Snacks – Page 3 – Scandelights

Truffled mushroom crostini

Published on February 7, 2015February 5, 2015 by HannaLeave a comment

Twice in December I made these truffled mushroom crostinis for my friends. Above with chantarelles and chestnut mushrooms and below with only chestnut mushrooms as I was feeding lots of people and fresh chantarelles aren’t exactly cheap. What’s great about the recipe is that it can feed anyone. It’s vegan and works for people sensitive to dairy, and if you make glutenfree crostinis this works for coeliacs as well.

When using the chantarelle mushrooms I added a bit of cream for added creaminess, so feel free to do that if you like, but plenty of oil (or use butter) is enough moisture for me.

Truffled mushroom crostini (vegan), makes quite a few

1 large baguette

mild olive oil

400 g mixed mushrooms

oil for frying

1 garlic clove, pressed

2 tbsp porcini mushroom and truffle paste (I used this one)

salt, black pepper

chopped parsley for serving

Slice the baguette, place the slices on a baking tray and drizzle with olive oil. Bake in 180C oven until golden brown and crisp, about 10 minutes. Leave to cool.

Slice the mushrooms. Fry until golden in oil on medium heat (preferably in batches). Add the garlic and fry for another minute or so. Add the truffle paste, salt and pepper. Divide between the crostini and topped with chopped parsley.

Blini buffet

Published on January 29, 2015January 29, 2015 by Hanna2 Comments

As I’ve mentioned before, I set up a little blini station for the drinks party before Christmas, a concept I will definitely use again.

It was the first time ever I made blinis and although time-consuming (the batter need to rise twice and then you have the fry them all) it was so much fun and I love these little Russian pancakes.

I also made some vegan pancakes and some glutenfree ones as well as vegan toppings (marinated beetroot with horseradish and aubergine caviar). The general toppings were very classic; gravadlax (cured salmon), creme fraiche, caviar (not the fancy kind) and chopped red onions.

This was all set up on a table so people could help themselves in between canapés as well as in the beginning when I was busy greeting the guests.

Blinis, makes about 80-90 (at least)

Adapted from Martha Stewart’s recipe from the book The Hors D’oeuvres Handbook

2 tsp dry yeast

350 ml warm water

350 ml plain flour

350 ml buckwheat flour

3 large eggs, separated into yolks and whites

5 tbsp melted butter

1 tsp salt

1 tsp caster sugar

350 ml warm milk

Mix yeast and water in a large mixing bowl. Place in a warm place until the mixture is creamy and foamy, about 10 minutes.

Slowly add the flower to the mixture. Whisk to combine and remove any lumps. Cover the bowl with cling and put it in a warm place to rise, about 1 hour.

In a separate bowl, combine the buckwheat flour, egg yolks, 4 tablespoons of the butter, salt, sugar and milk. Whisk to combine and remove lumps. Use a spatula to stir in the buckwheat mixture into the risen mixture. Combine well. Cover with cling and set in a warm place to rise by about half, and bubbly, about 1 hour.

Beat the egg whites with a whisk until stiff but not dry. Fold gently into the batter.

Heat a frying pan och blini pan over medium heat and brush with some of the butter. Pour 1 teaspoon of butter per blini into the pan; try to fit as many as your pan can fit, leaving space between them (I cooked four at the time). Cook until the bottom turns golden and bubbles appear on top, about 45 seconds. Flip and cook until golden and cooked through, about 30 seconds more. Repeat with the remaining batter.Stack the blinis as they’re ready.

They can be kept in the fridge for 1-2 days but are best freshly prepared. They do not freeze well.

Serve with creme fraiche, lumpfish caviar, chopped red onions.

Gravadlax

300 g salmon fillet

1 tbsp sea salt

1/2 tbsp caster sugar

1 tbsp chopped fresh dill

Freeze the fish if fresh and defrost it (to remove any bacteria). Mix sugar, salt and dill and pat into the fish all over. Place in a shallow dish and cover with clingfilm. Place something heavy on top. Place in the fridge for 48 hours.

Remove the liquid and pat the fish dry. Slice thinly and serve.

Aubergine caviar

Adapted from miscellaneous recipes (especially one by Gordon Ramsay) found on the web.

