So after breakfast, I headed to James house where he surprised me by saying that we were going shopping for boy stuff instead of lazing around all day. I was not very happy at that, I have a tendency to if I’m at his house refuse to leave his bed (it is very warm and soft and feels so comforting). Either way, we went and we were all starving by the time we got to Oxford Street that we needed food. So I mentioned this french-lebanese place called Comptoir, and so we went there. It was not expensive (£8 per person) and the food was ok, however the service was really crap and the food was quite dry. You needed all the houmous on the falafels instead of a tiny bit just to add more flavour. Sorry for the above picture, I was starving and after taking bites and sips I remembered to take a picture. The flatbread thing in the front is Manouch (I think…) topped with Halloumi cheese, there are falafels in the back and the drink is called Roomana, a flat lemonade made with pomegranate and orange blossom. We then went back to James house where he made me tea and let me sleep as I fell asleep on the bus on the way back to his as I was so tired. When I got home I found this on the kitchen table. Turns out a few amazing companies did not email me about sending me samples but did anyway. So thank you to Navita’s naturals, Manitoba Harvest and Larabar!

So yeah I got hemp protein powder, chocolate hemp milk, hemp seed butter, 4 larabars, acai powder and (unpictures) coconut oil. Unfortunately due to my sister being charged per weight for use of her address, so no more american samples. So yeah if any British health product companies wanna send me samples of stuff to review please please do. Anyway for dinner last night I had a salad, I love this mix of salad, olives, carrot, cucumber, lettuce and sweetcorn. I do not have any dressing at all with this, it tastes awesome as is.

And this gross looking thing is applesauce mixed with chia seeds and left to set. It tasted yum, so maybe ignore how it looks…

And since I had a light dinner, I made popcorn. I figured out popping the kernels into a paper bag and putting it into the microwave for 3 minutes. It needed no oil and was so much easier then using the airpopper. I then sprayed the popcorn with a little olive oil spray and topped it with chili flakes, citric acid and salt. There is a diet vimto on the side. I keep drinking them recently and truly need to stop, I managed to get to a point where I drank no fizzy drinks at all and I need to go back to that. No diet crack still, so I guess I’m good.

Breakfast this morning, tea and pancakes and pomegranate and pineapple. No I am not sick of pomegranate, I truly love them.

A close up as I think my breakfast looked beautiful.

Then me and my mum went shopping and went to pick up my niece. On the way back I ate half a tiny granny smith apple as I was starving. We got home at about 4 and I made myself vegan mac and cheese and my niece had plain pasta. She finally ate some brown pasta. I found this awesome almost brown pasta at Asda, 75% whole wheat, and the rest white. No other ingredients, it’s made for kids so has tiny shapes, little conchiliges. Any way the mac and cheese, for ages I’ve been reading recipes for it, and I finally attempted it. I loved it, I made a random recipe of it tbh. Lots of nutritional yeast and cashews blended with some oatmilk till smooth and some garlic. I then sliced up onion, mushrooms and fried them a bit in some olive oil and added some sweetcorn. I mixed in the sauce and heated it through and then mixed in the pasta. I then left it for a while and ate it. It was good and not chili yet I enjoyed it. It looks a bit of a mess…

But close up it looks a bit less ick. Anyway I loved it, normally mac and cheese makes me feel pukey and ick, but wow it was yum.

I then baked! I made vegan chocolate chip muffins! They were nice, I made them with dark brown unrefined sugar and apple sauce and oil. I liked them, they did turn out a tiny bit not sweet enough and a tiny bit dry. But much much better than my last attempt.

My dinner was a salad and some Aqni and a tiny bit of yoghurt. I had no time to go to the organic store to buy some non sweetened soy milk, so oops. This meal took me half an hour to eat, I swear I eat so slowly yet I am still always hungry.

After dinner I decorated a cake. I made an icing out of sugar, margarine, dessicated coconut and almond flour. Very yum. I guess throwing things together works for me.

I then topped it with sprinkles, I was determined to make myself a pretty cake that was vegan that I actually liked because I did manage to go to Babycakes in New York and was really disappointed. First the place was a hole in the wall, you think for a place that has it’s own recipe book it would be done up and cute and clean. No instead it’s tiny with very rude staff that don’t like it if you stay in the store longer then paying for things unless you are hot tall leggy blondes. Also I got a carrot cupcake, I did like the fact that with every purchase you are asked if you have any allergies. The cake was not very fluffy and was bitter. Sorry for the moaning, I really was quite annoyed as I walked a really long way while ill to get there and the crapness really pissed me off. Maybe my bad mood made me view everything as worse as most people tend to love it.

