The house by the sea foodwaves

RECIPES & FOOD THOUGHTS

Category: Vegetarian

Sushi – but nothing raw

I know of many people who don´t eat sushi because they don´t like eating raw food, and of course pregnant women don´t eat sushi because of the raw food.  But you can mke sushi without the raw stuff.  For example, cucumber, avocado and spring onion is a great combo.

Then I can recommend the omelette on a bed of rice, tied with a string of spring onion.

Egg sushi

  • Omelette
  • Sushi rice, boiled
  • Spring onion

Omelette:

  • 4 eggs
  • 1 tablespoon sugar
  • 1 tablespoon Mirin
  • 1/2 teaspoon salt
  • 1/2 tablespoon soy sauce
  • Oil for the pan

Put all the ingredients in a bowl.  Stir together with a fork until it becomes light and fluffy but not foamy.

Heat some oil on a teflon pan.  Pour the egg mixture to the pan.  We want the omelette to be about 2 cm thick.

Pour the egg mix to the pan and cook on medium heat, both sides.

Cut it into little squares, about 2 x 3 cm.

After the rice are boiled and have cooled, make a bed of rice, as if you were making rice for nigirizushi.  Put the omelette squares on top and tie it together with a string of spring onion.

Serve with pickled ginger, wasabi and soy sauce.

What I love is to add a little bit of Mirin to the rice when you are boiling them.

I use spring onion a lot with sushi, it´s great for making a nice presentation.

Use your imagination and bring your own touch to the Japanese cooking.


Advertisements

Roasted red peppers

Icelandic peppers are so expencive, I got a good deal the other day so I bought a lot.  So they wouldn´t end up in the trash I took some and roasted them.

Roasted peppers are delicious for so many recipes, they get sweet when roasted and are perfect match to spice up a simple tomato soup, put it into your hummus and last but not least Roasted pepper pesto.  And when you are deciding on what to do with your roasted peppers you can keep them in the freezer.

Two ways to do it is to put them under the grill in the oven or if you got gas burners, use a thong and burn them over the gas.

I went for the oven this time.

Roasted peppers

  • Peppers, red, green yellow…

Clean them

Take out the core.  It´s easier to do it now than after you grill them, but it is also possible to put them whole in the oven.

I cut mine and put them on aluminum foil on an oven plate.  The oven was on grill and the highes heat.

I put a little bit of olive oil over them.

After 8-10 minutes they get black, then I watch them cloesely because they get very burnt very fast in the end and I don´t want to burn them that much, not making bbq coals..

Now we want to remove the blackened skin.  It´s easy to get it off if you put the peppers in a bowl covered with plastic wrap.

That way you steam them and when they are cold enough to handle remove all the skin.  I use my fingers for that.

Now you have sweet roasted peppers ready for use.

Are you an avocado lover or not?

I have a friend in Canada who loves avocados.  She made a really good avocado chocolate torte and gave me the recipe.  I tried it last night and it was a big hit.  She also made muffins with an avovado…sounds good to me, but I am an avocado looooover!

My friend September will be my guest blogger today…take it a way Tember.

I used to hate avocados – my mom ate them all the time and they were gross.  The texture, the taste, the slimy pit – ew.  Then I met Soffia, and she chopped a ripe avocado up and sprinkled liberally with sea salt.  I said “I hate avocado’s.” and she said “You have try it.  How can you hate avocado’s?” And  I am always game, so I tried it, for the first time in probably 20 years, and it was delicious.  With the salt it tasted almost like butter, but better (and much healthier).  Now I love avocados.  I probably eat 4 per week – on my eggs, in a smoothie, on a burger, as a guacamole side dish, the list goes on….

I recently found a couple recipes that use avocado and are absolutely amazing.  I dare you to make them and tell me you don’t like it – they are gems that I will make regularly for many years to come!

This is the first recipe – originally found here  and modified slightly.  Not only is it chocolatey and delicious – it is actually really good for you!

