Recipe: pork fillet with lemon and thyme

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This thinly sliced and seriously tender pork fillet is such a good recipe to have to hand in the summer months as it can be served warm or cold and goes with pretty much anything. I personally think a potato salad, a nice green salad and some cold pale rosé is perfect, but it would work equally well with an array of different salads, pasta salads and sides on a buffet. And this parmesan créme is delicious to serve with it!

A quick note on pork: I prefer to cook mine slightly pink as it makes the meat so much more tender. The reason we have always been told to make sure pork is well done is because of trichinosis, but there has not been a single case of it from meat produced in the UK for more than 30 years because of rigorous testing (the last case in Sweden was almost as long ago; in 1994) , so it’s perfectly safe to cook it pink. Interesting article here.

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Pork fillet with lemon and thyme, serves 2

1 pork fillet, ca 500 g 

Marinade:

100 ml rapeseed oil or mild olive oil

1 garlic clove, sliced

6 sprigs fresh thyme

1/2 lemon, sliced

sea salt and black pepper

For cooking:

butter for frying

Decoration:

sea salt and black pepper

1/2 lemon, juice only

approx 2 tsp fresh thyme leaves (taken off the sprigs)

1 tbsp thyme oil or nice olive oil 

Trim away any sinews and fat on the pork fillet. Season all over. Place in a ziplock bag (or bowl) and add garlic, lemon, thyme and oil. Close the bag and make sure the marinade is evenly distributed around the meat. Place in fridge overnight. 

Remove the meat from the fridge about an hour before you intend to cook it. Pre-heat the oven to 200C. Heat a frying pan on medium-high heat and add butter to the pan. When melted, add the meat whole and brown it on all sides (even de the ends). Add a little salt and pepper. Place the meat in an oven-proof dish and cook in the hot oven for 8-10 minutes (a few minutes longer if you want to make sure it’s not pink in the middle, but it does cook on the residual heat as well). Cover with foil and let rest for five minutes. Slice thinly and arrange on a platter. Add salt and pepper and decorate with thyme leaves. Drizzle with thyme oil and lemon juice.  

 

 

Recipe: pan con tomate

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Last weekend I made tapas at home, and although I’ve made both croquetas (so yummy!) and tortilla before for some reason I had never attempted pan con tomate.

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It’s very easy to make though, and you’ll figure out how to grate the tomato (yes, that’s the secret!) pretty quickly. I love this toasted bread with plenty of olive oil, a bit of garlic, tomato pulp and salt so much that I will probably incorporate it into every summer lunch and dinner from now on, tapas or not!

It just tastes like summer! Picture a sunny day by the mediterranean, glass of rosé in hand and a plate of these to tuck into with your friends. Yum!

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Pan con tomate, serves 4

1 large baguette 

4 large vine tomatoes 

good quality extra virgin oil 

1 clove garlic

sea salt

Cut the baguette in half lenghtways and cut into four so you have eight pieces. Place them, cut side up, on a parchment covered baking tray. Drizzle with olive oil and put in a 180C oven for approx 10 minutes or until golden and toasted. Cut the garlic clove in half and rub the garlic, cut side down, over the bread. 

Half the tomatoes and grate them with the cut side to the grater with a plate underneath. Grate only the inside of the tomato, press the tomato to the grater so the skin remains intact. Spoon the tomato mixture onto the bread and drizzle generously with olive oil. Add salt, plate and serve with napkins. 

Recipe: weeknight almost poke bowl

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If you read my weeklies you know I partly live on poke bowl. Both take away ones but most often my homemade almost-poke-bowl. Until now I’ve linked to this post, because the idea is roughly the same but the presentation is different, so I thought it was about time my probably most-cooked dish gets its own post.

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In my opinion (and probably most peoples’) a proper poke bowl, consists of sushi rice and raw fish with various toppings. But as sushi rice takes a long time to make and raw fish isn’t readily available I’ve reworked the dish so it’s easy to do on a weeknight. (Puritans, look away now.)

Enter basmati rice (jasmin rice would work too, but avoid long grain) that you can literally just add to a pan of water and boil. Much simpler than sushi rice. And frozen raw prawns. I heat them, from the freezer, in some oil in a frying pan and they turn pink (i.e.) cooked in seconds. Add to that what vegetables I have at hand, but I would pick up avocado, coriander and cucumber on the way home as for the those are the most important ones. I always have a jar of mayo and one of gochujang in the fridge. Mix the two together and add some salt and you’re ready to go.

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Weeknight almost poke bowl, serves 1

1 portion basmati rice, cooked according to the instructions on the box 

80 g frozen raw prawns 

1 tbsp oil for frying 

1 tsp lime zest 

salt and pepper

1/2 avokado, diced or sliced

5 cm cucumber, diced

chopped coriander

other vegetables such as radishes, spring onions and tomatoes, chopped 

50 ml Hellman’s mayonnaise

1/2 tsp Gochujang (Korean chilli sauce)

a pinch of  salt 

1 lime wedge

Mix mayonnaise and Gochujang, season with salt and put aside. Heat up a small frying pan on medium-high heat and fry the prawns (straight from the freezer) in the oil until they turn pink (doesn’t take long). Remove from the heat and add the lime zest. Add salt and pepper. 

Drain the rice and add it to a bowl. Add the vegetables, prawns and gochujang mayo. Lastly add the coriander, squeeze over some lime juice and sprinkle with salt. 

Recipe: caprese salad with burrata

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If you follow me, you know I have one strong obsession at the moment – burrata! I think it’s partly because it’s tomato season and burrata go so well with tomatoes. The creaminess of the cheese is the perfect contrast to the sweet and slightly acidic tomatoes.

