Paleo Pumpkin Soup
Serves: 4 servings
Spicy creamy pumpkin soup
- 500 grams pumpkin
- 1 large onion
- 2 garlic cloves
- 2 large carrots
- 1" knob fresh ginger
- 1 can coconut milk
- 2 vegetable bullion cubes
- 1 tablespoon red curry paste
- 2 tablespoons olive oil
- 5 dl water (or more as needed)
- Wash & peel pumpkin and carrots, cut into 1" pieces
- Peel the garlic and onion, chop into rough bits
- Grate ginger
- Saute the onion and garlic in 2 tablespoons olive oil, be careful not to burn the garlic!
- Add the pumpkin and carrots
- Add the bullion cubes, chopped ginger and curry paste, stir well
- Add the coconut milk (save a bit for garnishing) and 5 dl of water, stir again
- Let the soup simmer until the pumpkin & carrots are soft (15-30 minutes) stir every few minutes so the bottom doesn't burn
- Mix the soup with a hand blender until smooth
- Salt and pepper to taste
- Garnish with fresh cilantro, thin slices of fresh chili pepper, scallions or lemon grass as you prefer
- Swirl a bit of coconut milk over each serving
Serves: 4 servings
- 1 small onion
- 1 small cucumber
- 4 T fresh parsley
- 1 T lemon juice
- salt and freshly ground black pepper
- 1 green bell pepper
- fresh dill
- black olives
- feta cheese
- 2 fresh tomatoes
- 1 green chili pepper
- olive oil
- Slice the onion into thin half circles.
- Place in a bowl and rub with a little salt, then wash, and drain. Put them in a serving dish.
- Dice the tomatoes and place in the serving dish with the onions.
- Peel the cucumber, dice, and add to the serving dish.
- Slice the bell pepper, chili and herbs. Add to serving dish.
- Dice feta cheese, add to serving dish.
- Drizzle the salad with the olive oil and lemon juice, season to taste, and serve garnished with olives.
Serving size: 4
Tagliatelle with Salmon - Swedish style
A weekday dinner that is simple, quick, delicious and nutritious.
- 500 g tagliatelle
- 300 g cold smoked salmon, sliced
- 3 dl Crème fraîche
- 1tablespoon fish fond
- 3 plum tomatoes, scalded and peeled
- 1 pinch red pepper
- ½ lemon, squeezed ( or some lemon juice or white wine )
- 1 tablespoon fresh dill / or dried dill if you have none of the fresh variant
- Cook the tagliatelle.
- Scald and peel the tomatoes. Chop them.
- Slice the salmon into bits.
- Stir together the Crème fraîche, fond, tomatoes, lemon juice and salmon in a pot.
- Heat gently to a boil and let it simmer a few minutes.
- Add the red pepper, salt and pepper to taste.
- Drain the pasta and mix with the sauce.
- Sprinkle with chopped dill.
- Serve with a nice salad and perhaps some bread!
West African Peanut Soup
- 2 tablespoons vegetable oil
- 2 dl chopped onions
- 1 red Spanish chili pepper, sliced into rings
- 2 teaspoons chopped garlic
- 1 dl rice
- 1 liter bouillon
- 2-3 dl chopped canned tomatoes with juice
- ½ teaspoon red pepper flakes, or to taste
- Salt and black pepper to taste
- 1 dl chunky peanut butter
- 1 teaspoon fresh thyme leaves
- Heat oil in soup pot over medium heat.
- Add onions and garlic and sauté until soft, about 5 minutes.
- Add rice, stock and tomatoes with juice, pepper flakes, salt, and pepper.
- Simmer for 45 minutes or until rice is soft.
- Whisk in peanut butter until well blended.
- Simmer for 5 minutes.
- Season well with salt and pepper. Add Spanish red chili pepper rings.
- Serve in bowls.
- Sprinkle each bowl with fresh thyme.
Spaghetti Marco Polo
Based on Julia Child's recipe when she visited Mister Rogers' Neighborhood... way back in 1974.
- 500 grams spaghetti, cooked al dente (do not overcook!)
- 4 tablespoons olive oil
- 1 teaspoon salt
- black pepper
- 1 can shredded tuna packed in oil, undrained
- 2 dl pimiento, diced (packed in oil - not vinegar!) or roasted red peppers, peeled and sliced
- 2 tablespoons chopped chives or green onions
- 1 dl chopped black olives
- 2 dl chopped walnuts
- 2 dl Swiss or Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- While the spaghetti is boiling, mix the nuts, olives, pimiento, and herbs in a bowl with a little sprinkling of salt and pepper.
