Summer food – Page 2 – Scandelights

Recipe: weeknight almost poke bowl

Published on June 17, 2019 by HannaLeave a comment

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.

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.

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

Published on June 14, 2019 by Hanna4 Comments

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

Published on June 11, 2019 by Hanna2 Comments

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!

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.

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.

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

Published on June 6, 2019June 6, 2019 by HannaLeave a comment

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).

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!

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

Published on August 27, 2018August 23, 2018 by HannaLeave a comment

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.).

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.

Reminder: Västerbotten cheese quiche

Published on August 17, 2018August 20, 2018 by Hanna1 Comment

In Sweden crayfish season is in full swing, and I wanted to remind you all that one of the most important things for a crayfish party (apart from the crayfish and snaps) is this Västerbotten cheese quiche. You can buy the cheese from Ocado (love their Swedish shop!) but you could also substitute it for a sharp cheddar if you prefer.

We had a little crayfish party when I was home in Sweden and I love this non-holiday more than some actual holidays. The crayfish are just delicious, but we went all out with both fresh and smoked prawns (they’re delicious!) as well.

And yes, we had snaps (Linie Aquavit, pictured above) and silly hats.

Bread and cheese is also needed to soak up the alcohol (snaps is strong!) and maybe some homemade mayonnaise for dipping. And don’t forget the finger bowls – this is a very messy (but really fun!) affair!

Skål!

Västerbotten cheese quiche, serves 6

Dough:

120 g softened butter

300 ml plain flour

1/2 beaten egg

Filling:

250 g grated Västerbotten cheese (or a sharp cheddar will do)

2 egg yolks

2 eggs

200 ml cream

salt

Topping:

100 g girolles

2 tbsp salted butter

1 shallots, finely chopped

1 garlic clove, chopped

salt, pepper

chopped parsley

Mix the ingredients together for the dough and press it out in a quiche dish. Use a fork to pierce the dough all over. Pre-bake the dough for 10 mins at 175 C.

Mix the grated cheese with the cream, eggs and yolks and pour the mixture into the pastry case and bake for another 20 mins.

Fry the girolles in butter on medium-high heat until almost done. Add the shallots and garlic and fry until golden. Season well and add the parsley. Place on top of the quiche just before serving.

Recipe: burrata and prosciutto salad

Published on August 15, 2018 by HannaLeave a comment

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This favourite salad of mine doesn’t really require a recipe, but I wrote it down anyway, mainly as a reminder to myself. It’s the combination of some green leaves, fresh juicy tomatoes, salty ham and creamy burrata that makes it work, but you can add anything you like to this. I think it would be nice to add some olives and/or sunblush tomatoes, maybe some artichoke hearts, but it’s nice as it is. Hope you enjoy it as much as I do!

Burrata salad with prosciutto, serves 2

1 small good quality burrata

4-6 slices prosciutto

150 g rocket

approx 12 cherry tomatoes, cut in half

nice olive oil

balsamic vinegar

crema di balsamico

Divide the rocket and cherry tomatoes on two plates. Place a few slices of ham in the middle of each plate. Cut the burrata in two and place half on each plate on top of the ham. Drizzle with olive oil and balsamic vinegar all over, paying extra attention to the burrata. To finish, season and drizzle with crema di balsamico. Serve with some nice bread.

Recipe: rhubarb parfait

Published on July 13, 2018July 13, 2018 by HannaLeave a comment

The base recipe for this parfait I’ve known since childhood, so full credit for it goes to mamma. It’s delicious on its own, and so much easier to make than ice cream. And it’s infinitely adaptable.

I’ve made it with elderflower before, and when I was at home in Sweden at the end of May mamma and I came up with this rhubarb version together. We wanted to keep the fresh acidity from the rhubarb while still keeping the sweetness of the custard-tasting parfait and I think we managed to do just that. It’s sweet but not too sweet with a hint of acidity for balance and freshness.

Rhubarb parfait, serves 4

3 egg yolks

80 g caster sugar

300 ml whipping or double cream

Rhubarb filling:

300-400 g rhubarb

approx 2 tbsp caster sugar

Rinse and slice the rhubarb. Mix with sugar and place in a pyrex dish. Place in a 180C oven and bake for approx 20 minutes until the rhubarb has softened and most of the liquid has evaporated. Leave to cool completely.

Beat egg yolkd and sugar until fluffy in a mixing bowl. Whip the cream in a separate bowl and add to the egg mixture.

Line a bread tin with cling film and place a 1 cm wide line of rhubarb compote in the middle of the tin lenghtways. Mix the rest of the rhubarb with the cream mixture and pour into the bread tin. Cover with cling and put in the freezer for at least 5 hours, but preferably over night. Serve with oat thins, berries, more rhubarb, whipped cream or as is.

Recipe: fabulous lemon spaghetti

Published on May 17, 2018May 17, 2018 by HannaLeave a comment

Right now we have normal Spring weather in London (as one would expect in May), but when I made this lemony pasta for the book club girls we had summer temperatures in April (!). If it hadn’t been so windy, I would have liked to eat outside but indoors had to do.

Because of the nice weather I wanted to make something summery, but more filling than a salad, so when my colleague suggested this River Café recipe I had a hunch it would be perfect.

And it was!

Looking at the ingredients list it might seem like a heavy dish but the acidity from the lemon makes it appear as light as air (well almost). It’s so fresh and really tastes of summer. So much so that it’s easy to dream of Mediterranean holidays…

But back to London and reality. The pasta went down a treat (everybody had seconds) and Mary-Louise even asked for the recipe. She has since reported back that she made it twice in one weekend and that it works just as well with the pasta shape bucatini. Thank you M-L!

Lemon spaghetti with Parmesan and basil, serves 6

Adapted from River Café’s recipe.

250 g spaghetti

juice of 3-4 lemons, preferably Amalfi lemons

150 ml olive oil

150 g Parmesan, freshly grated

2 handfuls of fresh basil, leaves picked and finely chopped

finely grated lemon zest

Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, whisk the lemon juice with the olive oil, then stir in the Parmesan; it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.

Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and some grated lemon zest.

Recipe: baked feta with tomatoes and red onions

Published on April 11, 2018November 16, 2018 by HannaLeave a comment

I love feta. That salty tangy cheese is just heaven for me. But it wasn’t until recently I discovered how nice it is baked. Silly really, since I have baked plenty of camembert and brie in my day.

The feta doesn’t become as runny as those two types of cheeses though, but as it gets warm it becomes creamer and is simply delicious like this; baked with a splash of olive oil, some dried (or fresh) oregano and some juicy cherry tomatoes.

It works as a light supper, lunch or as a starter. Or why not serve it with olives, charcuterie and a salad?! And bread. You definitely need bread with this. I had flatbread but tortilla chips, pitta or a crusty baguette will work just as well.

Baked feta with cherry tomatoes and red onions, serves 2 as a starter

Inspiration from Smitten Kitchen’s recipe.

1 feta cheese

200 g cherry tomatoes, on the vine

1/2 red onion, cut into wedges

olive oil to drizzle

1-2 tsp dried oregano

black pepper

Pre-heat the oven to 200C. Place the feta in a small oven-proof dish. Add the tomatoes and red onions. Drizzle with olive oil and sprinkle with oregano and black pepper. Bake for 30 minutes, until warm and soft. Serve with flatbread or tortilla chips.