Salad with Radishes and Snap peas

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Radishes, Snap peas, Cucumber and Dill – a fresh and crisp salad that is a perfect paring to grilled or baked fish!

Salad with Radishes, Cucumber and Snap peas

Serves 4 as a side salad:
One large bunch of spring lettuce leaves (about 150 gram / 2 cups)
1 English (seedless/hothouse) cucumber
100 gram of fresh snap peas
1 bunch of radishes (about 8 small ones)
One small bunch fresh dill
1 Tbsp rapeseed oil
Juice from 1/2 lemon
Sea salt flakes and freshly ground pepper

  • Peel cucumber and cut into chunks
  • Cut off the ends of snap peas and discard, and cut them in half, length-wise
  • Cut off the tops and roots of radishes and discard, and cut radishes in halves
  • Carefully mix lettuce, cucumbers, snap peas and radishes in a bowl
  • Pick leaves from dill and add
  • Pour over oil
  • Squeeze the juice from 1/2 lemon
  • Season with salt and freshly ground pepper
  • Serve to grilled or baked fish and some boiled new potatoes

Baked Cod with Radish and Snap Pea Salad

Pungent, peppery with a crunch – yes that are radishes to me! I love eating them just as they are as a little snack. They are perfect for crunchy cravings! Also perfect to serve on a Crudité platter. At the market you can often find a variety of radishes with different colors. For this salad I picked the pink-reddish ones as they add a nice pop color to the rest of the green in this salad.

Radishes

You don’t have to toss the tops of radishes. Just make sure you wash them as they can be full of dirt from the ground.

Life is too short not eat and drink well!
Enjoy!

 

 

 

Soup Sunday: Fish Soup with Hake and Root Vegetables

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Here on the west coast of Sweden fresh fish and shellfish are easy available. I jump on my bike and go the 3 kilometers to the fishmonger. Asking him what he has that is best today, and this time he recommended Hake.

Hake

Hake (kummel in Swedish) is a white firm fish, similar to cod. Works very well for soup. if you don’t have hake you can of course easy substitute with cod.

Soup 2 people:
500 mL of Water
One lemon, for juice
1 fish bouillon cube
1/2 gram of milled saffron
White pepper, ground
2 medium potatoes cut in cubes
1 large carrot, thinly sliced (if thick, also cut in half to half moons)
1 large parsnip, thinly sliced (if thick, also cut in half to half moons)
150-175 gram hake, cut into cubes about 20 mm (1/2 inch cubes)

  • Bring water to boil, reduce to simmer
  • Dissolve the bouillon in the water and add saffron
  • Half the lemon and squeeze the juice into the pot
  • Season with a small dash of ground white pepper
  • Add potatoes, carrots, and parsnip
  • Simmer for 10 minutes until potatoes are soft
  • Add in fish and continue to simmer for another 5 minuter until fish is done
  • Pour soup into bowls and serve with a dollop of creme fraiche or sour cream
  • If you want to you can mix the creme fraiche first with finely chopped dill, and if you have available you can add some roe/ caviar too

I had some leftover shrimp that I added too before serving, and for garnish a sprig of dill. You can easily double or triple this recipe if you want to serve more people. Or for leftovers.

Peeled Shrimp

Remember Life is too short to not eat and drink well!
Enjoy!

 

Sorry – Soup Sunday comes on Sunday

I made a mistake; today I clicked Publish instead of Schedule the post for Sunday’s Soup recipe. For you who subscribes, you got an email, see it as a sneak peak and the recipe will be posted on Sunday. Until then here is at least a picture.
Enjoy your day! Maria

Dill Pesto – Perfect Pairing to Fish

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I close my eyes and smell fresh dill! The rich scent makes my mouth watering as it brings back many delightful memories of tasty seafood dinners, as in Sweden we often pair dill with fish and shellfish.

Dill Pesto

Dill Pesto

Dill pesto is a perfect pairing to fish. The fresh green flavor of dill is balanced with some acidity from fresh squeezed lemon juice. I always add lemon juice a little to taste, as I don’t want the lemon juice to kill the flavors of dill.