Chilled Double Chocolate Torte: The No-Bake Version

No Bake Chocolate Crust:

  • 1 cup almonds or pecans
  • 1/8 cup cocoa powder
  • 1 tbsp coconut oil (other light taste oil may work)
  • 1/8 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt

Chocolate Avocado Mousse:

  • 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
  • 1/3 cup almond milk
  • 2/3 cup pure maple syrup
  • 1 tbsp smooth peanut butter (or other nut butter)
  • 1 tsp cornstarch
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 4 oz unsweented Baker’s chocolate (melted)
  • 1/4 cup cocoa powder, sifted if clumpy

Directions:

1.       Crust: Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.

2.       Chocolate mousse: Place all mousse ingredients (except melted chocolate) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.

3.       Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.

4.       Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.

Note that this torte should be served chilled as it gets soft at room temperature.

And the second recipe is for muffins.  I have three kids, and of course they all like different foods.  If I find something healthy that all three enjoy it is a cause for celebration.  These muffins are one of the few food all three kids, and even my husband, love.   I go through a batch of these in a few days in our house.  I originally found the receipt here: http://www.yummly.com/recipe/Avocado_-Banana-And-Mango-Muffins-Recipezaar – but I have made quite a few changes and could probably rightfully call it my own creation now J

Avocado, Banana and Mango Muffins

  • 2 ripe bananas (I freeze mine when they get to rip and save them for recipes like this)
  • 1 avocado
  • 1 mango (or  1 cup thawed frozen mango cubes)
  • ½ cup melted butter
  • 2 eggs
  • ¾ cup honey
  • 3 cups total of dry stuff – I do varying mixtures of flour, whole wheat flour, ground flax, oatmeal flour, wheat germ – use your imagination…
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla
  • 1 cup chocolate chips

Put the fruit, melted butter, eggs and honey into a blender and blend thoroughly.  Put the dry ingredients, except the chocolate chips, in a large bowl and mix thoroughly.  Add the wet ingredients from the blender to the dry ingredients and mix with a spoon until combined.  Add the chocolate chips.

Spoon into muffin tins.  I always use mini-muffin tins and pile them pretty high.

Bake for 350 for approx. 15 minutes (the original recipe says 35 minutes for regular sized muffins).

Enjoy!  I am going to buy some avocados right now  🙂

September Kuromi

http://allthedoors.wordpress.com

The never ending spring onion

In case you haven´t seen this somewhere on the internet before the I am posting it because it´s cool.  You dont have to buy spring onion again (unless you want to use only the white part).

Use the onion but keep the white part with the roots.  Put it in a glass filled with water.  Within few days you have the gree part growing ..fast….FAST!

Then you cut it off as you need.  The green part is so good, cut it small for soups, pasta, Asian food, Mexican,  rice, crepes, baked potatoes….

I change the water almost every day for the sake of freshness : )

You can do the same with a garlic clove, when it got roots stick it in a dirt/soil the brown thing you know… 😛  and in a flowerpot…the spring onion you can keep in water for as long as you like.  Not sure if the garlic is better off with soil or water….

Zucchini flowers

I bought zucchini seeds and planted them in a big pot.  Living in Iceland I did not think nothing would happen, I kept it inside and what did happen is I got lots of zucchini flowers.



 Zucchini flowers

  • 1 cup flour
  • 1 egg
  • 1/2 cup milk (or so, should look like a pancake batter, add more milk if you need).
  • 1 teaspoon salt
  • 2 tbsp melted butter or bit of some oil
  • Quite a bit of zucchini flowers, about 2-3 per person

Make the Crepes batter by mixing the ingredients in a bowl. Mix the flowers with the batter take it up and fry it on a pan. Easy as that!  If you have more crepes batter left, just make some pancakes.

Foggy day in Reykjavík

Daylight all day and all night – Watermelon and mint salad

This is my favorite time of the year.  Summer is kicking in, and what I love the most, since I can´t say the really warm weather (we don´t have much of that), is the almost 24 hour daylight.  I am one of those who don´t even want to use my blinds for the window.  I sleep well during the night when it looks like the time is only 1o o´clock in the morning all night.

In summer I prefer lighter meals.  I saw this recipe online some time ago.  I loved the ingredients so I had to try it and have been making it quite a bit since then.  It is fresh and it goes so well with all kinds of different food.

