Roasted Cauliflower in Tahini Dressing

Roasted Cauliflower in Tahini Dressing

One of my favorite vegetables is cauliflower. I love it raw, cooked, baked, and as cauliflower rice.

A few weeks ago I saw this version on a tahini dressing, and thought I had to try it. it didn’t disappoint.

The cauliflower is sprinkled with cumin and roasted in the oven, then placed on top of the dressing, with a topping of parsley, onion and almonds

This is the perfect side for a piece of grilled meat, like lamb or chicken.

Serves 4.

Ingredients:

Roasted cauliflower:

• 1 cauliflower, cut into bouquets

• 4 tablespoons olive oil

• 1 tablespoon cumin

• Sprinkle of salt

Tahini dressing:

• 2 tablespoons tahini

• 6 tablespoons Greek yogurt

• 1 garlic clove,

• 1 tablespoon lemon juice, freshly squeezed

• Salt to taste

Topping:

• 4 tablespoons almonds, roasted and chopped

• 1 handful Italian parsley, chopped

• 1 small onion, finely diced

Directions:

Preheat the oven to 430℉/220℃.

Place cauliflower on a parchment paper lined baking sheet, drizzle olive oil over and sprinkle salt and cumin, mix it so the cauliflower is evenly coated. Roast the cauliflower for 15-20 minutes. You want them to be tender with a bit of a crunchy texture.

Mix the ingredients to the dressing and season additional salt and lemon juice to taste.

Mix the topping in a bowl, and set aside

Spread the dressing on to a serving dish, place the roasted cauliflower on top, adding the topping on last.

Serve immediately.

Enjoy

Danish version:

Bagt blomkål med tahindressing

Ingredienser:

Blomkål:

• 1 blomkål, delt op i buketter

• 4 spsk oliven olie

• 1 spsk spidskommen

• Lidt salt

Tahindressing:

• 2 spsk tahini

• 6 spsk græsk yoghurt

• 1 fed hvidløg

• 1 spsk friskpresset citronsaft

• Salt, efter smag

Topping:

• 4 spsk grofthakkede ristede mandler

• 1 håndfuld bredbladet persille, groft hakket

• 1 lille løg, finthakket

Fremgangsmåde:

Forvarm oven til 220℃.

Blomkål:

Vend blomkålsbuketterne med olivenolie, spidskommen og salt. Kom blomkålen på en bageplade, med bagepapir. Bag blomkålen i 15-20 minutter indtil de er møre med lidt bid, og har fået lidt farve.

Dressing:

Bland alle ingredienserne sammen i en skål, smag til med ekstra salt og citron.

Topping:

Bland ingredienserne sammen.

Kom et godt lag dressing ud på et fad, kom det bagte blomkål ovenpå. Fordel toppingen øverst og server.

Enjoy!

Moroccan Style Roasted Carrots

Moroccan Style Roasted Carrots

I have been looking for more interesting ways to serve vegetables. Especially in the early spring, before all the summer vegetables gets in the stores.

The combination of flavors and textures from the dressing and topping really elevate the humble carrot into something special. These carrots are a new favorite, so I recommend to make plenty.

We had these carrots as a part of a Moroccan themed dinner, with roasted leg of lamb seasoned with ras el hanout, roasted cauliflower with tahini dressing and couscous.

The recipe is adapted from Julie Bruun.

Serves 2-3.

Ingredients:

• 10-12 carrots (the small ones with the top or thin snack carrots

• Oil for the baking

• A sprinkle of salt

  Dressing:

• 100 ml Greek style yogurt

• ½ teaspoon cumin

• ½ teaspoon ground coriander

• ¼ teaspoon cinnamon

• ½ teaspoon salt

  Topping:

• Fresh tarragon, chopped

• Almonds, roasted and coarsely chopped

Directions:

Preheat the oven for 425℉ / 220℃.

Wash the carrots, and trim off most of green top part. Place the carrots in an ovenproof dish, and toss them with oil and a sprinkle of salt.

Roast the carrots for 15-20 minutes. Let the carrots cool for a minute, before adding dressing and topping.

Serve the carrots immediately.

Enjoy!

Ratatouille

Ratatouille.

Ratatouille is a French vegetable stew. Back in the days it was characterized as peasant food, because vegetables were cheap.

In this version the vegetables are thinly sliced, and arranged nicely in the tomato sauce. I looks like it takes forever, but if you slice all the vegetables first, it only takes a few minutes, and looks like a million dollars.

We often have ratatouille as a side dish or served with rice and a slice of some good bread. Sprinkle some fresh shaved parmesan cheese on the ratatouille as you serve it, and it takes it over the top. Another advantage by cooking it like this is, that you get some nice caramelization of the vegetables, which gives added flavor to the dish.
Pick good quality vegetables, because this is a rather simple dish, and the vegetables are the stars, so the better the vegetables the better the dish. I normally use canned tomatoes for the sauce, but you can easily substitute it with crushed fresh tomatoes, it might even be better.

Leftovers will keep a day or two in the refrigerator, and are fantastic as breakfast with a poached egg, kinda like a Shakshuka.