1 aubergine

1 garlic clove, sliced

olive oil

1 tsp dried rosemary

1 tsp dried thyme

Cut the aubergine in half lenghtwise and make cuts in a check pattern into the ‘flesh’. Place the garlic pieces in the cuts and pat the aubergine with oil. Add the dried herbs and put the aubergine back together and wrap the whole thing in tin foil. Bake in 200C oven until soft all the way through, approx 30-40 minutes.

Remove the foil and scrape out the inside of the aubergine onto a chopping board. Chop t up with a knife, transfer to a bowl, season and add more oil if needed. Serve cold.

Marinated raw beetroots with grated horseradish

4-5 fresh beetroots

1/2 lemon, the juice

2-3 tsp mild olive oil

salt, white pepper

fresh horseradish

Peel the beetroots (use plastic gloves) and slice thinly with a mandolin or cheese slicer. Place in a bowl and add the lemon juice and oil, salt and pepper. Stir to combine and add grated horseradish before serving.

Glutenfree pancakes

Adapted from Doves Farm’s recipe.

200 g glutenfritt mjöl från Doves Farm

2 eggs

1 tbsp sunflower oil

500 ml milk

Add flour and egg to a mixing bowl. Add the milk and whisk to combine. Leave to rest for a bit and whisk again before making the pancakes. Heat up some oil in a frying pan and pour in 1 tbsp batter per pancake. Fry until golden brown on the bottom, then flip and cook until golden on that side too. Repeat with the remaining batter.

Vegan pancakes

250 ml plain flour

2 tbsp baking powder

1 pinch salt

250 ml soy milk

2 tbsp mild oil

Mix flour, baking powder and salt in a mixing bowl. Add soy milk and oil and whisk to a smooth batter. Heat up a splash of oil in a frying pan, add a tbsp of the batter per pancake and fry until golden brown at the bottom. Flip and cook the other side until golden brown.

Feta and pistachio dip

Published on September 3, 2014 by HannaLeave a comment

Surprisingly I have actually managed to cook a little this summer, but only little and nothing too advanced. One thing I threw together was this easy feta and pistachio dip that went down a treat. The recipe is from the fabulous cookbook Persiana.

I also made some homemade flatbreads to scoop up the lovely dip with. Super easy and tasty – summer food at its best.

Feta and pistachio dip, serves 8

Recipe from Persiana.

100 g shelled pistachios

75 ml olive oil

300 g feta cheese

1 handful dill, chopped

2 handfuls coriander, chopped

1 garlic clove, crushed

1 röd chilli, chopped

3 tbsp Greek yoghurt

zest from 1 lemon, juice from 1/2 lemon

sea salt to taste

Mix nuts and oil in a food processor for 30 seconds. Add feta, herbs, garlic, chilli, yoghurt and lemon zest and juice and mix for another minute. Season to taste with sea salt and serve.

Spinach and ricotta omelette

Published on November 25, 2013 by Hanna1 Comment

Omelette is one of my trusty suppers for days when I’m short of time or low on energy when it is time for supper. Usually I make quite a runny one with cheese on but sometimes I make it a bit more interesting like this version with spinach and ricotta.

Spinach and ricotta is a classic flavour combination in filled pastas but it works really well in an omelette too, especially with the addition of parmesan. Yum!

Spinach and ricotta omelette, makes 1 large omelette

2-3 eggs

3 tbsp milk

ca 100 g ricotta

60 g fresh baby spinach

grated nutmeg

salt, white pepper

grated parmesan

Bring some water to the boil in a saucepan. Add the spinach and put the lid on. Cook until wilted, then drain very well. Chop the spinach.

Beat eggs and milk, add ricotta, spinach and nutmeg. Season and add some grated parmesan (1-2 tbsp).

Melt a knob of butter on medium-high heat in a frying pan. Add the batter and lower the heat to medium-low. Fry until it has the consistency you like. Serve.

It is customary to fold the omelette in the pan before serving but if you, like me, prefer a runny omelette this can prove tricky and that is why I didn’t even attempt it this time.

