prosciutto – Scandelights

Recipe: Mini Twice-Baked Potatoes with Two Toppings

Published on February 17, 2022 by HannaLeave a comment

I love a baked potato, and usually eat them the same way, either with ham, butter, cheese, soured cream and a side salad or as a side to this lovely marinated steak. The former is firmly in weeknight supper territory but the latter has more of a weekend vibe, and that was what I was after here too; a more elevated way to eat baked potatoes on a Friday or Saturday night with a glass of bubbles or wine.

They turned out really well, and it was fun having two different flavours! I used small potatoes so you do need a lot (especially since they’re also cut in half!) and although a bit fiddly to make, it’s easy and straight forward.

If using even smaller potatoes, I think they would be great as a canapé! You could even have a little baked potato bar where each guest get to add their preferred topping to the twice baked potatoes.

Mini twice-baked potatoes with two toppings, serves 2

8-10 small regular (not new) potatoes, washed

vegetable oil

approx 100 ml soured cream (how much depends on the size of the potatoes)

grated cheddar

salt and pepper

Toppings:

more soured cream

1 packet crayfish tails, chopped and mixed with lemon juice and chopped dill (and a tiny bit of mayo if you like)

4-5 slices prosciutto, crisped up in the oven, drained and chopped into flakes

Pre-heat the oven to 200C fan. Dry the potatoes if needed and rub with vegetable oil. Place in an ovenproof dish and bake in the oven until crispy on the outside and soft in the middle, approx 20 minutes but depends on the size of the potatoes.

When cooked, remove from the oven. Cut the potatoes in half lengthways and scoop out the inside of the potato with a teaspoon (holding the potatoes in a tea towel), leaving a 1/2 cm edge on the outside and bottom. Mix the potato with soured cream until a thick paste, season with salt and pepper and spoon the mixture back into the potato skins. Top with grated cheese and put them back in the oven until the cheese has melted, approx 10 minutes.

In the meantime, prepare the toppings. Chop crayfish and mix with lemon juice and chopped dill. Maybe add a dollop of mayonnaise.

Place the prosciutto slices on a parchment paper lined baking tray. Bake until crispy, approx 8 minutes. Drain with paper towel and chop into flakes or crumbs.

When the potatoes are ready place a teaspoon of soured cream on top of each potato halve an add either crayfish or prosciutto crumbs on top. Serve with a salad.

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

Published on January 28, 2022 by Hanna2 Comments

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: Langos with Two Toppings

Published on May 13, 2021 by HannaLeave a comment

I’ve featured langos on the blog before, but I recently discovered a new combination of toppings that I want to share with you.

To recap, langos are Hungarian breads with potato and flour, that are deep-fried into pillowy golden discs, brushed with butter (I used wild garlic butter this time and it was divine) and topped with things like grated cheese, smetana or creme fraiche, prawns etc. They are utterly delicious and deceivingly filling!

Langos with wild garlic butter, creme fraiche, prawns, red onions and lumpfish roe

Langos are present at any Swedish festival so my go to toppings have always been very Scandinavian with creme fraiche, prawns, smoked salmon and lumpfish roe. But as I was making these for our Friday night supper at home I thought I’d better have an alternative to prawns so my dear boyfriend doesn’t get bored of them (they’re my Friday night go-to food as they’re delicious, quick and easy and can be prepared in a multitude of ways). But I must say I really liked the alternative topping of crispy prosciutto crumbs, grated cheddar and creme fraiche myself, so from now on, that will be part of my spread!

Langos with wild garlic butter, creme fraiche, crispy prosciutto and grated cheddar

I highly recommend having friends over for a langos night (when that’s allowed in your area) with all the different toppings, maybe a nice side salad and a Hungarian themed pudding. And why not go all in with Hungarian wines too?! (Can you tell I miss dinner parties and love a themed evening?!)

