Spoons

Recipe for COCONUT CAULIFLOWER SOUP

22/8/2019

Summer at its best - cooking together with friends and family, from fresh locally grown produce, and in outdoors!
This soup is a twist from an old tradition, called Summer Soup, often made this time of the year when the harvest is prosperous and produce were homegrown. It is a meat-free soup, and here it is made with coconut milk, giving it a deeper, a bit nutty flavor. The whole big pot of soup went on one sitting, with lots of compliments to its taste.
Hope you'll enjoy it as much as we did!
~ Cheers!

1 cauliflower, washed, cut into bite-size pieces
5 medium-sized potatoes, washed, peeled, cut into bite-size pieces
5 medium-sized carrots, washed, peeled, cut into bite-size pieces
1 bunch of spring onion, washed, chopped fine
1 can of coconut cream
`1 tetra of coconut milk
1 tsp of salt and 1/2 tsp of white pepper (to taste)

Prepare the vegetables as directed
Put them into a large pot and pour the coconut milk and cream on top of them
Take 1 dl/half a cup of water and rinse the can and tetra the coconut milk was in and pour the water into the pot
Mix the cream, milk, and water into the vegetables
It will look like there is not enough liquid, but the coconut cream and milk will liquidy as they heat up, it should be plenty of liquid for that amount of veggies.
Let the vegetables cook in the liquid until done and tender, for about 20 minutes, depending on the size you cut them into, mixing the soup every now and then.
Flavor the soup with salt and white pepper, to your taste.
Enjoy with a slice of good artisan bread.

Recipe for BUTTERMILK RHUBARB SQUARES

9/6/2019

These squares are my new favorite thing to bake, I might be slightly obsessed. The brown sugar and cardamom give the squares a caramel type of flavor. If you want, you can change the brown sugar to white sugar, and omit the cardamom.
The recipe makes a roasting pan size of a tart that is cut into 24 squares.

Crumble Mix

8 dl all-purpose flour
1 dl sugar
2 dl brown sugar
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla
1 tsp cardamom
250g butter melted

The Crust

2/3 of the crumble mix
2 dl buttermilk
1 egg

The Filling

1 liter (~500g) thinly sliced rhubarb
400g thick, natural yogurt
2 dl brown sugar
2 eggs
3 tsp vanilla

The Top

1/3 of the crumble mix, as is

Put the oven to 175° C (350° F)
Melt butter and let it cool for a while.
Rinse the rhubarb stalks and chop them into thin slices. No need to peel the rhubarb.
Mix the dry ingredients of the crumble mixture with each other
Slowly add the melted butter into the dry mix, blending the butter into the mix with fingers until crumbly
Transfer one-third of the crumble mixture to another bowl.
Break the egg (of the crust) into a bowl and mix it with the buttermilk.
Add the buttermilk and egg mixture to the 2/3 of crumble mix. Mix the dough with a fork.
Spread the dough on a baking sheet over a baking paper.
Sprinkle the pieces of rhubarb on the surface.
Prepare the filling mix by cracking the eggs into a bowl, mixing them with a fork and add the thick yogurt, brown sugar and vanilla.
Pour the yogurt and egg mixture over the rhubarb.
Sprinkle the rest of the crumble mixture (1/3 that was separated at the beginning) on the surface.
Bake the pie on the medium level of a 175C oven for about 45 minutes.
Allow the pie to cool before cutting.

Recipe for HOMEMADE LEMONADE

24/5/2019

Homemade lemonade does not need to be so sweet you feel like you have to book a dentist appointment after drinking a glass of it.

For me, the perfect balance of tangy lemon and sweetness from sugar - and in the case from watermelon - is the ideal way to refresh during the heat wave or the continues long hot summer days that I long for...

2 dl / 1 cup sugar
2 dl / 1 cup of boiling water
1 1/4 cups of freshly squeezed lemon juice
2 dl / 1 cup of cut watermelon pieces
1 liter / 1 quart or to taste cold water

Boil the water
Pour the boiled water over the sugar in a metal bowl and mix until the sugar is dissolved into the water making the simple-syrup (can be made in a pot as well, of course) Let the simple-syrup cool off
Cut the watermelon pieces
Squeeze the lemons
Mix the lemon juice, with the bulb of the fruit but without the seeds, into the simple syrup
Add the cut watermelon pieces
Add cold water to your taste
Serve ice cold, with a stem of mint if so desired

*Washing lemons in a hot water before squeezing them should make it easier if squeezing by hand
*How many lemons depends on how big they are and how juicy they are. I used 3 rather large [1 lemon = 2-3 eggs] organic lemons
*Make the lemonade base (without the two last steps) ahead of time and freeze it into ice cubes to add into the lemonade as you serve it
*Lemonade should store fine in the fridge for a week

Recipe for BLUE CHEESE PIE

5/5/2019

A delicious savory pie that can be served at a brunch, at lunch with a side of salad or as an evening snack...