300 mL of loosely packed chopped dill, discard the thicker stems
2 Tbsp finely grated Parmesan cheese
100 mL olive oil
1 garlic clove
1 Tbsp roasted pine nuts
1/2 lemon, squeeze the juice
Salt and finely ground pepper to taste

  • Add all ingredients in a blender or in a small bowl if you are using an immersion (handheld) blender/mixer.
  • Mix quickly together. You want to keep it somewhat chunky and not too smooth.
  • If the pesto is too thick slowly pour in a little extra oil. Be careful as you don’t want the pesto to end up too oily.
  • Add additional lemon juice, salt and pepper to your taste.
Dill Pesto

Dill Pesto

I always use fresh grated Parmesan. And lightly roasted pine nuts to bring out the nutty flavors. Then serve the dill pesto to grilled or broiled fish! You can also mix the dill pesto with some steaming boiled new potatoes.

Broild Fish with Dill Pesto

Broiled Sea Bass with Dill Pesto

Remember Life is too short to not eat and drink well!
Enjoy!

Moving Home

My life has taken a new turn; after 4 years in New York City and 9 years abroad I decided to move back home to Sweden!

Moving is like another job, especially if you are moving across the Atlantic! I haven’t had time to write for some time but now things start to settle a little for me. Just a little!

Swedish Shrimp and Langoustines

I love being back home, seeing my family and friends. And of course eating all the delicious food and particularity I am enjoying the Swedish seafood: langoustines (Norway lobster) and shrimp are my favorites! Follow me on Instagram and you will see lots of tasty food and drinks @myfoodfriends

See you soon again!

Now I’ll put on my NY Yankees hat and go out on the Swedish countryside for a walk in the sun! Life is full of opportunities!

Soup Sunday: Celery Root Soup

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Celery root (celeriac root) is not the most beautiful vegetable in the produce aisle but oh so good. It is delicious in soups or puree as a side dish or just shred and add to salad or slaw.

Celery Root

Celery Root

Here is my Celery Root soup

1 kilo celery root
500 gram potatoes
1 large yellow onion
1 L water
2 vegetable bouillon cubes
100 mL whole milk
1/2 tsp ground nutmeg
Fresh ground pepper and salt to taste
Optional: Whole nutmeg and fresh parsley or marjoram for serving

  • Peel and chop in large chunks celery root, potatoes and onion.
  • Bring to boil the water and dissolve the bouillon cubes.
  • Add the vegetables and simmer under lid for 15-20 minutes until root vegetables are soft and fully cooked.
  • Remove about half of the liquid bouillon and set to side.
  • With a handheld immersion mixer puree the vegetables.
  • Add in the milk and whisk together.
  • Add back the reserved bouillon to whisk together the soup.
  • Add nutmeg, salt and pepper to taste.
  • Pour into serving cups.
  • Freshly grate some nutmeg on top and garnish with some parsley or marjoram.
  • Serve with some fresh baked bread.
Celery Root Soup

Celery Root Soup

Remember Life is too short to not eat and drink well!
Enjoy!

Brooklyn Gin

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A couple of years ago I attended an event with the Swedish Chamber of Commerce and one of the speakers were follow Swede Emil Jättne, one of the two founders of Brooklyn Gin.

Brooklyn Gin

Brooklyn Gin

What can I say? I love the bottle! Yes I have a very soft spot for nice packaging! The day after the event I ran out and bought a bottle for myself. And it’s been my go to gin since then.

Gin & Tonic

Gin & Tonic

For me this gin really is smooth with a nice citrus undertone and of course the special taste from juniper that I really like in the gin. The gin is a handcraft and produced in small batches in Brooklyn, NY. If you haven’t tried it yet and it is available, try it.  

Remember Life is too short to not eat and drink well!
Cheers!

Soup Sunday: Red Lentil Curry Soup

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It’s getting cold here in NYC so need some heat so what is better than soup and curry! This is plant-based soup get it’s heat from Thai red curry paste and coconut milk gives the soup a satisfying richness.