More cupcake! Sorry this is honestly the first time I have actually liked what I baked and went to the effort of icing it and adding sprinkles.

Close up of icing! I think this the first thing that truly counts as food porn on my blog.

And after a few hours of tv I went and ate two packs of crisps with brown bread. I was good in a way in that I ate brown bread but meh. I think to be truthful I have not actually eaten as much as usual today and yesterday and I think the snack I just had made up for it.

Anyway now to do some ab exercises. A certain lovely blogger is strengthening her core over the next 30 days and I am joining in as my abs need help. So does the rest of me, but baby steps and I think 6 – 10 minutes of abs 5 days a week is baby steps… maybe. I hope I last more than 3 days doing it as I did only last that long on the 30 day shred (although I did get the flu…).

Anyway night night now. Also if I forget to say it, I truly love blogging. I have never felt more accepted and that I am ok as I am, I don’t need to change who I am to fit to someone else’s vision or wants.

This amazing recipe came to me by way of my wonderful cousin, Tianna. I won’t ramble on with introductions but let’s just say it’s very good and can turn every day into a summer’s day.

What you need:
1 bunch red grapes
1 slab of Halloumi cheese
Baby spinach leaves. Throw in some rocket or watercress if you prefer
A palmful of pine nuts (optional)

And for the dressing:
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon wholegrain mustard
squeeze of lemon
N.B. As far as dressing goes, this is an outfit for all seasons. You can use this combo on almost any salad and it also works flawlessly as a marinade whether on carrots, chicken or fish!

What you do:
Halloumi needs to be eaten as soon as it comes off the frying pan so leave this bit till last. First prepare your dish with the spinach leaves and pine nuts. Stir all the necessary ingredients to make the dressing.

Cut your grapes in half lengthways and slice the halloumi thinly. Fry the halloumi in a non-stick pan with a drizzle of lemon juice and a sprinkle of rosemary (if you have some). Once the bottom of the cheese starts to turn golden brown turn the pieces over until the other side does the same. Then toss the halloumi onto the salad, thow the grapes ontop and add your dressing. This dish is so sweet and refreshing you won’t even be tempted by dessert once you’ve finished.

To celebrate the end of summer and the start of half term holidays, we had an impromptu supper round ours last night. It is a sorry state of affairs when you can call round a group of friends at 24 hours notice and none of us have anything planned so rather than another night in front of X factor and endless repeats of Live At The Apollo, we enjoyed a few glasses of wine, a selection of summery Middle Eastern inspired dishes and heated debate about the state of Britain and the world.

This is all I could fit into shot and as everyone was hungry, I wasn’t allowed much time to take photos. In addition to what you see here we had hummus and potatoes fried with chili

Beetroot and Radish Salad

Taze Fasulye

Filo triangles stuffed with feta, spinach and pine nuts

Ful Medames

Red Stag
509 1st Avenue NE
Minneapolis, MN 55413
612-767-7766
http://www.redstagsupperclub.com/

Did you know Minnesota Monthly Wine Week was October 4-10, 2009? I didn’t. My fellow co-blogger, Jen, had to tell me, for shame – I usually like being the one to know these things. The menus and restaurants participating were on a wide spectrum. We settled on Red Stag, mainly because it was the best deal. 2 entrees, 2 desserts, 1 bottle of wine for $50 (and don’t forget your free Riedel crystal wine glass for registering on Wine Week’s site, they are worth $10.95 a piece!).

When I arrived at Red Stag, I sat down to get a lesson in the coasters. I guess white side up means you want filtered water and black side means you want sparkling water. Nice they had the option (and didn’t charge for sparkling!). Next came the flat-bread and rolls, served with a white butter bean puree. I would prefer butter over the bland butter bean, but I appreciate places that try alternative spreads/dips.

The wine was Mountain View Central Coast Cabernet. We found it very yummy. Oaky and full bodied, smooth to drink.

Butternut Squash Risotto
The butternut squash risotto did not win me over on my first trip to Red Stag. The chestnuts were large and too much to chew through – wish they would have been a little crunchy instead of mush. In addition to cubes of butternut squash, the dish also included spaghetti squash. I actually found the stringy squash unappetizing. This dish is normally served on the dinner menu, but I don’t think I will seek it out again.

