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!
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!
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!
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.
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:
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.
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, 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.