If you need to bring a dish to a brunch or a buffet and you don´t have much time to cook this is a nice dish to bring.

Watermelon and mint salad

  • Watermelon
  • Feta cheese, fresh.
  • Fresh mint
  • Good olive oil
  • A little salt if you like

Cut the watermelon and the feta into small cubes.  ( I even crumble the feta cheese). Chop the mint.  Mix it all together and drizzle with a good olive oil.

Homemade Asian spring rolls

I am doing more and more homemade food. I never buy ready made frozen food or powdered stuff like soups or sauces.  So, not much I buy, but still some things I do buy I should make myself, like ketchup.  That is on my to do list to start making myself.

There  is so much you learn about food when you do it yourself.  You learn that it is usually rather easy to make things yourself, a little bit time consuming sometimes, but so worth it when it comes to taste and knowing what you are eating.

It´s really easy to do the dough for spring rolls.  They are delicious, so homemady, so real : )

With this you have to make the homemade Sweet Thai Chili Sauce.

Give yourself some time to roll out the dough.  If you have a pasta machine that would help.

Spring rolls (for 4)

Dough

  • Flour, as much as you need to get a soft dough
  • 1.5 dl water (1 cup is 2.4 dl)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Kneed until you have a good smooth dough.  ( You can use your Kitchen Aid)

Filling

  • 2-3 carrots
  • 3-4 spring onions
  • 1 red pepper
  • 2-3 garlic cloves
  • 2-3 tablespoons fresh shredded ginger
  • 1 handful mushrooms
  • 1/4 head Chinese lettuce
  • Fresh coriander, handful
  • Dash of soya
  • 1-2 msk Thai sweet chili sauce

Cut the vegetable and chop the lettuce.  Shred the ginger and slice the garlic.  Fry everything in a little bit of oil on a wok.

When ready, set a side.

Roll out the dough thinly and cut into 10×10 cm squares. Put 1-2 tablespoons of the vegetable on the dough. Here is a good demonstration on how to roll upp the dough and good advises in making spring rolls.

Fry the spring rolls in lots of veggie or sunflower oil on both sides for about a minute each side, use wok or a good pot.  Make sure the oil is very hot.  You can also  deep fry them.

I served rice with the spring rolls.  I did fry some red pepper I cut small with some spring onion, then added the boiled rice, cashew nuts, fresh coriander and little bit of salt, as well as 2-3 tablespoons of the homemade Thai sweet chili sauce.

It is also good to serve this with chili mayo.  Mix together Sriracha sauce and sour cream or mayo, homemade mayo of course 😀

Gallo pinto

One of my favorite breakfast is Gallo Pinto. Rice and Black beans, what a combo. I got used to it when living in Costa Rica for a while. I got it every day and wasn´t to fond of it to begin with, but learned to love it. So good for your digestion.

I serve the Gallo Pinto with an egg, sunny side up or over easy and often with corn tortillas. I make a lot and put few portions in the freezer.

Gallo pinto

  • 3 cups rice (boiled and chilled)
  • 2 cups cooked black beans or one can.
  • Red or green chile
  • Little bit of garlic
  • Half a onion
  • About 2 carrots
  • 1 red pepper
  • Fresh coriander
  • Veggie oil
  • Salt

All the veggies diced small. On a pan in a veggie oil cook onion, red pepper, carrot, garlic, chile pepper. Then you add rice and cooked beans. Then some coriander and salt to taste.

Corn tortillas

  • 2 cups Masa Harina
  • 1 og 1/4 cup water
  • Salt

This video shows you well how this is done.

Served with a glass of chrispy citrus white wine or Mimosa…well even Bloody Mary on a beautiful saturday morning.

p.s…This is one of those dishes that just gets better reheated.

Homemade Asian noodles and wok

It has been on the agenda to make homemade Asian noodles. Finally I did so and I will never buy store bought again….eh…atleas not very often : )

This is similar method as Italian pasta.  This is not complicated, takes a bit of a time but totally worth it.

