Tag Archives: kokblog

Pesto

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In my pesto I use walnuts instead of pine nuts because it has a stronger taste. I have also done this with parsley instead of basil.

pesto

a bunch of basil leaves
2-3 cloves of garlic
ca 125 ml (½ cup) walnuts
ca 125 ml (½ cup) fresh grated parmesan
olive oil
salt and pepper

Mix all the ingredients in a blender, starting with the basil leaves, garlic and some olive oil. Add the walnuts and for last the cheese. Season with salt and pepper. If necessary add more olive oil.

Serve with fresh pasta or egg pasta and a simple tomato salad. Great with red wine or a bubbly prosecco.

Almond Trout with Cous Cous Salad

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Yesterday I walked by the local fish shop again. This time I bought some lovely trout filets. In the winter I often buy the whole trout and bake it in the oven. Now in the summer heat I wanted something that I could fry quickly so I didn’t have to stand by the hot stove so long. Well, this was so delicious that I was very close to going back there again for some more!

trout

trout fillets
milled almonds ( I do that in our coffee grinder)
salt and pepper
butter
lemon

Mix the milled almonds together with some salt and pepper on a plate. Turn the fillets in the mix before you sauté them with a big spoon off butter.

We had them with lemon and a simple cous cous salad.

cous cous
lettuce
carrots

vinaigrette
3 parts olive oil
1 part balcamic vinegar
mustard
1 glove of garlic
thyme
salt and pepper

It was great!

Marinated Pork Chops and Vegetables for Barbecue

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I think one of the best meats to barbecue is pork chops. I recommend that you choose the parts that have some fat around the meat. The fat makes it more juicy and some of it will actually disappear when its cooked. Less fat will only make the pork dry and dull.
barbeque
This marinade also works for vegetables that you should marinate separately. Vegetables I recommend are…

field mushrooms
zucchini
red and green peppers

marinade
3-4 parts olive oil
1 part balsamic vinegar
honey
red pepper
chili pepper
black pepper
salt
fresh or dry thyme, oregano etc
1-2 bay leaves
2-3 cloves of garlic

Mix the oil and the vinegar together with the honey. Add the spices to your own taste. There should be a nice balance between the sweet honey and the peppers.

Fill a plastic bag with the pork chops and poor the marinade over them. Press the bag around so the marinade spreads around all the pieces. Let them rest in the fridge overnight or for a couple of hours.

When you barbecue the pork chops they should not be over an open flame. Wait until you have a nice glow. If the pork chops are not too thick they will be done quite quickly anyway.

I really enjoy this barbequed meat and vegetables with a arugola/potatoe salad and some spicy red wine.

Spinach Pasta

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pasta

fresh spinach
1-2 gloves of garlic
a piece of good strong ripe cheese (cheddar, blue cheese)
small package of cream (half and half or thick milk)
walnuts
salt and pepper
parmesan

Clean the spinach and let it dry while you peel and shop the garlic into small pieces. Heat up olive oil in a pan and fry the garlic until it’s golden brown. Fry the spinach together with the garlic. When the spinach is soft you can add the cream and add the cheese when it’s starts boiling. Use salt and pepper to your own taste.

To get a spicier version you can fry some chili peppers with the garlic before adding the spinach

Serve the spinach with fresh pasta, tomato salad and top with parmesan.

*

Also check out no más de mamá’s twist of this recipe (in Spanish)

Magnus Kefir Bread

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for one loaf

250 ml (1 cup) unbleached wheat flour
100 ml (0.4 cup) coarse wheat flour
150 ml (0.6) rye flour
125 ml (½ cup) crushed rye seeds or oat seeds
50 ml (¼ cup) carrots
50 ml (¼) chopped sunflower seeds
½ teaspoon salt
2 teaspoon bicarbonate soda
500 ml (2 cups) kefir or yogurt)
2-3 table spoons molasses or dark syrup

Mix the dry flours together with bicarbonate, salt, sunflower seeds and carrots. Carefully mix everything with kefir and molasses. The dough should be sticky. Poor it into a greased baking tin. Bake it for about 1 hour and 40 minutes at 175°C (345 F).

This bread is great with my east village herring and vodka.

See also my post about How to Make Kefir.