Recipe: boiling crayfish

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The last few years I have made sure to invite my London friends to a proper Swedish crayfish party, as it’s my favourite non-holiday holiday in my native country. I usually buy the pre-cooked frozen crayfish from the Swedish shop but last year I actually found a crayfish seller who sold fresh crayfish caught in local lakes or ponds. The price was almost the same, and the quality so much better, but I also really wanted to cook my own crayfish!

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Compared to lobsters who you usually cook in boiling water, we cook crayfish in a sort of brine that we then leave the crayfish in until we eat them, adding a salty dilly taste to the crustaceans.

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My London friends love crayfish as much as I do, so I ordered 7 kg for 12 of us, which may sound like a lot, but we ate every single one. It was a little tricky cooking that many with not that many large pans to hand but I managed*, and had a good time in the process experimenting with two types of brine; one with just salt, sugar and dill and one with beer in (a common practice for cooking crayfish) that add more depth to the flavour.

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Boiling crayfish, basic recipe

20 crayfish

2 1/2 litre water

75-100 ml salt

1 tsp sugar

plenty of dill flowers (dill seeds can be used instead)

Make sure all the crayfish are alive, discard any dead ones. Rinse in cold water. Bring water, salt, sugar and dill flowers to the boil. Put the crayfish in a colander and lower it into the boiling brine to cook the crayfish. Cook for 10 minutes, from the brine starts boiling again. Leave to cool in the brine, keep cold and eat within 24 hours. 

Boiling crayfish, with beer

20 crayfish

2 1/2 litre water

1 litre beer

75-100 ml salt

1 tsp sugar

plenty of dill flowers (dill seeds can be used instead)

Make sure all the crayfish are alive, discard any dead ones. Rinse in cold water. Bring water, beer, salt, sugar and dill flowers to the boil. Put the crayfish in a colander and lower it into the boiling brine to cook the crayfish. Cook for 10 minutes, from the brine starts boiling again. Leave to cool in the brine, keep cold and eat within 24 hours. 

*The trickiest part was actually storing 7 kgs of crayfish in its brine in a cold place. The fridge surely wasn’t large enough and it was full of all the other food we were having with the crayfish, so I put them in bowls and pans in the bath and filled it with ice. Bonus pic:

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Recipe: lettuce wraps with prawns and spicy mayo

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These little wraps are seriously delicious in an effortless sort of way. Perfect for a post-beach supper with a cold beer or a glass of rosé, or as a light lunch on the terrace. The point is that’s it’s low effort to make but full enjoyment to eat. And almost healthy.

If you want to make them actually healthy I’m sure brown rice or wild rice would work too, but lets be honest; it won’t taste as nice.

But they could easily be converted into a lovely starter by just omitting the rice. You see, the possibilities are endless.

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Lettuce wraps with prawns and spicy mayo, serves 2

2 portions long-grain rice

300 g raw large prawns

1 tsp Aleppo pepper or chilli flakes

1 lime wedge, the juice only

salt, white pepper

1 -2 little gem lettuce

10 cm cucumber, peel off most of the green peel and cut into small cubes

6 cherry tomatoes, cut into small wedges

2 spring onion, thinly sliced

1/2 avocado, cut into small cubes

Spicy mayonnaise:

100 ml Hellmann’s mayonnaise (or homemade) 

2-3 tsp gochujang (Korean chilli sauce)

a few splashes red Tabasco for added heat

a small pinch of salt

To serve:

chopped coriander

1/2 lime, cut into wedges

Cook the rice according to the instructions on the packet. Leave to cool a little. Mix the mayo. Wash and dry the lettuce leaves. Wash and cut the remaining vegetables. 

Heat up oil in a frying pan on medium heat. Add the prawns and fry until pink. Add Aleppo pepper or chilli flakes, salt, pepper and a squeeze of lime. Cut the prawns into smaller pieces. 

Fill the lettuce leaves with rice, mayo, prawn pieces and vegetables (in that order, the mayo works as a glue to hold the toppings in place), add some chopped coriander and finish with a squeeze of lime. Serve with plenty of napkins as they’re best eaten using your hands! 

