" It is easy to cook delicious food with cream,garlic and wine"
Why make it difficult?
Here´s a few recipes to try out for those who would like.
Baked Salmon with carrot tzatziki on a bed of basil beans.
Carrot Tzatziki: Plain natural yogurt and carrots and some garlic.
Pour the yogurt into a coffee filter or a cloth and let it hang over night or at least for 6 hours to drain. Shred the carrots course and blend with the thick yogurt,ad some garlic,salt and pepper.
Basil beans: Beans by your choice,fresh basil,olive oil and garlic.
Cook the beans by it´s instructions,don't over cook! I use black beans or small black eyed beans.Pour of the water and stir in the finely chopped basil leaves,oil and garlic with the beans.Taste of with salt and pepper. Keep refrigerated over night to allow the beans to absorb the flavours of the basil/garlic.
Bake a portion sized slice of bone and skin free salmon in the oven at about 125º Celsius for about 10 minutes or until ready. Meanwhile heat the beans gently.
Place the beans on a pre heated plate with the salmon ontop,decorate with fresh basil leaves and the carrot tzatziki.
Carrot soup with horseradish cream
4 servings
6-8 med. sized carrots,1 med. sized onion,1 litre vegetable stock,3decilitre thick cream,fresh thyme and saffron.
Peal the carrots and onion and chop them into small pieces.Boil with the stock until the carrots are soft(ad water during cooking if needed) Mix the carrots into a purée with some of the stock in a blender or a food processor. Ad the purée to the stock and ad the cream.Season with salt,pepper,thyme and some saffron.Bring to a boil and thicken with cornstarch to desired result.
Serve with some horseradish creamfraiche,fresh thyme and some fresh baked bread.
Poached halibut on a spinach bed
with two sauces
4 servings
4 portion sized pieces of halibut
2 red and 2 yellow bell peppers/paprika. 1onion, 1.5 litre fishstock, 3decilitre thick cream,white wine,1 tbl spoon tomato purée,some saffron.
About 1 kilo fresh spinach and ½ a onion.
Clean and chop the peppers,peal and chop the onion. Place the yellow pepper,half the onion and about 5decilitre fishstock in a sauce pan. The red pepper,the rest of the onion and another 5 deciliter of fishstock in another sauce pan.Let it boil until peppers are soft. Ad saffron into the yellow sauce and tomato purée into the red one. Mix each sauce in a blender or a foodprocessor,ad cream and wine. pour back into the pans and bring to a boil and thicken to desired result.Taste off with salt and pepper.
Pour the remaining fishstock(5decilitre) and some wine into a low,wide pan ad some whole white pepper and a bayleaf. Let it boil for 5 minutes.place the halibut into the stock and cover with a lid and remove from the heat and let it rest for about5-10 minutes depending on the thickness of the fish.
Meanwhile,clean the spinach and remove the thick roots. Fry the spinach soft with ½ a finely chopped onion in some butter in a skillet.
Place the halibut ontop of the spinach on a heated plate and spoon the two sauces around it in a nice pattern. Serve with boiled potatoes or rice!
More recipes coming soon!!