Red Lentils

Red Lentils

The strength of red curry paste can vary quite a lot, so I recommend that you add a little by little and try until you find the level of heat/spicy you prefer.

Red Lentil Curry Soup
(serves 6)

500 mL red lentils
500 gram carrots
1 large onion
1 piece of fresh ginger, about the size of a thumb
2 cloves of garlic
1,2 L water
2 vegetable bouillon cubes
1 Tbsp oil
2-3 Tbsp Thai red curry paste
1 can (400 mL) of coconut milk

  • Peel and chop onion and garlic.
  • Peel and grate ginger.
  • Heat up oil in large pot and add onion, garlic and ginger.
  • Cook over medium heat until onions have soften. A nice aroma should now fill the kitchen from the garlic and ginger.
  • Peel and chop carrots and add to pot.
  • Pour in the lentils and water, add bouillon cubes and curry paste to pot.
  • Bring to boil, reduce heat to simmer, stir to ensure bouillon and curry paste are dissolved.
  • Cook under lid for about 15-20 minutes until carrots and lentils are soft. The lentils will break up and get mushy.
  • Take off heat and with an handheld immersion mixer, mix the soup smooth.
  • Whisk in coconut milk.
  • Pour into bowls and garnish with cilantro (coriander).
  • Serve with some freshly baked bread.
Red Lentil Curry Soup

Red Lentil Curry Soup

This soup can be made in advance and then heated before serving. The soup may separate some when it is cold or if you freeze it. Therefore giving it a good whisk while heating it up, the soup gets smooth again.

Remember Life is too short to not eat and drink well!
Enjoy and stay warm!

Pickled Melon Salad

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I thought melon season was over but here I am and there are plenty of cantaloupe and sun kissed melons perfectly ripe in the store. Last summer I started to make pickled melon balls and add them to salads. They are sweet and tangy and will add something different.

Salad with pickled melon balls and burrata

Salad with pickled melon balls and burrata

For pickled melon balls:
1/2 cantaloupe, sun kissed, galia or honeydew melon
1/4 teaspoon salt
1 tablespoon sugar
2 teaspoons boiling water
1 pinch of ground white pepper
2 tablespoons apple cider vinegar

  • In a small bowl, add sugar and salt. Pour over the boiling water. The water is to aid in dissolving sugar and salt therefore about 2 teaspoons are usually enough. Let it cool.
  • Add vinegar and white pepper.
  • Halve the melon, discard the seeds and scoop out balls with a melon baller.
  • Place melon balls in a larger bowl and pour over the liquid. Toss and let it stand in fridge for 2-3hrs. Toss a couple of times during brining time.
  • Add melon to mixed salad with burrata or buffalo mozzarella and tomatoes.
Pickled melon balls

Pickled melon balls

Use melons that are ripe but not too soft, as they will soften slightly during the process. If you have left-over melon after using the melon baller, then it is perfect for my Chilled Melon Soup.

Another tip is just mixing the pickled melon balls with some arugula (rocket) salad and it will make a perfect side salad for some grilled meat or chicken.

Remember Life is too short to not eat and drink well!
Enjoy!

Fixing up Asian Food Leftovers

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I think everyone in NYC has their own favorite neighborhood Asian place for take-out. Mine is OBAO. They offer Thai and Vietnamese food, and I go here for both dine-in and order take-out/delivery.

OBAO Leftovers

OBAO Leftovers

When it comes to Asian food I can never make up my mind what to eat so I always order a bunch of stuff and have plenty of left-overs for days after. And let’s be honest Asian food is best when eating many different dishes!

Additional ingridents

Additional ingredients

OBAO’s Khao Soi (Chiang Mai Noodles) is one of my favorites for left-over. There is so much liquids so I keep the sauce for leftovers and then next day I just add more chicken and veggies to the sauce and Voila: I have a perfect chicken red curry!

OBAO Leftovers

OBAO Red Curry Leftovers

And as I know it will be leftovers I also order an extra serving of rice.

Remember Life is too short to not eat and drink well!
Enjoy!