Langos with two toppings, serves 2

1/2 batch of langos (I made the full batch but froze half)

Toppings:

50 g melted wild garlic or garlic butter for brushing

150 ml creme fraiche

150 ml grated cheddar

1 packet prosciutto (70-80 g)

200 g peeled cold water prawns

1/2 red onion, finely chopped

1/2 jar lumpfish roe

Prepare the toppings in little bowls. Place the prosciutto on a baking parchment covered baking tray in a 200C oven until the ham is crispy, approx 5-10 minutes. Drain on kitchen towel and chop into small pieces and place in a bowl.

Deep-fry the langos according to the recipe and drain on kitchen towel. While still warm, brush one side generously with wild garlic or garlic butter. Add various toppings to the langos and dig in. Either deep-fry the langos in batches as you eat them or keep them warm and crispy in the oven on 150C or so.

Recipe: Ciabatta Sandwich with Tomato Cream Cheese and Prosciutto

Published on October 13, 2020 by HannaLeave a comment

I completely forgot to share with you my perfect sandwich that I invented on a lovely summer’s day in Norfolk.

As you know I make this tomato cream cheese and pair it with prosciutto or parma ham A LOT, and it just hit me that it would work really well in a sandwich too. But not on boring bread; it had to be a crunchy freshly baked ciabatta. And with the addition of crispy gem lettuce and cucumber slices it feels really fresh even on a hot day, but I could honestly eat this all year round; it’s THAT good.

So without much further ado, let me share with you how I make it! And if you’re not sure what type of ciabatta and tomatoes I mean I have provided links below.

Ciabatta sandwich with tomato cream cheese and prosciutto, serves 2

1 half ciabatta from the supermarket

80 g Philadelphia cream cheese

2 tbsp sunblush tomatoes in oil, finely chopped

salt and pepper

2 slices prosciutto

2 little gem lettuce leaves, washed in cold water and dried

6 cucumber slices

Bake the bread until golden (approx 10 minutes in 180C) and leave to cool. Cut in half and then in half again so you have four pieces, two bottoms and two uppers.

Mix the tomato and cream cheese together in a bowl. Season with salt and pepper.

On the two bottom halves, spread a generous layer of the tomato cream cheese. Add the lettuce leaves, then the prosciutto slices folded in half. Place the cucumber slices on top of the ham. Spread the upper halves with the tomato cream cheese and place on top like a sandwich. Tuck in!

Recipe: The Easiest Nibbles

Published on August 14, 2020August 14, 2020 by Hanna3 Comments

If you’ve followed me for a while you probably already know that a) I love nibbles, and b) I don’t like to waste food.

So when I emptied my London cupboards before going to the countryside in lockdown, I encountered a packet of breadsticks (probably from a Christmas party more than a year earlier, but if sealed these things don’t really go off) that I thought would be good for a little nibble.

About six week later I still hadn’t figured out what to do with it. Usually I have it with taramasalata but I didn’t think the others would be too happy with this suggestion, so I consulted the internet. (Honestly, a lockdown without the internet would have been so scary!). And I found a recipe so easy and yummy I made it twice in two weeks.

It’s just an assembly job really, but it looks impressive and is utterly delicious with a pre-dinner glass of white wine.

Prosciuttowrapped grissini with pesto cream cheese dip, serves 8

Adapted from BBC Good Food’s recipe.

1 large tub of Philadelphia (full fat)

2-3 tbsp basil or wild garlic pesto (if using store-bought I recommend a fresh one from the deli section)

1 pack grissini

1 packet prosciutto (you want the soft kind)

If the grissini are really long then break them in half. Cut each prosciutto slice into four stripes (cut in half lengthways and then halve them) and wrap each around the end of a grissini.

Spoon out the cream cheese into a bowl. Add the pesto and stir it into a swirl (i.e. don’t mix it all that well). Place everything on a platter and serve.

Updated: Jerusalem Artichoke Soup 3.0 – with the Best Topping!

