Updated: Peanut Butter Noodles with Cucumber!

I’ve made Nigella’s peanut butter noodles a lot (A LOT!!) through the years. It’s the easiest ‘instead of takeaway meal’ you can make at home and sooo satisfying. It’s lovely as it is, but when I saw that Deb at Smitten Kitchen added thinly sliced cucumber to her peanut butter noodles I thought I better try that and make sure I’m not missing out on something.

Since I already love Nigella’s noodle recipe and the Smitten Kitchen one seemed more cumbersome to make (the whole point here is ease) I thought I could just add the sliced cucumber to the noodles I usually make and see how that works out. And wow! It’s amazing how the addition of a thinly sliced watery vegetable without that much flavour to it, can take this dish to a whole other level!

When I make the peanut butter noodles I usually omit the vegetables in Nigella’s recipe and I’ve never cared for the sesame seeds, so I just top the noodles with coriander, lime and chopped salted peanuts. So without really trying to, I have changed the recipe enough to warrant an update of it here.

The addition of thinly sliced cucumber (best made using a cheese slicer – not a knife) is now my go-to version to eat it as it adds a freshness to it that’s just amazing together with coriander and lime. But sometimes I also add crispy chillies in oil to the mix as it’s good on practically everything!

Nigella’s peanut butter noodles my way – with sliced cucumber, serves 4

Heavily adapted from Nigella’s recipe.

Dressing:

1 tbsp toasted sesame oil

1 tbsp garlic infused olive oil (or regular olive oil)

1 tbsp soy sauce

2 tbsp sweet chilli sauce

100 g peanut butter (smooth or chunky)

2 tbsp lime juice

salt and pepper

Noodles:

550 g cooked and cooled egg noodles

To serve:

a handful toasted salted peanuts, coarsely chopped

a bunch coriander, chopped

1/2 cucumber, thinly sliced

4 lime wedges

In a large bowl, mix together the dressing ingredients. Add the noodles and mix well. Divide between bowls and top with chopped peanuts and coriander. Place the sliced cucumber on the side of the bowl and serve with a lime wedge.

Recipe: Bruschetta Bar Winter Edition

When we were tired of heavy Christmas food on Christmas Day (we celebrate on Christmas Eve in Sweden) I threw together this Winter Edition Bruschetta Bar with various goodies we had at home.

A mix of reinvented leftovers, charcuterie and cheese. We had thinly sliced venison with remoulade and crispy onions, sun blush tomato cream cheese spread, olives, pata negra ham, homemade mayonnaise, saucisson, cured salmon and dill cream cheese. As well as cheeses, crackers and sliced pear.

It was the perfect antidote to heavy Christmas food as well as a really good way of using up leftovers. In summer I love tomatoes and burrata for the bruschetta bar, but in winter I think a spread such as this is better (tomatoes are a bit dull in winter), so I hope this could serve as some inspiration.

Recipe: White Chocolate Crème with Raspberries and Biscuit Crumbs

This pudding is probably the easiest there is. Consisting of only two (!) ingredients this white chocolate crème is a breeze to make but also a total joy to eat. The acidity in the soured cream makes the crème feel less rich and the raspberries serve the same purpose while also adding a fruity freshness. The biscuit crumbs can be omitted but add a nice crunch.

White chocolate crème with raspberries and biscuit crumbs, serves 4

Adapted from and translated from Klas Lindberg’s recipe.

200 g good-quality white chocolate

300 ml soured cream

To serve: 

4 crunchy biscuits of your choice

20 raspberries

fresh mint to decorate

Melt the chocolate (over a Bain Marie or in the microwave), mix in the soured cream and stir until glossy and smooth. Pour into a cold bowl and refrigerate for 30 minutes. Shape to quenelles and place in bowls. Decorate with raspberries, biscuit crumbs and mint.

Recipe: Brioche French Toast

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We eat poached eggs on toast with crispy pancetta 90% of our weekend mornings together. But sometimes I like to mix it up with something else. Sometimes we have pancakes, or oeufs en cocotte but my most recent favourite is this brioche French toast.

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It’s just the perfect sweet weekend treat with the buttery warm brioche, fresh berries, lightly whipped cream and a drizzle of maple syrup. Best eaten after a long lie-in, in your dressing gown!

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Brioche French toast, serves 2

4 slices brioche

1 egg

200 ml milk

1 tsp vanilla 

2-3 tbsp salted butter

50 ml caster sugar

To serve:

fresh berries

lightly whipped cream

maple syrup

Heat up the butter in a large frying pan on medium heat. Mix eggs and milk in a low bowl with a fork. Quickly dip the brioche slices on both sides in the egg mixture and fry until golden on both sides. Drain on kitchen towel. Dip in caster sugar (with out without a little cinnamon) on both sides and serve with fresh berries, lightly whipped cream and maple syrup.  

 

 

Recipe: Puff Pastry Squares with Speck, Cream Cheese, Tomato and Chives

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I’m so pleased with these nibbles! They went down extremely well at our Christmas party. Some even claimed them their favourite canapé of the evening! Which is great because they are ridiculously easy to make, yet a real crowd pleaser.

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The base is store bought ALL BUTTER puff pastry covered with creme fraiche and grated cheese and then baked until golden and flaky.

