Tag: browned butter

Recipe: Whole Roasted Cauliflower with Hazelnuts, Rocket, Prosciutto and Tomato Crème

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One of the best discoveries of last year was how easy it was to roast a whole head of cauliflower at home. I’ve had it in restaurants but it’s SO easy and delicious to make at home.

I have a very complicated relationship with cauliflower as I love the taste of it, but my stomach struggle with the high insoluble fibre content. But as I tried it again a few times last year, I discovered I could eat it if I made sure not to eat too much or eat other things high in fibre on the same day. So yay, I found a way to eat it again!

And last week I came up with this combination of how to eat it and it was so so good. I like the different textures and flavours and the tomato crème just brings it all together.

As you can see from the pictures, we also had some potatoes with it, because we needed carbs, and they totally worked, but didn’t really add much, so if you want more carbs with it I would suggest some good crusty sourdough bread on the side instead.

Whole roasted cauliflower with hazelnuts, rocket, prosciutto and tomato crème, serves 4 (as a large starter or smaller main course)

1 large head of cauliflower

75 g salted butter

salt and pepper

handful of hazelnuts

Tomato crème:

200 ml full fat creme fraiche

2 tbsp mayonnaise

2 tbsp slow-roasted tomatoes in oil

To serve:

8 prosciutto slices

rocket

Pre-heat the oven to 200C fan. Place the whole head of cauliflower in a large ovenproof dish with sides. Place the butter on top of the cauliflower and place in the hot oven for 45-60 minutes. The cauliflower should have a nice brown colour and feel soft when pierced with a pairing knife. Spoon the melted butter over the cauliflower a few times while it cooks.

Place the hazelnuts on a small oven-proof tray and roast for the last 5-10 minutes the cauliflower is in the oven. Shake a few times while cooking, make sure they don’t burn.

For the tomato crème: Mix the slow-roasted tomatoes in a small blender or chop finely. Mix with the creme fraiche and mayonnaise in a bowl. Add salt and pepper.

To assemble: Place two slices of prosciutto on each plate. Cut up the cauliflower (I usually slice it) and arrange on the plates. Drizzle with the browned butter from the dish. Chop up the nuts and sprinkle over the cauliflower. Add rocket and tomato crème. Serve with crusty bread.

Recipe: Whipped Brown Butter

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You know how sometimes the bread and butter in a restaurant can be so incredibly good that it puts you in a great mood straight away?! Because you know that if they care that much about the bread and the butter the rest of the dishes will have gotten as much care and attention and you’re in for something truly special.

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Oh, how I wish I could recreate that moment at home! But I don’t have the time (or knowledge) to experiment with butter and I’m no Paul Hollywood when it comes to bread making.

So what to do? Use the power of browned butter to your advantage!

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Make sure you use good quality butter and buy some really nice bread to go with it. And maybe some Italian fennel salami too, like I did. And you’ll have that restaurant moment in your own home!

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Whipped brown butter, for the table

Adapted after and translated from Jessica Frej’s recipe.

 

200 g unsalted good quality butter, at room temperature 

sea salt flakes

Brown 100 g butter in a large saucepan.  Pour it into a bowl to cool down and set. Whip the browned butter with the remaining butter with an electric whisk until really fluffy approx 1-2 minutes. Season with salt, mix and serve with nice bread. 

Recipe: asparagus with chopped egg, browned butter and lemon

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Easter was all about about asparagus (and wild garlic) for me. The first asparagus of the season had arrived in the UK before I left for Sweden so I brought two nice bunches home with me. And then we found some lovely Italian asparagus in the supermarket so obviously had to buy that too!

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The first time we kept it simple and ate them with homemade hollandaise sauce. The second and third lots were served with wild garlic mayonnaise (it’s SO good!) and on Holy Saturday we made this dish with chopped egg, browned butter and lemon.

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Asparagus with chopped egg, browned butter and lemon, serves 4

12 asparagus 

2 almost hard boiled eggs, chopped 

50 g butter

1/2 lemon

2 tbsp chopped chives 

4 radishes, thinly sliced

salt, black pepper

Place the butter in a saucepan on medium-high heat. Let the butter melt but leave it until it’s foamy. Remove from heat when it’s a nice medium brown underneath the foam and it smells nutty (and divine!). 

Cook the asparagus in boiling water until al dente (approx 3 mins). Drain and place the asparagus on a plate. Season. Add the chopped egg and spoon over the browned butter. Add plenty of lemon juice. Season again and top with chopped chives and sliced radishes. 

Recipe: cod loin with lemon, capers, red onions and browned butter

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Maybe it’s because of my Scandinavian heritage but I really do like cod. I didn’t use to as a child, but back then my mother used to serve the cod poached *shudders* whereas I like to cook mine in the oven which keeps it firmer. My only “problem” with cod is that it looks so beige on the (white) plate, but adorning the cooked fish with pink, yellow and green accessories like in this recipe effectively solves that problem. Luckily the lemon segments, red onions and capers also elevates the cod to a rather sophisticated dinner party dish, which the addition of that amazing browned butter cements even further.

Thank you Bon Appetit for the inspiration and sorry for butchering your recipe, but this version is more Scandi.

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Cod loin with lemon, red onions, capers and browned butter, serves 6

Adapted from Bon Appetit’s recipe.