Milk Chocolate Hazelnut Semifreddo
Now the dessert, it was wonderful. Semifreddo means “semi-frozen” and I found it to be a bit of a struggle to eat it. After one bite, I wasn’t about to sit patiently and wait for it to soften up more. I needed to eat more – as soon as I could. Some may have been flung across the table as I tried to slice a bit off. The dark chocolate ganache coated a fluffy inner center of chocolate. Kind of like a frozen 3 Musketeer bar. Topped with a sprinkle of sea salt and a side of apricot, orange preserve.

Even though I wasn’t that excited about my dinner the first time here, I returned 2 weeks later to try out the “Cheap Date Night Tuesdays”. For $32 you get 2 entrees, 2 desserts and 1 bottle of wine. For the entrees you can pick from a meat dish or a vegetarian dish (but they must be the same so hopefully you and your “date” agree). The wine was a choice between a Chardonnay or Cab. It was the same Cab from Wine Week, which I was extremely happy about cuz that was a nice Cab.

Grilled halloumi on root vegetables
Um, do you know what halloumi is? Cheese. They grilled a brick of cheese and place it over a bed of roasted root vegetables. Oh. Wow. The char on the cheese was fantastic and the flavor on the root vegetables was so enjoyable. It was also served with a side of parsley with lemon. I didn’t see this on the regular dinner menu, which is a shame because I am going to be craving this brick of cheese again, very soon. If you are interested, you can read more about halloumi here: http://en.wikipedia.org/wiki/Halloumi

Peanut Butter and Chocolate Bread Pudding
I am not a fan of bread pudding, but with no choice on dessert I was going to be eating it! Thankfully it wasn’t a sloppy mess of bread pudding, but a nice, firm, biscuit size of pudding. I was surprised that I actually thought the bread pudding was dry – I was worried that it was going to be drippy and mushy. It was served on top of a spread of some fruit (strawberry?) preserve. Normally I am all about mixing fruit and sweet dessert, but this didn’t work for me. But like any dessert, I will be the first to finish it!

I finished the evening with a glass of Cristalino Brut Cava ($6). A nice way to finish the dining experience – good conversation with a good friend and a glass of crisp, bubbly in hand.

På köttkrogen Texas longhorn kan man köpa vegetariska fajitas med halloumi istället för biff. Väldigt gott. Jag bjöd för en gång skull över en kompis på middag. Det blev inte LCHF denna gång helt och hållet. Men det lilla brödet lär ju inte ge många kalorier.

• Quornfilé
• Halloumi
• Paprika
• Tabasco Chipotle (väldigt god rökig tabasco som ger rätt köttig smak)
• Salsa
• Tortillabröd
• Riven ost

1. Skär quornfilén och halloumin i avlånga bitar
2. Skär paprikan i strimlor
3. Fräs quorn, paprika och halloumi i stekpanna
4. Krydda på med tabasco och häll över lite salsa (ev lite vatten för att koka ihop det lite)
5. Gör wraps av bröd och fyllning och lägg upp och ned på en plåt/ugnsform
6. Strö över lite ost och gratinera till osten smält
7. Häll över lite salsa
8. Servera med en grönsallad

Ingredients:

• 3.5 litres unpasteurised goat’s milk
• 1.25ml vegetarian rennet

Heat milk to 32C, add previously diluted rennet and stir well.

Allow curd to set (should take 45-60 minutes), then cut into 2cm cubes.

Gently heat curd over the course of around 25 minutes to 40C, stirring by hand.

Drain the curd in cheesecloth, keeping the whey for later.

Leave the curd to consolidate into a single mass, adding a small amount (2-3kg) of weight to squeeze out the last of the whey.

Once  whey is no longer draining from the curd, cut into centimetre thick slices.

Bring the whey to boiling point, and and add the sliced curd.

After about 30-40 minutes the curd should start to float.

Leave the curd floating for 20 minutes, then remove and place on a draining rack, sprinkling on some salt once cool.

Ready to eat immediately, but best left in 30% brine solution overnight.

Comments:

• Really quick and easy to make
• Fantastic taste, especially grilled
• No photos this time, as it was made while having a few drinks with a mate!

Och utan vidare eftertanke, dagens Der-Womann Audrey Hepburn.
Breakfast at Tiffanys och My Fair Lady. Vacker som en smaken av en nygrillad Halloumi. Jag tror t o m Valross har en tavla med henne hemma. no?

