Tonight I had the house to myself, and that called for a late dinner. Lately I’ve been writing down ideas for recipes that I want to try. This time I decided to make what I call a scrambled potato and apple omelet topped with sautéed spinach, orange zest and licorice powder, and it was really good. I had intended to “sprinkle” feta cheese over it, when it was finished cooking, but I forgot to buy it, so yeah… It was good anyway.
What you need for 1:
2 big handful of fresh spinach (You can use frozen too, but I prefer my fresh vegetables)
1-2 clove of garlic depending on the size
A bit of orange zest to sprinkle
Licorice powder (can be left out, but it’s wonderful)
1 big egg
1/4 cup of milk
Salt and pepper
Butter for the pan
Start by peeling both potatoes and apple and thinly slice it afterwards. Butter and heat up a pan and roast the potatoes for about 5 minutes or until golden (take off when done). While roasting, wash spinach and heat up a saucepan with butter and garlic and then sauté the spinach. Mix egg, milk, salt and pepper in a bowl on the side. Then place both apples and potatoes in the pan and pour over the egg batter. Fry on high heat for 2-3 minutes before lowering the heat, so the egg won’t burn. Then you start “scrambling” – turn the omelet in several pieces, so it all mixed. When it’s done cooking place the omelet on a place and top with the spinach, orange zest and just a little bit of licorice powder as well as feta cheese, if you remembered it at the store haha 🙂
Hope you’ll enjoy this alternative omelet as much as I did!
Until next time
I’m so sorry for the months with no posts – Summer has been a bit of a ride, and I could probably say the same thing about school start. It’s kind of crazy how, when it’s summer you’re living a completely different life in a different world than anything you’re used to in the everyday life. Now my vacation was spent in Europe – Denmark, Spain, and the Czech Republic, which are all beautiful places – not exotic beautiful like Thailand or Australia, but Europe definitely has it’s charm. Now though I love all the places, what I remember as incredible was the food market Mercat de la Boqueria in the center of Barcelona. I know that in big cities all around the world, food markets have established themselves, but yet I’ve never been to a real big one. So for this comeback, I just wanted to show some pictures of what I would call “A View of Paradise”.
We can all be longing for those late nights out in the heat, heating a delicious restaurants and having a glass of cooled white or red wine. Well sometimes its not so hard to create an illusion. At least thats what I did in the weekend along with three of my Spanish classmates. We had decided to cook Paella, but since seafood is pretty expensive and takes longer time to prepare, we sticked with chicken and chorizo sausage. Chicken isn’t exactly plain Spanish, but it goes well with the rice and the sausage. Chorizo on the other hand is basically the essence of Spanish sausage, and it tastes wonderfully.
What you need:
A bit of butter for frying
2-4 roughly minced shallots
About a 100 grams chorizo in edible pieces (3.5 oz) – add more if you want to!
4 dl parboiled rice (1.7 cups)
6 dl vegetable bouillion (2.5 cups) – I would take 1 cube of bouillon and 6 dl hot water, but it depends on how you make the bouillon.
½ tsp saffron (or just as theres a little bit sprinkled over the dish – you can exchange it with paprika if you want, since saffron is terribly expensive)
Salt and pepper
300 grams of chopped chicken (10.5 oz)
2 red peppers, nicely chopped
200 gram defrosted peas (7 oz)
Feta or another white cheese
Heat up a big (almost enormous) pan by melting some butter without burning it. Start by grilling the chicken and then putting it aside in a bowl. Then you sauté the onions together with the chorizo for about 2 minutes. Add the rice and sauté for another minute or so. Then add the bouillon along with saffron (or paprika), pepper, and salt. Boil the dish for 10-15 minutes. Then add the chicken, pepper fruit, and peas and let it boil for another 5 minutes at low heat. Turn it over once in a while. Add the feta and taste to see if the rice is cooked. End by placing slices of lemon on top of it.
Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.