Ok, it is still winter…

…and it’s cold and dark and it is Fondue time!!!

We used pork, veal and beef this time. We served the meat together with a tomato and lettuce salad, a mediterranean vegetable salad and a Moroccan carrot salad.

Mediterranean salad

  • 1 Zucchini
  • 3 Peppers, yellow, red and green
  • 200 g Champignons
  • 2-3 garlic Cloves
  • Olive oil
  • 1 Lemon, juice and the zest
  • Salt and Pepper

Cut the vegetables in large pieces and fry them in a pan together with the sliced garlic cloves. They shall still be crisp. In the meantime blend olive oil, lemon juice and lemon zest.

Put the fried vegetables in the olive oil mixture and add salt and pepper. Let soak for an hour before serving.

Moroccan carrot salad

  • 3 Carrots, sliced
  • 1 red Chili fruit
  • 1-2 tbsp grated fresh Ginger
  • 1-2 teaspoons Cumin
  • 1 tbsp Honey
  • 100 g Chèvre, goat’s milk cheese
  • 1/2 dl dried Cranberries
  • 1 dl roasted Pumpkin seeds
  • 1 dl chopped Parsley
  • 1/2 Lime, the juice
  • 2-3 tbsp Olive oil
  • Lime zest
  • Salt and pepper

Fry the carrots in a neutral oil together with the honey and the spices for approximately 10 minutes. Put the carrots in a bowl, sprinkle cheese, cranberries and pumpkin seeds on top.

Blend lime juice, olive oil, parsley and lime zest and pour it over your salad. Season with salt and pepper.

To this we served 3 different sauces and a red onion chutney.

Smoked mayonnaise with chili

  • 3 Egg yolks
  • 1 tbsp Mustard
  • 1-2 teaspoons white wine Vinegar
  • 2-3 dl Rape oil
  • squeeze of lemon juice
  • salt and pepper
  • 1 red chili, chopped
  • a splash of Liquid smoke

Make sure that the egg yolks, the vinegar and the mustard have the same temperature as the oil before you start. Use an electric mixer; start with the egg yolks, mustard and vinegar then carefully add drops of oil until i thickens. Season your mayonnaise with lemon juice, red chili, liquid smoke, salt and pepper.

Barbecue sauce

  • 1 yellow Onion
  • 2-3 Garlic cloves
  • Rape oil
  • 4-5 dl Red wine
  • 1 can of Tomatoes
  • 1 tbsp brown Sugar
  • 2 tbsp Chipotle paste
  • 1 Espresso
  • a splash of red wine Vinegar or sherry Vinegar
  • Salt and pepper

Fry onion and garlic in rape oil until they get colour. Add the rest of the ingredients but hold the vinegar, salt and pepper. Let simmer until the fluid is reduced to half or a little less than half. Taste it and add more of whatever is missing. Season with vinegar, salt and pepper. Ours is different every time depending on the “chefs” mood 🙂

Red onion chutney

  • 2 large red onions, sliced
  • Rape oil
  • 1-2 tbsp red wine Vinegar
  • 2 tbsp Honey
  • 2 dl Water
  • 3-4 Cloves (kryddnejlika, nelken)
  • Salt and pepper

Fry the onion in rape oil until it is soft. Add the rest of the ingredients and let simmer approximately 20 minutes, until almost all of the fluid is gone. Season with salt and pepper.

Cold herb sauce with egg

  • 1 hard-boiled Egg, chopped
  • 1 bunch of Parsley
  • 1 bunch of Basil
  • 2-3 sprigs of Estragon
  • 2 garlic cloves
  • 1 dl Olive oil
  • 2 dl Yoghurt
  • 1 tbsp Capers
  • 1/2 Lemon, the juice
  • Salt and pepper

Mix the herbs, the garlic, the olive oil, the yoghurt and the capers together with an electric mixer. Add lemon juice, salt and pepper. Is it good? Then add the chopped egg and serve. You would perhaps like a splash of honey as well, but that is up to you.

Music: Robyn’s Body talk pt. 1, 2 and 3

1 thought on “Ok, it is still winter…

  1. Pingback: What to eat the rest of my life « NordenBerlin

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