1 kg cod loin

2 lemons

1/2 red onion

1 tbsp small capers

salt & pepper

500 g salted butter

Cut the cod loin into smaller pieces. Peel the lemon and cut into segments in between the membranes and place in a bowl. Slice the onion thinly and place in a bowl and cover with lemon juice. Place the cod in a buttered or oiled ovenproof dish and season well. Cook in 150C oven for 20-25 minutes or until just cooked through. Leave to rest for a few minutes.   

While the fish is cooking, place the butter in a large saucepan on medium heat until nice and browned. Keep warm. 

Mix the lemon segments with the red onions (but not the juice) and capers on a bowl. Put the fish onto a clean serving plate and top with cod pieces with the lemon and onion mixture. Spoon over some browned butter. Serve with potato purée, peas and carrots and serve the rest of the browned butter on the side, it’s the only sauce you need. 

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. 

Crisps with browned butter and Comté cheese

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To make the commute on the tube a bit more tolerable I’ve started listening to podcasts to and from work. I mainly listen to Swedish food podcasts, and one favourite is Klas Lindberg & Klas Lindberg. It’s two guys with the same name, one well-renowned chef and one journalist with an interest in food and they are just so lovely and inspiring to listen too.

One of the recipes I was dying to try after I listened to it, was these crisps with browned butter and Comté. It just seemed so simple and delicious and it certainly was. Ask my parents, who I made it for when they were visiting. Together with a bottle of champagne (Philipponnat Grand Blanc NV) it was such a lovely start to our meal. Can’t wait to make this for more dinner parties (or just for me when watching a good film)!

Crisps with browned butter and Comté, serves 4

Adapted from and translated after Klas Lindberg & Klas Lindberg’s recipe 

1 bag slightly salted nice crisps (I used Tyrrell’s)

30 g matured Comté, finely grated

50 g butter, browned

1/2 lemon, juice only

Place the crisps in an oven-proof tray and put in a 100C oven for a few minutes (they heat up quickly). Meanwhile brown the butter and put aside. Finely grate the Comté. 

Remove the crisps from the oven and put on a serving tray or plate. Drizzle with 3-4 tbsp browned butter and add the grated cheese. Squeeze over some lemon juice and serve. 

Girolles pasta

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Before I left for Sweden my mother emailed me and asked how many girolles I wanted when I got there. ‘How many is there?’, I asked. ‘I bought three kilos’, mother said. ‘Well, could I have one kilo, please?!’

A whole KILOGRAM of my favourite mushroom – I feel rich! But before I went home I needed to make space in the freezer for my treasure and used up the last of the girolles from last year making this gorgeous pasta.

 

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Fettucine with browned butter, girolles, garlic, parsley and parmesan, serves 2

2 balls of De Cecco fettucine (my favourite dried pasta brand)

50 g salted butter

150 g girolles

1 small garlic clove

butter for frying

a bunch chopped parsley

salt and pepper

parmesan

Cook the pasta al dente. Brown the butter in a large saucepan (it splatters a bit); put on medium heat until it smells nutty and the butter underneath the from has a nice brown colour. Remove from heat. 

Fry the girolles in butter on medium heat. Add the chopped garlic towards the end. Season and scatter with parsley. 

Drain the pasta and mix with a few tablespoons of the browned butter (avoid the sediment on the bottom) and mix in with the girolles. Adjust the seasoning and add more butter if you like. Scatter with grated parmesan and serve. 

Homemade pasta!

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Monday last week was a historic day. It was the day when I finally made my own pasta.

I used a recipe from Simply Italian, a series that really inspired me to try it. Michaela in the show just make it seem so easy. And it was!

I will definitely make use of my handsome pasta maker on a regular basis. There are so many things I would like to try.

But for that first time last Monday, I stuck to what I knew; the amazing tagliatelle with browned butter, truffle oil and heaps of grated parmesan.

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Homemade pasta, basic recipe

This is just a basic recipe that you can double, quadruple etcetera depending on how much you want to make.

100 g 00 flour

1egg

polenta

Pour the flour into a bowl or place in a heap on a surface. Make a dent in the flour and crack the egg. Combine with your hands or a wooden fork and knead into an elastic dough. If it is too crumbly, add 1 tsp olive oil, if too sticky add some more flour. Shape into a ball, wrap with cling and leave to rest for 30 minutes. 

Divide the dough into three pieces and flatted. While working with one, make sure the other two are covered with cling as not to dry out. Run the dough piece through the pasta machine, 3 times on the widest setting, then 1-2 times per setting as working your way down to the thickness you prefer. Repeat with the other dough pieces and cut into tagliatelle using the machine. Place on a plate and sprinkle with polenta (to stop them sticking to each other) and leave to uncovered to dry for 5 minutes. Bring a large pan of water to the boil and add salt. Add the pasta and let it cook for about a minute. When the strands surface they’re done. Drain and serve. 

Already updated: pasta with truffle oil and parmesan

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It was not long ago at all that I declared that the nicest pasta dish is served with butter, truffle oil and parmesan, perfect for a quiet night in. That it is still true. But. It gets even better if said butter is browned butter. You will almost faint while eating this – it is that good!

Pasta with truffle oil, browned butter and parmesan, serves 2

3oo g good tagliatelle

1-2 tbsp browned butter

truffle oil

plenty of grated parmesan

black pepper

Browned butter: Melt butter in a saucepan while whisking until the colour turns brown. Remove from heat and pour through a muslin cloth. Keep in the fridge.

Cook the pasta al dente. Drain in a colander. Pour the pasta back to the pan and add the browned butter. Flavour with truffle oil and plate in bowls. Add plenty of grated parmesan, black pepper and maybe a pinch of salt.