Der-Womann – Tisdag

Audrey Hepburn

Ca fait longtemps que je voulais tester le fameux fromage halloumi.

Voici donc une recette légère, pour une soirée chaude et ensoleillée.

Couper le fromage en tranches de 1 cm.

Laver les pousses d’épinard.

Couper de petites tomates en quartiers.

Préparer la salade avec les épinard, les tomates, un oignon, de l’huile et du vinaigre balsamique.

Faire dorer les tranche de halloumi dans une poêle.

Faire griller à sec des pignons de pin.

Quand le fromage est doré sur les deux faces, le poser sur la salade et servir immédiatement.

Attention, le halloumi est salé naturellement.

Bon appétit!

Nous avons aimé la salade mais pas le fromage, trop salé à notre goût.

]]> http://oldwaystable.org/2009/09/08/happy-with-halloumi/ Tue, 08 Sep 2009 20:41:44 +0000 Oldways Table http://oldwaystable.org/2009/09/08/happy-with-halloumi/

We arrived in Cyprus determined to learn (among many other things) how the unique,  magnetic, mouth-watering Cypriot halloumi cheese is made, and happily, we did.

We visited a small family halloumi producer deep in the island’s southwest, passing dozens of large, unpenned herds of foraging goat and sheep en route which quite unconcernedly cross over the roads at their own pace, and arrived near the end of the morning’s cheese making.

Halloumi is made by heating a mixture of goat and sheep’s milk until it separates into curds and whey, then straining this mixture to separate the curds from the whey.  The curds are shaped into flat rounds about six inches in diameter, and heated again in the whey so the curds meld together seamlessly.  When this is done, the flat rounds are lifted out and salted, mint is placed on top, the cheese is folded over into a half-moon shape, and EUREKA!  We have a luscious, fresh-as-it-gets, luscious half-moon of haloumi cheese!

PS: Cypriots don’t eat halloumi at every meal, of course, but we can tell you that as food-centric travelers on a first-time visit to Cyprus, we came to say, “it’s not a meal unless we have halloumi!”  So, we enjoyed halloumi at most of our meals — a small piece for breakfast, grilled and eaten with cucumber; inside a fresh pita with greens and tomatoes for lunch and dinner; and with glasses of good Cypriot wine at the day’s end.

- Sara & Dun

We’re just back from a week-long exploration the island nation of Cyprus, where we developed the plans for an Oldways Symposium in Fall 2010. From antiquity Cyprus has been called Aphrodite’s Island, and we stayed in a gorgeous hotel looking out over Aphrodite’s Rock, the site of her birth, washed with the Mediterranean’s blue waters.

We were excited to find that Cyprus is full of old ways traditions, foods, wines, as well as a very proud spirit.

The best known food of Cyprus may well be its incredibly delicious sheep and goat cheese, called halloumi (see above). Cyprus also boasts red and white wines gaining widespread international acclaim, wonderful award-winning olive oils and table olives, a wide variety of sweets including soutjouko [prounced sheh-SHOO-keh], carob, honey, spoon sweets, rose waters and a roster of other culinary delights, too.

Cyprus boasts breathtakingly beautiful hotels, tavernas (both rustic and elegant), splendid crafts (especially the delicate lace from Lefkara), ancient monasteries filled with mosaics, jewels, silver, gold and the icons so central to the Orthodox religion, as well as fairy tale-like villages that transport us back to the old days.

More on halloumi tomorrow,

Sara & Dun

Nåja, några få delar av mitt Norrland i alla fall. Kameran hänger på axeln jämt för tillfällena att använda den är många. Imorgon blir det fjällvandring om vädret tillåter, så jag hoppas jag har tillräckligt mycket semester för att lägga upp några sen.

Jag är ny i Norrland, men helt klart frälst. Timrade stugor, forsande älvar, korkade renar och obegränsat med blåbär. Vad finns där inte att älska?

Igår när jag satt och skrev på mina memoarer drogs blicken från den svarta skrivboken och ut genom fönstret. Jag skymtade något gulligt över takåsarna och försökte kisa mig fram vad det kunde vara. Jag rykte åt mig mina glasögon och såg att det var, hör och häpna nu, en stor jäkla lisebergskanin. Vad sjutton? Hur hade den hamnat där. Bilden gör den inte rättvis för den var faktiskt enorm. Jag funderade i några minuter och kom på att den enda tänkbara förklaringen inte var att Leif “Loket” Olsson var in town och promotade sig själv, utan att den helt enkelt måste tillhört något Malmöfestivalevenemang.

