Saturday, July 30, 2011

Summer salads!

I can't get enough of these salads. I'm obsessed with both this one with parma ham and nectarines, and the thai beef salad. They are both really filling, and tastes lovely, and it's perfect for the summer when it's so warm!

I love weekends!

Because you have time to eat a nice, long breakfast,  amongst other things!

Eggs scrambled with cream and cheese, crunchy bacon and beans. I was full until 5 o'clock today!

Tuesday, July 26, 2011

Pizza flavoured egg wrap

A very simple snack/lunch/breakfast/picnic food to make is an egg wrap. It is basically like any other wrap that you can fill with what you like, the only differnce is that it is not bread. It is more like a very thin omelette that you wrap around the goodies. Just keep in mind, this is much more filling than a wrap made from bread, as the 'wrap' itself consists of two eggs, a bit of cheese and some cream!

Inspired by Monique's egg wraps, but with a pizza flavoured filling.

These are very good cold as well. Easy to wrap up in some foil and bring to work or wherever you are going where you might need a filling snack.

For the wrap/omelette I used whipped up two eggs with a dash of cream, salt, pepper, and some herbs like oregano and basil.
Also, I added a couple of table spoons of grated cheese, parmesan type, to get that pizza flavour going.

The rest is simple, just mix it up, add a bit of butter in a pan and fry slooowly on medium heat on both sides.

When the omelette is done, put it on a tissue to dry up a bit.

Spread tomatoe paste on the whole thing.

Add cooked ham, or smoked if you prefer that.

And cheese.

And then it's time to wrap it up!

Eggs again! :)

A classis scrambled egg and bacon breakfast. But with some coriander this time. Simply because I am now obsessed with the taste of coriander! :)

The eggs are of course scrambled with a bit of butter and a bit of cream. What else? :)

Amazing Thai Beef Salad

and I can tell you this much, I have been thinking about this salad daily since we ate it last week, and I will have to make it again very soon.
This idea, like many others I get, spawned from a thai beef salad I had at Zest here in Malta not so long ago. I thought it tasted amazing, so I tried to recreate it.
The key things to make this good, and to get that thai flavour is fresh coriander, fish sauce, fresh chili and fresh ginger.
And of course a good meet. I used fillet of beef, not very cheap but oh so yummy!

Start off with marinating the meet for a bit. I sliced my fillet thinly and marinated in the juice of one lime, 2 table spoons of fish sauce and two table spoons of soy sauce.

The meet should not be overly seasoned, as it tasted really good just as it is, lightly fried in a pan. And also, the real hero of this dish is the dressing, which has a lot of flavours.

For the dressing; Ginger, lime, olive oil, red chili, soy sauce, fish sauce and fresh coriander.

Chop the chili fruit finely. I took out the seeds, and it was still very spicy, so I recommend doing that.

Peel and grate your ginger root and add into a bowl together with the chili and the juice of one lime fruit.

Chop half a bunch of fresh coriander and add into the dressing. Also add 3 table spoons of fish sauce and 3 table spoons of soy sauce. Taste and add more fish sauce, soy sauce and lime if needed.

The vegatables I used was spring onions, more coriander, orange bell pepper, carrot and some sort of lettuce that I can't remember the name of, but it was very crunchy and nice. See picture.

Oh yeah, I also used baby tomatoes.

When you have chopped and mixed your salad, it is time to fry the meat. A little bit of butter in the pan, high heat. When the butter has stopped bubbling, add in the meat and fry for a minute or so.
You don't want to fry this nice meat dry so do not overcook it.

Last but not least - Enjoy.

And yeah. try not to think about this salad everyday after you had it, like it do. As a matter of fact, I think I have to make it tomorrow again! :)

Tuesday, July 19, 2011

Yoghurt, berries and nuts for breakkie

Myself I love to eat eggs for breakfast. It keep me full for a long time and can be made loads of different ways.
But, when I need some variation, this is one of my other favourites. It also works as a dessert :)

Greek yoghurt mixed with a dash of cream. Some half frozen berries of your preference, and nuts and seeds. I used sun flower seeds, almost and walnuts!


Friday, July 15, 2011

Meatball frenzy no 3 -Meatball breakfast

Yesterdays meatballs on finn crisp with a lot of butter and mustard mayo! :)

Wednesday, July 13, 2011

Meatball frenzy no 2 - Swedish meatballs

Swedish meatballs are, clearly, the best meatballs in the world! :) That's probably not true to the majority of the population, but for me and a lot of other Swedes there is nothing better than meatballs cooked the Swedish way, enjoy the traditional way with mash, cream sauce and lingonberry jam.

The meatballs have to be small and round, and seasoned with mustard and all spice, then they will get that traditional flavour, just like my grandma used to make them.

Now, since I obviously want to make this dish low carb, I can't go for mashed potaotes, so I made cauliflower mash instead. Really yummy and creamy. And as for the jam, you just can't take that away :) Have a little less is a better option I think.

For the meatball mix:

Minced beef, onion, mustard, tomato paste, cream, salt and all spice. And two eggs! :)

Mix everything and let settle.

Boil cauliflower slowly in salted water.

Roll small, small meatballs. This is the time consuming part. Make sure the meat is properly seasoned now, maybe by tasting it or test trying a bit before, if raw meat freaks you out.

Fry the meatballs in a lot butter in batches, not all at once as they won't get a nice browning then.
Blend the cauliflower with a stick blender when it's soft enough, and add some butter, 2-3 table spoons of creme fraishe and salt until you are happy with the taste.
Let it thicken in the pot while frying all the meatballs.


Sauce is extremely important in the Swedish cuisine. This classic sauce is simply made from cream, beef stock, some salt and a dash of soy sauce.

Meatball frenzy no 1 - Italian meatballs

Two different types of meatballs the past week, both good but in different ways. First out - Big Italian style meatballs in tomatoe sauce!

You need minced beef, onion, garlic, herbs like thyme, oregano, basil and pepper.

Chop the onion and the garlic into tiny little pieces and put in a bowl with the meat.

Add salt, pepper, herbs and 1 dl of cream. Also add 2 eggs to the mix.

Mix everything and let settle for 30 mins. Then roll big meatballs.

Fry the meatballs in a big chunk of butter at the same time as you let some broccoli and cauliflower boil in lightly salted water.

Add two cans of crushed tomatoes, together with some more herbs, salt and garlic salt. More cayenne pepper if you like it a bit spicy.

Let it simmer until you are happy with the flavour of the sauce.

Serve with either boiled vegatables or something else that you like :)