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The combination of salty speck (or any other cured ham) with the cream cheese and sun blush tomato mixture works really well with the buttery puff and a sprinkling of chopped chives makes it look pretty while also giving it a little flavour.

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Puff pastry squares with speck, cream cheese, tomato and chives, makes 20

The base:

1 roll all butter puff pastry 

100 ml creme fraiche

2 handfuls grated cheddar

salt and pepper

Topping:

180 g (small tub) Philadelphia cheese

3/4 tub sun blush tomatoes in oil

salt and pepper

5 slices speck, each torn into 4

bunch of chives, finely chopped

Place the puff pastry on top of a parchment paper covered baking tray. Spread a layer of creme fraiche on top. Scatter with grated cheese. Season generously with salt and pepper. Bake in 200C oven until crispy and golden. 

Remove the tomatoes from the oil and chop finely. Mix with cream cheese and season well. 

Cut the puff pastry into 20 squares and place on a serving platter. Add a piece of ham to each, then a dollop of the cream cheese mixture on top and top with chopped chives. 

 

 

Updated: Tagliatelle with Tomato, Burrata and Crispy Parma Ham Crumbs

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As you may know by now, I like to change and perfect recipes until I’m 100 per cent satisfied. Take the dish of Spaghetti with tomato, burrata and crispy parma ham for example; it’s utterly delicious and I have cooked it many times since it’s inception, making little changes here and there, really evolving the recipe until it’s in Goldilocks words is ‘just right’. 

So, let me present to you the new and improved version of my tomato, burrata and crispy parma ham pasta!

The flavour was spot on from the beginning, but I found that the pasta shape could be improved upon and this creamy tomato-y sauce coats tagliatelle so much better than the more slipper spaghetti. And the parma ham. Although perfectly crisp and delicious it just didn’t work as well with a whole slice on top (both aesthetically and flavour wise) as the parma ham chopped small and covering the whole dish like sprinkles on an ice cream; deliciously interspersed with every bite! And it turned out the addition of parmesan was actually redundant. I can’t believe I just wrote than sentence, but sometimes less is more. Just trust me on this. Instead I added more burrata and a little more cream to the sauce so the dish is now rather indulgent. And so it should be!

Small changes, absolutely. But worth mentioning as the impact is huge and I always strive for pasta (and burrata!) perfection.

So do try this at home; it’s almost as fun to make as it is to eat!

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Tagliatelle with tomato, burrata and crispy parma ham crumbs, serves 3

400 g tagliatelle

6 slices parma ham

1 garlic clove, finely chopped 

1 tbsp light olive oil 

270 g cherry tomatoes, halved 

100 ml white wine

chopped basil

2 tsp caster sugar 

salt, black pepper

6 tbsp tomato sauce 

1 tsp herbs de provence

50 ml double cream

To serve:

2 smaller or 1 large burrata, at room temperature

more chopped basil

Pre-heat the oven to 200C fan. Place the ham slices on parchment covered baking tray and put it in the oven for 7 minutes or until crisp. Remove from the oven and leave to cool. Once cool, chop into small pieces. 

Cook the spaghetti al dente according to the instructions on the packet. In the meantime, make the tomato sauce. Add oil to a medium sauce pan and put it on medium heat. Add the garlic and shortly after the cherry tomatoes. Let them soften and caramelise. Once mushy add the wine and basil and stir occasionally. Add sugar to taste.

For more sauciness, add 6 tbsp tomato sauce and the herb de Provence. Add the cream and lower the heat while the sauce is thickening a little. Season to taste with salt, pepper and sugar.  

Drain the pasta and add it to the saucepan. Mix throughly and divide between bowls. Top with the burrata torn into smaller pieces. Finish off with chopped basil and scatter generously with the crispy parma ham crumbs.    

Recipe: Oven-Baked Cod with Beurre Blanc and Salmon Roe

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I wish I had known earlier how easy it is to make beurre blanc. I mean, I’ve been making bearnaise and hollandaise sauce for years and that’s difficult in comparison.

To me, beurre blanc seemed like such a chef-y thing to do, I never gave it a go. Until recently. It was really easy to make and such a lovely companion with fish, potatoes and peas. And to make the dish a little extra I added some salmon roe. Despite it containing a lot of butter it actually feels really light, so don’t let that put you off.

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Oven-baked cod loin , serves 2

ca 300 g cod loin

butter for frying 

salt and pepper

Melt a knob of butter in an oven-proof frying pan (no plastic) on medium heat. Cut the fish in half and pat dry with kitchen towel. Season well. Fry the fish until it’s browned a little, approx 3 minutes on each side. Place the frying pan in a 200C oven for approx 5 minutes. The fish should be slightly raw (opaque) in the middle and soft. Let it rest for a few minutes. 

Beurre blanc, serves 2

1 shallots, chopped 

100 ml white wine

100 g salted butter, cut into cubes

1/4 lemon, the juice only 

black pepper

1 bunch chives, finely chopped

To serve:

2 tbsp salmon roe

Put the onion and wine in a small saucepan. Bring to the boil and boil until the liquid has reduced to half. Remove from the heat and add the butter cubes and whisk until you have a silky sauce. Add some lemon juice and black pepper. Pour the sauce through a sieve and add the chives.

Can be made in advance (but put the chives in just before serving) and reheated before serving.

Serve with the baked cod, boiled new potatoes, cooked peas and and a heaped spoon of salmon roe.