mat osv.

källa

lobster tail, lobster oil, lobster roe powder, orange beurre blanc, compressed fennel, braised fennel, pickled persimmon wedges, persimmon, fennel potato puree, fennel fronds

ROASTED TOMATO PASTA WITH BASIL AND FENNEL
serves 2
 
4 c. cherry tomatoes
6 cloves garlic
olive oil
sea salt
1/2 pkg gluten free spaghetti pasta
1 large fennel bulb, chopped
1/2 medium onion, chopped
4 T fennel fronds
8 large basil leaves, chiffonaded
1/2 lemon
freshly ground pepper
 
Preheat oven to 225 degrees. Slice tomatoes in half and arrange them seed-side facing up on a baking sheet lined with parchment paper. Randomly place the garlic cloves in with the tomatoes. Lightly drizzle with olive oil and sprinkle with sea salt. Roast the tomatoes and garlic for 2-3 hours until the tomatoes are very shriveled up. Try not to eat them all before making the rest of the dish ;)
Cook the pasta according to the directions on the package. While the pasta is cooking, heat a large pan over medium-low heat. Add 1-2 T olive oil and sauté the onions and fennel for 5 -7 minutes or until translucent. When the onions and fennel are cooked add the pasta and tomatoes and mix well. Add the fresh herbs and season with lemon juice, additional salt, and pepper. Spoon out into bowls and serve immediately.

 

källa

A handful of arugula

3-4 cherry tomatoes

2 tablespoons pomegranate seeds

100g halloumi cheese

some discs red onion

sea salt

lemon juice

pepper

Flavored olive pepperoncino

 

Arugula mix with chopped onion półplasterki (?).

In the meantime, fry the sliced cheese thick slices about 0.5 cm.

Mix arugula and onion, add chopped cherry tomatoes, halloumi and sprinkle with pomegranate seeds.

Season with salt and coarsely, ground pepper and olive oil and lemon juice. DONE!

60g brown rice
40g wild rice
1 medium avocado, peeled and diced
2 x 130g fillets Atlantic or Tasmanian salmon (I used frozen)
2 tspns grapeseed or olive oil
Good handful snow peas or sugar snap peas, topped, string removed and sliced open
A bunch asparagus spears, woody ends discarded and sliced into bite sized pieces
1 x 15ml tblspn unsalted butter
A few sprigs Continental parsley and mint, roughly chopped
60g watercress or baby spinach
A few small radishes, thinly sliced

Creamy lemon dressing:
25mls extra virgin olive oil
15mls lemon juice
Sprinkling lemon zest
1/4 tspn raw caster sugar
Sprinkling sea salt and black pepper
2 x 20ml tblspns sour cream
15mls Dijon mustard

Preheat oven to 180C fan forced.

Rub oil and seasoning over each frozen salmon fillet and bake in shallow baking tray for around 20-22 minutes or until rare in the middle and crisp around the edges.  Once cooled a bit, flake bite sized pieces into a bowl and set aside.

Add wild rice to medium sized saucepan, fill 3/4 with water then bring to boil, cover and turn down to low for 12 minutes.  Add brown rice and cook for a further 25 minutes or until both rices until tender.  Drain and set aside.

Add dressing ingredients to small bowl and whisk quickly until combined, creamy and pale coloured.  Set aside.

Meanwhile, slow saute asparagus pieces in butter on lowish heat for 2-3 minutes, or until crisply tender and still bright green and remove off the hotplate.  Toss through snow peas and season.  Set aside.

Add halved snow peas, asparagus, herbs, greens and sliced radish to rice and mix gently in a large salad bowl.  Add salmon and avocado pieces and gently toss through.  Place on serving plates and drizzle dressing over.

källa

Serves: 2-4

Ingredients
2 big eggplants
1 tablespoon + 1 teaspoon salt
1 cup greek yogurt (or drained plain yogurt)
1 1/2 teaspoons smashed fresh garlic (generate from 2 big cloves)
1 tablespoon freshly squeezed lemon juice
freshly ground black pepper to taste
vegetable oil to fry eggplant


Instructions
Peel the eggplant partially like zebra stripes, cut off and discard stem, halve eggplant into shorter chunks, then cut into 2 parts lengthways. Melt salt in a large bowl with water, add eggplant into salted water and place a heavy lid on top (to keep eggplant under water surface) for 1 hour. (See foot note 1)

(option)

If you use plain yogurt, drain it with several layer of cheese cloths or coffee filter, for about 45 minutes to 1 hour.
Add yogurt, garlic, lemon juice, 1 teaspoon salt and black pepper into a small bowl and mix well, set aside to let spices to blent into yogurt.
Take eggplant out of salted water and squeeze water out of it. Slice each part into thinner stripes, about 2cm (0.8 inches) thick. If there’s water on surface of eggplant, dry it with kitchen towel.
Place 2-3 layers of kitchen towel on a plate. Heat a non-sticky skillet on medium high heat and add vegetable oil to cover the bottom of skillet.(See foot note 2) When oil is hot, fry eggplant side by side, till turning golden brown. If the skillet is not big enough, fry eggplant by smaller batches, one batch at a time. Place cooked eggplant on kitchen towel to soak extra oil.
When eggplant cools down a bit but still warm, throw the kitchen towel away, pour yogurt mixture on top of eggplant and serve as appetizer, or with bread. You can also serve this dish cold.


Notes
1. Peel eggplant like zebra stripes for soft texture.
The way of peel partial skin from eggplant and soak in salt water is a good way to create better texture. After soaked in salted water, the eggplant will turn softer and loss bitter juice. Remove partial skin will help salt water penetrate into eggplant and thus help with the soften process.

2. How to fry eggplant with less oil


Eggplant does not taste good if you cook with too little oil. But I don’t like using too much oil to fry for health sake, so I figured you can grill fry the eggplant one side at a time by using less oil only enough to cover the skillet. When the eggplant is cooked well inside, the oil soaked in at the beginning will start to seep out. When the eggplant color turned to golden brown and soft, you can squeeze oil out back to skillet by a tongs before taking eggplant out. By this way, you can cook very tasty eggplant by only using 1/3 of oil for frying.