The house by the sea foodwaves


Tag: potatoes

Tortilla Española, kid friendly

I´ve been browsing through old photos, from my travels since 2002. I traveled a lot with my husband, we have been to about 30 countries together. We have always loved food and we have done lots of exploring the culinary culture of each country we visit.

I am going to pick out some highlights from our travels once in a while, food related moments that are memorable to me.

The first being a restaurant in Malaga, it was up in the neighborhood we lived in. We spent a month in Malaga studying Spanish, it was a fantastic time. That was back in 2002.


Bodegon de Gurpegui

The restaurant I am talking about is called Bodegon de Gurpegui. What was cool about it was the decor and a canary bird that was flying around the restaurant.  The food was good.

OOOOH! Now I want to take the family to Malaga. I love Spain, been all over and Andalusia is fantastic. I recommend it.

Andalusia is known for fish and shellfish, Gazpacho, dry-cured ham and frying food in their delicious olive oil.

olive oil

BUY GOOD OLIVE OIL. To do so, you need to find a small store specializing in good food products run by people you can trust are importing the good stuff. There is so much scam in the olive oil business. I get my oil from a local organic corner store, an extra virgin olive oil from Sicily.

A classic Spanish dish is the Tortilla Española. If you have kids, this is something they might like.

tortilla espanola

Tortilla Española

  • 6 potatoes
  • 1 onion
  • 6 eggs
  • Olive oil for frying
  • Salt and pepper

Cut pealed potatoes in cubes, 1-2 cm thick and thinly slice onion. Heat olive oil in a pan, add potatoes and onion. Turn it around in the pan until soft and brown.  Beat the eggs and season with salt and pepper, add them to the pan.  Cook for about 3 minutes on medium heat.  Turn the omelette around, best way to do that might be by transferring the omelette to a plate and add it back to the pan then with the other side down.

Serve it warm or cold.

tortilla espanola

We took a trip to Morocco from Andalusia. O MY! The spices you can get there, I must say the food culture in Morocco is very different from Iceland. I am a big fan of Moroccan kitchen.




“Meat” the beef farmers

My friends the beef farmers came over loaded with steaks, huge steaks.  We didn´t have a BBQ so they brought a rack and we made a BBQ in no time.  It is on the agenda to make a nice grill out of bricks and I am also going to make a pizza oven, that is going to be aaaawesome!

I went to the garden to dig up some potatoes to serve with the meat.  I made a really good potato salad.I also had bunch of spicy rocket salad in my garden as well so I made some really really tasty rocket pesto.

Potatoes with rocket pesto

  • Rocket, bunch of it
  • 100 g almonds
  • olive oil
  • Fresh basil, a good handful
  • 1/2 cup good extra virgin olive oil
  • 100 g pumpkin seeds
  • 1 garlic clove
  • Salt and pepper
  • Boiled potatoes

Put everything but the potatoes in the mixer or blender, make a pesto.  Mix it with the boiled potatoes in a bowl.  Serve!

I took this photo of wonderful wild flowers that are in my garden.

The sun lit them up so beautifully one summer evening. Nature is pretty.

You can also find me here:




Two very different cauliflower soups and the underestimated Calzone

My next door neighbor and I decided to cook together, though separately, as we do rather often. She cooks at her home and I cook at my home, then me meet up at either home and our families eat together.  We slightly talk about what we will be cooking to have some Ideas what the other is doing to synchronize the food and every time what ever we cook it always goes perfectly well together.

Even when she made a carrot soup and I did chile-sour cream flatbread and a calzone.  While we ate,  a huge calzone, full of salami, cheese and other goodness was baking in the oven. I was very sure we wouldn´t have room for a slice of that.  I was wrong.  I put it on the table after we finished the soup and chili bread and it was gone in 10 minutes.

It was the best calzone ever.  I have underestimated calzone.  I will be making it again veeeery soon.  Can´t wait.

Anyways… This time my neighbor and I had some cauliflower.  We decided to do a cauliflower soup contest, we both won!

