønnsaksbuljong
  • 1 boks kokosmelk, økologisk
  • ca. 1/2 lime

I en tykkbunnet kjele, varm opp 1-2 ss rapsolje og stek løk, hvitløk, ingefær, chilli, sitrongress og currypaste på medium varme i ca fem minutter. Tilsett gulrøtter, buljong og kokosmelk og kok til gulrøttene er møre. Kjør suppen helt klumpefri med en stavmikser og smak til med salt og lime.

Server gjerne med varme rundstykker.

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Spicy carrot soup

Carrot soup with chili and ginger

I love fall; colder darker evenings, candle light, fireplace, taking a walk in the woods, and mostly: norwegian crayfish, meaty stews and warm soup. This soup came from a huge bunch of organic carrots and my need for something hot and spicy and full of healthy goodness 🙂

Ingredients:

  • 1 onion, chopped
  • 1-2 cloves of garlic, chopped
  • ginger, chopped
  • 1 chilli, chopped
  • 1-2 Tbsp green currypaste
  • 1 lemongrass, chopped
  • 1 kg organic carrots, peeled and chopped
  • 8 dl organic vegetable stock
  • 1 box of organic coconut milk
  • 1/2 lime

In a casserole, heat 1-2 ss oil and fry the onion, garlic, chilli, lemongrass and currypaste on medium heat for 5 minutes. Add the carrots, stock and coconutmilk and boil until the carrots are tender. Blend the soup until creamy. Taste the soup and add a bit of salt and lime juice.

Serve with fresh bread.

Enjoy!

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Plain and simple pasta arribiata

The easiest and best pasta-sauce ever, and a long time friend

This is what I make when I feel really un-inspired, or when the fridge is empty and the food stores are closed. I always try to keep it boiling for around half an hour to make the sweet, deep taste of the tomatoes come through. Also, boiling the tomatoes for this long, increases the lycopene content and making it more healthy in many ways. The only down side is that the vitamin-C level decreases, so sometimes I add raw cherry tomatoes just before serving. Or you can just have a salad on the side or a kiwi for dessert 😉

Arribiata_passion_for_lime

How to:

  • a couple of cloves of garlic (fresh)
  • lots of chopped chili
  • some chopped onion if you have
  • some nice quality tomato paste if you have

fry gently in olive oil until translucent

  • add a glass of tomato passata or a couple of tins/cans of tomatoes
  • lots of fresh or dried herbs; oregano, thyme, basil (if fresh, leave the basil and oregano til the end of the cooking-time)
  • a pinch of sugar
  • salt and pepper

Boil for as long as you wish. The longer you boil, the deeper the tomato-taste.

  • swirl some nice peppery olive oli on the top before seving

Serve with pasta (I normally use penne, but spaghetti was all I had when making it this time), lots of grated parmesan and pepper. If you have a nice chili-oil, I would put that on the table as well. Some people (like me) just can’t get it hot enough 😉

Easy_spicy_arribiata_passionforlime

 

Enjoy!

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Spicy meatballs in tomato sauce

Small spicy meatballs in a tasty tomato sauce

This makes a large portion of meatballs, but I always freeze half the quantity. The first half we had for dinner a few weeks ago, with pasta and lots of grated parmesan. Today, I didn’t feel like cooking, so I took the pre-made meatballs out of the freezer in the morning, and reheated them in the oven in the afternoon, mixing in big chunks of mozzarella and lots of basil leaves. I made an easy rucola salad- mixing it with lemon-scented olive oil and Maldon salt and pepper, and heated up some frozen baguettes. Easy, tasty, delicious!

Spicy meatballsMeatballs

  • 1 kg minced meat
  • 1 egg yolk
  • 3 Tbsp breadcrumbs
  • 1,5 tsp salt + pepper
  • 1 tsp dried paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin seeds, ground in a pestle and mortar
  • chopped oregano, rosemary and thyme, or dried if you don’t have fresh.

Mix all the ingredients, then mix in the meat. Make small meatballs with wet fingers, then brown them all over in a frying pan with olive oil (a few at the time). When browned, put in the pre-cooked tomato sauce and cook until ready.

Tomato sauce

  • 1 clove of garlic, gently fried in olive oil
  • about 1 kg tomato passata, or whole cherry tomatoes from a box or tin, organic if possible
  • a pinch of chilli
  • salt and pepper
  • a pinch of sugar
  • a couple of teaspoons of balsamic vinagre
  • some organic vegetable stock, I use the one from Renee Voltair

Let all the ingredients boil carefully with a lid on for an hour or so (you might need to add a bit of water so it doesn’t dry out). Then add:

  • fresh oregano
  • fresh basil
  • a swirl of good olive oil

Taste the tomato sauce and check for seasoning.

Add the meatballs.

Serve with rice, pasta, potato wedges, as tapas or in a baguette.

spicy sandwich

Enjoy!

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Pan fried cod with chili and parsley

Cod with soy-sauce, butter, chili, garlic and lots and lots of parsley

This is a fresh and easy way to prepare cod or other white fish fillets. Buy the freshest fish possible- preferably from a proper fish monger who can tell you exactly where and when the fish is caught.

cod with chilli and parsley

What you need and how to prepare it:

  • fillets of cod, skin and bones removed

Pour coarse sea salt on one side of the fillets. Leave for 15 mins. Rinse, pat dry

and put more salt and pepper on both sides of the fish fillets.

Pan fry the fish in oil for two minutes. Turn the fillets around and add:

  • a knob of butter
  • soy sauce
  • chopped shallot or spring onions
  • chilli, chopped
  • garlic, chopped

Fry for two more minutes, while basting the fish with the juices. Add:

  • lots of chopped flat-leaf parsley

Put a lid on and leave for five minutes off the heat.

Today, I served it with Stir fried cabbage and green beans, and organic jasmine rice.

passion_for_lime

Enjoy!

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