 

Recipe: broccoli cheese

 

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We all know cauliflower cheese, right?! The lovely side dish almost mandatory at any British Sunday lunch.

Now just substitute the cauliflower with broccoli. Why? Well, mainly because then I can eat it. My stomach rules my life and has decided cauliflower is out of the question. Obviously I obey, as it’s pretty painful not to.

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But, I also discovered that using broccoli instead of cauliflower made the whole dish a lot lighter, even though the brassica is more or less covered with a heavy and delicious cheese sauce. And, served on it’s own with either some wild garlic bread, a few slices of prosciutto or a salad to make it more of a meal, it’s a perfect summer supper. Satisfying, healthy-ish (thanks Bon Appetit for coining this term) and lovely.

 

Broccoli cheese, serves 2 as a main course

Adapted from Smitten Kitchen’s excellent cauliflower cheese recipe.

2 medium heads broccoli

4 tbsp butter

4 tbsp plain flour

2 tsp Coleman’s mustard powder

salt and black pepper 

475 ml milk, whole milk or semi-skimmed

155 g grated strong cheddar

Pre-heat oven to 200C.  Trim broccoli and remove the core. Cut into 1 to 2-inch florets. Par-boil for 6 to 7 minutes until firm but tender. Drain and spread florets on a towel so that it can wick out as much moisture as possible. 

Meanwhile, in a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute to ensure you get rid of the floury taste. Add mustard powder and black pepper. Drizzle in milk in a thin, steady stream, whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer while stirring with a whisk. The mixture should thicken. Reserve 2 tbsp of the cheddar and add the rest to the sauce a handful at a time, letting each handful melt before adding the next. Adjust seasoning if needed.

Place the broccoli florets in an ovenproof dish. Spoon over sauce  and sprinkle with remaining 2 tbsp cheese. Bake until until bronzed and bubbly, about 30 minutes. 

 

 

Recipe: courgette and chilli fritters

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Sometimes I forget how genius some dishes are. Like fritters. They’re always satisfying to eat (any time of day) but never too heavy. And they contain vegetables which basically means they’re healthy right?!

 

Courgette fritters, makes approx 10

Adapted from Smitten Kitchen’s recipe.

2 medium courgettes

1 tsp sea salt flakes + extra to taste

1/4 red chilli, finely chopped 

1 egg

black pepper

72 g plain flour

1/2 tsp baking powder

oil for frying

Preheat the oven to 180C. Cut the ends of the courgettes and grate coarsely. Place in a bowl and mix in 1 tsp salt. Leave for 10 minutes the wring out the courgette either using your hands or a clean tea towel. 

Mix the grated courgette with a bit more salt for seasoning (1/4 tsp is perfect), the chopped chilli, black pepper and egg. Mix flour and baking powder and stir into the courgette batter. 

Heat up a frying pan on medium heat, pour in oil. Drop dollops of the mixture into the pan and fry on both sides until golden brown. Drain on kitchen towel and place on a parchment paper lined baking tray. Bake for 10 minutes until crisp and cooked through.  

Parmesan yoghurt crème

200 ml Greek yoghurt

1/2 lemon, zest only 

2 tbsp grated parmesan

salt, black pepper

Combine the ingredients in a bowl. Season to taste. 

 

 

Recipe: lamb ribs with nigella seeds

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I tend to bookmark recipes to try all the time, but sometimes it takes me quite a while to actually try them out. This one, is definitely one of those as I first made a mental note while watching the series Simply Nigella, and then literally bookmarking the page in the cookbook, then leaving it for a year or so. But this recipe is worth the wait. It’s incredibly easy to “make” (the oven takes care of it really) and it’s really yummy and packed full of flavour.

If you’re not a fan of lamb meat this may not be for you as the meat flavour is really strong because of the cut and the fat that melts over the meat in the oven. But if you, like me – like lamb – they’re heavenly!

 

Lamb ribs with nigella and cumin seeds, serves 6-10

Adapted from Nigella’s recipe.

