Recipe: udon noodles with spinach and poached egg

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This simple and very comforting dish (funny how foods not involving melted cheese can be comforting, but they can!) I found in Vogue of all places, i.e. not where I usually get my food inspiration from, but it’s nice they write about food as well as fashion.

The only slightly daunting part of this meal is poaching eggs, but if you have the freshest of eggs and a slotted spoon you’re halfway there. Further instructions here.

Udon noodles with spinach and poached egg, serves 1

1 portion udon noodles, cooked according to the instructions on the packet 

2 handfuls fresh spinach

200-300 ml vegetable or chicken stock

1 poached egg 

Heat up the stock. Blanch the spinach in boiling water and squeeze it dry. Pour the stock into a bowl. Add noodles and spinach and lastly the poached egg. Sprinkle with chilli flakes or Aleppo pepper. 

Roasted Jerusalem artichokes with browned butter mayo

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Jerusalem artichokes. Once they were just a humble root vegetable used for peasant food and then suddenly it’s a gourmet vegetable.

Fine with me; I really like the earthy sweet taste. And if you have a plot of land to grow your own, it’s, according to my mother, the easiest vegetable to grow as it spreads like weed.

I usually use them for soup as I never get tired of the comforting flavour it has, but sometimes I roast them in the oven. Last time I made sort of a sharing dish with browned butter mayonnaise and grated comté. It’s very simple to make (apart form the mayo) and feels luxurious despite the simple ingredients.

Just a note about the mayonnaise: it’s just as easy to make as regular mayonnaise but make sure the butter has cooled down before incorporating into the mayo. And please make it just before serving as mine split after a while in room temperature. It’s not a huge problem though, as you don’t really want to leave any of it – it’s that good!

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Roasted Jerusalem artichokes with browned butter mayonnaise, serves 2 (starter size portions)

200 g small Jerusalem artichokes, washed 

oil for roasting

salt and pepper

grated comté

2 lemon wedges (optional)

Cut the artichokes in half lengthways. Place in a roasting tin and drizzle with some oil. Add salt and pepper and stir around so all pieces are coated with oil and seasoning. Roast in 225C until soft but with crunchy exterior, approx 20 minutes. 

Serve with the mayo below and grated comté. And maybe some lemon juice. 

Browned butter mayonnaise

100 g butter

1 egg yolk, at room temperature

1 tsp dijon mustard

1 tsp white wine vinegar

approx 3 tbsp neutral oil

1/2 lemon

salt, white pepper

Brown the butter and let cool until room temperature. Whisk egg yolk, mustard and vinegar in a bowl. Add the oil drop by drop while whisking. Once you have the start of a mayonnaise, add the butter little by little while whisking and letting the mixture thicken. Season to taste with lemon juice, salt and pepper. Serve immediately. 

Chicken noodles

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Most people probably already have a go-to chicken noodle or stir fry recipe, but not me. So I looked at one of Jamie’s and then amended it a little (that’s usually how I roll). The result was a nice mixture of soft noodles and chicken, crunchy carrots and peanuts and freshness from lime and coriander. And like most stir-fries, it takes mere minutes to make.

Chicken noodles, serves 2

Adapted from Jamie Oliver’s recipe.

oil for frying

1 garlic clove, chopped

a few spring onions, chopped

1/2 red chilli, finely chopped

1 lime, cut into wedges

2-3 chicken thigh fillets

1 carrot, cut into matchsticks

1/2  broccoli crown, cut into small florets 

2 egg noodle nests

1 tbsp soy sauce

1/2 tbsp fish sauce

a handful peanuts

1/2 bunch coriander, finely chopped

salt & pepper

Cook the noodles according to the packet. Rinse and put aside.

Heat up the oil in a wok or large frying pan. Trim the chicken and cut into bite size pieces. Fry them until golden. Add salt and pepper. Then add garlic and chilli to the pan and thereafter spring onions, carrot pieces and broccoli. After a minute or so, add the noodles and heat up.  Add soy and fish sauce, squeeze some lime and season to taste. Top with peanuts and coriander. Serve with lime wedges. 

Butternut squash with Persian pesto, feta and pomegranate seeds

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I found this gorgeous (and easy!) recipe on the BBC Food website and just instantly knew I had to make it. It’s courtesy of Sabrina Ghayour who’s lovely cookbook Persiana I absolutely adore. The Persian pesto with pistachios contains dill, a herb that’s very Scandinavian for me, and I like exploring new ways of using it.

I had this for supper one day, but it works just as well at a mezze table, as a starter or on a buffet.

Butternut squash with Persian pesto, feta and pomegranate seeds, serves 4

Adapted from Sabrina Ghayour’s recipe

1 large butternut squash, quartered lengthways (skin-on), and seeds removed 

4 tbsp olive oil

salt and pepper

150 g feta

100 g pomegranate seeds

For the pesto:

100 g pistachios

70 g parmesan

100 ml olive oil

1 small bunch coriander

1 small bunch parsley

1 small bunch dill

1 red chilli

1 lemon, juice only

2 tsp salt

Preheat the oven to 200C and line a baking tray with parchment paper. Rub each wedge of butternut squash with oil and season generously. Place on the lined baking tray. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly. Check the squash is cooked by inserting a knife – if it slides in easily the squash is cooked.  

For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs and a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it. 

To serve, place the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish. 

Creamy spinach dip

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This creamy and amazingly delicious (I dare you to step away from the dip before it’s finished!) is so incredibly easy to make you have your pre-dinner party snack sorted in minutes. But obviously it’s just as nice in front of a film or a football game on the television.

I first encountered this lovely dip at Laura and Tim’s house warming when my friend Amy and I did our best to finish the dip between the two of us. It’s just SO good!

Creamy spinach dip, serves 4-6 as a snack (or maybe just 2)

Adapted from The Food Network’s recipe.

2 tbsp butter

1 medium onion, finely chopped 

225 g full-fat cream cheese

280 g frozen spinach, thawed and squeezed dry

grated nutmeg

salt and white pepper

Melt the butter in a frying pan on medium heat. Add the onions and soften without browning, for approx 5-8 minutes. Add the cream cheese and stir to melt and combine. Add the spinach and reduce any water. Season to taste with grated nutmeg, salt and white pepper. Serve warm with salted tortilla chips. 

 

Burrata with slow roasted tomatoes

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I love burrata, the creamier cousin of mozzarella,  a lot  but I struggle to find it in Sweden. I’m sure they have it in some of Malmö’s better cheese shops but I thought it easier to bring a fresh one with me from my local Whole Foods.

We had it as a starter one evening soon after arrived to Sweden, together with slow roasted tomatoes, a nice olive oil, grilled bread and a bowl of buttery nocellara olives.

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It almost felt like we were by the Mediterranean; being sat outside, next to a fig tree, sipping rosé and eating the creamy burrata with slow roasted tomatoes. Such a lovely evening.

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Slow roasted tomatoes, serves 3 as a starter

150-200 g small tomatoes, halved

1 clove of garlic, sliced

1/2 red onion, thinly sliced

some chopped basil

a splash of olive oil 

salt, black pepper

fresh basil to garnish

Pre-heat the oven to 125C. Place tomatoes, onion, garlic, and basil in an oven-proof tray. Add olive oil, salt and pepper and stir so the oil coats everything evenly. Place in the oven and leave for 2-3 hours. Remove the (now brown) basil from the tray. Plate the rest, garnish with fresh basil leaves and a good splash or olive oil. 

Avocado and cucumber salad

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I was lucky enough to have two weeks of fairly decent summer when I was in Sweden in August. So I seized the opportunity to cook as many summery dishes I could think of. This delicious salad is cool and soothing – perfect with a BBQ after a day at the beach. But just as nice now in the beginning of autumn when we can’t quite let go of summer just yet.

Recipe courtesy of one of my favourite food blogs; Smitten Kitchen.

 

Avocado and cucumber salad, serves 4

Adapted from Smitten Kitchen’s recipe.

1/2 cucumber, washed and chopped into chunks

1-2 spring onions, thinly sliced

1 large avocado, pitted and diced

2 tbsp mayonnaise (homemade or Hellman’s)

1/2 lime, juice only

hot sauce (I used Tabasco)

salt

chopped coriander or parsley to garnish

Combine cucumber, spring onions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting to taste. Drizzle (or in my case, mix) salad with dressing and garnish with herbs.