1 savory unbaked pie shell
4 eggs
150g / 5 oz of blue cheese
1 dl / 0,5 cup of shredded Mozzarella
80 g / 3 oz of crème fraîche
1 dl / 0,5 cup cream
generous amount freshly ground black pepper
1 cup of cherry tomatoes

Set the oven on 180 C / 350 F
Roll the pie shell into the pie form
Mix well together eggs, cream, and crème fraîche
Add the crumbled blue cheese
Add the mozzarella
Grind a generous amount of black pepper into the mix (do not add salt, the blue cheese is salty enough to take care of that)
Pour the mix on the prepared pie form
Cut the cherry tomatoes into halves lengthwise and assemble them on top of the pie
Set in the hot oven and bake for 25 to 35 minutes (depending on your oven) until done
Serve with quartered figs, running honey, and fresh thyme vine

Recipe for CITRUS MARINATED SALMON & KALE

14/4/2019

This recipe makes two full servings of a delightfully tasty salmon dish.
It is easy to duplicate for a larger gathering, just be careful with the spices.

Chinese garlic contains more water than regular garlic and thus is lighter and smoother in taste.

300 g / 10 oz Salmon, skinned and boned, cut into small pieces
Juice and zest of one mandarin
1 yellow Bell pepper, cut in small
2 Spring onions, chopped small
2 Kale leaves, chopped small
1 Chinese garlic bulb, peeled and chopped fine
Salt
Pepper
Cinnamon
Ground ginger
Turmeric
Curry
Olive oil to the pan

Rice, couscous, or another such carb to serve with

Set the skinned and bones salmon into the juice and zest of the mandarin and let it marinate for at least an hour (up to overnight) in the fridge
Prepare the vegetables as directed
Saute the vegetables in a very hot, deep frying pan for 5 minutes
Add the marinated salmon with the juice and lower the temperature of the stovetop
Let the fish cook in the pan with the vegetables
Season starting carefully and adding more to your own taste. About 1/8 tsp to start with cinnamon and ginger, a dash of turmeric and curry, salt and pepper to your taste.
If the dish looks dry to you, add a quarter cup of vegetable stalk and let it cook into the inference while the rice is cooking.

Recipe for ROASTED CAULIFLOWER & CARROT SIDEDISH

8/4/2019

So easy to make,
so fast to get to the oven to roast,
and so tasty results,
that everyone is going to fall in
love with this side dish.

Deep spicy flavor without being hot 

500 g / 1 lb of fresh cauliflower florets
500 g / 1 lb of peeled and cut (rainbow) carrots
1 Tsp Curry
1 Tsp Smoked Paprika
1 Tsp Turmeric
1 Tsp Fresh Ground Black Pepper
1 1/2 Tsp salt
1 dl / 1/2 cup olive oil

Set the oven for 180 C / 350 F
Wash, peel and cut the vegetable as directed
Measure the spices into a small bowl
Add the olive oil and mix until a smooth paste
Mix the spice paste into the vegetables
Put the mixture into an oven pan and set in the oven
Roast until the vegetable are done and tender, 45 min to an hour
Serve on a side of a protein dish.

Books & Spoons Recipe for CREAMY PEPPERY SALMON SAUCE

4/3/2019

A great sauce that comes together rather quickly and is a delicious way to utilize a small piece of salmon to feed four. One of my personal favorites.

200 g / 7 oz Salmon, cleaned up and thinly sliced
Olive oil, turmeric, paprika, black pepper, green pepper, salt
1 Red Onion, chopped small
1 Green Bell Pepper, chopped small
1 cup Cherry Tomatoes, quartered
1,5 - 2 cups cream

Served over rice with a salad

Prepare the salmon as directed
Mix the spices (1/4 tsp of turmeric, paprika, green pepper, 1/2 tsp black pepper, 1 tsp salt) with the olive oil in a cup until a smooth, liquid paste.
Mix the spice paste with the salmon and let it marinate in the fridge until you are ready to use it (up to overnight).
Chop the onion, bell pepper, and cherry tomatoes and fry them quickly on a very hot pan.
Add the marinated salmon to the pan and fry until done (2-4 min)
Lower the temperature of the pan
Add the cream and bring it to a low simmer.
Set aside from direct heat and let the sauce come together while the rice is cooking.

Recipe for CHUNKY CHICKEN SOUP WITH ROOT VEGETABLES

14/2/2019

Homemade Chicken soup with Root Vegetables with oriental spices
Click here for the recipe for the Oat Rolls

350 g / 12 oz Cubed Chicken Breast
Curry
Chili powder
Curcuma
Ginger powder
Salt + Pepper
1 bulb Chinese Garlic, chopped fine
1 Red Onion, chopped small
1 large red Bell Pepper, chopped small
1 medium Sweet Potato, peeled and cut in cubes
3 large Carrots, peeled and thinly sliced
6 medium potatoes, peeled and cut in cubes
1 can/tetra Kidney beans, rinsed
7 dl / 3 cups Vegetable stock

Wash and prepare the vegetables as directed
In a large soup pot brown the pieces of chicken
When the chicken has nice coloring, season the chicken with the spices listed ( ~ 1 tsp of Curry, Chili, and salt, 0,5 tsp Curcuma, Ginger, and black pepper)
Add prepared garlic, onions, and Bell Pepper and stir well, let cook for about 5-7minutes
Add sweet potato, potatoes, and carrots with the rinsed beans and the vegetable stock and let it cook for 30 to 40 minutes until the root vegetables are getting done and tender
Check the seasoning and add spices if necessary (remember that potatoes require more seasoning than most vegetables)
Serve the chunky soup with fresh bread

Recipe For CHICKEN AND BLUE BRIE CASSEROLE

6/2/2019

One of my favorite comfort food casseroles that I used to make a lot while I was a student because it is relatively inexpensive, it comes together fast, and it is even better when heated up in a pan for the next time. Enjoy.

11 oz / 300 g chicken tenders marinated in one tablespoon of honey
10 oz / 300 g of cut root veggies (carrots, parsnip)
1/2 cup of chopped onion
1/4 cup of chopped celery
1 tsp salt
1/2 tsp pepper
1 tsp powdered paprika
1/4 tsp ginger
2 Tbls Blue Brie (regular blue cheese works as well)
1 cup of short rice
5 dl vegetable stock

Set the marinated chicken on the bottom of the casserole dish
Mix all the cut vegetables together and mix in the seasonings listed. Set the vegetables in the casserole dish on top of the chicken.
Cut small pieces of the blue cheese and evenly place over the vegetables
Evenly distribute the rice on the casserole dish on top of the rest of the ingredients.
Carefully pour the vegetable stock into the casserole dish.
Set in 375F/180C oven for 45 minutes or until done.

Recipe for a Kale & Bacon Soup

29/12/2018

100g / 3,5 oz streaky bacon, diced
1 white onion, chopped
3 garlic cloves, minced
2 stalks of celery, chopped
1 Leek, chopped
2 carrots, peeled and chopped
1 red paprika, chopped
1 cup of peas and corn mix (frozen is ok)
200g kale, stalks discarded, leaves chopped
1 L vegetable stock, heated
salt and pepper to the taste

Cut the bacon and start frying it in a large soup kettle
Prepare all the vegetables as directed
Add the chopped onions, celery, and leeks into the kettle with fried bacon bits
Add minced garlic and mix well
Add chopped carrots, paprika, and the frozen peas mixing well
Add the vegetable stock and let it come to simmer, cooking until the carrots are nearly done
Add the chopped kale leaves, and let it simmer until done (about 5 - 7 minutes)
Check the flavor, and adjust with salt and pepper as needed

Serve with freshly baked rolls or artisan bread

* To make a more hearty soup, you can add small chopped potatoes or dry lentils into the mix of vegetables.
** You can leave the bacon out and use olive oil instead, but the flavor needs to be adjusted as well.

Recipe for BUTTERNUT SQUASH SOUP

12/12/2018

1 butternut squash
1 large sweet potato
olive oil
1 cup of cream
2 TBSP honey
2 cups of vegetable stock
1 red onion
1 Chinese garlic
salt
pepper
cinnamon
nutmeg

Heat the oven on 180 C/ 350 F
Wash the squash and sweet potato
Cut them in lengthwise
Scrape the seeds off from the squash with a spoons
Rub the cut sides with olive oil, sprinkle with salt and pepper
Set the vegetables on a cookie sheet with the cut sides down and put into the oven
Roast them for an hour or until done
Chop the onion and garlic and saute in a stainless steel kettle
Scrape the roasted vegetable 'meat' into a kettle
Add the rest of the ingredients except the spices
Mix with a stick mixer until smooth
Add the spices to taste and mix well
Serve with artisan bread

~ FOUR SERVINGS

*the cream can be substituted with coconut milk, the flavor will be different yet still delicious

BOOKS & SPOONS RECIPE FOR FOUR CHEESE HAM CASSEROLE

25/10/2018

A quick and easy casserole that can be made in a large batch, making multiple casseroles at once, and freeze the ones you are not using on the day. Meal prep for the days when you need some backup and when preparing a dinner is not your first priority.
Just half bake (take out of the oven after 30 minutes or so) the casseroles you are freezing, cool them off completely, label them and put into a freezer. When you are ready to use the frozen casserole, take it out of the freezer the night before into the fridge to defrost, and the following day, bake it for about 45 minutes until bubbling.