4 teaspoons nigella seeds

4 teaspoons cumin seeds

4 teaspoons regular olive oil

4 tablespoons soy sauce

4 cloves garlic (peeled and finely grated, or minced)

24 lamb ribs (cut from 3 lamb breasts, bones in)

Preheat the oven to 150ºC. Line a large roasting tin with foil and sit a rack on top.

Get out a dish and add the nigella and cumin seeds, pour in the oil and soy and add the garlic. Stir to combine.

Dip the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won’t be enough for all the ribs, but it is. 

Arrange them on the rack above the lined baking tin and cook in the oven for 1½–2 hours (they can differ in size), or until the fat on the ribs is crisp and the meat tender. Serve. 

 

 

Recipe: pizza with asparagus and wild garlic pesto

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I actually had the intention to make a sourdough pizza with this topping but didn’t have enough time in the end, so used my tried and tested Italian pizza dough recipe, courtesy of Gennaro Contaldo, Jamie Oliver’s Italian mentor.

I also used my go-to simple tomato sauce that I use for everything and my homemade wild garlic pesto. My best tip is to pick lots of wild garlic leaves when in season and blanch some of it, squeeze out the liquid and freeze in little parcels. Perfect to use for pesto or mayonnaise.

The all you need is a good buffalo mozzarella, some asparagus, parmesan and olive oil.

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I promise it’s like tasting spring. Delicious!

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Italian pizza dough, 2 pizzas

500 g 00-flour

1 tsp salt

1 tsp dried yeast

325 ml lukewarm water

Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.

Shape the dough into round pizzas or use a rolling pin to roll it out thinly. Add the toppings you like and bake in 225C, in a low oven, for 8-10 minutes.

Tomato sauce, for one batch pizza dough

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

salt and pepper

Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside. 

Wild garlic pesto, approx 250 ml pesto

ca 50-70 g wild garlic (about a bunch as stick as a small banana)

30 g almonds

40 g parmesan

1/2 lemon, juice only 

mild oil, approx 100-150 ml 

salt & pepper

Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days. 

Topping per pizza:

1/2 batch tomato sauce

olive oil

1 buffalo mozzarella

4-5 asparagus, blanched and cut into smaller pieces

3-4 tbsp wild garlic pesto

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Roll out the dough and drizzle some olive oil on it. Spread out the tomato sauce. Shred the mozzarella into chunks and place on the pizza. Add the asparagus pieces and dollops of wild garlic pesto. Grate over parmesan. Add a little more olive oil and put it in the oven on 225C, middle to low oven for 8-10 minutes.

Recipe: rhubarb meringue pie

 

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We have a good thing going in my family. We all like mayonnaise and bearnaise sauce A LOT so we use a lot of egg yolks. Not wanting to waste food the egg whites go into little containers in the fridge (they keep for weeks!). But conveniently my dad loves everything meringue-y so we get to use up the egg whites quite frequently too.

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The whole little family (there’s only three of us; mother, father and me) loved this rhubarb meringue pie. It still has the tang of a lemon meringue pie but is slightly less heavy as no butter or egg yolk in the rhubarb filling.

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The pie on the pictures had approx 500 g rhubarb in the filling which was fine taste wise but looked a little silly with all that meringue, so in the recipe below I’ve adjusted the recipe to 800 g rhubarb. It cooks down a lot in the oven, so I promise it’s not too much.

Also, when making the meringue, please note that it needs a lot of beating with an electric whisk and that it’s important the syrup boils and reaches (or almost reaches) 118C.

Rhubarb meringue pie, serves 8

Pastry:

180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Rhubarb filling:

800 g frozen rhubarb pieces

3 tbsp potato flour (starch)

4-5 tbsp caster sugar

 

Italian meringue:

4 egg whites

120 g caster sugar

Syrup:

120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm pie dish. Bake in a low oven using baking beads at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Place the defrosted rhubarb pieces in an ovenproof dish and scatter with potato flour and sugar. If using fresh rhubarb I would start off by using less potato flour adding more if needed.  Place in a 200 C oven for approx 20 minuter. The mixture should be bubbling, almost caramelised and thickened. Leave to cool. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Add the rhubarb mixture to the pie crust once both are cool. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream.