Spinach salad with capers, Parmesan cheese and radishes #169

This is one of my absolute favorite salads, mostly because the first time I made it was using vegetables that I grew myself. After living in an apartment for years and not having the luxury of being blessed with a garden me and my family decided to move to a house in a smaller town. This blessed us with a garden and it was one of the first things I started working on (even though there were load of other more important things to do) and about a month or two later i pulled my first radishes and baby spinach out of the land and went for a treasure hunt in my fridge. 

I came across some left over capers and I always try to have some Parmesan at hand so I combined it all and dressed it with only olive oil, red wine vinegar, salt and pepper. One of the greatest salads I´ve ever come up with. And it´s not only memories that make it great, I´ve done many times after using both home grown and bought ingredients and it great every time, so go make some!

Spinach salad with capers, Parmesan cheese and radishes

baby leaf spinach
Parmesan cheese
olive oil
red wine vinegar

Rinse the spinach and radishes, slice the radishes as thin as you can. Dress the spinach with olive oil and vinegar. Plate the spinach and put the sliced radishes on top. Shave some Parmesan on top and add the capers. Season with salt and pepper and add a few extra drops of olive oil.


10 Easter appetizers!

Easter is up and what better way to spend it but eating loads of delicious food. I´ve put together some of my spring and easter favorites into this great collection, after each photo there is a link where you will find the recipe, now go cook and have a great easter!

Salmon with cucumber, dill and wasabi

Crayfish salad with dill on toast

Grilled asparagus with Parmesan cheese

Smashed peas with mint on toast

Soused herring with egg, chives and potatoes

Fennel, shrimp, carrot and orange salad with dill

Soft boiled egg with broad beans and shrimp

Gazpacho salad

Lamb with goat cheese and herbs

Caesar salad


Crostini with Parma ham, sun dried tomatoes and Parmesan cheese #168

Easy to do, easy to enjoy, making crostini is a good way of serving great snacks that everyone will appreciate without spending the entire day in the kitchen. This is simply what it looks like, roasted slices of bread with Parma ham, good Italian sun dried tomatoes and some Parmesan cheese.

Crostini with Parma ham, sun dried tomatoes and Parmesan cheese

Parma ham
Parmesan cheese
sun dried tomatoes
olive oil

Slice the baguette and roast the slices in olive oil until golden and crisp. Add Parma ham, a piece of tomato and grate some Parmesan on top. Serve!


Baked parsnips with garlic and herb butter #166

This is a great snack or a perfect side to meat or fish. I use small parsnips and keep the skin on, just make sure you clean them so there´s no dirt left. Cut them and season with salt, pepper and garlic. I then wrap everything in tin foil and bake it in the oven. This is also great to cook on a grill and serve as an individual side to grilled meat. The herb butter is just that, butter and herbs and some olive oil mixed together.

Baked parsnips with garlic and herb butter

salt, pepper
olive oil
mixed herbs, use your favorites I used parsley, chives, rosemary and sage
bay leaf

Wash and cut the parsnips in smaller pieces, dress with olive oil, salt, pepper, slice garlic and a bay leaf. Wrap the parsnips in tin foil and bake in the oven on medium heat until done, this took me about half an hour.

Mix the butter with the herbs and some olive oil. Once the parsnips are done remove from the oven and open the package, add a spoonful of herb butter and serve.


Asparagus with chili Bearnaise #167

Asparagus is one amazing vegetable but serve it pan roasted with a chili flavored Bearnaise and my God!
Ok, use fresh green asparagus, peel if they are thick but usually they are just fine to use as they are. Whip up some classic Bearnaise and season it with dried chili flakes or fresh chillies if you have some.

If you´re not in a tapas mood this is a great side to all grilled meats as well, just serve a lot, I guarantee success!

Also if you´ve never made a warm emulsion sauce like Bearnaise before then make a practice batch before you invite people over since it can be a bit tricky the first time or two, good luck!

Asparagus with chili Bearnaise

chili flakes (or fresh chili)
clarified butter
red wine vinegar
salt, pepper
olive oil

For Bearnaise sauce you usually make a reduction using red wine vinegar, shallots, tarragon, pepper and let it all simmer for a while and then discarding the herbs and using the flavored vinegar with the egg yolks to start the sauce. This is a great way but it works fine to make it straight with the vinegar and add the spices and herbs as you go. Also there is some debate on which herbs should be added, I´m staying out of this debate, just make sure you use tarragon which is essential for the taste. This time I also added chives and parsley since those are my favorites.

Heat the clarified butter and set aside. Whisk together egg yolks with the vinegar and a little bit of salt and pepper. Carefully heat it during whisking on low heat until it starts to thicken, in most recipes this calls for a water bath but if you are careful it´s not a problem to do it on the stove. I use about one teaspoon of vinegar for each egg yolk and 1 dl / 1/2 cup butter for each yolk.

Once you have the egg and vinegar thick and warm remove it from the stove and start to add the warm butter a little at the time, if it gets to thick or starts to separate you can add a few drops of cold water to cool it down. Add all the butter and then season the sauce with all the chopped herbs and chili. Add more vinegar, salt and pepper if necessary. Roast the asparagus in olive oil in a pan and season with salt and pepper.