One of the best – and easiest – ways to combine the two is in a simple caprese salad. All you need is four ingredients (good quality tomatoes, burrata, basil and a decent olive) and salt and pepper.

It’s perfect for lunch with some bread, as a casual al fresco starter with rosé or as part of a buffet or on little skewers as a canapé. The possibilities are endless.

Caprese salad with burrata, serves 2

2 large tomatoes, sliced (or the corresponding amount of cherry tomatoes, halved), at room temperature

1 small burrata, at room temperature

approx 10 basil leaves

2 tbsp good quality extra virgin olive oil

sea salt and black pepper

Divide the tomato slices between two plates. Tear the burrata into pieces and divide between the plates. Scatter with basil (I like to keep the leaves whole). Season. Drizzle generously with olive oil and serve straight away, maybe with some nice crusty bread. 

 

Recipe: shrimp rolls

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I sometimes wish I could summer in Cape Cod every year, partly because it’s a gorgeous part of the world, but mainly because of the seafood.

When I was there three years ago I had lobster rolls and baked oysters and clam bakes galore!

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And although I LOVE lobster rolls, it somehow feels a bit frivolous making them in Northern Europe where it isn’t as abundant as on the East Coast of the US. So I usually save lobster for special occasions, either just served with garlic butter or perhaps a’la Thermidor.

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Instead I prefer to use prawns* (cold-water ones) that we do have in abundance in the seas around us prepared the same way (which is actually also common in the States, lobster isn’t readily available everywhere there either) – which is my new weekend favourite. I made it one Saturday night as an easy to prepare supper after a day out and about, because it really is speedy and easy to make, but still elevated enough for the weekend.

*But the term shrimp roll sounds better somehow. 

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Shrimp rolls, serves 2 as a main course

I’m not a fan of celery, which is often an ingredient in lobster and shrimp rolls, so here I have substituted it with small pieces of cucumber for crunch.

4 brioche hotdog buns

1-2 tbsp butter

300 g peeled cold water prawns, peeled

1 batch mayonnaise

1 tbsp chives, finely chopped

1 tbsp dill, finely chopped

1-2 tsp paprika powder

1/4 lemon, the juice

5 cm cucumber, peeled and diced small

To serve:

1 tbsp chives, finely chopped 

1 tsk paprika powder

2 lemon wedges

potato wedges

ketchup and mayonnaise for the potatoes (or another dip of your choice) 

Pre-heat the oven to 200C. Drain the prawns in a colander or sieve. Make the mayonnaise and add paprika powder and lemon juice. Mix in the cucumber, prawns, chives and dill. Add salt and pepper. 

Divide the butter between the hotdog buns and spread it out in the cut. Toast the buns in the oven until golden, approx ca 3-5 minuter. 

Fill the buns with the prawn mixture. Top with paprika powder and chopped chives. Serve with potato wedges, lemon wedges, ketchup and mayonnaise.

 

Recipe: bruschetta with burrata

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I hardly think I’m the first person to think of this combination, but since I like to pair burrata with everything tomato-y here we are. And it’s a winner! I love the classic bruschetta but the burrata adds another dimension with its creaminess and makes the dish a little more sophisticated (but also more difficult to eat with dignity).

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I could start every dinner party, luncheon and gathering with this and some rosé from now until August and have happy guests – I’m sure of it. Or if you want to skip the bread, make a classic caprese salad (basically the same ingredients) but with burrata instead of mozzarella. That’s what I did with the leftovers and it was delicious too! But bruschetta is great for a crowd as you don’t need plates (although they are quite handy), just serve these with plenty of napkins!

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Hanna’s bruschetta with  burrata, serves 4-6 as a starter or as nibbles

1 large baguette

olive oil

1 garlic clove, cut in half 

4-5 vine tomatoes

1 handful fresh basil, finely chopped 

sea salt, black pepper 

2 small burrata or 1 large, at room temperature

Slice the baguette thinly on the diagonal. Place on a parchment covered baking tray. Drizzle with oil and rub the bread with the garlic. Toast the bread in a 200C oven until golden, approx 8-10 minutes. 

Meanwhile chop the tomatoes and place in a sieve or colander to remove the excess liquid. Transfer to a bowl. Chop the garlic used for rubbing the bread and mix that in as well as the basil. Add oil, salt and pepper.

Remove the toasted bread from the oven and leave to cool slightly. Place on a plate or platter, top with the tomato mixture. Tear the burrata into smaller pieces and put some on each bruschetta. Drizzle with olive oil and top with black pepper. Serve immediately with plenty of napkins. 

Recipe: burrata with figs and prosciutto

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Fresh figs everyday. A Mediterranean dream or reality in the south of Sweden? The latter. I know people think we have polar bears walking the streets (not true!) but Sweden in the summer is often warmer (and less humid) than the UK, at least in the south where I’m from. And in my parents’ garden we have peach trees and fig trees bearing fruit each year.

The two weeks I was in Sweden earlier this month we had fresh figs every day. So many in face we had to come up with various ideas of how to eat them. This starter was one of the winners and it’s a simple assembly job with no actual cooking required. Perfect for a summer lunch or to start off a more casual dinner party. (Yes, it goes perfectly with rosé.).

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Burrata with figs and prosciutto, serves 2-3 as a starter

1 burrata

4-6 fresh figs, washed and cut into quarters

6 slices prosciutto or other cured ham

2 handfuls rocket or mixed salad leaves

nice olive oil

balsamic vinegar

salt & black pepper

Take the burrata out o the fridge a good hour before you need it so it’s not fridge cold. Take a serving plate and cover the base with rocket leaves. Place the burrata whole in the middle of the plate and arrange the ham sliced and fig quarters around it. Drizzle with olive oil and balsamic vinegar. Season well.