Serves 3-4 as a side

Ingredients:

• 1 can crushed tomatoes

• 1 tablespoon extra virgin olive oil

• ¼ teaspoon apple cider vinegar

• 2 cloves garlic, minced

• 1 tablespoon fresh basil, about 3-4 large leaves, sliced

• 1 teaspoon herbs de Provence spice mix

• ¼ teaspoon salt

• ¼ teaspoon freshly grounded black pepper

• ¼ teaspoon chili powder

• 1 medium red onion, thinly sliced

• 1-2 large zucchini, I used both summer squash and zucchini

• 1 Japanese eggplant, or regular eggplant, with quartered slices

• 3-4 large fresh tomatoes, sliced

• 2-3 small bell peppers, sliced
  

Instructions:

Preheat oven to 350℉ (180℃). Lightly grease a 9" baking dish and set aside. I used a round dish here, but any ovenproof dish will do.

In a mixing bowl, combine the crushed tomatoes, oil and vinegar, and stir in salt and the other spices.

Pour the tomato mixture into the prepared baking dish in an even layer..

Ratatouille ready to serve.

Stack the veggie slices in alternating patters, you don't have to go all OCD on this, it will be pretty no matter how you do this. The most important thing is to spread the onions around, so it spreads its flavor throughout.

Sprinkle a little olive oil on top to encourage the caramelization of the vegetables.

Bake for about an hour, until the tomato sauce is bubbling and the veggies are tender, but not mushy.

Serve the ratatouille hot or warm.

Enjoy!

Wienerschnitzel - Danish style Schnitzel

Wienerschnitzel - Danish style Schnitzel.

Schnitzel is a classic Austrian or German dish. The German version is made with pork, and the Austrian is made with veal. But the Danish version can be made with both, but mostly I make it with veal.

The Danish wienerschnitzel is served with something called a boy, or dreng in Danish. The boy is the topping, the lemon, capers, horseradish and brined anchovies. I have no idea why it is called a boy, but I love the salty and tangy addition to a rather fatty schnitzel. Normally I serve a wienerschnitzel with boiled potatoes, some steamed peas and a mushroom sauce, or sautéed mushrooms.

If you for some reason don’t like the topping, I would serve the schnitzel with a warm tangy potato salad with lots of fresh herbs.

Serves 2.

Ingredients:

• 2 veal scaloppines

• 1 cup all-purpose flour

• salt and pepper

• 2 eggs, lightly beaten

• 2 cups unseasoned bakery bread crumbs or panko

• Olive oil or clarified butter for frying, do not skimp

Topping:

• 1 lemon, cut in slices

• 2-3 tablespoons capers

• horseradish, grated, to taste

• 2-4 brined anchovies

Directions:

Prepare 3 shallow bowls. Place the flour, eggs, and bread crumbs in 3 separate large, shallow bowls. Season the veal scaloppine with salt and pepper. Start dipping each scaloppine/schnitzel in flour, shaking off the excess. Then dip each completely in the eggs. Drain the scaloppine from the eggs and dredge them in the third bowl with bread crumbs, pressing the veal lightly into the crumbs to adhere. Place the breaded scaloppine/schnitzel on a plate or some parchment paper.

Heat the oil/clarified butter in a large skillet over medium-high. Cook the scaloppine/schnitzels for 4 minutes on each side, only turning them once. Add more oil or butter when turning, so the pan won’t run dry. You want the schnitzels to be golden brown and crisp. Transfer the schnitzel to some paper towels to drain excess fat. Place a schnitzel on each plate and top them with lemon, capers, horseradish and anchovies.

Serve the wienerschnitzel with boiled potatoes, peas and mushrooms and with a cream of mushroom sauce.

Enjoy!

Lemony Kale and White Bean Soup

Lemony Kale and White Bean Soup

My mom often made kale soup during the winter months, but her soup was made with very fine chopped kale, it was kinda grated. It felt like I was eating the fresh cutting from the lawn, and the cut of meat was very fatty. To be honest, it was far from a favorite of mine, but my mom and dad loved it.

So here many years later, after I have been using kale in green salads, I wanted to try a white bean and kale soup, hoping not to visit my childhood kale soup traumas. Maybe that was why it took me years to muster enough courage to give it a try. As it turned out, this soup was nothing like my moms kale soup, actually it has become one of my favorite winter soups. The different textures and the tanginess of this soup makes all the difference. It makes an appearance on the menu in my house several times a month. It’s easy to make, and you have a comforting, warm, and healthy meal on the table within 25-30 minutes.

Normally I use Lacinato kale also known as Dinosaur, or Tuscan kale, but any kale will do. Just make sure to give it a rough chop, so you have something to chew on. If you want to keep the soup vegan, use vegetable stock and omit the chicken.

Serves 4-6.

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1 clove of garlic, crushed

• ½ teaspoon rosemary

• ½ teaspoon thyme

• 2 lemon, the juice

• 2 liter (8 cups) chicken stock (or vegetable stock)

• 250 g raw chicken tenders, cut bite sized

• 2 cans cannellini beans, drained (not rinsed)

• 250 g fresh kale, roughly chopped

Directions:

Heat the olive oil in a heavy bottom pot over medium heat add the onion, and cook them until soft and translucent, you don’t want them to be brown. Add the garlic and cook for a little minute. Stir in the herbs, and add vegetable or chicken stock, lemon juice and chicken tenders. Cover, and bring the stock to a boil. Turn the heat down so it gets to a simmer. After about 15 minutes, season with salt and pepper.

Add the white beans and kale, and let it heat through befor serving. This will give the kale a bright green color, but keep it crispy. Serve the soup hot, with some good bread.

Enjoy!