Recipe: pizza bianco with potatoes, rosemary and pickled red onions

IMG_3505.JPG

One night in Sweden this happened; pizza night. With the BBQ ban in full swing mamma and I find it so hard to think of summery things to cook, so one night we settled on pizza. Mainly because of one GREAT idea for topping (I promise I will blog about it soon!), and that spiralled into four lovely pizzas.

IMG_3165.jpg

This one with a white base (bianco), potatoes, rosemary and pickled red onions was amazing. The combination of flavours really work and the smell that filled the house was delicious too. A must try, despite double carbs. It’s SO worth it!

IMG_3177.jpg

Pizza bianco with potatoes, rosemary and pickled red onions, 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) 

4-5 boiled but not overdone potatoes, cooled and cut into 1-2 mm slices

2 sprigs fresh rosemary, chopped

sea salt and black pepper

pickled red onions (using the below recipe) for serving

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 potato slices and scatter with rosemary. 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, add the pickled red onions and cut into slices. 

Pickled red onions, a small jar

2 red onions, peeled, cut into half and sliced thinly into half moons 

1 part matättika (already diluted acetic acid)  to 4 parts water 

3 tbsp caster sugar

1 tsp salt

Mix one part matättika with 4 parts water so you have enough to cover the onions (approx 200 ml depending on the size of the jar). Add 2-3 tbsp sugar and 1 tsp salt and stir util it has dissolved. Leave for at least 30 minutes before serving. Keeps for five days in the fridge if covered. 

 

Chicken liver mousse with white wine and rosemary

IMG_7448

I like some DIY action when I host parties, like the blini table I had one year, and the crostinis with different spreads in jars in December.

Not surprisingly, my friends loved the smoked salmon spread (this is like the essence of Scandinavia, Hanna – oh yes!), whereas I prefer the deeper, more complex flavours of the chicken liver mousse. But when my friends had overcome the hurdle of the brown dull colour and tasted it, they also really enjoyed it!

IMG_0732

Chicken liver mousse with white wine and rosemary 

400 g chicken liver (approx 375 g with tendons removed)

1 shallots, finely chopped

1 clove of garlic, chopped

1 tbsp chopped rosemary

100 ml dry white wine

4 anchovies from a tin

100 ml homemade chicken stock

50-100 ml cream

 

Remove all tendons and chop the liver coarsely. Fry the onion until soft in butter and oil on medium heat. Add the garlic and rosemary, making sure the garlic does not burn. Add the wine and let some of it evaporate. Add the anchovies and let them melt. Turn up the heat and add the liver and fry until cooked through. Add the stock and let some evaporate but still keeping a good amount of liquid in the pan. 

Mix until smooth in a food processor. Add the cream little by little until desired consistency. Push through a fine sieve. Leave to cool and refrigerate. 

Crostini with goat’s cheese crème, pine nuts, honey and rosemary

cro1 Crostinis with different toppings are one of my go-to nibbles. You can prepare both toppings and the bread ahead of time and just assemble before serving, plus the flavour combinations are endless. These guys with goat’s cheese crème (so mild the goat’s cheese haters liked it too!), toasted pine nuts, Acacia honey and rosemary are so yummy and went down a treat at the party. Crostinis with goat’s cheese créme, toasted pine nuts, rosemary and honey, makes 70 2 really long baguettes mild olive oil 500 ml thick French crème fraiche (I used Waitrose’s French full fat crème fraiche)  250 g soft mild goat’s cheese  1 tbsp mild olive oil salt, white pepper 100 g pine nuts 1 bunch rosemary, finely chopped Acacia honey Slice the baguettes and place on trays. Drizzle with oil and toast in the oven (180-200C0 until golden brown, approx 12 minutes. Leave to cool. Add the creme fraiche to a large bowl. Add the crumbled cheese and whip with an electric whisk until combined. Add oil, salt and pepper and combine. Store in the fridge until assembly time.   Toast the pine nuts in a dry pan. Leave to cool.  Assemble: Pipe a dollop of cheese crème onto each crostini, top with toasted pine nuts, some chopped rosemary and a small dollop of honey. Serve immediately.  

Yoghurt pannacotta with baked apples

This is a perfect weekday treat. Why? Because it is easy to make, a joy to eat and (wait for it) healthy. So healthy in fact, that I even had one for breakfast one morning. Need I tell you it was nice then too?!

The pannacotta needs to be prepared in advance and you can prepare the baked apples too if you like. Just refridgerate after baking them, then heat them up until lukewarm before serving and add the rosemary then. I actually made mini pannacottas, and the recipe below made about 7 mini ones, but it serves 4 if normal sized portions.

Yoghurt pannacotta with baked apples, serves 4

300 ml natural yoghurt

100 ml milk

100 ml single cream

50 ml caster sugar, maybe a tad more

1 tsp gelatine powder

2 locally sourced apples

2 tbsp butter

2 tbsp caster sugar

2 tsp chopped fresh rosemary

Add yoghurt, cream and milk to a saucepan. Add the sugar and gelatine and bring to the boil. Remove from heat and leave to cool for a few minutes. Pour into ramekins. Leave to cool then refridgerate for at least 4 hours for the pannacotta to set. 

Wash, core and dice the apples. Place in a buttered ovenproof dish and add the butter in dollops and sprinkle in the sugar. Bake until soft, for about 30 minutes in 180C. Stir occasionally. Leave to cool until room temperature. Add the rosemary and top the pannacottas with the baked apples.

Poussins with rosemary and lemon, and the most wonderful jus

It is not the first time I have cooked poussins this way. I followed my usual recipe but simplified it and didn’t brown them before roasting them, and they turned out better than ever! However, it was the simple but lovely jus with rosemary and shallots that really improved the dish. Served with roast potatoes and chanteney carrots and a wonderful Rioja, this was a joyful meal.

We finished this meal off with Christopher’s signature dessert – tarte tatin. We usually serve it with vanilla icecream but had pouring cream with it this time, and it was almost as good.  Poussins with rosemary and lemon, serves 2

4 poussins

100 g softened butter

1 garlic clove, pressed

1 lemon, the zest and some of the juice

1 bunch rosmary

salt and white pepper

Rinse the chickens and place them in a roasting tray covered with tin foil. Mix butter, lemon peel and juice, garlig and some rosemary leaves in a bowl. Make  cut at the top of the breast and insert your finger underneath the skin to create a pocket. Fill this with the butter and repeat for all the chickens. Make 2 cuts on each thigh and smear butter over it. Use the rest of the butter to coat the birds on each side. Season with salt and pepper on all sides. Place two rosemary sprigs on each bird, but remove them before serving. Fry in 200C for about 20 minutes or until the liquid is clear from the thigh joint. Wrap in tin foil and let it rest for at least 10 minutes.

Jus with rosemary and shallots, serves 4

1 shallot, finely chopped

a little olive oil

the juice from the poussins (about 500 ml)

500 ml chicken stock

2 rosmary sprigs 

1 msk smör

Fry the onion until soft in the oil in a large frying pan. Pour into the meat juices and stock and turn the heat on high. Place the rosemary in the liquid and let it reduce to around half and thicken. It goes slowly in the beginning, but since it has started to thicken it won’t take long until it is done. Remove the rosemary and lower the mat. Add the butter and turn the heat off. pour the jus over the chickens and serve.