- Toss the spaghetti about in the oil until every strand looks covered.
- Then toss it quickly with salt and pepper, and taste to be sure it is just right.
- At the table, toss the herbs and nuts into the spaghetti, sprinkling bits of cheese into it as you go.
- Use big, dramatic lifting movements, raising the spaghetti high, and clacking the fork and spoon together. Do this rather rapidly, as though you were a maître d’hôtel in a great restaurant....
- When you feel you have tossed enough, scoop up serving portions, lifting high again, and placing them on each plate.
- You can eat the spaghetti with a fork and knife, but have you ever tried chopsticks?
- Bon appétit!
Grilled Salmon with Horseradish
- 4 salmon fillets, skinless preferably (thawed if frozen)
- 50 grams butter, at room temp
- 1 piece fresh horseradish * (adjust amount according to taste)
- 1 lemon
- 250 grams string-beans, washed, ends & strings removed if present (frozen OK)
- 12 cherry tomatoes, halved
- black olives
- olive oil
- 4 servings potatoes, to be riced when the fish is done
- Start with peeling & cooking the potatoes.
- Pat salmon dry with paper towels.
- Preheat oven grill to 225°C.
- Grate the horseradish and mix with the butter.
- Place string-beans in a baking dish.
- Place the salmon on the string-beans, garnish with tomatoes, olives, salt, pepper and then pat a dollop of horseradish butter on each salmon fillet.
- Squeeze a lemon over, then drizzle with olive oil.
- Grill salmon in the oven at 225°C for 10 minutes.
- Serve with riced potatoes.
* Horseradish becomes mild in the oven so don't be afraid to use plenty. At least 2 tablespoons, preferably double that amount.
Oreo Cheescake Cupcakes
Is there a better combination than Oreos and Cheescake?
- 24 Oreos, and some extras to crush
- 2 packets cream cheese; room temperature
- 2 dl sugar
- 1 tsp vanilla
- 4 large eggs; room temperature and lightly beaten
- 500 grams Crème fraîche
- Pinch of salt
- Preheat oven to 150°C.
- Line standard muffin tins with paper or a cookie sheet with silicone liners.
- Place one whole cookie in the bottom of each cup.
- With an electric mixer on medium-high speed beat cream cheese until smooth, scraping down sides of bowl as needed.
- Gradually beat in sugar until well-combined.
- Beat in vanilla.
- Drizzle eggs in slowly; beating to combine and scraping sides of bowl.
- Beat in Crème fraîche and salt.
- Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups; filling each almost to the top.
- Bake, rotating pan halfway through, until set; about 22 minutes.
- Transfer to wire racks to cool completely.
- Refrigerate at least 4 hours (up to overnight) before serving.
- Remove from tins right before serving.
Author: Margaret Gustavsson
This is my Mother's original recipe. She served it cold, but my Mormor served it warm...
- 1 cup farina
- 1 quart milk
- 3 cups milk
- 3 eggs, beaten
- 1 cup sugar
- 1 tablespoon flour
- 12 cardamom seeds, peeled and crushed in mortar and pestle
- 1 pinch Spanish saffron
- 3 tablespoons butter
- Put farina and 1 quart of milk into a pot.
- Bring to a boil and cook for about 5 minutes while stirring constantly until it thickens.
- Remove from heat.
- (it can cool off for a bit now if you have something else to do)
- Preheat oven to 350°F.
- Add the 3 cups of milk and beaten eggs and mix.
- (electric mixer is OK)
- Add the sugar and cardamom and mix until smooth.
- There should not be any lumps.
- Pour batter into a well buttered and floured cast iron frying pan.
- Sprinkle / crumble the saffron threads over.
- Dot with lumps of butter.
- Carefully place in the middle of the preheated oven.
- Bake at 350°F for about an hour until nicely browned on top.
- Let it cool.
- Then loosen around the edges and slide a soft pliable spatula under the bottom to loosen it from the pan.
- Invert the frying pan onto a large plate that you have placed over it.
- Remove frying pan.
- Now place another plate where the frying pan had been.
- Flip again.
- Remove the plate which is now on top so that the pankaka is right side up.
- Serve with whipped cream and lingonberry jam. (lingonsylt)
Some people prefer it slightly warm (Mormor liked it that way) I usually serve it chilled. If there are leftovers, keep in the refrigerator.