Mina kompisar tycker jag är skittråkig, att jag suger på allt som har med “roligt” att göra. Jag vet inte hur jag ska försvara mig, jag tror inte det går, jag är nog skittråkig. Tre sms från gårdagen löd såhär:

Smsfråga kompis 1: Vad gör din åsna? Följer du med oss ut ikväll?

Smssvar: Aldrig i livet.

Smsfråga kompis 2: Utgång ikväll?

Smssvar: va?

Smsfråga kompis 3: Häng med och äta nått på festivalen Sami?

Smssvar: Jag kallas inte Sami av någon? Om du är hungrig kan vi gå till Satang thai.

Så jag kan inte riktigt förstå varför vännerna kallar mig dryg och tråkig. Och jag kan inte riktigt förstår hur de fortfarande kan vara mina vänner. Jag spenderade kvällen hos min älskade mamma istället. Vi åt egentillverkade halloumichips med guacamole samt kokt kronärtskocka med olivolja, citrus och salt. Vi diskuterade huvustäder och googlade i “google map” mestadels av kvällen. Underbart! Nu ska jag käka en frukost och sen ska jag ut och motionera i solen.

Imorgon börjar jag skolan. Jag frågade om inte Farz kunde vara där som moraliskt stöd. Han kunde bara stå vid sidan om uppropet och kanske fotografera mitt förväntansfulla ansikte i profil. Men han har storfrämmande och sa att “han har fan viktigare saker för sig än att följa en 23 åring till hennes första skoldag”. Då sa jag upp bekantskapen i ca tre timmar och nu sitter jag här och surar. Jag får väl bita i det halvsura äpplet och gå dit själv då. DÅ!

Wer kennt ihn nicht, diesen Anfall von Gesunder Ernährung? Also, ab zum Wochenmarkt. In den Korb wandern: Knoblauch, dicke Frühlingszwiebeln, 500 gr. frische Erbsen, 500 gr. frischer Spinat, eine Stange Lauch, eine halbe Sellerie-Knolle, ein Bund glatte Petersilie, zwei kleine Zuccini, Broccoli, ein Bund Möhren, ein Kohlrabi. Alles wird gut gewaschen (besonders der Blattspinat) und in kleine Würfel und Streifen geschnitten. Knoblauch und Frülingszwiebeln sehr fein hacken und in Öl anschwitzen. Dann die Gemüsewürfel dazu geben. Alles zusammen in Brühe kochen, bis das Gemüse bissfest ist. Dann ein Viertel aus dem Topf nehmen und bei Seite stellen. Den Rest im Topf mit einem Mixstab pürieren. Petersilie fein hacken. Die Petersilie und die Gemüsestücke wieder in die Gemüsesuppe geben. Mit frisch gemalenem Pfeffer, Estragon und Majoran würzent. Einen Halloumi-Käse in Würfel schneiden und sie in einer beschichteten Pfanne mit Olivenöl anbraten (nicht salzen!). Suppe in den Teller geben, mit gebratenen Halloumi-Würfeln und ggf einem Rest gehackter Petersilie bestreuen. Reicht für etwa sechs Portionen. Und das Gewissen ist jetzt so beruhigt, dass man sich ein paar Stunden später einen fetten Flammkuchen reinziehen kann.

Det här blev en riktig Medelhavslunch

Loukaniko , god korv lite liknande Isterband, från Kreta

Halloumi från Cypern

Smörstekt Aubergine

Vitlökskeso, det Svenska inslaget, recept se # 1.2 Kalla Såser

Cocktailtomat, Gurka och Bladpersilja

Till det hela, ett glas iskall Turkisk Ayran

Medelhavskost baseras till en stor del av färska ovanjords-grönsaker, ofta stekta eller kokta i grytor.  Det äts också väldiga mängder av mjölkprodukter, som yoghurt och ostar av alla de slag.

En av mina favoriter är den Cypriotiska Halloumin.  Sältan och gnisslet, när man tuggar den stekta eller grillade osten, gör den till nåt alldeles extra.