Published on November 28, 2019 by HannaLeave a comment

Even though I obviously think about other things too (work, skincare, loved ones) food is on my mind a lot. I don’t actively think about it all the time but sometimes thoughts about food are idling in the background until they need my attention.

And it was one of those idling thoughts that led to the discovery of the best topping for my favourite soup!

I have used prosciutto crumbs a lot lately (because they’re so so delicious!!) and suddenly it hit me that maybe they would work as topping for my creamy Jerusalem artichoke too? And yes, they did!

They’re not as salty as bacon (tried that but it didn’t work for me), yet offer a nice texture (unlike fried mushrooms – tried that too!) and they accompany my already favourite topping of chopped shallots perfectly.

Soooo, let me introduce you to my newly perfected Jerusalem soup recipe – with that wonderful new topping! Hope you like it too!

Jerusalem artichoke soup 3.0, serves 4 as a starter

2 shallots, finely chopped

1 tbsp butter

750 g Jerusalem artichokes, peeled and cut into similar sized pieces

water

1/2 good-quality stock cube (chicken or vegetable)

100 ml double cream

salt and pepper

Topping:

3 slices prosciutto

1 shallots, finely chopped

Fry the onions until soft in the butter without browning. Add the Jerusalem artichokes and fry for a minute. Cover with boiling water. Add salt and the stock cube and bring to the boil. Once the Jerusalem artichokes are soft, drain half the cooking liquid but keep it aside. Purée the Jerusalem artichokes and remaning water (adding more of the cooking water if needed) until you have a thick soup. Add the cream to the soup and bring it to the boil again. Season to taste.

While the soup is underway, pre-heat the oven to 200C. Place the prosciutto slices on a baking parchment covered tray and let them crisp up in the oven for approx 5 minutes. Leave to cool and chop it into crumbs.

Divide the soup between four bowls. Add chopped shallots and prosciutto crumbs.

Recipe: pizza bianco with prosciutto, figs and Cambozola

Published on August 31, 2018August 31, 2018 by HannaLeave a comment

Another pizza from our pizza making evening in Sweden and another hit all around. The combination of sweet and salty and creamy always works and this pizza with (mother’s homegrown!) figs, prosciutto and blue cheese was no exception!

I realise blue cheese is sometimes an acquired taste, BUT don’t knock it until you’ve tried it. I used cambozola here which is rather mild, and only a little of it as I didn’t want it to overpower the sweet and juicy figs – merely complement them!

Pizza bianco with prosciutto, figs and Cambozola, makes 1 pizza

1/4 pizza dough

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too)

3 slices prosciutto, torn into a few smaller pieces

2-3 figs, sliced lenghtways

40 g Cambozola, broken into smaller pieces

sea salt and black pepper

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the ham and figs and distribute the Cambozola. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven and cut into slices.

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.

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.

Ricotta, peach and prosciutto crostini

Published on October 2, 2015October 5, 2015 by Hanna2 Comments

I know, I know, I could soon rename this blog The Crostini Blog, but I just love to start a dinner party with a crunchy little sandwich. Crostinis are so versatile, delicious and you can top them with just about anything. In August I made these with ricotta, prosciutto, peach and basil and they were just delicious. Remember to make these often when ripe peaches are in abundance!

Crostini with ricotta, prosciutto and peach, serves 4

8-12 baguette slices

olive oil

ricotta

1-2 ripe peaches

4-6 prosciutto slices, cut in half

basil leaves

olive oil

black pepper

Place the baguette slices (slightly stale bread works well here) on a parchment covered baking tray. Drizzle with olive oil and roast in 180-200C for 10 minutes or until golden. Leave to cool completely.

To serve: Remove the pips from the peaches and cut into wedges. Spread ricotta on the crostinis and top with ham and a peach wedge. Add a basil leaf, black pepper and drizzle with olive oil.