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”.
I am so sorry that we haven’t had time to post in the past month or so. But as I promised earlier on, I was gonna give you the full course recipe for my dinner party. The last course missing is also the main course, so here we go. I decided to make a sort of comfort plate of fish and spinach pasta. It turned out great and everyone loved it.
What you need:
- Lemon juice
- 1 red onion
- 2 dl heavy cream (0.9 cups)
- Salt and pepper
- 2-3 leeks
- 2 apples
- Oil or butter for frying
- 1 dl chicken stock (possibly water and bouillon cube) (0.45 cup)
- Freshly scraped horse radish
- 4 pieces of salmon – you decide the size, but I would say approximately 600 grams/21.2 oz
Spice the pieces of fish with salt and pepper and fry them in half oil/half butter on the skin side for 5-7 minutes. Then fry them shortly on the other side. If unsure that its finished, maybe cut up one piece to make sure.
Creamcooked leeks with a sauce of apples and horse radish:
Cut the leeks into pieces and blanch them for one minute in lightly salted water. Peel the onion and apples, cut them into pieces and fry them in a bit of oil for two minutes. The cream and chicken stock is then poured over and the leeks are put down in the sauce. Spice it up with horse radish, lemon juice as well as salt and pepper.
Sprinkle a bit of parsley over the finished result and serve with pasta of any kind – I used spinach pasta.
Thats it for now, but we have a great snack and NY food pictures coming up 🙂
Until next time – enjoy November as its not there much longer (YAY christmas!!!!)
Lets start with something as simple as the Italian delicacy Caprese. The great thing about this course is that it can be interpreted in many different ways. You can make it as a light, but delicious lunch, a summer snack or as a classical and beautiful appetizer.
This recipe is for two persons.
You will need:
- 2 tomatoes
- 1-2 balls of fresh mozzarella (preferably buffalo mozzarella, 125 grams)
- Fresh basil leaves
- Olive oil
- Salt and pebber
So there are two ways to prepare this. The easy one and the one just a bit harder.
Easy: Cut tomato and mozzarella slices. Layer them on a plate. Pour just a bit of oil over and sprinkle a pinch of salt. Then you grind pebber over and top it all with basil leaves. Ready to serve.
The bit harder: This is good for a more formal use. Take a tomato and slice it – though not completely through. It has to hold a piece of cheese, so make sure that it is stable. Then slice the mozzarella and fill in the tomato. Pour a bit of oil over it and add just a pinch of salt. Then grind pebber and do your finish touch by placing the basil leaves.
Hope you like our first post.
Until next time – enjoy every meal, because there’s never one alike.