I vintras bodde vi 6 veckor på Cypern, i Aiya Napa. Hittade där en bra grönsaksaffär, där jag kunde köpa handgjord Halloumi på lösvikt. Osten låg i en stor hink med saltlake, det var bara att ta hålsleven som låg bredvid och fiska upp en lagom bit. Vilken smak  den osten hade. Stor skillnad mot den plastinpackade. Testa färsk Halloumi om Du kommer till Cypern.

En annan favorit, är den Turkiska drycken Ayran. Det är en yoghurtdryck som finns i alla länder i öst. De flesta saltar den, men den Indiska Lassin, finns med fruktsmak. Mangolassi tycker jag är god.

Det här är en dryck som säljs överallt i Turkiet. Finns mängder av olika små 2 dl’s muggar i mjölkdisken. Det vore nåt att ta efter för Milko och Arla, att sälja en nyttig “milkshake”.

Restaurangerna har ofta en kanna med egen Ayran, den är mycket godare än de i plast. Vi går oftast på Turkarnas egna favorit-restauranger, där serveras bara läsk, vatten och Ayran. Så det är sällan man behöver trängas med några turister där..

Ayran

2 dl Milko’s Ekologiska Turkiska Yoghurt 10%

5 dl Kallt Vatten

½-1 krm Havssalt

Vispa yoghurt, vatten och den mindre mängden salt, kraftigt med elvisp i en kanna. Den ska bli riktigt skummig. Smaka av om Du vill ha mer salt. Jag har märkt att mitt saltbehov har minskat ordentligt, sen jag gick över till LCHF.

Häll upp i glas och njut av en härlig törstsläckare. Isbitar till är gott om det är riktigt varmt ute.

Last night had to be the most successful evening of cooking so far. First of all the fried halloumi with runner bean salad turned out absolutely lovely. The ingredients were easy to find and not too expensive. I was able to follow each step faithfully rather than leaping up them two at a time, coat tails flying in the wind. There were no feelings of frustration or inadequacy. I love Rosie Sykes for this. I also defrosted and heated through my previous beetroot salad and raspberry tarts with great success, making a full-on Guardian meal of loveliness for my bezzer mate and I.

Fried halloumi with runner bean salad

Fried halloumi with runner bean salad! Nailed it!

• I feel a bit like a school kid saying goodbye to a really lovely supply teacher. ‘Miss Sykes, why can’t you write recipes for the Guardian every week?’ (I know she used to. Maybe they could get her back if they offered her a payrise?)
• The ingredients for this one managed to be tasty and unusual enough to warrant writing about, but not hard to find and not too pricey. Even though there was a fair amount of preparation involved, none of it was too fiddly or complicated

Gott att grilla inne ibland

Snabb mat och snabbskrivet recept.

Blev lite hungrig efter min morgonträning och ville ha något lättlagat. Hade tänkt grilla på ute-grillen till kvällen, så det låg en Fläskkotlett i kylen. Köper inte det så ofta, för den är så torr jämfört med t.ex Karré.

Men nu låg den där och väntade på att bli tillagad. Så jag satte på min gjutjärns-grillpanna på  en platta och den vanliga gjutjärnspannan på den andra. De tar en liten stund att bli varma, så under tiden hann jag förbereda det som skulle i. Penslade kotletten med Olivolja, kryddade med Salt och Chiliflagor. Skar två skivor Halloumi och delade en Tomat.

Tog några buketter Blomkål och skar i mindre bitar. Skar Zucchini, Lök, Paprika, Äpple och Purjo i bitar.

Vid det här laget var båda pannorna varma, så det var bara att lägga ner det som skulle grillas och lägga i en ordentlig klick Smör i stekpannan. Så i med alla Grönsaker och krydda med Salt, Curry och Paprikapulver. Lät det fräsa runt en stund.

Sen ner med 1 dl Grädde och ½ dl Crème Fraiche och 1 msk Japansk Soya. Vände under tiden på sakerna i grillpannan några gånger. Så det inte blir torrt och sen blir det ju fint mönster också..

Efter några minuter var allt färdigt, bara att lägga upp.

Halloumin och Tomaten åt jag upp först som en liten förrätt, med Olivolja och en kvist Basilika. Synd att förstöra en så god ost med curry.

Sen blev det Kotlett med riktigt krämig, het Curry-wok. Snabbt och gott.

Halloumin blev en förrätt med Tomaten

Höll mig mätt ca 5½ timme. Bra gjort, jämfört med när jag åt mycket kolhydrater. Då var jag hungrig och matt efter 2½. LCHF fungerar bra för mig.