Patatas bravas

Published on November 21, 2013 by HannaLeave a comment

I often cook Italian or French food but very seldom (if all) Spanish food, although I love to eat it out. I don’t know why this is but here is my first proper attempt to change that.

My brain (and gut brain) work in mysterious ways and one day last week I just had to make patatas bravas. Maybe it was because I try to eat more potatoes and less bread or just because I got a craving. Who knows…

I did some research and then made my own version and although not perfect it was a good attempt. I used Rick Stein’s approach with par-boiling and frying the potatoes which was nice, but next time I will try them deep fried.

Although tasty, I thought it looked a little sparse to eat the patatas bravas on their own so I fried some chorizo and padron peppers to go with it, two things I can never have too much of.

When I finished off the leftovers the next day I simply added a fried egg. Delicious!

Patatas bravas, serves 2

4-5 large Maris Piper potatoes

oil for frying

Tomato sauce:

1 garlic clove, pressed

400 g chopped tomatoes

1 tbsp tomato paste

1 tsp chipotle paste

smoked paprika

salt, black pepper

Allioli:

1 egg, at room temperature

1 tbsp sherry vinegar

1 garlic clove, pressed

approx 300 ml mild olive oil

some lemon juice if needed

salt and pepper

Peel the potatoes and cut into cubes. Par-boil in salted water until just softened, approx 5-7 minutes. Drain and fry in oil until golden brown and soft (or even better, deep fry until golden brown and soft in the middle).

While the potatoes are cooking, make the sauces.

Tomato sauce: Fry the pressed garlic in some oil in a non-stick sauce pan. Add the chopped tomatoes and tomato paste. Bring to the boil and cook until it has thickened. Season to taste with salt, pepper, chipotle paste and smoked paprika.

Allioli: Mix the egg, sherry vinegar and garlic in a blender. Add 1 tsp oil and beat. Then add the rest of the oil in a trickle while beating. Add salt, pepper and maybe some lemon juice.

Season the potatoes. Serve by smearing tomato sauce onto the plate/serving bowl. Add the potatoes and top with allioli.

Little puff pastry quiches with mushrooms and cheddar

Published on August 1, 2013July 31, 2013 by Hanna1 Comment

These little quiches are far tastier than they look. They’re also super easy to make yet still tastes wonderful. And they’re so versatile. I had some for supper the other day with only some dressed rocket on the side. They would also work well at a brunch or picnic and can be served either warm or cold. Perfect when the weather is this unpredictable.

Puff pastry quiches with mushrooms and cheddar, makes 6

1 roll butter puff pastry

250 g chestnut mushrooms

butter for frying

1 garlic clove

150 mlcreme fraiche

100 ml grated mature cheddar + more for topping

salt, black pepper

Roll out the puff and cut it into six squares. Butter six holes in a muffin tin and cover with the puff squares. Prick the bottoms with a fork and pre-bake in a 180C oven for 10 minutes or until golden brown.

In the meantime, slice the mushrooms. Melt a large knob of butter in a frying pan and add the pressed garlic. Add the mushrooms and fry until golden on medium-high heat, for about 10 minutes. Add salt and pepper.

Mix the grated cheese with creme fraiche, salt and pepper.

Divide the fried mushrooms between the pastry cases. Top with the cream fraiche mixture and scatter some more grated cheese on top. Bake for a further 10-15 minutes. Serve warm or cold.

Mushrooms with crispy herb topping

Published on May 22, 2013 by HannaLeave a comment

It suits me fine that the BBC are currently repeating Nigel Slater’s Simple Suppers at the moment, as I missed the series (boo) the first time around.

In one episode about not to waste food, Nigel came up with this simple yet delicious recipe to use up mushrooms. I so admire his ability to make up a delicious meal out of almost nothing.

I haven’t found a complete recipe for this dish, but follow the simple instructions below and you are good to go.

Mushrooms with crispy herb topping – a sketch

Fry some mushrooms whole in a mixture of butter and oil until brown on both sides.

Meanwhile, fry chopped spring onions and rosemary in another pan in some oil or butter on low heat. Add a chopped clove of garlic and a few handfuls of fresh (or made from stale bread) breadcrumbs. Add more butter if it looks dry. When the mixture is golden brown, season and add some lemon zest and chopped parsley.