It´s remarkable how many completely different soups you can make with cauliflower.  I don´t have very accurate recipe this time, but i doesn´t matter.  Just use what ever ingredients you have with the cauliflower and taste it until you´re happy with the taste.

Cauliflower and potatoes are good base for a soup.  I never use the little msg soup cubes.  I find the ingredients I use when making soups give me enough flavor.  Fresh herbs and little salt can also help flavor up a good soup.

I did not have heavy cream or milk this time.


Cauliflower soup with good bacon

  • 1 cauliflower
  • 4-5 potatoes
  • 3-4 good quality bacon
  • Walnuts, a good handful
  • Bit of butter
  • Black pepper
  • garlic cloves
  • Heavy cream if you like
  • 2 apples

Boil Cauliflower, potatoes and apple in some water.

Fry the bacon and add to the cauliflower pot.

In a mixer make a paste of the nuts and tiny bit of water

Add the nuts, pepper, butter and pressed garlic cloves to the soup.  Put the soup in a blender for few spins.  Use as much water from the pot as you like , depending on how thick you want your soup.  If you are adding cream put the soup back in the pot with some cream and heat it up.


Cauliflower soup with grilled pepper

  • 1 cauliflower
  • 5-6 potatoes
  • Grilled red pepper
  • Garlic cloves
  • Fresh basil
  • Curry
  • Milk or heavy cream

Broil the red pepper in the oven.  Boil everything in a water in a pot.  Add the grilled pepper and spices.  Puree in a blender.  Serve.



Inspired by Aloo Palak

I have a garden full of spinach and it´s growing so fast that I need to find more spinach recipes.  Soon my potatoes in the garden will be ready as well.    I found a recipe for Aloo Palak and used it as an inspiration for this dish.  If you have a garden full of spinach and potatoes you need to use, then this recipe is perfect.


Spinach potato dish

  • 1-2 handfuls spinach
  • 2 tomatoes
  • 1/2 onion
  • 1-2 cloves garlic
  • 1-2 teaspoon good Indian spice blend
  • 5-6 boiled potatoes
  • 1/2 teaspoon sugar
  • Little bit of milk, 1/2 dl or so
  • Salt and pepper
  • Bit of butter

Wash the spinach and heat it on a pan with little bit of water.  Mix it in a blender.  Set a side.

Brown onion on a pan with little butter and garlic.  Add the spices, then finely chopped  tomatoes and sugar.  Add the spinach, splash of milk and stir.  Add potatoes, salt and pepper if you like.

I added extra pinch of butter in the end because they say everything tastes better with butter 😉


Ready to eat, I served mine with cod.

This is one of my favorite photo, called Sierra.  It wasn´t planned or posed, It was more of a snapshot.  The light outside was beautiful and a great contrast in shadows because of the trees in the yard.

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 .

it´s so easy to grow your own potatoes


You don´t have to have a garden or live in the country to grow your own potatoes, you can do it on your balconies as well. Here you can see how Jamie Oliver and his friends do it.


Last night I made a potato dish that was really good. As usual I had no Idea what to make when I got into the kitchen… Well I knew it would have something to do with a potato, since I spent the day growing potatoes in a garbage bag.

Potato and white wine with lemon

  • Potato
  • Rice (boiled)
  • Garlic
  • Ginger, fresh
  • Sour cream
  • Roasted seeds and Pine nuts (pumpkin and sunflower seeds)
  • Salt
  • Pepper
  • Butter
  • Cheese
  • garlic chives

Cut potato in half, bake in oven until ready. The potato gets a brown hard thing when baked (on top) so clean it off with a knife, then take out all the potatoes with out harming the skin and put in a bowl. (This is a Jacket potato recipe)

In a pan or pot put in butter, garlic and ginger, then the cold boiled rice. Warm up the rice for couple of minutes. Salt it.

In the bowl with the potatoes, mix the rice with the potatoes, put in some sour cream, the nuts and seed and a little bit lemon juice. Salt and pepper. Put the mix back into the potato skins. Sprinkle with shredded cheese and put in oven on grill until cheese is melted. Sprinkle some garlic chives on top.

Served with a chilled white wine (Chardonnay) in a shot glass with a lemon!


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