Dagens Blomma

Peruansk Underblomma

Den här Peruanska Underblomman har jag fått att överleva två vintar nu.

Jag köpte fröna i Turkiet för tre år sen, och den trivs tydligen bra hemma hos mig.

De växer som stora buskar kring Medelhavet, men på min balkong är den lite mindre.

Blomman slår ut  bara några timmar på eftermiddagen.

Four o’Clock heter den  på Engelska pga det. Den doftar riktigt gott.

]]> http://matnormen.wordpress.com/2009/07/21/lax-i-ugn-pa-medelhavsvis/ Tue, 21 Jul 2009 18:23:54 +0000 Erika http://matnormen.wordpress.com/2009/07/21/lax-i-ugn-pa-medelhavsvis/

Denna snabblagade laxrätt är perfekt en fredagskväll när man vill äta gott men inte har tid att stå i timmatal i köket. De härliga medelhavsdofterna får det att riktigt vattnas i munnen. Tack Hanin för inspirationen!:)

500-600 g laxfilè

1 grön zucchini

1 pkt körsbärstomater(250 gram)

1 röd chili

1 lime

1 pkt halloumi

olivolja

salt & peppar

• Sätt ugnen på 200 C
• Dela laxfilén i mindre bitar(ca 5×5 cm)Lägg i en bunke och tillsätt olivolja, finhackad chili och saften av en halv lime. Låt stå en stund
• Skär zucchinin i centimetertjocka skivor, halvera dem om du fått tag i ett stort exemplar.
• Halvera körsbärstomaterna och skär halloumin i mindre bitar
• Lägg grönsakerna, osten och den marinerade laxen på en plåt, ringla över lite extra olivolja. Salta och peppra efter smak.

Servera med turkisk yoghurt smaksatt med lite riven pepparrot eller pressad lime och vitlök.

Halloumi is one of the great cheese of the world, and when I found a cheap, bulk source of it, I couldn’t wait to make Indian paneer curries with halloumi. Paneer is a cottage cheese which you can make by boiling milk and then adding acid (lemon or vinegar), draining and compressing it. My local supermarket stocks paneer but it’s very expensive and also I find it quite dry and chalky. What I usually do is buy ricotta, cut it into small pieces, coat it in a small amount of oil and bake in a moderate oven about half an hour.

But halloumi is much nicer – chewy, salty, flavoursome. Mine was a little too salty, but I just took it out of its brine and soaked it in plain water in the fridge for a few hours and that leached enough salt out. It can also leach out in the curry if it’s cooked for a bit, so it’s good to remember not to add salt.

This is another one adapted from Raghavan Iyer’s book. It makes use of a homemade spice mix which might seem troublesome but is really what makes it a cut above the rest. It’s the only part that’s not so quick, but once you’ve made it you can keep it and use it for other recipes.

Serves about four.

Ingredients:
250g halloumi (pre-soak your halloumi in plain water for a few hours or overnight if very salty)
2 tbsp vegetable oil
1 tsp cummin seeds
250g finely chopped spring onions, including green tops (about 1 bunch)
250g nice ripe tomatoes
2 tbsp chopped fresh coriander
1/4 tsp ground tumeric
2 fresh chillies
1 tsp Balti masala 

Balti masala spice mix:
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp cloves
1/2 tsp cardamon seeds
1/2 tsp nigella/kalonji seeds
3 bay leaves
2 cinnamon sticks
2 tsp cayenne pepper
1/2 tsp ground nutmeg

Heat a frying pan over medium-high heat and fry the spices for 1-2 minutes. Pay a lot of attention and be very careful not to burn them. The mustard seeds should start popping, the fennel should get brown-tinged and the coriander and cumin should get even browner. They should also smell overwhelmingly fantastic. I fried mine one at a time, so I could grind them separately in a mortar and pestle, which is easier because of the different sizes and hardnesses of the spices. Toasted spices, I found, are much easier to grind, and grinding the toasted cinnamon sticks and bay leaves is pretty fun. If you have a spice grinder or appropriate blender/food processor, you can use that. In any case, Raghavan recommends letting the spices cool before you grind them.

Making the curry

Slice the halloumi and fry in a little oil on medium-high heat until browned on both sides. Or you can cook it under the griller. Then slice into bite-sized pieces.