You can use a pasta machine, I will probably do that next time.  This time I used rolling pin and a knife.  If you are a noodle master you can do this by hand.  That is of course what I am aiming at.  This one is rather good…

If you write “hand pulled noodles” on youtube you get few videos about how to do this by hand.

noodles

Homemade Asian noodles

  • 1 3/4 cup ice cold water
  • 1 teaspoon salt
  • 1/2 kg flour
  • 1 egg yolk

Mix salt and egg yolk to the water.  Put flour on the table or in a bowl.  Put a den in it and fill it with the water until you have a good dough to kneed.

noodles

Kneed it by hand for 15 minutes until it gets soft and silky.  (Or just use your Kitchen Aid).

Rest the dough for few hours at room tempature.  (3-8 hours)

Roll out the dough, with rolling pin or pasta machine and then cut it in to noodle stripes.

Boil for few minutes, 4-7 minutes.

noodles

Wok ( Very fresh and really good!)

  • 1 red pepper, sliced
  • Fresh chile, sliced
  • 3-4 garlic cloves, sliced
  • 1 tablespoon fresh ginger, shredded
  • Fresh coriander (cilantro)
  • Shredded zest of lime
  • 2-3 spring onions
  • 3-4 tablespoons peanut oil
  • 2-3 tablespoons Thai sweet chili sauce
  • 1 tablespoon soya sauce
  • Salted peanuts, mashed. 1/4 cup or so…
  • Peanut oil or other oil for frying

Fry everything on a wok pan.  Add the nuts, coriander, soya and thai sauce in the end.

Add the noodles and serve with Thai sweet chili sauce and soya.

You can play with the vegetable in this recipe.  Last time I also used carrots.

Hvalfjörður, Kjós in April 2012

The few first days of summer have been so nice. 10°c and no wind!  The fjord is like a mirror.  We could even sit outside after lunch with Sangria and Club soda that our next door neighbors made for us because the sun was rather warm.  That´s Iceland for you.

On the first day of summer we got few snowflakes, there was for a little while snowing in the mountains on the other side of the fjord and for only couple of minutes we got few flakes.  They say it´s a good sign when winter and summer freezes together.  That happened this year.  Yes, I said winter and summer.  We never talk about spring here when we talk about the first day of summer, is´s just last day of winter the day before.

One little lonely snow”ball” on the First day of summer

Cooking with Jamie Oliver – Chick pea soup

I didn´t know Jamie Oliver had 4 kids. He is very original when it comes to naming his kids.We have a committee in Iceland that controls what you are allowed to name your kids, aha we do! But we do have lots of options it´s not that. But the committe mostly makes sure the grammar is correct, we have rather complicated grammar in our language.

Jamie Oliver named his kids Pippy Honey, Daisy Boo, Petal Blossom, Buddy Bear. I would not be able to name my kids any of that…

I am still cooking from the book Naked Chef, I do change the recipes a little bit, like if I don´t have something.

This time I cooked Chickpea and Leek Soup.  It was kind of tasty. If you have chickpeas and a leek it´s totally worth the try.

Chickpea and Leek Soup (serves 3)

 

  • 1 can chickpeas
  • 2 medium potato, peeled
  • 1 medium leeks
  • 1 tablespoon olive oil
  • Knob of butter
  • 2 cloves of garlic, finely sliced s
  • alt and freshly ground black pepper
  • 1/2 L chicken or vegetable stock
  • Parmesan cheese, grated
  • Extra virgin olive oil

 

Cook the potatoes until tender, about 1 hour.

Cook the potatoes until tender, about 1 hour.

Remove the outer skin of the leeks, slice lengthwice from the root up, wash and slice finely.

Warm a pan, and add the tablespoon of oil and the butter.

Add the leeks and garlic to the pan and add a pinch of salt.

Cook for a bit Add the drained chickpeas and potatoes and cook for 1 minute.

Add about two-thirds of the stock and simmer for 15 minutes.

If you want to puree the soup put it in a processor, or leave it chunky and brothy, or like Jamie does puree half and leave the other half whole.

Now add enough of the remaining stock to achieve the consistency you like.

Season to taste, and add freshly grated Parmesan.

Drizzle wit a good EV olive oil, black pepper and an extra springling of Parmesan.

Serve with homemade bread or any other good bread, like baguette .

%d bloggers like this: