Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

  • 2 kg Sea mussels
  • 2 Shallot
  • fresh Thyme
  • 3-4 dl White wine
  • 1 dl Cream
  • 1 Carrot, sliced
  • 2 Celery stems, sliced
  • Olive oil
  • 1-2 Bay leaves
  • Salt
  • Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

  • 4-5 Potatoes
  • Deep-fry oil
  • Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

  • 3 Egg yolks
  • 1 teaspoon Mustard
  • 1 teaspoon Vinegar
  • 2-3 dl Rape oil
  • 1 teaspoon Sambal Olek
  • Salt
  • Pepper
  • 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz

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Something for the weekend!?


Prime rib with parsnip and lemon marinated red onions

Prime rib (högrev/Hochrippe)

  • 1 kg Prime rib
  • 1 Carrot
  • 1 Onion
  • 2-3 Garlic cloves
  • 1-2 tbsp Tomato paste
  • 4-5 dl Red wine
  • 1 l Beef stock
  • 2-3 Bay leaves
  • fresh Estragon
  • Salt
  • White pepper

Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.

Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.

Cut the meat in 4 pieces and heat them up in the sauce.

Lemon marinated red onion

  • 1 Red onion
  • 1 Lemon, the juice

Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.

Parsnip

Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.

Serve together with kalamata olives and fresh estragon.

Noto

Yesterday we wanted to celebrate and decided to eat out. We went to Torstrasse in Berlin where we live and tried Noto – we’re guessing north of Torstrasse.

Noto

The location is great. There is only one rectangular white room but anyhow it gets cosy. I think it is due to the open kitchen, the bar and the soft lightening. In front of the kitchen there is almost a chambre separée.

What about the food? When we were their they changed the menu every day. We shared two main courses; “Risotto with chanterelle and truffle” and “Roast beef with chanterelle and polenta”

Both dishes tasted really good and were nicely presented. The risotto was cooked to perfection – al dente. It was plentiful with chanterelle on both dishes and plentiful with truffle on the first one. I am not a big fan of polenta but it was really good – creamy, flavoured with parmesan and with the roast beef and all chanterelle it was a really good accompaniment.

We shared the only dessert on the menu, plum mousse with fresh plums and nuts. It was ok but not more.

All in all a very nice experience!

Picture borrowed from Prinz.de

Korean beef with udon nudles

It is getting colder and colder outside and the need for something warm to eat increases. Why not add spicy as well…

  • 400 g fresh Udon nudles
  • 600 g Beef
  • 1 large Choi cabbage
  • 4 Spring onions
  • 1 Red Onion
  • 1 Carrot
  • 4 Eggs
  • 1 Lime fruit
  • fresh Coriander

Broth

  • 1 l Chicken broth
  • 2 Chili fruits
  • 2 Lemon grass
  • fresh Ginger
  • 1-2 Garlic cloves
  • 2-3 Kaffir lime leaves
  • 33 cl Japanese beer

Start with the broth. Boil water with chicken broth and beer, add pieces of chilifruit, lemon grass, ginger, garlic and kaffir lime leaves. Let it simmer for 10-15 minutes. Strain away the spices. Cut and shred the vegetables.

Fry the meat shortly in oil so that it gets a nice colour. Cook the udon nudles according to the manufacturer.

Put the udon nudles in 4 bowls, pour the reheated broth over them and crack an egg in each bowl. Add the vegetables, slice the meat in thin slices and put them on top. Decorate with coriander, chopped cashew nuts and lime.

Serve together with Kimchi salad.

If you want a vegetarian dish simply exchange the beef for tofu and the chicken broth with vegetable broth.

Music: An old classic with Spice Girls – Spice up your world