Combine all ingredients except oil and cumin in a bowl. Then heat oil in a wok or large frying pan, and fry the cumin seeds for 10 seconds, before chucking in everything else. Stir fry over a moderate heat until the spring onion greens have all collapsed and everything is well-combined. Then serve!

Ingredients: halloumi (cheese), orange bell peppers, onions, button mushrooms
Marinade: vegetable oil, garlic, paprika, chili powder, cumin, thyme, oregano, black pepper, cayenne pepper, salt
Served with: white rice, bread, basil

Grilling is a pain and a half without a grill, but what’s the alternative? Not grilling? Unacceptable! I make due with a big cast-iron grill pan. I’ve put a ton of time, way too much time, into getting the “seasoning” correct on this pan. Basically, any cast-iron cookware needs to have a thin layer of oil burned onto it, which acts as a non-stick coating. Maybe I’ll devote a post to this process at some point. It will be boring. Maybe I won’t post about it after all.

At any rate, today I prepared a mix of orange bell peppers, onions, button mushrooms, and halloumi. You might not be familiar with halloumi, but you should be! It’s a salty, somewhat rubbery cheese from Cyprus, a bit like a super-firm block of mozzarella. What’s unique about halloumi is that it doesn’t melt, so you can pan-fry or grill it. This puts a delicious brown crust on the surface and takes away the rubberiness. In fact, the resulting texture is very similar to grilled chicken, so it makes a great meat substitute.

For the vegetables, I prepared a quick seasoning oil with minced garlic, paprika, chili powder, cumin, thyme, oregano, black pepper, cayenne pepper, and plenty of salt. I tossed the onions and peppers in that first, then the mushrooms afterward (since they will soak up everything that remains). Everything came out tasty and nicely charred. The mushrooms were especially delicious. I love it when they are just barely cooked in the middle, so that a little snap remains when you bite into them. So good!

I like serving mixed grill plates with a bit of white rice, since the flavors are so rich and intense. My girlfriend prefers grilled bread, so I just made a bit of both. I garnished the plate with some freshly-torn basil to go along with the herby, spicy veggies.

Döner hier, Döner da, wir wollen uns auf die wirklich leidenschaftlichsten und besten Döner beschränken.

Daher kommt am Tamer Döner Bistro in Leipzig nicht vorbei.

Tamer Döner Bistro Leipzig

Döner im Brot, Döner als Dürum

Döner im Brot, Döner als Dürum – die gesamte Dönerwelt wird frisch und freundlich zubereitet.

Neben den Döner Klassiker kommen Liebhaber von Halloumi oder Falafel voll auf Ihre Kosten. Leckere Saucen stehen parat, die Leckereien ganz individuell zu verfeinern.

Tamer Döner Bistro Leipzig

Zum Jubiläum gratulieren wir herzlichst.
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http://www.tamers-bistro.de

Tamer Döner Bistro Leipzig

Jahnallee 31
04109 Leipzig

Um den Döner, Falafel und Co. Imbissen eine Alternative entgegenzustellen, muss man das Nil probieren. Sudanesische Spezialitäten wie zum Beispiel:

Tamiya – Falafel sudanesische Art,

Fohl – Ackerbohnen mit Ei, Tamiya und Schafskäse,

Schaija – gegrilltes Lammfleisch mit Mish, Kartoffeln und Fohl,

Aswad -Auberginensalat,

Mish – Quark mit Schwarzkümmel und Bockshornklee

oder

Shair – Gerstenmilchshake.

Wunderbar ist auch der Halloumi – frittierter Schnittkäse aus Kuh-, Schaf-, und Ziegenmilch oder die Maniok Frites.

Nil sudanesischer Imbiss

Exotisch sind auch die Getränke:  Karkade – Hibiskusblütensaft

Das Stadtmagazin Zitty schreibt: “Die sudanesische Küche ist der mitteleuropäischen Zunge noch nicht sehr vertraut. Glücklicherweise schafft der Nil, der erste sudanesische Imbiss in Berlin, Abhilfe. Die leicht bekömmliche, vorwiegend vegetarische Küche besteht natürlich aus frischen Zutaten. Zum Trinken werden ausschließlich Säfte feilgeboten.”

Nil sudanesischer Imbiss, der erste sudanesische Imbiss in Berlin

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http://www.nil-imbiss.de

Nil sudanesischer Imbiss

Grünbergerstr. 52

10245 Berlin