Season the mushrooms, plate and top with the crispy mixture.

Toasted wild garlic bread

Published on May 9, 2013 by Hanna6 Comments

It is no secret that Swedes take their seafood seriously. More or less every Friday of my childhood we had prawns (or crayfish when it was in season) for supper. Served as above with boiled eggs (cooked after everyone’s different preference), mayonnaise and a nice salas (preferably with avocado) this is such a relaxing way of eating prawns, peeling as you go.

And the prawns taste so much more when bought unpeeled. I find it so sad that it is near impossible to find unpeeled cold water prawns in the supermarkets here.

This meal wouldn’t be complete without some nice bread though, and sometimes we would just get a fresh loaf from the bakery and eat it untoasted with plenty of butter, or sometimes we’d have toasted bread or homemade garlic bread. With plenty of freshly picked wild garlic though, the choice was easy; I wanted to make toasted wild garlic bread. And it was just as delicious as I expected it to be. Prettier than regular garlic bread too, with its vibrant green colour.

Wild garlic grows all around the Southern parts of the UK at least, but if you struggle to forage some you can buy it from a good greengrocer (in Borough Market for example).

Toasted wild garlic bread, serves 3-4

100 g softened salted butter

1 handful wild garlic, finely chopped

salt and white pepper after taste

12 pieces of good crusty bread

Mix the wild garlic with the softened butter until well combined. Season with salt and white pepper. Divide between the bread pieces and spread evenly. Place on a baking tray and toast in a 180-200C oven for 10-15 minutes until the bread is crispy and the butter has melted. Serve warm.

Broadbean dip with dill and persillade

Published on March 25, 2013 by Hanna2 Comments

My childhood friend Carina came to visit this weekend. Living in warm Vietnam at the moment she was very unimpressed with the weather, but we still had a great time. She arrived fairly late on Friday so I had prepared some nibbles and we had some wine once she arrived. We hadn’t seen each other for ages and ended up chatting until 3am although we were both very tired. It was probably the food that kept us going.

We had some serrano rolls with lemon crème, plain serrano ham, parmesan biscuits, Ossau-Iraty cheese (which I love) with truffle honey and crostini with broadbean dip.

I think crostini is a great way of serving up different dips or chicken liver mousse. It is a relaxed way of offering nibbles and always so good. This broadbean dip feels quite summery with the simple flavourings of dill oil, lemon juice and persillade and turned out delicious! This time I used tinned beans but I can’t wait for summer so I can use fresh ones.

Broadbean dip with dill and persillade, serves four with crostini

1 tin (300 g) tinned broadbeans in water

1/2 lemon, juice only

2 tbsp mild olive oil

1/2-1 tbsp dill oil

1/2 tsp persillade

a pinch of salt

black pepper

Rinse the beans and drain. Pour them into a mixing jug and add all ingredients apart from salt and pepper. Mix with a stick blender until a fairly smooth paste. Season to taste with salt and pepper.

Parmesan biscuits, with or without chilli

Published on March 14, 2013March 14, 2013 by Hanna4 Comments

Yesterday I was in the mood to bake and tried another one (yes, I’m going through a phase) of Simon Hopkinson’s recipe. This time it was his Parmesan biscuits that were as scrumptious as I expected. I will definitely make them again to have as nibbles at dinner parties or drinks parties, but they would go well on a cheeseboard too and would make a nice hostess gift.

They are incredibly easy to make too; the ingredients are few and the dough is easy to handle. Just like Simon Hopkinson I put some sliced some green chilli on a few of them.

Parmesan biscuits, makes 25-30

Adapted from Simon Hopkinson’s recipe.

100 g cold unsalted butter, cut into chunks

100 g plain flour

a pinch salt

a pinch cayenne pepper

1 heaped tsp mustard powder

50 g mature cheddar, grated

50 g Parmesan, finely grated

1 egg, beaten

some more grated Parmesan

1 green chilli, sliced

Preheat the oven to 180C. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.

Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish. Lay them out on a greased baking tray with a little space in between. It may take two lots of baking to use up the entire mixture.

Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated Parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour.

Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days.