FOUR CHEESE HAM CASSEROLE

1 lb / 500 g Potatoes, peeled and cut julienne or the "matchstick cut"
4 oz / 100 g Carrots, peeled and cut julienne or the "matchstick cut"
1/2 Leeks, thinly slices
1 Onion, chopped fine
4 oz / 100 g Rutabaga, peeled and cut julienne or the "matchstick cut"
2 cups of Ham, cut julienne
4 oz / 100 g Parsnip, peeled and cut julienne or the "matchstick cut"
2 cups Cream
1 TBLS Pepper, to taste
2 cups Cheese - shredded Parmesan, crumbled Blue Cheese, and shredded Gouda one cup all together, and one cup of shredded Cheddar

Heat the oven to 180 C / 350 F
Prepare the vegetables as directed, cut the ham, shred the hard cheeses and crumble the blue cheese, mix the pepper with the cream. [2.1.1 The cheeses in the dish are salty and should be enough to flavor the casseroles. If you desire to add salt, be very careful not to make it too salty] [2.1.2. You might be able to find these products in your local grocery store made ready to use, in the freezer aisle for the vegetables, if you need a quick fix for a dinner]
Mix all the peeled and cut vegetables together
Add the crumbled blue cheese, shredded Parmesan and Gouda and mix
Divide the mix into the casserole pans
Pour the peppered cream on top of the vegetables in the casserole pans
Sprinkle the Cheddar on top of the casserole
Bake the dish in the oven for about 50 to 60 minutes until done and nicely browned on the top
Serve with a fresh salad on the side

Recipe for CHEESECAKE FILLED BAKED APPLES

12/10/2018

6 large, hard, sour apples
1 container (180 g/6 oz) of cream cheese
2 Tbsp sugar
1 tsp of corn starch (Maizena)
1tl vanilla
1tl cinnamon
1 egg
1 / 2dl of pecan nuts, chopped
approx. 1 dl caramel sauce
1-2 sugar cookies

Cut the top off the apples
Engrave the apple seeds with a knife and a spoon if needed. Do not make the hole go through the apple [picture]
Mix cream cheese, sugar, cornstarch, vanilla, cinnamon, and egg together.
Fill apples with cream cheese filling using a piping bag
Finish the chopped pecans
Drizzle with the caramel sauce (approx. 1/2 tbsp/apple).
Bake oven dishes at 200C / 390F on the lower part of the oven for about 30 minutes.

When the apples are ready:

Crush the sugar cookies.
Drizzle rest of the caramel sauce on the of the apples
Sprinkle the sugar cookie dust on the surface of the apples.
Can be served with vanilla sauce, fresh whipped cream or other like product if desired.

May 25th, 2018

25/5/2018

I have gotten some inquiries why there haven't been a regular food blog posts this spring.
I knew some of this was coming about, there have been a couple of milestone birthdays in my immediate family that has taken some celebration time, family time, and travel time, so yes, I have been a bit absent.
Also, after ten years of living in my downtown home in our capital city, the whole building was sold to a developer and I am packing, getting ready to move, taking care of my disabled body so that I will not over-tax it during this stressful time while trying to find a new home.
I knew most of these things were coming up this year, so I have been planning for them ahead of time. But that does not mean I will stop blogging, nope. While I might not be developing and testing new recipes this summer, there will be lots of food inspiration and meal ideas still coming to your way. And for the past four summers, I have been posting lots of great seasonal recipes, so I will be reminding you all of those tasty tidbits on the social media with direct links. There is also the 'search' bar where you can find your favorite recipes by putting in your own keywords.
So I will be around, a lot, this summer, even if there might not be that many new recipes posted as there have been in the previous years.
So for the new chapters in life and great summers, I'll say
~ Cheers!

Books & Spoons Recipe for PEACHY BOURBON PORK

1/5/2018

PEACHY BOURBON PORK

500 g / 1 lb Pork file
1 Bulb of Chinese garlic
2 Springs or 1 tsp of Rosemary
1/2 tsp of Paprika
1 TBSP of Butter
1 Tin of preserved Peaches
50 ml /1,5 oz of Bourbon ( I used Jameson)

Set oven to 175 C / 350 F
Chop the garlic
Chop the rosemary
Drain and cube the peaches
In a hot dutch oven (or a skillet) drop the butter on it and let it melt, roast the garlic and the rosemary in the hot pan.
When nice color, quickly sear the pork chops on both sides for the color and take off the heat.
Sprinkle with the paprika
Mix the bourbon and peaches and set them in the bottom of the dutch oven so that the pork is laying on the top.
Put into the oven and let them cook until the pork is done, about 25-35 minutes depending on your oven.
Serve with rice and a fresh salad on the side